Sunday, December 1, 2019

奶油酥饼 ~ 可爱老鼠照型 Cute Mouse Butter Cookies


咚咚锵 咚咚锵
农历新年就快到啦
明年是鼠年哦
开始是年饼热身的季节
先来个鼠形状奶油酥饼
这个照型比小小猪容易多了

同样的奶油酥饼食谱
就是弄成鼠形状
虽然工多费时 但开心哦





拌匀的粉团分成两份 
一小部分加入几滴粉红色素揉均匀
一大部分原味
separate the dough into 2 portions
one smaller portion add in a few drop
of pink colouring and mix well

用保鲜纸包好
放入冰箱冷藏30分钟
wrap up with sling wrap
place into refrigerator for 30 minutes 

30分钟后从冰箱取出
准备少许黑芝麻当眼睛
remove from refrigerator 
get ready some black sesame 
(for making mouse eye)




整形好了再放入冰箱20分钟
(烤时不会过于膨胀)
(就不会变成肥鼠啦)
预热烤箱160度
烤大约15-20分钟
饼干底部稍微黄色即可
form into mouse shape 
place into refrigerator again 
for about 20 minutes
(to prevent the cookies expanded 
into fat mouse)
bake in pre heat oven at 160C 
for around 15-20 minutes
the base of cookies turn slightly brown







Saturday, November 30, 2019

黑芝麻面包 Black Sesame Bread




面包超松软的又香
口感特别的好
用了五谷豆浆来搅拌面团


材料Ingredients:
高筋面粉 300g high protein flour
酵母 1.5 teaspoon dry yeast
奶粉 2 tablespoons milk powder
冷五谷豆浆 150ml cold fresh multi-grain soya milk
溶化奶油 2 tablespoons melted butter

黑芝麻 2 tablespoons black sesame
红豆沙 red bean paste

炒香黑芝麻
高筋面粉 黑芝麻 奶粉及酵母一起混合
慢慢加入冷豆浆奶搅拌成柔软的面团
最后加入溶化奶油将面团搅拌至光滑及有弹性
用大盘盖着发酵1-2小时或双倍大
将小部分面团分成小部分 揉圆
其余的分成三个部分 揉圆
松弛20分钟
小面团杆平圆形 包入红豆沙
整形然后排入杯子模型
其余的面团弄成小吐司形状
摆入吐司模型
发酵40-60分钟或双倍大
预热烤箱180度烘烤15-20分钟

pan fried the sesame
add in sesame, high protein flour
milk powder and dry yeast into the mixing bowl 
slowly add in cold soya milk beat to form soft dough
lastly add in butter and beat to form a smooth dough
remove the dough and cover with big bowl 
and let rise for 1-2 hours or double the size
divide the dough into some small portions
and also form 3 portions of dough 
round the dough into round shape
and rest for another 20 minutes
wrap in red bean filling into small dough
place them into baking cup 
form the dough into long shape
place in the greased baking pan
let rise for 40-60 minutes or double the size 
brush with egg wash
bake at 180 for about 15 - 20 minutes










Saturday, November 23, 2019

南瓜面包 Pumpkin Bread


软绵绵 香喷喷的南瓜面包
用了五谷豆浆来搅拌面团
超松软 隔天还是软绵绵的

材料Ingredients:
高筋面粉 200g high protein flour
南瓜泥 80g mashed pumpkin
酵母 1 teaspoon dry yeast
奶粉 1 tablespoon milk powder
冷五谷豆浆 100ml cold fresh multi-grain soya milk
溶化奶油 1 tablespoon melted butter

南瓜煮熟压成泥 
南瓜泥 高筋面粉 奶粉及酵母一起混合
慢慢加入冷豆浆奶搅拌成面团
最后加入牛油将面团搅拌至光滑及有弹性
用大盘盖着发酵1-2小时或双倍大
将面团分成三个部分 揉成圆形
松弛20分钟
再将三个面团揉成长形
整形然后排在已扫牛油的烤盘上
发酵40-60分钟或双倍大
预热烤箱170度烘烤15分钟
boil the pumpkin and smash with fork & form mashed pumpkin 
add all mashed pumpkin, high protein flour
milk powder and dry yeast into the mixing bowl 
slowly add in cold soya milk beat to form dough
lastly add in butter and beat to form a smooth dough
remove the dough and cover with big bowl 
and let rise for 1-2 hours or double the size
divide the dough into 3 portions
round the dough into round shape
and rest for another 20 minutes
form the dough into long shape
place in the greased baking pan
let rise for 40-60 minutes or double the size 
brush with egg wash
bake at 170 for about 15 minutes






Monday, November 18, 2019

焖南乳排骨白萝卜 braised nam yee pork ribs white carrot



这是一道家常菜
适合男女老幼
好下饭 香喷喷的
焖煮的过程中
厨房就散发出一阵阵的南乳香

材料Ingredients:
排骨 pork ribs
(切小块 cut into small pieces)
白萝卜 切块 
white carrot cut into small pieces

腌汁材料Seasoning ingredients:
南乳 1 piece red bean curd
日本白酒 1 teaspoon Japanese rice wine(mizkan)
蒜末 葱末 香葱 香菜 冰糖 
garlic shallot spring onion 
coriander rock sugar 

排骨用日本白酒腌制大约一小时
将排骨用橄榄油稍微炸过 盛起 
留油 把蒜末 葱末 冰糖 加入炒
然后加入南乳 再加入适量的水
倒入炸过的排骨
再加入白萝卜和葱段香菜
小火焖大约40分钟即可
marinate the pork ribs with white wine
 fry the pork ribs with olive oil 
until brown and leave a side
leave some oil 
stir fry shallot garlic rock sugar
add in red bean curd and water 
then add in fried pork ribs
and white carrot spring onion coriander
braise in low heat for around 40 minutes









Saturday, November 16, 2019

香脆南乳炸排骨 Crispy Fried Nam Yee Pork Ribs


哇噻 今天来个香喷喷的炸南乳排骨
好下饭 更是最棒的下酒菜


材料ingredients: 
排骨(切小块) pork ribs 
(cut into small pieces)
南乳 2 pieces nam yee
南乳汁 1 tablespoon nam yee sauce
腐乳1小块+1茶匙腐乳汁 
1 small piece fu yee + 1 teaspoon fu yee sauce
蒜末 some minced garlic
绍兴酒 2 teaspoons shao xin wine
蚝油 1 teaspoon oyster sauce
糖 half teaspoon sugar

排骨: 以南乳,南乳汁,腐乳,腐乳汁,蒜末,绍兴酒,蚝油拌匀
用手揉及拌匀, 放入冰箱腌制24小时
pork ribs: rub in all seasoning into the pork ribs
keep in the refrigerator and marinate it for at least 24 hours

炸前将腌制的排骨解冻, 再用手稍微揉几下
热油锅, 以大火然后转中火炸排骨至香脆即可
before fry rub a bit on the pork ribs 
fry the pork ribs with high heat and medium heat until crispy and tender








Tuesday, November 12, 2019

猪肉香菜饺子 pork coriander guoza

煮熟的饺子可以有多种的吃法
今天就来个老干妈冬菇辣酱伴饺子

自己家里弄的饺子最好吃
饺子也可以弄出好几款的形状
包着 包着 好开心
看了也开心 吃着也胃口大增

材料ingredients: 
猪肉末 500g minced pork 
香菜 切碎一大碗
coriander 1 big bowl minced
五香粉 盐 胡椒粉 蚝油 生抽 鸡精粉适量
Five spice powder salt pepper 
oyster sauce soy sauce 
knorr chicken powder
鸡蛋 1 egg
薯粉 1 汤匙 
tapioca powder 1 table spoon
热葱蒜油 hot garlic shallot oil 

将肉末和香菜拌匀
再加入全部材料拌匀
然后倒入热葱蒜油
由一个方向拌匀至稍微起胶的程度
mix the minced pork with coriander
then add in all ingredients to mix well
lastly add in the hot garlic shallot oil  
in one same direction mix it until 
form a slight glue texture

并没有自己揉饺子皮
买现成的 一包有24片饺子皮
还蛮不错呢



包完了24片的饺子皮
还剩一些肉末
幸好冰箱里有一小包的豆腐卜
还可以弄9个呢✌

















Thursday, November 7, 2019

台北自由行 ~ 永康街 西门町建宏牛肉面 7/11/2019


第五天囉 天气好 
起得早吃了早餐就搭捷运到永康街
吃的 喝的 看的 买的 都有🥰👍
游客也多 好多的餐厅都是11点过后才营业的


这个天津葱抓饼超好吃的
还要排队的哦
酥酥的 很香 口感很好



葱抓饼配芒果冰 绝了呀
芒果皇帝 King Mango
台湾芒果的确好吃😋




午餐也在这里搞定了
金鸡园 小笼汤包 排骨面 莲子银耳








吃饱饱再次回到西门町
酒店隔壁就有一家抹茶专卖店
还不错喝


晚餐步行去酒店附近的建宏牛肉面
真的很不错哦
要了一碗牛肉面汤 超级棒👍👍👍
一碗综合汤 肉+牛杂 好好吃
皮蛋豆腐 我的最爱🥰
豆干 我和老伴都喜欢 ✌




明天回家咯🙃
最后一晚在台北西门町
是时候买伴手礼了呀
找到了我用的面膜
台湾牛尔老师的品牌
用了超过10年了
台湾出产的当然很便宜囉
还是买一送一呢
一口气扫了8八盒回家

其他的伴手礼
送人的 自己的