Sunday, August 12, 2018

Cendol燕菜月饼 Cendol Agar Agar Mooncake


蛋黄 Egg Yolk
材料Ingredients :
燕菜粉 1 1/2 teaspoons agar agar powder 
水 300ml water 
糖 40g sugar
班兰叶 pandan leaf
橙色素 \orange coloring 
(也可以弄天然的色素
用鲜橙汁或萝卜汁)
(can use fresh orange juice or even carrot juice
for the egg yolk coloring)

将水和香兰叶一起煮滚
将香兰叶取出
加入燕菜粉和糖煮滚
熄火调好蛋黄色
将燕菜倒入蛋黄模
冷却后放入冰箱
boil pandan leaf in the water
removed pandan leaf after boiled
add in agar-agar powder and sugar bring to boil
remove from heat make egg yolk colour 
and pour into the egg yolk mould
let cool off and chill in the refrigerator 

内层 Inner Layer
材料Ingredients :
燕菜粉 3 teaspoons agar agar powder
椰糖(热水溶化隔过) 2 tablespoons Gula Melaka (melted in hot water)
水 400ml water 
糖 60g sugar
浓椰浆 60ml thick coconut
班兰叶 pandan leaf

将水和香兰叶一起煮滚
将香兰叶取出
加入燕菜粉,椰糖和糖煮滚
加入椰浆再煮滚
熄火将燕菜倒入较小的模
加入一粒蛋黄在中间
冷却后放入冰箱
boil pandan leaf in the water
removed pandan leaf after boiled
add in agar-agar powder, gula melaka and sugar bring to boil
add in thick coconut and bring to boil
remove from heat and scoop into smaller mould 
and add in 1 egg yolk in the center
let cool off and chill in the refrigerator 

Cendol 外层 Cendol Outer layer
材料Ingredients :
菜燕粉 1 packet agar agar powder (12g) 
水 700ml water 
浓椰浆 200ml thick coconut
Cendol 
糖 180g sugar
班兰叶 pandan leaf

将水和香兰叶一起煮滚
将香兰叶取出
加入燕菜粉和糖煮滚
加入椰浆再煮滚
熄火调色将2汤匙燕菜加入燕菜月饼模
加入2茶匙cendol拌匀
再加入一块单黄燕菜在中间
然后再加满燕菜
冷却后放入冰箱
boil pandan leaf in the water
removed pandan leaf after boiled
add in agar-agar powder and sugar bring to boil
add in thick coconut and bring to boil
scoop two tablespoons into the agar agar mooncake mould
add in 2 teaspoons cendol and mix well
add in egg yolk agar agar in the center
scoop into the agar agar and covered full 
let cool off and chill in the refrigerator 





Friday, July 13, 2018

双色馒头 ~ 黑芝麻奶香馒头 Black Sesame N Fresh Milk Man Tou

这馒头不单只是黑芝麻香而且还有奶香
好香好软好好吃喔!
黑芝麻馒头材料Ingredients:
包面粉 150g bau flour
黑芝麻粉 3 teaspoons black sesame powder
1 茶匙干酵母 1 teaspoon dry yeast
半茶匙发粉 1/2 teaspoon baking powder
温水 60ml warm water

把所有材料放入搅拌盘混合均匀
慢慢加入温水搅拌至柔软和光滑的面团
待发至少45分钟
mix all ingredients together 
add in warm water slowly and knead/beat well 
to form a soft and smooth dough
rest for 45 minutes

奶香馒头材料Ingredients:
包面粉 150g bau flour
奶粉 1 tablespoons milk powder
1 茶匙干酵母 1 teaspoon dry yeast
半茶匙发粉 1/2 teaspoon baking powder
温鲜奶 60ml warm fresh milk

把所有材料放入搅拌盘混合均匀
慢慢加入温鲜奶搅拌至柔软和光滑的面团
待发至少45分钟
mix all ingredients together 
add in warm fresh milk slowly and knead/beat well 
to form a soft and smooth dough
rest for 45 minutes
将面团杆成长方形重贴在一起
慢慢卷起切成小块翻起向上
待发15-20分钟,用大火蒸7分钟即可
flatten the dough and make long square shape
place the two different colour dough on top of each other
slowly roll up the dough and cut into smaller pieces
leave to rise for another 15-20 minutes
steam over high heat for 7 minutes




Monday, June 25, 2018

香蒸糯米饭 Steamed Glutinous Rice


材料Ingredients:
糯米 300g glutinous rice
腊肠润肠(切粒) 2 each Chinese sausage (diced)
香菇(切粒) 8 pieces mushroom 
虾米 1/2 bowl dried shrimps 
蒜末和洋葱末 minced garlic and shallot
香葱粒 diced spring onion

调味料:盐,生抽,老抽,胡椒粉,料酒蚝油
seasoning: salt, soy sauce, thick soy sauce,
pepper, shao xin wine, oyster sauce
糯米先用冷水浸泡4小时或隔夜
香菇及虾米先用冷水泡软
热油爆香香菇及虾米备用
蒸熟腊肠润肠备用
热油少许麻油,
放入蒜末和洋葱末小火炒至微焦 
加入糯米翻炒片刻
然后加入调味料
慢慢的加入水
(分次加,不要让米太软) 
加入香菇及虾米炒出香味 
最后加入蒸熟腊肠润肠拌匀
再拌入香葱粒
炒至七分熟
盛入抹过油的蒸盘
蒸到一半时再搅拌糯米饭
大火蒸20-30分钟或至熟透即可
soak the glutinous rice for at least 4 hours or overnight
stir fry the mushroom and dried shrimp set aside
steam the sausages and set aside
heat cooking oil and some sesame oil in wok
stir fry the minced garlic and shallot until slightly burn
add in glutinous rice and stir fry for a while
slowly add in water
(do not add too much water at one time)
add in seasoning to taste
add in fried mushroom and dried shrimps and mix well
add in the steamed diced sausages and mix well
lastly mix in the diced spring onion
cook the rice until almost cooked
place it into the greased steam pan
mix and stir the rice during half way steaming
steam in high heat for about 20-30 minutes or until the rice is cooked







Friday, June 22, 2018

法国长棍面包 French Baguettes

这法国长棍面包很香而且外层特别的脆,里面松软
用来沾咖喱或是只涂牛油,口感很好!
简单的直接法, 割的手法不对,
卖相不美揉得太短太胖了哟!
这种面包要烤上大约18-25分钟,
它的外层才够香脆,口感比较好!

材料Ingredients:
高筋面粉 190g high protein flour
普通面粉 60g normal flour/all purpose flour
白油 1 teaspoon shortening
酵母 2 teaspoons dry yeast
奶粉 1 tablespoon milk powder
盐 1 teaspoon salt
100ml water

高筋面粉,普通面粉白油, ,奶粉及酵母一起混合
慢慢加入搅拌至光滑及有弹性面团
用大盘盖着发酵1小时或双倍大
add all high protein flour, normal flour, shortening, salt,
milk powder and dry yeast into the mixing bowl 
slowly add in water and beat to a smooth dough
remove the dough and place in a big bowl covered
let rise for 1 hour double the size

将面团分成3份,揉成圆形状,松弛20分钟
把面团压扁卷起成长条状撒上一些高筋面粉
用刀斜切3-4横
排在已扫牛油的烤盘上
发酵40-60分钟
喷上一些水
预热烤箱190度烘烤25分钟
divide the dough into 3 portions
round the dough into ball shape
and rest for another 20 minutes
roll out the dough and form long shape
sprinkle with some high protein flour on top
use a sharp knife to slice 3-4 lines
place in the greased baking pan/baking cup
let rise for 40-60 minutes  
spray some water on top of the bread
bake at 190 for about 25 minutes



Wednesday, June 13, 2018

蓝莓和鲜橙迷你奶油蛋糕 Blueberry N Orange Mini Butter Cake



材料Ingredients:
面粉 120g cake flour
发粉 1/2 teaspoon baking powder
奶油 120g butter
幼糖 60g sugar
鸡蛋 2 eggs
淡奶 1 tablespoon evaporated/fresh milk
鲜橙果酱  orange jam 
蓝莓果酱 cranberry jam 

先将油和幼糖以快速度搅拌至松白
然后先将鸡蛋稍微打发
分次的用汤匙蛋液加入已经打好的奶油和糖内
再以快速度搅拌至松白
加入淡奶搅拌均匀
 之后再分次加入过筛的粉以慢速度搅拌均匀
将一汤匙蛋糕面糊入小烤盘
放入一汤匙蓝莓果酱
然后加入蛋糕面糊在上面
放入烤箱以175度 烤大约15-20分钟
竹签插入蛋糕体,拿出不沾黏,即熟透
cream the butter and sugar until fluffy and light
beat the egg lightly 
add in 2 tablespoons at a time of beaten egg 
into the mixture & cream until fluffy
add in milk and cream well
add in sifted flour slowly and mix well
scoop in small portion of cake mixture into the small pan
then add in 1 tablespoon blueberry jam on top
lastly scoop in enough cake mixture to cover on top
bake at 175C for around 15-20 minutes

Tuesday, June 12, 2018

蒸迷你班兰鸡蛋糕 Steamed Mini Pandan Egg Cake

材料Ingredients:
鸡蛋 6 eggs
白砂糖 220g caster sugar
色拉油 60ml corn oil
自发面粉 200g self raising flour
泡打粉 1 teaspoon baking powder
班兰汁 4 tablespoons Pandan juice
几滴青色素 a few drop of green colouring

先打鸡蛋和糖
把鸡蛋和糖打成乳白色
大约之前的三倍份量
把打好的鸡蛋和糖轻轻的加入自发粉
用刮刀搅拌匀(別用机打)
将面糊分两个部分,一个部分加入班兰汁及几滴青色素拌匀
将1匙班兰面糊勺入搽油的蒸杯
再加入一层原本面糊在班兰面糊上面
预先将水滚开, 蒸20分钟
Beat the eggs and sugar together
beat until the egg and sugar become white and fluffy
add in the corn oil and mix well
slowly add in the flour and mix well (do not beat with the mixer)
Divide the mixture into two portions
one portion add in the Pandan juice
add one scoop of the Pandan mixture into the greased steam cup
then add one layer of the original mixture on top of the Pandan mixture
steam in boiling water for about 20 minutes




Sunday, June 3, 2018

核桃杯子蛋糕 Walnut Cupcake

材料Ingredients:
面粉 120g cake flour
发粉 1/2 teaspoon baking powder
奶油 120g butter
幼糖 60g sugar
鸡蛋 2 eggs
淡奶 1 tablespoon evaporated/fresh milk
香草精华 1/2 teaspoon vanilla essence
核桃(弄碎烤香) 3 tablespoons walnut (chopped & roasted)

先将油和幼糖以快速度搅拌至松白
然后先将鸡蛋稍微打发
分次的用汤匙以每次二汤匙的蛋液加入已经打好的奶油和糖内
再以快速度搅拌至松白
加入淡奶, 香草精华搅拌均匀
 之后再分次加入过筛的粉以慢速度搅拌均匀
最后加入核桃拌匀
将蛋糕面糊倒入杯子
放入烤箱以175度 烤大约15-20分钟
竹签插入蛋糕体,拿出不沾黏,即熟透
cream the butter and sugar until fluffy and light
beat the egg lightly 
add in 2 tablespoons at a time of beaten egg 
into the mixture & cream until fluffy
add in milk, vanilla essence and cream well
add in sifted flour slowly and mix well
lastly add in the walnut mix well
scoop in the cake mixture into the baking cup
bake at 175C for around  15-20 minutes

Thursday, May 3, 2018

蝶豆藍白雙色奶香馒头 Butterfly Pea Milk Man Tou

水藍色butterfly 
水藍色的夢幻饅頭
蝶豆花馒头材料Ingredients:
包面粉 200g bau flour
1 茶匙干酵母 1 teaspoon dry yeast
茶匙奶油 1 teaspoon butter
半茶匙发粉 1/2 teaspoon baking powder
蝶豆花熱開水中浸泡 100ml  
100ml butterfly pea flower soak in warm water

把所有材料放入搅拌盘混合均匀
慢慢加入蝶豆花水搅拌至柔软和光滑的面团
待发至少60分钟
mix all ingredients together 
add in butterfly pea water slowly and knead
to form a soft and smooth dough
rest for 60 minutes

奶香馒头材料Ingredients:
包面粉 200g bau flour
奶粉 1 tablespoons milk powder
1 茶匙干酵母 1 teaspoon dry yeast
半茶匙发粉 1/2 teaspoon baking powder
温鲜奶 100ml warm fresh milk

把所有材料放入搅拌盘混合均匀
慢慢加入温鲜奶搅拌至柔软和光滑的面团
待发至少60分钟
mix all ingredients together 
add in warm fresh milk slowly and knead/beat well 
to form a soft and smooth dough
rest for 60 minutes
将面团杆成长方形重贴在一起
慢慢卷起切成小块翻起向上
待发45分钟,用大火蒸10分钟即可
flatten the dough and make long square shape
place the two different colour dough on top of each other
slowly roll up the dough and cut into smaller pieces
leave to rise for another 45 minutes
steam over high heat for 10 minutes


Wednesday, May 2, 2018

豆鼓鲮鱼炒香麦菜 Fried Yau Mak with Black Bean Fish


冰箱里还有剩下一些豆鼓鲮鱼
今晚就用来炒香麦菜啦!
简简单单的一道菜肴而且老少咸宜

材料Ingredients:
香麦菜 yau mak 
罐头豆鼓鲮鱼 black bean fish (canned)
姜片 sliced ginger
蒜片及洋葱末 sliced garlic & shallot

热油锅,爆香姜片
加入蒜末和洋葱末炒香
加入香麦菜翻炒片刻
然后加入豆鼓鲮鱼再炒香
再加入适量的水,适量的盐,胡椒粉调味
拌匀即可上碟
heat a bit of oil on pan 
stir fry in the sliced ginger
then stir fry in garlic & shallot
add in yau mak and stir fry for 1 minute
then add in black bean fish and mix well
add in a bit of water, salt & pepper to taste



Tuesday, May 1, 2018

曼越莓可可杯子蛋糕 Cranberry Cocoa Cupcake


材料Ingredients:
面粉 120g cake flour
发粉 1/2 teaspoon baking powder
奶油 120g butter
幼糖 60g sugar
鸡蛋 2 eggs
淡奶 1 tablespoon evaporated/fresh milk
香草精华 1/2 teaspoon vanilla essence
可可粉 cocoa powder
曼越莓(泡软) cranberry (soaked)

先将油和幼糖以快速度搅拌至松白
然后先将鸡蛋稍微打发
分次的用汤匙以每次二汤匙的蛋液加入已经打好的奶油和糖内
再以快速度搅拌至松白
加入淡奶, 香草精华搅拌均匀
 之后再分次加入过筛的粉以慢速度搅拌均匀
最后加入曼越莓拌匀
把蛋糕面糊分成两部分
一部分加入可可粉拌均
将原味蛋糕面糊倒入杯子
然后将可可蛋糕面糊倒在上面
放入烤箱以175度 烤大约15-20分钟
竹签插入蛋糕体,拿出不沾黏,即熟透
cream the butter and sugar until fluffy and light
beat the egg lightly 
add in 2 tablespoons at a time of beaten egg 
into the mixture & cream until fluffy
add in milk, vanilla essence and cream well
add in sifted flour slowly and mix well
divide the mixture into two portions
one portion add in cocoa powder and mix well
lastly add in the cranberry mix well
pour in the original mixture onto the baking pan
then add in the cocoa cake mixture on top
bake at 175C for around  15-20 minutes

Saturday, April 28, 2018

蒸OREO奶油蛋糕 Steamed OREO Butter Cake


一大清早就下起大雨来
还洗了一大堆衣服呢!有点气了呀!
气着气着就有蒸蛋糕的“热”
见到桌子上还有一些OREO饼干
就来个蒸OREO蛋糕消消气。。。哈哈!
只弄个小的吧!
蒸好的时候一打开盖子
一阵阵的OREO香散发到整屋子
好香哦!待冷了立刻切一小块塞入口里
哗!受不了了呀!太好吃了
真是吃了口齿也留香耶! 

材料Ingredients:
鸡蛋 2 eggs
面粉 160g flour
发粉 1 teaspoon baking powder
幼糖 100g caster sugar
牛油 150g butter
OREO饼碎 12 pieces OREO biscuit (smashed)

把牛油和糖打发
将鸡蛋一粒一粒的加入继续打发
然后加入面粉和发粉拌匀
把OREO饼碎加入面糊拌匀
将面糊倒入抹了油的蒸盘
放进已烧开水的蒸锅
用中火蒸大约30-35分钟 
(竹签插入蛋糕体,拿出不沾黏,即熟透)
cream butter and sugar in mixer bowl until fluffy
add in egg one at a time and cream until fluffy
fold in the flour and baking powder slowly and mix well
add in the OREO biscuit into the batter and mix well
scoop into the greased steam pan 
steam in the boiling hot water for about 30-35 minutes
to check the readiness by using toothpick
if the tooth pick come out clean, then it ready