Sunday, March 3, 2019

奶油糖面包 Butter Sugar Roll



不单只是豆浆香味
超软的面包而且奶油的香味很浓。。。赞哦!

材料Ingredients:
高筋面粉 200g high protein flour
普通面粉 50g normal flour/all purpose flour
幼糖 1 tablespoon sugar
鸡蛋 1 egg
酵母  1/2 teaspoon dry yeast
奶粉 1 tablespoon milk powder
冷五谷豆浆 120ml cold fresh multi-grain soya milk
溶化奶油 1 tablespoon melted butter

高筋面粉,普通面粉糖,鸡蛋奶粉及酵母一起混合
慢慢加入冷五谷豆浆搅拌面团,  然后加入溶化奶油
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
将面团分成几部份,揉成圆形状,松弛20分钟
把面团压扁1cm厚
排在已扫牛油的烤盘上或纸杯
发酵1小时或双倍大
刷上蛋液,然后用手指在面团上压洞
将软化牛油和糖挤在洞里,然后撒上芝麻
预热烤箱190度烘烤20分钟
add all high protein flour, multi purpose flour, sugar, milk powder, 
egg and dry yeast into the mixing bowl 
slowly add in cold fresh soya milk beat to form dough
lastly add in melted butter and beat to form a smooth dough
cover with cloth and let rise for 1-2 hour or double the size
divide the dough into small portion
round the dough into ball shape
and rest for another 20 minutes
roll flat in round shape in 1cm thick
place in the greased baking pan/baking cup 
let rise for 1 hour or double the size 
brush with egg wash and poke hole with finger
squeeze in melted butter with sugar into the hole and sprinkle sesame on top
bake at 190 for 20 minutes



Tuesday, February 26, 2019

杂果蛋糕 Light Fruit Cake

很light的fruit cake杂果蛋糕
少糖,少油也只用了两粒鸡蛋
不过甜也不油腻
喜欢这样的口感

材料Ingredients:
面粉 150g cake flour
黄油 130g butter
黄糖 50g brown sugar
鸡蛋 2 medium eggs
盐 1/4 teaspoon salt
柠檬汁(取自1粒柠檬) lemon juice (from 1 lemon)
250g 杂果(浸泡白兰地隔夜) 
250g mixed fruits (soaked with brandy for overnight)

先将油和黄糖以快速度搅拌至松白
然后逐粒加入鸡蛋再以快速度搅拌至松白
 之后再分次加入过筛的粉及盐拌匀
最后加入杂果柠檬汁拌均
倒入抹了油粉的烤盘弄平
放入烤箱以170度烤大约40-45分钟
竹签插入蛋糕体,拿出不沾黏,即熟透
cream the butter and brown sugar until fluffy and light
add in egg one at a time & cream until fluffy
add in sifted flour and salt slowly and mix well
lastly add in the mixed fruits and lemon juice and mix well
pour into the baking pan and flatten it
bake in the pre-heated oven at 170C 
bakefor about 30-40 minutes or until done
 
 






Sunday, February 24, 2019

百里香迷迭香小面包 Thyme Rosemary Bread



这面包炒香超软的
烤的时候烤炉散发出来那股香料的味道
真的闻到都开心

材料Ingredients:
高筋面 250g high protein flour
奶粉 1 tablespoon milk powder
幼糖 2 tablespoons sugar
干酵母 3g dry yeast
 百里香 1 tablespoon dried thyme
迷迭香 1 tablespoon dried rosemary
橄榄油 20g olive oil
软化奶油 20g soft butter
水 40ml water

高筋面粉,糖,奶粉,百里香,
迷迭香,橄榄油及酵母一起混合
慢慢加入水搅拌面团,然后加入软化奶油
将面团搅拌至光滑及有弹性
盖着发酵1-2小时或双倍大
将面团放气,揉成圆形状,松弛20分钟
然后整形
排在已扫牛油的烤盘上
发酵40分钟或双倍大
预热烤箱180度烘20分钟
add all high protein flour, milk powder,
sugar, dried thyme, dried rosemary, 
Olive oil and yeast into the mixing bowl
slowly add in water, beat to form a dough
add in the butter and beat until smooth 
remove the dough and covered in big bowl 
and let rise for at 1-2 hours or double the size
round up and rest for another 20 minutes
roll out the dough and form the shape
place in the greased baking pan
let rise for 40 minutes or double the size 
bake at 170 for about 30 minutes





Monday, February 11, 2019

照型馒头 ~ 猪年大吉 Steamed Bun

猪年吉祥
今天玩照型馒头
软软的馒头好可爱又好吃
材料Ingredients:
包面粉 280g bau flour
奶粉 20g milk powder
干酵母 3g instant yeast
糖 50g sugar
软化奶油 1 tablespoon soft butter
温水 160ml warm water

把所有材料放入搅拌盘混合均匀
慢慢地加入水搅拌至柔软和光滑的面团
待发一个小时
然后整形
待发30分钟,用大火蒸15分钟即可
mix all ingredients together 
add in water slowly and knead/beat well 
to form a soft and smooth dough
rest for 1 hour 
form the dough into shape
leave to rise for another 30 minutes
steam over high heat for 10-12 minutes





Monday, January 28, 2019

凤梨酥 Pineapple Tart

猪年大吉
猪照型的凤梨酥

材料Ingredients:
 无盐奶油 125butter
糖粉 50g icing sugar
蛋黄 1 egg yolk 
面粉 180g flour
蛋黄粉 3 tablespoons custard powder 
奶粉 2 tablespoon full cream milk powder
芝士粉 1 tablespoon parmesan cheese

无盐奶油,加入过筛后的糖粉搅拌均匀
然后加入蛋黄再搅拌均匀
将面粉,蛋黄过筛后,加入拌匀
然后加入奶粉和芝士粉再拌匀
将搅拌好的面团用保鲜纸包好
置入冰箱20分钟才拿出来
拿一小块粉团包入凤梨馅
整形摆放在搽油的烤盘
并以160℃烤约20-25分钟
 butter, icing sugar lightly mix well
add in egg yolk mix well
add in sifted flour and 
custard powder mix well 
then add in full cream milk powder 
and parmesan cheese mix well
Wrap the dough with sling wrap 
and place in the refrigerator for 
about 20 minutes
then take a small portion of dough place some pineapple filling inside
round up and form the shape
 then place onto the greased baking tray
bake in preheated oven 160C 
for about 20 -25 minutes



Wednesday, January 16, 2019

蜜蜂窝 Kuih Loyang (Honeycomb biscuit)


年饼不能少的一款😉😋😋
虽然多工又费时
最重要爱吃囉😍🤩
材料Ingredients:
面粉 200g flour
粟米粉 50g corn flour
 粘米粉 150g rice flour
 浓缩椰浆 400ml coconut milk 
 100g caster sugar
鸡蛋 3 eggs
适量 water
黑芝麻及白芝麻 (炒香) black & white sesame (fried)

把鸡蛋打进一个大盆里加入糖搅拌直到糖溶化
然后加入面粉,再搅拌均匀
然后加入粟米粉粘米粉和椰浆
然后加入适量
再继续搅拌直到没有一粒一粒的固体浮现 
过滤去另一个大碗
最后加入炒香黑芝麻及白芝麻
让面糊休30分钟
热油锅, 把模稍微烧热
沥干油再沾上面糊
放入锅慢慢的摆动模将蜜蜂窝脱模
不时翻动饼将它炸至金黄色
place all eggs in one big bowl and add in sugar 
 mix well until the sugar dissolves
stir in the flour and mix well
then add in corn flour, rice flour and coconut milk
then add in water gradually 
stir and mix well until smooth
filter over to another clean bowl 
lastly add in the black and white sesame
set aside batter for 30 minutes
heat oil in wok, heat up the mould
dip the mould into batter and place into hot oil
shake the mould lightly and let the cookies drop out from the mould
turn the cookies around and fry till golden brown





Thursday, January 3, 2019

黑芝麻吐司 Black Sesame Bread

香脆的面包头
柔软的面包
喜欢这样的吐司
简单又好吃

材料Ingredients:
高筋面 250g high protein flour
全麦面粉 50g wholemeal flour
奶粉 20g milk powder
干酵母 3g dry yeast
黑芝麻 2 tablespoons black sesame seed
软化奶油 20g soft butter
水 180ml - 200ml water

高筋面粉,全麦面粉,奶粉,
黑芝麻及酵母一起混合
慢慢加入水搅拌面团,然后加入软化奶油
将面团搅拌至光滑及有弹性
盖着发酵1 - 2小时或双倍大
将面团放气,揉成圆形状,
排在已扫牛油的烤盘上
发酵40分钟或双倍大
预热烤箱190度烘烤30分钟
add all high protein flour, wholemeal flour,
milk powder, black sesame seed
and yeast into the mixing bowl
slowly add in water, beat to form a dough
add in the butter and beat until smooth 
remove the dough and covered in big bowl 
and let rise for at 1-2 hours or 
double the size
round up the dough 
place in the greased baking pan
let rise for 40 minutes or double the size 
bake at 190 for about 30 minutes




Wednesday, January 2, 2019

红腐乳焖五花腩 云耳 Red Bean Curd Pork Belly w Black Fungus

好香好下饭的一道家常菜
都适合男女老少

材料Ingredients:
五花肉 500g pork belly 
云耳 (热水泡软)
Black fungus 
(soak in hot water until soft)

腌汁材料Seasoning ingredients:
红腐乳 2 pieces red bean curd
腐乳 1/2 teaspoon fermented bean curd
日本白酒 1 teaspoon Japanese rice wine(mizkan)
将五花肉洗干净
把全部腌汁材料倒入调拌均匀
放入五花肉腌制至少12小时或隔夜更好
wash and clean the pork belly 
place all seasoning ingredients into a plastic bag/container
add in the pork belly and mix well 
leave it to marinade for about 12 hours 
or overnight 
热油锅
爆香姜丝,蒜末和小洋葱
倒入五花腩翻炒片刻
加入适量的水
再加入云耳
中火焖煮大约20分钟
转小火焖煮大约30分钟至到肉软
最后加入适量的盐, 生抽和绍兴酒
Heat oil in wok
Stir fry ginger, shallot & garlic
add in marinated pork belly 
stir fry for 1 - 2 minutes
add in black fungus and water 
enough to cover all food in wok
braise in medium heat for around 20 minutes
then turn to low heat continue 
to cook for around 30 minutes 
until the pork belly soft 
lastly add in a salt, soya sauce and 
shao xin wine to taste





Sunday, December 30, 2018

奶油酥饼 ~ 🐷猪照型 Butter Cookies ~ Pig

咚咚锵 咚咚锵
新年到 猪年到 
看到🐷🐽真开心
这饼吃在嘴里
融化在心里
好吃😋好吃😋
玩得开心
吃得欢心