Friday, October 28, 2011

传统花生饼~~简单又容易 Traditional CNY Peanut Cookies

材料Ingredients:
花生末 600g fine ground toasted peanut 
普通面粉 450g all purpose flour
糖霜 300g icing sugar
花生酱tablespoon peanut butter
菜油适量 vegetable oil
蛋黄(涂表面) egg yolk (for coated surface)

将花生末,普通面粉,糖霜和花生酱混合拌匀,
慢慢加入菜油,揉成软面团,
用手揉成小球再轻轻按压成饼状,
或用饼模盖出圆形,涂上蛋液,
以炉温160度烤15至20分钟
mix the fine ground toasted peanut, flour, 
icing sugar and peanut butter together 
slowly add in the vegetable oil and mix well to form a dough
roll out small ball and flatten a bit
or use the cookies cutter to cut out the round shape
coat the surface with egg yolk
bake at 160 for about 15 - 20 minutes





青豆饼 CNY Green Pea Cookies


材料Ingredients:
青豆末 300g green pea (toasted and fine grounded)
普通面粉 330g all purpose flour
糖霜 150g icing sugar
菜油 200g vegetable oil
蛋黄(涂表面) egg yolk (for coated surface)

将青豆末,普通面粉和糖霜混合拌匀,
慢慢加入菜油,揉成软面团,
用手揉成小球再轻轻按压成饼状,
或用饼模盖出圆形,涂上蛋液,
以炉温180度烤15至20分钟
mix the green pea, flour and icing sugar in a big bowl
slowly add in vegetable oil
mix well and to form a dough
use cookies cutter to cut our the shape you like
brush one layer egg yolk on surface
bake in oven at 180 for about 15-20 minutes





Thursday, October 13, 2011

清蒸柠檬小蛋糕 Steamed Mini Lemon Egg Cake


材料Ingredients:
鸡蛋 6 eggs
白砂糖 220g caster sugar
色拉油 60ml corn oil
柠檬皮屑 1 teaspoon lemon zest
柠檬汁 4 tablespoons lemon juice
自发面粉 220g self raising flour
泡打粉 1/2 teaspoon baking powder

将柠檬皮屑和色拉油柠檬汁都倒入一个小碗中搅匀备用
全蛋液和白糖一起用电动搅拌机
先慢速搅打到白糖和蛋液充分融合
再用快速搅打直到蛋糊由黄色变成乳白色
搅打好的蛋糊拎起滴落成线条状
落入盆中不会立即消失
最后再用慢速搅打1分钟
将面粉泡打粉一起筛入蛋糊中拌匀
再用橡皮刮刀将底部和盆的四周都刮拌均匀
将面糊刮入抹了油的小蛋糕模子中
要装到8成满, 放入沸腾的蒸锅内
用中火蒸8分钟
combine eggs and sugar in mixer bowl
beat ingredients at highest speed until foamy and fluffy
It's about 10 -15 minutes
add in corn oil, lemon zest and lemon juice and mix well
fold in the flour slowly and mix well
scoop one the dough into the greased cake mould
steam in the boiling hot water in covered wok for about 8 minutes

当然这样装小的模子比较费劲,可以将大的蛋糕模子
或不锈钢小盆铺上油纸 (一定要和烤模高度相同)
直接将面糊刮入到里面, 不过在蒸的时候要用20分钟
you can also scoop the dough into a steam pan 
steam in the boiling hot water in covered wok for about 15 - 20 minutes

Recipe from 食谱取自厨思の天地, TQ!