Wednesday, May 30, 2012

迷你黄油葡萄干纸杯蛋糕 Mini Raisin Butter Cupcake


终于可以肯定用SCS 牛油做蛋糕实在是味道超,超,超棒哟!
加入了好多好多的葡萄干,每一小口都吃到它,感觉真好

材料 Ingredients:
200克面粉+半茶匙发粉+1/4茶匙
200g flour+1/2 teaspoon baking powder+1/4 teaspoon salt
砂糖 100g caster sugar
SCS牛油 120g butter 
中等大小鸡蛋 2 medium size eggs
香草精华 1 teaspoon vanilla essence
葡萄干 4 tablespoons raisin

将牛油和砂糖一起以高速打直到松轻
逐粒的加入鸡蛋搅拌
然后再加入香草精华拌匀 
慢慢的加入自发面粉混合均匀
再加入葡萄干拌匀
舀入纸杯80%满
在预热烤箱180° C烘烤大约20分钟直到顶部金黄色
使用蛋糕测试仪来测试烤熟的蛋糕
如果蛋糕测试出来干净即可出炉
cream the butter and sugar together in high speed 
until fluffy and light
add in the eggs one by one 
and continue beat in high speed
mix in vanilla essence 
add in self-raising flour gradually and mix in low speed
lastly add in the raisin and mix well
fill the cup 80% full 
bake in the pre-heat oven at 180°C for 
about 20 minutes until golden brown on top 
use the cake tester to test the doneness of cake
if the cake tester comes out clean and the cupcakes is done 



紫薯玫瑰馒头 Sweet Purple Potato Man Tou


好浪漫,好香软,好好吃的紫薯玫瑰馒头啊!
搅拌的时候面团的紫薯味好香好香
搅拌好的面团特别柔软
再用手揉的时候那种感觉很棒 

看着一朵朵紫玫瑰,美得动人,美得妩媚, 美得优雅
紫玫瑰代表浪漫真情和珍贵独特, 好爱好爱它哟!
材料Ingredients:
包面粉 250g bau flour
薯泥 200g mashed sweet purple potato
砂糖 60g sugar
干酵母 10g instant yeast
发粉 5g baking powder
温水 100-120ml warm water

紫薯煮熟压成泥
把紫薯泥和所有材料放入搅拌盘混合均匀
慢慢地加入温水搅拌至柔软和光滑的面团
待发至少1小时
将面团分成小粒状再揉圆形
杆成小小的圆形面团
6片面团重贴(如图)
用筷子在中间轻轻一压
揉一小条状当中心
慢慢卷起在中间切一半
就成了两朵漂亮的玫瑰花
待发15-20分钟,用大火蒸7分钟即可
steam the sweet potato and smash with fork 
& form mashed sweet potato
mix the mashed sweet potato & all ingredients together 
add in warm water slowly and knead/beat well 
to form a soft and smooth dough
rest for at least 1 hour
divide the dough into small portion 
roll out flat into round shape
place 6 pieces together (as show in picture)
use one chopstick lightly press in the middle
make one long round roll as center of rose
slowly roll up the dough and cut into half
it will form two beautiful roses
leave to rise for another 15-20 minutes
steam over high heat for 7 minutes





Sunday, May 27, 2012

鼎泰丰~台北101大楼


这次的台北游竟然有机会到鼎泰丰尝一尝它的美食
刚好在逛逛台北101大楼,发现鼎泰丰在此也有分店
才中午十二时正,大门口就已经有好一些人在等位子了
不过在等待位子的时候可以先点餐,
一点好餐大约不到十分钟就有位子
招待小姐一直带领我们走呀走
哇!餐馆里面好大喔,而且都快满座了
一坐下另一位招待小姐就很快的
将一个大布袋架子摆在我们的坐位旁
原来是给顾客放手提袋和其它包包的
然后还盖上一块布以免弄脏里面的包包
还有连我妈妈用的雨伞也立即用一个塑胶袋套上
这种服务在KL还少见到哦!

在鼎泰丰必定要点的当然是小笼包
热腾腾的一个个小笼包好漂亮
先将小笼包咬破一个小洞,吸它的汤汁,好鲜甜。
然后再加上姜丝沾上酱汁摆入口。。。
哼哼~有种难以形容的美味!
曾经在KL Garden 的鼎泰丰吃过小笼包,
可是味道和卖相比起台北的实在相差太大了。

绍兴醉鸡~~在KL的FUN!TAIPEI(趣台北)也吃过,超爱的!
绍兴酒的香味加上鲜嫩的鸡肉,
酒香渗入微冻的鸡肉口感扎实带劲
清爽而不油腻,棒!棒!棒!

菜肉蒸饺~这个好吃,有机会要再吃它

榨酱面~酱汁刚刚好拌匀了很香又不油腻,赞!
 

虾仁蛋炒饭~~一上桌就香味扑鼻
蛋汁的咸度和米的硬度掌握得刚刚好,
饭粒粒分明加上有一种清爽的口感,
而且没有任何一粒焦饭粒在里面。
真不知道要炒出这样的炒饭可是不简单呢!
原来我现在才发觉其实鼎泰丰的炒饭才是我的最爱。

糯肉烧卖~~很有“饱足感”的烧卖!
里面的馅料因为加了糯米,比较有弹性,
口感跟其他鲜肉馅或和菜肉馅都不一样。

菜肉包~菜多过肉啦!太饱了我们就吃了一小口,
最重要还是要试一试哟

实在太饱了,喝多几杯茶才行喔

这一餐实在太丰富也太满意了吧!
台北有机会再见啦




Wednesday, May 23, 2012

叉烧迷你鸡腿 Char Siew Mini Drumstick

材料Ingredients:
迷你鸡腿 6 pieces mini chicken drumstick
叉烧酱 1 tablespoon char siew sauce
黑胡椒粉, 料酒,  生抽,  胡椒粉适量 
some black pepper corn, shaoxin wine, soy sauce, pepper
蒜末minced garlic

将鸡腿洗净再沥干水分 
然后用小刀在鸡肉上割划几下(使腌汁容易入味) 
把全部酱料倒入保鲜袋调拌均匀 
放入鸡腿腌制至少6-12小时以上(时间越久越入味)
clean and wash the chicken drumsticks and dry it
use a small knife make a few cut on the chicken 
add all seasoning ingredients into a 
sealed plastic bag and mix well
add in the chicken drumstick and mix evenly 
marinate the chicken for at least 6-12 hours 

将腌制好的鸡腿放至烤架上 
放入烤箱以180度烤20分钟然后取出 
将剩余的酱汁涂在鸡腿上,再放入烤箱
烤大约10-15分钟即可取出 
place the marinated chicken drumstick on the grill rack
grill with 180C for about 20 minutes
remove from rack and brush with the remaining sauce
grill for another 10-15 minutes 




可可黄油纸杯蛋糕 Cocoa Butter Cupcake

材料 Ingredients:
自发面粉 200g self-raising flour
砂糖 120g caster sugar
牛油 110g butter 
中等大小鸡蛋 2 medium size eggs
淡奶 2 tablespoons Evaporated Milk
香草精华 1 teaspoon Vanilla Essence
可可粉 1 tablespoon cocoa powder

将牛油和砂糖一起以高速打直到松轻
逐粒的加入鸡蛋搅拌
然后加入淡奶和香草精华拌匀 
慢慢的加入自发面粉混合均匀
再加入可可粉拌匀
舀入纸杯80%满
在预热烤箱180° C烘烤大约20分钟
直到顶部金黄色
使用蛋糕测试仪来测试烤熟的蛋糕
如果蛋糕测试出来干净即可出炉
cream the butter and sugar together in high speed 
until fluffy and light
add in the eggs one by one 
and continue beat in high speed
add in milk and vanilla essence 
add in self-raising flour gradually and mix in low speed
lastly add in cocoa powder and mix well
fill the cup 80% full 
Bake in the pre-heat oven at 180°C for 
about 20 minutes until golden brown on top 
use the cake tester to test the doneness of cake
if the cake tester comes out clean and the cupcakes is done 



Tuesday, May 22, 2012

豉油皇三文鱼 Grilled Salmon with Imperial Sauce

材料Ingredients:
三文鱼去皮切小块
Salmon fish (removed skin and cut into small pieces)

酱料Sauce Ingredients:
姜丝
葱段
芫荽少许
胡椒粉少许
豉油皇2汤匙
油适量
slice ginger
slice spring onion
some coriander 
pepper and cooking oil
2 tablespoons of Imperial soy Sauce

将鱼以少许胡椒粉,盐和料酒稍微调味
热一些油将鱼煎炸至香
少许油热锅,加入姜丝爆香,
然后加入豉油皇,胡椒粉少许
稍微煮滚,油淋在煎好的鱼上
撒上葱段和芫荽即可上桌
season the fish with some pepper, salt and cooking wine 
fry the fish until golden brown
heat 1 tablespoon of oil in wok
stir fry in slice ginger 
add in Imperial soy sauce and pepper
bring it to lightly broiled
pour the sauce onto the fish 
sprinkle with spring onion and coriander



Monday, May 21, 2012

香茅干咖喱鸡翅 Lemongrass Curry Chicken Wing

超香的哦!我的厨房香到大厅来了
应该还香到隔壁去了吧
很简单的一道菜肴
只要腌制好就拿去煎炸就成了

材料Ingredients:
鸡翅 6 pieces chicken wing
鸡蛋1粒(打散) 1 egg (lightly beaten)

鸡翅 ~ 咖哩鸡粉2汤匙,酱油,胡椒粉,盐,香茅(切碎),
蒜末,咖哩叶,大洋葱丝一粒,桔仔水1汤匙腌制3小时
chicken wings ~ with 2 tablespoons of chicken curry paste, soy sauce, 
pepper, salt, minced lemongrass, minced garlic, curry leafs, 
1 big sliced onion and 1 tablespoon tangerine juice and marinate for 3 hours

加入稍微打散的蛋拌匀
锅里烧热4汤匙的油, 加入鸡翅煎炸至鸡翅熟即可 
1 egg beaten and mix well with the chicken wings
heat 4 tablespoons of oil in wok
add in the chicken wing and 
fry until the chicken golden brown or cooked





南瓜鸡肉松包子 Pumpkin Chicken Floss Bao

材料Ingredients:
包粉 250g bau flour
南瓜泥 100g mashed pumpkin 
酵母 7g instant yeast
发粉 6g baking powder
糖 60g sugar
温水 100ml warm water

南瓜煮熟压成泥
把南瓜泥和所有材料放入搅拌盘混合均匀
慢慢地加入温水搅拌至柔软和光滑的面团
待发至少30-45分钟
steam the pumpkin and smash with fork 
& form smashed pumpkin 
mix the mashed pumpkin & all ingredients together 
add in warm water slowly and knead/beat well 
to form a soft and smooth dough
rest for at least 30-45 minutes 

揉成长条状切成18小块
待发至少20分钟弄平, 包入肉丝包成三角形
待发30-45分钟,用大火蒸15分钟
熄火让蒸气散开大约5分钟
才将包子取出
divide the dough into 18 portions 
round it and leave it to rest for another 20 minutes 
wrap in the chicken floss and make it into triangle shape

leave to rise for another 30-45 minutes
steam over high heat for 15 minutes
turn off the heat and let the steam cool off about 5 minutes
then only remove the bao 




Wednesday, May 16, 2012

甜薯玫瑰馒头 Sweet Potato Man Tou

多美丽的玫瑰花,多可爱的玫瑰花,我就这样深深的爱上她!
哇!这些玫瑰花好软噢又香甜薯,棒极了
搅拌的时候面团的甜薯味好香
搅拌好的面团特别柔软

材料Ingredients:
包面粉 250g bau flour
甜薯泥 120g mashed sweet potato
干酵母 6g instant yeast
发粉 5g baking powder
白油 1 teaspoon shortening
温水 80ml warm water

甜薯煮熟压成泥
把甜薯泥和所有材料放入搅拌盘混合均匀
慢慢地加入温水搅拌至柔软和光滑的面团
待发至少45分钟
将面团分成小粒状再揉圆形
杆成小小的圆形面团
6片面团重贴(如图)
用筷子在中间轻轻一压
揉一小条状当中心
慢慢卷起在中间切一半
就成了两朵漂亮的玫瑰花
待发15-20分钟,用大火蒸7分钟即可
steam the sweet potato and smash with fork 
& form mashed sweet potato
mix the mashed sweet potato & all ingredients together 
add in warm water slowly and knead/beat well 
to form a soft and smooth dough
rest for at least 45 minutes 
divide the dough into small portion 
roll out flat into round shape
place 6 pieces together (as show in picture)
use one chopstick lightly press in the middle
make one long round roll as center of rose
slowly roll up the dough and cut into half
it will form two beautiful roses
leave to rise for another 15-20 minutes
steam over high heat for 7 minutes




Monday, May 14, 2012

迷你牛奶土司 Mini Fresh Milk Toast

材料Ingredients:
高筋面粉 300g high protein flour
砂糖 1 tablespoon sugar 
酵母 2 teaspoons instant dry yeast
奶粉 2 tablespoons milk powder
冷鲜奶 150ml cold fresh milk
牛油 2 teaspoons butter (soften)
盐少许a pinch of salt

高筋面粉,砂糖,盐,奶粉及酵母一起混合
慢慢加入冷鲜奶搅拌成面团
然后加入黄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8小份,滚圆,松弛20分钟 
把面团揉成长
add all high protein flour, sugar, salt, 
milk powder and dry yeast into the mixing bowl
slowly add in cold fresh milk beat to form a dough
lastly add in butter and beat to form a smooth dough
remove the dough and covered in big bowl 
and let rise for 1-2 hours or double the size
make 8 small portions
round it and set aside for about 20 minutes
roll out and form long shape
set in greased baking pan
把面团揉成长
排在已扫牛油的烤盘上
发酵40-60分钟或双倍大
刷上蛋液
在上面洒上一些芝麻/切达奶酪
预热烤箱180度烘烤15分钟 
let rise for 40-60 minutes or double the size 
brush with egg/milk 
sprinkle some sesame/cheddar cheese on top 
bake at 180 for about 115 minutes 

从烤箱中取出马上刷上面一层薄薄的黄油
那么就会亮晶晶喔! 
brush one thin layer of butter on top once remove from the oven 
it will give you the "blink! blink!" surface!






北海道戚風杯子蛋糕 Hokkaido Chiffon Cupcakes

材料Ingredients:
蛋黄 4 eggs yolk
低筋面粉(过筛) 80g low protein flour
发粉 1/2 teaspoon baking powder
鲜奶 70g milk
糖粉 1 tablespoon icing sugar
盐 1/4 tsp of salt
粟米油 40g corn oil

蛋白 4 eggs white
细砂糖 50g castor sugar
塔塔粉 1/4 teaspoon cream of tartar
烤箱預熱至170℃
蛋黃加鹽和糖粉攪拌,再把沙拉油和牛奶加入拌勻
加 过筛 粉和發粉,再加香草精拌勻
蛋白和塔塔粉 打至湿性发泡 
分3次把糖加入,打到硬性發泡
把蛋黃和蛋白兩者輕輕拌勻,倒入纸杯8分满
放烤箱中層烤約15-20分鐘即可出爐
whisk egg yolk with salt and icing sugar
add in oil and milk and mix well
sift flour and baking powder into the egg yolk mixture
beat egg whites with cream of tartar until foamy and 
then add in sugar and beat till soft peak
fold in half of the egg whites into the mixture and mix well.
then add in the other half and mix them evenly
fill the mixture into the cups 
bake at pre-heated oven at 170C for 15-20mins
Leave cool
make a small hole in the middle
pump the custard cream into the chiffon
you can either chill before serving or 
have it straight after filling in the cream




Friday, May 11, 2012

南瓜豆沙馒头 Pumpkin Red Bean Man Tou

材料Ingredients:
包面粉 350g bau flour
南瓜泥 200g mashed pumpkin 
干酵母 6g instant yeast
发粉 5g baking powder
糖 20g sugar
温水 100ml warm water

南瓜煮熟压成泥
把南瓜泥和所有材料放入搅拌盘混合均匀
慢慢地加入温水搅拌至柔软和光滑的面团
待发至少1小时
压长条状涂一层薄薄的红豆沙弄成花卷形状
待发30分钟,用大火蒸8分钟即可
steam the pumpkin and smash with fork 
& form mashed pumpkin 
mix the mashed pumpkin & all ingredients together 
add in warm water slowly and knead/beat well 
to form a soft and smooth dough
rest for at least 1 hour 
roll out long shape and spread one
thin layer of red bean paste on top
roll up and form the shape you like
leave to rise for another 30 minutes
steam over high heat for 8 minutes