Thursday, March 27, 2014

牛油糖面包 Butter Sugar Roll

 
不单只是豆浆香味
超软的面包而且牛油的香味很浓。。。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  11/2 teaspoons 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
将软化牛油挤在洞里,然后撒上糖
预热烤箱190度烘烤12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 into the hole and sprinkle sugar on top
bake at 190 for 12 minutes



Sunday, March 23, 2014

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 190 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
then add in the original cake mixture on top of it
bake in the pre-heated oven at 170C 
bakefor about 40-45 minutes or until done



Thursday, March 20, 2014

斑马鸡蛋糕 Zebra Egg Cake


最近最火红的烤鸡蛋糕
人人都在做。。。我也来凑热闹啦!
用了Step Wong的食谱(我弄一半的份量)
烤出来的蛋糕实在香而且超软的
和Ogura蛋糕相识
做法非常简单

材料Ingredients: 
全蛋 1 whole egg
蛋黄 3 eggs yolk
粟米油 50g corn oil
麵粉 65g cake flour 
发粉 1/2 teaspoon baking powder
香精 1/2 teaspoon vanilla essence
蛋白 3 eggs white
砂糖 60g sugar 
 Instant Nescafe Coffee Powder 1 teaspoon+warm water
可可粉 2 teaspoons cocoa powder

蛋黃全蛋轻轻拌匀(不要打发)
再把粟米油加入拌勻
然后加过筛发粉拌勻至完全混合均勻
将蛋白打至湿性发泡后
加入糖打至拿起搅拌器尾端呈现尖挺
先拌入1/3的蛋白霜进蛋黃面糊
然后再把面糊倒回剩余的蛋白霜里拌匀
取出1/3的面糊加入即溶咖啡及可可粉拌匀
用大汤匙一大匙的原味蛋糕糊再一大匙的咖啡可可粉蛋糕糊
分别加入蛋糕盘中央
预热烤炉170度烤大约35分钟 
 whole egg&egg yolk mix well (do not beat)
add in corn oil mix well
fold in sifted flour with baking powder and mix until smooth
whist the egg white and cream of tartar until fluffy 
add in sugar slowly until stiffly 
add the some egg white mixture into the egg yolk mixture mix well
then pour all into the balance of egg white mixture and mix well
took out half of the mixture and add in the instant coffee powder & cocoa powder mix well
using large spoon to rotate the two portion of mixture into the bake pan

Saturday, March 15, 2014

黑胡椒洋葱培根肉丝 Black Pepper Onion Bacon Sliced Pork



很简单的一道小菜,最适合下酒。。。嘻嘻! (小孩不宜)
可以配面包,馒头,更可以下饭。
这道小菜也可以弄辣的或一般的酱油炒肉丝。

材料Ingredients:
 猪肉丝 300g sliced pork
(也可以改牛肉丝,羊肉丝或鸡肉丝)
培根 diced bacon
蒜末 minced garlic 
大洋葱 1 large onion (sliced)

用盐,黑胡椒,少许黑酱油,麻油和薯粉腌制猪肉丝大约30分钟
烧热油锅,先煎炸香培根,然后放入蒜末爆香 
然后加入洋葱再爆香
然后加入猪肉丝翻炒
加入适量黑胡椒耗油老抽生抽调味
然后加入适量拌匀
最后加入一茶匙绍兴酒拌匀
marinate the sliced pork with salt, black pepper, black soy sauce, 
sesame oil and corn starch for about 30 minutes
heat oil in pan, stir fry the diced bacon
then add in minced garlic and continue stir fry
then add in sliced onion stir fry with high heat
add in the sliced pork and stir fry for another 1-2 minutes
then add in some black pepper, oyster sauce, thick soy sauce
and soy sauce stir fry and mix well 
lastly add in some water continue stir fry 
lastly add in 1 teaspoon shao xin wine and mix well





五谷豆浆面包 Multi-grain Soya Milk Roll


用五谷豆浆来搅拌的面团做出来的面包超软的
搅拌的时候散发出来豆浆的香味
搅拌好的面团摸上去的感觉很软很好
这面包可以配香辣肉丝,午餐肉,果酱都很好吃!

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
酵母  11/2 teaspoons 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,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
将面团分成几份,揉成圆形状,松弛20分钟
把面团压扁成长圆形对折
排在已扫牛油的烤盘上
发酵1小时或双倍大
刷上蛋液洒上芝麻
预热烤箱180度烘烤12分钟
出炉赶快刷上一层溶化奶油
add all high protein flour, multi purpose flour, sugar, milk powder, 
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 and let rise for 1-2 hour or double the size
divide the dough into 9 portions
round the dough into ball shape
and rest for another 20 minutes
roll out the dough into square round shape then fold into half
place in the greased baking pan/baking cup 
let rise for 1 hour or double the size 
brush with egg wash and sprinkle some sesame on top
bake at 180 for about 12 minutes
remove from oven and brush a layer of melted butter on top immediately 






Tuesday, March 4, 2014

香辣花生蚝士焖鸡爪 Braised Peanut Oyster Chicken Claw

鸡爪软烂,入口即化,
有着蚝士的香味,加上软嫩的花生,
渗入了鸡爪里,味道超棒的!
我喜欢花生所以加了一大碗
如果喜欢吃辣可以多加一些辣椒干

材料Ingredients:
鸡爪 10 pieces chicken claws
花生米粒 1 bowl peanut
蚝士 1 large sliced lotus root
蒜粒及洋葱末  garlic & minced shallot
辣椒干,冰糖八角及丁香花适量
some dried chili, rock sugar, star anise & lilac

调味料:老抽,生抽,绍兴酒,蚝油
seasoning: dark soy sauce, light soy sauce, shao xin wine, oyster sauce

将鸡爪洗净,开水锅中焯水 
然后放冷水中洗去浮沫备用 
砂锅放油,加入蒜粒及洋葱末爆香 
加入辣椒干翻炒至香 
放入鸡爪翻炒一会 
然后放入清水冰糖八角及丁香花和调味料 
加入花生米蚝士
先用大火烧开 
再改用小火焖煮30至45分钟或至鸡爪酥烂
最后稍微收干汁即可
boiled the chicken claws and put in cold water
to wash away the oil then drain and set aside
heat oil in clay pot, add in garlic & shallot stir fry for about 1 minute
add in dried chili stir fry for another 1 minute
add in the chicken claw and stir fry and mix well 
add in water, rock sugar, star anise and lilac and seasoning 
then add in peanut and oyster
bring to boil in high heat 
then simmer in low heat for about 30-45 minutes
or until the chicken claw is tender 




金枪鱼软面包 Soft Tuna Onion Bun

材料Ingredients:
高筋面 250g high protein flour
奶粉 2 tablespoons milk powder
幼糖 2 tablespoons sugar
蛋 1 egg 
干酵母 2 teaspoons dry yeast
少许盐 a pinch of salt
软化奶油 1 tablespoon soft butter
冷五谷豆奶 120ml cold multigrain soya milk

高筋面粉,糖,奶粉,盐及酵母一起混合
慢慢加入冷豆奶搅拌面团,然后加入黄油
将面团搅拌至光滑及有弹性
盖着发酵1-2小时或双倍大
将面团放气分成10大份,揉成圆形状,松弛20分钟
把面团压扁成圆形,包入金枪鱼馅料
排在已扫牛油的烤盘上或纸杯里
发酵40-60分钟或双倍大
涂一层蛋液洒上大洋葱丝及香葱粒
预热烤箱180度烘烤15分钟
add all high protein flour, egg, milk powder,
sugar, salt and yeast into the mixing bowl
slowly add in cold soya, beat to form a dough
add in the butter and beat until smooth 
remove the dough and cover with big bowl 
and let rise for at 1-2 hours or double the size
divide into 10 pieces, round up and rest for another 20 minutes
roll out the dough and wrap in with tuna filling
place in the greased baking pan/baking cup 
let rise for 40-60 minutes or double the size 
brush with egg wash 
place some onion rings and spring onion on top
bake at 180 for about 15 minutes