紫薯相思蛋糕 Purple Sweet Potato Ogura Cake

相思啊相思！

最近FB烘焙世界的姐妹们都感染“相思病”，

一个接一个的都患上“相思苦”，

姐妹们都弄相思蛋糕来安慰自己，

看了开心吃了更温馨！

相思苦也变成了

开心乐透透。。。哈哈哈！

材料Ingredients: 

粟米油 45g corn oil

麵粉 70g cake flour 
发粉 1/2 teaspoon baking powder

鲜奶 80ml fresh milk 

全蛋 1 whole egg

蛋黄 5 eggs yolk
紫薯粉 1 teaspoon purple sweet potato power

蛋白 5 eggs white

砂糖 60g sugar 

塔塔粉 1/4 teaspoon cream of tartar

蛋黃和全蛋攪拌

再把粟米油和牛奶加入拌勻

加过筛麵粉和发粉拌勻至完全混合均勻

将蛋白打至湿性发泡后

加入塔塔粉和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的面糊加入紫薯粉拌匀

将两个面糊分别加入烤盘

使用牙签或筷子画出你喜欢的图案

蒸烤法烤160度，烤大约40-45分钟 

cream the whole egg, egg yolk and sugar until fluffy

add in corn oil and milk 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 and cream 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 1/3 mixture and add in the purple sweet potato powder & mix well

scoop in the two mixture into the baking pan

use the chopstick or toothpick to form the design

steam bake at 160C for about 40-45 minutes 

蒸柠檬蔓越莓蛋糕 Steamed Lemon Cranberry Egg Cake

材料Ingredients:

鸡蛋 6 eggs

白砂糖 240g caster sugar

柠檬汁 ( from 1 large lemon) lemon juice

柠檬皮屑 ( from 1 large lemon) lemon zest 

粟米油 100ml corn oil 

自发面粉 260g self raising flour

发粉 2 teaspoons baking powder

1汤匙蔓越莓(稍微泡软切碎)

1 tablespoon organic dried cranberry

(lightly soak & diced) 

把鸡蛋和糖搅拌成乳白色

大约之前的三倍份量

加入粟米油，柠檬汁，柠檬皮屑搅拌

然后慢慢的加入自发粉和发粉用刮刀拌匀

最后加入蔓越莓拌匀

预先将水滚开，将拌好的面糊蒸上35-40分钟

蒸好了，等凉了就可切成块

cream the eggs and sugar together

until the egg and sugar become white and fluffy

add in the corn oil, lemon juice and lemon zest and cream well

slowly add in the flour and baking powdere mix well 

lastly add in diced cranberry and mix well

steam in boiling water for about 35-40 minutes

云石相思蛋糕 Marble Ogura Cake

 因为爱情，总有一种期待。
因为爱情，总有一份 执着 。
因为爱情，总有一抹忧愁。
因为爱情，爱恨难解，相思难断。

哈哈哈！又患相思病！
这相思蛋糕好好吃，香，软化，
入口即化还留着一口巧克力蛋糕香！

材料Ingredients: 

粟米油 45g corn oil

麵粉 70g cake flour 
发粉 1/2 teaspoon baking powder

鲜奶 80ml fresh milk 

全蛋 1 whole egg

蛋黄 5 eggs yolk

蛋白 5 eggs white

砂糖 60g sugar 

塔塔粉 1/4 teaspoon cream of tartar

蛋黃和全蛋糖粉攪拌

再把粟米油和牛奶加入拌勻

加过筛麵粉和发粉拌勻至完全混合均勻

将蛋白打至湿性发泡后

加入塔塔粉和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1汤匙的巧克力粉拌匀

将两个面糊分别加入烤盘

使用牙签或筷子画出你喜欢的图案

蒸烤法烤160度，烤大约40-45分钟 

cream the whole egg, egg yolk and sugar until fluffy

add in corn oil and milk 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 and cream 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 1/3 mixture and add in 1 tablespoon cocoa powder mix well

scoop in the two mixture into the baking pan

use the chopstick or toothpick to form the design

steam bake at 160C for about 40-45 minutes 

豆沙花卷馒头 Hanamaki Red Bean Man Tou

 材料Ingredients:

包粉 250g bau flour

奶粉 2 tablespoons milk powder

幼糖 3 tablespoons sugar

干酵母 2 teaspoons dry yeast

 温水 120ml warm water 

包粉，糖，奶粉及酵母一起混合

慢慢加入温水搅拌面团

将面团搅拌至光滑及有弹性
盖着发酵1小时

将面团放气搓圆松弛20分钟

包入红豆沙弄出花卷形状

再加待发30分钟，用大火蒸10分钟即可

add all bau flour,  milk powder, sugar and yeast mxi well

slowly add in warm water, beat to form a smooth dough

remove the dough and cover with big bowl 

and let rise for about 1 hour 

punch the dough and round up 

and rest for another 20 minutes

roll out the dough and wrap in the red bean paste
then form the hanamaki shape 
leave to rise for another 30 minutes
steam over high heat for 10 minutes

豆奶香排包 Fresh Soya Milk Bread Rolls

材料Ingredients:

高筋面粉 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，蛋，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

将面团放气摺叠松弛20分钟

整形排在已扫牛油的烤盘上

发酵40-60分钟或双倍大
涂上一层蛋液

预热烤箱180度烘烤12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

punch the dough and roll flat and fold up 

and rest for another 20 minutes

roll out the dough and form the shape 

place in the greased baking pan

let rise for 40-60 minutes or double the size 
apply a thin layer of egg wash

bake at 180 for about 12 minutes

姜鸡焖伊面 Ginger Chicken Braised Yee Mee

材料Ingredients:

伊面 2 pieces of yee mee

鸡腿切块 drumsticks (cut into smaller pieces)
金针菇  flammulina
红萝卜切片 sliced carrot

玉粟米 3-6 mini corns 

姜片，蒜末，洋葱末 sliced ginger, minced garlic & shallot

香葱段，香菜 sliced spring onion & coriander

鸡块调味料：盐，黑酱油，胡椒粉，料酒，麻油，蚝油

seasoning for chicken: salt, thick soy sauce, pepper,

 shao xin wine, sesame oil, oyster sauce

鸡块用调味料腌制大约1小时

热油锅，加入姜片爆香

然后加入和蒜末和洋葱末再爆香

加入鸡块翻炒
加入红萝卜，玉粟米，金针菇，香葱段和香菜

再加入适量的水煮开

之后加入伊面

最后加入料酒，盐和胡椒粉适量调味

然后煮至伊面软即可
marinate the the chickens with all seasoning for about 1 hour

heat up some oil in a wok, stir fry in sliced ginger

then add in minced garlic and shallot and stir fry 

add in marinated chicken and fry for 1-2 minutes
add in carrot, mini corn, flammulina, spring onion and coriander

add in water and bring to boil

then add in yee mee

lastly add in shao xin wine, salt and pepper to taste

cook until yee mee is soft 

海绵状奶油蛋糕 Spongy Butter Cake

材料Ingredients:

蛋黄 4 egg yolk

 奶油 220g butter

幼糖 120g castor sugar
蜂蜜 2 tablespoons honey
香草香精 1 teaspoon vanilla essence

自发面粉(过筛) 220g self raising flour(sifted)

蛋白 4 egg white 

幼糖 40g sugar

将糖，香草香精，蜂蜜和牛油搅拌至松白

然后分次加入蛋黄搅拌
再分次筛入面粉拌匀

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

然后分次将打好的蛋白加入蛋黄糊拌匀

倒入烤盘
以170度烤大约30-40分钟左右

cream the butter, honey, vanilla essence and sugar together until fluffy

add in the egg yolk one at a time and cream well

fold in sifted flour and mix well

beat egg whites until foamy and 

then add in sugar and beat till soft peak

add in the egg white mixture into the egg yolk mixture

pour into the baking pan 

bake in 170C for about 30-40 minutes

豆瓣酱焖排骨豆腐白菜 Braised Pork Ribs Tofu Bak Choy

今晚又来个一锅熟，简单方便又好下饭

也不怕吃太多，有肉有菜有豆腐

味道很棒很入味

喜欢这样的一锅熟

也因为只有老公和我两个人吃

小小锅两个人吃刚刚好

也省了洗多多碗碟的工夫

材料Ingredients:

排骨 400g pork ribs

白菜一大碗 bak choy 1 big bowl

日本豆腐一条切小块 Japanese tofu 

玉粟米 3-6 mini corns 

豆瓣酱 2 tablespoons taucu paste

洋葱末及蒜末 minced garlic & shallot

香葱切小段及芫荽 sliced spring onion & coriander

辣椒丝 sliced chili

调味料：盐，生粉，黑酱油，胡椒粉，料酒, 麻油，蚝油

seasoning: salt, corn starch, soy sauce, 

pepper and shao xin wine, sesame oil, oyster sauce

排骨用调味料腌制大约1小时

油烧热，放入洋葱末及蒜末 炒香

然后加入豆瓣酱再翻炒2-3分钟

加入腌制的排骨再翻炒3-4分钟

加入辣椒丝，香葱 ，芫荽和适量的水

中火焖煮排骨大约三十分钟至软
然后加入白菜，日本豆腐，玉粟米再焖煮十分钟

marinate the pork ribs with all seasoning for about 1 hour

heat oil in wok, stir fry the minced garlic and onion 

add in taucu paste and stir fry for another 2-3 minutes

add in pork ribs stir fry for another 3-4 minutes

add in sliced chili, spring onion, coriander and water

simmer in medium heat for at least 30 minutes or

until the pork ribs is soft 
then add in bak choy, tofu and mini corn 
simmer for another 10 minutes 

蔓越莓豆奶香小面包 Cranberry Soya Mini Bun

 这小面包超软的还带着豆奶的香味
今天在烤面包时又“煲韩剧”
忘了看火。。。哈哈！面包烤稍微过头了
还好面包外层虽然稍微黑了一点但是里面还是超软的耶！
好香好好吃。

也弄了3粒超薄皮的椰子面包
哇！外层虽然稍微烤过火不过吃下去
皮脆椰子香而且超薄的外层，非常的棒！
好久没吃到那么包皮的椰子面包了。

材料Ingredients:

高筋面粉 150g high protein flour

奶粉 2 tablespoons milk powder

幼糖 1 tablespoon sugar
蛋 1 egg 

干酵母 1 teaspoon dry yeast

少许盐 a pinch of salt

软化奶油 1 tablespoon soft butter

冷豆奶 50ml cold soya milk
2汤匙蔓越莓(稍微泡软)

2 tablespoons organic dried cranberry 

高筋面粉，糖，奶粉，蛋，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
最后加入蔓越莓拌匀
盖着发酵1-2小时或双倍大

将面团放气摺叠松弛20分钟

整形排在已扫牛油的烤盘上

发酵40-60分钟或双倍大

预热烤箱180度烘烤12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 
lastly add in the dried cranberry and mix well

remove the dough and cover with big bowl 

and let rise for at 1-2 hours or double the size

punch the dough and roll flat and fold up 

and rest for another 20 minutes

roll out the dough, form the shape you want

place in the greased baking pan

let rise for 40-60 minutes or double the size 

bake at 180 for about 12 minutes

椰香糯米糕 Coconut Glutinous Rice Cake (pulut inti kuih)

材料Ingredients:

糯米 4 small cup glutinous rice

浓椰浆 300ml thick coconut milk

盐 2 teaspoon salt

班兰叶 pandan leaf

糯米洗净，用水泡浸隔夜，然后滤干水分，

将糯米放入已铺了布的蒸锅，撒上盐加上班兰叶

蒸大约20分钟，拿掉班兰叶加入浓椰浆

继续蒸大约20分钟

(期间用筷子翻几下，粘性出来了就差不多了)

如果不够软可以加少许水

wash and clean and glutinos rice 

soak overnight then filter the water

place a piece of cloth on the steam pan

pour in the glutinous rice onto the steam pan 

add in salt and pandan leafs

steam for about 20 minutes

remove the pandan leafs

add in the thick coconut milk

steam for another 20 minutes until the rice is cooked

(turning the rice once or twice with chopstick while steaming)

add some water if the rice is not soft enough

将糯米饭放入一个四方形的盘

然后压实，加上椰糖椰丝在上面

待冷才切成小块状

较简单的可以将糯米饭揉成小饭团

在上面加上椰丝

也可以用香蕉叶包裹糯米饭

再加上椰糖椰丝在上面

就成了传统的“娘惹”的Pulut Inti Kuih

place the rice onto a square pan

press down hard and add some coconut on top

cool off and cut into smaller pieces

you can even round up the rice ball

then add the coconut on top

it taste even better if you wrap the rice with banana leaf

and place some coconut on top 

it become kuih nyonya pulut inti

椰子馅料材料Coconut Ingredients:

嫩椰丝 300g young shredded coconut

黄砂糖 3 tablespoons brown sugar

4汤匙红椰糖(加热水溶化过滤)

4 tablespoons gula melaka (melt in hot water & filter)

班兰叶 pandan leaves

牛油 2 tablespoons butter 

热锅加入牛油煮溶

将嫩椰丝和白砂糖加入翻炒

再慢慢的加入椰糖酱和班兰叶再拌匀

盖上锅盖焖10分钟即可

melt the butter in hot pan

stir fry in coconut and brown sugar

add in melted gula Melaka and pandan leave

stir f and mix well for 1-2 minutes

covered and cook for about 10 minutes

蒸椰香糯米饭 Steamed Coconut Milk Glutinous Rice

一大清早起来就在厨房忙呀忙

要吃好吃的就得早起啦！

所谓“早起的鸟儿有虫吃”

昨晚泡浸了糯米

今天一早就要把它“干掉”

蒸这糯米饭就让我想起了小时候

在家乡爸爸的咖啡店卖的闻名白糯米饭 

我们每天只蒸一大盘卖完就算，因为太多人会争着要， 

我们并没有将它和其它的食物一起摆放在外边卖， 

唯有放在碗橱里，有顾客要求或者是熟客才卖给他们。 

通常白糯米饭是配我们自己炖的加央(kaya)，味道独特！ 

这椰香糯米饭不单只配加央 

配上咖喱，椰丝，芒果，更有人喜欢加上榴莲来吃 

我还是比较爱配加央或咖喱吃

材料Ingredients:

糯米 4 small cup glutinous rice

浓椰浆 300ml thick coconut milk

盐 2 teaspoon salt

班兰叶 pandan leaf

糯米洗净，用水泡浸隔夜，然后滤干水分，

将糯米放入蒸锅，撒上盐加上班兰叶

蒸大约20分钟，拿掉班兰叶加入浓椰浆

继续蒸大约20分钟

(期间用筷子翻几下，粘性出来了就差不多了)

如果不够软可以加少许水

wash and clean and glutinous rice 

soak overnight then filter the water

place a piece of cloth on the steam pan

pour in the glutinous rice onto the steam pan 

add in salt and pandan leafs

steam for about 20 minutes

remove the pandan leafs

add in the thick coconut milk

steam for another 20 minutes until the rice is cooked

(turning the rice once or twice with chopstick while steaming)

add some water if the rice is not soft enough