绿茶七凤 Green Tea Chiffon Cake

材料Ingredients

蛋黄 5 eggs yolk

糖 60g sugar

面粉 150g flour

水 120ml water

 菜油 90ml corn oil

盐 a pinch of salt

绿茶粉 2 teaspoons green tea powder

发粉 1 teaspoon baking powder

蛋白 5 eggs white

糖  90g sugar

打打粉 1/8 teaspoon cream of tartar

将蛋黄和糖搅拌均匀

然后加入水搅拌均匀

再加入菜油, , 盐及 绿茶粉混合拌匀

将蛋白打至湿性发泡后

加入打打粉和糖打至拿起搅拌器尾端呈现尖挺

然后慢慢将蛋黄糊及蛋白糊混合搅拌均匀

放入经已预热烤箱，180度烤大约35-40分钟

蛋糕出炉马上反扣放着

让它冷却才移出烘模

cream egg yolk and sugar together

add in water and slightly beat and mix well

add in corn oil, salt and green tea powder and mix well

cream the egg white until fluffy 

add in cream of tartar and sugar and cream until stiffly 

gradually add the egg yolk mixture into the egg white mixture 

mix well and pour into the baking pan

bake in pre heat oven at 180C for around 35-40 minutes

turn the whole baking pan upside down and set to cool 

白杏仁饼 White Almond Cookies

材料Ingredients 

白油 180g shortening

糖粉 90g icing sugar

杏仁粒 (烘香) 150g roasted almond nbis

粟粉 140g corn flour

特幼面粉 100g superfine flour
杏仁粉 180g ground almond

苏打粉 ½ 茶匙 teaspoon soda bicarbonate powder

把白油, 糖粉放入搅拌碗里搅拌至松软

慢慢加入 特幼面粉 , 粟粉, 苏打粉, 杏仁粒拌匀成面团

将面团杆成1cm厚，用曲奇模印出自己喜欢的形状

排放在烤盘 上

放入预热烤箱160C烤20-25分钟

cream the shortening and icing sugar until fluffy

add in flour, corn flour, soda bicarbonate powder

almond chips and mix well to form a soft dough

roll out to 1cm thickness, use cookies cutter to cut out the shape

arrange on the baking pan

bake in the pre heat oven at 160C for about 20-25 minutes

德国酥饼~原味和摩咖味道 German Cookies~original & mocha flavor

材料Ingredients:

牛油 250g  butter 

糖粉 80g icing sugar

马铃薯粉 200g  potato starch

特幼面粉 150g  superfine flour

罂粟子 2 teaspoons poppy seed 

即溶咖啡粉 1茶匙+2汤匙温水
1 teaspoon instant coffee powder+2 tablespoons warm water

可可粉 1 teaspoon cocoa powder

把牛油和过筛的糖粉用搅拌机搅匀

加入马铃薯粉，面粉和罂粟子拌匀成面团

分成两份，一份加入即溶咖啡粉可可粉
把面团装入挤花袋中
挤入迷你纸杯
放入预热170C 的烤箱烤15-20分钟

cream butter and icing sugar until fluffy

add in potato starch, flour and poppy seed and mix well

divide into two portions

one portion add in instant coffee mixture and coco powder

scoop into the piping bag
pipe out onto the mini paper cups
bake in pre heat oven at 170C for about 15-20 minutes

 

咖啡戚風 Coffee Chiffon Cake

材料Ingredients

蛋黄4 eggs yolk

糖 60g sugar

面粉 150g flour

水 120ml water

菜油 90ml corn oil

盐 a pinch of salt

即溶咖啡精 2 tablespoons instant coffee powder

发粉 1 teaspoon baking powder

蛋白 4 eggs white

糖 90g sugar

塔塔粉 1/8 teaspoon cream of tartar 

将蛋黄和糖搅拌均匀

然后加入水搅拌均匀

再加入菜油, , 盐及即溶咖啡精混合拌匀

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

然后慢慢将蛋黄糊及蛋白糊混合搅拌均匀

放入经已预热烤箱，180度烤大约35-40分钟

蛋糕出炉马上反扣放着

让它冷却才移出烘模

cream egg yolk and sugar together

add in water and slightly beat and mix well

add in corn oil, salt and instant coffee powder and mix well

cream the egg white until fluffy 

add in cream of tartar and sugar and cream until stiffly 

gradually add the egg yolk mixture into the egg white mixture 

mix well and pour into the baking pan

bake in pre heat oven at 180C for around 35-40 minutes

turn the whole baking pan upside down and set to cool 

香蕉咖啡蛋糕 Banana Coffee Cupcakes

材料Ingredients:

黄油 180g butter

砂糖 120g sugar

自发面粉 240g self raising flour

鸡蛋 2 eggs

熟的大香蕉(去皮压成泥) 3 ripe bananas (mashed)

香蕉香精 1/2 teaspoon banana essence

牛奶 3 tablespoons milk

苏打粉 1 teaspoon soda bicarbonate

即溶咖啡+2茶匙淡奶(用1汤匙水溶化)

1 teaspoon instant coffee+2 teaspoons evaporated milk

(melted with 1 tablespoon hot water)

将黄油和糖用打蛋器拌打至蓬松

慢慢加入鸡蛋

再用拌打至蓬松

然后加入香蕉泥， 牛奶 ，香蕉香精搅拌均匀

加入面粉，苏打粉，慢慢翻动搅拌均匀

然后再加入即溶咖啡拌匀

然后用勺子舀入搽过油的烤盘

在预热烤箱180度烘烤大约 30-40分钟 

cream butter & sugar till light and fluffy

add eggs one at a time

mix in mashed bananas, milk and banana essence

fold in sifted flour with soda bicarbonate and mix well 

lastly add in coffee mixture and mix well

fill up the cup about 80% full 

and bake at 180C for about 30-40 minutes

班兰豆蓉胖嘟嘟的小白兔包仔Pandan Douyong Mini Rabbit Bau

材料Ingredients:

包粉 350g bau flour

干酵母 6g instant yeast

发粉 5g baking powder

糖 40g sugar

水 150ml warm water

班兰豆蓉(揉圆粒状)
Pandan Douyong (roll into small round ball shape)

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

待发至少30分钟

揉成长条状，切成16小块，弄圆待发20分钟

然后弄平包入班兰豆蓉包成小白兔形状

待发30分钟，用大火蒸10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 at least 30 minutes 
roll dough into long strip, cut into 16 small pieces
round it and rest for 20 minutes
roll it flat, wrap into the Pandan douyong filling
make and decorate into little rabbit shape 
leave to rise for another 30 minutes
steam over high heat for 15 minutes

清蒸鸡 Steamed Chicken

材料Ingredients:

大鸡腿2只+2只鸡翅
2 chicken whole legs+2 chicken wings

香菇(切丝) 3 pieces sliced mushroom

红枣 5 red dates 

枸杞子少许 some wolfberry 

姜丝适量 sliced ginger

葱花适量 spring onion

鸡粉2茶匙+半碗水
2 teaspoons chicken powder + 1/2 bowl water

料酒 1 teaspoon Shao Xin wine

生抽 2 teaspoon soy sauce

生油 1 tablespoon corn oil

麻油 2 teaspoons sesame oil
盐少许salt to taste

鸡洗净后斩件，香菇及红枣浸软后洗净

枸杞子浸软后洗净

将鸡、姜丝、红枣放入蒸碗中

然后用鸡粉水、盐、生抽、料酒、生油、麻油腌制2小时

洒上浸软枸杞子

隔水蒸20分钟后洒上葱花即可
clean and cut chicken into smaller pieces
soak red dates and wolfberry
place chicken, sliced ginger, red dates into a steam bowl
marinate them with chicken powder, salt, soy sauce, wine, 
corn oil, sesame oil for at least 2 hours
sprinkle the soaked wolfberry 
steam in high heat for about 20 minutes 
and sprinkle with spring onion on top and serve hot

班兰豆蓉魔鱼包仔Pandan Douyong Devil Fish Bau

材料Ingredients:

包粉 300g bau flour

干酵母 6g instant yeast

发粉 5g baking powder

糖 40g sugar

温水 120ml warm water

班兰豆蓉(揉圆粒状) Pandan Douyong (roll into small round ball shape)

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

待发至少30分钟

揉成长条状，切成16小块，弄圆待发20分钟

然后弄平包入班兰豆蓉包成魔鱼形状

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 at least 30 minutes 
roll dough into long strip, cut into 10-15 small pieces
roll it flat, wrap into the Pandan douyong filling
make and decorate into devil fish shape 
leave to rise for another 30 minutes
steam over high heat for 15 minutes

\