班兰馒头Pandan Man Tou

材料Ingredients:

包面粉 350g bau flour

干酵母 6g instant yeast

发粉 5g baking powder

糖 60g sugar

温水 100ml warm water

班兰香精 a few drop of Pandan essence 
青色素适量 a few drop of green colouring 

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1小时

分成两个部分，一部分保持原味面团

一部分加入几滴班兰香精和适量的青色素揉均匀

将原味面团班兰面团卷起切成小块

待发30分钟，用大火蒸8-10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 1 hour

divide dough into 2 portions

1 portion remain original flavor

another portion add in pandan essence and green colouring

flatten the two portions and roll up together

cut into smaller pieces

leave to rise for another 30 minutes

steam over high heat for 8-10 minutes

香脆杏仁薄片 Crispy Almond Cookies

材料Ingredients:

黄油 360g butter

糖粉 180g  icing sugar

面粉 360g  flour
少许盐 pinch of salt

蛋白 2 egg white

杏仁精华 3 teaspoons almond essence

杏仁片适量 almond flakes
芝麻适量 sesame seed 

黄油和糖粉一起快速搅拌至蓬松

慢慢的加入蛋白再搅拌至蓬松

加入杏仁精华和普通面粉拌匀

将粉团倒入搽过油的烤盘再括成薄片
割画出喜爱的薄片形状
撒上杏仁片和芝麻

预热烤箱170C

放在上层烘烤5分钟

烤箱取出，切开薄片形状
转放在下层再烤大约5-7分钟或至香脆金黄色

cream butter and icing sugar until fluffy 

add in egg white and cream well 

lastly fold in flour

spread thin layer of the batter on big square tin

spread almond slice and sesame on top

draw cutting line as the shape you like

bake at pre heat oven at 170C

bake for 5 minutes at top rack remove from oven 

cut out the size that you drawn 

move to lower rack and bake for another 5-7 minutes or until crispy 

紫菜春卷皮脆片 Crispy Seaweed Popiah Skin

材料Ingredients:

春卷皮 popiah skin 

紫菜 seaweed

蛋白打散(加少许清水) 
egg white slightly beaten (add some water)

芝麻(稍微烤香) sesame seed (slightly baked)

用饼刷在春卷皮上刷一层薄蛋白

铺上一片紫菜，压实, 再刷一层薄蛋白

撒上一些稍微烤香的芝麻

再铺上一片 春卷皮 压实

然后风干, 用剪刀随意剪出形状

油炸至酥脆，取出滤油

brush one layer of egg wash on the popiah skin

place one piece of seaweed on top of the popiah skin

press down and brush one more layer of egg wash on top of the seaweed 

sprinkle some sesame seed on top

add another piece of popiah skin and air dry a bit

cut into smaller pieces

deep fry until golden brown and crispy

玉米脆片饼 Cornflakes Cookies

家人都爱这个玉米脆片饼

每一年都会做来吃及送亲戚朋友

加入蛋黄粉颜色很好看

再加入了牛奶粉味道更加棒！

材料Ingredients:

牛油 180g butter

细糖 100g sugar

普通面粉 240g flour

鸡蛋 1 egg

牛奶粉 1 tablespoon milk powder
蛋黄粉 2 tablespoons custard powder

vanilla香精 1/2 teaspoon vanilla essence

玉米脆片适量(稍微按碎) cornflakes (slightly smashed)

牛油，细糖和vanilla香精搅拌至发白

然后加入鸡蛋搅拌发白

慢慢加入面粉，蛋黄粉和牛奶粉拌匀

再加入玉米脆片拌匀

舀一小茶匙放到烤盘上

放入烤箱170° 烘15-20分钟或金黄色即可

cream butter, sugar and vanilla essence until fluffy

add in egg and continue cream until fluffy

then add in  flour,  milk powder and custard powder mix well

lastly add in cornflakes mix well

use small spoon scoop a small portion onto the baking tray

bake in the pre heat oven at 170C for about 15-20 minutes 

or until golden brown

鸡蛋糕 Kuih Bahulu

材料Ingredients:

鸡蛋 4粒 eggs

幼糖 120g caster sugar

面粉 120g flour 

发粉 1 teaspoon baking powder

鸡蛋与幼糖一起打至松发

慢慢的加入粉搅拌均匀

烧热小蛋糕模型，抹上少许油

倒入面糊放入预热的烤箱以180C 

烤12-15分钟至金黄即可
cream the egg and sugar until fluffy
add in flour and mix well
heat up the mould and apply some oil on it
scoop the batter into the little mould 
bake at 180C for around 12-15 minutes or until golden brown