我与我的煎炸爆炒煮及烘焙

 

自从求学时期就爱上烘焙，

在读中学的时候就已经开始喜爱上“家政”这一课。

当时的“家政”也包括了一些简单的“裁缝”课程，

如果没有记错的话我们学做了自己白色的厨房围裙。

两年前“暂停”了打工仔的生涯，

弄了一个蛮齐全的厨房，

从此开始了我“另一段的人生”，

煎，炸，爆，炒，煮，还有不能少的烘焙。

天天都在研究着，天天都上网参考其它的食谱，

渐渐的把每一样想做的都一一做到最好。

说真的，如果没有面子书我没关系，

但是如果没有“谷歌”我会死哦！

最近有朋友问我的食谱是自己的吗？

我很坦白的回答他一些是自己的食谱而一些是来自网站的。

我认为不管是从那里搜查而学到的食谱并不重要，

最重要是我们并不是“抄袭”，

我们只是学到了再来和大家分享。

可以从网站搜查到的食谱就等于可以让每一个人都来分享吧。

最令我感到骄傲的是做“包子”，

做得最满意，妈妈还说“徒弟打死师父”了，

毕竟妈妈做的“包子”可是闻名老家的哦！

那些年妈妈做的“包子”只是靠一个碗来量面粉，

而现今的我们却要用到秤甚至电子秤来量面粉和其它材料。

蒸蛋糕更简单，不油腻又比较健康。

只需要很短的时间，蒸上7-8分钟，松软又好吃。

海棉蛋糕，一向来都不敢试做的蛋糕，

再翻看youtube几次，竟然第一次试做就成功了，好开心。

还有烘烤面包，研究过好多次也失败了好多次，

现今已经“摸索到窍门"了， 已经能烤出又软又香的面包。

我始终相信，烘焙烹饪最重要的是要有耐心，

就可以是个“小厨师”。。。嘻嘻！

豆沙及莲蓉馒头 Red Bean N Lotus Paste Man Tou

材料Ingredients:

包面粉 350g bau flour

干酵母 6g instant yeast

发粉 5g baking powder

糖 20g sugar

温水 100ml warm water

豆沙及莲蓉 red bean paste & lotus paste

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

把面团弄平成四方形

一部分包入豆沙及另一部分莲蓉

然后卷起切成小块

待发30-45分钟，用大火蒸8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

roll out and flatten it into square shape
one portion spread with red bean paste and 
another portion spread with lotus paste
roll up and cut into smaller pieces
leave to rise for another 30-45 minutes
steam over high heat for 8 minutes

咖哩面包鸡 Chicken Curry King Bread

材料Ingredients:

高筋面粉 200g high protein flour
普通面粉 50g normal flour/all purpose flour

酵母 1 teaspoon dry yeast

奶粉 1 tablespoon milk powder
盐 1/2 teaspoon salt

水 100ml water
柔软奶油 40g soft butter

高筋面粉，普通面粉，盐，奶粉及酵母一起混合

慢慢加入水搅拌
再加入柔软奶油搅拌至光滑及有弹性面团

用大盘盖着发酵1小时或双倍大

将面团揉成圆形状，松弛20分钟

把面团压扁

排在已扫牛油的烤盘上

发酵40-60分钟或双倍大

刷上牛奶

预热烤箱180度烘烤20分钟

add all high protein flour, normal flour, salt,
milk powder and dry yeast into the mixing bowl 
slowly add in water and beat to a smooth dough
lastly add in soft butter to beat and form a smooth dough
remove the dough and place in a big bowl covered
let rise for 1 hour double the size

round the dough into ball shape

and rest for about 20 minutes

roll out and wrap onto the prepared chicken curry 

place in the greased baking pan

let rise for 40-60 minutes or double the size 

brush with milk 

bake at 180C for about 20 minutes

杏仁奶油酥饼 Almond Butter Crispy Cookies

材料Ingredients:

低筋面粉300克

糖粉100克

杏仁末60克

无盐奶油150克

奶粉3大匙

鲜奶3-4大匙

盐1/8小匙

300g low protein flour

100g icing sugar

60g ground almond 

150g unsalted butter

3 tablespoons milk powder

3-4 tablespoons fresh milk

pinch of salt

将低筋面粉，糖粉过筛入一个大盆

加入杏仁粉及奶粉拌匀

再加入无盐奶油，用双手槎揉成均匀的松散粒状

逐渐加入鲜奶再用手揉成面团

将面团放在保鲜膜上，杆成薄片大约0.5公分厚

用卡通饼干模割出卡通形状

摆放在涂了油的烤盘

放入预热烤炉170度烤大约10-15分钟

sift the flour and icing sugar into a large bowl

mix in the almond powder and milk powder

then add in butter and 

with both hands rub evenly and form the pastry into a loose granular 

gradually add in the fresh milk and knead to form a dough

place the dough on the cling wrap, roll out to 0.5cm thickness

use the cartoon cookies cutter to cut out the shape

place the cookies on the greased baking pan

bake in pre-heat oven at 170C for about 10-15 minutes

红萝卜土豆烧排骨 Braised Carrot Potato Pork Ribs

材料Ingredients:

土豆2粒(切大块) 2 large potatoes (cubed)
红萝卜1只(切大块) 1 carrot (cubed)

排骨 400g pork ribs

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

豆瓣酱 2 tablespoons taucu paste

洋葱末及蒜末 minced garlic & shallot
姜片及辣椒丝 sliced ginger & 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3-4小时

油烧热，放入洋葱末及蒜末 ，姜片炒香

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

加入土豆，红萝卜，辣椒丝，香葱 ，芫荽和适量的水

小火焖煮排骨，红萝卜及土豆至软

最后以盐调味，起锅装盘

marinate the pork ribs with all seasoning for at least 3-4 hours

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

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 potato, carrot, sliced chili, spring onion, coriander and water

simmer in low heat for at least 20 minutes or

until the pork ribs, carrot and potatoes are soft 

lastly add in salt to taste 

腊味糯米饭 Lap Mei Glutinous Rice

材料Ingredients:

糯米300g

腊肠2根(切片)

润肠2根(切片)

虾米半碗(泡软)

干贝半碗(泡软拔成丝)

蒜末及洋葱末

香葱 

调味料: 黑酱油，绍兴酒，麻油, 盐和胡椒粉

300g glutinous rice

2 sliced Chinese sausage (Lap Cheong)

2 sliced Chinese Run Cheong

1/2 bowl dried shrimps (soaked and drained)

1/2 bowl dried scallop 

diced spring onion

Seasoning: thick soy sauce, shao xin wine, sesame oil,

salt and pepper

糯米先用冷水浸泡4小时或隔夜

腊肠及润肠稍微蒸熟

热油锅及麻油，放入 蒜末及洋葱末炒香 

加入虾米炒出香味，再加入干贝丝炒香 

然后加入糯米翻炒

慢慢的加入水

(分次加，不要让糯米太软） 

将糯米炒至七分熟，加入所有调味料

加入腊肠及润肠稍微拌匀

盛入蒸盘，可以加上腊鸭腿(切小块)及时腊肠片

大火蒸15分钟或至糯米熟透即可

soak the glutinous rice for at least 4 hours or overnight

steam lap cheong and run cheong for about 3 minutes

heat sesame oil in wok

stir fry mince onion and garlic 

add in dried shrimp and dried scallop fry for 1 minute

add in glutinous rice and stir fry 

slowly add in water

(do not add too much water)

fry the glutinous rice until almost cooked

add in seasoning 

lastly add in the lap cheong and run cheong and mix well

place it into the steam pan

steam in high heat for about 15 minutes or until the rice is cooked

迷你椰糖鸡蛋糕 Mini Gula Melaka Egg Cakes

材料Ingredients:

鸡蛋 6 eggs

白砂糖 220g caster sugar

色拉油 60ml corn oil

自发面粉 200g self raising flour

泡打粉 1 teaspoon baking powder

3汤匙椰糖+100毫升热水(拌匀过沥)

3 tablespoons gula Melaka+100ml hot water

(mix well and drained)

先打鸡蛋和糖

把鸡蛋和糖打成乳白色

大约之前的三倍份量

轻轻的加入色拉油和自发粉

用刮刀搅拌匀(別用机打)

将椰糖加入面糊拌匀

将拌好的面糊舀入抹了油的鸡蛋糕模具

预先将水滚开, 蒸上10分钟即可

beat the eggs and sugar together

beat until the egg and sugar become white and fluffy

add in the corn oil and mix well

slowly add in the flour and mix well (do not beat with the mixer)

add in the gula Melaka into the mixture and mix well

scoop into the greased egg cake mould

steam in boiling water for 10 minutes