晚餐小面包 Dinner Buns

这小面包不但有牛奶香，超松软的。

可以用来沾加哩鸡吃或配卤肉，也可以当早餐面包。

材料Ingredients:

高筋面粉 350g high protein flour

白油 1 tablespoon shortening

酵母 11g dry yeast

奶粉 3 tablespoons milk powder

冷鲜奶 150ml cold fresh milk

盐少许 a pinch of salt

高筋面粉，白油，奶粉，盐及酵母一起混合

慢慢加入冷鲜奶搅拌面团

将面团搅拌至光滑及有弹性

用大盘盖着发酵1小时或双倍大

将面团分成8份，揉成圆形状，松弛20分钟 

把面团压扁形成自己喜爱的形状

放入已扫油的烤盘上 

发酵40-60分钟或双倍大 

刷上蛋液/牛奶 

在上面洒上一些芝麻

预热烤箱180度烘烤15分钟 

divide the dough into 8 portions

round the dough into ball shape and rest for another 20 minutes 

roll out and form the shape you like

place it in the greased baking tray

let rise for 40-60 minutes or double the size 

add all high protein flour, shortening, milk powder, 

salt and yeast into the mixing bowl

slowly add in the cold fresh milk and beat to form a dough

remove the dough and cover with big bowl 

and let rise for 1 hour or double the size

brush with egg/milk 

sprinkle some sesame on top 

bake at 180 for about 15 minutes 

高丽菜虾米包 Cabbage Dried Shrimp Bau

面包团材料 Ingredients:

包粉 500g bao flour

即食酵母粉 11g instant yeast

糖 20g castor sugar

温水 200ml warm water

把所有材料放入搅拌盘混合均匀 

慢慢加入水搅拌至柔软和光滑的面团 

待发至少20分钟 揉成长条状，切成18小块

待发至少10分钟 弄平
包入高丽菜虾米料包成包子形状
用布盖上待发30分钟 
用大火蒸20分钟即可 

bao dough method: mix all bao ingredients in a mixing bowl 

add in water slowly and mix for about 20 minutes 

until it is smooth and extensible 

covered and let rise for about 15 minutes

divide the dough into 18 portions 

round it and leave it to rest for another 20 minutes 

flatten the dough and place the filling at the center of the dough 

wrap up the filling by folding the edge 

place each wrapped dough on a small piece of parchment paper 

cover the bao with a piece of cloth and allow it to rise for 30 minutes  

steam in boiling water for 20 minutes

高丽菜虾米料Filling Ingredients:

高丽菜1碗(切丝) 1 bowl sliced cabbage

胡萝1条(切小粒) 1 diced carrot

虾米半碗（稍微浸泡过滤）half bowl dried shrimp (soaked in water)

蒜末和洋葱末 minced garlic and shallot

香葱 diced spring onion

调味料seasonings:

蚝油 1 teaspoon oyster sauce

生抽 1 teaspoon light soy sauce

绍兴酒 half teaspoon shao xin wine

盐和胡椒粉 salt and pepper

爆香蒜末和洋葱末

加入虾米翻炒大约2-3分钟

然后加入 高丽菜丝和胡萝卜

翻炒拌匀，加入适量的水

再加入香葱翻炒一下

再加入所有调味料，适量的盐和胡椒粉

翻炒拌匀，待冷备用

fry the minced garlic and shallot for about 1-2 minutes

add in the dried shrimp stir fry for about 2-3 minutes

add in the sliced cabbage and diced carrot

stir fry and mix well, add in a bowl of water

then add in spring onion and stir fry for 1 minute

add in all seasoning and salt and pepper to taste

stir fry and mix well with all seasoning

set aside and cool off 

大理石奶油蛋糕 Marble Butter Cake

传统的黄油蛋糕体质会较油腻

这次改了一些材料的份量

烘烤出来的效果非常满意

不那么油腻而且还带些松软

口感比传统的黄油蛋糕好很多

材料Ingredients:

自发面粉 200g self-raising flour

砂糖 120g caster sugar

牛油 250g butter 
淡奶/鲜奶 30ml fresh milk

鸡蛋 4 large eggs

可可粉 1 tablespoons cocoa powder

香草精华 1 teaspoon vanilla essence

将牛油，砂糖和香草精华一起以高速打直到松轻

然后先将鸡蛋稍微打发
分次的用汤匙以每次二汤匙的蛋液加入已经打好的奶油和糖内
再以快速度搅拌至松白

再加入鲜奶搅拌均匀

 之后再分次加入过筛的粉以慢速度搅拌均匀

将蛋糕混合分成两部分

一部分奶油和另一部分加入了可可粉
将一小部分奶油蛋糕方入烤盘

然后加一小部分的可可蛋糕在顶部

将剩下的奶油蛋糕加在可可蛋糕顶部

然后再将剩下的可可蛋糕加入

使用牙签画出你喜欢的图案

在预热烤箱180° C烘烤大约 40 - 45分钟

使用蛋糕测试仪来测试烤熟的蛋糕

如果蛋糕测试出来干净

蛋糕即可出炉

cream the butter, sugar and vanilla essence together
in high speed until fluffy and light

beat the egg lightly 
add in 2 tablespoons at a time of beaten egg 
into the mixture & cream until fluffy
add in milk and cream well
add in sifted flour slowly and mix well

divide the cake mixing into two portions

one portion add in the vanilla essence

another portion add in the cocoa powder and mix well

fill the cake pan with some of the plain butter cake portion

then fill in a small portion of coco on top

(you can use the toothpick to create the 

design as you like on this layer)

fill in the balance of the plain butter cake portion 

on top of the coco portion

then fill in the remainder of the coco portion 

use the toothpick to create the design as you like

bake in the pre-heat oven at 180°C for about 40- 45 minutes 

use the cake tester to test the doneness of cake

if the cake tester comes out clean

the cakes is done and put it to cool 

酱香木耳焖鸡 Braised Bean Paste Chicken

这道菜好香，鸡块焖到很入味，

从厨房香到整屋子都香喷喷的！

很容易煮的一道菜肴，焖煮的方式没那么油腻。

材料Ingredients:

鸡(斩小块) half chicken (cut into smaller pieces)

木耳(泡软) 1 bowl black fungus

豆瓣酱 2 tablespoons taucu bean paste 

姜片 sliced ginger

指天椒 sliced chili padi 

蒜末和洋葱末 minced garlic & shallot

芫荽和葱段 coriander and spring onion

鸡块：生粉，盐，蚝油，生抽，绍兴酒腌制半小时

marinate the chicken for 30 minutes with

corn starch, salt, oyster sauce, soy sauce and shao xin wine

用油烧热锅，放入生姜片翻炒香

加入蒜末和洋葱末再炒香

然后加入豆瓣酱和辣椒再翻炒香

加入鸡肉，大火翻炒大约3-4分钟

加入适量的水

然后加入木耳，香菜和葱段

盖上小火焖煮5-7分钟，其间搅拌几次

最后加入芫荽和葱段，适量的酱油和盐调味

heat oil in wok, stir fry the sliced ginger

add in the minced garlic & onion stir fry for another 1 minute

then add in taucu bean paste stir fry for 2 minutes

add in chicken and stir fry for 1-2 minutes

add in sliced chili, carrot & black fungus

stir fry for another 1-2 minutes

add in water (enough to cover the chicken) 

lastly add in black fungus, coriander and spring onion 

covered and simmer for about 5-7 minutes in low heat

lastly add in coriander and spring onion, soy sauce and salt to taste 

日本棉花蛋糕 Japanese Cotton Cake

我觉得这比海棉蛋糕更好吃

而且煮过的牛油加入蛋黄拌匀的方式

蛋糕体质效果会更好

材料Ingredients: 

牛油 60g butter

低筋麵粉 80g cake flour 

淡奶 80ml evaporated milk 

全蛋 1 whole egg

蛋黄 5 eggs yolk

蛋白 5 eggs white

砂糖 90g sugar 

鹽  a pinch of salt 

預熱焗爐至160度

牛油置煲中以慢火煮滾後熄火，加入低筋麵粉拌勻

再下淡奶及1隻全蛋和5隻蛋黃慢慢攪拌至完全混合均勻

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

然後倒入已垫托盘的纸杯六七分满

(也可以倒入长方形或圆形的烤盘)

我还撒上了一些干椰丝(味道更棒)

放入已预热烤箱160度，烤大约25-30分钟 

preheat the oven to 160C

melt the butter in a pan 

turn off the heat and add in flour

then add in milk, whole egg and egg yolk and mix well

cream the egg white 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

scoop into the prepared cupcake about 70% full

(you can pour it into a round or square baking pan)

I even sprinkle some desiccated coconut on top (it taste even better)

bake at 160C for about 25-30 minutes 

出爐後並馬上移出倒放在鐵架上待涼

蛋糕切成兩片，搽上奶油忌簾或水果果酱將它夾起即可

cool the cake on a cooling rack 

cut the cake into half and 

spread with butter cream or fruits jam 

香芋南乳排骨 Braised Nam Yee Pork Ribs with Yam

非常喜爱芋头的味道，煎炸过的芋头特别香又酥，

再焖过不单只溶在嘴里而且还渗入排骨和酱汁内，

香嫩的排骨带出南乳的香味，再配上白饭，超棒的！

材料Ingredients: 

排骨 300g pork ribs

芋头1碗(切粒) 1 bowl yam (cubed)

蒜末及洋葱末 minced garlic & shallot

南乳2块 2 pieces nam yee

花雕2茶匙 2 teaspoon shaoxing rice wine

冰糖少许 some rock sugar

蚝油2茶匙 2 teaspoons oyster sauce

生抽2茶匙 2 teaspoons soy sauce

香葱及香菜 sliced spring onion & coriander 

腌料：酱油，生粉，糖，盐适量 

seasoning: soy sauce, corn starch, sugar and salt

先将排骨用腌料先腌制20-30分钟

marinate the pork ribs with seasoning for about 20-30 minutes

放大约2汤匙油起锅，将芋头炒至两面微黄，盛起备用

heat 2 tablespoons cooking oil in wok 

stir fry the yam until brown then set aside

热油锅炒香排骨，加入蒜末及洋葱末再炒香

再加入南乳，生抽，冰糖，花雕和蚝油炒匀

加入水盖过材料，加入冰糖，香葱及香菜小火焖30分钟

最后加入芋头焖15分钟，然后开大火稍微收干汁

再调好味即可

heat oil in wok, add in pork ribs and stir fry for about 2-3 minutes

add in minced garlic & onion and stir fry again

add in nam yee, soy sauce, rock sugar,

shaoxing rice wine and oyster sauce 

stir fry and mix well

add in water to cover the pork ribs

add in rock sugar, sliced spring onion and coriander

simmer in low heat for about 30 minutes or until the pork ribs is tender

lastly add in the fried yam and simmer for another 15 minutes

with high heat and reduce the sauce

lastly add in seasoning to taste 

上汤娃娃菜 Wah Wah Cabbage Soup

这道菜汤简单又健康，不油腻，口味咸鲜，老少咸宜。

也可以改用包菜，奶白菜，苋菜，菠菜或是豆苗。

材料Ingredients:

娃娃菜1大碗

枸杞少许

鸡汤1碗

虾米少许(泡软)

花雕酒1/2茶匙

盐少许

蒜末及葱末

姜片

1 large bowl Wah Wah Cabbage

some wolfberry 

1 bowl chicken broth 

dried shrimp 

1/2 teaspoon shaoxing rice wine

salt to taste

minced garlic & onion

sliced ginger

将娃娃菜洗净切大块

炒锅放油，放入姜片翻炒

加入蒜末及葱末炒香

再加入虾米翻炒香

放入娃娃菜翻炒一会

加入鸡汤和适量的水

然后再加入枸杞

用大火煮滚

加入花雕酒及盐调味即可

clean and cut the cabbage

heat oil in wok, add in sliced ginger fry for 1 minute

add in minced garlic & onion and stir fry

then add in dried shrimp stir fry for 1-2 minutes

add in cabbage, chicken broth and some water

lastly add in wolfberry

bring to boil

add in shaoxing rice wine and salt to taste

香嫩焖凤爪 Braised Tender Chicken Claws

这喜爱的一道菜，和传统的冬姑焖鸡爪有点相识

不过我没有加入冬姑，只想吃到香嫩又带点辣的鸡爪。

材料Ingredients:

鸡爪 8 pieces chicken claws

豆瓣酱 3 tablespoons taucu paste

冰糖适量 rock sugar

蒜末及洋葱末 minced garlic & shallot

姜片 sliced ginger

香葱段及芫荽 spring onion & coriander

辣椒适量 chili

八角及丁香花 star anise & clove

调味料：花雕酒，盐，蚝油

seasoning: rice wine, salt, 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 

炒锅放油，加入姜片，蒜末及洋葱末炒香 

加入辣豆瓣酱翻炒至香 

放入鸡爪翻炒一会 

然后将炒香的鸡爪转移到大褒，放入清水 

加入香葱段，芫荽，辣椒，冰糖

八角及丁香花和调味料 

先用大火烧开 

再改用小火焖煮30至45分钟或至鸡爪酥烂即可 

boiled the chicken claws and put in cold water

to wash away the oil then drain and set aside

heat oil in wok, add in sliced ginger, mince garlic & shallot

stir fry for about 1 minute

add in taucu paste and stir fry for another 1-2 minutes

add in chicken claws and stir fry 

transfer the chicken claw into a big pot

add in water, cover all ingredients

add in spring onion, coriander, rock sugar, chili, 

star anise and lilac and seasoning

bring to boil in high heat 

then simmer in low heat for about 30-45 minutes

or until the chicken claw is tender 

鲨丁鱼餐包 Sardine Cham Bao

别小看这小小粒的餐包，外表朴实但内里有“馅”哦，
咬一口喷香松软，里面藏着香辣又可口的鲨丁鱼馅料。
这可是早餐，下午茶及宵夜的好伴，再配上一杯红茶，棒！

材料Ingredients:

高筋面粉 250g high protein flour

奶粉 1 tablespoon milk powder

糖 1 tablespoon sugar

全蛋 1 egg

酵母 1 1/2 teaspoons dry yeast

盐 1/2 teaspoon salt

冰水 100ml cold wter

柔软奶油 2 tablespoon soft butter

高筋面粉，砂糖，奶粉及酵母一起混合

慢慢加入冰水搅拌面团, 然后加入柔软奶油

将面团搅拌至光滑及有弹性

用大盘盖着发酵1小时或双倍大

将面团分成11份，滚圆，松弛20分钟 

把面团压扁成圆形，包入鲨丁鱼馅料 

排在已扫油的烤盘上 

发酵40-60分钟或双倍大 

刷上蛋液，洒上芝麻 

预热烤箱180度烘烤15分钟

从烤箱中取出马上刷上面一层薄薄的黄油，

那么就会亮晶晶喔！ 

add all high protein flour, sugar, shortening, milk powder, 

and dry yeast into the mixing bowl

slowly add in cold fresh milk and beat to form a dough

lastly add in butter and mix well 

remove the dough and cover with big bowl 

and let rise for 1 hour or double the size

make 10-15 portions

round it and set aside for about 20 minutes

roll out flat and fill in the sardine filling

and round up the bun

set in buttered bread pan

let rise for about 40-60 minutes

brush with egg wash

sprinkle some sesame on top

bake in the preheat oven at 180 for 15 minutes 

brush one thin layer of butter on top once remove from the oven 

it will give you the "blink! blink!" surface!

沙丁鱼馅料Sardine ingredients:

沙丁鱼(弄烂) 1 can sardine (smashed)

香葱少许diced spring onion

盐及胡椒粉适量salt and pepper to taste

小洋葱少许(切碎) chopped shallot

辣椒(个人喜好) chili (optional)

将全部馅料混合均匀

mix all ingredients together 

咖喱牛肉包 Beef Curry Bao

这咖喱牛肉包子是爸爸经营的咖啡店里出名的
其中一类包子，还有的是鸡肉包子，豆沙包子，
也是出自妈妈的手工包子。
从小更是跟这些包子一起长大的我 ，
竟然还可以学会做，
自己感自豪而妈妈好开心喔！

面包团材料Bao Ingredients:
包粉 500g bao flour 
即食酵母粉 11g instant yeast
糖 20g caster sugar

温水 200ml warm water

把所有材料放入搅拌盘混合均匀

慢慢加入水搅拌至柔软和光滑的面团

待发至少15-30分钟

揉成长条状，切成16小块，待发至少20分钟

弄平, 包入牛肉咖喱包成包子形状

用布盖上待发30分钟

用大火蒸20分钟即可

mix all bao ingredients in a mixing bowl
add in water slowly and mix for about 15-30 minutes

until it is smooth and extensible
covered and let rise for about 20 minutes

divide the dough into 16 portions

round it and leave it to rest for another 20 minutes

flatten the dough and place the beef curry at the centre of the dough

wrap up the filling by folding the edge 

place each wrapped dough on a small piece of parchment paper

cover the bao with a piece of cloth and allow it to rise for 30 minutes

steam in boiling water for 20 minutes

咖喱牛肉材料Beef Curry Ingredients:
牛肉(切小方块) 400g beef (cubed)
1/2切片的胡萝卜 1/2 sliced carrot
1大洋葱(切小块) 1 big sliced onion
3土豆(煮熟切小块) 3 potatoes (cooked and diced)
蒜末 minced garlic
咖喱叶 curry leaves
牛肉咖喱粉 3 tablespoons beef curry powder

下3汤匙食油烧热镬
加入蒜末和洋葱片翻炒
加入咖喱粉翻炒至香
然后加入牛肉再翻炒
加入胡萝卜翻炒
最后加入煮熟切块的土豆
再放入适量的生抽，盐和胡椒粉
翻炒拌匀即可
heat 3 tablespoons cooking oil in wok
stir fry the minced garlic and sliced onion
add in curry powder and stir fry for 2-3 minutes
add in beef and stir fry for another 3-4 minutes
add in carrot and curry leaves and stir fry
lastly add in the cooked and diced potatoes
add in soy sauce, salt and pepper to taste

stir fry for 2-3 minutes and mix well