迷你黄油葡萄干纸杯蛋糕 Mini Raisin Butter Cupcake

终于可以肯定用SCS 牛油做蛋糕实在是味道超，超，超棒哟！

加入了好多好多的葡萄干，每一小口都吃到它，感觉真好

材料 Ingredients:

200克面粉+半茶匙发粉+1/4茶匙盐
200g flour+1/2 teaspoon baking powder+1/4 teaspoon salt

砂糖 100g caster sugar

SCS牛油 120g butter 

中等大小鸡蛋 2 medium size eggs

香草精华 1 teaspoon vanilla essence

葡萄干 4 tablespoons raisin

将牛油和砂糖一起以高速打直到松轻

逐粒的加入鸡蛋搅拌

然后再加入香草精华拌匀 

慢慢的加入自发面粉混合均匀

再加入葡萄干拌匀

舀入纸杯80%满

在预热烤箱180° C烘烤大约20分钟直到顶部金黄色

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即可出炉

cream the butter and sugar together in high speed 

until fluffy and light

add in the eggs one by one 

and continue beat in high speed

mix in vanilla essence 

add in self-raising flour gradually and mix in low speed

lastly add in the raisin and mix well

fill the cup 80% full 

bake in the pre-heat oven at 180°C for 

about 20 minutes until golden brown on top 

use the cake tester to test the doneness of cake

if the cake tester comes out clean and the cupcakes is done 

鼎泰丰~台北101大楼

这次的台北游竟然有机会到鼎泰丰尝一尝它的美食

刚好在逛逛台北101大楼，发现鼎泰丰在此也有分店

才中午十二时正，大门口就已经有好一些人在等位子了

不过在等待位子的时候可以先点餐，

一点好餐大约不到十分钟就有位子

招待小姐一直带领我们走呀走

哇！餐馆里面好大喔，而且都快满座了

一坐下另一位招待小姐就很快的

将一个大布袋架子摆在我们的坐位旁

原来是给顾客放手提袋和其它包包的

然后还盖上一块布以免弄脏里面的包包

还有连我妈妈用的雨伞也立即用一个塑胶袋套上

这种服务在KL还少见到哦！

在鼎泰丰必定要点的当然是小笼包

热腾腾的一个个小笼包好漂亮

先将小笼包咬破一个小洞，吸它的汤汁，好鲜甜。

然后再加上姜丝沾上酱汁摆入口。。。
哼哼~有种难以形容的美味！

曾经在KL Garden 的鼎泰丰吃过小笼包，

可是味道和卖相比起台北的实在相差太大了。

绍兴醉鸡~~在KL的FUN！TAIPEI(趣台北)也吃过，超爱的！

绍兴酒的香味加上鲜嫩的鸡肉，

酒香渗入微冻的鸡肉口感扎实带劲

清爽而不油腻，棒！棒！棒！

菜肉蒸饺~这个好吃，有机会要再吃它

榨酱面~酱汁刚刚好拌匀了很香又不油腻，赞！

 

虾仁蛋炒饭~~一上桌就香味扑鼻

蛋汁的咸度和米的硬度掌握得刚刚好，

饭粒粒分明加上有一种清爽的口感，

而且没有任何一粒焦饭粒在里面。

真不知道要炒出这样的炒饭可是不简单呢！

原来我现在才发觉其实鼎泰丰的炒饭才是我的最爱。

糯肉烧卖~~很有“饱足感”的烧卖！

里面的馅料因为加了糯米，比较有弹性，

口感跟其他鲜肉馅或和菜肉馅都不一样。

菜肉包~菜多过肉啦！太饱了我们就吃了一小口，

最重要还是要试一试哟

实在太饱了，喝多几杯茶才行喔

这一餐实在太丰富也太满意了吧！

台北有机会再见啦

可可黄油纸杯蛋糕 Cocoa Butter Cupcake

材料 Ingredients:

自发面粉 200g self-raising flour

砂糖 120g caster sugar

牛油 110g butter 

中等大小鸡蛋 2 medium size eggs

淡奶 2 tablespoons Evaporated Milk

香草精华 1 teaspoon Vanilla Essence

可可粉 1 tablespoon cocoa powder

将牛油和砂糖一起以高速打直到松轻

逐粒的加入鸡蛋搅拌

然后再加入淡奶和香草精华拌匀 

慢慢的加入自发面粉混合均匀

再加入可可粉拌匀

舀入纸杯80%满

在预热烤箱180° C烘烤大约20分钟

直到顶部金黄色

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即可出炉

cream the butter and sugar together in high speed 

until fluffy and light

add in the eggs one by one 

and continue beat in high speed

add in milk and vanilla essence 

add in self-raising flour gradually and mix in low speed

lastly add in cocoa powder and mix well

fill the cup 80% full 

Bake in the pre-heat oven at 180°C for 

about 20 minutes until golden brown on top 

use the cake tester to test the doneness of cake

if the cake tester comes out clean and the cupcakes is done 

豉油皇三文鱼 Grilled Salmon with Imperial Sauce

材料Ingredients:

三文鱼去皮切小块

Salmon fish (removed skin and cut into small pieces)

酱料Sauce Ingredients:

姜丝

葱段

芫荽少许

胡椒粉少许

豉油皇2汤匙

油适量

slice ginger

slice spring onion

some coriander 

pepper and cooking oil

2 tablespoons of Imperial soy Sauce

将鱼以少许胡椒粉，盐和料酒稍微调味

热一些油将鱼煎炸至香

少许油热锅，加入姜丝爆香，

然后加入豉油皇，胡椒粉少许

稍微煮滚，油淋在煎好的鱼上

撒上葱段和芫荽即可上桌

season the fish with some pepper, salt and cooking wine 

fry the fish until golden brown

heat 1 tablespoon of oil in wok

stir fry in slice ginger 

add in Imperial soy sauce and pepper

bring it to lightly broiled

pour the sauce onto the fish 

sprinkle with spring onion and coriander

南瓜鸡肉松包子 Pumpkin Chicken Floss Bao

材料Ingredients:

包粉 250g bau flour

南瓜泥 100g mashed pumpkin 

酵母 7g instant yeast

发粉 6g baking powder

糖 60g sugar

温水 100ml warm water

南瓜煮熟压成泥

把南瓜泥和所有材料放入搅拌盘混合均匀

慢慢地加入温水搅拌至柔软和光滑的面团

待发至少30-45分钟

steam the pumpkin and smash with fork 

& form smashed pumpkin 

mix the mashed pumpkin & all ingredients together 

add in warm water slowly and knead/beat well 

to form a soft and smooth dough

rest for at least 30-45 minutes 

揉成长条状切成18小块

待发至少20分钟弄平, 包入肉丝包成三角形

待发30-45分钟，用大火蒸15分钟

熄火让蒸气散开大约5分钟

才将包子取出

divide the dough into 18 portions 

round it and leave it to rest for another 20 minutes 

wrap in the chicken floss and make it into triangle shape

leave to rise for another 30-45 minutes

steam over high heat for 15 minutes

turn off the heat and let the steam cool off about 5 minutes

then only remove the bao 

甜薯玫瑰馒头 Sweet Potato Man Tou

多美丽的玫瑰花，多可爱的玫瑰花，我就这样深深的爱上她！

哇！这些玫瑰花好软噢又香甜薯，棒极了

搅拌的时候面团的甜薯味好香

搅拌好的面团特别柔软

材料Ingredients:

包面粉 250g bau flour

甜薯泥 120g mashed sweet potato

干酵母 6g instant yeast

发粉 5g baking powder
白油 1 teaspoon shortening

温水 80ml warm water

甜薯煮熟压成泥

把甜薯泥和所有材料放入搅拌盘混合均匀

慢慢地加入温水搅拌至柔软和光滑的面团

待发至少45分钟

将面团分成小粒状再揉圆形

杆成小小的圆形面团

6片面团重贴(如图)

用筷子在中间轻轻一压

揉一小条状当中心

慢慢卷起在中间切一半

就成了两朵漂亮的玫瑰花

待发15-20分钟，用大火蒸7分钟即可

steam the sweet potato and smash with fork 

& form mashed sweet potato

mix the mashed sweet potato & all ingredients together 

add in warm water slowly and knead/beat well 

to form a soft and smooth dough

rest for at least 45 minutes 

divide the dough into small portion 

roll out flat into round shape

place 6 pieces together (as show in picture)

use one chopstick lightly press in the middle

make one long round roll as center of rose

slowly roll up the dough and cut into half

it will form two beautiful roses

leave to rise for another 15-20 minutes

steam over high heat for 7 minutes

迷你牛奶土司 Mini Fresh Milk Toast

材料Ingredients:

高筋面粉 300g high protein flour

砂糖 1 tablespoon sugar 

酵母 2 teaspoons instant dry yeast

奶粉 2 tablespoons milk powder

冷鲜奶 150ml cold fresh milk

牛油 2 teaspoons butter (soften)

盐少许a pinch of salt

高筋面粉，砂糖，盐，奶粉及酵母一起混合

慢慢加入冷鲜奶搅拌成面团

然后加入黄油将面团搅拌至光滑及有弹性

用大盘盖着发酵1-2小时或双倍大

将面团分成8小份，滚圆，松弛20分钟 

把面团揉成长形

add all high protein flour, sugar, salt, 
milk powder and dry yeast into the mixing bowl

slowly add in cold fresh milk beat to form a dough

lastly add in butter and beat to form a smooth dough

remove the dough and covered in big bowl 

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

make 8 small portions

round it and set aside for about 20 minutes

roll out and form long shape

set in greased baking pan

把面团揉成长形

排在已扫牛油的烤盘上

发酵40-60分钟或双倍大

刷上蛋液

在上面洒上一些芝麻/切达奶酪

预热烤箱180度烘烤15分钟 

let rise for 40-60 minutes or double the size 
brush with egg/milk 

sprinkle some sesame/cheddar cheese on top 

bake at 180 for about 115 minutes 

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！ 

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

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

北海道戚風杯子蛋糕 Hokkaido Chiffon Cupcakes

材料Ingredients:

蛋黄 4 eggs yolk

低筋面粉(过筛) 80g low protein flour

发粉 1/2 teaspoon baking powder

鲜奶 70g milk

糖粉 1 tablespoon icing sugar

盐 1/4 tsp of salt

粟米油 40g corn oil

蛋白 4 eggs white

细砂糖 50g castor sugar

塔塔粉 1/4 teaspoon cream of tartar

烤箱預熱至170℃

蛋黃加鹽和糖粉攪拌，再把沙拉油和牛奶加入拌勻

加 过筛 粉和發粉，再加香草精拌勻

蛋白和塔塔粉 打至湿性发泡 

分3次把糖加入，打到硬性發泡

把蛋黃和蛋白兩者輕輕拌勻，倒入纸杯8分满

放烤箱中層烤約15-20分鐘即可出爐

whisk egg yolk with salt and icing sugar

add in oil and milk and mix well

sift flour and baking powder into the egg yolk mixture

beat egg whites with cream of tartar until foamy and 

then add in sugar and beat till soft peak

fold in half of the egg whites into the mixture and mix well.

then add in the other half and mix them evenly

fill the mixture into the cups 

bake at pre-heated oven at 170C for 15-20mins

Leave cool

make a small hole in the middle

pump the custard cream into the chiffon

you can either chill before serving or 

have it straight after filling in the cream

南瓜豆沙馒头 Pumpkin Red Bean Man Tou

材料Ingredients:

包面粉 350g bau flour
南瓜泥 200g mashed pumpkin 

干酵母 6g instant yeast

发粉 5g baking powder

糖 20g sugar
温水 100ml warm water

南瓜煮熟压成泥

把南瓜泥和所有材料放入搅拌盘混合均匀

慢慢地加入温水搅拌至柔软和光滑的面团

待发至少1小时

压长条状涂一层薄薄的红豆沙弄成花卷形状

待发30分钟，用大火蒸8分钟即可

steam the pumpkin and smash with fork 

& form mashed pumpkin 

mix the mashed pumpkin & all ingredients together 

add in warm water slowly and knead/beat well 

to form a soft and smooth dough

rest for at least 1 hour 

roll out long shape and spread one

thin layer of red bean paste on top

roll up and form the shape you like

leave to rise for another 30 minutes

steam over high heat for 8 minutes

 

杂菜加喱 Vegetable Curry

材料Ingredients: 

3条茄子(切大块) 

4条羊角豆(切大块)

包菜1大碗(切大片)

长豆1大碗(切条状)

1包杂菜加喱酱

100ml椰奶

1大碗水

蒜末及洋葱末

姜片少许

香茅适量

咖喱叶适量

桔子水(2-3粒)

八角和丁香花各一颗

糖和盐适量

3 large eggplant (cubed)

4 pieces lady finger (cubed)

1 large bowl sliced cabbage

1 large bowl sliced long bean

1 packet vegetable curry paste 

100ml coconut milk

1 large bowl of water

minced garlic and small onion

some sliced ginger

3 - 4 stalks of lemon grass 

curry leaves

tangerine juice (from 2-3 tangerines)

1 clove &1 star anise 

sugar & salt (to taste) 

用热油爆香姜片, 蒜末及洋葱末

加入 杂菜加喱酱再炒1-2分钟

然后加入椰奶和水

接着加入全部菜料，香茅，咖喱叶

桔子水，八角和丁香

加入适量糖和盐

小火煮至菜软(15-20分钟)即可 

Heat 3 table spoons of oil in wok

stir fry sliced ginger, garlic & onion

add in instant curry fry for another 1-2 minute

add water and slowly add in coconut milk

then add in all vegetables

lastly add in lemon grass, curry leaves, 

tangerine juice, anise & cloves

add in sugar and salt to taste

simmer for about 15-20 minutes until the all vegetables is soft