七彩蒸奶油蛋糕 Steamed Rainbow Butter Cake

今天心血来潮弄了七彩蒸蛋糕

喜欢蒸蛋糕因为没有那么油腻

而且松软带香好好吃！

材料Ingredients:

鸡蛋 4 eggs

面粉 300g flour

发粉 2 teaspoons baking powder

幼糖 200g caster sugar

牛油 250g butter

香草香精 1 teaspoon vanilla essence

可可粉 cocoa powder 

红，黄，蓝，青颜色素 red, yellow, blue, green colouring

把牛油和糖打发

将鸡蛋一粒一粒的加入继续打发
然后加入面粉和发粉拌匀

把面糊分为几个部份，个别加入可可粉及颜色素拌匀

用汤勺将个别颜色的面糊倒入抹了油的蒸盘
再用筷子拌匀

放进已烧开水的蒸锅

用中火蒸大约35-40分钟 
(竹签插入蛋糕体，拿出不沾黏，即熟透)

cream butter and sugar in mixer bowl until fluffy

add in egg one at a time and cream until fluffy

fold in the flour and baking powder slowly and mix well

divide the batter into few portions

add in the cocoa powder and colouring

scoop into the greased steam pan 

use chopstick to mix the batter 

steam in the boiling hot water for about 35-40 minutes

to check the readiness by using toothpick

if the tooth pick come out clean, then it ready

迷你芋头糕 Mini Yam Cake

看到FB网友弄这迷你的芋头糕好有意思
我也来弄，不过她弄的比较美。
我是因为放得不够满，太矮了没那么好看。

小小个的芋头糕不用切，很方便！很棒！

而且不必蒸那么久又特别的入味。。。赞！

材料ingredients:

芋头(切粒) 400g Yam (diced)

粘米粉 300g rice flour

薯粉 20g tapioca flour

水 600ml

虾米1 big bowl dried shrimp (washed & diced)

香葱粒 diced spring onion

调味料：盐，胡椒粉，五香粉，麻油，料酒，鸡精粉(个一茶匙)

Seasoning：salt, all spices, pepper, sesame oil, 

shao xin wine, chicken stock powder (1 teaspoon each)

将粘米粉和薯粉参入600ml水拌均匀成糊浆

虾米泡软剁碎

热锅，爆香虾米，盛起备用

热锅加入芋头翻炒，加入200ml水将芋头炒软

加入爆香虾米翻炒均匀

然后加入调味料再翻炒均匀

最后加入糊浆以小火炒大约5分钟拌匀

将芋头糊浆倒入抹了油的烤杯子

大火蒸大约15-20分钟

mix the rice flour and tapioca flour with 600ml water to make a thin batter 

fry the dried shrimps until crispy and set aside

heat some oil in wok, stir fry the yam for 1-2 minutes

add in 200ml water and fry the yam until soft

add in fried dried shrimp and all seasnoning 

stir fry for another 2-3 minutes

add in the flour batter and stir in low heat for about 5 minutes

scoop the ready batter into the greased cup or pan

steam with high heat for around 15-20 minutes

紫薯相思蛋糕 Purple Sweet Potato Ogura Cake

相思啊相思！

最近FB烘焙世界的姐妹们都感染“相思病”，

一个接一个的都患上“相思苦”，

姐妹们都弄相思蛋糕来安慰自己，

看了开心吃了更温馨！

相思苦也变成了

开心乐透透。。。哈哈哈！

材料Ingredients: 

粟米油 45g corn oil

麵粉 70g cake flour 
发粉 1/2 teaspoon baking powder

鲜奶 80ml fresh milk 

全蛋 1 whole egg

蛋黄 5 eggs yolk
紫薯粉 1 teaspoon purple sweet potato power

蛋白 5 eggs white

砂糖 60g sugar 

塔塔粉 1/4 teaspoon cream of tartar

蛋黃和全蛋攪拌

再把粟米油和牛奶加入拌勻

加过筛麵粉和发粉拌勻至完全混合均勻

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

取出1/3的面糊加入紫薯粉拌匀

将两个面糊分别加入烤盘

使用牙签或筷子画出你喜欢的图案

蒸烤法烤160度，烤大约40-45分钟 

cream the whole egg, egg yolk and sugar until fluffy

add in corn oil and milk mix well

fold in sifted flour with baking powder and mix until smooth

whist the egg white and cream of tartar 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

took out 1/3 mixture and add in the purple sweet potato powder & mix well

scoop in the two mixture into the baking pan

use the chopstick or toothpick to form the design

steam bake at 160C for about 40-45 minutes 

蒸柠檬蔓越莓蛋糕 Steamed Lemon Cranberry Egg Cake

材料Ingredients:

鸡蛋 6 eggs

白砂糖 240g caster sugar

柠檬汁 ( from 1 large lemon) lemon juice

柠檬皮屑 ( from 1 large lemon) lemon zest 

粟米油 100ml corn oil 

自发面粉 260g self raising flour

发粉 2 teaspoons baking powder

1汤匙蔓越莓(稍微泡软切碎)

1 tablespoon organic dried cranberry

(lightly soak & diced) 

把鸡蛋和糖搅拌成乳白色

大约之前的三倍份量

加入粟米油，柠檬汁，柠檬皮屑搅拌

然后慢慢的加入自发粉和发粉用刮刀拌匀

最后加入蔓越莓拌匀

预先将水滚开，将拌好的面糊蒸上35-40分钟

蒸好了，等凉了就可切成块

cream the eggs and sugar together

until the egg and sugar become white and fluffy

add in the corn oil, lemon juice and lemon zest and cream well

slowly add in the flour and baking powdere mix well 

lastly add in diced cranberry and mix well

steam in boiling water for about 35-40 minutes

云石相思蛋糕 Marble Ogura Cake

 因为爱情，总有一种期待。
因为爱情，总有一份 执着 。
因为爱情，总有一抹忧愁。
因为爱情，爱恨难解，相思难断。

哈哈哈！又患相思病！
这相思蛋糕好好吃，香，软化，
入口即化还留着一口巧克力蛋糕香！

材料Ingredients: 

粟米油 45g corn oil

麵粉 70g cake flour 
发粉 1/2 teaspoon baking powder

鲜奶 80ml fresh milk 

全蛋 1 whole egg

蛋黄 5 eggs yolk

蛋白 5 eggs white

砂糖 60g sugar 

塔塔粉 1/4 teaspoon cream of tartar

蛋黃和全蛋糖粉攪拌

再把粟米油和牛奶加入拌勻

加过筛麵粉和发粉拌勻至完全混合均勻

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

取出1/3的面糊加入1汤匙的巧克力粉拌匀

将两个面糊分别加入烤盘

使用牙签或筷子画出你喜欢的图案

蒸烤法烤160度，烤大约40-45分钟 

cream the whole egg, egg yolk and sugar until fluffy

add in corn oil and milk mix well

fold in sifted flour with baking powder and mix until smooth

whist the egg white and cream of tartar 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

took out 1/3 mixture and add in 1 tablespoon cocoa powder mix well

scoop in the two mixture into the baking pan

use the chopstick or toothpick to form the design

steam bake at 160C for about 40-45 minutes 

豆沙花卷馒头 Hanamaki Red Bean Man Tou

 材料Ingredients:

包粉 250g bau flour

奶粉 2 tablespoons milk powder

幼糖 3 tablespoons sugar

干酵母 2 teaspoons dry yeast

 温水 120ml warm water 

包粉，糖，奶粉及酵母一起混合

慢慢加入温水搅拌面团

将面团搅拌至光滑及有弹性
盖着发酵1小时

将面团放气搓圆松弛20分钟

包入红豆沙弄出花卷形状

再加待发30分钟，用大火蒸10分钟即可

add all bau flour,  milk powder, sugar and yeast mxi well

slowly add in warm water, beat to form a smooth dough

remove the dough and cover with big bowl 

and let rise for about 1 hour 

punch the dough and round up 

and rest for another 20 minutes

roll out the dough and wrap in the red bean paste
then form the hanamaki shape 
leave to rise for another 30 minutes
steam over high heat for 10 minutes

豆奶香排包 Fresh Soya Milk Bread Rolls

材料Ingredients:

高筋面粉 250g high protein flour

奶粉 2 tablespoons milk powder

幼糖 2 tablespoons sugar
蛋 1 egg 

干酵母 2 teaspoons dry yeast

少许盐 a pinch of salt

软化奶油 1 tablespoon soft butter

冷五谷豆奶 120ml cold multigrain soya milk

高筋面粉，糖，奶粉，蛋，盐及酵母一起混合

慢慢加入冷豆奶搅拌面团，然后加入黄油

将面团搅拌至光滑及有弹性
盖着发酵1-2小时或双倍大

将面团放气摺叠松弛20分钟

整形排在已扫牛油的烤盘上

发酵40-60分钟或双倍大
涂上一层蛋液

预热烤箱180度烘烤12分钟

add all high protein flour, egg, milk powder,

sugar, salt and yeast into the mixing bowl

slowly add in cold soya, beat to form a dough

add in the butter and beat until smooth 

remove the dough and cover with big bowl 

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

punch the dough and roll flat and fold up 

and rest for another 20 minutes

roll out the dough and form the shape 

place in the greased baking pan

let rise for 40-60 minutes or double the size 
apply a thin layer of egg wash

bake at 180 for about 12 minutes

姜鸡焖伊面 Ginger Chicken Braised Yee Mee

材料Ingredients:

伊面 2 pieces of yee mee

鸡腿切块 drumsticks (cut into smaller pieces)
金针菇  flammulina
红萝卜切片 sliced carrot

玉粟米 3-6 mini corns 

姜片，蒜末，洋葱末 sliced ginger, minced garlic & shallot

香葱段，香菜 sliced spring onion & coriander

鸡块调味料：盐，黑酱油，胡椒粉，料酒，麻油，蚝油

seasoning for chicken: salt, thick soy sauce, pepper,

 shao xin wine, sesame oil, oyster sauce

鸡块用调味料腌制大约1小时

热油锅，加入姜片爆香

然后加入和蒜末和洋葱末再爆香

加入鸡块翻炒
加入红萝卜，玉粟米，金针菇，香葱段和香菜

再加入适量的水煮开

之后加入伊面

最后加入料酒，盐和胡椒粉适量调味

然后煮至伊面软即可
marinate the the chickens with all seasoning for about 1 hour

heat up some oil in a wok, stir fry in sliced ginger

then add in minced garlic and shallot and stir fry 

add in marinated chicken and fry for 1-2 minutes
add in carrot, mini corn, flammulina, spring onion and coriander

add in water and bring to boil

then add in yee mee

lastly add in shao xin wine, salt and pepper to taste

cook until yee mee is soft 

海绵状奶油蛋糕 Spongy Butter Cake

材料Ingredients:

蛋黄 4 egg yolk

 奶油 220g butter

幼糖 120g castor sugar
蜂蜜 2 tablespoons honey
香草香精 1 teaspoon vanilla essence

自发面粉(过筛) 220g self raising flour(sifted)

蛋白 4 egg white 

幼糖 40g sugar

将糖，香草香精，蜂蜜和牛油搅拌至松白

然后分次加入蛋黄搅拌
再分次筛入面粉拌匀

将蛋白打至湿性发泡后

加入糖打至拿起搅拌器尾端呈现尖挺

然后分次将打好的蛋白加入蛋黄糊拌匀

倒入烤盘
以170度烤大约30-40分钟左右

cream the butter, honey, vanilla essence and sugar together until fluffy

add in the egg yolk one at a time and cream well

fold in sifted flour and mix well

beat egg whites until foamy and 

then add in sugar and beat till soft peak

add in the egg white mixture into the egg yolk mixture

pour into the baking pan 

bake in 170C for about 30-40 minutes