香蒸糯米饭 Steamed Glutinous Rice

材料Ingredients:

糯米 300g glutinous rice

腊肠润肠(切粒) 2 each Chinese sausage (diced)

香菇(切粒) 8 pieces mushroom 

虾米 1/2 bowl dried shrimps 

蒜末和洋葱末 minced garlic and shallot

香葱粒 diced spring onion

调味料：盐，生抽，老抽，胡椒粉，料酒，蚝油

seasoning: salt, soy sauce, thick soy sauce,

pepper, shao xin wine, oyster sauce

糯米先用冷水浸泡4小时或隔夜

香菇及虾米先用冷水泡软
热油锅爆香香菇及虾米备用

蒸熟腊肠润肠备用

热油锅及少许麻油，
放入蒜末和洋葱末小火炒至微焦 

加入糯米翻炒片刻
然后加入调味料

慢慢的加入水

(分次加，不要让糯米太软） 

加入香菇及虾米炒出香味 
最后加入蒸熟腊肠润肠拌匀
再拌入香葱粒

将糯米炒至七分熟
盛入抹过油的蒸盘
蒸到一半时再搅拌糯米饭
大火蒸20-30分钟或至糯米熟透即可
soak the glutinous rice for at least 4 hours or overnight
stir fry the mushroom and dried shrimp set aside
steam the sausages and set aside
heat cooking oil and some sesame oil in wok
stir fry the minced garlic and shallot until slightly burn
add in glutinous rice and stir fry for a while
slowly add in water
(do not add too much water at one time)
add in seasoning to taste
add in fried mushroom and dried shrimps and mix well
add in the steamed diced sausages and mix well
lastly mix in the diced spring onion
cook the rice until almost cooked
place it into the greased steam pan
mix and stir the rice during half way steaming
steam in high heat for about 20-30 minutes or until the rice is cooked

法国长棍面包 French Baguettes

这法国长棍面包很香而且外层特别的脆，里面松软

用来沾咖喱或是只涂牛油，口感很好!

简单的直接法， 割的手法不对，
卖相不美揉得太短太胖了哟！
这种面包要烤上大约18-25分钟，
它的外层才够香脆，口感比较好！

材料Ingredients:

高筋面粉 190g high protein flour
普通面粉 60g normal flour/all purpose flour

白油 1 teaspoon shortening

酵母 2 teaspoons dry yeast

奶粉 1 tablespoon milk powder
盐 1 teaspoon salt

水100ml water

高筋面粉，普通面粉，白油， 盐，奶粉及酵母一起混合

慢慢加入水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

add all high protein flour, normal flour, shortening, salt,

milk powder and dry yeast into the mixing bowl 

slowly add in water and beat to a smooth dough

remove the dough and place in a big bowl covered

let rise for 1 hour double the size

将面团分成3份，揉成圆形状，松弛20分钟

把面团压扁卷起成长条状，撒上一些高筋面粉
用刀斜切3-4横

排在已扫牛油的烤盘上

发酵40-60分钟
喷上一些水

预热烤箱190度烘烤25分钟

divide the dough into 3 portions

round the dough into ball shape

and rest for another 20 minutes

roll out the dough and form long shape
sprinkle with some high protein flour on top
use a sharp knife to slice 3-4 lines

place in the greased baking pan/baking cup

let rise for 40-60 minutes  
spray some water on top of the bread

bake at 190 for about 25 minutes

蓝莓和鲜橙迷你奶油蛋糕 Blueberry N Orange Mini Butter Cake

材料Ingredients:

面粉 120g cake flour
发粉 1/2 teaspoon baking powder

奶油 120g butter

幼糖 60g sugar

鸡蛋 2 eggs

淡奶 1 tablespoon evaporated/fresh milk

鲜橙果酱  orange jam 

蓝莓果酱 cranberry jam 

先将奶油和幼糖以快速度搅拌至松白

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

加入淡奶搅拌均匀

 之后再分次加入过筛的粉以慢速度搅拌均匀

将一汤匙蛋糕面糊入小烤盘
再放入一汤匙蓝莓果酱

然后再加入蛋糕面糊在上面

放入烤箱以175度 烤大约15-20分钟

竹签插入蛋糕体，拿出不沾黏，即熟透
cream the butter and sugar 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
scoop in small portion of cake mixture into the small pan
then add in 1 tablespoon blueberry jam on top
lastly scoop in enough cake mixture to cover on top
bake at 175C for around 15-20 minutes

蒸迷你班兰鸡蛋糕 Steamed Mini Pandan Egg Cake

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

班兰汁 4 tablespoons Pandan juice

几滴青色素 a few drop of green colouring

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

把打好的鸡蛋和糖轻轻的加入自发粉

用刮刀搅拌匀(別用机打)

将面糊分两个部分，一个部分加入班兰汁及几滴青色素拌匀

将1匙班兰面糊勺入搽油的蒸杯

再加入一层原本面糊在班兰面糊上面

预先将水滚开, 蒸20分钟

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)

Divide the mixture into two portions

one portion add in the Pandan juice

add one scoop of the Pandan mixture into the greased steam cup

then add one layer of the original mixture on top of the Pandan mixture

steam in boiling water for about 20 minutes

核桃杯子蛋糕 Walnut Cupcake

材料Ingredients:

面粉 120g cake flour
发粉 1/2 teaspoon baking powder

奶油 120g butter

幼糖 60g sugar

鸡蛋 2 eggs

淡奶 1 tablespoon evaporated/fresh milk

香草精华 1/2 teaspoon vanilla essence

核桃(弄碎烤香) 3 tablespoons walnut (chopped & roasted)

先将奶油和幼糖以快速度搅拌至松白

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

加入淡奶, 香草精华搅拌均匀

 之后再分次加入过筛的粉以慢速度搅拌均匀
最后加入核桃拌匀

将蛋糕面糊倒入杯子

放入烤箱以175度 烤大约15-20分钟

竹签插入蛋糕体，拿出不沾黏，即熟透
cream the butter and sugar 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, vanilla essence and cream well
add in sifted flour slowly and mix well
lastly add in the walnut mix well
scoop in the cake mixture into the baking cup
bake at 175C for around  15-20 minutes