金鼠凤梨酥 Pineapple Tart

金鼠来给大家拜个早年
还有一个月半就是农历新年了呀
也是年饼热身的季节 哈哈哈

材料Ingredients:

 无盐奶油 125g butter

糖粉 50g icing sugar
蛋黄 1 egg yolk 

蛋糕粉 180g cake flour
蛋黄粉 3 tablespoons custard powder 

奶粉 2 tablespoon full cream milk powder
芝士粉 1 tablespoon parmesan cheese

无盐奶油，加入过筛后的糖粉搅拌均匀
然后加入蛋黄再搅拌均匀

将蛋糕粉，蛋黄粉过筛后，加入拌匀
然后加入奶粉和芝士粉再拌匀
将搅拌好的面团用保鲜纸包好
置入冰箱20分钟才拿出来
拿一小块粉团包入凤梨馅
整形摆放在搽油的烤盘

并以160℃烤约20-25分钟

 butter, icing sugar lightly mix well
add in egg yolk mix well

add in sifted cake flour and 
custard powder mix well 
then add in full cream milk powder 
and parmesan cheese mix well
Wrap the dough with sling wrap 
and place in the refrigerator for 
about 20 minutes
then take a small portion of dough place some pineapple filling inside
round up and form the shape
 then place onto the greased baking tray

bake in preheated oven 160C 
for about 20 -25 minutes

奶油酥饼 ~ 可爱老鼠照型 Cute Mouse Butter Cookies

咚咚锵 咚咚锵

农历新年就快到啦

明年是鼠年哦

开始是年饼热身的季节

先来个鼠形状奶油酥饼

这个照型比小小猪容易多了

同样的奶油酥饼食谱

就是弄成鼠形状

虽然工多费时 但开心哦

拌匀的粉团分成两份 

一小部分加入几滴粉红色素揉均匀

一大部分原味

separate the dough into 2 portions

one smaller portion add in a few drop

of pink colouring and mix well

用保鲜纸包好

放入冰箱冷藏30分钟

wrap up with sling wrap

place into refrigerator for 30 minutes 

30分钟后从冰箱取出

准备少许黑芝麻当眼睛

remove from refrigerator 

get ready some black sesame 

(for making mouse eye)

整形好了再放入冰箱20分钟

(烤时不会过于膨胀)

(就不会变成肥鼠啦)

预热烤箱160度

烤大约15-20分钟

饼干底部稍微黄色即可

form into mouse shape 

place into refrigerator again 

for about 20 minutes

(to prevent the cookies expanded 

into fat mouse)

bake in pre heat oven at 160C 

for around 15-20 minutes

the base of cookies turn slightly brown

黑芝麻面包 Black Sesame Bread

面包超松软的又香
口感特别的好
用了五谷豆浆来搅拌面团

材料Ingredients:
高筋面粉 300g high protein flour
酵母 1.5 teaspoon dry yeast
奶粉 2 tablespoons milk powder
冷五谷豆浆 150ml cold fresh multi-grain soya milk
溶化奶油 2 tablespoons melted butter
黑芝麻 2 tablespoons black sesame
红豆沙 red bean paste

炒香黑芝麻

高筋面粉 黑芝麻 奶粉及酵母一起混合

慢慢加入冷豆浆奶搅拌成柔软的面团

最后加入溶化奶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

将小部分面团分成小部分 揉圆
其余的分成三个部分 揉圆
松弛20分钟
小面团杆平圆形 包入红豆沙
整形然后排入杯子模型
其余的面团弄成小吐司形状
摆入吐司模型

发酵40-60分钟或双倍大

预热烤箱180度烘烤15-20分钟

pan fried the sesame

add in sesame, high protein flour

milk powder and dry yeast into the mixing bowl 

slowly add in cold soya milk beat to form soft dough

lastly add in butter and beat to form a smooth dough

remove the dough and cover with big bowl 

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

divide the dough into some small portions
and also form 3 portions of dough 

round the dough into round shape

and rest for another 20 minutes
wrap in red bean filling into small dough
place them into baking cup 
form the dough into long shape

place in the greased baking pan

let rise for 40-60 minutes or double the size 

brush with egg wash

bake at 180 for about 15 - 20 minutes

南瓜面包 Pumpkin Bread

软绵绵 香喷喷的南瓜面包
用了五谷豆浆来搅拌面团
超松软 隔天还是软绵绵的

材料Ingredients:
高筋面粉 200g high protein flour
南瓜泥 80g mashed pumpkin
酵母 1 teaspoon dry yeast
奶粉 1 tablespoon milk powder
冷五谷豆浆 100ml cold fresh multi-grain soya milk
溶化奶油 1 tablespoon melted butter

南瓜煮熟压成泥 

南瓜泥 高筋面粉 奶粉及酵母一起混合

慢慢加入冷豆浆奶搅拌成面团

最后加入牛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

将面团分成三个部分 揉成圆形
松弛20分钟
再将三个面团揉成长形

整形然后排在已扫牛油的烤盘上

发酵40-60分钟或双倍大

预热烤箱170度烘烤15分钟

boil the pumpkin and smash with fork & form mashed pumpkin 

add all mashed pumpkin, high protein flour

milk powder and dry yeast into the mixing bowl 

slowly add in cold soya milk beat to form dough

lastly add in butter and beat to form a smooth dough

remove the dough and cover with big bowl 

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

divide the dough into 3 portions

round the dough into round shape

and rest for another 20 minutes
form the dough into long shape

place in the greased baking pan

let rise for 40-60 minutes or double the size 

brush with egg wash

bake at 170 for about 15 minutes

焖南乳排骨白萝卜 braised nam yee pork ribs white carrot

这是一道家常菜

适合男女老幼
好下饭 香喷喷的
焖煮的过程中
厨房就散发出一阵阵的南乳香

材料Ingredients:

排骨 pork ribs

(切小块 cut into small pieces)

白萝卜 切块 

white carrot cut into small pieces

腌汁材料Seasoning ingredients:

南乳 1 piece red bean curd

日本白酒 1 teaspoon Japanese rice wine(mizkan)
蒜末 葱末 香葱 香菜 冰糖 

garlic shallot spring onion 
coriander rock sugar 

排骨用日本白酒腌制大约一小时
将排骨用橄榄油稍微炸过 盛起 
留油 把蒜末 葱末 冰糖 加入炒
然后加入南乳 再加入适量的水

倒入炸过的排骨
再加入白萝卜和葱段香菜
小火焖大约40分钟即可

marinate the pork ribs with white wine
 fry the pork ribs with olive oil 
until brown and leave a side
leave some oil 

stir fry shallot garlic rock sugar
add in red bean curd and water 
then add in fried pork ribs
and white carrot spring onion coriander
braise in low heat for around 40 minutes