Sunday, February 23, 2020

爱妈胭脂鸡 Yan Zhi Chicken

从小吃到老的“爱妈胭脂鸡”
还记得小时候我们餐厅的大厨常煮这道菜
妈妈也学到了,我也学到了。。。嘻嘻!
非常简单又好吃

原本爱妈的胭脂鸡放比较多的油去炸
然后炸好的时候鸡块会沾满了红油
看上去像胭脂所以叫“胭脂鸡”
我却改用少油煎炸至熟比较健康啦!
我却改用少油煎炸至熟
非常下饭的菜肴
好香。。。实在太香了!















Friday, February 21, 2020

蔓越莓奶油小面包 cranberry butter roll


香喷喷的小面包 
烤的时候烤炉散发出来的香味
实在忍不住了

80g 清水 water
120g 鲜奶 fresh milk
4g 干酵母 dry yeast
300g 面包粉 bread flour
1 tablespoon 汤匙 砂糖 sugar
1/4 teaspoon 茶匙盐 salt
1 tablespoon 汤匙奶油 butter 

适量蔓越莓和葡萄干 
some cranberry and raisin


水 鲜奶 干酵母 混合拌匀
 面包粉 盐  砂糖倒入攪盘里
加入水鲜奶酵母混合液
搅拌成柔软的面团
最后加入奶油将面团搅拌至光滑
用大盘盖着发酵1-2小时或双倍大
将面团分成小部分
加入蔓越莓和葡萄干揉圆
发酵40-60分钟或双倍大
涂上一层薄薄的蛋液
用刀片在面包上割一横
放入一小块奶油
预热烤箱180度烘烤大约20分钟

water fresh milk dry yeast mix well
add in bread flour sugar salt
into the mixing bowl 
slowly add in the milk mixture
and 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
wrap in the cranberry and raisin
round the dough into round shape
place in the greased baking pan
let rise for 40-60 minutes 
or double the size 
brush with egg wash
cut one line on top of bun
insert 1 small slice of butter 
pre heat oven at 180 bake 
for about 15 - 20 minutes













Friday, February 7, 2020

腐乳莲藕花生焖猪蹄


过年啦 厨房里忙个不停 
年菜一道又一道的上桌去 
除夕到十五都吃好料 
过了年又要开始减肥啦

这道菜一级棒
不配饭也能嚼上大半碗
猪蹄 莲藕 花生焖到软嫩
口感特别的好