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

巧克力海绵蛋糕 Chocolate Sponge Cake

材料Ingredients:

巧克力味海绵蛋糕粉 400g chocolate sponge cake mix

蛋 5 eggs

粟米油 100ml corn oil

水 80ml water

将巧克力海绵蛋糕粉过筛

倒入搅拌盘内

加入鸡蛋慢慢拌匀

然后再加入水再拌匀

先用慢速搅拌1-2分钟

然后以快速度搅拌大约3分钟

慢慢的加入油再搅拌均匀
倒入烤箱盘

放入已预热烤箱180度

烤大约45-50分钟或至熟透

取出倒扣待冷切块

sift the sponge cake mix 

pour the sponge mix into the mixing bowl

add in all the eggs and mix well

then add in water and mix well

beat the mixture with low speed for 1-2 minutes

then turn to fast speed beat for another 3 minutes

add in corn oil and mix well 

pour into the baking pan 

bake in the preheat oven at 180C for about 45-50 minutes

玉米香草味海绵蛋糕 Vanilla Sweet Corn Sponge Cake

材料Ingredients:

香草味海绵蛋糕粉 400g vanilla sponge cake mix

蛋 5 eggs

甜玉米粒 3 tablespoons sweet corn 

粟米油 100ml corn oil

水 80ml water

将海绵蛋糕粉过筛
倒入搅拌盘内

加入鸡蛋慢慢拌匀

然后再加入水再拌匀

先用慢速搅拌1-2分钟

然后以快速度搅拌大约3分钟

慢慢的加入油再搅拌均匀

再拌入甜玉米粒拌匀

倒入烤箱盘

放入已预热烤箱180度

烤大约45-50分钟或至熟透

取出倒扣待冷切块

sift the sponge mix cake flour

pour the sponge mix flour into the mixing bowl

add in all the eggs and mix well

then add in water and mix well

beat the mixture with low speed for 1-2 minutes

then turn to fast speed beat for another 3 minutes

add in corn oil and mix well 

lastly add in the sweet corn and mix well

pour into the baking pan 

bake in the preheat oven at 180C for about 45-50 minutes

摩卡威风 Mocha Chiffon Cake

材料Ingredients

蛋黄 4 eggs yolk

糖 60g sugar

面粉 150g flour

 水 120ml water

粟米油 90ml corn oil

1/4茶匙盐 a pinch of salt
发粉 1 teaspoon baking powder

可可粉 1 tablespoon cocoa powder

2茶匙即溶咖啡+1汤匙淡奶+1汤匙热水

2 teaspoons instant coffee+1 tablespoon evaporate milk
+1 tablespoon hot water

蛋白4 eggs white

糖 90g sugar

塔塔粉 1/8 teaspoon cream of tartar 

将蛋黄和糖搅拌均匀
然后加入水搅拌均匀
再加入菜油, 盐及即溶咖啡精可可粉混合拌匀

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

然后慢慢将蛋黄糊及蛋白糊混合搅拌均匀

放入经已预热烤箱，180度烤大约35-40分钟

蛋糕出炉马上反扣放着

让它冷却才移出烘模

cream egg yolk and sugar together
add in water and slightly beat and mix well
add in corn oil, salt and coffee cocoa powder mixture and mix well

cream the egg white until fluffy 

add in cream of tartar and sugar and cream until stiffly 

gradually add the egg yolk mixture into the egg white mixture 

mix well and pour into the baking pan

bake in pre heat oven at 180C for around 35-40 minutes

turn the whole baking pan upside down and set to cool 

迷你香肠和培根馒头 Mini Sausage N Bacon Man Tou

这馒头表面超滑的还有超松软的。。。很好吃喔！
这馒头可是早餐，下午茶和夜宵的好朋友呀

材料Ingredients:

包面粉 350gbau flour

干酵母 6g instant yeast

发粉 5g baking powder

糖 20g sugar

温水 100ml warm water

迷你香肠和培根(蒸或煎熟)

sausage and bacon (steamed or fried)

把所有材料放入搅拌盘混合均匀

慢慢地加入水搅拌至柔软和光滑的面团

待发至少1小时

把面团分成10-12部分

再把面团弄平分别卷上香肠和培根

卷起后切成一半翻过来

待发30-45分钟，用大火蒸8分钟即可

mix all ingredients together 

add in water slowly and knead/beat well 

to form a soft and smooth dough

rest for at least 1 hour

divide dough into 10-12 portions

roll out and flatten then wrap in the bacon and sausage

roll it up and cut into half turn it upside down

leave to rise for another 30-45 minutes

steam over high heat for 8 minutes

炒冬炎米粉 Fried Tom Yam Mee Hoon

材料Ingredients:

米粉(三人份) mee hoon (for three person)

芽菜 1 large bowl bean sprouts 

冬炎膏 3 tablespoons Tom Yam paste

蒜末及洋葱末 minced garlic and shallot

热油锅炒香蒜末及洋葱末

加入冬炎膏再翻炒香

然后加入米粉和芽菜翻炒

加一些水，适量的酱油，盐和胡椒粉

再翻炒几下即可

heat oil in wok 

stir fry minced garlic and shallot

add in Tom Yam paste stir fry and mix well

then add in mee hoon and bean sprouts

stir fry for a few minutes

add in some water, soy sauce, salt and pepper to taste

stir fry for another 1-2 minutes will do

面龟(米姑) Turtle Bun (Mi Ku)

这是“米姑”啦！从小就帮妈妈做来拜拜的。

现在掉转过来做给妈妈用来拜拜喔！

超简单的，就用做馒头的材料来做

弄成乌龟的形状

然后在乌龟的表面涂上一层红色

就可以啦！

材料Ingredients:

包面粉 350g bau flour

干酵母 6g instant yeast

发粉 5g baking powder

糖 60g sugar

温水 100ml warm water

把所有材料放入搅拌盘混合均匀

慢慢地加入水搅拌至柔软和光滑的面团

待发至少1小时

将面团弄成乌龟的形状

然后在乌龟的表面涂上一层红色

待发45分钟，用大火蒸10-12分钟即可

mix all ingredients together 

add in water slowly and knead/beat well 

to form a soft and smooth dough

rest for at least 1 hour 

form the dough into turtle shape

brush with red colouring on the surface 

leave to rise for another 45 minutes

steam over high heat for 10-12 minutes

椰子包 Coconut Bau

面包团材料 Ingredients:

包粉 500g bao flour

酵母 11g instant yeast

糖 20g castor sugar

温水 250ml warm water

把所有材料放入搅拌盘混合均匀 

慢慢加入水搅拌至柔软和光滑的面团 

待发至少30分钟 揉成长条状，切成15-18小块

待发至少20分钟 弄平，包入椰子料包成包子形状
用布盖上待发45分钟 
用大火蒸20分钟即可 

bao dough method: mix all bao ingredients in a mixing bowl 

add in water slowly and mix for about 20 minutes 

until it is smooth and extensible 

covered and let rise for about 30 minutes

divide the dough into 15-18 portions 

round it and leave it to rest for another 20 minutes 

flatten the dough and place the filling at the center of the dough 

wrap up the filling by folding the edge 

place each wrapped dough on a small piece of parchment paper 

cover the bao with a piece of cloth and 

allow it to rise for 45 minutes 

steam in boiling water for 20 minutes

椰子包馅料材料Coconut Bau Ingredients:

嫩椰丝 300g young shredded coconut

白砂糖 2 tablespoons sugar

班兰叶 pandan leaves

椰糖4汤匙(热水溶化)

4 tablespoons gula melaka (melted in hot water)

将嫩椰丝，白砂糖，溶化的椰糖和班兰叶
放入锅里翻炒至香
取出班兰叶置冷备用

place all ingredients into the wok and stir fry 
until dry and cooked around 10 minutes
remove the pandan leaves and set aside cool off