金甜薯椰子包 Golden Sweet Potato Coconut Bau

材料Ingredients:
包粉 250g bau flour

金色甜薯 150g mashed golden sweet potato

砂糖 2 tablespoons sugar

干酵母 1 1/2 teaspoons instant yeast

发粉 1/2 teaspoon baking powder

温水 100ml warm water

金色甜薯煮熟压成泥

把甜薯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45分钟

steam the sweet potato and smash with fork 

& form mashed sweet potato

mix the mashed sweet potato & all ingredients together 

add in warm water slowly and knead/beat well 

to form a soft and smooth dough

rest for at least 45 minutes 

揉成长条状切成12-15小块

待发至少20分钟弄平, 包入椰子料包成圆形

用牙签或小刀子割画出南瓜的形状

再以丁香花作为南瓜丁

divide the dough into 12-15 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 and form round shape

use toothpick or small knife to cut the shape of pumpkin

then use the anise as pumpkin tip

待发45分钟，用大火蒸15分钟

熄火让蒸气散开大约5分钟

才将包子取出

leave to rise for another 45 minutes

steam over high heat for 15 minutes

turn off the heat and let the steam cool off about 5 minutes

then only remove the baou

椰子包馅料材料Coconut Bau Ingredients:

嫩椰丝 300g young shredded coconut

黄砂糖 2 tablespoons brown sugar

2汤匙红椰糖(加热水溶化过滤)
2 tablespoons gula melaka (melt in hot water & filter)

班兰叶 pandan leaves

牛油 2 tablespoons butter 

热锅加入牛油煮溶

将嫩椰丝和白砂糖加入翻炒

再慢慢的加入椰糖酱和班兰叶再拌匀

盖上锅盖焖10分钟即可

melt the butter in hot pan

stir fry in coconut and brown sugar

add in melted gula Melaka and pandan leave

stir f and mix well for 1-2 minutes

covered and cook for about 10 minutes

香煎三文鱼配马铃薯沙拉 Pan Fried Salmon with Potato Salad

这是一个非常棒的搭配

简单而传统的香煎三文鱼

再配上马铃薯沙拉

不油腻又健康的一道简单的晚餐或午餐

材料Ingredients: 

三文鱼2大块

柠檬1个

迷迭香及百里香

盐及胡椒粉

橄榄油适量 
2 pieces of salmon
1 lemon
some rosemary and thyme
salt & pepper to taste
olive oil

三文鱼加盐及白胡椒和半个柠檬的汁腌10分钟

平底锅中加入橄榄油，油热后将三文鱼煎至稍黄

再翻面略煎至上色即可
marinate the salmon fish with salt and pepper 
and half lemon juice for about 10 minutes
pan fry the salmon with olive oil/butter until light brown

马铃薯沙拉

Potato Salad

材料Ingredients:

马铃薯4粒

柠檬汁及柠檬末(取自半粒柠檬)

盐适量

橄榄油适量 

香菜末

4 potato

lemon juice and lemon zest (from half lemon)

salt to taste

olive oil

some parsley

将马铃薯加入盐煮熟(不要太软)沥干水分去皮切薄片

以适量的橄榄油适撒在温热的马铃薯薄片上

再将柠檬汁及柠檬末淋在温热的马铃薯薄片上

撒上香菜末即可

broil the potato(not too soft)

remove the skin and make thin slice

sprinkle some olive oil on the hot sliced potato

add in lemon juice and lemon zest 

lastly sprinkle some parsley on top and serve hot

鲨丁鱼面包 Sardine Buns

材料Ingredients:

高筋面粉 250g high protein flour

幼糖 2 tablespoons sugar

酵母 7g dry yeast

鸡蛋 1/2 egg

奶粉 1 tablespoon milk powder

冷鲜奶100ml cold fresh milk

牛油 1 tablespoon butter

高筋面粉，糖，半粒鸡蛋，奶粉及酵母一起混合

慢慢加入冷鲜奶搅拌面团, 然后加入牛油

将面团搅拌至光滑及有弹性

用大盘盖着发酵1小时或双倍大

add all high protein flour, shortening, sugar, milk powder, 

1/2 egg and dry yeast into the mixing bowl 

slowly add in cold fresh 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 hour or double the size

将面团分成9份，揉成圆形状，松弛20分钟

把面团压扁成圆形，包入沙丁鱼馅料

排在已扫牛油的烤盘上

发酵40-60分钟或双倍大

刷上蛋液/淡奶，洒上芝麻

预热烤箱180度烘烤15分钟

divide the dough into 9 portions

round the dough into ball shape

and rest for another 20 minutes

roll out the dough, wrap in the sardine mixture

place in the greased baking pan/baking cup 

let rise for 40-60 minutes or double the size 

brush with egg/evaporated milk

bake at 180 for about 15 minutes

沙丁鱼馅料Sardine ingredients:

1罐沙丁鱼(弄烂) 1 can sardine (smashed)

香葱及香菜少许 diced spring onion & coriander

盐及胡椒粉适量 salt and pepper to taste

小洋葱少许(切碎) chopped shallot

辣椒(个人喜好) chili (optional)

将全部馅料混合均匀

mix all ingredients together 

一品粥锅 Porridge Hot Pot

这可是老少咸宜的粥锅
在家也可以自己煮
我们在餐厅吃的粥锅当然不比自己煮的好料
而且比较健康又便宜多了
自己煮可以加上等好料也可以来个"斋粥锅"
至于蔬菜方面可以加入个人喜爱的青菜

材料Ingredients: 

1杯白米

大蚝豉3粒(切小粒状)

腐竹1片(煲汤水用的)(弄小片稍微泡过温水)

枸杞少许

1汤匙麻油

姜丝少许

盐和胡椒粉

苦瓜片一小碗

火锅料1大碗

香葱粒及香菜末

鸡蛋1粒(稍微打散)

1 small cup rice

3 pieces dried oyster (diced)

1 piece fu chok (make smaller pieces and soak in warm water)

some wolfberry 

1 tablespoon sesame oil

sliced ginger

salt and pepper

1 bowl sliced bitter gourd 

(can use any other green vegetables)

1 bowl mixed steamboat ingredients

diced spring onion and parsley

1 egg (lightly beaten)

先煲粥, 加入腐竹片, 蚝豉粒, 枸杞, 姜丝, 麻油一起煮滚

然后加入一半的香葱粒及香菜末

再加入适量的盐和胡椒粉调味

最后加入火锅料和苦瓜片煮熟

慢慢的加入打散的蛋, 加入时一直搅拌弄成蛋花

上桌前撒上香葱粒及香菜末 

first boil the porridge

add in fu chok, dried oyster, wolfberry

sliced ginger, sesame oil and bring it to boil

add in some diced spring onion and parsley

then add in salt and pepper to taste

lastly add in mixed steamboat ingredients and 

sliced bitter gourd and bring it to boil and cooked

sprinkle the spring onion and parsley before serve 

Dipping Sauce ~ Roasted Sesame Sauce/chili padi/

super spicy chili sauce 

沾料~香烤芝麻酱/小辣椒酱油/超辣辣椒酱

迷你黄油葡萄干纸杯蛋糕 Mini Raisin Butter Cupcake

终于可以肯定用SCS 牛油做蛋糕实在是味道超，超，超棒哟！

加入了好多好多的葡萄干，每一小口都吃到它，感觉真好

材料 Ingredients:

200克面粉+半茶匙发粉+1/4茶匙盐
200g flour+1/2 teaspoon baking powder+1/4 teaspoon salt

砂糖 100g caster sugar

SCS牛油 120g butter 

中等大小鸡蛋 2 medium size eggs

香草精华 1 teaspoon vanilla essence

葡萄干 4 tablespoons raisin

将牛油和砂糖一起以高速打直到松轻

逐粒的加入鸡蛋搅拌

然后再加入香草精华拌匀 

慢慢的加入自发面粉混合均匀

再加入葡萄干拌匀

舀入纸杯80%满

在预热烤箱180° C烘烤大约20分钟直到顶部金黄色

使用蛋糕测试仪来测试烤熟的蛋糕

如果蛋糕测试出来干净即可出炉

cream the butter and sugar together in high speed 

until fluffy and light

add in the eggs one by one 

and continue beat in high speed

mix in vanilla essence 

add in self-raising flour gradually and mix in low speed

lastly add in the raisin and mix well

fill the cup 80% full 

bake in the pre-heat oven at 180°C for 

about 20 minutes until golden brown on top 

use the cake tester to test the doneness of cake

if the cake tester comes out clean and the cupcakes is done 

鼎泰丰~台北101大楼

这次的台北游竟然有机会到鼎泰丰尝一尝它的美食

刚好在逛逛台北101大楼，发现鼎泰丰在此也有分店

才中午十二时正，大门口就已经有好一些人在等位子了

不过在等待位子的时候可以先点餐，

一点好餐大约不到十分钟就有位子

招待小姐一直带领我们走呀走

哇！餐馆里面好大喔，而且都快满座了

一坐下另一位招待小姐就很快的

将一个大布袋架子摆在我们的坐位旁

原来是给顾客放手提袋和其它包包的

然后还盖上一块布以免弄脏里面的包包

还有连我妈妈用的雨伞也立即用一个塑胶袋套上

这种服务在KL还少见到哦！

在鼎泰丰必定要点的当然是小笼包

热腾腾的一个个小笼包好漂亮

先将小笼包咬破一个小洞，吸它的汤汁，好鲜甜。

然后再加上姜丝沾上酱汁摆入口。。。
哼哼~有种难以形容的美味！

曾经在KL Garden 的鼎泰丰吃过小笼包，

可是味道和卖相比起台北的实在相差太大了。

绍兴醉鸡~~在KL的FUN！TAIPEI(趣台北)也吃过，超爱的！

绍兴酒的香味加上鲜嫩的鸡肉，

酒香渗入微冻的鸡肉口感扎实带劲

清爽而不油腻，棒！棒！棒！

菜肉蒸饺~这个好吃，有机会要再吃它

榨酱面~酱汁刚刚好拌匀了很香又不油腻，赞！

 

虾仁蛋炒饭~~一上桌就香味扑鼻

蛋汁的咸度和米的硬度掌握得刚刚好，

饭粒粒分明加上有一种清爽的口感，

而且没有任何一粒焦饭粒在里面。

真不知道要炒出这样的炒饭可是不简单呢！

原来我现在才发觉其实鼎泰丰的炒饭才是我的最爱。

糯肉烧卖~~很有“饱足感”的烧卖！

里面的馅料因为加了糯米，比较有弹性，

口感跟其他鲜肉馅或和菜肉馅都不一样。

菜肉包~菜多过肉啦！太饱了我们就吃了一小口，

最重要还是要试一试哟

实在太饱了，喝多几杯茶才行喔

这一餐实在太丰富也太满意了吧！

台北有机会再见啦

可可黄油纸杯蛋糕 Cocoa Butter Cupcake

材料 Ingredients:

自发面粉 200g self-raising flour

砂糖 120g caster sugar

牛油 110g butter 

中等大小鸡蛋 2 medium size eggs

淡奶 2 tablespoons Evaporated Milk

香草精华 1 teaspoon Vanilla Essence

可可粉 1 tablespoon cocoa powder

将牛油和砂糖一起以高速打直到松轻

逐粒的加入鸡蛋搅拌

然后再加入淡奶和香草精华拌匀 

慢慢的加入自发面粉混合均匀

再加入可可粉拌匀

舀入纸杯80%满

在预热烤箱180° C烘烤大约20分钟

直到顶部金黄色

使用蛋糕测试仪来测试烤熟的蛋糕

如果蛋糕测试出来干净即可出炉

cream the butter and sugar together in high speed 

until fluffy and light

add in the eggs one by one 

and continue beat in high speed

add in milk and vanilla essence 

add in self-raising flour gradually and mix in low speed

lastly add in cocoa powder and mix well

fill the cup 80% full 

Bake in the pre-heat oven at 180°C for 

about 20 minutes until golden brown on top 

use the cake tester to test the doneness of cake

if the cake tester comes out clean and the cupcakes is done 

豉油皇三文鱼 Grilled Salmon with Imperial Sauce

材料Ingredients:

三文鱼去皮切小块

Salmon fish (removed skin and cut into small pieces)

酱料Sauce Ingredients:

姜丝

葱段

芫荽少许

胡椒粉少许

豉油皇2汤匙

油适量

slice ginger

slice spring onion

some coriander 

pepper and cooking oil

2 tablespoons of Imperial soy Sauce

将鱼以少许胡椒粉，盐和料酒稍微调味

热一些油将鱼煎炸至香

少许油热锅，加入姜丝爆香，

然后加入豉油皇，胡椒粉少许

稍微煮滚，油淋在煎好的鱼上

撒上葱段和芫荽即可上桌

season the fish with some pepper, salt and cooking wine 

fry the fish until golden brown

heat 1 tablespoon of oil in wok

stir fry in slice ginger 

add in Imperial soy sauce and pepper

bring it to lightly broiled

pour the sauce onto the fish 

sprinkle with spring onion and coriander

南瓜鸡肉松包子 Pumpkin Chicken Floss Bao

材料Ingredients:

包粉 250g bau flour

南瓜泥 100g mashed pumpkin 

酵母 7g instant yeast

发粉 6g baking powder

糖 60g 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30-45分钟

steam the pumpkin and smash with fork 

& form smashed 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 30-45 minutes 

揉成长条状切成18小块

待发至少20分钟弄平, 包入肉丝包成三角形

待发30-45分钟，用大火蒸15分钟

熄火让蒸气散开大约5分钟

才将包子取出

divide the dough into 18 portions 

round it and leave it to rest for another 20 minutes 

wrap in the chicken floss and make it into triangle shape

leave to rise for another 30-45 minutes

steam over high heat for 15 minutes

turn off the heat and let the steam cool off about 5 minutes

then only remove the bao 

甜薯玫瑰馒头 Sweet Potato Man Tou

多美丽的玫瑰花，多可爱的玫瑰花，我就这样深深的爱上她！

哇！这些玫瑰花好软噢又香甜薯，棒极了

搅拌的时候面团的甜薯味好香

搅拌好的面团特别柔软

材料Ingredients:

包面粉 250g bau flour

甜薯泥 120g mashed sweet potato

干酵母 6g instant yeast

发粉 5g baking powder
白油 1 teaspoon shortening

温水 80ml warm water

甜薯煮熟压成泥

把甜薯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45分钟

将面团分成小粒状再揉圆形

杆成小小的圆形面团

6片面团重贴(如图)

用筷子在中间轻轻一压

揉一小条状当中心

慢慢卷起在中间切一半

就成了两朵漂亮的玫瑰花

待发15-20分钟，用大火蒸7分钟即可

steam the sweet potato and smash with fork 

& form mashed sweet potato

mix the mashed sweet potato & all ingredients together 

add in warm water slowly and knead/beat well 

to form a soft and smooth dough

rest for at least 45 minutes 

divide the dough into small portion 

roll out flat into round shape

place 6 pieces together (as show in picture)

use one chopstick lightly press in the middle

make one long round roll as center of rose

slowly roll up the dough and cut into half

it will form two beautiful roses

leave to rise for another 15-20 minutes

steam over high heat for 7 minutes

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!