班兰馒头Pandan Man Tou

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

班兰香精 a few drop of Pandan essence 
青色素适量 a few drop of green colouring 

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

分成两个部分，一部分保持原味面团

一部分加入几滴班兰香精和适量的青色素揉均匀

将原味面团班兰面团卷起切成小块

待发30分钟，用大火蒸8-10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 2 portions

1 portion remain original flavor

another portion add in pandan essence and green colouring

flatten the two portions and roll up together

cut into smaller pieces

leave to rise for another 30 minutes

steam over high heat for 8-10 minutes

香脆杏仁薄片 Crispy Almond Cookies

材料Ingredients:

黄油 360g butter

糖粉 180g  icing sugar

面粉 360g  flour
少许盐 pinch of salt

蛋白 2 egg white

杏仁精华 3 teaspoons almond essence

杏仁片适量 almond flakes
芝麻适量 sesame seed 

黄油和糖粉一起快速搅拌至蓬松

慢慢的加入蛋白再搅拌至蓬松

加入杏仁精华和普通面粉拌匀

将粉团倒入搽过油的烤盘再括成薄片
割画出喜爱的薄片形状
撒上杏仁片和芝麻

预热烤箱170C

放在上层烘烤5分钟

烤箱取出，切开薄片形状
转放在下层再烤大约5-7分钟或至香脆金黄色

cream butter and icing sugar until fluffy 

add in egg white and cream well 

lastly fold in flour

spread thin layer of the batter on big square tin

spread almond slice and sesame on top

draw cutting line as the shape you like

bake at pre heat oven at 170C

bake for 5 minutes at top rack remove from oven 

cut out the size that you drawn 

move to lower rack and bake for another 5-7 minutes or until crispy 

紫菜春卷皮脆片 Crispy Seaweed Popiah Skin

材料Ingredients:

春卷皮 popiah skin 

紫菜 seaweed

蛋白打散(加少许清水) 
egg white slightly beaten (add some water)

芝麻(稍微烤香) sesame seed (slightly baked)

用饼刷在春卷皮上刷一层薄蛋白

铺上一片紫菜，压实, 再刷一层薄蛋白

撒上一些稍微烤香的芝麻

再铺上一片 春卷皮 压实

然后风干, 用剪刀随意剪出形状

油炸至酥脆，取出滤油

brush one layer of egg wash on the popiah skin

place one piece of seaweed on top of the popiah skin

press down and brush one more layer of egg wash on top of the seaweed 

sprinkle some sesame seed on top

add another piece of popiah skin and air dry a bit

cut into smaller pieces

deep fry until golden brown and crispy

玉米脆片饼 Cornflakes Cookies

家人都爱这个玉米脆片饼

每一年都会做来吃及送亲戚朋友

加入蛋黄粉颜色很好看

再加入了牛奶粉味道更加棒！

材料Ingredients:

牛油 180g butter

细糖 100g sugar

普通面粉 240g flour

鸡蛋 1 egg

牛奶粉 1 tablespoon milk powder
蛋黄粉 2 tablespoons custard powder

vanilla香精 1/2 teaspoon vanilla essence

玉米脆片适量(稍微按碎) cornflakes (slightly smashed)

牛油，细糖和vanilla香精搅拌至发白

然后加入鸡蛋搅拌发白

慢慢加入面粉，蛋黄粉和牛奶粉拌匀

再加入玉米脆片拌匀

舀一小茶匙放到烤盘上

放入烤箱170° 烘15-20分钟或金黄色即可

cream butter, sugar and vanilla essence until fluffy

add in egg and continue cream until fluffy

then add in  flour,  milk powder and custard powder mix well

lastly add in cornflakes mix well

use small spoon scoop a small portion onto the baking tray

bake in the pre heat oven at 170C for about 15-20 minutes 

or until golden brown

鸡蛋糕 Kuih Bahulu

材料Ingredients:

鸡蛋 4粒 eggs

幼糖 120g caster sugar

面粉 120g flour 

发粉 1 teaspoon baking powder

鸡蛋与幼糖一起打至松发

慢慢的加入粉搅拌均匀

烧热小蛋糕模型，抹上少许油

倒入面糊放入预热的烤箱以180C 

烤12-15分钟至金黄即可
cream the egg and sugar until fluffy
add in flour and mix well
heat up the mould and apply some oil on it
scoop the batter into the little mould 
bake at 180C for around 12-15 minutes or until golden brown

绿茶七凤 Green Tea Chiffon Cake

材料Ingredients

蛋黄 5 eggs yolk

糖 60g sugar

面粉 150g flour

水 120ml water

 菜油 90ml corn oil

盐 a pinch of salt

绿茶粉 2 teaspoons green tea powder

发粉 1 teaspoon baking powder

蛋白 5 eggs white

糖  90g sugar

打打粉 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 绿茶粉混合拌匀

将蛋白打至湿性发泡后

加入打打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 green tea powder 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 

白杏仁饼 White Almond Cookies

材料Ingredients 

白油 180g shortening

糖粉 90g icing sugar

杏仁粒 (烘香) 150g roasted almond nbis

粟粉 140g corn flour

特幼面粉 100g superfine flour
杏仁粉 180g ground almond

苏打粉 ½ 茶匙 teaspoon soda bicarbonate powder

把白油, 糖粉放入搅拌碗里搅拌至松软

慢慢加入 特幼面粉 , 粟粉, 苏打粉, 杏仁粒拌匀成面团

将面团杆成1cm厚，用曲奇模印出自己喜欢的形状

排放在烤盘 上

放入预热烤箱160C烤20-25分钟

cream the shortening and icing sugar until fluffy

add in flour, corn flour, soda bicarbonate powder

almond chips and mix well to form a soft dough

roll out to 1cm thickness, use cookies cutter to cut out the shape

arrange on the baking pan

bake in the pre heat oven at 160C for about 20-25 minutes

德国酥饼~原味和摩咖味道 German Cookies~original & mocha flavor

材料Ingredients:

牛油 250g  butter 

糖粉 80g icing sugar

马铃薯粉 200g  potato starch

特幼面粉 150g  superfine flour

罂粟子 2 teaspoons poppy seed 

即溶咖啡粉 1茶匙+2汤匙温水
1 teaspoon instant coffee powder+2 tablespoons warm water

可可粉 1 teaspoon cocoa powder

把牛油和过筛的糖粉用搅拌机搅匀

加入马铃薯粉，面粉和罂粟子拌匀成面团

分成两份，一份加入即溶咖啡粉可可粉
把面团装入挤花袋中
挤入迷你纸杯
放入预热170C 的烤箱烤15-20分钟

cream butter and icing sugar until fluffy

add in potato starch, flour and poppy seed and mix well

divide into two portions

one portion add in instant coffee mixture and coco powder

scoop into the piping bag
pipe out onto the mini paper cups
bake in pre heat oven at 170C for about 15-20 minutes

 

咖啡戚風 Coffee Chiffon Cake

材料Ingredients

蛋黄4 eggs yolk

糖 60g sugar

面粉 150g flour

水 120ml water

菜油 90ml corn oil

盐 a pinch of salt

即溶咖啡精 2 tablespoons instant coffee powder

发粉 1 teaspoon baking powder

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 instant coffee powder 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 

香蕉咖啡蛋糕 Banana Coffee Cupcakes

材料Ingredients:

黄油 180g butter

砂糖 120g sugar

自发面粉 240g self raising flour

鸡蛋 2 eggs

熟的大香蕉(去皮压成泥) 3 ripe bananas (mashed)

香蕉香精 1/2 teaspoon banana essence

牛奶 3 tablespoons milk

苏打粉 1 teaspoon soda bicarbonate

即溶咖啡+2茶匙淡奶(用1汤匙水溶化)

1 teaspoon instant coffee+2 teaspoons evaporated milk

(melted with 1 tablespoon hot water)

将黄油和糖用打蛋器拌打至蓬松

慢慢加入鸡蛋

再用拌打至蓬松

然后加入香蕉泥， 牛奶 ，香蕉香精搅拌均匀

加入面粉，苏打粉，慢慢翻动搅拌均匀

然后再加入即溶咖啡拌匀

然后用勺子舀入搽过油的烤盘

在预热烤箱180度烘烤大约 30-40分钟 

cream butter & sugar till light and fluffy

add eggs one at a time

mix in mashed bananas, milk and banana essence

fold in sifted flour with soda bicarbonate and mix well 

lastly add in coffee mixture and mix well

fill up the cup about 80% full 

and bake at 180C for about 30-40 minutes

班兰豆蓉胖嘟嘟的小白兔包仔Pandan Douyong Mini Rabbit Bau

材料Ingredients:

包粉 350g bau flour

干酵母 6g instant yeast

发粉 5g baking powder

糖 40g sugar

水 150ml warm water

班兰豆蓉(揉圆粒状)
Pandan Douyong (roll into small round ball shape)

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30分钟

揉成长条状，切成16小块，弄圆待发20分钟

然后弄平包入班兰豆蓉包成小白兔形状

待发30分钟，用大火蒸10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 30 minutes 
roll dough into long strip, cut into 16 small pieces
round it and rest for 20 minutes
roll it flat, wrap into the Pandan douyong filling
make and decorate into little rabbit shape 
leave to rise for another 30 minutes
steam over high heat for 15 minutes