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

摩卡奶油蛋糕 Mocha Butter Cake

材料Ingredients:

自发面粉 110 self raising flour

黄油 110g butter

幼糖 100g caster sugar

鸡蛋 2 large eggs

可可粉 1 tablespoon cocoa powder

2茶匙即溶咖啡+1汤匙淡奶+1汤匙热水
1/2茶匙香草精华

2 teaspoons instant coffee+1 tablespoon evaporate milk
+1 tablespoon hot water
1/2 teaspoon vanilla essence

将即溶咖啡和牛奶和热水混匀, 待用

mix the instant coffee with evaporate milk 

先将奶油和幼糖以快速度搅拌至松白

然后先将鸡蛋稍微打发
分次的用汤匙以每次二汤匙的蛋液加入已经打好的奶油和糖内
再以快速度搅拌至松白

再加入鲜奶搅拌均匀

 之后再分次加入过筛的粉以慢速度搅拌均匀

把蛋糕面糊分成两部分

一部分加入可可粉和混匀的即溶咖啡牛奶拌均

将一小部分的原味蛋糕面糊，倒入烤模弄平

然后再将一小部分可可蛋糕面糊

加在原味蛋糕面糊再弄平

再剩下的原味蛋糕面糊加在 可可蛋糕面糊再弄平

放入烤箱以180度烤大约40-45分钟

竹签插入蛋糕体，拿出不沾黏，即熟透

cream the butter and sugar until fluffy and light
beat the egg lightly 
add in 2 tablespoons at a time of beaten egg 
into the mixture & cream until fluffy
add in milk and cream well
add in sifted flour slowly and mix well

separate the mixture into two portions

one portion add in cocoa powder and 

instant coffee milk mixture mix well

pour in a small portion of original cake mixture into the baking pan

then scoop in the cocoa mixture and

add on top the original cake mixture

lastly scoop in the balance of the original cake mixture 
and add on top of the cocoa mixture

bake in the pre-heated oven at 180C

for about 40-45 minutes 

晚餐小面包 Dinner Buns

这小面包不但有牛奶香，超松软的。

可以用来沾加哩鸡吃或配卤肉，也可以当早餐面包。

材料Ingredients:

高筋面粉 350g high protein flour

白油 1 tablespoon shortening

酵母 11g dry yeast

奶粉 3 tablespoons milk powder

冷鲜奶 150ml cold fresh milk

盐少许 a pinch of salt

高筋面粉，白油，奶粉，盐及酵母一起混合

慢慢加入冷鲜奶搅拌面团

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

将面团分成8份，揉成圆形状，松弛20分钟 

把面团压扁形成自己喜爱的形状

放入已扫油的烤盘上 

发酵40-60分钟或双倍大 

刷上蛋液/牛奶 

在上面洒上一些芝麻

预热烤箱180度烘烤15分钟 

divide the dough into 8 portions

round the dough into ball shape and rest for another 20 minutes 

roll out and form the shape you like

place it in the greased baking tray

let rise for 40-60 minutes or double the size 

add all high protein flour, shortening, milk powder, 

salt and yeast into the mixing bowl

slowly add in the cold fresh milk and beat to form a dough

remove the dough and cover with big bowl 

and let rise for 1 hour or double the size

brush with egg/milk 

sprinkle some sesame on top 

bake at 180 for about 15 minutes 

高丽菜虾米包 Cabbage Dried Shrimp Bau

面包团材料 Ingredients:

包粉 500g bao flour

即食酵母粉 11g instant yeast

糖 20g castor sugar

温水 200ml 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20分钟 揉成长条状，切成18小块

待发至少10分钟 弄平
包入高丽菜虾米料包成包子形状
用布盖上待发30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 15 minutes

divide the dough into 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 30 minutes  

steam in boiling water for 20 minutes

高丽菜虾米料Filling Ingredients:

高丽菜1碗(切丝) 1 bowl sliced cabbage

胡萝1条(切小粒) 1 diced carrot

虾米半碗（稍微浸泡过滤）half bowl dried shrimp (soaked in water)

蒜末和洋葱末 minced garlic and shallot

香葱 diced spring onion

调味料seasonings:

蚝油 1 teaspoon oyster sauce

生抽 1 teaspoon light soy sauce

绍兴酒 half teaspoon shao xin wine

盐和胡椒粉 salt and pepper

爆香蒜末和洋葱末

加入虾米翻炒大约2-3分钟

然后加入 高丽菜丝和胡萝卜

翻炒拌匀，加入适量的水

再加入香葱翻炒一下

再加入所有调味料，适量的盐和胡椒粉

翻炒拌匀，待冷备用

fry the minced garlic and shallot for about 1-2 minutes

add in the dried shrimp stir fry for about 2-3 minutes

add in the sliced cabbage and diced carrot

stir fry and mix well, add in a bowl of water

then add in spring onion and stir fry for 1 minute

add in all seasoning and salt and pepper to taste

stir fry and mix well with all seasoning

set aside and cool off 

大理石奶油蛋糕 Marble Butter Cake

传统的黄油蛋糕体质会较油腻

这次改了一些材料的份量

烘烤出来的效果非常满意

不那么油腻而且还带些松软

口感比传统的黄油蛋糕好很多

材料Ingredients:

自发面粉 200g self-raising flour

砂糖 120g caster sugar

牛油 250g butter 
淡奶/鲜奶 30ml fresh milk

鸡蛋 4 large eggs

可可粉 1 tablespoons cocoa powder

香草精华 1 teaspoon vanilla essence

将牛油，砂糖和香草精华一起以高速打直到松轻

然后先将鸡蛋稍微打发
分次的用汤匙以每次二汤匙的蛋液加入已经打好的奶油和糖内
再以快速度搅拌至松白

再加入鲜奶搅拌均匀

 之后再分次加入过筛的粉以慢速度搅拌均匀

将蛋糕混合分成两部分

一部分奶油和另一部分加入了可可粉
将一小部分奶油蛋糕方入烤盘

然后加一小部分的可可蛋糕在顶部

将剩下的奶油蛋糕加在可可蛋糕顶部

然后再将剩下的可可蛋糕加入

使用牙签画出你喜欢的图案

在预热烤箱180° C烘烤大约 40 - 45分钟

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

蛋糕即可出炉

cream the butter, sugar and vanilla essence together
in high speed until fluffy and light

beat the egg lightly 
add in 2 tablespoons at a time of beaten egg 
into the mixture & cream until fluffy
add in milk and cream well
add in sifted flour slowly and mix well

divide the cake mixing into two portions

one portion add in the vanilla essence

another portion add in the cocoa powder and mix well

fill the cake pan with some of the plain butter cake portion

then fill in a small portion of coco on top

(you can use the toothpick to create the 

design as you like on this layer)

fill in the balance of the plain butter cake portion 

on top of the coco portion

then fill in the remainder of the coco portion 

use the toothpick to create the design as you like

bake in the pre-heat oven at 180°C for about 40- 45 minutes 

use the cake tester to test the doneness of cake

if the cake tester comes out clean

the cakes is done and put it to cool