蒸巧克力鸡蛋糕 Steamed Chocolate Egg Cake

材料Ingredients:

大鸡蛋 3 large eggs

面粉 180g flour

发粉 2 teaspoons baking powder

可可粉 3 tablespoons cocoa powder

砂糖180g caster sugar

鲜橙汁 2 tablespoons fresh orange juice

粟米油120ml corn oil 

把鸡蛋和糖搅拌成乳白色

大约之前的三倍份量

加入粟米油和鲜橙汁搅拌

然后慢慢的加入自发粉, 发粉和可可粉拌匀

预先将水烧开, 将拌好的面糊倒入小蛋糕模

蒸上12分钟即可

(如果是用大的蛋糕盘就要蒸上30-35分钟)

cream the eggs and sugar together

until the egg and sugar become white and fluffy

add in the corn oil and orange juice and cream well

slowly add in the flour, baking powder and cocoa powder mix well 

scoop into the baking cup 

steam in boiling water for about 12 minutes

(if using large steam tray, must steam for at least 30-35 minutes)

蒸肉丝鸡蛋糕 Steamed Meat Floss Egg Cake

材料Ingredients:

鸡蛋 6 eggs

白砂糖 240g caster sugar

鸡精粉 1 tablespoon chicken stock powder

粟米油 100ml corn oil 

自发面粉 260g self raising flour

发粉 2 teaspoons baking powder

鸡肉丝 chicken meat floss

把鸡蛋和糖搅拌成乳白色

大约之前的三倍份量

加入粟米油和鸡精粉搅拌

然后慢慢的加入自发粉和发粉

再加入鸡肉丝用刮刀拌匀

预先将水滚开, 将拌好的面糊蒸上35-40分钟

蒸好了, 等凉了就可切成块

cream the eggs and sugar together

until the egg and sugar become white and fluffy

add in the corn oil and chicken stock powder and cream well

slowly add in the flour and and chicken meat floss mix well 

steam in boiling water for about 35-40 minutes

红萝卜焖五花腩 Braised Carrot w Pork Belly

材料Ingredients:

五花猪肉, 红萝卜

冰糖, 姜片, 香葱段, 八角, 小辣椒

盐, 生抽, 老抽, 料酒, 清水

pork belly, carrot

rock sugar, sliced ginger, spring onion, star anise, chili 

salt, soy sauce, thick soy sauce, shao xin wine & water

锅内放少许油，放入冰糖慢火煮溶

至锅内开始冒烟时，冰糖溶化变成深褐色

先加入 香葱段，姜片，小辣椒，八角炒出香味

然后再加入五花肉小火翻炒

炒至五花肉出少许油脂和均匀上色，再加入红萝卜

加入清水，水量刚越过肉块，盐，生抽，老抽，料酒调味

加盖大火烧滚再转小火焖大约40分钟

然后开盖中火将汤汁煮至浓稠即可

add 2 tablespoons cooking oil in wok 

add in rock sugar and stir until melt and turn into brown colour

add in spring onion, sliced ginger, chili and star anise and stir fry

add in pork belly and stir fry for few minutes and then add in carrot

add in water (to cover the pork belly and carrot), salt, soy sauce

thick soy sauce, shao xin wine 

bring to boil and covered and simmer for about 40 minutes with low heat

uncovered and simmer with medium heat until the sauce turn thick

全麦面包 Wholemeal Loaf

材料Ingredients:

高筋面 200g high protein flour

全麦面粉 150g wholemeal flour

白油 2 teaspoons shortening

幼糖 1 tablespoon sugar

干酵母 2 teaspoons dry yeast

少许盐 a pinch of salt

奶粉 1 tablespoon milk powder

黄油 1 tablespoon butter

冷牛奶180ml cold fresh milk

高筋面粉，全麦面粉，糖，奶粉， 白油，

盐及酵母一起混合

慢慢加入 冷牛奶，搅拌面团，加入黄油

将面团搅拌至光滑及有弹性，盖着发酵1-2小时或双倍大

将面团滚圆，松弛20分钟

排在已扫牛油的烤盘上

发酵40-60分钟或双倍大

预热烤箱180度烘烤20分钟

add all wholemeal flour, high protein flour, shortening, 

sugar, salt and yeast into the mixing bowl

slowly add in water, beat to form a dough

add in the butter and beat until smooth 

remove the dough and cover with big bowl 

and let rise for at 1-2 hours or double the size

round the dough into ball shape

and rest for another 20 minutes

roll out the dough, form the shape you want

place in the greased baking pan

let rise for 40-60 minutes or double the size 

bake at 180 for about 20 minutes

鲜奶割包 Fresh Milk Bun

这鲜奶割包非常软绵又香鲜奶味

最适合配卤肉，东坡肉或沾咖喱吃

也可以涂牛油和加央，口感很好！

材料Ingredients:

包面粉 300g bau flour

干酵母 6g instant yeast

发粉 5g baking powder

糖 30g sugar

温鲜奶 100ml warm fresh milk

把所有材料放入搅拌盘混合均匀

慢慢地加入 温鲜奶搅拌至柔软和光滑的面团

待发至少45分钟

将面团揉成长条分成10-15份

揉成圆形待发20分钟 

再把面团弄平摺半

待发15-20分钟，用大火蒸8分钟即可

mix all ingredients together 

add in warm fresh milk slowly and knead/beat well 

to form a soft and smooth dough

rest for at least 45 minutes 

divide the dough into 10-15 portions

round up and let set for 20 minutes

roll out and flatten the dough and fold into half

leave to rise for another 115-20 minutes

steam over high heat for 8 minutes

蒸馒头及包子:
如果是一般的馒头或是迷你包仔
(有馅料或无馅料), 蒸7-8分钟即可
如果是一般大的有馅料包仔, 就得蒸15分钟
蒸好的时候不要立即打开锅的盖子,
先让蒸气过了2-3分钟才将盖子慢慢的打开

可可杏仁芝麻奶油酥饼 Cocoa Almond Sesame Crispy Cookies

材料Ingredients:
低筋面粉280克
无盐奶油120克
糖粉100克
蛋白一粒(稍微打散)
杏仁末4汤匙
可可粉3茶匙
炒香的芝麻4汤匙
280g low protein flour
120g unsalted butter
100g icing sugar
1 egg white (lightly beaten)
4 tablespoons ground almond 
3 teaspoons cocoa powder
4 tablespoons roasted sesame 

将无盐奶油及糖粉搅拌均匀
加入打散的蛋白再搅拌均匀
慢慢的加入过筛低筋面粉拌匀
再加入杏仁粉, 可可粉及 炒香的芝麻拌匀
用双手槎揉成均匀面团
cream butter and icing sugar together
add in lightly beaten egg white and cream well
sift the flour slowly and mix well
mix in the ground almond, cocoa powder and sesame
with hand and knead to form a dough

将面团放在保鲜膜上，杆成薄片大约0.5公分厚
用卡通饼干模割出卡通形状
摆放在涂了油的烤盘
放入预热烤炉170度烤大约10-15分钟
place the dough on the cling wrap, roll out to 0.5cm thickness
use the cartoon cookies cutter to cut out the shape
place the cookies on the greased baking pan
bake in pre-heat oven at 170C for about 10-15 minutes

柠檬杯子蛋糕 Lemon Cupcakes

经过三次的改良, 这一次终于满意了

蛋糕体质软绵度刚刚好又香柠檬味

再加上柠檬糖霜口感很棒! 

材料Ingredients:

面粉180克(加入2茶匙发粉和1/4茶匙盐)

180g cake flour

(add in 2 teaspoons baking powder &1/4 teaspoon salt)

黄油 120g butter 

砂糖 100g castor sugar

中形鸡蛋 3 medium eggs

柠檬汁 3 tablespoons lemon juice 

柠檬皮屑(取自一粒柠檬) zest of 1 lemon (outer yellow skin)

将黄油和糖打至蓬松，慢慢加入打散的鸡蛋，
再拌打至蓬松，然后加入柠檬汁和柠檬皮拌匀
加入面粉慢慢翻动搅拌
填满每个杯子蛋糕的杯子3 / 4满
在预热烤箱180度烘烤大约15-18分钟
直到顶部金黄色
使用蛋糕测试仪来测试烤熟的杯子蛋糕
如果杯子蛋糕测试出来干净 
杯子蛋糕即可出炉
冷却后淋上柠檬糖霜
preheat oven to 180 degrees C
in the bowl of your electric mixer
cream butter and sugar until light and fluffy
add the eggs, one at a time, beating well after each addition
cream in the lemon juice and lemon zest 
fold in the flour (mix in the salt) and milk
fill the muffin cups with batter
bake for about 15-18 minutes or until nicely browned 
and a toothpick inserted into a cupcake comes out clean
cool off top up with lemon frosting

柠檬糖霜Lemon frosting 

糖粉 150g icing sugar

柠檬汁  2-3 tablespoons lemon juice

柠檬皮屑少许 some lemon zest

将糖粉搅拌慢慢加入柠檬汁及柠檬皮屑

搅拌至光滑即可

cream the icing sugar and add in the lemon juice

and lemon zest 

cream until thick and smooth 

南瓜干咖喱牛肉包仔 Dry Beef Curry Pumpkin Bau

冰箱里还有一大碗南瓜泥
今天就拿来弄包仔好了
一边炒着咖喱牛肉馅料一边
正在想着要弄什么形状好?
突然灵感来了, 就来个"脚印"吧!
哈哈...好可爱唷!

材料Ingredients:
包粉 250g Bau Flour
南瓜泥 120g mashed pumpkin 
酵母 1 teaspoon instant yeast
发粉 1/2 teaspoon baking powder
糖 1 tablespoon 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
待发至少一小时
揉成长条状切成10-15小块

待发至少20分钟弄平

包入干咖喱牛肉包成圆形

弄成脚掌的形状, 再将五只脚趾贴上
boil 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

divide the dough into 10-15 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 foot shape

add in the little tiny toe 

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

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 bau

芋头焖五花肉 Braised Yam with Pork Belly

材料Ingredients:

五花肉(切块) pork belly(sliced)

芋头(切大块) yam(cut into big pieces)

豆瓣酱2汤匙 2 tablespoons taucu paste

葱粒及香菜 diced spring onion & coriander

蒜末及洋葱末 minced garlic and shallot

辣椒丝 sliced chili

冰糖少许 rock sugar

五花肉~用老抽，料酒，盐腌制1小时

pork belly ~ marinate with soy sauce, cooking wine, salt for 1 hour

热油锅，炒香蒜末及洋葱末

加入豆瓣酱翻及辣椒丝炒1-2分钟

然后加入腌制好的五花肉块再翻炒1-2分钟

再加入芋头翻炒几下, 加入开水，

要盖过材料（要焖芋头多加一点水）

放入冰糖, 葱粒及香菜

加盖，改成小火焖 30分钟以上

再焖20分钟或五花肉芋头刚好软即可

heat oil in wok, stir fry minced garlic and onion

add in the taucu paste and sliced chili stir fry 

add in pork belly and yam stir fry for 1-2 minutes

add in boiled water, cover the pork belly 

(make sure enough to cover the yam too)

add in rock sugar, spring onion and coriander 

covered and simmer in low heat for about 30 minutes

braise for another 20 minutes or until the yam and pork belly is soft

肉丝面包花卷 Meat Floss Hua Juan

材料Ingredients:

高筋面粉 250g high protein flour

白油 2 teaspoons shortening

幼糖 2 tablespoons sugar

酵母 7g dry yeast

鸡蛋 1/2 egg

奶粉 1 tablespoons milk powder

冷鲜奶100ml cold fresh milk

牛油 2 teaspoons butter

肉松 meat floss

蛋液 egg wash

高筋面粉，白油，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1-2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 1-2 hours or double the size

将面团分成10-12份，揉成圆形状，松弛20分钟

把面团杆成圆形, 3片重贴在一起(如图)

抹上一层蛋液, 再撒上肉丝卷起

再切成一半就成了两个花卷

排在已扫牛油的烤盘上或纸杯里

发酵40-60分钟或双倍大

刷上蛋液在上面洒上一些芝麻

预热烤箱180度烘烤18-20分钟

divide the dough into 15 portions

round the dough into ball shape

and rest for another 20 minutes

roll out round shape and place 3 pieces on top of each other

brush a layer of egg wash

then sprinkle some meat floss on top

roll up slowly and cut into half

it will turn into two hua juan

place in the greased baking pan or bread cup

let rise for 40-60 minutes or double the size 

brush with egg wash

sprinkle some sesame on top

bake at 180 for about 15 minutes

 

双色南瓜馒头 Two Colour Pumpkin Man Tou

今天心血来潮又弄了花花世界的双色金瓜馒头

好开心的又好好玩叻! 也真没想到出来的效果竟然是...

蒸好的小花花竟然变了"巨型花花"哟!

小金鱼看了也开心, 吃在口里甜在心里!

(1) 南瓜泥馒头材料Pumpkin Man Tou Ingredients:

包面粉 200g bau flour

南瓜泥 100g mashed pumpkin 

砂糖 2 tablespoons sugar

干酵母 1 teaspoon instant yeast

发粉 1/2 teaspoon baking powder

温水 50ml 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

boil 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

(2) 白色馒头材料Plain Man Tou Ingredients:

包面粉 200g bau flour
砂糖 2 tablespoons sugar
干酵母 1 teaspoon instant yeast
发粉 1/2 teaspoon baking powder
温水 60ml warm water

把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

mix 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

将面团杆成长方形重贴在一起

慢慢卷起切成小块翻起向上

弄成各式各样的花花形状

可以参考以下图片

待发15-20分钟，用大火蒸7-8分钟即可

flatten the dough and make long square shape

place the two different colour dough on top of each other

slowly roll up the dough and cut into smaller pieces

turn it upside down 

form all kind of flower shape

can refer picture below

leave to rise for another 15-20 minutes

steam over high heat for 7-8 minutes

培根东炎炒饭 Bacon Tom Yam Fried Rice

这一道炒饭酸酸辣辣的
并不需要配其它的菜一起吃
只单单吃着它很开胃, 很好吃!
没想到第一次用东炎膏来炒饭是这么的棒喔!

材料Ingredients:

米饭1大碗

培根(切小块，煎炸香脆)

菜1大碗

2大匙冬炎膏

蒜末和洋葱末

辣椒丝 

桔仔水(取自两粒桔仔)

盐和胡椒粉

1 large bowl of rice

bacon (diced & fried)

1 bowl lettuce 

2 tablespoons tom yam paste

minced garlic & onion

sliced chili

tangerine juice (from 2 tangerine)

salt & pepper

烧热油锅，放入蒜末和洋葱末炒香

然后加入冬炎膏, 桔仔水, 辣椒丝再翻炒香

倒入米饭大火翻炒，加入菜和香脆的培根

大火翻炒, 加入适量的 盐和胡椒粉

再大火翻炒几分钟即可

heat oil in wok, stir fry the minced garlic & onion

stir fry in tom yam paste, sliced chili and tangerine juice

add in the rice and stir fry with high heat

lastly add in lettuce and fried bacon stir fry for another 1 minute

add in salt and pepper to taste

fry and mix well

二零一二年七月四日又是天朦朦

天气才好了几天又回到朦朦胧胧的世界哟!

还好这样的烂天气并没有影响到我的大好心情

一早就去把手脚指甲都弄得漂亮漂亮的, 好好的享受一下喔!

下午还"兴致勃勃"弄了一大盘的椰糖和凉粉椰奶燕菜 

好香而且甜度刚刚好, 希望老公会喜欢...嘻嘻!

今晚的晚餐非常简单~东炎炒饭配烧肉叉烧

不必伤脑筋去想又要煮什么好...

椰糖和凉粉椰奶燕菜 Gula Melaka Black Jelly Coconut Agar Agar

材料Ingredients:

椰奶上层 black jelly coconut top layer

燕菜粉1包(11g)1 packet Red Man Agar Agar Powder

糖6大汤匙

水700毫升

椰奶200毫升

凉粉(切细粒)1碗

班兰叶

6 tablespoons sugar

700ml water

200ml coconut milk

1 bowl black jelly (diced)

some pandan leave

椰糖底层 gula Melaka layer

燕菜粉1包

椰糖4大汤匙+200毫升水煮溶(离火过滤)

糖6大汤匙

水800毫升

班兰叶

1 packet Red Man Agar Agar Powder

4 tablespoons gula Melaka + 200ml water (boiled)

6 tablespoons sugar

800ml of water

some pandan leave

煮法：

椰奶上层 black jelly coconut top layer

将水和班兰叶煮滚, 煮滚后将班兰叶取出

然后加入燕菜粉, 砂糖, 椰奶再煮滚

boil the water and pandan leave together, remove pandan leave

add in the agar agar powder, sugar and coconut milk 

stir constantly and bring to boil

椰糖底层 gula Melaka layer

将水和班兰叶煮滚, 煮滚后将班兰叶取出

然后加入燕菜粉, 砂糖, 椰糖再煮滚

boil the water and pandan leave together, remove pandan leave

add in the agar agar powder, sugar and gula Melaka 

stir constantly and bring to boil

先倒入椰奶燕菜至燕菜模的一半再加入凉粉细粒

凝固后倒入椰糖底层燕菜，冷却后放入冰箱

fill up the mould in half with coconut agar agar

then add in the black jelly mix evenly 

let it cool off and make sure the top layer is hard enough

to support the gula melaka layer

add in the top layer gently 

leave it in the refrigerator for about 20 minutes

remove the agar agar gently