Thursday 30 May 2013

Chocolate Almond Biscotti

Ingredients:
100g blanched whole almonds, toasted and chopped coarsely
135g sugar
2 large eggs
1t vanilla essence
225g self-raising flour
110g chocolate (tulip brand), chopped in 1/2 inch (can use chocolate chips) 




-For original recipe or method please click here!
-Recipe adapted from Joy of baking.

Wednesday 29 May 2013

芒果夹心巧克力蛋糕~Mango Chocolate Cake



蛋糕材料A:
5粒蛋黄
60g幼糖
80g牛奶
60g玉米油
130g面粉
30g可可粉
1小匙发粉
1/4小匙苏打粉
1小匙香草香精


蛋糕材料B:

5粒蛋白
100g幼糖
1/4小匙塔塔粉


馅料:

150g芒果切碎与100g植物性鲜奶油一起打发。



做法:

A拌匀,加入B料搅拌至均匀,倒入烤模里。取出马上倒扣。
蛋糕横切成2片,将馅料抹在一片蛋糕。
最后装饰后冷藏



-7寸正方摸
-140度70分钟。
  

Sunday 26 May 2013

东京蛋糕~Tokyo Cake


 Ingredients:
4 whole eggs
2 egg yolks
350g castor sugar (I use 280g)
Some salt
100g unsalted butter
15g apricot gel (I use Heinz strawberry jam)
150g U.H.T. cream (I use non-dairy cream)
260g low gluten flour/cake flour
20g corn flour
Some meat floss
Some sesame seeds
Method:
  1. Double-boil whole eggs, egg yolks, castor sugar, salt and unsalted butter until dissolved.
  2. Add in apricot gel, U.H.T cream, sifted low gluten flour and corn flour and mix well.
  3. Prepare 12 sponge moulds and grease bottom and side. Place black sesame seeds and meat floss at the bottom. Fill in the batter.
  4. Bake in the oven with the upper heat of 200 degrees and lower heat of 160 degrees for 18 minutes.


Note:
  1. Please reduce sugar if you don't eat too sweet. 280g is just nice for me.
  2. I add some white sesame.
  3. I bake 26 minutes @160 degrees.

-Recipe adapted from Bakery Treats Page 263.



美丽星期天

星期天的早晨玩吹泡泡!




弟弟也要玩哦。

Thursday 23 May 2013

直接法~法国白吐司~Plain De Mie

学会了大概有半年的面包,今天终于把隐藏多个月的面包机出来玩玩。试一下看结果如何。整个过程需要3个小时才能完成哦。

期待中。。。

我的天啊!怎么会跳电?!不会是停电吧。新加坡不流行停电哦。我心想一定是那架面包机。果然,没猜错。真是的!正在发酵中了。没办法只好用烘炉咯。

 粉丝要求放sprinkle,我就撒一些些糖。

有丝哦。

不是很成功哦。

吃起来好像法国面包(Buguette)。外脆内软。(喂!这是法国吐司呐!)

材料:
高筋面粉280g
麦芽糖1T (我用蜜糖)
沸水180cc (我用冷水)
盐1t
速发干酵母1/2t
无盐奶油10g



-食谱取之原味Carol 177页
-20cmX10cmX10cm 1个
-280g 的粉发的不够高。



Tuesday 21 May 2013

糯米鸡~Glutinous Chicken Rice

全家都咳嗽感冒了。今天不烘蛋糕,就准备明天的早餐。糯米鸡!


材料:
300g糯米(洗净,浸过夜),150g鸡肉(切小块),1腊肠(浸水去衣,切片)

糯米调味料:
1小匙盐,1/2小匙糖,1/2小匙鸡晶粉,1小匙生抽,1/2小匙麻油,胡椒粉少许,1/2小匙黑酱油,1大匙葱头油

腌肉料:
1/2小匙盐,1/2小匙糖,鸡晶粉少许,1/2小匙生抽,1小匙蚝油,1/2小匙麻油,胡椒粉少许,黑酱油少许,1小匙姜汁,1小匙绍兴酒,1小匙粟米粉,1小匙水,1小匙葱头油


做法:
将糯米沥干,加入调味料和120ml水,隔水蒸约40分钟。
将鸡肉和腊肠用腌料腌半小时。
准备小碗,将腌好之配料分匀在碗中,放上蒸好之糯米饭压好,用大火蒸约30分钟,即可。





-食谱取之FB Katherine Kwa



小帖士:

糯米我没浸过夜。我用温水浸泡8小时。

胡椒猪肚汤~Pig Stomach Pepper Soup



材料:
猪肚1个,鸡脚12只,鸡肉200g(切块)
1200ml,姜2,蒜8辩,白胡椒1大匙,
蘑菇1罐,1小匙


做法:
1. 猪肚剪去外表油脂,翻面加2大匙盐搓洗。用水沖洗干净,再加2大匙白醋搓洗,沖水洗净。放入炒锅滚水汆烫两面,捞出刮去肠膜,切片备用
2.  滚水材料A, 用小火煮10分钟捞出。
3.  锅内放水煮滚后放进材料AB。小火焖2个小时。
4. 材料C最后10分钟加入


-

小帖士:
-我煮1/2个 猪肚。另1/2个不用切块,收进冰箱冰冻。
-可用猪骨/猪排骨代替鸡肉和鸡脚。
-要辣可加胡椒粒,将白胡椒粒用刀面压碎。

Sunday 19 May 2013

蒸苏打饼蛋糕~Cream Crackers Steamed Cake

无聊的星期天,没得出门只好在家玩烘焙,打发时间。做了最近在网上很热门的蛋糕。为何会吸引那么多人试。就来试试看吧。



材料:
225g
牛油 188g
幼糖 150g
苏打饼 225g,打碎成粉(兵乓牌)
Milo 20g

做法:
将牛油和糖打至松发。
遂粒加入蛋打匀,加入苏打饼碎拌匀。
把面糊分成3份,其中一份加入milo粉搅拌均匀备用。
把一份原味的面糊倒入已铺上油纸的6"圆模里抹平,一层一层蒸,每层需要大火蒸10-15分钟。(一层熟了,才蒸下一层),第二层是milo味道,最后一层是原味。
倒入最后一层面糊后用大火再蒸25分钟或至蛋糕完全熟透,即可取出,待凉,切块享用



感觉还挺香的。有一点像焦糖口味。 明天吃可能会更好吃。值得试!

配上冰淇淋也不错哦。




-食谱取之Step Wong Kitchen
-6" 圆摸




Thursday 16 May 2013

Stir Fried Kangkong with Fermented Beancurd cubes~腐乳炒通菜


Ingredients:
300g of Kangkong vegetables
3 cubes of fermented beancurd
3 cloves of garlic minced
Small pinch of sugar
1 tablespoon of oil
Optional: 1 bird eye chilly

Method:
Heat oil in wok over medium-high heat. Add garlic (and chili, if opt for) and stir fry till fragrant. 
Add fermented bean curd. Lightly mash in the wok. Add Kangkong, stir fry to combine and cook till soften. Sprinkle some sugar. Stir fry for another 1 min before heat off. Dish up and serve.



-Recipe adapted from My wok Life

Note: Do add some water if it's dry when frying. Do not over-cooked, vegetables will turn yellow and lost it's nutrition.

九层糕~Nine Layers Kuih

今天有心情再次挑战九层糕。结果。。。真要命啊。。。!忘了食谱是可以做两个8寸!我竟然用小过8”,还做少一层。晕。。。!每次挑战不成功的九层糕!真邪哦。不知搞什么。气气气。。。现在只能等结果,希望不错吃。@@


这应该是我要找的味道了。好吃。下次一定不能用错模!

材料:
木薯粉 290g
粘米粉 60g
浓椰浆 1000ml
细纱糖 250g
 1/2t
班兰叶 适量
色素 (1-2 滴)

做法:
将椰浆,班兰叶与细纱糖放入锅里煮至糖溶化、熄火、待凉。
木薯粉与粘米粉混合、倒入椰浆一起搅拌均匀。
把椰浆糊分成九份、分别加入色素。
预热蒸锅后倒入第一层椰浆糊蒸5分钟、从复步骤至第九层后蒸30分钟即可。







-食谱取之FB Min Min

小帖士:

1. 用8" 的四方摸。
2. 班兰叶加在锅子里的水一起蒸, 会更香。
3. 我的糕蒸完后挺油的。原因可能用两粒椰子挤出浓椰奶。下次试用一粒就行了,或者用鲜包装的。
4. 筛椰浆糊后, 才分成九份。

Tuesday 14 May 2013

菜肉包~Meat Bun

For those who like to eat more meat, please add more. My version is less meaty.

 Ingredients A: 
Chopped Spring Onion 150g
Minced Pork 250g
Salt 1t
Chicken stock powder 2t
Sugar 3t
Light soya sauce some
Pepper some
Sesame oil some
Olive oil some

Ingredients B:
Hong Kong Flour 300g
Instant yeast 1t + 1/4t
Baking powder 1t
Sugar 70g
Water 120ml
Shortening 25g


Method:
Combine the dough ingredients, knead into smooth dough for later use.
Mix well ingredients A, keep in fridge for 30 minutes or more for later use.
knead dough into long stripe, divide into 20 portions (25g each), roll out to a flat sheet.
Wrap in 20g filling and seal it well.



Note:
Halve of the dough i use it for Pan-fried meat buns.
Can add your filling equivalent to your dough weight.


-Recipe adapted from Chinese Buns page 58.
-Pan-fried buns (25g x 10)
-Steam buns (25g x 10)


菜肉煎包~Pan Fried Meat Bun


 Ingredients A: 
Chopped Spring Onion 150g
Minced Pork 250g
Salt 1t
Chicken stock powder 2t
Sugar 3t
Light soya sauce some
Pepper some
Sesame oil some
Olive oil some

Ingredients:
Hong Kong Flour 300g
Instant yeast 1t + 1/4t
Baking powder 1t
Sugar 70g
Water 120ml
Shortening 25g

Coating:
Egg 1
White sesame seeds


 Method:
Combine the dough ingredients, knead into smooth dough for later use.
Mix well ingredients A, keep in fridge for 30 minutes or more for later use.
Knead dough into long stripe, divide into 20 portions (around 25g each), roll out to a flat sheet.
Wrap in 15g filling and seal it well. Flaten.
Brush the surface of the bun with beaten egg. roll in sesame seeds, leave to rise 20mins.
Steam over high heat for 5 mins. Use the middle heat to pan-fried till golden. 





Note:
Halve of the dough i use it for Steam meat buns.
I used low heat to fried.
Can add your filling equivalent to your dough weight.


-Recipe adapted from Chinese Buns page 58.
-Fried buns (25g x 10)
-Steam buns (25g x 10)









Monday 13 May 2013

瓦煲鸡饭~Claypot Chicken Rice

我的初体验!
我从这食谱学会了多一样东西。就是腊肠是需要去衣的!哈哈哈!


材料:
白米3杯(洗净沥干),水3杯,鸡腿肉(切块),腊肠1条(泡软去肠衣,切片),
鸭润肠1条(我没放),青葱粒,炸葱仔 


鸡肉腌料: 
蚝油,生抽,黑酱油,姜块(捶过挤汁和放入),
绍兴酒,麻油 胡椒粉,糖,薯粉。
*蚝油,黑酱油,绍兴酒和生抽大概1汤匙,其他的就少许,看鸡肉的分量来调整。

做法:
1) 鸡肉块加入所有的腌料数个小时。
2) 白米和水放入瓦煲内,加盖煮滚之后转小火至米饭上出现许多的小孔。 
3) 然后加入腌好的鸡肉块(姜不拿),润肠和切片的腊肠连腌肉的汤汁一起倒入米饭上。
4) 再加盖小火焖大约20分钟,然后熄火,再盖著焖15分钟才开盖切润肠,撒上青葱粒和炸葱仔即可享用了。

有看到香脆的锅巴吗?你也来试吧!^^



-食谱取之FB 爱之家~Intimate love~亲密爱人


小帖士:
-鸡不够熟,多煮10分钟。
-吃之前放些黑酱油搅拌均匀即可

牛油杯纸蛋糕~Butter Cupcakes

做给妈咪的牛油蛋糕。两个粉丝一直吵着要吃,就偷了两个给他们明天当早餐。^^

一定要留隔天才会好吃哦!


Ingredients A:
250 gm Butter
80g sugar
1t Vanilla Essence
90g Egg Yolk
1T Evaporated milk
200g Super fine flour
1/2t Baking powder

Ingredients B:
160g Egg White
100g Sugar





- My previous recipe please click here.
Recipe from Auntyyochana. For original recipe and method please click here.
- makes 11 cupcakes
- Baked @175c for 22mins


Thursday 9 May 2013

芋头糕~Steamed Yam Cake(在来米粉)

上巴杀看到芋头又想起芋头糕了。今天蒸的芋头糕是要孝敬阿嬷的哦。食谱我做了一些更改。


材料:
芋头320g,虾米3汤匙,五香粉1/2小匙,蒜头2瓣,炸葱片20g,油3汤匙

米浆料:
在来米粉250g,木薯粉50g,水1000ml

调味料:
盐1+1/2小匙,胡椒粉1/2小匙,鸡精块1/2


蒸之前。

蒸之后。
要孝敬阿嬷的所以就没做装饰,因为要收进冰箱。


-原食谱和做法请按
-这是一半的食谱。


*小帖士:炸葱片是芋头的时候加。原食谱没有哦!

咸蛋香酥鸡

 材料:
2个鸡全腿斩块
1杯炸油

腌料:
1/2小匙盐
1/2小匙酱青(我多加的)
1/2小匙麻油
少许胡椒粉
1大匙水
1大匙粟粉
1大匙面粉(我用生粉)

汁料:
2粒咸蛋黄,蒸熟,压碎
1大匙加哩叶(我放多)
1条指天椒粒
200ml 淡奶

做法:
鸡腿加入腌料拌均腌1小时。烧热炸油,放入鸡肉炸至金黄色及熟,捞起滤干油分。
1大匙,放入咸蛋黄碎,加哩叶和指天椒粒炒香,再加入淡奶和调味料煮滚。
加入鸡肉炒至汁浓稠。



我个人觉得可以加多一粒咸蛋黄。
吃的时候觉得鸡的味道盖过酱汁的味道了。用海鲜味道更佳!






-食谱取之FB爱之家~Intimate love~亲密爱人