Sunday, November 1, 2015

绿豆瓣酥饼(Mung Bean Pastry)


看到这食谱时,很是心动。
很想马上就动手做。
但一直在忙着就把它给忘了。
前几天又突然想起了它,
可惜家里的绿豆就只剩下几粒,根本成不了事。
但是绿豆罐的旁边却有满满一罐的绿豆瓣。
就这样我把原本的馅料给改了。
我没有君之的电饼铛,所以换了双面锅来煎烤,
无须放油,只要慢火烤就成。
另外一半呢,我就用烤箱;
成品倒有点像我们大马的豆沙饼。
我老公比较喜欢烤的,
而我自己却比较喜欢煎的。
尤其乘热吃更是美味。
很不错的小食,我会再试试用绿豆或红豆来做,
肯定会有另一番风味。

左边是用煎的,右边当然就是烤的了。

Recipe refers to 君之-绿豆酥

Ingredients:
  • water dough: 100g low protein flour, 20g butter, 15g fine sugar, 50ml water
  • oil dough: 90g low protein flour, 45g butter/shortening
  • Fillings: 120g mung beans, 60g sugar, 50g
Method:
  1. soak mung beans for 2hrs, steam the beans til soft. Mash the beans.
  2. Fry mashed bean with sugar til dry and non stick to wok.
  3. Divide filling into 16 portions.
  4. To prepare oil and water dough, separately using the same method bring together all ingredients for each dough, mix well and knead to form soft dough. Cover and let them rest for 30 minutes. Then divide and shape each dough into 16 equal portions.
  5. Wrap water dough around oil dough. Roll it out into rectangle, then roll up from the short end, repeat this step again.
  6. Roll it out into a circle and wrap with the filling and pinch to seal.
  7. Slightly press down the dough with filling into round shape.
  8. Pan fried with low fire with lid on until both sides are brown in colour. Or bake in preheated oven 180C for 35 mins till golden brown.



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Thursday, October 29, 2015

烤夏南瓜及火腿蛋饼(Baked zucchini & ham Frittata)


我家的女儿很喜欢这种法式蛋。
其实做这个并不太难;
很多人都会做。
吃这个加上沙拉菜,就这样简简单单也就一餐了。
这个让孩子们带上学当午餐是很好的点子。
我自己是很喜欢,孩子们也开心。
喜欢什么料就自己加入,
喜欢乳酪多多,就加多一点;
喜欢蔬菜的,就做成蔬菜的;
喜欢肉肉的,就加多肉肉;
总之依据自己的喜好,调好料理的量就好。


Recipe Refers to Taste Magazine

Ingredients:
  • 4 eggs, lightly beaten
  • 100g ham, sliced
  • 1 small zucchini, shaved into ribbons using a peeler
  • 1 1/2 tablespoons self raising flour
  • 2 tablespoons milk
  • salt and cracked black pepper to taste
  • 1/3 cup grated tasty cheese
  • 6 cherry tomatoes, halved
Method:
  1. Preheat oven to 175C. Line 18cm pan or baking tin with non-stick baking paper.
  2. Place the eggs in a large bowl and add zucchini, ham, flour, milk, salt and half of the cheese. Stir until well combined.
  3. Pour the mixture into prepared pan. Arrange tomatoes on top, pressing into the mixture slightly. Sprinkle top with remaining cheese.
  4. Bake for 30 minutes or until set and golden on top. Slice and serve warm or refrigerate and serve later.



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Monday, October 19, 2015

烧肉炒潮州面条 (Fried Teochew Noodles with Roast Pork)



炒潮州面条一向是我老公的最爱;
我家最厉害炒这面条的应该是过世的老公的外婆。
再来就是我家婆了。
我打从嫁后,也就常有机会吃到家婆的家常面条。
说也奇怪,明知老公很喜欢,可我自己一次都没炒过。
那天在 Annie 家看到这清炒面条的贴子
撩起了我的兴致。
第二天就把面条给抱回来了。
加入烧肉来炒的面条果然很香很好吃。
我老公说他会一面吃一面流眼泪,
因为他会想起往生的外婆。
哈哈。。现在我知道自己没有动手炒面其实才是对的,
因为这样他才不会睹物思人嘛。


Ingredients:
  • 250 gm Teochew noodles - loosen and cut to shorten the strands
  • 2 tbsp pork lard 
  • 1/4 cabbage, cut thin strips
  • 1/4 capsicum - cut thin strip
  • 1 small carrot - cut thin strips 
  • 4 mushrooms - slices
  • one bowl of roast pork - cut into strips
  • salt n pepper to taste
Method:
  1. Blanch noodles in boiling water until cooked and soft.  Place in colander and rinse under running water and drain.
  2. Mix in 1tbsp lard into the cold noodles.
  3. Heat oil in wok, fry veggies until soft.
  4. Add in roast port until aromatic and fragrant.
  5. Add in seasoning to taste.
  6. Add in blanched noodles, stir fry to combine well.
  7. Dish up to serve  with cut chillies or sambal belacan.




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Tuesday, October 13, 2015

Tish Boyle's White Butter Cake (白牛油蛋糕)



千层蛋糕做完后最大的苦恼就是剩下来的蛋白。
我经常都是用来做天使戚风。
家里是没人欣赏戚风蛋糕,
但是我的朋友们都很喜欢;
尤其你告诉他们全蛋白,超低胆固醇,
他们也就会很高兴的照单全收。
嘻嘻。。。所以是很好的送礼佳品。
除了做戚风,这个牛油白蛋糕也很不错。
我自己非常喜欢,但是肚子圆鼓鼓的,
实在不敢多吃。
给自己留了一小份,其他的就靠朋友帮忙了。
这个蛋白牛油蛋糕,其实和普通的全蛋牛油蛋糕也没什么两样。
也就是那个牛油味;
别人家做的没烤得那么焦,而且用小模,
缩短烘焙时间;
所以出炉后,白白嫩嫩的,煞是好看。
我家的就用普通模具(高+长),所以烤不出“白斩鸡”
这个颜色我也爱啦。
如果你想要烤个白白净净的,就切记用小模了。


食谱参考 Kokken ~Tish Boyle's White Butter Cake

 Ingredients
  • 31/2 cups (325g) sifted cake flour
  • 1 tbsp baking powder
  • ¾ tsp salt
  • 2 sticks (227g) unsalted butter
  • 1 cup (300g) granulated sugar
  • 6 large egg whites (about 150g)
  • 1 tsp finely grated lemon zest (optional)
  • 2 tsp vanilla extract
  • 1½ cup (320ml) whole milk
Instructions
  1. Position a rack in the middle of the oven and preheat oven to 350F or 175C.
  2. Grease the bottom and sides of 2 9-inch round cake pans and dust with flour. (You can use any cake mold but beware -this cake bakes best as a thin layer. Baking it to full height in a 9-inch or 6-inch pan will require longer baking time and you will get a browned cake)
  3. Sift together the cake flour, baking powder and salt and set aside.
  4. In a mixer fitted with a paddle attachment, beat butter at medium high speed until creamy (30seconds). Add sugar and continue to beat at high speed until light . (about 2 mins)
  5. Reduce speed to low and add in egg whites one at a time and mix until homogenous.
  6. Add in lemon zest and vanilla extract and mix well.
  7. Add the flour mixture in alternating with milk. (add flour in 3 additions and milk in 2 additions)
  8. Divide the cake batter evenly into two 9 inch cake tins and smooth the tops.
  9. Bake the cake for 25 to 30mins until an inserted cake tester comes out clean.
  10. ( You can also bake them in cup cake liners or muffin pans- they will work with the baking timing suggested above to yield a snowy white cake.)



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Monday, October 12, 2015

干梅子千层蛋糕(Prune Lapis Lengit)

荒废这里有段日子了。
也没什么新鲜事;就是犯懒了。
再来家里的人在积极维持体重,
所以做了也没人“理睬”,就这样我也乐得轻松自在。
有空卷在沙发看电视剧更加开心。
说实在的,今年年头看了一本书之后,
这第二本,断断续续的就一直不能看到终点。
所幸这两个星期的学校假期,我除了忙孩子的一些活动以外,
真的就什么都不做了。
把那看了大半年的书给看完,在马拉松的来本小说;
满足。开心啊!
至少对自己有交待。
开炉吧!即使天气再热,我也想来个千层蛋糕。
这个吃了肯定会“肥肥”
但是,它在我家永远都是不能抗拒的蛋糕 :)


Ingredients
  • (makes a 8″ square)
  • 350g butter
  • 120g condensed Milk
  • 40g golden syrup
  • 1 tsp vanilla extract
  • 20 yolks
  • 4 egg whites
  • 150g sugar
  • 120g cake flour
  • ½ tsp salt
  • 300g prunes, snipped half, flattened
Instructions
  1. Preheat oven to 190 C. If your oven has grill function with temperature control, use that. If not, heat up oven like normal with top n bottom heat then before put the batter in,  turn on the grill function,
  2. Line the bottom of a 8″ square pan. Prepare a water bath and put the empty pan into the oven to warm it up for more even batter distribution later.
  3. Cream butter, condensed milk, golden syrup till light and fluffy. Add vanilla ext into butter. Set aside.
  4. Crack eggs, and beat egg yolks tip light and fluffy. Mix in flour and combined with slow speed.
  5. Mix in (3) and beat in low speed tip well combined.
  6. Beat egg whites with sugar until peak form.
  7. Fold in egg white meringue into (5).
  8. Separate batter into 10 portions.
  9. Remove pan and water bath from oven. Turn on grill function. I transfered the water into a smaller cake tin and left it in the oven, this way my oven stays at a nice temperature without being too dry or hot.
  10. Spread a portion of batter into the pan. Level batter with a spatula or tilt left and right to level the batter. Grill for 5-7 minutes or till golden.
  11. Remove from oven, press cake layer to remove excess air. Spread another portion of batter, level it and arrange prunes onto the batter. Grill for 5-7 minutes or till golden.
  12. Repeat step 9 and 10 till batter is finished. After that, I turned off the grill function, turn down the temperature to 180, and let the cake bake for 10-15 minutes to let it dry a little.

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Saturday, August 29, 2015

香梨满分2 (Pear Muffin2)


Recipe from : Pear and Candied Ginger muffins

Ingredients:


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