Monday, August 29, 2016

黄姜饭 Turmeric Rice (Nasi Kunyit)















黄姜饭

材料:

糯米  250克
黄姜粉  1汤匙
浓椰浆  100克
盐  1/2茶匙
班兰叶 (打结)
清水 


做法:

1. 将糯米洗净,倒入清水(盖过糯米)。加入黄姜粉拌匀,浸泡3小时。
2. 滤干水份,放入班兰叶,以中大火蒸约30分钟。
3. 将盐加入椰浆里混合,慢慢倒入糯米饭里,搅匀,再蒸约10分钟即可。



Turmeric Rice (Nasi Kunyit)

Ingredients :

250g glutinous rice
1tbsp turmeric powder
100g coconut milk
1/2tsp salt
pandan leaves  (knotted)
water 


Method :

1. Wash glutinous rice and soak in water (cover the rice). Add in turmeric powder and stir well,soak for 3 hours.
2. Drain the rice,add the knotted pandan leaves,steam over medium heat for 30 minutes.
3. Salt mix in coconut milk,pour in glutinous rice and stir well,steam the rice again for another 10 minutes.





















 
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Wednesday, August 3, 2016

玫瑰奶茶戚风蛋糕 Rose Milk Tea Chiffon Cake





















玫瑰奶茶

材料 :

玫瑰  10克
红茶包  2个
清水  60克
牛奶   30克


做法:

1. 在一个小锅中倒入清水煮滚,加入玫瑰煮约5分钟,熄火。

2. 加入茶包浸泡,倒入牛奶搅拌均匀



玫瑰奶茶戚风蛋糕

材料 : 16cm 中空戚风圆模

蛋黄  3个
玉米油  30克
玫瑰奶茶  45克
低筋面粉  50克


蛋白  3个
细砂糖  45克


做法 :

1. 蛋黄玉米油和玫瑰奶茶,用打蛋器搅拌均匀。
2. 筛入低粉搅拌成均匀的蛋黄糊。
3. 蛋白打起泡状,分次加入细砂糖,打发成尾端挺立的蛋白霜。
4. 将1/3蛋白霜加入蛋黄糊中,用橡皮刮刀拌匀。
5. 然后倒入其余的蛋白霜,混合拌成均匀的面糊。

6. 将面糊倒入戚风模,敲出气泡。
7. 放进预热180度的烤箱,烤30分钟至熟。
8. 出炉倒扣,待凉。




Rose Milk Tea

Ingredients :
 
10g dried rose buds
2 tea bag
60g water
30g milk


Method :

1. Add water into a small pot and bring to boil,add rose buds and cook for 5 minutes,turn off the heat.
2. Add in tea bag and steep,pour the milk and stir well.


Rose Milk Tea Chiffon Cake

Ingredients: 16cm chiffon mould 

3 egg yolks
30g corn oil
45g rose milk tea
50g cake flour


3 egg whites
45g castor sugar


Method 

1. Combine egg yolks with corn oil and rose milk tea in a mixing bowl.
2. Sift in cake flour,mix well,set aside.
3. Beat egg white until frothy and add in the sugar in 3 batches. Beating till shiny peaks.
4. Add 1/3 egg white into egg yolk batter and fold well.
5. Pour the batter back to the 2/3 egg white and fold into a smooth batter. 
6. Pour the batter into chiffon mould, tap pan on table a few times to remove air bubble.
7.  Bake in preheated oven at 180C for 30 minutes or until cooked.
8.  Remove from oven,invert cake onto table until completely cooled.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Sunday, July 31, 2016

黑芝麻花型面包 Black Sesame Flower Shaped Bread

























面包体食谱请看这里

黑芝麻内馅

黑芝麻粉  200克
糖粉  120克
奶油  80克
 
所有材料混合均匀,备用。



Bread recipe from here

Black Sesame Filling

200g black sesame powder
120g icing sugar

80g butter

Mix together all ingredients until combined and set aside.























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Thursday, July 28, 2016

娘惹豆酱马铃薯焖鸡 Ayam Pongteh






这道做法简单的豆酱马铃薯焖鸡,味道好又下饭。










娘惹豆酱马铃薯焖鸡

材料 :
 

鸡全腿  2个(切块)
香菇  6朵(泡软,切半)
马铃薯  2粒(切块)

清水 适量

小葱头  16粒(捣碎)
蒜头  5(捣碎)



调味料 : 

豆瓣酱  2汤匙
椰糖  1汤匙
黑酱油  少许
盐  适量


做法:
 
1. 热油锅,爆香小葱头和蒜头。
2. 加入豆瓣酱炒香,加入鸡肉、香菇和马铃薯拌炒。
3. 倒入清水(盖过材料),煮滚后盖上锅盖,小火焖煮
4. 下调味料,继续焖煮至至鸡肉和马铃薯熟透,酱汁浓稠即可。





Ayam Pongteh

Ingredients :
 
2 whole chicken legs (cut into pieces)
6 shitake mushrooms (soaked,cut into half)
2 potatoes (cut into pieces)
water
 
16 shallots (pounded)
5 garlic (pounded)
 
 
Seasoning:
 
2tbsp fermented bean paste
1tbsp palm sugar
Dark soy sauce
salt to taste
 
 
Method:
 
1. Heat oil,saute shallots and garlic until aromatic.
2. Add fermented bean paste and saute till fragrant. Add chicken,potatoes,mushrooms and stir fry.
3. Add water (cover the ingredients). Bring to boil,cover with lid and turn to low heat.
4. Add seasonings and simmer till chicken and potatoes becomes tender and
the sauce thickens,served.
 
 
 
 




 
 
 
 
 
 
 
 
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Wednesday, July 27, 2016

南瓜贝果 Pumpkin Bagel


















南瓜贝果

材料 : (6 个)

高筋面粉  300克
即溶酵母  3克
细砂糖  15克
盐  5克
南瓜泥  190克


烫贝果水 : 水 500克 + 糖 1大匙

表面 : 亞麻籽


做法 :

1. 将所有材料放入搅拌机,搅拌成团至光滑。
2. 滚圆,待发酵至双倍大。
3. 面团排气,分割成6份(各80克),休面10分钟。
4. 整形,排放到烤盘上,发酵30分钟。
5. 将烫贝果水煮沸,放入发酵后的贝果,两面各烫30秒,
6. 捞起沥干,排放到烤盘上,撒适量的亞麻籽在面团的表面上。
7. 放入预热烤箱,200C烤15-20分钟,至表面呈金黄色即可。




Pumpkin Bagel

Ingredients : (makes 6)
300g high protein flour 
3g instant yeast 
15g caster sugar 
5g salt 
190g mashed pumpkin

For the water bath : 500g water +1tbsp sugar

Topping : Flaxseed


Method :
1. Combine all dough ingredients in the mixer,knead till smooth dough. 
2. Round up the dough,leave to rise until double in size.
3. Punch down the dough to expel air,divide into 6 portions (80g each),rest for 10 minutes.
4. Shaping,place on a baking tray and leave to proof for 30 minutes.
5. Bring water and sugar to boil. Blanch the bagel into boiling water for 30 seconds each side. 
6. Dish and drain,place onto baking tray. Topped with flaxseed.
7. Bake at a preheated oven at 200C for about 15-20 minutes or until golden brown.















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Monday, July 25, 2016

鲜奶馒头 Milk Mantou (Chinese Steamed Buns)






热腾腾的馒头配热辣辣的咖哩,滋味十足,最喜欢这样的吃法了。








鲜奶馒头

材料 : 8份 

牛奶  140 
即溶酵母  3

包粉  250克
细砂糖  20
粟米油  5



做法 : 

1. 先将牛奶和酵母搅拌融化。加入所有材料,搓揉成光滑面团,松弛5分钟。
2. 面团擀开成长方形,刷上清水,卷成圆柱状,再分割成等份,摆放在纸上。 
3. 将面团放入蒸内,盖上蒸盖,进行最后约30-45分钟。 
4. 大火蒸约15分钟熄火,不要立刻打开锅盖,锅盖打开个一个小缝,5分钟后才把锅盖打开。




鲜奶馒头

Ingredients : makes 8

140g milk 
3g instant yeast 

250g pao flour 
20g  castor sugar
5g corn oil


Method : 

1. Mix instant yeast with milk till dissolved. Add in all ingredients,knead into a smooth dough.
2. Roll out the dough into rectangle shape,brush some water,roll into dough like a swiss roll and cut into 8 pieces.
3. Place on steamerprove the dough for 30-45 minutes in the steamer. 
4. Steam at high heat for 15 minutesturn off fire, allow buns to sit inside for another 5 minutes before opening lid.


















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