马铃薯红龟糕 Potato Ang Ku Kuih

这次换成用马铃薯做的红龟糕, 

效果和番薯一样的柔软可口。 

马铃薯红龟糕

材料 ：

马铃薯泥  120克

细砂糖  1汤匙

糯米粉  170克

红萝卜汁  50-60克

粟米油  2汤匙

馅料 ：绿豆瓣  180克，细砂糖  100-120克

做法 ：

1. 绿豆瓣洗净，用清水浸泡2小时。蒸软，用食物搅拌机搅烂。

2. 将绿豆瓣泥倒入锅，加入糖炒至干。

3. 马铃薯泥，糯米粉及细砂糖混合均匀，加入红萝卜汁揉成团，然后加入油搓揉成面团。

3. 将面团分出小等份，包入绿豆馅料。

4. 放入已抹粉的木模里压平，扣出，放在抹了油的香蕉叶上。

5. 以中火蒸约2-3分钟开盖，再蒸2-3分钟。取出，涂上少许食油，待冷后即可食用。

Potato Ang Ku Kuih

Ingredients :

120g mashed potato

1tbsp sugar

170g glutinous rice flour
50-60g carrot juice
2tbsp corn oil

Fillings : 180g mung beans, 100-120g sugar

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. Mix mashed potato, glutinous rice flour and sugar, add in carrot juice to form a dough. Add in oil and knead to form a soft dough.

4. Divide dough into small portions, wrap in fillings and mould it out. Place the "ang ku" on lightly greased banana leaves.

5. Steam for 2-3 minutes over medium heat, open the lid then close and continue to steam for 2-3 minutes. Greased some oil on the surface of "ang ku" and serve.

(Recipe adapted from Jane's Corner)

柠檬玛德琳 Lemon Madeleine

最近又开始变懒了，烤过几次的玛德琳贝壳蛋糕，

这次才将它记录下。

柠檬玛德琳

材料 ：

鸡蛋  2个
细砂糖  90克
柠檬汁  10克
柠檬皮屑  1个
低筋面粉  90克
泡打粉  2克
奶油  100克 (融化)


做法 ：

1. 鸡蛋用打蛋器打散，加入细砂糖搅拌均匀。
2. 加入柠檬汁和柠檬皮屑搅拌均匀。 

3. 筛入低粉和泡打粉，搅拌均匀。
4. 加入融化奶油拌匀。
5. 用保鲜纸把面糊盖好放入冰箱里冷藏1小时。
6. 烤模涂一层奶油，撒上面粉，敲出多余的面粉。
7. 将面糊舀入烤模里，放入预热烤箱170度烤15分钟至熟。



Lemon Madeleine

Ingredients :

2 eggs
90g castor sugar
10g lemon juice
1 lemon zest
90g cake flour
2g baking powder
100g butter (melted)


Method :

1. Beat eggs and sugar in a mixing bowl.
2. Add lemon juice and lemon zest, mix well.
3. Sieve in cake flour and baking powder, mix till just incorporated.
4. Add in melted butter and mix well. Cover with cling wrap and refrigerate for one hour.
5. Grease and flour madeleine mould, scoop the batter into mould.
6. Bake in preheated oven at 170C for 15 mins.

玛德琳凸起可爱的小肚子

香橙海绵杯子蛋糕 Orange Sponge Cupcakes

香橙海绵杯子蛋糕

材料：

冷鸡蛋  3个  

细砂糖  90克 

低筋面粉  100克

盐 1/4茶匙

橙汁 35克

玉米油 25克

橙皮屑 1个

做法：

1. 玉米油和橙汁搅拌均匀，备用。

2. 低筋面粉和盐混合，过筛两次。

3. 冷鸡蛋加细砂糖，打发至浓稠及乳白色。

4. 加入橙皮屑，再慢慢的加入过筛的低粉和橙汁混合液，用刮刀搅拌均匀。

5. 把面糊舀入纸托约9分满，轻轻敲出气泡。

6. 放入预热烤箱，以170度烤约25分钟。

Orange Sponge Cupcakes

Ingredients :

3 eggs (large), cold from fridge

90g caster sugar

100g cake flour

1/4tsp salt

35g fresh squeeze orange juices

25g corn oil

1 orange rind

Method :

1. Mix corn oil and orange juices together, set aside.
2. Mix flour and salt together, sift them twice, set aside.
3. Whisk eggs and caster sugar till pale, thick and fluffy.
4. Add in orange rind, add in sifted flour and orange juices mixture, use a spatula to fold the batter till well combined.

5. Pour batter in a lined 12 holes muffin pan until 90% full. Lightly tap on countertop twice to remove air bubbles.
6. Bake at pre-heated oven at 170C for 25mins.

(Recipe adapted from Nasi Lemak Lover)

新鲜椰子果冻 Fresh Coconut Jelly

新鲜椰子果冻

材料 ：
(A)
椰子水  400毫升
砂糖  30克
燕菜粉  3克
班兰叶  1-2片

(B)
新鲜椰子果肉


做法 ：

1. 将材料 (A)倒入锅里，小火煮滚。

2. 离火继续搅拌30秒，待冷却5分钟。

3. 把椰子肉放在模型里，倒入果冻水。

4. 待凝固放入冰箱冷藏。

Fresh Coconut Jelly

Ingredients ：

(A)

400ml fresh coconut water

30g caster sugar

3g agar-agar powder

1- 2 pandan leaves 

(B)

adequate fresh coconut meat 

Method :

1. Cook ingredients (A) over low-medium heat until hot bubble start building up on the sides of the pan. Stir occasionally.

2. Remove from heat and continue to stir for 30 seconds. Let to cool down for 5 minutes. 

3. Place coconut meat in the molds, then pour the aga-aga syrup into molds. Cool down completely.

4. Refrigerate for at least 2 hours before serve.

(Recipe adapted from Bakericious)

法式芝士巧克力千层蛋糕 French Style Chocolate Cheese Mille Crepes

法式芝士巧克力千层蛋糕

蛋糕皮材料 ：

(A)

鲜奶  400克

鸡蛋液  255克

盐  1/2茶匙

面粉  95克
巧克力粉  20克
糖粉  55克

(B)

无盐奶油  60克（隔水炖溶）

馅料 ：

(C)
奶油乳酪  200克
鲜奶  50克
炼奶  47克

(D)
植物性鲜奶油  200克

做法 ：

1. 将材料（A）放入一个大碗里搅拌均匀后过滤， 休面30分钟。

2. 煎蛋糕层之前加入溶化的无盐奶油拌匀。

3. 以中火预热20cm不粘平底锅，用勺子舀入适量的面糊，迅速以旋转放试把面糊薄薄的填满煎锅底直到面皮底面煎熟。尽量不要倒入过多面糊，若有表面上有剩余的面糊尽可倒回面糊碗中。

4. 用划刀把饼皮划离锅, 重复做法至完。每次倒面糊入锅时记得必须先搅匀, 以防止面糊浓稠。

5. 用电动打蛋器将材料C打发至光滑无颗粒，加入植物性鲜奶油搅拌至浓稠。

6. 组合蛋糕, 铺第一层饼皮在蛋糕板上，抹一层薄薄的馅料，撒上oreo饼碎，再铺上第二层饼皮，再撒上oreo饼碎。

7. 轻按饼皮中间部份使馅料分布均匀，重复至完成。

French Style Chocolate Cheese Mille Crepes

To Make Crepes ：

(A)

400g UHT fresh milk

255g eggs

1/2 tsp salt

95g plain flour
20g chocolate powder
55g icing sugar

(B)

60g unsalted butter (by double boiling) 

To Make Filling ：

(C)
200g cream cheese
50g fresh milk
47g condensed milk

(D)
200g fresh whipping cream

Method ：

1. Combine all ingredient (A) into a large mixing bowl and mix until the batter is smooth. Strain through a sieve. Rest for 30 minutes. 

2. Add in melted butter to batter (A) and mix well just prior to frying the crepes. 

3. Heat a 20cm non-stick frying pan over medium heat. Use a ladle to scoop the crepes batter into the pan while swirling the pan to evenly spread the cake batter. Pour off any excess batter back into the mixing bowl. Cook crepe until the surface starts to bubble and the bottom layer has set.

4. Use a spatula to ease away the layer from the pan. Stir well to prevent the batter from thickening before cooking each layer. Repeat the process until the batter is all used up.

5. Place ingredients (C) into a large mixing bowl and beat till smooth. Add in whipping cream (D) and mix till thickened. Set aside.

6. To assemble cake, place the 1st piece crepe layer on the board / plate. Spread a thin layer of filling on top, place some oreo biscuits over the fillings. Stack on the 2nd piece of crepe. 

7. Lightly flatten each layer with hand to sandwich the cream onto the crepe. Repeat the process until the last layer.

(Recipe adapted from Coco's Sweet Tooth)

煎网饼 Roti Jala

煎网饼

材料：

面粉  200克
椰奶/鲜奶  100克
清水  250克
蛋  1个
盐  1/2茶匙
黄姜粉  1/4茶匙
油  1汤匙


做法 ：

1. 把材料混合搅拌均匀，过滤。休面30分钟。
2. 烧热平地不粘锅，将面糊倒入roti jala网杯里，在热锅上绕几圈成网形。
3. 以小火煎至熟，重复做完面糊。
4. 配上咖哩即可享用。


Roti Jala
 
Ingredients :
 
200g all purpose flour
100g coconut milk / milk
250g water
1 eggs
1/2tsp salt
1/4tsp turmeric powder
1tbsp cooking oil


Method :

1. Mix all ingredients in a mixing bowl. Sift the batter and set aside for 30 mins.
2. Heat up a non-stick pan on low heat，fill the roti jala mould with batter and quickly move the mould in a circular motion to form a lacy pattern. Leave it for few seconds.
3. Repeat the same with rest of the batter，serve with curry.

(Recipe adapted from here)