Tuesday, 23 September 2014

沙葛虾米包(Yambean Dried Shimp Pau)


一直以来,都很想跟大家分享这个好吃的沙葛虾米包。
无奈捏包的功夫实在太滥了,不好意思献丑。
今天的表现虽然还有待进步,至少娜娜看得出是包的样子,
所以就贴上来做个记录。
I've always wanted to share this delicious Yambean Dried Shrimp Pau recipe. Sadly, my pau wrapping skills were very lacking, so I had to wait till I improved before posting this. It still isn't very good, but at least NaNak recognizes them as paus!



之前也上了youtube,看一些前辈的捏包子的分享,
可是就看似容易,自己捏就手忙脚乱的,
但我相信,熟能生巧,唯有不断努力,终有满意的一天,
加油!安迪漾!
I did try and watch a pau wrapping tutorial on youtube, but it was still tough for me on the practical side of things. Still, I believe practice makes perfect, so I'll keep trying until I can get it perfectly!


沙葛虾米包
食谱参考:Y3K 第45页

皮料:
A : (使用前混合均匀)
      即溶酵母 2茶匙
      清水 120毫升
B : 包粉 250克
     糖分 60克
     白油 20克

馅料:
C : 红萝卜50克,切丝
     虾米 50克,浸泡 ,切碎
     沙葛 300克,去皮,切丝
D : 清水 120毫升

调味料 :
胡椒粉 1茶匙
盐 1/2 茶匙
味精 1茶匙

用具 :
纸杯 12个,压平

做法 :
1。馅料 : 锅里热少许油,炒香(C)料后加入调味料机(D)料炒匀盛起,待冷备用。
2。皮料 : 将(B)料放入大碗加入(A)料拌匀,倒在桌面用手搓2分钟至光滑面团,用布盖着发酵30分钟,分成每份40克。
3。 造型 : 将(2)的面团滚圆后压扁,中间部分稍微厚一些,包入35克的(1),边缘折起收口向上,排在纸杯上,重复至完,盖着待发30分钟。
4。 锅里煮好滚水,排好架子及铺块白布,排入(3)后盖好,以中火蒸10分钟或熟即可。
   


Yambean Dried Shimp Pau
Recipe adapted from : Y3K page 45

Ingredient for skin :
A : (mixed just prior to using)
     2 tsp instant yeast
     120ml water
B :  250g pau flour
      60g icing sugar
      20g shortening

For filling :
C : 50g carrot, shredded
     50g dried shrimps, soaked and chopped
     300g yambean, peeled and shredded
D : 120ml water

Seasoning :
1 tsp pepper, 1/2 tsp salt
1 tsp MSG

Material needed :
12 paper cups, flattened

Method :
1. For filling : Heat wok with some oil,saute ingredient (C), add seasoning and water,fry well. Dish up, cool.
2. For skin : Combine ingredient (B) in a big bow mixing bowl. Add in ingredient (A),mix well. Invert onto a tabletop,knead with your palms for 2 minutes till dough become shiny and soft. Return dough to big bowl, cover with a piece of cloth. Proof for 30 minutes. Divideinto 40g each portion.
3. To shape : Roll no. (@) into a round and then flatten it. Ensure centre has a slight bulge, place in 35g of no. (1). Gather edges,seal opening and lay it facing upwards on flattened paper. Repeat process to the end. cover and proof for 30 minutes.
4. Bring water to a rapid boil, place the wok a steaming rack. lay a piece of cloth on top.  Arrange no.(3) on it.covered.  Steam over medium heat for 10 minutes or till cooked through.


 这款沙葛虾米包是安哥的最爱,
因为那是他妈妈留给他最美好的回忆。
总是吃包子,想妈妈;
往往边吃边诉,妈妈的包子是如何美味。。。。。。。。。
可惜安迪没这等口福,不然可能今天已是捏包高手也不定,
呵。。。。。。呵。。。。。。。
This Yambean Dried Shrimp Pau is one of my hubby's favorite, since it reminds him of the good times he had with his mum. He would often praise his mum's cooking as he eats the paus, making me think that maybe I would already be a pau expert if my late mother-in-law had been around to teach me. Hehe!


鲜甜脆口的内馅,搭上松软的包皮,好吃!
The delicious and juicy fillings complimented the soft pau skin. A marvelous pau indeed.

Monday, 22 September 2014

巧克力小餐包(Small Chocolate Bun)


 想念面包了。。。。。。
问问面包师傅,他推荐了Carol老师的巧克力小餐包。
虽说是直接法,可是出来面包体,松软弹牙,
浓郁的巧克力内馅和烤香金瓜籽,
蛮好吃的小餐包。
It's been a long time since I made bread. Also, “38隐形人” suggested I give Teacher Carol's Small Chocolate Bun a go, so I thought, why not? It may have been made using the straight-dough method, yet the bread still has a soft texture made even more tastier with the rich chocolaty taste and crunchy pumpkin seeds.







食谱摘自: carol 老师(稍作更改)
可做16个面包

材料:  
A 高粉290克 
    可可粉10g 
    细砂糖30克
    盐1/4茶匙
    即溶酵母粉1/2茶匙 
    鲜奶200毫升

B 无盐黄油30克 
    

表面装饰 :蛋白液和一些金瓜籽  


做法:
1。除奶油之外,将全部材料放进面包机里。
2。搅打成团后,加入奶油搅打至扩展阶段,进行基础发酵60分钟或至2倍大。
3。基础发酵结束后,将面团取出排气分割出各16等分,滚圆,盖上干净布休息10分钟。
4。休息好的面团表面洒些手粉避免沾粘
5。擀成圆形然后翻面,中间放上3-4片巧克力片,收口捏紧滚圆
6。8" x 8"方型烤盘铺上一层防沾烤紙,小面团间隔整齐放入烤盘中
7。整盘放入烤箱中,面团表面噴些水然后盖上烤箱门,进行最后发酵约40分鐘。

8。当最后发酵完毕,将面团从烤箱拿出,预热烤箱至180度c。
9。在面团表面涂抹一层薄薄的蛋白,铺上金瓜籽

10。 放进已经预热烤箱中烘烤20-22分钟即可

Recipe adapted from Carol 老师 (with changes)
Yields 16 buns

Ingredients :
(A)
Bread flour 290g
Cocoa powder 10g
Castor sugar 30g
Salt 1/4tsp
Instant yeast 1/2tsp
Milk 200ml

(B)
Unsalted butter 30g
    

Decoration: Egg for surface brushing and some pumpkin seeds.

Method:
1. Put everything except the butter into the bread machine.
2. Knead into a dough, then add in the butter and knead until the dough is pliable. Proof for 60 minutes or until it doubles in size.
3. Punch down the dough, then divide it into 16 equal parts and roll them into balls. Cover with a clean cloth and rest for another 10 minutes.
4. Powder the dough surface so that it doesn't stick to your hands.
5. Flatten a ball into a circular shape, put 3-4 pieces of chocolate buttons in the middle and roll up the dough into a ball. Repeat for all the dough.
6. Lay a 8" x 8" square baking tin with baking paper. Arrange all the dough on the tin so that they are spaced out evenly.
7. Spray some water on the surface of the bread and slide the baking tin into the oven. Proof for 40 minutes.

8. Remove the tin from the oven and preheat the oven to 180°C.
9. Brush the surface of the dough with egg wash and decorate with pumpkin seeds.
10. Bake in the preheated oven for 20-22 minutes.










This post in joining Best Recipes for Everyone September Event : Chocolate Wonderland

Thursday, 18 September 2014

巧克力豆满芬(Chocolate Chip Muffin)


 来自花娘子大力推荐的巧克力满分,
果然好吃到。。。。。。。。。。。。不得了!
尤其于安家娜娜,对它更是爱在心口难开,
只能一杯接一杯,往口里塞!
Highly recommended by Joceline, this muffin is indeed supermega delicious! You can tell by the way NaNak devoured them cup after cup while singing praises!



 湿润松软的蛋糕体,浓郁的巧克力香气,
偶尔要到嚼劲的巧克力时,更是妙不可言!
The moist texture of the cake, the rich chocolaty taste, complimented by the crunch of the chocolate chips. In other words: perfect! 






巧克力豆满芬
食谱参考 : 花娘子
Recipe adapted from Butter, Flour and Me. 

份量 :8个满芬杯子
Makes: 8 muffins

材料:


(A)
自发粉 85克

Valrhona巧克力粉 35克
苏打粉 1/4茶匙
细砂糖 90克
巧克力豆 80克
 

(B)
鸡蛋 1个
Butter Milk 120克(我用全脂牛奶)
牛油(溶化)60克
香草精 1/2茶匙

表层:Valrhona 巧克力豆(适量)


手拌式做法: 

1)把所有粉类一起过筛。
2)将(A)的干材料放在一个容器里拌均匀。
3)把所有(B)的湿材料搅拌均匀后,倒入做法(2)里。一起搅拌均匀。
4)把巧克力面糊倒入满芬杯或满芬模型里至7分满。

5)烤箱预热后,以170度烘烤大约25分钟即可。

** 如果买不到现成的 butter milk,可以参考这里 **

Ingredients:

(A)

85g self-raising flour
35g Valrhona cocoa powder
1/4tsp bicarbonate of soda
90g caster sugar
80g chocolate chips
 

(B)
1 egg
120g buttermilk (I used full cream milk)
60g melted butter
1/2tsp vanilla essence

Decoration: Some Valrhona chocolate chips

Method(stirred manually): 

1) Sieve the powder ingredients from (A).
2) Mix all the ingredients from (A) evenly.
3) Mix all the ingredients from (B) evenly, then pour it into (2) and mix evenly.
4) Fill the muffin paper cups with the batter until about 7/10 full.

5) Bake in a preheated oven at 170°C for 25 minutes and you're done.
** If you did not manage to get any butter milk, you can make some based on this recipe here **

 一款做法简单,但是又非常受欢迎的满分。
可以是提神的下午茶,
更可以是访亲友时的手伴礼。
A simple yet well-loved muffin, this Chocolate Chip Muffin is suitable as a snack for tea-break or a gift for friends.





 @@@@@@ Enjoy ! @@@@@@




This post in joining Best Recipes for Everyone September Event : Chocolate Wonderland

Friday, 12 September 2014

班兰魔术卡士达蛋糕(Pandan Magic Custard Cake)

再度挥起魔术棒!
哄嘛哩哄。。。。。。。变!
Once again, I whipped out my magic wand. 
Abracadabra。。。。。


 噔。。。噔。。噔。。。。噔。。。。。
看!不同层绿的班兰魔术卡士达蛋糕。
 Ta-da! A tri-color Pandan Magic Custard Cake!

Thursday, 11 September 2014

苹果酸奶戚风蛋糕 (Apple Lassi Chiffon Cake)


 那天做了苹果相思蛋糕,反应良好。
于是又心思思,玩起苹果酸奶戚风。 
Since the Apple Ogura Cake I made the other day was really good, I decided to give the chiffon version a try. So here it is, an Apple Lassi Chiffon Cake!

Wednesday, 10 September 2014

螺旋咖哩卜(Spiral Curry Puff)


一直在找好吃的螺旋咖哩卜食谱。
很喜欢这个来自Jane Chew 家的食谱。
容易炸,起锅不浸油。
皮香带酥,斋吃也很美味。
 I've been searching for a good Spiral Curry Puff recipe for quite some time . I really like this recipe from Jane Chew's blog. The curry puff is easy to fry and not very oily when removed from the oil. The puff skin is also very flaky and delicious enough to be eaten without any filling.


Monday, 8 September 2014

魔术卡士达蛋糕(Magic Custard Cake)



 这款闻名遐迩的魔术卡士达蛋糕,之前安迪已做了4回,
无奈法力不足,只能变出2层。:(
所以都没有拍照与大家分享。
I've already tried to make this famous cake a total of four times! Sadly, I wasn't "magical" enough to create 3 layers; only managed 2. :( I ended up not taking any pictures to be shared.


Saturday, 6 September 2014

字母公仔饼 (Words Doll Mooncake)


这款简单又美味的公仔饼,安迪今年连做2回。
就是第一回的寿桃公仔饼时,获得娜娜的热烈反应,
一再要求,安迪当然乐得再度开炉。
这回找来“祝福语”的模子,应节一番,
以便吃的人开心,看的人也欢喜。
I made these Doll Mooncakes twice in a row because it was so simple yet delicious. After making the first batch of Doll Mooncakes, NaNak requested for more to be made. How can I refuse? I gladly made more, using these moulds with words so that auspicious messages could be arranged. 


Friday, 5 September 2014

日式牛油果豆腐沙律(Japanese Tofu and Avocado salad)


 某天上日本餐馆吃过的一道好好吃的沙律。
回来做了几回,觉得值得与大家分享,于是贴了上来。
如果你喜欢清爽又多口感的料理,
我相信,你会和我一样,爱上她。
Having eaten this at a Japanese restaurant and prepared it at home a few times, I decided to share this wonderful salad with everyone. If you enjoy salad which is fresh and has a combination of textures, you'll definitely enjoy this salad.

Wednesday, 3 September 2014

罗勒青酱意大利粉(Spaghetti with Basil Pesto Sauce)


 自从在一家西班牙餐厅吃过这道罗勒青酱意大利粉之后,
它就成为安家近来的新宠了。 
Ever since having this Basil Pesto Spaghetti at a Spanish restaurant, I fell in love with it and it begin appearing at home frequently.

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