tag:blogger.com,1999:blog-16612946160900428922024-03-07T11:34:05.310+08:00sherleen handbook忆素生活贴Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-1661294616090042892.post-67443819129007020042015-11-05T17:14:00.002+08:002015-11-07T16:53:25.476+08:00DIY Door Sign 手作板门牌子<span style="font-size: small;">收到好吃的蛋糕是种幸福,</span><br />
<span style="font-size: small;">收到可爱极了的蛋糕盒,不舍得就这样给扔了。 </span><br />
<span style="font-size: small;">家里每个角落四处望望,看上了这个缝缝补补的小地方。</span><br />
<span style="font-size: small;">为空荡荡的房门做点装饰, 打开门的那刻是温馨的。</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfdWX-Bpd46S0CQztgGl_jQqW1wMnIrBtfRDUD7y8xhx5L_Z1RyL9RM_djQ6_n_lhB_X4IhUsle1McLTrAXkavWWO-oAIdUtMmQ72yzC7D7DFHs2PkrYHuRuNI4HfdPVcSYA7F3wIaO0Q/s1600/DIY+Door+Sign3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfdWX-Bpd46S0CQztgGl_jQqW1wMnIrBtfRDUD7y8xhx5L_Z1RyL9RM_djQ6_n_lhB_X4IhUsle1McLTrAXkavWWO-oAIdUtMmQ72yzC7D7DFHs2PkrYHuRuNI4HfdPVcSYA7F3wIaO0Q/s1600/DIY+Door+Sign3.jpg" /></a></span></div>
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<span style="color: #cc0000; font-size: small;"><b><span style="font-size: medium;"><span style="font-family: "arial" , "helvetica" , sans-serif;">DIY Door Sign 手作板门牌子</span></span></b></span><br />
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Inspired by: <a href="http://www.sylviasstitches.com/2012/09/sewing-room-revisited.html">http://www.sylviasstitches.com/2012/09/sewing-room-revisited.html</a></span></span><br />
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<span style="font-size: small;">1。上网打印了一些和缝纫有关的图案。</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYqwpShftVB0tf81rzH5frt1iDhteb8igo3qAL26x7hljnftbVn63OaABu1Aj-dvJceQxJTGwqOH5IeCgEwaYdyBexh8YLj7fcXQXZzpDIBNxCrKtdivfPAtCYPPNL_cx42ePb7qQyGs/s1600/DIY+Door+Sign1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYqwpShftVB0tf81rzH5frt1iDhteb8igo3qAL26x7hljnftbVn63OaABu1Aj-dvJceQxJTGwqOH5IeCgEwaYdyBexh8YLj7fcXQXZzpDIBNxCrKtdivfPAtCYPPNL_cx42ePb7qQyGs/s1600/DIY+Door+Sign1.jpg" /></a></span></div>
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<span style="font-size: small;">2。把蛋糕盒上喜欢的部分裁剪下来,在硬纸皮上组合排版。</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSMh2V7i0QER0-6Gj464eIrxy1622iQtgtdzWSSPGsuEUAj22xyjzXjNojEAko2THvhZZiMA4tY6knRrXkGQkRwFcis2EjHqK5q17zCtsGir2nEsq10NP_s07Yp5qva0zJHWkN8oCzOE/s1600/DIY+Door+Sign2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSMh2V7i0QER0-6Gj464eIrxy1622iQtgtdzWSSPGsuEUAj22xyjzXjNojEAko2THvhZZiMA4tY6knRrXkGQkRwFcis2EjHqK5q17zCtsGir2nEsq10NP_s07Yp5qva0zJHWkN8oCzOE/s1600/DIY+Door+Sign2.jpg" /></a></span></div>
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<span style="font-size: small;">3。在完成的牌子上穿两个小洞,绑上长度适中的麻绳。板门牌子就完成了!</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDj_ZZNpwRQHbKm1SBYYNVpW6wTFsZ8aLZSzuNZDEeMsDLbFI2_FHvRxjpingrKDxG-xzt9Z__8MyRX9wBpMGEmNkPAFvNmKk46QU20zdDpR89z9YptLYRGR-6y8X6hJbcC6NRNYCHojs/s1600/DIY+Door+Sign4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDj_ZZNpwRQHbKm1SBYYNVpW6wTFsZ8aLZSzuNZDEeMsDLbFI2_FHvRxjpingrKDxG-xzt9Z__8MyRX9wBpMGEmNkPAFvNmKk46QU20zdDpR89z9YptLYRGR-6y8X6hJbcC6NRNYCHojs/s1600/DIY+Door+Sign4.jpg" /></a></span></div>
<span style="font-size: large;"><br /></span>Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com1tag:blogger.com,1999:blog-1661294616090042892.post-25231358890820647052015-11-02T17:28:00.002+08:002016-01-29T23:55:31.788+08:00DIY Flower Bottles 矿泉水花瓶偶尔外出去一些展览会,主办单位都会分派些小礼包。<br />
自从喜欢动手做一些小玩意后,就特别会留意礼包里有哪些特别物品。<br />
这一次收集到的是形状可爱的矿泉水瓶,用来做花瓶最好不过了。<br />
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<span style="color: #cc0000;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><b>DIY Flower Bottles <span style="font-family: "arial" , "helvetica" , sans-serif;">矿泉水</span>花瓶</b></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Inspired <span style="font-family: "arial" , "helvetica" , sans-serif;">by</span></span>:<a href="http://www.lovestitched.com/my-tutorial/vintage-key-glass-bottle-tutorial/">http://www.lovestitched.com/my-tutorial/vintage-key-glass-bottle-tutorial/</a></span></span><br />
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1。准备好所需的材料,用麻绳把吊饰绑好。<br />
2。在把吊饰整齐牢靠的捆几圈在矿泉水瓶的瓶口下,麻绳绑死结后修剪整齐,就完成了。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCDjny2QKrBXEBUu0PvJ1TiEsHYj1W7MNRuvkNmk2ZiRK6ZRQqocJTyD0mntlo0fzp1uIs1frxSPdW5Z0kkGQh-N1RqPXr1mhPSFuOBBE32X4WJLvwypghhNZxZK0jW82eFb6oiQxKHU/s1600/DIY+Flower+Bottle+-+Material.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCDjny2QKrBXEBUu0PvJ1TiEsHYj1W7MNRuvkNmk2ZiRK6ZRQqocJTyD0mntlo0fzp1uIs1frxSPdW5Z0kkGQh-N1RqPXr1mhPSFuOBBE32X4WJLvwypghhNZxZK0jW82eFb6oiQxKHU/s1600/DIY+Flower+Bottle+-+Material.jpg" /></a>
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3。瓶底可以放些装饰品来点缀,这次我放了轻盈的羽毛状毛线在里边。<br />
4。插上喜欢的小花。作品完成咯!<br />
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Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com2tag:blogger.com,1999:blog-1661294616090042892.post-47410636278275318172015-02-14T15:37:00.000+08:002015-11-05T17:46:20.136+08:00Peanut Cookies 花生饼<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">今年做得最多的就是这个花生饼。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"> 一批又一批,屋子飘荡着的都是花生的味道。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">阿国先生很喜欢花生的成品,这饼干做再多都不怕消不了。 </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">再来,和朋友们说好聚餐时要交换的年饼,我也派了花生饼上阵。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">如此一个简单又好吃的饼干,很是值得收藏。</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5M2EK0nX_X0f6_GqBP5tKi_RRPVSOyk6Nr13xiUzKcQMeogacwa17LjTe4Rdg6eKdkJ7jj4DuUlZbYc7msF4XQ6HRu5SACNm1LAjYttOLnKehxJrRamUhTI0sbwR0fuZKPiT-CqOAtk/s1600/PeanutCookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5M2EK0nX_X0f6_GqBP5tKi_RRPVSOyk6Nr13xiUzKcQMeogacwa17LjTe4Rdg6eKdkJ7jj4DuUlZbYc7msF4XQ6HRu5SACNm1LAjYttOLnKehxJrRamUhTI0sbwR0fuZKPiT-CqOAtk/s1600/PeanutCookies.jpg" width="640" /></a></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><b><span style="color: #990000;">Peanut Cookies 花生饼</span></b><br /><br />Recipe source: <a href="http://sze-min.blogspot.jp/2014/01/traditional-peanut-cookies.html" target="_blank">Min's Blog</a> with little adjustment</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><b>Ingredients 材料: </b> </span></span>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">300gm Peanut powder 花生粉 </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">300gm Flour 面粉</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">180gm Icing sugar 糖粉</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="color: blue;">170gm</span> Corn oil 植物油</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">1pc Egg yolk 蛋黄</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">1/2tbsp Milk 牛奶</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><b>Method 做法:</b><br />1)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Sift flour and icing sugar into a big bowl, add in ground peanuts. Add in oil until well combined.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">面粉和糖粉过筛,加入花生粉。加入油拌匀。 </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">2)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Shape into small balls of 5gm each. Press a mould with small circle shape on top of the balls.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">面团分别搓成5gm一小圆球。用圆形的小模子按压在小圆球上。</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">3)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Mix egg yolk and milk, egg wash the top of the balls.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">蛋黄和牛奶混匀,均匀涂抹在小圆球上。 </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">4) </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Preheat oven 180C, bake the cookies for 13min. </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">烘炉余热180度C,烤13min。
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">I’m submitting
this post to Best Recipes for Everyone Jan & Feb 2015 Event
Theme: My Homemade Cookies organized by Fion of <span style="color: teal;"><a href="http://xuanhommama.blogspot.com/" style="color: teal;" target="_blank">XuanHom’s Mom</a></span> and co-hosted by<span style="color: teal;"> <a href="https://bakingintotheether.wordpress.com/2015/02/02/jam-pie-biscuit/" style="color: teal;" target="_blank">Victoria Bakes</a></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvxZcrO_pEMt0bvRs4qAP7Ye9rR-Kh-lRldaes_OoSCvadHBeTeQjekSeCjY7zqGuTSNkbsjJF17BUFdbG8XdqSo7JDjNxBzhDhIXvVkpj-kB57KqkZ2xrw_hj_PqmRsPdA80bTE1DEA/s1600/cook-and-celebrate-cny.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvxZcrO_pEMt0bvRs4qAP7Ye9rR-Kh-lRldaes_OoSCvadHBeTeQjekSeCjY7zqGuTSNkbsjJF17BUFdbG8XdqSo7JDjNxBzhDhIXvVkpj-kB57KqkZ2xrw_hj_PqmRsPdA80bTE1DEA/s1600/cook-and-celebrate-cny.jpg" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">i am also linking this to Cook & Celebrate: CNY organised by Zoe from<span style="color: teal;"> <a href="http://www.bakeforhappykids.com/" style="color: teal;">Bake for Happy Kids</a></span>, Yen from <span style="color: teal;"><a href="http://goodyfoodies.blogspot.sg/" style="color: teal;">Eat Your Heart Out</a></span> and Diana from the <a href="http://thedomesticgoddesswannabe.com/" target="_blank"><span style="color: teal;">Domestic Goddess Wannabe</span></a></span></span>Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com9tag:blogger.com,1999:blog-1661294616090042892.post-89407315372458184162015-02-02T14:47:00.003+08:002015-11-05T17:46:33.788+08:00Beehive Cookies 蜂窝饼<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">每天的生活,忙碌原是不变的生活节奏。</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">我以为自己很容易适应新环境新的改变,其实并不然。</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">工作不能被妥协,改变工作的心情应付变大了的工作量。</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">还有家里的事务,自己的兴趣,和家人朋友的相处时间呢?</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">当没办法什么都兼顾得很好时,我居然释怀了。</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">如果是以前的自己,我会很懊恼吧。</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">而现在,我想用自己舒服的脚步去做自己可以安排的事。</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">这样,心情可以放空些,也不用勉强自己样样俱到。</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">今年赶上了做年饼的末班车,有了好多的第一次。</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">第一次自己炸蜂窝饼。</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">手忙脚乱的要沾面糊,要翻面,要金黄金黄的起锅。</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">满头大汗的结果,很肯定的说是值得的。</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://auntyyoung.blogspot.com/" target="_blank">Aunty Young</a>的食谱很赞,饼香又脆,吃多也不会感觉舌头被割到。</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">乘离新年还有些日子,我还要再炸一批。</span></span><br />
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe_0KH8w17aM4QIy6M9ayq3bSw35LCp4tBuLtlQHxfIHsGresF3gkqrx8HiV1CUcRMzXa1-qfByJG7-2GDUg2xwFZhDvB9O1mluI7vgRcvKR8IZyRgYRECQInJG6_0DE-vzElmUDwH_SQ/s1600/Beehive+Cookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe_0KH8w17aM4QIy6M9ayq3bSw35LCp4tBuLtlQHxfIHsGresF3gkqrx8HiV1CUcRMzXa1-qfByJG7-2GDUg2xwFZhDvB9O1mluI7vgRcvKR8IZyRgYRECQInJG6_0DE-vzElmUDwH_SQ/s1600/Beehive+Cookies2.jpg" width="640" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><span style="color: #990000;">Beehive Cookies 蜂窝饼</span></b><br /><br />Recipe source: <a href="http://auntyyoung.blogspot.com/2014/01/beehive-cookies.html" target="_blank">Aunty Young (安迪漾)</a></span></span><br />
<div style="left: -99999px; position: absolute;">
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Aunty Young(安迪漾) </span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Copy and WIN : <a href="http://bit.ly/copynwin">http://bit.ly/copynwin</a></span></span></div>
<div style="left: -99999px; position: absolute;">
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Aunty Young(安迪漾)</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Copy and WIN : <a href="http://bit.ly/copynwin">http://bit.ly/copynwin</a></span></span><br />
<div style="left: -99999px; position: absolute;">
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Aunty Young(安迪漾) </span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Copy and WIN : <a href="http://bit.ly/copynwin">http://bit.ly/copynwin</a></span></span></div>
</div>
<div style="left: -99999px; position: absolute;">
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Aunty Young(安迪漾)</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Copy and WIN : <a href="http://bit.ly/copynwin">http://bit.ly/copynwin</a></span></span></div>
<div style="left: -99999px; position: absolute;">
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Aunty Young(安迪漾)</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Copy and WIN : <a href="http://bit.ly/copynwin">http://bit.ly/copynwin</a></span></span></div>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">
<br /><b>Ingredients 材料: </b></span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">200ml Coconut milk 椰浆</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">150ml Water 清水</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">170g Castor sugar 砂糖</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2pc Egg 鸡蛋 - Beaten lightly 打散</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1/4tsp Salt 盐</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">240gm Rice flour 粘米粉</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">60gm Plain flour 面粉</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Oil for deep frying 适量的油 </span></span><br />
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">200ml boxed coconut milk and add 150ml water
170g castor sugar
2 egg, beaten lightly
1/4tsp salt
240g rice flour }
60g plain flour
oil for deep frying
</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Copy and WIN : <a href="http://bit.ly/copynwin">http://bit.ly/copynwin</a></span></span></div>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<br />
<div style="left: -99999px; position: absolute;">
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">200ml boxed coconut milk and add 150ml water
170g castor sugar
2 egg, beaten lightly
1/4tsp salt
240g rice flour }
60g plain flour
oil for deep frying</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Copy and WIN : <a href="http://bit.ly/copynwin">http://bit.ly/copynwin</a></span></span></div>
<div style="left: -99999px; position: absolute;">
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">200ml boxed coconut milk and add 150ml water
170g castor sugar
2 egg, beaten lightly
1/4tsp salt
240g rice flour }
60g plain flour
oil for deep frying</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Copy and WIN : <a href="http://bit.ly/copynwin">http://bit.ly/copynwin</a></span></span></div>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Method 做法:</b><br />1)</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Prepare a kuih rose brass mould.</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">准备一个蜂窝铁模。 </span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">2)</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Combine coconut milk, water and sugar. Mix the ingredients until sugar has dissolved.</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">混合椰浆,清水和糖,搅拌着糖溶化。 </span></span><br />
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">3)</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Add in the egg and whisk until well blended.</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">加入鸡蛋,搅拌均匀。 </span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">4)</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Stir in sifted flours and mix to form a smooth batter. Strain the mixture.</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">加入过筛粉料,搅拌成幼滑面糊。过筛面糊。 </span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5)</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat oil in the wok. Put in the brass mould to heat up.</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">热油锅,把铁模放入锅里预热。 </span></span><br />
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6)</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">When the mould is hot, shake the mould a bit to remove access oil and dip it into the batter. Make sure the top of the mould is not coated with the batter.</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">铁模预热后, 轻轻摇晃铁模去掉多余的油,然后沾上面糊。面糊不可盖过铁模的顶部。</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">7)</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Deep fry the batter. Shake the mould a little to remove the cookies from the mould. Can use a chopstick to gently assist the cookies to be removed. </span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">沾上面糊的铁模放入油里炸。握住铁模柄轻轻摇晃,让饼脱离铁模。也可以用筷子轻柔的帮助脱饼。</span></span><br />
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">8)</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Deep fry the cookies until golden brown, drain and leave to cool on absorbent kitchen paper. Store in airtight container.</span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">把饼炸得两面金黄,捞起沥干油,放凉后装入密封罐子里。 </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">I’m submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of <span style="color: teal;"><a href="http://xuanhommama.blogspot.com/" style="color: teal;" target="_blank">XuanHom’s Mom</a></span> and co-hosted by<span style="color: teal;"> <a href="https://bakingintotheether.wordpress.com/2015/02/02/jam-pie-biscuit/" target="_blank">Victoria Bakes</a></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><a href="http://thedomesticgoddesswannabe.com/" target="_blank"><span style="color: teal;"></span></a></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">i am also linking this to Cook & Celebrate: CNY organised by Zoe from<span style="color: teal;"> <a href="http://www.bakeforhappykids.com/" style="color: teal;">Bake for Happy Kids</a></span>, Yen from <span style="color: teal;"><a href="http://goodyfoodies.blogspot.sg/" style="color: teal;">Eat Your Heart Out</a></span> and Diana from the <a href="http://thedomesticgoddesswannabe.com/" target="_blank"><span style="color: teal;">Domestic Goddess Wannabe</span></a></span></span>
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Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com21tag:blogger.com,1999:blog-1661294616090042892.post-4797201325501250812014-09-15T17:27:00.004+08:002015-11-08T23:23:29.403+08:00Pumkin Kaya 金瓜珈椰<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">新区的住客率不高,TM的电线箱依然空着。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">没电话,没Streamyx,没Unifi;</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">在家的日子少了Internet,爬网上部落就成了难事。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">等待等待,还是等待。等着哪天网络的到来。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">妈妈有几天的清闲,不用带小孙儿,</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">我们一起煮了这道金瓜珈椰。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">加了蛋黄粉,kaya的色泽非常的金黄。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">金瓜的清甜,椰奶的香浓,总忍不住偷舔来吃。</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FRJ8a-BnGuCPRYLENDgg8XC4QcAAnSScfYDRG8vRKr9tZce6JwjIN62ClV-v-J5u5oO61Wa1xTFcaQtmeM_MjaeIvLK2mXUWfDLTj5R58VFpZ574dAsWudiEXam99UVSCJZjTPZSQuc/s1600/PumkinKaya2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FRJ8a-BnGuCPRYLENDgg8XC4QcAAnSScfYDRG8vRKr9tZce6JwjIN62ClV-v-J5u5oO61Wa1xTFcaQtmeM_MjaeIvLK2mXUWfDLTj5R58VFpZ574dAsWudiEXam99UVSCJZjTPZSQuc/s1600/PumkinKaya2.jpg" width="388" /></a></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><b><span style="color: #990000;">Pumpkin Kaya 金瓜珈椰</span></b><br /><br />Recipe source: <a href="http://everybodyeatswell.blogspot.com/2011/09/homemade-pumpkin-kaya-jam.html" target="_blank">Everybody Eats Well in Flanders</a> with little adjustment</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br /><b>Ingredients 材料:</b> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">500gm Pumpkin - Steamed and mashed 金瓜 - 蒸熟压烂</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">300gm Coconut milk 椰奶</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="color: blue;">150gm</span> Brown sugar 黄糖</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">2tbsp Custard powder 蛋黄粉</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">1/2tsp Salt 盐</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">4pcs Pandan leaves 斑兰叶</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><b>Method 做法:</b><br />1)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Mix coconut milk, brown sugar, custard powder and salt together. Add in mashed pumpkin. Stir and mix well.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">将椰奶,黄糖,蛋黄粉和盐混合,加入金瓜泥,搅拌均匀。</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">2)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Strain the mixture using a sieve into a sauce pot, put in the pandan leaves.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">金瓜酱过筛入汤锅里,加入</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">斑兰叶。</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">3)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Cook the mixture using low heat. Stir constantly until the mixture has thickened, about 30min.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">用小火煮</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">金瓜酱,一直搅拌直金瓜酱直略为浓稠,大约30min。</span></span> </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">4)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Remove the pandan leaves and let the kaya to cool. Keep in sterilized glass jars and store in the fridge.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">取出</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">斑兰叶,珈椰放旁待冷。过后,装入热水过烫杀菌的玻璃罐里,再放入冰橱里冷藏。</span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uQ9-KtiSocCXMI2OlAsPH43vuGPIbfd6wPb6vF8KyzlJIYUCM560peLYkLZDVR2ODvl_dkI0HQBbMpLZoNiuoA3pGn7Q4YjYjYSIk3cBtv1gsqmW2wG7_hu-wgZplw0we1_9X7bEoG4/s1600/PumkinKaya4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uQ9-KtiSocCXMI2OlAsPH43vuGPIbfd6wPb6vF8KyzlJIYUCM560peLYkLZDVR2ODvl_dkI0HQBbMpLZoNiuoA3pGn7Q4YjYjYSIk3cBtv1gsqmW2wG7_hu-wgZplw0we1_9X7bEoG4/s1600/PumkinKaya4.jpg" width="388" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"> </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"></span></span> </span></span><br />
</span></span>Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com11tag:blogger.com,1999:blog-1661294616090042892.post-17434872347719475792014-08-18T15:21:00.001+08:002015-11-05T17:46:51.163+08:00Sausage Buns 香肠面包<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">从小,读书用的课本不是从表哥表姐那里来,就是学校借的。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">幸运的时候会拿到比较“完整”的书,</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">可大多数的时候,书本都是已经过了好几手,页面皱皱的,书皮破破的。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">级任老师还会规定:“同学们,书本一定要包起来呀。”</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">小学的六年几乎没买过透明的包书纸,一张张可以撕下来的日历是我的材料。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">以前的日历很大一张,前面是图案,反过来背面是空白的,就很好用了。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">到自己有能力买自己喜欢的书后,我都不爱包书。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">喜欢摸摸书本的封面,翻着一张张平整的页面,新书的味道让我好珍惜。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">就因为喜欢进厨房,近年来买的书十之八九都是食谱。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">即使没做到几个里边的介绍,翻着当杂志看也成了一种乐趣。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">渐渐的,喜欢在食谱上做笔记。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">做成功又喜欢的食谱,标题上打一个大勾,每一次用回都可以很放心的跟从。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">可以做些些更动的呢,会写上可以减多少的糖,加多少水,自己的烘炉要用什么温度,可以怎样换口味。。。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">看着原作者的心血,纪录上自己的心得,一本本的食谱也就多了珍藏的意义。</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHA6pkiWkC7TTzrdtQoobyTLnYTsFhaRR8Si-2I5CdMAaW_d__NKWfu8g-t_iEZTininYGwXniL5WOkGNbH2NXgCt7M5yLPzFPdIax62sKhkkuLzfYvd__peVPJ-SIzeyiwNgoX4IkZ6I/s1600/hotdog+bun+-+direct.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHA6pkiWkC7TTzrdtQoobyTLnYTsFhaRR8Si-2I5CdMAaW_d__NKWfu8g-t_iEZTininYGwXniL5WOkGNbH2NXgCt7M5yLPzFPdIax62sKhkkuLzfYvd__peVPJ-SIzeyiwNgoX4IkZ6I/s1600/hotdog+bun+-+direct.jpg" width="640" /></a></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><b><span style="color: #990000;">Sausage Buns 香肠面包</span></b><br /><br />Recipe source: Y3K - Bread Magic <br /><br /><b>Ingredients 材料:</b></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Part (A)<br />1) <br />330gm High protein flour 高筋面粉<br />1+1/2tbsp Milk powder 奶粉<br />1/2tsp Salt 盐<br />40gm Natural brown sugar 天然黄糖<br /><br />2)<br />2tsp Instant yeast 即溶酵母<br />170gm Water 清水<br /><br />3)<br />40gm Butter - room temperature 牛油 - 室温<br /><br />Part (B)<br />10 Chicken sausage 鸡肉香肠<br />Some shredded Mozzarella cheese <br />Some Fresh Tyhme - chopped 百里香 - 切碎</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Part (C)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">1pc Egg 鸡蛋</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">2tbsp Milk 牛奶 </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br /><b>Method 做法:</b><br />1)<br />Shift flour and milk powder together, place in the mixer.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">面粉和奶粉过筛,倒入搅拌盆中。<br /><br />2)<br />Place salt and sugar seperately on the flour. Slightly combine the ingredients together, add in yeast and water. (*Manually combine the ingredients with the mixer's hook)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">把糖和盐各别放在面粉上。稍微拌合材料,加入酵母和水。(*先以人工拌合搅拌盆里的材料。)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br />3) <br />Turn on the mixer, mix the ingredients for +/-5min to form a dough.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">启动搅拌机,搅拌大约5min成团。</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">4)<br />Add in butter and beat the dough for another +/-15min to get a smooth surface. (*Dough is fully developed if the small piece of dough can be streched into a very thin layer without tearing)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">加入牛油,继续搅拌大约15min或直到面团表面光滑。(小团可以扩张成薄膜即可。)</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">5)<br />Shape the dough into a big round ball and place back into the mixer bowl. Cover the dough with a damp cloth and proof for +/-40min or double in size.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">把面团滚圆放回搅拌盆里,盖上湿布发酵大约40min或直双倍大。<br /><br />6)<br />Divide the dough into 60gm each or 10 small balls, shape into small round balls, cover up and rest for 10min.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">把面团分割成60gm一粒或10小球,滚圆盖好,休面10min。 </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br />7)<br />Flatten small dough and roll into a long shape. Place a sausage in the middle and form the flower blossom shape. Repeat the same step for remaining doughs.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">小面团擀扁成长形,包入香肠整形。再重复此步骤。<br /><br />8)<br />Place buns on greased pan. Cover up and proof for +/-40min or double in size.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">面包排在搽了油的烤盘上,盖好发酵大约40min或直双倍大。</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">9)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Whisk egg until well blended, then add in milk and mix well. </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">鸡蛋打散,加入牛奶成鸡蛋液。</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">10)<br />Brush the buns with an egg wash. Place some mozzarella cheese in the center of each buns and sprinkle with some chopped thyme.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">在面包上刷上鸡蛋液,撒上mozzarrella cheese和百里香碎在面包中央。</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">11)<br />Preheat oven 180C, bake the buns for 15min.<br />烘炉余热180度C,烤15min。</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;"><br />Servings: 10 sausage buns</span></span><br />
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Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com11tag:blogger.com,1999:blog-1661294616090042892.post-80610983984744134572014-08-04T18:45:00.000+08:002015-11-05T17:46:41.277+08:00Chocolate Chiffon Cake#2 巧克力戚风蛋糕#2<span style="font-size: small;">从小除了巧克力块,我没有很爱巧克力口味的甜点。</span><br />
<span style="font-size: small;">反倒跟阿国先生生活久了,对巧克力的甜食慢慢有了喜好,接受度越来越大,在烘焙店买的巧克力粉也就一次比一次大包。</span><br />
<br />
<span style="font-size: small;">在<a href="http://xucaca-life.blogspot.com/" target="_blank">Joceline</a>家逛逛时,看中她做的巧克力口味戚风,不需要多想就做这个吧。</span><br />
<span style="font-size: small;">就因为先前失败的例子太多,所以有了个习惯,偶尔总要烘个戚风蛋糕来锻炼一下自己。</span><br />
<span style="font-size: small;">制作蛋糕的过程没发现不妥,写帖子时才发现少加了牛奶在里头。</span><br />
<span style="font-size: small;">还好,柔软的蛋糕还是很能迎合家人的胃口。</span><br />
<span style="font-size: small;"><br /></span>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYAOpHee6Mkcq-oA3aOC6VdlHNSk3QJ1nxu9i8M0mldWky_D41TqyfbCzyioYtudANMFa5ctpOJzqOtw8-gsmxnrUkwFpZwqf34HbwaRiL2b9mjyW2jOdi01krNDjYmAIwEUC98s4PWc/s1600/ChocolateChiffonCake+%232.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYAOpHee6Mkcq-oA3aOC6VdlHNSk3QJ1nxu9i8M0mldWky_D41TqyfbCzyioYtudANMFa5ctpOJzqOtw8-gsmxnrUkwFpZwqf34HbwaRiL2b9mjyW2jOdi01krNDjYmAIwEUC98s4PWc/s1600/ChocolateChiffonCake+%232.jpg" width="640" /></a></span></div>
<span style="font-size: small;"><b><span style="color: #990000;">Chocolate Chiffon Cake 巧克力戚风蛋糕</span></b></span> <br />
<div>
<br />
<span style="font-size: small;">Recipe from <span style="font-weight: normal;"><a href="http://xucaca-life.blogspot.com/2013/04/blog-post_14.html">Butter . Flour & Me 爱的心灵之约</a></span></span> </div>
<div>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>Tools 用具:</b></span><br />
<span style="font-size: small;">1'no. 21cm Chiffon pan</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>Ingredients 材料:</b></span><br />
<span style="font-size: small;">(A)</span></div>
<div>
<span style="font-size: small;">4pc (+/-80gm) 'A' Egg yolk 蛋黄 </span></div>
<div>
<span style="font-size: small;">30gm Brown sugar 红糖</span><br />
<span style="font-size: small;">1/4tsp Salt 幼盐 (*Not added)</span><br />
<span style="font-size: small;">50gm Corn oil 粟米油 </span><br />
<span style="font-size: small;">50gm Milk 鲜奶</span></div>
<div>
<span style="font-size: small;">1tsp Vanilla essence 香草精</span></div>
<div>
<span style="font-size: small;">30gm Unsweetened cocoa powder 无糖巧克力粉 </span></div>
<div>
<span style="font-size: small;">100gm Hot water 热水</span></div>
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<span style="font-size: small;">100gm Cake flour 低筋面粉</span></div>
<div>
<span style="font-size: small;">1/2tsp Baking powder 发粉</span></div>
<br />
<span style="font-size: small;">(B): </span><br />
<span style="font-size: small;">4pc (+/-165gm) 'A' Egg white 蛋白</span><br />
<span style="font-size: small;">1/4tsp Tartar powder 塔塔粉</span><br />
<span style="font-size: small;"> 60gm Castor sugar 细砂糖</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>Method 做法:</b></span><br />
<span style="font-size: small;">1)</span><br />
<span style="font-size: small;">Mix cocoa powder and hot water.</span><br />
<span style="font-size: small;">巧克力粉和热水搅拌均匀。 </span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">2)</span><br />
<span style="font-size: small;">Mix egg yolk and sugar together. Stir in oil, followed by milk.</span><br />
<span style="font-size: small;">把蛋黄和糖拌匀。加入油,牛奶,拌匀。 </span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">3)</span><br />
<span style="font-size: small;">Add in cocoa mixture and sifted cake flour. Mix well.</span><br />
<span style="font-size: small;">然后加入可可浆和过筛的粉,混合均匀。 </span><br />
<br />
<span style="font-size: small;">4)</span><br />
<span style="font-size: small;">Preheat oven at 180C, 10min. </span><br />
<span style="font-size: small;">预热烤炉,180度,10min。 </span><br />
<br />
<span style="font-size: small;">5) </span><br />
<span style="font-size: small;">Beat egg whites until bubbly,
add in tartar powder and 1/3 of sugar. Add in remaining sugar in 2 batches, beat well between additions. Continue to beat until stiff
peaks form.</span><br />
<span style="font-size: small;">蛋白打发,加入塔塔粉和1/3糖,然后分两次加入剩余的糖,打至硬性发泡。<br /><br />4)<br />Spoon out 1/3
of the beaten egg whites and fold into the egg mixture. Lightly fold in
the rest of the beaten egg whites with a spatula in 2 batches, mix gently until just combined.<br />将少量蛋白霜加入混合料里拌匀。再分两次加入剩余的蛋白霜,轻轻拌匀。<br /><br />5)<br />Pour the batter into the chiffon pan and lightly knock the pan 2-3 times against worktop to get rid of more big air bubbles. Bake for 40min.</span><br />
<span style="font-size: small;">将面糊倒入蛋糕模,模子在桌面上敲2-3次敲出較大的氣泡。烤约40min。<br /><br />6)<br />Remove the cake from the oven, invert the pan immediately. Allow it to cool completely and remove from pan.<br />烤好立即倒放在架子上待蛋糕冷却,待冷扣出。</span><br />
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Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com6tag:blogger.com,1999:blog-1661294616090042892.post-30756414402466432014-07-24T10:18:00.000+08:002016-01-29T23:56:49.019+08:00Deep-fried Shredded Coconut Glutinous Ball 椰丝煎堆<span style="font-family: "arial" , "helvetica" , sans-serif;">坐在电脑前很长的一段时间,想了很久,两年一个月的离开不是太短的时间。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">虽然偶尔有回来部落家,也都是安静的这边那边坐一会。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">知道自己在做什么,所以总怀抱着会回来的一天而等待。 </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">回头看看。。。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">家人啊,难解的家务事,受伤疲惫的心;</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">种种的种种,叫我无法安静的继续在自己的世界里做自己喜欢的事,所以选择搁下。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">把全部的心思都放在家人需要的地方,分担辛劳,陪伴给力;</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">我放了心,去做我能做的事。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">长这么大才完全的体会,原来家是我最想守护的地方,不能看见家人有需要当看不到。 </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">就因为没有三头六臂,精神体力都用上了。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">EQ也不怎么高,常常忽略了阿国先生的工作和感受。虽有不快,却还是完全的被包容。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">感谢这段日子有他的陪伴爱护,对种种问题的分析和担当。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">不开心的日子,总也有开心的好事相伴。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">家里前后迎接了两个小朋友,确实占据了我这个姑姑很多的时间。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">即使只是帮忙顾前顾后而已,已经很吃力了。可是,是开心的! </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">有了他们,以后就多了可以败些可爱模具回家的理由。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">前阵子家里的厨房从此入住梦想了很久的烘炉和搅拌机。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">阿国先生很是支持,虽然对厨房家电不了解,但有空档还是会陪我跑上跑下做survey。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">他说有了新宝贝,功力可要有所进步哦。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">还真压力了一下下,可是宝贝们都配合得很好,所以这次出击成功,没有买了后悔。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">哼。。。生活呀,安逸的日子是祝福,难过的日子是磨练,都是些要学习的功课。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">感恩的是,和家人的关系变得更好,自己的脾性耐心也改进不少。 </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">也慢慢的懂得划出一些属于自己的空间。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">好多个月前和<a href="http://huiboon80.blogspot.com/" target="_blank">鲸鱼</a>,<a href="http://forbiddengarden12.blogspot.com/" target="_blank">仙子</a>吃饭,我说自己的部落从来没有庆祝周年庆,因为常常落跑没有一年是好好待在部落家里的。 记得鲸鱼回我,你倒不如庆祝离家一周年。哈哈哈,我谢谢她的提醒。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">谢谢她依然记得在部落里的我,失踪了很久。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">回来的这一天,给家里大大的大扫除了一番。至于要不要重新粉刷,以后再看吧。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">今天是Sherleen从新起航的日子,从回到和炉火为友的日子。 </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">当然还是以自己的健康饮食作息为考量,不会打鸡蛋得太过频密,但至少至少希望不要再把它给冷落了。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">这是2014年,在厨房里要做到的愿望。^o^</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">上个周末的下午茶,做了阿国先生喜欢的煎堆。椰糖椰丝的内馅永远是家里的大热。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">蓝老师的食谱是我一直很喜欢的食谱之一,材料操作都写得仔细简单容易明白,糕点也就不难做出来了。</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><b style="color: #990000;">Deep-fried Shredded Coconut Glutinous Ball 椰丝煎堆</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><b>Recipe from 蓝赛珍《开开心心做点心》 </b>with little adjustment</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><b>Ingredients 材料:</b><br />(A)<br />50gm Sweet potato - Steam and mash 番薯 - 蒸熟压烂</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">150gm Glutinous flour 糯米粉</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">
1/2tsp Baking soda 苏打粉</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">50gm Castor sugar 幼糖</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">+/-100gm Hot water 热水 </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><br />(B) Shredded Coconut Fillings:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">200gm Freshly shredded coconut 新鲜椰丝</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">100gm Palm sugar 椰糖</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">(C) </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Some sesame seeds 芝麻</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><br /><b>Method 做法:</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">For (B)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">1) Fry shredded coconut with palm sugar using low heat until sugar has dissolved. Leave aside to cool down for later use.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">小火把椰丝椰糖炒均匀。搁边放冷,待用。 </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><i><b>Notes: </b></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">** I was using shredded coconut that hasn't extracted out the coconut milk. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"> 用了还没榨过椰奶的椰丝。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"> </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">For (A)<br />1) </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Mix all dry ingredients together, add in water slowly and form a soft dough. Divide into 11 small dough.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">把干材料混合,慢慢加入热水均匀揉成一软团。分成11粒小分团。</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">2) </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Wrap the fillings into the dough and form into a ball. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">把馅料包入粉团里,揉成小圆球。 </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">3) </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Dip the ball into water and coat with sesame seeds.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">小圆球沾水,沾上芝麻。 </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">4) </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Heat up the oil, deep fried the glutinous balls until golden brown.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">烧热油锅,油炸煎堆至金黄色。</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Servings: 11 Glutinous balls</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com12tag:blogger.com,1999:blog-1661294616090042892.post-58999198504921826942012-06-24T23:07:00.000+08:002016-01-29T23:56:59.188+08:00Kuih Seri Muka 斯里木卡糕<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">星期五下午,原本和妈妈说好,我们来包粽子。<br />可是仔细了解食谱后知道步骤繁琐,晚上又有聚会要出门,时间上完全没有办法配合。<br />就这样,今年又出产不了自家粽子了。<br /><br />浸泡过的糯米不能浪费,所以改了计划,拿来做糕。<br />妈妈好吃糯米,点上要吃Seri Muka。</span><br />
<span style="font-size: small;">食谱要上哪里找好呢?<br />在完全没有准备的情况下,想到了Aspiring Bakers。<br />搜索了几个月前的糕点主题,用了<a href="http://eggplant10.blogspot.com/2011/10/kuih-seri-muka.html" target="_blank"><b>茄子</b></a>的食谱。<br />糕点如她所说,确实很好吃。<br />第一粒做了送妈妈吃,再做第二粒送去家婆家。<br />端午节不止吃粽子,还吃了很多的糯米糕。<br />一肚子的糯米,好涨!<br />
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<br /><b style="color: #990000;">Kuih Seri Muka 斯里木卡糕</b><br /><br /><b>Recipe from <a href="http://eggplant10.blogspot.com/2011/10/kuih-seri-muka.html" target="_blank">袅袅烘焙香</a></b> with little adjustment<br /><br /><b>Ingredients 材料:</b><br />(A)<br />240gm Glutinous rice 糯米 (<i>*Increased to 340gm</i>)<br />155gm Thick coconut milk 浓椰浆 (<i>*Increased to 200gm</i>)<br />A bit of Salt 盐少许<br />A few Pandan leaves tie into a knot 班兰叶数叶打结<br /><br />(B)<br />1pc Egg 鸡蛋<br />65gm Sugar 砂糖<br />60gm Pandan extracted juice 班兰水 (<i>*Increased to 70gm</i>)<br />200gm Thick coconut milk 浓椰浆<br />60gm All purpose flour 面粉<br />1.5tbsp Tapioca flour 木薯粉<br />Green food coloring 青色素 (<i>*Not added</i>)<br /><br /><b>Method 做法:</b><br />For (A)<br />1)<br />Wash and soak glutinuos rice for at least 3-4hrs. Drain and set aside.<br />清洗糯米,浸水至少3-4hrs。沥干,备用。<br /><br />2)<br />Brush the pan with some oil. <br />在蒸盘里抹上一层油。<br /><br />3)<br />Boil the water in the steamer.<br />烧开蒸笼里的水。<br /><br />4)<br />Pour glutinous rice and the rest of the ingredients into the pan. Using medium high flame, steam for 30min.<br />将糯米和其他材料倒入蒸盘里,用中大火,蒸30min。<br /><br />5)<br />Take out the pandan leaves. Use fork to fluff the glutinous rice, and then press the rice to compact by using cake presser or flat bottom of a glass. Steam for another 10min.<br />将班兰叶取出。用叉子将糯米松开,再用Penekan kek或平杯底把糯米压实。续蒸10min。<br /><br />For (B)<br />6)<br />Beat egg and sugar until sugar completely dissolved. Add in pandan juice and coconut milk.<br />将鸡蛋和砂糖拌至砂糖融化。加入班兰水和椰浆。<br /><br />7)<br />Add in sifted flours. Whisk the mixture till well combined, strain the mixture and rest for 10 minutes. <br />加入过筛粉类。面糊拌均匀后过滤,休息10min。<br /><br />8)<br />Slightly stir and pour mixture onto pressed glutinous rice. Loosely cover the pan with an Aluminium foil to avoid water dripping onto the mixture. </span><span style="font-size: small;">Using medium low flame,</span><br />
<span style="font-size: small;">s</span><span style="font-size: small;">team for 20min.<br />稍微搅拌面糊然后慢慢的倒在糯米上。松松的在蒸盘上盖上一张铝箔纸以防水滴在面糊上。</span><span style="font-size: small;">用中小火,</span><span style="font-size: small;">蒸20min。<br /><br />9)<br />Cool completely before cut into pieces.<br />待冷才切片。<br /><br />Servings: 1'no. 7" round pan</span></div>
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Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com40tag:blogger.com,1999:blog-1661294616090042892.post-54431114669477342222012-06-19T01:54:00.001+08:002015-11-05T17:46:58.568+08:00Chiffon Cake 戚风蛋糕<span style="font-size: small;">哥哥举家公干回国,我把妈妈和小侄儿接来家里住。<br />当了一个星期的保姆助理。<br />活泼好动的小侄儿牙牙学语,霸占了我的电脑在you tube里听儿歌,电视频道里找cartoon。<br />挪开了自己爬网的时间,用了较多的时侯陪伴着他做他喜欢的事。<br />在这种似懂非懂,又会爬高爬低爬楼梯的年纪,没有一刻可以放松。<br />虽然是挺累的,但是可以在一起的时光不常常会有,所以累但愿意。<br /><br />当然,我的体力非常有限。<br />常常也趁小家伙睡着的时候,自己伸伸腰躺一躺;或是和妈妈聊聊天;要不就做做家务。<br />什么都不想做时,烘了这粒戚风。<br />在<a href="http://closeto-u.blogspot.com/2009/07/blog-post_14.html" target="_blank">东东</a>那里找到最简单的食谱,用最基本的材料,却有着最满意的成品。<br />柔软的蛋糕体,纯纯淡淡的鸡蛋香,一天的时间剩下的也只有蛋糕削而已。</span><br />
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<b style="color: #990000;">Chiffon Cake 戚风蛋糕</b><br /><br /><b>Recipe from <a href="http://closeto-u.blogspot.com/2009/07/blog-post_14.html" target="_blank">The Kitchen 70's</a></b> with little adjustment<br /><br /><b>Ingredients 材料:</b><br />(A)<br />4pc Egg yolk 蛋黄<br />20gm Sugar 糖<br />30gm Corn oil 粟米油<br />60gm Milk 鲜奶 (<i>*Substitute with water</i>) <br />90gm Cake flour 低粉<br /><br />(B)<br />4pc Egg white 蛋白<br />1/8tsp Tartar powder 塔塔粉<br />70gm Sugar 糖 (<i>*Reduced to 60gm</i>)<br /><br /><b>Method 做法:</b><br />1)<br />Mix egg yolk and sugar, oil and water. Mix well.<br />把蛋黄,糖,油和水拌匀。<br /> <br />2)<br />Add in sifted cake flour. Mix well.<br />然后加入过筛的低粉,混合均匀。<br /><br />3)<br />Beat (B) egg whites until bubbly, add in tartar powder. Add in the sugar in 3 batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.<br />把(B)蛋白打发,加入塔塔粉,然后分次加入糖打至硬性发泡。<br /><br />4)<br />Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.<br />将少量蛋白霜加进以上的混合料拌匀。再加入剩余的蛋白霜,拌匀 。<br /><br />5)<br />Pour the batter into the chiffon pan. Preheat the oven, bake in 150C, 40-45min. (Temperature and timing for reference only.)<br />将面糊倒入蛋糕模,以150度烤约40-45min。<br /><br />6)<br />Remove the cake from the oven, invert the pan immediately. Allow it to cool completely.<br />烤好立即倒放在架子上待蛋糕冷却,扣出即可。<br /><br />Servings: 1'no. 20cm Chiffon cake</span></div>
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Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com44tag:blogger.com,1999:blog-1661294616090042892.post-34268976359206922122012-06-04T19:34:00.003+08:002015-11-08T23:24:17.288+08:00Sweet Purple Potato Steamed Bun 紫薯馒头<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">最近,我的确放了很多的时间在家人身上。<br />不管距离多遥远,家人生活得好不好都像是自己的事。<br />开心同开心,哀伤同哀伤,<br />血脉的联系,不是科学家的方程式,电波的数据可以分解得来的。<br /><br />很庆幸自己常常记得老师教导的自我反省,他说:“晚上睡觉前垫高枕头,想想自己今天哪里做得好哪里做得不好。”<br />这样一句话,伴了我二十几个年头。<br />感恩,每当有什么事发生时,心灵上有信仰当后盾,精神上有我家老爷和好姐妹的开导和扶持。<br />不管是家人,爱人,还是朋友,这都是一段又一段的缘分结成的。<br />得来不易,我想要更好更好的珍惜。<br /><br />昨天是我俩的六周年。<br />虽然没有什么大势庆祝,可是心里确很踏实。一路相伴,我们走到这里来。<br />所以今天,做了几颗玫瑰花馒头两人来嗑一嗑。<br /><br />做了好几次的紫番薯玫瑰花馒头,有时蒸好的馒头长得灰灰色的,因为买到的番薯不够紫色;<br />有时当中还会有几颗会皱皮,变成了老玫瑰。<br />因为尝试了几个食谱,学到了,<br />当酵母遇上糖时,玫瑰花就会发得比较大;<br />没加油的馒头就会比较干。。。。。。<br /><br />最后我参考了Jane做的两个紫番薯馒头的配方,<br /><a href="http://janechew.blogspot.com/2010/06/blog-post_30.html" target="_blank">紫番薯馒头</a>和<a href="http://janechew.blogspot.com/2011/08/blog-post_13.html" target="_blank">紫薯馒头</a>。<br />蒸出软软的馒头,有很香的番薯味。<br />因为有多余的蒸番薯,所以我在馒头里卷入了番薯馅当花心。<br />番薯皮加番薯馅,好番薯哦!<br />
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<b style="color: #990000;">Sweet Purple Potato Steamed Bun 紫薯馒头</b><br /><br /><b>Recipe from <a href="http://janechew.blogspot.com/2010/06/blog-post_30.html" target="_blank">Jane's Corner</a> / <a href="http://www.meishij.net/zuofa/zishumeiguihuamantou.html" target="_blank">美食杰</a> via Jane's Corner </b>with little modification<br /><b>Refer to <a href="http://wendyinkk.blogspot.com/2011/08/purple-sweet-potato-rose-mantou.html" target="_blank">Table For 2.....or More for rose bud formation</a></b><br /><br /><b>Ingredients 材料:</b><br />125gm Pau flour 中筋面粉<br />80gm Mashed sweet purple potato 紫番薯泥<br />1tsp Corn oil 粟米油<br />20gm Sugar 糖<br />40-45gm Water 水<br />1.25gm (1/4tsp) Instant yeast 既溶酵母<br /><br /><b>Sweet potato filling 番薯馅</b><br /><br /><b>Ingredients 材料:</b><br />85gm Mashed sweet purple potato 紫番薯泥<br />1/2tbsp Sugar </span><span style="font-size: small;">糖</span><br />
<span style="font-size: small;">1/2tbsp Corn oil </span><span style="font-size: small;">粟米油</span><br />
<span style="font-size: small;"><br /><b>Method 做法:</b><br />1)<br />Mix instant yeast with some water.<br />用一部分的水和酵母混合。<br /><br />2) <br />Sift flour, add in mashed sweet potato, sugar and oil. <br />面粉过筛,加入番薯泥,糖和油。<br /><br />3) <br />Add in the yeast mixture and slowly add in the remaining water.<br />加入酵母液体,然后慢慢地加入剩余的水。<br /><br />4)<br />Knead the dough until smooth. Cover the dough with a damp cloth for 1-2hrs, let it proof till 1.5 size bigger. <br />把材料搓揉成光滑面团。用湿布盖1-2hrs,让面团发酵直1.5倍。<br /><br />5)<br />While waiting for the dough to proof, mix all the ingredients for sweet potato filling. Divide filling into 15gm each. Set aside.<br />当面团在发酵,把番薯馅的材料混合均匀,分成15gm一小团,待用。<br /><br />6)<br />Punch down dough and knead for 1-2min.<br />发酵好的面团,再搓揉1-2min。<br /><br />7)<br />Divide dough into 10gm each, roll out into a round and flat piece. <br />分隔成10gm一小团,擀成圆扁状。<br /><br />8)<br />To form the rose bud, place the divided sweet potato filling in Step(5) on the small dough as below and then continue with the rest of rose bud formation steps.<br />参考以下图案,把步骤(5)的番薯馅铺平在小面团上。然后继续形成玫瑰花的步骤。 </span><br />
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<span style="font-size: small;">9)<br />Let the buns rest and rise to double in size,around 40min.<br />让玫瑰花馒头进行最后发酵直双倍大,约40分钟。<br /><br />10)<br />Boil the water in the steamer, steam the buns for 10min. Off fire, let the buns sit in the steamer for another 2-3min. Then can remove the buns.<br />烧开滚水,馒头蒸10min。熄火,让馒头坐在蒸笼里2-3min,取出馒头。<br /><br />Servings: 11 roses</span></div>
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<span style="font-size: small;"></span>Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com52tag:blogger.com,1999:blog-1661294616090042892.post-13106220717446547002012-05-23T12:09:00.002+08:002015-11-08T23:24:24.437+08:00Cheesy Pasta 芝士通心粉<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">芝士,不是我家老爷的什么爱妃,没有被受宠过。</span></div>
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<span style="font-size: small;">白白滑滑的他不喜欢,他最爱黑到发亮的巧克力。 </span></div>
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<span style="font-size: small;">吃到最多芝士的时候,也只有在吃pizza而已。</span></div>
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<span style="font-size: small;">因为手多多,我在烘焙店里掳走了一片芝士块。</span></div>
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<span style="font-size: small;">买了不用,那是不可能的咯。</span></div>
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<span style="font-size: small;">所以咨询了一下我家老爷:今天的晚餐我要煮这个芝士通心粉,行吗?</span></div>
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<span style="font-size: small;">我会放少一点芝士的,味道不会太浓。</span></div>
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<span style="font-size: small;">一堆的建议和保证,最后被勉为其难地答应了。</span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;">可是建议和保证,不能决定这道料理的命运。</span></div>
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<span style="font-size: small;">“我不是不要吃,我最怕的就是多多牛油,还有多多牛奶的,还有就是芝士了。”</span></div>
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<span style="font-size: small;">“不好意思,这里面三样都有。”</span></div>
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<span style="font-size: small;">“=.=!!!。。。你不要生气蛤。你喜欢你吃多点。”</span></div>
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<span style="font-size: small;">。。。。。。 </span></div>
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<span style="font-size: small;">所以,两人份的通心粉,成了我两顿晚餐。很久没有自己包下一大盘的食物了。</span></div>
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<span style="font-size: small;">终于体会到,对着挑食的孩子,管他是大还是小的,用哄用骗的,最后都是失败。</span></div>
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<span style="font-size: small;">好个忠于自我的性格!你赢料咯。。。</span></div>
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<span style="font-size: small;">虽然他不会欣赏,可是我却学到怎样炒芝士酱。</span></div>
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<span style="font-size: small;">加了我喜欢的两种菇菇在里头,做成了素的芝士通心粉。</span></div>
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<span style="font-size: small;">大大的减少芝士,虽然是少了很浓的芝士味道,可是吃多也不会觉得太腻。因为我真的吃很多。</span></div>
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<span style="font-size: small;">把这酱煮得稀一点,还可以变成蘑菇汤也。</span></div>
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<span style="font-size: small;">下次,我来做个蘑菇汤,就像在pizza屋那样,应该就会被接受了吧。我希望。。。</span></div>
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<span style="font-size: small;"><b>Cheesy Pasta 芝士通心粉</b></span></div>
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<span style="font-size: small;"><b>Recipe from <a href="http://luckyinn.blogspot.com/2012/04/chessy-creamy-classic-macaroni-cheese.html" target="_blank">Lucky Inn❤幸福小站❤</a></b> with little modification </span></div>
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<span style="font-size: small;"><b>Ingredients 材料:</b></span></div>
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<span style="font-size: small;">180gm Pasta 通心粉 </span></div>
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<span style="font-size: small;">3tbsp Butter 牛油</span></div>
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<span style="font-size: small;">2tbsp All purpose flour 面粉</span></div>
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<span style="font-size: small;">500ml Milk 牛奶</span></div>
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<span style="font-size: small;">40gm Shiitake mushroom <span class="st">日本菇</span></span></div>
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<span style="font-size: small;">40gm Bunashimeiji mushroom 鸿喜菇</span></div>
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<span style="font-size: small;">150gm Shredded cheddar cheese Cheddar cheese丝 (<i>*Reduced to 80gm</i>)</span></div>
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<span style="font-size: small;">Salt and pepper to taste 盐和胡椒粉适量</span></div>
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<span style="font-size: small;">A pinch of Mixed herbs 综合香料适量 </span></div>
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<span style="font-size: small;"><b>Method 做法:</b></span></div>
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<span style="font-size: small;">1)</span></div>
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<span style="font-size: small;">Boil a pot of water. Add in a little bit of salt and olive oil, cook the pasta until soft. </span></div>
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<span style="font-size: small;">煮开一锅水,加入一点盐和橄榄油,煮熟通心粉。</span></div>
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<span style="font-size: small;">2)</span></div>
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<span style="font-size: small;">Using small flame, melt the butter. Add in flour, fry to mix well.</span></div>
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<span style="font-size: small;">小火炒溶牛油。加入面粉,继续炒至混合。</span></div>
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<span style="font-size: small;">3)</span></div>
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<span style="font-size: small;">Turn off fire, pour in 200ml milk. Mix the mixture together.</span></div>
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<span style="font-size: small;">熄火,倒入200ml牛奶,面糊搅拌均匀。</span></div>
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<span style="font-size: small;">4)</span></div>
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<span style="font-size: small;">Pour in remaining 300ml milk. Turn on small flame to boil the mixture.</span></div>
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<span style="font-size: small;">倒入剩余的300ml牛奶,开小火煮至微滚。</span></div>
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<span style="font-size: small;">5)</span></div>
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<span style="font-size: small;">Add in all the mushroom, shredded cheese, salt and pepper. Cook until shredded cheese is fully melted.</span></div>
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<span style="font-size: small;">加入菇类,cheese丝,盐和胡椒粉。煮到</span><span style="font-size: small;">芝士丝完全融化。</span></div>
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<span style="font-size: small;">6)</span></div>
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<span style="font-size: small;">Pour in cooked and drained pasta. Mix together and turn off fire.</span></div>
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<span style="font-size: small;">倒入煮熟沥干的通心粉,捞上芝士糊。</span></div>
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<span style="font-size: small;">7)</span></div>
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<span style="font-size: small;">Sprinkle some mixed herbs before serving.</span></div>
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<span style="font-size: small;">上桌前,撒上综合香料。</span></div>
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Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com27tag:blogger.com,1999:blog-1661294616090042892.post-7804009092971114852012-05-21T10:07:00.000+08:002015-11-08T23:24:33.720+08:00Octopus Prawns Dumpling 鲜虾墨鱼饺<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;">
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<span style="font-size: small;">虽然没有常常吃点心,可是我很爱中式面食,所以想参与Aspiring Bakers的点心月。<br />看上墨鱼饺子的造型很逗趣,我想捏这个。<br />看似是虾饺,编辑却给它取了个名叫鲜虾墨鱼饺。<br /><br />皮料的配方是几年前做虾饺时用的。<br />这里边用了比较多的薯粉,所以饺子皮少了晶莹剔透,却在韧性中带出了柔软度。<br />以前做<a href="http://sherleentan.blogspot.com/2009/12/prawn-dumpling.html" target="_blank">虾饺</a>,师傅说把粉倒入锅中一起煮;昨天我用滚水烫面的方式,一样可行。<br />面团非常滑顺,弹性佳且不容易破裂,让我不自觉地在面皮里下了比较多的馅。<br /><br />因为很好捏,所以一心希望可以做墨鱼多胞胎,就模样大小要一致咯。<br />结果,照片告诉我,我其实做了一条村子的墨鱼,兄弟姐妹大大小小同堂。<br />还迎来了,加勒比海盗(Pirates of the Caribbean)里头那丑丑的海盗头目。<br /><br />师傅们,要多少年功力才可以和你们一样单靠双手,让饺子同模同型。<br />因为尝试了,深深的佩服。<br />
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<span style="font-size: small;"><b style="color: #990000;">Octopus Prawns Dumpling 鲜虾墨鱼饺</b><br /><br /><b>Filling recipe refer to 《面食小点心》</b><br /><br /><b>Ingredients 材料:</b><br />(A) Wheat starch dough 汀面团<br />70gm Wheat starch 汀粉<br />30gm Tapioca starch 木薯粉<br />140gm Hot water 滚水<br />1/2tbsp Corn oil 粟米油<br />A pinch of salt 少许盐<br /><br />(B) Pranws filling 虾内馅<br />120gm Minced meat 绞肉<br />120gm Prawns - cut into small cubes 虾 - 切小丁<br />1/4tsp Sesame oil 麻油<br />1/4tsp Light soy sauce 酱清<br />Salt, sugar and pepper to taste 盐,糖和胡椒适量 <br /><br /><b>Method 做法:</b><br />For Filling:<br />1)<br />Beat minced meat into sticky form.<br />绞肉打着起胶。<br /><br />2)<br />Mix all the ingredients and seasonings together. <br />材料和调味料混合均匀。<br /><br />For Skin:<br />1)<br />Sift wheat starch flour and tapioca flour in a mixing bowl. Add in salt.<br />澄粉和木薯粉过筛混合,加入盐。<br />2)<br />Add boiling water and mix thoroughly using a wooden spoon till you get translucent like dough.<br />一边加入滚水,一边搅拌粉类直到成为一团。<br /><br />3)<br />Cover the mixing bowl and let it rest for 10min.<br />把面团盖起,醒面10分钟。 <br /><br />4)<br />Knead the dough until no flour is stick to the bowl. Add in the oil, knead the dough until the oil is fully absorbed.<br />面团揉允。加入油,面团揉到油份充分吸收为止。<br /><br />5)<br />Roll out dough into a long sausage roll. Divide into 10gm small dough.<br />把面团揉成长条状,切出10gm一粒小面团。<br /><br />6)<br />Prepare the steamer. Lightly oil the steaming tray, place a damp cloth in the steamer.<br />在蒸笼里刷上一层油,再铺上湿纱布。<br /><br />7)<br />Roll out the small dough. Spoon appropriate amount of filling in the center of the dough.<br />小面团擀薄,包入适量的馅料。<br /><br />8)<br />Shaping the dumpling into octopus pattern. 15-20gm each dumpling after wrapped.<br />制造墨鱼造型。包好后的饺子大概有15-20gm。<br /><br />9)<br />Boil the water,using medium to high flame, steam the dumplings for 4-5min or until the skin is translucent.<br />水滚开,用中大火,入锅蒸4-5分钟或直到面皮承透明状。<br /><br />Servings: 22pcs</span></div>
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<b><i><span style="font-size: small;">Octopus dumpling shaping process 墨鱼饺整形过程:</span></i></b></div>
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<span style="font-size: small;">I am submitting this post to <a href="http://smallsmallbaker.blogspot.com/2012/05/aspiring-bakers-19-dim-sum-affair-may.html" target="_blank"><b>Aspiring Bakers #19: Dim Sum Affair (May 2012)</b></a> hosted by SSB of Small Small Baker</span></div>
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</script>Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com71tag:blogger.com,1999:blog-1661294616090042892.post-83313593766879648342012-05-15T14:55:00.000+08:002015-11-05T17:47:05.220+08:00Carrot Cake 萝卜蛋糕<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">台湾式的冰品店,在我家附近冒出了好几间。</span></div>
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<span style="font-size: small;">跑去吃冰的那一天下了场大雨,店里的冷气还一直呼呼的吹,</span></div>
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<span style="font-size: small;">就这样被冷到了,喉咙干干的,生病倒是没有,就觉得人软软,累累的。</span></div>
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<span style="font-size: small;">所以,厨房就跟着我休息了一下下。</span></div>
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<span style="font-size: small;">这一下就过了一个周末,再一下连母亲节也过了。</span></div>
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<span style="font-size: small;">精神回来了,工作也暂时告一段落。</span></div>
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<span style="font-size: small;">烘炉要为什么蛋糕开动呢?萝卜蛋糕。</span></div>
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<span style="font-size: small;">是,就萝卜蛋糕。</span></div>
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<span style="font-size: small;">萝卜在我家是不可或缺的配菜,冰厨里长年累月都有它,什么菜肴配一配萝卜都可以很搭。</span></div>
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<span style="font-size: small;">而且,看上Sonia家的萝卜蛋糕很久了。</span></div>
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<span style="font-size: small;">唯一会有点犹豫的是,Sonia做的这款蛋糕加了豆蔻和肉桂粉,看起来比较像angmoh style的。</span></div>
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<span style="font-size: small;">常常在外国的食谱里,会看到angmoh喜欢在蛋糕里加入香料来提味,像豆蔻,肉桂是他们喜欢的选择。</span></div>
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<span style="font-size: small;">是会担心啦,不知道我家老爷可以接受吗。</span></div>
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<span style="font-size: small;">想想萝卜本身没什么味道,所以还是用了这些香料。</span></div>
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<span style="font-size: small;">做了再打算。</span></div>
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<span style="font-size: small;">不错,不错。。。</span></div>
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<span style="font-size: small;">哈哈,这样我就不怕蛋糕销不掉咯。</span></div>
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<span style="font-size: small;">因为没用搅拌器,所以我把步骤调整了一下。</span></div>
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<span style="font-size: small;">蛋糕里加入了比较多的核桃,口口都是松软的蛋糕和脆脆的核桃粒。</span></div>
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<span style="font-size: small;">加上cream cheese frosting,锦上添花。</span></div>
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<span style="font-size: small;">做了两次,还是很喜欢。</span></div>
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<span style="font-size: small;"><b style="color: #990000;">Carrot Cake 萝卜蛋糕</b></span></div>
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<span style="font-size: small;"><b>Recipe from <a href="http://nasilemaklover.blogspot.com/2011/09/carrot-cake-with-cream-cheese-frosting.html" target="_blank">Nasi Lemak Lover</a></b> with some modification</span></div>
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<span style="font-size: small;"><b>Ingredients 材料:</b></span></div>
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<span style="font-size: small;">150gm Finely shredded carrots 萝卜丝</span></div>
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<span style="font-size: small;">130gm All purpose flour 面粉</span></div>
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<span style="font-size: small;">1/2tsp Baking powder 发粉</span></div>
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<span style="font-size: small;">1/2tsp Baking soda 苏打粉</span></div>
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<span style="font-size: small;">1/2tsp Salt 盐 (Not added)</span></div>
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<span style="font-size: small;">80gm Caster sugar 幼糖 (Reduced to 40gm)</span></div>
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<span style="font-size: small;">80gm Brown sugar 黄糖</span></div>
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<span style="font-size: small;">1/4tsp Nutmeg powder 豆蔻粉</span></div>
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<span style="font-size: small;">1/4tsp Cinnamon powder 肉桂粉</span></div>
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<span style="font-size: small;">100g Corn oil 粟米油</span></div>
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<span style="font-size: small;">1/2tsp Vanilla extract 香草精</span></div>
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<span style="font-size: small;">2'no. eggs 鸡蛋</span></div>
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<span style="font-size: small;">40gm walnut, chopped 核桃 - 切幼粒 (Increase to 60gm)</span></div>
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<span style="font-size: small;">40gm raisins 葡萄干 (Not added)</span></div>
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<span style="font-size: small;"><b>Method 做法:</b></span></div>
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<span style="font-size: small;">1)</span></div>
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<span style="font-size: small;">Sift flour, cinnamon, nutmeg, baking powder and baking soda together.</span></div>
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<span style="font-size: small;">面粉,肉桂,豆蔻,发粉和苏打粉一起过筛。</span></div>
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<span style="font-size: small;">2)</span></div>
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<span style="font-size: small;">Beat eggs and sugar until bubbly, add in corn oil, mix well.</span></div>
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<span style="font-size: small;">鸡蛋和糖搅拌直起泡,加入粟米油,搅拌均匀。</span></div>
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<span style="font-size: small;">3)</span></div>
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<span style="font-size: small;">Add in vanilla essence, flours and carrots, using spatula to combine well.</span></div>
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<span style="font-size: small;">加入香草精,粉类和萝卜丝,用橡皮刮刀搅拌均匀。</span></div>
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<span style="font-size: small;">4)</span></div>
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<span style="font-size: small;">Add in walnut, mix well.</span></div>
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<span style="font-size: small;">加入核桃粒,拌允。</span></div>
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<span style="font-size: small;">5)</span></div>
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<span style="font-size: small;">Pour in the greased and lined baking pan, bake at preheated oven 155C for 40min.</span></div>
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<span style="font-size: small;">将面糊倒入已经抹油和垫上蛋糕纸的模具里,放入预热155度的烘炉,烤40min。</span></div>
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<span style="font-size: small;">6)</span></div>
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<span style="font-size: small;">Cool on a wire rack and apply cream cheese frosting.</span></div>
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<span style="font-size: small;">出炉后放在铁架上待凉,抹上奶酪霜。</span></div>
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<span style="font-size: small;"><b>Cream Cheese frosting</b></span></div>
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<span style="font-size: small;"><b>Ingredients 材料:</b></span></div>
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<span style="font-size: small;">150gm Cream cheese - At room temperature 奶油乳酪 - 室温</span></div>
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<span style="font-size: small;">40gm Butter - At room temperature 牛油 - 室温</span></div>
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<span style="font-size: small;">70gm Icing sugar - Sifted 糖霜 - 过筛</span></div>
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<span style="font-size: small;">1tbsp Lemon juice 柠檬汁</span></div>
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<span style="font-size: small;">Finely grated lemon zest from 1 lemon 一粒柠檬外皮刨丝</span></div>
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<span style="font-size: small;"><b>Method 做法:</b></span></div>
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<span style="font-size: small;">1)</span></div>
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<span style="font-size: small;">Beat cream cheese and butter till light and creamy.</span></div>
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<span style="font-size: small;">高速打发奶油乳酪和牛油。</span></div>
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<span style="font-size: small;">2)</span></div>
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<span style="font-size: small;">Add in icing sugar and mix well on low speed.</span></div>
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<span style="font-size: small;">改低速,加入糖霜,拌允。</span></div>
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<span style="font-size: small;">3)</span></div>
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<span style="font-size: small;">Add in lemon juices and lemon zest, combine well.</span></div>
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<span style="font-size: small;">加入柠檬汁和柠檬丝。棒允即可。</span></div>
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<span style="font-size: small;">4)</span></div>
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<span style="font-size: small;">Store in fridge for later use.</span></div>
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<span style="font-size: small;">冷藏,待用。</span></div>
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<span style="font-size: small;">Servings: 1'no. 7"(W) * 3"(D) * 3"(H) loaf pan </span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwus-BgikxnWNcMgjYg5-iv9Suu6DVpaAx9rrDckbGUol6d4is-5BqnKDpEOxexg0I2WZj_K8Ny7aizbj09R4VRBK8kZWM_nOl7X30fVorEL8CwbeIcRWLteT3n3gaySx4ROautdPF-A/s1600/CarrotCake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwus-BgikxnWNcMgjYg5-iv9Suu6DVpaAx9rrDckbGUol6d4is-5BqnKDpEOxexg0I2WZj_K8Ny7aizbj09R4VRBK8kZWM_nOl7X30fVorEL8CwbeIcRWLteT3n3gaySx4ROautdPF-A/s640/CarrotCake1.jpg" width="570" /></a></span></div>
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Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com46tag:blogger.com,1999:blog-1661294616090042892.post-17002084877411351962012-05-03T15:54:00.004+08:002015-11-05T17:47:11.969+08:00Longan Muffin 桂圆满芬<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">从槟城刮起的桂圆风,让我找到怎样消耗冰厨里的桂圆肉。<br />每一样材料其实我都买齐很久了,可是迟迟都还没给这蛋糕亮相的机会。<br />Yakult一条五罐,已经被喝剩最后一罐。<br />是怎样现在,不可能再等了吧。<br /><br />桂圆肉QQ的,加上烤香的核桃,口感很棒。<br />可是比较遗憾,我的桂圆肉并没有很香,所以蛋糕的香气不会很浓。<br />第一次吃到蛋糕用桂圆这种一般上拿来煮甜汤的材料,我觉得是很新鲜的尝试。<br />谢谢Angie的分享。这是她的结晶力作,给她来个很响的爱的鼓励吧。嘻嘻~~~<br />
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<br /><b style="color: #990000;">Longan Muffin 桂圆满芬</b><br /><br /><b>Recipe from <a href="http://xiangyu93.blogspot.com/2012/03/blog-post_15.html" target="_blank">My Mum's Cake House</a></b><br /><br /><b>Ingredients 材料:</b><br />67gm Dried black longan 桂圆肉(黑色龙眼干)<br />1'no. Egg 鸡蛋<br />70gm Sugar 幼糖 </span><br />
<span style="font-size: small;">50ml Corn oil 植物油<br />60gm Yakult</span><br />
<span style="font-size: small;">83gm flour 低粉<br />1/4tsp Baking powder </span>发粉<br />
<span style="font-size: small;">1/4tsp Baking soda </span>苏打粉<br />
<span style="font-size: small;"><br />Some walnut - roast and cut into cubes </span>核桃 - 烤香切丁 <br />
<span style="font-size: small;"><br /><b>Method 做法:</b><br />1)<br />Cut dried longan into shreds. Soak in Yakult for 1hr.<br />将桂圆肉剪成丝。然后用Yakult浸泡1个小时。<br /><br />2)<br />Drain the shredded longan, yakult set aside for later use.<br />把桂圆肉捞起,Yakult备用。<br /><br />3)<br />Beat egg and sugar together, mix well. Then add in corn oil and Yakult, mix well.<br />全蛋加入细砂糖用打蛋器搅拌均匀后,加入沙拉油和Yakult搅拌均匀。<br /><br />4)<br />Add in sifted flour, baking powder and baking soda into the mixture, follow by the shredded longan. Using spatula to mix well.<br />加入过筛的粉类,最后加入桂圆肉,改用橡皮刮刀把它搅拌均匀。<br /><br />5)<br />Scoop the batter into cupcake liners to 80% full. Sprinkle some walnut cubes on top of the batter.<br />将面糊倒入纸杯内至8分满。再洒上适量的核桃。<br /><br />6)<br />Bake in preheated oven of 150C, for 20min.<br />烤箱预热后,于150度,烘烤20min。<br /><br />Servings: 6 muffins</span></div>
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Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com45tag:blogger.com,1999:blog-1661294616090042892.post-80844918386817021862012-05-01T15:30:00.001+08:002015-11-08T23:24:40.365+08:00Caramel Popcorn 焦糖爆米花<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">我家老爷喜欢看戏,这是他工作之后的消遣。<br />而我,一路来比较喜欢看综艺节目,介绍美食,做烹饪,旅游看风景,女人时尚等等。<br />看戏对以前的我来说,就是在看一篇故事,坐着不动的看,实在是提不起什么兴趣来。<br />反儿,还比较喜欢翻故事书。<br /><br />因为喜欢看戏的缘故,我家出现了缩小版的戏院。<br />简单的家庭式影院,满足了我家老爷可以在家横躺竖躺,轻松自在的按着遥控器。<br />买票入场成了很久以前的事。<br /><br />因为我的他常常很愿意陪我上街逛逛,从衣服鞋子,到今天的厨房用具,烘焙材料。<br />所以在家里,我也会尽量回应他的邀约:今晚看一部戏呀!<br />从他爱看的动作片、枪战片,到我喜欢的爱情篇、女人小品、偶像剧,<br />他让我看戏看上乐趣了。<br /><br />好的一部片子,好的故事情节,往往把我带了进去。<br />投入,就是这么一回事。<br />一起选要看的戏,讨论哪个主角漂亮,猜猜故事接下来会怎么样发展,主角会说些什么话。。。<br />也就因为这样,我家的周末假日时不时会有电影马拉松的开跑。<br />一部接一部的好片,看得意犹未尽,看得眉飞色舞。享受故事里要转递的讯息。<br /><br />看电影,最佳的搭档就是爆米花了。<br />爆了一锅的爆米花,来宠一宠他。<br />用了东东的食谱,也参考了星厨房最后的烘烤法。<br />脆脆的焦糖爆米花,甜度刚刚好,越啃越过瘾,越啃越开心。<br />看似很多,一部戏的时间,完了。</span><br />
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<br /><b style="color: #990000;">Caramel Popcorn 焦糖爆米花</b><br /><br /><b>Recipe from <a href="http://closeto-u.blogspot.com/2011/05/blog-post_22.html" target="_blank">The Kitchen 70's</a> / <a href="http://hslingkitchen.blogspot.com/2011/09/blog-post_20.html" target="_blank">星厨房</a></b><br /><br /><b>Ingredients 材料:</b><br />75gm Popcorn seeds 玉米粒<br />1tbsp Cooking oil 植物油<br />40gm Caster sugar 幼糖<br />25gm Water 水<br />20gm Buter 奶油<br />40gm Honey 蜜糖<br /><br /><b>Method 做法: </b><br />1)<br />Heat up a non-stick pan with medium heat, add in cooking oil and corn kernel. Put on the lid.<br />以中火加热不沾锅,放入植物油和玉米粒。盖上盖子。<br /><br />2)<br />Shake the pan gently from time to time, to avoid burning. When the corns are started to pop, turn to low heat. Turn off the fire when no more pop sound coming out from the pan. The popcorn is ready to use.<br />时不时轻轻晃动锅子,以免玉米粒烧焦。当开始听到哔哔波波玉米粒在爆的声音时转小火。当声音停止时熄火,爆米花就完成了。<br /><br />3)<br />To prepare the caramel, add sugar and water in a sauce pan. Using medium flame,boil the mixture until golden brown, off fire.<br />制作焦糖,在锅中加入糖和水。以中大火加热熬煮至焦糖色后,熄火。<br /><br />4)<br />Add in butter and honey, mix well. Reheat the mixture to darker tone. Off fire.<br />放入奶油和蜜糖,混匀。再次加热至颜色变深。<br /><br />5)<br />Add popcorn into the caramel, mix well with spatula.<br />趁热将爆米花加入焦糖液,用橡皮刀混合均匀。<br /><br />6)<br />To get crispier popcorn, put the popcorn lie flat in a pan lined with a non-stick baking sheet, bake in preheated oven of 140C, for 10min. Keep in air-tight container after slight cool down.<br />让爆米花更脆又可以放更久,将拌好的爆米花铺在放了不沾纸的烤盘上,放入预热140度的烤炉,烘烤10min。放凉后,装入密封盒里。</span></div>
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Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com51tag:blogger.com,1999:blog-1661294616090042892.post-73113377549112607982012-04-26T16:55:00.000+08:002015-11-08T23:24:49.018+08:00Pumpkin Pancake 南瓜煎饼<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">这是做了芒果沙拉那一天做的南瓜煎饼。<br />除了是因为要处理掉一小半个南瓜,也是买了新的刨丝器,刨上瘾来了。<br />咻咻咻,丝丝一下下就美美的刨出来。<br /><br />虽然南瓜本身味道清淡,可是有了玉米,大葱和姜丝的加持,<br />简单的一道煎饼,沾上泰式辣椒酱也让我们吃得不亦乐乎。<br />等我把所有的煎饼和晚餐做好,天啊,那天的晚餐可以当宵夜吃料。:p</span><br />
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<span style="font-size: small;">谢谢Joceline,让我有这样一道小菜的纪录。</span><br />
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<br /><b style="color: #990000;">Pumpkin Pancake 南瓜煎饼 </b><br /><br /><b>Recipe from <a href="http://jocelinelor.blogspot.com/2012/04/blog-post_09.html" target="_blank">'爱'生活My Life</a></b> </span><span style="font-size: small;">with little adjustment</span><br />
<span style="font-size: small;"><br /><b>Ingredients 材料:</b><br />250gm Shredded pumpkin 南瓜丝<br />100gm Corn kernel 玉米粒<br />80gm Onion - Chop 大葱头丁<br />15gm Ginger - Chop 姜末<br />200gm All-purpose flour 面粉<br />400-450gm Water 清水<br /><br />Salt and pepper powder to taste 盐和胡椒粉适量<br /><br /><b>Method 做法:</b><br />1)<br />Mix all the ingredients together, except flour, water, salt and pepper.<br />先将材料拌在一起,除了清水、面粉、盐和胡椒粉。<br /><br />2)<br />Mix flour and water become batter, add in salt and pepper.<br />将面粉和清水拌均匀成面糊后,加入适量的盐和胡椒粉拌匀。<br /><br />3)<br />Mix all the ingredients together.<br />将材料拌入面糊里。<br /><br />4)<br />Heat the pan with some cooking oil, scoop a tablespoon full of the batter into the pan and form a thin round shape pancake. Deep fry until golden brown.<br />烧热油锅,将一汤匙面糊放入锅里成薄薄圆形一片。煎炸成金黄色即可。</span></div>
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Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com34tag:blogger.com,1999:blog-1661294616090042892.post-30893287030450682472012-04-23T14:54:00.000+08:002016-01-29T23:57:27.772+08:00Sweet Potato Ang Ku Kueh 橙番薯龟粿<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">阿公阿嘛还年轻时,喜欢自己开荒屋子旁边的空地,<br />拿来种种花,种种果树,种种菜。<br />番薯是家里从不会缺少的一类。<br />以前不像现在,有那么多颜色的选择,<br />以前就只有一种,橙色的。<br /><br />老人家懂的烹调手法也不多,烤番薯,番薯甜汤,炸番薯片。。。<br />说到烤番薯,通常我们都是放在锅子里焖的,对吧。<br />在我家,菜园里除的草阿泥的,可以烧一烧做天然肥料。<br />碰到这样的机会来时,哥哥和我会把几粒番薯埋在草堆里,让火温熏上来,再把番薯烤熟。<br />这样的烤番薯,很原始,味道又好好,而且也好便宜,几乎统统免费。<br />可是要是一个贪玩,没有看住那堆火,挖出来的番薯就会是黑鲁鲁的一堆灰啦。<br />。。。。。。<br />那段日子就像放山鸡一样,每天往树林菜园里跑。<br />要不是这样的写一写,都快忘了原来我的童年有这一块。呵呵。。。<br /><br />说完烤番薯,来说说我的番薯Ang ku kueh吧。<br />用了Qi Qi家的食谱,就如她所说,ang ku kueh放凉后的皮也还是软的。<br />我很好奇这橙番薯蒸出来的颜色会是怎样的,所以没加任何色素。<br />颜色是偏向比较橙色的,还不到金瓜那般的深黄。<br />是相机和灯光的关系,照片看出来的颜色比较带黄,和原来的色泽有差了。</span></div>
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<span style="font-size: small;">这次做的</span><span style="font-size: small;">豆沙馅</span><span style="font-size: small;">觉得比较干,我还是比较喜欢再湿一点的。</span><br />
<span style="font-size: small;">再来要记录一下,这份皮料可以再做多五粒粿来,<br />可是馅料做太少,所以最后都把它们都做成空的了。</span></div>
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<span style="font-size: small;"><br /><b style="color: #990000;">Sweet Potato Ang Ku Kueh 橙番薯龟粿</b><br /><br /><b>Skin recipe from <a href="http://gpf5666.blogspot.com/2010/08/blog-post.html" target="_blank">Qi Qi in The House</a></b><br /><br /><b>Ingredients 材料:<br />For Skin:</b><br />(A)<br />100gm Sweet potato - Cooked and mashed 番薯泥<br />175gm Glutinous flour 糯米粉<br />1.5tbsp Sugar 糖<br />75gm Hot water 热水<br /><br />(B)<br />50gm Cold water 冷开水<br />2tbsp Oil 生油<br /><br />Some Banana leave 香蕉叶数片<br /><br /><b>For Mung Bean Paste:</b><br />150gm Split mung bean 绿豆片<br />80gm Sugar 糖<br />1tbsp Oil 生油<br /><br /><i>**Shall increase mung bean paste to total of 220gm in order to fully use up the skin.</i><br /><br /><b>Method 做法:<br />For Mung Bean Paste:</b><br />1)<br />Soak mung beans for 2hours. Drain the water and steam for 35min or until the mung beans are fully softened.<br />清水浸绿豆片2hr。沥干水份,蒸35min或直到绿豆片变软。<br /><br />2)<br />Mash the mung beans and add in the sugar.<br />压烂绿豆片,加入糖。<br /><br />3)<br />Heat the pan with cooking oil, use small flame to fry the mung beans until the mixture turn into a sticky form. Let it cool. <br />烧热平底锅,下油。用小火,把绿豆片炒到会黏在一起即可。放凉。<br /><br />4)<br />Divide all the fillings 20gm each, roll into a small ball. Set aside. <br />馅料分成每份20gm,揉成一小团。待用。<br /><br /><b>For Skin:</b><br />5)<br />Wash and drain the banana leave. Cut the leave into rectangular shape which is bigger than the kueh mold. Grease one face of each banana leave. Set aside.<br />清洗香蕉叶和抹干,剪成比模具还要大的长方形状。香蕉叶的一面抹上油,待用。<br /><br />6)<br />Mix (A) together,cover with a damp cloth and let it rest for 10min.<br />把(A)拌在一起,用湿布盖着休息10min。<br /><br />7)<br />Add in water slowly to form a dough, follow by the oil. Knead until the oil is fully absorbed into the dough.<br />慢慢加入水形成一团,再加入油揉匀成团。<br /><br />8)<br />Divide the dough 20gm each. <br />皮料分成每份20gm。<br /><br />9)<br />Put filling in the middle of the dough and wrap it tightly. Form the shape of the kueh in the mold. Place the kueh on the greased banana leave.<br />裹入馅料,放入模具定型,以沾了油的香蕉叶垫底。<br /><br />10)<br />Steam the kueh for 6min using medium flame. Brush the kueh with some oil after cooked.<br />放入蒸锅,以中火蒸6min,在粿面摸上少许油即可。<br /><br />11)<br />Trim the banana leave according to the kueh size.<br />根据粿型,修剪香蕉叶。<br /><br />Servings: 17pcs <i>(*Should be able to make 22pcs.)</i></span></div>
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<br />Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com37tag:blogger.com,1999:blog-1661294616090042892.post-7207817931258596372012-04-22T13:19:00.001+08:002015-11-02T14:15:49.607+08:00Happy Blogger Award ~ 谢谢<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJhmTnN420_vK-V1HGAROPy-MFAWj1yYG9Chx9OTyFBQmTOrmR0m_qsqn4J3DXzKdiDFoJGzxGbhejObZTTQELRsbSeww6A9doQMp8j6KkTMQxFA3WJglSWauXP_v8N1erprq9d8HKQcI/s1600/happy+bloger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJhmTnN420_vK-V1HGAROPy-MFAWj1yYG9Chx9OTyFBQmTOrmR0m_qsqn4J3DXzKdiDFoJGzxGbhejObZTTQELRsbSeww6A9doQMp8j6KkTMQxFA3WJglSWauXP_v8N1erprq9d8HKQcI/s1600/happy+bloger.jpg" /></a></div>
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<span style="font-size: small;">原谅我把这个感谢搁到现在才贴上来。</span></div>
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<span style="font-size: small;">真心的很喜欢这个图案,很阳光很正面的花儿。</span></div>
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<span style="font-size: small;">看到了心情都会变得好好的。 </span></div>
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<span style="font-size: small;">问问自己,我到底不是一个充满正面能量的人。</span></div>
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<span style="font-size: small;">有时会很情绪化,会沮丧,更有很多软弱的时候。</span></div>
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<span style="font-size: small;">我总努力的学习不要常常钻牛角,执著不需要用在每一件事上。</span></div>
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<span style="font-size: small;">我感恩我可以开心的过每一天的生活;</span></div>
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<span style="font-size: small;">开心地做我喜欢做的事;</span></div>
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<span style="font-size: small;">也要开心,因为不要白头发长得太快。</span></div>
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<span style="font-size: small;">谢谢<a href="http://spdong.blogspot.com/" target="_blank">spdong</a>和<a href="http://vivian1419.blogspot.com/" target="_blank">vivi@n</a>的厚爱,这份开心在网络上形成了一个无形却很有力量的网。</span></div>
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<span style="font-size: small;">套住每一个以部落为家的人,彼此鼓励,彼此祝福。 </span></div>
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<span style="font-size: small;">开心其实就是可以这么简单。(^_^)</span></div>
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Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com15tag:blogger.com,1999:blog-1661294616090042892.post-31956936337063317182012-04-19T14:51:00.000+08:002015-11-08T23:25:17.019+08:00Mango Salad 芒果沙拉<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">在三月初,普吉岛出游的一趟,吃了当地的木瓜沙拉。</span></div>
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<span style="font-size: small;">原本就不大吃辣的我,觉得来到了这好吃木瓜沙拉的地方,应该品尝一下。</span></div>
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<span style="font-size: small;">要命的酸要命的辣,辣得我耳朵发烫,汗水鼻涕却堤。</span></div>
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<span style="font-size: small;">在那炎热非常的岛上,一道木瓜沙拉给了我重重的三温暖。</span></div>
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<span style="font-size: small;">在被刺激着的当儿,想到Joceline之前做的芒果沙拉,决定回家后学做一做。</span></div>
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<span style="font-size: small;">看了看材料,很早之前问了Joceline,laksa花应该怎样处理,</span></div>
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<span style="font-size: small;">再来就是买到了在她家看到的刨丝器。</span></div>
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<span style="font-size: small;">我很喜欢这个小玩意,因为它刨出来的丝丝比较solid,没那么容易生水。</span></div>
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<span style="font-size: small;">从下面的link就可以看到Joceline家的好帮手哦。</span></div>
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<span style="font-size: small;">买到的蜜芒看似很青,可是果肉不会太酸,也比较多水份。</span></div>
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<span style="font-size: small;">很大胆的用了四粒小辣椒,吃的时候却还是很用心的避开了它们。哈哈。。。</span></div>
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<span style="font-size: small;">我家老爷好吃辣,都说这些小辣椒不是盖的辣。我当然要闪咯。</span></div>
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<span style="font-size: small;">急着拍照,急着要吃,自己亲手做一道沙拉,很开胃,很喜欢。</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvXQzeW4GJKNZ9K7UCoJfQpiggndg7_L48FcxBnSc5BYA6iyIbrnDNraqANFfhNDj9WtB6i4S8o7drhIkfKHmBYAPKT7ogbi50DrS-2qXNvHT2XvKc42joe4Hy-SNDJd97a_XfkTphMg/s1600/MangoSalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvXQzeW4GJKNZ9K7UCoJfQpiggndg7_L48FcxBnSc5BYA6iyIbrnDNraqANFfhNDj9WtB6i4S8o7drhIkfKHmBYAPKT7ogbi50DrS-2qXNvHT2XvKc42joe4Hy-SNDJd97a_XfkTphMg/s640/MangoSalad.jpg" width="570" /></a></span></div>
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<span style="font-size: small;"><b style="color: #990000;">Mango Salad 芒果沙拉</b></span></div>
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<span style="font-size: small;"><b>Recipe from <a href="http://jocelinelor.blogspot.com/2012/01/2012-kelabu-mango.html" target="_blank">'爱'生活My Life</a></b> with little adjustment</span></div>
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<span style="font-size: small;"><b>Ingredients 材料:</b></span></div>
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<span style="font-size: small;">150gm Shredded green mango 青芒果丝</span></div>
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<span style="font-size: small;">1'no. (25gm) Ginger Flower (Bunga Kantan) Laksa花 </span></div>
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<span style="font-size: small;">45gm Shallots 小葱头</span></div>
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<span style="font-size: small;">15gm Dried shrimp 虾米</span></div>
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<span style="font-size: small;">4-5'no. Bird's eye chilli 小辣椒</span></div>
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<span style="font-size: small;">Some fried cashew nut or peanut 烤香腰豆/花生适量</span></div>
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<span style="font-size: small;">1/2tbsp Sugar 细糖</span></div>
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<span style="font-size: small;"><b>Method 做法:</b></span></div>
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<span style="font-size: small;">1)</span></div>
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<span style="font-size: small;">Slice shallots, ginger flower and chillis. Dried shrimp cut to small cubes.</span></div>
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<span style="font-size: small;">小葱头,laksa花和小辣椒切成幼片。</span></div>
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<span style="font-size: small;">2)</span></div>
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<span style="font-size: small;">Wash and drain dried shrimp. Cut to small cubes and pan-fry until fragrant.</span></div>
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<span style="font-size: small;">虾米清洗,切成小段。用少许的油泡香。</span></div>
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<span style="font-size: small;">3)</span></div>
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<span style="font-size: small;">Mix all the ingredients together, except the nuts.</span></div>
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<span style="font-size: small;">将所有材料拌允,除了花生/腰豆。</span></div>
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<span style="font-size: small;">4)</span></div>
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<span style="font-size: small;">Garnish with cashew nut/peanut and ready to serve.</span></div>
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<span style="font-size: small;">洒上花生/腰豆即可上桌。</span></div>
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Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com34tag:blogger.com,1999:blog-1661294616090042892.post-39617888598986886312012-04-17T22:49:00.000+08:002015-11-05T17:47:19.621+08:00Potato Pie 马铃薯派<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">看上Ann这个马铃薯派很久了。<br />又要捏饼皮,又要挤花的,步骤其实还蛮多。是有点担心不知道自己胜任得来吗。<br />可是我很期待要吃这个派,所以已经不介意要准备材料,要切要炒要烘的。<br />而且挤花,捉一捉头,我只是豆豆班的幼儿同学。<br />想吃,怎么办呢?镇定镇定的去做吧。<br /><br />研究了哪样要先做后,一步接一步,看似复杂的步骤,在没有时间的压力下,做好了。<br />我小小的马铃薯派上桌咯。<br />一拍完照片,连续吃了两颗,超有满足感的。因为我喜欢吃马铃薯,也喜欢吃派。<br />但还是要提醒自己,派儿是肥腻的食物,一下吃太多,no,no,no。<br /><br />在写着这篇帖子时,知道Ann因为身体不适而需要好好的修养。<br />希望她可以早日康复,健健康康的回来。<br />祝福她!<br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1gJZ4TnlNtOSw6WUG4XaYgMKS0AB_C-Tqm62BHUUAhGeQQB-VXmKjZMdY-Awu2llU_iGLNH_-1nZclC49fr_6OINie42PNICbMJMAZyhoPdqQWXdgZp5P6XQ4OK2PJ2SXhwJTXBFK8ok/s1600/PotatoPie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1gJZ4TnlNtOSw6WUG4XaYgMKS0AB_C-Tqm62BHUUAhGeQQB-VXmKjZMdY-Awu2llU_iGLNH_-1nZclC49fr_6OINie42PNICbMJMAZyhoPdqQWXdgZp5P6XQ4OK2PJ2SXhwJTXBFK8ok/s640/PotatoPie.jpg" width="570" /></a></span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0VJ6vhZUTZ_FYgnF6AjVT1hduOV4NyEr-laMywjDK-VfuIOGOU380jzMX6NIqERrUC8WnIZaUJFl_90yILVm-610fTOZ1n4YgulAU8ofHcfq4f-ZISU7kP31zTXd7kkpmdAU1jKtbIZo/s1600/PotatoPie3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0VJ6vhZUTZ_FYgnF6AjVT1hduOV4NyEr-laMywjDK-VfuIOGOU380jzMX6NIqERrUC8WnIZaUJFl_90yILVm-610fTOZ1n4YgulAU8ofHcfq4f-ZISU7kP31zTXd7kkpmdAU1jKtbIZo/s640/PotatoPie3.jpg" width="570" /></a></span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgac4uMLjU8j__oaP12ZEyjbk4ve6cO9-DJauwjD1BHN1DNSjrO9c0qE2nF7lQs6d70TZCDxWmG1EBI0UTTbaBWCWhROcH_nEzkhauhDBGCgoWke_vEb-HNvO702VKZUecoi3vMN8ladh8/s1600/PotatoPie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgac4uMLjU8j__oaP12ZEyjbk4ve6cO9-DJauwjD1BHN1DNSjrO9c0qE2nF7lQs6d70TZCDxWmG1EBI0UTTbaBWCWhROcH_nEzkhauhDBGCgoWke_vEb-HNvO702VKZUecoi3vMN8ladh8/s640/PotatoPie1.jpg" width="570" /></a></span></div>
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<span style="font-size: small;"><b style="color: #990000;">Potato Pie 马铃薯派</b></span></div>
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<span style="font-size: small;"><b>Recipe from <a href="http://www.blogger.com/goog_1155462797">Anncoo Journal</a></b><a href="http://www.anncoojournal.com/2011/08/potato-pie.html" target="_blank"> </a>with little modification</span></div>
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<span style="font-size: small;"><b>Ingredients 材料:</b><b>Mushroom Chicken Filling 内馅</b></span></div>
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<span style="font-size: small;">1tbsp Cooking oil 食油</span></div>
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<span style="font-size: small;">100gm Chicken thigh - Cut to small cubes 鸡腿肉 - 切丁</span></div>
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<span style="font-size: small;">100gm Shiitake mushroom - Cut to small cubes 新鲜蘑菇 - 切丁</span></div>
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<span style="font-size: small;">50gm Onion - Finely diced 大葱头 - 切幼</span></div>
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<span style="font-size: small;">50gm Carrot - Cut to tiny cubes 红萝卜 - 切丁</span></div>
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<span style="font-size: small;">1tsp Oyster sauce 耗油</span></div>
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<span style="font-size: small;">Salt and pepper to taste 盐和胡椒粉适量</span></div>
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<span style="font-size: small;"><b>Shortcrust pastry 派皮</b></span></div>
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<span style="font-size: small;">200gm Plain flour 面粉</span></div>
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<span style="font-size: small;">110g Cold butter 冰牛油</span></div>
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<span style="font-size: small;">1/4tsp Salt 盐</span></div>
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<span style="font-size: small;">3tbsp Ice water 冰水</span></div>
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<span style="font-size: small;"><b>Potato Filling 马铃薯馅</b></span></div>
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<span style="font-size: small;">250gm Potatoes - Cooked and mashed 马铃薯 - 煮熟压烂</span></div>
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<span style="font-size: small;">1tbsp Soft butter 牛油 - 室温</span></div>
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<span style="font-size: small;">1tbsp Whipping cream 鲜奶油</span></div>
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<span style="font-size: small;">1/2 Egg 鸡蛋</span></div>
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<span style="font-size: small;">3/4 tsp Fresh dill (cut finely) 香料(Replaced with Mix herbs) </span></div>
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<span style="font-size: small;">Salt to taste 盐适量</span></div>
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<span style="font-size: small;"><b>Method 做法:</b></span></div>
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<span style="font-size: small;">1)</span></div>
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<span style="font-size: small;">Fry onion until fragrant then add chicken cubes, follow by carrot, mushrooms and seasoning. Stir fry until cooked, dish up and leave to cool.</span></div>
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<span style="font-size: small;">炒香大葱头,放入鸡腿肉,然后加入红萝卜,蘑菇和调味料。炒着熟透,捞起备用。</span></div>
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<span style="font-size: small;">2)</span></div>
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<span style="font-size: small;">Sift flour and add salt in a bowl, mix well. Add cold butter and rub with your finger tips till mixture becomes sandy.</span></div>
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<span style="font-size: small;">面粉过筛,加盐。加入冰牛油,把面粉和牛油糅合成沙粒状。</span></div>
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<span style="font-size: small;">3)</span></div>
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<span style="font-size: small;">Add in ice water and knead mixture to form dough. </span></div>
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<span style="font-size: small;">加入冷水揉成一团。</span></div>
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<span style="font-size: small;">4)</span></div>
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<span style="font-size: small;">Shape it into a ball and put in a plastic bag. Put dough in freezer for about 15 minutes.</span></div>
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<span style="font-size: small;">把面团揉成一球,放进一个塑料袋里。冰冻15min。</span></div>
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<span style="font-size: small;">5)</span></div>
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<span style="font-size: small;">Roll the pastry dough flat into about 3mm thickness between two plastic sheets. Use a round cutter to cut dough and place it into tart mould.</span></div>
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<span style="font-size: small;">把面团放在铺好的塑料纸上,盖上另一张塑料纸。把面团擀成3mm厚度。用圆形切模切出一张饼皮来,放入模具里。</span></div>
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<span style="font-size: small;">6)</span></div>
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<span style="font-size: small;">Press the dough evenly in mould and trim excess dough with a sharp knife.</span></div>
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<span style="font-size: small;">把饼皮依着模具的形状按压平均。用小刀去除多余的饼皮边。</span></div>
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<span style="font-size: small;">7)</span></div>
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<span style="font-size: small;">Prick some holes with a fork to release air from the pastry and place the tart moulds in the freezer for another 10 mins or for a day or two.</span></div>
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<span style="font-size: small;">用叉在饼皮的底部插一些洞,然后再冰冻10min。</span></div>
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<span style="font-size: small;">8)</span></div>
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<span style="font-size: small;">Take out tart moulds from freezer, line with aluminium foil and blind bake for 20 minutes at preheated oven 155C. Remove aluminium foil immediately from tart moulds after baked and leave tart pastry to cool.</span></div>
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<span style="font-size: small;">在饼皮上铺上铝箔纸和铺上一些适合烘烤的小豆子(如黄豆)以帮助饼皮定型。预热烤炉,以155度烘20min。出炉后,马上移开铝箔纸和脱模。放凉待用。</span></div>
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<span style="font-size: small;">10)</span></div>
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<span style="font-size: small;">Using a fork to mash potatoes and add butter, whipping cream, egg, salt and dill, mix well.</span></div>
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<span style="font-size: small;">在压烂的马铃薯泥里,加入牛油,鲜奶油,鸡蛋,盐和香料,混允。</span></div>
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<span style="font-size: small;">11)</span></div>
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<span style="font-size: small;">Scoop the chicken filling evenly into each mould.</span></div>
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<span style="font-size: small;">把鸡肉馅料装入饼皮里。</span></div>
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<span style="font-size: small;">12)</span></div>
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<span style="font-size: small;">Fill piping bag with mashed potato and pipe onto chicken filling.</span></div>
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<span style="font-size: small;">用挤花嘴将马铃薯泥挤在鸡肉馅料上。</span></div>
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<span style="font-size: small;">13)</span></div>
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<span style="font-size: small;">Bake in preheated oven at 165C for 20mins or until light golden brown.</span></div>
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<span style="font-size: small;">以165度烤20min或直到马铃薯泥金黄色为止。</span></div>
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<span style="font-size: small;">Servings: 10pcs</span></div>
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Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com34tag:blogger.com,1999:blog-1661294616090042892.post-30284906610638828492012-04-13T15:36:00.001+08:002015-11-05T17:47:26.693+08:00Steamed Moist Chocolate Cake 蒸巧克力蛋糕<span style="font-size: small;">四月十号,告诉我家老爷今天我自己做蛋糕吧。<br />给自己做的生平第一粒生日蛋糕,是Cass做过的蒸巧克力蛋糕。<br />无意中也发现原来Jane也做过。<br />一直念念不忘这蛋糕,因为它是用蒸的,步骤看起来也不复杂。<br />最重要的是,浓郁的巧克力是我家老爷的最爱。<br />我的生日,他请我吃西餐,我请他吃巧克力蛋糕,双方满意,挺好的。<br /><br />蒸好的蛋糕,很软,很棉,很够的水分,一口接一口可以吃很多。<br />淋上巧克力浆让它锦上添花。</span><br />
<span style="font-size: small;">只是用了才发现原来我买到牛奶巧克力块了而不是黑巧克力。没办法,还是得用。</span><br />
<span style="font-size: small;">我比较喜欢还没有在冰厨里过夜的蛋糕,虽然冰过的蛋糕隔天还是很绵密,不会硬邦邦。<br /><br />蒸的蛋糕,表面</span><span style="font-size: small;">的</span><span style="font-size: small;">中央</span><span style="font-size: small;">有比较大的洞孔,淋上巧克力浆也看得出表面凹凸不平。<br />我没有给蛋糕修面,也没有用奶油打底,这蛋糕原味就已经很好吃了。<br />在这三天里,我做了三粒,给自己吃,也送了出去。<br />呵呵,第一次重复的做着同一款蛋糕,就在这个星期里。</span><br />
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<b style="color: #990000;">Steamed Moist Chocolate Cake 蒸巧克力蛋糕</b><br /><br /><b>Recipe from <a href="http://cookingcrave.blogspot.com/2009/03/chocolate-moist-cake.html" target="_blank">Cooking Crave</a> / <a href="http://cass-tsl.blogspot.com/2012/03/steamed-moist-chocolate-cake.html?showComment=1332144085220#c1349823514930392440" target="_blank">** 揾到食 **</a></b><br />1'no. 8" round shape<br /><br /><b>Ingredients 材料:</b><br />180gm Butter 牛油<br />200gm Caster sugar 砂糖 (Reduced to 160gm)<br />200gm Full cream evaporated milk 全脂淡奶<br />2pc Eggs - slightly beaten with fork 鸡蛋 - 用叉微微打散<br />100gm Plain flour 低粉 (Replaced with Cake flour)<br />50gm Cocoa powder 可可粉<br />1/2tsp Baking powder 泡打粉<br />1/2tsp Baking soda 苏打粉<br />1/2tsp Vanilla extract or 1tsp Vanilla essense 香草精<br />2Tbsp Rum 甜酒 (optional) <br /><br /><b>Method 做法:</b><br />1)<br />Lined and greased the baking pan.<br />在蛋糕模里抹油和垫蛋糕纸。<br /><br />2)<br />Combine caster sugar, evaporated milk, vanilla extract or essense and butter in a saucepan.<br />把砂糖,淡奶,香草精,牛油放入一个碗中。<br /><br />3)<br />Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.<br />用小火加热,直到砂糖和牛油溶化,拌均。<br /><br />4)<br />Heat up the steamer.<br />开始余热蒸笼。<br /><br />5)<br />Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.<br />把打散的鸡蛋加入稍微冷却的淡奶糊里,搅拌均匀。<br /><br />6)<br />Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny.)<br />把面粉,可可粉,泡打粉,苏打粉一起筛如一个碗内,然后把蛋糊倒入,搅拌均匀。(此刻的蛋糕糊应该是流动状态。)<br /><br />7)<br />Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminium foil.<br />把蛋糕糊倒入模具里,用锡箔纸松松的盖上。<br /><br />8)<br />Cover the steamer and steam over medium heat for 45 mins.<br />中火蒸约45分钟。<br /><br />9)<br />Cool the cake in pan before turning out for further decoration. <br />蛋糕冷却后,才脱模,淋上巧克力奶油。<br /><br /><b>Chocolate Sauce</b></span><br />
<span style="font-size: small;"><b> </b><br /><b>Ingredients 材料:</b><br />130gm Milk chocolate 牛奶巧克力块<br />2tbsp Whip cream 鲜奶油<br /><br /><b>Method 做法:</b><br />1)<br />Using double boil method to melt the chocolate.<br />巧克力块隔火煮溶。<br /><br />2)<br />Turn off the fire, add in whip cream and mix well. Ready to use.<br />熄火,加入鲜奶油拌允。</span></div>
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Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com41tag:blogger.com,1999:blog-1661294616090042892.post-54967466706516220482012-04-03T21:09:00.000+08:002015-11-05T17:47:33.278+08:00Marble Cupcake 双色牛油小蛋糕<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">好长一段时间没吃牛油蛋糕了。<br />今天看到Mandy做的小蛋糕,兴致勃勃的,我也来做一个吧。<br />可是家里没有黑巧克力豆,我用了白色的。<br />呵呵,结果,颜色混在一起,不只看不到巧克力豆,有些也埋在膨胀起来的蛋糕糊里了。<br />少了装饰,并没有影响蛋糕的香味。<br /><br />我还蛮喜欢今天这个瘦瘦高高的蛋糕体型。<br />之前在新国Ikea买了这些瘦瘦高高的纸杯,也买了个和这些纸杯一样瘦瘦高高的12洞烤盘。<br />今天,大家一起开张了。<br />
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<span style="font-size: small;"><b style="color: #990000;">Marble Cupcake 双色牛油小蛋糕</b><br /><br /><b>Recipe from <a href="http://gpf5666.blogspot.com/2012/02/blog-post_16.html#more" target="_blank">Qi Qi in the house</a> / <a href="http://eileenlml.blogspot.com/2012/02/blog-post_27.html" target="_blank">eileenの记事本</a> / <a href="http://mandylim2009.blogspot.com/2012/04/blog-post_03.html" target="_blank">缘分的天空</a></b><br /><br /><b>Ingredients 材料:</b><br />125gm Butter - room temperature 牛油 - 室温软化<br />70gm Caster sugar 幼糖<br />2pc Egg 蛋<br />125gm Self-raising flour - Sifted 自发面粉 - 过筛<br />2tbsp Milk 牛奶<br />1/2tsp Vanilla Essense 香精<br />1tbsp Cocoa powder 可可粉<br />Some chocolate chips 适量巧克力豆<br /><br /><b>Method 做法:</b><br />1)<br />Beat butter and sugar until light and creamy. Add eggs one at a time.<br />将幼糖加入牛油里打至松发,再逐粒把蛋加入。<br /><br />2)<br />Beat the batter until light and fluffy.<br />继续拌打成光滑的奶油状。<br /><br />3)<br />Use low speed, add in 1/3 of flour each time. <br />分3次把面粉加入,慢速搅拌。<br /><br />4)<br />Add in milk and vanilla essence. Use spatula to mix the batter.<br />最后把牛奶及香精加入,用橡皮刮刀把面糊拌匀。<br /><br />5)<br />Spoon out 1/2 of the batter mix with cocoa powder.<br />取1/2的面糊,加入巧克力粉,搅拌成巧克力面糊。<br /><br />6)<br />Alternately, scoop the original and cocoa batter into the cupcake liners to 3/4 full. Sprinkle some chocolate chips on the top.<br />把原味面糊及巧克力面糊交替舀入 纸杯里至8分满,再洒上巧克力豆。<br /><br />7)<br />Bake in preheated oven at 150C for 20min. (Oven temperature and timing for reference only.)<br />烤炉预热后,以150度烤约20分钟。<br /><br />Servings: 9pcs</span></div>
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Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com39tag:blogger.com,1999:blog-1661294616090042892.post-55773898889101313342012-04-02T00:40:00.001+08:002016-01-29T23:57:18.331+08:00Green Tea Ang Ku Kueh 绿茶红龟粿<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">我家的蒸炉出现了十几只的千年龟。</span></div>
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<span style="font-size: small;">好青好青的龟壳哦。</span></div>
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<span style="font-size: small;">敢问乌龟老爷们,今年贵庚呀?嘻嘻。。。</span></div>
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<span style="font-size: small;">我一度怀疑自己是不是下了重手,才让ang ku kueh变得这么的青。</span></div>
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<span style="font-size: small;">可是很确定,分量是完完全全跟Jane的原食谱(一半的份量),我还用了电子秤来量也。</span></div>
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<span style="font-size: small;">这绿茶粉真的很上色,才五克就有这样的色调了。</span></div>
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<span style="font-size: small;">而且味道很香,制作过程一直闻到它的味道。</span></div>
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<span style="font-size: small;">放心,一点苦涩味也没有。这绿茶粉很棒涅。</span></div>
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<span style="font-size: small;">谢谢Jane和Sonia,因为你们,我的绿茶ang ku kueh才顺利的登场。</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1uArQq84NyviQhSIDYTUNfGc9KFpNyWoEztF3XEljK3ggB3HrgBmxwh24ihnwzNZryqd-RGj9I-mDzuk3mZ6pHwB0P6xN7uJV3rNIBs884AAxLIkjJ2as-wLoPoqAd8CKXolStW1h2o/s1600/GreenTeaAngKuKueh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1uArQq84NyviQhSIDYTUNfGc9KFpNyWoEztF3XEljK3ggB3HrgBmxwh24ihnwzNZryqd-RGj9I-mDzuk3mZ6pHwB0P6xN7uJV3rNIBs884AAxLIkjJ2as-wLoPoqAd8CKXolStW1h2o/s640/GreenTeaAngKuKueh.jpg" width="388" /></a></span></div>
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<span style="font-size: small;">也要谢谢Yee Er和Hanushi,大力的推荐绿茶口味ang ku kueh配红豆沙。</span></div>
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<span style="font-size: small;">第一次吃,味道很搭哦,完全可以接受。</span></div>
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<span style="font-size: small;">这次买的红豆沙不会很甜,加上皮料也只是那么一丁点的甜度,正是我的菜啦。</span></div>
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<span style="font-size: small;">如果你也喜欢吃ang ku kueh,又害怕死甜,这皮料应该也会适合你的。</span></div>
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<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;">我家老爷知道我要做ang ku kueh,他说要做他喜欢吃的馅。</span></div>
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<span style="font-size: small;">我知道啦,花生嘛。</span></div>
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<span style="font-size: small;">本来我的kueh可以早早就做好,为了准备花生料,我又在厨房里罚站了几个小时。</span></div>
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<span style="font-size: small;">从炒生花生,去皮再磨碎,再炒到花生碎变金黄熟透。</span></div>
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<span style="font-size: small;">这样的花生碎就会很香,因为没用到一滴油,所以不会有油耗味。</span></div>
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<span style="font-size: small;">也因为我家老爷的要求,我才学到粿皮如果粘到花生馅,就很容易黏手,很难包得起来。</span></div>
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<span style="font-size: small;">最后,我只好把我要的花生馅分量秤好,紧握在掌心中成一小粒。皮料涅薄铺在模具上,把馅料小心的放在正中心,然后再把四周的皮合起来。</span></div>
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<span style="font-size: small;">相比之下,红豆沙容易包多多了。</span></div>
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<span style="font-size: small;">如果你有什么更好的方法来包花生馅,请你教教我吧。</span></div>
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<span style="font-size: small;">第一次做,我也只会做到这样而已了。</span></div>
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<span style="font-size: small;">还有水皮的英文,把步骤翻译得没眼看。我尽力了,请多多见谅。</span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8uNF6DGyC_ELKkiDH4r0njXLSWpSVJibeKm4Ei5XLYG-3sC4_x7v93rYRSjadMV5gn6wzEVeR7E1F_oCNg2GnpiRIwo1qtx6lCpOOJNn17mzoKxa0pPIGqER49cs9074ogdcxvud0DBs/s1600/GreenTeaAngKuKueh2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8uNF6DGyC_ELKkiDH4r0njXLSWpSVJibeKm4Ei5XLYG-3sC4_x7v93rYRSjadMV5gn6wzEVeR7E1F_oCNg2GnpiRIwo1qtx6lCpOOJNn17mzoKxa0pPIGqER49cs9074ogdcxvud0DBs/s640/GreenTeaAngKuKueh2.jpg" width="388" /></a></span></div>
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<span style="font-size: small;"><b style="color: #990000;">Green Tea Ang Ku Kueh 绿茶红龟粿</b></span></div>
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<span style="font-size: small;"><b>Recipe from <a href="http://janechew.blogspot.com/2010/11/blog-post_09.html" target="_blank">Jane's Corner</a></b></span></div>
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<span style="font-size: small;"><b>Kueh Skin 皮料<br />Ingredients 材料:</b></span></div>
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<span style="font-size: small;">(A)</span></div>
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<span style="font-size: small;">25gm Rice flour 粘米粉</span></div>
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<span style="font-size: small;">55ml Water 水</span></div>
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<span style="font-size: small;">(B)</span></div>
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<span style="font-size: small;">125gm Glutinuous flour 糯米粉</span></div>
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<span style="font-size: small;">5gm Green Tea powder 绿茶粉</span></div>
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<span style="font-size: small;">15gm Sugar 糖</span></div>
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<span style="font-size: small;">110gm Water 清水</span></div>
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<span style="font-size: small;">1.5tbsp Vegetable Oil 食油</span></div>
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<span style="font-size: small;">Some Banana leave 香蕉叶数片</span></div>
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<span style="font-size: small;"><b>Fillings 内馅<br />Ingredients 材料:</b></span></div>
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<span style="font-size: small;">(C)</span></div>
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<span style="font-size: small;">140gm Red bean paste 红豆馅</span></div>
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<span style="font-size: small;">(D)</span></div>
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<span style="font-size: small;">200gm Ground peanut without oil 花生粉</span></div>
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<span style="font-size: small;">1.5tbsp Sugar 糖</span></div>
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<span style="font-size: small;">1.5tbsp Vegetable oil 食油</span></div>
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<span style="font-size: small;"><b>Method 做法:</b></span></div>
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<span style="font-size: small;">1)</span></div>
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<span style="font-size: small;">Wash and drain the banana leave. Cut the leave into rectangular shape which is bigger than the kueh mold. Grease one face of each banana leave. Set aside.</span></div>
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<span style="font-size: small;">清洗香蕉叶和抹干,剪成比模具还要大的长方形状。香蕉叶的一面抹上油,待用。</span></div>
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<span style="font-size: small;">2)</span></div>
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<span style="font-size: small;">Mix(A)together. Using small flame, keep stiring the mixture to cook until become a soft dough. </span></div>
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<span style="font-size: small;">(A)料混匀。用小火,一直搅拌煮熟成一软团。</span></div>
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<span style="font-size: small;">3)</span></div>
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<span style="font-size: small;">Mix (B) together, except the vegetable oil.</span></div>
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<span style="font-size: small;">把(B)料除油以外拌匀。</span></div>
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<span style="font-size: small;">4)</span></div>
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<span style="font-size: small;">Mix step 1) and 2) together, knead become a dough. </span></div>
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<span style="font-size: small;">把两个粉料加在一起,搅拌成一软团。</span></div>
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<span style="font-size: small;">5)</span></div>
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<span style="font-size: small;">Add in the oil. Knead until the oil fully absorb in the dough.</span></div>
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<span style="font-size: small;">再加入生油揉匀成团。</span></div>
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<span style="font-size: small;">6)</span></div>
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<span style="font-size: small;">Mix(D)together.</span></div>
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<span style="font-size: small;">(D)料混匀。</span></div>
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<span style="font-size: small;">7)</span></div>
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<span style="font-size: small;">Divide all the fillings 20gm each, roll into a small ball. Set aside.</span></div>
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<span style="font-size: small;">馅料分成每份20gm,揉成一小团。待用。</span></div>
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<span style="font-size: small;">8)</span></div>
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<span style="font-size: small;">Divide the dough 20gm each. Suggest to keep the center of the dough thicker than the rest of the sides. *This is to make sure the bottom of the kueh is thin enough and fully cook when the top is cooked.</span></div>
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<span style="font-size: small;">皮料分成每份20gm。建议皮料中间厚,旁边薄。这样可以确定粿的底部皮薄而容易熟。</span></div>
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<span style="font-size: small;">9)</span></div>
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<span style="font-size: small;">Filling is put in the middle of the dough and wrap it tightly. Form the shape of the kueh in the mold. Place the kueh on the greased banana leave.</span></div>
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<span style="font-size: small;">裹入馅料,放入模具定型,以沾了油的香蕉叶垫底。</span></div>
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<span style="font-size: small;">10)</span></div>
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<span style="font-size: small;">Steam the kueh for 8min using medium flame. Brush the kueh with some oil after cooked. </span></div>
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<span style="font-size: small;">放入蒸锅,以中火蒸8min,在粿面摸上少许油即可。</span></div>
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<span style="font-size: small;">11)</span></div>
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<span style="font-size: small;">Trim the banana leave according to the kueh size.</span></div>
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<span style="font-size: small;">根据</span><span style="font-size: small;">粿型,</span><span style="font-size: small;">修剪香蕉叶。</span></div>
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<span style="font-size: small;">Servings: 17pcs</span></div>
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Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com36tag:blogger.com,1999:blog-1661294616090042892.post-69670743241945049472012-03-27T11:07:00.000+08:002015-11-08T23:25:29.539+08:00Celery Steamed Dumplings 芹菜蒸饺<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">啊,最近怎么了?<br />同样一件事总是办不好,受了打击,缩了起来。<br />哈哈,穿上钢铁战甲的小强,也有疲倦的时候。<br />然后一晃,就是一个多星期。<br />地球没有因为我不动而停止转动。<br /><br />安静时,偶尔会想想,接下来的自己想怎样的过。<br />老大不小了,每一天不该随随便便的,毫不在乎的挥霍日子。<br />世界末日就算要来,在那之前也得好好的活。是吧?<br /><br />我的梦想很简单,每天可以开心的醒来,开心地做每一件事,<br />实实在在的生活,就够了。<br />所以,今天开始又要加把劲,继续我的人生马拉松。<br />多少公里的马拉松我不晓得。呵呵,尽情的跑,不要白跑就行了。<br /><br />这是几天前做的蒸饺。<br />为了想学一点新花样,翻了翻食谱。<br />一边翻,心里不由得佩服起那些师傅来,手指功夫真的是好好。<br />最后,选上了师傅捏的四格饺子,看起来挺得意的。<br />那就捏捏看吧!<br />凡是开头总不容易上手,高矮胖瘦我没有很介意啦,<br />至少学会了怎样分格,下次应该就可以更快手了。<br />也因为是心血来潮,家里的材料有限。所以四个空格只填了三种材料。<br />下次吧,我会再来的。^^</span></div>
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<span style="font-size: small;">哦,说了不开心的,还是有开心的事要纪念一下。<br />就在几天前,我家收到了一份来自天上的礼物。<br />谢谢Sonia的爱心分享,送给了我她喜欢的绿茶粉和一个很可爱的Ang Ku Kueh模。<br />感动之余,要好好的利用这些绿茶粉,还要做我喜欢吃的Ang Ku Kueh。<br />谢谢你,Sonia!</span><br />
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<br /><b style="color: #990000;">Celery Steamed Dumpling 芹菜蒸饺</b><br /><br /><b>Recipe from 《家常面点》with some adjustment</b><br /><br /><b>Tools 用具:</b><br />1'no. Steamer<br /><br /><b>Flour dough 面粉团</b><br /><b>Ingredients 材料:</b><br />125gm All purpose flour 面粉<br />55-60ml Water 水<br /><br /><b>Method 做法:</b><br />1)<br />Sift the flour, add in water and knead into a dough.<br />面粉过筛,加入水揉成面团。<br /><br />2)<br />Cover the dough with a damp cloth and rest for 1hr. <br />盖上微湿的布,醒面1hr。<br /><br /><b>Fillings 内馅<br />Ingredients 材料:</b><br />200gm Minced meat 绞肉<br />100gm Celery - dice 芹菜 - 切丁<br />20gm Carrot - dice 红萝卜 - 切丁<br /><br />Seasonings:<br />1tsp Light soy sauce 酱清<br />1tsp Oyster sauce 耗油<br />1/2tsp Pepper powder 胡椒粉<br />1tsp Sesame oil 麻油<br />Salt to taste 适量的盐<br /><br />Garnishing:<br />Carrot - Chop 红萝卜碎<br />Celery - Chop 芹菜碎<br />Black fungus - Soak and chop 泡软黑木耳 - 切碎<br /><br /><b>Method 做法:</b><br />1)<br />Mix all the ingredients and seasonings together.<br />材料和调味料混合均匀。<br /><br />2)<br />Divide the dough into 8gm each. Roll out the small dough become a thin sheet.<br />面团切分成8gm一小团。把小面团桿薄。<br /> </span></div>
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<span style="font-size: small;">3)<br />Fill in the small dough with half tablespoon of fillings. Wrap the dough by making 4 small compartments on the top of the fillings. Fill in the the compartments with garnishing ingredients.<br />Sprinkle enough flour in the plate before placing the dumplings.<br />包入1/2汤匙的馅料。将面皮从四个角向中间收拢,上方捏成四个小间格。在小格里填入点缀的材料。<br />在装饺子的盘里洒上足够的粉。<br /><br />4)<br />Using high flame, steam for 6min or until done.<br />大火蒸6分钟或全熟即可。<br /><br />Servings:19pcs</span></div>
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Sherleen.Thttp://www.blogger.com/profile/00397895915062079518noreply@blogger.com30