花生馅糯米糍

最丑那款最美味。

椰奶花生馅糯米糍

香兰花生馅糯米糍

黑芝麻花生馅糯米糍

经过几番斟酌, 最爱以下这款没有添加椰奶且份量合我心意的食谱, 糯糯软软的糯米糍, 超好吃。

Ingredients :

For the coating : 50g fried rice flour

For the fillings : roasted peanuts, roasted black and white sesame seeds, caster sugar, a teaspoon of peanut butter (optional) and pinch of salt

For the dough : 125g glutinous rice flour, 1 1/2 tablespoons tapioca flour, 30g sugar and 180 to 190g water, cooking oil for greasing the pan 

Fingerless Mittens

挑战一心二用, 在冰冷的冬天夜晚开了壁炉, 边观赏连续剧边做棒针编织, 特感温暖。

3 patterns for knitting Fingerless Mittens

香兰棉花蛋糕

带有丝丝香兰幽香的棉花蛋糕, 其松软的组织不在话下, 且吃了之后回味无穷。次日连续烘烤了巧克力味与香橙味的棉花蛋糕与小伙伴共享。

香兰棉花蛋糕

QQ九层糕

紫萝卜的紫, 绿茶的绿, 椰奶的乳白, 成就了此款紫绿白间隔的九层糕。

QQ九层糕

Ingredients : 

A. For the sugar syrup : 340g water, 140g caster sugar, 200g ayam brand coconut cream and 140g fresh milk

B. For the batter : 200g tapioca flour and 70g rice flour

C. For the colourings : 1 1/2 teaspoons green tea powder and juice from 2 purple carrots

Method :

1. Place water and sugar in a sauce pan and bring to a lightly boil or until sugar dissolves. Add in coconut cream and fresh milk. Mix well.

2. Whisk in rice flour and tapioca flour. Strain mixture through a sieve. Divide mixture into three portions.

3. Add colourings to two portions of the mixture and leave one portion with original colour.

4. Place a greased tin in a steamer and heat up for about 3 minutes. Pour in first layer of the batter into the hot tin and steam for about 3 minutes on high heat. Making sure the layers are set before adding the next layer of batter. Repeat until all layers are done. 

5. Steam the kuih for a further 12 minutes. 

轻乳酪蛋糕

加了柠檬碎皮和柠檬汁的轻乳酪蛋糕。

轻乳酪蛋糕

Ingredients :

A. 200g cream cheese, 170g milk, 60g butter and 30g caster sugar 

B. 4 egg yolks, 50g plain flour, 20g corn flour, 50g milk, 1 table spoon lemon juice and lemon zest

C. 4 egg whites, 100g caster sugar and 1 teaspoon lemon juice

巧克力乳酪蛋糕

加了一层苦巧克力酱的重乳酪蛋糕。

Cheese Cake with Dark Chocolate Ganache 

Ingredients :

A. 100g biscuits and 40g melted butter

B. 250g cream cheese, 80g caster sugar, 2 eggs, 20g corn flour, 10g lemon juice, 1 tablespoon lemon zest, 80g fresh milk and 1 tablespoon rum

C. 50g dark chocolate and 50g thickened cream

Steam bake at 160 deg C for about an hour

波士顿乳酪蛋糕

味道介於轻乳酪蛋糕与重乳酪蛋糕之间的波士顿乳酪蛋糕。

波士顿乳酪蛋糕

吴景发烘焙教室

Ingredients : 

A) a 9" round vanilla sponge cake about 20mm thick

B) 150ml milk, 20g caster sugar, 3 egg yolks, 20g cornflour

C) 250g cream cheese

D) zest of 1 lemon, 130g thickened cream

E) 2 tablespoons plain flour, 60g sultanas

F) 3 egg whites, 60g sugar, 1 teaspoon lemon juice

Method :
1. place 100g milk and sugar in a saucepan and bring to the boil, remove from heat and put aside.
2. mix together egg yolks, remaining 50g milk and corn flour until smooth.
3. mix (1) and (2) together until well combined. cook the mixture until it has thickened. set aside and leave it to cool.
4. meanwhile beat the cream cheese until smooth.
5. combine cream cheese and egg yolk mixture, mix well.
6. add lemon zest, cream, plain flour and sultanas to the cream cheese mixture, mix until well combined.
7. whip egg whites, sugar and lemon juice until soft peak, add egg white mixture to the cream cheese mixture.
8. pour mixture onto a lined cake tin with a round sponge cake on the bottom.
9. bake in water bath at 150 deg C for about two hours.
10. refrigerate cake for about 4 hours or overnight before serving.

Kuih Sago

一扫而空的Kuih Sago

Kuih Sago with desiccated coconut 

张莉婵食谱系列

Ingredients : 

A) 300g sago and 150 to 200g fresh frozen desiccated coconut 

B) 100g gula melaka, 50ml water and 2 to 3 pandan leaves, knotted

C) 100g coconut cream, 80g-100g sugar and pinch of salt

D) 1 tablespoon home made pandan paste

Method :

1. soak sago in water for minimum one hour, drain, stir in desiccated coconut and mix well.

2. divide sago mixture into three portions and set aside.

3. meanwhile place gula melaka, water and knotted pandan leaves in a saucepan and bring to a boil. Making sure the sugar is completely dissolved and discard the pandan leaves.

4. pour gula melaka mixture into one portion of sago mixture.

5. mix coconut cream, salt and sugar until well combined, divide into two portions. Add pandan paste into one portion. 

6. add coconut cream mixture into sago mixture.

7. spread one portion of sago mixture in a greased tin and steam for 10 minutes. Repeat the step with the remaining portions.

8. steam the kuih for a further 15 minutes. 

9. leaves it to cool and cut into pieces by using a plastic cutter.

Coffee and Linseed Bread Rolls

繁华世界, 千姿百态。

Coffee and Linseed Bread Rolls

Ingredients : 250g bread flour, 60g wholemeal flour, 125g fresh milk, 100g thickened cream, 40g caster sugar, pinch of salt, 1 1/2 teaspoons instant yeast, instant coffee and linseeds

Chickpea and Tomato Soup

Hearty comfort food, Chickpea and tomato soup

Ingredients : olive oil, brown onion, garlic, 400g can chickpeas, 400g can diced tomatoes, carrot and home made chicken stock, continental parsley, salt, freshly cracked black pepper and shaved parmesan cheese.

Method :

1. Heat oil in a saucepan over medium heat. Add diced onion, diced carrot and crushed garlic. Cook until tender. 

2. Add crushed tomato, chickpeas and stock. Stir to combine. Cover and bring to the boil. Simmer for about 10 minutes.

3. Season with salt and pepper.

4. Serve soup with chopped parsley, parmesan cheese and crusty bread.

Cabled Cowl

Wrap twice around the neck, super warm cowl in the winter.

Cabled Cowl

Using 7 mm needles and two strands of yarn together, cast on 40 stitches

Beg Patt :

1st row  : K2, P4, K1tbl, P2, K1tbl, P4, K12, P4, K1tbl, P2 K1tbl, P4 and K2

2nd and foll alt rows :  K6, P1tbl, K2, P1tbl, K4, P12, K4, P1tbl, K2, P1tbl and K6

3rd row  : As 1st row

5th row  : K2, P4, T4B, P4, C6B, C6F, P4, T4B, P4 and K2

7th row  : K2, P4, K1tbl, P2, K1tbl, P1 C6B, K6, C6F, P1, K1tbl, P2, Ktbl, P4 and K2

9th row  : As 1st row

11th row  : K2, P4, T4B, P4, K12, P4, T4B, P4 and K2

13th row  : K2, P4, K1tbl, P2, K1tbl, P4, C6B, C6F, P4, K1tbl, P2, K1tbl, P4 and K2

15th row  : As 7th row

17th row  : As 11th row

19th row  : As 1st row

21st row  : As 13th row

23rd row  : K2, P4, T4B, P1, C6B, K6, C6F, P1, T4B, P4 and K2

24th row  : As 2nd row

C6B : slip next 3 sts onto cable needle and leave at back of work, K3 then K3 from cable needle

C6F : slip next 3 sts onto cable needle and leave a front of work, K3 then K3 from cable needle

T4B : slip next 3 sts onto cable needle and leave at back of work K1tbl then P2, K1tbl from cable needle

Green Tea And Cocoa Mini Swiss Rolls

两款口味的迷你戚风卷

Green Tea swiss rolls and Cocoa swiss rolls with Chantilly Cream

Basic Ingredients :

A. 4 egg yolks, pinch of salt, 50g vegetable oil and 50g fresh milk

B. 80g plain flour and 10g corn flour

C. 4 egg whites, 80g caster sugar and 1 teaspoon lemon juice

香茅黄姜鸡

令冬天暖笠笠的香茅黄姜鸡。

香茅黄姜鸡

Ingredients :  lemongrass, fresh turmeric, ground turmeric, curry powder, garlic, ginger, shallots, sugar, salt, water...... 

亚麻籽三色吐司

简单利索的直接法黑芝麻, 金色甜菜根,奶香与亚麻籽混合吐司。

亚麻籽三色吐司

芝士,亚麻籽三色吐司

Basic Ingredients : 

300g bakers flour, approx.125g milk, approx. 100g thickened cream, 40g sugar, 1 teaspoon salt, 1 1/2 teaspoons instant yeast and flax seeds

Easy Knit Beanies

A simple knit cabled beanie, a moss stitch beanie with Pompon and a slipped rib stitch beanie

Cabled Beanie

Moss stitch beanie with a Pompon

Slipped rib stitch beanie

绿茶,咖啡及原味相思蛋糕

类似戚风的相思蛋糕。

绿茶,咖啡及原味相思蛋糕

Ingredients : 

A. 4 egg yolks,  1 whole egg, 15g caster sugar,  40g vegetable oil, 60g milk, 55g plain flour and pinch of salt

B. 4 egg whites, 1 teaspoon lemon juice and 40g caster sugar

C. 1 teaspoon green tea powder and 2 teaspoons hot water

D. 1 teaspoon instant ground coffee and 2 teaspoons hot water

E. Cocoa powder

Method :

1. Beat egg yolks, whole egg, vegetable oil and caster sugar together until pale and fluffy. 

2. Sift flour and salt together and gently fold into the creamed mixture with milk.

3. Whisk egg white and lemon juice until frothy. Whisk in sugar and continue whisking until soft peaks form when the whisk is lifted out.

4. Gently fold the egg white mixture into the egg yolk mixture until well combined.

5. Divide mixture into three portions. Add green tea and coffee paste to each portion.

6. Line the base of a square cake tin, spoon green tea mixture into the prepared tin and spread evenly. Sprinkle a thin layer of cocoa powder and spoon the egg mixture on top of the green tea mixture. Repeat this process with the coffee mixture.

7. Steam bake the mixture for about 60 minutes at 160 deg C.

Blueberry and Rolled Oat Scones

Light, moist and delicious scones with homemade strawberry jam and whipped cream.

Blueberry and rolled oat scones

Ingredients : 

180g fresh milk, 150g thickened cream, 2 1/2 cups self raising flour, 1/2 cup rolled oats,

1 tablespoon caster sugar, 1 egg, 120g frozen blueberry and pinch of salt

Method :

1. Whisk egg, cream and milk in a jug

2. Sift flour into a bowl, stir in sugar, rolled oats and blueberries and make a well at the centre

3. Add egg mixture to flour mixture

4. Mix to form a soft dough

5. Turn dough out onto a lightly floured surface, knead lightly

6. Press the dough out to a rectangle. Using a knife dipped in flour cut dough into 10 pieces

7. Brush dough with extra milk, sprinkle with extra sugar and oats

8. Bake scones for about 20 minutes or until golden in colour at 200 deg C  

汤种核桃与蔓越莓乾面包

这原本是简易食谱用面包机操作的食谱, 稍作分量调整, 用双手揉面, 结果也不差强人意。

汤种核桃与蔓越莓乾面包

汤种 : 25g bakers flour and 125g water