巧克力大理石纹面包

谁活得都不轻松, 可有些事我们永远无法左右。--汪峰

巧克力大理石纹长条面包

巧克力大理石纹花式面包

Ingredients :

A. For the overnight batter : 150g bread flour, 4g dried yeast, 15g caster sugar, 145g fresh milk

B. Main dough : 140g bread flour, 30g wholemeal flour, 20g sugar, 3/4 teaspoon salt, 75g fresh milk and 20g unsalted butter

C. Chocolate paste : 50g dark chocolate, 20g unsalted butter, 20g bread flour, 10g cocoa powder and 20g fresh milk

Method :

1. For the overnight batter : Place all ingredients (A) in a bowl, stir well until combined. Cover and leave in the fridge overnight or until doubled in size.

2. Place all ingredients (B) except butter in a mixing bowl, knead to form a dough, add in A and knead until well combined.

3. Add in butter and knead until the dough feels very elastic. Cover with wet cloth and leave to rise in a warm place until doubled in size.

4. Punch down the dough, then turn out onto a lightly floured worktop, roll out the dough to a rectangle shape. Place chocolate paste over the dough. Fold a flap of dough over the paste. Do the same with the three other flaps. The edges of the dough flaps should lightly overlap to fully enclose the paste.

5. Roll out the dough, fold the dough letter style, cover and rest for 10 minutes. Repeat the rolling and folding two more times.

6. Brush the dough with some water and roll up tightly from the longer side. Place dough into a greased tin and leave to rise in a warm place until doubled in size. 

7. Bake the bread for about 35 minutes at 180 deg C.

Chocolate paste : Melt chocolate and butter over a saucepan of simmering water. Remove from heat, add in flour, cocoa powder and milk. Mix until well combined and forms a paste. Return paste to the sauce pan and cook over very low heat. Cook until paste leaves the sides of the pan. Place chocolate paste in between two non-stick baking paper and roll out the paste to a rectangle shape. Refrigerate until firm.

思念总在分手后 - Apam Balik

犹记得当年我家附近有一档卖了十多年Apam Balik 的小摊子, 路过时偶尔也会驻足解嘴馋, 不为别的.....就是光为了那烤香的花生馅. 星转斗移,一晃几十年, 摊子早已不复存在了, Apam Balik 则烙印在心炊里.

慢煎糕 / Apam Balik / Folded Peanut Pancakes

Ingredients :

A. Batter : 1 cup(150g) self raising flour, 2 tablespoons caster sugar, 1 egg and 1 cup(250ml) fresh milk

B. Filling : combine roasted peanuts ( crushed ), pinch of salt and sugar in a bowl, mix well and set aside

Method :

1. Lightly whisk milk and egg in a jug. Sift flour into a bowl, stir in sugar, mix well. Make a well in the centre, add in milk mixture. Whisk until just combined. Rest mixture for 30 minutes before cooking.

2. Heat a non stick frying pan over medium heat, brush pan with cooking oil. Add a large ladle of batter to the pan and spread it over the base and a little up the sides of the pan. Cover with lid and cook for 2 to 3 minutes or until bubbles appear on surface. When cook, rub the top of the pancake with a little butter and sprinkle generously with peanut mixture. Fold the pancake over and repeat with remaining mixture.

自制咸鸡蛋

在墨尔本的亚洲商店买咸蛋可得靠运气, 品质时好时坏. 今日我可得瑟了.....自制的五香咸鸡蛋腌制成功, 这咸鸡蛋啊还挺贵气的, 为了免於它们百毒不侵,在洗净后腌制前我特意蘸上一层含酒精量高的白兰地酒.

自制五香咸鸡蛋

食谱参考肥丁工作仿

Ingredients :

10 chicken eggs or duck eggs, 175g rock salt, 700g water, 1 tablespoon cooking wine, 2 teaspoons szechuan peppercorn and 2 star anise  

Method :

1. Place water, salt, szechuan peppercorn and star anise into a saucepan over medium heat. Cook, stirring for five minutes or until salt has dissolved. Bring to the boil, simmer, uncovered for about ten minutes. Remove from heat and set aside to cool completely. Add in cooking wine. Stir well.

2. Meanwhile rinse eggs and wipe them dry with a tea towel. Coat eggs with a layer of brandy and set aside.

3. Carefully place eggs in a sterilised jar, pour liquid over eggs. Making sure eggs are completely covered and have no cracks. Secure lid and keep in room temperature for about 30 to 35 days before using.

Note : the ratio of salt and water is 1 : 4

小伙伴

在澳洲工作七年,除了见识到部分澳洲人的那股好逸恶劳, 表里不一及戳脊粱骨的范儿之外,就是收获了几位"小伙伴",虽不常往来但偶尔相聚联系,话说家常确也挺可乐的.

Pandan leaf flavoured Kaya ( Coconut Curd )

Ingredients : 5 eggs (50g each), 150g caster sugar, 180g coconut cream (ayam brand) mix with 70g water, 50g home made pandan paste and 25g pandan juice

Method : 

1. Place eggs and sugar in a bowl, whisk until sugar dissolves.

2. Add remaining ingredients, mix well. Strain mixture into a heatproof bowl.

3. Place bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Cook, stirring constantly with a wooden spoon for about 45 minutes or until mixture thickens and coats the back of the spoon. Remove from heat. Pour mixture into hot, sterilised jars, secure lids and refrigerate.

Note : to obtain a silky smooth texture, use hand held blender to blend the kaya or strain the kaya through a sieve.

Home made Pandan paste : one bunch fresh pandan leaves ( about A$2.50 to A$3.00 per bunch ) and small amount of water

1. Wash and cut pandan leaves in small pieces.

2. Blend with water until fine.

3. Squeeze out the juice through a sieve. 

4. Pour juice into a clean container and refrigerate for at least one day.

5. A thicker or darker layer formed at the bottom of the container which is called pandan paste or pandan extract.

一天有早晚

一天有早晚 ....... 早晚有一天 ......

南瓜泥鲜奶馒头

鲜奶馒头

南瓜泥馒头

馒头宴

Ingredients :
A. Sponge dough :  60g plain flour, 1/4 teaspoon dried yeast and 40g water ( Place all ingredients in a bowl and knead until a dough forms, cover with cling wrap and refrigerate overnight. Make 100g of sponge dough )
B. Main dough for milk buns : 50g sponge dough, 150g plain flour, 1/2 teaspoon dried yeast, 90 - 100g fresh milk, 10g caster sugar, 5g unsalted butter and pinch of salt
C. Main dough for pumpkin buns : 50g sponge dough, 150g plain flour, 1/2 teaspoon dried yeast, 10g caster sugar, pinch of salt, 5g unsalted butter, 200g pumpkin mash and approx. 20g-50g fresh milk

Basic method :
1. Put all ingredients except milk in a bowl, mix well. Add milk to form a dough. ( if dough feels stiff and dry, work in a little more milk; if it feels tacky, work in a little more flour ) Knead until the dough feels soft and elastic. Cover and leave in a warm place until doubled in size.
2. Flour the worktop and roll out the dough to a rectangle shape, brush water over the dough. Roll up the dough tightly from the longer side, cut into 5 to 6 pieces. Cover and leave to proof in a warm place until doubled in size or very soft to touch.
3. Steam for about 12 minutes, allow to sit in a steamer for another 5 minutes with lid slightly open.
Note: Cover the top of the steamer with a kitchen towel and place the lid on top, the towel will absorb any steam that collects on top from dripping onto the steamed buns.

迷迭香与黑胡椒面包

另一层次口感的面包......再配上烤鸡腿和沙拉, 晚餐也就搞定了. 所谓柴米油盐, 日复一日, 百味人生也就熬出来了......

Rosemary and Black Pepper Rolls

烤鸡腿

Ingredients : 2 teaspoons freshly chopped rosemary, 1 teaspoon freshly cracked black pepper, 250g bread flour, 1/2 teaspoon salt, 11/2 tablespoons sugar, 1 teaspoon dried yeast, 1 small egg, 1 tablespoon cooking oil and approx. 125ml water

Preheat the oven to 180 deg C.  Lightly brush the top of the rolls with melted butter, then sprinkle with remaining chopped rosemary, cracked pepper and sea salt flakes. Bake for about 20 to 25 minutes or until golden brown. Remove them from the oven and brush with remaining butter.

后知后觉

某日, 在亚洲杂货店看到新鲜的木署, 分外觉得稀罕, 二话不说就买了些回家......原来刨木署确实是件挺费劲的活儿.

蒸木署

烤木署糕

蒸木署糕

蒸木署 

Ingredients : cassava, gula melaka, grated coconut and pinch of salt

Method : steam cassava over high heat till cook through, serve with gula melaka syrup and grated coconut

烤木署糕

Ingredients : 450g grated cassava, 50g grated coconut, 1 egg, 80g coconut milk, 40g milk, 110g caster sugar 40g melted butter and honey.

Method : Place all ingredients except honey in a bowl and mix well. Pour mixture into a lined loaf tin and bake for about 35 minutes at 180 deg C. Remove tin from the oven, brush honey on top of the cake and continue to bake for another 10 minutes or until golden brown colour.

蒸木署糕

Ingredients : A) 400g grated cassava, 100g coconut cream, 50g water and120g caster sugar. 

B)grated coconut and 1/2 teaspoon salt.

Method : Place A in a bowl, mix until well combined. Pour mixture into a greased tin. Steam over high heat for about 30 minutes. Meanwhile steam grated coconut and salt for about 10 minutes and set aside

Serve cake with grated coconut.

南瓜糕

曾家太后健康还行的时候, 就喜欢泡制这款南瓜糕, 每每要传授于我但又咿呦的说不出份量.....如今身体状况也每况愈下.....渐行渐远.....我倒也似模似样的弄出此点心,味道还不错.

南瓜糕

Ingredients : 

A. 400g diced butternut pumpkin, 5 dried mushrooms, 60g dried shrimps, shallots, garlic and water

B. 175g rice flour, 25g tapioca flour, 1 tablespoon corn flour and 350g to 400g water.

C. soy sauce, salt, white pepper, five-spice powder, sugar and sesame oil

D. red chilli, spring onion, toasted white sesame seed and fried shallot 

Method :

1. Pan fry dried shrimps, shallots and garlic till crispy and set aside.

2. Combine rice flour, tapioca flour and corn flour in a bowl, make a well in the centre, gradually add water, stirring with chopsticks until a smooth batter forms.

3. Add soy sauce, salt, white pepper, five spice powder, sugar and sesame oil to the batter, mix well.

4. Heat oil in a frying pan over a medium heat, add mushrooms and pumpkin. Cook, stirring for a few minutes, add water, cook for another two to three minutes, or until vegetables are tender. Add 1/2 portion of the shallot mixture, stir until well combined.

5. Add rice batter to the vegetable mixture, cook until the mixture thickened.

6. Pour mixture into a greased tin, steam over medium heat for about 40 minutes or until cook through.

7. Garnish the pumpkin cake with red chilli, spring onion, toasted sesame seed and 1/2 portion of the shallot mixture.

8. Serve with chilli sauce.

核桃咖啡曲奇

随着春季缓缓的流逝,白昼一天天变长, 夏令时也从昨日开始了. 今天早上眼睛特别的困.

核桃咖啡曲奇

Ingredients : 

A. 125g unsalted butter, 50g caster sugar and 50g icing sugar

B. 1 egg, 2 drops vanilla essence and 1 tablespoon instance coffee

C. 150g plain flour, 75g self raising flour and 50g almond meal

D. 125g walnuts

Method :

Cream the butter and sugar in a large bowl with an electric mixer until pale and fluffy, Add in egg, vanilla essence and instance coffee, mix until well incorporated. Stir in the combined sifted flours and almond meal in 2 batches, mix well. ( stir in one or two tablespoons milk if the mixture is too dry ) Add walnuts.

Roll the mixture into a log. Wrap in baking paper and refrigerate for 1 hour or until firm. 

Preheat oven to 160°C, cut the log into 1cm slices and place 3cm apart on lined oven trays. 

Bake the biscuits  for about 20 minutes or until golden brown colour.

一款非常可口的曲奇.

果仁面包卷Vs火腿奶酪面包卷

带了果仁面包卷与火腿奶酪面包卷, 路过几个质朴小镇, 吃了一顿丰盛的老外晚餐且在Bairnsdale住上一晚, 次日抵达Lake Entrance. 全程大约四百公哩. 来回途中竟把石田裕辅的用洗脸盆吃羊肉饭阅毕. 这仍是我弃业后的第二本书.

果仁面包卷

火腿奶酪面包卷

Ingredients : 

300g Bakers flour, 1 teaspoon dried yeast, 35g caster sugar, pinch of salt, 1/2 egg, 180g to 200g fresh milk, 25g unsalted butter, 1 tablespoon chia seeds, mixed nuts and dried fruits/ham, cheese slices and fresh parsley

Egg wash for glazing

客家喜板

用视觉,味觉,嗅觉和触觉去一窥那记忆里的时光.....噢!又糯又软的南瓜喜板......

南瓜泥喜板

Ingredients :

125g plain flour, 125g glutinous rice flour, 80g caster sugar, 3/4 teaspoon dried yeast, 150g mashed pumpkin ( butternut pumpkin ), approx. 125g water and 15g vegetable oil

Method :
1. Place all ingredients except vegetable oil in a bowl, knead to form a smooth dough.
2. Gradually add oil and mix until combined. Rest dough for about 10 minutes.
3. Divide dough into 10 pieces about 58g each. Lightly oil your hands and shape each piece of dough into a ball. Place each ball on top of a piece of non stick baking paper and flatten with your palm. Cover lightly with a damp tea towel and leave to rise in a warm place until doubled in size or very soft to touch.
4. Steam for about 12 minutes or until cooked, allow to sit in steamer for another 5 minutes with lid slightly open.

Note : Cover the top of the steamer with a kitchen towel and place the lid on top, the towel will absorb any steam that collects on top from dripping onto the 喜板.

肉桂杏仁面包卷

冬去春来, 天气渐渐回暖, 25 deg C 的艳阳天, 希巴烂的雀跃.

汤种肉桂杏仁面包卷

食谱取之Carol自在生活

Ingredients :

A. Tang Zhong : 25g Bakers flour, 125g water/milk

B. Main dough : 100g Tang Zhong, 270g Bakers flour, 30g cake flour, 1 teaspoon dried yeast, 1 egg,      120g fresh milk, 30g caster sugar, 30g unsalted butter and 1 1/4 teaspoon salt 

C. Filling : Melted butter, ground cinnamon and sugar

D. Egg wash and almond flakes                        

Say Good-bye

从秋季纠结至春季, 终于怀着一颗忐忑不安的心走进手术室, 摘下至少长达七年长在颈部左边的肪肪瘤, 经过全身麻醉,打点滴, 少许的痛楚以及眩晕......哈哈 终于难分难舍的say good bye to my "Lipoma"..... 它的大小就如我的香兰叶糯米球.

香兰叶糯米球

Ingredients : 

A) 125g Glutinous rice flour, 50ml Home made pandan paste, 30g Ayam brand coconut cream and about 30g hot water

B) Gula Melaka

C) Fresh desiccated coconut and pinch of salt

春天里

超爱汪峰的摇滚音乐, 在这风和日暖, 蓝天白云的春天里, 这首歌油然而生的在耳边盘旋, 荡漾. 久久不散........

--如果有一天我老无所依, 请把我留在那时光里, 如果有一天我悄然离去, 请把我埋在这春天里--

后花园的桃花依旧, 绚丽且耀眼

Braised Red Wine and Rosemary Lamb Shanks

无羊骚味的红洒炖羊膝. 我对红肉从不感兴趣, 但我家 old man 是肉食控, 给他解嘴馋. 同时也慰劳我的好邻居, 一举两得.

Braised Red Wine and Rosemary Lamb Shanks

Ingredients : Lamb Shanks ( Spring Lamb ), garlic, onions, carrots, celery, tomato paste, diced tomato, rosemary, bay leaves, red wine, beef stock, plain flour for dusting, salt and cracked black pepper.

Method :

1. Dust the lamb shanks in the flour, salt and black pepper, shake off excess.

2. Heat a little oil in a saucepan, brown the lamb shanks well all sides.  Set aside.

3. Meanwhile cook garlic, carrots, celery and onions for a few minutes.

4. Add tomato paste, diced tomato, beef stock, rosemary and bay leaves. Bring to the boil, return the shanks to the pan, cover with a lid and cook for about one to one and a half hour.

5. Uncover and continue cooking, stirring regularly, for another 30 minutes or until shanks are fall apart tender.

6. Serve with steamed vegetable, couscous, rice or mashed potato.

1. 
   

红茶乳酪戚风蛋糕

不一样的戚风蛋糕, choux pastry般的做法, 超软. 冰过后次日才吃, 配上红茶或咖啡, 感觉超cool!

红茶乳酪戚风蛋糕

食谱取之carol 自在生活

Ingredients : 

A. 4 egg yolks, 1 whole egg, 30g caster sugar, 40g vegetable oil, 100g fresh milk, 40g cheese slices, 2 twinings earl grey tea bags and 100g low protein flour

B. 5 egg whites, 1 teaspoon lemon juice and 60g caster sugar

一般戚风作法, 160 deg C 烤大概50分钟

Note :
1.乳酪片撕小塊,放入牛奶中,倒入細砂糖,液體油脂及紅茶包的茶葉煮至沸騰,然後轉小火煮再1分鐘.
2.將過篩的低筋麵粉一口氣倒入,用木匙快速攪拌. (水及油煮沸後轉小火倒入麵粉後,火還不要關,  一邊攪拌
   到粉變成有一點透明不沾鍋且成糰才能關火)
3.然後依序將蛋黃及1顆全蛋一個一個加入混合均勻, 每加一個蛋黃必須攪拌均勻才加下一個, 直到麵糊呈
   現"倒三角緩慢留下的狀態"即是完成

芋头糕

路边摊小吃 - 芋头糕, 亦是我那年代上班族的早点之一。

芋头糕

Ingredients : 

350g diced taro, cooking oil, 60g dried shrimps, 100g shallots, 2 cups rice flour, 31/2 cups water, 3 tablespoons corn flour, 1/4 teaspoon five-spice powder, 1/4 teaspoon white pepper and 11/2 teaspoon salt.

芋泥酥

制作了两款真材实料, 无香精无色素的芋泥酥, 一款是用牛油, 吃得安心; 另一款是猪油, 嘿嘿! 心惊胆跳. 但还是比白油(shortening)强多了.

芋泥酥(猪油制作)

特爱它那吹弹得破的酥皮其缧旋纹也令我手午足蹈,开心一整天.

紫芋泥酥(牛油制作)

好亮丽的紫色.....

食谱取於Carol自在生活

A. 水皮: 200g plain flour, 15g pure icing sugar, 70g unsalted butter and 105g cold water (make 6      pieces, 65g each)

B. 酥皮: 160g low protein flour and 80g unsalted butter (make 6 pieces, 40g each)

C. 馅: 500g diced yam, 80g caster sugar, 20g milk powder and 30g butter ( make 12 pieces, 45g each)