Saturday, December 31, 2011

~2011年的晚餐~

2011年的最后一天,我和排骨选择在家渡过~因为很久没在家好好休息了!
从圣诞节之前个礼拜都往外跑,吃到我们都怕怕!

今天在家我们吃海鲜~ 朋友帮我们购买生蚝,买了两打~ 其实我和排骨一人可以吃两打,但是因为又有螃蟹,所以买两打该够吃了~哈哈哈!!超爽的!明年再减肥吧!

在此,恭祝大家新年快乐~


Wednesday, December 28, 2011

~芒果密苏~

夏天的天气真的会让我“发疯”~ 热到我无法形容!
但是让我又爱又恨的是,只有夏天有芒果吃~
心血来潮,又想要做蛋糕了,这次选择做Mangomisu,tiramisu 的翻版~
这蛋糕是要送给一位朋友作生日蛋糕的。。
朋友们都很享受这蛋糕,因为一点都不腻,也不很甜。加上新鲜芒果,味道更是美味。




Monday, December 26, 2011

我给自己的礼物~

我订的书终于到了~ 高兴到不知怎样形容!这是给自己的圣诞礼物~  但是还有另外一本还没到,看样子应该不见了~同一个时间订购的,怎么只有这一本到家呢?arghh.... 已经写信告知~希望快快可以拿到~

买了这些书,希望可以好好的学做面包~

Butternut Snap Rudolph Chocolate Tartlets

Ho ho Ho! Merry Christmas to everyone of you~ 今天是 boxing day~ 早上和排骨吃Mc D 早餐,就去逛逛有什么便宜东西买~ 排骨买了2件T-shirt.. 我没买了什么!

圣诞佳节已过~ 那几天,家家户户都忙着买礼物、聚餐、做蛋糕、弄美味的火鸡、食物~
我自己本身也不例外,忙得很~ 现在才有时间上食谱!

因为教会有庆祝圣诞晚会,所以自己被安排负责做cookies~

我只做了24个,哈哈!不多也不少~ 教会的孩子特别喜欢只因为它好看~哈哈哈!!

我想要参加 Hankerie 主办的Aspiring Bakers #14: Creative Christmas Bakes (December 2011)

Butternut Snap Rudolph Chocolate Tartlets 食谱取自于taste.com.au

这个是butternut snap cookies




Ingredients:

250g packet Arnott’s Butternut Snap Cookies
65g unsalted butter, chopped
1/3 cup cream
200g milk or dark chocolate, chopped
10 vanilla marshmallows, halved horizontally
2 tablespoons vanilla ready-made frosting
20 jaffas
20 mini vanilla marshmallows, halved crossways
Rich choc fudge writing icing
40 mini pretzels
  1. Preheat oven to 180°C (160°C fan-forced). Place 1 biscuit over each hole of a 12-hole, 1 1/2 tablespoon-capacity round-based tartlet tin. Bake for 2-3 minutes or until soft. Remove from oven. Using a small ladle or a lime, carefully press softened biscuits into tin to mould into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.
  2. Place butter, cream and chocolate in a saucepan over very low heat. Stir constantly for 7 minutes or until melted and smooth. Pour into a clean, dry bowl and refrigerate for 20 minutes or until cool but not set.
  3. Fill biscuit cases with 1 heaped teaspoon of chocolate mixture. Place in refrigerator for 20-25 minutes, or until set.
  4. Using the picture as a guide, gently press 1 marshmallow half, cut-side down into each tartlet. Attach 1 jaffa to each marshmallow with ready-made frosting to form a nose, then attach 2 mini marshmallow halves above nose, cut-side up, to form eyes. Use a drop of writing icing to form pupils. Cut pretzels in half to form antler shapes. Place 2 pretzel pieces above eyes. Press to secure. Serve.
Notes:
Variation: After the chocolate tartlets have set, dust each with a little icing sugar mixture. Gently press 3 red mini M&Ms into tartlet to form berries. Gently press 1 spearmint leaf lolly into tartlet to form holly leaf. Serve.

Sunday, December 18, 2011

Canapes~

再过一个礼拜,圣诞节将要来临了~ 好期待!
以前还未成为基督徒时,常常认为圣诞节只是交换礼物罢了~
自从成为基督徒后,圣诞节的意义就显得不一样了~
昨天忙得很,有订单、有聚餐、又忙着做礼物给朋友~ 今天早上整个身体酸痛,完了!应该是年纪来了~

聚餐最后还是选择做Canapes.. 这个真的很容易又好看!

Ingredients:

For Smoken Salmon Canapes

1 cucumber
2-4 pcs smoked salmon

Fillings:
125g cream cheese
1-2 spring onion
1-2 parsley
salt and pepper to taste

Method:

1. Put spring onion and parsley to food processor. Chop till fine.
2. Put cream cheese, salt and pepper to the mixture and blend it combine. Put aside.
3. Cut the cucumber to 1cm width.
4. Pipe the cream mixture on top of the cucumber. Top with smoked salmon.
5. Garnish with dill if desired.

For Tuna and Mushroom Vol au cent

24 small vol au vent cases

Fillings:
1/2 can tuna in chunk, drained1
3-4 button mushroom, chopped
125g cream cheese
salt and pepper, to taste

Method:

1. Drain the tuna and put aside.
2. Combine tuna, mushroom, cream cheese, salt and pepper in a large bowl.
3. Place vol au vent cases onto baking paper-lined oven trays. Bake in the oven for 20 minues with 180C or until lightly browned.
4. Spoon tuna mixture into cases -  when it cool.
5. Sprinkle mixed herbs on top of the vol-au-vents if desired.

Saturday, December 3, 2011

扇子面包 Garlic Butter Fan Tan Rolls

我真的很喜欢吃面包~ 每次都上网找找看有什么好吃又好看的面包!终于让我找到了~
食谱取之于dailydelicious


Garlic Butter Fan Tan Rolls

225 ml
milk
15 g
yeast
2 teaspoons
caster sugar
450 g
bread flour
2 teaspoons
salt
30 g
vegetable shortening or lard
1
egg, beaten
55 g
salted butter, softened
4
cloves of garlic, crushed
2 tablespoons
chopped flat-leaf parsley

1. Mix the yeast with milk and the caster sugar.
 
2. Sift the flour with the salt into a large bowl. Cut the vegetable shortening into small pieces and rub into the flour.

3. Make a well in the center of the flour and pour in the yeast mixture, egg and most of the remaining milk. Mix to a soft but not sticky dough, adding more milk or flour as necessary.

4. Knead for 6 minutes by machine or 10 minutes by hand until satiny.

5. Place the dough in an oiled bowl and turn the dough to coat it in a thin film of oil. Cover with oiled cling film and leave to rise until doubled in size.

6. Mix the garlic and parsley with the butter.

7. Heat the oven to 190°C. Lightly butter 16 muffin tins.

8. Knock back the risen dough by kneading for 30 seconds then roll it into a rectangular measuring 80 x 30cm.

9. Spread the garlic mixture over the dough. Cut the dough length ways into 6 strips.

10. Stack the strips then cut them into 16 (5 cm) pieces. Place the pieces in the muffin tins and cover with oiled cling film. Leave to prove until soft and pillowy, about 30 minutes.

11. Bake in the centre of the oven for 20 minutes or until golden-brown. Serve warm.

12. To reheat, place the rolls on a baking sheet in an oven preheated to 180°C for 10 minutes.

生日吃面粉馃??

昨天working from home, 没去上班因为err.. 公司有Christmas Party, 在Captain Cook Cruise 举行~有点不想去,所以就呆在家咯~

晚上和好友兼姐妹见面!嘢!!我们原本上个月见面的但是因为每个人都忙忙忙~ 咳!
昨晚庆祝"毛毛虫" 的生日!做了tiramisu蛋糕~ 不好意思,我目前只会做这蛋糕!不好意思的事,我却收到"毛毛虫"送我的礼物,我真的好高兴。因为这mini bowl 是我很想买的,但是怕排骨骂我乱买东西,所以就没买了~ 反而从她那收到!*高兴*

谢谢你,朋友~ 我都没送你什么~
昨晚其实非常高兴,因为能够和这几位好友一起谈谈天,吃吃饭是多么享受的一件事。
真的!好友不需要太多,几个就够了~ 感谢上帝让我在异国都有这帮好友~我们要常常联络哦~

Tiramisu 蛋糕食谱在这
相片再次亮相~
毛毛虫~ 生日蒙恩~

毛毛虫送我迟来的生日礼物~ 谢谢~

我们不只有蛋糕吃,还决定做面粉馃当晚餐~ 第一次做!哈~
但是噢~ 排骨不是很喜欢吃面粉馃的面,可能要做成板面~ 晕!

食谱取自于Nasi Lemak Lover,但是做了一点更改,因为好友怀孕,不能吃虾~

面团:
500g普通面粉,1/2小匙盐,2粒蛋,160ml(2/3杯)水,少许薯粉(洒面用)

1. 将面粉筛进大碗中,加入盐,做一个洞于面粉中央,打入蛋及加入水,搓成硬面团。盖上一块布休面一小时。

汤料:
100g江鱼仔洗净,2 litres水,1块江鱼仔精,1小匙盐调味

2. 水煮至滚,加入江鱼仔,转中火再滚约30-45分钟成浓香的汤。加入盐调味便可。

肉料:
200g 鲜虾或鱼片:烧热油爆香蒜茸,加入鲜虾或鱼片炒香

200g 猪肉或鸡肉, 切片并和调味料搅拌(麻油、胡椒粉、薯粉)

配料:
100g炸香江鱼仔,适量炸葱片,适量黑木耳,6-8朵冬菇,綠葉菜(小白菜/ 波菜/ 树仔菜/ 芥菜)

一碗煮法:
1. 倒入一碗的汤底在锅里
2. 将汤大火煮开,将面团撕成小而薄的片,搅煮至滚。
3. 加入肉、鱼片、黑木耳、冬菇和菜。
5. 煮至1-2分钟,煮开后盛入碗中。
6. 放入炸江鱼仔及炸葱片,享用时可配上辣椒。

看不到面粉馃,太多料了~

Friday, December 2, 2011

葱香肉松面包捲 Pork Floss Bun Rolls

星期二晚上放工回家后,就决定再次挑战这肉松面包捲。之所以说挑战因为第一次做时,不怎么会捲~ 捲的不漂亮。这次用了汤种面包来做,口感不一样。软软的,好好吃哦~

食谱取之于Corner Cafe

我用了water-roux version,也用了黑芝麻代替白芝麻~
我没用蛋黄来刷,反而用了全蛋。颜色不是很美~

 剩下的面团来做这个小面包,内馅用了ang ku kueh 的馅料。我不怎么喜欢,但排骨喜欢哦~

做完了面包,排骨说我们该布置我们的圣诞树了~ 想到去年庆祝朋友的生日后,就到我们家布置圣诞树,哎哟~忘了拍照!好怀念那时候的日子,因为今年我们每一个人都忙于工作~ 很少见面了~ 但是我们尽量一、两个月见面一次~

有没有发现到有火车呢?这是排骨喜欢的玩具~

排骨的玩具

Sunday, November 27, 2011

太阳饼

Yeah!! 排骨今天回来了~ 还带了太阳饼。几年前在墨尔本吃到这饼,一吃就爱上了它。这次排骨去墨尔本,千叮万叮都要叫排骨把太阳饼带回来。他真的厚着面皮叫人帮他买,哈哈~ 终于买了3包给我~ 1包有3个,给了师母1包。

自己就上网google太阳饼的做法:
不妨做来吃吃~

【材  料】
油皮材料:
高筋面粉50公克、低筋面粉150公克、猪油36公克、奶油16公克、沙拉油26公克、水80公克、
糖粉26公克

油酥材料:
低筋面粉125公克、猪油60公克

馅料:
糖粉75公克、麦芽糖20公克、奶油20公克、水5公克、低筋面粉30公克

如何做太阳饼的制作方法:

(1) 将油皮、油酥材料各自揉成团状,并分为15等份。

(2) 每一份油皮揉圆后压平,包入一个油酥,收口捏紧,用杆面棍将包好的油酥皮杆成牛舌饼状,卷起放平,再杆一次,成长条状,卷起后放正(螺旋的两面,一面向前,一面朝向自己),最后再杆一次,即可杆压成一张圆皮。

(3) 内馅部份先将麦芽糖与糖粉搓匀,再加水及奶油拌匀,最后和入面粉揉匀,并均分为15等份。

(4) 将馅料搓成一个个小圆球后,包进上述已杆好的面皮中,包好后以手稍压扁,再杆成圆薄饼状,放入烤箱以190度C烤12分钟。

这是大台北,Box Hill Melbourne 买的

Saturday, November 26, 2011

Konnyaku Jelly 和 A1 即煮咖哩杂菜

早上睡不醒,差一点就迟到了~
昨晚做了ang ku kueh.. 朋友老爸60++岁大寿,一口气做了60个.. 可能太累了..

今天家里会有小组,每人带一道菜 potbless~
今天可忙了,又要吸尘、抹地。 这些事情通常都是排骨做的~ 他不在家,我就要负责了~  天啊!累死我了~ 现在才知道排骨的体贴。 谢谢你,排骨!

天气满热的~ 想做Konnyaku jelly。 家里有货,可以开工了~ 芒果口味是我的最爱!加上罐头水果,好吃极了!放在冰箱应该更好吃~



但是噢~ 想到应该也煮一道菜嘛。 最容易的是,煮咖哩菜。简单又容易。不管天气了~ 哈哈,最多开冷气吃咯。

家里还有A1 即煮咖哩料,就这么办吧!用了包菜,菜豆,茄子,马铃薯和红萝卜。
热了锅,下油,炒香切段的长豆,茄子备用。
再下油,炒香一包A1 即煮咖哩料,倒入适量水,煮滚。
加入马铃薯、红萝卜、茄子和包菜煮15-20分钟,继续以中小火焖煮5分钟。
最后倒入那天煮椰浆饭剩下的椰浆,放入长豆,煮至咖哩再次滚起即可。
大大的一锅,应该够我们吃了吧~

Nasi lemak again~

这星期我将会home alone.. 排骨去了Melbourne, 参加年会的开会..
结婚两年,第一次和排骨分开. 虽然只去5天4夜, 但是还是很不习惯..
但是哦, 他出门前,还煮了椰浆饭,因为教会aunty 还一直不断的提醒排骨记得煮..
晚上我们聚餐后,有祷告会.. 晚餐就是Nasi lemak..
自己做了nasi lemak chili.. 味道还不错的~

椰浆饭的食谱:

Ingredients:

200g coconut milk
700g water
2 tsp salt
3 pandan leaves, tie with knot
400g rice washed

Method:
  1. Put all the ingredients into the rice cooker and cooked.

Nasi Lemak chili 食谱

Ingredients:

100g ikan bilis (dried anchovies), washed and dried
100g fresh chili, with seed removed
9-10 gloves garlic
200g onions, peeled
120g oil
1 tsp salt
25g sugar

Method:
  1. Place ikan bilis into food processor and mill until fine. Set aside.
  2. Place chilies, onions and garlic into the food processor and mince until very fine paste is formed.
  3. Add oil and ground ikan bilis and cook in the wok for 10-15 minutes.
  4. Add salt and sugar and cook for further 10 minutes. Chili is ready when oil separates from mixture.

To serve:

2-3 hard boiled eggs, halved
cucumeber sliced
fried peanuts and anchovies
pickles
curry chicken

Tuesday, November 22, 2011

芒果tart

芒果是我的最爱. 不懂为什么就是这么爱吃它.. 现在是芒果季节,终于可以好好的吃一顿!! 芒果布丁、芒果派、芒果蛋糕.. 还有什么可以做呢??
想到朋友以前给我芒果tart的食谱,就有冲动的想再做!! 哪知道,一做就做了两天~ (做圣诞老人)但是hor~ 这个tart不可以留隔夜吃, 味道、口感都不一样.. 不怎么好吃~
用了我刚刚买的mini round tart pan,这个食谱可以做3个,若要做大个的,可以用8”-9" 的 tart tray


Crust:
130g plain flour
36g Icing Sugar
1/8 tsp salt
114g cold unsalted butter cut into small pieces
100g granulated white sugar (I reduced to 80g)
2 large eggs

1. Place the flour, sugar, and salt in a large bowl, stir to combine.
2. Add the butter mix rub into flour mixture with finger tips until the pastry comes together and forms a ball of dough.
3. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan.
4. Pierce the bottom of the crust with a fork. Place the pastry crust in the freezer for 15 minutes.
5. Preheat oven to 220 degrees C.
6. When the pastry is completely chilled, place the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 - 15 minutes.
7. Remove from oven and cool while you make the filling.
8. Reduce the oven temperature to 175 degrees C.

Filling:

125g cream cheese, softened at room temperature
160 ml light cream (I reduced the cream to 140ml)
1/2 tsp vanilla extract
zest of 1 medium lemon
1 large mango sliced

1. Using electric mixer, process cream cheese until smooth.
2. Add sugar and beat until incorporated.
3. Add eggs, one at a time, and process until thoroughly combined.
4. Add remaining ingredients (except mango) and beat until well blended and smooth.
5. Place the tart pan on a larger baking pan.
6. Carefully pour the filling into the pre-baked tart shell.
7. Arrange the mango slices around the tart and then bake the tart for about 30 - 35 minutes or until the filling is set (test by gently shaking the pan).

Tuesday, November 15, 2011

New Gadgets 我的小工具

今天钱包“出血”了. 买了一把梳子,花了我$10.. 心痛~ 若不是为了我的头发,还真的懒得理!!

放工后,要去买即食酵母粉(找了好多地方都没货,看是很多人都在做面包吧),怎知道却买了一些战利品!!Mini Heart Shaped Pans 和 Mini Tart & Quiche Pans. 算了一下,ok 啦!又是$10, 但是是1 pack 四个才$10. 还好吧~ 一口气买了两个不一样的烤盘!心形和圆形的. 还可以脱模的. 好高兴~ 希望能快快用得着~

Monday, November 14, 2011

排骨压力了~

昨天早上想做面包,因为上个星期没吃到面包嘛~想念它的味道了!但是看看时间好像不够,排骨说时间不够啦. 自己还是坚持,够啦、够啦!!到最后,咳~真的不行,打好的面团,发酵后,才发觉时间真的不够,因为赶着去教会. 所以把“它”用保鲜纸包了~ 希望回来还可以做~

回到家后,天啊!发得也太夸张了吧!!突然间,想不到要做什么口味的面包~ 排骨说冰箱还有黄梨(罐头的),叫我解决掉它. 我不是黄梨的粉丝!别搞我~

但是,为了替排骨减轻压力,作了5个小批萨给他,不错吧!做完后,才发现Scsleng帮我在新加坡买了肉松还“睡”在pantry ~ 嗨哟~老了!!
明天是排骨考试的第一天~
想想当初支持他读神学,到底哪来的勇气啊?这课程需要3年的时间,突然间想起这首歌“左三年,右三年”errr.. 不懂接下去是什么歌词,我不是那年代的. 嗨哟~ *纳闷*
Anyway, 我只能学习顺服,不能够怎样。Bo pian, 谁叫我不敢say NO!

他也好久没考试了,我帮不了他什么,只能做饭给他吃. 今天煮了nonya curry,有花生猪骨汤,还有大白菜. 有点惭愧,因为好久没做饭了~  味道er.. 菜没味道. 晕!还好他没complain,觉得他没办法,因为压力到吃什么都没感觉!!哈!

教会的一个姐妹兼邻居送来了番薯叶和curry puffs pastry. 蛮好吃的!!谢谢你,WL!排骨一口气吃了两个~



好看不好吃的 O Kuih

最近都不懂忙什么~忙、忙、忙. 很sien.. 不喜欢这样忙的感觉.
很想做O Kuih 很久了. 买了芋头,放在冰箱,冰很久了耶~  希望不会坏啦,不然排骨又要"念"我了啦,说我浪费食物.

看了很多食谱,找了很久,终于决定用这个食谱,但是很难过,口感不是很好~很硬呐~ 哇捞!!难过的要死.. 泄气了~ 朋友安慰的说,味道很好,可能里面的芋头放的太多了..但是明明照着食谱做的~ 我决定下次再做多一次,但是要换食谱..

外表还蛮吸引人的~ 被骗了!!!


Wednesday, November 2, 2011

香肠小面包~

几天前在超市买了香肠,好想做香肠面包。但是总觉得家乡的香肠特别不一样,比较好吃吧。可能从小到大都吃习惯了,所以嘛,比较难接受新事物!!没办法,只好用这里卖的咯!!还是高兴啦,因为可以开工做面包吃~

当自己会做面包时,就已经不再往外买面包了~ 1。为了省钱?2。避免防腐剂?哈哈哈~ 其实自己喜欢闻到烘炉散发出来香喷喷的味道~ 简直就是太棒了!!

烘出来的面包,通常都是我的早餐。。因为上班地点的Bakery的价格都不凡~ 所以只好自己动手咯!

老公告诉我,他最爱吃香肠(其实我不是香肠的粉丝)加上软软的面包,让他爱不释手!!*夸张到~~~~~* 我自己满喜欢这口感,但是总觉得跟外面买的不一样~ 我的不怎么“空心”。为什么呀??可能发不够久??=.="


食谱取之于kokken69

汤种:在75g滚水中,加入高筋面粉50g, 搅拌成团,盖上保鲜膜, 放入冰箱12小时后取出使用

A: 160克高筋面粉,40克普通面粉,50克细糖,2克匙盐,6克即溶酵母,50克水,1个蛋
B: 40克牛油
内馅:10条香肠
装饰:黑芝麻适量

做法: 
  1. 把材料A倒入搅拌盆中, 用搅拌器先慢速搅拌约2分钟。
  2. 加入汤种,继续以低速搅拌约3分钟,转成中速继续搅拌。
  3. 搅拌成团及有筋性时,才加入B,用慢速搅拌,再转中速。搅拌至可拉开薄膜的阶段。
  4. 取出面团,放入已经抹油的大碗中,让它发酵成双倍大。
  5. 面团取出,排气,将面团分成10份,滚圆, 松弛10分钟。
  6. 松弛后的面团擀至约4mm左右厚,用利刀分割成9×18cm的等腰三角形,放入香肠,然后自底部向尖端自然卷起来,排在烤盘上卷进行最后发酵。
  7. 发酵完毕,刷上蛋液,撒上黑芝麻。
  8. 放入预热180‘C的烤箱, 烤12-15分钟。

Thursday, October 20, 2011

水粿 Chwee Kueh

这是第二次做的 chwee kueh,  我超爱吃的~ 尤其是放一点点的sambal.
我找到不同的食谱~ 这个食谱满不错的!!
食谱来自The Pleasure Monger


我想要参加Small Small Baker主办的Aspiring Bakers #12 Traditional Kueh

Sunday, October 16, 2011

Ang Ku Kueh

今天做了ang ku kueh~ 自己超爱吃这个kueh。。记得以前住在店屋后面就有巴刹,挺方便的。。走出去就能够买到各样糕点。。来到澳洲,满可怜的。。想吃但不懂如何做,加上又懒惰啦~

现在终于知道如何做了~第一次做的时候,很高兴因为噢~做出来的口感跟我在家乡的还蛮像的。。真的太高兴了~

这是第一次做的~ 因为找不到香蕉叶,只好用baking paper。。


这是今天做的,终于找到香蕉叶,好贵哦~


食谱取自于Florence

我选择不用food colouring

Saturday, October 15, 2011

杯子糕

已经两个星期没上部落格,都不懂忙什么?? 工作忙到SIEN~
想到星期六有baby shower, 星期三就到处找蓝色的cupcakes casings..找了很久都没有,急死我了~ 因为跑了还多间店。。反而下买了cupcakes stand,就是这个玩意~
 
星期六早上去了baby shower。。之前告诉了朋友会做cupcakes.. 哈哈~ 曾经做过一次cupcakes,失败过, 今天口感还不错,朋友都说不甜,很好吃,但若是给“红毛人”的话,他们一定说不好吃,因为不是很甜。。自觉还有待进步。。哈哈哈~ 上面蓝色小花是本人的作品,不赖吧~

Saturday, October 1, 2011

第一个“哦德”

今天做了lemon tarts, 因为开始了小生意。。其实有点怕怕,因为有了食谱但是没做过,一怕太酸~ 不好吃,二怕做了不成功!

感谢上帝让我“第一次”的成绩还不错~

做完了Tart, 不懂要如何decor, 想想lemon tarts 应该有点酸酸的,配上 dark chocolate, 应该还不错吧~ 试吃的时候,感觉甜跟酸的配搭还真是绝配~ 来杯咖啡更是无法形容那快感。。一个字“赞!”

真希望有一天梦想成真。。*耐心等候,上帝必垂听*

这是我的第一个“哦德”(order) ~


Friday, September 30, 2011

Malaysian Food

在Scsleng家来个Malaysian Food。。我们吃 nasi lemak。。每人带一道菜啦~ 我们家带了beef rendang, nasi lemak chili。。超爱吃的~ 而且当场也做了Parathas~ 孙师奶(Scsleng 的honey)还跟我来个做 parathas 该有的动作~ 笑死人了

此照片拍摄于两个月前~ 还不错哦??*因为当晚忘了带相机,好在两个月前曾经有存底~*

Wednesday, September 14, 2011

可爱双色可可馒头

今天没去上班,待在家里~
很想吃馒头,看到Jane's Corner的食谱,好漂亮哦~ 好想试试看做双色馒头!!
我的颜色不够均匀,下次再做漂亮一点~ 加油!
Ingredients:

400g Hong Kong flour/ plain flour (shifted)
200g milk
70g sugar
2 tsp dried yeast
2 1/2 tsp double acting baking powder
pinch salt
30g oil
1 tbsp cocoa powder (shifted)

Method:
  1. Mix all ingredients together except cocoa powder to form a smooth dough.
  2. Divide the dough into two portions. (one weight ~400g, another weight ~300g).
  3. Set aside the plain dough to prove. Add cocoa powder into the small dough and continue kneading till form a smooth dough. Rest for 5-10mins.
  4. Roll out the plain dough into rectangle shape and set aside.
  5. Roll out the chocolate dough into rectangle shape, slightly smaller than the plain dough.
  6. Brush some water on the surface of plain dough and top with the chocolate dough. Make sure the two dough stick well together.
  7. Roll dough like a swiss roll and cut into the size you like.
  8. Place the dough balls onto small pieces of baking paper and let them rise for a further 30-45mins in the steamer.
  9. Add water into the steamer until the dough doubled in size and bring to boil. Steam over medium heat for 15mins.

Tuesday, September 13, 2011

牛肉丸乌冬面

花粉敏感症又来了~ 完全忘记自己有这花粉症,一直打喷嚏,好辛苦!和朋友说今晚不懂要吃什么,因为“排骨”不在家,可怜的我~ 好想吃乌冬面。。但是不懂要怎样煮~ 想吃牛肉,就买了。回家路途上,想起了一个食谱:就是做牛肉丸~ 以为需要很久的时间,哈~只用了1-2 分钟。第一次感觉还不错,可以放重一点的口味~

食谱:

牛肉丸材料

160克  牛排(切丁)
1根 青葱
2 粒小蒜头
1-2 香菜 (茎+ 叶)
40克 胡萝卜(切丁)
3 茶匙酱油
1 茶匙米酒
1 茶匙太白粉
适量盐和胡椒粉

1束 金針菇
1包 烏冬麵
1湯匙 牛肉湯料
適量 滾水(開水)
少許 蔥段/ 菜

做法:
  1. 把小蒜切碎,加入切丁牛排、青葱、香菜和胡萝卜。用food processor 剁碎。
  2. 加入调味料,用food processor搅拌直到结合或肉丸糊光滑。
  3. 用茶匙来舀,捏成你要的大小。确保肉丸结合及光滑,这样放进汤才不会散。
  4. 先煲一鍋滾水,把烏冬麵煮開,待用。
  5. 在鍋中倒進適量滾水,放進牛肉汤料,隨後,加入烏冬麵,牛肉丸和金菇,即成。
Beef Ball Ingredients

160g steak (cubed)
1 spring onion
2 small garlic
1-2 coriander stems & leaves
40g carrot (cubed)
3 tsp soy sauce
1 tsp chinese wine
1 tsp cornflour
salt & pepper to taste

1 pack enoki mushroom
1 pack udon noodles
1 tablespoon beef soup powder
boil water
spring onion/ vegetable finely slide

Method:
  1. Mince garlic. Add the steak, spring onion, coriander and carrot. Mince together using food processor.
  2. Add soy sauce, wine, cornflour, salt & pepper. Mix until combined and a smooth paste is formed.
  3. Scoop a teaspoon size of the meat mixture and form into balls by rolling in the palm of your hands. Ensure the balls are smooth as then the mixture will be well combined and the meatballs won't fall apart in the soup.
  4. Set aside until ready to make the soup.
  5. Pour boiling water in the pot and add the stock, udon, beef ball and enoki mushroom. Once it cooked, ready to serve.
Enjoy ya~
Beef soup powder

Monday, September 12, 2011

我家“排骨”的生日蛋糕

两个月前做了一个生日蛋糕给我家的“排骨”,简直不敢相信是自己做的。看看自己一年前做给他的蛋糕,真的差很远~ 高兴自己终于有一点点进步了~

一年前做的蛋糕食谱取之于DK Children's Quick & Easy Cookbook. 之所以会用这食谱因为觉得小孩子可以做的,相信自己也可以做吧!哈~

Frosted Carrot Cake


Ingredients:

For the cake
Butter for greasing cake tin
225g carrots
225g self raising flour and 2 teaspoon baking powder
Pinch of salt
140g soft brown muscovado sugar ( I use normal brown sugar and reduce the amount of sugar)
Grated zest of 1 orange (I omit this)
2 teaspoons ground cinnamon (I use 1 tsp cinnamon)
115g chopped roasted hazelnuts or chopped walnuts
55g desiccated coconut (I omit this because I don't like coconut)
2 large eggs
150ml sunflower oil
Juice of 1 orange (I omit this)

For the frosting
225g cream cheese
85g butter
115g sugar (I reduced sugar to 75g-80g)

For the marzipan carrots
225g marzipan
orange and green food colouring

Methods:

Making the cake
  1. Set the oven. Grease the cake tin. Cut out a circle of baking parchment the same size as the tin and cover the base with it.
  2. Scrub or peel the carrots and trim off their tops. Grate the carrots using a grater or a food processor.
  3. Sift the flour and baking powder into a bowl. Mix in the carrots, slat, sugar, orange zest, cinnamon, nuts, and coconut.
  4. Beat the eggs. Add the eggs, sunflower oil, and orange juice to the cake mixture and mix everything together well.
  5. Spoon the mixture into the cake tin. Bake it for 60 to 75 mins until a skewer pushed into the centre comes out clean.
  6. Leave the cake to cool in the tin for 10 to 15 mins, then remove it from the tin and put it on a wire rack to finish cooling.
Decorating the cake
  1. Beat the cream cheese, butter, and icing sugar together in a bowl with a wooden spoon until the mixture is soft and creamy.
  2. Spread the cream cheese frosting evenly over the top  of the cooled cake, using a palette knife dipped in warm water.
  3. Knead orange and green food colouring into two balls of marzipan, then mould carrots for the top of the cake.
今年的蛋糕,不错吧??进步神速~

Tiramisu Charlotte Cake



食谱取之于 Happy Home Baking

Espresso Syrup:
1 tablespoon instant espresso/ strong coffee powder
1/2 tablespoon sugar
1/2 cup (125ml) boiling water
1 tablespoon Marsala or Baileys Irish Cream)

Filling:
250g mascarpone cheese
1 1/2 teaspoons vanilla extract
3 tablespoons icing sugar
2 tablespoons Marsala or Baileys Irish Cream)
1 cup (250 ml) heavy/whipping cream
about 24 sponge fingers (savoiardi)
50g dark chocolate

Decorations:
cocoa powder, to dust
dark and white chocolate shavings (optional)
strawberries for decoration (optional)

Method:
Espresso Syrup:
Dissolve instant espresso coffee powder, sugar in boiling water. Leave to cool. Stir in 1 tablespoon Baileys Irish Cream. Set aside.

Filling:
In a mixing bowl, with a manual whisk, whisk mascarpone cheese with icing sugar, vanilla extract, Baileys Irish Cream and 3 tablespoons of the espresso syrup until combined.

With an electric mixer to whisk the whipping cream until soft peak (do not over whip). With a spatula, fold in 1/4 of the whipped cream to the mascarpone mixture. Fold in the remaining whipped cream to the mascarpone mixture.

To assemble the cake:
Cut off one end of the sponge fingers so that each one is in length. Line the sides of a 7" round baking pan* (with a removable base or use a springform pan) with the sponge fingers (do not dip them in the espresso syrup). You will need about 17 sponge fingers (depending on the type/brand). If the last sponge finger cannot fit in nicely, trim away part of it to fit it in. Save the leftover small pieces.

One at a time, gently dip (do not soak) sponge fingers in the espresso syrup and use them to line the base of the pan. Cut the sponge fingers into shorter lengths if necessary. Use the leftover pieces to fill the gaps.

Spoon over half of the filling. Spread evenly. Grate the dark chocolates over the filling. Repeat with another layer of sponge fingers and spoon over the remaining filling. Spread and smooth the top. Cover with cling wrap and refrigerate for at least 4 hours, best left overnight.

Just before serving, unmould the cake, dust the top with cocoa powder. Decorate with dark and white chocolate shavings and strawberries (as desired).

(*Note: If you do not have a springform pan or a pan with a removable base, you can improvise by lining a normal round pan with a large sheet of aluminium foil. Give allowance of about 1~2 inches for the foil to hang over the rim of the pan. Place a cake board inside the lined pan. Follow the steps above. To unmould, simply lift up the cake from the pan by gripping the foil. Transfer the cake onto a serving plate and carefully remove the foil. )

Saturday, September 10, 2011

水果塔 - fruits tart

今天参加朋友的婚礼!真替他们高兴~ 回到了家,又想做甜品了!
以前很怕做tart,因为很怕失败。俗语说:“失败乃是成功之母”!这话是真的。^_^
看看我做的水果tart 吧!最近草莓很便宜,所以就用它来做装饰~

这是 almond pastry..

第一次完成的fruit tart.. 不错吧? 

给教会做的茶点。。自己满爱吃水果塔。以前都常外面买,因为不会做嘛~ 真的好贵!现在可好了,自己可以动手做,想要放什么水果都可以。。 你想尝尝吗?


十年前的我~

很早的时候就想写下自己生活的点点滴滴, 好让自己老了还可以看看,回味一下!

开始爱上烘焙是在十年前吧!那时在南澳求学,和几位朋友都爱喝咖啡。。喝咖啡当然要配甜品嘛~一开始我们都常往外跑,坐咖啡厅。渐渐的,发现花太多钱了;所以一位朋友说不如他去买咖啡壶在家煮,而甜点嘛,就让我来做。。哈哈哈~刚开始做蛋糕时,用错了料。 要做white chocolate mudcake,用了吃的白巧克力。过后才知道,原来有cooking chocolate. =.="

现在一直想要去学做蛋糕之类的。。但是,时间好像不允许,只好在家自己学咯!