娘惹粽子（Nyonya Chang）

这是我第一次尝试裹娘惹粽子。虽然剁肉剁香菇剁到手很酸， 但是可以吃到自己亲手裹的娘惹粽子，可以吃到了家乡的味道， 🈵️🈵️的幸福滋味❤️

糯米材料：

500g糯米（洗净, 浸泡隔夜）

100g食油

25g 红葱头（剁粹）

2茶匙盐

3大匙净泡香菇的水

3 大匙浓兰花水

馅料材料：

500g去皮三层肉

30g香菇 (浸软, 切粒)

100g冬瓜糖 (切粒)

4大匙油

60g小葱头，

40g蒜头（剁粹）

35g豆瓣酱

调味料：

3大匙芫茜粉，

1茶匙胡椒粉，

2茶匙盐，

2大匙糖，

1大匙黑酱油

其他材料：

粽叶 (浸泡过夜, 洗净)，

绳子

4cm 香兰叶x10片

馅料做法：

1）把胡椒粉和芫茜粉分别炒香，备用。

2）猪肉洗净，用热水烫肉五分钟去除血水。

3）另外把一锅水烧开，放入肉，水淹没过肉，煮20分钟。将猪肉切丁。

4）烧热1大汤匙油放入葱头，蒜头，炒香。 加入豆瓣酱炒至香。

5）加入切丁的猪肉和香菇翻炒一会，倒入胡椒粉和芫茜粉后继续翻炒，然后加入冬瓜糖。

6）最后加入其他调味料。炒匀盛起，待用。

糯米做法：

1）热锅下油，炒香红葱头，放入沥干了的糯米。

2）炒片刻，加入香菇水和盐，炒一会。

3）盛起2/3的糯米备用

4）把兰花水加入另外1/3在锅里的糯米，混匀，盛起备用。

做法：

1）取2片粽叶折成斗形,放入1汤匙蓝糯米, 中间加入馅料, 盖上白糯米，放入一小片香兰叶,包好, 用绳子绑紧。

2）煮开一锅水, 放入已绑好的粽子, 盖上锅盖, 气压裹煮45分钟、 泄气，捞起粽子吊干。准备吃好吃的粽子

小四卷～肉松蛋糕卷 (Pork Floss Swiss Roll)

✌️小四蛋糕卷～ 新手也容易记得住的松软蛋糕卷🍰

不用再找笔记📖📔，非常好记，好吃，松软，不易开裂的蛋糕卷食谱。

我家人口少，我把小四➗二变成了小二卷。 独乐乐，不如终乐乐， 一起试一下这个口碑极好的小四卷吧❤️

材料：（28cm x 28cm模具）

4粒蛋黄

40g玉米油

40g牛奶

40g低筋面粉

少许香草精

4粒蛋白柠檬汁几滴、

40g细砂糖

蛋糕表面：

日本海苔芝麻粉

蛋糕夹心馅料：

美乃滋

肉松

做法：

1）将鸡蛋分离在两个无水无油的干净碗里

2）蛋黄，牛奶，植物油，混合拌匀。筛入蛋糕粉，搅拌均匀至无颗粒。

3）蛋清分三次加入糖，打发到湿性发泡。

4）把蛋白霜分次加入蛋黄面糊里用刮刀轻轻搅拌均匀。

5）再倒入铺了蛋糕纸的烤盘里，然后轻轻把空气敲出。撒海苔粉在蛋糕糊表面

6）烤箱预热160度，(中层)烘烤大约20分钟。调上火烘5分钟上色

7） 蛋糕烘好后，立刻把蛋糕取把蛋糕纸撕掉。

8）烘烤后，取出蛋糕放在网架上，把纸撕掉四周撕开散热。放置一旁等稍微冷却把蛋糕纸整个撕掉。

9）蛋糕冷却后把它放在纸上，尾端斜切一刀。

10）涂上美乃滋，撒上肉松然后将蛋糕卷起收口往下。

11）放入冰箱内冷藏半小时后定型了切开，享用。

注： 我做两粒蛋用的烤盘 26cm x 17cm）烘20分钟

Ingredients:

40g cake flour

40g vegetable oil

4 egg yolks

40g milk

1/2tsp vanilla essence

40g egg whites

40g caster sugar

Topping Sprinkle:

Japanese rice seasoning

Filling:

Mayonnaise 

Pork floss

Instructions

1)Preheat oven to 160C. Line a 28cm x 28cm swiss roll pan. 

2)Separate egg yolks and whites.

3)Combine egg yolks, oil, milk and vanilla extract mix well. Sift in cake flour and mix well. Set aside.

4)To make meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy.  Add half the sugar and continue beating for a few minutes before adding the remaining sugar. Beat until the egg whites are glossy and soft peak form.

5)Add 1/3 of the meringue to the batter and fold lightly. Pour the batter into the remaining meringue and lightly fold in until just incorporated. Gently pour into prepared pan, scrap the top as level as possible. Gently tap the pan a few time to remove air bubbles .Sprinkle some rice seasoning on top of the batter.

6)Bake for 25minutes or until golden brown. 

7)Peel the baking paper off and let the cake cool on the on wire rack.

8)Spread some Mayonnaise on the cake, and follow by pork floss. 

9)Roll the cake up tightly to form a swiss roll. Wrap with cling wrap / baking paper and chill in the fridge for at least half an hour. Slice to serve.

咸肉粽子 （Bak Chang）

Ingredients:  (make 10)

1/2kg pork belly, cut into bite size

12 pcs dried chestnuts (I used cooked chesnut)
12 pcs dried oyster

6 dried shitake mushrooms (soak in water to soften and trim the stem)

1 bulbs of garlic (finely chop)

50g dried shrimp (soak in water for 15 mins)

500g glutinous rice (soak in water overnight, drain rice)

oil (~100ml)

Soak the bamboo leaves overnight, clean thoroughly and boil for 5 minutes. Drain and dry the leaves. Set aside.

Marinated pork belly:

1. Add 1 tbsp sugar, 1 tbsp dark soy sauce, 2tbsp light soy sauce, 2 tsp five spice powder, 1tsp chicken powder, salt . Mix well and marinate overnight in fridge.

Step:

1. To prepare filling: heat oil in wok, stir fry mushroom until fragrant, add in marinated pork and dried oysters for 5 mins, add chestnuts. Add some water and let it simmer for another 10 mins. Set aside.

2. To prepare glutinous rice: add 100ml oil into the wok used in (1). Add garlic and dried shrimp, stir-fry until fragrant. Add glutinous rice, mix well. Sufficiant oil added will ensure the rice wouldn't stick on the bamboo leave later. Add 3tbsp light soy sauce and 1 tbsp dark soy sauce. (Depends on how dark and salty you want the rice dumpling to be)

3. To assemble: Overlap two pieces of bamboo leaves, make a cone shape and press in a spoonful of rice, top with filling and cover with rice again. wrap up the rice dumplings and tie with grass strands. (I used nylon string)

4. To Boil: Prepare a big pot of water in pressure cooker, when water boiled, add 2-3 Tbsp salt into water. Lower down the rice dumplings, boil for at least 45mins. The water level has to be always above the rice dumplings. Take out the rice dumplings while it is done, dip dry the rice dumplings by hanging. 

🔥吐司盒抖臀蛋糕

40g粟米油

40g 牛奶

3粒蛋黄 

1/4tsp 盐

50g 低筋面粉过筛

B

3 粒 蛋白

40g 细砂糖

¼ tsp 塔塔粉

C

两片车打芝士

做法：

1）吐司模铺纸（底部和四周）（18x7x6cm）

2）把油煮热（80C），倒入低粉混匀。 加入牛奶搅匀。 再依序加入蛋黄一起搅匀。

3）蛋白打发，加入塔塔粉，再分次加入细砂糖，打至7分发

4） 将蛋黄面糊与蛋白霜以一般戚风的混拌法拌匀。

4）把一半蛋糕糊倒入模具，铺上车打芝士，再把剩余的蛋糕糊倒入。

5）用水浴法，以140C 上下火，中下层烤60分钟。改上火烘5分钟上色。

5）蛋糕出炉,从把蛋糕盒从20cm 坠落在桌上震掉大气泡。然后即刻脱模。撕开纸散热。待完全冷却才切割享用。

Ingredients 

(A)

40g vegetable oil

40g milk

3 egg yolks 

1/4 tsp salt

50g Cake flour

(B)

3 egg whites 

40g castor sugar 

1/4 cream of tartar 

(C)

2 slices cheddar cheese

Instructions

1. Warm the oil on stove / microwave till 80C and pour into the flour, stir well.
2. Add in milk mix . Add in egg yolks using a hand whisk mix well.  (Do not over mix)
3. In another mixing bowl, beat egg white and cream of tartar till foamy and add in sugar, continue to beat till soft peak form. Fold the egg white into egg yolk mixture in 3 batches with a rubber spatula.
4. Line a small toast pan (18cm x 7cm x 6cm ).Pour 1/2 batter into pan, top with the cheese and continue to pour the rest of the batter into cake pan. Lightly tap cake pan on counter top to release air bubbles.
5. Bake steam bath method at preheated oven top n bottom function 140 C for 60mins, switch to grill function for 5 -10minutes.
6. Konck the cake pan on the bench top to release air bubbles. Remove the cake from pan immediately. Peel off the lining paper on the side. Let the cake cool down on wire rack. Slice the cake when it is completely cool.

（ above picture shows how the cake looks like after 53mins in the oven)

香兰牛奶馒头（Pandan Milk Steamed Buns）

今天要去探访好友阿Wing，原本我们想到外面茶餐室吃个午饭，但是很多餐厅都还是限制外卖，所以我们决定在家里吃算了。知道她喜欢馒头，所以今天一早六点半就起来搓馒头。这是第一次尝试一次发酵方法，很怕不成功，幸好馒头都听话个个都圆鼓鼓皮嫩肉滑的出炉✌️。与你分享简单好吃的牛奶馒头❤️

材料：（做7个小馒头）

中筋面粉150g

牛奶80-90g

糖15g （要吃甜一点可以用25g）

酵母1.5g

油1小匙

香兰精华少许

做法：

1）将牛奶糖和酵母混合，静置10分钟。（看到酵母牛奶开始有小泡浮上来）

2）将做法一的牛奶一点一点加入面粉，用厨师机打至光滑面团。

3）在案板上继续揉匀，并且切开看，表面没有大气孔就可以了。

4）把馒头分成小剂子（7个），排气搓圆，底部垫上油纸，把馒头放在蒸锅上。

盖上锅盖子，蒸锅底下可以放温热不烫手的水。让馒头发酵膨胀。（我用烤箱发酵功能32C 发酵30-40分钟）

5）等馒头发酵至非常蓬松的感觉。直接开火煮，上汽后中火蒸8分钟。熄火焖3分钟后再开盖。

韩国蒜香奶酪面包🔥（Korean Cream Cheese Garlic Bread）

最近超级🔥火爆的韩国蒜香奶酪面包，浓郁的芝士加入蒜香，简直太好吃了。

这是我第二次做这款面包。之前做过的一次，觉得蒜香黄油没有很好的裹在面包上面，视觉效果不好。这次重做、把食谱修了一下。结果奶酪有了爆浆的效果，蒜香黄油也能比较服帖的裹着面包，整体造型就美多了。好好吃的蒜香奶酪面包很推荐👍

汤种做法：

 100g 水 加入20g高筋粉混合拌匀，煮至浓稠放凉后,冷藏过夜。

主面团：

高筋粉195g

低筋粉90g

全部汤种

即发干酵母6g

细砂糖30g

盐5g

蛋25g

奶水80

无盐奶油45g

奶酪馅

奶油乳酪150g

淡奶油150g

糖粉25g

蒜香奶油：

黄油100g

淡奶油60g

美乃滋2 大匙

蒜蓉1.5大匙

蜜糖1 大匙

帕尓馬乳酪（parmesan）少许

盐少许

干燥洋香菜少许

干

迷迭香少许

做法：

1. 所有材料（除了奶油）混合搅拌至面筋扩展、表面光滑。加入奶油搅拌至完全扩展，基发60-90分钟（两倍大）
2. 分割成每份46-47g面团（12个），滚圆盖保鲜膜松弛15分钟。

排气再度滚圆。

1. 后发40分钟至两倍大
2. 170°C烘烤15分钟至熟。出炉后放凉。
3. 淡奶油加入糖粉打发至五，六分发。加入奶酪一起搅拌均匀装入到裱花袋。
4. 製作蒜香奶油。黃油，淡奶油，蜜糖一起隔熱水融化。在加入其他材料一起攪勻，待用。
5. 麵包冷卻後，用刀切成六瓣，底部不要切斷。
6. 把奶酪陷阱入到麵包中，表面刷上香蒜黃油（或把麵包表面快速浸泡在香蒜黃油里）再放入烤箱150度烤10分鐘即可。

注：让蒜香黄油冷却一点比较凝固了会更加容易附贴在面包上。

       冷却了的面包可以放入微波炉叮一下，面包回软，奶酪融化像刚出炉的面包一样

Water Roux 

Ingredients:
20g bread flour

100g water

Method:

1. In a small sauce pan, add flour into water and mix well.
2. Cook under medium low heat and stir constantly with a hand whisk to prevent it from sticking to the bottom of the pot. Remove from the heat when the temperature reaches 65C。（or thickened)
3. Transfer to a clean bowl and cover the surface with a clip wrap. Let it cool down completely in the fridge overnight.

Bread Dough

Ingredients:

Bread flour 195g

Low protein flour 90g

Yeast 6g

Salt 5g

Sugar 30g

Egg 25g

All the water roux 

Milk 80g

Butter 45g

Cream Cheese Filling

Cream cheese 150g (room temperature)

Whipping cream 150g

Icing sugar 25g

Garlic  butter Mixture :

100g butter

60g whipping cream

1Tbsp honey

2Tbsp myonese 

1.5Tbsp minced garlic

Some Parmesan cheese(optional)

Pinch of salt

Some dry parsley 

Some dry oregano 

Method:

1. Add all bread ingredients in a mixing bowl except butter, knead till soft dough.
2. Add in butter, continue knead till smooth dough (dough is quite sticky), set aside to proof until double in size.
3. Punch down the dough to expel air,  divide to 12 portions roll into ball shape and rest for 15mins.
4. Deflate the air again and reshape into 12 round balls. Let them proof until double size.
5. Bake at pre-heated oven at 170C for 14-15mins till golden brown. Set aside till completely cool down. 
6. To make cream cheese filling, whip pouring cream and icing sugar till soft peak. Add in cream cheese continue to whisk till smooth. Fill the cream into a piping bag set aside for later use.
7. To make the garlic butter mixture, melt butter, pouring cream and honey over double boiler till melt. Mix in other garlic sauce ingredients, set aside.
8. Slice the cooled buns into 6 scores, making sure that the knife does not go all the way down
9. Fill the buns with cream cheese.
10. Soak each bun with the garlic-butter mixture.
11. Bake it in a preheated oven at 150C for 10minutes.