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Sunday, 29 March 2015

The Cat In The Hat (Topsy Turvy Cake)


接过顾客的蛋糕图片样本,看到这样歪歪斜斜(Topsy Turvy)的造型,我还真是想尝试做。上了youtube学习。看起来好像挺难的,但是做起来还好,只是在斜斜切割的时候可千万要轻手些,下手太重就一下子切坏了。其实帮小朋友做生日蛋糕,我也获益不浅。谢谢小朋友们做了不同不同的生日派对theme,让我认识了许多卡通人物,卡通故事,就连小配角也略懂了。

youtube学习topsy turvy cake请按这里
https://www.youtube.com/watch?v=xHY_F53ClJ8











Monday, 23 March 2015

菜粿 (Cai Bao- Vegetarian Dumplings)





太开心了,最近已经把老公训练到会吃点心和会吃一点点我们的糕粿了。以前啊,要是你跟他讲周末去吃点心,他一定投反对票。但是最近还会主动约我去喝茶,顺便也带他的家人一起去,这真是个太好的转变了。这个月做了几次糕粿,有时他也会赏个脸,还有出其不意的赞赏。嘻嘻。。。!

以前家里做这个菜粿,只有我自己品尝,这次他还会交代我留几个给他当晚餐,老公有进步,值得奖赏。


粿皮:
100 澄粉
100 薯粉
1/2茶匙
1
280ml

料:
800g沙葛 (切
2 红萝卜(切)
6香菇 (切
100克培根 (切
50 米(碎)
一大匙 蒜米碎

味料:
生抽,露,白糖各,, 精粉,胡椒粉,麻油。
炸葱油适量


做法
1. 油,爆香蒜米,加入米,香菇和培根炒匀。

2. 最后,加入红萝卜和沙葛炒至略干;加入味料炒匀。盛起待凉用。

3. 将澄粉和薯粉放入盆中,混合用。

4. 把沸水冲入粉中,快速拌成软团。加入油,揉成光滑面


5.分割小盖上保鲜纸薄片,包入料。


6.将粿排入涂上油的蒸上,大火蒸8即可。

7.取出后,在粿上抹油,以防粿与粿之相黏。撒上葱花及炸葱

skin:
100g teng flour, 100g tapioca flour, pinch of salt, 1 tbsp oil, 280ml-300ml boiling water

Fillings:
2 turnip (shredded),
2 carrots (shredded),
6 shitake mushroom (soaked & diced),
100g bacon (chopped),
50g dried prawns, soaked n chopped
1tbsp chopped garlic

Seasoning:
soy sauce, sugar, salt, white pepper, chicken stock granules, sesame oil, fish sauce (to taste)

Method:

1. Heat oil, saute chopped garlic until fragrant, add dried shrimps and continue fry until fragrant.

2. Add mushrooms and bacon and fry until bacon is brown.

3. Add in turnip and carrots continue frying for another 5 minutes. Season the fillings, lower the heat and simmer for another 15 minutes or until the turnip is soft enough. Dish out and let it cool before wrapping.

To make translucent skin:

1. Mix all flour and salt together until well combined.

2. Pour the boiling water into the flour. Stir well with a wooden spoon and add in oil to form a dough.

3. Turn the dough out onto a clean bench top lightly dusted with teng flour. While the dough is still warm, knead for 3-4 minutes or until the dough is smooth.

4. Divide the dough into small portion and cover with plastic wrap. Using a rolling pin to roll out the dough and wrap with fillings.

5. Steam on high heat for 8 minutes. Brush some shallots oil on the translucent skin to avoid it to stick together.







I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me. 



Monday, 16 March 2015

Nyonya Apam Balik



连续煎了两个礼拜的中药,我家已经被那浓浓的中药草味笼罩了。我家老公每次一进家门口就猛投诉很臭很臭。幸好这个月的传统糕点大多有加入香香的香兰叶,偶尔可以把那重重的药味暂时驱散。

我喜欢吃的糕点来来去去就那几样。Apam是我很喜欢之一,材料做法也容易,所以也翻做了好多次。还是依着之前的做法

刚刚才跟Eileen讲,这个apam我煎了十几个,除了老公帮忙一两个外,其他统统进了我肚子。这样吃法,再多几贴药都趋不了身体的“风”啦。



Apam Balik

材料:
A200克椰糖切小 200克水, 4
B300克面粉,1.5茶匙粉,1/2 茶匙 过筛
C1个蛋
D250ml 150ml (拌匀)

做法:
1.将(A)以中火煮沸至椰糖完全溶解,过滤,待凉。
2.把放凉后的(1)慢慢倒入(B),匀至无粒状。
3.加入(C)拌匀。
4.4次加D)拌匀至表面有气泡。
5.置一旁30
6.以小火烧热锅饼4,用一小布沾少油,抹在模上。
7.倒入面糊,以小火煮至糕表面出气孔,上盖3或至锅饼变金黄色。
8.取出再褶成半月形即成。

Ingredients:
(A) 200g palm sugar (cut into small pcs), 200ml water, 4 pandan leaves
(B) 300g plain flour, 1.5 tsp baking powder, pinch of salt (sift)
(C) 1 egg
(D) 250ml thick coconut milk, 150ml water

Method:
1.combine (A) in a saucepan. Bring to boil. Remove the syrup from heat and strain. Set aside until lukewarm.
2.Sift plain flour, salt and baking powder into a mixing bowl.
3.Gradually pour the syrup into flour mixture and blend with a hand whisk.
4.Add egg and continue mixing. Stir in (D) . Blend to a smooth consistency.
5.Rest the batter for 30 minutes.
6.Heat an apam balik mould until hot. Reduce the heat and grease slightly with oil.
7.Pour the batter into the mould. Cook over low heat, uncovered, until bubbles appear on the top. Cover with a lid and cook until the apam balik turns golden brown. Remove from mould and fold the apom balik into half.










I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.