金瓜龟糕

食谱来自 Soh Pin Tee ：
皮料
南瓜泥 / 紫番薯泥 - 160g
糯米粉 - 250g
糖  - 1tbsp (10g)
corn oil  - 1tbsp （10g)
温热水 - 适量

馅料：
嫩椰丝 - 130g
椰浆 - 100g
糖 - 30g
盐 - 1/4 tsp
做法:
1.糯米粉过筛，加入corn oil和糖, 再加入蒸好的南瓜泥，南瓜水分一起下。
2.慢慢加入温热水，揉成团后，就可以停止加水。
3. 分成一粒35g，盖着，避免面团干燥.
4. 馅料: 椰浆，糖，一起煮溶, 加盐, 倒入椰丝拌炒至比较收水.
5. 皮料压扁圆, 放进模型, 包上馅料,压平! 在敲出!

6. 蒸前抹上少许corn oil,(做好后都有盖着，避免表皮干燥),水滚，中火蒸5-6分钟即可, 蒸好后，再抹上薄薄的corn oil，收在有盖盒子里.

各种烘焙食材的名称和用法

鮮奶=fFresh Milk (奶水)
練奶=Condensed milk
淡奶=Evaporate Milk (susu c) (奶水)
奶油=牛油=Butter
鮮奶油= Fresh Cream, Whipping Cream


{香港@台湾@英语@}

牛油~奶油~Butter
忌廉~鲜忌廉~鲜奶油~Whipped Cream
奶酪~优格~Yogurt
炼奶~炼乳~Condensed milk
忌廉芝士~奶油起司/奶油奶酪~Cream Cheese
液体菜油~色拉油~Vegetable oil
芝士~起司~奶酪~Cheese
芝士粉~起司粉~Cheese Powder
朱古力~巧克力~Chocolate
雪糕~冰淇淋~Ice-cream
啫喱~果冻~Jelly
班戟~可丽饼~Crepe
挞~塔~Tart
批~派~Pie
布甸~布丁~Pudding
摩士~慕思~Mousse
薄饼~披萨~Pizza
士多啤梨~草莓~Strawberries
红莓~覆盆子~Raspberries
蜜瓜~香瓜~Melon
车厘子~樱桃~Cherry
热情果~百香果~Passion fruit
云尼拿酱~香草酱~Vanilla sauce
焗炉~烤箱~Oven
蛋糕乳化剂~S.P.~Spo
粟粉~玉米粉~Corn Starch
鱼胶粉~吉利丁/ 明胶~Gelatine

用電鍋蒸馬拉糕

美食食譜-用電鍋蒸馬拉糕


材料：中筋麵粉200公克、糖200公克、吉士粉20公克、雞蛋5個、泡打粉15公克、溶化的奶油50公克、奶水100㏄、沙拉油50公克、水少許

做法：
1.麵粉、糖、吉士粉加入攪拌盆中，攪拌均勻，雞蛋加入拌勻成無顆粒的濃稠麵糊，要攪拌到麵糊光華，糖全部溶化。
2.奶水加入麵糊中，充分拌勻，用保鮮膜封起，再靜置2小時鬆弛。
3.電鍋加4杯水，放入蒸架，開始加熱，8吋烤膜內部抹上油備用。
4.泡打粉加少許水調開，再加入麵糊中攪勻。
5.奶油與沙拉油加入麵糊中，再充分拌勻，將拌好的麵糊加入烤膜中，約4-5公分厚，烤膜放入已冒大量水氣充分預熱的電鍋中，蓋上鍋蓋加熱40分鐘。
6.時間到即可取出，略放涼之後即可脫膜分切。
http://www.youtube.com/watch?v=sE5GTNg92Ds

Chicken Adobo

Chicken Adobo
(recipe source: adapted from Just One Cookbook)

5 chicken thighs & drumsticks with bone and skin, sauce will be enough for up to 8 pieces.

Sauce
1 cup water
½ cup soy sauce
½ cup apple cider vinegar
2 large cloves garlic, sliced
Freshly ground black pepper

2tsp sugar, optional (not in original recipe)
1 Bay leaf, torn, optional (not in original recipe)

Method
1. Rinse the chicken with water and pat dried with paper towel. Combine all the sauce ingredients in a large pot. Make sure the pot is big enough so the chicken will not overlap each other.
2. Bring the sauce to a boil on medium high heat.
3. Add the chicken and reduce the heat to medium low. Cover and cook 30 minutes. Turn the chicken once 15 minute through.
4. Transfer the chicken onto a baking pan with wire rack (so the oil will drip down) and bake at preheated oven at 200c for 10mins or until golden brown.
5. Meanwhile turn up the stove to high and reduce the sauce until it thickens, add sugar and Bay leaf. Make sure it doesn’t burn when the sauce is boiling.
6. Serve the chicken on a plate and pour the sauce over. Keep the extra sauce in a small bowl so you can adjust the taste based on preference.

Lemon Madeleine

Lemon Madeleine 

• Egg 2 nos 
• Castor Sugar 60g
• Pinch of Salt 
• Lemon Zest 1/2 no
• Lemon Juice 1 tsp
• Superfine Flour 60g
• Baking Powder 2/3 tsp 
• Unsalted Butter  60 gram (melted)

Method :-

1. In a large bowl blend eggs, sugar and salt till well combined. Add in lemon zest and lemon juice, then FOLD in sifted flour + baking powder with rubber spatula. Lastly, add melted butter and mix till well blended.
2. Cover bowl with towel and let sit for one hour.
3. Preheat oven to 175°C and spoon into molds 3/4 full. Bake 8 minutes (mini madeleine).
4. Remove from molds and cool. Dust with confectioners' sugar (optional).

Egg Tart

Egg Tart
Pastry

• 125g Butter
• 200g Superfine Flour
• 1 no egg

Method:-

1. Use finger to rub butter into flour till the mixture is crumbly, then add egg and mix to form a dough (do not over knead, otherwise pastry will create gluten and becomes tough).
2. Chill pastry for 15 mins before rolling out.
3. flatten the dough and use round cutter to cut out the shape, press into tart mould and cut off excess dough at the rim. Prick base with a fork. 
4. Bake pastry in preheated oven at 175°C for 12 minutes (I've line the aluminium foil on top of the pastry). At the meantime, to prepare filling. Filling :-
   
   • Fresh Milk 130ml (warm)
   • Castor Sugar 40g
   • Egg 2 nos




1. Mix sugar and fresh milk, stir until sugar dissolved.
2. Then add in egg and stir to mix, then strain the mixture twice. 
3. Pour filling into pre-baked pastry moulds and bake for another 12 - 15 minutes or until the filling is puffed up
4.  my style....to chop butter into flour till crumbly, then add egg to mix till the dough formed ! little bit.

老麵

老麵食谱

Recipe A
Bread Flour	250g
Instant Yeast	3g
Water	160g
Salt	1g
Recipe B
Bread Flour	100g
Water	60g
Instant Yeast	¼ tsp

Knead till dough formed, prove for 1 hour and keep in freeze fridge at least 10 hours.  

老麵,即是已經過一次發酵/已發酵過度的麵包麵團.它是很好的天然添加劑. 老麵是利用先發酵過的麵糰，再加入其他材料裡面攪成團，雖然比較麻煩，可是做出來的麵包較為細緻、柔軟、保濕。 

乳化劑、改良劑、色素等等加入面包，吃了也是怕怕的，这是為了要延長麵包的有效期, 增加其軟柔度和好看的色澤.

所以用天然添加劑(老面)比较好!!!