Soon Kueh荀粿
Soon Kueh
荀粿
Dough(Ingredient A)
面团(成份A)
Glutinous rice flour 125g
糯米粉
Wheat flour 100g
澄粉
Tapioca flour 100g
木薯粉
Water 300ml
水
Salt ½ tsp
盐
Shortening 1tbsp
白油
Fillings(Ingredient B)
Shredded turnips 600g
沙葛切丝
Shredded carrot 100g
红萝卜切丝
Mushroom 50g
蘑菇
Dried shrimps(Chopped) 50g
虾米
Shallot, small garlic 5nos each
葱头,蒜头各5粒
Seasoning(Ingredient C)
Pepper ½ tbsp
胡椒
Light soy sauce 1tbsp
清淡的酱油
Sugar 1tbsp
糖
Salt
盐 2tbsp
Chicken essence powder 2tbsp
鸡精粉
Making of dough
面团制法
1. In a mixing bowl, add in wheat flour, pour in boiling water and stir vigorously. Cover with a lid and leave aside for 30 seconds. Add half the shortening and mix into a paste.
把澄粉放入大碗中,然后倒入滚水并大力的搅拌,再用盖子盖着并待静30秒,加入白油拌均, 做成澄粉面团。
2. Sift the tapioca flour and glutinous rice flour onto the table, then add in wheat flour paste and remaining shortening and knead into soft dough.
把过滤后的木薯粉和糯米粉置放在桌上的,然后加入澄粉面团,剩余的白油拌均,揉成软面团。
3. Divide the dough into 30g each, then flatten it and wrap up with some filing and seal.
把大面团分成30克的小面团,然后压平并包上适量的馅料,封口。
4. Arrange it onto a greased tray and steam for 7-8 minutes over the high heat when cooked brush lightly with oil.
把包好的Soon Kueh排入涂上油的盘里,然后用大火蒸大约7-8分钟,熟后在表面稍微涂上油。
Making of turnips filling
沙葛和红萝卜馅料
1. Fragrant ingredient B with 4 tbsp of oil, then add in shredded turnips and carrot and stir fry till soften.
用4汤匙的油将材料B炒香,然后加入沙葛,红萝卜焖熟至变软。
2. Add in ingredient C and keep on trying for another 5 minutes. Drain well before use.
再加入材料C炒 5分钟,用处多余汁水,备用。
Kuih Lapis Beras
Batter ingredients
面团成份
Wet rice flour 200g
湿米粉
Tapioca flour 100g
木薯粉
Sago flour 10g
沙谷粉
Thick coconut milk 300ml
椰浆
Salt 1/2tsp
盐
Syrup
糖浆
Caster sugar 200g
细沙糖
Water 400ml
清水
Pandan leaves 8pcs
班兰叶
Coloring
色素
Few drops of red and green colors
红和青的色素各几滴。
Method
方法
1. Mix the batter ingredients till smooth and set aside.
把混合成份打直到光滑成面团后放在一旁。
2. To make syrup, cook the sugar and water with pandan leaves together until sugar is
well dissolved, set aside.
做糖浆的方法是将糖,水与班兰叶子一起煮沸,直到糖溶化后放在一旁。
3. Pour the hot syrup gradually into the flour mixture, then stirring all the time till it is
well blended.
将热得快糖浆慢慢地加入面粉混合物,然后一直搅动。
4. Divide batter mixture into 3 equal portions, mix one portion with red, another one with
green color. Leave the another one with portion white.
把面团混合物分成3个相等的部分,红色,绿色和白色各个部分。
5. Line a greased 7 inches square tin, pour a layer of white batter(about 150~170ml each
layer) into the cake tin. Steam over high for 5 minutes.
准备7寸四方形的蒸盘,将红,青和白色的面糊分次注入蒸盘里,每层150~170
毫升,每层以大火上盖蒸5分钟。
6. Repeat the above procedure until finished up the remaining batter. Steam the final
layer of medium heat for another 15 minutes. Remove from heat and leave to cool, cut
from heat.
重复上述做法直到结束的剩余的面团。 以15分钟的时间和中火来蒸最后
的一层。冷切后待用。
面团成份
Wet rice flour 200g
湿米粉
Tapioca flour 100g
木薯粉
Sago flour 10g
沙谷粉
Thick coconut milk 300ml
椰浆
Salt 1/2tsp
盐
Syrup
糖浆
Caster sugar 200g
细沙糖
Water 400ml
清水
Pandan leaves 8pcs
班兰叶
Coloring
色素
Few drops of red and green colors
红和青的色素各几滴。
Method
方法
1. Mix the batter ingredients till smooth and set aside.
把混合成份打直到光滑成面团后放在一旁。
2. To make syrup, cook the sugar and water with pandan leaves together until sugar is
well dissolved, set aside.
做糖浆的方法是将糖,水与班兰叶子一起煮沸,直到糖溶化后放在一旁。
3. Pour the hot syrup gradually into the flour mixture, then stirring all the time till it is
well blended.
将热得快糖浆慢慢地加入面粉混合物,然后一直搅动。
4. Divide batter mixture into 3 equal portions, mix one portion with red, another one with
green color. Leave the another one with portion white.
把面团混合物分成3个相等的部分,红色,绿色和白色各个部分。
5. Line a greased 7 inches square tin, pour a layer of white batter(about 150~170ml each
layer) into the cake tin. Steam over high for 5 minutes.
准备7寸四方形的蒸盘,将红,青和白色的面糊分次注入蒸盘里,每层150~170
毫升,每层以大火上盖蒸5分钟。
6. Repeat the above procedure until finished up the remaining batter. Steam the final
layer of medium heat for another 15 minutes. Remove from heat and leave to cool, cut
from heat.
重复上述做法直到结束的剩余的面团。 以15分钟的时间和中火来蒸最后
的一层。冷切后待用。
Marble Cheese Cake大里石芝士蛋糕
Baked Marble Cake 烘大理石芝士蛋糕
Cheese Filing
芝士馅料
Cream Cheese 500 g
如油芝士
Sugar 60 g
糖
Salt Pinch
盐少量
Egg Yolk 4 nos
蛋黄
Corn Flour 35 g
玉米粉
Egg White 4 nos
蛋白
Egg White Powder 2 g
蛋白粉
Sugar 60 g
糖
French Cream Sour Cream 100 g
法国奶油色酸性稀奶油
Cocoa Powder 20 g
可可粉
Lemon Zest 1 no
柠檬屑
1. Prepare baking tin with paper, preheat oven of 150o C for 15 minutes.
准备烘盘铺纸,预热烘炉150o C15分钟。
2. Cream cheese, sugar, salt, lemon zest, corn flour together beat up.
奶油乳脂干酪,糖,盐,柠檬屑和玉米粉一起打。
3. Slowly add in yolk one at the time.
慢慢地增加在蛋黄。
4. Mix egg white, sugar slowly adds in egg white sugar mixture.
混合蛋白,糖慢慢地增加在蛋白糖混合物。
5. Whisk till stir, fold both mixtures together and pour over baking tin.
打直到泷,一起将两个混合物倒入烘盘。
6. Cocoa powder mix with 100g milk stir well, takes 200g mixture and mix into the cocoa
mix and marble into cheese cake.
可可粉和100g牛奶混合,搅拌均匀,取200g混合物和混合入可可粉 以做混大理石花乳酪蛋糕。
7. Bake at 150o C for 1 hour 15minutes with water both.
隔水烘烤1个小时15分钟在150温度度。
Purple Sweet Potato Kuih Talam 紫色番薯打南糕
Purple Sweet Potato Kuih Talam
紫色番薯打南糕
Ingredients:
材料:
150g sweet potatoes (purple color)
150克紫色番薯
Batter ingredients:
粉浆材料:
200g rice flour
克粘米粉
100g tapioca flour
木薯粉
10g sago flour
沙谷粉
300ml thick coconut milk
椰浆
100ml water
清水
Syrup:
糖浆
220g caster sugar
细沙糖
1/2tsp salt
盐
300ml water
清水
5 blades pandan leaf
班兰叶
Method:
方法
1. To make syrup, cook sugar, salt with water and pandan leaves until sugar is well dissolves, remove from heat, set aside.
制作糖精:把细沙糖,盐,清水和班兰叶煮沸,煮至糖溶化后待用。
2. Peel sweet potatoes, cut into cubes. Steam over high heat till cooked and tender.
将番薯切丁后用大火蒸熟,放一边备用。
3. Combine all batter ingredients, add in syrup, strain. Split out batter mixture out 400g as original white batter, set aside.
将有粉浆材料拌均,加入(1),过后取出400克面糊备用。
4. Cook the rest of remaining batter in a non-stick pan over medium heat until begins to thicken. Add in cooked sweet potatoes, mix well.
把其余的面糊用平底锅以中火搅煮至微浓,加入(2)搅均。
5. Pour ½ portion of white batter (200g) in a greased 8 inches square cake tin. Covered and steam over high heat for 5 minutes.
先把半份(200克)白色的面糊倒入一个8寸的四方铁糕蒸盘,盛入预热蒸炉,盖上以大火蒸5分钟。
6. Pour sweet potato batter mixture onto no (5), level the surface. Steam for further 10 minutes.
把(4)倒在(5)上面,盖上以大火蒸10分钟。
7. Then, pour in the remaining white batter. Covered and steam over medium heat for 30 minutes till cooked. Remove from heat leave to cool, cut and serve.
然后再加入剩下的半份白色面糊,盖上以中火蒸20-25分钟。盛起后。冷切后待用。
Coffee Layer Kuih Recipe咖啡九层糕
Coffee Layer Kuih
咖啡九层糕
Flavor:味道
1tbsp instant coffee
1茶匙即溶咖啡
Batter ingredients:
粉浆材料:
120g rice flour
120克粘米粉
180g tapioca flour
180克木薯粉
20g sago flour
20克沙谷粉
200ml thick coconut milk
300毫升椰浆
Syrup:
糖浆
220g caster sugar
220克细沙糖
1/2tsp salt
1/2小汤匙盐
Method:
方法
1. To make syrup, cook sugar, salt with water and pandan leaves until sugar is well dissolves, remove from heat, set aside.
制作糖精:把细沙糖,盐,清水和班兰叶煮沸,煮至糖溶化后待用。
2. Combine all batter ingredients, add in syrup, strain. Set aside.
将有粉浆材料拌均,加入(1以备用。
3. Divide the batter mixture into 2 equal portions; mix one portion with instant coffee and the other remain with original flavor. Line a greased 8 inches cake.
划分面团混合物成2个相等的部分; 与速溶咖啡混合一个部分,并且其他保持与原始的味道。 排行一上油的8英寸蛋糕。
4. Follow by original color batter. Each layer steam for 5 minutes over high heat.
其余的白色的面糊后跟随。 每层数蒸汽在高温的5分钟。
5. Repeat the above procedure until finished up the remaining batter. Steam final layer over medium heat for further 15 minutes till cooked. Remove from heat leave to cool, cut and serve.
重复直到结束的上述做法剩余的面团。 蒸在中火的最后的层数直到烹调的更加另外的15分钟。 冷切后待用。
咖啡九层糕
Flavor:味道
1tbsp instant coffee
1茶匙即溶咖啡
Batter ingredients:
粉浆材料:
120g rice flour
120克粘米粉
180g tapioca flour
180克木薯粉
20g sago flour
20克沙谷粉
200ml thick coconut milk
300毫升椰浆
Syrup:
糖浆
220g caster sugar
220克细沙糖
1/2tsp salt
1/2小汤匙盐
Method:
方法
1. To make syrup, cook sugar, salt with water and pandan leaves until sugar is well dissolves, remove from heat, set aside.
制作糖精:把细沙糖,盐,清水和班兰叶煮沸,煮至糖溶化后待用。
2. Combine all batter ingredients, add in syrup, strain. Set aside.
将有粉浆材料拌均,加入(1以备用。
3. Divide the batter mixture into 2 equal portions; mix one portion with instant coffee and the other remain with original flavor. Line a greased 8 inches cake.
划分面团混合物成2个相等的部分; 与速溶咖啡混合一个部分,并且其他保持与原始的味道。 排行一上油的8英寸蛋糕。
4. Follow by original color batter. Each layer steam for 5 minutes over high heat.
其余的白色的面糊后跟随。 每层数蒸汽在高温的5分钟。
5. Repeat the above procedure until finished up the remaining batter. Steam final layer over medium heat for further 15 minutes till cooked. Remove from heat leave to cool, cut and serve.
重复直到结束的上述做法剩余的面团。 蒸在中火的最后的层数直到烹调的更加另外的15分钟。 冷切后待用。
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