Barbeque Pork Sesame Dumpling 叉烧芝麻球








Barbeque Pork Sesame Dumpling
叉烧芝麻球

Ingredient A
材料A

Glutinous rice flour 330g
糯米粉

Tapioca flour 60g
木薯粉

Water 350ml


Ingredient B
材料B

Wheat flour 120g
澄面粉

Hot water 200ml
热水

Ingredient C
材料C

Sugar 100g


Filling

Barbeque pork 500g
(Cut into shreds)
叉烧

Onion 2 Pcs
大葱

Gravy


Corn flour 3 Tbsp
玉米粉

Water 5 Tbsp


Seasoning
调味料

Light soya sauce 3 Tbsp
生抽

Sugar 3 Tbsp


Oyster sauce 1 1/2 Tbsp
蚝油

Sesame oil 1 tsp
麻油

Dark soya sauce Some
老抽

Coating
装饰

White sesame 300g
白芝麻

Black sesame 100g
黑芝麻

Method
做法

1. Mix ingredient A. Mix wheat flour with hot water. Ad ingredients A and C, form a dough.
将澄面粉加热水拌均,加入材料A和材料C拌均搓成粉团。

2. Heat up a pot with oil, fry garlic shreds. Add barbeque pork dices and seasonings, fry evenly. Add gravy and mix well. Set aside.
锅中烧热油,炒香葱后加入叉烧和调味炒均匀。以玉米粉和清水做勾茨。备用。

Divide the dough to 30g each, wrap in filling, coat well with some water and sesame. Deep fry dumplings in hot oil until golden brown.
将粉团分成每粒30克,包入馅料,沾上水后涂芝麻。放热油锅炸至金黄色即可。

Grated Coconut Layer Kueh椰丝双层糕




Grated Coconut Layer Kueh
椰丝双层糕

Ingredient
材料

Fried grated coconut 150g
炒香椰丝

Batter Ingredient
粉浆材料

Rice flour 110g
粘米粉

Hoen Kwee flour 70g
绿色澄粉

Thick coconut milk 650ml
浓椰浆

Syrup: (Cook until well dissolved)
糖水: 煮至糖溶化)

Caster sugar 120g
细砂糖

Water 350ml


Brown sugar 60g
黄糖

Brown syrup :(Cook until sugar well dissolved, strain)
糖水: 煮至糖溶化)

Brown sugar 30g
黄糖

Water 50ml
清水

Method
做法

1. Combine all batter ingredients, add in syrup. Strain well.
将所有粉浆洗了拌均,加入糖水,过滤备用。

2. Divide, batter mixture into 2 equal portions. Mix one portion with fried grated coconut and
50ml of extra brown syrup to enhance the colour. The another remain with the original flavor batter.
把混合面粉分成两份,前中一份加入炒香椰丝和50毫升黄糖水,另外剩下保留原味。

3. Preheat a greased 8 inches square cake tin in steamer. Pour in ½ portion of the original batter, covered and steam for 5 minutes over high heat.
准备一个已涂上食油的8寸方形蒸盘, 先把半份原味面糊加入,盛入预热蒸炉,加盖以大火蒸5分钟。

4. Pour ½ portion of the coconut batter onto no(3). Steam for further 5 minutes.
把半份椰丝面糊倒入在做法(3)上面,继续蒸5分钟。

5. Repeat the proceduce to finished up the remaining batter. Covered and steam the final layer over medium heat for 25 minutes. Remove from heat and leave to cool. Cut into pieces and serve.
同样以上步骤完成其余的面糊,最后一层以中火蒸25分钟,离火冷却后切块就可食用。

Crystal Yam Pao芋泥水晶包






Crystal Yam Pow
芋泥水晶包

Ingredient (A)
材料(A)

Pork 150g
猪肉

Dry prawn 50g
虾米

Sengkuang 400g
沙葛

Green bean 50g
绿豆片

Small onion 6 Pcs
小葱头

Cha Siew 100g
叉烧

Ingredient (B)
材料(B)

MSG 1/2tsp
味精

Pepper 1tsp
胡椒粉
Sugar 1tsp


Light soya sauce 1/2tsp
生抽

Corn flour 1/2tsp
木薯粉

Black soya sauce 1/2tsp
老抽

Filling method
馅料做法

Fry onion till fragrant. Then put in other ingredients. Add in (B) and fry until fragrant. Lastly add in green bean, onion and small onion.
用少许油爆小葱头,加入其它材料炒均。再加入(B)料炒香。最后,加入绿豆片,葱头以及葱头片即可。

Pasting
皮料

Yam 120g
芋头

Teng flour 80g
汀粉

Tapioca flour 200g
木薯粉

Salt 1/2 tsp


Light soya sauce 2Tbsp、
生抽

Method
做法

1. Steam the yam and then add in 450ml water into the flour. Stir well and add in oil.
把芋头蒸熟压烂,加入450ml的煮滚水冲入粉中,快速拌均, 加入生抽搓至软滑。

2. Cut the dough into small portions and put in the filling. Steam for 10 minutes.
分切小粒包入馅料,蒸10分钟即可。

Black Forest Cake黑森林蛋糕





Black Forest Cake
黑森林蛋糕

Ingredient A

材料

Blue Berries 1Tin
蓝莓

Chocolate Rice
巧克力米

Cold Milk
鲜奶油

Cherries
装饰樱桃

Ingredient B

Pettina chocolate powder 300g
巧克力蛋糕粉

Eggs 300ml
鸡蛋

Water 75ml


Corn oil / Melted butter 75ml
玉米油 / 溶牛油

Method
做法

Whisk group 1 for approximately 5 minutes. Add Group 2 and blend it. Oven temperature is 180 degrees for sponge rolls increase oven temperature to 210 degrees.
首先把鸡蛋和水搅拌均匀,把粉加入后用高速度搅拌起发。最后才加入下油捞均匀放入烘盘用180温度烘10-15分钟均可。

Sweet Potato Coconut Ball(Onde Onde)椰丝球糯米糕






Sweet Potato Coconut Ball(Onde Onde)
椰丝球糯米糕

Skin Ingredient
皮料

Glutinous rice flour 400g
糯米粉

Sweet potato 320g
黄色番薯

Pandan juice 4Tbsp
班兰叶汁

Water A bit


Green coloring Few drop
青色素

Filling
馅料

Gula Melacca 340g
椰糖

Coating
沾皮料

Granted coconut 1 Pcs
椰丝

Method
做法

1. Steam sweet potato until soft, skinned and finely , mash and then knead with remaining skin ingredients into smooth dough.
把番薯蒸熟去皮压烂,加入其它拌均,搓揉成软硬适中之粉团。

2. Divide dough into small equally portion and wrap in filling, shape into small balls.
将粉团分成小部分,包入适量的馅料,搓成小圆球。

3. Boil water, scald the onde onde until afloat, dish out and coat with grated coconut.
煮滚水后把小圆球放入煮至浮起即可捞出,沾上椰丝后便可食用。

Sago Layers Kueh西米双层糕



Sago Layers Kueh
西米双层糕

Ingredient A
材料 A

Sago 250g
西米

Grated coconut 100g
椰丝

Sugar 150g


Salt 1tsp


Pandan Juice 2Tbsp
班蓝汁

Coconut milk 60g
椰浆

Ingredient B
材料B

Sago 250
西米

Grated coconut 60g
椰丝


Gula Melacca 100g
椰糖

Coconut milk 50g
椰浆

Salt 1/2tsp


Ingredient C
材料C

Granted coconut 1
椰丝

Salt 2tsp


Sugar 1Tbsp


Method
做法

1. Mix Ingredient C and steam for 10 minutes. Set aside.
把材料C混均匀后蒸10分钟。备用。

2. Soak all sago in water for 15 minutes and drain.
将所有的西米浸泡15分钟后沥干。

3. Pour Ingredient A into 8 inches tray steam for 15 minutes. Add ingredient B and steam for another 15 minutes. Serve with steamed Ingredient C.
把材料A倒入一个8英寸盘蒸15分钟。过后再加入材料B和蒸另外15分钟。然后加入材料C就可以食用。

Curry Puffs咖喱卜







Curry Puffs咖喱卜

Pastry
皮料

Plain flour 250g
面粉

Salt 1/2tsp


Margarine 100g
白兰她

Cold water A bit
冷水

Filling
馅料

Chicken 250g
鸡肉

Potatoes 300g
马铃薯

Bombay onion 1
大葱

Curry powder 4Tbsp
咖喱粉

Salt 1 1/4 tsp


Sugar 1tsp


Method
做法

1. Pastry : Rub margarine into flour until it resembles bread crumbs. Add water and mix to form a pliable dough. Cover and leave to rest for 30 minutes.
将白兰她油加入面料,用于轻轻搓成粒状再加入水拌成软团盖好休息30分钟。

2. Filling : Heat up oil, leaves Bombay onion until fragrant. Add potatoes, seasoning and cook until dry. Roll pastry into 2 mm thick, cut rounds. Put I tsp filling onto the pastry and fold into semi semi-circle. Pinch to make decorative edge.
将皮杠成厚,切成圆片包上馅料, 皮边用手折花边。

3. Heat up oil for deep-frying, until golden brown. Dish and drain.
起锅热油炸至金黄色便可。
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