肉桂核桃面包 ~ Cinnamon Walnut Bread

 

食谱取自 ： 我的辛福烘焙厨房

肉桂核桃面包

材料：

200g 高筋面粉
50g 低筋面粉
5g 酵母
5g 盐
40g 砂糖
1颗 鸡蛋
100 g牛奶
30g 奶油
融化奶油适量 （ 面团表面用）

表面装饰( 搅拌均匀 ) ：

50g 黑砂糖
1/2小匙 肉桂粉
50g 切碎的核桃

糖霜：

50g 糖粉
1大匙 牛奶 

做法 ：

1． 一般面包做法。

2．完成第一次发酵后，将面团分成10等分。将面团滚圆至表面光滑后，盖上盖子，进行中间发酵15分钟。

3．再次滚圆后，将内部空气排出，再於表面刷上融化奶油。

4．将面团均匀沾上表面装饰材料，用手轻轻按压，防止表面装饰脱落。整齐放入抹了奶油的18cm圆形模中.

5.  进行第二次发酵50分钟后，将剩余的表面装饰洒在面团表面

                                           

6．放入已预热的烤箱，以180度烤15分钟。出炉后稍微置凉，再将糖粉和牛奶拌匀制成的糖霜淋上。

Recipe source : C’est La Vie

Cinnamon Walnut Bread

Ingredients :

200g high protein flour
50g low protein flour
5g instant yeast
5g salt
40g  sugar
1 egg
100g milk
30g unsalted butter
some melted butter

Filling  (mix well ) :

50g brown sugar
1/2tsp cinnamon powder
50g chopped walnut

Topping ( mix well ) :

50g icing sugar
1tbsp milk

Method :

1. Normal way of making bread .

2. Remove dough from the bowl and punch down to release air in dough . Divide dough into 10 equal portions and shape into balls . Cover and let it rest for 15 minutes .

3. Spread some melted butter on the small dough .

4. Sprinkle some cinnamon walnut mixture over the dough and place the dough into 18cm greased round mould .

5.  Allow dough to proof till 2X the original size again  ( about 50 minutes ) . Sprinkle the remaining cinnamon walnut mixture over the top of the dough  .

6. Bake in preheated oven at 180c for 15 minutes  . Remove from oven and allow to cool slightly .  Spread the icing mixture to tops of the cinnamon bread .

 

This post is linked to Cook-Your-Books # 19 , hosted by Joyce from Kitchen Flavours .

 

                       

咸菜焖炸肉 ~ Fried Pork Simmer Salted Mustard

 

食谱取自 ： 名食谱@第87 期

咸菜焖炸肉

材料 ：

500g 五花肉（ 连皮）
300g 本地咸菜
1 1/2大匙 蒜茸
700ml 清水

腌料：

2块 南乳
1小匙 五香粉
1/2小匙 胡椒粉
1/2小匙 麻油
1 大匙 姜汁
1 大匙 葱头汁
1/2颗 鸡蛋
2大匙 薯粉

调味料：
1 大匙 蚝油
1/2大匙 酱油
25g 冰糖

做法 ：

1. 把咸菜用清水浸泡30分钟去除咸味，盛起，洗净后，挤干水份，切小段。

2．花肉剁块，洗净后，沥干水份。加入腌料拌匀，腌渍30分钟。放入热油，大火炸熟至金黄色，捞起，沥除油份。

3．锅里留2大匙热油，慢火爆香蒜茸，加入咸菜和调味料拌炒香浓。

4．注入清水，大火煮沸。盖上，改用慢火焖煮10分钟后，加入炸肉，继续焖煮至炸肉松软入味及收汁，即可上桌。

 

 

Recipe source : Famous Cuisine @ No.87

Fried Pork Simmer Salted Mustard

Ingredients :

500g pork belly with skin
300g local salted mustard
1 1/2tbsp chopped garlic
700ml water

Marinade :
2 preserved red bean curds
1tsp five spice powder
1/2tsp pepper
1/2tsp sesame oil
1tbsp fresh ginger juice
1tbsp fresh shallot juice
1/2 egg
2tbsp tapioca flour

Seasoning :

1tbsp oyster sauce
1/2tbsp light soy sauce
25g rock sugar

Method :

1.  Soak salted mustard in water to reduce the saltiness for 30 minutes , dish out and rinse . Squeeze out excess water and cut into small pieces .

2. Cut pork belly in pieces , rinse and drain . Mix with marinade , and marinate for 30 minutes .Then , deep-fry marinated pork belly in hot oil over high heat until cooked and golden brown .Dish out and drain .

3. Leave 2tbsp hot oil in wok , add garlic and stir-fry over low heat until fragrant . Put in salted mustard and seasoning , stir-fry briskly until well combined and aromatic .

4. Add water , bring to boil over high heat . Covered the lid , reduce to low heat and let it simmer for 10 minutes . Then , put in fried pork pieces , simmer until tender and the gravy is thick . Remove from heat , serve hot  .

 

This post is linked to Cook-Your-Books # 19 , hosted by Joyce from Kitchen Flavours .

 

                                        

咸甜碱水糕 ~ Sweet and Savoury Alkaline Rice Cake

 

 

咸甜碱水糕

枧水糕材料：

150g 粘米粉
200g 清水
3/4茶匙 碱水
250g 沸水

咸甜糖浆材料：
1  1/2 汤匙
2瓣 蒜头（ 剁幼 ）
6汤匙 糖
8汤匙 清水
3  1/2茶匙 生抽

做法 ：

1．碱水糕 ： 将粘米粉和200g清水混合均匀，再加入碱水拌匀，过滤，然后倒入沸水拌匀。

2．将粉糊倒入抹油的19公分圆盘内，以文火蒸50分钟。待完全冷却后，切成2公分丁块，即可配上咸甜糖浆食用。

3．咸甜糖浆 ： 在锅中烧热1 1/2汤匙油，爆香蒜茸至金黄色。

4．加入糖，并拌炒至糖溶化以及呈金黄色，加入清水煮至浓稠，然后加入生抽拌炒均匀即成，搁旁待冷。

 

Recipe source : Granny’s Nostalgic Recipes : Homemade Treats

Sweet and Savoury Alkaline Rice Cake

Alkaline rice cake :

150g rice flour
200g water
3/4tsp lye water
250g boiling water

Sweet and savoury syrup :

1 1/2tsp oil
2 cloves garlic ( chopped finely )
6 tbsp sugar
8 tbsp water
3 1/2tsp light soy sauce

Method :

1. Alkaline rice cake : Mix rice flour well with 200g of water , add in lye water , stir well and strain . Pour boiling water into the batter and stir well .

2. Pour batter into a greased 19cm round tray and steam over low heat for 50 minutes. Leave cake to cool thoroughly , and cut into 2cm cubes , serve with sweet and savoury syrup .

3. Sweet and savoury syrup : Heat up 1 1/2tbsp oil in a wok  , sauté chopped garlic until golden brown .

4. Add in sugar and stir-fry until sugar dissolves and golden brown . Add water and stir until mixture thickens , followed by light soy sauce and stir-fry evenly . Set aside to cool .

This post is linked to Cook-Your-Books # 19 , hosted by Joyce form Kitchen Flavours .

 

                                        

 

沙葛腐皮馅饼 ~ Bean Curd Skin with Yam Bean Meat Pie

食谱取自 ： 名食谱@第87期

沙葛腐皮馅饼

材料 A :

1张淡腐皮/软腐皮

材料 B  :

200g 沙葛 （ 去皮，切粒 ）
120g 猪肉碎
150g 鱼胶

调味料：

1/4小匙 盐
1/2小匙 砂糖
1/2小匙 麻油
1/2小匙 胡椒粉
1大匙 薯粉

做法 ：

1．把材料B和调味料拌均匀，打至起胶质。

2．腐皮剪成5 x 5寸，中间加入适量混合料，包起成圆形，轻轻压扁。

                                           

3．预热蒸炉，把腐皮饼排在蒸盘上，盛入蒸炉，盖上，大火蒸10 ~ 12分钟至熟透，取出，待冷却。

4．锅里烧热适量炸油，放入腐皮饼，大火略炸金黄香脆，捞起，沥干油份，即可切块食用。

Recipe source : Famous Cuisine @ No.87

Bean Curd Skin with Yam Bean Meat Pie

Ingredients A :

1 piece soft bean curd skin

Ingredients B :

200g sweet turnip / yam bean ( peeled and diced )
120g minced pork
150g fish paste

Seasoning :

1/4tsp salt
1/2tsp sugar
1/2tsp sesame oil
1/2tsp pepper
1tbsp tapioca flour

Method :

1. Combine all ingredients B with seasoning , mix until sticky .

2. Cut bean curd skin into 5 x 5 inches , put some mixture on the center of the bean curd skin . Wrap well and form into round shape . Gently flatten become meat pie .

3. Arrange the meat pie in a steaming plate , steam in a pre-heated steamer with covered lid over high heat for 10 ~ 12 minutes till cooked . Remove from heat , leave to cool .

4. Heat enough oil in wok to deep-fry the meat pies until golden and crisp over high heat . Dish our and drain . Cut into pieces and serve hot .

This post is linked to Cook-Your-Books # 19 , hosted by Joyce from Kitchen Flavours .