Thursday 15 December 2016

肉松夹心蛋糕 ~ Pork Floss Slice




食谱取自 : Jane's corner

肉松夹心蛋

材料 :
4 蛋黄
15g 砂糖
60g牛奶
40g 植物油
80g 低筋面粉
20g 粟粉
4 蛋白
40g 细砂糖
肉松 ,青葱 ,美奶滋适量

用具 :
7寸 四方烤盘

做法 :
1. 蛋黄和细砂糖搅拌均匀,加入油和牛奶,筛入面粉,搅拌均匀。 

2. 蛋白用电动搅拌器搅拌至起泡,分次加入糖,搅拌至湿性发泡

3. 蛋白分三次和蛋黄糊混合均匀,动作要轻盈,以免蛋白消泡。

4. 把面糊倒入烤盘,把表面用刮刀抹平。上面撒上肉松和青葱。

5. 放入预热180c的烤箱烤12-15钟或至熟( 我烤45分钟 ) 。

6. 把蛋糕从烤盘取出,撕掉烘焙蛋糕冷却后,切半, 抹上美奶滋和肉松,再叠在一起。即可。




Recipe source : Jane's corner

Pork Floss Slice

Ingredients :
4 egg yolks
15g caster sugar
60g milk
40g corn oil
80g low protein flour
20g corn flour
4 egg white
40g caster sugar
some pork floss, spring onion and mayonnaise for garnishing

Utensil :
7" square baking pan
Method :
1. Beat egg yolks with sugar. Add in oil and milk followed by flour and mix until a smooth consistency is achieved. Set it aside.

2. In a grease-free bowl, beat egg white until frothy. Add in sugar in three batches. Beat until soft peak. 

3. Fold the egg white mixture into yolk batter in three portions, doing it very gently and slowly taking care not to deflate the egg white.

4. Pour the batter into baking pan and using a plastic scrapper, smoothen the batter. Sprinkle pork floss and spring onion on top of the cake.

5. Bake in preheat oven at 180c for 12 - 15 minutes or till cooked ( I baked for 45 mins ) .

6. Holding onto the baking paper, pull the cake out of the pan onto a cooling rack immediately. Peel down the sides of the baking paper carefully to let the heat dissipate. When cake has completely cooled down, cut the cake into half. Spread / sandwich cake with mayo and some pork floss if you wish.

鸡腿油条沙拉 ~ Chicken Drumstick with Cruller Salad





食谱取自 : 名食谱 @ 72

鸡腿油条沙拉

材料 :
3 鸡腿 ( 500g )
1小棵 青葱 ( 切丝 )
少许薯粉

腌料 :
½ 小匙
1大匙 白米酒
1大匙 酸柑汁

油条沙拉材料 :
1 ( 两条 ) 炸油条
100g 美奶滋 / 沙拉酱
30g 洋葱 ( 剁碎 ) / 青瓜 ( 切丁 )

做法 :
1. 将鸡腿洗净,抹干水份,加入腌料拌匀,腌2小时。

2. 把腌渍好的鸡腿沾上薯粉,放入热油里以大火炸熟呈金黄色,捞起沥干油分,备用。

3. 准备油条沙拉 : 把油条切小段,用热油以大火炸脆,捞起,沥油。待冷却后加入其余沙拉材料拌匀。

4. 将炸好的鸡腿斩块上碟,铺上油条沙拉,加入青葱丝装饰,即可上桌。

Recipe source : Famous Cuisine @ No . 72

Chicken Drumstick with Cruller Salad

Ingredients :
3 nos chicken drumsticks  ( about 500g  )
1 stalk spring onion ( shredded )
some tapioca flour

Marinade :
1tsp salt
1tbsp Chinese rice wine
1tbsp fresh lime juice

Cruller salad ingredients :
1 pair ( 2 nos ) cruller / Chinese doughnut
100g mayonnaise
30g big onion ( chopped ) / cucumber ( diced )

Method :
1. Rinse chicken drumsticks and pat-dry , season with marinade and marinate for 2 hours .

2. Coat marinated chicken drumsticks with tapioca flour , deep-fry in hot oil over high heat until cooked and golden brown . Dish , drain and set aside .

3. To make cruller salad : Cut cruller into pieces , deep-fry in hot oil over high heat until crispy , dish out , drain well , leave to cool . Combine cruller with the rest of salad ingrdients , mix well .

4. Arrange fried chicken drumsticks on a serving plate , top with cruller salad , garnish with spring onion on top . Serve at once .

花生焖花肉 ~ Braised Pork Belly with Peanut




食谱取自 : 美味风采 @ 171

花生焖花肉

材料 :
600g 连皮五花肉
1 罐头焖花生
5
200ml 清水

调味料 :
2汤匙 蚝油
盐和糖适量
100g 酱油
1汤匙 黑酱油

做法 :
1. 把五花肉切成长条 

2. 起锅热油,爆香蒜头,放入花肉,炒一会

3. 加入调味料和清水 煮至滚。

4. 加入花生,小火焖煮40分钟即可。

Recipe source : Oriental Cuisine @ No . 171

Braised Pork Belly with Peanut

Ingredients :
600g pork belly
1 canned peanut
5 pips garlic
200ml water

Seasoning :
2tbsp oyster sauce
salt and sugar to taste
100g soy sauce
1tbsp dark soy sauce

Method :
1. Cut the pork belly into strip .

2. Heat up oil in wok , saute garlic till fragrant . Add in the pork belly , stir-fry for a while .

3. Pour in water and add in the seasoning , bring to boil .

4. Add in peanut , continue simmer for 40 minutes . Ready to serve .