鸡丝芝麻饼干 ~ Chicken Floss Sesame cookies

病了2个星期，懒洋样的我终于有“mood “ 开工做年饼了。这是今年的第1款年饼哦，接下来会有第2 ， 第3 。。。。。

 

食谱取自 : Qi Qi in the house

鸡丝芝麻饼干

材料：

A）
100g 牛油
80g糖粉

B）

A蛋黄 1粒
20g牛奶

C）

225g 低粉 ( 过筛 )
1/4茶匙 苏打粉 （ 过筛 ）

D）

85g 鸡丝

E）装饰：
芝麻适量
打散蛋白适量

做法：

1. 将A搅拌至松发，加入B搅拌至均匀。

2. 材料C混匀，把鸡丝加入混和，再加入步骤(1)轻拌成团。

3. 将面团分成小团 （ 我的是10g ），搓成圆球。沾上蛋白和芝麻，然后放在烤盘上用叉子压扁。

                              

4. 放入预热烤箱150°c , 15 ~ 20分钟。（温度视个人烤箱）

5. 放凉后收入容器保存。

 

Recipe source :  Qi Qi in the house

Chicken Floss Sesame Cookies

Ingredients :

A)
100g butter
80g icing sugar

B )

1 grade A egg yolk

C )

225g low protein flour ( sifted )
1/4tsp baking soda  ( sifted )

D )

85g chicken floss

E ) Garnishing :

sesame seeds
egg white ( beaten )

Method :

1. Beat ingredient A until light and fluffy , then add in ( B ).

2. Mix low protein flour and baking soda , then mix in chicken floss and add in (1) until form soft dough .

3. Divide dough evenly into small portions ( mine is 10g each ) , form into ball shapes . Lightly brush some egg white , and sprinkle some sesame seeds .

4. Bake in preheated oven for  15 ~ 20 minutes over 150°c .

 

5. Let it cool  and transfer into jar .

I’m submitting this post to “ Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies “  by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether。
   

                      

 

This post also linked to “ My Treasured Recipes # 5 - Chinese New Year Goodies ( Jan / Feb 2015 ) " hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

有余碧菊 ~ Wish-filled Jade Chrysanthemum ( Steamed Baby Bok Choy with Fish Paste )

食谱取自 ： Tabel for 2 or more …..

（ 我做了少许更改 ）

有余碧菊

材料：

250g 鱼胶
100g 肉碎
3 ~ 4棵小白菜
1大匙 青葱碎
1大匙 红萝卜碎 （ 留少许做表面装饰 ）
1/2茶匙 盐
1/4茶匙 胡椒粉
1大匙 粟粉
木薯粉适量

汁料：

2/3 杯 上汤
1茶匙 蚝油
1 瓣 蒜 （ 切碎 ）
1大匙 食油
1/2茶匙 麻油
芡粉水适量

做法 ：

1．鱼胶，肉碎，青葱碎，红萝卜碎和调味料以同一方向拌匀至起胶。

2．切开小白菜。在梗的部分洒上木薯粉。

3．把馅料填满梗的部分。洒上红萝卜碎。

4．放入蒸笼里用大火蒸10分钟 。 取出，摆在碟里。

5．汁料： 锅里烧热油，爆香蒜茸。倒入上汤，蚝油和麻油。把汁料煮滚，加入芡粉水打芡。试味，淋在蒸熟的鱼胶上即可。

Recipe source : Table for 2 or more ….

( with minor adjustment )

Wish-filled Jade Chrysanthemum  ( Steamed Baby Bok Choy with Fish Paste )

Ingredients :

250g fish paste
100g minced meat
3 ~ 4  stalks baby bok choy ( Siew pak choy )
1 tbsp chopped spring onion
1 tbsp chopped carrot ( keep some for garnishing )
1/2 tsp salt
1/4 tsp pepper
1tbsp cornstarch
tapioca starch for dusting

Sauce :

2/3 cup homemade chicken stock
1 tsp oyster sauce
1 clove garlic ( chopped )
1 tbsp cooking oil
1/2 tsp sesame oil
cornstarch water

Method :

1. Mix all ingredients ( except tapioca starch and baby pak choy ) until well combined  .

2. Half the baby pak choy  . Sprinkle the lower part ( 2 inches from the base ) of the baby pak choy with tapioca starch . Lightly tap them in .

3. Fill the paste of the pak choy with fish paste . Garnish with some chopped carrot . Arrange on a steaming plate .

4. Steam on high heat for 10 minutes ( depending on size ) . Remove from steaming plate and arrange nicely on serving plate .

5. For the sauce : Heat wok with some oil , sauté chopped garlic until fragrant . Pour in chicken stock , oyster sauce and sesame oil . Bring to boil , adjust thickens with some cornstarch water . Taste , pour sauce over arranged baby pak choy .

佛钵飘香 ~ Golden Yam Ring

佛钵飘香

材料A ：
300g 芋头（ 蒸熟 ，压烂 ）
60g 澄面粉
60g 白奶油
1/2 茶匙 发粉
80ml 滚水
1/2 茶匙 盐
1/2 茶匙 糖
1/2 茶匙 五香粉

材料B ：

150g  去骨鸡腿肉（ 切丁, 泡热油 ）
1/2 茶匙蒜茸
40g 洋葱 ( 切丁 )
1/2个 青/红灯笼椒 （ 切丁 ）
3条辣椒干（切小段 ）

材料C ：

适量烤香腰豆
适量米粉 （ 炸酥 ）

调味料：

1/2大匙 蚝油
1小匙 酱油
1小匙 黑酱油
1小匙 糖
2大匙 清水
1大匙绍兴酒
适量粟粉水（ 勾芡水）

做法 ：
1． 将澄面粉先用滚水拌匀成熟团，加入芋泥中。再将白奶油和其余的材料A一起轻轻搓均匀成芋团。把芋团做成环圆形,放在冰箱冷藏1小时。
                                         

2．芋团放在铁或网上，轻轻放入预热油里以大火炸至呈金黄酥脆，盛起。沥干油份备用。

3．锅里烧热1大匙麻油，爆香蒜茸. 加入所有材料B , 稍微炒一下。然后加入调味料和清水，以大火炒至香浓。

4．用少许粟粉水勾芡，撒上绍兴酒，盛起。放入芋环中，加入腰豆和米粉酥，即可上桌。

Golden Yam Ring

Ingredients A :

300g yam ( steamed & mashed )
60g wheat starch
60g shortening
1/2 tsp baking powder
80ml boiling water
1/2 tsp salt
1/2 tsp sugar
1/2 tsp five spice powder

Ingredients B :

150g deboned chicken thigh meat ( cut into cubed  and pan-fry until half –cooked  )
1/2 tsp chopped garlic
40g onion ( diced  )
1/2  red/green capsicum ( cut into pieces )
3 pieces dry chillies ( cut into section )

Ingredients C :

some toasted cashew nuts
some rice vermicelli ( meehoon ) ( deep fried in hot oil until lightly brown )

Seasoning :

1/2 tbsp oyster sauce
1tsp soy sauce
1tsp dark soy sauce
1tsp sugar
2tbsp water
2tbsp Shao Xing wine / Chinese cooking wine
cornstarch solution ( for thickening )

Method :

1. Mix together wheat starch and boiling water until well combined . Add in mashed yam , then add in others ingredient A 。Knead gently until it become a smooth , soft dough and make into a ring shape . Keep in the refrigerator for 1 hour .

2. Heat up oil , deep-fry yam ring at high heat until golden brown . Dish and drain .

3. Heat wok with 1tbsp sesame oil , sauté chopped garlic . Then add in all ingredients B , stir-fry until fragrant . Add in seasoning and water , stir until well combined .

4. Add in cornstarch solution  and Shao Xing wine .Dish up , sprinkle some toasted cashew nuts and fried meehoon . Serve .

麦香金瓜 ~ Oatmeal Pumpkin

食谱取自 ： 美味风采 @ 第148期

麦香金瓜

材料：

( A ) 200g 金瓜 （ 切成薄片）
( B ) 50g 白兰他菜油
( C ) 2棵 咖喱叶 ， 2条 小辣椒 （拍扁）
( D ) 3汤匙 麦片

粉浆 （混合） ：

100g 面粉
清水适量
1汤匙 食油

调味料：

1/2茶匙 盐
1茶匙 糖
3汤匙 生奶水 / 淡奶

做法 ：

1．先把粉浆料混合成滑面糊。金瓜沾粉浆后，投入热油炸成金黄色，捞起沥油。

2．烧热锅，煮溶白兰他菜油，爆香材料C, 加入调味料煮滚。

3．加入已炸好的金瓜兜炒片刻，最后加入材料D炒至收汁即可。

Recipe source : Oriental Cuisine @ No. 148

Oatmeal Pumpkin

Ingredients :

( A ) 200g pumpkin ( thinly slices )
( B ) 50g margarine
( C ) 2 stalks curry leaf , 2 chilli padi ( bruised )
( D ) 3tbsp Nestum oatmeal

Batter ( mix well ) :

100g plain flour
some water
1tbsp oil

Seasoning :

1/2tsp salt
1tsp sugar
3tbsp evaporated milk

Method :

1. Combine batter ingredients till smooth  . Coat pumpkin with batter and deep fry in hot oil till golden brown , drain .

2. Heat margarine in wok until melted , sauté ingredients C until fragrant , add in seasoning and bring to boil .

3. Toss in fried pumpkin and lastly add in Nestum oatmeal , stir-fry until gravy dries up, done .