腐皮狮子球 ~ Beancurd Skin Lion Head

 

 

 

食谱取自 ： 名食谱@第87期

腐皮狮子球

材料 A :

2 片 炸腐皮

材料 B :
200g 猪肉碎
100g 鱼胶
70g 泡软黑木耳 （剁碎）
1大匙 芫荽碎
2大匙 葱花

调味料 ：

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

做法 ：

1。炸腐皮用清水稍微浸泡软后，盛起，沥干水份，剪成幼丝。

2。把材料 B和调味料拌均匀，打至起胶。

3。取出约50g的混合物，做成狮子球般的猪肉球，然后滚满腐皮丝，轻轻压紧。

4。把腐皮狮子球排在蒸盘里，盛入预热蒸炉，盖上，大火蒸15分钟至熟透，离火，即可享用。

 

Recipe source : Famous Cuisine @ No.87

Beancurd Skin Lion Head

Ingredients A :

2 pieces fried beancurd skin

Ingredients B :

200g minced pork
100g fish paste
70g pre-soaked black fungus ( chopped )
1tbsp chopped coriander
2tbsp chopped spring onion

Seasoning  :

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

 

Method :

1. Soak fried beancurd skin in water until slightly soften , remove and drain. Then , finely shredded .

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

3. Take about 50g of pork mixture and form it into ball shape , then coat well with the shredded beancurd skin and gently pressing to make it firm .

4. In a steaming pan , arrange the meat balls . Steam it in a pre-heated steamer , cover the lid over high heat for 15 minutes till cooked . Remove from heat , serve hot .

 

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

 

                                       

松软班兰面包 ~ Double Soft Pandan Buns

 

食谱取自 ：班兰班兰我爱你

松软班兰面包

烫种材料：

25g 面粉
125ml 清水

主面团材料：

540g 高筋面粉
85g 幼糖
11g 酵母
8g 盐
2粒 鸡蛋
60g 鲜奶油
1/2 茶匙  班兰精
65g 牛奶
50g  无盐奶油 / 牛油

 

做法 :

1. 烫种 ： 锅中放入面粉和清水混合均匀，以小火煮至浓。待完全冷却才使用。

2．搅拌碗中加入主面团材料（无盐奶油除外），用低速度拌打至均匀。加入烫种，继续揉成软面团。加入无盐奶油，以中速度再拌打至有弹性/薄膜的面团，盖上保鲜纸让它发酵50-60分钟，或至双倍大。

3。取出，把气泡压出，再分割成每份50g小面团，搓圆。把小面团放在已抹油的烤盘上，让面团作最后发酵45 ~ 60分钟，然后在表面涂上蛋液。

4。放入已预热烤箱里，以180度烤15 ~ 20分钟。取出，放凉后即可享用。

 

备注 ：

烫种可预先准备。然后放入冰箱冷藏。如果混合物颜色呈灰色，即已变质，要丢掉。

 

Recipe source : In Love with Pandan

Double Soft Pandan Buns

Water Roux :

25g plain flour
125ml water

Main dough ingredients :

540g high protein flour
85g castor sugar
11g instant yeast
8g salt
2 eggs
60g whipping cream
1/2tsp pandan paste
65g milk
50g unsalted butter
extra beaten egg ( egg wash , for brushing )

 

Method :

1. Water Roux : In a pot , mix plain flour and water well and cook over low heat until it thickens , allow to cool completely before use .

2. In a mixing bowl , add in all main dough ingredients ( except unsalted butter ) . Knead a low speed until well combined . Add in Water Roux and continue to knead into a smooth dough . Then add in unsalted butter and knead until the dough is smooth and elastic . Cover the bowl with cling film and set aside to proof till double in size for 50-60 minutes.

3. Remove dough from the bowl and punch down to release air in dough . Divide dough into equal portions of 50g and shape into balls . Arrange them on a lightly greased baking tray and let it proff again for 45 ~ 60 minutes . Apply egg wash on top .

4. Bake in a preheated oven at 180c for 15  ~ 20 minutes . remove and allow to cool slightly . Serve .

 

Note :

Water Roux / water-based dough can be made in advance and store in the fridge for use in future . Discard it if the mixture turns grey in colour .

 

 

 

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

 

                                           

肉碎鸡饭粒 ~ Pandan Rice Balls with Chicken filling

 

 食谱取自 ：班兰班兰我爱你

肉碎鸡饭粒

材料 A ( 班兰鸡饭 ) :

3杯 白米  （ 洗净 ，沥干）
1/4杯 糯米 （泡水1小时，沥干）
1公升 班兰汁
1汤匙 油
3汤匙 玛芝琳
5粒 红葱头 （ 切碎 ）
25g 姜  （ 切碎 ）
4瓣 蒜头  （ 切碎 ）

材料 B ( 鸡肉馅 ) ：

2汤匙 油
2瓣 蒜头 （ 切末 ）
20g 姜（ 切末 ）
500g 鸡肉碎
1/4茶匙 胡椒粉
1汤匙 蚝油
1/2茶匙 盐
1茶匙 糖
1/2汤匙 玉米粉

调味料：

1茶匙 麻油
1/4茶匙 胡椒粉
1/2茶匙 盐
班兰精数滴

做法 ：

1. 准备班兰饭 ：白米和糯米放入电饭锅，待用。

2. 煎锅中放入油和玛芝琳烧热，放入已切碎的红葱头，姜和蒜头炒香，然后倒入电饭锅中。

3. 班兰汁倒入电饭锅中拌匀，加入调味料拌匀。

4. 启动电饭锅电源将饭煮熟。将饭拌松，继续煮至按自动跳起。取出，放凉。

5. 准备鸡肉馅 ： 原锅中烧热2汤匙油，加入蒜茸和姜蓉炒香。

6. 加入鸡肉碎拌炒一会儿，加入其余材料B ( 玉米粉除外)，拌炒均匀。

7. 加入玉米粉拌匀，取出放凉。

8. 饭碗中滔入4汤匙班兰饭，用铁匙背压紧，挖空中央，滔入鸡肉馅，再用饭覆盖,压至紧实。
                                        

                                         

 

                                                      

9. 将鸡饭倒扣在掌心，用双手搓成圆鸡饭粒.重复至材料用完。

10. 将鸡饭粒切半，配上辣椒酱享用。

 

Recipe source : In Love with Pandan

Pandan Rice Balls with Chicken filling

Ingredients :

3 cups rice
1/4cup glutinous rice ( soak for 1 hour and drain well )
1 litre pandan juice
1tbsp oil
3tbsp margarine
5 shallots
25g ginger
4 cloves garlic

Ingredients B ( chicken filling ) :

2tbsp oil
2 cloves garlic ( finely chopped )
20g ginger ( finely chopped )
500g minced chicken
1/4tsp pepper
1tbsp oyster sauce
1/2tsp salt
1tsp sugar
1/2tbsp corn flour

Seasoning :

1tsp sesame oil
1/4tsp pepper
1/2tsp salt
a few drops of pandan paste

Method :

1.  To prepare pandan rice : Combine rice and glutinous rice in rice cooker and set aside .

2. Heat up oil and margarine in a pan / wok , add in chopped shallots , ginger and garlic , and stir-fry until fragrant . Pour the mixture into the rice cooker .

3. Pour in pandan juice and mix well . Add in seasoning and stir well .

4. Switch on the rice cooker and cook rice as per usual . When rice begins to boil , stir it once and continue to cook until the button jumps up to the “ OFF “ position . Remove and set aside to cool slightly .

5. To prepare chicken filling : Heat up 2tbsp of oil in the same pan . Add in minced garlic and ginger , stir-fry until fragrant .

6. Add in minced chicken and stir-fry for a while , add in the remaining ingredients B ( except corn flour ) and stir well .

7. Add in corn flour and mix well . Remove from heat and set aside to cool slightly .

8. To assemble , scoop 4 tbsp of cooked pandan rice into a rice bowl and compress with the back of a spoon . Make a “ well “ in the centre of rice and scoop in chicken filling . Cover with cooked rice and press firmly .

9. Invert the cooked pandan rice onto your palm and shape it into a ball with both hands .  Repeat until the ingredients are used up .

10 . Cut the rice balls into halves and serve with chilli sauce .

 

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

 

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