Thursday, September 29, 2016

Ham & Mushroom Cheese Quiche




Ingredients:

1 store bought refrigerated pie crust 

1 1/2 cup milk 

1 tbsp butter 

3 eggs 

1/2 cup self raising flour 

1 large onion 

150 g dice ham 

100 g slice mushroom 



Method: 

1) Heat oven to 350°F. Place pie crust in 9-inch glass pie plate.

2) In a median bowl mix milk, egg and butter. Add in ham, mushroom, onion, flour & Cheese then pour mixture to pie crust

3)  Bake 40 to 50 minutes or until knife inserted in center comes out clean.








Tuesday, September 27, 2016

Rose Jelly Cream Mango Cake




I baked this cake for my darling for our anniversary! Happy Anniversary to my dear love and very best friend. I love you more than word can say :D











Sunday, September 25, 2016

沙谷椰丝糕 (Steamed Pearl Sago with Coconut)







Recipe adapted from Jane's corner




材料:

250克沙谷米
220克白椰丝
100克椰糖,60克水,香兰叶(煮溶)
100克白糖,50克椰浆,少许盐


做法:

1, 将沙谷米洗净以后,浸20 minutes,再沥干水份备用。

2. 把椰糖,水和香兰叶放入小锅里煮溶。

3. 把椰丝及沙谷米混合。

4, 然后把沙谷米分做两份,一部分混合椰糖,一部分混合白糖和椰浆。

5. 把椰糖沙谷米倒入一8寸铺上香蕉叶的蒸盘中。

6. 中大火蒸15分钟或至沙谷熟透。

7. 再把白糖的沙谷米倒在椰糖糕上,再蒸五到十分钟。

8. 洒上一些兰花天然色素,再蒸5分钟即可。

完全冷却后方可切开来吃。



Ingredient:

250g pearl sago, washed, soaked in water for 20 minutes and drained

220g Grated coconut

100g palm sugar, 60g water, pandan leaves (boil till sugar dissolved & set aside to cool)

100g sugar, 50g coconut milk, pinch of salt



Method:

1. Combine pearl sago, and coconut together. Divide into 2 equal portions.

2. Mix one portion with palm sugar and the other one with white sugar and coconut milk.

3. Boil water in the steamer over high heat.

4. Line the base of 8inch cake tin with banana leaf.

5. Spread the palm sugar sago mixture in the tin and press lightly with a spatula.

6. Place tin in steamer and steam for 15 minutes or until sago is transparent.

7. Add the sugar and coconut milk sago to the steamed sago and steam for another 10 minutes.

8. Sprinkle drops of butterfly/blue pea flower juice over the cake. Continue steaming for another 5minutes until it is set.

Leave the kuih to cool completely before cutting.

**Wrap your knife with a layer of cling wrap and cut kueh into slices. This is an easier way to help you cut your kuih nicely. Enjoy!





Thursday, September 22, 2016

Piggy Mooncake ☘公仔饼/猪仔饼☘




材料:

面粉  380克(过筛备用) 
糖浆  270克 
花生油  75克 
碱水  1.5 tsp




表层涂面:蛋黄1个  +  鲜奶 1汤匙搅拌均匀过滤 


做法:

1.  把面粉过筛备用。

2.  容器里加入糖浆、花生油和碱水一起搅拌成均匀的面团。 

3.  把容器盖上。放置休息 2 - 3个小时至面团不粘手。

4.  把面团分割成每份大约 30克,把面团搓圆,用裱花嘴印两个圆行当眼睛,黑豆放圆圈里。下方用牙签压两条横线。搓个小圆型按在横线上,插两个小洞,鼻子就形成了。耳朵呢,搓两个小圆形,压扁,放再头上,用牙签按压两条线固定耳朵。完成!

5.  烤箱预热后,把烤盘放在中层。以160度烘烤大约10 - 12分钟。然后把饼取出烤箱。待冷一会儿(大约10分钟后),才涂上一层的蛋液。

7.  然后再送入烤箱继续烘烤大约15-20分钟至金黄色或熟即可。






Snowskin Floral Mooncake 花卉冰皮月饼





这是从去年我就想做的立体花卉月饼,今年终于有机会做到了。我真的很喜欢也不舍得吃,朋友们都很喜欢也说很好吃!















The blue colour is natural colouring from blue pea flower. 









Snow Skin Mooncake




















Shanghai Mooncake 上海月饼





食谱取自 Baking Wonderland

I know I have been neglecting my blog for a while and I hope there are still people stopping by here. I am so sorry about that. Well, I have been very busy for past month. Hopefully I can get back to my routine of blogging and cooking again.


中秋节已经过了,因为太忙所以上个星期没有时间把我的月饼食谱放上来。趁还没过九月份赶快来上食谱。我的上海月饼出炉了, 香气十足。




上海月饼食谱:~
1) 普通面粉150g →过筛
2) 糖粉 ~ 50g
3) 蛋 ~1 粒
4) 白油 ~ 50g
5) 蛋黄粉 ( custard powder ) ~ 12g 过筛
6) 奶粉 ~ 25g
7)菜油25g

馅料  350g  Pandan 莲蓉馅


抹皮的蛋液 :
蛋黄1个加1小匙水和一点盐拌匀过滤

做法 :
1) 白油,菜油和糖粉拌均匀,加入蛋液拌均匀。
2) 加入过筛的粉类一起拌均匀,之后休面30分钟。。就可以包馅做造形了。( 皮- 30g 馅 - 35g )
3) 放入预热烤箱 ,以180°C 烘烤25分钟或金黄色即可。

( 温度与时间需依个人烤箱拿捏 )