Thursday, July 16, 2015

手撕猪肉包 (BBQ Pulled Pork Bun)

我做包子一直都是懒惰的用手揉一揉了事。
但是最近多了些时间,就想着尝试新的做法。
看到YanKitchen的包子做得实在吸引人,
于是就用了她的食谱和做法。
第一次用高粉做包,感觉有点怪怪的;
但是这个食谱还蛮容易操作的,
而且也好吃。
所以说不要单单看表面就下评论。
高粉未必就不能做出好吃的包子。
话说,那天做了一大锅手撕肉,还剩下一碗。
就煮了几粒蛋,和着手撕肉,做了包子的馅料。
嘻嘻。。这个手撕肉用处还真多呐。
下次可以做多一点了。


Recipe refers to YanKitchen 猪肉包

Ingredients for Lotus Bun:

  • 3 cups high protein flour
  • 1 cup warm milk
  • 1  1/2 tsp yeast
  • 1 tbsp sugar
  • pinch of salt
  • 1 tbsp vegetable oil
  • 1 big bowl of BBQ Pulled Pork, 4 hard boiled eggs
Method:
  1. Mix all ingredients together in a mixing bowl and knead the dough until smooth. Let the dough rest until double in size.
  2. Divide the dough into 15 portions.
  3. Roll each portion of dough into round shape and wrap with BBQ Pulled Pork and 1/4 hard boiled egg.
  4. let the dough rest for another 30 mins.
  5. Boil water in steamer. Steam the bun over medium high heat for 10 minutes.
  6. Turn off heat. Do not open steamer – let the buns rest for 1 minute.

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Wednesday, July 15, 2015

Lotus Leaf Bun / Foldover Bun




我女儿想吃手撕猪肉。
我说啊,就我们两个女人,那能吃得完啊?
结果,我还是做了。
而且两个女人把一公斤的肉肉差不多吃干净;真的很怕人。
现在想起来,也觉得吃太多了。
其实做这个手撕肉并不困难,就是时间长了点。
但是如果用慢锅就省事了。
只要把肉清理干净,放入慢锅,再把酱料倒进去;
高温炖煮6-8个小时,就成了。
一般上都和着taco和salsa一起吃。
我贪新鲜,而且懒惰出门,就进厨房摸了几个荷叶包;
没想到这种吃法也很不错。
下次派地有新的食谱助阵了。


Ingredients for BBQ Pulled Pork:
  • 1 onion, sliced
  • 1tbsp smoked paprika
  • 1/2 cup mild spicy BBQ sauce
  • 1tbsp worcestershire sauce
  • 1tbsp dark brown sugar
  • 1kg boneless pork shoulder
Method:
  1. Pour the onion into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce and all the other ingredients. Cover and cook on High. Flip over every hour until the roast shreds easily with a fork, 5 to 6 hours.
  2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
  3. Keep warm and served with lotus bun and shredded lectuce.


Ingredients for Lotus Bun:
  • 2 cups low protein flour
  • 2/3 cup warm milk
  • 1tsp yeast
  • 1 tbsp sugar
  • pinch of salt
  • 1 tsp vegetable oil
Method:
  1. Mix all ingredients together and knead the dough until smooth. Let the dough rest until double in size.
  2. Divide the dough into 16 portions.
  3. Roll each portion of dough into oval shape, brush with some oil and fold the dough into half.
  4. let the dough rest for another 30 mins.
  5. Boil water in steamer. Steam the bun over medium high heat for 10 minutes.
  6. Turn off heat. Do not open steamer – let the buns rest for 1 minute.

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Monday, July 13, 2015

鳄梨蓝莓满分(Blueberry Avocado Muffins)


鳄梨在我家非常受欢迎。
女儿尤其非常喜欢。
她还常常介绍我关于鳄梨的食谱。
比如简单的鳄梨果汁,生鱼鳄梨沙拉和鳄梨炒饭。
这个鳄梨蓝莓满分也是她介绍给我的。
每次我买鳄梨,她都会要求我做这个给她。
她也会记得多带几个上学请朋友们吃。
我怕胖,虽然也喜欢,但是还是少吃的好。
如果家里有多余或过熟的,不妨试试这食谱,
或许你也会喜欢。



Recipe refers Gimme Some Oven

Ingredients:

For The Muffin:
  • 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
  • 1 ripe avocado, seeded and peeled
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 egg1 cup Greek yogurt
For Streusel Topping: 
  • 2 Tbsp melted butter, slightly cooled
  • 2 Tbsp all-purpose flour
  • 2 Tbsp granulated sugar
  • 1/4 cup raw sugar
**Whisk together all ingredients until combined and mixture is crumbly.

Method:
  1. Preheat oven to 180C.  Line a muffin tin with 12 paper liners.
  2. In a medium bowl, stir together flour, baking powder, baking soda and salt. 
  3. In a separate mixing bowl, add avocado and beat on medium speed until smooth. Add sugar, and beat until well blended. Add egg, and continue beating until completely combined. Add vanilla and yogurt, beating until just combined. 
  4. Add half of the flour mixture into the batter in two separate batches, beating until just combined. Gently fold in blueberries by hand. Spoon batter into prepared muffin cups, and sprinkle with streusel topping. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing.








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Sunday, June 28, 2015

花生酱布朗尼(Peanut Butter Brownies)

忙了一阵子终于可以好好的休息一下。
因为忙进忙出,料理和烘焙也就马马虎虎,
但求能够填饱肚子也就非常满意了。
也因为这样,我也尝试了很多容易简单的食谱。
当中有不少看似不怎么起眼,但是成果还令人相当满意的食谱。
至少百忙中还能让孩子们吃到一些甜食。
每日的餐盒中也能有小小惊喜。
说到我喜欢的简单甜食,除了满分,布朗尼也是其中之一。
所以常常是我忙中的好伴侣。
今天这个花生酱巧克力布朗尼不仅仅是我儿子的最爱,
也是他一伙朋友们的最爱。
每每聚会,同学们都会叫他把这个带上。
我也乐得轻松;反正这个实在不考功夫。
就是随便拌一拌,烤一烤,就能成的。
曾经因为容易简单也没想过上载食谱;
现在反而觉得轻松又不耗时就能做出食物来,更加吸引我。
所以这一阵子大家就陪着我懒一懒吧!
希望我能把更多的懒惰食谱记下;
这样我身边很多懒惰的朋友也多少能受益一下。

Recipe adapted from: bbd good food

Ingredients:
  • 225g crunchy peanut butter
  • 200g bar dark chocolate, broken into pieces
  • 250g soft light brown sugar
  • 3 medium eggs
  • 100g self-raising flour
Method:
  1. Set aside 50g each of the peanut butter. 
  2. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. 
  3. Melt remaining peanut butter, chocolate and all the sugar in microwave on high, stirring occasionally, until the sugar has just about melted. 
  4. Take out the bowl and beat in the eggs one by one. Stir in the flour and scrape into the tin.
  5. Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie. 
  6. Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.
  7. Cool in the tin before cutting into squares.



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Friday, May 22, 2015

青葱肉丝蛋糕(Pork Floss Layer Cake)



最近我家频频出现这个曾经很红的青葱肉丝蛋糕。
原本想做成蛋糕卷的,但是想来想去还是切成两片再夹心了事简单得多多。
和妹妹提起,她也攒成。
说一刀切下去就好了,等下卷的时候不小心弄断蛋糕又来自己kek sim。
反正也不是放进嘴里,装进肚里,填个饱。
但也因为这个我明白到自己也不是什么好博客。
没时间更新网页是一个问题,
没有好好把作品用心做好又是另一问题。
如果你是不介意懒人的作品倒是可以继续从这里支持我的。
嘻嘻。。。
我儿子说,这个蛋糕喜欢的人就会很喜欢。
不喜欢的人会觉得怪;又甜又咸的,特别是蛋糕里出现咸味,
白人肯定很难接受。
这一点我也这么觉得。
不过我家没有白人,不必担心。
食谱参考肉松蛋糕

Ingredients:
  • 4 egg yolks, 15g sugar, 60g milk, 40g oil, 80g low protein flour, 20g corn flour
  • 4 egg white, 40g sugar
  • 5-6 tbsp pork floss, Some spring onion for garnishing, some mayonnaise
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 swiss roll pan and using a plastic scrapper, smoothen the batter. 
  5. Sprinkle pork floss and spring onion on top of the cake.
  6. Bake in preheat oven at 180C for 12 - 15 minutes.
  7. 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.
  8. When cake has completely cooled down, cut the cake into half.
  9. Spread / sandwich cake with mayo and some pork floss if you wish.
  10. Cut into small pieces and served.




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Sunday, April 19, 2015

芒果香椰酥粒满分(Mango Coconut Crumble Muffins)


随着生活上的一些改变,
我的日常作息也开始有了变动。
对着部落,想放弃也想保留;
最后决定还是继续的耕耘。
毕竟,部落能走到今天,也着实不容易。
就这样把它给“咔嚓”掉还真是舍不得。
心想,尽力而为就好。
芒果椰丝满分最近成了我家的新宠。
脆脆香香的顶部尤其好吃。
当然,我的孩子们也很喜欢里面的芒果。
当早茶或午茶绝对错不了。
明天孩子们开始新学期 ~ 一个忙碌的学期。
这个就当妈咪的鼓励和加油吧!



Ingredients:
  • 350g chopped mango (about 2-3 large mangoes)
  • 3 cups self-raising flour
  • ¾ cup caster sugar (i cut down to 1/2 cup)
  • 1 cup coconut milk
  • 150g melted butter or macadamia nut oil
  • 2 eggs lightly beaten
  • Crumble (optional):  ¾ desiccated coconut, ½ cup plain flour, ½ cup sugar, 80g soft butter
Method:
  1. Preheat oven to 180°C. 
  2. Combine the crumble material in a bowl. Use your fingertips to rub the butter into the flour, coconut and sugar mixture until the mixture resembles fine breadcrumbs. Set aside.
  3. Combine flour and caster sugar into a bowl. Add the milk, butter, eggs. Mix through lightly until combined. 
  4. Lastly fold through the mango chunks. Spoon into muffin cups about 2/3 full and sprinkle over the top of muffins with the crumble.
  5. Bake for 20 minutes until golden and cooked through. Enjoy warm or cold.


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