Wednesday, July 11, 2012

马铃薯芝士排包和午餐肉粟米包

今天我起得非常早,因为爸爸妈妈早上5点半会抵达Perth机场。
为了给他们准备早餐,我很早就起来蒸菜糕,煎港式萝卜糕和做叁巴辣椒。
怎知天不作美,今早的雾非常的浓厚;最后导致所有飞机无法降落而被逼转航线。
我可怜的爸爸妈妈就这样飞到了墨尔本。
折腾了大半天才得到下榻酒店休息;今晚再飞回柏斯。
我面对着满桌子的东西也无可奈何。
告诉孩子早餐午餐都是吃菜糕和萝卜糕了;我也就不用煮午餐了。
想回去倒头再睡,可是因为担心父母的状况很久都不能入眠。
干脆起身做个蛋糕和面包。
吃不到早餐,那就吃夜宵吧!
就这样做了自己很喜欢的香兰天使戚风(食谱参考这里)和用之前做的马铃薯面包食谱做了一个芝士排包及午餐肉粟米面包。
那个午餐肉粟米面包很好吃哦。
尤其上面加了香酥粒,烤好时脆脆的,我女儿很喜欢。
原本想放弃香酥粒而撒上一些香草及粟米粒再挤上美奶滋的,还好没有。
不过我想各有各的好吃,下次再试试吧!
再多两个小时就会见到爸爸妈妈了,很高兴哦。
刚刚妈妈在墨尔本机场打电话来说,我去到你的家第一件事就是喝milo然后大睡。
看来他们真的给折腾到半死了,真的很可怜。
希望这趟飞机不要再出错了才好。

用马铃薯面包食谱做的午餐肉粟米包(重300g)和芝士排包(重385g-7 x 55g)

 kokken kitchen Reflections的香兰天使蛋糕永远都没有让我失望



25 comments:

  1. You must be very excited another two hours can see your parent, enjoy the good time with them. You really pandai make bread, all look so beautiful. Ya, I have just homemade pandan paste, when it is ready, I am going to make Shirley angel chiffon.

    ReplyDelete
    Replies
    1. ya ya! very excited. Shirley's recipe is very good. I think i have made this for 10 times already. I will wait to see your post :)

      Delete
  2. 期待和父母家人见面的感觉很好,我了解。。。
    我也是个一直在期待和盼望的女儿。。。

    ReplyDelete
  3. Jane的手艺超好!
    这全都好吸引我呢!

    ReplyDelete
  4. 等待和亲人团聚的那种感觉,真的很兴奋~

    ReplyDelete
    Replies
    1. 蓝色小厨,是的,真的很幸奋。

      Delete
  5. 坐了几小时飞机还要转机是最折腾的。 还好,贴心的女儿已为他们准备好吃的,相信很快就会忘记那恼人的行程。。。

    ReplyDelete
    Replies
    1. siew,所以说,我是最怕坐飞机的。呵呵。。

      Delete
  6. 人安全到达就好。:)
    当你家人尝尝你用你的巧手做出来的美食,什么疲劳都抛到九霄云外了啦!^^

    ReplyDelete
    Replies
    1. susan,我妈妈来到时已经累到什么都不会吃了。哈哈。。。

      Delete
  7. 哇,可以看到爸爸妈妈很开心哦~^^

    我看到那么多食物也很开心哦,咔咔

    ReplyDelete
    Replies
    1. 娇娇,可以看到爸爸妈妈是很开心很幸福的。

      Delete
  8. Jane, 父母到来应该很开心期待吧! 喜欢你那个戚风, 很纯洁的样子:)

    ReplyDelete
  9. The day I sent you the text, you said that you were still sick,still made so much of food?you take good care of yourself! I've been thinking of your potato bread lately,the cheesy potato bread sounds like A great idea to me as my son loves cheese! will give a try but can you tell me what type of cheese did you use? I've done 4 of your recipes & is going to do 'Jane's week of posting soon.'Thinking to split in 2 rounds,1 week to Post 2 recipes,take a break, finish with another 2 recipes

    ReplyDelete
    Replies
    1. Haha... U are so cute. What makes u to have jane's week ha? Are u really miss me so much.

      Delete
    2. An nah, miss you, pai seh pai seh! By the way, your themed week has kicked off now! You get to know the 1st info. 1st posted recipe is Kylie Kwong's Figs & Raspberries Almond Cake; then the purple sweet potato kuih talem(i couldn't find purple taro mah); then either the steamed pandan & carrot mantou or the almond jelly with red papaya loh!

      Delete
  10. Jane, may I know the model of kenwood mixer u use? Coz I thinking to buy a mixer.

    ReplyDelete
  11. Hi, if I want to use fresh pandan juice, what is the amount?
    Thank you

    ReplyDelete
    Replies
    1. soh, sorry for late reply. I am sorry i dint try before but u can press out the pandan juice and let it sit for an hour or longer and carefully throw away the water on top and just take the dark green concentrated pandan juice that sit at the bottom of the bowl/cup. If like that you can use 1 tbsp-2tbsp but slightly reduce the coconut milk.

      Delete
  12. This comment has been removed by the author.

    ReplyDelete
  13. Hi, 请问你香酥粒是怎样做的?

    ReplyDelete
  14. Denise,香酥粒: 60g sugar, 50g butter, 100g high protein flour
    Mix sugar n butter together. Add in flour and mix until crumbles by using hands. Keep in fridge if cant finished.

    ReplyDelete

Search This Blog

Loading...

Recent Posts

Related Posts Plugin for WordPress, Blogger...