DEVIL'S FOOD CHOCOLATE CAKE

DEVIL'S FOOD CHOCOLATE CAKE
By: Shelly Kaldunski book on Cupcakes
Rujukan : Yatie 

Bahan Kek Coklat 
2 cawan tepung gandum
1 / 2 cawan cocoa powder
1 1/2 sudu kecil soda bikarbonat
1 / 2 sudu kecil garam
1 / 2 cawan gula pasir
1 / 2 brown sugar
125 gm mentega
2 biji telur gred A
2 sudu kecil vanila ekstrak
1/2 cawan buttermilk-(buat sendiri guna 1/2 cawan susu ditambah dengan 1 sudu kecil cuka dan rehatkan selama 10 minit).
1 cawan air suam


Panaskan oven pada suhu 170C
Sediakan loyang ukuran 9 inc.
Alas dngn kertas minyak dan sapu butter di sekelilingnya.

Ayak tepung, cocoa powder, soda bikarbonat, garam, dan ketepikan.
Pukul mentega dengan gula sampai ringan dan mengembang, tambah telur.
Bila semuanya sudah sebati masukkan bahan-bahan  kering(tepung, cocoa powder) bergantian dengan bahan2 cecair (buttermilk+air suam) dalam tiga bahagian.
Terakhir masukkan vanili estract.
Bakar selama sekitar 30 minit atau hingga masak.

Cream Cheese Frosting
125gm Philadelphia cream cheese
60gm mentega
1/2 cawan gula aising
1 sdt vanili ekstrak
1 sudu kecil jus daripada lemon
1 sudu kecil paste lemon ~ ita tambah

Pukul cream cheese dan mentega hanya sampai creamy aje, tambahkan gula aising dan jus lemon.

Chocolate Ganache
100ml double cream/ whipping cream
250gm coklat gelap dicincang halus
sedikit garam ~ ita tak letak
1 sudu besar golden syrup ~ ita tambah
1 sudu teh paste vanila ~ ita tambah


Double boil cream jangan sampai mendidih,tambah coklat & sedikit garam, kacau rata. Bila semua sudah cair 
Angkat dan sejukkan

Melapis Kek
Tunggu kek benar-benar sejuk
tuangkan cream cheese frosting atas kek dan ratakan. Ita masukkan dalam piping bag dan paipkan atas kek.
Simpan dalam peti ais sebentar hingga cream cheese mengeras dalam 20 ~ 30 minit
Tuangkan ganache coklat atasnya
Hiaskan kek mengikut kreativiti.
Simpan semula kek dalam peti ais hingga ganache mengeras

Untuk memotong kek yang menggunakan cream cheese.
Celupkan mata pisau dalam air panas atau boleh juga panaskan mata pisau atas  dapur. 
Lap mata pisau dan potong.




DEVIL'S FOOD CHOCOLATE CAKE
By: Shelly Kaldunski book on Cupcakes
Source : Cakeworm
1 cup all purpose flour 
1/4 cup cocoa powder
3/4 teaspoon bicarbonate soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
65 gram butter
1 large egg - size A 
1 teaspoon vanilla extract
1/4 cup buttermilk (homemade: 1/4 cup milk added with a few drops of distilled vinegar leave to rest for about 20 minutes
1/2 cup warm water 

Methods
Set your oven at 170C (i set mine at 160C)
Prepare your cake tins, I used my casserole. 
Sieve flour, cocoa powder, bicarbonate soda, salt, and set aside. 
Beat butter with sugars until light and fluffy, add eggs. 
When all well incorporated add the dry ingredients (flour, cocoa powder etc) and alternate with liquid ingredients (buttermilk + warm water) in three portions, last incorporate the vanilla extract. 
Bake for about 30 minutes or until just cooked


Cream Cheese Frosting
250 g Philly cheese (i made only half-125g)
125 g butter (i use about 60g)
1 cup icing sugar (i used 1/2 cup)
1 teaspoon vanilla extract
juice of a squeezed slice of lemon, to rid the cheese taste (i didnt put)

Beat the cheese and butter, just until creamy, add the icing sugar, vanilla and lemon juice.


Chocolate Ganache
200 ml double cream with at least 30% fat content
250 g dark chocolate, chopped finely
a pinch of salt

In a double boiler, warm the cream until just at boiling point, add the chocolate and salt and stir, when all chocolate is melted, remove from the heat and continue stirring until all well mixed.

Wait for the cake to cool completely, spread the cream cheese frosting and pour the ganache on top.

 

shredded Cheddar Cheese


         

Ingredient A (sponge cake) :
100g plain flour
60g corn flour
150g castor sugar
5 egg whole eggs
2 egg yolks
1 tbsp ovalette
1 tsp baking powder
(sieve plain flour, corn flour and baking powder together and set aside)

Ingredient B:
1 oz Ideal milk (evaporated milk)
2 tbsp cream cheese spread
1 oz butter (melted)

To Do:
1) Preheated oven at 180c. Prepared 2 8"x8" trays greased and lined with parchment paper or baking paper. Set aside.

2) Beat eggs, castor sugar and ovalette until thick and ribbons like batter. Turn mixer to low speed and add in flour slowly just to combine.

3) Beat B in another mixing bowl and add into the above mixture (1) slowly with low speed just to combine. Do not over beat.

4) Pour into 2 greased and lined with parchment paper, baking trays.Bake for 14 minutes each tray.

5) Turn out the sponges on a rack to cool. 


                                                 ~sponge cake~


                                  ~Sponges have been sandwich and frosted~

Ingredient C (cream cheese frosting):
250g Philadephia cream cheese
4 tbsp condensed milk
(depends on how sweet you want it, just add or reduce the condense milk to suit your likes)
Some shredded Cheddar Cheese

To Do:
1) Cream the cream cheese until it is smooth. Add in condensed milk and cream until smooth too. If you like you may add 1 tbsp lemon juice and 1/2 a lemon zest.

2) Spread 1/3 of the cream cheese frosting on one piece of the sponge and lay the othe piece of sponge on top and spread 1/3 of the cream cheese frosting on top and the other 1/3 of the cream cheese on the sides of the sandwich cake.

3) Lastly sprinkle shredded cheddar cheese on top and sides of the whole cake.
    It's all done. Taste the cake. 

                                       ~Super Cheesecake is Done....^^~

**Chilled the cake before you serve it. It is nicer that way and the cut will be neat and nice...Happy trying...^^


马铃薯泥


马铃薯泥

薯泥材料:
马铃薯,,,150g(USA potato)
鲜奶,,,40ml
牛油,,,10g

酱汁:
蚝油,,,2大匙
糖,,,1小匙
玉米粉,,,1小匙
清水,,,100ml
盐,,,少许
黑胡椒粉,,,少许
(把所有酱料拌均)

薯泥做法:
马铃薯蒸熟压成泥,,,
锅内放入牛油溶解后,放入薯泥和鲜奶不停搅拌煮至自己要的干度即可。

酱汁做法:

锅内放少许牛油,倒入酱汁煮滚,
放入一大匙鲜奶即可。

温馨提示:
薯泥别搅拌太干,
因为冷却后会稍微变干的噢,,,
祝大家成功,,,#^_^

~千层可丽饼食谱~


~千层可丽饼食谱~
面糊材料:300g面粉,1000ml牛奶,6粒鸡蛋,90g溶化牛油

做法:
1.)把鸡蛋打散,加入牛奶,牛油和面粉拌匀。过滤。
休面最少两个钟。
2.)烧热9“non stick pan, 搯适量面糊煎至金黄色。
(面糊越薄越好哦)重复此步骤至做完。待凉。
(大约22片)。
3.)每一片抹上适量馅料,叠在一起成蛋糕形状。
4.)冷藏。即可。

馅料:120g即溶蛋黄粉, 300g鲜奶, 400g鲜奶油(打发)

做法:
1.)把即溶蛋黄粉和鲜奶拌成糊状。
2.)加入打发的鲜奶油拌匀。

RED VELVET CAKE


RED VELVET CAKE

Ingredients
1 1/4 cup sifted flour
1/2 tsp baking powder
1/2 tsp salt
1 tbsp cocoa powder - i used berry callebaut
1 tbsp red colouring - I used 1 1/2 tsp wilton red paste(no taste)
1/4 cup soft unsalted butter - 57g
3/4 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 cup buttermilk - I used 1/2 cup whole milk plus 1/2 tbsp vinegar/lemon
1/2 tsp vinegar - i used heinz distilled white vinegar 5%
1/2 tsp baking soda

Cream cheese frosting
125g cream cheese
50g unsalted butter
110g powdered sugar - i reduced it to 80g
1 cup fresh cream, whipped until stiff - i used double cream




Method
1. Preheat oven to 175 degrees Celsius.
2. In one container, sieve flour, baking powder and salt. Set aside.
3. In a small container, combine cocoa powder and red coloring and stir well until form a paste (I added a little water).
3. Using a stand mixer, beat butter with sugar until light and fluffy. Add the egg, beat until blended. Add the vanilla extract and cocoa powder mixture, beat until well blended.
4. Add in sifted flour and buttermilk alternately. Beginning and ending with flour. (F-M-F-M-F)
5. In a small bowl, combine vinegar and baking soda and add it to ur batter. Stir well with a spatula. Pour into a 6" baking pan and bake it for 50mins or until cooked.
6. Let cool on wire rack.
7. Once cool, slice cake into two and spread cream cheese filling.. top it with the rest of ur cream cheese too... chill for a few hrs.. slice and and oh la la hehhe

Cream Cheese frosting:
1. Beat cream cheese with butter until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. Add whipped cream, stir through with a spatula.



B








RED VELVET CAKE

Ingredients
1 1/4 cup sifted flour
1/2 tsp baking powder
1/2 tsp salt
1 tbsp cocoa powder - i used berry callebaut
1 tbsp red colouring - I used 1 1/2 tsp wilton red paste(no taste)
1/4 cup soft unsalted butter - 57g
3/4 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 cup buttermilk - I used 1/2 cup whole milk plus 1/2 tbsp vinegar/lemon
1/2 tsp vinegar - i used heinz distilled white vinegar 5%
1/2 tsp baking soda

Cream cheese frosting
125g cream cheese
50g unsalted butter
110g powdered sugar - i reduced it to 80g
1 cup fresh cream, whipped until stiff - i used double cream

Method
1. Preheat oven to 175 degrees Celsius.
2. In one container, sieve flour, baking powder and salt. Set aside.
3. In a small container, combine cocoa powder and red coloring and stir well until form a paste (I added a little water).
3. Using a stand mixer, beat butter with sugar until light and fluffy. Add the egg, beat until blended. Add the vanilla extract and cocoa powder mixture, beat until well blended.
4. Add in sifted flour and buttermilk alternately. Beginning and ending with flour. (F-M-F-M-F)
5. In a small bowl, combine vinegar and baking soda and add it to ur batter. Stir well with a spatula. Pour into a 6" baking pan and bake it for 50mins or until cooked.
6. Let cool on wire rack.
7. Once cool, slice cake into two and spread cream cheese filling.. top it with the rest of ur cream cheese too... chill for a few hrs..

Cream Cheese frosting:
1. Beat cream cheese with butter until soft.
2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.
3. Add whipped cream, stir through with a spatula.

laksa sarawak


Bahan-bahan
1 paket(200g)Perencah Laksa 'hj manan'
1 paket mi hoon
500g udang
1/2 ketul dada ayam
300g taugey
250ml pati santan
garam & bahan perasa
1 ikat daun ketumbar
4 biji telur ayam
2 batang serai

penyediaan kuah mi laksa sarawak:

Kulit udang yg sudah dikupas direbus bersama serai ke dlm 
2 litar air selama 20 minit.Selepas itu toskan airnya dan
masukkan perencah laksa dan kacaukan menggunakan api yang
perlahan.Setelah itu,masukkan pati santan,garam,
dan bahan perasa.Tutup api apabila mendidih.

Penyediaan bahan-bahan:
Mihun dan tauge dicelur ke dalam air panas,isi udang
direbus/goreng sehingga masak.isi ayam direbus dicarik2 halus,telur
dipukul dan digoreng dadar dan kemudian dihiris halus.

Cara hidangan:
Masukkan mi ke dalam pinggan/mangkuk dan letakkan tauge,
telur,isi ayam,udang,daun ketumbar yg dihiris halus.
masukkan kuah mi tadi dan hidangkan panas.Untuk rasa yg enak,masukkn sambal belacan yg di tumbuk/blender bersama cili dengan perahan limau kasturi.
Bagi 1 paket 200g,anda boleh menyaji utk 6 orang tetamu.























KEK CHEESE MILO


KEK CHEESE MILO
loyang 7.5"x7.5"
By:Sury_25 february

Bahan A:
250g pure butter/mentega
110g gula halus
100g tepung gandum
150g serbuk milo
3 biji telur ayam-gred A
1/3 cawan susu pekat manis
coklat cadbury secukupnya (dicincang/dipatah2 kan)
Bahan B:
250g cream cheese
80g gula halus
2 biji telur ayam-gred A
1 sudu teh esen vanila

Cara-cara:

Bhn A:

Panaskan kukusan..griskan loyang dengan mentega dan alaskan dengan baking paper.
Putar gula dan telur sehingga kembang dan gebu.
Dalam bekas yang lain,putar mentega dan susu hingga putih dan kembang.
Masukkan adunan telur ke dalam adunan mentega,putar sehingga sebati.
Kemudian milo,putar dgn perlahan hingga sebati dan masukkan tepung gandum sedikit demi sedikit sehingga adunan sebati.Putar dengan kelajuan yang perlahan.
Masukkan coklat cadbury yg telah di cincang/dipatah2kan gaul sebati.
Tuangkan adunan ke dalam loyang, kukus selama 25-30 minit atau separuh masak,baru lah tuang adunan cheese.Kukus lagi selama 1 jam 45 minit sehingga masak sepenuhnya.



Bhn B:

Putar cream cheese dan gula sehingga gebu dan kembang.
Masukkan telur,putar lagi sehingga adunan sebati dan masukkan esen vanila.

Pudding


准备几个模型碗,涂上薄薄的planta,以便之后布丁容易脱模。
A = 全蛋 3 颗,蛋黄2颗,pandan精2小匙,砂糖50克
B = 全脂牛奶500ml,
C = 50克砂糖
先把材料 A 放进盆里稍微打散混合就行了,放一边,把 C 材料放入锅,加入15ml的水,中小火煮,要搅拌,但千万不要被烫到哦!煮到糖变微焦褐色时就趁热快快把它倒入模型碗内,一碗放2汤匙就ok了~(太慢的话焦糖会硬掉!)然后就煮牛奶,把 B材料放入锅内,中小火煮,看到有起小泡泡就可以关火待凉了,牛奶温凉了就用过滤网过滤两三次,过滤越多次牛奶就越细滑,最后就把过滤好的牛奶加入材料 A 中,快速搅拌,把牛奶和蛋搅均匀,<---(牛奶蛋汁完成了),把牛奶蛋汁慢慢放入装有焦糖的模型碗内,把那几个模型碗放入一个深的平底盤,平底盘内放入热水,热水至少要到模型杯的 1/3 高度,烤箱预热后,放进烤箱,热度160度,烤35分钟就ok了(要知道布丁是否烤好了,-----拿起模型碗晃动一下,里面感觉已经凝固,但在晃动时还会感觉到微微的颤动,这就说明烤好了。如果纹丝不动,那就说明烤老了啦。)布丁从烤箱拿了出来就要待凉,才放进冰箱,隔天就可以吃咯!

蜂蜜柠檬 Honey Lemon


蜂蜜柠檬 Honey Lemon ♥

材料:
柠檬 - 3粒
蜂蜜 - 大约 500ml
盐 - 2汤匙

做法:
1. 柠檬沾上少许水,用盐搓柠檬皮,搓大约5分钟,洗净,风干或抹干
2. 将柠檬切薄片,之后放入玻璃罐,倒入蜂蜜,
蜂蜜盖过柠檬就可以了,盖紧放入冰箱,3天后才
喝,
3.喝时只需拿一片柠檬和一汤匙蜂蜜,加入冷水泡一泡就可以了^^

注意 :
1. 早上起身空腹喝,10分钟后才进食
2. 水是要冷的,不可以热,也不可以温水
3. 因为蜂蜜要冷喝才是润肠,所以要用塑胶汤匙,不能用铁的
4. 肠胃有毛病的人则不宜


螺旋 curry puff


螺旋 curry puff ♥
份量: 16个左右

馅料:
鸡肉 - 100g 切丁
马铃薯 - 2大粒 切丁
大葱 - 一粒 切丁
咖喱糊 - 1汤匙
辣椒粉 - 1汤匙
水 - 300ml
盐 - 1茶匙
糖 - 1汤匙

水皮:
面粉 - 200g
冷水 - 90g
油 - 3大匙
盐 - 1茶匙
糖 - 25g

油皮:
面粉 - 90g
白油 \ 菜油 - 50g

玉米粉 - 准备一小碗,搓面粉时用

做法:
1. 热锅倒入油,炒香咖喱糊和辣椒粉,倒入大葱丁,马铃薯丁,最后放入鸡肉丁,翻炒,倒入300ml水,带滚,直到收汁,捞起,备用
2. 将水皮材料混合搓成光滑的面团,放入盆里,用7分的湿布盖好盆口,松弛20分钟
3. 将油皮材料搓成光滑面团,放入另一个盆里,用7分湿布盖好盆口,休面15分钟
4. 将水皮面团包入油皮面团,压平,搓成长形,再捲起成长柱形,盖好面团再次休面20分钟
5. 把长柱形面团分割切成16块
6. 拿一块,紋路朝上,撒点玉米粉,稍微用手压平,搓成圆薄片,包入餡料,收口用手捏花,嫌麻烦的可以直接用印花模型,印出curry puff
7. 放入热油中炸至金黃色即可捞起 (猛火等油滚了才放curry puff,关中火,不停上下翻滚curry puff, 才会炸出均匀的金黄色)



磋面团的步骤可以看这个

curry puff搓面团步骤

1.将水皮材料混合搓成光滑的面团,放入盆里,用7分的湿布盖好盆口,松弛20分钟
2. 将油皮材料搓成光滑面团,放入另一个盆里,用7分湿布盖好盆口,休面15分钟
3-4-5. 将水皮面团包入油皮面团
6. 搓成长型,形成薄面 (搓面粉时可以撒上少许玉米粉)
7-8. 将薄面对半叠起来,下面叠对半,上面叠下来
9-10. 把叠好的薄面转向左,再搓成长型
11-12-13. 压平,捲起成长柱形,一面卷一面占上少许水,盖好面团再次休面20分钟
14.把长柱形面团分割切成16块 (先对半切下,把一半放在下面,再对半切下,每个切3刀)
15-16. 拿一块,紋路朝上,撒点玉米粉,稍微用手压平,搓成圆薄片17. 包入餡料,收口用手捏花,嫌麻烦的可以直接用印花模型,印出curry puff
18. 放入热油中炸至金黃色即可捞起 (猛火等油滚了才放curry puff,关中火,不停上下翻滚curry puff, 才会炸出均匀的金黄色)



Dorayaki


Dorayaki ♥ 8片左右

材料:
鸡蛋 egg 2个
普通面粉 multi powder - 1杯
细砂糖 granulated sugar - 半杯
蜂蜜 honey - 1汤匙
食油 cooking oil - 1汤匙
鲜奶 cream milk - 1汤匙
苏打粉 baking soda - 1/3茶匙
水 water 4汤匙

做法:
1。用打蛋器,不需要用电搅拌
2。将鸡蛋加入砂糖搅拌均匀
3。加入蜂蜜拌匀
4。接着加入食油,搅拌均匀
5。泡打粉加入4汤匙的水里搅拌,之后倒入盆里搅拌均匀
6。加入鲜奶拌均匀
7。加入面粉 (筛网)搅拌均匀
8。待放30分钟
9。烧热一个平底锅,将一汤匙的面糊放上去用小火煎。
10。(大约2分钟)当表面出现很多小孔时就可以将它翻面,翻了之后煎另一面。完成

甜酸排骨


甜酸排骨 ♥

材料:
排骨 - 500克
蒜末 - 2瓣
红椒,青椒,黄椒 - 各一粒
葱 - 一粒 切角
青瓜 - 适量

腌料:
盐 - 半茶匙
胡椒粉 - 半茶匙
料酒 - 适量
玉米粉 - 3汤匙

酱汁:
番茄酱 - 4汤匙
白糖 - 4茶匙
老抽 - 1茶匙
白醋 - 4茶匙
味精 - 少许
水 - 4 汤匙
玉米粉 - 勾芡

做法:
1•先将排骨洗净,沥干水份,加入盐,料酒,胡椒粉腌住至少20分钟,之后把料酒倒掉,沥干,再加入玉米粉,搅拌均匀,待放
2•把排骨放入锅油炸(中火),差不多要熟时就开大火,把排骨炸成金黄色,捞起,待放
3•热锅爆香蒜末,葱,红青黄椒,倒入酱汁,翻炒,试味,味道满意了就可以勾芡,待滚
4•倒入炸排骨,猛火翻炒,炒到稍微收汁就可以了^_^


虾煎土豆饼


虾煎土豆饼 ♥

材料:
土豆(马铃薯) - 3个
虾 - 切块
胡萝卜 - 切碎
葱 - 切碎
青葱 - 切碎
芹菜 - 切碎
鸡蛋 - 一颗
玉米粉/生粉 - 3汤匙
麦片/面包糠 - 4汤匙

调味料:
味精 - 半茶匙
胡椒粉 - 一茶匙
盐 - 2/8 茶匙

做法:
1.先把洗净切好的马铃薯拿去蒸熟,然后拿去搅绵(也可以用叉压碎)
2.把虾,胡萝卜,葱碎,青葱碎,芹菜碎,鸡蛋都放入搅好的马铃薯泥上,搅拌均匀
3.加入味精,胡椒粉,盐,搅拌,最后加入麦片和生粉,搅拌均匀
4.热锅倒入油,油热时就可以拿去煎或炸了,开中火,很快就变金黄色,变可捞起

烧卖


烧卖 ♥

材料:
包馅皮 30片
五花肉 700克
沙葛 半粒 (小粒)
虾 300克
姜 切丝

调味料:(依自己口味而定)
料酒 2汤匙
五香粉 1/8 茶匙
味精 1茶匙
鸡精 1茶匙
糖 1茶匙
盐 半茶匙
生抽 1汤匙
老抽 半汤匙
胡椒粉 适量

生粉, 1汤匙
麻油 2汤匙
猪油 (传统是放猪油,不要放也可以,但味道一定有差别)

做法:
1.将猪肉碎加入切碎的虾,沙葛块一起搅拌均匀
2.加入所有调味料,搅拌均匀,调好了才加入生粉搅拌均匀
3.最后加少量猪油或麻油搅拌。
4.拿去冷藏一会儿
5.包馅皮准备好后就可以包上冷冻好的陷
6.蒸盘上搽些油,避免蒸熟了粘住
7.把烧卖放进蒸炉,大火蒸6分钟就可以了

滑蛋河


滑蛋河

材料:
-粿條............. 350克
-食油............. 2大匙
-蒜頭.............. 2瓣(剁碎)
-醬青.............. 2大匙
-黑醬油........... 1小匙

汁料:
-高湯............... 500克
-醬油............... 2大匙
-麻油............... 半小匙
-胡椒粉............ ¼小匙
-糖.................. 半小匙
-鹽.................. 半小匙

配料:
雞肉................ 6片
豬肉................ 6片
蝦肉................ 50克
蘇冬................ 50克(洗淨、切條)
菜................ 1棵
粟粉................ 半大匙(加3大匙水勾芡)
雞蛋................ 1粒(打勻)

做法
1) 熱鍋至冒煙,把油均勻的倒入鍋內。

把粿條炒勻,加入醬油和黑醬油再兜炒一會,

盛起放在碟上。

2) 熱2大匙的油,把蒜茸爆香。加入上湯和汁料煮滾。

3) 加入全部A材料,蓋緊燜煮3分鐘直至肉和菜熟為此。

4) 加入粟粉勾芡,最後倒入攪拌均勻的蛋液,

快速攪勻烹調以便得到濃郁的芡汁。

試味後盛起,淋在炒香的粿條上,趁熱享用。

味道可以自己拿捏~ (酱油和胡椒粉) 试了味道不够的话可以慢慢加入

糯米鸡


糯米鸡 ♥

5-6个人的份量:
材料:-
糯米 1碗半
香菇 4朵
鸡腿肉 一只(大只的)
鸡蛋 - 煮熟,切4半

调味料:
- 蚝油2汤匙
- 酱油2汤匙 (别一下放完,万一你的酱油很咸)
- 绍兴酒2汤匙
- 糖1汤匙
- 盐1茶匙
- 水4汤匙
- 黑酱油少许
- 麻油适量

腌料:-
胡椒粉,蚝油,酱油,盐,黑酱油,麻油(各少许)

做法:
1. 先将糯米浸过夜。
2.之后蒸15分钟。 ( 糯米铺平,用手指戳一个个洞才蒸)
3. 糯米蒸好后,淋上混合了的调味料。
建议:混合汁料后先试味道,自己调配到合适为止才淋在糯米上。
4.鸡肉和香菇分别用腌料腌制至少三小时以上。。(隔夜最好)
5. 碗底铺上腌好的鸡肉,香菇,腊肠等等。
6. 铺上糯米饭,压紧。
7. 每个碗洒上两汤匙的水。(再加上腌制鸡肉和蘑菇的汁1汤匙)
8. 大火蒸大概15-20分钟至熟即可!


巧克力雪糕


巧克力雪糕 ♥

材料:
巧克力牛奶 - 400ml (你也可以用自己喜欢的口味- vanilla, strawberry..)
细砂糖 granulated sugar - 40g
奶精 coffee mate - 200g (一小包)
无糖巧克力粉 cocoa powder - 2小匙
凝胶粉 gelatin - 5g / 1片 (不要放也可以,但要吃雪糕时雪糕会很快溶哦!)
装饰:
Oreo饼碎 / 巧克力碎 (自己喜欢,不要放也可以)

做法:
1. 先把gelatin粉加适量冷水,搅拌均匀后拿去隔水加热
2. 细砂糖和奶精过筛后,加入巧克力牛奶,加入过筛的无糖巧克力粉,用打蛋器稍微搅拌均匀,加入融化好的gelatin, 搅拌均匀,把它们过滤2次,你会看到泡泡减少了
3. 把盆子盖上保鲜纸,放入冰箱结冰处,冷藏大约4个小时
4. 4个小时后将盆子拿出,雪糕还没成固体,边缘有点硬了,但中间还水水的
5. 用打蛋器以中速打发,大约15分钟,再用手稍微搅拌均匀,减少泡泡,再放入冰箱结冰处
6. 两个小时后,再把盆子拿出来,用汤匙搅拌雪糕,这时你可以撒上oreo碎冰或巧克力碎,搅拌均匀,放入冰箱结冰处,冷藏5个小时以上,就可以了


香脆豆腐饼


香脆豆腐饼 ♥

材料:
豆腐碎 - 4块
萝卜切碎
小葱切碎
芹菜切碎
(也可以放小虾或一些虾米)但我煮素,所以没放
调味:
生抽


味精
胡椒粉 (可以放多点)
麻油
(依各人喜欢,自己调)
鸡蛋一粒
奶油麦片\面包糠\麦片 -50g
玉米粉适量

做法:
1. 把所有材料搅拌一起,加入调味料,可以一面试味道一面调,最后加入奶油麦,玉米粉,搅拌成粘糊状,热油炸,之后关中火,炸至金黄色捞起,就可以了


千层芝士蛋糕


千层芝士蛋糕


 

奶油芝士陷:
奶油芝士- 250gm炼奶 - 6 tsp
柠檬汁 - 2 tsp

饼干:
Saltcheesecrackers 饼干 - 2 pkt
大约200ml牛奶(浸泡饼干)
备注:
6
大匙的炼奶并不会太甜,如有需要,你可以增加分量.


做法:
1)
将奶油芝士和炼奶用搅拌器打至光滑,加入柠檬汁,搅拌均匀,待用。
2) 
将饼干分批泡在鲜奶里大概10秒钟,然后把它们排入预备的空盒或烤盘里。
3) 
然后在饼干上加入一层奶油芝士陷。
4) 
重复步骤23直到用完所有的材料。

5) 
放入冰箱冷藏至少4个小时