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Thursday, 26 January 2017

要是知道蒸年糕那么简单,早就不上街买了,教你自制年糕


过春节,年糕是一定要吃的。现在嘴馋了,过年时,好吃的古早年糕,我是很多年都没有吃到过了。我喜欢不太甜,有淡淡的米香,很浓的椰香味,而且很糯又有韧性的年糕。这个配方是实验多次最好的,我肯定让你食指大动、胃口大开!自己动手做吧。也可养成丰衣足食的好习惯了。

材料:
(A)
• 糯米粉 265g
• 澄面粉 73g
• 椰浆 300g

(B)
• 片糖 135g
• 黑糖 26g
• 水 200g

做法:
1) 准备一个大碗,把糯米粉,澄面粉和椰奶搅拌均匀,揉搓成团。
2) 先将片糖 ,黑糖,水,放入小锅里,中火,煮至溶化。放置一边,待凉。
3) 倒入,刚煮好的凉糖水,一点一点的,拌入面团中,并且,揉捏直到面团,变成浓稠的米糊,过滤。搅拌至无粉粒。7寸圆模,刷油,可以防粘。也可以铺粽子叶。放入蒸锅,水开后大火蒸两个小时,取出,就可以直接食用了。

温馨提示:
1) 吃不完的年糕,可以保留多久时间?可以密封好,放入冰箱冷藏。储存越久,年糕就会越硬,不宜放太久。
2) 年糕的多种好吃做法,冷藏后的年糕,可以切块,煮一煮,它就会软, 把煮好的年糕放入碗里,倒入红枣姜糖水。乘热食用。也可以切成片,拌鸡蛋,煎来吃,或者直接蒸还是煎软,也能盛出满满一盘的美味。

版权声明:凡本网原创作品,未经允许,不得转载。
转载请注明:来源网址。
食谱原作者:JosephineRecipes.Co.Uk



Saturday, 21 January 2017

Melt In Your Mouth Peanut Cookies | 入口即化花生酥 新年曲奇饼

























Here's a Good Luck cookies to celebrate the Chinese New Year. These cookies are melt-in-yout-mouth and very addictive, full of peanut goodness, rich and crumbly bites, also are one of my all time favourite snacks.

Makes about 35 or 16 large peanut cookies

Ingredients
• 35g granulated sugar
• 120g roasted peanuts 
• 100g plain flour 
• a pinch of sea salt
• 45-50g peanut oil
• 35 or 16 peanuts for garnishing
• 1 egg, beaten for glazing

Method:
1) Transfer granulated sugar to a blender into powdered sugar.
2) Use a same blender, and blend the peanuts until finely chopped.
3) In a large bowl, combine the chopped peanuts, powdered sugar, flour, salt, and peanut oil. 
4) Use your hands to mix and knead everything's until well combined. Take a small piece about 1 tsp dough, roll and make a ball. Put them on the baking sheets and repeat until all the mixture has been used up. Place a peanut in the middle of each cookies.
5) Preheat the oven to 150°C and Bake for about 16 minutes. 
6) Separate egg yolks from whites, then whisk the yolk thoroughly. after middle baking. brushing the surface with egg yolks and continue baking for another 8 minutes or until golden brown.
7) Carefully transfer to a wire rack and cool completely before eating or storing in an airtight containers. 

Helpful Tips:
1) You can find roasted peanuts almost anywhere in local grocery.
2) The cookies will stay fresh in an airtight containers for 5 days.
3) Depending on how big you roll the balls and you need to adjust the baking time.

Recipe Source: JosephineRecipes.Co.Uk


Thursday, 19 January 2017

How To Make Crispy Almond Cookies Recipe | 杏仁瓦片食譜





Here are the secrets and my husband's absolute favorite cookie, ever. They’re perfectly crispy and brings out the nutty flavor and seriously can't stop eating those god damn cookies.

Makes 50 pieces

Ingredients
(A)
• 2 large, 74g egg whites
• 60g granulated sugar
• 6g almond extract
• 10g corn oil
• 30g cake flour
• a pinch of sea salt
• 75g toasted flaked almonds

Directions:

1) In a large bowl, Add egg whites, granulated sugar and corn oil. Gradually sift cake flour, a pinch of sea salt, then add almond extract. Mixing just until incorporated. Place in the fridge at least 1 hour or overnight.

2) I just put flaked almonds in a frying pan on low heat, for about 2-3 minutes. Stir every 30 seconds or so to prevent them from burning on one side.

3) Before baking, Add the toasted flaked almonds and combine well. Spoon 1 teaspoon of batter onto prepared silicone baking mat. Use spoon and fork to spread a thin layer into 2 inch circle. Make sure the almonds flakes are not overlapping.

4) Baked at 130C, Fan oven for 18 minutes or until the cookies is just starting to brown. Keep a close eye on baking, if not they will go burn. Remove from baking mat and cool completely on wire rack. Cookies can generally be stored in a sealed, airtight container at room temperature for 1 week.

Helpful Tips:
1) To make sure your cookies to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

Recipe Source: JosephineRecipes.Co.Uk

Thursday, 12 January 2017

Chinese Doughnut Recipe | Fried BreadStick | Chinese Street Food | Youtiao 炸油条 Đi Ăn Bánh Tiêu Pháp


Youtiao, Its usually served with Bak kut teh 肉骨茶, Rice congee 粥 or hot soy milk 豆漿. The most popular way of enjoying this delicious snack in my hometown is usually eaten with butter and kaya or kopi dipped into condensed milk (my favourite).

Ingredients
(A)
• 300g bread flour
• 5g salt
• 8g baking powder
• 180g water
• 18g corn oil

(B)
oil for deep frying

Method: 
1) Place the (A) ingredients, bread flour, salt, baking powder and water into the bread pan. close the lid gently.

2) Press the MENU button until desired program ''raw dough'' is selected. so that the machine does all the mixing and kneading. Once the process has been completed ''stir 1'', Open the lid. Add corn oil to the bread pan, and continue stir 2 until beeps will signal.

3) Press the MENU button until you reach ''ferment''. The bread maker will allow your dough to rise for 30 minutes giving the dough more depth flavor or until beep to signal and then you take it out of the machine.  

4) Brush the top of the dough ball with a little oil, Cover with cling film and allow to cold rise overnight in the fridge. 

5) Then, when you get up in the morning, Take the dough out and transfer to the work top, bring to the room temperature about 2 hours. Sprinkle some flour and start to roll the dough up to form a long log. Let it warm up about 15 minutes. Cut to shape and making conjoined dough twins. Using a dough scraper to make a gutter in the middle of each strip and Pick up one double strip and using a bamboo sticks, pressing it down lightly. Hold the two ends and stretch it. Repeat process with remaining pieces.

6) Fry in hot oil (at approximately 180°c/350°) Gently flip it over continuously many times with chopstick, Keep flipping & frying until they have puffed up and become golden brown and drained of any excess oil. It normally served with rice congee, or soymilk for breakfast.

Helpful Tips: 
1) While kneading dough and fermentation with a bread machine is slightly faster than hand kneading or even stand mixer. 
2) Leftover fried breadsticks, (in a re-sealed bag) can be stored in the freezer, defrost it when you are ready to eat and bake until crispy.




Wednesday, 11 January 2017

如何在家自己炸油条 无矾无铝 自制蓬松炸油條 油炸鬼做法


小摊炸出的油条吃着是不是不放心呢?让大家,自己也可以,在家自制放心油条,口感脆脆的,很好吃。油条+豆浆, 油条+米粥, 是传统早餐的搭配,人人的喜爱。

材料:
•300克面粉
•5克盐
•8克泡打粉
•180克水
•18克玉米油

方法:
1)将300克面粉,5克盐,8克泡打粉,180克水,18克玉米油,放入面包机,除了油。用筷子搅拌一下,按开始,发面键,搅拌成团,才放油,继续搅拌,揉至面团光滑后,按发酵,温度精准。然后拿出来,保鲜膜擦点油,扎紧,包好。就放入冰箱里,让它低温慢慢发酵。真的好方便。
2)第二天早上,取出回温两个小时,放入有暖气的地方。最后撒点粉,分割,排气,松弛15分钟,造型,拿去180度油炸,,不断翻面,炸至金黄,即可出锅,完成。

版权声明:凡本网原创作品,未经允许,不得转载。
转载请注明:来源网址。
食谱原作者:JosephineRecipes.Co.Uk