Friday, March 27, 2015

BREE # 8 April 2015 ~ Fun with Almonds 【玩转杏仁】


Referring from Wikipedia :~

The ALMONDS is a species of tree native to the Middle East and South Asia.
Almond is also the name of the edible and widely cultivated seed of this tree.

While the almond is often eaten on its own,raw or toasted,it is also a component of various dishes.
Almonds are available in many forms,such as whole,sliced and as flour.
It's yield almond oil and can also be made into almond butter or almond milk.
These products can be used in both sweet and savoury dishes.

Along with other nuts,almonds can sprinkled over breakfasts and desserts.
Almonds are used in marzipan,nougat,many pastries,cookies and cakes and other sweets and desserts.

美国大杏仁为植物扁桃又称种仁,由于早期进入中国时候翻译原因,一直被称为“杏仁”。
其含油量高,味道芳香,可榨取植物油;且含各种营养元素丰富,具较高营养价值。

美国大杏仁是抗氧化剂维生素E和类黄酮的良好来源,它的抗氧化剂含量与绿茶不相上下。
它能够保护细胞不被损害,不仅能保护心脏,还能保护皮肤细胞,为肌肤提供滋养。

美国大杏仁被发展成整颗、片状或粉状。
它普片使用在甜或咸的甜品中。
比如:蛋糕、饼干等等。

On the next Best Recipes for Everyone new theme,we would glad that another pretty & talented friend Doreen of My Favourite Little DIY will be co-host with me and the theme is 【Fun with Almonds】


What you need to do is:
Every post must be display with the BEST RECIPES batch on it(see above). And please link back the post to me & co-host.
Example: I'm joining Best Recipes for Everyone April 2015 Event Theme: Fun with Almonds by Fion of XuanHom's Mom and co-host by Doreen of My Favourite Little DIY
This event is open for every blogger friends all around the world.Blogger friends could participate as many posts they want.
Important is all the post must be match with the THEME of that month.And all the post must be current post.
All participant post must be you own bake/cook. If you are using a recipe from a book or website. Please mention the title and author of the book or link of the website.


Special Note: This event will be start on 3rd April 2015 and will be ended on 30 April 2015
Doreen will be annouce the the links and T & C later.

I hope that all blogger friends will participate my event. And recommend your best and popular cookies recipes to everyone.
I will update the new event & co-host every month. I also like to hear your suggestion for any event theme you prefer.

It would be very fun if you do so.You could email me :chengxuan06@gmail.com for any suggestion.

PS:The new inlinkz will be post out soon in the blog post of each co-host!
Read more ...

Monday, March 23, 2015

班兰糯米糍 (Pandan Glutinous Ball)


孩子学校假期,并不是作为家长的我们的假期
虽然。。。。不必早起
虽然。。。。不必频密催促写功课
虽然。。。。不必每天温习听写啦、默写啦、ejaan和spealling
可是啊,不懂怎么搞的,怎么假期还比上课还忙哪!

近来烦心的事接二连三的碰上,搞得我的姨妈迟了个多星期
还以为我要老蚌生珠呢。。。哈哈哈哈
幸亏当一些事情有点眉目后,我的姨妈真的算好时机了,来敲我家门呢



假期前答应孩子们为他们做他们最爱的糯米糍
刚好店的附近有一大堆的野生班兰叶,摘了少许,打了汁,做了这个好吃得不行的
[班兰花生糯米糍]
面团粘粘的,的确很难裹馅,戴上了手套,方便多了
你爱怎么做造型都没问题呢!


班兰糯米糍 Pandan Glutinous Ball

材料 Ingredients:
糯米粉 Glutinous Rice Flour 290g
澄面粉 Wheat Starch 2tbsp
班兰汁 Pandan Leaf Juice 420g
细砂糖 Caster Sugar 50g
粟米油 Corn Oil 2 tbsp

花生馅 Peanuts filling :(混合均匀Mix well)
花生碎 Peanuts nips 200g
细砂糖 Caster Sugar 2 tbsp

做法 Method:
1. 细砂糖与班兰汁混合搅拌至溶解,筛入糯米粉与澄面粉,搅拌至无颗粒,再过筛。
2.加入食油,搅拌均匀。蒸笼水滚后,把面糊倒入抹了油的钢盆内,以中火蒸35分钟。
3.取出用保鲜膜盖着待冷却。冷却后,搓揉面糕至光滑,以塑胶刀子割出面团,把糕放在保鲜纸上,再覆盖一张保鲜纸,用擀面棍稍微杆扁。
4.裹入花生馅,再放进炒熟糯米粉内,均匀沾上在糯米糍外。完成!

1.Mix caster sugar and pandan leaf juice,stir till sugar dissolve,sift in glutinous rice flour and wheat starch,mix well.
2.Add in corn oil and stir well.Boil the water in steamer and pour the mixture into a grease stainless steel mold and steam for 35 minutes using medium heat.
3.Remove from steamer and cover with cling wrap till cool.After completely cool,roll the dough till shining,use a spatula to divide the dough.Place the portion between two piece of cling wrap,flteen it.
4.Wrap in peanuts and put in cooked glutinous rice flour.Now it's done!




This post is linking with Best Recipes for Everyone 
March 15 Theme :My Favourite Traditional Kuih
Organized by Fion of XuanHom's Mom
and


Read more ...

Monday, March 16, 2015

炸椰丝香蕉球 (Kuih Kodok)BREE#7


自古以来,弱肉强食
强者永远都是赢家
远古时代,强者就是拳头有力
现世纪,强者则是后台背景强,才算强者
而我,则是现世纪里的弱者,没强大的后台,没丰厚的财力
唯有努力埋头苦干,才有那一隙的曙光


Joceline告诉我今天将会上传Kuih Kodok
傻傻的我,根本不知道是怎样的一款糕点
直到她给我相片看,我才恍然大悟
食谱简单,容易制作
可是我,却不曾吃过
谢谢妳,朋友,不然我不知道这糕点是这么的可口

孩子回外婆家度假,把分量减半
两公婆配着一杯白咖啡冰
嚼着嚼这,一下子就吃光光了
好吃!



炸香蕉球 Kuih Kodok
食谱 recipe adapted :Joceline

材料  Ingredients :
熟香蕉 3pcs
面粉 Plain Flour 40g
粘米粉 Rice Flour 13g
幼糖 Caster Sugar 10g
盐 Salt 1/8tsp
干椰丝 Shredded Coconut Flesh 2tbsp

做法 Method:
1. 把香蕉稍微压烂。
Mashed the bananas.

2. 将所有材料加入,搅拌均匀。
Mix all ingredients with mashed bananas till well combine.

3.倒入食油入锅内,把油预热,用汤匙勺起面糊,放入热油内,中火炸至金黄色。
Pour cooking into pot,heat oil and spoon a tablespoon of batter,put into hot oil and fry till golden brown.





I am submitting this post with Best Recipes For Everyone 
March 15 Theme : My Favourite Traditional Kueh
Organized by Fion of XuanHom's Mom
and

********************************************************


This post is linked to the event:Banana
Organized by Zoe of Bake For Happy Kids
 and
Mui of My Littel Favourite DIY
Read more ...

Thursday, March 12, 2015

椰汁糕粿子 (Kuih Koci Santan)BREE#7



想不到我活了这把年纪,进了上百次的戏院看戏
这次我竟然在戏院里头睡着了
我的妈呀!
你们肯定在猜究竟什么戏这么折磨我呢?
呵呵呵
这戏只是为了陪孩子观赏,以为会像以往的卡通笑到散场
我竟然挡不住睡意,我以后再也不看海绵宝宝了啦!!



喜欢充满椰糖的椰丝,喜欢淡淡的班兰香气
所以选了这每次到糕点档口必买的娘惹糕点
不过,只限在家乡的档口,只发觉他的糕点是最新鲜的,味道是最合的
每次回乡,我必会光顾哦

没有鲜艳的绿色,只因是全天然的色素
没有尖尖的三角形状,只因我的手不够巧啦



椰汁糕粿子 (Kuih Koci Santan)
外皮食谱 Skin Recipe adapted from : Nyonya Kuih Passions by Andrew Kow
我把食谱减半共做了10个
I half the recipe and made 10 pieces

馅料 Filling:
嫩椰丝  Young shredded coconut flesh 150g
椰糖(切碎) Coconut sugar(Cut small) 100g
清水 Water 50g
班兰叶 Pandan leaves 2 pcs

做法 Method:
把清水、班兰叶和椰糖倒入锅内,煮滚至糖溶解,加入嫩椰丝,炒至干身,待冷备用。
Mix water,pandan leaves and coconut sugar into cooking pot,boiled and sugar dissolved,add in coconut flesh and fry till dry,set aside and let it cool.

外皮材料 Ingredients (Skin)
糯米粉 Glutinous Rice Flour  150g
班兰汁 Pandan Juice 2tbsp
细砂糖 Caster Sugar 1tbsp (我用赤砂糖I used brown sugar)
盐 Salt 1/4 tsp
食油 Cooking Oil 1 1/2 tbsp
椰浆 Coconut Milk 100ml
澄面粉 Wheat Starch 1/tbsp




做法 Method:
1.将所有材料混合成团,分成32g共10份。湿布盖着。
Mix ingredients mix into dough,divide to 10 portion each weight 32g.Cover with wet & dry cloth.

2.把香蕉叶剪成10x10cm大,卷成筒状,用夹钉钉好。
Cut banana leaves into 10 x 10cm,roll to cone shape,use stapler to set the shape.

3.把馅料裹入面团内,再放入卷筒香蕉叶内,包好。
Wrap in filling with dough.Put into cone shape banana leaves,fold and seal.

4.煮滚蒸笼的水,开始用小火蒸15分钟。
Boil water and steam using low heat for 15 minutes




This post is linking with Best Recipes for Everyone 
March 15 Theme :My Favourite Traditional Kuih
Organized by Fion of XuanHom's Mom
and



I am also submitting this post with Cook Your books #21


Read more ...

Tuesday, March 10, 2015

Nutella香蕉巧克力戚风 (Nutella Banana Chocolate Chiffon)


原本今天是上白糖糕的帖子,可惜被我做坏了
不成功,有点沮丧
想着孩子的早餐,再瞄到桌上吃剩的香蕉
再看到那一罐Nutella,想起Ann家的Nutella巧克力戚风
沮丧的心情一扫而空,赶紧烤个宽别蛮久的戚风蛋糕


香香的可可味道,淡淡的香蕉味道
孩子都把带去学校的蛋糕清光了
都说了,凡事可可口味的任何食物,必能消灭掉


原食谱请参考:Ann家的
Original recipes please refer : Ann
(少许更改 with slightly modification)
Nutella香蕉巧克力戚风~Nutella Banana Chocolate Chiffon

材料 Ingredients:
(A)
热水 Hot Water 65g
Van Houten Cocoa Powder 30g
Nutella 1大匙 1 heap-full tbsp
Vanilla Extract 1tsp(没加 Omitted)

(B)
蛋黄 Egg Yolks 4pcs
细砂糖 Caster Sugar 30g
盐 Salt 1/2tsp
香蕉泥 Mashed Banana 2 noz.

(C)
葵花籽油/粟米油 Canola / Corn Oil 50g
鲜奶 Fresh Milk 50g

(D)(Sifted 过筛)
面粉/低筋面粉 Plain/Low Protein Flour 90g
玉米淀粉 Corn Flour 10g

(E)
蛋白 Egg Whites 4pcs
细砂糖 Caster Sugar 60g
塔塔粉 Cream of tartar 1/2 tsp(没用 omitted)

做法 Method:
1.混合材料(A):热水倒入可可粉内,混合成糊,加入nutella,混合均匀,备用。
Mix all ingredients (A): Cocoa powder with hot water,add in 1heap-full tablespoon nutella and mix until smooth,set aside.

2.混合材料(B):把蛋黄、盐、香蕉泥和细砂糖混合均匀,加入材料(C)的油和鲜奶。再把(1)的混合液体加入,混合均匀。
Mix ingredients (B):Whisk egg yolk,salt,mashed banana and caster sugar till well combine,then add in (C)。Then add in mixture (1),the cocoa mixture using a hand whisk till well combine.

3.筛入材料(D),混合均匀。
Sift in ingredients (D),and mix well.

4。分次加入细砂糖把蛋白打至尾端挺直状态。继续打大概10秒。
Gradually add in caster sugar and beat egg whites till stiff peak.Continued beat for another 10 seconds.

5.轻轻的把1/3的蛋白霜混合进蛋黄糊内,继续把其余的蛋白霜与蛋黄糊混合均匀。
Gently fold in 1/3 egg white into egg yolk batter,continued mix with remaining egg white with egg yolk batter till completely well combine.

6.把面糊倒入6吋圆模,轻敲几下震出气泡,放入预热烤箱,165度,35分钟。
Pour batter into 6 inch mould,gently pan the mould on table to release air bubbles,bake in preheat oven in 165 degrees 35 minutes

7.取出翻转待凉。
Invert cake pan after remove from oven.






This post is linked to the event:Banana
Organized by Zoe of Bake For Happy Kids
 and
Mui of My Littel Favourite DIY
Read more ...

Friday, March 6, 2015

传统九层糕 (Traditional Kueh Lapis)Best Recipes#7

在烦恼着,该做什么糕支持最棒食谱呢?
逛着书局,小瓜指着一本书本封面告诉我,他想吃这个
一看,哦哦哦。。。原来是九层糕啊
当下就决定了,就做这个颜色好看的传统九层糕吧

人就是有点犯贱
明明家里有很多食谱书,却偏偏爱上网查找
这次千吩咐万吩咐自己回家找食谱书
因为近几年自己爱上了糕点,买了几本传统糕点的食谱
不派上用场,怎么对得起我的钱包呢?
难道真的买书来收藏哦
哈哈哈哈

选来了在野狼书展买的【Asian Delights by Betty Saw】
里头没什么照片,只是一大页的字体
刚开始真的没什么兴趣看,可是为了Joceline,
我还是乖乖的看完了,也标选了几个糕点
期待吧。。。哈哈哈哈



切得不平整,要讨教讨教下高手了
可是味道。。。好香的椰浆

Kueh Lapis recipe adapted from Asian Delights by Betty Saw
Use a 6 inch round pan and grease with cooking oil

材料 Ingredients A
粘米粉 Rice Flour 120g
绿豆粉 Green Bean/Hoe Kwen Flour 30g
木薯粉 Tapioca Flour 30g
盐 少许 Pinch of salt

材料 Ingredients B
新鲜椰浆 Fresh Coconut Milk 380g
细砂糖 Sugar 180g
红色素 Red Coloring 少许 few drops

做法 Method:
1. 过筛材料 A于碗中。徐徐加入椰浆,搅拌均匀。
Shift A into mixing bowl.Add the coconut milk slowly and mix well.

2.加入细砂糖搅拌至糖溶解,过滤面糊平分在两个碗里。
Put in sugar and stir until sugar dissolves.Strain mixture and divide into two portion.

3.一碗面糊加入少许色素,一碗则原色。
Leave one portion uncoloured,and one with red colour,mix well.

4.把模具放在蒸笼里,把一份66克的红色面糊倒入 模具里,盖盖蒸5分钟。
Place mould in steamer tray,pour one portion weight 66g red colour mixture into mould,cover and steam for 5 minutes.

5.再把一份85克的原色面糊倒入红色面糊上,盖盖蒸5分钟,轮流蒸不同的颜色面糊至完。
Pour 85g uncoloured mixture and cover steam for 5 minutes,Repeat procedure alternating until mixture is used up.

6.蒸完所有面糊,取出待完全冷却才切块。
Remove from steamer and allow to totally cool then cut the kueh.



This post is linking with Best Recipes for Everyone #7
My Favourite Traditional Kueh
and


I am also submitting this post with Cook Your books #21
Read more ...

Thursday, March 5, 2015

传统酒酿米发糕 (Tapai Rice Steamed Cake) BREE#7


在拜天公当晚,在朋友家里分派到一颗发糕
握在手里软软的,闻进鼻里香香的酒香味
不止呢,还有一股淡淡的椰香味
问了朋友这是什么发糕,怎么和我做的不一样?
她说,这是妈妈做的椰花酒发糕,每次初一十五都会制作
我当时试吃了一口,味道跟我做的传统米发糕是有别
我好喜欢那股椰香味
可惜,当时没拿到食谱,现在我有点回味无穷


今天元宵节,应当齐家吃元宵(汤圆)
以前小时候,妈妈一定会制作汤圆,可惜我不爱吃
所以没做,也让我家孩子没得吃汤圆
哈哈哈哈哈
元宵节不吃元宵,改吃米发糕
如何?
我们一起欢庆元宵节与中国情人节吧!


食谱参考recipe adapted from Jane

答拜 Tapai
酒饼 Sagi 1/2pc
冷白饭 Cold rice 200g
糖 Sugar 1/2tbsp

做法 Method
将所有材料搅匀后,置放一旁两天带膨胀。取50克来做发糕。
Mix all ingredients till well,put aside with cover to rise about 2 days. Take 50g for making cake.

发糕材料 Cake Ingredients
粘米粉 Rice Flour 300g
糖 Sugar 120g
清水 Water 400g
答拜 Tapai 50g
双倍发粉  Double Action BP 1tsp
果子盐 Eno 1tbsp
粉红色素 Pink artificial colours few drops

做法 method
将所有除果子盐外混合均匀,置放一旁12小时
Mix all ingredients except Eno till well combine,set aside for 12 hour.

发好的面糊加入粉红色素和果子盐,搅拌均匀。
Drop few drops of pink colour and Eno into batter,stir well.

将面糊倒入小杯子里,大火煮滚水后,开始蒸20分钟。
Pour batter into small cup,high heat till water boil and start steam the cake for 20 minutes

**发糕要大火蒸才会发哦**
Must use high heat to steam the cake,so that the cake will be Huat a!






I'm joining Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh 
Organized by Fion of XuanHom's Mom 
and 
co-host by Joceline of Butter,Flour & Me


元宵节快乐

&
情人节快乐
Read more ...

Thursday, February 26, 2015

BREE # 7 ~~ March 2015 My Favourite Traditional Kueh 【我最爱的传统糕点】


With grateful & thankful for all lovely blogger friends who had join our BREE #6 event 【My Homemade Cookies】,we had received more than 300 entries.
Thanks for your participate & kindness for sharing your Best Recipes of cookies with us!
I am apologize here for not able to visit many of our wonderful blogger friends and leave comments due for busy preparation for my CNY.
However,thanks to my pretty & gorgeous co-host Victoria, who had made a wonderful & successful BREE event ever.

Many of you must be asking,what coming next?
Honestly,I am feeling excited for the next co-host & event.

   
From Wikipedia :
Kuih~ also spelled Kue (Indonesian),kueh or kway (Hokkien/Teochew) are bite-sized snack or dessert commonly found in Indonesia,Malaysia,Singapore as well ad the Southern China provinces of Fujian and Chaoshan.
Kuih ~ fairly broad term which may include items that would be called cakes,cookies,dumplings,pudding,biscuit or pastries and are usually made from rice or glutinous rice or flour.
Kuih~ more often steamed than baked. Many kuih are sweet ,but some are savoury. 

Jajan Pasar in Jakarta.JPG


I am appreciate that a lovely and talented friend become my co-host for the new event, here is she Joceline from Butter,Flour & Me.If you are her royal fan of her blog,must you realize that she has a pair of Angel Hands who had made plenty of yummy and pretty traditional kueh.

Million of thanks for her,really excited ,are you?

**BREE Batch**


What you need to do is:
Every post must be display with the BEST RECIPES batch on it(see above). And please link back the post to me.
Example: I'm joining Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh by Fion of XuanHom's Mom and co-host by Joceline of Butter,Flour & Me
This event is open for every blogger friends all around the world.Blogger friends could participate as many posts they want.
Important is all the post must be match with the THEME of that month.And all the post must be current post.
All participant post must be you own bake/cook. If you are using a recipe from a book or website. Please mention the title and author of the book or link of the website.


Special Note: This event will be start on 3rd March 2015 and will be ended on 31 March 2015
Joceline will be annouce the the links and T & C later.


I hope that all blogger friends will participate my event. And recommend your best and popular cookies recipes to everyone.
I will update the new event every month. I also like to hear your suggestion for any event theme you prefer.

It would be very fun if you do so.You could email me :chengxuan06@gmail.com for any suggestion.

PS:The new inlinkz will be post out soon!
Read more ...

Saturday, February 14, 2015

愛心巧克力餅乾(Hearty Chocolate Cookies)


今天2月14日,情人節
我和老的從拍拖到結婚生子都沒正式慶祝過情人節
對於我們來説。。。哈哈哈哈
還不是一個普通的日子
今年,突然想玩得特別點,做了這心形餅乾送他
不懂他是否感受到了我的[愛]~~肉麻呢



這個餅乾食譜我個人非常喜歡
香而脆口
食譜參考來自餅乾大師[小本廚房的手繪餅乾]
麵糰材料:
無鹽奶油(室溫) Unsalted Butter (Room Temperature) 70g
糖份 Icing Sugar 50g
室溫雞蛋 In room temperature Egg 1/2pcs
香草精 Vanilla Essence 1/2tsp
泡打粉 Baking Powder 1/2tsp
低筋麵粉 Low Protein Flour 130g
奶粉 Milk Powder  10g
可可粉 Cocoa Powder 1tbsp
紅麴粉 Red Yeast Powder 1tsp

做法 Method :
1.打發無鹽奶油與糖粉至氾白,分次加入雞蛋混合均勻。
Beat unsalted butter with icing sugar till pale ,add in egg yolk till well combine.

2.加入香草精混合均勻。篩入低筋麵粉、泡打粉和奶粉,用手指捏壓成團。
Add in vanilla essence whisk till well combine. Shift in low protein flour,baking powder and milk powder,use finger to press dough become soft.

3.放入冰箱冷藏1小時,開始整形,整形請參考這裡
Put in fridge to rest for 1 hours. Start shaping,please refer here.

**小記錄**
可可粉放入140g的麵糰混合
紅麴粉放入110g的麵糰混合
沒有紅麴粉可以改用草莓粉、甜菜根粉或者人造色素幾滴
**Note**
Add cocoa powder into 140g dough to mix well
Add red yeast powder into 110g dough
If don't have red yeast,can change to use strawbeery powder;red beet root powder or artificial colour.



I am submitting this post to Best Recipes for Every one Jan & Feb Event:
My Homemade Cookies
Organized by Fion (That's me) & Co-Hosted by Victoria from Baking Into Ether
&
&

This post also linking with Cook & Celebrate : CNY2015


And this also linked with Little Thumbs Up ~ Cocoa 


Happy Valentine's Day!!

*******************************
很高兴的,这一期的最棒食谱得到各界朋友的热烈响应,目前为止有285分来自博客朋友们的饼干食谱文章
Fion在此谢谢各位的鼎力支持,明天就是这【我的手做饼干食谱】的最后一天了,希望大家别错过了哦

那么接下来的三月即将为大家呈现怎么样的题目呢?
锵锵!我们可爱美丽,对于任何糕点、任何食物都能做得完美。都能拍得漂亮的 花娘子~Joceline(Butter ,Flour & Me)
她将会与大家一起来反转传统糕点,让大家一起来见证传统糕点的魅力!
敬请期待哦!!


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Tuesday, February 10, 2015

蜂巢餅 (Kuih Loyang)


今年做了幾款費時的年餅,其中一樣就是這個
之前做過一次,雖然脆口,可是還是有點硬
聼媽媽說,她的秘方是有添加糯米粉的
所以才會脆而爽口
難怪了,趕快要了食譜,就動工了



孩子聞到炸著的味道,趕快跑進廚房
問我怎麽會有kuih kapit的味道的?
我說,孩子,這是蜂巢餅,很香的哦
可是當他們看到有洞洞時,說:媽咪,很geli也,好多洞也
哈哈哈哈。。。傻孩子
做了小份量的蜂巢餅,過過媽媽的味道,真的很有feel


媽媽的味道~~蜂巢餅(Kuih Loyang)

材料 Ingredients
糯米粉 Glutinous Flour 120g
粘米粉 Rice Flour  120g
玉米粉 Corn Starch 90g
细砂糖 Granulated Sugar 120g
浓椰浆 Thick Coconut Milk 300ml
鸡蛋 A size Eggs 4pcs

做法  Method :
1.粉类过筛,细砂糖加入鸡蛋内,搅拌至糖溶解,只需轻轻搅拌。加入椰浆。
Shift flour into a mixing bowl,sugar add into eggs and mix till sugar dissolve,just slightly stir the eggs,mix with coconut milk.

2.把液体徐徐倒入粉类,轻轻搅拌均匀,再过筛变得更顺滑。
Slowly pour the liquid mixture into flour,slightly stir well and shift to make the batter smoother.

3.油锅热油,调中小火,把模子放入热油内预热。把模子取出轻摇走多余的油,把模子放入面糊至差不多满,再轻摇把多余面糊摇掉。
Heat oil, turn to medium heat,put molds into hot oil to preheat. Take out the mold and shake for remove excess oil,and dip into batter till full but no cover the top,shake for remove excess batter.

4.把沾了面糊的模子放入热油内大概5秒,轻摇模子把面糊脱模,让蜂巢饼炸至金黄色,两面都要轮流翻面哦。
Plunge coated mold into hot oil for about 5 seconds, slightly shake the mold to release the kuih loyang,let the biscuits fry till golden brown,remember to fry two side of the biscuits.

5.把蜂巢饼捞出,放在吸油厨房纸巾,饼干会慢慢变深色,因为还有余温,所以别把饼干炸太久。凉至油干冷透,放入密封罐子保存。
Remove biscuits onto a kitchen paper,the biscuits will turn to a deeper colour due to the excess heat.So do nit fry till brown colour. Let it cool and store in a air tide container.

6.重复(3、4 、5)的步骤至面糊完,每次沾面糊都要先搅拌均匀哦。
Continue Step 3,4,5 till the batter had been finished,stir the batter before dipping the mold.





I am submitting this post to Best Recipes for Every one Jan & Feb Event:
My Homemade Cookies
Organized by Fion (That's me) & Co-Hosted by Victoria from Baking Into Ether
&
&

This post also linking with Cook & Celebrate : CNY2015

*******************************************************************
在这农历新年赢取美金160的Paypal现金!

这有史以来,16位出类拔萃的知名部落格博主聚集一起为您送上难得的机会以赢取这非常丰富的Paypal红包奖金!让这喜洋洋的农历新年更添喜悦!

参与方法非常简单哦!只需完成以下简单的程序即可。请按以下Raffflecopter里显示【轩宏妈的厨房日记】脸书粉丝专业或其他博客的专业按个赞再分享即可。当然也希望大家在各别的博客里留个言吧以示鼓励!这公开于所有的读者参与呢!

Win US$160 Paypal cash this Chinese New Year!

For the first time, 16 fabulous cooking bloggers have come together to bring you the chance to start the Year of the Ram in the best way - by winning an ang pow*!

To take part, simply complete the Rafflecopter below. Open to overseas entrants.


这大抽奖是由以下的博客主人带给您:
This Giveaway is brought to you by:

Diana from The Domestic Goddess Wannabe
Zoe from Bake for Happy Kids
Alvin from Chef and Sommelier
Ann from Anncoo Journal
Cheryl from Baking Tai Tai
Doreen from My Little Favourite DIY
Fion from XuanHom's Mom Kitchen Diary
Jasline from Foodie Baker
LY from LY's Kitchen Ventures
May from Mayck-law
Ms B from Everybody Eats Well in Flanders
Regina from Mummymoo
Sharon from Delishar
Susanne and Phay Shing from Lovingcreations4u
Veronica from Peng's Kitchen
Victoria from Victoria Bakes



*Terms and conditions apply.
请符合以下条件哦!

这份价值160美金将会通过Paypal送达给您。得奖者将会收到一份电邮。得奖者必须在48小时内回复主办者,不然得奖机会将会取消。另外一个新的得奖者将会赢取这份红包哦!
这项抽奖活动是公开给所有拥有合格与仍然活跃的Paypal户口拥有者。 
One prize of US$160 will be sent to the winner via Paypal. An email will be sent to the winner to notify him/her of the win. If the organiser (Diana) does not receive a reply within 48 hours, another winner will be selected. Please note if the winner does not have a valid and working Paypal account, another winner will be selected.
Happy Baking & Good Luck !!
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