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!!


Read more ...

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 !!
Read more ...

Monday, February 9, 2015

花生油角 (Chinese Peanut Puff)


在老爸在生时,每年的农历新年他老人家一定会买花生油角
家里的说起来,应该只有我爱吃
可是自小都只觉得老爸疼惜大姐多一点
对于我的事情都不大留意
所以对于老爸我只有淡淡的情感
长大了出外工作,在一年的农历新年
回乡过年,却发觉桌上没我最爱的花生油角
问了老妈,今年怎么没买呢?
老妈回答说:当然有,爸爸把它收藏着,今年的油角卖得贵,所以老爸才买1/2公斤,怕自己吃完了,我回家没得吃
我当下真的很惭愧、很内疚,以前从没对老爸客气过
还记得,五个兄弟姐妹当中,只有我一人有办过生日趴
为什么老爸对我的好,我却不记得
老爸已过世几年了,可是仍然会记得他一个人静静的坐在懒人椅子上
看着我们坐着聊天,而他,依然是静静的,坐着,微笑着
老爸,我很想念你!





自从学会烘培,也试过做花生油角
可是,每次放入油锅炸时,都会开裂
可是,老爸老妈仍然愿意为我吃了
说,比卖的还好吃,干嘛要丢掉?

可是也有好几年没做过了,因为前几年有接年饼单子
没时间做这老爸和我最爱吃的油角
今年老妈提起想自己做做
想到她老人家有血压高,不如让我这不孝女做吧
今年的油角都没开裂,可惜爸爸看不到了







花生油角 (Chinese Peanut Puff)
低筋面粉 LowProtein Flour 600g
菜油/牛油 Margarine 120g
水 Water 120g
蛋 Eggs 2 pc

馅料 Filling:
熟白芝麻 Cooked White Sesame 100g
熟花生碎粒 Cooked Ground Peanuts 300g
细砂糖 Granulated sugar 200g

做法 Method :
1.把馅料的所有材料混合均匀。备用。
Mix all filling's ingredients together.Set aside.

2.将面粉过筛在一个钢盆里,加入菜油,手指捏压拌匀,慢慢加入清水,压揉成软的面团,用湿布盖着休面1小时。
Shift in the low protein flour into a stainless still bowl,add in margarine,using finger to press the flour to become like bread crumb. Slowly pour in the water and use your finger and palm to press the dough till become soft.Use a wet cloth cover the dough and rest for 1 hour.

3.在工作台上撒上面粉,取一小份面团,用擀面棍压薄,用圆形饼干模压出,包入馅料,用角子假压成型。
Sprinkle flour onto table,take a small part of the dough, use rolling pin to flatten the dough and cut the dough using a round small cutter,wrap in filling ,use a puff mold to press out the shape.

4.烧热油后,转中小火,炸至金黄色。用厨房纸巾吸干油分,放在凉架上待完全凉透,放入密封罐子。
Heat oil and turn to medium heat,fry the peanut puff till golden brown.Use kitchen paper to absorb the oil,let it cool on rack till completely cool.Store in air tide container.

&

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.
a Rafflecopter giveaway






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 !!
Read more ...

Saturday, February 7, 2015

班兰鸡蛋饼 (Pandan Kuih Kapit/Love Letter)


有一种新年饼干是家里老老小小的最爱
有一种新年饼干如何吃都不腻
有一种新年饼干是最幸苦制作的
有一种新年饼干是最耗时的
不错,就是它~~Kuih Kapit




从小因为老妈上班根本没时间去做这耗时的饼干
小时候家里经济不好,也从来没买过年饼
要吃这美味的饼干唯有等待亲戚到访送礼
往往我们都是珍而重之的慢慢品赏
这饼干是我认识我先生后才知道它是如何制作
因为婆家必定每年都会制作,那时我才知道这简单的食材却费时的饼干制作
近几年家婆膝盖不好从前年起就不再制作了
而我因为孩子们的要求,唯有顶硬上
犹记得初次做这饼干时,因为好奇心唆使,跟家婆借了道具
一个人起煤炭炉从下午2点烤至晚上10点,那种累那种感受。。。
我由衷佩服制作这饼干而堅持使用煤炭製作做来卖的人


去年老的心血来潮想陪我一起烤,之后他后悔了
说怎么这么幸苦的饼干也有人要做啊
老公啊老公,当你吃的津津有味时怎么不见你埋怨呢?

今年,老的也因为孩子的要求,跟我商量了
为了孩子的鼻敏感,也为了家里的清洁,也为了环保(这是我的意思啦)
决定不使用煤炭,老的特地买了一个煤气烧烤炉
这简直是救星,制作变得快了,也变得方便了
味道?还是一样。。。呵呵呵。。。可能是辛苦做的




另外调了一碗的班兰味,嗯嗯嗯。。
淡淡的班兰香,明年再把你收录在我的必做年饼里咯!

班兰鸡蛋饼 Pandan Kuih Kapit

材料 Ingredients :
鸡蛋 Eggs Size B 12pcs
Sugar  250g
粘米粉 Rice Flour 250g
椰浆 Coconut Milk 500g
面粉 Plain Flour 1/2tbsp
班兰叶 Pandan leaves 3pcs
班兰精华 Pandan Extract 1/2tsp
Water for batter adjustment 适量添加成较稀面糊

~把班兰叶放入椰浆里搅碎,隔渣.把所有材料混合均匀.妳可以过滤一遍使面糊更滑顺.~
~Blend Pandan Leaves with coconut milk and strain.Mix all ingredients till become a smooth batter.You can strain the batter to make it more smooth.~

做法 Method:
1.把鸡蛋饼模具涂上薄薄一层食油,放在烤炉上烧热。
Spread some cooking oil onto kuih kapit mold and put on the fire to heat up.

2.用一个勺子,倒入一勺子的面糊在一面,再翻到出多余的面糊,盖上,放在火上烧至两面微微金黄,取出趁热折成自己想要的形状。
Spoon some batter onto one side of the mold ,pour out exceeded batter,put on fire to bake till golden color,
and fold to your desire shape.

3.待凉放入密封罐子.
Store in a air tide container after completely cool.





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

*********************************************************************
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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.
a Rafflecopter giveaway


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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Monday, February 2, 2015

2015新年特备~~大抽奖红包奖金160美金(2015CNY Special ~~ AngPow USD160 Giveaway)


在这即将来临的农历新年,您有为自己许了什么心愿吗?
别着急,有好康介绍给大家哦!

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.


a Rafflecopter giveaway

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.

 祝大家好运!新年快乐!
Good Luck to all my friends 
&
Happy Chinese New Year!


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Thursday, January 29, 2015

小羊德国酥饼 (Little Goat German Cookies)


去年做了一款大人小孩都喜欢的猪大侠德国酥饼
当时有做年饼订单,做得我看到这个小猪都感觉害怕了
呵呵
今年想玩点别的,看到FB网友心语做的小羊羊
越看越喜欢,所以今天的德国酥饼依样画葫芦
我呢,也越看越喜欢。。。哈哈哈哈




众所周知,德国酥饼的口感是入口即化的
浓郁的奶香味,拿在手上可要轻手轻足哦
不然一用力就碎了


德国酥饼 German Cookies

材料 Ingredients :
软化牛油 Soften Butter 250g
糖粉 Icing Sugar 70g
马铃薯淀粉 Potato Starch 250g
低筋面粉 Low Protein Flour 160g
巧克力米、巧克力粒 适量 
Chocolate Rice & Chocolate Chips

做法 method:
1.牛油加糖粉搅拌至泛白。
Whisk butter with icing sugar till pale.

2.筛入马铃薯淀粉与低筋面粉,轻轻搅拌均匀。
Shifted in potato starch and low protein flour,lightly mix till well combine.

3.休面30分钟。开始整形。
Rest for 30 minutes.Start shaping.

4.预热烤箱,140度,烤25分钟。
Preheat oven,bake cookies for 140 degrees ,25 minutes.





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

Happy Baking!!

Read more ...