南瓜北海道杯子蛋糕 （Pumpkin Hokkaido Cupcake）

从懵懂到无知，从无知到成熟
从十岁到二十，从二十到三十
距离四十的到来，心中有点恐惧
然，时间到总是要面对，无论有多害怕

从少女时代已经列下的单子
直到现在中女时代列下的单子
从要如何打扮的单子演变成如何做好一种食物的单子
简直天壤之别
祝福自己

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叉烧南瓜包~~老面 （Char Sau Pumpkin Bun)Old Starter Dough

对每个人都施于真诚之心

对每件事都投入热忱之情

相信所有事情都能扭转乾坤

对于人心你无法猜测

对于事情你无法预测

对于自己你是肯定能完全掌握

相信自己是有能力解决困境的

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Best Recipes for Everyone #4 Nov14~~ Fresh From Oven ~My Bread Story (面包物语)

 

Bread is a staple food prepared from a dough of flour and water,usually by baking.

Throughout recorded history it has been popular around the world and is one of humanity's oldest foods.

There are many combinations and proportions of types of flour and other ingredients,and different traditional recipes and modes of preparation of bread.

As a result,there are wide varieties of types,shapes,sizes and textures of bread.

Bread is usually made from a wheat-flour dough that is cultured with yeast,allowed to rise,and finally baked in oven.Owing to its high levels of gluten,common wheat,also known as bread wheat is the most common grain used for the preparation of bread.

After read the introduction from Wikipedia about bread,it's mean the next theme for Best Recipes For Everyone would be BREAD !!

Below is the type of bread that's matches this theme:-

**Sweet Bread 

**European Style Bread

**Germany Style Bread

**French Style Bread

**Italian Style Bread 

**Multi-grain Bread 

**Bread Loaf 

**Bagel 

**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 November 2014 Event Theme: Fresh from Oven ~ My Bread Story hosted by Fion of XuanHom's Mom.
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.

I hope that all blogger friends will participate my event. And recommend your best and popular bread and loaf's 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.

Here is the Links-Up Code,you may copy into your post ^^
<!-- start InLinkz script -->
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    <a  rel='nofollow' href="http://new.inlinkz.com/luwpview.php?id=461157" title="click to view in an external page.">An InLinkz Link-up</a></div>
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An InLinkz Link-up

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南瓜豆渣莲蓉包 （Pumpkin Soy Dregs Lotus Bun）

自杀，真的能解决一切烦恼吗？

了决一位母亲忍受多少的痛楚才出现的生命

这样就是报答她的恩情吗？

问世间情为何物，可以为了这个“情”而忘却父母恩

我对这样的所作所为

感到悲哀与愤怒

生命可贵啊！

朋友们，记住一句话

“生命没TAKE TWO!”

上一篇的南瓜豆浆所遗留下来的豆渣

特地留下就是为了做这个包子

豆渣我没揸的干干的

只是用个筛网隔渣

所以豆渣里的水分还很充足让我的面团不必加水

当包子放在蒸笼里开始蒸的5分钟时

阵阵的豆浆味传了出来

好香好香

可是在吃的时候却没有，难道味道都被蒸发掉了？

淡淡的黄色，看得我心旷神怡
谁能不被它的外表吸引呢？
哈哈。。。卖花赞花香呗！

南瓜豆渣莲蓉包 Pumpkin Soy Dregs Lotus Bun

材料 Ingredients:

南瓜豆渣 Pumpkin Soy Dregs 250g

低筋面粉 Low Protein Flour    300g

细砂糖     Granulated Sugar      50g

即发酵母 Instant Yeast          1/2tsp

盐             Salt                          1/8tsp

粟米油     Corn Oil                     25g

双倍发粉 Double Action BP       5g

低筋面粉 Low Protein Flour     15g

莲蓉馅     Lotus Paste                秤每颗30g滚圆 Divide 30g each,round and set aside

做法 Method ：

1.将低筋面粉、酵母和细砂糖盐混合拌在一起，

   Mix Low Protein flour,salt ,yeast and granulated sugar together.

2.加入南瓜豆渣，用手指混合成团，加入粟米油揉成光滑有弹性的面团。盖着休面60分钟。

   Add in the dregs,use finger to mix well,add in corn oil and knead till dough become smooth and elastic. Cover and rest for 60 minutes.

3.把发酵好的面团取出，双培发粉加一茶匙清水混合，在把15克的低筋面粉加入面团再搓揉光滑。

   Remove dough onto table,add one teaspoon of water into double action BP,and add the remaining 15g low protein flour into dough then continue knead till smooth.

4.把面团分割每粒50克，滚圆，休面10分钟。

   Divide dough into 50g each,roll round and rest for another 10 minutes.

5.把面团擀成外薄内厚，把面团陆续擀平再包馅。

   Flatten divided dough to become out thin inside thick.

6.把包好馅的包子放在纸上再放入蒸笼，加盖发酵15分钟。

   Wrap in filling and put on a paper and let them rest in steamer with lid for 15 minutes

7.水滚后，以中火蒸12分钟即可。

   Boil water and steam with medium heat for 12 minutes.

**小唠叨**

如果豆渣是揸得干干的，请务必再加大概150g的清水或南瓜豆浆，徐徐加入搓揉至面团不会太干。

If the dregs is dry,please slowly add in about 150g water or pumpkin soy milk,knead till the dough not too dry.

包子蒸好后别急着开盖，熄火让包子在蒸笼内焖5分钟再取出，包子皮就不会皱皱了。

After the buns are cooked,do not open the steamer's lid immediately, let the buns rest in the steamer for 5 minutes,the remove ,it prevent the bun's skin shrink and wrinkle.

市售莲蓉馅都是有点干，在包馅之前，在锅里加点油炒油吸收后再加些水炒至软身。

Store bought lotus paste is a bit dry,add some oil and water to fry the lotus paste till soft.

This post is joining Best Recipes For Everyone Oct 2014 Event : Bun in My Hot Steamer

Hosted and organized by Fion

This post also joining Little Thumbs Up October 14 Event : Pumpkin

Organized by Zoe (Bake for Happy Kids) & Mui (My Little Favourite DIY)

Hosted by Eileen (Eileen's Dairy)

&

This post also joining "My Treasure Recipe #3 - Taste of Autumn (Oct/Nov 14)"

Hosted by Miss B (Everybody Eats Well in Flanders)

Co-hosted by Charmaine (Mimi Bakery House)

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南瓜豆浆 （Pumpkin Soy Milk）

“每个人都会有梦想

只要你坚持

梦想就一定会靠近

你会坚持吗？”

结了婚、生了孩子
以前读书时期的青涩年代所憧憬的梦想
都已灰飞烟灭了
曾经，想像自己是一个女强人
曾经，想像着如何成为事业有成的女人
曾经的曾经
对我来说已经不敢侈往

多年后的今天
所谓的梦想只是简简单单
我，希望孩子健康成长
我，希望丈夫事业有成
我，希望孩子不必让我太牵挂
我，希望丈夫对我能恩爱如昔
我，希望妈妈能够长命百岁
我，希望我的梦想成真
这个梦想，我一定会坚持到底

买了一架九阳豆浆机整年了

今天终于派上用场

简单且快的操作

只需20分钟，热腾腾的豆浆呈现于前

可惜，没隔渣布

只用了附送的隔渣网

喝起来并不像豆浆却比较像米糊

可是却异常好喝

是因为加了南瓜的关系？

淡淡的瓜香、浓浓的豆香

这营养的养生豆浆，你哪能错过呢？

南瓜豆浆 Pumpkin Soy Milk

材料 Ingredients：

南瓜泥 Pumpkin Puree      50g

黄豆     Soy Bean               100g

细砂糖 Granulated Sugar  50g

清水     Water                     1000ml

做法 Method：
黄豆洗净，浸泡隔夜，把所有材料放入豆浆机内，按【干豆/湿豆】按钮，启动。
Wash the soy bean and soak till overnight. Add in all ingredients,press desire button and start.

I am joining this post to Little Thumbs Up Oct14 Event: Pumpkin

Organized by Zoe (Bake For Happy Kids) & Mui (My Little Favourite DIY)

Hosted by Eileen (Eileen's Diary)

&

This post also joining "My Treasure Recipe #3 - Taste of Autumn (Oct/Nov 14)"

Hosted by Miss B (Everybody Eats Well in Flanders)

Co-hosted by Charmaine (Mimi Bakery House)

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南瓜咖喱鸡包 （Pumpkin Curry Chicken Buns）～中种Sponge Dough Method

坚持，需要恒心

恒心，需要信念

信念，需要支持

支持，需要爱

之前煮的南瓜咖喱鸡有留了些打算做包子

可惜一直忙着忙着竟然忘了

当想起它时，已经坏掉了

心疼得很

这几天念念不忘咖喱的味道

冰厨还有些鸡胸肉

再次煮了些许的南瓜咖喱鸡

这次只纯纯的放了南瓜

每一口咬着的包子都有少许的甜

老的吃下去一口就发觉不同

他说不错吃，不过味道淡了点

包子这次改用中种，口感？
不错哦，可是还是钟情于老面

南瓜咖喱鸡就跟前一篇【南瓜咖喱鸡】食谱一样
只不过马铃薯全部换了南瓜
鸡肉掏出来，撕成鸡丝，再捞在一起成馅
南瓜切得小小块，这样比较容易包馅

中种(Sponge Dough)：
中筋面粉 Multipurpose Flour 200g （改用低筋面粉Change to Low Protein Flour)
速发酵母 Instant Yeast          1/2tsp
 水            Water                      120cc

做法 Method：
将所有材料混合成一个不粘手的面团，盖着发酵至两倍大。
Mix all ingredients and knead to from a nonstick dough,cover and rest till double the size.

主面团 Main Dough:
中种面团 Sponge Dough          全部All
中筋面粉 Multipurpose Flour  100g      (改用低筋面粉Change to Low Protein Flour)
全脂奶粉 Milk Powder             15g      
细砂糖     Granulated Sugar     20g
鲜奶         Milk                          30cc    （改用清水 I used water)
橄榄油     Olive Oil                   20g        (改用粟米油 I used corn oil)
盐             Salt                           1/8tsp    

做法 Method:
1.将中种面团撕成小块，加入主面团一起搓揉成不沾手的面团。大概10分钟。
Tear sponge dough to small pieces,add in to maindough and knead till form a nonstick and soft dough.

2.桌上撒些面粉，将揉好的面团分割成12个小面团，每个40克。
Sprinkle some flour onto table,cut the dough to 12 pieces,each 40g.

3.每个小面团擀压扁中间厚，周围薄的面皮。
Each dough flatten to become thick in the center and thin for the border. 

4.包上馅料，将包子捏成所要的形状。
Wrap in filling and knead to desire shape. 

5.把做好的包子放在铺了烘培纸的蒸笼里。锅中水不烫手的水温，放上蒸笼发20分钟。
Put kneaded buns onto a baking paper and let it rest in a steamer with warm water for 20 minutes.

6.把蒸笼放置一旁，锅内的水起火至滚，蒸笼放上，中小火把包子蒸15分钟。
Take the steamer basket aside,heat water in till boil and put back the basket steam the buns for 15 minutes.

7.时间到关火，开一个小逢，待5分钟再把包子取出。
When the buns is cooked,turn off heat and open a small mouth of the cover and let the buns stay for 5 minutes,then remove from steamer.

食谱 Recipes :Carol 面点新手必备第一本书～辣笋丁肉包（只去包皮食谱Recipes for the skin only)）

This post is joining Best Recipes For Everyone October 14 Event : Bun In My Hot Steamer

Hosted & Organized by Fion

This post also linking to Cook-Your-Books #17 hosted by Joyce of Kitchen Flavours

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南瓜咖喱鸡~~简易版 （Easy Pumpkin Curry Chicken）

一个，一网无际的部落
一个，笨笨的女人
有幸，认识来自五湖四海的朋友
虽然，大家都没见过面
虽然，大家性格不同
可是，因为共同的爱好而认识
再而，能够齐聚一堂
在下，非常高兴
高兴得，食物吃不下
开心得，不懂如何开口
庆幸地，我能把大家的名字一一说出
请原谅我当天的笨拙
希望还有再相聚的一天

突然很想吃咖喱鸡，买了的即煮酱料
宰了一只鸡，动手煮了
可是，偏偏煮好了看着它
我~~吃不下
我暗地里骂自己，不是头疼得很吗？
怎么煮起咖喱来了？
最后，还是不管三七二十一，炒了一碟米粉
捞着吃，吃啊吃啊
被我吃了一大半
呵呵呵。。善变的女人

用南瓜煮咖喱，味道如何？
可以告诉你，跟马铃薯是没多大分别
分别在于，南瓜易熟，所以咬起来是没什么口感
这样的做法，无意中孩子被我千了
哈哈哈哈哈

材料 Ingredients ：
半只鸡 Half of a chicken  (去皮，切小块/Skinless & cut small pieces)
马铃薯 Russet Potato        3pcs (削皮切小块/Peel skin off and cut cube)
南瓜     Pumpkin                300g (切块/Cut cube)
田师傅咖喱即煮酱 Tean's Gourmet Instant Curry Chicken Paste 1 pack
清水     Water                      400ml
椰浆     Coconut Milk         250ml
小洋葱 Shallots                   4pcs  (切碎/Minced)
香茅     Lemon Grass          4pcs  (拍烂/Smashed)
咖喱叶 Curry Leaves          

做法 Method：
1.马铃薯热油炸熟，捞起备用。
    Fry potato till soft,drain and set aside.

2.锅内留两汤匙油，爆香洋葱碎、香茅和咖喱叶，加入马铃薯和南瓜炒，把即煮酱加入炒至香。
   Leave 2 table spoon of oil,fry minced shallots,lemon grass and curry leaves till fragrant,add in potato and pumpkin,put in the curry paste fry till fragrant.

3.把鸡肉加入，略炒，加入清水，锅盖盖着煮到鸡肉变软，加入椰浆，等第二次翻滚，即可熄火享用。
   Add in cut cube chicken,fry and pour in the water,cover lid cook till chicken become soft,use a chopstick to try,add in coconut milk and cook till second round boil,and now you can serve it hot with some turmeric rice,Fried noddles,roti canai and etc.

I am joining this post to Little Thumbs Up Oct14 Event: Pumpkin

Organized by Zoe (Bake For Happy Kids) & Mui (My Little Favourite DIY)

Hosted by Eileen (Eileen's Diary)

This post also joining "My Treasure Recipe #3 - Taste of Autumn (Oct/Nov 14)"

Hosted by Miss B (Everybody Eats Well in Flanders)

Co-hosted by Charmaine (Mimi Bakery House)

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南瓜双色馒头 (Pumpkin Bi-Color Mantou)

今天～一个特别的日子

让整个部落充满了南瓜与馒头

感动之余也庆幸有大家的支持

感谢长腿美女～Eileen的共同配合

也感激这一路来参与的朋友

让我家的“最棒食谱”每期都有出乎意料的参加率

往往使我受宠若惊

因为我知道大家的参与并不是为了礼物而是旨在学习与参与

让更多人了解与学习某种食物的来源与做法

这部落的种种活动，真让我认识世界各地的部落朋友

这部落的种种活动，真让我学会更多的学问

感恩有大家！

除了今天是南瓜与馒头之约

也是我与9大高手的约会

期待与紧张刺激着我的每个器官

有上班而无法准备点心赴约的我

真的有点愧疚

希望今晚的约会大家都能尽兴而归

身为馒头新手的我，胆粗粗的玩双色

成绩就是～～失败了

皱皱的外皮，多多的豆豆

谢谢Mui Mui的提点与分享

让我在第二次终于做出成绩来

虽然外皮还是有点豆

虽然卷得有点分离了

不过，我是很满意我的第二次的

南瓜金黄的颜色，配与甜菜根淡淡的粉色

实物看起来是很美丽的

可惜拍照功力差的我，无论如何拍都无法突出粉色

南瓜双色馒头 Pumpkin Bi-Color Mantou

材料 Ingredients：

南瓜面团 Pumpkin Dough

老面** Old Starter Dough 50g

包粉     Pau Flour              150g

细砂糖 Granulated Sugar 10g

南瓜泥 Mashed Pumpkin 40g

酵母     Instant Yeast        1 tsp

奶粉     Milk Powder         7g

清水     Water                   50~60g

粟米油 Corn Oil                5g

甜菜根面团 Beet Root Dough

老面         Old Starter Dough  50g

包粉         Pau Flour                130g

甜菜根粉 Beet Root Powder 15g

细砂糖     Granulated Sugar  15g

酵母         Instant Yeast         1tsp

牛奶         Milk                       85g

做法 Method：

1.各别把面团搓揉至光滑有弹性，休面60分钟或双倍大。

   Mix all ingredients and knead to become a soft and elastic dough,cover and rest for 60 minutes or double the size.

2.把面团放在撒了面粉的工作台上搓揉至空气完全排除。

   Put each dough into working table with sprinkle of flour, separately knead out air in the dough .

3.滚圆休面15分钟。

   Roll round and rest for 15 minutes.

4.分别把面团擀成长方形，在南瓜面团表面扫上水，再把甜菜根面团放上去,在扫上清水。

   Flatten each dough separately into rectangle shape, brush some water onto pumpkin dough,then put the flatten beet root dough onto it,brush some water too onto beet root dough.

5.用擀面棍在面团上擀便，轻轻卷起，再平均分割面团。

   Use rolling pin flatten again the dough,and roll up the dough gently,cut to small and even dough.

6.把面团放在烘培纸上，待发15分钟，水滚开，中小火蒸17分钟，蒸好后，熄火待3分钟后再把馒头取出。

   Put dough onto a baking paper,let it rest for 15 minutes,boil water in the steamer and steam for 17 minutes,after done,wait for 3 minutes in the steamer before take out.

**老面 Old Starter Dough 
包粉  Pau Flour      120g
酵母  Instant Yeast 1/2tsp
温水  Warm Water 80g

做法 Method：
酵母放入温水中，静待15分钟，将所有材料混合成光滑面团，保鲜纸盖着室温发酵6-8小时，或放入冰箱冷藏隔夜。
Put instant yeast into warm water,set aside for 15 minutes,add in all ingredients and knead to become a soft and smooth dough,wrap with cling wrap and in room temperature for 6-8 hours or put in fridge till overnight

Recipes Refer from : Carol -- 新手面点第一本书（南瓜馒头）

This post is joining Best Recipes For Everyone Oct 2014 Event : Bun in My Hot Steamer

Hosted and organized by Fion

This post also joining Little Thumbs Up October 14 Event : Pumpkin

Organized by Zoe (Bake for Happy Kids) & Mui (My Little Favourite DIY)

Hosted by Eileen (Eileen's Dairy)

This post also joining "My Treasure Recipe #3 - Taste of Autumn (Oct/Nov 14)"

Hosted by Miss B (Everybody Eats Well in Flanders)

Co-hosted by Charmaine (Mimi Bakery House)

Read more ...

南瓜发糕 （Pumpkin Steam Cupcake a.k.a Fatt Koh）

看见隔壁Aunty烧香点蜡烛，我心想

我肯定又忘了今天是初一或十五了

天！难怪我没什么“钱途”

时常忘记几时初一十五要拜拜

不过平时也有拜拜啦

哈哈哈哈

送了孩子上学赶紧准备材料蒸个简单的发糕

想起冰厨留有些南瓜泥

嘻嘻嘻嘻

我又可以赶上长腿美女的“南瓜蜜月”啦

的确，南瓜放在任何的糕点都是非常美丽的

而且使得糕点都很软绵

真是讨喜的一种食物

南瓜发糕 Pumpkin Fatt Koh

材料 Ingredients ：

南瓜泥 Mashed Pumpkin 120g

细砂糖 Granulated Sugar 3tbsp

清水     Water                    210g

粘米粉 Rice Flour             400g

发粉     Baking Powder     1 1/2tsp

果子盐 Eno                        1tsp

      

做法 Method：
1.细砂糖和清水一起搅拌至糖溶化，加入南瓜泥，混合均匀。
   Stir water with granulated sugar till completely dissolved,add in mashed pumpkin,stir till well combined. 

2.筛入粘米粉和发粉，混合均匀。
   Shift in rice flour and baking powder,stir till well combine.

3.让面糊静置15分钟。
   Let batter set aside for 15 minutes.

4.蒸笼水煮开，把果子盐倒入面糊，轻轻搅拌至溶解，勺入纸杯，大火蒸15分钟。
   Boil water in steamer,add in eno into batter,lightly stir till well combine,spoon batter into cup liner,high heat steam for 15 minutes.

This post is linking to Little Thumbs Up October Event : Pumpkin

Organized by Zoe from Bake for Happy Kids and Mui mui from My Little Favourite DIY

Hosted by Eileen From Eileen's Diary

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甜菜根花生包 （Beet Root Peanut Steam Bun）

当开始捏得得心应手的时候

面团habis，真的有点心不甘情不愿

可是一下子做太多又怕吃不完

正懊恼下次要不要把面团分量增加

继续让自己捏得心满意足呢？

在烘培店买了一小罐的甜菜根粉

味道是完完全全的甜菜根

加入粉里一起成团，颜色很美丽

没想到一蒸出来的包子，颜色竟然变得浅浅的

还真有点心碎

幸亏包子是软软的，花生馅是香香的

所以我也一连吃了3粒，哇。。。这次的早餐

饱得快撑不住了

包皮材料：

包粉          Pau Flour               300克

甜菜根粉  Beet Root Powder   1tbsp

细砂糖      Sugar                       50g

盐              Salt                          1/4tsp

即发酵母  Instant Yeast           6g

白油          Shortening              20g

清水          Water                      150g 

双培发粉  Double Action BP  5g

花生馅 Peanut Filling

花生碎 Ground Peanut          5tbsp

黄糖     Brown Sugar              2tbsp

花生酱 Peanut Butter            2tbsp

做法 Method：

把所有材料混合均匀成团。

Mix all ingredients.

做法 Method ：

1.将包粉、酵母粉和细砂糖混合拌在一起，

   Add pau flour,beet root powder ,yeast and granulated sugar together.

2.徐徐加入清水，用手指混合成团，加入白油揉成光滑有弹性的面团。盖着休面60分钟。

   Slowly pour in water,use finger to mix well,add in shortening and knead till dough become smooth and elastic. Cover and rest for 60 minutes.

3.把发酵好的面团取出，双培发粉加一茶匙清水混合，加入面团再搓揉几下。

   Remove dough onto table,add one teaspoon of water into double action BP,and add in dough thencontinue knead for few times.

4.把面团分割每粒50克，滚圆，休面10分钟。

   Divide dough into 50g each,roll round and rest for another 10 minutes.

5.把面团擀成外薄内厚，把面团陆续擀平再包馅。

   Flatten divided dough to become out thin inside thick.

6.把包好馅的包子放在纸上再放入蒸笼，加盖发酵15分钟。

   Wrap in filling and put on a paper and let them rest in steamer with lid for 15 minutes

7.水滚后，以中火蒸12分钟即可。

   Boil water and steam with medium heat for 12 minutes.

This post is joining Best Recipes for Everyone Event : October 14 (Bun In My Hot Steamer)

Hosted & Organized by Fion ^^

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