芒果黑芝麻优格燕菜月饼 (Mango Black Sesame Yogurt Jelly Mooncake)

终于
今年的第一款月饼出箱了
（冰箱的箱。。哈哈）
首选我最爱的芒果口味
搭配健康的黑芝麻做内陷
你喜欢吗？

南瓜蛋黄燕菜 （Pumpkin Jelly Egg Yolk)
大约可做24粒 Yield about 24pcs
材料 Ingredients：
南瓜泥 Mashed Pumpkin 150g
细砂糖 Castor Sugar 2tbsp
燕菜粉 Jelly/Agar-agar Powder 1tsp
清水 Water 300ml

做法 Method：
1.所有南瓜泥和清水一起放入果汁机内搅细。
Put mashed pumpkin & water into a blender blend together.
2.把（1）倒入锅内，加入燕菜粉和细砂糖，一边搅一边煮至滚。
Pour (1) into a pot,add in jelly powder and sugar,stir while till it boil.
3.煮滚后，倒入蛋黄模型内，盖上模型盖，待稍微冷放入冰箱冷藏至凝结。最快4小时，或隔夜。
After boiled,pour the mixture into jelly yolk mold,cover the mold,wait till a bit cool,then put into fridge to let it solidify for 4 hours or overnight.

黑芝麻内陷 Black Sesame Filling 

可做4粒 Yield 4 pcs

材料 Ingredients ：

优格饮 Yogurt Drinks 450g

黑芝麻粉 Black Sesame Powder 2tbsp

细砂糖 Castor Sugar 1 1/2tbsp

燕菜粉 Jelly/Agar-agar Powder 1 1/2tsp

做法 Method:

所有材料煮至滚，倒入满芬模型内，带稍微凝固，把燕菜蛋黄放在正中央，把模型放入冰箱至完全凝固既可脱模。

Boil all ingredients ,pour into muffin mold till a bit solidified,put the jelly egg yolk into it,put the refrigerator till solidified completely.Remove from mold.Set aside.

芒果优格燕菜外皮 Mango Jelly Skin

可做 4粒 Yield 4 pcs

材料 Ingredients：

优格饮 Yogurt Drinks 500ml

芒果浓缩果汁 Mango Concentrated Juice 150ml

细砂糖 Sugar 2tbsp

燕菜粉 Jelly/Agar-agar Powder 2tsp

做法 Method ：

将所有材料煮至滚，倒入模型少许的燕菜，待至稍微凝固，把黑芝麻内陷放入，继续把芒果燕菜倒至掩盖黑芝麻内陷。放入冰箱至完全凝固即可脱模享用了。

Boil all ingredients ,pour a bit mango jelly into jelly mold,wait till a bit solidified,put black sesame filling into it,continue pour the remaining mango jelly till full.Put into refrigerator till completely solidified. Then remove from mold using a tooth pick.

**没有芒果浓缩果汁，可改用新鲜芒果一粒，优格饮650ml**

**You can use a fresh mango if don't have concentrated juice,yogurt drinks add till 650ml**

**优格饮可用原味或芒果**

**Can use original or mango flavour for yogurt drinks** 

I am submitting this post to Best Recipes For Everyone August Event : Mooncakes

Hosted by me

hehe~~

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马铃薯咖喱角 (Potato Curry Puff)

这个月的【马铃薯月】
我的参与十分少
并不是因为我懒惰
而是我的马铃薯都用在晚餐里
放工回家匆匆忙忙煮好了
想说摆摆盘、拍拍照
可是还没把东西搬出来
老的、孩子们已经吵了
唉。。。索性收拾好东西
吃了再打算

拖啊。。拖啊
妈啊！30号了
不行，怎么也要在列车还没开走前参与其中
所以特地选了这款一家大小都爱的Curry Puff
听了娘子的大力推荐
这角的皮是脆脆的
所以满怀期待的选了Helena家的Curry Puff
材料都准备好了
找饺子夹
这次我真的要妈呀！
不懂被我塞到哪儿去了
没办法唯有硬着头皮捏边了
功夫不到家请大家将就将就蛤

昨晚把咖喱角都捏好放进冰厨
今早拿出来回温炸了
再把道具拿出来拍一拍
搞掂！
这些咖喱角大家看了会不会垂涎三尺呢？
哇哈哈哈哈。。。我太自恋了。。抱歉

非常感谢娘子的大力推荐

也谢谢Helena的乐意分享

这款美味的咖喱角有机会进我的肚子里

至今还回味无穷

皮料做法 Method:

1.将3种粉过筛，混合备用。

Shift all 3 flour together,mix well.Set aside.

2.牛油加热融化，加入粟米油混合均匀。

Melt the butter,then add into the corn oil,mix well.

3.将热油倒入粉类，用木匙拌匀。

Pour the hot oil into the shifted flour,use a wood spatula mix till combine.

4.倒入盐、冰水，揉成软面团。盖上保鲜膜，休面至少15分钟以上。

Put in the salt & cold water,knead all till soft dough.Cover with crystal cling wrap for at least 15 minutes and above.

5.把面团分割每份25g，共22粒，搓圆。用擀面棍擀成圆片，放入馅料，两边对折，做成一个半月形。

Divide the dough into 22 pieces,about 25g per piece,roll and use a rolling pin roll the small dough into a round and thin,put in the filling,and fold the dough together.

6.热锅，以中火炸至金黄色。

Heat pan,and fry using medium heat till golden colour.

咖喱马铃薯馅料 Curry Potato Filling:
1.热锅加入少许油，爆香洋葱丁，加入咖喱叶、咖喱酱和咖喱粉炒至香，加入马铃薯炒均匀。
Heat pan and add in some cooking oil,fry onion cube till fragrant,add in the curry leaves,curry paste & curry powder,continue fry till fragrant,add in the potato cube fry till well combine.
2.把其他材料一起加入，盖着焖一下至马铃薯软了，再炒至干身即可。
Add in other ingredients,fry and cover with a lid till the potato soft,continue fry till dry.

This post is linked to Little Thumbs Up July Event: Potato

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

Hosted by Jasline (Foodie Baker)

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Best Recipes for Everyone Event~Mooncake + Mystery Gift Giveaway

What is BEST RECIPES?
什么是最棒的食谱？

I specially created this event for a special purpose. When the day i was start to bake,cook and blog,what I'm searching is for the best recipes that healthy and delicious.Unfortunately, many times i was failed to record it.
So, i create this event for every blogger friends that have the best recipes and wish to share with others. And record all the best recipes that recommended by blogger friends.
当我开始接触烘培、烹饪与部落格生活时，我一直寻找着健康而且好吃的最棒食谱。很可惜，有很多时候我是遗落或者忘记了有关食谱的链接。
所以在此，我主办这个活动，是希望所有的部落格朋友们将自己认为最棒的食谱与大家分享。在此，我将会记录所有朋友们最棒的食谱，以方便大家日后寻找。

How to join the event?
如何参与活动呢？

There would be a special THEME for every month.It could be a special ingredients or event. The event will be started on 1st and ended by end of the month.
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.
每个月即将会有一个特别的专题。那有可能是一种特别的食材或者特别的节日专题。每个活动即将会在每个月的第一天和在最后一天结束。
这个活动是开放给所有部落格朋友参与的。您们的参与并无限制。您想参与多少次也行。
为重要的是，您的帖子必须与当月的专题吻合。每个帖子必须是最新的。
每个参与的帖子必须是您亲手制作的。如果您的食谱是参考任何一个书籍或网站的话，请您标明书籍名称和作者或者该原创食谱的网址链接。

Every post must be display with the BEST RECIPES batch on it. And please link back the post to me.
Example: I'm joining Best Recipes for Everyone August 2014 Event Theme: Dim Sum hosted by Fion XuanHom's Mom.
每个参与的帖子必须附上最棒的食谱印章。也恳请您把帖子链接回我的部落格。
例子：I'm joining Best Recipes for Everyone August 2014 Event Theme: Dim Sum hosted by Fion XuanHom's Mom.

I hope that all blogger friends will participate my event. And recommend your best 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.

我真心希望所有的部落格朋友积极参与这个活动。把您认为最棒的食谱介绍给大家。

我将会每个月更新活动。我也希望朋友们能够提供您认为有趣又有意的专题。那将会非常有趣。如果您有任何意见，欢迎您邮寄email给我：chengxuan06@gmail.com

I wish all my blogger friends happy baking!happy cooking!and Happy Blogging.

Enjoy!

我在此希望部落格朋友开心烘培！开心烹饪！开心部落！
尽情享受吧！
********************************************************************************* The 1st event will start on August 2014 with the THEME: Moon Cake
And will be ended on 31th August 2014
第一期的活动即将在8月2014年开始。专题：月饼
这次的活动将会在8月31日2014年截至。
Who can join this event?~~Anyone can join,just add in your post's link into this post,that's done!
谁可以参与这个活动呢？～～任何能都能参与其中，只需在这帖子加入您帖子的链接即可！

Mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival.The festival is for lunar worship and moon watching,when mooncakes are regarded as an indispensable delicacy.
The Mid-Autumn festival is one of the four most important Chinese festival.
月饼是华人社会传统的烘烤点心。为的是庆祝一年一度的中秋节。月饼是在中秋节当天一家大小坐着一起赏月而准备的。

There are many types of filling can be found in traditional mooncakes, such as: Lotus Seed Paste,Sweet bean paste,Five kernel and etc
月饼的内陷有好多种。较为普遍的有：莲蓉，豆沙，五仁等等。

There are many regional variants of the mooncake.Types of mooncakes include: Beijing Style,Cantonese-Style,Teochew-Style,Ningbo-Style,Suzhou-Style,Taiwanese-Style.
不同的国度，不同的风俗也有不同的月饼类型。其中最为熟悉的有：北京、广式、潮州、宁波、苏州、台式等等。

To adapt to today's health-conscious lifestyle,fat-free mooncakes also appeared. Some are made of yogurt,jelly and fat-free ice-cream. Even hig fiber low sugar mooncakes have made thier appearance.
现进社会注重的是健康的生活。所以出现了由优格，燕菜，无油雪糕而制成的现代式月饼。

Herewith, all posts that regarding about mooncake,such as traditional,jelly,ice-cream or others new creation from blogger friends are welcome.
所有有关月饼的帖子，无论是传统的、燕菜的、雪糕的、或者任何新创意的月饼都欢迎大家踊跃参与。

For an appreciation for your participant, I will give away a special gift to a Lucky Star that successfully participate.That special gift will post out at 15th August.
为了感激您的参与，我将会抽出一位幸运儿送上一份特别的礼物。该礼物将会在8月15日上传给大家看哦。

Below are some pictures from my collection.

Please note that all post must be display BREE batch(see above) & all post must be current month post
Lucky draw will depend on the display batch & date in each post.
Thanks again for your participant ^^

An InLinkz Link-up

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大理石蜂蜜长崎蛋糕（Marble Castella Cake）

从没去过日本
也没去过台湾
长崎蛋糕真正的味道是如何
我不知道
犹记得第一次吃的是逛商场时
看到有一档子售卖蛋糕
有一款蛋糕印了大大一排的【长崎蛋糕】
很好奇也很期待
买了吃了
很浓郁的蜂蜜味道
说真的
我非常喜欢
口感略微扎实
真正的长崎蛋糕是否如此呢？

吃了之后好想尝试自己烤

网找食谱

看了好多版本

看了好多做法

有分蛋、全蛋还有就是我选择的这一种方式

hambalang材料加在一起打发

犹豫了很久该不该试试呢？

终于

昨天感觉来了

大意的我

食谱明明写了融化奶油跟味淋稍后才放

而我却迫不及待的加了味淋进去

以为这次失败了

可是在看着烤箱里的它

慢慢长高

好兴奋！

再次看看食谱烤好后是要倒扣吗

才惊觉我忘了敲几下把空气敲出才烤

这次的蛋糕不是很豆皮了？

幸亏出来的效果。。。。哈哈哈哈

是很满意的

抱歉

切得很不整齐

多灾多难的长崎蛋糕

第一次献丑了

我保证我会更加努力把妳烤好

.

食谱参考 Recipe adapted Jane's Corner

木模尺寸 Wood Mold Size:14cm x 24cm x 8cm

材料 Ingredients:

(A)

蛋 Egg 250g

细砂糖 Castor Sugar 80g

蜂蜜 Honey 50g (I used Ginger Honey Bought From Cosway)

鲜奶 Milk 75g

盐 Salt 1/4tsp

蛋糕乳化剂 SP 10g (Specially Bought from Taiwan with Vivi)

过筛高筋面粉 Shifted High Protein Flour 55g

过筛低筋面粉 Shifted Low Protein Flour 90g

(B)

融化奶油 Melted Butter 50g

味淋 Mirin 10g

(C)-Mix well

可可粉 Cocoa Powder 10g

鲜奶 Milk 1tbsp

做法 Method:

1.把所有材料(A)放入搅拌盆内，以慢速搅拌均匀。

Add all ingredients (A)into mixing bowl,beat with low speed till well.

2.再用高速打发浓稠。中途用橡皮胶刀把盆地的面糊刮起来拌一拌，以免不均匀。

Use High speed continue beat till thick. Use a spatula fold the batter till well.

3.继续打至松发。测量面糊比重约0.5即可。（一碗水装满，秤多重。再用同一个碗装满面糊，面糊重量有水的一半即为0.5）

Continue beat till fluffy. Test the batter with a bowl full of water,see how weight is it,then use the same bowl pour in the batter,if the batter weight is the half of the bowl that full with water,then is correct.

4.改用最慢速，慢慢倒入味淋和融化奶油。搅拌均匀融合。确定奶油已完全融入面糊中。

Use low speed when slowly adding Mirin and melted butter.Mix till well combine.Make sure that the butter is totally well combine with the batter.

5.取出少量面糊，加入（C），轻轻搅拌均匀。把原味面糊倒入木模中，再倒入可可面糊。轻敲木模，把空气敲出。

Spoon some batter,mix with (C),light mix well.Pour original flavor batter into wood mold,then the cocoa batter. Light knock mold for knock out the air bubble.

6.放入预热烤箱，160度烤55分钟。

Bake in a preheat oven,160degrees,55 minutes.

7.烤好取出，倒扣在一烤盘上，放置稍微凉了再翻面，脱模，待完全凉透即可切片。

After bake,reverse the mold onto a pan,wait till a bit cool down,then turn back,take out tje wooden mold,wait till totally cool,then can ENJOY!

**I bought my wooden mold with Breadleaf in Taobao**

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班兰椰丝卷 （Kuih Ketayap）

在外买糕点

我必买这款小吃

想不到小恐龙也爱

上个星期日一家早起到Bukit Jalil的大公园跑步

小恐龙看到一辆小卡车贩卖着好多各式各样的娘惹糕点

想不到他选的糕点就是这个班兰椰丝卷

买了在车上吃

才吃了一口就说不要了

我把剩下的随口放进口里

难怪他不要吃

外皮硬了

内陷不好吃

我自告奋勇告诉孩子

老妈亲手做给你们吃

呵呵呵

糕皮食谱/Recipe adapted from:Joceline

材料Ingredients:

面粉 Flour 180g

盐 Salt 1/2tsp

鸡蛋 Egg 2pcs

班兰汁 Pandan Juice 350g

班兰香精 Pandan Paste 2滴 drops (如果要更上色 If want more deeper green)

做法Method:

1.过筛面粉和盐翻入容器内。鸡蛋打散和班兰汁搅拌均匀，慢慢加入面粉，搅拌均匀。

Shift flour & salt into a bowl.Lightly beat eggs,pour in pandan juice,stir well.Slowly add in the shifted flour,mix all ingredients well.

2.把面糊过滤，放置20~30分钟。

Strain the batter and set aside for 20~30 minutes.

3. 把平底锅烧热，抹上少许的油，勺入适量面糊，快手摊平面糊，以小火煎熟，取起。（不必反面煎）

Heat a pan,grease some oil onto the pan,Scoop batter into the pan,quickly flatten the batter thin and round,use low heat to cook.(Fry just one side)

4.煎好的面皮摊开，放上馅料，像卷春卷一样包好。

Put a spoonful filling on the crepe,and roll up like spring roll.

椰丝馅Coconut Filling：

材料Ingredients：

新鲜椰丝 Fresh Grated coconut 1 pc

椰糖 Gula Melaka 250g (请调味哦）

清水 Water 150ml

班兰叶 Pandan Leaves 4-5pcs

椰丝馅做法 Method:

1.）把班兰叶、清水和椰糖一起放入锅内，一边煮滚一边搅拌至椰糖融化。

Pandan leaves,water and gula melaka put into a pot,stir and let it boil till gula melaka totally melted.

2.）将新鲜椰丝加入，小火炒至乾身即可。

Put grated coconut into it,stir & fry till dry.

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伯爵红茶乳酪戚风蛋糕 （Earl Grey Tea Cheese Chiffon Cake）

无奈的一个早上
收听电台得知飞机失事
美好的早晨
被这愁云密布的新闻覆盖了
一则MH370的新闻还历历在目
现在又有一则MH17的新闻
恨上天的狠
怨上天的绝
为何偏偏要发生如此惨绝人寰的事故？

心有点痛
可是事情发生了
已经无可奈何
希望家属们能节哀

昨天收到朋友的Wechat信息
她被家庭纷争所缠绕
很想当下去陪她喝喝茶聊聊天
无奈孩子明早要上课
心疼她身为长女的无奈
所以今晚约她见个面
临时决定做这蛋糕给她

之前做过一次
可惜用的是L字牌的红茶包
茶味完全不突出
所以还是乖乖的跟回原食谱
之前是淡淡的茶香
而这次却是浓浓的茶香
像在喝着一杯奶茶
不说不知
在烤箱时那阵阵的茶香味也跟着飘了出来


食谱来源 Recipe adapted from: Carol 自在生活（红茶乳酪戚风）
（少许更改 with minor changes）

材料 Ingredients:
蛋黄+全蛋 Egg Yolks+ Whole Egg 125g (I used up to 130g,coz don't want to waste another egg yolk)
细砂糖 Castor Sugar 30g
粟米油 Corn Oil 40g
牛奶 Milk 100cc
芝士片 Cheese Slice 2pcs （I used 3 pcs of cheddar cheese slice)
低筋面粉 Low Protein Flour 100g
伯爵茶包 Earl Grey Tea 2 pack
蛋白 Egg Whites 5pcs
细砂糖 Castor Sugar 60g
白醋 White Vinegar 几滴few drops

做法 Method:
1.粟米油、牛奶、30g的细砂糖倒入一煮锅内，把芝士片撕小块，伯爵茶叶加入，煮沸后继续煮1分钟。
Pour corn oil,milk and 30g of castor sugar,tear small piece the cheese slices & Earl Grey Tea leaves together
into a pot.After boiled,continued cook for another 1 minutes.
2.把低筋面粉过筛进茶内，搅拌成团。
Shift in low protein flour,mix become a dough.
3.蛋液逐粒加入，搅拌均匀至成面糊。备用。
Add egg yolks one at a time,mix well until become batter.Set aside.
4.蛋白加入白醋，分次加入细砂糖打发成尾端少许弯曲。
Add in vinegar into egg whites,add in sugar in three batches and beat till soft peak form.
5.去1/3的蛋白霜入面糊（3.）内，搅拌均匀。
Take 1/3 meringue into batter (3.)，well  combine.
6.把（5.）倒入其余的蛋白霜内，使用橡皮刮搅拌均匀。
Pour (5.)into remaining meringue,use a spatula to well combine all.
7.把混合好的面糊倒入20cm戚风模，轻敲模具把气泡震出。
Pour well combined batter into a 20cm chiffon mold,light knock the mold to remove the air bubble from the batter.
8.放入预热烤箱，165度，烤45分钟。
Put into preheat oven,165 degrees,bake for 45 minutes till cooked.Use a wood stick to test .
9.烤好取出，倒烤放凉。脱模即可切片享用。
Take out from oven,upside down the mold to cool down. After cooled,you could sit down and enjoy it with a cup of tea.

I'm linking this post to Bake Along and this week theme is CHIFFON CAKES

jointly hosted by Joyce of Kitchen Flavours ,Zoe of Bake for Happy Kids and Lena of Frozen Wings

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迷你马铃薯吐司 （Mini Potato Loaf）

近来懒得够力
自从腰伤好了之后对所有的事情
都不上心了
可是却又念念不忘这个家
也念念不忘各方朋友
趁这个“马铃薯月”
匆匆做了这迷你型的吐司
让小孩下午茶有着落
而我也可当为这个家扫扫尘埃吧

依然用了我非常推荐的食谱
面包体真的很柔软
我真的无需涂抹任何果酱
单吃也可以吃完哦

*这次我只做了一半的分量*
*I just used half of the ingredients to make my Mini Toast*
*我这次的模具尺寸/Size of the mold: 230x50x65mm

高筋面粉 High Protein Flour 250g

马铃薯 Potato 60g

细砂糖 Castor Sugar 50g

海盐 Sea Salt 1/4tsp

即发乾酵母 Instant Yeasy 1tbsp

奶粉 Milk Powder 1tbsp

冷蛋 Cold Egg 1pc

牛奶 Milk 90g

牛油 Butter 20g

做法：

1.）马铃薯削皮切片蒸熟，用叉子压成泥。

Slice potato and steam till cooked,mashed potato using a fork.

2.)把所有材料除了牛油混合均匀，揉至出现比较厚的薄膜。

Mix all ingredients except butter till well, then knead the dough till have membrane.

3.）加入牛油，继续揉至完全扩展。

Add in butter,continue knead till finely thin membrane.

4.）滚圆，放入抹油器具，待发60分钟。

Roll the dough,put into a grease bowl,rise for 60minutes.

5.）取出挤压面团内的空气，分割，滚圆，放入模子待发45分钟。

Take out dough from bowl,press out the air in the dough,divide & roll ,put into mold,let t rise for 45 minutes.

6.）放入预热烤箱170度，烤20-25分钟。

Bake for 20-25 minutes in a preheat 170 degrees oven.

This post is linked to the Little Thumbs Up Event (July Event : Potato)

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

Hosted by Jasline (Foodie Baker)

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花旗参虫草花排骨汤 （American Ginseng Cordyceps Flower Soup）

别把事情想得太坏

其实所有事情都很简单

只要带着乐观的态度

其实所有事情都能迎刃而解

我家如果有煮饭
孩子一定要求有一碗汤
无论什么汤都可以
不然一定会一边吃一边唸
为什么今天没汤

平时通常都熬些瓜类或蔬菜汤
近来大恐龙仔咳嗽脸色变差了
突然想起冰厨有花旗参
我这懒妈妈除了刚买回来炖过几次后
就把它赖在冰厨内
是清理冰厨时才发觉它还存在
我熬药材汤都是冰厨有什么现货的药材
就顺理成章丢些进去
不懂这样会不会喝坏人呢？
哈哈哈哈
不过这汤是甜中带少许的甘
越喝越好喝呢

四人份食用Serve for 4 person

材料Ingredients:
虫草花 Cordyceps Flowers 10g
花旗参 American Ginseng 10g
桂圆肉 Dried Longan 8g
枸杞子 Wolfberry 8g
淮山片 Chinese Yam 3pcs
玉竹 Yuzhu 5g
红枣去核 Red Dates without core 10pcs
党参 Radix Codonopsis 4pcs
排骨 Pork Ribs 250g
热水 Hoty Water 2500ml

做法Method:
所有材料洗净，放入电子砂锅，调Low 熬隔夜，调味即可。
Wash all ingredients and put into slow cooker,switch to Low and cook till overnight.Some salt to taste.

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