日式菠萝包 / Japanese Melon Pan

今天做了日式菠萝包，刚出炉的菠萝包外酥内软，甜度适中，一吃就上瘾！

材料：A

酥皮

140 克     低筋面粉

1/2 小匙  泡打粉

60  克      牛油，软化

50  克      细 沙糖

1    个       小 鸡蛋 /40克蛋液

2～3滴      柠檬香精

表面装饰：适量糖

制法：

1. 低筋面粉和泡打粉一起过筛，备用。

2.牛油加细砂糖和柠檬香精混合，用木勺搅拌均匀。

3. 将蛋液分3次加入，搅打均匀。（每一次都要充分将蛋液与牛油混合，再加下一次蛋液）

4. 加入粉类，用勺子轻轻切拌成团即可。（过度搅拌会导致面粉起筋，影响酥皮）

5. 用保鲜膜将面团包好,成条状，放进冰箱冷藏1个小时。

材料：B

面团

150  克  高筋面粉

50    克   低筋面粉

25    克   细沙糖

100  克   鲜奶

1/2 小匙  盐

35    克   牛油，软化

1      个   小鸡蛋 /40 克 蛋液

1/2 小匙  干酵母

制法：

1. 高、低筋面粉一起过筛，备用。

2.将干酵母、2小匙细沙糖和2大匙牛奶混合，放置一旁。

3. 将鸡蛋、剩余的糖和牛奶混合均匀，备用。

4. 将过筛的粉类和盐倒入一个大碗里，再加入（2）和 （3），用手搓揉均匀成为一个团状。

5. 工作台上撒上少许高筋面粉，然后将面团移到工作台上，继续搓揉面团。（只用一边手以类似洗衣服的方式将面团搓长后又收回來。）面团搓揉数分钟后就会变得柔软光滑有弹性。

6. 将软化牛油加入，以类似洗衣服方式搓揉，将面团搓长后用刮刀向回刮。重复搓揉、回刮的动作至到牛油完全被面团吸收。

7. 此時可以开始甩撻面团直至表面光滑。面团可撐出光滑薄膜，即完成揉面步骤。

8. 将完成的面团滚圆，收口朝下，表面覆盖湿布或保鲜膜，做第一次发酵。（第一次发酵时间约需1个小时）

9. 第一次发酵完成后，用手轻按面团将气体挤出来。

10.把面团分割成8个同等份量的小面团，滚圆。将冷藏过的酥皮也平均分成8等份（35克/份）

11.酥皮放在手上按扁成圆饼状，将面包面团压在酥皮上（收口朝上），包上酥皮，慢慢往上推，像做月饼一样的手法，一直到酥皮包裹住3/4的面团。

12. 酥皮包好了，收口向下，在表面喷上一些水，用刮刀轻轻压出格子纹，撒上适量砂糖，室温下进行最后发酵 30～60 分钟。

13. 发酵完成后，放进已预热180 度的烤箱中层烤15～20 分钟。

Ingredients:A

Cookie dough

140 g       Cake flour 

1/2 tsp     Baking powder

60 g         Butter, softened 

50  g        Castor sugar

1 pc         Small egg ,lightly beaten

2～3 drops Lemon essence 

Garnishing : Sugar as needed 

Method :

1. Sift cake flour with baking powder together and set aside.

2. Mix the butter , castor sugar and lemon essence with a wooden spoon in a bowl .

3. Add the beaten egg little by little and mix well each addition .

4. Add the flour into the dough and mix lightly until combined .( use the wooden spoon to cut ,lift and press method to mix)

5. Wrap the cookie dough in a log shape and keep in the fridge for an hour .

Ingredients：B

Bread dough

150  g     Bread flour

50    g     Cake flour

25    g     Castor sugar

100  g      Fresh milk , room temp

1/2  tsp    Salt

35    g      Butter, softened

1      pc     Small egg

1/2  tsp     Instant yeast

Method:

1. Sift the bread flour and cake flour together and set aside .

2. Dissolve the yeast with 2 tsp sugar and 2 tbsp milk and set aside.

3. Mix the remaining sugar, milk and egg together .

4. Mix the sifted flour with  (2) and (3) in a large bowl.Knead the ingredients with hand until a ball forms.

5. Turn out the dough on s light floured surface and continue to knead .Use only one hand for kneading and push the dough away from your body , then collect it back with the same hand.The dough will become smooth and elastic after some time .

6. Rub in the butter and mix thoroughly .Push it away from your body then scape the dough back with a scraper and repeat until the dough is not sticky .

7. Keep kneading until the dough is smooth and elastic.

8. Form into a ball and place it back to the bowl and cover with cling film and set aside to rise for an hour.

9. Punch down the dough to release the gas.

10. Divide the dough into 8 pieces, roll into balls. Then divide the cold cookie dough into 8 parts (35g/pc).

11. Roll each part of cookie dough on your hands and form a flat disc .Put a bread dough (sealed side face up) on top of it and start to push the cookie dough to cover the bread dough.(The bottom should not be covered with cookie dough)

12. Place the above  buns seam-side down on the oiled baking sheet , then spray with some water and score with a scrapper in a grid pattern, sprinkle with some sugar and let rise for 30 to 60 minutes .

13. Bake in the preheated oven at 180 deg C for 15 to 20 minutes .

意大利肉酱面 / Italy Spaghetti Bolognese

今天教女儿煮蕃茄酱意大利面；从准备材料、熬制蕃茄酱到煮面条，女儿都很用心的学，这让我感到很欣慰，我不必担心她日后出去留学时会饿肚子了！

材料：A

蕃茄酱

1.5 公斤    蕃茄

调味料：

2 片           月桂叶

1 小匙        盐

1 大匙        糖

适量現磨胡椒粉

作法:

1. 将蕃茄洗净，在底部划十字，放到一大锅热水中汆烫大约半分钟，捞起放在一锅冷水中浸泡片刻。

2. 蕃茄去皮后切小块，放入锅中，加入調味料，大火煮开后转小火，加盖煮约1个半小时至浓稠后，关火，取出月桂叶。（要时不时开盖搅拌，避免蕃茄糊底）

材料： B

意大利肉酱

250 克          牛肉糜

1 个/180 克  洋葱，切碎

200 克          蘑菇，切薄片

5 瓣              蒜头，剁碎

一把             罗勒，剁碎

2 大匙          橄榄油

1 大匙          干红葡萄酒 （随意）

700 克          自制蕃茄酱（材料A）

1 罐/227 克   Hunts蕃茄酱

150 克           Heinz 蕃茄沙司

1 大 匙           辣椒酱

注：如找不到新鲜罗勒，可以1大匙意大利混合香草碎代替

调味料：

适量 糖、盐 和现磨胡椒

作法 ：

1. 锅烧热， 用橄榄油炒香洋葱，加入牛肉炒至褐色时烹入红葡萄酒。

2.倒入自制蕃茄酱、罐装蕃茄酱、蕃茄沙司、辣椒酱翻炒均匀。

3. 调入适量的糖、盐和胡椒粉后，改小火，炖煮约半小时直到泛出红油酱时，即可加入蘑菇片、蒜米和罗勒搅拌均匀后，关火出锅备用。

材料： C

意大利面条

一人份一般使用120 克 至150克 意大利干制面条

作法：

1. 取一大锅加入足够的水、1大匙油和1 小匙盐烧开。

2. 把面条呈伞面性撒入锅中，待面条变软后用筷子搅散，煮大约5～6分钟后捞出。

3. 将意大利面放入盘中，淋上酱汁就可享用了。

Ingredients：A

Homemade tomato sauce

1.5 kg     Fresh tomatoes 

Seasonings:

2 pcs         Bay leave

1 tsp          Salt

1 tbsp        Sugar

Some freshly ground pepper

Method:

1. Wash and clean the tomatoes , then slit a small x at the bottom of each tomato,place in a pot of  boiling water to boil for half a minute until you see the slit begins to open wider . Remove the tomatoes with a slotted spoon and place them into a bowl of cold water .

2. Peel the skin at the x , pulling the skin back gently , discard the skin .Then chop the tomatoes into smaller pieces and place in a heavy base pan with the rest of the seasonings and cook  gently for about one and a half hour .Stir every now and then .Remove from the heat and discard the bay leaves .

Ingredients： B

Meat sauce

250 g         Ground beef

1 pc/180 g Onion,finely chopped

200 g          Button mushroom , sliced

Half a bulb of Garlic , chopped

One handful Basil,chopped 

2 tbsp         Olive oil

1 tbsp         Red wine,optional 

700 g          Homemade tomato sauce 

1 can/227g Hunts tomato sauce 

150 g          Heinz tomato ketchup

1 tbsp         Chili sauce

Note : a tablespoon of Italian mixed herbs can be replaced for the fresh basil .

Seasonings :

Salt, sugar and freshly ground pepper to taste 

Method:

1. Heat the oil in a heavy base pan, add the onions and cook gently until softened , then add in the ground beef and stir well . Add the red wine when the meat has become browned.

2. Add the homemade sauce ,canned tomato sauce , ketchup and chili sauce and stir well .

3. Add salt , sugar and freshly ground pepper to taste and bring slowly to the boil , then reduce the heat ,close the lid and simmer for about half and hour .Stir every now and then.

4. Add the mushroom, garlic and basil and mix well . 

Ingredient ： C

Spaghetti

120g to 150g of dried spaghetti for each person 

Method:

1. Boil a big pot of water with 1tbsp oil and a teaspoon of salt .

2. Place the dried spaghetti into the pot and cook for about 5~6 minutes or until al dente .

3. Spoon the meat sauce over drained spaghetti noodles and serve . 

阿参虾 /. Nyonya Asam Prawns

阿参虾是我自小就爱吃的一道娘惹美食。每次吃完虾肉，我都不会放过虾头，总爱放到嘴里咬烂，然后吸允那充满酸酸甜甜、美味的汁液。吃完以后，保证你会回味无穷，念念不忘滴！

材料 ：

300 克    中虾

腌料 ：

45 克      阿参膏/罗望子

1/4 杯     温水

1 小匙     糖

少许        胡椒粉

1/2 小匙  盐

调料 ：

1 小匙 蚝油

少许 糖、盐、水

作法 ：

1. 将虾头剪掉一小部分,开虾背去虾肠后洗净，沥干备用。

2. 阿参膏加温水后用手抓匀，即成阿参汁。

3.将已处理好的虾加入阿参汁、糖、盐和胡椒粉腌制，放入冰箱冷藏2小时。

4.取一不粘锅，倒入少许油，加热后以小火把虾煎熟到粘壳和有点硬身，（过熟），这是阿参虾的特色！（期间时不时翻转虾，以免烧焦）

5. 把调料加入腌汁里拌匀后，去掉阿参杍，倒入锅里，待煮干，完成！

Asam prawn /tamarind prawn is a unique and flavourful Nyonya dish that I have always been enjoying . This sweet and sour, tangy flavoured fried asam prawn has to be cooked until the shell hardened (over-cooked)and caramelised to bring out the characteristic of the dish .

Ingredients : 

300 g     Medium prawns

Marinade ：

45 g       Asam paste/Tamarind pulp

1/4 cup  Warm water

1 tsp       Sugar

Dash       Pepper powder

1/2 tsp    Salt

Seasoning :

1 tsp       Oyster sauce 

Some Sugar, salt and water 

Method :

1. Trim the prawns head deveined , washed and drained well .

2. Combine the tamarind pulp with warm water and mix well .

3.Marinade the prawns with the tamarind juice , sugar, pepper powder and salt for 2 hours in the refrigerator .

4.Heat some oil in a non stick pan over low fire , add the prawns and fry until slightly hard and aromatic.(Keep flipping the prawns over to avoid burnt)

5. Add the seasonings to the marinade and mix well, (discard the tamarind pulps) then pour the sauce to the pan and cook until dry . Dish up and enjoy !

土豆芝士面包 / Potato Cheese Loaf

土豆是天然的保湿材料，加入了土豆的面包相当于加入了天然汤种，很是柔软蓬松。

材料： Ingredients :

100 g    土豆泥（无添加牛奶和盐）

               Mashed potato ( no added milk and salt)

240 g    高筋面粉,过筛

              High protein flour,sifted

  60 g     低筋面粉，过筛

               Low protein flour,sifted

1 tsp      干酵母

                Instant yeast

15～30 g 糖

                 Sugar

1/2 tsp    盐

                Salt

100  g    冷牛奶

               Cold milk

1 pc          鸡蛋 （小）

                 Egg (small)

30 g         牛油，室温软化

                 Butter, softened 

表面装饰：16 克车打芝士，刨丝

Topping :    16 g Cheddar Cheese , grated 

模具 ：450克面包烤模  ,涂油

Baking pan : 450 g loaf pan ，greased 

制作： Method:

1.将干酵母、2小匙糖蜜和2大匙牛奶混合，放置一旁。

Put the yeast , 2 tsp sugar and 2 tbsp milk into a bowl and mix well .

2. 将鸡蛋、剩余的糖和牛奶混合均匀，备用。

Mix the egg, remaining molasses and milk , stirring to dissolve .

3. 将过筛的高筋面粉、低筋面粉和盐倒入调理机里，再加入（1）和 （2）（液体部分先保留50 cc, 在面团已经搅拌成团后再徐徐加入）。

Pour the sifted bread flour , instant oat cereal and salt into the food processor , then add in no. (1) and (2)

(Reserve 50cc egg mixture and add to the dough later )

4. 开动机器，以高速搅拌30 -35 秒至形成面团后 ，把剩余液体加入，（留一大匙涂面用）再次开动机器，以高速搅拌 15 秒后加入牛油，再搅拌15 -20秒至到牛油和面团完全融合。

Use the highest speed to mix the dough for about 30-35 seconds , then add in the reserved egg mixture (leave 1tbsp behind for brushing purposes) Continue to mix for another 15 seconds then add in the soft butter pieces and mix for another 15-20 seconds .

5. 把面团取出，移到已洒上少许高筋面粉的工作台上，以类似搓洗衣服的方式搓揉甩打面团至柔软光滑。（面团完成延展阶段，能够拉出完整的薄膜）

Turn out the dough and knead for about 20 minutes until smooth and elastic .

6.将完成的面团滚圆，收口朝下，表面覆盖湿布或保鲜膜，做第一次发酵。（第一次发酵时间约需1个小时）

Shape into a ball and cover with a wet cloth or plastic wrap ,leave in a warm place for an hour until well risen.

7. 第一次发酵完成后，用手轻按面团将气体挤出来。

Knead lightly to press the air out .

8. 把面团分割成3个同等份量的小面团，滚圆后盖上湿布休面15分钟。

Divide the dough into 3 equal pieces and shape into balls , keep covered and let rest for 15 minutes.

9. 面团擀开后，翻面，卷起后再休面10分钟。再次擀开，翻面再卷起，收口朝下捏紧，放入已抹油烤模中进行第二次发酵大约45分钟～1 个小时。

Use a rolling pin to roll the dough into rectangle roughly 7-8 inches long and roll up and press to seal . Rest for about 10 minutes . Roll the dough again and turn over , then roll up and press to seal, place it into an oiled loaf pan to rise for about 45 minutes to an hour .

10. 在第二次发酵完成前15分钟，预热烤箱170度。

Preheat the oven at 170 deg C 15 minutes before the 2nd fermentation ends .

11. 发酵完成后，轻轻的涂抹剩余蛋液，再洒上刨芝士，就可以放进烤箱底层烤了，烤约30至35分钟。

Lightly brush the reserved egg mixture on the dough surface , then sprinkle with grated cheese and bake at the lowest rack for 30～35minutes.

简易白斩鸡 / Simple Steam Chicken

这白斩鸡的制作方法简单，省去了繁琐的浸烫，成品皮爽肉滑，滋味清甜鲜美，原汁原味，十分好吃。

我家老爷喜欢吃草鸡，我都买大概1.3公斤多，正好适合一家三口吃。

材料 ：

新鲜草鸡....................... 1 只 

葱，打结........................2 根

姜，拍扁........................1 小块

蒜...................................4～5瓣

盐...................................1 小匙

米酒................................1 大匙

作法：

1. 将整鸡洗净，沥干水分。

2. 将葱、姜和蒜塞进鸡肚里。

3. 用盐和米酒涂抹在鸡的表面和鸡腔内，然后放在容器里。

4. 烧开一大锅水，将鸡蒸约30分钟，熄火后继续焖30分钟。

5.蒸熟后马上取出，于整只鸡表皮抹上麻油。

6. 待凉后才切块装盘享用。

This steam chicken is simple , quick and delicious .I normally buy 1.3kg plus free range chicken for this dish .

Ingredients :

1 chicken , cleaned and drained well

2 stalks  of spring onion , knotted

1 small piece ginger , lightly smashed 

5 pcs garlic

1 tsp salt

1 tbsp cooking wine 

Method :

1.  Stuff the spring onion, ginger and garlic into the chicken cavity .

2. Rub the inside and outside of the chicken with salt and cooking wine.

3. Place the chicken in a big container and steam over a pot of boiling water for 30 minutes , then switch off the fire and let the chicken sit for another 30 minutes ( with the pot covered )

4.remove the chicken and brush with some sesame oil , then let it totally cool down before cutting to serve .

苏芙蕾奶酪蛋糕 / Soufflé Cheesecake

这款苏芙蕾奶酪蛋糕是我向一位日本老师学的，方子来自风靡网络、日本家庭主妇超爱的小嶋老師。小嶋老师对这款奶酪蛋糕的评价是：吃一次忘不掉的蛋糕！真的很神奇耶！

这款蛋糕有卡仕达奶油的步驟，柔滑浓郁的奶味拌在奶酪里，吃进嘴里，轻盈如棉花糖，瞬间在舌头上化开，真的有幸福感爆满的感觉，超赞！^_^

模具 ： 7 寸 圆形活底模，烤模底部及周围涂上一层软化的牛油，底部和周围垫油纸。用2 张锡纸包好活底。

材料：我的方子是自己改过的

奶酪，室温软化..............250克

无盐牛油，融化................40克

细砂糖...............................60克

鸡蛋...................................3 个

玉米粉，过筛...................10克

牛奶.................................120 克

香草精..............................1 小匙

作法： 

1. 将融化牛油分三次加入已软化的奶酪里，用塑胶刮刀搅拌均匀。用块拧干的湿毛巾盖着。

2. 将3个蛋白（90克）置于一个干净无油的钢盆中，放到冷冻室里5分钟。

3. 蛋黄（50克）加15克细砂糖和香草精用打蛋器搅打均匀后加入过筛的玉米粉，继续搅拌均匀。

4. 牛奶放在火炉上加热至锅旁有小泡泡，即刻熄火。然后慢慢的倒入（3）的蛋黄糊里，一边倒一边用打蛋器不停的搅拌。

5. 将 （4） 的卡仕达酱以隔水炖煮法，不停的以打蛋器搅拌，以小火煮约2分钟至浓稠后，立刻将盆子拿起来，再继续搅拌十来下。

6. 将 （5） 的卡仕达酱加入 （1）的奶酪糊里搅拌至光滑。

7. 用电动打蛋器以高速打发蛋白，呈鱼眼泡状时，加入剩余的糖（45克）分三次慢慢加入，搅打至湿性发泡。

8. 将1/3 蛋白霜轻轻拌入（6） 内，充分拌匀后，再加入剩余蛋白霜搅匀。

9. 将蛋糕糊倒入模后，烤盘上注入热水，以180 度烤15分钟或上色后，降低温度至160度烤25分钟。烤箱关火后，让蛋糕在里头静置半个小时后才拿出来。冷却后连模子一起包上保鲜膜放进冰箱冷藏一个晚上。

I learnt this cake from a Japanese chef and this famous recipe can be found on line with ease .Chef Rumi put a remark that the cake is miraculously memorable once you have tasted it.

The incorporation of custard to the cream cheese formulates a silky ,light and fluffy texture that melts instantly in your mouth , just like cotton candy .Such dessert is absolute divine .

Baking mould : 7 inch loose bottom cake pan, greased and lined the bottom and side with parchment paper .Wrap the bottom of the pan with 2 pieces of aluminium foil.

Ingredients : I have scaled down the recipe 

Cream cheese , softened at room temp ..............250g

Unsalted butter, melted..........................................40g

Castor sugar ..........................................................60g

Eggs ........................................................................3 pieces

Corn flour , sifted ...................................................10g

Milk.........................................................................120g

Vanilla essence ............................ .............................1 tsp

Method : 

1. Add the melted butter in 3 times to the softened cream cheese and use a spatula to mix . Use a damp cloth to cover .

2. Put the egg whites (90g) into a clean bowl and keep in the freezer for 5 mins .

3. Whisk the egg yolks  (50g) with 15g of sugar and vanilla essence to blend ,then add in the sifted corn flour and mix well.

4. Bring milk to a simmer ,then gradually whisk into the egg yolk mixture .

5. Put no .(4）over a pot of water and keep stirring over medium -low heat until custard thickens(about 2 minutes)

6. Add the custard to the cream cheese mixture and mix until smooth .

7. Beat the egg whites (90g) with the remaining sugar until soft peak forms.

8. Mix 1/3 of the meringue to no. (6) ,then fold in the rest of the meringues into the batter until mixed ,being careful not to deflate the meringue.

9. Fill the pan with the cake batter , then fill the roasting pan with about 1 inch of hot water , bake at preheated oven at 180 deg C for 15 minutes or until the top is golden brown , then lower the temperature to 160 Deg C and bake for another 25 minutes .Switch off the oven and leave  the cake inside the oven for half an hour .Chill the cake in the refrigerator overnight before serving .