Yam Flavored Ogura

Yam Flavored Ogura
Copy from Jeannietay's Blog
Link: https://jeannietay.wordpress.com/2015/06/25/yam-flavored-ogura/

Ingredients:
50g vegetable oil
60g Milk
Pinch of Salt
5 yolks (100g) + 1 Whole egg (B eggs)
2 tbsp yam emulco
75g Plain Flour

5 Egg white (200g)
80g Castor sugar
1/2 tsp cream of tartar (can replace with 1 tsp lemon juice)

Prepare a 8″ round pan, line the bottom with paper. I did not grease the side for this cake.
Preheat oven to 150C and get ready a shallow tray to hold the baking pan for water bath.
Boil some water for water bath.

NOTE: If do not have yam emulco, use 60g of mashed yam (taro) to replace milk

Method:
1. Whisk with a hand whisk the first 5 ingredients until combined before adding the flour and whisk until smooth.
2. Beat egg white with an electric mixer until foamy then add in cream of tartar and beat for a minute before adding castor sugar gradually and continue to beat until firm peaks.
3. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen.
4. Pour into a 8″ round baking pan (lined with baking sheet at the bottom), and bake in a water bath at 150C for 70 minutes.
5. Invert the cake after baking, peel off paper and invert back up on to a rack to cool.

Yogurt

http://www.daliulian.org/cat60/node356603

^^小羊曲奇^^

^^小羊曲奇^^

Copy From 大马美食~like 一 like~
Link: https://www.facebook.com/yummyFoodinMalaysia/photos/a.392690074118045.88762.392687507451635/857095614344153/?type=1



主料

黄油100g 糖粉60g

淡奶油30g 低筋面粉220g

辅料
巧克力适量 可可粉适量
白色糖霜适量 蛋液适量

做法步骤

1. 黄油室温软化后，加入糖粉，用手动打蛋器搅打至顺滑。

2. 加入融化成液体的淡奶油，继续搅打均匀。

3. 搅打好之后，筛入低筋面粉，用刮刀搅拌成面糊。

4. 然后放入纤维垫上，轻轻用手轻轻揉成面团。

5. 揉好的面团，用刮板切下来一些，倒入些许可可粉。

6. 用手揉成可可面团。

7. 将原味面团用称分出8g一个的小面团，并且搓成水滴状，排列到烤盘上。

8. 然后继续用原味面团搓成两个小水滴，粘在大水滴两边，做成小羊的耳朵。

9. 可可面团搓成小圆球，给小羊顶部刷上蛋液。

10. 然后将小圆球粘到顶部。

11. 最后用工具给表面戳两个小孔，当做小羊的鼻子，放入预热好180度的烤箱，中层，烤15

分钟左右即可。

12. 取出后的曲奇稍微晾凉，然后用白色糖霜和黑色巧克力画上眼睛即可。

浓巧克力蛋糕

http://www.daliulian.org/cat60/node383816

老伴豆腐花

老伴豆腐花
Copy from 周莉萍‎
Link: https://www.facebook.com/groups/1427064800870043/permalink/1596227420620446/?comment_id=1596318053944716&offset=0&total_comments=71&comment_tracking=%7B%22tn%22%3A%22R8%22%7D



材料：(A)


2000 ml 水


香兰叶 10 片(打结)

材料：(B)


250 g. 豆粉


250 g. coffeemate


250 g. 庶糖


燕菜粉 1 包(25g)


2000 ml. 水

做法：


1) 将材料(A)放入锅里，煮滾。


2) 将材料(B)一起搅拌均匀，拿打鸡蛋器搅拌均匀。


3)然后慢慢的倒入材料(B),开火再煮滾，一定要不停的搅拌，煮滾后熄火。


4)倒入杯子或容器里。


5)待凉后就可以享用了。

黄金黄梨饼

黄金黄梨饼

Copy from Jeslyn Thoe
Link: https://www.facebook.com/groups/187277697977009/permalink/852968061407966/

黄金黄梨饼～第一次自己更改食谱，参考了台湾佳颖师傅的食谱后稍做更改，结果更酥，更香……这就是我寻找已久的味道!我用了 UHT whipping cream，所以更容易做造型哦



材料：

420g 牛油， 4g 盐， 120g 糖分， 120g 奶粉， 24g 蛋黄粉， 96g UHT whipping cream, 

60g 蛋黄， 600g 低筋面粉


1.奶油+鹽巴+糖粉拌勻


2.加入蛋黃拌勻


3.加入奶粉、蛋黄粉、UHT whipping cream拌勻


4.最後拌入低筋麵粉


5.鬆弛３０分鐘


6.酥皮1:餡料1放入模中，入烤箱以１５０／１５０烤約２５鐘~~十分鐘後要翻面顏色才會均

勻

若你的黄梨馅是15g那酥皮也是 15g, 一对一

浣熊造型饼干- 情人节特定 (中英食谱教程)

浣熊造型饼干- 情人节特定 (中英食谱教程)

Copy from Cheryl Lai 
Link: http://bakingtaitai.blogspot.sg/2015/02/racoon-cut-out-cookies-valentines.html?m=1


Racoon Cut-Out Cookies  
浣熊造型饼干

Ingredients: 

150g cake flour (I used Blue Jacket premium cake flour from Taiwan*)
50g icing sugar
30g egg white 
60g unsalted butter (see note below) 
1 tsp unsweetened cocoa powder (1/4 for making light brown dough, 3/4 for making dark brown dough) 
Dark Chocolate - for drawing the racoon's eyes, nose and belly button (I used 4 pieces of Malagos 65% Dark Chocolate**)  

食材：

150g 低筋面粉（我用台湾水手牌蛋糕粉*）

50克　糖粉

30克　蛋白

60克　牛油 (请看下面的提示）

1 小茶匙　可可粉 (1/4做浅褐色面团，3/4做深褐色面团）
黑巧克力：溶化后画浣熊的眼睛,鼻子和肚脐　

*Marie of Blue Jacket Flour has passed me some premium flour (水手牌麵粉) from Taiwan to try out. The 'Blue Jacket flour' is made from top milling grades of hard red spring wheat (CWRS) from Canada and its water absorption rate and stability are superior than many other brands on the market.  It is positioned as the flour with the same quality like the Japanese premium brands yet at a more competitive price. 
It is now available in Singapore retailing at Kitchen Capers, Grocer Tai's and Blue Jacket Flour online store. Click here for more details.
*台湾水手牌面粉现在在新加坡也买的到了。

**Malagos Chocolate is 100% all natural, NO gluten, Non-GMO, no preservatives or artificial colouring, no dairy and no nuts. It is of single-origin which gives it that distinct flavour. Amy of Chocolate Chop Sisters is having a Lunar New Year promotion and offering all Malagos chocolate products at 20% discount now till end of February 2015. Do visit her online store at http://chocolate-chip-sisters.com/ if you intend to get some pure and all natural artisan chocolate for baking or eating. 

Method 方法：
1. Soften the butter at room temperature, add in icing sugar and cream till the mixture turns pale and fluffy.
1。牛油软化至半软状态，加入糖粉拌匀打发。

2. Add in the egg white, whip till well mixed. 
2.加入蛋白，拌匀打发。

3. Sift in the cake flour, use a spatula to stir and form a soft dough. (refrigerate the dough for about half an hour if you find it too soft to handle.)
3.加入过筛的低粉，用刮刀搅拌均匀混合成光滑的面团。（入冰箱冷藏半小时左右即可使用制作。）

4. Divide the dough into 3 portions, mix 1/4 teaspoon of cocoa powder to one portion and 3/4 teaspoon of cocoa powder to another portion. 
4。面团分割成三份，一份加入1/4 小茶匙可可粉揉匀，剩下的可可粉揉进另一份面团。

5. Use the cookie cutter cut out each part accordingly and piece together. 
5。用饼干模把各个部分面团切出来，再拼在一起。　

I used the remaining dough to cut out some flowers.
我用剩下的面团切出一些小花。

6. Bake in a preheated oven at 150 degrees Celcius fan forced for 12 minutes. 
6。放入预热烤箱150摄氏度上下火烘烤12分钟。

7. Transfer the cookies to a wiring rack to let cool.
7。饼干转移到凉网散热。

8. Melt some dark chocolate, pour into a piping bag attached with the smallest tip or just cut a tiny hole. (I used Wilton no.1 tip) 
8。 溶化黑巧克力，倒入裱花袋，剪小小口。

9. Pipe the racoon eyes, nose and belly button and attach a dried fruit or nut in between the racoon's paws. (I have attached a decor heart, pipe some chocolate to paste it down.) 
9。黑巧克力给小浣熊画上眼睛、鼻子和肚脐眼。最后把干果或装饰糖霜用巧克力粘在两个小手之间就完成了。

Note 提示：
Softened butter should yield slightly to gentle pressure. Too soft butter will not cream properly with sugar and it will also affect your baked product. 

牛油放在室温软化。手指按下感觉稍微软就可以使用了。不要等到牛油完全软化才用，不然会比较难打发，也会影响烘焙出来的成品。

Here's wishing everyone a Happy Valentine's Day!
祝大家情人节快乐！