自制月饼内料 (榴莲莲蓉 ) Homemade mooncake paste (durian lotus seed paste)

榴莲莲蓉 

400克莲子，200克糖，200毫升的油冬菜，200克榴莲肉 

莲子洗净，浸泡3日晚，换水每一天，取出种子中心 

用锅，水覆莲或更多的水，煮中火煮滚，减少火煮至软，沥出，搅拌机一起加入榴莲肉，直到顺利粘贴。通过细筛。筛选。 

锅，结合莲花和糖，中火煮至糖溶解后，加三分之一的油的时间，结合，再加入油，直至完成，搅拌，直到塾勾芡，取出放凉，放入密封容器保持月冰箱。在冰冷冻存储更长的时间

durian lotus seed paste

400g lotus seed, 200g sugar, 200ml vege oil, 200g durian meat

rinse lotus and soak 3 night, change the water every one day, remove the center seed

use pan, water cover lotus or more water, cook medium heat, bring to boil, reduce heat and simmer until tender, drain out, blender together add durian meat, until smooth paste. pass to fine sieve. sift.

in pan, combine lotus and sugar, medium heat until sugar dissolved, add 1/3 oil at a time, combine, and add oil again until finish, stir and sook until thicken, remove and let cool, put in air tight container keep a month in fridge. store in ice freeze for longer time

自制月饼内料 (绿豆糊 ) Homemade mooncake paste (mungbean paste)

绿豆糊 

• 200克去皮绿豆（黄色） 
• 100克砂糖 
• 80毫升椰奶 
• 70毫升素的油 
• 8茶匙盐 
• 1-1/2汤匙面粉 

1. 绿豆洗净，浸泡一夜 
2. 蒸汽用开水盖绿豆（中火30分钟） 
3. 倒掉水 
4. 按绿豆用勺子，直至获得均匀的糊状 
5. 把面团不粘平底锅，加入白糖，椰浆，油，盐，在结合中火，筛面粉，拌匀，转用小火煨，直到勾芡约30分钟。让它冷却下来。覆盖并保存在冰箱里 可以收一个月多
6. 注意：香兰味，烹调时的面团，加些班兰香精或60毫升香兰自制果汁

mungbean paste

• 200gram peeled mungbean (yellow)
• 100gram caster sugar
• 80ml coconut milk
• 70ml vege oil
• 1/8 teaspoon salt
• 1-1/2tbsp wheat flour

1. rinse mungbean and soak overnight
2. steam with boiling water cover mungbean (medium heat 30 min) 
3. pour away water
4. press the mungbean use spoon until get smooth paste
5. put the dough in non stick pan, add sugar, coconut milk, oil, salt, combine in medium heat, sieve the flour, mix, turn low heat, simmer until thicken about 30 min. let it cool down. cover and store in fridge 
6. note: pandan flavour,  when cook the dough, add some pandan essence or 60ml pandan homemade juice 

Simple fragrant soft banana cake

简单 芬香松软 香蕉蛋糕

材料：

• 香蕉 200克 （成熟，切小）
• 鸡蛋 3中大）
• 糖 130克
• 蛋糕粉 150克
• 发粉 1/2茶匙
• 苏打粉 1/4茶匙
• 玉米油 100克
• 香草精华 1/8茶匙

做法：

1. 两次筛  （蛋糕粉+发粉+苏打粉）
2. 用混频器打（全蛋+香草精华+香蕉）最大速度打到带状阶段
3. 均价在面粉拌匀（用抹刀）
4. 加玉米油  混合直到有光泽和流
5. 油脂和第8行“圆罐纸或使用面包盘
6. 烤箱预热160'c, 烘 40-45分钟

For english version, please use the right side TRANSLATE button, Thank you for visiting my blog  :)

Homemade Shark Fin Soup

Seasoning : some sweet black vinegar and white pepper

Simply Delicious Garlic Bread 简单的大蒜面包

First of all, u need to prepare a freshly baked bread

首先，你需要准备一个新鲜出炉的面包

Then u need some margarine, or butter if u want the bread more fragrant

然后，你需要一些planta， 或butter，如果你想要的面包更香

I used instant garlic bread seasoning and some parsley

我用即时大蒜面包调料，还有一些香菜

 melt your butter 

先融化butter/ planta

 then add some garlic seasoning, i put about 5 tsp to 200g butter

然后添加一些大蒜调味，我把大约5茶匙至200克butter

 add ur parsley to fragrant, mix well

加香菜, 拌匀

 Put on the bread on top until the butter absorbed

放在面包上, 直到吸收

I put the remaining butter on top, this is optional

我把剩下的butter放在上面，这是个人喜欢

pack neatly， To prevent burning

收拾整齐。 防止烧

Now u can start bake in preheat oven,  180'c for 20 minutes  烤箱预热，180'   20分钟

My homemade garlic bread would finish in just 2 minutes, haha.. my daughter love it. 

Deep fried chicken with red fermented bean curd paste 炸鸡用红腐乳贴 (简单又好吃）

Material :

• 12 pcs chicken
• 1 pcs red bean curd
• 2 tbsp red bean sauce (from the same bottle)
• 2 tsp chopped spring onion
• 1 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 tbsp sugar
• 3 tbsp corn flour

Method :

1. marinade chicken with all material minimal 5 hours or overnight in fridge
2. Heat oil and fry until golden crispy
3. drain and serve

材料：
12个鸡
1个红腐乳
2大匙红豆酱（从同样的瓶子）
2茶匙切碎的葱
1大匙蚝油
2汤匙酱油
2汤匙糖
3汤匙玉米粉


方法：

1. 腌鸡在冰箱里所有重大最少5小时或过夜 
2. 热油，炸至金黄酥脆 

White sugar Huat Cake 白糖发糕

I make this cake for baibai. Ehm..made this twice a month. This is Huat Kue. White sugar Huat kue. I love the taste. Yummy  :)

Material : 

1. 140g rice flour, 150ml water, salt 1/4 tsp (set aside) 

2. 100g sugar + water + 150ml pandan paste or vanilla paste 1/2 tsp, low heat, do not boil (slightly hot), set aside 

3. Instant dry yeast 1/2 tsp + a little water, mix well 

4. Corn oil 1tsp (optional) 

method: 

• no.2 let cool + no. 1 mix, until it turns the color of rice milk + no.3, stir, cover up, let rise for 2.1 / 2 hours, + no.4 
• oil grease on the mold, then pour the mixture into, steam over high heat 25 minutes 

Note: 

1. Closed mold with aluminum foil, to prevent water dripping into 
2. Before the batter is poured into the mold. water should be boiling and the empty mold is also heated in the water is boiling, then pour the mixture into a mold that is already hot. 
3. Above for color, let the cake cool. grab a pencil feather, give a little color. use your hand gently shaken. color will drip onto the cake

材料 

1. 140克米粉，加水150ml，盐1/4茶匙（预留） 
2. 100克糖+水+150毫升香兰糊或香草酱1/2茶匙，发热量低，不要煮沸（微热），预留 
3. 干酵母1/2茶匙+一点点水，拌匀 
4. 玉米油1茶匙（可选） 

方法： 

• 二号晾凉+没有。 1混合，直到它变成大米牛奶+三号，搅拌均匀，掩盖色，让上升为2.1/ 2小时，4号+ 
• 在模具上的油油脂，然后将其倾入，猛火蒸25分钟 

注意： 

1. 闭模用铝箔，以防止滴水成 
2. 前面糊倒入模具中。水应煮沸和空模具也被加热的水沸腾，然后将其倾入一个模具中已经是热。 
3. 上面的颜色，让蛋糕冷却。抢铅笔羽毛，给一点颜色。用你的手轻轻摇动。颜色会滴到蛋糕

Salted Fish Pork Belly 咸鱼化肉

Ingredient :
300g pork belly, cut thin sliced
50g salted fish, diced
2 cloves garlic, chopped, to stir fragrant
6 shallot/ 2 onion, sliced to stir fragrant
8 dried chili, cut 3cm
1 ginger, sliced thinly
2 tbsp cooking oil
1 stalks spring onion, cut 3cm
1 tbsp shaoxing rice wine

Seasoning :

• 1 tsp oyster sauce
• 1 tsp soy sauce
• 1 tsp black soy sauce
• 1 tsp rock sugar

Method :

1. Low heat, put 1 tbsp oil, stir fragrant salted fish + ginger + dry chili + pork, add seasoning and a little water, stir and simmer, upper lid for 3 min.
2. Heat the ceramic pot, add 1 tbsp oil + onion + garlic, then add no (1), add rock sugar and shaoxing, upper lid, change to low heat until fragrant, serve, put spring onion on top. 

成分： 

300克五花肉，切成薄肉片 

50克咸鱼，切丁 

2瓣大蒜，切碎，搅拌香 

6葱 /2洋葱，切片，搅拌香 

8干辣椒，切3厘米 

1生姜，切成薄片 

2汤匙食油 

1葱茎，切3厘米 

1汤匙绍兴酒

调味料： 

1茶匙蚝油 

1小匙，酱油 

1茶匙黑酱油 

1茶匙冰糖

方法： 

1. 发热量低，放1汤匙油，煸香咸鱼+生姜+清洗+猪肉辣椒，加入调味料和少许水，搅拌，3分钟煨，上盖。 
2. 加热陶瓷锅内，加1汤匙油+洋葱+大蒜，再加入无（1），加冰糖和绍兴，上盖，改用小火爆香，服务，投入葱段之上。

Chiffon Cake ( All White Egg )

Here's a recipe for 22 cm diameter pan yaa.

Ingredients
A:
525 grams egg whites (12 pcs egg white)
200 grams of granulated sugar
Emulsiefier 30 grams / 1 tablespoon (I did not used)

B:
200 grams of wheat flour (I use medium protein flour or plain flour)
30 grams of cornstarch
40 milk powder
40 grams of cocoa powder (I use instant orange juice)
Mix them together and sieve

C:
cooking oil 150 grams

Method:
1. Preheat oven 150'c . Prepare a chiffon cake pan (do not spread with any)
2. A Mix all ingredients together and then whipped until fluffy and stiff, about 10 minutes, set aside.
3. Put ingredients B to ingredients A and stir well.
4. Input materials C to dough, flatten with stirring technique behind.
5. Pour into baking pan diameter 22, then bake for 50 minutes or until done.



这里有一个配方风扇22厘米直径的YAA。

成分
答：
525克蛋清（12个蛋清）
200克砂糖
Emulsiefier30克/1大匙（我没有用）

B：
200克面粉（我用的培养基蛋白粉或面粉）
30克玉米淀粉
40奶粉
40克可可粉（我用即时橙汁）
混合在一起，并筛

C：
150克食用油

方法：
1，烤箱预热150'C。准备一个戚风蛋糕盘（不要传播任何）
2，一个将所有材料混合在一起，然后搅打至蓬松和僵硬，约10分钟，备用。
3，将材料B以成分A和搅匀。
4，输入材料C至面团，搅拌技术压扁后面。
5，倒入烤盘直径22，再烤50分钟或至熟。

Layers Cake

Simple and Easy Layers Cake

(Original Flavour) 原味

Lapis layers is one expensive cake and a favorite of many people, I have a recipe here is simple and easy to make. Ya.. i always find simple and easy recipe to share. I hope all of you also can enjoy this cake by homemade. Just need a little passion and love. Because my family also love this cake. Need only two days to finish this cake. My family Favourite. Here the recipe.

Ingredient for 1/2 kg cake : ( I made 1 kg cake )

• 80g butter
• 60g planta
• 1 tbsp sweetened condensed milk
• 210g egg yolk (12pcs)
• 90g powdered sugar
• 1/4 tsp vanilla essence
• 10g plain flour
• 5gr milk powder
• some prunes fruit (optional) I no put this

Method :

1. Mix butter and planta until fluffy white, add condensed milk, and mix well.
2. Mix egg yolk+powdered sugar+vanilla essence until thick. And add the plain flour and milk powder, mix well.
3. Pour (1) to (2)
4. Pour 100g dough to the mould ( 22x22x4cm ), spread with butter and lined with baking paper.
5. Bake 150'C use bottom fire 3 minutes.
6. Then use top fire bake again for 4 minutes. ( until golden brown and ripe )
7. Take out and tap tap the cake surface use spatula, and ready to pour the second layers, bake 7 minutes (only use top fire until the batter finish). Put some prunes fruit, and pour the third layers, bake 7 minutes again. Until the batter is finish. 

成分的1 /2公斤蛋糕：（我做1公斤蛋糕）

• 80克butter
• 60克planta
• 1汤匙甜炼乳 
• 210克蛋黄（12只） 
• 90克糖粉 
• 1/4茶匙香草精 
• 10克面粉 
• 5GR奶粉 
• 一些李子果（可选）我没有放这个 

方法：

1. 混合butter和planta，直到蓬松的白色，加入炼乳，拌匀。 
2. 混合蛋黄+糖粉+香草香精，直到厚。并加入面粉和奶粉，搅拌均匀。 
3. 倾（1）〜（2） 
4. 倒百克面团模具（22x22x4cm），传播与butter和内衬烘焙纸。 
5. 烘烤150'C用底火3分钟。 
6. 然后再次使用顶级火烘烤4分钟。 （炸至金黄色和成熟） 
7. 取出，自来水塔饼面用锅铲，并准备倒第二层，烤7分钟（只使用最火，直到面糊完成）。把一些梅干水果，倒了第三层，再烘烤7分钟路程。直到面糊完成。 

 Just finish....

Longevity Bun

Longevity Bun ( 小寿桃 ）

This is longevity bun, i first time made this. You all can see the leaf not nice enough.  The inside is empty. I put nothing. Haha.. A bit busy that time so i make the simple and easier bun. Ya.. for "baibai" only. Because that time i made this was chinese new year chu yi 2014. Now i want share the recipe to you. Just simple and easy recipe.

Ingredient :

400g chinese bun dough

200g white lotus paste (for the inside contents, but i no put this)

some red food colouring

some oil

Method :

1. Divide white lotus paste into 10 portions, divide dough into 10 portions, roll out.
2. Wrap 1 portion of lotus paste with 1 portion of dough. Shape into a peach, place on lined steaming tray. Set aside for about 1 hour.
3. Steam peach buns over medium heat for about 6 minutes.
4. Using a pie pan, dip into a little oil, and press onto the middle of peach to form a line
5. Use a clean toothbrush, dip into food colouring, and spray colours onto the upper part of the peach

Please refer to the picture below to make the shape

Chinese bun dough 

Ingredient :
300g flour
50g sugar
3.5g baking powder
3.5 dry yeast
18g shortening

Method :

1. Mix all ingredients well. Gradually add 145 ml of water, mix well to form dough. Set aside for about 10 minutes. Knead well to remove yeast gas. Knead until smooth and shine.
2. Shape dough into long roll. Divide into smaller portions of about 30g each. Roll out each portion into round dough, leaving the centre thicker.

Note :

Before put water, separate a little bit dough to make the green leaf, just mix with some green colouring.

Tasty tips 

• Before rolling out the dough, dust rolling pin with a little flour to avoid dough form sticking to the pin.
• The same dough can be used to make different buns by changing the filling.

成分： 

• 400克包子面团 
• 200克白莲蓉（用于内部内容，但我没有把这个） 
• 一些红色食用色素 
• 一些油 

方法： 

1. 划分白莲蓉成10份，面团分割成10份，滚出去。 
2. 包裹莲糊1部分与面团1的部分。捏成一个桃子，放在内衬蒸屉。约1小时待用。 
3. 蒸包子桃中火煮约6分钟。 
4. 使用锅饼，沾入少许油，然后按到桃花的中间形成一条线 
5. 用干净的牙刷，浸入食用色素，并喷上颜色的桃花上部

包子面团 

成分： 

• 300克面粉 
• 50克糖 
• 3.5克发酵粉 
• 3.5干酵母 
• 18克缩短 

方法： 

1. 将所有材料混合好。逐步添加145毫升水，拌匀成面团。约10分钟备用。揉好，除去酵母气体。 揉至光滑和光泽。
2. 塑造面团分成长卷。分为左右各30g较小的部分。每个部分擀成圆形面皮，离开中央较厚。 

注意： 

把水之前，分开面团一点点地做绿叶，只是混有一些绿色的着色。

好吃的秘诀 

• 之前推出的面团，灰尘擀面杖用少许面粉，以免面团表格粘到脚。 
• 相同的面团可用于通过改变填充，使不同馒头。