Winniepinnie's Blog

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《仙芋鲜芋圆》 April 20, 2018

Filed under: Dessert,Uncategorized — winniepinnie @ 11:33 am

《仙芋鲜芋圆》

材料:
番薯250g+ 木薯粉50g+幼糖3汤匙+热水3-4汤匙
紫薯250g+木薯粉50g + 幼糖3汤匙+ 热水3-4汤匙
芋头250g+木薯粉50g+幼糖3汤匙+热水3-4汤匙

做法:
1。番薯、紫薯和芋头切大块放入蒸炉大火蒸15分钟至熟。
2。把番薯、紫薯和芋头分开,压成泥状,加入木薯粉,细糖和热水,用手慢慢搓揉成为一个面团。
(热水的部分请保留一些适度添加)
3。搓成长条型,然后切成小段粿圆。
4。煮一锅热水放入粿圆,煮至浮上来,捞起过冷水。

小贴士:
做好的芋圆或薯圆可以用来搭配各种甜汤或冰品,搭配大西米、龟苓膏、蜜豆和炼乳,也可以用南瓜紫薯汤、红枣莲子汤等等搭配来吃。
芋圆或薯圆的做法基本相同,只是红薯泥水分稍大,要减少加入的水份;
芋圆或薯圆一次可以多做些,洒些木薯粉防止互相沾粘后放入冰箱冷冻保存,食用时从冰箱取出,不必化冻直接入锅煮熟即可。

图片授权取自:Ng Mei Hua

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香葱花卷 April 19, 2018

Filed under: Buns,Uncategorized — winniepinnie @ 4:33 pm

https://zhuanlan.zhihu.com/p/28409734

https://www.xinshipu.com/zuofa/263792

 

PUDING KASTAD JAGUNG April 16, 2018

Filed under: Dessert,Uncategorized — winniepinnie @ 2:17 pm

PUDING KASTAD JAGUNG

1000ml fresh milk /santan
150grm gula
130 grm tepung kastad
1 tin jagung manis

cara nya..jagung manis tue blend halus bersama half ml fresh milk tue..tak nak halus sangat pun tak pe..sementara blend jagung tue..add other baki bahan..kacau hingga tepung kastad larut ..gula tue tak perlu guna habis ..saya bancuh semua then last baru add gula..so boleh manage nak manis mana…then baru satukan bersama jagung manis yang di blend tadi..masak guna api perlahan hingga likat..meletup letup gitu…then tutup api and terus tuang dalam loyang.. sejuk kan ..saya sejukkan dalam peti ice..cepat sikit boleh makan ..then potong…nak potongan pudding tue cantik and selari..guna pisau plastik yang disapu sikit minyak…so bila potong lancar aje..tak senget2..baca bismillah yee time nak makan…selamat mencuba

MEMO: KALAU GUNA JAGUNG MANIS DALAM TIN YANG MEMANG DAH ADA CECAIR ..KURANGKAN 1000ML FRESH MILK / SANTAN KEPADA 800ML AJE ..COZ SATU TIN JAGUNG MANIS TUE BERSAMAAN DENGAN 200ML DAH ..KALAU TERLAJAK CAIR NANTI SUSAH NAK POTONG PUDING NYA. KALAU GUNA JAGUNG BIJI..KEKALKAN KUANTITI FRESH MILK NYA YA…

credit : Adamsufi Mazri

 

Soft Breakfast Bun 松软牛油餐包 April 11, 2018

Filed under: Breakfast,Buns,Uncategorized — winniepinnie @ 9:08 am

Ingredients:
材料

(A)

250g Bread Flour 高筋面粉 250克

25g Cake Flour 低筋面粉 25克

1 1/2 tsp Instant Dry Yeast 即溶酵母 1 1/2 小匙

16g Milk Powder 奶粉 16克

45g Sugar 细砂糖 45克

1/2 tsp Salt 盐 1/2 小匙

(B)

100g Water 水 100克

80g Milk 牛奶 80克

(C)

45g Unsalted Butter (Softened) 牛油 45克,软化

 


 

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method: 步骤

1. In a mixing bowl, mix (A). Add in (B).
将 (A)拌均,加入 (B)。

2. When all ingredients come together, gradually knead in butter. Continue kneading until the dough passes the windowpane test.
搅拌成光滑面团,分次加入牛油。继续揉至光滑有弹性,能拉出薄膜。可以参考以下视频。

3. Transfer the dough onto a greased bowl, cover with cling wrap and let it proof doubled in size. About an hour.
把面团放进涂了牛油的碗里,用保鲜纸盖好,发酵一小时或双倍大。

4. Deflate and divide dough, roll into balls. Cover and let it rest for 15 minutes.
排气,分割,揉成小球。盖上保鲜纸,休面15分钟。

5. Roll out the dough then roll up like making swiss roll. Transfer to a baking tin. Refer to the pictures below.
把面团擀平,卷起。放进已涂牛油的烤盘。

6. Cover with cling wrap and proof double in size. About an hour.
用保鲜纸盖上,发酵1小时。
7. Bake in a preheated oven 180’C for 12-15 minutes or until golden brown. Remove from oven, un-mould and let the bread cool on the rack.
放进已预热的烤箱,以180度,烘烤12-15分钟。烘烤后,取出面包,放在架子上。待凉后,即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

 

https://dingoozatfood.blogspot.my/2014/08/soft-breakfast-bun.html

 

BASIC HOMEMADE BREAD

Filed under: Breakfast,Uncategorized — winniepinnie @ 9:05 am
INGREDIENTS
  • 2¼ teaspoons (1 packet) active dry yeast
  • 2¼ cups warm water
  • ¼ cup sugar
  • 1 tablespoon salt
  • 2 tablespoons oil
  • 5½ – 6½ cups flour
  • butter, for topping (optional)
INSTRUCTIONS
  1. In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water with a pinch of sugar. When the yeast is bubbly and foamy, add the sugar, salt, oil, and 4 cups flour, and mix until smooth.
  2. Add remaining flour, ½ cup at a time, to form a soft, smooth dough. The dough should stick just slightly to your finger when touched, but not be overly sticky. Knead 5-7 minutes, until smooth, then roll into a ball.
  3. Place the dough in an oiled bowl, turn over once to coat the top with oil and cover with plastic wrap. Let rise one hour, or until doubled.
  4. When the dough has risen, punch it down gently and divide in half. Roll each half of the dough into a long rectangle about 8 inches wide. Roll the dough up, starting at the short edge, to form a cylinder that is approximately 8 inches wide. Repeat with remaining dough.
  5. Place the dough, seam side down, into lightly greased bread pans, and cover with plastic wrap. Let rise one hour, or until the dough is ½ – 1 inch higher than the top of the pan.
  6. Preheat the oven to 375. Bake 30-35 minutes, or the loaves are golden brown and sound hollow when tapped. Brush with melted butter, if desired. Remove to a cooling rack and cool before slicing.

 

https://lilluna.com/basic-homemade-bread-recipe/

 

Soft and Moist Bun 蓬松面包食谱

Filed under: Buns,Uncategorized — winniepinnie @ 9:04 am

Soft and Moist Bun 蓬松面包食谱

Ingredients
2 Cup Warm Water (250ml per cup)
11g Instant Yeast
5 Tablespoon Sugar
1 Teaspoon Salt
4 Tablespoon Milk Powder
4 to 5 Cup of Bread Flour
4 Tablespoon Butter

食材
2 杯温水 (250ml 一杯)
11g 酵母
5 汤匙糖
1 茶匙盐
4 汤匙奶粉
4至5杯面包粉
4 汤匙黄油

Direction
1. Add yeast into warm water.
2. Add sugar and salt then mix well.
3. Add flour slowly.
4. Knead to smooth surface and let it rise for 40minutes.
5. Cut into small size and form a round shape.
6. Rise second time in oven for another 30minutes.
7. Without preheat turn on oven to 180c with Top Down mode and baked for 17minutes.

做法
1. 将酵母加入温水中。
2. 加入糖和盐然后混匀。
3. 慢慢加面粉。
4. 揉捏面团,让它发40分钟。
5. 切成小块,揉成圆形。
6. 再次在烤箱中发30分钟。
7. 不需预热,将烤箱打开至180℃,并以上下模式烘烤17分钟。