花生蛋糕
cake flour 200g
brown sugar 150g
oil 150g
milk 125g
peanut 100g
banana 100g
cocoa 50g
soda 5g
eggs 2
- combine cake flour, cocoa, soda, sift
- banana mash
- peanut grind
- mix brown sugar and sugar + egg + milk + banana + flour mixture
- pour mixture in pan
- spread peanut on top 175 degree, 20min
锡纸蛋糕
egg 150g
cake flour 125g
sugar 25g
tartar 5g
baking powder 2g
- combine egg and tartar, add sugar, cake flour, baking powder
- bake 190 degree 20min
Sweet Thin cake
cake flour 200g
egg 200g
sugar 120g
butter 50g
jam
- beat egg + sugar + oil + cake flour @ high speed for 5min
180 degree 20min
Carrot Cake
4 eggs
1 1/4 cups vege oil
2 cups white sugar
2 tsp vanilla extract
2 cups all purpose flour
- beat together
2 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
- mix all and add into the first part
3 cups grated carrot
1 cup chopped pecan
- stir in carrot
- fold in pecan
oven 175 degree. pan 9x13
bake for 40-50 degree
**A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece - Ludwig Erhard
Thursday, 16 April 2015
Kueh
蒸年糕
粘米粉 500g
澄面 250g
生粉 100g
oil 50g
-combine, plus water. Steam for 40min
-let cool, cut into 0.8mm thick
粉果皮
澄面 350g
生粉 150g
沸水烫熟，揉成面团
-包馅心，steam 5min
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芋头糕
芋头700g
粘米粉 250g
澄面100g
清水
白糖
味精
虾米
盐
五香粉
油
胡椒
料：虾米，腊味
－ steam 45min
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Raising Cake
Cake flour 150g
egg 150g
sugar 100g
butter 75g
raising 50g
tartar 5g
salt
- bake at 190celcius for 20min
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萝卜腊味糕
白萝卜 600g
粘米粉250g
澄面50g
清水
salt
pepper
sugar
腊味120g
虾米60g
－steam 45min
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南瓜饼
糯米粉500g
南瓜500g
澄粉150g
白糖150g
吉士粉30g
oil 100g
- 搓，按成饼。deep fry, roll on sesame seed
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粘米粉 500g
澄面 250g
生粉 100g
oil 50g
-combine, plus water. Steam for 40min
-let cool, cut into 0.8mm thick
粉果皮
澄面 350g
生粉 150g
沸水烫熟，揉成面团
-包馅心，steam 5min
＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
芋头糕
芋头700g
粘米粉 250g
澄面100g
清水
白糖
味精
虾米
盐
五香粉
油
胡椒
料：虾米，腊味
－ steam 45min
＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
Raising Cake
Cake flour 150g
egg 150g
sugar 100g
butter 75g
raising 50g
tartar 5g
salt
- bake at 190celcius for 20min
＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
萝卜腊味糕
白萝卜 600g
粘米粉250g
澄面50g
清水
salt
pepper
sugar
腊味120g
虾米60g
－steam 45min
＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
南瓜饼
糯米粉500g
南瓜500g
澄粉150g
白糖150g
吉士粉30g
oil 100g
- 搓，按成饼。deep fry, roll on sesame seed
＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
Cake Baking Tips
Tips
- Invest in a good chocolate, fruit filling etc.
- Use fresh egg
Eggs separate best when cold, but egg whites whip up best at room temperature.
- Butter gives best flavour
Mixing
- Before mixing the batter, prepare pans, turn oven on.
- all ingredients at room temperature for best result
- Always sift flour, Bicarbonate of Soda, Baking Powder and spices : avoid lumps
- to speed up softening butter, slice and stand for 10min
- Toss nuts, raising and fruits in batter last : avoid colour bleading
- Scrape sids and bottom during mixing
Baking
- Test cake while still in oven
- Cake done when sides shrink slightly away from the pan
- Cool cake in pan 10-15min before loosen edge.
If cake rose unevenly
- flour was not blend sufficiently into main mixture
- oven temperature uneven
- Oven temperature too high
- make sure use the right size pan: the uncooked mixture should fill the pan no more than 2/3
If cake dense and heavy
- egg too small. Always use large eggs
- Insufficient air whisked into egg and sugar mix
- Flour was not fold in gently. Always mix in the flour @lower speed
- melted butter not too hot when added
- oven temperature too low
If top dropped
- oven temperature too hot
- cake not cook long enough
- oven door open too soon.
If Batter curdles and separates
- ingredients not at room temperature
- butter and sugar not cream enough before add eggs
eggs were added too quickly
If cake texture too heavy
- The batter, sugar and eggs were not beaten long enough
- flour beaten at too high speed
- too much flour added to the creamed mixture
- oven not hot enough
If top of the cake peaks and cracks
- Oven too hot
- cake wasn't baked on the centre rack of the oven
If raisins, dried fruit and nuts sink to the bottom
- The pieces of fruit were too large and too heavy
- the sugary syrup on the outside of the fruit was not washed off, this caused the pieces of fruit to slice through the mixture as it heated.
- the washed and dried fruit was not dusted with flour before being added to the mixture
- cake mixture was over beaten or was too wet so it could not hold the fruit in place
- oven temperature too low, causing mixture to melt before it et to hold the fruit in place
Cutting cake Tips
- Heat knife before cutting a cake for crumble free slices. To heat knife, you can run the knife under very hot water then slice the cake.
Dry Measurement
pinch = 1/16 teaspoon
dash = 1/8 tsp or less
1 tsp = 1/3 tbsp = 5ml
3 tsp = 1 tbsp = 15ml
2 tbsp = 1/8 cup or 1oz
4 tbsp = 1/4 cup
5 tbsp + 1tsp =1/3 cup
10tbsp + 2 tsp = 2/3 cup
8 tbsp = 1/2 cup
1/2 cup + 2tbsp = 5/8 cup
12 tbsp = 1/2 cup + 1/4 cup = 3/4 cup
16 tbsp = 1 cup
Zest of 1/2 lemon rind = 3/8oz = 1 tbsp
Zest of 1/4 orange rind = 3/8oz = 1 tbsp
Fluid Measurement
1 cup = 8fl oz = 236ml
2 cups = 1 pint = 16oz = 473ml
4 cups = 2 pints = 1 qt = 32fl oz = 946ml
4qts = 1 gallon
oz = ounce or ounces
c = cup
1g = 0.035oz
1b = pound = 454gm
1oz = 28.35g
1 ltr = 1.06gt
Dry Ingredients
Flour, 1 cup = 4oz = 112g
cake flour, 1 cup = 3.75oz = 105g
Bran, dry (not cereal) 1 cup = 2oz = 56g
Bread flour 1 cup = 4.5oz = 126g
Soy flour 1 cup = 4 oz = 112g
Cornmeal 1 cup = 5.33oz = 150g
Cocoa 1/4 cup = 1oz = 28g
Rolled Oats 1cup = 3.25oz = 90g
Dry milk 1 cup = 3.5oz = 98g
Granulated sugar 1tsp = 4g, 1 cup = 7oz = 196g, 1lb = 2 cup
Brown sugar, packed 1 cup = 7oz = 196g, 1 lb = 2 1/4cup
Powdered (6x) sugar, sifted 1 cup = 4oz = 112g, 1lb = 4 1/2cup
Raisin 1 cup = 5 1/4oz
Fresh or frozen blueberries 1 cup = 5.25oz = 147g
Chopped nuts 1 cup = 3.5oz = 105g
Vegetable shortening 1 cup = 6.75oz
Butter 1 cup = 8oz = 2 sticks
Baking soda 1 tsp = 1/6oz = 4.7g
Baking powder 1 tsp 3.5g
Salt 1tsp = 1/6oz = 4.7g
Cinnamon, Cloves, nutmeg 1 tsp = 1/12 oz = 2.3g
Active dry or instant yeast 1 pkg = 2 1/4tsp = 7g
Fluid Ingredients
Honey 1 cup = 12oz
Maple Syrup 1 cup = 11.5oz
Vegetable oil 1 cup = 7oz
Molasses 1 cup = 11oz
Water or Vinegar 1 cup = 8oz
milk 1 cup = 8.5oz
whole egg, large 1 egg = 1 2/3oz
Fluid eggs 1 cup = 5 eggs = 8oz
Egg white 1 white = 1oz, 8 whites = 1cup = 8oz
Egg yolk 1 yolk = 2/3oz, 12 yolks = 8oz = 1cup
- Invest in a good chocolate, fruit filling etc.
- Use fresh egg
Eggs separate best when cold, but egg whites whip up best at room temperature.
- Butter gives best flavour
Mixing
- Before mixing the batter, prepare pans, turn oven on.
- all ingredients at room temperature for best result
- Always sift flour, Bicarbonate of Soda, Baking Powder and spices : avoid lumps
- to speed up softening butter, slice and stand for 10min
- Toss nuts, raising and fruits in batter last : avoid colour bleading
- Scrape sids and bottom during mixing
Baking
- Test cake while still in oven
- Cake done when sides shrink slightly away from the pan
- Cool cake in pan 10-15min before loosen edge.
If cake rose unevenly
- flour was not blend sufficiently into main mixture
- oven temperature uneven
- Oven temperature too high
- make sure use the right size pan: the uncooked mixture should fill the pan no more than 2/3
If cake dense and heavy
- egg too small. Always use large eggs
- Insufficient air whisked into egg and sugar mix
- Flour was not fold in gently. Always mix in the flour @lower speed
- melted butter not too hot when added
- oven temperature too low
If top dropped
- oven temperature too hot
- cake not cook long enough
- oven door open too soon.
If Batter curdles and separates
- ingredients not at room temperature
- butter and sugar not cream enough before add eggs
eggs were added too quickly
If cake texture too heavy
- The batter, sugar and eggs were not beaten long enough
- flour beaten at too high speed
- too much flour added to the creamed mixture
- oven not hot enough
If top of the cake peaks and cracks
- Oven too hot
- cake wasn't baked on the centre rack of the oven
If raisins, dried fruit and nuts sink to the bottom
- The pieces of fruit were too large and too heavy
- the sugary syrup on the outside of the fruit was not washed off, this caused the pieces of fruit to slice through the mixture as it heated.
- the washed and dried fruit was not dusted with flour before being added to the mixture
- cake mixture was over beaten or was too wet so it could not hold the fruit in place
- oven temperature too low, causing mixture to melt before it et to hold the fruit in place
Cutting cake Tips
- Heat knife before cutting a cake for crumble free slices. To heat knife, you can run the knife under very hot water then slice the cake.
Dry Measurement
pinch = 1/16 teaspoon
dash = 1/8 tsp or less
1 tsp = 1/3 tbsp = 5ml
3 tsp = 1 tbsp = 15ml
2 tbsp = 1/8 cup or 1oz
4 tbsp = 1/4 cup
5 tbsp + 1tsp =1/3 cup
10tbsp + 2 tsp = 2/3 cup
8 tbsp = 1/2 cup
1/2 cup + 2tbsp = 5/8 cup
12 tbsp = 1/2 cup + 1/4 cup = 3/4 cup
16 tbsp = 1 cup
Zest of 1/2 lemon rind = 3/8oz = 1 tbsp
Zest of 1/4 orange rind = 3/8oz = 1 tbsp
Fluid Measurement
1 cup = 8fl oz = 236ml
2 cups = 1 pint = 16oz = 473ml
4 cups = 2 pints = 1 qt = 32fl oz = 946ml
4qts = 1 gallon
oz = ounce or ounces
c = cup
1g = 0.035oz
1b = pound = 454gm
1oz = 28.35g
1 ltr = 1.06gt
Dry Ingredients
Flour, 1 cup = 4oz = 112g
cake flour, 1 cup = 3.75oz = 105g
Bran, dry (not cereal) 1 cup = 2oz = 56g
Bread flour 1 cup = 4.5oz = 126g
Soy flour 1 cup = 4 oz = 112g
Cornmeal 1 cup = 5.33oz = 150g
Cocoa 1/4 cup = 1oz = 28g
Rolled Oats 1cup = 3.25oz = 90g
Dry milk 1 cup = 3.5oz = 98g
Granulated sugar 1tsp = 4g, 1 cup = 7oz = 196g, 1lb = 2 cup
Brown sugar, packed 1 cup = 7oz = 196g, 1 lb = 2 1/4cup
Powdered (6x) sugar, sifted 1 cup = 4oz = 112g, 1lb = 4 1/2cup
Raisin 1 cup = 5 1/4oz
Fresh or frozen blueberries 1 cup = 5.25oz = 147g
Chopped nuts 1 cup = 3.5oz = 105g
Vegetable shortening 1 cup = 6.75oz
Butter 1 cup = 8oz = 2 sticks
Baking soda 1 tsp = 1/6oz = 4.7g
Baking powder 1 tsp 3.5g
Salt 1tsp = 1/6oz = 4.7g
Cinnamon, Cloves, nutmeg 1 tsp = 1/12 oz = 2.3g
Active dry or instant yeast 1 pkg = 2 1/4tsp = 7g
Fluid Ingredients
Honey 1 cup = 12oz
Maple Syrup 1 cup = 11.5oz
Vegetable oil 1 cup = 7oz
Molasses 1 cup = 11oz
Water or Vinegar 1 cup = 8oz
milk 1 cup = 8.5oz
whole egg, large 1 egg = 1 2/3oz
Fluid eggs 1 cup = 5 eggs = 8oz
Egg white 1 white = 1oz, 8 whites = 1cup = 8oz
Egg yolk 1 yolk = 2/3oz, 12 yolks = 8oz = 1cup
Buns
墨鱼包 (Cuttlefish Bun)
Flour 500g
Yeast 7.5g
Baking Powder 7.5g
Sugar 9g
Oil 5g
- Combie flour, yeast and baking powder first. Add Sugar and Oil. Made dough
Filling: Cuttlefish 200g
面团搓条，摘成剂子，拍成圆皮，包入馅心，收口。
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生煎包子
Pork Filling:
Minced meat 200g
Light Sauce 40g
Sugar 20g
Sesame oil 10g
- add minced onion, wine, ginger, salt, pepper plus 2 tbsp water, follow one direction and stir to make filling.
Dough: flour 200g, baking powder 3g, yeast 3g, sugar 15gm, warm water and oil.
Make dough, and divide into 20g each. Diameter about 6mm.
Fill in 20g meat filling and sealed
- place it into non-stick pan. Add water 100g, oil 50g. Cover and cook in medium heat. Pan fry till having breaking sound. Golden brown.
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Sausage Roll
Dough:
Flour 300g
Yeast 4g
Baking Powder 6g
Oil 8g
Sugar 5g
- Add warm water and form dough
- Divide into 15g each
Wrap on Sausage
Rest 15min
Steam for 5min
豆沙馅
赤豆 500g， sugar 600g, 桂花 15g， oil 500g.
** can use the same dough above
三丁包馅
鸡肉，鲜笋，酱油 （各100g）
猪肋条肉 350g
sugar, oil (50g)
虾子 5g, 料酒，鸡汤
五丁包
馅：鸡肉，鲜笋，虾仁，海参100g
猪肋条肉 350g ， 白糖 50g
酱青，姜葱
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双色卷
面粉 500g
泡打粉， yeast 各 7.5g
白糖
－ form dough
Method:
- cut half of the douch and half add cocoa powder 30g
- 将两块面团分别擀成薄片。
- 刷上油，叠在一起，成双层皮。
- 再擀薄
- 由外向里卷起成长条。用刀切断。发15min
- Steam 5min
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鸡丝卷
面粉500g
泡打粉 7.5g
yeast 7.5g
熟火腿末 50g
salt, sugar
葱花 30g
油 40g
面团：
－在盆里加入面粉，泡打粉，yeast ，糖和水，揉成面团
－擀成薄片，抹油，撒盐，葱花和火腿末。
－ 切15mm 长，12mm 宽。
－将长方形叠起来，切丝。
－ 分数份，顺丝搓一下，两头向中间卷拢。
－接口向下，rest 15min
- Steam
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香芋包
馅：芋头 500g，糖 200g
面团：
面粉 500g
yeast 7g
baking powder 7g
sugar 50g
yam essense 2g
- Wrap filling. Rest 15min, steam for 8min
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开花馒头
cake flour 375g
澄面粉 125g
Baking powder 20g
- combine and add the rest of ingredient and water
sugar 350g
oil 65g
vinegar 10g
egg white 25g
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Flour 500g
Yeast 7.5g
Baking Powder 7.5g
Sugar 9g
Oil 5g
- Combie flour, yeast and baking powder first. Add Sugar and Oil. Made dough
Filling: Cuttlefish 200g
面团搓条，摘成剂子，拍成圆皮，包入馅心，收口。
＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
生煎包子
Pork Filling:
Minced meat 200g
Light Sauce 40g
Sugar 20g
Sesame oil 10g
- add minced onion, wine, ginger, salt, pepper plus 2 tbsp water, follow one direction and stir to make filling.
Dough: flour 200g, baking powder 3g, yeast 3g, sugar 15gm, warm water and oil.
Make dough, and divide into 20g each. Diameter about 6mm.
Fill in 20g meat filling and sealed
- place it into non-stick pan. Add water 100g, oil 50g. Cover and cook in medium heat. Pan fry till having breaking sound. Golden brown.
＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
Sausage Roll
Dough:
Flour 300g
Yeast 4g
Baking Powder 6g
Oil 8g
Sugar 5g
- Add warm water and form dough
- Divide into 15g each
Wrap on Sausage
Rest 15min
Steam for 5min
豆沙馅
赤豆 500g， sugar 600g, 桂花 15g， oil 500g.
** can use the same dough above
三丁包馅
鸡肉，鲜笋，酱油 （各100g）
猪肋条肉 350g
sugar, oil (50g)
虾子 5g, 料酒，鸡汤
五丁包
馅：鸡肉，鲜笋，虾仁，海参100g
猪肋条肉 350g ， 白糖 50g
酱青，姜葱
＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
双色卷
面粉 500g
泡打粉， yeast 各 7.5g
白糖
－ form dough
Method:
- cut half of the douch and half add cocoa powder 30g
- 将两块面团分别擀成薄片。
- 刷上油，叠在一起，成双层皮。
- 再擀薄
- 由外向里卷起成长条。用刀切断。发15min
- Steam 5min
＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
鸡丝卷
面粉500g
泡打粉 7.5g
yeast 7.5g
熟火腿末 50g
salt, sugar
葱花 30g
油 40g
面团：
－在盆里加入面粉，泡打粉，yeast ，糖和水，揉成面团
－擀成薄片，抹油，撒盐，葱花和火腿末。
－ 切15mm 长，12mm 宽。
－将长方形叠起来，切丝。
－ 分数份，顺丝搓一下，两头向中间卷拢。
－接口向下，rest 15min
- Steam
＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊
香芋包
馅：芋头 500g，糖 200g
面团：
面粉 500g
yeast 7g
baking powder 7g
sugar 50g
yam essense 2g
- Wrap filling. Rest 15min, steam for 8min
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开花馒头
cake flour 375g
澄面粉 125g
Baking powder 20g
- combine and add the rest of ingredient and water
sugar 350g
oil 65g
vinegar 10g
egg white 25g
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Breakfast
Kitchen Mueslie
Fine rolled oats 6 Tbsp
Salt a pinch
Cold Milk
Dried or fresh fruit 1 generous handful
Corsely Chopped toasted nuts - 2 tbsp
Ground Cinnamon 1/2 tsp
Methods:
- Put oats in bowl, add salt and pour milk over
- Stir and leave it to soak for 3 min
- Add all others
******************************************************************
Cheesy Microware Scrambled Eggs
Butter (melt) 2 tbsp
Large Eggs 4
salt, a fat pinch
Grated Parmesan cheese 1/2 cup
Freshly cracked black pepper
Methods:
- mix butter with eggs, microwave @ high for 30sec, emove and stir.
- Microwave for another 30sec, remove and stir.
- Microwave for another 30sec again, remove and stir.
- Microwave for another 30sec again, remove and stir. Add Cheese.
- Microwre for 30sec, add pepper
******************************************************************
Chilli Garlic Potatoes
Vege oil 3 tbsp
Fresh Red Chillies 4 (pound)
Garlic 5 cloves, finely chopped
Potatoes 250g, peeled, wash, drain
Water 2 cups
Salt 1 tsp
Sugar 1/2 tsp
Methods:
- Heat the oil, fry chilli, garlic. Add potatoes, fry. Add water, salt and sugar.
******************************************************************
Gun Smoke Chicken
Debone whole chicken leg 600g, cube
White Vinegar 1 1/2 tbsp
Store bought wasabi paste 2 tsp
Ground black pepper 1 tsp
Cooking Oil
- Heat the oil and fry the above
Back or Streaky Bacon 6 rashers, slice, strips,
Red Onion 1 (medium)
Fresh Red Chillies 3 slices
Fresh Ginger
Salt
- Fry the chicken
- Fry bacon, add onion, Chillies, ginger. Add to chicken. Taste, add salt.
Fine rolled oats 6 Tbsp
Salt a pinch
Cold Milk
Dried or fresh fruit 1 generous handful
Corsely Chopped toasted nuts - 2 tbsp
Ground Cinnamon 1/2 tsp
Methods:
- Put oats in bowl, add salt and pour milk over
- Stir and leave it to soak for 3 min
- Add all others
******************************************************************
Cheesy Microware Scrambled Eggs
Butter (melt) 2 tbsp
Large Eggs 4
salt, a fat pinch
Grated Parmesan cheese 1/2 cup
Freshly cracked black pepper
Methods:
- mix butter with eggs, microwave @ high for 30sec, emove and stir.
- Microwave for another 30sec, remove and stir.
- Microwave for another 30sec again, remove and stir.
- Microwave for another 30sec again, remove and stir. Add Cheese.
- Microwre for 30sec, add pepper
******************************************************************
Chilli Garlic Potatoes
Vege oil 3 tbsp
Fresh Red Chillies 4 (pound)
Garlic 5 cloves, finely chopped
Potatoes 250g, peeled, wash, drain
Water 2 cups
Salt 1 tsp
Sugar 1/2 tsp
Methods:
- Heat the oil, fry chilli, garlic. Add potatoes, fry. Add water, salt and sugar.
******************************************************************
Gun Smoke Chicken
Debone whole chicken leg 600g, cube
White Vinegar 1 1/2 tbsp
Store bought wasabi paste 2 tsp
Ground black pepper 1 tsp
Cooking Oil
- Heat the oil and fry the above
Back or Streaky Bacon 6 rashers, slice, strips,
Red Onion 1 (medium)
Fresh Red Chillies 3 slices
Fresh Ginger
Salt
- Fry the chicken
- Fry bacon, add onion, Chillies, ginger. Add to chicken. Taste, add salt.
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