Friday, October 24, 2014

南瓜芝士蛋糕 Pumpkin Cheesecake

这款芝士蛋糕,虽然吃不出金瓜味。但是口感依旧浓郁香香的。
喜欢它的金澄澄色泽,而让人觉得充满朝气。就像我爱的向日葵那样,很阳光。

又周五了,周末的心情来了不自觉的愉悦起来。

祝福大家好心情!


 





食谱取自君之
也可参考粉红Cass


蛋糕材料:
奶油奶酪250克,南瓜泥135克,鸡蛋1个,蛋黄1个,细砂糖60克,柠檬皮屑半个,牛奶30克,肉桂粉1/4小勺(1.25ML)

饼干底材料:消化饼干100克,黄油50克

Cake Ingredients: 
250g Cream Cheese, 135g Pumpkin Puree, 1 Egg,  1 Egg Yolk, 60g Caster Sugar, Zest from half a lemon, 30g Milk,
1/4tsp Cinnamon Powder

Base Crust: 100g Digestive Biscuit, 50g Unsalted Butter


做法 Method:
1) 把消化饼干装入保鲜袋。用擀面杖碾压保鲜袋里的饼干,直到将饼干碾成粉末状。
 Put digestive biscuits in a plastic bag, crush finely with a rolling pin.

2) 黄油加热融化成液态。把粉状的饼干倒入。用工具搅拌至黄油和饼干粉末完全混合均匀。把搅拌好的饼干面糊装入模具底部,用勺子背部压紧。放入冰箱冷藏,到饼底变硬就可以使用了。
Melt the unsalted butter using double boiling method. Combine the melted butter together with crushed biscuits. Pour it into cake pan and press firmly. Refrigerate till needed.

3) 南瓜蒸熟压成泥。
Steam pumpkin then mash it. 

4) 奶油奶酪室温软化以后,加入细砂糖用打蛋器打发到顺滑无颗粒的状态。
 Soften cream cheese at room temperature, add in sugar, beating until smooth.

5) 加入鸡蛋及蛋黄,用打蛋器搅打至鸡蛋与奶酪完全融合。倒入南瓜泥,搅打均匀。
Add in egg and  egg yolk, continue to beat until it is incorporated with cream cheese mixture. Add in pumpkin puree and mix well.

6) 倒入牛奶、肉桂粉、柠檬皮屑,再次搅打均匀成为奶酪蛋糕糊。 倒入已经铺好消化饼干底的模具里。
Add in milk, cinnamon powder, lemon zest and continue to beat till well combined. Pour the cream cheese batter into prepared cake pan. Wrapped outside of the cake pan with two layers of aluminum foil.

7) 预热烤箱160度,水浴法烤1个小时左右,直到蛋糕完全凝固。
Bake the cheesecake in water bath, 160 degree for around 1 hour until center is completely set.






his post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).



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Thursday, October 23, 2014

全麦刈包 Wholemeal Flat Bun

原来这个字“刈” 读成 yi。我还以为这个叫做“割包”。哈哈。。

某日,我们把这些刈包当成晚餐,除了包入焖香菇素扣肉的馅外,我们还包入鸡蛋、芝士和乌达。杂七杂八地乱加馅儿。一家人吃得津津有味的也很开心。无所谓的随意就是那么自在。

Carol 的这款刈包好吃。虽然加了全麦面粉,它吃起来口感不会干干的,相当蓬松。可惜那天晚餐,我们太馋嘴了,只能随意咔嚓几张图。











食谱取自Carol


材料 Ingredients:

中筋面粉250克、全麦面粉50克、鸡蛋1颗、清水130cc、速发酵母1/2茶匙、砂糖15克 (我用赤砂糖、橄榄油20克(我用葡萄籽油)、盐1/8茶匙。

夹层抹油:橄榄油适量 (我用葡萄籽油替代)

250g All Purpose Flour, 50g Wholemeal Flour, 1 egg, 130cc water, 1/2 tsp Instant  Yeast, 15g Fine Sugar (I used Brown Sugar), 20g Olive Oil (I substitute with Grapeseed Oil), 1/8tsp salt


做法 Method:

1)将所有材料放入缸盆中,倒入清水慢慢搅拌搓揉成为一个团状。(清水保留10cc视面团状态慢慢添加。)继续搓揉8-10分钟成为光滑不粘手的面团。
Combine all ingredients together, add in water gradually. Continue to knead until smooth dough form.

2)放入抹少许油的盆中,喷些水,表层盖上湿布或保鲜膜发酵1.5个小时至2倍大。
Place the dough in a greased bowl, cover it with wet cloth or cling wrap, allow the dough to rise for 1.5 hours or till double in size.

3)发酵完后,把面团移出到桌面,面团表面撒上10g的中筋面粉,再把它搓揉进面团中揉成光滑面团。再平均分割成12份。
After rising, remove the dough from bowl, place it on the table, punch down and add in 10g flour, continue to knead until smooth dough form. Then divide the dough proportionally (12 portions).

4)把小面团压扁,用擀面杖擀成椭圆形。光滑面朝下,朝上的那一面涂上一层油,再对折。
Flatten the small piece of dough and rolled into oval shape.Brush with oil and fold into half.

5)排在蒸笼上,再发40分钟。
Arrange the bun in steamer and allow to rise for 40 minutes.

6)中火蒸12分钟,就快到的最后2分钟,锅开小缝,时间到就熄火。放置保持7-8分钟后,移开再保持3分钟再慢慢打开锅盖。
Steam it with middle-high heat for 12 minutes. In last 2 minutes, leave a little opening. Turn off the heat when times up. Remove the steamer from stove after 7 -8 minutes. Then wait for another 3 minutes then open the lid.

7)包入内馅即可享用。
Serve hot with any desire filling.






I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.

Wednesday, October 22, 2014

小懒猫金瓜面包 Kitty Pumpkin Bread

几只猫咪的表情是我今天的心情写照~好懒散哦!

一早游泳回来后,有点懒洋洋的。不知道是因为精力用尽呢?还是因为是假日的心情?



让我再多睡一会儿。。不要扒开我。。哈哈。。
用金瓜做的面包,口感不会让人失望的。




面包食谱取自Eileen
猫咪造型点子取自RYRXL



材料 Ingredients:

金瓜泥 150克
面包粉 250克
牛奶 50 - 60克 (视面团而定,我用50克)
赤砂糖 40克
海盐少许
无盐奶油 20克
即溶酵母 1茶匙

150g Pumpkin Puree
250g Bread Flour
50-60g Milk (depends on the condition of the dough, I used 50g only)
40g Brown Sugar
20g Unsalted Butter
1tsp Instant Yeast

做法 Method:

我用面包机代劳,揉面和发酵。第一次发酵完毕后就把面团拿出来整型。
整型细节请参阅造型食谱或者下图。

I used Dough Setting function of bread maker to help in kneading and first rising. When it is done, take the dough out and start shaping (as picture).






Monday, October 20, 2014

烤南瓜糕 (Kuih Bakar Labu)

买了一段时间的鸡蛋糕模子,
开张的不是鸡蛋糕而是这道烤南瓜糕。
那天看见May家用这模子做香兰小糕点就心动了。
印象中没吃过这款kuih, 一出炉老的小的就虎视耽耽,一下子,全部就解决了。








材料 Ingredients:

南瓜泥 120克
细砂糖 30克
盐 1克
低筋面粉 50克
鸡蛋 1个
鲜奶 120克 (也可以用椰奶代替)

120g Pumpkin Puree
30g Fine Sugar
1g Salt
50g Low Protein Flour
1 egg
120g Fresh Milk (Can substitute with Coconut milk if desired)

表层:白芝麻粒(适量)
Sprinkle: White Sesame Seeds


做法 Method:

1)烤箱预热。把bahulu蛋糕铁模放入一起预热。然后取出抹上一层油备用。
Place the bahulu mould in oven and preheat oven. Remove mould and grease with oil.
 
2)把南瓜泥和细砂糖+盐一起搅拌均匀。然后筛入低筋面粉拌匀。
Combine pumpkin puree, sugar and salt together. Sieved in low protein flour and mix well.
 
3)蛋液和鲜奶搅拌均,然后加入做法(2)的面糊里一起搅拌成均匀的南瓜面糊。
Whisk egg and milk together, then add it into the mixture in method 2, mix till well combined.
 
4)用汤匙把南瓜面糊舀进bahulu铁模里。表层撒上少许的被芝麻粒。
Spoon pumpkin batter into the mould, sprinkle with some white sesame seeds. 
 
5)把蛋糕送入烤箱,以170度烘烤大约35分钟或熟即可。
Bake at preheated oven 170 degree for 35 minutes or till golden brown.
 
 
 

Saturday, October 18, 2014

巧克力南瓜卡士达杯子蛋糕 (Chocolate Pumpkin Custard Cupcake)

我喜欢杯子蛋糕。
因为它小巧,便于装饰,而且不用分切。庆祝会或者聚会有它在,一人一粒,多方便。
它,可以简单大方现身也可以变身为雍容华丽的甜点。
几乎是任何种类的蛋糕都可以装进杯子里,加上奶油霜再搭配坚果或者巧克力或者水果等,它就不平凡了。我还真的想不到不喜欢杯子蛋糕的理由。

Carol 的南瓜卡士达让我长知识了。
原来卡士达酱还可以充当奶油霜来装饰杯子蛋糕。太美好了~









食谱取自Carol

南瓜卡士达酱 Pumpkin Custard

(这个份量有多。南瓜卡士达酱可以前一晚准备好。)

材料 Ingredients:
a)南瓜泥 250克 ;无盐奶油 10克;细砂糖 15克
b)牛奶150毫升;细砂糖10克
c)蛋黄2粒;细砂糖 10克;低筋面粉10克;玉米粉5克

a) 250g Pumpkin Puree; 10g Unsalted Butter; 15g Fine Sugar
b) 150ml Milk; 10g Fine Sugar
c) 2 Egg Yolk; 10g Fine Sugar; 10g Low Protein Flour; 5g Corn Starch

做法 Method:

1)南瓜蒸熟压成泥,放凉备用。
Steam pumpkin till cooked and mashed it. Set aside.
2)材料b放入锅中中小火煮热至糖融化。
Cook ingredient b over medium heat until the sugar dissolved.

3)材料c的蛋黄和细砂糖混合均匀。加入过筛的低粉和玉米粉搅拌均匀。
Egg yolk and sugar, mix well. Sieved in low protein flour and corn starch, mix well.

4)将煮热的材料b慢慢加入,一边加一边搅拌。用过滤网过筛。
Add in warm milk mixture gradually,  keep stirring till incorporated.

5)小火加热至浓稠,出现漩涡就离火。
Cook the mixture over low heat until thick.
6)加入凉透的南瓜泥拌匀即可。放入冰箱冷藏保存 (可耐3到4天)。
Mix in pumpkin puree. Store in fridge, can last 3-4 days.


巧克力杯子蛋糕 Chocolate Cupcake

材料 Ingredients:

鸡蛋两粒;柠檬汁1/4茶匙;细砂糖25克;低筋面粉12克;无糖可可粉3克;巧克力砖30克
2 Eggs; 1/4tsp Lemon juice; 25g fine sugar; 12g Low Protein Flour; 3g Unsweetened Cocoa Powder; 30g Baking Chocolate 

做法:

1)隔水融化巧克力砖,备用。
 Melt chocolate using double boil method, set aside.

2)分三次加入糖, 蛋白打至干性发泡。
Whisk egg white until foamy, add in sugar gradually, continue to whisk until stiff peaks form.
3)巧克力酱加入蛋黄里,混合均匀。再倒入蛋白霜中混合均匀。
Add melted chocolate into egg yolk and mix well. Then combine with egg white mixture.

4)粉类分两次加入以切拌方式混合均匀。
 Fold in flour and cocoa powder in two batches.

5)搅拌好的面糊平均倒入纸杯里,放入已预热烤箱160度烤20-25分钟。
Pour the batter into cupcake liner, bake at preheated oven 160 degree for 20-25 minutes.

6)放凉后挤入卡士达酱再装饰。(请参考原食谱的步骤图)
Decorate the cake after cooling. (Please refer to this Weblink for detail demonstration)






This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).



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Friday, October 17, 2014

越战越勇~亚麻籽黑芝麻馒头 (Flaxseed Black Sesame Mantou)

这一次比上一次进步了。
从不满意的地方着手找答案,
相信下一次一定会更好的。
肯定的是,这个馒头很美味。
加了黑芝麻馅别有一番风味。











材料 Ingredients:

中筋面粉 250克
细砂糖 30克 (我用吃砂糖)
即溶酵母粉 2克
水 130克
沙拉油 5克 (我用葡萄籽油)
黑芝麻粒 12克 (我用亚麻籽)

250g All Purpose Flour
30g Fine Sugar (I replaced with Brown Sugar)
2g Instant Yeast
130g Water
5g Salad Oil (I replaced with Grapeseed Oil)
12g Black Sesame (I replaced with Flaxseed)


内馅 Filling:

黑芝麻粉 25克
糖粉 10克

25g Black Sesame Flour
10g Sugar Powder

做法 Method:

1)除了黑芝麻粒,全部材料混合打成三光,接着加入黑芝麻粒,慢速搅匀。面团松弛3-5分钟。
Beat all the ingredients together (except black sesame) until it forms a smooth dough. Then add in black sesame, using slow speed to mix well.  Let it rest for 3-5 minutes.

2)内馅(黑芝麻粉和糖粉)混合备用。
Filling: Combine black sesame flour and sugar powder together. Set aside.

3)擀面团让气泡被压出,再将面团擀成成长方形,表面抹上少许水,铺上内馅,用手压一压,让粉类和面团紧密黏合,才不会松散。
Punch down and roll the dough to expel the air. Roll it out flat into a rectangle shape. Brush the dough with water, sprinkle the filling on it, press lightly.

4)面团卷起,再以个人喜好,切成小等份。
Roll it up and cut into small portion.

5)最后发酵约20分钟,入锅蒸18分钟。蒸好后,焖五分钟才慢慢开盖。
Let it proof for approximately 20 minutes, steam it for 18 minutes. Do not open the lid immediately. Wait for 5 minutes then open the lid.








 I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.





Thursday, October 16, 2014

南瓜派 Pumpkin Pie

今年的万圣节,你想好了怎么过吗?
自从在上大学时期体验过万圣节派对的恐怖、紧张和刺激后,我就对万圣节派对再也没期待了。心有余悸啊!
不过今年,打算带着我闺女去参加亲子万圣节活动。活动广告写着 merry-not-scary 的标语。应该挺有意思吧!玩乐中也让孩子对万圣节有多一些了解。

万圣节当然要吃应景的食品。那么非南瓜派莫属了。这个派好吃。分了一些给朋友,收到好评哦!



挤了Vanilla Meringue Buttercream 装饰,忘了还有余温,结果,
一边拍照一边看着满满融化的奶油霜,紧张。。嘻嘻。。







食谱取自孟老师的甜派与咸派第78页
用的是脱底九寸派烤盘

甜派皮材料 Ingredients for Crust Pastry:

低筋面粉 160克
糖粉 30克
盐 1/4小匙
无盐奶油 80克
蛋黄 20克
牛奶 20克

160g Low Protein Flour
30g Icing Sugar
1/4 tsp Salt (I used sea salt)
80g Unsalted Butter
20g Egg Yolk
20g Milk

做法 Method :

1)粉类和盐过筛,混合。加入无盐奶油轻揉成搓成粉粒。
Sieve flour, icing sugar and salt, combine well. Cubed butter then add into flour mixture.
 
2)蛋黄和牛奶混合均匀,加入粉粒里翻搅成团。
Mix egg yolk and milk together, add into the flour and mix into the dough using finger tips.

3)面团放在保鲜膜上,压平包好后放入冰箱冷藏约30分钟。
Wrap with cling foil, chilled in fridge for 30 minutes.

4)取出面团擀开铺在派盘上,用叉子在派皮上均匀地叉上气洞。再铺上一层锡纸,放入烤石或豆子以防面团膨胀。
Take out the dough, rolled into a big sheet, then paste it on the pie tray. Pricking the crust with a folk. Placed a piece of aluminum foil on top, filled with pie weights or dried beans.

5)送入烤箱200度烤10分钟。之后把锡纸和烤石取出,涂上蛋液,再烤15分钟。备用。(书里有用不同温度的上下火,我的烤箱不能设置上下火的温度,所以就用200度来烤。我的温度只供参考哦!)
Baked in preheated oven 200 degree for 10 minutes. Remove the aluminum foil and pie weights, brush with egg wash, bake again for 15 minutes. (Baking temperature is only for reference)


南瓜馅材料 Ingredients for Pumpkin Filling:

南瓜块 400克
细砂糖 70克
盐 1/8小匙
全蛋 110克
动物性奶油 30克
牛奶 55克
肉桂粉 1/4小匙 (我没放)
低筋面粉 1大匙 (约7克)

400g Pumpkin Flesh
70g Fine Sugar (I used brown sugar)
1/8 tsp Salt (I used Sea Salt)
110g Egg
30g Dairy Whipping Cream 
1/4 tsp Cinnamon Powder (I didn't add this)
Approx. 7g Low Protein Flour

做法 Method:

1)南瓜蒸熟,压成泥约300-320克。
Steam the pumpkin flesh till cooked. Puree the flesh (approx 300g to 320g pumpkin puree).

2)糖、盐和蛋倒入南瓜泥,搅匀。
Add in sugar, salt and egg, mix well.

3)加入动物性奶油和牛奶,搅匀。
Add in dairy whipping cream and milk, mix well.

4) 再倒入肉桂粉和面粉,搅匀。
Add in cinnamon powder and flour, mix well.

5)把南瓜糊倒入派皮.
Fill the pre-baked pie crust with the pumpkin mixture.

6)放入预热烤箱,200度烤20-25分钟。至南瓜派的中心呈现固态状即可。
(原食谱是用上下火,我用200度,同时在烤盘架上放多一个烤盘,担心南瓜湖被烤焦。烤至熟就可以了。温度自己拿捏吧!)
Baked in preheated oven 200 degree for 20-25 minutes until the center of the pumpkin pie is firm. (Baking temperature is only for reference)






This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).



Tuesday, October 14, 2014

再接再厉~白神鲜奶馒头 Fresh Milk Mantou

前些日子蓝色小厨在博文中提到了“只要每一天都超越昨天的自己,这样就够了!” 你知道吗,昨晚当我打开锅盖的那一瞬间,看到这些仍然是有点皱皮的馒头,我确实有点失望,可思绪立刻又想到了小厨说的超越昨天的自己,失望的心马上感觉好起来。

这一次在制作上特别用心。在谷歌到处偷师,记下了不少他人的心得分享,试图找到馒头皱皮的答案。所以这一次在第一次发酵和排气特别留意。第一次发酵跟着孟老师的做法,只是松弛5分钟就开始擀面。之前我觉得我的馒头也许是过度发酵所以皱皮严重。再来上一次面团的空气也好像没有完全被压出来也导致皱皮。所以这一次在擀面上也特别下功夫。

当然做馒头的食谱很多。不同的食谱不同的做法。很多时候得靠自己去实践、拿捏、摸索,方能找到自己所谓的满意。

至于白神酵母,它是日本秋田县世界自然遗产「白神山地」的野生酵母。它的发酵力强保湿度也佳。据说抗冻力也强,即使把面团冷冻起来酵母生命力也不会减弱。我用的这款酵母不是速酵,所以使用前必须醒酵母~用温水来泡。酵母放进水里后不可马上搅拌,容易结块不易搅动。要放3分钟左右酵母吸水了才搅拌,再静置一会儿就可以使用了。使用的成分是面粉的2%,加3倍的温水泡开。

这个牛奶馒头弹力不错哦!白神酵母有种天然的果香味,温热时剥开馒头用力闻一下,感恩大自然赐予的美味。










食谱参考Mickey's Life

材料 Ingredient:

面粉 300g
300g All Purpose Flour
鲜奶 (温的)160g
160g Warm Fresh Milk 

白神酵母 6g (用三倍的温水也就是18g融化)
6 g Shirakami Kodama Koudo Dry Yeast ( use 18g of warm water to dissolve)
 
赤砂糖 20g
20g Brown Sugar

做法 Method:

1)融化酵母静置15分钟。
Dissolve the yeast and set aside for 15 minutes.
2)所有材料一起搓揉/搅拌至光滑面团。
Mix all ingredients to form a smooth dough.
3)松弛5分钟。
Let it rest for 5 minutes.
4)用擀面丈把空气压出来,再卷起来,切段。排放在蒸笼发酵30分钟。
Punch down and roll the dough to expel and air. Roll the dough out flat into a rectangle shape. Roll back from the long side, cut into small pieces. Put on baking paper, arrange them into the steamer, let it proof for 30 minutes in warm steamer.

 5)冷水起蒸15分钟。最后5分钟,掀开小缝(用牙签)。熄火后,5分钟移开,三分钟后慢慢打开盖。
Add cold water in steamer, heat out steamer till water boils, steam it for15 minutes. In last 5 minute, use toothpick to leave a little opening. Turn off the heat, remove the steamer 5 minutes later (with the lid on). Wait for another 3 minutes, then open the lid.






I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.

Sunday, October 12, 2014

迷你南瓜双色馒头 (Mini Bi-color Pumpkin Bun)

无语。。
尽管锅盖已裹上布,也开小缝静置五分钟才打开锅盖。它。。就是不给脸,还是皱皮了。

没关系。。这次做得不好,继续摸索,下次再试。每样尝试,不管成败,都是我前进的动力。





星期五也做了小象馒头(不懂你觉得像象吗?:D )。蒸好后,口感不太像馒头。我怀疑也许是粉的问题。因为我用了可以做香港点心的面粉。以为做包子馒头应该没问题。还好不难吃,六只小象,还是被我们吃光了。我两岁的儿子还认出它是象,用了不太准确的音调说了“elephant"。听后也有少许安慰。




成品都不太满意所以食谱不多写了。
双色馒头食谱取自Jane







This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).


&


 
I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.

Saturday, October 11, 2014

金瓜面粉粿 (Pumpkin Mee Hoon Kueh)

以往一星期里至少会吃一次面粉粿。没有特别的理由就是喜欢吃。粘点小辣椒吃可说是非常非常的开胃又美味
这次第一次用多种蔬菜熬煮高汤,也是第一次煮金瓜面粉粿,还真的不错吃。面粉粿有点Q软,相当可口。
可惜万事具备只欠东风。为什么这里那么难找到树枝菜(马里菜)?!?!





食谱参考Cass

金瓜面团材料 Ingredient for Pumpkin Dough:

南瓜泥 200g
200g Pumpkin Puree

面粉 400g
400g All Purpose Flour

食油 2-3tbs
2-3 tbs Vegetable Oil

盐 1tbs
1tbs Sea Salt 

水 适量
Some Water

金瓜面团做法 Method to make Pumpkin Dough:

南瓜去皮,切小块,蒸熟,趁热压成泥,拌入面粉,盐和食油拌均,如太干,可适量加入水混合均匀成光滑面团,置放一旁30分钟。
Remove skin of pumpkin, cut into small cubes, steam until soft, and mash it. Mix pumpkin puree with flour, oil and sea salt till it form a dough. Set aside for 30 minutes.

高汤材料 Ingredient for Soup Base:

苹果、玉蜀黍、番茄、包菜、金针菇、白萝卜、酱青(适量)、素G粉(适量)
Apple, Fresh Corn, Tomato, Cabbage,  Enoki mushroom, Raddish, Soy Sauce and seasoning to taste

高汤做法 Method to cook Soup Base:

全部材料加入适量的水熬煮。我用气压锅煮30分钟。
Put and cook all the ingredients together, cook for 30 minutes using pressure cooker. 

面粉粿做法:
1)金瓜面团撕薄,加入已滚的高汤煮熟。
Tear the dough ball into small and thin pieces and drop it into the boiling soup.

2)再加入喜爱的配料一起煮至熟。我加了素肉丸、素虾、新鲜蘑菇和青菜。
Add in mock meat ball, mock prawn, fresh mushroom and leafy vegetable cook for few minutes. Then serve in serving bowl.




This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).
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