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| 香酥，一个是不够的 |
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| 饱满，热情的烧包 食谱来之Ketherina Kwa老师 材料与做法： 馅料：鸡肉或猪肉200g（切碎）、大葱1粒（切碎）、青豆或杂豆30g（冷冻的） 调味料：盐1荼匙、白糖2汤匙、蚝油1汤匙、生抽1茶匙、老抽1荼匙、麻油1茶匙、五香粉少许 芡汁：粟米粉半汤匙加1汤匙水 做法：热3汤匙油，炒香大葱，加入鸡肉或猪肉炒一会，再加入调味料炒至稍干。加入青豆及打芡，取出待冷。 皮用料A：200g面粉、60g牛油、2汤匙糖、100ml清水 - 揉成面团 皮用料B：160g面粉、100g白油 - 揉成团 做法：将A和B面团各分成20份，搓圆。用A包入B，擀成长形，卷起，重复这步骤一次，然后搓圆休息10分钟。再将面团擀成圆薄片，包入馅料以螺旋形折起，排放在烤盘上，涂上蛋液，放入预热烤箱以200度烤15分钟。取出再涂上蛋液，洒上少许芝麻，继续烤15分钟至金黄色即可 |
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| All time favourite.... |
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| Simple yet delicious All time favourite Volcano Chocolate Cheese Cake recipe:- Cream Cheese Mixture: 250g Cream Cheese, 50g Sugar, 1 Egg Chocolate Mixture: 180g Butter, 100g Sugar, 3 Eggs, 3tbsp Cocoa Powder, 120g Self Raising Flour, 1tsp Baking Powder Method:- 1. Beat butter with sugar till pale. Add in one egg at one time. Lastly add all flour till well combine. 2. Beat cream cheese with sugar, add in egg till well combine. 3. First, scoop the chocolate mixture into the souffle cup, follow with cream cheese mixture and last some chocolate mixture again. 4. Bake at preheat oven, 180C at 20mins. |
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| 二合一排包 《我爱大蔓梅核桃排包，小宝爱芝士排包》 |
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| 没有汤种，却是一样柔软的面包体。 |
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| 期待已久的蔓梅干核桃面包 |
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Awfully Chocolate Banana Cake  if you can't, be prepared to rock your kitchen :P Chocolate Banana Cake RecipeChocolate Sponge Cake (recipe adopted from Bernice's Kitchen)
(A) 75g Warm Water, 45g Cocoa Powder
(B) 6 Egg Yolk, 45g Yellow Sugar, 75g Corn Oil, 75g Milk, 2/3 tsp Salt (C) 150g Cake Flour, 2/3 tsp Corn Flour, 2/3 tsp Bakng Powder (Shift x 2 times)
(D) 6 Egg White, 90g Yellow Sugar, 1/3 tsp Baking Tartar
Method:
1. Mix (A) till dissolved.
2. Mix (B) till well combine and add in 1.
3. Whisk egg white, slowly add in yellow sugar and baking tartar. Each time add in 1/3 of the yellow sugar. Whisk till soft peak.
4.Add (C) into 2, the egg yolk mixture. Stir till well combine.
5. Fold in 1/3 of egg white mixture into the flour mixture, subsequently fold in the flour mixture into the remaining 2/3 egg white mixture. Fold in lightly.
6. Pour the batter mixture into baking tray (7'x7'), slightly tab on table to remove the bubble.
7. Bake at pre-heat oven, 170C for 45-50mins.
8. When it is well bake, remove from oven, turn the cake up side down and let it totally cool.
9. Unmould the cake and slice it into 3 slice and set aside.
Chocolate Mousse (recipe adopted from Yochana's Cake Delight)
(A) 250g Dairy UHT Whip Cream, 150g Non Dairy Whip Cream
(B) 1tsp Vanilla Essence
(C) 1tbsp Gelatin mix with 4tbsp water (microwave 20sec),
(D) 50g Cocoa Powder, 70g Icing Sugar (mix together)
(E) 1 1/2 tbsp Nescafe mix with 1 1/2 tbsp hot water, 1tbsp Kuala or Baileys Coffee liquor
Method:
1. Beat (A) in 2 seperate bowl.
2. Mix both cream together and slowly add in (B) + (C) + (D) + (E) till well combine.
Ganache
(A) 150g Dairy UHT Whip Cream, 80g 73% Dark Chocolate
(B) 2 tbsp Glucose
Method:
1. Melt (A) and add in (B) till well combine.
Others
(A) 4 large ripe Del Mento Bananas - slice thinkly and add in some lemon juice to prevent the banana turning brown
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