Brown Roux Sauce

I served my Brown Roux Sauce with daddy's favourite rib-eye

Brown Roux Sauce:
Ingredients:
2tbsp Butter
1/2 Large Onion (cut cube)
1/2 Carrot (Cut cube)
1 Small Piece Celery (cut cube)
1 Small Tomato (Cut cube) - 1 omitted
250ml Chicken Stock (I used water mix with Teriyaki Sauce)
A pinch of Salt & Pepper to taste
2 tbsp Plain Flour

 Methods:
1. Heat the butter and fry all the vegetables except tomato.
2. Add the flour, brown well then add in tomato.
3. Add the stock, salt and pepper. Cook till the right thickness.
4. Remove vegetables and serve the sauce with your favourite dishes.



 

Pandan Chiffon Cake

Can you resist it?

Pandan Chiffon

 

I love chiffon cake! Be it pandan chiffon, coffen chiffon, choc chiffon, earl grey chiffon, marble chiffon, orange chiffon, apple chiffon & etc…… For friends who like chiffon, try it, you will love it!

Ingredients A:
6 nos Egg yolks
50g Sugar
1/4 tsp Salt
40g Corn oil
70g Coconut Milk

Ingredients B:
125g Cake flour
1/2 tsp Baking powder

Ingredients C:
6 nos Egg whites
50g Sugar
1/4 tsp Cream of tartar

Method:
1. Stir in all ingredients A with a hand whisk and set aside.
2. Sieve ingredients B and set aside.
3. Whisk ingredients C till stiff with the mixer and set aside.
4. Combine the flour and yolk mixture and mix till smooth.
5. Immediately fold in the egg whites into flour mixture and mix well.
6. Pour the mixture into a tube pan and bake till cooked @ 170C, about 50mins.

Healthy Raisin & Walnut Whole Meal Bread Loaf

Whole Bread Loaf

A healthy choice for you and me

Can you spot the cranberry and walnut?


Bread Machine Whole Meal Loaf
Ingredients:
(A) 240g Water/Milk
(B) 290g Bread Flour, 70g Whole Meal Flour, 50g Plain Flour
(C) 2tbsp Milk Powder, 40g Sugar, 1/2tsp Salt, 1&2/3tsp Yeast
(D) 65g Butter
(E) 55g Raisin, 40g Walnut

Method:
1. Add water/milk into the bread machine tin.
2. Add in all flour as stated in (B)
3. Add in ingredients (C), try to put each of them in one of the corner edge of the baking tin.
4. Select programme; 750g Bread, Light Crust and press start
5. When the dough start to form, add in butter. Let it run accordingly as per selected programme and add in (E) when acoustic signal is heard..

Note: For my Severin Bread Maker, I removed it 20mins early for a 3hours Standard Programme.

  

内有乾坤的巧克力饼

内有乾坤一号，杏仁苦甜巧克力

内有乾坤二号，70%苦巧克力


年饼之中，小宝最爱。
那巧克力杀手，势不可挡。

食谱：
（A）250g 牛油， 65g 糖粉 （原食谱4tbsp)
(B) 1个半鸡蛋， 1/2小匙香精
（C）320g 面粉， 30g可可粉， 20g粟粉
（D）ChocolateButton / Beryl's Almond Bitter Sweet Chocolate适量

做法：
1. （A）打发，加入 （B）后加入（C）拌均匀。
2. 面团包入巧克力搓成圆形。
放入预热烘炉， 170C烘15-18分钟。

注：食谱来自Chooi Hua, Baking Wonderland姐妹的分享。谢谢你。

Marvelous Marble Cake

Nobody will say No to this!

This is the best texture among all my Butter Cake recipe.
Thank you Mrs NgSK for sharing such a wonderful recipe.
We love it soft, moist, fluffy and light texture! Yummylicious!

Recipe:
(A) 4 eggs white, 40g Sugar
(B) 230g Butter, 50g Sugar, 1/4tsp Salt
(C) 4 egg yolks, 1st Vanilla Essence
(D) 60g Milk
(E) 200g Self Raising Flour
(F) 25g 73.5% Dark Converture Chocolate, 25g Whip Cream

Method:
Beat (A) till soft peak and set aside.
Cream (B) till getting fairer and slowly add in (C), mix till well combine.
Add (E) & (D) together but slowly add in, about 3 times. Just mix well will do.
Take 1/3of the batter, mix with (F) to get chocolate batter.
Pour both chocolate & vanilla batter in baking tin and create marble effect.
Bake at 170C for 45-50mins.

Remark: I twist the recipe to get Marble Cake from basic Vanilla Butter Cake and reduce some sugar as well.
Once again, thank you Mrs NgSK.
 

美丽大方香酥蔓梅牛油饼

简单，又整齐的造型。

俏姑娘这称号，非你莫属。


红当当的蔓梅配角遇上SCS牛油主角；那火花是美丽大方，香味扑鼻。

食谱：
(A) 75g 牛油， 22g 糖粉
(B) 1tbsp / 15ml 蛋
(C) 115g 蛋糕粉 或 90g普通面粉+25g 粟粉
(D) 35g 蔓梅干，切成小粒

做法：
（A）打发膨松，加入（B),搅均。
再加入（C）&（D），搅均。
面团整形成四方型条状，包上保鲜膜，
放入冰箱或急冻冷藏至硬。
切成5mm薄片，170C 烤15-20分钟。

注：食谱来自Karen's Kitchen ,我更改糖粉分量及用了有盐牛油。
谢谢Karen的分享。

Famous Amos<巧克力核桃饼〉

我们出发咯，整装待烤

出炉了，绝对要你吃不停口


难于抗拒之家户喻晓Famous Amos巧克力核桃饼
我喜欢，大伙儿也喜欢。

食谱：
（A）125g 牛油，75g 黄糖
(B) 1粒蛋， 1tsp 香精
(C) 180g 自发面粉
(D) 125g 50%或73.5%苦甜巧克力，切小片
(E) 100g核桃，压成脆粒

做法：
将(A)打到发，慢慢加入(B)搅拌。
再加入(C),(D) &(E),搅拌均匀。
照型。170C，烤15-20分钟。

注：食谱来之Min's Blog,我更改了糖分及巧克力分量。
谢谢Min的分享。



 

马六甲椰糖发糕



笑哈哈！



真的发了


周日的早点
是温馨，是喜悦
我家小宝可乐透了，
开心的小叮当。
一边派发糕，一边高喊“Huat Ar"!
邻居们都乐透了。
新的一年，大家一起发呀。

 食谱：（A）130g 黑糖，200ml 清水，2片香草
（B）50g 牛油 (隔水煮溶）
（C）一粒鸡蛋
（D）250g 自发面粉，1小匙发粉

做法：（A）煮溶冷却，加入（C），再过滤。
加入（B）和（D），用搅拌器搅拌均匀。
把面糊倒入纸模9分满。
以大火蒸15-20分钟。

食谱来自Xin Yu Facebook分享。我只减了糖分。