Friday, September 30, 2011

Apple Tart

This was my 1st time baking tart, I adapted the recipes from cherry and joy 's blog, but I made little changes on it.

Thursday, September 22, 2011

Butterfly birthday cake

这个Butterfly cake,真的很好玩,Youtube的..其实我第一次,而且是相当成功的.下一次尝试其他的.

Wednesday, September 14, 2011

豆沙饼(Mung Bean Biscuits )

 第一次自己做"tau sar piah"真的超好吃的哦...第一颗,被我得~丑死了!还好第二颗还能见人,此时多么庆幸,哈哈哈...看见成品真的好开心,颜色很漂亮呢!
做这个"tau sar piah"不容易很多工,我的心血就真的没白费了!哈哈~。这' 豆沙饼"食谱实在赞得没话说,不甜腻却很酥.希望做-"豆沙饼",但在瑞典无法购买配料..太糟糕了:-(
 Recipe:
Oil Dough:
105 gram Flour
63gm butter
  
Water Dough:
125gram Flour 
 20gm butter/ oil 
 25gm Sugar
 65gm water

Prepare the dough:
1. Mix ingredients for oil dough until it form into a smooth dough. Wrap dough with cling wrap and set it aside to rest for 30 mins. Divide into 24 pieces 6gm.
2. Mix Ingredients for water dough together until it form into a smooth dough. Wrap dough with cling wrap and set it aside for 30 mins. Divide into 24 pieces 10gm.
                                                

Thursday, September 8, 2011

Homemade Roast Pork 脆皮烧肉

因为老公想念新加坡的脆皮烧肉所以想尝试自己...上网找了做脆皮烧肉的食谱,有简单的也有比较复杂的。食谱是朋友根据家里现有的用料,再自己简化步骤..第1次在瑞典自己做脆皮烧肉老公叉烧是相当成功的..只是烧肉不够香脆.下一次会再次尝试一点.

 材料:三层肉 1公斤
盐 1汤匙
胡椒粉 1汤匙
五香粉 1 汤匙

Bottom marinade
1/2 Tbsp seasoned pepper
1/2 Tbsp salt
1/2 Tbsp 5 spice powder
1 large clove of garlic( 1/2Tbsp)
1.5 cubes of Chinese Red Fermented Beancurd (Nam Yue), come to about 1/2 Tbsp
1 Tbsp Chinese cooking wine

做法:1)在三层肉的皮刺满小洞。
2)在肉的部分每隔约1公分横竖割一刀(不要切太深,大约切到肥肉的部分)。
3)整块肉连皮涂满盐。
4)胡椒粉和五香粉混合均匀涂在肉的部分(肉的旁边也要记得涂,避免沾到皮),腌制几个小时。

5)放入预热的烤箱,肉向下(如图),220C烤约40分钟至表皮变脆。