Tang Flour Dough

Lesson 5: Tang Flour Dough

Date: 05-02-2010.

 

Fan Kor

Chiu Chow Fan Kor

Steamed Vegetable Dumplings

Ha Kou

Crystal Cake

蝦鬆釀青瓜

在深圳買了石盅.....平是平......不過石盅滿是粉~~

唯有...用數個保鮮袋將石盅全部包著......蝦米便接觸不了石盅呢!

舂蝦鬆前.......必須有心理準備........舂至雙手麻痺........哈哈哈

* 還是建議您找個"大隻佬"來幫您舂吧!

雖然舂的過程有點累，不過還是值得的!

微辣 + 蝦米的香 = 很好吃

配上清淡，爽脆的小青瓜.......

 

材料

蝦米 1杯

乾蔥頭 8粒 (切成茸)

指天椒 1-2隻 (切幼圈, 若不吃辣的可減去)

調味料

砂糖 3 湯匙

魚露 2 1/2 湯匙

3-4茶匙 xo醬 (原食譜是用 3-4片 揸碎身的咖哩葉, 我買不到咖哩葉, 所以用 xo醬取代)

青檸汁2湯匙

做法

1. 蝦米洗淨, 浸水半小時至1小時至軟身, 吸乾水分, 舂成蝦鬆狀。

2. 鑊下1/4杯油燒熱, 下蔥頭茸爆香, 再下蝦米鬆及指天椒, 炒 3-4 分鍾至小許微焦及散發香味, 最後下調味炒勻成醬即可。

3. 將溫室小青瓜扢去種籽, 上蝦鬆醬, 即可享用。

食譜來源: 鄉下人

糕糕糕

新年前的製作.....

*請留意上圖右上方的臘腸

多得要用大托盤來盛著

年糕用了仙姐的食譜

蘿蔔糕則用仙姐的食譜和同學家人的慣用版

馬蹄糕則是同學家人的廣州版馬蹄糕

 

*跟仙姐的蘿蔔糕食譜可做6盒1斤的正方形盒

蘿蔔糕一半手切一半刨絲，以增加口感!

 

由10時開始........5時半完

最後，3人完成了約80盒的糕

累

Festival Cookery

恭喜發財

"煮"意洋溢

 

Lesson 6: Festival Cookery

Date: 12-02-2010.

 

Unit 3--Cherry & Tiffany

Taro pudding, sou gock and taro crisps are done by unit 3.

One hour is given.

Taro Pudding

Taro Crisps

Sou Gock

 

 

The followings are made by my classmates.

Turnip Pudding

Waterchestnut Pudding

Glutinous Rice Pudding

Coconut Rice Pudding

Chinese Doughnuts

Fried Chinese Puff

Egg Bows--Savoury

Egg Bows--Sweet

 

恭喜發財

"煮"意洋溢

Plain Flour Dough

Lesson 4: Plain Flour Dough

Date: 29-01-2010.

 

Unit 3a--Cherry

Steamed buns, wor-tips and peach-shaped buns are done by unit 3.

One hour is given.

Steamed Buns

Fat Steamed Meat Dumplings (Wor-tips)

Peach-shaped Buns

The buns are full of cracks. So ugly........

 

The followings are made by my classmates.

Steamed Meat Buns (Fat-steamed)

Steam Meat Buns

Lotus Seed Puree Buns

Roast Pork Buns

Vinegar is added make the dough look whiter.

Roast pork buns look so yellow as vinegar is not added to the dough.

Sausage Buns

 

* Only chemical raising agents (baking powder) are added to the dough.

Although the texture will be likely difference, time can be saved.

Therefore, they can be taught at school.

台式胡椒餅

一個電話......說起胡椒餅......

左偷師右偷師

為了"豬油"左僕右僕

為的就是回味當日Anne在藍色大門做的胡椒餅

現磨黑胡椒

在肉中不停的打水

塞蔥塞蔥塞蔥

胡椒餅出爐了!

實在太酥....太多汁.....太好吃

還加了點dayoff的寫意感覺

 

*相片鳴謝: 小阮子

Cake Making 3 (Whisking and Melting Method)

Lesson 3: Whisking and Melting Method

Date: 22-01-2010.

 

Unit 3a--Cherry

Sponge Fruit Flan and gingerbread are done by unit 3.

One hour is given.

Sponge Fruit Flan

Gingerbread

 

The followings are made by my classmates.

Flapjacks

Genoese Sponge

Gingerbread Men

Steamed Chinese Sponge

Gingernuts

Chocolate Swiss Roll

Sponge Cake

Parkin

Honey Biscuits

Steamed Chinese cakes

Swiss Roll

 

* True sponges have no fat in them, others are called genoese sponges.