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Monday, 22 February 2016

花生湯圓 (燙麵法) Tang Yuan | Glutinous Rice Balls with Peanuts & Sesame Seeds - Josephine's Recipes Episode 133














因讀者的要求下,就將它寫成華語食譜,放在博客上。希望能幫到大家。

一般來說,當你揉或搓粉團的時候,都會很容易散開,包餡料時,會裂開。
湯圆粉團也都要很快的速度包好,不然被空气吸收,而会變的很乾燥,
很難包的好,要一直不停的點水。

這個燙麵法,是花了不少的功夫研製出來。暫時是最好的方法,只希望大家,在家也可以輕松做,也是簡易操作的。口感很Q,很滑口。同樣的做法也能做成好吃的糯米滋。


花生湯圓(燙麵法)

A 湯圓(燙麵法)
1杯~糯米粉
1/4杯~澄麵粉
2大匙~糖
半杯~滾水
1大匙~粟米油

B 餡料
半杯~ 咸脆花生
2大匙~ 白芝麻
35克~ 牛油
2大匙~ 糖粉

以上的
花生和芝麻要炒香和攪碎 + 牛油 + 糖粉,揉圓。

全做法:
1)將滾水,糖,倒入澄麵粉拌均勻。份量請看A 湯圓(燙麵法)。
2)加入糯米粉,用筷子揉拌。帶上手套後,加粟米油搓均勻。
3)保鮮紙打開一層,放入己搓好的粉團讓它成形。放入冷藏能保存3-5
要煮時,從雪櫃拿出來,就可將粉團分成6(大)或 12(中)等份。
每粒粉團按扁,包入餡料,揉成圓球狀。煮滾一鍋熱水,大火煮至浮起,
然後盛出,加入已煮好甜湯一起享用。

食谱来自:JosephineRecipes.Co.Uk

Sunday, 7 February 2016

How It's Made Peanut Cookies | Chinese New Year Cookies | 花生酥的做法大全_ 入口即化的花生酥 - Josephine's Recipes 173

























Here's a Good Luck cookies to celebrate the Chinese New Year. These cookies are melt-in-yout-mouth and very addictive, full of peanut goodnessrich and crumbly bites, also are one of my all time favourite snacks.

Makes about 35 peanuts

Ingredients
65g granulated sugar
110g roasted peanuts 
100g cake flour
a pinch of salt 
65ml peanut oil
35 whole peanuts for garnishing
1 egg, beaten for glazing

Method:
1) Transfer granulated sugar to a blender into powdered sugar.
2) Use a same blender, and blend the peanuts until finely chopped.
3) In a large bowl, combine the chopped peanuts, powdered sugar, flour, salt, and peanut oil. 
4) Use your hands to mix and knead everything's until well combined. Take a small piece about 1 tsp dough, roll and make a ball. Put them on the baking sheets and repeat until all the mixture has been used up. Place a peanut in the middle of each cookies.
5) Preheat the oven to 150°C and Bake for about 16 minutes. 
6) Separate egg yolks from whites, then whisk the yolk thoroughly. after middle baking, brushing the surface with egg yolks and continue baking for another 8 minutes or until golden brown.
7) Carefully transfer to a wire rack and cool completely before eating or storing in an airtight containers. 

Helpful Tips:
1) You can find roasted peanuts almost anywhere in local grocery.
2) The cookies will stay fresh in an airtight containers for 5 days.
3) Depending on how big you roll the balls and you need to adjust the baking time.

Recipe Source: JosephineRecipes.Co.Uk

Tuesday, 2 February 2016

How It's Made Turnip Cake | Lo Bak Gou 蘿蔔糕 賀年榚點 | 萝卜糕的做法大全_萝卜糕怎么做好吃 Chinese Radish Cake | Pan Fried Daikon Cake - Josephine's Recipes 172














Pan-fried turnip cake has a thin crisp & crunchy layer on the outside from frying, soft on the inside. It is also commonly eaten during Chinese New Year, Since radish 菜頭 is a homophone for "good fortune".

Makes 3 
Medium Foil Containers with Lids

Ingredients
(A)
2 cups rice flour
10 tbsps wheat starch 
2 cups water

(B)
2 large white radish 
2 cups dried scallop & shrimp water, or (plain water)
1 red onions
1/2 cup dried shrimps (soaked)
1/2 cup dried scallops (soaked)
1/2 cup dried mushrooms (soaked &
cubes)

Oil for frying

Seasoning
2 tsps sea salt
2 tsps sugar
2 tsps sesame oil
2 tsps white pepper
2 tsps sweet rice wine
2 tsps chicken granules

Method:
1) Heat and add oil for stir fry (red onions, dried shrimps. dried scallops and dried mushroom till fragrant and until golden brown.

2) Add turnips and seasoning to taste till well combined. Cover and cook until tender and translucent for about 15 minutes.

3) Sift the rice flour and wheat starch into a bowl with soaked dried scallops and shrimp water or just plain water to make a thin batter.

4) Turn off the heat and allow the wok cool down. Pour batter and stir them until slightly thickened.

5) Pour the mixture into a well greased foil containers. Cover, and steam for 1 hour. Remove from the heat and set aside to cool slightly. Keep refrigerated and consume within 5 days.

6) Cut into pieces. Heat a pan and oil over a medium high heat. Transfer turnip cake slices one by one to a pan until both side are deep golden brown. Dip into the sauce of your choice. A perfect comfort food with rice porridge and toppings for appetizers

For Garnish & Toppings

Ingredients
5 - 6 large scallops (soaked)
2 tsps brown sugar

Method:
1) Heat the pan and add oil until medium heat, add scallops and fry about 3 minuts, add brown sugar, fry the scallops until crispy. Put the ''crispy dried scallops'' garnish on top of the turnip cake
2) Heat the pan without oil, add preserved mooli radish until deep brown and fragrant. then add method (1) pan fried dried and preserved ingredients and mix well together. Serve them with rice porridge and garnish or put toppings on the turnip cake.

Helpful Tips:
1) Turn the heat on high for at least a minute, before adding oil.
2) The amount of ingredients like red onions, dried shrimp, scallops,
and mushrooms. It can be increased or decreased to suit your own taste.
3) While you cook the radish as the vegetables will release enough of its own juices, adjust less or more water to make the thin batter.
4)  If you want to eat turnip cake straight out of the steamer. It's best to reduce the wheat starch to 5 tsps instead of 5 tbsps.
5)  If you really can't find wheat starch, you can substitute cornstarch.

Recipe Source: JosephineRecipes.Co.Uk