Its been decades (seriously!!) I D.I.Y Ngoh Hiang i.e.. Five Spice Meat Rolls! When I was a teenager, my late mum would always get me to help her with the mixing and wrapping of meat rolls near the Chinese Lunar New Year period. So missed the taste of my mother's Ngoh Hiang. My food taster given thumbs up for my Ngoh Hiang and commented it tasted nostalgia! Guess I should make this more often in the future. ^0^ Ingredient 500gm minced pork 250gm prawns, cut into small chunks 200gm water chestnuts, peeled and diced 100gm shallots, minced 30gm spring onion, chopped 1 egg, lightly beaten 3 tsp five spice powder 1/2 tsp salt 1 tbsp sugar 1 tsp white pepper 3 tbsp plain flour 1 tsp sesame oil 1 sheet dried beancurd skin (cut into 10cm x 15cm sizes) cornstarch solution for sealing the edges Short fatty one contained no prawns but added with fish paste, whereas the slender one with the usual minced pork and prawn. (Below pic) After steaming, cooled and ready to pack into freezer if not consume immediately. Method Combine all filling ingredients and mix till sticky. Cover and chill the meat mixture for at least 30 mins. Wipe both sides of the beancurd skin with a damp kitchen towel to remove excess salt. Scoop appropriate amount of the meat mixture on the beancurd skin. Roll up firmly and seal the edges with some cornstarch solution. Place the rolls on a lightly greased tray and steam for 10 mins. Remove and set aside to cool. Heat some oil in wok, fry ngoh hiang over medium heat, in batches, until golden brown on all sides. Drain well on kitchen towel. Serve warm with dipping sauce. To air fry, spray oil all over ngoh hiang and air fry at 200 deg cel for 10 mins or until golden brown. Steamed meat rolls can be freeze for up to 3 months.
是的，我近来真的减少很多挂网的时间了，也减少了到网友家串门子。 最近身体出了些小毛病，想想是该减少挂网的时间，好好的调养身体了，不然小毛病就会变成大麻烦了！上了这个帖子后，我会再休息3个月，不碰部落格，10月才重新归队。所以呢，你们千万不要忘了我，有空记得来这帮我扫扫灰尘 ^-^ 第一次试不是用肉碎做的五香肉卷，而且材料又那么简单，真的很好奇喔！幸好做出来的成品，老公和JP很是喜欢，老公直赞口感很棒，带有咬劲又不会过硬，好吃哦，呵呵。。。 食谱取自：娘惹食谱大全（Nyonya Recipes） 材料： 夹心肉 500g 马蹄 250g 大葱 1粒（切丝） 蒜头 2瓣（剁碎） 2张腐皮（剪成6寸 x 8寸长方形） 黄瓜 1条 调味料（混合）： 白糖 2tsp 盐 2tsp 鸡精粉 1/2tsp 五香粉 2tsp 蛋 1粒 薯粉 2Tbsp 胡椒粉 少许 面糊： 面粉 3Tbsp + 清水 1 1/2Tbsp 把猪肉切成粗条，加入所有调味料拌均匀后，收入冰箱腌隔夜。 把马蹄去皮切丝，连同蒜茸几大葱加入腌肉里，搅拌均匀。 把一张腐皮摊平，涂少许水让它软化，然后放入适量腌肉，卷起后两边折起，以面糊封口。 烧热两杯油，以中火把五香肉卷炸至金黄色，捞出沥干油，配黄瓜辣椒酱吃。 I am submitting this post to Malaysia Food Fest (Penang Month) hosted by Alan of Travellingfoodies.
These braised bean curd rolls are not only delicious, they are also very healthy. Made from dried bean curd, they are packed with calcium and protein. They are also braised rather than deep fried, making them heart healthy!
Feuilles de blé pour rouleaux de printemps et samoussa. Marque : Spring Home
INTRODUCTION This post is sharing the Chinese version of meat rolls or Ngoh Hiang. It is different from the meat roll in Western cuisines such as the Italian meat rolls. Usually, minced meat (usually pork) and prawns were used and wrapped in a dry bean curd sheet. Meat roll is an extremely popular […]
Recipe for the cake 孟老师的美味蛋糕卷 Plain sponge (size 36cm x 26cm): Unsalted butter 40g Egg yolk 100g Caster sugar 20g Egg white 160g Caster Sugar 75g Plain flour 55g Prepare a baking tray lined with baking paper. Melt the butter than set a side to cool. Whisk the egg yolks with sugar in a double boiler until thicken and pale in color. In another bowl whisk the egg whites with caster sugar until peak foam. Fold the egg yolks into the egg whites then gently fold in the shifted flour. Pour some egg mixture into a clean bowl then mix in the melted butter until well combine. Pour back into the egg mixture and mix gently until everything well combine. Pour the batter into prepared baking tray and spread evenly. Bake at 190C for 12 minutes. Remove the cake from the baking tray immediate when it out from the oven and place on a wire rack to cool. Tear out the side of the baking paper and let it completely cool down and ready to use. For the durian cream: 200g durian flesh (pureed) 200ml whipping cream (whipped) 200g custard (refer durian cake recipe) Mix the custard with durian puree then fold in the whipped cream Spread on the cake and roll it up. Keep in fridge until set. Serve immediately while it is cold from the fridge.
INTRODUCTION I used to order this type of bread rolls when I shopped at local bakeries. It is a rather common item sold in Singaporean and Malaysian bakeries. While I was browsing through my cookbo…
INTRODUCTION Unlike the other posts, there is nothing much to write about this recipe. It is a type of common bread sold in Singapore or Malaysian bakeries. Since I have some red bean paste left fr…
Description Curl-Defining Oil With Coconut & Australian Jojoba Oil Yay! AUSSome Hair Days No Way! Parabens No Way! Hair Stress It's Curls Night Out and we've got something to help you strut your stuff! Our Miracle Curls Defining Oil, infused with coconut and Australian jojoba oil, seals hair cuticles to help lock in hydration. Suggested use To experience our little miracle: Dispense oil into your palms and run through wet or dry hair. Indulge in the yummy fragrance and enjoy! Other ingredients Cyclopentasiloxane, dimethiconol, isododecane, fragrance, simmondsia chinensis (jojoba) seed oil, cocos nucifera (coconut) oil, fragrance. Disclaimer While iHerb strives to ensure the accuracy of its product images and information, some manufacturing changes to packaging and/or ingredients may be pending update on our site. Although items may occasionally ship with alternate packaging, freshness is always guaranteed. We recommend that you read labels, warnings and directions of all products before use and not rely solely on the information provided by iHerb. Visit manufacturer's website Visit manufacturer's website
Last week was a hectic week for me, visiting the hospital almost everyday! (you will know why if you have read my last post.) I am glad that the week ended well with good celebration of the mid-autumn festival with the extended family. To support my blogger friend, Zoe of Bake for Happy Kids, who is the host of this month Little Thumbs Up - Milo theme, I have actually come up with this Milo swiss roll recipe two weeks back but have no time to blog about it until now. I love Milo since young especially the Australian recipe which is tastier and more fragrant. Do you know how I like to enjoy my Milo? I usually put a few heaps of Milo powder in my glass of fresh milk, give it a slight stir before scooping up the clumps of Milo to eat, it's really shiok! ('Shiok' is a common slang word used in Singapore and Malaysia to express happiness, strong pleasure or tingling taste buds with regards of food) AsI have a box of Ferror Rocher chocolate sitting in the fridge, I decided to use it for the swiss roll fillings. I am delighted that the crushed hazelnuts, chocolate and wafer cream fillings turned out to be super delicious and it blended so well with the Milo swiss roll! My fussy hubby and kids gave a big thumbs up for this new creation. :) I have also used organic extra virgin coconut oil in this recipe and here's sharing the health benefits of it. Source from Internet 来源自网络 Milo Ferrero Rocher Swiss Roll 美禄金沙巧克力卷 Ingredients for Ferrero Rocher filling: 130g dairy whipping cream（I used whipping cream with 38% fat ) 12 balls of Ferrero Rocher 1 tsp Milo (I prefer Australian recipe Milo which is tastier and more fragrant) 金沙巧克力陷食材: 130克 动物性鲜奶油 （我用含有38%脂肪的鲜奶油） 12 粒 金沙巧克力 1 小勺 美禄巧克力粉 （我用澳洲配方的美禄比较美味又香） Method for making Ferrero Rocher filling 金沙巧克力陷做法： 1. Put the 12 balls of Ferrero Rocher into a zip-lock bag. Use a rolling pin to crush the balls into small pieces, pour into a bowl and add the teaspoon of milo in. 1。把金沙巧克力装在厚的塑胶袋中，用擀面棍擀压，压得越碎越好，倒入碗中，再加入一小勺美禄巧克力粉。 2. Use an electric mixer to beat the whipping cream till firm peak. 2。鲜奶油用电动打蛋器打发至不流动状态。 3. Mix the whipped cream with the crushed ferrero rocher and milo powder until well combined. Chill in the fridge. 3。打发的鲜奶油与金沙巧克力碎加美禄巧克力粉混合均匀，放冰箱冷藏备用。 Ingredients for milo cake : (baking pan - 28cm x 35cm) A： 4 egg yolk (I used 3 huge eggs each weighing 80g) 10g caster sugar 25g vegetable oil, any type (I used healthy organic extra virgin coconut oil) 45g milk 45g cake flour (I used premium Blue Jacket cake flour） 40g milo powder B： 4 egg white (I used 3 huge eggs each weighing 80g) 1 tsp (5g) lemon juice 20g caster sugar 美禄蛋糕食材： (烤盘 - 28cm x 35cm) A： 4颗 蛋黄 （我用3颗超大粒的80克蛋) 10克 细砂糖 25克 任何植物油 （我用健康的有机特级初榨椰子油） 45克 鲜奶 45克 低筋面粉 （我用优质水手牌蛋糕粉） 40克 美禄巧克力粉 B： 4颗 蛋白 （我用3颗超大粒的80克蛋) 一小勺 /5克 柠檬汁 20克 细砂糖 Method for making milo cake 美禄蛋糕做法： 1. Sift the flour and milo powder together. Mix well and set aside. 1。面粉与美禄粉过筛，搅拌均匀备用。 2. Beat the sugar with egg yolks until it dissolves. Add in the oil gradually, mix well before adding in the milk, beat till well combined. 2。蛋黄和糖搅打至糖溶化，再分次加入油拌匀后，加入鲜奶拌匀。 3. Mix the flour mixture in 2 addition into the egg yolk mixture till no flour is seen. Set aside. 3。混合面粉加入蛋黄糊，搅拌至没有粉粒状态，备用。 4. Beat the egg white till bubble stage, add in the lemon juice and sugar gradually and beat till firm peak. (firm peak is in between soft and stiff peak) 4。蛋白搅打至呈现细泡沫，加入柠檬汁与糖 （分次加入）打成尾端稍微弯曲的蛋白霜。（介于湿性发泡与干性发泡间） 5. Add the meringue into the egg yolk batter 1/3 at a time, each time gently mixed well before adding the next. When done, pour the batter into the baking pan laid with baking paper, smoothen the surface. 5。蛋白霜分三次加入蛋黄糊里，每次轻轻搅拌均匀后再加入。完成后倒入铺有烤纸的烤盘中，抹平。 6. Bang the baking pan a few times on the worktop to deflat big air bubbles. Put into a preheated oven at 170 degree Celcius top/bottom heat and bake for about 12~15 minutes. 6。轻敲几下烤盘让大气泡震出来，再放入烤箱以170摄氏度上下火，烤约12~15分钟至熟。 7. Remove the cake from the oven, transfer to a wire rack, peel open the sides of the baking paper to cool the cake. Put another piece of baking paper on it, flipped it over and peel off the top baking paper. 7。取出蛋糕转移到凉架上，撕开四边的纸散热。铺盖一张烘焙纸，立刻翻面倒扣，掀开底纸。 8. Take the ferrero rocher fillings out from the fridge and spread it evenly on the cake surface before rolling it up. Wrap the whole cake with baking paper and put into a plastic bag before putting it into the freezer to chill hard before cutting. 8。金沙巧克力馅从冰箱取出，均匀涂抹在蛋糕表面上，卷至成蛋糕卷。最后用烘焙纸将整条蛋糕卷起，收口朝下用塑胶袋装起，放置到冰箱冷冻定型再取出切片。 9. Trim both sides, ready to serve. 9。两边修切整齐就可以享用了。 Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates. This post is linked to Little Thumbs Up Event: Sept-Milo theme organized by Zoe from Bake for Happy Kids and Doreen from my little favourite DIY and hosted by Zoe from Bake for Happy Kids Thanks for dropping by. See you again! 谢谢您的拜访，下次再见！ The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 食谱里的烘烤温度和时间只是供参考，每一架烤炉的恒温器都不同，请自己调适。不同品牌的材料有不同的复合材料，所以最终成品有可能稍有不同。 “It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.” 编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱，请提供在这的相关链接，谢谢。" © Copyright 2015 bakingtaitai.blogspot.sg
Foodies often have a particular dish, ingredient or dessert that reminds them of their childhood, and whenever their senses are treated to the comforting sight, smell and taste of that familiar food all feels right in the world again.For food vlogger Li Ziqi that childhood fave food is crispy fried noodles, a dish which she lovingly prepares in this meditative video recipe that showcases the time honored tradition of preparing food from scratch.(YouTube Link)-Via Laughing Squid...
INTRODUCTION Unlike the other posts, there is nothing much to write about this recipe. It is a type of common bread sold in Singapore or Malaysian bakeries. Since I have some red bean paste left fr…
Want an easy dinner idea? Let your kids make Ham and Cheese Roll-Ups! There are very few ingredients, multiple variations, almost no clean up, and kids eat more on nights they cook!
Here My Mother's Peasant Bread recipe gets the Lahey treatment: yeast cut way back, rise extended for many hours (about 12). Sugar has also been omitted. The dough is super wet, so go big on the flour—seriously, don't hold back. I have been making these for these balsamic-roasted eggplant and arugula sandwiches.
saw this in a taiwanese FB group and immediately fell in love with the outlook thank you chef Li Ping for sharing the instructions 在 某FB台湾小组里看见那么一款蛋糕卷。。帅呆了。。 感谢丽萍老师的无私分享 ingredients (14 x...
Caramel Apple Cake Roll is a homemade spice cake roll filled with apples and topped with a caramel frosting - it's the perfect fall or Thanksgiving dessert!
INTRODUCTION Unlike the other posts, there is nothing much to write about this recipe. It is a type of common bread sold in Singapore or Malaysian bakeries. Since I have some red bean paste left fr…
Want cool and colorful treats on your party table but don’t necessarily want a lot of fuss? Vegetable tapas are what you’re looking for. A tapas is a typical spanish appetizer that you make using v…
While sushi isn't exactly the easiest thing to prepare and some skilled artisans spend their entire life trying to master the art of the roll, it is among the tastiest of life's offerings. Craving it all day today has yielded the following Soft-Shelled Crab Hand Roll recipe. It sounds all well and g
INTRODUCTION Unlike the other posts, there is nothing much to write about this recipe. It is a type of common bread sold in Singapore or Malaysian bakeries. Since I have some red bean paste left fr…
"Een koolhydraatarm dieet kan u helpen gewicht te verliezen en uw gezondheid te verbeteren. Dit artikel bevat 14 voedingsmiddelen die je moet beperken of vermijden bij een koolhydraatarm dieet."
Chinese New Year is just around the corner. This year, it falls on January 28th. Check out my previous blog posts for other Chinese N...
How time flies, this will be my last post for the Little Thumbs Up - Tea event which I am hosting this month and ending tonight. Many thanks to Zoe and Doreen, the organizers, who have once again given me the opportunity after hosting the LTU - Yogurt theme two months ago. Also like to thank my fellow blogger friends who have shared and link their recipes here. 时间过得好快，转眼间我主持的七月小拇指活动-“茶语飘香”今晚就要告一个段落了。很感激两位主办人再次给我这个机会，也感谢支持我的博友们，把她们与茶有关的食谱都分享与连接过来这里。 I hope you are not tired of seeing another Matcha post from me. I love anything Matcha and would gladly accept the title of "Matcha Queen" if it's bestowed upon me...lol! Today I am sharing this special Watermelon Frozen roll cake which I have made for my birthday yesterday. It was really challenging especially working on the raspberry and cream fillings on a hot day and taking photos at the same time, but thank God I made it successfully! It is such a refreshing and delicious cake and did satisfied my cravings for frozen desserts in this warm season! 昨天是我的生日，给自己做了这创意冰心的蛋糕卷，用的是全天然材料无色素。在炎热的气候，做这款蛋糕还蛮有挑战性的。 我还得一面做，一面拍照，动作要非常快，因为眼看面前的冰陷急速溶化，弄得我好紧张呦！还好能成功做出来！除了对切蛋糕的技术还待有进步，我还是很满意这次的作品。这抹茶蛋糕搭配了覆盆子冰馅，真的很好吃，冰冰凉凉的，清爽不腻口，很适合消暑喔！ Watermelon Frozen Roll Cake 沁凉西瓜抹茶蛋糕卷 (chinese recipe adapted from '花样冰心蛋糕卷', english recipe translated by bakingtaitai) Important tools 重要器具： Baking pan 烤盘 - 28cm x 35cm Small flat pan 小平盘 - 16.5cm x 24cm (get from Daiso Japan Store, 日系Daiso商店买得到） Transparent round plastic bottle 透明圆形塑胶瓶 - Diameter 直径7cm (use cookies container available at baking ingredients store, 装饼干的容器，在烘焙材料行买得到） Round cutter 圆形压模 - Diameter 直径 5cm Ingredients for Raspberry filling 覆盆子冰陷食材: Whipping cream 动物性鲜奶油 200g Caster sugar 细砂糖 50g Gelatin powder 吉利丁粉 3g Water 水 30ml Defrost raspberry puree 解冻覆盆子果泥 150g Method for making Raspberry filling 覆盆子冰陷做法： 1. Sprinkle gelatin over water in a small bowl, set aside 10 minutes to bloom, then put over a bowl of hot water, stir to dissolve. Set aside. 1。在一个小碗，将吉利丁粉浸泡在水，静置10分钟，隔水加温，搅拌到吉利丁溶化，备用。 2. Puree the defrosted raspberries. Set aside. 2。把解冻的覆盆子搅成泥状，备用。 3. Use an electric mixer to beat the whipping cream and sugar till firm peak. Add in the gelatin solution and raspberry puree, mix well. 3。鲜奶油和细砂糖用电动打蛋器打发至不流动状态。加入吉利丁和覆盆子泥，搅拌均匀。 4. Pour into a flat pan wrapped with cling wrap, smoothen the surface. Put into the freezer until it becomes frozen solid. 4。倒入铺有保鲜膜的平盘中抹平，冷冻冰硬。 Ingredients for cream filling 原味冰陷食材: Whipping cream 动物性鲜奶油 200g Caster sugar 细砂糖 40g Gelatin powder 吉利丁粉 3g Water 水 30ml Method for making cream filling 原味冰陷做法： 1. Sprinkle gelatin over water in a small bowl, set aside 10 minutes to bloom, then put over a bowl of hot water, stir to dissolve. Set aside. 1。在一个小碗，将吉利丁粉浸泡在水，静置10分钟，隔水加温，搅拌到吉利丁溶化，备用。 2. Use an electric mixer to beat the whipping cream and sugar till firm peak. Mix in the gelatin solution. Set aside. 2。鲜奶油和细砂糖用电动打蛋器打发至不流动状态。加入吉利丁，搅拌均匀。备用。 Ingredients for matcha cake 抹茶蛋糕食材： A： 3 Egg Yolk 蛋黄 3颗 Caster sugar 细砂糖 20g Sunflower oil 葵花籽油 30g (or any vegetable oil 或其他植物油） Milk 鲜奶 30g Cake flour 低筋面粉 50g (I used premium Blue Jacket cake flour ,我用优质水手牌蛋糕粉) Matcha powder 抹茶粉 5g B： 3 Egg white 蛋白 3颗 Lemon juice 柠檬汁 5g Caster sugar 细砂糖 50g Method for making matcha cake 抹茶蛋糕做法： 1. Beat the sugar with egg yolks until it dissolves. Add in the oil gradually, mix well before adding in the milk, beat till well combined. 1。蛋黄和糖搅打至糖溶化，再分次加入油拌匀后，加入鲜奶拌匀。 2. Sift the cake flour and matcha powder together. Mix into the egg yolk mixture till no flour is seen. Set aside. 2。面粉与抹茶粉一起过筛。加入蛋黄糊，搅拌至没有粉粒状态，备用。 3. Beat the egg white and lemon juice till bubble stage, add in the sugar gradually and beat till stiff peak. 3。蛋白和柠檬汁搅打至呈现细泡沫，分次加入糖搅打至干性发泡， 即为蛋白霜。 4. Add the meringue into the egg yolk batter 1/3 at a time, each time gently mixed well before adding the next. When done, pour the batter into the baking pan, smoothen the surface. 4。蛋白霜分三次加入蛋黄糊里，每次轻轻搅拌均匀后再加入。完成后倒入烤盘中抹平。 5. Bang the baking pan a few times on the worktop to deflat big air bubbles. Put into a preheated oven at 170 degree Celcius top/bottom heat and bake for about 12 minutes. 5。轻敲几下烤盘让大气泡震出来，再放入烤箱以170摄氏度上下火，烤约12分钟至熟。 6. Remove the cake from the oven, transfer to a wire rack, peel open the sides of the baking paper to cool the cake. Put another piece of baking paper on it, flipped it over and peel off the top baking paper, let cool. 6。取出蛋糕转移到凉架上，撕开四边的纸散热。铺盖一张烘焙纸，立刻翻面倒扣，掀开底纸放凉。 Method of assembling the cake 组装做法： 1. After the rasberry cream is frozen hard, use the round cutter to cut out round shapes and stack it up before putting it back to the freezer to freeze it hard again., 1。覆盆子冰陷冰硬后，用圆形模压出数个图样，叠放整齐成柱状后冷冻冰硬，即图样冰陷，备用。 2. Measure the baking paper and cut out one piece of round shape for the base of the container and one piece of rectangular shape to go around the inner circumference of the container before piping in 1/3 plain whipped cream. 2。圆形烤纸铺放塑胶瓶底，放入长方形烤纸围成一圈，将原味鲜奶油霜装入挤花袋中，挤入瓶中约1/3份量。 3. Take out the frozen raspberry cream from the freezer and insert it into the container before piping more plain cream to fill up the whole container, put it back into the freezer。 3。把冰硬的圆形冰陷放入后，挤入原味鲜奶油霜至满。再放回冰箱冷冻至硬。 As I took photos, the frozen cream was melting fast, I had to be quick! 拍照时，眼看面前的冰陷急速溶化，弄得我好紧张呦！ 4. Remove the frozen filling from the container, trim both sides. 4。冷冻冰硬后脱模取出，撕掉烤纸，两边修切整齐，即为冰心内陷。 5 Cut the matcha cake into two equal pieces along the shorter side. Take one piece and spread it with plain whipped cream. Place the frozen filling on it and roll it up. Put it into the freezer to freeze hard. (I used the remaining plain whipped cream to spread on the other piece of matcha cake and roll it into a swiss roll.) 5。抹茶蛋糕平均切成两片，取一片抹上原味奶油霜后，将冰心内陷放在上面，卷至成蛋糕卷，再放进冰箱冷冻冰硬定型。（另一片抹茶蛋糕可以抹上剩余的奶油霜做瑞士蛋糕卷） 6. Cut into pieces and decorate it with roasted black sesame seeds. 6。切片后，用已烤过的黑芝麻装饰。 Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates. This post is linked to Little Thumbs Up Event : July - Tea organized by Zoe from Bake for Happy Kids and Doreen from my little favourite DIY and hosted by Cheryl from Baking Taitai Thanks for dropping by. See you again! 谢谢您的拜访，下次再见！ Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 不同品牌的材料有不同的复合材料，所以最终成品有可能稍有不同。 “It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.” 编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱，请提供在这的相关链接，谢谢。" © Copyright 2015 bakingtaitai.blogspot.sg
Praktische roestvrijstalen schaal. Geschikt als een mengkom en voor het smelten van chocolade over een waterbad. Harten dienen als handvatten. Materiaal: roestvrij staalvolume: 1Literdiameter: 14 cm EAN: 5722001480883FIRE: Blomsterbergs Artikelnummer: 148088
This recipe makes a Swiss roll that's very flexible and stretchy. The cake can stretch and bend into a roll without the crust cracking or peeling off. The flexibility is due to how the eggs are whisked. A stiff roll cracks no matter how you roll it.
Last week was a hectic week for me, visiting the hospital almost everyday! (you will know why if you have read my last post.) I am glad that the week ended well with good celebration of the mid-autumn festival with the extended family. To support my blogger friend, Zoe of Bake for Happy Kids, who is the host of this month Little Thumbs Up - Milo theme, I have actually come up with this Milo swiss roll recipe two weeks back but have no time to blog about it until now. I love Milo since young especially the Australian recipe which is tastier and more fragrant. Do you know how I like to enjoy my Milo? I usually put a few heaps of Milo powder in my glass of fresh milk, give it a slight stir before scooping up the clumps of Milo to eat, it's really shiok! ('Shiok' is a common slang word used in Singapore and Malaysia to express happiness, strong pleasure or tingling taste buds with regards of food) AsI have a box of Ferror Rocher chocolate sitting in the fridge, I decided to use it for the swiss roll fillings. I am delighted that the crushed hazelnuts, chocolate and wafer cream fillings turned out to be super delicious and it blended so well with the Milo swiss roll! My fussy hubby and kids gave a big thumbs up for this new creation. :) I have also used organic extra virgin coconut oil in this recipe and here's sharing the health benefits of it. Source from Internet 来源自网络 Milo Ferrero Rocher Swiss Roll 美禄金沙巧克力卷 Ingredients for Ferrero Rocher filling: 130g dairy whipping cream（I used whipping cream with 38% fat ) 12 balls of Ferrero Rocher 1 tsp Milo (I prefer Australian recipe Milo which is tastier and more fragrant) 金沙巧克力陷食材: 130克 动物性鲜奶油 （我用含有38%脂肪的鲜奶油） 12 粒 金沙巧克力 1 小勺 美禄巧克力粉 （我用澳洲配方的美禄比较美味又香） Method for making Ferrero Rocher filling 金沙巧克力陷做法： 1. Put the 12 balls of Ferrero Rocher into a zip-lock bag. Use a rolling pin to crush the balls into small pieces, pour into a bowl and add the teaspoon of milo in. 1。把金沙巧克力装在厚的塑胶袋中，用擀面棍擀压，压得越碎越好，倒入碗中，再加入一小勺美禄巧克力粉。 2. Use an electric mixer to beat the whipping cream till firm peak. 2。鲜奶油用电动打蛋器打发至不流动状态。 3. Mix the whipped cream with the crushed ferrero rocher and milo powder until well combined. Chill in the fridge. 3。打发的鲜奶油与金沙巧克力碎加美禄巧克力粉混合均匀，放冰箱冷藏备用。 Ingredients for milo cake : (baking pan - 28cm x 35cm) A： 4 egg yolk (I used 3 huge eggs each weighing 80g) 10g caster sugar 25g vegetable oil, any type (I used healthy organic extra virgin coconut oil) 45g milk 45g cake flour (I used premium Blue Jacket cake flour） 40g milo powder B： 4 egg white (I used 3 huge eggs each weighing 80g) 1 tsp (5g) lemon juice 20g caster sugar 美禄蛋糕食材： (烤盘 - 28cm x 35cm) A： 4颗 蛋黄 （我用3颗超大粒的80克蛋) 10克 细砂糖 25克 任何植物油 （我用健康的有机特级初榨椰子油） 45克 鲜奶 45克 低筋面粉 （我用优质水手牌蛋糕粉） 40克 美禄巧克力粉 B： 4颗 蛋白 （我用3颗超大粒的80克蛋) 一小勺 /5克 柠檬汁 20克 细砂糖 Method for making milo cake 美禄蛋糕做法： 1. Sift the flour and milo powder together. Mix well and set aside. 1。面粉与美禄粉过筛，搅拌均匀备用。 2. Beat the sugar with egg yolks until it dissolves. Add in the oil gradually, mix well before adding in the milk, beat till well combined. 2。蛋黄和糖搅打至糖溶化，再分次加入油拌匀后，加入鲜奶拌匀。 3. Mix the flour mixture in 2 addition into the egg yolk mixture till no flour is seen. Set aside. 3。混合面粉加入蛋黄糊，搅拌至没有粉粒状态，备用。 4. Beat the egg white till bubble stage, add in the lemon juice and sugar gradually and beat till firm peak. (firm peak is in between soft and stiff peak) 4。蛋白搅打至呈现细泡沫，加入柠檬汁与糖 （分次加入）打成尾端稍微弯曲的蛋白霜。（介于湿性发泡与干性发泡间） 5. Add the meringue into the egg yolk batter 1/3 at a time, each time gently mixed well before adding the next. When done, pour the batter into the baking pan laid with baking paper, smoothen the surface. 5。蛋白霜分三次加入蛋黄糊里，每次轻轻搅拌均匀后再加入。完成后倒入铺有烤纸的烤盘中，抹平。 6. Bang the baking pan a few times on the worktop to deflat big air bubbles. Put into a preheated oven at 170 degree Celcius top/bottom heat and bake for about 12~15 minutes. 6。轻敲几下烤盘让大气泡震出来，再放入烤箱以170摄氏度上下火，烤约12~15分钟至熟。 7. Remove the cake from the oven, transfer to a wire rack, peel open the sides of the baking paper to cool the cake. Put another piece of baking paper on it, flipped it over and peel off the top baking paper. 7。取出蛋糕转移到凉架上，撕开四边的纸散热。铺盖一张烘焙纸，立刻翻面倒扣，掀开底纸。 8. Take the ferrero rocher fillings out from the fridge and spread it evenly on the cake surface before rolling it up. Wrap the whole cake with baking paper and put into a plastic bag before putting it into the freezer to chill hard before cutting. 8。金沙巧克力馅从冰箱取出，均匀涂抹在蛋糕表面上，卷至成蛋糕卷。最后用烘焙纸将整条蛋糕卷起，收口朝下用塑胶袋装起，放置到冰箱冷冻定型再取出切片。 9. Trim both sides, ready to serve. 9。两边修切整齐就可以享用了。 Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates. This post is linked to Little Thumbs Up Event: Sept-Milo theme organized by Zoe from Bake for Happy Kids and Doreen from my little favourite DIY and hosted by Zoe from Bake for Happy Kids Thanks for dropping by. See you again! 谢谢您的拜访，下次再见！ The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result. 食谱里的烘烤温度和时间只是供参考，每一架烤炉的恒温器都不同，请自己调适。不同品牌的材料有不同的复合材料，所以最终成品有可能稍有不同。 “It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.” 编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱，请提供在这的相关链接，谢谢。" © Copyright 2015 bakingtaitai.blogspot.sg
These chicken egg rolls are crispy on the outside and filled with a tasty, textured filling of chicken, bamboo shoots, mushrooms, and carrots. Learn how to make chicken egg rolls from scratch in no time at all!
My kids love Japanese food, I guess that runs in the family! Unlike my Little Girl, my Son is not quite fond with raw fish or sashimi,...
INTRODUCTION Unlike the other posts, there is nothing much to write about this recipe. It is a type of common bread sold in Singapore or Malaysian bakeries. Since I have some red bean paste left fr…
En travaillant, pour cette recette, avec une pâte à viennoiseries simplifiée que l’on plie une seule fois, on obtient comme résultat une mie moins alvéolée que celle d’un croissant, sans pour autant en changer le bon goût de beurre. On y insère du chocolat noir à 64 %, le ratio de cacao qui colle le plus à la saveur de la chocolatine classique.
