咸煎饼 材料： 高筋面粉 125g 普通面粉 175g 幼糖 65g 苏打粉 1/2tsp 酵母 1+1/2tsp 水 140g 盐 1/2tsp 油 2tbsp 馅料： 五香粉 1tsp 盐 1/2tsp 水 2tsp 做法： 1）将粉类、酵母、糖、苏打粉、盐混合均匀。 2）倒入油和水，搓成光滑弹性的面团。 3）盖上湿布，室温发酵1.5hrs。 4）在桌上洒上适量的面粉放防粘，把发酵好的面团杆成片状，把馅料平均抹在面皮上。 5）从尾端将面皮卷起，收口黏紧。 6）用刀把面条切成厚约1.5cm。切好后稍微压一压。 7）放在洒了面粉的盘中，再发酵20min。 8）锅中倒入适量的油，油温热后，以中小火煎至金黄色即可。 *提醒自己-切后再杆薄些，里面就不会太厚。
咸煎饼 材料： 高筋面粉 125g 普通面粉 175g 幼糖 65g 苏打粉 1/2tsp 酵母 1+1/2tsp 水 140g 盐 1/2tsp 油 2tbsp 馅料： 五香粉 1tsp 盐 1/2tsp 水 2tsp 做法： 1）将粉类、酵母、糖、苏打粉、盐混合均匀。 2）倒入油和水，搓成光滑弹性的面团。 3）盖上湿布，室温发酵1.5hrs。 4）在桌上洒上适量的面粉放防粘，把发酵好的面团杆成片状，把馅料平均抹在面皮上。 5）从尾端将面皮卷起，收口黏紧。 6）用刀把面条切成厚约1.5cm。切好后稍微压一压。 7）放在洒了面粉的盘中，再发酵20min。 8）锅中倒入适量的油，油温热后，以中小火煎至金黄色即可。 *提醒自己-切后再杆薄些，里面就不会太厚。
INTRODUCTION When I first saw the picture in a Vietnam recipe site, I didn’t realize that Chinese do not have this fried fitter. In fact, I thought it was some sort of fritters that was comm…
I just love this cool weather....... especially since it's Saturday.. Makes me feel like parking myself in front of the tele, lie down on t...
INTRODUCTION I have used the basic dough to prepare two of the Chinese fritters that are usually sold together with the You tiao. One is the savoury cinnamon looked alike five spice powder flavoure…
Blog Diah Didi berisi resep masakan praktis yang mudah dipraktekkan di rumah.
For our recent anniversary, I offered to make my husband a batch of whatever cookies he chose. He picked these checkerboard butter cookies, a combination of my Basic Butter Cookie recipe, plus a Mexican Chocolate variation. Here's how to make them.
Fried bread sticks (youtiao) are light, chewy and with a crispy skin when fresh. Great for dunking in noodle soup or congee.
INTRODUCTION I have used the basic dough to prepare two of the Chinese fritters that are usually sold together with the You tiao. One is the savoury cinnamon looked alike five spice powder flavoure…
INTRODUCTION I have used the basic dough to prepare two of the Chinese fritters that are usually sold together with the You tiao. One is the savoury cinnamon looked alike five spice powder flavoure…
Explore Nasi Lemak Lover (http://nasilemaklover.blogspot.c's 4126 photos on Flickr!
Fried bread sticks (youtiao) are light, chewy and with a crispy skin when fresh. Great for dunking in noodle soup or congee.
Fried bread sticks (youtiao) are light, chewy and with a crispy skin when fresh. Great for dunking in noodle soup or congee.
INTRODUCTION I have used the basic dough to prepare two of the Chinese fritters that are usually sold together with the You tiao. One is the savoury cinnamon looked alike five spice powder flavoure…
INTRODUCTION I have used the basic dough to prepare two of the Chinese fritters that are usually sold together with the You tiao. One is the savoury cinnamon looked alike five spice powder flavoure…
Got myself a new recipe book "Popular Kuih Muih" by One Publisher, last week. The first 2 recipes were these popular kuih that we used to eat during childhood. I'm not so sure how the taste it would be from the ingredients stated in this book, whether they are really tested or taste really the "childhood taste" (早古味) that we hardly find nowadays. So without any hesitation..I tried it out right after buying this book. Bravo!!That's the expression in my face once I tasted them!!! Really soft and they tasted really good...^^ My husband gave me a thumbs up for it...:) Not too complicated but it does abit time consuming here. Almost the same like making breads. But eating them just took a few minutes then they are all gone...hahaha! Ingredients: Starter dough: 80g plain flour 1 tsp instant yeast 100ml warm water ~ Mix all ingredients together and leave for 90 minutes. Ingredients: 350ml water (please add slowly and may not need all) 1/4 tsp alkaline water 250g sugar 2 tsp salt 1 tsp bicarbonate soda 1&1/2 tsp double baking powder * above starter dough 50 ml peanut oil 700g high protein flour / bread flour Method: ~ Combine all ingredients above together except oil & flour in a large bowl. Stir and mix well. ~ Add in oil & flour, mix and knead lightly into a soft dough. Cover dough with a cling wrap and leave to prove for 30 minutes. ~ Lightly knead dough for 2 minutes, cover and prove for another 2 hours. ~ Divide dough into small portions. **For the "Ma Geok" ~ 马脚油条 ( Horse Shoe Yu Cha Kuih) 30g plain flour 30g tapioca flour 50g sugar Approx 4 tbsps water white sesame seeds ~ Mix the pain flour, tapioca flour and sugar in a bowl and keep aside. ~ Roll out divided dough above into rectangle shape. ~ Spread filling (the flour mixture) over lower part of sheet. ~ Cut into strips with filling side together and pinch to stick well. ~ Spray alittle water on surface and sprinkle some white sesame seeds over. ~ Deep fry till golden brown, drain and serve. **For the "Ham Jin Beng" ( Five spice Chinese doughnuts) ~ 五香咸金饼 3 tsp five spice powder 1 & 1/4 tsp salt ~ Mix the above ingredients together and keep aside. ~ Roll out the divided small dough above into square. ~ Brush surface with water and sprinkle filling all over. Roll up and seal tight. ~ Slice into 1/2 pieces then flatten it with your palm. ~ Deep fry till golden brown, drain and serve. Both tested by me and equally good result. Hope you'll try them out and let me know your result too...:) Cheers!!
When I first saw these flower buns my first thought was "how pretty they were" and knew immediately that I would love to try my hand at maki...
These delicious oven baked curry puffs are perfect for parties or potluck dinners. Each one of these parcels have a spicy mince filling which is wrapped in golden flaky pastry. With the added bonus of being baked not fried, you can eat these little bad boys without feeling too guilty!
INTRODUCTION I have used the basic dough to prepare two of the Chinese fritters that are usually sold together with the You tiao. One is the savoury cinnamon looked alike five spice powder flavoure…
When I first saw these flower buns my first thought was "how pretty they were" and knew immediately that I would love to try my hand at maki...
Got myself a new recipe book "Popular Kuih Muih" by One Publisher, last week. The first 2 recipes were these popular kuih that we used to eat during childhood. I'm not so sure how the taste it would be from the ingredients stated in this book, whether they are really tested or taste really the "childhood taste" (早古味) that we hardly find nowadays. So without any hesitation..I tried it out right after buying this book. Bravo!!That's the expression in my face once I tasted them!!! Really soft and they tasted really good...^^ My husband gave me a thumbs up for it...:) Not too complicated but it does abit time consuming here. Almost the same like making breads. But eating them just took a few minutes then they are all gone...hahaha! Ingredients: Starter dough: 80g plain flour 1 tsp instant yeast 100ml warm water ~ Mix all ingredients together and leave for 90 minutes. Ingredients: 350ml water (please add slowly and may not need all) 1/4 tsp alkaline water 250g sugar 2 tsp salt 1 tsp bicarbonate soda 1&1/2 tsp double baking powder * above starter dough 50 ml peanut oil 700g high protein flour / bread flour Method: ~ Combine all ingredients above together except oil & flour in a large bowl. Stir and mix well. ~ Add in oil & flour, mix and knead lightly into a soft dough. Cover dough with a cling wrap and leave to prove for 30 minutes. ~ Lightly knead dough for 2 minutes, cover and prove for another 2 hours. ~ Divide dough into small portions. **For the "Ma Geok" ~ 马脚油条 ( Horse Shoe Yu Cha Kuih) 30g plain flour 30g tapioca flour 50g sugar Approx 4 tbsps water white sesame seeds ~ Mix the pain flour, tapioca flour and sugar in a bowl and keep aside. ~ Roll out divided dough above into rectangle shape. ~ Spread filling (the flour mixture) over lower part of sheet. ~ Cut into strips with filling side together and pinch to stick well. ~ Spray alittle water on surface and sprinkle some white sesame seeds over. ~ Deep fry till golden brown, drain and serve. **For the "Ham Jin Beng" ( Five spice Chinese doughnuts) ~ 五香咸金饼 3 tsp five spice powder 1 & 1/4 tsp salt ~ Mix the above ingredients together and keep aside. ~ Roll out the divided small dough above into square. ~ Brush surface with water and sprinkle filling all over. Roll up and seal tight. ~ Slice into 1/2 pieces then flatten it with your palm. ~ Deep fry till golden brown, drain and serve. Both tested by me and equally good result. Hope you'll try them out and let me know your result too...:) Cheers!!
These delicious oven baked curry puffs are perfect for parties or potluck dinners. Each one of these parcels have a spicy mince filling which is wrapped in golden flaky pastry. With the added bonus of being baked not fried, you can eat these little bad boys without feeling too guilty!
These delicious oven baked curry puffs are perfect for parties or potluck dinners. Each one of these parcels have a spicy mince filling which is wrapped in golden flaky pastry. With the added bonus of being baked not fried, you can eat these little bad boys without feeling too guilty!
INTRODUCTION I have used the basic dough to prepare two of the Chinese fritters that are usually sold together with the You tiao. One is the savoury cinnamon looked alike five spice powder flavoure…
Fried bread sticks (youtiao) are light, chewy and with a crispy skin when fresh. Great for dunking in noodle soup or congee.
INTRODUCTION I have used the basic dough to prepare two of the Chinese fritters that are usually sold together with the You tiao. One is the savoury cinnamon looked alike five spice powder flavoure…
Fried bread sticks (youtiao) are light, chewy and with a crispy skin when fresh. Great for dunking in noodle soup or congee.
INTRODUCTION I have used the basic dough to prepare two of the Chinese fritters that are usually sold together with the You tiao. One is the savoury cinnamon looked alike five spice powder flavoure…
INTRODUCTION I have used the basic dough to prepare two of the Chinese fritters that are usually sold together with the You tiao. One is the savoury cinnamon looked alike five spice powder flavoure…
INTRODUCTION I have used the basic dough to prepare two of the Chinese fritters that are usually sold together with the You tiao. One is the savoury cinnamon looked alike five spice powder flavoure…
