Dear 2012, please be nice to me.
Sunday, January 8, 2012
School starts!
As everyone knows school just reopens and I started to freak out, credits to all my "beloved" teachers. When the teachers first stepped in into our class, the first thing that was spitted out was "PMR". PMR definitely causes stress to me. When I heard that all Form 1 and Form 2 Geography are coming out for the first term exam, I was like I have no choice but to study. You can't omit it as everyone must go through it - I told myself. Stress is flowing like running water all over my body starting from the first day of school until now. I did not have spare time like maybe one hour to do whatever I like or even starring at things beacuse what immediately comes up to my mind is DO YOUR WORK!! I have tons of homework to do, from school teachers and tuitions as well. Oh my, 2012 is really, undeniable a hectic year.
Sunday, January 1, 2012
The Little Chef Diary : Muachi 麻糍
Forth post in one day! Muachi a.k.a 麻糍! This was also my all time favourite since I'm young. The stalls sold this at a really high price nowadays and I found it not worth to buy so I decided to try it out all by myself. It was so so yummy. My grandma said that it wont be that nice as the one sold outside because they added some kind of chemical -硼砂 so that it is easier to handle and wont be that sticky like mine.
5。7寸圆模型抹上一层薄薄的植物油。
6。锅子放在炉子上，大火煮滚那锅水。
7。模型放入蒸热一会～
8。把（1）调好的米浆，倒入模型内。
9。炉子火力关小 （担心大火蒸，成品会粗糙）。
10。盖上锅盖，蒸个40分钟即可。
11。40分钟后，麻糍出炉咯～
12。准备花生粉和白糖（为麻糍沾料）
13。用汤匙挖出一勺麻糍
14。把麻糍丢进花生粉+白糖的沾料中
15。均匀的为麻糍裹上沾料
麻糍 Muaci
材料与做法：-
1。糯米粉250g，清水375g，糖3汤匙，拌匀。
2。米浆倒入抹油盘子里，小火蒸40分钟即可。
3。蒸好放凉后，用汤匙挖出一小勺，丢进花生碎+白糖混合的沾料中，
让麻糍完全沾上花生碎即可。
4。调出一碗米浆 （材料：糯米粉250g，清水375g，糖3汤匙混合拌匀）5。7寸圆模型抹上一层薄薄的植物油。
6。锅子放在炉子上，大火煮滚那锅水。
7。模型放入蒸热一会～
8。把（1）调好的米浆，倒入模型内。
9。炉子火力关小 （担心大火蒸，成品会粗糙）。
10。盖上锅盖，蒸个40分钟即可。
11。40分钟后，麻糍出炉咯～
12。准备花生粉和白糖（为麻糍沾料）
13。用汤匙挖出一勺麻糍
14。把麻糍丢进花生粉+白糖的沾料中
15。均匀的为麻糍裹上沾料
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蒸熟的麻糍
（其实我只蒸了20分钟，这可能导致我的成品没有那么咬筋）
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花生碎和白糖 –
我把烘焙店买回来的无壳花生那去烘十分钟，抹一抹花生上的油在打碎
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| 麻糍上座咯！！ |
The Little Chef Diary : German Butter Cookies
Chinese New Year Cookies 3 : German Butter Cookies
Nom nom! This taste absolutely delicious. It is so soft that you may crushed it if you "dont handle it with care" but it taste yummy. I'm bored of last year butter cookies so I decided to try this out. This is best to be served as CNY cookies because it is suitable for young to old!
* Opss...I forgot to take picture of it because I'm craving for food when I'm baking. :)
( from Min's blog )
1. 把牛油和过筛的糖粉用搅拌机搅匀。
2. 加入马铃薯粉， 面粉和罂粟子拌匀成面团。
3. 把面团揉成小粒， 再用叉子稍微压扁。
4. 放进预热170'C 的烤箱烤15-20 分钟。
Nom nom! This taste absolutely delicious. It is so soft that you may crushed it if you "dont handle it with care" but it taste yummy. I'm bored of last year butter cookies so I decided to try this out. This is best to be served as CNY cookies because it is suitable for young to old!
* Opss...I forgot to take picture of it because I'm craving for food when I'm baking. :)
( from Min's blog )
德国酥饼
A： 牛油 250g ，糖粉 80g
B: 马铃薯粉 250g 面粉 100g 罂粟子 少许1. 把牛油和过筛的糖粉用搅拌机搅匀。
2. 加入马铃薯粉， 面粉和罂粟子拌匀成面团。
3. 把面团揉成小粒， 再用叉子稍微压扁。
4. 放进预热170'C 的烤箱烤15-20 分钟。
The Little Chef Diary : Cornflake Cookies
Chinese New Year Cookies 2 : Cornflake Cookies
Cornflake Cookies!!! This is my favorite since I'm young but I had no idea what is so special about it to me. I just like cornflake with cookies so I eat cornflake cookies! I made this since last year but it's a failure so I decided to try it again by changing some steps and I succeeded!
* Just to share with you all that the recipe mentioned that roll the dough on the cornflakes but I find that the cornflake may drop easily when you eat it so I crushed the cornflakes and mixed it with the dough. This taste better anyway.
牛油 ~ 250g
糖粉 ~ 110g
杏仁碎 ~ 50g
发粉 ~ 1茶匙
普通面粉 ~ 280g
玉米脆片 ~ 适量 （稍微按碎）
做法：
1。牛油和糖粉打至发白。
2。加入杏仁碎和面粉搅拌成团。
3。揉小面团放入玉米脆片滚一滚，排放入小纸杯。
4。放入烤箱150° 烘10分钟或金黄色即可。
Cornflake Cookies!!! This is my favorite since I'm young but I had no idea what is so special about it to me. I just like cornflake with cookies so I eat cornflake cookies! I made this since last year but it's a failure so I decided to try it again by changing some steps and I succeeded!
* Just to share with you all that the recipe mentioned that roll the dough on the cornflakes but I find that the cornflake may drop easily when you eat it so I crushed the cornflakes and mixed it with the dough. This taste better anyway.
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| Cornflake cookies in the oven |
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| My cornflake cookies is made half of the recipe and they managed to fit right in this container. |
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| NOM NOM! |
* I get this recipe last year so i have no idea where is it from. So sorry!
玉米脆片牛油饼干
材料：牛油 ~ 250g
糖粉 ~ 110g
杏仁碎 ~ 50g
发粉 ~ 1茶匙
普通面粉 ~ 280g
玉米脆片 ~ 适量 （稍微按碎）
做法：
1。牛油和糖粉打至发白。
2。加入杏仁碎和面粉搅拌成团。
3。揉小面团放入玉米脆片滚一滚，排放入小纸杯。
4。放入烤箱150° 烘10分钟或金黄色即可。
The Little Chef Diary : Savoury Potato Chip Cookies
Chinese New Year Cookies 1 : Savoury Potato Chip Cookies
First of all, HAPPY NEW YEAR 2012 everyone. It's a new year and I grow older now. It is time for me to explore the world on my own but it is not the right time now because Chinese New Year is just in few weeks time. I assume that everyone is starting to be in this festive mood just like me! My father is more exhilarated as he bought a DVD with Chinese New Year songs and started singing it during our stay at JB, that's my father! Anyway and anyhow, school is going to reopen and I hate this but I have no choice but to bake my CNY cookies as soon as possible.
My first batch of CNY cookies - Savoury Potato Chip Cookies
Children may favour this cookie a lot because there are potato chip inside ~~ ! But, if you are bored of the normal cookies you may have during cny just like peanut cookies, butter cookies and lots more, try this out because this is something special and new. It is crispy and salty because there are sour cream potato chip and Parmesan cheese in it so you may reduce the Parmesan cheese if you want something more healthy. So sorry that I like salty food. Hahaha.
( from Min's blog )
First of all, HAPPY NEW YEAR 2012 everyone. It's a new year and I grow older now. It is time for me to explore the world on my own but it is not the right time now because Chinese New Year is just in few weeks time. I assume that everyone is starting to be in this festive mood just like me! My father is more exhilarated as he bought a DVD with Chinese New Year songs and started singing it during our stay at JB, that's my father! Anyway and anyhow, school is going to reopen and I hate this but I have no choice but to bake my CNY cookies as soon as possible.
My first batch of CNY cookies - Savoury Potato Chip Cookies
Children may favour this cookie a lot because there are potato chip inside ~~ ! But, if you are bored of the normal cookies you may have during cny just like peanut cookies, butter cookies and lots more, try this out because this is something special and new. It is crispy and salty because there are sour cream potato chip and Parmesan cheese in it so you may reduce the Parmesan cheese if you want something more healthy. So sorry that I like salty food. Hahaha.
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| Savoury Potato Chip Cookies right after being baked! |
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| Pringles Sour Cream Potato Chip - nom nom! |
( from Min's blog )
薯片曲奇 Savoury Potato Chip Cookies
食谱： （取自新新饮食双月刊， Margaret 老师）
- 250g 牛油
- 80g 幼糖
- 150g 酸奶油及洋葱味薯片，稍微压碎
- 50g 核桃，切碎
- 20g Parmersan 芝士粉
- 250g 面粉， 加入1小匙发粉，过筛
- 将牛油及糖打至松白.
- 加入薯片， 核桃碎和芝士粉.
- 慢慢加入筛过的粉类， 拌匀成团.
- 将饼干混合料用小匙舀起，放在烘盘上.
- 放入已预热烤箱， 用180'C 烤15分钟或至金黄色.
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