Steam milk egg

 2 egg white

200ml milk

20g sugar

Steam 10 min

man tou 饅頭

 

中筋面粉500克	酵母5克
水（或牛奶） 240克	白糖1勺（10克）（可选）
食用油5克（可选）

all purpose flour - 500 g

water/ liquid /milk - 240g

oil - 5 g

yeast  5g

sugar 10g 

 

枣泥山药糕

300g pealed red dates

200g water

20g coconut oil put in when fry

outer skin

230g pealed 山药

rice flour - 40g 

pandan cake chewy

 蒸班兰香糕【Steamed Pandan Cake

◆ Ingredients 食材 ◆ 200g Glutinous Rice Flour 糯米粉 30g Wheat Starch 澄面粉 30g Sweet Potato Starch 番薯粉 ¼ tsp Salt 盐 50g Pandan Extract 班兰精华 200ml Coconut Milk 椰奶 130ml Water 清水 ( Boiling) 120g Caster Sugar 细砂糖

Steam for 30 mins

 

Skillet Flatbreads

PREP

20 mins

BAKE

30 mins

TOTAL

1 hr

YIELD

10 to 12 flatbreads, depending on size

Ingredients

• 3 cups (360g) King Arthur Unbleached All-Purpose Flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 3 tablespoons (35g) olive oil or vegetable oil
• 1 cup (227g) ice water
• 2 to 3 tablespoons (25g to 35g) vegetable oil, additional for frying

Instructions

1. Place the flour, baking powder, and salt in a large mixing bowl and stir to combine.

2. Add the oil and ice water, and mix to make a soft, cohesive dough. Adjust with flour or water as needed. The dough should be moist but not sticky. Cover with plastic wrap, and let rest for 10 minutes.

3. Preheat a heavy-bottomed skillet on the stovetop. Add 1 tablespoon oil and heat until the oil starts to shimmer in the pan.

4. Divide the dough into 10 to 12 equal pieces. Each piece should weigh about 1 1/2 to 2 ounces, about the size of a large egg. Dredge each piece in flour, and roll to a rough circle or oval, about 1/4" thick. OR hand shape the pieces by flattening between your palms.

5. In batches, fry the flatbreads in the hot oil for 2 to 3 minutes, or until golden brown. Flip and fry on the second side for another 2 minutes. Transfer from the pan to a rack to cool slightly before serving. Add more oil as needed for frying successive batches.

杞子桂花糕

 

食譜	杞子桂花糕（冷藏）
材料	杞子35克、桂花糖3湯匙、乾桂花1湯匙、魚膠片4片（約20克）、冰糖80克、水600毫升
做法	1. 杞子以熱水浸軟約15分鐘。
	2. 魚膠片以凍水浸軟，備用。
	3. 燒熱一鍋水，放入冰糖、桂花糖、桂花、杞子拌勻。
	4. 魚膠片揸乾水分，放入鍋中攪拌至完全溶化。
	5. 桂花糖水略放涼後，注入模具中。
	6. 放雪櫃冷藏2-3小時至凝固脫模即成。

原文網址: 【杞子桂花糕食譜】中式甜品清甜精緻　潤肺美肌淡雅桂花香 | 香港01 https://www.hk01.com/article/123211?utm_source=01articlecopy&utm_medium=referral

 

素麻婆豆腐

棠棠 @kinki_1022

#懷舊餐桌 
簡單的食材煮出好吃的素食料理，不論配飯、配麵都好吃！將食材中的杏鮑菇改用絞肉就成一道家常的麻婆豆腐。

預備食材

1. 板豆腐 1 塊
2. 杏鮑菇 1 根
3. 薑絲 少許
4. 乾辣椒 2 根
5. 花椒 少許
6. 醬油 1 大匙
7. 素蠔油 1/2 大匙
8. 二砂 1/2 小匙
9. 水 120 ml
10. 辣豆瓣醬 1/2 大匙
11. 太白粉水 些許

料理步驟

1. 步驟1

   板豆腐切小丁，杏鮑菇切細末，乾辣椒切段，花椒用刀背稍微拍裂。
2. 步驟2

   少許油熱鍋，放入薑絲、辣椒、花椒炒出香氣。（小火炒，避免花椒變苦）
3. 步驟3

   放入杏鮑菇翻炒至稍微縮水程度。
4. 步驟4

   加入辣豆瓣醬炒香。
5. 步驟5

   加入醬油、素蠔油、糖、水拌勻。
6. 步驟6

   放入豆腐輕輕拌炒數下，煮至醬汁沸騰。
7. 步驟7

   加入適量的太白粉水勾芡即完成。

   
8. 步驟8

   ✨水和調味料視各人口味調整，建議水量別太多，以免煮成羹湯；太白粉水自行調整濃稠比例。