香脆紫菜饼

材料：

蛋白

紫菜

春卷皮

做法：
1. 首先，把春卷皮拿出来解冻。然后预备好蛋白。
2. 斯出一片春卷皮，把它摊开放在栈板上。
3. 用扫子沾点蛋白，然后在春卷皮上涂上一层蛋白。
4. 然后在上面铺上一块紫菜。
5. 铺了过后，在紫菜上面再扫一层蛋白。然后在上面再铺上一片春卷皮。
6. 让紫菜吹干一会儿才用剪刀把它剪成条状。
7. 剪完了，准备锅子，把油倒进锅子里烧热。
8. 用中小火把紫菜饼炸成金黄色就可捞起。
9. 捞起后，把它攤在吸油纸上面以吸取多余的油份。
10. 最后才将紫菜饼装进不透气的空罐里。

香脆炸慈姑或芽姑片

材料:
慈姑或芽姑: 1公斤
食油: 适量

做法:

1. 将慈姑或芽姑去皮,然后洗净。
2. 用切菜器将慈姑或芽姑削成薄片(厚度要均匀)。
3. 把食用油倒进锅里,用中小火把油烧热。
4. 将慈姑或芽姑一片一片地放进油中煎炸。煎炸时要不停地翻。
5. 当慈姑或芽姑片均匀的变成金黄色时就可捞起，置放在吸油纸上以吸去多余的油份。
6. 重复以上步骤直到把所有的慈姑或芽姑片炸完。
7. 待凉后，把慈姑或芽姑片收在紧密的容器里。

备注：

- 先别把慈姑或芽姑蒂去掉。用切菜器将慈姑或芽姑削成薄片时，手握住慈姑或芽姑蒂就容易多了。
- 要控制火候，火不能太大，否则会炸不透，容易回软或烧焦。
- 每次炸少量，切记一次下太多，炸时要一片片的放进油中，然后要不停地翻。这样炸出来的慈姑或芽姑片才会均匀和香脆。

酥化杏仁饼 Crispy Almond Cookies

酥化杏仁饼
材料1
白油 : 180g
糖粉 : 120g

材料2 (混合过筛)
蛋糕面粉: 170g
粟米粉: 170g

材料3
烤香杏仁片 : 100g (弄碎)

材料4
粟米油 : 10g

方法
1) 中速将材料1打至奶油状
2) 低速加入材料2拌均
3) 加入材料3拌均
4) 加入材料4拌均成粉团
5) 将粉团放置于2张胶纸之间, 擀成½cm厚度, 用圆型切割 器切割, 然后排列在已铺上油纸的烤盘内
6) 送入已预热170 °C 的烤箱内, 烤约25 min.

Crispy Almond Cookies
Ingredients A
Shortening : 180g
Icing Sugar : 120g

Ingredients B (mixed & sieved)
Plain flour : 170g
Corn flour : 170g

Ingredients C
Roasted Almond Flakes : 100g (grinded)

Ingredients D
Corn oil : 10g

Method:
1) Blend Ingredients A over medium speed till light and creamy
2) Switch to low speed, mix in Ingredients B
3) Mix in Ingredients C
4) Add Ingredients D to form soft dough
5) Place soft dough between 2 plastic sheets, flatten and roll to ½cm thickness, cut into shape with a round cutter, arrange in a pre-lined baking tray
6) Bake in 170 °C pre-heated oven for about 25 min.

牛油粟米片曲奇 Cornflakes Cookies

120克牛油
80克糖粉，筛过
1粒蛋黄
1/2小匙云尼拉
120可面粉，筛过
30克粟粉，筛过
30克牛奶粉，筛过
30克葡萄干
100克粟米片

做法：
1 将牛油与糖粉拌打至松软，加入淡黄，云尼拉打匀。
2 拌入筛过的面粉及葡萄干。
3 用小匙一粒粒滚上粟米片做成小圆球， 放在彩色小纸杯中。
4 放入已预热之烘炉中，用170°C之火度烘约20-25分钟至黄金色，待冷便可收藏。


Ingredients:
120g butter
80g icing sugar, sifted
1 egg yolk
1/2 tsp vanilla
120g flour, shifted
30g cornflour, shifted
30g milk powder, shifted
30g raisins
100g cornflakes

Method:
1. Cream butter and icing sugar till light and fluffy. Beat in egg yolk and vanilla.
2. Fold shifted flour mixture into butter mixture.
3. Drop mixture teaspoon by teaspoon onto the cornflakes. Shape into balls and place into small coloured paper cups.
4. Bake in a pre-heated oven at 170°C for 20-25 minutes till golden brown. When cool, store in air-tight container.

花生饼干 Peanut Cookies

花生饼干 Peanut Cookies

炒香花生 : 500g ─ ① 磨碎
(fried peanuts, grind finely)

普通面粉 : 500g ─ ② 过筛
(plain flour, sifted)

细砂糖 : 400g ─ ③
(fine sugar)

花生油 : 500g ─ ④
(peanut oil)

全蛋 : 2粒 ─ ⑤ (打散)
(2 beaten eggs for glazing)

方法:
1. 把花生碎, 普通面粉, 细砂糖, 放入钢盆内, 混和均匀
Mix grinded peanut, plain flour, fine sugar, in a big mixing bowl

2. 慢慢倒入花生油, 顺同一方向拌均成团
Slowly mix in peanut oil till form into a soft dough

3. 用手搓成小球状, 然后一粒粒的排在已涂上油的烤盘上,
搽上蛋液
Form into small balls, place onto a greased baking sheet, and glaze with beaten eggs

4. 送入已预热的烤箱, 180°C烘约25分钟至金黄色, 冷却后贮存于瓶内
Bake in a pre-heated oven at 180°C for about 25 mins till golden.Remove, leave to cool
before storing

黄梨酥 Pineapple Tarts

黄梨酥
材料1
牛油 : 200g
糖粉 : 40g (过筛)

材料2
蛋黄 : 1粒
香精 : ¼ tsp

材料3 (全部混合过筛)
中筋粉 : 300g
蛋黄粉 : 25g
盐 : ½tsp

黄梨馅 : 1kg ─ (搓成小圆球, 每粒10g, 约100粒)

蛋黄 : 2粒 ─ (打散, 擦饼面用)

方法
1. 把材料1的牛油和糖粉放入搅拌钢内, 用中速度打至奶油状
2. 加入材料2的蛋黄和香精搅拌均匀
3. 改用最低的速度, 慢慢加入已过筛的粉料, 拌均成粉团 (不要搅拌过度, 不然饼皮就不会松了)
4. 让粉团松弛 20mins
5. 取粉团10-15g, 搓成小圆球, 按扁, 包入一粒黄梨馅, 包好, 搓圆, 做成金枕头型, 饼面搽上蛋黄
6. 送入已预热烤箱180ºC, 烘至金黄色 (约18-20mins)

Pineapple Tarts (Emulsification Method)
Ingredients A:
200g butter
40g icing sugar

Ingredients B:
1egg yolk
¼ tsp vanilla essence

Ingredients C: (sifted)
300g plain flour
25g custard powder
½tsp salt

1kg pineapple jam (divide into small part and form into balls)

2 egg yolks (beaten, for glazing)

Method:
1. Mix Ingredients A till creamy
2. Add in Ingredients B and mix well
3. Fold in Ingredients C and mix to form a dough.
4. Leave aside for 20 mins
5. Form small ball with the dough and fill a pineapple filling inside
and seal up, glaze with beaten egg yolk
6. Bake in a pre-heated oven at 180ºC for 20 mins till golden
browm. Remove from oven. Cool completely before storing


Pineapple Tart (Rub in method)
Ingredients A:
250g butter (cut butter into small cubes)

Ingredients B: (sifted)
340g plain flour
20g custard powder
½tsp salt

Ingredients C:
20g egg yolks
¼ tsp vanilla oil

1kg pineapple filling ((divide into small part and form into balls)

3 egg yolks(beaten, for glazing)

Method:
1. Place Ingredients A & B in a mixing bowl
2. Use finger tips and rub butter into flour until it resembles breadcrumbs
3. Make a hole in the center, add in Ingredients C and mix into a dough
4. Leave aside to rest for 20 mins before shaping
5. Form small ball with the dough and fill a pineapple filling inside
and seal up, glaze with beaten egg yolk
6. Bake in a pre-heated oven at 180ºC for 20 mins till golden browm.
Remove from oven. Cool completely before storing

黄梨酥 （搓揉法）
材料1:
牛油250g (切小块)

材料2 : (过筛)
普通面粉 : 340g
蛋黄粉 : 20g
盐 : ½tsp

材料3 :
蛋黄 : 20g
vanilla oil : ¼ tsp

黄梨馅 : 1kg (搓成圆球, 每粒10g)

蛋黄 : 3 粒 (打散, 搽饼面用)

方法:
1. 把牛油和已过筛的粉料放入钢盆内
2. 用手指将牛油搓揉进粉料成面包糠状
3. 加入蛋黄和香精, 拌均成光滑粉团
4. 让粉团松弛20分钟
5. 取粉团10-15g, 包入1份黄梨馅, 搓圆, 在饼面搽上蛋黄
6. 放入已预热烤箱180ºC 烘约20 分钟

青豆饼 Green Pea Cookies

青豆饼

材料

即食青豆 : 300g

面粉 : 300g

糖 : 280g

粟米油 : 180g

方法
1) 将青豆放进搅拌机内打成粉状, 待用
2) 将面粉过筛在深盆里, 加入青豆粉和糖充分拌均
3) 慢慢加入粟米油拌均成团
4) 将面团放在2张胶纸之间, 杆成 ¾ cm厚度
5) 用饼模切割器切出饼形, 排放在烤盘上
6) 送入已预热170°C的烤箱内, 烘约20分钟至熟
7) 取出, 待冷却后才装进瓶内储存

产量: 约100 – 120块


Green Pea Cookies

Ingredients:

Instant Green Peas : 300g (ready to eat)

Plain flour : 300g

Sugar : 280g

Corn oil : 180g

Method:
1) Put green peas into blender and grind finely. Leave aside for use later
2) Sieve plain flour into mixing bowl, add green peas powder and
sugar, mix till well combined
3) Gradually add corn oil to form soft dough
4) Roll dough in between 2 sheets of plastic till about ¾ cm thick.
5) Cut into desired shape using cookie cutter. Place onto a baking
tray
6) Bake in a preheated oven at 170°C for 20 min. till cooked
7) Remove, leave to cool completely before storing

Yield: approx. 100 – 120 pieces

花生角仔 Peanut Puff

花生角仔
花生馅
材料1
炒香花生 : 250g
炒香白芝麻 : 50g
糖 : 125g

材料2
花生油 : 3tbsp

方法:
1) 把材料1混合磨碎
2) 加入花生油拌均

皮料
材料1 (过筛)
普通面粉 : 300g
粘米粉 : 50g
粟米粉 : 25g

材料2
玛琪琳 : 150g

材料3 (混均)
水 : 90 – 95g
盐 : ¼ tsp

方法
1) 将材料2中的玛琪琳, 放在材料1的粉中, 搓至面包糠状
2) 倒人材料3, 搓成光滑粉团, 盖上布, 松弛30分钟
3) 把粉团杆成1.5mm厚度, 用“圆形切割器”切成圆片
4) 包上馅料, 对折成半圆形, 边缘折上花边
5) 烧热半锅油, 以中火将角仔炸至金黄色
6) 捞起, 待完全冷却后, 才贮存于容器内

Peanut Puff
Peanut Filling
Ingredients A:
Toasted peanuts : 250g (skinned & chopped)
Toasted sesame seeds : 50g
Sugar : 125g

Ingredients B:
Peanut oil : 3tbsp

Method:
1) Use blender to finely grind Ingredients A together
2) Add in Ingredients B, mix well

Pastry
Ingredients A: (sifted)
Plain flour : 300g
Rice flour : 50g
Corn flour : 25g

Ingredients B:
Planta margarine : 150g

Ingredients C: (mix well)
Water : 90 – 95g
Salt : ¼ tsp

Method:
1) Rub in Ingredients B into Ingredients A to form bread crumbs.
2) Add in Ingredients C, knead into smooth dough, cover with cloth and leave aside to rest for 30min.
3) Flatten the dough, roll to 1.5mm thickness, use round cutter (6cm diameter) to cut the shape.
4) Wrap in the filling, fold into semi-circle and seal the sides. Pleat the edges to form flower design or any design.
5) Heat oil, deep fry peanut puffs in medium heat oil till golden brown
6) Remove and drain on kitchen paper towel, leave to cool completely before storing in air-tight container.

炸蜂巢 Deep-Fried Beehive

炸蜂巢
材料1
全蛋 : 3粒
糖 : 165g

材料2
浓椰浆 : 350g

材料3
粘米粉 : 100g
面粉 : 50g
薯粉 : 25g

方法:
1. 将材料1的蛋和 糖搅拌至糖溶
2. 加入浓椰浆混合均匀
3. 加入材料3的粉料拌均成粉浆, 过滤
4. 以中火烧热油, 同时把蜂巢模型也放进油中加热,
待油热后, 取出蜂巢模型, 均匀的沾上粉浆, 然后放进油中
炸几秒钟, 成型后, 摇一摇模型, 使之脱模, 再重复动作做
第2个, 把蜂巢返复翻面炸至金黄色

Deep-Fried Beehive
Ingredients A:
3 eggs
165g sugar

Ingredient B:
350g coconut milk (from I coconut)

Ingredients C:
100g rice flour
50g plain flour
25g starch flour

Method:
1. Beat eggs and sugar till sugar dissolves
2. Add coconuts milk and mix well.
3. Add Ingredients C and mix well. Strain.
4. Heat oil in wok. Place beehive mould in heated oil and heat
mould till hot. Remove and dip into mixture. Return mould to
hot oil and deep-fry till golden brown

鸡蛋卷 Love Letter

鸡蛋卷
材料1
全蛋 : 3粒
糖 : 190g

材料2
浓椰浆 : 500g

材料3
面粉 : 100g
粘米粉 : 80g
薯粉 : 20g

方法
1. 将材料1的蛋和 糖搅拌至糖溶
2. 加入浓椰浆混合均匀
3. 加入材料3的粉料拌均成粉浆, 过滤
4. 在鸡蛋卷模型两面搽一点油, 预热后, 倒入适量粉浆, 烘至金
黄色, 趁热卷起或折成扇形

Love Letter
Ingredients A:
3 eggs
190g sugar

Ingredient B:
500g coconut milk (from I coconut)

Ingredients C:
100g plain flour
80g rice flour
20g starch flour

Method:
1. Beat eggs and sugar till sugar dissolves
2. Add coconuts milk and mix well.
3. Add Ingredients C and mix well. Strain.
4. Pour a little batter into love letter mould, bake till golden brown.
Roll up or fold up white hot