红糖核桃红枣面包 Red Date Walnut Brown Sugar Bread

做了无数次的老面种吐司面包。每次用面包机做吐司，老面的用量大多数只是主面团20-40%的。这次破天荒想尝试一下主面团🆚老面1:1的效果，毕竟老面的份量始终没有绝对的比列。做好后得到的结论是OK的哦，不过普遍性隔天就没当天做好的那般松软，面包依旧可以室温保存三天内吃完。虽然很多「种」可供选择，「婆妈」始终认为老面种最方便，因为它不需要更改任何主面团的材料（不喜欢酒味面香太浓的，就减少酵母的量而已）。波兰种+老面也是近期大爱用的酵头之一，不过波兰种不能冷冻还是没有老面方便咯😆。

红糖核桃红枣面包  

{老面种材料} 高筋面粉300克，清水190毫升，酵母2克，盐 ¼ 茶匙。 

***将全部材料搅拌成团，揉捏排排气后室温发酵1小时左右，放入冰箱冷藏24小时即可（冷藏可放3-5天，不能马上用完的，24小时后量好每份大约50-80克速冻保存可达三个月）。 

***基本原理～老面是主面团的量大约是20-40%左右，所以250克主面团，大约要50-100克左右的老面种。 

{主面团材料} 高筋面粉165克，紫薯粉10克，红糖30克，盐1茶匙，酵母2克，温水65克， 淡奶30克(不用淡奶就100克温水)，无盐奶油20克，老面种170克（第一次用网友教的比列1:1）。 

{馅料} 核桃碎和红枣丁适量。 

{抹皮} 融化牛油适量。 

{做法} 

1. 红糖盐用温水搅拌均匀，待冷备用。 

2. 将所有主面团材料加入搅拌成稍微滑面团，红糖水可以慢慢地分成几次加入（除了无盐奶油）。 

3. 加入牛油再搅拌1-2分钟或至接近光滑的面团，可以撑开薄膜，洞口边缘光滑。 

4. 取出面团，继续搓揉成光滑圆形状后盖好湿布进行第一次发酵。（大约1小时） 

5. 第一轮发酵好后，帮面团擀平排气，分割成3份搓成圆球状，静置15分钟。 

6. 此时准备好馅料，再擀平成长条状放入馅料，卷起收口捏紧，放入抹了一层薄牛油的面包模具中进行第二轮发酵（大约50分钟左右）。 

7. 将面包抹上一层融化牛油的烤盘上。放入预热烤箱中170°C， 烤30-35分钟左右。（烤箱温度得自行拿捏哦！） 

***面包出炉后，还可以再刷上一层融化牛油更香气扑鼻！ 

Walnut Red Date Brown Sugar Bread 

{Old dough ingredients} High protein flour x 300g, water x 190ml, instant dry yeast 2g, salt ¼ tsp. 

***Mix all ingredients well, knead the dough a while  and let it prove in room temperature for about 1 hour before keep refrigerated for 24 hours (keep refrigerated can store for 3-5 days, else divide the dough after 24 hours to 50-80g each to keep frozen and can last 3 months). 

***Old dough in main dough in each bread making is about 20-40%, for example: 250g main, need 50-100g old dough. 

{Main Dough Ingredients} Bread or high protein flour x 165g, purple sweet potato powder x 10g, brown sugar x 30g, salt x 1 tsp, instant yeast x 2g, warm water 65g, evaporated milk x 30g (no evaporated milk, just use 100g warm water in total), unsalted butter x 20g, old dough 170g (1st try to use ratio 1:1). 

{Fillings} Some chopped walnuts and red dates. 

{Glazing} Some melted butter. 

{Directions} 

1. Mix brown sugar and salt with warm water till fully dissolved, set aside. 

2. Follow by add in all the ingredients (except butter) into mixing bowl, brown sugar water can add in slowly, knead under the low speed for until form unstick dough. 

3. Add in butter to continue knead for1-2 mins until almost form a smooth dough - can pull into very thin sheet without tearing.

4. Remove dough from mixing bowl, shape into a smooth ball, cover with plastic wrap or wet cloth to prove till double in bulk (About 1 hour) .

5. Flatten and roll the dough into 3 rounds or other’s desired shapes, let it rest for 15 mins. 

6. Get ready the filling ingredients, flatten dough again and wrap up with the filling, sealed it properly. Arrange the doughs into bread moulds and leave to prove till double in sizes (about 50mins). 

7. Glaze with melted butter, bake in preheated oven at 170°C for 30-35 mins or till golden brown. (Oven temperature adjust accordingly.) 

***Remove, brush with a little more melted butter if wish. 

 Previous： 斑斓牛油饼干 Pandan Butter Cookies

斑斓牛油饼干 Pandan Butter Cookies

这是饼干印模做出来的牛油饼，有加蛋黄版和无蛋黄版的，个人觉得无蛋黄版的比较酥脆可口些。「婆妈」与天使们分工合作的亲子活动目前这类的方法对她们而言参与感比较多也比较好玩。 These recipes suitable for cut out cookies, perfect for any holidays: Christmas, New Year, Chinese New Year or any days of the year. 

斑斓牛油饼 

{材料} 无盐牛油200克（室温软化）， 糖粉/幼糖60克，盐 ¼ 茶匙， 香草精 ½ 茶匙，特幼/低筋面粉220克，玉米淀粉80克，泡打粉 ½ 茶匙，斑斓粉1茶匙。 

{做法} 

1. 无盐牛油打散后加入幼糖拌打一下后加入盐和香草精搅拌至颜色变成微黄。 

2. 筛入粉类：特幼/低筋面粉 + 玉米淀粉 + 泡打粉 + 斑斓粉， 搅拌均匀。 

3. 用手搓成长条状，如果不打算做造型，直接搓成正方形或其它你喜欢的形状，包上保鲜膜放入冰箱冷藏30分钟。 

4. 烤盘预先铺上烘焙纸。取出，不做造型就直接切好厚度一致的饼干片，放入烤盘排好。做造型就用饼干模器切出想要的造型， 再放入冰箱冷藏15分钟。 

5. 放入预热好上下火（不开风扇）的烤箱150°C中层，先烤15分钟；然后去调去170°C再烤3-5分钟左右即可。 

Pandan Butter Cookies 

{Ingredients} Unsalted butter x 200g (melted in room temperature), icing sugar/caster sugar 60g, salt x ¼ tsp, vanilla essence x ½ tsp, superfine flour/cake flour/all purpose flour x 200g, corn starch x 80g, baking powder x ½ tsp, pandan powder x 1 tsp. 

{Directions} 

1. Whisk unsalted butter a while, add in sugar continue to whisk a while, then follow by add in salt and vanilla essence to whisk until slightly light yellow and fluffy. 

2. Sifted in flour ingredients: superfine flour + corn starch + baking powder + pandan powder, fold to mix well. 

3. Roll the dough into a long round or square or any shapes you like, if do not plan to shape the cookies with cookie cutters, cover with a plastic wrap and chill in refrigerator for 30 mins. 

4. Put a slice of baking sheet on the baking tray, take out the dough from refrigerator, cut into 1cm thick pieces evenly and arrange well on baking tray. Using cookie cutters: roll to 1 cm thick flat and cut into whatever shapes you wish, and keep it chill in refrigerator for 15 mins before bake. 

5. Pre-heated oven at 150°C (no fan mode), bake for 15 mins first, then switch to 170°C bake for another 3-5 mins or until light brown colour at the edge. 

斑斓牛油饼 (加蛋黄) 

{材料} 无盐牛油150克（室温软化）， 糖粉/幼糖50克，盐 ¼   茶匙， 香草精 ½ 茶匙，蛋黄1个，特幼/低筋面粉200克，玉米淀粉30克，泡打粉 ½ 茶匙，斑斓粉2茶匙。 

{做法} 

1. 无盐牛油打散后加入幼糖和盐拌打均匀后加入香草精搅拌一下后加入蛋黄继续搅拌至颜色变成微黄。 

2. 筛入粉类：斑斓粉+ 泡打粉 + 特幼/低筋面粉 + 玉米淀粉， 翻拌均匀。 

3. 面团放入塑料袋，用擀面杖擀成大约1cm厚度的长方形状，放入冰箱冷藏30分钟。 

4. 烤盘预先铺上烘焙纸。开始用饼干模器切出想要的造型，放入烤盘排好，再把剩下的面团放入塑料袋擀好放入冰箱冷藏20分钟再做造型，软了的面团不易塑形。 

5. 重复直到所有面团用完，切好的饼干再放入冰箱冷藏15分钟待烤。 

6. 放入预热好上下火（不开风扇）的烤箱160°C中层，先烤12分钟；然后去调去170°C再烤3-5分钟左右即可。 

Pandan Butter Cookies (egg yolk) 

{Ingredients} Unsalted butter x 150g (melted in room temperature), icing sugar/caster sugar 50g, salt x ¼ tsp, vanilla essence x ½ tsp, egg yolk x 1, superfine flour/cake flour/all purpose flour x 200g, corn starch x 30g, baking powder x ½ tsp, pandan powder x 2 tsp. 

{Directions} 

1. Whisk unsalted butter for a while, add in sugar and salt continue to whisk a while only add in vanilla essence and follow by add in egg yolk to continue whisk until slightly light yellow and fluffy. 

2. Sifted in flour ingredients: pandan powder + baking powder + superfine flour + corn starch, fold to mix until incorporated. 

3. Put the dough into a plastic bag, roll the dough into 1cm thickness flat rectangle shape and chill in refrigerator for 30 mins. 

4. Place a slice of baking sheet on the baking tray, take out the dough from refrigerator, use cookie cutters to cut the dough into whatever shapes you wish (If the dough turn soft again before you able to cut all the shapes, put the leftover dough back to the fridge to chill for 20 mins only cut and shape again). 

5. Repeat the chill, cut, shape process until all the dough is use up, and keep it chill in refrigerator for 15 mins before bake. 

6. Pre-heated oven at 160°C(do not use the fan mode) , bake for 12 mins first, then switch to 170°C bake for another 3-5 mins or until light brown colour at the edge.

Previous：幻彩汤圆 Colorful Glutinous Ball （Tang Yuan） 

幻彩汤圆 Colorful Glutinous Ball （Tang Yuan）

原定计划是要做出五颜六色的汤圆搭配红糖桂花老姜糖水，结果演变成顺势而做由她们临时充分发挥小脑袋瓜里的ideas的多彩汤圆。原来她们眼中的彩色汤圆是这样“玩的”...好啦，「婆妈」让路，毕竟搓汤圆要磨耐性的。没得玩，她们怎么消磨时间呢。重点是，我也没做过这样的汤圆，也很想看看煮好后是不是那样“迷人心窍”... 第一次和天使们搓汤圆乐耶，非记录起来不可。也再次印证，有了天使们参与后的计划是赶不上任何一次她们灵机一动的变化滴，虽然不是每一次她们的ideas都会被接纳，但只要“无伤大雅”的都OK滴，哈哈哈😂。

幻彩汤圆 

{材料A} 糯米粉300克，粘米粉10克（加100毫升水拌均匀后，小火慢煮至纹路出现即可），蓝花/蝴蝶豆花 10朵（加150毫升水煮出深蓝色的水），斑斓粉1茶匙（加适量的水拌均），柠檬汁一点（用来把深蓝色水转变成紫色），食用粉红色素适量（也可以用红色火龙果或番茄或甜菜根榨汁50毫升） 

{材料B} 清水500-1000毫升， 红糖适量，老姜一小块，桂花一茶匙。 

{做法} 

1. 先把5种颜色的材料都准备好：蝶豆花水先煮好备用， 拿出50毫升加入柠檬汁变成紫色待用（临时想做，家里少了可用的蔬果汁）。 

2. 接着煮好粘米粉种，稍微待凉后加入糯米粉混合拌均匀后，分成6份（每份大约50克左右）。 

3. 每份慢慢地一点一点加入温水或蔬果汁等，搓成粉团待用（粘手就再加点糯米粉，太干去就加水，水一定要一点点的加哦）。食用色素要先搓好白色粉团后再加入适量的色素再搓成团，记得洗后以免残留的色素渗透入其它粉团。 

4. 每种粉团搓好后，再一个个搓成长条状，切成想要的小段，搓成圆形，排入盘或容器中。（每层记得铺上一层烘培纸或保鲜膜，以免搓好的汤圆粘在一起）。 

5. 汤圆现煮现吃，口感最好。不吃的，搓好后，收入容器中速冻冷藏即可。 

6. 煮汤圆糖水时，先把红糖和老姜块（有斑斓叶就这时一起加入）煮沸。煮沸换小火煮5分钟左右后，老姜块和斑斓叶就捞出。加入桂花和汤圆，煮到汤圆浮起来再煮一会儿即可。 

7. 如果没有要马上吃，汤圆就另外用煮沸的清水煮至浮起来再煮一分钟，拿起泡冷水一分钟后沥干，放入红糖桂花老姜糖水水中就可随时享用了。 

***没有粘米粉的话，就用回N年前「婆妈」试过的方法。就是每份粉团搓好后，拿出大约15克粉团放入沸水中煮至浮起来，再把熟粉团和生粉团混合拌均 （这样做的汤圆比较Q弹，搓汤圆时也比较容易，因为没那么容易变干）。 

***记得从最浅色的白色开始搓汤圆，不然就像我们随意搓会让颜色变得好梦幻，哈哈哈（跟孩子们一起“玩”，能玩疯的就跟着她们的节奏走玩疯吧）。 

Colourful Glutinous Ball （Tang Yuan） 

{Ingredients A} Glutinous rice flour x 300g, blended rice flour x 10g (add 100ml of water to mix well, cook under low heat until the batter forms the firm line shape), blue pea flowers x 10 (add 150ml of water to extract blue colour), pandan powder x 1 tsp, some lemon juice (to turn some blue colour to purple colour), some food grade pink colouring (can extract from red dragon fruit or tomato or beet root for about 50ml). 

{Ingredients B} Water x 500-1000ml, some brown sugar, old ginger small piece x 1, dried osmanthus flowers x 1 tsp. 

{Directions} 

1. Get ready 5 colours ingredients: blue peas flower water done cooked, measure about 50 ml of it to drop in some lemon juices to turn to purple colour. 

2. Then, cook the blended rice flour and add in glutinous rice flour and mix them well, divide to 6 portions (about 50g each portion). 

3. Each portions slowly add in warm water or any juices, knead them well to form a firm and stiff dough (too sticky, add glutinious flour, too dry, add little water). For coloring, add few pinch into white dough, knead again until color is well distributed. Be sure wash your hand each time to avoid discolouring. 

4. After shape all dough, roll them into long strips type and cut into desire portions, shape into small ball shapes (each layer remember put on a layer of baking paper or plastic wrap to prevent dough balls sticking together). 

5. Glutinous rice balls is nice to taste freshly, unconsumed uncooked glutinous rice balls is advice to keep frozen. 

6. Cook the soup base: Add in water, brown sugar and ginger (pandan leaves if you have), bring to boil, turn to low heat and cook for another 5 mins. Remove the ginger piece and pandan leaves. Add in osmanthus flower and rolled glutinous rice balls to cook until balls is floating to the surface, cook for a while will do. 

7. If not plan to eat shortly, cook the rolled glutinious rice balls in clear boiling water until they float to the surface, allow to cook for another 1 min and remove and soakinto a bowl of cool boiled water for about 1 min. Drain thoroughly and drops the cooked glutinous rice balls in dessert soup. 

 ***No blended rice flour, can pull out 15g from dough from each portions to cook them one by one in boiling water to turn to cooked dough and mix them again with the original dough (this will make the texture of the balls more chewable and easy to shape during rolling process). 

***Remember start roll each small pieces from light to deep color, else enjoy the mixed color fun like us (Sometimes let’s follow angel’s ideas to enjoy the fun of team work).

Previous： 红糖提拉米苏 Brown Sugar Tiramisu

红糖提拉米苏 Brown Sugar Tiramisu

提拉米苏 (Tiramisu) 是唯一一种「婆妈」绝不妥协的甜点。因为私人原因这个甜点就是注定一世难忘，别质疑，真的可以忘不了的。不至于念念不忘，但就是一提到「它」就会冒出那个独特风格的味道和口感。今年感触特别多，很多事情不去努力实现一辈子只能就是凭空想象。做过用黑咖啡戚风或摩卡海绵蛋糕的提拉米苏，不过用手指饼干的口感略胜一筹。很多人都说这类甜点很容易的，又不用烤箱，省心省力哦。哎哟喂，怎么我亲身体验的过程就不如别人口中那么简单一试就搞懂呢？！或许「婆妈」的功夫就是不到家，要不然就是家人们口中的吹毛求疵咯。一直不分享关于「它」的食谱只因为「婆妈」不断累积的“功夫”还未达到心里那把“及格”的尺，今年总算赶得上尾班车可以搬上台面啦（不然又得拖多一年又一年的啦😆）。只可惜认真学习了很多很多很多遍，酒味香郁+咖啡浓厚的味道总算拿捏得不错，就总觉得口感扎实又入口Q滑还是差了那几点，会继续努力做好此生特别刻苦铭心的好滋味，呵呵。等掌握好想要的口感后，应该是要继续努力研究如何做出自家的手指饼干啦，一步一步地达到心中独一无二的提拉米苏，加油吧。

红糖提拉米苏 

{材料} 蛋黄2个， 红糖30克（喜欢甜的，请用50克）， 咖啡酒 (Dark Rum/Kahlua/Tia Maria/Baileys Irish Cream/Sweet Marsala wine/Brandy) 20-40ml（依个人口味选自己喜爱的酒味，拿捏好份量找出你想要的味道），马斯卡彭奶酪250克， 浓缩黑咖啡150毫升 （2包即溶黑咖啡加热水泡）， 无糖可可粉1茶匙（加入黑咖啡的份量）， 手指饼干适量，淡奶油150毫升（喜欢多奶油的，请用200毫升或更多），香草精5毫升（可以不放），额外无糖可可粉适量（洒面用的）。 

***打发鲜奶油的容器等预先放入冰箱冷藏至少20-30分钟。 

{做法} 

1. 手指饼干根据要用的模具预先算好大概多少块和切好形状备用。 

2. 准备沾手指饼干的黑咖啡混合液：2包即溶黑咖啡+1茶匙可可粉+120-150毫升热水搅拌均匀，喜欢酒味醇厚的可以再加入10毫升的咖啡酒。 

3. 马斯卡彭芝士从冰箱拿出备用。蛋黄+糖+咖啡酒隔热水打至浓稠, 离火稍微待冷一些（大约5分钟左右）。 

4. 此时可以预先搅拌一下马斯卡彭芝士至顺滑（大约1-2分钟左右），再加入温的蛋黄液搅拌均匀后放入冰箱冷藏待用。 

5. 淡奶油和容器从冰箱里取出。淡奶油加香草精从低速开始打发1分钟后转去中速继续打发1分钟，然后高速打发2-3分钟至提起会有回弯钩接近干性发泡（8分发）即可。 

6. 一次过加入冷藏的马斯卡彭蛋黄糊， 轻轻翻拌均匀后，提拉米苏芝士糊就好了。 

7. 手指饼干迅速地双面沾满黑咖啡混合液，在容器或模具中排好，接着铺上一层提拉米苏糊。 

8. 然后，重复手指饼干层，再铺上一层提拉米苏糊直到容器9分满即可。如果容器还有空间就继续重复手指饼干层再铺上芝士糊。 

9. 放入冰箱冷藏至少8小时再拿出来，在表面上洒上满满的可可粉就可以吃啦（冷藏两天后酒和咖啡更入味，味道真是无敌，哈哈）。如果不打算吃，做好马上速冻冷藏可保存1-3个月哦，要吃的前一晚才转移去冷藏层自然解冻或吃当天室温解冻20-30分钟。 

***这是口感较浓稠但味道一级棒的提拉米苏蛋糕，超喜欢口感扎实入口Q滑的提拉米苏，会继续努力加强再加强的。 

***这食谱可以做1个6寸蛋糕模和1个17cmx14.5cmx5cm的容器或者一个6cup/8inx6inx2in/1.5L/20.3cmx15.2cmx5cm的容器。

Brown Sugar Tiramisu

{Ingredients} Egg yolks x 2, brown sugar x 30g (More sweet, use 50g), coffee liquor x 20-40ml (Dark Rum/Kahlua/Tia Maria/Baileys Irish Cream/Sweet Marsala wine/Brandy, according to personal preferences), mascarpone cheese x 250g, espresso x 150ml (2 instant espresso sachets mix with hot water), unsweetened cocoa powder x 1 tsp (mix with espresso), some lady fingers, whipping cream x 150ml (prefer thick layer of cream , use 200ml or more), vanilla concentrated x 5ml (optional), some extra unsweetened cocoa powder (dusting purpose). 

***Chilled mixing bowl and whisk attachment 20-30mins in advance before use to whip up the cream. 

{Directions} 

1. Begin with count and shape the ladyfingers, set aside. 

2. Prepare espresso mixtures: 2 sachets instant espresso + 1 tsp cocoa powder + 120-150ml hot water, mix well (mix in extra 10ml of coffee liquor for more liquor taste). 

3. Take out mascarpone cheese to let it stay at room temperature. Beat egg yolks + brown sugar + coffee liquor by using double boiler until turn to slightly thick, about 5 mins. (Don’t have , place a heat-proof bowl over a pot of simmering water over mediem low heat, don’t let water touch the bottom of the bowl). 

4. Now can start beating mascarpone cheese under medium speed until smooth (about 1-2 mins), add in egg yolks mixture, fold with spatula until well combined, keep refrigerated. 

5. Take out whipping cream, mixing bowl and whisk attachment. Whip the cold whipping cream + vanilla extract together on low speed at first for 1 min and turn to medium speed to continue beat for another 1 min, then high speed for 2-3 mins until form a medium peak (Medium peaks is in between soft peaks and stiff peaks, also called firm peaks). 

6. Add in cold mascarpone egg yolk mixture, fold it gently as you will wish to keep as much air as possible to have a better texture, the tiramisu cream mixture is ready. 

7. Quickly dip both sides of ladyfingers in espresso mixture and arrange well in your container or mould, follow by add in a layer of tiramisu cream, spread it evenly. 

8. Then, repeat with the espresso-soaked ladyfingers layer, top by tiramisu cream layer and spread evenly. If your container still got room, repeating again the ladyfingers layer and then folloy by tiramisu cream layer. 

9. Refrigerated for at least 8 hours, dust the surface with a layer of unsweented cocoa powder before enjoy it (The flavors actually get more great after 2 days). If you don’t think can finished in 5 days or a week time, pls consider freeze part of it immediately without dusting cocoa powder. Frozen can store for 1-3 months, thaw in refrigerator a day ahead before you wish to eat or let it defrost in room temperature for 20-30 mins. 

***This tiramisu recipe is rich and slightly firmer texture, not a very smooth type. Just love the flavour so much but texture still can be improved. 

***This recipe can make a 6 in cake + a container 17cm x 14.5cm x 5cm OR a pyrex glass container 6 cup/8inx6inx2in/1.5L/20.3cmx15.2cmx5cm. 

 Previous: 花生酱烤排骨 Oven Baked Peanut Butter Pork Ribs

花生酱烤排骨 Oven Baked Peanut Butter Pork Ribs

 

今年不烤鸡啦，为即将到来的佳节而特制的烤排骨，提前练习一下，一段时间没烤了叻。Easy Recipe for festive season.

干捞面的食谱🔗

https://menwomenvoices.blogspot.com/2013/10/lo-mien.html

花生酱烤排骨 

{材料} 排骨两条（切成12-15块，先泡清水15分钟去血水） 

{腌料} 蒜碎1汤匙，花生酱1汤匙，酱油1汤匙，黑酱油 ½ 茶匙，番茄酱2汤匙，蚝油 1茶匙， 芝麻油1茶匙， 绍兴酒 ½ 茶匙，五香粉 ½ 茶匙，红糖 1茶匙， 姜碎一点点，白胡椒粉和黑胡椒粉适量。 

{抹面调味料} 蜜糖1汤匙，花生酱1汤匙。 

{做法} 

1. 排骨用腌料腌至少1天。（腌2天会更入味哦） 

2. 将腌好的排骨排好在已铺了烘培纸的烤盘上。 

3. 剩余的腌料加入蜂蜜花生酱拌均匀后，涂抹在排骨的双面。 

4. 放入预热烤箱180◦C，盖上锡纸先烤18分钟左右。 

5. 烤好拿走锡纸，再涂上一层蜂蜜花生酱腌料在排骨的双面，放入烤箱再续烤15-18分钟左右。

 

6. 再将剩余的蜂蜜花生酱腌料涂抹排骨的双面，再烤10-12分钟或至颜色微焦即可（主要是让排骨更有花生味）。 

Peanut Butter Baked Pork Ribs 

{Ingredients} Pork ribs x 2 long strips (clean, lightly cut into 12-15 pieces, soak in water for 15 mins) 

{Marinades} Chopped garlic x 1 tbsp, peanut butter x 1 tbsp, soy sauce x 1 tbsp, black soy sauce x ½ tsp, tomato sauce x 2 tbsp, oyster sauce x 1 tsp, sesame oil x 1 tsp, Shao xing wine x ½ tsp, five spice powder x ½ tsp, brown sugar x 1 tsp, some chopped ginger, white and black pepper. 

{Glazing Seasonings} Honey x 1 tbsp, peanut butter x 1 tbsp. 

{Directions} 

1. Marinate ribs with marinades sauce for at least a day. (2 days more tasty) 

2. Arrange ribs on top of the baking tray that layered with baking paper. 

3. Mix leftover marinades sauce with honey and peanut butter, apply on both sides of ribs. 

4. Pre-heated oven at 180◦C, cover a layer of aluminium foil and bake for 18 mins.

5. Remove aluminium foil, apply another layer of honey peanut butter marinades sauce on both sides of ribs, bake for another 15-18 mins. 

6. Brush again another layer of honey peanut butter marinades sauce on both sides of ribs, continue bake for another 10-12 mins or until turn to dark brown or well cooked (For better peanut taste on ribs). 

Previous: 紫薯椰糖冰淇淋 Purple Sweet Potato Gula Melaka Ice Cream

紫薯椰糖冰淇淋 Homemade Purple Sweet Potato Gula Melaka Ice Cream

难得有多余的淡奶油，好啦，再做“正常”的冰淇淋给天使们吃。不知几时开始她们口中有了正常🆚不正常的冰淇淋这类区别，而且根深蒂固地重复提醒「婆妈」😂😅。No eggs, No Ice Cream machine! An easy and smooth homemade ice cream recipe.

紫薯椰糖冰淇淋 

{材料} 椰糖50克，紫薯水120毫升，炼奶100毫升，鲜奶油300毫升。 

***打发鲜奶油的容器等预先放入冰箱冷藏至少20-30分钟。 

{做法} 

1. 椰糖和紫薯水小火慢煮大约10分钟左右或至椰糖溶化。 

2. 煮好的椰糖紫薯水只用100毫升（多出的我会拿来做馒头或面包或燕菜果冻等）。 

3. 待凉后，加入炼奶拌均匀冷藏一下。 

4. 鲜奶油低速开始打发1分钟后转去中速继续打发1分钟，然后高速打发2分钟至接近干性发泡即可。 

5. 一次过加入冷藏的紫薯椰糖炼奶， 轻轻翻拌均匀后，倒入模具。 

6. 速冻冷藏至少要6-8小时左右才能享用，隔夜最佳。 

***如果想要口感更细腻，速冻冷藏两小时后拿出来翻拌均匀再速冻冷藏，隔一小时再拿出来翻拌均匀（翻拌2-3次即可，这次的冰淇淋晚上10点多才做好就省略这步骤，不过也挺好顺滑的啦，以后不用这么麻烦啦，呵呵）。 

Homemade Purple Sweet Potato Gula Melaka Ice Cream 

{Ingredients} Gula Melaka (palm sugar) 50g, purple sweet potato water 120ml, condensed milk 100ml, whipping cream 300ml. 

***Chilled mixing bowl and whisk attachment at least 20-30mins in advance before use to whip up the cream. 

{Directions} 

1. Cook purple sweet potato water with gula melaka under low heat for about 10 mins or until the gula melaka fully dissolved. 

2. Measure 100 ml of cooked purple sweet potato gula melaka water (leftovers will refrigerated or frozen to use for bread or jelly making). 

3. Mixed condensed milk and already turn cool purple sweet potato gula melaka water well and keep refrigerated. 

4. Whip the cold whipping cream with low speed at first for 1 min and turn to medium speed to continue whip for another 1 min, then high speed for 2 mins till form a firmer soft peak. 

5. Add in cold condensed milk mixtures and gently fold untill well mixed, pour into mold. 

6. Freeze for at least 6-8hours before enjoy it chill, or overnight is the best. 

***Freeze for 2 hours and then take out to stir well and freeze again, after an hour stirring it well again and freeze it back (Stir for 2-3 times for smoother texture purpose, optional). 

Previous：芹菜土豆丝豆芽菜炒蛋 Fried Egg with Celery, Potatoes and Bean Sprouts

芹菜土豆丝豆芽菜炒蛋 Fried Egg with Celery, Potatoes and Bean Sprouts

怎样都要再加个炒鸡蛋， 因为要变成天使们要求的鸡蛋料理😂😄。自家发豆芽发多了，搭配着家里有的食材做出对天使们而言算是小创意的料理。干捞面配上这轻口味的家常菜也是一餐咯。

芹菜土豆丝豆芽菜炒蛋 （蛋炒三丝） 

{材料} 鸡蛋3粒（加一点酱油，胡椒粉和芝麻油打散备用），豆芽菜（洗净去尾），马铃薯1（洗净切丝，泡水），芹菜（洗净去丝，切片状），海鲜豆腐3块（洗净切丝），萝卜丝，蒜碎，姜碎和小红葱碎适量。 

{调味料} 豆瓣酱 ½ -1茶匙，鲍鱼汁1茶匙，鱼露 ½ 茶匙，盐和清水/高汤适量。 

{做法} 

1. 豆芽菜先用加了盐和橄榄油的沸水川烫15秒左右，捞起沥干过冷水备用。 

2. 接着，芹菜先用加了盐和橄榄油的沸水川烫1分钟左右， 一样捞起沥干过冷水备用。 

3. 起油锅爆香小红葱碎，先把鸡蛋炒熟备用。 

4. 再起油锅爆香蒜姜碎后，加入豆瓣酱炝锅后加入土豆丝拌炒一下，接着加入3汤匙清水继续拌炒2分钟左右才加入萝卜丝，海鲜豆腐和再多3汤匙清水炒一下。 

5. 然后，加入芹菜，豆芽菜和其它调味料翻炒至汤煮沸。 

6. 接着，再加入鸡蛋炒至汤汁再次煮沸或稍微收干即可。 

Fried Egg with Celery, Potatoes and Bean Sprouts 

{Ingredients} Eggs x 3 (beaten with ½ tsp soy sauce, pepper and sesame oil), bean sprouts (wash and remove bottom parts), potato x 1 (wash and shredded, soak in water), celery (wash and remove fibrous skin and sliced), seafood tofu x 3 (wash and shredded), some shredded carrots, some chopped garlic, ginger and shallots. 

{Seasonings} Bean paste x ½ -1 tsp, abalone sauce x 1 tsp, fish sauce x ½ tsp, some salt and water/broth. 

{Directions} 

1. Blanch over the bean sprouts with boiling water that add with some salt and olive oil for 15 seconds, drain well, soak in cold water a while, drain well again, and set aside. 

2. Then, blanch over the celery with boiling water that add with some salt and olive oil for 1 min, drain well, soak in cold water a while, drain well again, and set aside. 

3. Heat up oil to fry the egg mixture till cooked and set aside. 

4. Heat up another round of oil to saute chopped garlic and ginger till fragrant, seasons in bean paste and add in shredded potatoes to stir-fry a while, follow by add in 3 tbsp of water to continue stir-frying for 2 mins only add in carrots and seafood tofu and another 3 tbsp of water to stir-fry. 

5. Then, add in celery, bean sprouts and remaining seasonings and continue stir-frying until the sauce is boiling. 

6. Follow by add in cooked eggs, stir-fry evenly and bring to boil again or cook until the sauce is thick, ready to serve. 

Previous: 杏鲍菇豆芽菜 King Oyster Mushroom Bean Sprout

杏鲍菇豆芽菜 King Oyster Mushroom Bean Sprout

去头去尾的豆芽菜身价不同，名字也更好听叫银芽也有者称它为如意菜。食材也靠外表维持自己的形象进而影响身价哟。「婆妈」没那么勤劳，每次处理这个食材本来什么都不想去但是尾巴部分每次都确实看不过去，不太爱吃豆芽菜的我做有关于它的这道菜是很龟毛的，去尾是每次必做的事。还有一件事就是川烫它，不然腥味重抢味啊。

自家发豆芽视频👉🏻https://youtu.be/ctH2AVEXbx4

杏鲍菇豆芽菜

{材料}豆芽菜1把（洗净去尾），杏鲍菇丝1个（切丝），海鲜豆腐3块（切丝），油麦菜1个（切丝），小萝卜条状适量（蒸熟备用），鸡高汤100毫升，蒜碎适量。 

{调味料}蚝油1茶匙，鱼露 ½ 茶匙，盐适量。 

{做法} 

1. 豆芽菜先用加了盐和橄榄油的沸水川烫15秒左右即可，捞起沥干过凉水备用。 

2. 起油锅爆香蒜碎，先把杏鲍菇丝拌炒一会儿后加入海鲜豆腐丝和萝卜条，调入盐和倒入高汤中火炒均匀。 

3. 然后，加入油麦菜丝拌炒一下，接着加入豆芽菜和调入鱼露和蚝油翻炒均匀即可。 

King Oyster Mushroom Bean Sprout 

{Ingredients} Bean sprouts 1 bowl (wash and remove bottom part), king oyster mushroom x 1 (shredded), seafood tofu x 3 (shredded), baby romaine x 1 (shredded), some baby carrots (steamed and set aside), chicken broth x 100ml, chopped garlic. 

{Seasonings} Oyster sauce x 1 tsp, fish sauce x ½ tsp, some salt to taste. 

{Directions} 

1. Blanch over the bean sprouts with boiling water that add with some salt and olive oil for 15 seconds, drain well, soak in cold water a while, drain well again, and set aside. 

2. Saute chopped garlic till fragrant, add in king oyster mushroom to stir-fry a while, follow by add in seafood tofu and carrots, season in some salt and pour in chicken broth to continue stir-frying. 

3. Then, add in shredded romaine to stir fry a while, follow by add in bean sprouts and season in fish sauce and oyster sauce to toss till well combine, serve hot. 

Previous： 简易轻松发豆芽 Easy Grow Bean Sprouts

简易轻松发豆芽 Easy Grow Bean Sprouts

很久没自己发豆芽了，天使们开始对这有兴趣，索性就跟她们提议一起“玩”来体验结果。她们没试过当然非常乐意参与。而且比「婆妈」还更有责任感，每天不断轮流着提醒「婆妈」要浇水啦😂。简单的亲子活动，收获可是无比的多，多得无法想象。男女人们，家里有小孩又没试过这么发豆芽菜的，亲身体验感受一下吧，不过得有心理准备接招---她们有很多很多很多的为什么😂。 

轻松发豆芽 

{材料} 绿豆50克，一个大容器（装得下洗菜蓝子的），镂空的洗菜篮子，纱布/小毛巾/厨房纸巾，盘子一个（用来压豆，选稍微有重量一些的），锅盖/一块黑布或其它可以盖住，清水。 

{做法} 

1. 绿豆洗洗，清水盖过豆子隔夜泡发 (至少要12-15小时左右，24小时最好)。 

2. 隔天再次洗净，把不合格的豆子挑掉，镂空洗菜蓝子放进一个大容器里，然后放入纱布/小毛巾/厨房纸巾，加入洗净的绿豆，用盘子压好（不让它长太高，希望它长胖和粗一点）和盖好外加一层黑布或其它布料双层遮光，放在阴暗的地方。 

3. 每天记得早晚各浇一次水，浇水时记得避光或灯要关哦。（豆芽菜怕羞，见不得光哦） 

4. 浇完水，多余的水记得要倒掉。重复做浇水动作3天左右就有自家种的豆芽菜吃了。 

5. 吃不完的，用一次性塑料袋装好冷藏保存3-5天左右。 

***视频里每天打开检查豆芽是给天使们亲眼见证豆芽长成的“奇迹”，不过只要避光又不开灯，影响不大。如果见了光太多是会影响它的口感，因为见了光的豆芽会变微红色，煮或炒之前一定要川烫沸水去一下苦涩味。

Easy Grow Bean Sprouts 

{Ingredients} Mung bean x 50g, a big bowl (for put in the kitchen basket), drainable kitchen basket, cheesecloth/kitchen towel/kitchen paper towel, a plate (choose slightly heavier), lid / black cloth or T-shirt for covering purpose, water. 

{Directions} 

1. Mung bean washed and soaked overnight (at least 12-15 hours, best is 24 hours). 

2. Next day, wash again and remove nasty bean, put the kitchen basket inside a big bowl, layer cheesecloth/kitchen towel/kitchen paper towel on the drainable kitchen basket, add in the bean, cover up and put a plate on top, cover with a lid plus another layer of black cloth for double protection from light and rest it in a dark place. 

3. Remember add in clean water at least twice a day: morning and night, do not on the light when watering (Bean sprouts love to stay in dark mode). 

4. Aftter watering, remember drain the excess water. Repeated the watering step for 3 days. 

5. Unconsume bean sprounts, do not wash it and keep refrigerated directly. Thi for 3-5 days. 

***In video open the daily to check is to fulfil angel’s curiosness to see how a bean sprout is growing. Frequently expose the bean sprouts to light will cause it change colour and need to blanch over boiling water for crispy and freshness taste. 

Previous：烧肉长豆炒蛋 Stir fried long beans and roasted pork with eggs

烧肉长豆炒蛋 Stir fried long beans and roasted pork with eggs

烧肉长豆炒蛋 Stir fried long beans and roasted pork with eggs

烧肉先炒起来备用，小天使越来越得心应手地凑厨房的“热闹”。

烧肉太多吃不完时，可以这么做着吃，天使们「无蛋」不欢，呵呵！

烧肉配蛋还真的很好吃...婆妈的厨房完成品从不讲究“完美”，因为我们享受在厨房里忙碌着的亲子互动的玩乐时光。（其实是自己无法做到完美😂）说穿了，很多事情不必样样都精通但就一定要做到不断提升自己的人生价值观。只要今天的自己比昨天的更好一点就行啦🥰☺️💜💪🏻

烧肉长豆炒蛋

{材料} 烧肉丁，豇豆丁，鸡蛋3粒（加点麻油和胡椒粉打散备用），胡萝卜丝，小红葱碎适量。

{调味料} 酱油 ½ 汤匙，豆瓣酱 ½ 茶匙，胡椒粉少许。

{烧肉调味料} 黑酱油1茶匙，酱油 一点，蒜碎1汤匙。

{做法}

1. 先把烧肉炒熟备用： 起油锅爆香蒜碎，加入烧肉丁和烧肉调味料炒均匀盛起备用。

2. 再起2汤匙油锅爆香小红葱碎， 豇豆丁，萝卜丝和调味料拌炒约2分钟后，倒入蛋液。

3. 鸡蛋快熟时加入烧肉丁拌炒均匀即可。

Stir fried long beans and roasted pork with eggs

{Ingredients} Diced roasted pork, diced long bean, egg x 3(beaten with some sesame oil and pepper), shredded carrots, some chopped shallots.

{Seasonings} Soy sauce x ½ tsp, bean paste x ½ tsp, some pepper.

{Roasted pork seasonings} Black soy sauce x 1 tsp, some soy sauce and chopped garlic x 1 tbsp.

{Directions}

1. To fry roasted pork: heat up oil to saute the chopped garlic till fragrant, add in diced roasted pork and seasonings till well combined and set aside.

2. Heat up frying pan with 2 tbsp of olive oil to saute chopped shallot till fragrant, add in diced long bean, shredded carrots plus seasonings to stir-fry till for about 2 mins, pour in the egg mixture.

3. When the egg mixture almost set, add in cooked roasted pork to continue stir-frying till well mixed. Serve hot.

Previous：红薯杂蔬日式咖喱 Veggies Sweet Potato Japanese Curry