鸡丝马芬杯子蛋糕 Chicken Floss Muffins

This is an extremely easy and fuss free muffin recipe with minimal use of baking tools. Just right for me to kickstart my baking mood after a long break from celebrating lunar chinese new year. 
这是一道即简单又省工的马芬杯子蛋糕。此外制做的过程不须采用太多的烘焙工具，正好可以推动一下我自从庆祝新年已久没烘焙而变懒散的心情。

Besides, meat floss is easily available during this period and this recipe shall serve to use up the batch of chicken floss given by relatives for the festive celebration.
特别是在庆祝新年期间，家里随时都会存有肉丝之类的食品。就用这道马芬杯子蛋糕食谱来清理那批亲友品送的鸡肉丝吧。


鸡丝马芬杯子蛋糕
Chicken Floss Muffins

Ingredients 材料
(A)
280g Cake Flour 蛋糕粉
15g Baking Powder 发粉
150g Castor Sugar 幼糖

(B)
80g Chicken Floss 鸡丝
80g Mayonnaise 美奶滋

(C)
3 Grade A Eggs A级鸡蛋
130ml Fresh Milk 鲜奶
160g Melted Butter 溶化牛油
1 Tsp Vanilla Extract 香草精

(D)
Sesame Seeds 芝麻

Method 做法

Preheat oven to 175C degrees. 
烤箱预热至175C度。

Melt butter and set aside to cool.
牛油烧热融化，搁置待凉备用。

Combine (B) into a bowl until mixed. Set aside.
将材料B一起混合加入碗中，搁置待用。

Sieve together flour and baking powder into a mixing bowl. Stir in castor sugar. Make a well in the center of the bowl. Set aside.
把蛋糕粉及发粉沥入一个搅拌盆，再加入幼糖拌匀。将混料推向盆边，开窝于中间后搁置待用。

In another bowl, combine and stir in eggs, fresh milk, melted butter, vanilla extract and chicken floss mixture (B). Stir to combine.
在另一个搅拌盆里倒入鸡蛋，鲜奶，溶化牛油，香草精及混合的鸡丝美奶滋，拌匀。

Transfer mixture into the flour mixture (A). Mix gently and fold to combine.
再把混合的湿料倒入之前拌匀的粉料(A)中，轻轻的翻拌均匀。

Spoon batter into prepared muffin cups till 3/4 full. Sprinkle some sesame seeds over the top.
将面糊舀入马芬纸杯7分满即可。然后在马芬面糊表面撒上少许芝麻。

Bake in a preheated oven at 175C degrees for 20-25 mins until cooked.
烤盘送入已预热的烤箱以175C度烘烤20-25分钟至熟透即可。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

香辣素炒米粉 Vegetarian Spicy Fried Bee Hoon

Here is one easy and quick vegetarian one dish meal recipe I truly enjoyed.
这是一道我很喜欢即简易及快速制做的素炒米粉食谱。


香辣素炒米粉 
Vegetarian Spicy Fried Bee Hoon


Ingredients 材料

(A)
350g Rice Vermicelli / Bee Hoon 米粉
100g Dried Straw Mushrooms 干草菇
150g Bean Sprouts 碗豆芽
1 Medium Carrot 红萝卜(cut into strips 切丝)
1 Tube Silken Tofu 一条嫩滑豆腐
8-9 Tofu Puffs 豆腐卜

(B)
1/4 Cup water 清水
2 Tbsp Tauco Sauce 豆酱
2 Tbsp Tomato Ketchup 番茄酱
2 Tbsp Chilli Sauce 辣椒酱
1 Tbsp Vegetarian Mushroom Sauce 素香菇酱
1 Tbsp Ketchup Manis / Sweet Soy Sauce 甜酱
1 Tbsp Light Soy Sauce 酱清
1 Tbsp Chinese Black Vinegar  渐醏
1/2 Tbsp Sesame Oil 麻油

(C)
2 Tbsp Sesame Oil 麻油
3 Tbsp Cooking Oil 食油
1 Tbsp Ginger 姜 (finely chopped 切碎)
1 Tbsp Vegetarian Sambal Chilli 素叁峇酱 
1 Tsp Vegetarian Mushroom Powder 素香菇粉
Salt and Pepper to Taste 盐，胡椒调味


Directions 做法

Soak rice vermicelli and straw mushrooms for 30 mins till softened. Drain.
米粉及草菇泡浸半个小时至软化。沥干。

Cut the straw mushrooms and carrot into strips. Set aside.
草菇及红萝卜切丝，搁置待用。

Boil the tofu puffs for 5 minutes to remove excess oil. Drain. Slice into think strips.
豆腐卜放入锅里加入水一起煮滚5分钟去除油迹后沥干。将豆腐卜切成幼条。

Mash the soften tofu and set aside.
嫩软豆腐按碎成泥后搁置待用。

Combine and mix all the sauce ingredients (B) into a bowl until incorporated. Set aside.
把材料B的酱料倒入小碗，混匀搁置。

Heat up sesame oil and cooking oil (C) into a deep frying pan. Stir in the chopped ginger and saute until fragrant and lightly brown.
开始将材料C里的麻油及食油倒入炒锅烧热。再加切碎姜蓉爆香。

Add in straw mushrooms and stir fry for 1 minute before adding in carrot. Continue to stir fry the ingredients to incorporate. Stir in tofu puffs and continue stir frying.
再加入草菇翻炒1分钟便放入红萝卜丝继续翻炒均匀。

Add vegetarian sambal chilli and bean sprouts. Stir to combine.
继续加入素叁峇酱和碗豆芽一起翻炒匀即可。

Transfer in the softened rice vermicelli , the pre mix seasoning (B) and mushroom powder (C). Stir fry the mee soon under medium heat until the all the seasonings has been absorbed and the mee soon thoroughly cooked. Add salt and pepper to taste.
最后将泡浸软的米粉倒入锅，淋上预拌酱料B和素香菇粉一起以中火翻炒至酱料吸收及米粉熟透即可。熄火前可以加入少许盐及胡椒粉调味。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

兰姆巧克力豆饼干 Chocolate Rum Cookies

This recipe is taken from Carol Hu's 'First Book of Baking for Beginners' which had helped a lot when I first picked up baking through self learning 3 years ago. During that time, I was lucky to come across 2 of her baking books which are still the most comprehensive baking recipe book I have seen from all recipe books so far.

这道饼干食谱取自于湖涓涓的‘烘焙新手必備的第一本書’，也是这三年以来给予我许多烘焙制做方面心得的食谱书籍。早前当我开始自己自修烘培食品时，非常幸运的找上了该作者出版的前两本烘焙书籍。一直到今日，我还是认为湖涓涓的书籍是我所收集的食谱书籍最详细完整值得收藏的烘培全书。

Unfortunately, her books is only published in Chinese language until now.  I hope her books would be printed in English language to benefit more people one day. If you do not have her book, you may also get check for this recipe from her site.
很可惜的是，目前她的书籍只限于中文版。希望她的书籍可以早日附上英文版好让跟多的人受益。您若没购买道她的书籍，可以在此参考到这道饼干食谱。

兰姆巧克力豆饼干

Rum Chocolate Cookies

Recipe from Carol Hu

Ingredients 材料

255g Cake Flour 蛋糕粉

120g Unsalted Butter 无盐奶油

45g Castor Sugar 细砂糖

45g Brown Sugar 黑糖

2 Eggs (Grade B) 鸡蛋（中号）
1 Tbsp Rum 兰姆精 
1/2 Tsp Salt 盐

100g Milk Chocolate Buttons 耐烤巧克力豆

Directions 做法

Prepare and measure all ingredients accordingly. Allow the unsalted butter to soften at room temperature until it leaves an imprint when lightly pressed with finger.

所有材料秤量好， 无盐奶油放置温室回软至手指可以压出印子的程度即可。

Preheat oven to 160C degrees.

烤箱预热至160度。

Transfer the softened butter into a mixing bowl and use a hand whisk to beat until light and creamy.

把奶油装入搅拌碗，用打蛋器搅打成乳霜狀。

Combine castor sugar, salt and brown sugar till even. Transfer to the butter mixture and continue beating the mixture until pale and fluffy.

糖料一起混匀，与盐一起加入奶油霜内搅打至泛白，拿起来打蛋器尾端呈现角狀。

Add in eggs and rum in few additions. Whisk to combine.

再把鸡蛋及兰姆酒分数次加入，用打蛋器搅拌均匀。

Sift in the sifted cake flour in 3-4 additions while using a rubber spatula to press and fold into the mixture.

将过沥的蛋糕粉分3-4次沥入后使用橡皮刮刀以磨擦按压方式将粉料混入。

Lastly, stir in the chocolate buttons to combine.

最后才把巧克力豆加入，混合均匀的面团即可。

Pinch a small bit of the cooker batter and roll into 30-35g round balls. Flatten the cookie dough with fingers into 0.5cm thick and arrange onto baking tray.

用手捏出一小块的面团搓揉约成30-35克的圆球狀，再用手指轻轻的把面团压扁约0.5cm厚度，间隔的排入烤盘上。

Bake the cookies in a preheated oven at 160C degrees for 15-18 mins until cooked.

放入已预热的烤箱以160度烘烤15至18分钟即可。

Place the baked cookies onto the cooling rack to cool completely before storing in air tight container.

烤好的饼干须放在铁网架上待凉即可。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

香草印度酥饼 Ghee Cookies

The week before Chinese New Year was the busiest time for me, having to experiment while rushing to make as many types of new year cookies within a short time before flying back to Malaysia for the new year festive holidays.
在农历新年到临的前一个礼拜前，也就是我最繁忙的时候。那时候我不止一边练习及研究制做饼干而且还得在那短短的时间里完成许多种类的饼干带回马来西亚。
This is one of the most satisfied cookie recipe among the several I attempted, the cookies are crunchy and yet melts in the mouth without much opportunity to chew them.
在我所尝试制做的饼干食谱中，这道是我最满意的饼干。这饼干即松脆而带有浓香的酥油味，一旦吃进口中即刻融化。

香草印度酥饼

Ghee Cookies

Recipe credit Nasi Lemak Lover

Ingredients 材料

(A)
200g Ghee 酥油
90g Icing Sugar 糖粉
1/2 Tsp Salt 盐

(B)
2 Egg Yolks 蛋黄
1 Tsp Vanilla Extract 香草精

(C)
220g Cake Flour 蛋糕粉
3/4 Tsp Baking Powder 发酵粉
100g Almond Flour 杏仁粉

Directions 做法

Preheat the oven to 170C Degrees.
烤箱预热至170C度。

Combine ingredients (A) into a mixing bowl and whisk with handmixer until pale.
将材料A混入搅拌盆再以打蛋器打发至膨胀发白即可。
Add in egg yolks and vanilla extract (B) and mix evenly.
倒入鸡蛋黄和香草精，混匀。





Sift ingredients (C) together into a bowl and then sift the flour mixture into the beaten ghee mixture in 3 batches. Fold the mixture with rubber spatula as swift as possible to form a dough.
把所有材料C一起例如另一个碗中混匀，再把混匀及过沥好的材料C分三次沥入之前打发的酥油糊里。用橡皮刮刀快速的把粉料翻拌入形成软面团。

Shape each portion into 1 teaspoon size ball and arrange on a lined baking tray. Press the dough with finger to flatten. Emboss the top of the cookie dough with any cookie cutter if applicable.
把面团搓成一小茶勺的小圆粒，排入已铺上烤纸的烤盘上。用手指轻轻的在面团表面上按一按。这时可以采用饼干浮雕具往饼干表层上按出花纹。




Bake the cookies in a preheated oven at 170C degrees for 15-20 mins or till golden brown.
把饼干送入已预热烤箱以170C度烘烤15至20分钟直到饼干变金黄色即可。

Allow the cookies to cool on a cooling rack completely before storing them in an airtight containers.
烤出来的饼干放在铁架上待凉后才可以收藏入密封的盒子。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.