油条 Chinese Fried Breadstick

Yesterday after mentioning about making fried breadstick (fried crullers), both my maids got excited and volunteered to try out the recipe by hand. The kneading could actually be done by mixer but they wanted to learn the process with minimal use of equipment as they plan to make these fried breadstick for their family when they go back to their kampung this coming Haji festival.

昨天当我一提起想尝试制做油条时，家里的两位女庸就兴致勃勃地上前说要下手试做。其实搓面粉的工作可以容易地让面包搅拌机来处理，但是看在女庸们想学习下手制做然后在将到临的哈只结回乡做给家属品尝的份上，我就让他们俩玩玩吧！

This wonderful alum free recipe from Awayofmind Bakery House produces a hollow inner with crispy heavy texture which we all love. Now we can make our own healthier version of youtiao  without having to worry about the over recycling of the frying oil with store bought ones. Hurray!

这道无矾的油条食谱取自于Awayofmind Bakery House 而制做出来的油条表皮厚酥，内中空口感很好。如今我们可以在家里制做这项较健康版本的油条，同时即不须顾虑着油质的问题。太好了！

油条 
Chinese Fried Breadstick


Ingredients 材料

250g Bread Flour 高筋面粉
250g Plain Flour 中筋面粉
10g Baking Soda 小苏打
5g Baking Powder 泡打粉
2 Tsp Salt 盐
2 Tbsp Sugar 糖
310-320ml Water 清水
1 Tbsp Corn Oil 玉米油
1 Litre Cooking Oil 食油

Method 做法

Combine all flour ingredients into mixing bowl. Add salt, sugar and water and hand mix to bring the ingredients together. 

把全部的粉料一起混合入盆。加入盐，糖和清水后用手搓揉将材料混匀。

Continue to add in 1 Tbsp corn oil and knead for another 15-20 mins until the dough become smooth and pliable. Round up the dough and cover with wet cloth or cling wrap for 20 mins.

再加1汤匙玉米油，继续搓揉15-20分钟直到面团光滑富有弹性即可。面团搓圆后用湿布或保鲜纸盖着醒面20分钟。

Flatten the dough and knead for another 5-8 mins. Cover and allow the dough to sit for another 20 mins.

把面团压扁再搓5-8分钟后又盖起来醒面20分钟。

Repeat the same process and for the dough for the final round before rolling out into a 0.5cm thick rectangle. Divide the rectangle dough into two portions in length. Cover and rest the dough for 4 hours.

再次重复以上的做法，等醒面时把面团用木杆擀成一片0.5cm厚的长方面团。面团分割成两等份，又再次盖起来醒面4小时。

Cut the dough into 1" wide strips (as per picture). Cover and rest for another 15 mins.

将醒好的面团切割成1寸（如图）的长条。又再次盖起休克15分钟。

Heat up 1 litre cooking oil in a deep fryer. Stack a strip of dough over another to form pairs. Use a wooden chopstick to tightly press horizontally on each stack of doughs.

将1公升的食油倒入炸锅烧热。取出一片面团堆放在一片面团成双后，用木筷子在中间紧紧的按一下。

Hold the two ends of each dough and gently stretch it to a 9 inch long rope.

持着面团的两端，轻轻押长至9寸的长绳。

Gently slide the stretched dough into the hot oil. Use chopsticks or long tongs and continuously swiftly rolling the dough for 1 min. It is ready when it turn light golden brown.

轻轻地把面团滑入热油炸熟。使用筷子或长钳不停的滚动迅速的把面团炸1分钟，直到颜色开始转浅黄色即可捞起。

Repeat the same process with the remaining dough until completion.

继续重复同样的做法把剩余的面团完成即可。

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

我至爱的巧克力煎饼 My Favorite Chocolate Pancake

Breakfast is one the crucial meal in our household. With several people's palette to cater for, breakfast planning has been a part of my daily routine to start the day. This is more evident with the 3 new live in housekeepers and gardener whom are bread eating fans like my husband. The food they usually have for breakfast are rice or instant noodles. When choices are available they would add on fried eggs with other grease laden dishes.

在家中，早餐是一项非常重要的一餐。特别是现在家里多出三位留舍的女庸及园丁，我每天都得提早计划好准备不同的早餐来配合他们的食物取向。我丈夫在吃方面并不挑剔，就算每天把面包当早餐都没问题。但是对于家中的三位印尼员工来说，每早吃面包倒是痛苦之事。一般上他们的早餐都是以炒饭或即时面为主，若经济应许的话他们还会添加炒蛋及其他油炸类的肉菜来配合。

Instead of forcing them to adopt our daily bread eating habits, I learnt to find different ways to adopt flour based staples to encourage them to healthier eating habits. This is one of the many breakfast which caught their interest. Gauging from their response, I assume the pancake is yummy enough for them to temporary forego the greasy food yearning.

以其强逼他们学习每天吃面包，我选择采用不同方式制做出面粉制的早餐慢慢地把他们带入较健康的饮食习惯。这是其中一道激起他们吃劲的早餐食谱，从他们给予的反应来看，我猜想这道煎饼因该是很美味，足以让他们暂忘于那些油腻腻的食品。

至爱的巧克力煎饼
My Favorite Chocolate Pancake



Ingredients 材料

85g Salted Butter 咸牛油, melted 融化
210g Plain Flour 面粉
2 Tsp Baking Powder 发酵粉
1 Tsp Baking Soda 小苏打粉
2 Tbsp Cocoa Powder 可可粉
2 Egg Yolks 蛋黄
2 Egg Whites 蛋清
5 Tbsp Sugar 糖
1 Cup Plain Yoghurt 原味酸奶
1 Cup Milk 鲜奶


Directions 做法

Heat butter in a saucepan until melted. Allow to cool.
牛油烧热至融化。搁置待凉。

Combine and sift together flour, baking powder, baking soda and cocoa powder into a mixing bowl. Set aside.
把面粉，发酵粉，小苏打粉和可可粉一起混合入碗，混匀。搁置待用。

In another dry and grease free mixing bowl, beat egg whites until soft peaks. Set aside.
蛋清加入在另一个无油脂及干净的碗里，打发至湿性发泡即可。搁置待用。

In a separate mixing bowl, beat egg yolks with sugar until incorporated. Stir in yoghurt to combine.
Add milk until mixed.
将蛋黄及糖一起放入另一个搅拌碗，搅匀。再加原味酸奶混匀。接着又加鲜奶，搅匀即可。

Transfer egg mixture into flour mixture. Whisk to combine. Add melted butter to incorporate.
再把蛋黄糊送入粉料内，捣匀。又加入融化牛油，混匀。

Fold in beaten egg whites till evenly mix.
最后把打发的蛋清拌入煎饼糊内，拌匀。

If the batter is too thin, add an extra tablespoon of flour. Add an additional tablespoon of milk if the batter is too thick. Adjust the batter until it reaches the consistency of heavy cream.
若是煎饼糊因水份过多而太稀，可以多加一汤匙面粉。相反地，若煎饼糊过浓稠的话可以多混入一汤匙的鲜奶混合。把煎饼糊调至鲜奶油般的浓度即可。

Heat a non-stick frying pan over medium heat greased with some cooking oil / butter.
把平底锅以中火加热，锅上擦上一层食油或牛油。

Pour 1/4 cup of batter onto the heated pan. Spread the batter with spoon.
倒入1/4杯的面糊入已预热的锅上。用勺底面将面糊扩散。

When the top of the pancake starts to bubble, flip it over and cook the other side until the pancake has risen in thickness.
当煎饼的表层开始出泡泡时，把煎饼翻转继续煎热至膨胀及厚度增加而熟透为止。

Repeat the process until all batter is used up.
以同样的做法将其余的面糊用完即可。

Serve with maple syrup and extra butter if preferred.
煎熟的煎饼可以配上枫糖浆及另加牛油品尝。

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

简易酸奶巧克力松饼 Easy Yoghurt Chocolate Cupcakes

I love this straight forward and easy cake recipe. 
我超爱这道直接即简易的蛋糕食谱。 



简易酸奶巧克力松饼
Easy Yoghurt Chocolate Cupcakes

Ingredients 材料

200g Salted Butter 咸牛油 (soften at room temp 温室回温)
80g Castor Sugar 细砂糖
1 Tbsp Dark Muscovado Sugar 有机红糖
4 Large Eggs 鸡蛋 （大）
250g Self Raising Flour 自发面粉
2 Tbsp Cocoa Powder 可可粉
50g Chocolate Buttons 巧克力豆
110g Plain or Greek Yoghurt 原味酸奶
1 Tsp Pure Vanilla Extract 香草精


Directions 做法

Preheat oven to 170C degrees.

烤箱预热至170C度。

Combine and sift raising flour with cocoa powder into a bowl till evenly mixed. Set aside.

发粉和可可粉一起沥入碗中，混匀后搁置。

Combine butter, castor sugar and muscovado sugar into a mixing bowl and beat till pale and fluffy.

把咸牛油，细砂糖和有机红糖加入搅拌盆，以中速打至松发色淡。

Add yoghurt till incorporated.

再加酸奶混匀。

Add eggs, one at a time and beat to combine.

分次把鸡蛋一个一个混入，捣匀。

Add vanilla extract.

把香草精放入，混匀。

Whisk in 1/3 of the flour mixture and gently fold to combine. Repeat the same process for balance flour mixture in 2 additions until combined.

沥入1/3的粉料以翻拌方法拌匀，继续分两次把剩余的粉料拌入至均匀即可。

Fold in 1/2 of the chocolate buttons.

拌入1/2的巧克力豆，拌匀。

Spoon cake batter into individual cupcake liners until 80% full.

勺入蛋糕糊入杯子蛋糕模至八分满。

Decorate the top with the leftover chocolate buttons.

把剩余的巧克力蛋装饰在蛋糕表层上即可。

Bake in the middle rack of the preheated oven at 170C degrees for 15-18mins until the skewer comes out clean.

将蛋糕模送入已预热至170C度烤箱的中架烘烤15-18分钟至熟透为止。

Allow the cupcakes to cool on top of cooling rack.

烤熟的蛋糕放在铁架待凉。

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

无麸质地瓜红萝卜蛋糕 Gluten Free Sweet Potato Carrot Cake.........Happy Birthday Jolly Cookie

Time flies without realizing and now my youngest fur baby Cookie is already 4 years old. They are all my daily bundle of joys who brightens my life with their love and loyalty. My three canine fur babies certainly befits the title being 'Men's Best Friend'.

时间流逝，转眼间我的老幼(宠物宝宝)已经四岁了。家里的三只可爱即忠心的宠物爱犬们一直都是我们的精神资助给予我们许多的欢笑和温馨，简直就是‘人类的好朋友’。

Made this healthy gluten free birthday cake so that the oldest one can also get to eat it. She is highly allergic to gluten, yeast, rice, wheat and red meat hence this cake is custom bake to cater for all. Actually, it is so yummy that I plan to make a sweeter version for our own consumption later. With this current amount of sweetness in this cake, all my fur babies seem to love it so much.

为了配合老大对麸质, 酵类, 米和红肉类的过敏，我特别制做了这道无麸质版的地瓜红萝卜健康蛋糕让它们三个都有得享用。看着它们吃得津津有味的样子，我想下次也来制做同一道‘加糖’的版本自己享用。 

无麸质地瓜红萝卜蛋糕
Gluten Free Sweet Potato Carrot Cake

Ingredients 材料

70g Mashed Sweet Potato 地瓜泥
60g Grated Carrot 红萝卜丝
60g Tapioca Flour 木薯粉
15g Potato Flour 马铃薯粉
10g Corn Flour 玉米粉
1 Grade A Egg 鸡蛋（大）
1 Egg Yolk 蛋黄
60ml Olive Oil 橄榄有
1 Egg White 蛋清
10g Castor Sugar 幼糖
1/2 Fresh Apple 新鲜苹果


Method 做法

Preheat oven to 175C degrees.

烤箱预热至175C度。

Line and grease a 5" round cake mould.

在5寸圆形蛋糕模底铺上烘焙纸后涂抹油脂。

Peel and wash yellow sweet potato. Cut into cubes and steam for 20 min until softened. Mashed and set aside.

地瓜去皮，洗净后切丁。大火蒸20分钟至软化。搅成泥状后搁置待凉。

In a clean and grease free bowl, beat egg white until stiff peaks. Set aside.

把蛋清放入个干净无幼脂的碗，将蛋清打至硬性发泡。搁置待用。

In another mixing bowl, combine egg yolk, egg and sugar. Whisk until light and fluffy.

在另一个搅拌盆里，加入蛋黄，全蛋和糖一起打至松发。

Add grated carrot and mix well.

继续加红罗卜丝混匀。

Loosen the mashed sweet potatoes into the egg carrot mixture and stir to combine.

把冷却的地瓜泥弄松，加入鸡蛋红萝卜液内，搅匀。

Add flour ingredients and mix well.

再放粉料，混匀。

Stir in oil and mix till incorporated.

接着加橄榄油，搅匀。

Gently fold in the beaten egg whites till mixed.

轻轻的把打发的蛋清拌入蛋糕糊，快速以翻拌的方法拌匀。

Transfer cake batter into cake pan and decorate the top with apple slices and doggy treats.

将蛋糕糊倒入模具，在表层上铺上苹果片及狗狗零食装饰即可。

Bake in the center rack of the preheated oven at 175C degrees for 35-40 mins until cooked.

送入已预热的烤箱的中层以175C度烘烤35-40分钟至熟透为止。

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

班兰椰浆菜燕 Pandan Coconut Agar Agar

This is actually a simple recipe which can be made with ease by using store bought packet coconut milk and pandan extract. Today I decided to be a little bit adventurous by making this yummy dessert by preparing the main ingredient from scratch while also giving me the opportunity to compare the taste difference.

班兰椰浆菜燕其实是非常容易做的，只要采用市面贩卖现成的包装椰汁及班兰精华然后配上食谱里基本的材料就可以制做了。这次忽然心血来潮想把主要的材料从零做起，比较看看会不会更好吃。

Based on the satisfactory outcome, I concluded that this method using fresh coconut milk taste better  as the agar agar reminded me of the ones i had during my childhood days.

我从这项满意的成果所得到的结论就是，菜燕糕还是采用新鲜椰汁制做出来的能香浓美味，令我回想童年时所吃的一样。

班兰椰浆菜燕
Pandan Coconut Agar Agar

Ingredients 材料

(A) Coconut Milk 椰浆
1 Fresh Coconut 鲜椰子一粒 (dice 切块 ／ grated 搅丝)
3-4 Cups Water 清水

Blend coconut with 3 cups water in blender on high speed to fully grind the coconut until the water turns milky in color.

椰子与3杯清水混入食物搅拌机以高速打碎直到水变牛奶色即可。

Strain the mixture in a fine sieve to collect the first extract of the coconut milk. Refrigerate until ready to use.

过滤取出第一轮的浓椰浆， 冷藏待用。

Transfer the coconut residue into the blender again and blend with another cup of water to get the 2nd  extract of coconut. This will not be used in this recipe but for other cooking purpose later.

再把椰渣送入食物搅拌机，加一杯清水继续以高速混匀取出第二轮的淡椰汁。这批淡椰汁并不会用于此而将会冷藏收藏予烹饪用途。

(B) Pandan Juice 班兰汁
9 Fresh Pandan Leaves 班兰叶
125ml Water 清水

Wash pandan leaves to remove dirt.

班兰叶洗净。

Cut pandan leaves into 1cm strips and transfer into a blender. Add 125ml of water and process until the leaves are pulverized.

把班兰叶剪成1cm条后放入食物搅拌机。加入125ml清水和班兰叶一起搅拌至粉碎。

Strain and squeeze the pandan extract over a strainer. Refrigerate until ready to use.

过滤取出班兰汁， 冷藏待用。

(C)
40g Agar Agar Powder 菜燕粉
100ml Water 清水
900ml Water 清水
4 pcs Pandan Leaves 班兰叶 (knotted 打结)
180g Sugar 糖
500ml Coconut Milk 浓椰 (A)
1 Tsp Salt 盐
90ml Pandan Juice 班兰汁 (B)


Instructions 做法

In pot filled with 900ml Water and pandan leaves, bring water to boil. Add sugar and stir until dissolved.
把900ml清水和班兰叶一起放入煮锅烧热后加入糖，捣匀。

Dissolve agar agar powder into 100ml water. Transfer it into the boiling water and simmer under medium heat for 15 mins to combine.
在另一个小碗里，把菜燕粉与100ml 清水一起混合后转送入已烧滚水的锅内，焖煮15分钟直到菜燕完全融化为止。

Scoop 1/2 of the agar agar mixture from the pot and pour it into any prepared mould.
从锅里取出一半的菜燕汁倒入任何模具， 待凉。

Add coconut milk into the balance agar agar in the pot and continue to boil for 5 minutes. Add salt to combine. Remove from heat.
将浓椰浆倒入剩余的半锅菜燕汁里继续煮5分钟微滚，加盐捣匀即可离火。

When the 1st agar agar layer has set, transfer 1/2 of the coconut agar agar mixture over the agar agar layer and allow to set.
当手指抹而不粘第一层的透明菜燕时便可将锅里的一半分量的椰浆菜燕倒入模具，待凉。

Add 90ml pandan juice into the remaining coconut agar agar in the pot and stir to combine. Reheat the pandan coconut mixture and bring to a gentle boil. Remove from heat.
最后把90ml的班兰汁倒入锅里与剩余的椰浆菜燕汁一起混合。再把锅子加热煮至微滚即可。

Once the 2nd layer of the coconut agar agar has set, gently pour the pandan coconut mixture over.
等第二层的椰浆菜燕开始要定型时，轻轻的把班兰菜燕汁倒入模具里。

Chilled to set.
完成后，放入冰箱冷却后享用。

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