2015年4月5日星期日

Blueberry Crumble Cup Cakes



Blueberry Crumble Cup Cakes



(recipe source: Sonia aka Nasi Lemak Lover)

Crumble topping
40g cold butter
40g caster sugar
40g top flour or cake flour
20g ground almond

250g butter, room temperature
150g caster sugar
4large eggs
1tsp vanilla extract
200g self-rising flour or 200g cake flour + 1tsp baking powder
4tbsp milk
100g fresh blueberries, dust with some flour

For the topping-fresh blueberries

Method
1. Make crumble topping. Combine ingredients in a bowl and mix with fingers until mixture resembles coarse breadcrumbs. Refrigerate until needed.
2. Preheat the oven to 180C. Put 20 to 24 paper cases in a muffin pan.
3. Put the butter and sugar in a mixing bowl, and beat together until light and fluffy.
4. Add egg one at a time, combine well.
5. Add in the flour and milk alternately, fold till well combine.
6. Add in blueberries, mix well.
7. Spoon the mixture into the paper cases. Top with few blueberries, then sprinkle crumble topping over.
8. Bake the cupcakes in the oven for 25-30mins, or until risen and firm to the touch.
9. Transfer to a wire rack and let cool.



2015年4月4日星期六

慢煎糕 Apam Balik (Malaysia Peanut Pancake)

  
【材料】:(3片份量)

150克面粉


1/2粒蛋

2大匙白糖

1/2小匙苏打粉

225ml清

1/2小匙酵母
 
 

【做法】:


⑴全部搅拌均匀筛过 发半个小时

烧热non-stick pan,没抹上油份,转小火

⑶放一点粉浆摊开, 撒一小匙的糖在粉浆上面。 这样能形成小洞洞

⑷盖着
小火慢煎熟了

⑸撒上牛油片和花生,白糖
芝麻,或玉米酱

⑹ 即可对折,取出。









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