2 Brazilianberryacai 1
Www w Juice r Brazilianberryacai z Brazilianberryacai lsearcha
Brazilianberryacai B Faq asearchi Faq ia Www b
rsearchy Www ca r
y Www c
i0 Php erhsearch Php rz Brazilianberryacai lisearchn Php esearchr Faq a
ai
5 Www P Www p5 Faq Psearchp: Www e Php r Juice h Juice searcha Juice Brazilianberryacai h Www 7
0 Faq : Juice 0
2010-07-26T13:13:17.243+08:00
“FREE RANGE PORK” Cooking Contest2010-07-10T10:34:27.974+08:00
材料A：牛油125克清水250毫升白糖1汤匙半普通面粉150克鸡蛋（A）5粒馅料B：鲜奶500毫升白糖100克蛋黄粉3汤匙盐1/4茶匙瓦尼拉荚半支蛋黄4粒牛油1汤匙搽料：打散鸡蛋适量装饰：糖粉适量用具：花嘴2个挤花袋2个做法：1. 馅料：将瓦尼拉荚刮出籽后与皮一起加入鲜奶混匀，放入微波炉以高温煮5分钟。2. 将（B）料的糖、盐及蛋黄粉搅匀，拌入蛋黄后边搅拌边倒入（1）至均匀，放入微波炉以中温煮3分钟。3. 将（2）取出瓦尼拉荚，加入（B）料的牛油拌匀后以保鲜纸包好待凉，装入已放花嘴的挤花袋内待用。4. 材料（A）的牛油、水及糖拌匀放入微波炉以中温煮4分钟，取出拌入面粉再煮1分钟取出。5. 将蛋逐粒加入（4）拌匀，装入已放花嘴的挤花袋内挤在已铺纸的烘盘上，搽上蛋液放入已预热烘炉190℃烘30分钟或金黄。6. 将（5）取出在旁边剪一个小洞，挤入（3）重复至完，筛上糖粉即可。注：这是基本的泡芙制作法，用在奶油泡芙。Ingredient A:125g butter250ml water1 1/2 tbsps white sugar150g plain flour5 eggs (grade-A)For filling B:500ml fresh milk100g white sugar3 tbsps custard powder1/4 tsp salt1/2 stick vanilla pod4 egg yolks1 tbsp butterFor glazing:Some beaten eggsFor decoration:Some icing sugarUtensil needed:2 nozzles2 piping bagsMethod:1. For filling: Scrape out vanilla seeds. Boil seeds and pod together with fresh milk in a microwave oven on HIGH for 5 minutes.2. Combine sugar, salt and custard powder of filling (B) together. Add in egg yolks, pour in no. (1), mix even. Place in a microwave oven on MEDIUM for three minutes.3. Remove vanilla pod of no. (2), add in butter of filling (B). Mix and clingfilm, allow to cool. Place mixture into a piping bag fitted with a nozzle, set aside.4. Combine butter, water and sugar of ingredient (A). Cook in a microwave oven on MEDIUM for four minutes. Remove, stir in flour, cook for an extra minute. Remove from microwave oven.5. Add eggs of ingredient (A), one at a time into no. (4), mix well. Spoon into a piping bag fitted with a nozzle. Pipe onto tray lined with parchment paper. Glaze with beaten egg, bake in a preheated oven at 190℃ for 30 minutes until golden.6. Slit no. (5) at the side, pipe no. (3) in as a filling. Repeat process, dredge icing sugar over as a decoration.Note: This is choux pastry (pronounced as shoo pastry) used in cream puff method.[...]2010-07-02T15:24:37.432+08:00
材料A：蒜米8瓣干墨鱼70克（浸软，剪块）辣椒干10条（洗净沥干）B：三层肉600克（切块）南乳2块调味料：（混合均匀）盐半茶匙糖1汤匙蚝油1汤匙糯米酒1汤匙胡椒粉少许清水600毫升做法：1. 锅里热少许油，炒香（A）料后加入南乳炒匀。2. 加入三层肉炒至肉变色，加入调味料后以大火煮滚加盖，转小火焖一个小时或肉软即可。贴士:煮时间中开盖看，如水份少须加入热水。注入冷水会使肉变硬。此食谱的份量可加倍，焖的时间越长越入味。食谱取自：Y3K Recipes issue no.53Ingredient A:8 pips garlic70g dried cuttlefish (soaked, snipped into pieces)10 dried chillies (rinsed, drained)B:600g belly pork (cut into pieces)2 cubes fermented reddish beancurdSeasoning: (mixed together)1/2tsp salt1 tbsp sugar1 tbsp oyster sauce1 tbsp glutinous rice wineLittle pepper600ml waterMethod:1. Heat pot with a little oil. Saute ingredient (A), add in fermented reddish beancurd, fry well.2. Add in meat pieces, fry till colour changes. Next, add in seasoning, turn on high heat. Bring it to a boil. Cover wok, turn to low heat, braise for one hour till meat has softened.Note: Unflip wok cover once in a while to check. If water has dried up, add in hot water as cold water hardens the meat. You can add or subtract ingredients and long braising time helps the dish to develop flavour.Recipe extracted from: Y3K Recipes issue no.53[...]2010-06-30T11:48:08.614+08:00
(image)