bird cage

bird cage

Tuesday, August 9, 2016

Exp2: Butter Cookies 牛油曲奇 【Pokeballs & Cat Footprints】

This is a very easy recipe that you can act as a playdough to create any pattern you like. It is fun to play and edible. 


200g cake flour/ low protein flour 低筋面粉
100g butter 牛油 (room temperature 室温)
100g icing sugar 糖粉
1 egg 蛋
*1 tsp cocoa powder 可可粉
*a few drops red food colouring 几滴红色颜色素

Steps 步骤:

  1. Cream the butter, then add in icing sugar and whisk until pale white colour.
  2. Then add in an egg and whisk until incorporated well. 
  3. Separate 3 batches of flour incorporated into the butter mixture until it forms a dough and it non-sticky to your hand.
  4. *(In this part is the colouring part, so you can do whatever you want) Take out a small part of dough and put 1 tsp of cocoa powder in it and mix well.
  5. Next, remain dough separated into 2 parts, one remains white, another add  a few drops of red food colouring. *(Do not knead the dough, or else the cookies will become very stiff.) 
  6. After the colouring done, put into the fridge for at least 1 hour. If it requires to shape and cut, better fridge it for a longer period. Otherwise, the dough will be very soft and hard the shape and cut.
  7. Preheat the oven to 170’C.
  8. Roll out the dough for about 0.5 cm and cut into round shape. (It depend on how thick you like)
  9. Do the same to the red dough and then cut them into half.
  10. While the brown dough cut/shape into round balls and strips.
  11. Lay the dough on the baking tray with parchment paper, and then put on the details.
  12. Bake for 20-25mins. (This may depend on how thick your cookies are, the baking time may vary)
  13.  Once done baking, let it cool on the baking tray for 5 mins, then transfer them to the wire rack and let it cool completely.
*For the Pokeballs or any other patterns, when shaping and putting on details, make sure the added layer is thin because the layers you put in is making it thicker so when baking the cookies may not be cook evenly. 

  1. 将奶油搅拌,然后加入糖粉搅至乳白色。
  2. 加入蛋搅均匀。
  3. 将低筋面粉分三次搅拌入奶油糊里。当它形成团状和不粘手表示可以继续下个步骤。
  4. *(在这个步骤你可随意加入自己喜欢的颜色)抽出一小饼干团,然后加入1茶匙可可粉。
  5. 剩下的分开两个面团,一个什么都不加保持原有颜色,另外一个加入几滴红色素。*(在这过程不可揉面团,要不然饼干烘出来不松脆,会很硬。)
  6. 然后将面团放入冰箱冰至少一小时以上。如果你说要做造型最好冰久一点,因为面团很软很难切割。
  7. 预热烤箱170C。
  8. 擀出面团大概0.5cm 厚度,在切成圆形然后再切一半。
  9. 同样步骤也用于红色面团。而巧克力色面团切条状或随心所欲揉细小长条。
  10. 中间部分,揉出小圆形再按压在中间做造型。
  11. 将形成好的图形面团铺在准备好烘焙纸的烤盘上。
  12. 烘20-25分钟。*(饼干的厚度会影响烘烤的时间。如果很厚的话可加长时间烘烤。)
  13. 当饼干烘烤完,在烤盘放凉大概5分钟。然后,转至烤架上冷却。
*以Pokeball 或任何造型上,如果是堆叠很多层就必须按压至薄(厚度均衡)。要不然饼干烘出来熟度会不同。

Friday, August 5, 2016

Custard pudding [soymilk ver.] 焦糖布丁【豆奶】

*This recipe is able to make 3 portions. Since, i don't like to eat too sweet, so the caramel is kinda less here. You can add more to 40g sugar & 20g water into this recipe. 

20g sugar
10g water

2 eggs
230 ml soymilk
40g sugar
1tsp vanilla extract

  1. Use low heat, melt the 20g sugar + 10g water until golden brown colour. * Do not stir during the process. It crystallises very fast.
  2. Pour the caramel into the molds and set aside.
  3. Using the same pan, warm the soymilk + sugar + vanilla extract. *Do not boil the soymilk, just warm until the sugar dissolve.
  4. Beat the egg.
  5. Slowly pour the milk mixture into the egg while mixing it. *Do not pour it all in, so as to prevent cooked/scramble the egg.
  6. Strain the mixture 2-3 times and then pour into the molds.
  7. Prepare a mug of boiling water.
  8. Place the molds on the baking tray, then used the steam-baked method by pouring the boiling water into the baking tray.
  9. Preheated oven 150'C, bake for 40-50mins.
  10. Once done baking, take it out to cool completely, then put into the fridge for at least 4 hours.
20克 糖
10克 水

2 蛋
230ml 豆奶
40克 糖
一茶匙 香草精

  1. 用小火煮20克糖+10克水至焦糖颜色。然后倒入模子内备用。*在煮的过程请不要搅拌,用晃动就可以了。
  2. 同一个锅子小火煮豆奶+糖+香草精。*不要煮滚,糖融掉就好了。
  3. 打发蛋备用。
  4. 一边慢慢的将豆奶倒入蛋内,一边搅拌至混合。*不要一次倒入,要不然蛋会煮熟。
  5. 将混合物过筛至两到三次。
  6. 准备一壶热水。
  7. 将模子放入烤盘,然后以蒸烘法将热水倒人烤盘内。
  8. 预热150·C,烘40-50分钟。
  9. 烘好的布丁放一边至凉,然后放进雪柜冰至少四小时以上。
*这个食谱可烘出三个布丁。因为个人比较喜欢吃没那么甜的布丁,所以这个比较少焦糖,如果喜欢焦糖比较多的可加至 40克糖+20克水。