我从台湾回来了

我回来了！

因为参加了世界宣教大会的关系，我有机会去到台湾！高兴到~ 不懂如何形容。因为常常听到朋友说，哪里有好多小吃和疯狂的逛街。最好的是，书超多的~

这趟去台湾一共10天！最惨的是，台湾是夏天啦，热到我~ 要晕了！流汗流到湿湿粘粘的~
我就用几个posts来介绍我去过的地方！这次去台湾，只待在台北，没有去到台南，因为时间有点赶，又有台风~ 再加上大会进行五天，待在台北吃、喝、玩、乐也是五天，不喜欢匆匆忙忙的感觉。所以跟排骨讲下次再去台中、台南！

先写几个要点吧

1. 不要在夏天去台湾 （可能很多人都懂吧，只是我没得选，因为大会主办选在夏天嘛）
2. 我没住民宿，选在大会所分配的地方。其实还不错的。我住在剑谭活动中心。
3. 一张捷运卡方便你搭捷运。其实搭德士还蛮便宜的。你可以找那边的人租车，带你去走走！
4. 去之前做一些survey比较好，因为我和排骨完全没去想要到哪去，所以当天才决定。

我忘了拍我住的地方，只拍到外面。- 剑潭青年活动中心
（因为大会将在这举行，所以都没有“搬家”）

我们住在这栋，看起来蛮旧的，里面却很新。

 我的小指南 - 旅游地图手册

我希望能够快快整理我的相片啊~

Sweet potatoes buttermilk bread rolls

最近又开始想做面包. 上网找食谱，找到了sweet potatoes buttermilk bread. 还蛮特别的嘛~

所以心痒痒，就想做了！

其实这面包还蛮容易做的，但是我觉得这次烘太久(因为同时也在做其它的东西，忘了看时间)，所以有点“干”.. 好可惜！想要再做一次~

星期六通常都是我最忙的时候. 烘培，教会，练唱等等~

所以这次也不例外! 由于时间紧迫，只好找帮手帮忙了~ 他就是我家其中一个韩国人！

教他如何包馅料，出炉后还不错吧！

Ingredients:

300g bread flour

2 tsps instant yeast

10g milk powder

3/4 tsp salt

55g caster sugar

1 egg - half for mixing in, half for brushing on

90g sweet potato, boiled and mashed

90ml-100ml water, cold (depends on your dough)

25g butter

Fillings:

60g butter

50g sugar

60g milk powder

Methods:

1. Sift the dry ingredients into a bowl or stand mixer fitted with a dough hook. Mix on low speed.

2. Add in egg and mashed potatoes. Mix well.

3. Add cold water in small separate drips and continue beating for about 20 minutes on medium speed until the dough comes together.

4. Add in butter and beat for another 10 minutes until the dough turns elastic. You can test it by stretching some dough. The dough should snap lightly.

5. Place the dough into a light buttered bowl and let it rise in a warm place until double in size. Depending on room temperature, it can take between 30 to 45 minutes.

6. Mix the ingredients for the filling till combined. Put in the fridge while waiting for the dough to rise.

7. Once the dough is doubled, punch down the dough to let the air out. 

8. Divide dough into 40g balls. Wrap the fillings in. Then arrange on a greased pan and let the balls rest for another 20 minutes or until they rise.

9. Using a brush, apply the rest of the egg mixture on the dough balls and let it rest for 5 minutes before baking in a preheated oven at 185 C for 20 minutes.

10. Once out of the oven, brush melted butter on hot buns.

Oreo Cupcakes

这几天天气变得蛮冷的！听说今天将会有暴风雨~

自己又有点喉咙不舒服. 相信应该是前几天吃了辣的食物.

家里来的两个韩国人将要回去韩国，好难过哦~ 因为他们真的和友善，也很有礼貌！

我跟排骨都认为以后只想租房间给韩国人！哈哈哈~

上星期六做了Oreo Cupcakes. 现在才拿来上帖子, 因为没时间啦~
每次都问问自己，一天有24小时，都把时间花到哪去了?

Ingredients:

84g bittersweet chocolate, finely chopped

1/3 cup Dutch-processed cocoa powder

3/4 cup hot, strong-brewed coffee

1 cup all purpose flour

3/4 cup granulated sugar

1/2 tsp salt

1/2 tsp baking soda

6 tbsps vegetable oil

2 large eggs

2 tsps white vinegar

1 tsp vanilla extract

16 Oreo halves, with cream filling attached

Frosting:

250g unsalted butter, softened to room temperature

6 to 8 cups confectioners' sugar ( I only put 1/2 cup, as I don't want to have too sweet frosting)

1/2 cup milk

2 tsps vanilla extract

6 tbsps Oreo cookies, finely crushed

16 Oreos for the top of each cupcakes (I use mini Oreos)

Method:

1. Preheat oven to 180 C and line a muffin pan with cupcake liners. Twist the Oreos in half and set aside the extra cookies for later. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.

2. Place chocolate and cocoa in a medium bowl and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes. Whisk flour, sugar, salt and baking soda together in a medium bowl; set aside. Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.

3. Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until cupcakes are set and firm to the touch, 17-20 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.

4. In the bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, milk and vanilla. Beat until smooth and creamy. Add in the crushed Oreo cookies. Beat for another 1-2 minutes until icing reaches desired consistency.

5. Spoon the mixture into a pastry bag and pipe on top of the cupcakes. Place the Oreo cookies on top.

要不要来一个? 

Tub tim krob/ Red Ruby dessert

星期六初成小组有聚会+晚餐，晚餐主题为“泰国餐”.
每次有聚餐的时候，一定要给一个主题. 不然，我们就会吃一样的菜. 简直就是心有灵犀一点通!
曾经一次忘了给，结果每个人带来了咖哩鸡、菜！搞笑的是，用同样一个instant paste, 煮出来的味道根本不一样~

这次做泰式甜点，刚刚好可以参加 Aspiring Bakers 所主办的 Asian dessert. 一举两得~
我参考了Little Teochew 和 Table of 2 or more..的食谱.

我简直就是把我的厨房给翻了~ 因为要做 15-20 人份~ 做一点点好像不怎么够吃！

我把 coconut milk 冷藏, 再打成刨冰. 虽然是冬天，但是吃这个甜点时，一点都不冷！
记得在家乡的时候，特别爱吃这泰式甜点. 但是外面买的，很贵！更气的是，给的rubies 可以算得到，一定少过10粒，而且非常小粒！现在自己会做了，可以吃到够！哈哈！
我也加了jackfruits (nangka)，这里只有罐头的！没办法！

Ingredients:


1.5 cans water chestnuts
2 tbsps rose syrup for soaking
Few drops red food colouring
1/2 cup tapioca flour or more
1 cup sugar
1 cup water
2 pandan leaves
1 can jackfruits (nangka), sliced
2 cans Coconut milk (freezed to use as shaved ice) 
Few rose syrup for flavour


Methods:

1. Take the water chestnuts, and cut them into the sizes you want. Set the chestnut pieces into a bowl and soak with rose syrup and few drops of the red food colouring. Stir until each piece is evenly coat in red.

2. Turn the red chestnuts into rubies. Drain the chestnuts of any juice. Put tapioca flour in a big bowl. Drop the chestnuts in and toss the bowl around to coat the chestnuts with flour.

3. Scoop the chestnuts into a strainer to get rid of the excess flour. Put them into another bowl. 

4. If you want bigger rubies, spray some water on the chestnuts. Put them back in the flour bowl. Coat them with flour again. Repeat the spraying and flouring to make bigger rubies.

5. Boil a pot of water. When boiling, pour the coated rubies in. The cooked rubies will floated and show their beautiful colour. Scoop them up in a strainer and dump them in ice water.

6. In a small cup add sugar, water and pandan leaves to make syrup. Cook the syrup till the sugar dissolved.

7. Shaved the coconut milk ice cubes and put aside.


8. Divide the rubies into the serving cups. Pour out the water from the bowls. Add the shaved coconut milk ice and sugar syrup. Add few rose syrup for flavour. I added jackfruits as well.

I am submitting the post to Aspiring Bakers #20: Asian dessert buffet! (June 2012) hosted by Moon of Food Playground

糯米鸡

为了想要参加 Aspiring Bakers 的 Dim Sum affair, 脑海里，很多东西想要做，但是没时间。
排骨不喜欢我每天放工后，回家又做这个，弄那个的。星期六、日，常常都忙教会的事工。当然一有时间，就想弄些什么。

这次想吃糯米鸡，超爱吃的！排骨告诉我，做这个一定不会失败~
对他来说，可能没什么挑战性吧！因为家里的饭菜，都是他一手包办！他是我的厨师~
我告诉他，帮我切这个，腌肉等等。
他却说：你要上贴子，怎么是我在做?
没办法，我自己要动手了！

Original Recipe taken from：

Agnes Chang Delightful Snacks & Dim Sum (I modified the recipe)

Ingredients:

A. Marinate lap Cheong, chicken and mushrooms
1 lap cheong
300g chicken - sliced
4 mushrooms - soaked until softened and cut into half
2 cloves garlic
1 tsp sesame oil
1 tbsp oyster sauce
1/2 tbsp dark soya sauce
1/2 tbsp light soya sauce
1 tbsp Shaoxing wine
2 tsps sugar
1/2 tsp white pepper powder
1 tsp cornflour
1/2 shallot, chopped


B. Glutinous rice
250g glutinous rice (soaked up to 4 hours and drained)
1 tbsp oil
1/2 shallot, chopped
1/2 tsp sesame oil
1/2 tsp white pepper powder
2 tsp sugar 
1 tbsp oyster sauce
2 tsp light soya sauce
1/2 tbsp dark soya sauce
60ml soaked mushroom "water"


For glutinous rice
1. Heat up 1 tbsp oil, saute chopped shallot until fragrant. Add the glutinous rice and other ingredients/ seasonings in B.
2. Place this in a lightly greased steaming bowl.
3. Steam over medium high heat for 15 minutes.
4. Fluff the rice with a fork.
5. Place steamed rice aside for later use.


For the topping
1. Heat up a 1 tbsp oil, saute chopped shallot until fragrant.
2. Pour the ingredients A and stir fry until the meat is cooked.
3. Place aside for later use.


To assemble
1. In lightly greased bowls, place the lap cheong, chicken and mushrooms.
2. Cover with glutinous rice and press hard.
3. Sprinkle 2 tbsps of water and steam over medium-high heat for 30mins or cooked.

I am submitting this post to Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by Small Small Baker

Pineapple coconut butter cake

我本身是不爱吃凤梨和椰蓉。。但是却爱吃凤梨酥和椰水~
好奇怪的口味~ 家里的排骨和我恰恰相反，我爱吃的，他不吃，我不爱吃的，反而合他的口味~ 互相互补~
每次有小组或门徒训练时，只要在我们的家，我必定预备甜点和马来西亚咖啡。尤其是槟城咖啡，喝了都会睡觉~
这次就做了Coconut butter cake. 其实应该叫着 Pineapple coconut butter cake~
烘焙的时候，椰香味真的香到~~~~~~~~~~~ 自己都忍不住要吃！
虽然自己不爱吃desiccated coconut 或 pineapple, 但是为了想知道味道如何，没办法，只好试吃！配上一杯咖啡，简直就是....... DELICIOUS~

Ingredients:


300g caster sugar (I cut down to 200g)
250g butter (maybe you can use margarine)
4 eggs
250g self raising flour
Juice 1/2 lemon or orange
70g desiccated coconut or freshly grated coconut
50g milk


Method:


1. Preheat the oven to 180C. Lightly grease and line a 20x30cm cake tin with baking paper.
2. Mix butter and caster sugar until fluffy.
3. Add one egg at the time and beat until combine.
4. Add in flour and juice until combine.
5. Add coconut and milk and mix until combine and smooth.
6. I place few slices of canned pineapples on top of the mixture
7. Pour the batter into the prepared cake tin. Bake for 40 minutes or until a skewer inserted into the centre comes out clean.


Variation:
Place your favourite fruit on the top of the cake mixture and bake it for 1 hour

Almond & blueberry crumble muffins

每次做完的甜品，都要很慢才可以上食谱~ *想想好过没上哦*
那天做教会茶点还剩下的蓝莓， 一直在想能够做些什么甜品，因为不想浪费嘛！
想想星期六有Junior Youth在我们的家，就翻翻三年前做过的马芬。没想到，还找到叻！

完成后，排骨才告诉我，弄错时间，应该是下星期六。。*晕*
还好，隔天有教会的会议，所以可以当作茶点吃！哈哈哈~ 不然，我真的不懂如何解决~
做好后没时间拍照，所以趁其他人还没吃时，先拍一张！

我这次做了这个马芬，没有试吃！不懂味道如何，看样子应该不错吧！
得到的comments 是好吃，不会太甜，味道好好~
不懂是不是不好意思说不好吃叻~ 哈哈哈！！
你们试试看吧~

食谱取自于：taste.com.au

Ingredients:
melted butter, to grease
375g (2 1/2cups) self-raising flour
115g (3/4 cup, firmly packed) brown sugar (I cut down to 80g)
150g butter, melted
80ml (1/3 cup) milk
2 eggs, lightly whisked
220g frozen blueberries, thawed (I used canned blueberries)

Crumble:
115g (3/4 cup) plain flour
90g chilled butter, diced
100g (1/2 cup, firmly packed) brown sugar (I cut down to 70g)
50g (1/2 cup) flaked almonds

1. Preheat oven to 180C.

2. Lightly brush a 12-hole muffin pan with melted butter.

3. To make crumble topping, place butter and flour in a bowl and, using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar and almonds.

4. Place flour and sugar in a large bowl. Add butter, milk and eggs, and stir until well combined.

5. Spoon mixture evenly into the muffin pan. Divide blueberries evenly over the mixture. Sprinkle crumble mixture over. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 15 minutes. Remove muffins from pan.

NOTES:

• You can serve the muffin with custard
• Once muffins have cooled, they can be wrapped in plastic wrap and placed in airtight container and frozen for up to four months. Thaw on kitchen bench overnight. Warm in microwave on High/ 800 watts/ 100%, checking every 30seconds until warmed through.