牛油小面包 Tasty Little Butter Buns

材料 Ingredients

1份基本甜面包团 1 portion of basic sweet bun dough

馅料 (放入冰箱冷藏2个小时待用) Filling (chill it in the fridge for 2 hours before use)

200gm 软化牛油,加入 200gm butter, soften and mix with

40gm 糖粉,拌匀 40gm icing sugar

抹皮用 Glazing

1粒蛋,加入 1 egg, lightly beaten with

1/8小匙盐,打散 1/8 tsp salt

少许溶化牛油,涂抹面包用 some melted butter, for brushing on top

做法 Method

1. 将面团分成每分10gm的小份,揉圆 Divide dough into 10gm portions and shape into rounds

2. 压扁,包入少许的牛油馅料,揉圆, 以1cm之距离,将面团排放在已涂上油的7寸圆型烘盘内,至满 Flatten and wrap up a little butter filling. Shape into rounds again and arrange them onto a greased and lined 7" round baking tin, 1cm apart until full

3. 盖上湿布,放置一旁待发之面团粘接在一起并膨胀至和烘盘齐高 Cover with a piece of damp cloth and leave aside to rise until alll the buns have expanded and joined together to fill up the whole baking tin

4. 扫上蛋液,送入已预热烤箱,以180'C烘约20分钟至熟及金黄色 Glaze with beaten egg and bake in a pre0heated oven at 180'C for about 20 minutes until cooked and golden brown

5. 从烤箱取出面包,趁热扫上溶化牛油让表面富有光泽 Remove from the oven, brush top with melted butter to give buns the shine

6. 待冷后才从烘盘中取出面包 Leave to sool before removing buns from the baking tin

基本甜面包 Basic Sweet Bun Dough

材料A Ingredients A

350gm 高筋面粉, 筛过 350gm High protein flour, sifted

1/2小匙盐 1/2 tsp salt

2大匙奶粉 2 tbsp milk powder

1大匙即溶酵母 1 tbsp instant yeast

70gm 糖 70gm sugar

1大匙面包改良剂,随意 1 tbsp bread improver, optional

材料B Ingredients B

150gm 水煮马铃薯,去皮,切粒,压烂成泥 150gm boiled potatoes, peeled and mashed

1粒蛋 1 egg

80ml 马铃薯水 (煮马铃薯剩下的水) 80ml water used to boil the potatoes

材料C Ingredients C

75gm 软化牛油 75gm butter, softened

做法 Method

1. 将材料A放入搅拌盘里拌匀 Put A into a mixer, use a dough hook to stir well

2. 加入材料B,拌打成一粘性面团,继续拌打多5分钟至面团的筋度适中 Add B and mix into a sticky dough. Continue to knead with the dough hook until the dough is semi-developed, about 5 minutes

3. 加入材料C,拌大约10分钟至面团充分起筋,光滑及富有弹性 Add C and knead for about 10 minutes until the dough is smooth and elastic, fully developed

4. 揉圆面团,放在已涂上油的大盘里,盖上干净的湿布,发至双倍大 Form into a ball and leave to rise in an oiled mixing bowl and cover with a piece of damp cloth until the dough is double in bulk

5. 取出面团,搓揉约3分钟至光滑,分成需要的分量,揉圆 Punch the dough down and knead for 3 minutes until smooth again. Divide into desired portions and shape into balls

6. 盖上湿布,休面10-15分钟便可随意包入各种馅料及做成各种不同形状的面包 Cover with damp cloth and rest for 10-15 minutes before forming into different shapes. Different fillings may be used

奇异果芝士蛋糕 Kiwi Cheese Cake

材料A Ingredients A

5块 消化饼 5pcs Digestive Biscuit Base into crumbs

30gm 溶化淡牛油 30gm Melted unsweet butter

材料B Ingredients B

250gm 忌廉芝士 250gm Cream Cheese

60gm 幼糖 60gm castor sugar

220gm 淡忌廉 220gm Fresh cream

2茶匙鱼胶粉 2tsp Gelatine powder

2汤匙水 2tbsp Water

60gm 奇异果果酱 60gm Kiwi paste

装饰 Decoration

适量奇异果果酱 Some kiwi paste

做法 Method

1. 将消化饼压碎,加入牛油溶液拌匀,压实于蛋糕模内雪冻备用 Combine biscuit crumbs and melted butter, press into cake tin base evenly and cill to harden

2. 淡忌廉6分打发备用 Whisk fresh cream at medium speed till creamy.

3. 忌廉芝士加糖打滑至糖溶解,加入奇异果果酱拌匀 Beat cream cheese and castor sugar till light and fluffy at medium speed and add also kiwi paste

4. 鱼胶粉加水,隔热溶解,加进芝士馅内,再加入已打起的淡忌廉搅匀,倒入消化饼底内,放入学柜凝固 Dissolve gelation in boiling water leaves to cool, combine whisked fresh cream then pour cheese mixture into cake tin with biscuits base, cill in the fridge.

5. 脱模后用奇异果果酱或鲜奇异果装饰便成 Put some kiwi paste as decoration

杏仁脆饼 Almond Cookies

材料A Ingredients A

180gm 牛油 180gm Butter

90gm 幼糖 90gm Castor sugar

1/8小匙盐 1/8 tsp salt

1/2小匙云尼拉 1/2 tsp vanilla oil

材料B (筛过) Ingredients B (sifted together)

135gm 面粉 135gm Flour

90gm 粘米粉 90gm Rice flour

90gm 杏仁粉 90gm Ground almond

装饰 Decoration

50gm 杏仁片 50gm Almond flakes

做法 Method

1. 材料A的牛油与幼糖打至呈白色,加入盐、云尼拉搅匀,拌入B料成一软团 Ingredients A cream butter and castor sugar till light and fluffy, add salt, vanilla and mix well. Fold in B mixture and mix into a soft dough

2. 将粉团放在二片塑胶纸中间,杆成3mm厚片,用切饼器切出喜爱形状,上面放下杏仁片按好 Roll dough in between 2 sheets of plastic till 3mm thick, cut into desired shape using cookies cutter. Decorate top with almond flake

3. 用180'C烘15-20分钟至淡黄色,取出待冷才收藏 Bake in a pre-heated oven at 180'C for 15-20 minutes till lightly brown. Cool and store.

白巧可力杏仁曲奇 White Chocolate & Almond Cookies

材料A Ingredients A

250g 牛油 250g Butter

120g 幼黄糖 120g Soft brown sugar

材料B Ingredients B

2粒蛋 2 eggs

1小匙云尼拉 1tsp vanilla essence

材料C(筛过) Ingredients C

350g 面粉 350g Plain flour, sifted with

1小匙苏打粉 1tsp bicarbonate of soda

1/4小匙盐 1/4tsp salt

材料D Ingredients D

180g 白巧可力,切小块 180g White chocolate, chopped coarsely

100g 杏仁碎 100g Almond nibs

做法 Method

1. 将材料A拌打至松软变白 Cream A till light and fluffy

2. 逐粒加入蛋及拌匀,拌打至浓调后,加入云尼拉拌匀 Beat in eggs one at a time creamy. Mix in vanilla

3. 加人材料C和D,拌打均匀 Fold in C and D till well combined

4. 用茶匙将混合料滔入已涂上油的烘盘上 Drop by rounded teaspoons onto a greased baking tray

5. 送入已预热烤箱,以170'C烘约20-25分钟至金黄色 Bake in pre-heated oven at 170'C till golden brown, about 20-25 minutes

6. 取出,待冷后装入密封容器内收藏 Remove and leave to cool before storing

注意 Note

1. 将曲奇排放在烤盘上的时候,不要排放得太密,以免烘烤时会粘在一起 Do not place cookies too close together. This is to prevent the cookies from sticking to each other while being baked.

2. 可以用黑巧可力代替白巧可力,也可以用其它的果仁代替杏仁 Can use dark chocolate to substitute the while chocolate and any other types of nuts to substitute the almond

榛果巧可力酱面包 Chocolate Hazelnut Buns

材料 Ingredients
1分基本面包团 1 Portion of the basic sweet bun dough

陷料 Filling
150g 榛果巧可力酱 150g Nutella Chocolate Hazelnut Spread

抹皮用 Glazing

1粒蛋,加入 1 egg, lightly beaten with

1/8小匙盐,拌匀 1/8 tsp salt

20个小纸杯 20 hard paper cups

少许切碎榛坚果,装饰用 Some chopped nuts, as decoration

做法 Method

1. 将面团平均分成20小份,揉圆,让面团休息15分钟 Divide dough into 20 equal portions and shape into balls. Rest for 15 minutes

2. 将面团擀成长形, 6寸x4寸 Roll each ball into a rectangular shape about 15cm / 6" x 4"

3. 涂上榛果巧可力酱, 边缘留下1cm宽的空白之处 Spread some Nutella onto the centre of the dough, leaving a boarder of about 1cm on all sides

4. 如瑞士卷般卷起,两端对折,在对折处割一条缝,放入纸杯里,拉开切口 Roll up from the long end like a Swiss Roll, join up the two ends and slit at the folded end. Put into the paper cup with the join side down and open up the slitted end

5. 放置一旁待发至双倍大,扫上蛋液,撒上一些坚果碎装饰 leave to rise until it doubles in bulk. Glaze the top with beaten egg and sprinkle some chopped nuts on top as descoration

6. 送入已预热烤箱,以190'C烘15-20分钟 Bake in a pre-heated oven at 190'C until golden brown, about 15-20 minutes

7. 取出,待冷后便可享用 Remove, leave to cool before serving

(可做约20粒面包 Makes about 20 buns)

巧克力杏仁饼 Chocolate Almond Cookies

材料1 Ingredients A

250g 牛油 250g Butter

100g 糖粉 100g Icing Sugar

材料2 Ingredients B

250g 普通面粉 250g Plain Flour

60g 玉米粉 60g Corn Flour

25g 可可粉 25g Cocoa Powder

材料3

125g 杏仁片 125g Sliced Almond

做法 Method

1. 将材料1搅拌均匀 Mix well ingredients A

2. 加入材料2拌均成团 Add in ingredients B, mix well to form dough

3. 加入材料3拌均 Add in ingredients C, mix well

4. 放在保鲜纸上卷成圆筒型或方型 Place dough on plastic sheet, roll into spiral or square shape

5. 放进冰箱冰硬 Leave in the fridge to form a hard dough

6. 烤前切成薄片放在烤盘上 Slice into thin slice, place onto baking tray

7. 送进已预热烤箱180'C,20-25分钟 Bake in a pre-heated oven at 180'C for 20-25 minutes

双巧克力布朗尼 Double Chocolate Fudge Brownies

材料 Ingredients

250g 黑巧可力,切小块 250g dark chocolate, broke into pieces

150g 牛油 150g butter

180g 幼黄糖 180g soft brown sugar

3粒蛋,加入 3 eggs lightly beaten with

1小匙云尼拉香精,打散 1tsp vanilla essence

120g 面粉,筛过 120g plain flour, sifted

120g 白巧可力,切粗粒 120g white chocolate, cut into chunks

120g 烤香腰果,切粗粒 120g toasted cashewnut, coarsely chopped

4大匙糖粉,装饰用 4tbsp icing sugar, for dusting

做法 Method

1. 将黑巧可力和牛油隔水煮溶,搅至滑 Melt dark chocolate and butter by using a double boiler. Stir until mixture is smooth.

2. 加入黄糖搅均,加入蛋和面粉搅均 Add sugar and stir well. Add eggs, flour and mix till well-combined.

3. 拌入白巧可力和腰果 Fold in white chocolate chunks and cashewnuts.

4. 倒入已涂上油和铺上纸的7寸方型烘盘里 Pour mixture into a lined and greased 7" slab pan

5. 送入已预热烤箱,以180'C烘30分钟至熟 Bake in a pre-heated oven at 180'C for about 30 minutes till cooked

6. 待冷后切块,撒上糖粉或用糖液挤线条装饰即可享用 Cool completely in pan, cut into pieces and dust with icing sugar or pipe line with glace icing, before serving

糖液 Glace Icing

50g 糖粉,加入1大匙水拌均至光滑 50g icing sugar, mixed with 1tbsp water until very smooth