Basil Pesto Sauce 罗勒香草酱

Ingredients:

2 cups      Fresh Basil Leaves

3 tbsp      Pine Nuts / Walnuts, toasted

4 cloves      Garlic

1 1/2 tbsp      Lemon Juice

Salt and Black Pepper to taste

1/2 cup      Extra Virgin Olive Oil

1/2 cup      Parmesan Cheese, fresh grated

材料：

2 杯      新鲜罗勒叶

3 大匙      松子／核桃，烤过

4 颗      大蒜

1 1/2 大匙      柠檬汁

盐和黑胡椒  适量

1/2 杯      特级初榨橄榄油

1/2 杯      帕马森乳酪，现磨

Methods:

1. In a food processor, add the basil leaves, nuts, garlic, lemon juice, salt and black pepper. 

2. Start grinding everything up until combined.

3. Add in the olive oil and continue blending everything until become paste.

4. Stir in the parmesan cheese with spatula until well combined.

5. If you're not using it right away, store in a clean dry jar and keep in the refrigerator up to a week.

做法：

1. 把罗勒叶，果仁，大蒜，柠檬汁，盐和黑胡椒放进食物处理机里。

2. 开始磨碎至全部材料混合在一起。

3. 加入橄榄油，继续搅打至完全混合及变成糊状。

4. 加入帕马森乳酪，用刮刀拌匀即可。

5. 如果不马上使用，可以将它存放在一个清洁干爽的罐子里，并储存在冰箱里长达一个星期。

Hazelnuts Chocolate Chips Cookies 榛子巧克力饼干

This is a Famous Amos alike cookie recipe, the texture of crunchiness is exactly the same, but for sure the taste will be slightly different due to their secret recipe. =) I'm so glad that I can make the cookies that are very similar with the famous one.

Here is the recipe...

Ingredients:
120g      Butter, softened in room temperature
30g      Shortening
150g      Brown Sugar
50g      Castor Sugar
1/4 tsp      Salt
1      Egg
1/2 tsp      Vanilla Extract
220g      All Purpose Flour (Plain Flour)
1/2 tsp      Baking Soda
1/2 tsp      Baking Powder
1 1/2 cups      Chocolate Chips
1 cup      Hazelnuts

材料：
120克      牛油，室温软化
30克      起酥油
150克      红糖／黄砂糖
50克      细砂糖
1/4 小匙      盐
1颗      蛋
1/2 小匙      香草精
220克      普通面粉
1/2 小匙      苏打粉
1/2 小匙      发酵粉
1 1/2 杯      巧克力粒
1 杯      榛子

Methods:
1. Preheat oven to 180˚C / 350˚F.
2. In a baking pan, toast the hazelnuts in one layer in middle of oven about 10 minutes.
3. When the hazelnuts are cooled enough to handle, rub them between a clean kitchen towel to remove loose skin. Don't worry about skins that don't come off.
4. Transfer the skinned hazelnuts into a food processor chopper, roughly chop the nuts by pulsing the machine several times. Do not grind it. Set aside.
5. In a mixing bowl, cream the butter and shortening together, add in brown sugar, castor sugar and salt and continue to cream them until all well combined.
6. Add the egg and beat them together.
7. Sift the flour, baking powder, and baking soda. Add them to the batter and mix just to combine.
8. Add the chocolate chips and chopped hazelnuts and mix just to distribute them through the batter.
9. Reduce the oven temperature to 170˚C / 325˚F and continue to preheat the oven while lining the baking sheets.
10. Using 2 spoons or a small ice cream scoop, drop the cookie dough onto the baking sheet, about 2 inches apart from each other.
11. Bake them for 10 to 15 minutes until cooked.
12. Let it cool completely on baking tray.

做法：
1. 预热烤箱至180˚C / 350˚F。
2. 将榛子铺平在烤盘上，送入烤箱的中层段烘烤约10分钟。
3. 当榛子降温后，将它们放在一块干净的厨房抹布上，然后搓揉至表皮松脱。不用担心一些皮不脱落。
4. 将去皮后的榛子放入食物处理机内，大致随意将榛子切颗粒。不要磨碎。备用。
5. 在一个大碗中，将牛油和起酥油搅拌在一起，加入红糖，白砂糖和盐，继续搅拌至完全结合。
6. 加入鸡蛋继续搅拌均匀。
7. 将面粉，苏打粉及发酵粉过筛，然后加入面糊中混合在一起。
8. 加入巧克力粒和切碎后的榛子，混合均匀至刚刚好。
9. 当准备烘焙纸的同时，降低烤箱温度至170˚C / 325˚F 继续预热。
10. 用两个小汤匙或一个小冰淇淋勺，将饼干面团分放在烘焙纸上，分开每个大约2英寸的距离。
11. 送进预热烤箱中烘烤约10至15分钟，至完全熟透。
12. 送出烤箱后让它完全冷却在烤盘中。

Caramel Croissant Pudding 焦糖牛角面包布丁

Croissant is my only favourite and always the first choice bread in the world. The buttery, soft and flakiness of the croissant is driving me crazy. The price of croissant in Malaysia is quite high, around RM2 to RM2.80 each. Most of the time I'm having croissant is just in hotel's breakfast buffet or some pastry cafes. I'm rarely buying croissant from the bakery shop. 

So I keep searching the recipe online and also learn the technique of making croissant. Most of the recipes and techniques are almost the same. I think I have tried to make croissant at least 5 times, but unfortunately non of it is successful. The final product was like a biscuits or something hard dough breads.

I know making croissants need to be patient, but making croissants in Malaysia is a pain in ass due to the tropical weather, so the butter will melt faster when take out from the fridge. Sigh! But this time I try again, I really improved a lot, at least it shows some layers and also the texture is soft. I think I have to keep practicing until I really can make a real flakiness croissants.

*If you are same like me failing in making real croissants, don't be down or sad. At least you can turn this failed croissants to a extremely yumilicious bread pudding. Trust me, this will cheer you up so much!

Ingredients:

3 stale      Croissants (or 4 pieces of White Bread / Whole Wheat Bread)

100g      Brown Sugar

2 tbsp      Water

125ml      Heavy Cream

125ml      Whole Milk

1 tbsp      Rum (optional)

2      Large Eggs (beaten)

Some Raisins

材料：

3 块      牛角面包 （或4片白面包／全麦面包）

100 克      红糖

2 大匙      水

125 毫升      鲜奶油

125 毫升      全脂牛奶

1 大匙      兰姆酒 （可选）

2 颗      蛋 （打散）

葡萄干      适量      

Methods:

1. Preheat oven to 180°C / 350°F.

2. Tear the croissants or breads into pieces, and then divide into 4 ramekins.

3. Put some amount of raisins on the top of the bread. Set aside.

4. Put the brown sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan over a medium high heat.

5. Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it turns a deep amber color.

6. Turn the heat down to low and add the cream, milk, and rum, keep whisking away until everything combined and dissolved.

7. Take off the heat, keep whisking and add in the beaten eggs.

8. Pour the custard over the breads and slightly press it down to steep and absorb the custard.

9. Bake it in the preheated oven for about 20 minutes or until it sets.

做法：

1. 预热烤箱至 180°C / 350°F.

2. 将牛角面包或土司切成小块，然后分配至4个烤模里。

3. 在面包上放适量的葡萄干。备用。

4. 将红糖和水放入一个小锅里， 在开火前稍为晃动锅子以帮助溶解糖。

5. 用中火将糖和水煮开，其间稍微晃动锅子但不能搅拌。将焦糖煮至深琥珀色。

6. 把火转小，加入鲜奶油，牛奶及兰姆酒，不停的搅拌至完全结合及溶解。

7. 熄火，继续搅拌，加入打好的鸡蛋。

8. 将蛋糊均匀的倒入面包中，稍微压一压以让面包吸收蛋糊。

9. 送入预热烤箱，大约烘烤20分钟至熟透。

Mini Éclairs 迷你闪电泡芙

Éclair is come from French that means 'flash of lightning',  so named because its eaten quickly. Éclair is an elongated pastry filled with custard or whipped cream and usually iced with chocolate. So today I'm gonna share with you the classic and elegant Éclairs' recipe, but for easy to eat and the party treats, I am making it mini size.

Ingredients

Dough:

1/2 cup      Water

1/2 cup      All Purpose Flour (Plain Flour)

1/4 cup      Unsalted Butter

1/4 tsp      Salt

2      Eggs

Custard Filling:

1 cup + 2 tbsp      Milk

2 tbsp      Corn Starch

2 tbsp      Castor Sugar

2      Egg Yolks

1/2 tsp      Vanilla Paste / Extract

1/4 tsp      Salt

Chocolate Ganache:

58g      Semi Sweet Chocolate Chips

2 tbsp      Heavy Cream

材料

面团：

1/2 杯      水

1/2 杯      普通面粉

1/4 杯      无盐牛油

1/4 小匙      盐

2颗      蛋

卡士达馅：

1 杯 ＋ 2 大匙      牛奶

2 大匙      玉米淀粉

2 大匙      白砂糖

2 颗      蛋黄

1/2 小匙      香草膏／香草精

1/4 小匙      盐

巧克力酱：

58克      半甜巧克力粒

2 大匙      鲜奶油

Methods:

To make the Custard Filling...

1. Add all the custard ingredients in a saucepan, and then whisk them all together to combine.

2. Place the custard mixture over medium heat to cook, whisking the whole time until custard thickens.

3. Strain the cooked custard through a fine sieve into a bowl, and then cover it with a piece of plastic wrap. Make sure the plastic wrap is touching the custard, and then set it in the fridge to cool completely.

To make the Dough...

1. Preheat the oven to 220˚C / 425˚F.

2. Line baking sheet with parchment paper and set aside.

3. Put the water, butter, and salt in a medium saucepan and bring to a boil over medium low heat.

4. When boiled, remove the heat. Add the flour all at once and stir well with a wooden spoon until the flour is completely mixed in.

5. Turn the heat back on to medium heat and cook, stirring constantly for about 2 minutes. Scrape the dough into a large bowl.

6. With a mixer or a wooden spoon, beat the dough to allow the steam escape.

7. Beat in the eggs one at a time until all eggs are well incorporated.

8. Fill a disposable piping bag that has been fitted with a medium size round tip with the dough, and then pipe out 3 inches (around 8cm) apart on the prepared baking sheets.

9. Spray the top of the eclairs with some water and bake them for 8 minutes.

10. Reduce the temperature to 180˚C / 350˚F and continue baking for an additional 15 minutes or until lightly golden brown.

11. As soon as they come out of the oven, use a skewer to make a little hole at the end of each side so the steam can escape. Set aside on a wire rack to cool completely.

To make the Ganache...

1. Heat the heavy cream in a small saucepan over medium heat until just below boiling point.

2. Pour the hot cream over the chocolate chips and let it sit for a minute.

3. Whisk the chocolate mixture until the chocolate has melted.

To assemble...

1. Using a pipping bag fitted with a small size round tip, fill each shell with the cooled custard cream and dip the tops in the melted chocolate ganache.

2. Allow them to set slightly before serving.

做法：

卡士达馅的做法...

1. 将所有材料倒入小锅里搅拌至完全结合。

2. 用中小火加热，期间不停的搅拌至卡士达变浓稠。

3. 将煮好的卡士达馅过筛到碗中，然后盖上一块保鲜膜。确保保鲜膜碰触到卡士达馅，然后放入冰箱里至完全冷却。

面团的做法...

1. 预热烤箱至220˚C／425˚F。

2. 将烤盘铺上烘焙纸备用。

3. 将水，牛油及盐倒入锅中，用中小火煮开。

4. 煮开后熄火。加入面粉，用木勺搅拌均匀直到完全混合。

5. 用中火继续煮面团，不断搅拌大约两分钟。将熟面团倒入一个大容器里。

6. 用搅拌机或木勺搅拌熟面团，以让蒸汽散发。

7. 拌入鸡蛋，一次一颗，直到鸡蛋完全结合均匀。

8. 用一个一次性的挤花袋配上中等大小的圆形嘴管，将面团放入其中，然后在准备好的烤盘上挤出3英寸（大约8厘米）的长形。

9. 在挤好的面团上喷洒一点水，然后送入预热烤箱里烤个8分钟。

10. 8分钟后降低烤箱温度至180˚C / 350˚F，继续烘烤多15分钟左右或直到浅金黄色。

11. 当送出烤箱后，用一个竹签子在两侧乍个洞以便蒸汽可以散开。设置在烤架上摊凉直至完全冷却。

巧克力酱的做法...

1. 鲜奶油放入小锅中用中火加热至略低于沸点。

2. 将热的鲜奶油倒入巧克力粒中，让它待个1分钟。

3. 慢慢搅拌至巧克力完全溶化及混合在一起。

组合闪电泡芙...

1. 用配有小圆形嘴管的挤花袋，将冷却后的卡士达馅挤入每个泡芙壳里，然后在顶部 沾上巧克力酱。

2. 让它们稍微冷却后才食用。

Pizza Dough (Using Food Processor) 比萨面团 (使用食物处理机)

I do not owned a heavy-duty stand mixer that can knead a dough until very berry smooth. But I found that the food processor can done a pretty good job for me. Of course you can knead the dough by hands, but I think its really takes a lot of time and energy to do it. Food processor can helps to blend, mix, chop, slice, and knead a dough, so it is a really good investment of your kitchen appliance.

I got my food processor (Kenwood) from AEON, it costs me RM199. The quality of the brand is really satisfied me with the price. The size is perfect for me too, its not too large or too small, it could support up to 1.4L. Before I purchase, I found that Lazada offer the cheapest price in Malaysia, its only RM179 with free fast shipping (1-3 days). But finally I choose to purchase in AEON because I have a membership, so I can collect the points and also immediately test try my new toy in the kitchen. =D

So today I just want to show how to make the simplest dough recipe by using a food processor. By the way, instead of making pizza dough, food processor can also knead the other types of bread dough too. I will post them one by one in the future blog post and also my Youtube channel soon. Stay tuned!

Ingredients:

1 1/4 tsp      Active Dry Yeast

150ml      Warm Water (50˚C / 123˚F)

240g      All Purpose Flour (Plain Flour)

1 tsp      Salt

1/2 tsp      Sugar

1 tbsp      Olive Oil

材料：

1 1/4 小匙      活性干酵母

150 毫升      温水 (50˚C / 123˚F)

240克      普通面粉

1 小匙      盐

1/2 小匙      糖

1 大匙      橄榄油

Methods:

1. Place the warm water in a small bowl, then sprinkle the yeast on top. Let it sit for about 3 minute. 

2. In a food processor, place in the flour, salt, sugar, and olive oil. Stir the yeast mixture to make sure its all dissolved, and then add it to the flour mixture.

3. Turn on the food processor and mix until everything is combined. 

4. Let it knead about 5 minutes, but pause the food processor every minute to check the consistency of the dough.

5. Knead the dough until very smooth and elastic.

6. Take out the dough to a large bowl, and then knead by hand for about few seconds. Shape the dough to a ball.

7. Oil the bowl with some olive oil, and then place the dough in the middle. Cover the bowl with a piece of plastic wrap and place into a warm place to prove about an hour, or until it doubles in size.

8. Preheat the oven to 240˚C / 475˚F.

9. Take out the dough onto your working surface, deflate the dough, divide it in 3 pieces and roll in to a ball.

10. Take 1 ball of dough, using your hands or a rolling pin, roll the dough out to a 22cm circle. Transfer the pizza dough to a baking pan and start topping it.

11. Bake in the preheated oven for about 15 to 20 minutes, until it cooked and the cheese melted.

做法：

1. 将温水倒在一个小碗里，然后撒上干酵母。让它坐约3分钟。

2. 将面粉，盐，糖及橄榄油放进食物处理机里。搅拌酵母水至完全溶解，然后倒入面粉混合物里。

3. 启动食物处理机，将所有材料混合在一起。

4.让它揉大约5分钟。每一分钟暂停机器检查面团的柔软度。

5. 揉面团至非常顺滑及富有弹性。

6. 取出面团放入一个大碗里，然后用手揉大约几秒钟。把面团塑造成球状。

7. 抹上一些橄榄油在大碗里，然后将面团放在中间。 盖上一层保鲜膜，然后放置在温暖的地方大约一小时，或者直到面团发大一倍左右。

8. 预热烤箱至 240˚C / 475˚F.

9. 面团发大后取出于工作台上，用手轻轻按压面团将空气排出。然后平均分成3份揉成球状。

10. 取出一份， 用双手或擀面杖将面团擀出一个22厘米圆的面皮。将擀好的比萨面皮放到烤盘上，然后按照个人喜爱的食材铺在比萨面皮上。

11. 将比萨送入预热烤箱，烤大约15至20分钟，直至熟透以及芝士完全溶化。

Blueberry Cheese Tart 蓝莓起司塔

I always love my mother's recipe, because I know I will never fail if I follow. When I was in high school, she always bakes some treats for me and my sisters. If not mistaken, she used to attend the baking class every weeks. This recipe is one of her collection from the baking course, but she always likes to modify the recipes to match with her homemade taste, and she never fail to surprise me. =)

I'm glad she share her recipes with me all the time, and give me some tips how to improve the recipes. And now, I would like to share with you guys how I bring the cheese tart to a higher level.

First, I use cold butter to make the crust instead of softened butter. Use a pastry cutter, fork, or 2 knives (I use food processor), combine the cold butter with flour. This technique is called rubbed-dough or cutting-dough method. With this method, your crust will be very flaky.

Second, I use a very good quality cream cheese. The higher quality the creamier texture will be presented. Some of the parity price cream cheese consists a lot of liquid, so the consistency of the cream cheese batter will be quite liquidity.

Third, I use my homemade blueberry sauce for the topping. Of course you may use the store bought jam, but I prefer homemade. The colour and the fragrance of homemade sauce is way better than the manufactured one. 

提示：
第一，我用冷却牛油来做面皮。用酥皮切刀，叉子，或两个小刀子（我用食物处理机），将面粉和冷却牛油快速混合在一起。这种技术称为摩擦面团或切割面团法。用这个方法饼皮会烤得比较酥。

第二，我使用品质比较好的奶油起司。品质约好的奶油起司，质感呈现约好。一些平价的奶油起司包含较多的液体，所以打出来的奶油起司糊会比较稀薄。

第三，我用自制的蓝莓酱。当然可以使用商店卖的果酱，但是我更喜欢自制的。自制的果酱所呈现出来的颜色及香气会比包装的好很多。

So, I hope you enjoy your baking time with my recipe and tips, and don't be hesitate to ask me if you have any questions. Happy baking and enjoy~

Blueberry Cheese Tart video on YouTube (I can't insert the video here now, will update once I fix!)

Ingredients:

Crust 

125g      Unsalted Butter, cold

60g      Icing Sugar

1      Egg Yolk

250g      All Purpose Flour (Plain Flour)

1 tbsp      Cold Water

Filling

250g      Cream Cheese, softened in room temperature

20g      Unsalted Butter, softened in room temperature

60g      Icing Sugar

1      Egg

Amount of Homemade Blueberry Sauce

Methods:

1. Preheat the oven in 180˚C / 350˚F.

2. Cut the butter into cubes and place in freezer about 10 minutes before use.

3. Place the flour into a food processor (if you don't have food processor, you can process it in a large bowl with a fork or pastry cutter), and then place the cold butter into it. Pulse the food processor about 20 times, until the mixture become a bread crumb texture. 

4. Add in the icing sugar and continue to process until combined.

5. Add in the egg yolk and cold water, continue to process until form a dough.

6. Divide the dough into 24 pieces evenly. Place each dough in the mini tart moulds.

7. Press the dough to the side of the mould until the desire thickness, and then cut out the excess dough.

8. Use a folk to poke some holes to the bottom of the crust. (this will let it cook evenly and prevent it puffs too much)

9. Bake them about 10-12 minutes, or until lightly brown.

10. Meanwhile, beat the softened cream cheese and butter in a large bowl, beat until very smooth and creamy.

11. Add in the egg and continue beat to combine.

12. After that, add in the icing sugar, stir it until the batter has covered the sugar. Beat it in medium speed until totally combined and become very smooth.

13. Spoon the cream cheese filling into the tart shells.

14. Drop some blueberry sauce on the centre, and then use a skewer gently draw a marble pattern on the surface.

15. Bake them in the preheated oven about 8-10 minutes, or until it set.

16. Let them cool in the mould about 5 minutes, and then remove from the mould and leave it cool completely on a wire rack.

17. Store in the refrigerator before serve.

材料：

面皮

125克      无盐牛油，冷却

60克      糖粉

1颗      蛋黄

250克      普通面粉

1大匙      冷水

馅料

250克      奶油奶酪／奶油起司，室温软化

20克      无盐牛油，室温软化

60克      糖粉

1颗      全蛋

适量      自制蓝莓酱

做法：

1. 预热烤箱180˚C / 350˚F。

2. 将牛油切块后放入冷冻室大约10分钟。

3. 把面粉倒入食物处理机里 （如果你没有处理机，你可以用叉子或酥皮切刀来处理），然后放入冷却牛油。盖上盖子后，停顿处理机大约20次，将混合物处理至面包屑的质感。

4. 加入糖粉继续混合一起。

5. 加入蛋黄和冷水，继续混合直至形成一个面团。

6. 将面团均匀分成24块，放入小塔模中。

7. 用拇指将面皮推向塔模边，直到满 意的厚度，然后切出多余的面皮。

8. 在面皮底部，用叉子搓几个洞。（这会让它烤得比较均匀，并防止鼓起太多）

9. 放入预热烤箱，大约烤10至12分钟。

10. 同时，将软化于室温的奶油起司和牛油一起打发至非常顺滑。

11. 加入鸡蛋继续打至均匀。

12. 然后加入糖粉，搅拌至面糊覆盖着糖粉。然后用中速打发至完全结合及非常顺滑。

13. 用汤匙将奶油起司馅放入塔壳中。

14. 滴一些蓝莓酱在中央，然后用牙签或串支在表面上轻轻划出大理石花纹。

15. 送进预热烤箱，大约烤8至10分钟至熟透。

16. 从烤箱拿出后待凉约5分钟，然后将起司塔从模具中取出，放在烤架网上让它完全凉透。

17. 凉透后存放在冰箱里，味道会更佳。

Homemade Chinese Steamed Cake 马来糕

Ingredients:

2      Eggs

20g      Vegetable Oil

80g      Brown Sugar

150g      Evaporated Milk

10g      Custard Powder

25g      Cornstarch

6g      Baking Powder

4g      Baking Soda

100g      Cake Flour

材料：

2颗      全蛋

20克      植物油

80克      红糖

150克      淡奶

10克      吉士粉

25克      粟粉

6克      发酵粉

4克      苏打粉

100克      低筋面粉

Methods:

1. Prepare an 6" bamboo steamer and place a baking sheet to fit. Set aside.

2. Beat eggs in a large bowl until foamy.

3. Gradually add in brown sugar and beat until pale and thick.

4. Slowly pour in the evaporated milk, continue to beat until well combined.

5. In another bowl, mix all the dry ingredients together and stir to combine.

6. Mix in the dry ingredients into the egg mixture, gently fold the mixture until combined.

7. Add in the vegetable oil and continue to stir until the batter has no more lumps.

8. Pour the batter into the prepared steamer, cover with a lid to let it sit about an hour.

9. After one hour, remove the lid and trim out the excess baking sheet.

10. In a boiling water, place the cake mould on a steam rack and steam it over high heat about 30 minutes.

做法：

1. 准备一个6寸的竹蒸笼，铺上一张烘焙纸。备用。

2. 将鸡蛋打发至泡沫状。

3. 持续加入红糖打至淡稠。

4. 慢慢将淡奶倒入，继续搅拌均匀。

5. 在另一个碗里，将所有粉类材料均匀的混合一起。

6. 然后将粉类拌入蛋糊中，轻轻拌匀。

7. 加入植物油，继续搅拌至面糊顺滑。

8. 将面糊倒入预备好的蒸笼里，盖上盖子静待1小时。

9. 1小时后打开盖子，然后修掉多余的烘焙纸。

10. 在沸水中，把 蒸笼放到蒸架上用大火蒸大约30分钟。

Mini Nutella Filled Fluted Cakes

Brown butter (called beurre noisette in French) is made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out any water present. It has more complex flavour than melted or clarified butter. Brown butter is traditionally served with fish, but makes a delicious topping for vegetables such as broccoli. It adds a deep, nutty flavour to sweet items like butterscotch pudding or cream cheese frosting.

But this time, I add the complex and nutty flavour to my mini fluted cakes with this classic French technique.

Ingredients:
3/4 cup      Brown Sugar
3/4 cup      Cake Flour
1/2 tsp      Baking Powder
4 Egg Whites
1/2 cup (100g)      Butter
4 tbsp      Nutella Spread

材料：
3/4 杯      黑糖
3/4 杯      蛋糕粉
1/2 小匙      发酵粉
4 颗      蛋白
1/2 杯 (100克)      牛油
4 大匙      巧克力酱

Methods:
1. Cut the butter into 4 pieces.
2. Over low heat, use a sauce pan, place in the first piece of butter and cook until it melts completely.
3. After the butter has melted, place in the second piece and continue to cook.
4. Follow the same steps for the third and fourth piece of butter. Move the pan around constantly to let it cooks evenly.
5. Once all the butter has melted and browned, turn off the heat and let it cool. Set aside.
6. Preheat the oven in 200˚C / 400˚F.
7. In a large bowl, mix in the flour, brown sugar, and baking power.
8. Add the egg whites into the dry ingredients and beat until smooth and fluffy.
9. Slowly add the brown butter into the batter and whisk until well combined.
10. Spoon the batter into a non-stick mini cake mould about 3/4 full.
11. Bake it until the edges starts to look golden, about 8-10 minutes.
12. Once its baked, use a skewer to poke it out and place in a wire rack to cool.
13. When its cool completely, pip the Nutella into the cake centre. You can feel the pressure from inside when its filled.

做法：
1. 把牛油切成4块。
2. 放第一块牛油进小锅中，用小火煮溶。
3. 第一块牛油煮溶后，放入第二块牛油继续煮溶。
4. 重复步骤将其余的牛油煮溶。期间不停的移动锅子，让牛油煮均匀。
5. 当牛油煮至咖啡色后，熄火备用。
6. 这时候，烤箱预热200˚C / 400˚F。
7. 将蛋糕粉，黑糖及发酵粉混合均匀。
8. 加入蛋白搅拌至顺滑及蓬松。
9. 慢慢加入金黄溶化牛油搅拌均匀。
10. 用汤匙把面糊倒入 不沾贴的小蛋糕 模具里，大约3/4满。
11. 送进预热烤箱，烤至边缘开始显得金黄色，大约8至10分钟。
12. 蛋糕烤熟后，用竹签将它插出来，然后放在烤架上摊凉。
13. 蛋糕凉透后，用挤花袋将巧克力酱挤入小蛋糕中央。

Homemade Blueberry Sauce 自制蓝莓酱

I have bought some fresh blueberries from AEON grocery store few weeks ago, I got it with promotion price during that period. The original price is about RM19.99 per box, but the promotion price is only RM7.99. 

I bought extra more than I need, and then keep them in the freezer. The first batch I used to make blueberry pancakes and muffins. So this time I use the second batch which the frozen one to make the blueberry sauce. The frozen blueberries contains more water, so you may reduce some little bit of the water when you make the sauce.

One more thing, before you start adding the sugar, you may try the sweetness of your berry first, so you can adjust the sweetness of your sauce that you desire. Mine was not very sweet, so I add about 1/3 cup of sugar for 1 cup of berries.

I made this sauce for my pancakes topping and also used this for the cheese tarts' pattern. The longer you cook the thicker sauce you may get. 

Ingredients:

1 cup      Fresh / Frozen Blueberries

1/3 cup      Sugar

1/4 cup      Water

1 tsp      Cornstarch (cornflour)

Pinch of Cinnamon Powder (optional)   

材料：

1杯      新鲜 / 冷冻蓝莓

1/3杯      细砂糖

1/4杯      水

1小匙      玉米淀粉

少许      肉桂粉 （可选）

Methods:

1. Place all the ingredients except cinnamon in a saucepan over medium low heat.

2. Gently stir until the sugar had dissolved. 

3. Cook (simmer) the sauce until the liquid thickens and becomes clear.

4. Stirring occasionally, about 8 to 10 minutes. 

5. Lastly, stir in the cinnamon powder and continue to cook about 2 minutes more.

6. Remove from heat, let it cool and then cover and refrigerate for up to a week.

做法：

1. 将全部材料，除了肉桂粉，放入小锅中用中小火煮。

2. 轻轻搅拌至糖溶解。

3. 煮至酱汁变稠，并变得清晰。

4. 偶尔搅拌一下，约8至10分钟。

5. 最后拌入肉桂粉，继续煮约2分钟。

6. 起锅放凉，然后覆盖和冷藏。可以储存长达一个星期。

Pecans Brownies

First thing first, wish all the Malaysian Happy Merdeka Day and Happy 57th Birthday to my national Malaysia. I have been busy with my final year project and assignments, and I have promised myself to be productive in this holidays. I did it! =D

Come back to the main topic today. Brownies finally here! Yay! This version of the brownies is the most I have made at home whenever I'm free or fancy to bake, and the important point is, it is super duper easy to make and extremely delicious, no joking! 

The texture of this brownie is more like cakey feeling rather than the fudgy one. Sometimes I like to additional add some chocolate chips or drizzle some chocolate sauce on top, it will be wonderful too. But this time, I just simply present it with snowy icing sugar, just like the classic one. ;)

Ingredients:
1/4 cup   Butter, softened at room temperature
1/2 cup   Bittersweet Chocolate Chips
3/4 cup   Castor Sugar
1 tbsp   Golden Syrup
2 Eggs
2 tsp   Vanilla Extract
3 tbsp Milk
1/2 cup   Self-raising Flour
1/4 tsp   Baking Powder
2 tbsp   Cocoa Powder, unsweetened
1/4 tsp   Salt
1/2 cup   Toasted Pecans, roughly chopped

材料：
1/4 杯   牛油，室温
1/2 杯   苦甜巧克力粒
3/4 杯   细砂糖
1 大匙      金黄糖浆
2 颗   蛋
2 小匙   香草精
3 大匙   牛奶
1/2 杯   自发面粉
1/4 小匙   发酵粉
2 大匙   可可粉，不甜的
1/4 小匙   盐
1/2 杯   烤山核桃，随意切碎

Method:
1. Preheat the oven to 180˚C / 350˚F.
2. Place the chocolate chips in a double boiler, cook it until melted. Set aside to cool.
3. In a small bowl, mix together the flour, baking powder, cocoa powder and salt. Set aside.
4. In a large bowl, whisk together the butter, sugar and syrup until creamy.
5. Add in the eggs and combine well.
6. Mix in the vanilla and milk together well.
7. Add the melted chocolate and whisk until the mixture is thick and creamy.
8. Add the dry ingredients and mix them in until they are well blended.
9. After that, add in the chopped pecans and mix them until well combined.
10. Prepare an 8x8 inch baking pan and lay with parchment paper, leave some extra paper out, so later can remove it easily.
11. Scrape the batter into the prepared pan and bake it for about 30 minutes or until set.
12. Once its baked, let it cool completely before cutting.

做法：
1. 预热烤箱180˚C / 350˚F。
2. 将巧克力粒隔水煮溶，备用。
3. 将自发面粉，发酵粉，可可粉及盐混合均匀，备用。
4. 在另一个大容器，将奶油，糖及糖浆搅拌至均匀及顺滑。
5. 加入鸡蛋打发均匀。
6. 加入香草精和牛奶混合均匀。
7. 将煮溶的巧克力加入，搅拌均匀至浓稠。
8. 随后加入分类，均匀搅拌至完全混合。
9. 把山核桃倒入轻手混合均匀。
10. 准备一个8x8寸的烤盘铺上烘焙纸，预留多出的纸，随后可以轻易地拿出。
11. 刮出面糊倒入预备好的烤盘，烤约30分钟或熟透。
12. 烤好后拿出烤箱，置放至冷却后才切。

Homemade Almond & Coffee Ice Cream (without machine)

My boyfriend and I are really an ice cream fans. Serve ice cream as a dessert never goes wrong for us. Since I have learned how to make ice cream at home, I rarely choose to purchase the manufacture one. 

Once I know the ingredients of the ice cream base, I like to explore and try to make the new flavour, and this time I have tried the coffee flavour. It comes out really good. 

The good thing about making ice cream by own is that you can add the nuts or filling as much as you desire, all in your control. =P 

I haven't had enough budget to buy an ice cream machine now, but still I couldn't resist myself to make ice cream at home. I choose the traditional and fully manual method to satisfy my crave. 

The outcome of the "project" is totally worth to spend the entire time of processing it. For those people who do not have an ice cream machine, this is the good time to get a try, you will never regret. =)

Ingredients:

2 cups   Whipping Cream

1/2 cup   Full Fat Milk

1/2 cup   Castor Sugar

1 tbsp   Vanilla Extract

2   Egg Yolks

2 tbsp   Espresso or Dark Roasted Coffee

1/4 cup   Roasted Almond (chopped)

材料：

2杯   鲜奶油

1/2杯   全脂鲜奶

1/2杯   幼白砂糖

1汤匙   香草精

2颗   蛋黄

2汤匙   浓咖啡粉

1/4杯   烤杏仁（切粒）

Methods:

1. Beat up the egg yolks with sugar until pale yellow and creamy.

2. Add in cream, milk, and vanilla extract.

3. Mix everything until well combined.

4. Bring it to the stove, cook with low heat.

5. Stir it constantly with a wooden spoon to prevent it burns on the bottom.

6. Cook about 5 to 8 minutes, until the custard thicken and coats the wooden spoon, and then heat off.

7. Pour the hot custard over the coffee, let it sit about 30 minutes or until becomes room temperature.

8. Once it cooled down, stir it again and strain it with a coffee strainer.

9. Cover the custard with a lid or cling wrap, and then refrigerate in freezer about 2 hours.

10. Take out the half frozen ice cream from freezer, stir it with a spoon to break out the ice crystal.

11. Add in the chopped almond and then mix well, place back to the freezer about an hour.

12. After an hour, stir the ice cream again to break out the ice crystal.

13. Repeat step 12 each hour,  2 to 3 times.

做法：

1. 将蛋黄及幼糖打发至淡黄色和幼滑。

2. 随后加入鲜奶油，鲜奶，及香草精。

3. 将其混合均匀。

4. 用小火煮。

5. 煮的期间用木勺不停地搅拌以防底部烧焦。

6. 大约煮5至8分钟，煮至酱汁变浓稠，然后熄火。

7. 把热酱汁倒入咖啡粉中，然后待凉，大约30分钟。

8. 拌匀咖啡酱汁，然后用咖啡过滤器滤掉咖啡渣。

9. 用盖子或保鲜膜将酱汁盖好，然后放进冰箱大约冰两小时。

10. 从冰箱拿出半结冰的冰淇淋，用汤匙将其搅拌均匀，以防结冰沙。

11. 然后拌入烤过的杏仁粒，放回冰箱大约冰一个小时。

12. 大约一小时后，拿出冰淇淋再搅拌一次。

13. 每小时重复步骤12，重复两三次。