久违了

天啊! 我竟然有将近八个月没更新部落了! 不知道为什么突然间就提不起劲儿上来自个儿家了。其实， 我都有常逛其他网友的家哦， 而且， 这段其间我也没放弃烘焙。也许是懒吧！ 今天突然心血来潮上来看看， 发现我最后放上的帖子是饭粿。 无独有偶， 今天也是要放上这粿。 这是清明要拜拜做的。

 

不知道下次上来会是几时呢？

韭菜包

吃了很多天的面包，今天要来做点不同的。我喜欢吃韭菜馃，但今天做的是韭菜包。刚好巴刹菜摊的韭菜买的便宜，就买了一把来。太久没做包子了，捏褶纹时鸡手鸭脚的，做出来的包子当然也是丑丑的。。。

包子皮可参考carol 老师的食谱。 内陷是我自己乱乱调的，调到觉得可以就ok了。

南瓜饼

那天偶然间看到这个食谱，而家里刚好剩下南瓜，就决定利用剩下的南瓜来做这个小吃。这个食谱很简易，很容易做。味道方面，我觉得吃不出有南瓜味，只是淡淡的微甜，但是芝麻在齿颊留香，所以对我这个较喜欢清淡口味的人来说还蛮喜欢的！

这几个月的作品。。。。

从农历新年到现在，已有几个月没更新部落了。 真的是很懒，过年期间不断在做新年糕饼，过了年就休息了一段时间，也让我的烘炉放假。平时把它给累坏了，所以就让它充充电，哈哈。。

其实已让烘炉工作许久了，只是我很懒的把照片贴上，唉。。。 懒惰是会成性的，所以不行了，今天就开工了！

熊猫土司





























粗糖牛油面包







































巧克力面包卷

南瓜面包

黑芝麻面包

香兰戚风

香蕉戚风

 咖啡戚风

鲜橙戚风

 

素叉烧包

椰糖发糕

万圣节。。。 南瓜豆沙包，双色馒头

豆沙包

芒果优格螺旋小面包 素五香 艾草粿

最近爱上做螺旋形状的面包，觉得很可爱。这次用了芒果口味的酸乳饮来做面包，还有淡淡的芒果味。。。

这素五香是我一直很想试作但都迟迟未动工的。 那天决定不再拖了，就买了芋头来做。味道还可以，只是嫌粉放得不够，太软了

再做艾草粿，这次不拿去搅烂，而是剁碎，反而觉得味道不够重。我还是觉得搅烂的比较好吃。

艾草粿

不是每个人都可以接受艾草的味道， 但我喜欢！

素叉烧包，香橙戚风蛋糕

Kueh Pisang

This is one of my favourite nonya kueh when I was a teenager. However, it is difficult to find this kueh nowadays. Even if you can find, most of those sold are not palatable, either the kueh is too hard or it is not fragrant enough. I have this recipe which I think makes the kueh to a perfect T, not too hard nor too soft. At least, to me, this is the most perfect recipe that I have gotten for this kueh. So I am sharing this recipe for those who would like to try. It is pretty easy. So do give it a try.

Ingredients:

(A)

200g Thick coconut milk

350g water

80g sugar

(B)

90g Hoon Kueh Flour

200g water

(C)

4pcs of bananas cut into slices

Banana leaves cut into 15cmx20cm

1. Mix (B) till smooth.
2. Boil (A) till sugar melts. Slowly pour in (1), stirring all the time with low heat.
3. When the mixture thickens, remove pan from heat.
4. Spoon about 2tbs of mixture onto banana leaves. Top with a slice of banana. Spoon another 2tbs of mixture on top of the banana.
5. Wrap the banana leaf up into a rectangle parcel.
6. Chill in the fridge till set. Enjoy!

      

Dumplings galore and kaya (碱水粽, 娘惹粽, 咖椰）

It's Dumpling Festival again this Wednesday. Nowadays, there are dumplings with a variety of flavours with some really exotic ones. I have never tried those innovative creations and still prefer the traditional type. As my dad is a Baba, I would consider myself a half nonya. From young, I have grown up eating nonya dumplings made by my mum and somehow or other, I cannot accustomed myself to accept other types of dumplings. But I like the teochew style dumplings which my maternal grandmother used to make. The teochew dumplings encase ingredients like pork, chestnuts, mushrooms and most importantly, tau sar. However, ever since my grandmother passed away many years back, I rarely have the chance to savour the teochew dumplings again.

One other must have in my family is 'kee chang'. It is healthier and does not contain any traces of oil. For me, 'kee chang' goes really well with kaya and I cannot do without kaya if I were to eat 'kee chang'. Without kaya, I would rather not eat 'kee chang' at all! That's how fussy I am with my affair with 'kee chang'. I must confess that I do not know how to make nonya dumplings and kee chang. It was always my mum who does the frying of ingredients, preparation and wrapping. I am just her assistant for such occasions, helping with washing of leaves and cutting ingredients. I started learning the wrapping skill about 3 years back. Now, I have been promoted (by myself) from just helping with the cutting to wrapping the dumplings. So knowing that my mum will be making the dumplings this weekend, I decided to make my kaya to accompany my kee chang. Making kaya is a tedious task which requires patience, stamina (to keep stirring constantly for an hour or more) and the sheer love of it. The irony is, I am not a great fan of kaya. The only time I can't do without it is when eating 'kee chang'. Weird, isn't it?

These are the 'kee changs'

And nonya dumplings