Snow Skin Mooncake (冰皮月餅)

中秋節又快到了.
我個人十分喜愛吃冰皮.但是這兒的冰皮$8.8 只得2個.還是mini 的....
所以今年決定自己整冰皮月餅.買了的月餅模終於可以用了！今次用了玫瑰花模和福字模.極愛玫瑰花模.出來的效果超靚.成個月餅高貴晒.哈哈.



由於男友要求要sesame flavor. 所以一次過整多幾種口味. 最後整了5種口味.包括 Green tea red bean (綠茶紅豆) , Sesame(芝麻) , Chocolate(朱古力) , Mung bean(綠豆蓉) and Red bean(紅豆) flavors. 一次過滿足晒.哈哈.下次我要整榴槤同奶黃味！



下圖分別是搓圓的餡料和已包好了等待放入模中月餅.




製成品：











完成後放入冰箱冷藏. 隨時隨地也可以品嘗味美的冰皮月餅.太開心了！！！



Wish everyone have a happy Mid-Autumn festival.

Salted-butter caramel Macarons

Salted-butter caramel

Ingradients (for 40 macarons)
Caster sugar: 250g
Water: 75ml
Fresh full-fat pouring cream: 120ml
Salted butter: 200g

1. Heat the sugar and water in a saucepan, over a medium heat. Without stirring!! Otherwise, it will be crystallization.

This is the right colour of the caramel.

Overcooked caramel.

2. Next add the pouring cream into the caramel.

3. Once the cream is well incorporated into the caramel, remove from the heat when it reaches 108 degree, and incorporate the butter in small pieces.

4. Beat until the caramel is smooth and even.

5. Chill in the fridge for at least 1.5 hours

Vanilla butter cream and Chocolate ganache Macarons.

心意意試新野.
這是我的生日禮物.
愛死我的朋友們 !
所以相約Macaron Buddies一起試新玩具.
第一次嘗試整Macarons.好緊張同好興奮.

Italian macarons

Ingredients: (for 40 macarons, shells 3cm)
Ground almonds: 200g
Icing sugar: 200g
Water: 75ml
Caster sugar: 200g
Aged egg whites: 2 x 80g
Vanilla bean: 1/2

Vanilla butter cream
Softened butter: 350g
Icing sugar: 140g
Ground almonds: 160g
Vanilla bean: 1/2 or few drops of vanilla extracts

When the syrup reaches 115 degrees, remove the saucepan from heat and pour the syrup in a thin stream into the beaten egg whites.  

Combine to beat the meringue for about 10 mins, so that it cools a little.
Combine the tant pour tant with the remaining egg whites, making a smooth almond paste.

Incorporate about 1/3 of the meringue into the almond paste in order to loosen the mixture a little, then add the rest of the meringue, working the batter.

第一次也算是成功吧.

Piping time. Chocolate ganache and vanilla butter cream filling.

完成 !! 這就是我們的製成品~
Yum~好好味.

Drunken Chicken Wings - 醉雞.

初次嘗試烹調醉雞.
由於我熱愛吃雞翼.
所以這次我擇用雞翼而不是全雞.

調味料：

紹興花彫酒     2 cups.
魚露               1/3 cups.
糖                   6 teaspoons.(可按個人口味調節)
杞子               少許.


做法：

1) 先用鹽醃雞.

2) 再把雞翼煮熟, 撈起後用冰凍水喉水 過冷河, 熱脹冷縮的原理, 熱雞遇冷水會令雞翼的表皮 即收縮, 故雞翼會變得爽脆.

3) 待雞翼放涼後, 把調味料加入攪勻. 放入雪櫃泡浸至少3小時 (浸過夜會更入味).

4) 醉雞完成！把雞翼取出馬上享用. =)

P. S.
- 因為魚露本身已經帶有咸味, 所以浸雞汁中不須加鹽.
- 浸雞的汁可放入雪櫃, 下次再用.

Dumpling !!!

Suddenly want to have dumpling.
Let's have it tonight ! Yeah!!

Chives flavor (Left), Kimchi flavor (Right)

Wakaka~ See so pretty.
These cute cute pretty dumplings were made by me!

So messy... these yummy messy dumplings were made by Alan.
All the dumpling skins were finished, but we still remained lots of mince...
We shouldn't waste any food. So we made some mince pies.

Time to have dinner.
So hungry!!!
Dumpling Ramen!!