雞尾包

食材

高筋粉 200g

糖 20g

鹽 2g

酵母 3g

蛋 40g

奶+水 95g

牛油 20g

餡料：全部混合放雪櫃

牛油 25g

糖 20g

蛋液 13g

低筋粉 3g

椰絲 40g

面料： 全部混合放室溫

牛油 20g

糖 10g

低筋粉 20g

掃上蛋液 唧上面料 180度 焗25分鐘

日本東京 2024 May 9-23

自制韓式泡菜/泡菜豆腐煲 2020/7/9

cookie

Recipe 

 (100g) Brown sugar, packed

 (50g) White sugar

(115g) Unsalted butter, softened

1 large Egg

2 teaspoons Vanilla extract (190g) All-purpose flour

4g teaspoon Baking soda

1/2 teaspoon Salt

 (160g) Chocolate chips or less if you prefer

太甜, 可以减糖

脆漿(好脆)

脆漿(好脆)

Plain flour. 100g

Corn flour. 100g

Salt n paper 

Baking powder 1/2 tsp

Baking soda 1g

Water

粟米馅(好味)

粟米饺子馅

Pork 900g or 1kg

Salt 10/12g

Egg 2

Ice water 200g

調味：

Oyster sauce 40g 2tbsp

金平汁3tbsp

酒 2tbsp

Sugar 2tsp

Chicken powder 2tsp (12g

江魚仔粉 2tsp(6g

Pepper

生粉 2tbsp (30g)

麻油 2tbsp

菜:

Red onion 100g

紅蘿蔔 100g

大蔥 100g

粟米粒 200g

菜調味

Salt 3g

Sugar 1 tsp or6g 

雞粉 1tsp 6g

乾魚仔粉 1tsp 3g

Pepper 少許

生粉 potatoes starch 50g

同菜拌勻，然後慢慢加入肉裡。

woodland teain station - JB

回程 都是坐 911去 woodland interchange