Recipe Collection 好食谱收集站

香脆鸡丝卷

Ingredients

Spring Roll Piece – 1 packet (per 50 pcs)

Chicken Floss – 250gm

Egg White – 1

Method

Cut Spring Roll pieces into 9 pcs each

Add Chicken Floss onto the spring roll piece and apply little Egg White at the corner on final wrapped.

Place spring roll into oil and fried till golden brown

Let it cool before placed into bottle Bottle and tied lid.

Special Tips

Do not let the fans directly browing at the spring roll. It will dry out and could not be rolled up.

Marble Cake

Marble cake is one of the best cake ever. With a rich, moist and buttery cake with chocolate swirls, this cake makes every bite worth it. 

As for marbling the cake when you add the cake batters to the pans – you don’t want to overdo it. Too much marbling and the chocolate can kind of take over, so keep that in mind. Run a knife in a swirl through the cake in one direction once, then the opposite direction once and that was it.

Ingredients

• 225g butter softened
• 225g caster sugar
• 4 eggs
• 225g self-raising flour
• 3 tbsp milk
• 1 tsp vanilla extract
• 2 tbsp cocoa powder

Instructions

Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.

Beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.

Fold through 225g self-raising flour, 3 tbsp milk, and 1 tsp vanilla extract until the mixture is smooth.

Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls.

Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.

When all the mixture has been used up, tap the bottom on your work surface to ensure that there aren’t any air bubbles.

Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.

Bake the cake for 45-55 mins until a skewer inserted into the center comes out clean.

The Best Rich Butter Cake Recipe

The best butter cake is extremely buttery, dense, sweet without being too rich. This butter cake recipe is fail-proof, easy, and great for novice bakers. Very rich, very decadent, very moist, and very, very buttery. Just sweet enough, with the slight hint of vanilla. So simple, so basic, but so delicious.

The recipe calls for simple and everyday ingredients that most of us have at home: butter, all-purpose flour, sugar, eggs, and milk. All you need to do is follow the easy instructions and in less than an hour, the mouthwatering aroma will fill your house. To start, have all your ingredients at room temperature.

Now, depending on where you live, room temperature could be anything from a cool, even chilly, kitchen, where it’s 18°C inside. But for most intensive purposes, it is widely regarded as between 19°C to 21°C. Chilled butter cuts and slices easily, so have it weighed and cubed once out of the chiller. It’ll probably need 20 to 25 minutes to come to room temperature, so you can go on to prep other ingredients.

If you don’t have an instant-read thermometer, you can easily gauge when butter is ready for creaming by pressing your index finger lightly on its surface. You can serve the pieces of this cake with a cup of coffee or tea, for breakfast or afternoon tea. It’s absolutely delightful and delicious.

Ingredients

• 310 g plain flour
• 1 tsp fine salt
• 10 egg whites
• 310 g caster sugar
• 2 tsp baking powder
• 10 egg yolks, lightly beaten
• 455 g butter (or use 350 g for a less rich version)
• 6 tbsp condensed milk
• 2 tsp vanilla extract
• 2 drops almond essence

Instructions

Pre-heat oven to 175 deg C (350 deg F). Place oven rack in the bottom one-third of the oven. Lightly grease the base and sides of the cake pan with butter, and sprinkle lightly with flour.

In an electric mixer fitted with a whisk attachment, whip egg whites on medium-high speed Once whites get foamy, stop the mixer and sprinkle baking powder over the whites.

Turn on the mixer, and whip to mix well. Add sugar, a little at a time, in a steady stream. Continue whipping on medium-high speed until thick or just about stiff peak stage.

Continue whipping for 1 minute after all the yolks have been added, until thick and creamy. Pour out into a large mixing bowl.

Clean the mixer bowl and dry thoroughly. Place butter and condensed milk in the bowl. Using the electric mixer fitted with a paddle attachment, beat on medium speed until light and fluffy, about 5 minutes.

Add almond essence, vanilla extract and brandy (if using), and beat for 15 seconds until well blended.

Add one cup of egg mixture and beat for 30 seconds till well mixed. Fold in the flour-salt mixture lightly together with the rest of the egg mixture, all at once.

Bake at 175 deg C (350 deg F) for 10 minutes. Reduce oven temperature to 135 deg C (275 deg F) and bake for a further 60 to 75 minutes, or until a metal skewer inserted into the center of the cake emerges free of batter.

When cake is done, remove the pan from the oven and place on a cooling rack. Let the cake cool in the pan for 10 to 15 minutes, then turn out onto a cooling rack to cool completely.

Sponge Cupcakes

If you’ve never had a sponge cupcake, you know it’s so good. Light and delicious sponge and can be filled with raspberry jam filling and sprinkled with powdered sugar They are perfect for a light dessert or serving to guests with tea. All the ingredients for a sponge cake should be at room temperature before you start to prepare your batter. It has a firm, yet well-aerated structure, similar to a sea sponge.

Sponge cupcakes may be produced by the batter method or the foam method. The foam method of a sponge cake uses little to no butter or shortening. For most recipes, you would probably go with the batter method. If the butter is too cold, then it takes a long to incorporate into the sugar or eggs and can cause over-mixing which in turns means a heavy cake. It’s easy to turn this basic cupcake recipe into chocolate cupcakes, rose cupcakes, lemon cupcakes or even coffee cupcakes.

Follow the method below and add drops of your chosen extract to add flavour to each cupcake or swap 1-20z of flour for cocoa powder instead to make chocolate cupcakes.

These cupcakes are ideal for making with children and can be decorated with icing, buttercream or drizzled in chocolate. It’s easy to turn this basic cupcake recipe into chocolate cupcakes, rose cupcakes, lemon cupcakes or even coffee cupcakes; just follow the method below and add drops of your chosen extract to add flavour to each cupcake or swap 1-20z of flour for cocoa powder instead to make chocolate cupcakes.

Ingredients

• 3 eggs
• 100 grams of sugar
• 120 grams of low gluten flour,
• 40 grams of milk
• 30 grams of oil
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt

Instructions

Preheat oven to 375 F. / 190 [deg.] C .

Eggs are put into the large basin of the stand mixer, and the eggs are beaten at high speed. The sugar is added in several times in the middle, about 6 to 9 minutes.

This mixer, bought for several years, is very powerful in the kitchen.

The egg that is sent is lighter in color and the volume is about 2 times larger.

The egg paste that has been dripped after lifting the stirring head can be written on the surface, and the writing will not disappear or it will disappear slowly after a long time.

Sift in low-gluten flour and salt, and mix well by cutting.

Mix the milk, oil, and vanilla in a large bowl, add a little batter, stir well, then pour into the large bowl of batter and mix again.

Put a small paper cup in the cupcake pan and pour in the batter. Bring it into the oven for about 14 to 16 minutes, or until the cake surface is golden.

 

Mini Mixed Fruit Cake

Do you find this mini cake looks pretty with that muffin liners and dotted dried mixed fruits on top? When you see this Mini Mixed Fruit Cake, does it also remind you Christmas is on the way? Yes, Christmas is only about 12 weeks away, it’s time to start thinking for the coming festival. When I saw Shan of 珊言慧语 posted this Mini Mixed Fruit cake last weekend, I immediately wanted to try this easy recipe as its does not need an electronic mixer, all you need is a hand whisk and rubber spatula to mix the ingredients. As I love Fruit Cake (here) very much I have added more dried mixed fruits, dried cranberries and rum into it to make the cake more flavourful and  some natural yoghurt for a softer texture. Thank you very much  Shan (谢谢你) for sharing this lovely recipe. The cakes taste better the next day.

Here is the recipe adapted from 珊言慧语 & Joceline
Ingredients ~ makes 8
125g Melted Butter
40g Sugar
3 Large eggs, lightly beaten
120g Self raising flour
100g Natural yoghurt
60g Dried mixed fruit + 20g dried cranberries + 1 tbsp rum (mix together)
1 tbsp Rum
1 tsp Vanilla extra

 

• Mix the mixed fruit and dried cranberries with 1 tbsp rum and set aside for 30 minutes or longer.
• In a large bowl, mix well melted butter and sugar together then add beaten eggs, natural yoghurt, rum and vanilla extract ~  mix well with a hand whisk.
• Sieve in self raising flour, mix well and sprinkle some flour onto  dried mixed fruit and fold in with a rubber spatula (do not over mix).
• Spoon mixture to muffin cups or liners to 3/4 full and sprinkle extra mixed fruit on top.
• Bake at preheated oven at 180C for 20-25 mins or skewer inserted into the centre comes out clean.

Enjoy!

Mixed Fruit Cupcake Recipe 

https://www.youtube.com/watch?v=PdEe09Fwd5k

Mixed Fruit Roll Cake 

http://www.npfamilyrecipes.com/recipe/mixed-fruit-roll-cake/

Strawberry Muffins

These strawberry muffins are a great way to use up your spring and summer strawberries. They are a nice change from the usual blueberry muffins and just as delicious. The secret is adding lots of berries to the batter, which gives the muffins an intense strawberry flavor, along with a touch of almond extract to complement the fruit.

What you’ll need to make Strawberry Muffins

Video

https://www.onceuponachef.com/recipes/strawberry-muffins.html

How to make Strawberry Muffins

Begin by combining the flour, baking powder and salt in a mixing bowl. Whisk well and set aside.

In a small bowl, toss the strawberries with two teaspoons of the flour mixture.

Toss well and set aside 1/2 cup of the strawberries for topping the muffins.

In a large bowl, beat the butter and sugar for a few minutes until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Beat in the vanilla and almond extracts.

Beat to combine.

Gradually add the flour mixture, alternating with the milk.

Add the strawberries to the batter.

Fold to combine.

Spoon the batter into a lined muffin tin.

Top with the reserved berries and turbinado sugar.

Bake for about 30 minutes, until golden and set. Then let the muffins cool in the pan for about 25 minutes.

Transfer the muffins to a rack to cool completely.

Strawberry Muffins

Metric Cup Measures

By Jennifer Segal

Jam-packed with juicy berries, these strawberry muffins with crisp, golden tops are as pretty as they are delicious.

Servings: 12

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Total Time: 50 Minutes

Ingredients

•  2 cups all purpose flour, spooned into measuring cup and leveled-off with knife, plus 2 teaspoons more for tossing with strawberries
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 stick or 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup milk
• 2-1/4 cups diced strawberries, from 1 pint, divided
• 2 tablespoons turbinado sugar, for topping

Instructions

1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder and salt.
3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
4. With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
5. Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set 1/2 cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.

1. Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
2. Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.

1. Freezer-Friendly Instructions: These muffins can be frozen for up to 3 months. After they are completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop.