Hae Bee Hiam Bak Chang - by Lucinda Lau(Makes about 15-18 Changs depending on size)1 kilo glutinous rice (soaked for 1/2-1 hour)500 gms of pork belly (Remove skin and cut into 15 - 18 pcs)15- 18 pcs mushrooms(Soaked)15-18 pcs cooked chestnuts3/4 bowl of hae bee hiam30-36 pcs of bamboo leaves ( soaked and wash)Some grass strings [...]
"Cookies & Cream Macaron with Cookies & Cream buttercream filling"- by Daniel Leong macaron shell 1) 55gm egg white 2) 55gm sugar 3) 45gm Almond flour 4) 80gm icing sugar. 5) 2 Oreo cookies sets (15gm) remove the cream( need them for buttercream later) between the cookie aside crush them till very fine. add to almond & sugar [...]
海绵面包 (Sponge bread) by Jaslin Yoke材料 (Ingredients)(Sponge dough)bread flour/strong flour 214gCold water/milk 128g yeast 2g(main dough)bread flour / strong flour - 92gcold water/milk 12g Egg 30gYeast 7g Salt 5gSugar 61gMilk Powder 12gButter 45g(Using Mixer)1. Sponge Dough : Mix all the ingredients well, using number 1on the mixer to mix it to form into dough. Let the dough rise [...]
海绵面包 (Sponge bread) - by Jaslin YokeShare by Christine choy Dal Molin 材料 (Ingredients)海绵团 - (Sponge dough)高筋面粉 214g bread flour / strong flour冷水 128g （我用室温牛奶/fullcream milk）Cold water 128g ( I use warm full cream milk)酵母 2g yeast 2g主面团~ (main dough)高筋面粉 92g bread flour / strong flour - 92g冷水 12g（我用full cream milk）cold water 12g (I use full cream milk) 蛋 30g [...]
