關於 water ladle ，我們在網路上蒐集到這些相關的討論、資訊與評價

(3-step Lobster Risotto recipe)
TOW KAY NEO SG by Miss Tam Chiak and @chefcaoyong has launched 3 premium, rich and flavourful broths that are painstakingly boiled over long hours. Available on their own in 1L packs, or in bundle kits and hotpot essentials, the signature broths are void of preservatives and msg. I tried the Sichuan Poached Fish Bundle Kit($42.90) first. I was really impressed by the deep natural flavours of the broth, and the pristine freshness of the giant grouper slices. I used 500ml of the broth and half a packet of the preserved mustard and half of the grouper slices to whip up a fuss-free and absolutely delicious fish soup that went perfectly with just a bowl of steaming white rice. I’ve been recommending this to all my friends!! I really love it! The next day, I used the remaining broth and grouper slices to cook up an easy meal by throwing udon into the mix. Simple as ABC, but incredibly delish!!

I have the Lobster Pao Fan Bundle Kit ($45.90) too but I thought I would get creative and churn out a Lobster Risotto instead! The tasty broth was a godsend and this was the easiest risotto I’ve ever made (a good stock is really tedious to make so I’m glad that the lobster broth made my endeavour super easy!)
Serving for 1 pax :
1) Heat up some olive oil. Add 80g of Arborio rice to hot oil. Heat up about 400ml of lobster broth and 100ml water in another pot
2) Once rice is slightly brown, turn down the heat, add a ladle of lobster broth to the rice and let it simmer, stirring occasionally. Add another ladle of broth once the rice has absorbed most of it, till broth is used up.
3) Once rice is cooked to your desired texture, place 1/2 or whole Boston lobster on rice, and cover pan to heat up the already cooked lobster

I have yet to try the pork collagen broth but I’ll be using it for a steamboat party next weekend! I really highly recommend the bundle kits! Especially the grouper one, super good eh really. Delivery is free for orders above $90! 🥳 Get your party needs sorted at towkayneo.sg today! #towkayneosg

2021年2月27日live 直播精華
📌葡式燒乳豬
📌蝦乾栗子冬菇飯
📌紫薯椰汁糕

20210302 Facebook Live
特別鳴謝Easycook 義工團做食譜🙏🙏🙏

蝦乾栗子飯

材料：
白米 2杯
熟栗子 大約10粒
蝦乾 10 隻
冬菇 5-6隻
幼蔥粒 少許

調味料:
麻油 1湯匙
豉油 2湯匙
糖 半茶匙
菇粉/雞粉 少許(可以不用)

做法:
1. 冬菇、蝦乾用水浸軟後切粒，冬菇水要留用
2. 煑熟栗子1開4
3. 兩杯白米洗淨後加入少量水,冬菇粒、蝦乾粒、栗子粒及冬菇水
4. 加入調味料:麻油、豉油、糖和菇粉
5. 放入飯煲開始煮飯，煮熟後盛起大碗內，灑上幼蔥粒便可食用。

Dried Shrimp Chestnut Mushroom Rice
(YouTube video starts at 21:27.)
Ingredients:
White rice - 2 rice cups (180ml X 2) (Wash and rinse)
Water and dried mushroom water - enough to cook the rice

Dried mushroom - diced (soak in water and save the water for cooking the rice)
Dried shrimps - diced (optional to fry them until fragrant)
Chestnuts - cut each one into 4 pieces

Seasoning ingredients:
Sesame oil - 1 tbsp
Light soya sauce - 2 tbsp
Sugar - ½ tsp
Mushroom seasoning powder - a dash
Chicken powder - optional

Garnish ingredients:
Green onion
Fresh mint leaves

Methods:
1. Place all the above ingredients and seasoning ingredients into the inner pot of a rice cooker.

2. Set to rice cook mode.

3. Serve with sprinkle of green onion pieces and top it off with fresh mint leaves.

✨✨✨✨✨✨✨✨✨✨✨
葡式燒乳豬

材料
📌 乳豬一隻

清洗乳豬材料
📌 梳打粉一湯匙

焊乾醃料
📌 小茴少許
📌 丁香5粒
📌 豆蔻幾粒
📌 芫荽籽少許
📌 黑胡椒少許
📌 香葉少許
📌 桂皮少許
📌 草果1粒

其他醃料
📌 迷迭香適量
📌 百里香適量
📌 蒜鹽適量
📌 蒜粉適量
📌 白蘭地少許
📌 橄欖油適量

做法
1. 乳豬洗淨，撕掉骨中間的白色皮，再用刀仔在骨與骨中間鎅一鎅，備用。
2. 用鑊煮滾水，放梳打粉，把乳豬稍為灼一灼，拎起。之後用水沖乾淨，再用廚房紙索乾水份，之後用風筒吹乾乳豬。（如果乳豬有毛便燒一燒）
3. 用小煎鍋，不用加油，加入焊乾醃料，把醃料焊乾，有煙出便熄火。
4. 準備攪拌機，加入已焊乾的醃料打碎成粉。如果想濃味一些，可加雞粉。
5. 乳豬放在盤上，皮向底，把已打碎的醃料粉加在乳豬身上，搽勻，再加入剪碎的迷迭香，百里香，搽勻，之後返轉乳豬，再用醃料粉搽勻，之後再返轉乳豬，再加入蒜鹽，蒜粉，搽勻乳豬全身。再加入白蘭地，再搽勻乳豬全身。之後用風筒再把乳豬稍為吹乾，再加入橄欖油，搽勻乳豬兩邊全身。
6. 用鐵叉均勻地刺豬皮數下，之後乳豬放在焗爐鐵架上，鐵架底用焗盤盛著，乳豬皮向下，骨向面，放入焗爐用200度先焗30分鐘。
7. 30分鐘後，取出乳豬，把乳豬身上的油倒在碗上，再用250度焗5 - 6分鐘左右，之後翻轉乳豬，用錫紙遮住耳仔部份，再放入焗爐，焗25 - 30分鐘。
8. 時間到後，取出，用竹籤刺在眼睛位置上，再插上紅色細蕃茄仔，即成。

備註：
1. 如果買不到乳豬全隻，可以買乳豬件代替。
2. 如果用全隻乳豬，把頸部份的骨要切除，豬腳豬手摺位要鎅一鎅。
3. 如果沒有白蘭地，可用酒精度較高的白酒代替。紹興酒也可以，但係白酒比較好一點。

Portuguese Style Roasted Whole Suckling Pig and Suckling Pig Rack
(YouTube video starts at 2:10.)
Ingredients:
Suckling pig - 1 whole

Or use

Spanish suckling pig rack - 1 rack
(Remove all the white membrane skin on the bone side of the rack.
Use a knife and lightly score in between the bones of the rack to absorb the marinade faster.
Blanch and clean the suckling pig rack by boiling in hot water with the skin side down with 1 tbsp of baking soda.
Rinse, pat dry, and blow dry it with a hair dryer or leave it in the refrigerator for 4 hours to let it dry.
Purpose of the baking soda is to tenderize the suckling pig’s skin.)

Dry marinade ingredients:
Fennel seeds - ¼ cup
Clove - 5
Cardamon - 5
Coriander seeds - ¼ cup
Black pepper - ¼ cup
Bay leaf - 2
Cinnamon stick - ½ a stick
Black cardamon - 1
(Pan fry the above herbs until fragrant and grind them into powder. Set aside.)

Chicken powder - optional
Rosemary - a sprig (cut into pieces)
Thyme - a sprig (cut into pieces)

Garlic-salt - to taste
Onion-salt - optional
Garlic powder - to taste

Wet marinade ingredients:
Brandy - ¼ cup (or white wine with a high alcohol content or Shaoxing wine)
Olive oil - about 2 handfuls

Garnish for the whole suckling pig ingredients:
Cherry tomatoes - 2 (to be placed over the eyes and secure with toothpicks.)

Methods for Whole Suckling Pig:
1. Marinate the whole suckling pig with the ground herbs powder on the abdominal side. Sprinkle rosemary and thyme pieces on top. Cut two slits each on all four of the legs to cook more evenly due to the thickness of the legs. Remove the bones below the head.

2. Sprinkle garlic-salt, and garlic powder on both sides of the suckling pig.

3. Rub brandy on both sides of the suckling pig.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the suckling pig.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the abdominal side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 - 45 minutes and increase the temperature to 250C (480F). Make sure to cover the ears with aluminum foil paper to avoid burning.

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

10. When done, garnish with 2 cherry tomatoes over the eyes and secure them with toothpicks. Serve.

Methods for Suckling Pig Rack:
1. Rub the ground herbs powder on the bones side of the rack. Sprinkle rosemary and thyme pieces on top.

2. Sprinkle garlic-salt, and garlic powder on both sides of the rack.

3. Rub brandy on both sides of the rack.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the rack.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig rack on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the bone side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 – 45 minutes and increase the temperature to 250C (480F).

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

✨✨✨✨✨✨✨✨✨✨✨

紫薯椰汁榚
紫色層
材料: 紫薯一杯，花奶一杯，椰奶一杯，水半杯，糖半杯，寒天粉14g
做法: 1 先弄濕3張廚紙放飯煲底按煮飯鍵，跳制後取出紫薯去皮切細
2 水，糖，寒天粉放煲內煮至溶加花奶略攪拌最後加椰奶煮一會(整過程需一邊煮一邊攪)
3 將以上1同2放攪拌機打勻
4 打好放盒內放涼後才放雪櫃
白色層
材料: 花奶，椰汁各半杯，糖2匙，寒天粉7g，水1/4杯
做法: 水，糖，寒天粉煮至溶放花奶，椰奶略煮一會離火待涼後倒在已凝固的紫薯漿上放回雪櫃即成
備註: a 紫薯可改用紅荳不用攪爛
b 寒天粉也可用魚膠粉口感較實
c 糖視乎個人喜好加減
d 白色層材料較少放雪櫃較快凝固
e 一杯水約250ml

Purple Yam Coconut Milk Pudding
(YouTube video starts at 33:56.)
Ingredients:
Cooked purple yam - 1 cup (cut into small pieces)
(Avoid choosing ones that have white spots on the skin or soft to the touch. These have defects in them. Choose ones that are firm to the touch.
**Please refer to “Simple Way to Cook Yams &/or Eggs in Rice Cooker” methods below this recipe.)

Water - ½ cup (125ml) (Use 1 cup = 250ml if you are using corn flour.)
Sugar - ½ cup
Evaporated milk - 1 cup (250ml)
Agar agar powder - 14g
(also known as Kanten powder in Japanese and is vegetarian friendly.
Or use corn flour 1 cup.)

Coconut milk - 1 cup (250ml) (add in last to avoid curding when cooked too long.)

Blender

To make the white layer ingredients:
Water - ¼ cup
Sugar - 2 tbsp
Evaporated milk - ½ cup
Agar agar powder - 7g
Coconut milk - ½ cup
(Put all the ingredients into a cooking pot and cook until the sugar and agar agar powder have melted. Set aside.)

Methods:
1. In a cooking pot, add in ½ cup of water, ½ cup of sugar, and cook until the sugar has melted.

2. Add in evaporated milk, agar agar powder, and mix well.

3. Add in coconut milk, and mix well. This is the coconut milk mixture.

4. In a blender, add in cooked purple yam pieces, the coconut milk mixture, and blend well until smooth.

5. Pour into a mould.

6. Put into the refrigerator to set.

7. Once it is firm enough, pour the white layer on top and return back to the refrigerator to set.

Note: Optional to be creative with the layering of purple and white colors.

✨✨✨✨✨✨✨✨✨✨✨

How to Make Ramen Soft Boiled Egg
(YouTube video starts at 27:55. Skip to 39:53 for the final product.)
Ingredients:
Hot boiling water
Cold Eggs
Pot lid
Cold tap water
Methods:
1. Prepare a pot of boiling water.
2. Gently lower cold eggs in boiling water with a ladle and cover pot with a lid.
3. Boil for 6 minutes.
4. After 6 minutes, take the eggs out and IMMEDIATELY rinse them under cold tap water and peel the shell at the same time.
5. Cut the eggs into halves. Serve.

Note: Boil for 7 minutes for larger eggs.

今日教大家

📌葡式燒乳豬
📌蝦乾栗子冬菇飯
📌紫薯椰汁糕
高清版：https://youtu.be/MEbzUBXMtlY

✨✨✨✨✨✨✨✨✨✨
龍蝦尾凍肉資料👉https://bit.ly/3adssZ3

✨✨✨✨✨✨✨✨✨✨

護膚品 及 廚具及枕具購買連結🔗🔗
nine9Nine9 Shop
👉VIP Code : MAMA20
📌http://nine9nine9shop.com
📱Whatsapp:+852 94002845
✉️info@9-beauty.com

20210302 Facebook Live
特別鳴謝Easycook 義工團做食譜🙏🙏🙏

蝦乾栗子飯

材料：
白米 2杯
熟栗子 大約10粒
蝦乾 10 隻
冬菇 5-6隻
幼蔥粒 少許

調味料:
麻油 1湯匙
豉油 2湯匙
糖 半茶匙
菇粉/雞粉 少許(可以不用)

做法:
1. 冬菇、蝦乾用水浸軟後切粒，冬菇水要留用
2. 煑熟栗子1開4
3. 兩杯白米洗淨後加入少量水,冬菇粒、蝦乾粒、栗子粒及冬菇水
4. 加入調味料:麻油、豉油、糖和菇粉
5. 放入飯煲開始煮飯，煮熟後盛起大碗內，灑上幼蔥粒便可食用。

Dried Shrimp Chestnut Mushroom Rice
(YouTube video starts at 21:27.)
Ingredients:
White rice - 2 rice cups (180ml X 2) (Wash and rinse)
Water and dried mushroom water - enough to cook the rice

Dried mushroom - diced (soak in water and save the water for cooking the rice)
Dried shrimps - diced (optional to fry them until fragrant)
Chestnuts - cut each one into 4 pieces

Seasoning ingredients:
Sesame oil - 1 tbsp
Light soya sauce - 2 tbsp
Sugar - ½ tsp
Mushroom seasoning powder - a dash
Chicken powder - optional

Garnish ingredients:
Green onion
Fresh mint leaves

Methods:
1. Place all the above ingredients and seasoning ingredients into the inner pot of a rice cooker.

2. Set to rice cook mode.

3. Serve with sprinkle of green onion pieces and top it off with fresh mint leaves.

✨✨✨✨✨✨✨✨✨✨✨
葡式燒乳豬

材料
📌 乳豬一隻

清洗乳豬材料
📌 梳打粉一湯匙

焊乾醃料
📌 小茴少許
📌 丁香5粒
📌 豆蔻幾粒
📌 芫荽籽少許
📌 黑胡椒少許
📌 香葉少許
📌 桂皮少許
📌 草果1粒

其他醃料
📌 迷迭香適量
📌 百里香適量
📌 蒜鹽適量
📌 蒜粉適量
📌 白蘭地少許
📌 橄欖油適量

做法
1. 乳豬洗淨，撕掉骨中間的白色皮，再用刀仔在骨與骨中間鎅一鎅，備用。
2. 用鑊煮滾水，放梳打粉，把乳豬稍為灼一灼，拎起。之後用水沖乾淨，再用廚房紙索乾水份，之後用風筒吹乾乳豬。（如果乳豬有毛便燒一燒）
3. 用小煎鍋，不用加油，加入焊乾醃料，把醃料焊乾，有煙出便熄火。
4. 準備攪拌機，加入已焊乾的醃料打碎成粉。如果想濃味一些，可加雞粉。
5. 乳豬放在盤上，皮向底，把已打碎的醃料粉加在乳豬身上，搽勻，再加入剪碎的迷迭香，百里香，搽勻，之後返轉乳豬，再用醃料粉搽勻，之後再返轉乳豬，再加入蒜鹽，蒜粉，搽勻乳豬全身。再加入白蘭地，再搽勻乳豬全身。之後用風筒再把乳豬稍為吹乾，再加入橄欖油，搽勻乳豬兩邊全身。
6. 用鐵叉均勻地刺豬皮數下，之後乳豬放在焗爐鐵架上，鐵架底用焗盤盛著，乳豬皮向下，骨向面，放入焗爐用200度先焗30分鐘。
7. 30分鐘後，取出乳豬，把乳豬身上的油倒在碗上，再用250度焗5 - 6分鐘左右，之後翻轉乳豬，用錫紙遮住耳仔部份，再放入焗爐，焗25 - 30分鐘。
8. 時間到後，取出，用竹籤刺在眼睛位置上，再插上紅色細蕃茄仔，即成。

備註：
1. 如果買不到乳豬全隻，可以買乳豬件代替。
2. 如果用全隻乳豬，把頸部份的骨要切除，豬腳豬手摺位要鎅一鎅。
3. 如果沒有白蘭地，可用酒精度較高的白酒代替。紹興酒也可以，但係白酒比較好一點。

Portuguese Style Roasted Whole Suckling Pig and Suckling Pig Rack
(YouTube video starts at 2:10.)
Ingredients:
Suckling pig - 1 whole

Or use

Spanish suckling pig rack - 1 rack
(Remove all the white membrane skin on the bone side of the rack.
Use a knife and lightly score in between the bones of the rack to absorb the marinade faster.
Blanch and clean the suckling pig rack by boiling in hot water with the skin side down with 1 tbsp of baking soda.
Rinse, pat dry, and blow dry it with a hair dryer or leave it in the refrigerator for 4 hours to let it dry.
Purpose of the baking soda is to tenderize the suckling pig’s skin.)

Dry marinade ingredients:
Fennel seeds - ¼ cup
Clove - 5
Cardamon - 5
Coriander seeds - ¼ cup
Black pepper - ¼ cup
Bay leaf - 2
Cinnamon stick - ½ a stick
Black cardamon - 1
(Pan fry the above herbs until fragrant and grind them into powder. Set aside.)

Chicken powder - optional
Rosemary - a sprig (cut into pieces)
Thyme - a sprig (cut into pieces)

Garlic-salt - to taste
Onion-salt - optional
Garlic powder - to taste

Wet marinade ingredients:
Brandy - ¼ cup (or white wine with a high alcohol content or Shaoxing wine)
Olive oil - about 2 handfuls

Garnish for the whole suckling pig ingredients:
Cherry tomatoes - 2 (to be placed over the eyes and secure with toothpicks.)

Methods for Whole Suckling Pig:
1. Marinate the whole suckling pig with the ground herbs powder on the abdominal side. Sprinkle rosemary and thyme pieces on top. Cut two slits each on all four of the legs to cook more evenly due to the thickness of the legs. Remove the bones below the head.

2. Sprinkle garlic-salt, and garlic powder on both sides of the suckling pig.

3. Rub brandy on both sides of the suckling pig.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the suckling pig.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the abdominal side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 - 45 minutes and increase the temperature to 250C (480F). Make sure to cover the ears with aluminum foil paper to avoid burning.

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

10. When done, garnish with 2 cherry tomatoes over the eyes and secure them with toothpicks. Serve.

Methods for Suckling Pig Rack:
1. Rub the ground herbs powder on the bones side of the rack. Sprinkle rosemary and thyme pieces on top.

2. Sprinkle garlic-salt, and garlic powder on both sides of the rack.

3. Rub brandy on both sides of the rack.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the rack.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig rack on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the bone side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 – 45 minutes and increase the temperature to 250C (480F).

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

✨✨✨✨✨✨✨✨✨✨✨

紫薯椰汁榚
紫色層
材料: 紫薯一杯，花奶一杯，椰奶一杯，水半杯，糖半杯，寒天粉14g
做法: 1 先弄濕3張廚紙放飯煲底按煮飯鍵，跳制後取出紫薯去皮切細
2 水，糖，寒天粉放煲內煮至溶加花奶略攪拌最後加椰奶煮一會(整過程需一邊煮一邊攪)
3 將以上1同2放攪拌機打勻
4 打好放盒內放涼後才放雪櫃
白色層
材料: 花奶，椰汁各半杯，糖2匙，寒天粉7g，水1/4杯
做法: 水，糖，寒天粉煮至溶放花奶，椰奶略煮一會離火待涼後倒在已凝固的紫薯漿上放回雪櫃即成
備註: a 紫薯可改用紅荳不用攪爛
b 寒天粉也可用魚膠粉口感較實
c 糖視乎個人喜好加減
d 白色層材料較少放雪櫃較快凝固
e 一杯水約250ml

Purple Yam Coconut Milk Pudding
(YouTube video starts at 33:56.)
Ingredients:
Cooked purple yam - 1 cup (cut into small pieces)
(Avoid choosing ones that have white spots on the skin or soft to the touch. These have defects in them. Choose ones that are firm to the touch.
**Please refer to “Simple Way to Cook Yams &/or Eggs in Rice Cooker” methods below this recipe.)

Water - ½ cup (125ml) (Use 1 cup = 250ml if you are using corn flour.)
Sugar - ½ cup
Evaporated milk - 1 cup (250ml)
Agar agar powder - 14g
(also known as Kanten powder in Japanese and is vegetarian friendly.
Or use corn flour 1 cup.)

Coconut milk - 1 cup (250ml) (add in last to avoid curding when cooked too long.)

Blender

To make the white layer ingredients:
Water - ¼ cup
Sugar - 2 tbsp
Evaporated milk - ½ cup
Agar agar powder - 7g
Coconut milk - ½ cup
(Put all the ingredients into a cooking pot and cook until the sugar and agar agar powder have melted. Set aside.)

Methods:
1. In a cooking pot, add in ½ cup of water, ½ cup of sugar, and cook until the sugar has melted.

2. Add in evaporated milk, agar agar powder, and mix well.

3. Add in coconut milk, and mix well. This is the coconut milk mixture.

4. In a blender, add in cooked purple yam pieces, the coconut milk mixture, and blend well until smooth.

5. Pour into a mould.

6. Put into the refrigerator to set.

7. Once it is firm enough, pour the white layer on top and return back to the refrigerator to set.

Note: Optional to be creative with the layering of purple and white colors.

✨✨✨✨✨✨✨✨✨✨✨

How to Make Ramen Soft Boiled Egg
(YouTube video starts at 27:55. Skip to 39:53 for the final product.)
Ingredients:
Hot boiling water
Cold Eggs
Pot lid
Cold tap water
Methods:
1. Prepare a pot of boiling water.
2. Gently lower cold eggs in boiling water with a ladle and cover pot with a lid.
3. Boil for 6 minutes.
4. After 6 minutes, take the eggs out and IMMEDIATELY rinse them under cold tap water and peel the shell at the same time.
5. Cut the eggs into halves. Serve.

Note: Boil for 7 minutes for larger eggs.

こんにちは！
ノルウェー在住の主婦えみです！
今回の動画は、北欧のクリスマスパンとアドベントカレンダーを紹介する動画です。

❅クリスマスパン・レシピ❅

ミルク　400㎖
バター　100ｇ
砂糖　111ｇ
卵　一個
ドライイースト　50ｇ
カルダモン　小2
小麦粉　800ｇ
レーズン　80ｇ

バターと砂糖をミルクに入れて溶けます、沸騰しないよう注意して下さい。
ぬるま湯と砂糖を少し入れて酵母を活性化し、放っときます。
小麦粉とカルダモンをミックスした後に、バターミルクを加え混ぜて生地になるまでこねます。
レーズンを生地に加えさらにこねます。
生地を30分くらい寝かせて、ダブルサイズになったらオーブンを175℃に予熱します。
ダブルサイズのなった生地を三つ編みにして繋げます。
形が出来たら更に数分間、濡れたタオルを上にかけてから寝かします。
オーブンに入れる前に卵を生地の上に塗ります。
そしてオーブンで35～40分焼きます。

Christmas bread recipe↓

Milk 4dl
Butter 100g
Sugar 111g
Egg x1
Yeast 50g
Cardamom 2Tbs
All purpose flour 800g
Raisins 80g

Melt butter in the milk, do not let it boil
Activate the yeast with luke warm water and a pinch of sugar, set aside
Mix the flour and cardemom in with a ladle of buttermilk at a time, knead and repeat until you get a smooth dough
Roll in the raisins and knead it well
Set the dough aside to rise double it size and preheat the oven for 175°C
When the dough has reached it's double size, cut in half and roll both flat.
Then cut the halfs in three equal sized parts with a pizza cutter.
Make two braids and combine the ends with a pat of cold water.
Set dough aside again to rise. Remember to keep a moist towel over it so it doesnt dry out.
Before cooking it, whisk one egg together and brush the surface of the braided dough.
Then cook it on 175°C for about 35-40 minutes.



今回の動画をご覧くださってありがとうございます♡

動画が良いと思ったらチャンネル登録よろしくお願いします♡
みなさんの意見をコメントでおまちしております！



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＃北欧生活＃北欧クリスマスパンレシピ

Tentu ramai yang kenal dan pernah makan makanan tradisi ni kan? Kali ni, ketayap ni lagi menarik tau dengan corak polkadot..corak yang comel, tekstur yang lembut dan rasa inti yang manis tu, gerenti kanak-kanak suka..jom try buat..

Resepi Kuih Ketayap Polkadot | Polka Dot Sweet Coconut-Filled Crepe Recipe

//Bahasa Melayu
--------------------------------------------------------------------------------------------

Bahan-bahan (Kulit Ketayap)

1/2 cwn tepung gandum

1 biji telur

2/3 cwn santan

1/2 sk garam

1 1/2 sb minyak jagung

1/2 sk esen pandan

1/2 sk pewarna makanan merah jambu

1/2 sk pewarna makanan hijau

1/2 cwn air


Bahan-bahan (Inti Kelapa)

2 cwn kelapa parut

1/2 cwn gula Melaka (dihiris)

5 sb air

2 helai daun pandan (disimpul)

1/2 sk garam


Cara memasak

1. INTI KELAPA: Masukkan air, hirisan gula Melaka dan daun pandan (disimpul) ke dalam kuali. Masak dengan api kecil sehingga gula larut sepenuhnya.

2. Kemudian, masukkan kelapa parut dan garam.

3. Kacau sehingga kelapa parut tadi bercampur rata dengan larutan gula melaka. Inti akan menjadi keperangan.

4. LAPISAN KETAYAP: Masukkan bahan-bahan yang diperlukan ke dalam pengisar kecuali minyak jagung dan pewarna makanan.

5. Kisar sehingga halus dan tidak berketul. Kemudian, masukkan minyak jagung ke dalam adunan.

6. Bahagikan adunan kepada dua mangkuk secara sama rata.

7. Masukkan pewarna makanan hijau ke dalam mangkuk pertama dan pewarna makanan merah jambu ke dalam mangkuk yang kedua.

8. Oleskan sedikit minyak jagung pada kuali untuk elak kulit ketayap daripada melekat. Gunakan api sederhana.

9. Titiskan dahulu adunan berwarna merah jambu untuk membentuk polkadot. Biarkan seketika.

10. Kemudian, masukkan 1/2 senduk adunan hijau.

11. Apabila kulit ketayap sudah masak, boleh angkat.

12. Terus letakkan inti dan gulung kemas.

13. Ulangi sehingga adunan tadi habis.


//English
--------------------------------------------------------------------------------------------

Ingredients (Crepe Skin)

1/2 cup of wheat flour

1 nos egg

2/3 cup of coconut milk

1/2 tsp of salt

1 1/2 tbsp of corn oil

1/2 tsp of pandan essence

1/2 tsp of pink food coloring

1/2 tsp of green food coloring

1/2 cup of water


Ingredients (Coconut Filling)

2 cups of grated coconut

1/2 cup of palm sugar (shaved)

5 tbsp of water

2 strands of pandan leaves (knotted)

1/2 tsp of salt


Cooking methods

1. COCONUT FILLING: Put water, shaved palm sugar and pandan leaves (knotted) in a pan. Cook over low heat until sugar is completely dissolved.

2. Then, add in grated coconut and salt.

3. Mix until grated coconut and palm sugar mixture are well-combined. The filling will be brownish.

4. CREPE SKIN: Put all ingredients needed in a blender except corn oil and food coloring.

5. Blend until the batter is smooth and free of lumps. Then, put corn oil in the batter.

6. Divide batter evenly into two bowls.

7. Put green food coloring in the first bowl and pink food coloring in the second bowl.

8. Grease pan with bit of corn oil to avoid crepe skin from sticks to pan. Use medium heat.

9. Drop bit of pink batter forming polka dot. Let it be for a while.

10. Then, add in 1/2 ladle of green batter.

11. When the crepe skin is ripe, remove from the pan.

12. Continue to place coconut filling on it and roll neatly.

13. Repeat until there is no batter left.


Nak resepi lagi?
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https://t.me/rasaflix

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Summer is here. Let's make some homemade yogurt. It is simple , easy and supper tasty

Ingredients:
- 1Liter of fresh milk
- 220 ml condensed milk (optional). Skip this ingredient if you want to make sugar free yogurt
- 180g yogurt. You need some yogurt to make more yogurt :)
- 15ml or 1 tbsp Vanilla extract

Tools:
- 12 glass jars (90ml size)
- 1 strainer
- 1 ladle
- 1 beer cooler or Styrofoam box or rice cooker

Instructions:
- Mix well fresh milk and condensed milk together
- Heat the milk. Don't let it boiled. Perfect temperature is around 70-80 degree celsius
- Stir well so the milk won't get burnt at the bottom
- Remove the pan from the stove and let it cool down
- While waiting for the milk to cool down, you can pasteurize all the tools. This step prevent the yogurt from slimy texture
- After the milk is cooled down, around 40-45 degree celsius. Mix in 180g yogurt + 15ml vanilla extract
- Pour the milk into pasteurized containers
- Fermentation method 1: Using cooler box. Mix 1liter of water + 0,5Liter hot boil water and pour into cooler box. Put the yogurt jars inside the box. Ferment them for 3 hours. After 3 hours, remove the yogurt jars and change the water, using the same quantity as begining. Put back the yogurt jars and ferment for another 3 hours
- Fermentation method 2: Using rice cooker. Pour in the hot water. Use a steamer basket or anything can hold the yogurt jars. Please noted, the hot water has to be below the steamer basket, not touch the yogurt jars. Turn on the rice cooker, using "Warm function". After 3 hours of fermentation, unplug the rice cooker. Continue to ferment them for another 3 hours
- After 6 hours, you can remove the yogurt jars. Let them cooled down and store them in the fridge. It taste better when it cold.

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Trời vào hè oi bức, sữa chua là món ăn giải nhiệt mà cách làm lại cực kỳ đơn giản. Sữa chua tự làm giữ lại nhiều dưỡng chất hơn. Mùi vị lại thơm ngon hơn sữa chua công nghiệp.

Công thức:
- 1L sữa tươi. Mình dùng sữa tươi Long Thành
- 220ml sữa đặc (tuỳ chọn). Nếu làm sữa chua không đường thì không cần thêm sữa đặc
- 180g sữa chua cái. Mình dùng sữa chua ít đường của 4p's
- 15ml hoặc 1 tbsp tinh chất vanilla

Dụng cụ:
- 12 hũ làm sữa chua bằng thuỷ tinh
- 1 cái rây
- 1 giá múc
- Thùng xốp hoặc nồi cơm điện

Cách làm:
- Hoà sữa đặc với sữa tươi đều lại với nhau
- Cho lên bếp nấu lửa nhỏ. Khuấy đều để sữa không bị cháy.
- Khi thấy sữa sôi hơi lăn tăn, bốc khói nhiều thì nhấc nồi ra ngoài. Nhiệt độ khoảng 70-80 độ C. Chú ý không nên để sữa sôi sục. Sữa sẽ bị tách nước và bị óc trâu
- Trong khi chờ sữa nguội bớt, mình sẽ vệ sinh hũ đựng và các dụng cụ. Mình trần tất cả chúng qua nước sôi. Sau đó để chúng tự khô (không nên lau). Bước này là bước tiệt trùng, giúp sữa chua không bị nhớt.
- Sau khi sữa nguội, nhiệt độ hơi ấm, tầm 40-45 độ C thì cho hũ sữa chua cái vào + tinh chất vanilla vào và khuấy đều cho tan.
- Cho hỗn hợp sữa vào hũ đựng
- Ủ bằng thùng xốp: pha tỷ lệ nước 1L nước lạnh + 0.5L nước sôi, cho vào thùng xốp. Sau đó đặt các hũ sữa chua vào. Chú ý chỉ cần ngập 2/3 hũ. Ủ trong 3 giờ. Sau đó thay nước mới, tỷ lệ như cũ và ủ thêm 3 giờ nữa
- Ủ bằng nồi cơm điện: Cho nước sôi vào nồi. Đặt trõ/xửng hấp vào. Nước sôi không vượt quá xửng hấp, không được ngập hũ. Cắm điện nồi và để chế độ Warm (hâm nóng). Sau 3 tiếng rút điện và ủ thêm 3 tiếng nữa
- Sau 6-7 tiếng ủ, lấy sữa chua ra ngoài. Để nguội bớt và cho vào tủ lạnh. Ăn ngon nhất sau khi để qua đêm

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