Apple Crumble Pie 苹果黄金碎派

Apple pie crumble (30pcs)

Filling:
Red Fuji apple 2pcs (slice into 0.5 cm)
Green granny smith apple 1pcs (slice into 0.5 cm)
Lemon juice from 1/2 lemon or less
Brown sugar 1/2 cup + 1 Tbsp
Vanilla 2.5 tsp (vanilla bean or replace with maple syrup for vegan baking)
Cinnamon to sprinkle (as preference)
Raisin 1 handful optional
Lemon rind from 1/2 lemon or less
Corn starch 2.5 Tbsp
Water to mix with cornstarch to form a mixture

Crumble:
Plain flour 300g
Unsalted Butter 175g
Brown sugar 76g
Cinnamon powder to sprinkle (optional if do not like too strong cinnamon)

Walnut 3/4 cup (slightly toasted 170 degree for 5 mins - stir in between for even baking)

Steps:
1a. Slice apples into 5cm thickness and 2cm length.
1b. Mix brown sugar, lemon juice vanilla, raisin and cinnamon, and cook over small fire untill apple soft (do not add all sugar initially and adjust sweetness to preference.
1c. DO NOT overcook apple as long as started to soften add lemon zest and corn starch water to thicken the apple filling.

2a. Make the crumb: Mix flour, butter, sugar and cinnamon (optional) together Using rubbing in method until it looks like bread crumbs and set aside (DO NOT overmix or form them into dough).
2b. Add toasted walnut into above and lightly mix them.

3. Preheat oven at 180 degree.

4. Bake thawed tart shell at 180 degree for 6 to 8 mins or longer as long as it just started to turn brown.

5. Scoop cooked apple filling into baked tart shells (leave abit of space on top for crumble topping).

6. Top with walnut crumble.

7. Bake at 200 degree for 15 to 20 mins or till crumble is cooked and turn light brown. Rotate tray in between for even baking. (Cover tarts with aluminium foil if crumble is brown before cooking time ends).

8. Leave to cool before serving.


苹果黄金碎派 (30个)

Filling:
富士红苹果 2粒 (切成 0.5 公分薄片)
青苹果 1粒 (切成 0.5 公分薄片)
香草精 或 枫糖浆(素食) 2.5 茶匙
红糖 69g
桂皮粉 (各人喜好)
柠檬汁 (1/2柠檬)
葡萄干 (1把)
柠檬皮擦碎 (1/2柠檬)
蜀黍粉 Corn starch 2.5 汤匙 (倒入少许水成糊预备勾芡)


黄金碎:
普通面粉 300g
无盐黄油 175g
红糖 76g
桂皮粉 (各人喜好 - 我没有放)

核桃 3/4 杯 (稍微用 170度烤5分钟 - 半途必须翻动让核桃烤得均匀)

步骤:
1a. 将苹果切成薄片(5cm 厚度与 2cm 长度).
1b. 将红糖，柠檬汁, 柠檬汁, 香草精, 葡萄干和桂皮粉混合用小火煮苹果酱(不要一下子所有糖，根据各人口好来调甜度)。
1c. 不要把苹果煮得太烂。当苹果开始软化倒入柠檬皮碎和蜀黍粉水勾芡。

2a. 做黄金碎:以适当的力量用手轻微把普通面粉，无盐黄油和红糖混合成碎粒。(不要过度柔和也不可以捏成面团)。
2b. 把烤好的核桃倒入黄油面粉粒碎。


3. 预热烤炉180度.

4. 把预备好的挞皮用180度烤 6 至 8 分钟或挞皮开始成黄金色.

5. 放一小茶匙的苹果酱放入挞皮。

6. 再放上黄金碎轻微压至定型。

7. 将苹果派放入烤炉以200度烤 15 至 20 分钟或黄金碎开始成黄金色.

8. 让苹果派冷却后即可享用。

Vegetarian Okonomiyaki 素式大阪烧

Makes 2 x 10cm round pancakes

Ingredients:
Cabbage 3 pieces (shredded) 包菜 3 片切丝
Carrot 1/3 (shredded) 红萝卜 1/3 切丝
Oyster mushroom 1/2 (shredded) 杏鲍菇 1/2撕成条状
Corn grains 1 cup 甜粟粒1杯

Chinese Yam (Mashed) 1 rice bowl 新鲜淮山泥 1饭碗
Cake Flour 1 rice bowl 低筋面粉1饭碗
Water 1/2 rice bowl 水1/2饭碗

Roasted Seaweed 1 pc cut into strips 烤过的日本紫菜1片剪条状
Roasted Sesame Seed 烤过的白芝麻
Mayonaise 美乃滋酱

Seasoning 调味料:
Mushroom powder 香菇粉
Salt 盐
Sugar 糖
Black pepper (grated) 黑胡椒碎
Pepper 胡椒粉
Sesame oil 麻油

Steps 做法:
1. Shred cabbage, carrot and oyster mushroom. 将包菜， 红萝卜， 杏鲍菇 处理成丝状。

2. Marinate mushroom with a bit of 1/4 tsp of mushroom powder for at least 30 mins. 用1/4茶匙香菇粉腌杏鲍菇丝半小时以上。

3. Blend chinese yam into mash form. 新鲜淮山去皮再磨成泥状。

4. Combine chinese yam with cake flour and mix well. 把淮山泥和面粉混合。

5. Add cabbage, carrot and oyster mushroom into chinese yam mixture and add water bit by bit to form thick paste. (Do not overmix else the pancake will be garden due to gluten development). 把切丝的包菜，红萝卜， 腌过的杏鲍菇加入淮山面粉再慢慢加入水搅成浓稠的粉浆 (不要搅拌太久不然面粉会出筋煎出来的饼口感会比较硬)。

6. Add seasoning (1/2 tsp salt,1/2 tsp sugar, 1/4 tsp mushroom powder, 1/2 tspn sesame oil，pepper, grated black pepper) and adjust to preference.
调味: 1/2茶匙的盐，1/2茶匙的糖，1/4茶匙的香菇粉，1/2茶匙的麻油和少许的胡椒和黑胡椒碎(口味可随意更改)。

7. Pour half of batter into circular shape and pan fry at medium heat. 把一半的粉浆倒入平底锅用中小火煎。

8. When pancake is golden brown can hold its shape, flip and continue to cook the other side to same colour or cook. 当粉浆定型和底部煎至金黄色便可翻过来再把另一面煎至金黄色或熟。

9. Remove from pan and top with mayonnaise, roasted sesame seaweed and sesame seeds before serving. 再煎好的饼上撒烤过的紫菜片，芝麻和涂上美乃滋酱便可享用。

Tiramisu with Alcohol

Make 2 × 6" cakes or 2 x 7" square tubs.

Ingredients :

(A) For Dipping
8 tsp instant coffee powder (not 3 in 1 type)
7 tspn caster sugar
8 tbs Kahlua coffee liqueur (half if do not prefer lower alcohol version)

(B)
200ml chilled whipping cream (always kept in the fridge)

(C)
2 egg yolks
1 tub mascarpone cheese (500g)

(D)
2 egg whites
25g sugar
2 tbs Kahlua coffee liqueur (half if do not prefer lower alcohol version)

Others:
1 pack of sponge fingers
Handful of chocolate balls
Cocoa Powder (To sieve on top before serving)
Ribbons for finishing (Optional)

Steps:
1. Mix 8 tsp instant coffee powder and 7 tsp caster sugar in a bowl. Dissolve in 3/4 cup of water

2. Add 8 tbsp Kahlua into the coffee mixture. This will be ready for dipping the ladyfingers later.

3. Whisk cold whipping cream till stiff. Once done, put the cream back to the fridge (B).

4. Beat egg yolk till pale color. Add mascarpone cheese and mix well to form (C).

5. In another clean and dry mixing bowl, beat the egg whites and sugar till stiff peak to form meringue.

6. Add whipping cream (B) to egg white meringue and 2 tbsp Kahlua before folding in the mascarpone cheese egg yolk mixture (C).

7. Mix until everything incorporated.

8. Put the whole bowl of mixture back to the fridge if not use immediately.

9. Prepare a loose base cake tin, line the side with baking paper or plastic mousse cake ring. No need to line the base. Alternatively, can just assemble in square tubs.

10. Assembling the Tiramusu.

a. 1st Layer – Dip sponge fingers (Sugary side) into the coffee mixture. Do not wet the sponge finger too much.

b. Put dipped sponge fingers into the cake tin, sugary side up.

c. 2nd Layer - Spread half of the creamy mixture on top of the sponge fingers.

d. Sprinkle chocolate balls on top of the cream.

e. 3rd Layer – Repeat step 1. Dip sponge fingers into the coffee mixture (NON-Sugary Side this time).

f. 4th Layer - Cover with another layer of creamy mixture on top.

g. Continue untill reaching the top of the tin or tub.

h. Cover and keep tiramisu into the fridge for at least 12 hours and best 1 day.

11. Remove Tiramisu from cake tin. Remove baking paper from the side.

12. Sift and sprinkle cocoa powder on top.

13. Decorate the side with spongefingers and tie with a ribbon or serve it.

Vegetarian Kentucky Fried Oyster Mushrooms 肯德基炸菇

Ingredients:

Oyster Mushrooms 杏鲍菇

Kentucky Flour 肯德基粉

Egg 蛋

Rice Flour: Plain Flour (1:1) 米粉:面粉

Pepper Salt (optional) 胡椒盐

Steps:

1. Coat oyster mushrooms with egg before coating with Kentucky flour and marinate for at least 30 mins. 

杏鲍菇涂蛋再沾肯德基粉腌半小时以上。

2. Coat marinated mushrooms with rice and plain flour.

再炸之前把腌过的菇沾点米粉和面粉。

3. Fry in oil untill golden colour.

炸至金黄色便可。

4. Sprinkle with proper salt before serving.

撒些胡椒盐便可享用。

Vegetarian Gado Gado

酱料Sauce:
烤过的花生切碎 chopped roasted peanut
小辣椒切碎适量 chopped chilli padi (adjust to preference)
生抽 light soy sauce
老抽 dark soy sauce (for coloring)
糖 sugar
盐 salt
亚叁皮泡过的水 assam water
柠檬汁 (lime or lemon juice)
水 water

把所有的材料混合稍微煮热按照各人的口味来调味。
Bring everything to boil and a just taste to own preference.

Endless Tiramusu

Milo Eggless Tiramisu

Ingredient
36 pcs Italian ladyfinger biscuits (for dipping in coffee solution)
Milo powder for dusting

Nestle Milo Cereal (in the form of mini balls)

(A) Cream mixture 
850 grams mascarpone cheese 
7 tablespoon vanilla essence
7 tablespoon sugar 
7 tablespoon Milo mixed well with 7 tablespoon warm water 

7 tablespoon thickened cream 

(B) Coffee Milo solution (for dipping)
10.5 tablespoon instant coffee mix in 525ml hot water
10.5 tablespoon Milo drink (10.5 tablespoon Milo mixed well with 10.5 tablespoon warm water) 

Steps
1) Mix instant coffee granules as per (B) with warm water.

1) Mix milo drink as per (B) with warm water.
2) Pour the Coffee Milo mixture into a shallow plate for dipping of the ladyfingers. 
4) Mix all the ingredients in A together in a bowl until well mixed. 
5) Dip half of the ladyfingers and line them at the bottom of cups or dish. 
6) Ensure all biscuits are well coated n do it fast else the biscuits will be too soggy to handle.
7) Scoop half of the cream mixture over the ladyfingers. 
8) Sieve milo power over the cream mixture. 
9) Dip the other half of the biscuits and line them on the cream mixture.
10) Spread the balance cream mixture over the second layer of ladyfinger biscuits. 
11) Chill the tiramisu in refrigerator for at least 6 hours. 
12) Before serving, sieve some more Milo powder over the chilled tiramisu and top with Nestle milo cereal.