Hwee Ju's cook book

1）蛋白-6粒，幼糖140克，塔塔粉-1／2茶匙 2）乳酪 (Cream Cheese) -250克，牛油-50克，鲜奶-120ml, 蛋黄-6粒，柠檬1大匙 3）面粉-60克，蜀米粉-20克 做法： -把鲜奶，乳酪，牛油隔水煮溶至幼滑无颗粒后取出加入蛋 黄拌匀，加柠檬汁及粉类在轻轻拌匀。 -蛋白打至起泡泡再加入塔塔粉，幼糖打至湿性发泡。 -把蛋白分3次倒入面糊里，轻拌匀后，倒入模型后请敲桌 子3下让面糊沉下，蒸烘烤。 150度-90分钟（放在最下层烤） 事先要预热烤箱，连同蒸烤用的那盘水一起预热。

蛋糕体: 牛油 180g 细糖 180g 淡奶 200g 蛋 2 粒 面粉 100g 可可粉 50g 发粉 1/2 小匙 苏打粉 1/2 小匙 做法： 1。 糖，淡奶，牛油放入锅内，隔水煮至融化，离火待用。 2。 (1) 稍凉后，分次加入鸡蛋，搅拌均匀。 3。 面粉，可可粉，发粉和苏打粉过筛后放入另外一个大盆内， 把 (2) 倒入，搅拌均匀。 4。烤盘涂上油(避免粘)，倒入面糊，放入蒸炉,中火蒸 45分钟。 5。取出蛋糕,把蛋糕倒出。

材料A：香蕉230g，苏打粉1茶匙 材料B：自发面粉130g 砂糖120g 鸡蛋3粒 盐1／2茶匙 材料C：粟米油50g 1.用叉匙把香蕉压成泥再加入苏打粉拌匀备用。 2. 将材料B用搅拌器打均匀再加入已准备好的材料A，待发1 5分钟。过后加入材料C拌匀再等待5分钟。 3.倒入烤盘（抹上一层牛油），大火蒸20分钟即可。

‎材料∶  A）  500克 香蕉  2 茶匙 苏打粉  B）  5个蛋  180克细糖  250克普通面粉 2 茶匙发粉 1/ 2小匙盐 C）100 毫升玉米油 做法∶ 1）将香蕉压碎和苏打粉拌均，待发1小时。 2）加进 B, 搅拌均匀，再待发1小时。 3）加进油休息5分钟。 4）倒 进1个8寸四方烘烤盘（用少许油涂在盘底和四边)，以大 火蒸35分钟至熟即可.

A; 350g cream cheese 150g butter 50 g sugar B; 10粒蛋 C; 150g kaya 200g炼奶 (condense milk) 200g低筋面粉 (Cake Flour) D; 200g芋头 (蒸熟压烂 ) 200ml浓椰浆 紫色素几滴 -将 A 打发加 B, 鸡蛋一粒粒下, 搅均匀后加C, 分两碗, 一碗原色, 一碗加 D, 一层层蒸, 9寸盘, 每层大约 10-15分钟 ,不粘手就是熟了

Ingredients - make 24 mini cakes or 12 cupcakes 1 stick butter at room temperature 2/3 cup sugar 2 eggs 1 1/2 cups all purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup buttermilk 1/2 cup cranberry sauce Directions Preheat the oven to 350 degrees. Grease two muffin pans if making mini cakes or one pan if making cupcakes. (I baked half in muffin pans and the other half in silicone baking cups. That's how I got scalloped mini cakes.) With an electric mixer, beat butter with sugar until light and fluffy. Add eggs one at a time and beat well between each addition. Combine flour, salt, baking powder and baking soda in a bowl. Stir flour mixture into the wet ingredients in 3 batches alternately with buttermilk. Stir in the cranberry sauce. Spoon into the prepared pans up to a quarter full if making mini cakes or up to 3/4 full if making cupcakes. Bake for 15 minutes for mini cakes or 20 minutes for cupcakes. Le

About 1/3 cup Active Time: 10 minutes Total Time: 10 minutes Ingredients 1/2 teaspoon freshly grated orange zest 1/4 cup orange juice 4 teaspoons canola oil 1 tablespoon minced scallions 1 teaspoon minced peeled fresh ginger 1/4 teaspoon minced garlic Salt & freshly ground pepper, to taste Preparation Whisk orange zest, orange juice, oil, scallions, ginger, garlic, salt and pepper in a small bowl until well blended. (Alternatively, combine ingredients in a small jar, secure the lid and shake until blended.) Tips & Notes Add orange sections to your salad for a boost of vitamin C and folic acid. Nutrition Per tablespoon: 37 calories; 4 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 55 mg sodium; 27 mg potassium.

Pureeing vegetables into a salad dressing is a great way to give it body. Cucumber is the base of this herb-spiked dressing; it provides a mellow grassy flavor and a luxurious texture. About 1 1/4 cups Active Time: 10 minutes Total Time: 10 minutes Ingredients 1 small cucumber, peeled, seeded and chopped 1/4 cup extra-virgin olive oil 2 tablespoons red-wine vinegar 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 1 tablespoon nonfat or low-fat plain yogurt 1 teaspoon Dijon mustard 1 teaspoon prepared horseradish 1 teaspoon sugar 1/2 teaspoon salt Preparation Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and salt in a blender until smooth. Tips & Notes Make Ahead Tip: Cover and refrigerate for up to 3 days. Nutrition Per tablespoon: 28 calories; 3 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 63 mg sodium; 14 mg potassium.

All-Purpose Flour and Confectioners' Sugar 1/8 cup = 15 grams 1/4 cup = 30 grams 1/3 cup = 40 grams 3/8 cup = 45 grams 1/2 cup = 60 grams 5/8 cup = 70 grams 2/3 cup = 75 grams 3/4 cup = 85 grams 7/8 cup = 100 grams 1 cup = 110 grams Brown Sugar 1/8 cup = 25 grams 1/4 cup = 50 grams 1/3 cup = 65 grams 3/8 cup = 75 grams 1/2 cup = 100 grams 5/8 cup = 125 grams 2/3 cup = 135 grams 3/4 cup = 150 grams 7/8 cup = 175 grams 1 cup = 200 grams Butter or Margarine 1/8 cup = 30 grams 1/4 cup = 55 grams 1/3 cup = 75 grams 3/8 cup = 85 grams 1/2 cup = 115 grams 5/8 cup = 140 grams 2/3 cup = 150 grams 3/4 cup = 170 grams 7/8 cup = 200 grams 1 cup = 225 grams Cake Flour 1/8 cup = 10 grams 1/4 cup = 20 grams 1/3 cup = 25 grams 3/8 cup = 30 grams 1/2 cup = 50 grams 5/8 cup = 60 grams 2/3 cup = 65 grams 3/4 cup = 70 grams 7/8 cup = 85 grams 1 cup = 95 grams Cocoa 1/8 cup = 15 grams 1/4 cup = 30 grams 1/3 cup = 40 grams 3/8 cup = 45 grams 1/2 cup = 60 grams 5/8 cup = 70 grams 2/3 cup = 75 grams 3/4 c

Sometimes you may find it necessary to substitute one ingredient for another in a recipe. But using a different ingredient may change both the taste and texture of your baking, so it is a good idea before substituting to understand the role that ingredient plays in the recipe. Use this table as a guideline only. Click Here

250g caster sugar 1 orange 170g butter, room temperature 4 eggs 50mls milk 250g self raising flour  Preheat your oven to 170 degrees (mine needs 180 degrees because it's oh so slow). Grate the rind of your orange then juice it. Place sugar, rind, butter and eggs into your mixer/bowl and beat for a couple of minutes until pale and creamy. Add in your milk, juice and sifted flour and mix for another minute until well combined. Pour into lined square cake tin and bake 45-55 minutes.

3 Eggs (medium) 130g sugar (1cup) 200g Banana (Ripe & cut into small pcs) 150g cake flour (1.5 cup) 1/2 tsp Baking powder 1/4 tsp Baking soda 100g Corn oil (1/3 cup) 1/8 tsp vanilla Rum, optional (I use homemade vanilla Rum) Method: 1. Preheat oven to 160 degree C. 2. Grease & line a 8" round tin with paper (i made it into loaf pan). 3. Sieve flour, baking powder & soda together. Sieve twice & set aside. 4. Beat eggs, sugar , Rum & banana at max speed in a mixer till stiff/ribbon stage. 5. Fold in flour & mix well. (either use spatula or hand to mix) 6. Add in corn oil & mix well till batter is shiny & flowing. 7. Bake for 40 - 45mins.