tag:blogger.com,1999:blog-120842742024-03-13T16:08:44.579+08:00Cooking and Baking with MaeJJLeng-Saeb เล้งแซ่บMaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.comBlogger474125tag:blogger.com,1999:blog-12084274.post-41161490531545516102023-03-03T22:59:00.000+08:002023-03-03T22:59:55.702+08:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpvwJFBt9DaZGoXYMpmfb9cZOa1PMYPJ1s3eBlwfZbHvvEebhh7M4h3NDY0mWeotgOCQfSoToskS5GGeZy5A-v-7hEvN-I6QoADWztZWC79FMYs1f6gzNiF91bLngJTZEHC2uENpkFPhtYO9vbasA7rEp-6zTDb9EgErJ0auTBmZZBr5-Fg/s960/101284232_4052750744796686_6298365863644889088_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="814" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpvwJFBt9DaZGoXYMpmfb9cZOa1PMYPJ1s3eBlwfZbHvvEebhh7M4h3NDY0mWeotgOCQfSoToskS5GGeZy5A-v-7hEvN-I6QoADWztZWC79FMYs1f6gzNiF91bLngJTZEHC2uENpkFPhtYO9vbasA7rEp-6zTDb9EgErJ0auTBmZZBr5-Fg/w325-h384/101284232_4052750744796686_6298365863644889088_n.jpg" width="325" /></a></div><br /> <span style="font-family: inherit;">Buttermilk Biscuit</span><p></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">ส่วนผสม</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">- เนยสด 1/2 ถ้วย (แช่ฟรีซ)</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">- แป้ง self-rising 2-1/2 ถ้วย (หรือแป้งเค้ก เพิ่มผงฟู 1 ชช)</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">- นมบัตเตอร์ 1 ถ้วย (ทำเองใช้นมสด 1 ถ้วยเติมน้ำมะนาว 1 ชช)</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">- เนยละลาย 2 ชต สำหรับทาตอนอบเสร็จ</span></p><p class="p2" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">1 วอร์มเตา 475F/220C</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">2 นำเนยที่แช่แข็งมาขูดลงในแป้ง แล้วใช้มือบี้เนยกับแป้งให้เป็นเหมือนขนมปังป่น</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">3 ใส่นมบัตเตอร์ลงไป ค่อยคนให้เข้ากัน ใช้พายคนให้เข้ากันไปรอบๆประมาณ 15 ครั้ง</span></p><p class="p1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">4 นำโดว์ออกเอามาวางที่โต๊ะนวดที่โรยแป้งไว้ รีดแป้งแผ่ออกเป็นสี่เหลี่ยมผืนผ้า แล้วพับทบ แล้วรีดแล้วพับ สองรอบ จากนั้นก็รีดออกอีกครั้งให้หนาประมาณ 1-1/2นิ้ว ใช้พิมพ์วงแหวนตัด</span></p><p class="p3" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">5 </span>นำไปอบ<span class="s1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span>ประมาณ<span class="s1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> 15 </span>นาที<span class="s1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span>หรือจนสุก<span class="s1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span>นำบิสเกตออกจากเตา<span class="s1" style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span>ทาด้วยเนยละลายที่เตรียมไว้บนหน้าขนม</span></p>MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-34619571510690775912023-03-03T22:51:00.001+08:002023-03-03T22:51:48.960+08:00Nonya Dumpling <p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkN6s3ZHQkXesKcGIA2YqQz5xeTy6JE34dckmAUgJ4ushb4Vz6P_r4Ba-c-SHjSkYFmRFq8TiGzDZI22Ojgs8jQV91zIkJZKmlezCvP-zQcClp1x7WIUsa2s0WOJlKvJZQq9NYUiX3Atz47_Mcaz54rqAaYHz1LMtFiqj-mx4EYWVbhgql2g/s2160/68AFF9C5-B6A1-4E70-A60D-6874905C28F2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2160" data-original-width="2160" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkN6s3ZHQkXesKcGIA2YqQz5xeTy6JE34dckmAUgJ4ushb4Vz6P_r4Ba-c-SHjSkYFmRFq8TiGzDZI22Ojgs8jQV91zIkJZKmlezCvP-zQcClp1x7WIUsa2s0WOJlKvJZQq9NYUiX3Atz47_Mcaz54rqAaYHz1LMtFiqj-mx4EYWVbhgql2g/s320/68AFF9C5-B6A1-4E70-A60D-6874905C28F2.jpeg" width="320" /></a></div><p><br /></p><p>How to wrap it >> <a href="https://www.facebook.com/maejjbake/videos/188983016466038" target="_blank">Nonya Dumpling</a><br /></p>MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-45794890867633241552023-03-03T22:20:00.001+08:002023-03-03T22:20:42.999+08:00Buttermilk Cranberry and Orange Scone<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCRaR9YkGGfcj1vMTgZowdtLO08AH2F6qxD3zsbjMxxmhfW74MJbSHX8AAlHE5eUpfQKOOSB1d0V1UTqiS3OUp7VetkaQcTq_stjxeiS_7rxh3SISNtj5aYWQYnqeY6bJai56yQ5CHaPpIQNxPJJ4ZyLhfQjrxxCwD2nQb13YX6PSjgoPyLA/s4032/IMG_7373.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCRaR9YkGGfcj1vMTgZowdtLO08AH2F6qxD3zsbjMxxmhfW74MJbSHX8AAlHE5eUpfQKOOSB1d0V1UTqiS3OUp7VetkaQcTq_stjxeiS_7rxh3SISNtj5aYWQYnqeY6bJai56yQ5CHaPpIQNxPJJ4ZyLhfQjrxxCwD2nQb13YX6PSjgoPyLA/w283-h377/IMG_7373.heic" width="283" /></a></div><p><br /></p>Buttermilk Cranberry and Orange Scone <p></p>MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-19705216233470393602018-10-21T23:00:00.000+08:002018-10-21T23:00:28.161+08:00Nutella Brownies <div dir="ltr" style="text-align: left;" trbidi="on">
Nutella Brownie, it was my family favorite brownie. It’s so delicious and chewy texture.<br />
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MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-76523402589840273392018-08-31T07:32:00.002+08:002018-08-31T07:32:39.922+08:00Korean Doughnut <div dir="ltr" style="text-align: left;" trbidi="on">
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Korean Doughnut </div>
MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-13402168245099783412015-05-08T16:08:00.000+08:002015-05-08T16:08:00.232+08:00Multi-Grain Bread - Korean Style <div dir="ltr" style="text-align: left;" trbidi="on">
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Multi-Grain Bread - Korean Style </div>
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I has bought Bread Maker from Korea and they had included the recipe. I had try for the fist time and baking in the bread maker but the don't really like it because of the shape and the crush was to dark (like burn) So I try to use only knead dough program and then bake it under my oven. It was fantastic multi grain bread I ever made. Texture very soft, moisture and fluffy. It's not too dry as the wholewheat bread when you buy from shop. </div>
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I told myself this is the wholemeal /multi grain bread, that what I looking for, and I'll stick to this recipe and just change some ingredients as I need.</div>
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Here we go for recipe >>>> </div>
<a name='more'></a> Ingredients<br />
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<li>250 gm bread flour </li>
<li>130 gm wheat flour</li>
<li>70 gm sugar </li>
<li>18 gm milk powder</li>
<li>40 gm butter (i use canola oil instead)</li>
<li>170 ml water (can use fresh milk instead)</li>
<li>1 egg</li>
<li>6 gm dried yeast </li>
<li>5 gm salt </li>
<li>1/2 cup multi-grain (or you can mix yourself for multi-grain e.h. raw oat, sunflower seed, pumpkin seed, flex seed and some nuts) </li>
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Knead by bread maker </div>
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<li>Put the ingredients according to your bread maker step by step and set to DOUGH program. </li>
<li>When is finish let the dough rise in the bread maker until full or double side, or you can take the dough out and place into a blow and cover with rid or wrap until dough double size is about 1-2 hrs.</li>
<li>Take the dough out and put on table with floured, punch the dough the release the air and then you shape the dough as you want and put into a bread tin. </li>
<li>Cover the dough with damp cloth and leave the dough rise again about 1 hrs. </li>
<li>Preheat the over at 180 C and baking about 15-20 mins or until golden brown. </li>
<li>Bring the out, take bread out from the tin and rest on wire to let it cool. </li>
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Knead by hand<br />
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<li>Mix all dry ingredients together and make the wells. </li>
<li>Mix water, oil and egg together and pour into the wells and mix all together and start knead until the form the dough </li>
<li>Do the method from step 3-6 as above method </li>
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ENJOY YOUR BAKING!!! </div>
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MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-75949160503139671152015-04-24T10:22:00.000+08:002015-04-24T10:22:29.987+08:00Blueberry Cheese Cake (Bread) <div dir="ltr" style="text-align: left;" trbidi="on">
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Blueberry Cheese Cake (Bread)<br />
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Original recipe from <a href="http://www.breadworldcanada.com/" style="background-color: white; color: #888888; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15.3999996185303px; line-height: 21.5599994659424px; text-decoration: none;">http://www.breadworldcanada.com</a> and now this blog can't go in. I had the Eng recipe in my note. I will post it later and now I has posted in Thai language 1st. <br />
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<span style="background-color: #e8e8e8;"><br /></span>
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<div style="text-align: left;">
<span style="background-color: white;"> บลูเบอรี่ชีสเค้ก </span><br />
<span style="background-color: white;">ส่วนผสม แป้ง batter </span></div>
<div style="text-align: left;">
</div>
<ul style="text-align: left;">
<li><span style="background-color: white;">แป้งอเนกประสงค์ 1-1/2 ถ้วย</span><span style="background-color: white;"> </span><span style="color: blue;">(มลใช้แป้ง ขนมปัง 1 ถ้วย แป้งเค้ก 1/2 ถ้วยค่ะ พอดีไม่มีแป้งอเนกประสงค์) </span></li>
<li><span style="background-color: white;">ยีสต์ 2 ซอง</span><span style="background-color: white;"> </span><span style="color: blue;">(ของยี่ห้อ fleischmann 1 ซองเท่ากับ 7 กรัม แต่มลใช้ยีสต์แห้งทั่วไปนี่แหละ แค่ 1 ชต </span><span style="background-color: white;">)</span></li>
<li><span style="background-color: white;">น้ำตาลทราย 1/4 ถ้วย</span></li>
<li><span style="background-color: white;">เกลือป่น 1/4 ชช</span><span style="background-color: white;"> </span></li>
<li><span style="background-color: white;">นมสด 2/3 ถ้วย</span><span style="background-color: white;"> </span><span style="color: blue;">(มลเอานมสดและเนยละลายรวมกัน เข้าเวฟ 1/2-1 นาที เพราะสูตรบอกนมต้องอุ่นมากประมาณ 120-130F) </span></li>
<li><span style="background-color: white;">เนยสด 1/4 ถ้วย</span></li>
<li><span style="background-color: white;">ไข่ไก่ 1 ฟอง</span></li>
</ul>
<span style="background-color: white;"><b>ซอสบลูเบอรี่ </b></span><br />
<ul style="text-align: left;"><span style="background-color: white;">
<li>1-1/2 ถ้วย บลูเบอรี่แช่แข็งหรือสด <span style="color: blue;">(มลใช้สตอร์เบอรี่ เพียง 1 ถ้วย) </span></li>
<li>น้ำตาลทราย 1/3 ถ้วย <span style="color: blue;">(มลลดน้ำตาลลงกว่าสูตร แล้วแต่ชอบน่ะค่ะ ใครชอบหวาน ตอนกวนแล้วชิมไปด้วย ถ้าไม่หวานก็เพิ่มไป ถ้ากลัวจะหวานก็ลดลง) </span></li>
<li>แป้งข้าวโพด 1 ชต</li>
<li>น้ำเย็น 1 ชต </li>
<li>กลิ่นอัลมอนด์ 1/2 <span style="color: blue;">(มลไม่ได้ใส่) </span></li>
<li>ครีมชีส อ่อนตัวที่อุณภูมิห้อง 1 แพค (8 ออนท์)</li>
<li>น้ำตาลทรายป่น 1/2 ถ้วย</li>
<li>กลิ่นวนิลา 1/2 ชช </li>
<li>ไข่ไก่ 1 ฟอง </li>
</span></ul>
<span style="background-color: white;">
วิธีผสม MIX<br /><ol style="text-align: left;">
<li>ตัวแป้ง batter ผสมทุกอย่างลงในขามผสม คนให้เข้ากัน เทลงในถาดหรือพิมพ์ขนาด 8*8 นิ้วที่ทาเนย พักไว้ระหว่างที่เราทำซอสบลูเบอรี่ </li>
<li>ทำซอสบลูเบอรี่ โดย รวมส่วนผสมทุกอย่างลงในหม้อหรือภาชนะทนร้อน นำไปตั้งไฟจนเดือดประมาณ 1-2 นาที หมั่นคนซอสจนกระทั่งข้นเหนียว (แต่ระวังอย่าข้นมาก เพราะเดี๋ยวจะเหนียวข้นเกินไป) </li>
<li>ผสมครีมชีสและส่วนผสมอื่น ลงในโถผสม ตีให้เข้ากันจนครีมเนียน </li>
</ol>
TOP<br /><ol style="text-align: left;">
<li>เทหรือตักครีมชีส ใส่ลงตัวแป้งในถาดให้ทั่วหรือเต็มถาด แล้วหยอดซอสบลูเบอรี่ เป็นหย่อมๆ จากนั้นใช้ปลายมีด หรือปลายไม้แหลม วนให้ซอสและครีมชีสผสมกัน และเกิดเป็นลาย <span style="color: blue;">** มลคิดว่า จะไม่คนวนๆไปมาก็ได้ แต่ถ้าจะคนวนๆไปมา ก็ระวังอย่าคนจนถึงตัวแป้งที่อยู่ด้านล่าง เพราะตัวแป้งจะเหนียว พอคนไปโนแล้วมันจะติดปลายไม้ หรือปลายมีดหมุนตามมา เลยกลายเป็น ตัวแป้งมันมารวมกันอยู่ตรงกลาง แบบที่มลทำน่ะค่ะ **</span><span style="color: blue;"> </span></li>
<li>อบในเตาที่ไม่ต้องวอร์ม ด้วยอุณหภูมิ 350°F หรือ 170 C นาท 30 นาที หรือจนขนมสุกเหลือง </li>
</ol>
ลองดูน่ะค่ะ หากเป็นอย่างไร มาเล่าสู่กันฟังแล้วปรับปรุงสูตรกันอีกทีดีมั้ยค่ะ ...</span><br />
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MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-64965522861467891612015-04-24T09:29:00.003+08:002015-04-24T09:29:46.332+08:00I'm Back!! <div dir="ltr" style="text-align: left;" trbidi="on">
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Hi All my friends,<br />
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I am back to my blog again, sorry for being long time no update my blog. I had been busy for my exercised like Tai Chi, Dance for Hart, Cycling and Walking. After all I think the health is more important than the other right? :-)<br />
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For Cooking and Baking, I'm still did every day as usual, off-cause for my family. I'll try my best to come and post my picture and recipe.<br />
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Thank you for follow me.<br />
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สวัสดีค่ะ<br />
กลับมาแล้วค่ะ และขอโทษที่ห่างหายไปนาน และไม่ได้อัพเดทบล๊อคนี้เลย ช่วงนี้ห่วงสุขภาพมากเลยยุ่งแต่กับเรื่องออกกำลังกาย เช่น เรียนและสอนไทชี่, เต้นออกกำลังกายเพื่อหัวใจ, ขี่จักรยาน และเดินเพื่อสุขภาพ อาหารและขนม ก็ยังทำอยู่ตามปกติ ก็สำหรับครอบครัวนั่นแหละค่ะ เป็นแม่บ้านนี่ค่ะ กิจกรรมพวกนี้เลิกได้ที่ไหน ฮ่าๆๆ แล้วเราจะพยายามเข้ามาโพสต์รูปและสูตรในบล๊อคนี้บ่อยเหมือนเดิมน่ะค่ะ<br />
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ขอบคุณที่ติดตามกัน<br />
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MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-45246661523022225532015-04-24T09:11:00.000+08:002015-04-24T09:11:28.558+08:00Brownie <div dir="ltr" style="text-align: left;" trbidi="on">
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Brownie<br />
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It's very rich brownie I ever made. The recipe share by my friend who's stay in California USA. Thank you to her. I will ask her permit first whether she allow me share her recipe in my blog.<br />
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MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-80629923577934163342014-09-16T00:41:00.000+08:002014-09-16T00:41:28.670+08:00Baked Chocolate Mooncake <div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: inherit;"><br /></span></b></div>
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<b><span style="font-family: inherit;">Baked Chocolate Mooncake</span></b></div>
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<span style="font-family: inherit;">I found this recipe from <a href="http://www.feastie.com/recipe/anncoo-journal/sakura-snowskin-mooncake" target="_blank">Anncoo Journal</a> Thank you so much for sharing your recipe. It's a very wonderful bake chocolate mooncake. I kids love it so much. </span></div>
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<span style="font-family: inherit;">Ingredients for 12 </span></div>
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<ul style="text-align: left;">
<li><span style="font-family: inherit;">113 gm plain flour</span></li>
<li><span style="font-family: inherit;">18 gm cocoa powder</span></li>
<li><span style="font-family: inherit;">85 gm sugar syrup</span></li>
<li><span style="font-family: inherit;">25 gm peanut oil </span></li>
<li><span style="font-family: inherit;">1/2 tsp alkaline water</span></li>
<li><span style="font-family: inherit;">360 gm lotus paste mic with coffee emulco. Mix melon seed and then divide in 12 balls about 30 gm/each </span><span style="font-family: inherit;"> </span></li>
</ul>
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Method: </div>
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<ol style="text-align: left;">
<li>Mix syrup, oil and alkaline water together. </li>
<li>Sift flour and cocoa powder together in the blow and pour the syrup mixture. Use wooden spoon mix and form a dough. cover with wrap and let it set for 30 mins but I let it rest for 1 hrs. </li>
<li>divide the dough for 12 balls, 20 gm/each. Wrap the dough around the coffee lotus paste.</li>
<li>Roll into a ball and dust with some flour, press firmly into mould, unmould ans place on line baking sheet. </li>
<li>Bake at preoven 170 C for 10 min. Remove from the oven and let is cool about 15 min. Then bake a mooncake again for another 10-15 mins.</li>
<li>Let the moonckae cool down completely before storing into the airtight container. This mooncake can be eat immediately with crispy, Or wait about 3 days for mooncake skin to soften before serving </li>
</ol>
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After Baking</div>
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ขนมชั้นใบเตย </div>
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</div>
<ul style="text-align: left;">
<li>กะทิ 2 3/4 ถ้วย หรือ 550 กรัม </li>
<li>แป้งมัน 155 กรัม</li>
<li>แป้งท้าว 155 กรัม</li>
<li>แป้งข้าวเจ้า 17 กรัม </li>
<li>เกลือ 1/4 ชช</li>
<li>น้ำใบเตย 1/4 ถ้วย</li>
<li>น้ำเชื่อม .... นต 300 + น้ำ 3/4 ถ้วย </li>
</ul>
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ขนมชั้นใบเตย </div>
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ขนมชั้นสีแดง </div>
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<div style="text-align: center;">
<span style="text-align: center;">ขนมชั้นสีฟ้า</span></div>
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MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-82368044542366870872014-03-02T11:47:00.002+08:002014-03-02T11:48:22.344+08:00Almond Caramel Popcorn - Homemade <div dir="ltr" style="text-align: left;" trbidi="on">
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This is my 1st attempt to make popcorn, I use cooking pot to pop the popcorn. </div>
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I will post the recipe asap. </div>
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MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-20498670243638894222013-12-04T16:02:00.000+08:002013-12-04T16:02:08.138+08:00Rustic Spinach Bread <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6440nbLqaCMYqt1vNvtxL6H5G3q3TJCIvsG8I4dm3iqY-dy_GiUBhn36QaP7rjCeSw3GgFunddjrpJ8Q82ua7XMWQRroAdD12fd1XLjtQvfqtBbIuP-s6fudAxU95VL3MvXvc/s1600/DSC_0258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6440nbLqaCMYqt1vNvtxL6H5G3q3TJCIvsG8I4dm3iqY-dy_GiUBhn36QaP7rjCeSw3GgFunddjrpJ8Q82ua7XMWQRroAdD12fd1XLjtQvfqtBbIuP-s6fudAxU95VL3MvXvc/s400/DSC_0258.JPG" width="400" /></a></div>
Adapted from this blog>> <a href="http://thekeenancookbook.com/appetizer/rustic-spinach-feta-bread" target="_blank">Thekeenancookbook</a><br /><br />Rustic Spinach Feta Bread<br />
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Ingredients<br />
<br />
<ul style="text-align: left;">
<li>1 box (10 oz) chopped frozen spinach, thawed and drained</li>
<li>1/2 cups lukewarm water</li>
<li>2 1/4 teaspoons active dry yeast</li>
<li>1 1/2 teaspoon salt</li>
<li>1/3 cup crumbled feta cheese</li>
<li>2 1/4 teaspoons sugar</li>
<li>3 1/4 cups all purpose flour</li>
</ul>
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Instructions<br />
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1. Mix the yeast, salt, spinach, cheese and sugar with the water in a large bowl<br />
or a stand mixer. Mix in the flour either using a spoon if by hand or the stand<br />
mixer with dough attachment. Cover and allow to rest at room temperature<br />
until the dough rises and collapses, approximately 2 hours.<br />
<br />
2. When ready to use, transfer to a liberally floured surface. Shape of dough into a ball by tucking each side under itself. Allow to rest and rise on the floured surface for 1 hour.<br />
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4. I put this bread on a pizza stone. Preheat oven to 450 degrees with a baking stone placed on the middle rack. Place an empty boiler tray on any other shelf that won’t interfere with the rising bread.<br />
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7. Sprinkle the loaf liberally with flour and slash a cross or tic-tac-toe pattern.<br />
Leave the flour in place for baking; tap some of it off before eating.<br />
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8. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the<br />
broiler tray, and quickly close the oven door. Bake for 30 to 35 minutes, or until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time.<br />
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MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-39757474159676493482013-12-04T15:25:00.002+08:002013-12-04T15:37:10.393+08:00Perilla Seed Bread <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxUdBqbAbiofe04GXavvdMgeeN9b67AXlEOSOYk9O678euIqkbwFNmWftvN9PsKETv6OCpEY96hDzHF-pvrqZv-LK7AJ80Tcn-QfJ6TFG1UBEOQACUK4M_VJY2eL22LlMSS6tH/s1600/DSC_0252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxUdBqbAbiofe04GXavvdMgeeN9b67AXlEOSOYk9O678euIqkbwFNmWftvN9PsKETv6OCpEY96hDzHF-pvrqZv-LK7AJ80Tcn-QfJ6TFG1UBEOQACUK4M_VJY2eL22LlMSS6tH/s400/DSC_0252.JPG" width="267" /></a></div>
<span style="color: #333333;"><span style="font-family: inherit; line-height: 20px;">Perilla is the common name for a herb of the mint family, Lamiaceae. Though known to several cultures by different names, the disparate varieties are now classified under the single species Perilla frutescens. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 20px;"><br /></span>
<span style="background-color: white; color: #333333; line-height: 20px;">Perilla Seeded Bread Recipe:</span></span><br />
<span style="font-family: inherit;"><br style="background-color: white; color: #333333; line-height: 20px;" /></span>
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;">- 350 gm white bread flour</span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;">- 1 teaspoon salt</span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;">- 7 g dry yeast </span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;">- 220 ml water</span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;">- 50 gm perilla seed</span><br />
<span style="font-family: inherit;"><br style="background-color: white; color: #333333; line-height: 20px;" /></span>
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;">1. Lightly grease a baking sheet. Sift the flour and salt together into a large bowl and make a well in the center.</span><br />
<span style="font-family: inherit;"><br style="background-color: white; color: #333333; line-height: 20px;" /></span>
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;">2. If you use fresh yeast, mix the yeast and 100 ml in the bowl. Mix in the remaining water. Add to the center of flour. Mix gradually incorporating the surrounding flour, until mixture forms a firm dough.</span><br />
<span style="font-family: inherit;"><br style="background-color: white; color: #333333; line-height: 20px;" /></span>
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;">3. Add Perilla Seed and mix together and the turn out to the lightly floured surface and knead the dough very well, at least 10 minutes, until smooth. </span><br />
<span style="font-family: inherit;"><br style="background-color: white; color: #333333; line-height: 20px;" /></span>
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;">4. Place the dough in a lightly oiled bowl, cover the lightly oiled clear film and leave to rise, at cool room temperature, for 1-2 hour,or until doubled in bulk.</span><br />
<span style="font-family: inherit;"><br style="background-color: white; color: #333333; line-height: 20px;" /></span>
<span style="background-color: white;"><span style="color: #333333;"><span style="font-family: inherit; line-height: 20px;">5. Knock back the dough, and replete the thoroughly kneading, then roll out the shape as you need. </span></span></span><br />
<span style="font-family: inherit;"><br style="background-color: white; color: #333333; line-height: 20px;" /></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 20px;">6. Place the dough into a lightly floured bread tin, cover and leave to rest for 15 minutes.</span><span style="background-color: white; color: #333333; line-height: 20px;"> Meanwhile preheat the oven to 230 C/450 F.</span></span><br />
<span style="font-family: inherit;"><br style="background-color: white; color: #333333; line-height: 20px;" /></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 20px;">7. Spray the oven with the water, bake the bread immediately for 20 minutes, then reduce the oven temperature to 200 C, bake for 25 minutes more or until golden. </span><span style="background-color: white; color: #333333; line-height: 20px;">Transfer to the wire rack to cool.</span></span><br />
<span style="background-color: white; color: #333333; font-family: inherit; line-height: 20px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span></div>
MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-5360411054574163662013-09-21T15:18:00.002+08:002015-05-08T14:35:38.474+08:00Cranberry Cream Cheese Buns - Thai Recipe Version <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">ขนมปังแครนเบอรี่ครีมชีส </span></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINmawkgygDkEqzHgm4cVNLfWWS24ggigGi0tIv9rvaRgF-R8G0pLCX2tg3lr4tVUAwXzY6NxJmM1lDMuMn4TZY7tyRzBeyF42BMbhMD4uamTP5meZcuvTkLqI2HTLlZhu_jrR/s1600/DSC_0035.JPG" imageanchor="1" style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINmawkgygDkEqzHgm4cVNLfWWS24ggigGi0tIv9rvaRgF-R8G0pLCX2tg3lr4tVUAwXzY6NxJmM1lDMuMn4TZY7tyRzBeyF42BMbhMD4uamTP5meZcuvTkLqI2HTLlZhu_jrR/s640/DSC_0035.JPG" width="640" /></a></span></div>
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</div>
<b><div style="text-align: left;">
<b style="font-family: inherit;"><br /></b></div>
<div style="text-align: left;">
<b style="font-family: inherit;">สูตรตัวขนมปัง: (Soft Buns)</b></div>
</b><div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">Water Roux (แป้งเปียก) </span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">แป้งขนมปัง 50 กรัม</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">น้ำเดือด 75 กรัม </span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">ผสมแป้งกับน้ำเดือดในชาม คนให้เข้ากัน จนเป็นก้อนโดว์ ปิดด้วยแรป พักในตู้เย็น 12 ชม </span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">ปล..เราใช้วิธีละลายแป้งกับน้ำก่อน (เหมือนขนมปังแมว) แล้วเอาไปตั้งไฟอ่อนๆ (อ่อนมากกกกก) กวนจนแป้งเหนียว แต่ระวังเพราะแป้งจะสุกเร็วมาก กวนแค่เข้าเหนียวเข้ากัน หรือเพราะแป้งกวนแบบนี้ เลยทำให้โดว์เหลวก็ไม่รู้น่ะ </span></div>
<b><div style="text-align: left;">
<b style="font-family: inherit;"><br /></b></div>
<div style="text-align: left;">
<b style="font-family: inherit;">ส่วนผสมของโดว์ - Bread Dough</b></div>
</b></span><br />
<ul>
<li style="text-align: left;"><span style="font-family: inherit;">ยีสต์แห้ง 6 กรัม</span></li>
</ul>
<ul>
<li style="text-align: left;"><span style="font-family: inherit;">แป้งขนมปัง 160 กรัม</span></li>
</ul>
<ul>
<li style="text-align: left;"><span style="font-family: inherit;">แป้งสาลีธรรมดา 40 กรัม (เราใช้แป้งขนมปังทั้งหมดเลย 200 กรัม) </span></li>
</ul>
<ul>
<li style="text-align: left;"><span style="font-family: inherit;">น้ำตาลทราย 50 กรัม</span></li>
</ul>
<ul>
<li style="text-align: left;"><span style="font-family: inherit;">เกลือ 2 กรัม </span></li>
</ul>
<ul>
<li style="text-align: left;"><span style="font-family: inherit;">น้ำอุ่น 50 กรัม</span></li>
</ul>
<ul>
<li style="text-align: left;"><span style="font-family: inherit;">ไข่ไก่ 1</span></li>
</ul>
<ul>
<li style="text-align: left;"><span style="font-family: inherit;">เนยสด 40 กรัม</span></li>
</ul>
<ul>
<li style="text-align: left;"><span style="font-family: inherit;">แครนเบอรี่ 50 กรัม (แช่น้ำประมาณ 30 นาทีให้นุ่ม รินน้ำทิ้งแล้วพักให้สะเด็ดน้ำ) </span></li>
</ul>
<div style="text-align: left;">
<br /></div>
<b style="font-family: inherit;"></b><br />
<div style="text-align: left;">
<b style="font-family: inherit;"><b style="font-family: inherit;">ส่วนผสมของโดว์ </b></b></div>
<b style="font-family: inherit;">
</b><span style="font-family: inherit;"><div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">วิธีการทำก็เหมือนขนมปังทั่วๆไป สำหรับคนใช้เครื่องขนมปังนวด ก็ได้ไปทุกอย่างลงไปนวดได้เลย ยกเว้นเนย ใส่ตอนนวดไปได้ซัก 5 นาที แล้วตามด้วยแครนเบอรี่ แล้วนวดต่อจนจบโปรแกรม </span></div>
</span><span style="font-family: inherit;"><div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">ส่วนคนที่นวดด้วยมือ (อย่างเรา) หรือใช้เครื่องผสมผสมก่อนแล้วค่อยเอาออกมานวดข้างนอก ก็ผสมแป้ง, ยีสต์, น้ำตาล, ไข่, เกลือ และน้ำ ลงในชามผสม ผสมให้เข้าแล้วเติมส่วนผสม roux ที่หมักไว้ แล้วนวดต่อจนเข้ากัน แล้วค่อยใส่เนย แล้วนวดต่อ จนโดว์เริ่มไม่เกาะข้างโถหรือชาม </span></div>
</span><span style="font-family: inherit;"><div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">เอาออกมานวดบนโต๊ะที่โรยแป้ง (เราเติมแป้งไปเรื่อยๆ เพราะโดว์มันเละติดมือมาก นวดลำบาก แต่จะใช่วิธีโรยทีละนิด นวดไปโรยไปนิดหน่อย อย่าใส่พรวดเดียว) นวดจนโดว์เนื้อเนียนขึงเป็นแผ่นฟิล์มได้ </span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">ของเราไม่ถึงขนาดขึงเป็นฟิล์ม เพราะไม่มีความอดทนพอ อิอิอิ เอาแค่แป้งนวดแล้วไม่ติดมือ ก็ใช้ได้ </span></div>
</span><span style="font-family: inherit;"><div style="text-align: left;">
<span style="font-family: inherit;">พักโดว์ในชามที่ทาไขมัน คลุมด้วยพลาสติคแรป หรือผ้าชุบน้ำหมาดๆ วางในที่อุ่นๆ ให้โดว์ขึ้นประม</span><span style="font-family: inherit;">าณ 2 เท่า หรือประมาณ 45-60 นาที แล้วแต่อากาศของแต่ละที่</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
</span><span style="font-family: inherit;"><div style="text-align: left;">
<span style="font-family: inherit;">เมื่อโดว์ขึ้นได้ที่แล้ว ชกไล่อากาศ แล้วแบ่งแป้งเป็นก้อนกลมๆ (ตามสูตรเค้าแบ่ง 40 กรัม แต่เราเห็นว่ามันก้อนเล็กไป เลยแบ่ง 60 กรัมเลย อีกอย่างครีมชีสเรามีไม่เยอะ กลัวไม่พอ </span><span style="font-family: inherit;">อันนี้ก็อยู่ที่เพื่อนๆว่าอยากได้ขนาดเท่าไหร่ก็แล้วกันน่ะค่ะ) เมื่อแบ่งเป็นก้อนกลมๆแล้ว ให้พักไว้ 10 นาที </span></div>
</span><span style="font-family: inherit;"><div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">นำมารีดแป้งให้แผ่ออก ใส่ไส้ครีมชีสแล้วห่อ เป็นลูก คลึงให้กลมๆ วางส่วนที่เราปิดไว้ด้านล่างในถาดที่ทาไข ทำจนหมดแป้ง แล้วใช้ถาดอบอีกอันวางทับบนแป้ง (ทาไขที่ก้นถาดด้วยนะค่ะ) แล้วพักทิ้งไว้ประมาณ 1 ชั่วโมง จากนั้นก็ยกถาดโดว์พร้อมถาดที่ทับโดว์ เข้าไปอบพร้อมกัน ในเตาที่เราวอร์มไว้แล้วที่ อุณหภูมิ 210C อบนาน 12 นาที ...</span></div>
</span><span style="font-family: inherit;"><div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">(เนื่องจากเตาเราเล็ก ร้อนเร็ว เราอบแค่ 10 นาที สียังเข้มไปนิด) </span></div>
</span><span style="font-family: inherit;"><div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><b>Cream Cheese Filling (Adapted from Alex Goh’s The World Of Bread)</b></span></div>
</span><br />
<ul>
<li style="text-align: left;"><span style="font-family: inherit;">50g butter</span></li>
</ul>
<ul>
<li style="text-align: left;"><span style="font-family: inherit;">80g icing sugar</span></li>
</ul>
<ul>
<li style="text-align: left;"><span style="font-family: inherit;">250g cream cheese</span></li>
</ul>
<ul>
<li style="text-align: left;"><span style="font-family: inherit;">Pinch of salt</span></li>
</ul>
<ul>
<li style="text-align: left;"><span style="font-family: inherit;">2 egg yolks</span></li>
</ul>
<ul>
<li style="text-align: left;"><span style="font-family: inherit;">20g corn flour</span></li>
</ul>
<span style="font-family: inherit;"></span><br />
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: inherit;">Method for Cream Cheese Filling :</span></span></div>
<span style="font-family: inherit;">
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1. ตีเนยกับไอซิ่งจนเป็นครีม </span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">2. เติมครีม แล้วตีต่อจนเป็นครีมเข้ากัน</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">3. เติมไข่แดง ตีจนเนียนเข้ากันดี </span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">4. เติมแป้งข้าวโพด ผสมให้เข้ากันดี </span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">5. นำไปแช่เย็นให้เซทตัว</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">Note: สูตรครีมชีส ที่ทำ เราใช้ครีมขีสตีกับไอซิ่งเท่านั้น วันนี้ที่ทำกะเอา พอดีมีครีมชีสอยู่ 150 กรัม ตีจนอ่อนตัวแล้วค่อยใส่ไอซิ่งทีละช้อนโต๊ะ...ตีจนเนียน อย่าใส่ทีเดียวเยอะ ให้ตีไปใส่ไป แล้วชิมว่าชอบหวานขนาดไหน หวานมากเดี๋ยวกลบครีมชีสหมดค่ะ ....</span><span style="font-family: inherit;">ที่มลทำ ครีมชีส 150 กรัม ใส่น้ำตาลประมาณ 5 ชต ...อร่อยค่ะ ได้รสชาติครีมชีสมากกว่าของเบรดทอค ...เพราะของเค้ามีส่วนผสมของไข่และแป้งข้าวโพด ตามสูตรข้างบนนั่นแหละค่ะ</span></div>
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MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-56270459378615882272013-08-12T23:06:00.000+08:002015-05-08T15:11:39.054+08:00Cranberry Cream Cheese Buns - Eng Recipe Version <div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgreZT7hcCKeKQsCq1EIHjjz1vf9ndlLfs9MVxd3GbD48D6Muy5pEPTLBpCbfsEqWMRVbewTs512-n35GkGlKdl_FjCPs_dZ5lgRkCJyUx6qkbLN9z4EfqbtyaOACOwIzDlihx3/s1600/DSC_0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgreZT7hcCKeKQsCq1EIHjjz1vf9ndlLfs9MVxd3GbD48D6Muy5pEPTLBpCbfsEqWMRVbewTs512-n35GkGlKdl_FjCPs_dZ5lgRkCJyUx6qkbLN9z4EfqbtyaOACOwIzDlihx3/s400/DSC_0035.JPG" width="400" /></span></a></div>
<span style="font-family: inherit;">My friend, who lives in Thailand, asked me whether I
know this bread from Bread Talk. I told her I ever bought and eat a few times
and I don’t really like it so much. We chatting about the recipe and I told her,
I think can use any soft bread recipe and the filling just cream cheese and
icing sugar mix. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">One day I search into the internet and found this blogger </span><a href="http://www.atkokken.com/2011/11/10/cranberry-cream-cheese-bun-barcook-not-quite-yet/" style="font-family: inherit;" target="_blank">@kokken</a><span style="font-family: inherit;">,
she had made this bread too and also she shared her wonderful recipe too. I’m
quickly started to make as her recipe on the next day and I found the bread was
great! The test was better than Bread Talk (I thought so hehehe).</span><br />
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: inherit;">If you like to try you can go to this blog <a href="http://www.atkokken.com/2011/11/10/cranberry-cream-cheese-bun-barcook-not-quite-yet/" target="_blank">@kokken</a> and get the
recipe but for my recipe here I’m adapted a bit for cream cheese filling. I have to Thank you to Kokken blog for sharing a wonderful recipe. </span></span></div>
<div class="MsoNormal">
<br />
<a name='more'></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsCw4dGInUDzV2OpV43gSSRn2UXQ6F__A2WxnZnMSs2tFD-UmHCYw5na1LpyxWWIqdUiVMDzeI0TUbI1OzULOgGuak3jG99sPhHKbimTucOV07uiHAEejgeMDlQ5mH4N2KLwFS/s1600/DSC_0038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsCw4dGInUDzV2OpV43gSSRn2UXQ6F__A2WxnZnMSs2tFD-UmHCYw5na1LpyxWWIqdUiVMDzeI0TUbI1OzULOgGuak3jG99sPhHKbimTucOV07uiHAEejgeMDlQ5mH4N2KLwFS/s400/DSC_0038.JPG" width="400" /></span></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Recipe: Cranberry Cream Cheese Buns (Adapted from <a href="http://www.atkokken.com/2011/11/10/cranberry-cream-cheese-bun-barcook-not-quite-yet/" target="_blank">@kokken</a>) </span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: inherit;">Water
Roux<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
</div>
<ul style="text-align: left;">
<li><span style="font-family: inherit;">50
g bread flour</span></li>
<li><span style="font-family: inherit;">75
g boiling water</span></li>
</ul>
<span style="font-family: inherit;">Bread
Dough</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
</div>
<ul style="text-align: left;">
<li><span style="font-family: inherit;">6 g
active dry yeast</span></li>
<li><span style="font-family: inherit;">200 g
bread flour</span></li>
<li><span style="font-family: inherit;">50 g
sugar</span></li>
<li><span style="font-family: inherit;">2 g
salt</span></li>
<li><span style="font-family: inherit;">50 g
water</span></li>
<li><span style="font-family: inherit;">1 egg</span></li>
<li><span style="font-family: inherit;">40 g
butter</span></li>
<li><span style="font-family: inherit;">50 g
dried cranberries, soaked in water for 30 mins to soften and drained </span></li>
</ul>
<span lang="EN-US" style="font-family: inherit;"> </span><span style="font-family: inherit;">Method
for using mixer or bread maker:</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
</div>
<ol style="text-align: left;">
<li><span style="font-family: inherit;"><span lang="EN-US"> </span>Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and
store in fridge for 12 hours.</span></li>
<li><span style="font-family: inherit;">In a mix bowl, add roux (1), flour, yeast, sugar, egg, salt and water and knead
until dough lifts from the mixing bowl. </span></li>
<li><span style="font-family: inherit;">Add
butter and dried cranberries continue kneading until dough is no longer sticky.</span></li>
<li><span style="font-family: inherit;">Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof
in a warm area for 45 mins.</span></li>
<li><span style="font-family: inherit;">Lightly
floured hands and table top, knead to form a smooth round ball. Divide dough
into 40g portion and shape them into balls. Let it proof for 10 mins.</span></li>
<li><span style="font-family: inherit;">Flatten dough with a rolling pin and pipe a generous portion of Cream Cheese
filling onto the flattened dough. Seal and shape into a ball.</span></li>
<li><span style="font-family: inherit;">Space out filled dough on a baking tray. Press down on the dough with a second
baking sheet. Let it proof about 45-60 mins.</span></li>
<li><span style="font-family: inherit;">Transfer the baking tray with pressing tray into oven and bake at 210C for 12
mins.</span></li>
<li><span style="font-family: inherit;"> Remove from oven, remove the pressing baking sheet and allow cooling.</span></li>
</ol>
<span style="font-family: inherit;">Method
for hand kneads as me:</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
</div>
<ol style="text-align: left;">
<li><span style="font-family: inherit;">Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and
store in fridge for 12 hours.</span></li>
<li><span style="font-family: inherit;">In a mix bowl, add roux (1), flour, yeast, sugar, egg, salt and water and knead
until dough lifts from the mixing bowl. </span></li>
<li><span style="font-family: inherit;">Lightly
floured hands and table top and then transfer the dough onto the table and
continue knead, add butter and dried cranberries continue kneading until dough
is no longer sticky. You can sprinkle some flour while you kneading.</span></li>
<li><span style="font-family: inherit;">Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof
in a warm area for 45 mins.</span></li>
<li><span style="font-family: inherit;">Punch
the dough to release a gas and knead to form a smooth round ball. Divide dough
into 40 g portion and shape them into balls. Let it proof for 10 mins.</span></li>
<li><span style="font-family: inherit;">Flatten dough with a rolling pin and pipe a generous portion of Cream Cheese
filling onto the flattened dough. Seal and shape into a ball.</span></li>
<li><span style="font-family: inherit;">Space out filled dough on a baking tray. Press down on the dough with a second
baking sheet. Let it proof about 45-60 mins.</span></li>
<li><span style="font-family: inherit;">Transfer the baking tray with pressing tray into oven and bake at 210 C for 12
mins.</span></li>
<li><span style="font-family: inherit;">Remove from oven, remove the pressing baking sheet and allow cooling.</span></li>
</ol>
<span style="font-family: inherit;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3SMa-zjWZX3YowGd9Fm_oB5dXJivQGBFMaRR-PZ5xtJFBhyM7sWlH2Lc3fBKFrj0P1L5tdElqy1QiuJU6mCudDWJBPJacJWdjdLZJVitnaaVDLSCCaFYFUnYtZsUb4Zo5cGgc/s1600/DSC_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3SMa-zjWZX3YowGd9Fm_oB5dXJivQGBFMaRR-PZ5xtJFBhyM7sWlH2Lc3fBKFrj0P1L5tdElqy1QiuJU6mCudDWJBPJacJWdjdLZJVitnaaVDLSCCaFYFUnYtZsUb4Zo5cGgc/s400/DSC_0040.JPG" width="400" /></span></a></div>
<br />
The original recipe for <span style="font-family: inherit;">Cream
Cheese Filling (Adapted from Alex Goh’s The World of Bread)</span><br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: inherit;">(A)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: inherit;">50 g
butter<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: inherit;">80 g
icing sugar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: inherit;">(B)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: inherit;">250 g
cream cheese<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: inherit;">Pinch
of salt<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: inherit;">(C)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: inherit;">2 egg
yolks<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: inherit;">(D)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: inherit;">20 g
corn flour<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><span style="font-family: inherit;">Method
for Cream Cheese Filling:<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
</div>
<ol style="text-align: left;">
<li><span style="font-family: inherit;">Cream (A) until well combined.</span></li>
<li><span style="font-family: inherit;">Add (B) and cream till well blended</span></li>
<li><span style="font-family: inherit;">Add (C), cream till smooth</span></li>
<li><span style="font-family: inherit;">Add (D) and mix till well blended</span></li>
<li><span style="font-family: inherit;">Refrigerate till firm.</span></li>
</ol>
<span style="font-family: inherit;">The
portion above will yield more than you need, the excess can be stored in an air
tight container in the fridge for 3 days. </span><span style="font-family: inherit;"> </span><br />
<br />
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: inherit;">**</span></span><span style="font-family: inherit;">For my Cream Cheese filling recipe** </span></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li><span style="font-family: inherit;">150 g cream cheese </span></li>
<li><span style="font-family: inherit;">5 tbsp icing sugar </span></li>
</ul>
<span style="font-family: inherit;">Cream the cream cheese until smooth add icing sugar one at the time, mix until smooth and well blended. </span><span style="font-family: Arial, sans-serif;"> </span><br />
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<span style="font-family: Arial, sans-serif;"><br /></span></div>
</div>
MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-54336611233984853902013-08-12T12:17:00.000+08:002013-08-12T12:17:19.708+08:00H.M.The Queen's Birthday & Mother's Day in Thailand <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5eXbl7Yr9yZbZ6-vNysIQxLnA2Xzz3DrdchYlqYQpV7GdoqvrCK8HiK5VYTncLHWt1m46NU_X2SzUPnm7OsfCTrADVR-ZZO7PALvhz7pWZMA0rDuMqLMtBjg_2dI9Lz4nwFqV/s1600/original_d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5eXbl7Yr9yZbZ6-vNysIQxLnA2Xzz3DrdchYlqYQpV7GdoqvrCK8HiK5VYTncLHWt1m46NU_X2SzUPnm7OsfCTrADVR-ZZO7PALvhz7pWZMA0rDuMqLMtBjg_2dI9Lz4nwFqV/s1600/original_d.jpg" /></a></div>
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<span style="background-color: white; text-align: start;"><span style="font-family: inherit;">H.M.The Queen's Birthday</span></span></div>
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<span style="background-color: white; text-align: start;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="font-family: inherit;">Today 12 August in Thailand is my Queen's Birthday and also a Mother's Day </span><a href="http://www.tlcthai.com/education/history-of-thailand/4499.html" style="text-align: center;" target="_blank">วันแม่แห่งชาติ</a> <span style="font-family: inherit;">too. Almost 13 years I have no chance to celebrate with my mum, because I'm always here with my family, but I only call her and wish her a healthy and strong. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaCPl3d4LNCVVhkQ-WgVz-xKP4D_rjA0PyCMAviL1ANFHWfoKzvbaCg7Zx8P0YAHAjPrROUCydkmX0KOxyHLklFflJi9Drcfg-OLzdxvY7QbYF8be2H6_1oiSHs58NEZCx0k3/s1600/e709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaCPl3d4LNCVVhkQ-WgVz-xKP4D_rjA0PyCMAviL1ANFHWfoKzvbaCg7Zx8P0YAHAjPrROUCydkmX0KOxyHLklFflJi9Drcfg-OLzdxvY7QbYF8be2H6_1oiSHs58NEZCx0k3/s320/e709.jpg" width="320" /></a></div>
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<div style="text-align: center;">
<span style="background-color: #f7fafe;"><span style="font-family: inherit;">Thank you Mum, for giving me so much love all these years. </span></span></div>
<div style="text-align: center;">
<span style="background-color: #f7fafe; font-family: inherit;">I love you </span></div>
<div style="text-align: center;">
<span style="background-color: #f7fafe;"><span style="font-family: inherit;">Happy Mother’s Day </span></span></div>
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MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-7499938032185719062013-08-05T13:33:00.001+08:002013-08-05T13:33:47.878+08:00Coffee Sponge Cake <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUY3XVmpYZ9NFlnco7zhx28dKzBk6TnpOQWq5oJ3iQIsoQjtPUpckgrPaI4PPPSQ9vMMsPq3Y5PXA2aSSGfdTEVuNqX_YqddncO6A1jO8er4Dzhyphenhyphen-2f05WjeWUhT0TNU8LvZ7i/s1600/DSC_0159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUY3XVmpYZ9NFlnco7zhx28dKzBk6TnpOQWq5oJ3iQIsoQjtPUpckgrPaI4PPPSQ9vMMsPq3Y5PXA2aSSGfdTEVuNqX_YqddncO6A1jO8er4Dzhyphenhyphen-2f05WjeWUhT0TNU8LvZ7i/s400/DSC_0159.JPG" width="400" /></a></div>
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Last weekend, my son want to celebrate with his friends for his late birthday party at Downtown East Chalet. He asked me to bake a chocolate cake for his party but I changed to bake a coffee cake. </div>
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After party and he came back home, and said all friends said the my cake was very nice, but it's look like not a chocolate cake.... ahhhh! I forgot to tell him, it's was coffee cake hahaha. </div>
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The recipe for this is below, if you would like to try >>> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5NzDGe9geE13_lunAl50toNsRF48NFEB19jmqzd0dIWGfT3CM6JovNW24owZi-ictekJG8XcjLrhSmNw0ZAIA1JHG8ymoCo90654AH_iFlu3FHjcd5DUag_sCEhuCs2qVkiET/s1600/DSC_0157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5NzDGe9geE13_lunAl50toNsRF48NFEB19jmqzd0dIWGfT3CM6JovNW24owZi-ictekJG8XcjLrhSmNw0ZAIA1JHG8ymoCo90654AH_iFlu3FHjcd5DUag_sCEhuCs2qVkiET/s400/DSC_0157.JPG" width="400" /></a></div>
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Coffee sponge Cake recipe</div>
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</div>
<ul style="text-align: left;">
<li>180 g caster sugar </li>
<li>180 g cake flour </li>
<li>1 tsp baking powder </li>
<li>6 eggs (grade B) at room temperature</li>
<li>15 g sponge stabilizer or ovallette </li>
<li>35 g strong coffee (coffee+water) </li>
<li>30 g vegetable oil (sunflower, canola, or corn oil)</li>
<li>1 tsp coffee essence (option)</li>
</ul>
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Method:</div>
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</div>
<ol style="text-align: left;">
<li>Place sugar, flour, eggs, ovallette, water and Coffee essence in a mixing bowl.</li>
<li>Beat at high speed till creamy for about 5-7 mins. </li>
<li>Lower the speed and pour the oil over the batter and mix well.</li>
<li>Pour into a 9-10" cake pan/tin lined with baking paper. </li>
<li>Bake in a preheated oven at 170 C for 15 mins and reduce to 150-160 C for 20 min or until the cake is cook.</li>
<li>Remove for the oven and let it cool before remove it from the pan/tin. </li>
</ol>
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Cream Topping: </div>
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I use Red Mad Whipping topping cream. Beat until stiff peaks, add coffee essence or coffee+water (strong coffee) </div>
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Nuts Caramel Topping: </div>
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In the sauce pan, add brown sugar, put on the heat until melted. Add nuts and stir until coated nuts all over, turn off the heat and leave it cool. Sprinkle nuts caramel onto the cake. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKA5ic8vG_nPmR3JyaLATc9rUIaa5htx4opA0MX_zaayTGEylmK3skIzzgmYp80vb8ZlPF7nJ8Hyn5LeXBqzxo5MQZ643YJop0677VFuTGLxoQd24cc0ZVL9P1iFPygr-lWBX3/s1600/DSC_0155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKA5ic8vG_nPmR3JyaLATc9rUIaa5htx4opA0MX_zaayTGEylmK3skIzzgmYp80vb8ZlPF7nJ8Hyn5LeXBqzxo5MQZ643YJop0677VFuTGLxoQd24cc0ZVL9P1iFPygr-lWBX3/s400/DSC_0155.JPG" width="400" /></a></div>
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let enjoy!!<br />
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MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-22572405735679231962013-07-25T00:19:00.000+08:002013-07-25T00:19:14.143+08:00Red Velvet Cupcakes <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5E8yzwtAHc4A6AMOYE9EgRm8WDQPxh-mSPckR5I5URT4_g25TwgxukvYwLtoWdY0bRQe8fEqz8ZfD-txPbfZauLI6oLOTHih-Bk9eNvqyz_LOyT8YevM23bCdgbfL-3rOo8Rz/s1600/DSC_0103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5E8yzwtAHc4A6AMOYE9EgRm8WDQPxh-mSPckR5I5URT4_g25TwgxukvYwLtoWdY0bRQe8fEqz8ZfD-txPbfZauLI6oLOTHih-Bk9eNvqyz_LOyT8YevM23bCdgbfL-3rOo8Rz/s400/DSC_0103.JPG" width="268" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGLFIq3ZEd0yT7_05x3aRQj4B3XrctPaHTv4M-mYigtxUWpUBGZDHomAeiDrIU9yZFQx6N3Kd0p2qHeHkLXBIZ3VvWYqHOrQrElbVv2k3VtCPVLlzZOTR7sVkQkDO7Agfv0dk/s1600/DSC_0106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSGLFIq3ZEd0yT7_05x3aRQj4B3XrctPaHTv4M-mYigtxUWpUBGZDHomAeiDrIU9yZFQx6N3Kd0p2qHeHkLXBIZ3VvWYqHOrQrElbVv2k3VtCPVLlzZOTR7sVkQkDO7Agfv0dk/s400/DSC_0106.JPG" width="268" /></a></div>
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This is a 2nd time I made Red velvet cake and recipe from <a href="http://www.joyofbaking.com/RedVelvetCupcakes.html" target="_blank">www.joyofbaking.com</a> It was very nice and soft texture. My daughter love it and she asked me to make for her friend's birthday. </div>
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see the recipe below>>> </div>
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Red Velvet Cupcake </div>
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Original recipe from <a href="http://www.joyofbaking.com/RedVelvetCupcakes.html" target="_blank">www.joyofbaking.com</a> </div>
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Makes 12 cupcakes.</div>
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</div>
<ul style="text-align: left;">
<li>1 1/4 cups (125 grams) sifted cake flour</li>
<li>1/4 teaspoon baking powder</li>
<li>1/4 teaspoon salt</li>
<li>1 tablespoons (10 grams) regular unsweetened or Dutch-processed cocoa powder</li>
<li>1/4 cup (57 grams) unsalted butter, at room temperature</li>
<li>3/4 cups (150 grams) granulated white sugar</li>
<li>1 large egg</li>
<li>1/2 teaspoon pure vanilla extract</li>
<li>1/2 cup (120 ml) buttermilk</li>
<li>1 tablespoon liquid red food coloring</li>
<li>1/2 teaspoon white vinegar</li>
<li>1/2 teaspoon baking soda</li>
</ul>
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Cream Cheese Frosting:</div>
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</div>
<ul style="text-align: left;">
<li>8 ounces (227 grams) cream cheese, room temperature</li>
<li>1/2 teaspoon pure vanilla extract</li>
<li>1/2 cup (60 grams) icing sugar, sifted</li>
<li>2/3 cup (160 ml) cold whipping cream </li>
</ul>
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<div>
<ol style="text-align: left;">
<li>Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.</li>
<li>In a large bowl whisk or sift together the flour, baking powder, salt, and cocoa powder.</li>
<li>In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). </li>
<li>Add the sugar and beat until light and fluffy (about 2-3 minutes). </li>
<li>Add the egg and beat until incorporated. Scrape down the sides of the bowl. </li>
<li>Add the vanilla extract and beat until combined.</li>
<li>In a measuring cup whisk the buttermilk with the red food coloring. </li>
<li>With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.</li>
<li>In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. </li>
<li>Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. </li>
<li>Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.</li>
<li>Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. </li>
<li>Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star or 2D decorating tip to pipe the frosting.</li>
</ol>
</div>
<div>
<div>
Cream Cheese Frosting: </div>
<div>
<ol style="text-align: left;">
<li>In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. </li>
<li>Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the whip cream (already whipped to stiff peaks) and whip until the frosting is thick enough to pipe. </li>
<li>Add more sugar or cream as needed to get the right consistency.</li>
</ol>
</div>
<div>
Thanks to <a href="http://www.joyofbaking.com/" target="_blank">www.joyofbaking.com</a> for sharing a wonderful recipe.</div>
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MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-63454157259713765632013-07-13T11:20:00.001+08:002013-07-13T11:20:36.235+08:00Sandwich Rolls/Buns <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCMFqzAAnQnVYw5_P5wtO18tccLnAeVdhv96osLMA8u0gmGTFDJr_5KRxWICWP7To2JDYsUamhgkfl6Jf4V_fRrt3z8huujnSG1yusSpdPuT488UoXIIBxhu8gidOUueUSdSb/s1600/DSC_0097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCMFqzAAnQnVYw5_P5wtO18tccLnAeVdhv96osLMA8u0gmGTFDJr_5KRxWICWP7To2JDYsUamhgkfl6Jf4V_fRrt3z8huujnSG1yusSpdPuT488UoXIIBxhu8gidOUueUSdSb/s400/DSC_0097.JPG" width="400" /></a></span></div>
<span style="font-family: inherit;">Now a day you don't need to buy cook book or bread book so many. When you need to get any recipe, it's so easy way for me to just go to "Google" and search it. I found this recipe in this website <a href="http://www.handletheheat.com/2011/04/sandwich-rolls.html" target="_blank">Handle The Heat</a> and look interesting, and I told myself, I must try one day. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">This buns quite easy to knead by hand for me, cause I don't have bread machine and bread mixture. The dough was not too wet and not too dry. The texture of bread are rice and soft, test like normal buns or dinner rolls. I can eat like burger, sandwich or dinner rolls.<br /><br />if you like to try, you can see the recipe below or click to the website above. </span><br />
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<span style="font-family: inherit;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhoYMKl6HVHClVB_G0A4w89oQNXa8SkdjV8ZgOBHhtfQsb81YtyFAWUaNylM6KM0IbyKu9TaFDvgD_8aAVz6lhpJasteabbvBO0lm0sb7-BmDZsFDY8Tyaksakc3NKxwK562Gf/s1600/DSC_0098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhoYMKl6HVHClVB_G0A4w89oQNXa8SkdjV8ZgOBHhtfQsb81YtyFAWUaNylM6KM0IbyKu9TaFDvgD_8aAVz6lhpJasteabbvBO0lm0sb7-BmDZsFDY8Tyaksakc3NKxwK562Gf/s400/DSC_0098.JPG" width="400" /></span></a></div>
<div style="background-color: white; color: #333133; line-height: 24px; margin: 0px; padding: 0px;">
<b><span style="font-family: inherit;">Sandwich Rolls</span></b></div>
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<span itemprop="summary"><span style="font-family: inherit;">Adapted from <a href="http://www.kingarthurflour.com/recipes/kaiser-rolls-recipe" style="border: 0px; color: #7f789f; outline-style: none;">King Arthur</a></span></span></div>
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<span itemprop="summary"><i><span style="font-family: inherit;">Makes 6 rolls</span></i></span></div>
<ul style="background-color: white; color: #333133; line-height: 24px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 17px 15px; padding: 0px;">
<li style="margin: 0px 0px 5px; padding: 0px;"><span itemprop="summary"><span style="font-family: inherit;">3 cups King Arthur Unbleached All-Purpose Flour</span></span></li>
<li style="margin: 0px 0px 5px; padding: 0px;"><span itemprop="summary"><span style="font-family: inherit;">1 1/2 teaspoons instant yeast</span></span></li>
<li style="margin: 0px 0px 5px; padding: 0px;"><span itemprop="summary"><span style="font-family: inherit;">1 1/2 teaspoons sugar</span></span></li>
<li style="margin: 0px 0px 5px; padding: 0px;"><span itemprop="summary"><span style="font-family: inherit;">1 1/4 teaspoons salt</span></span></li>
<li style="margin: 0px 0px 5px; padding: 0px;"><span itemprop="summary"><span style="font-family: inherit;">1 large egg</span></span></li>
<li style="margin: 0px 0px 5px; padding: 0px;"><span itemprop="summary"><span style="font-family: inherit;">2 tablespoons unsalted butter (I use canola oil instead) </span></span></li>
<li style="margin: 0px 0px 5px; padding: 0px;"><span itemprop="summary"><span style="font-family: inherit;">3/4 cup water (I use a bit more water than recipe)</span></span></li>
</ul>
<div style="background-color: white; color: #333133; line-height: 24px; margin-bottom: 12px; margin-top: 8px; padding: 0px;">
</div>
<ol style="text-align: left;">
<li><span style="line-height: 24px;"><span style="font-family: inherit;">In a large bowl, combine all of the ingredients, stirring till the dough forms a cohesive mass and begins to clear the sides of the bowl. </span></span></li>
<li><span style="line-height: 24px;"><span style="font-family: inherit;">Knead the dough for 5 minutes, then allow it to rest for 10 minutes (which gives the dough a chance to absorb the liquid, and the gluten in the flour a chance to relax.) </span></span></li>
<li><span style="line-height: 24px;"><span style="font-family: inherit;">Knead the dough for an additional 5 minutes, or until it’s smooth and supple. The dough should be quite stiff, but not at all “rough” adjust its consistency with additional flour or water, as necessary. </span></span></li>
<li><span style="line-height: 24px;"><span style="font-family: inherit;">Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till it’s noticeably puffy, about 1 hour. </span></span></li>
<li><span style="line-height: 24px;"><span style="font-family: inherit;">Transfer the dough to a lightly greased work surface, and divide it into six equal pieces. Shape the pieces into round balls, and place them on a lightly greased or parchment lined baking sheet. </span></span></li>
<li><span style="line-height: 24px;"><span style="font-family: inherit;">Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they have almost doubled in volume. Dip tops in milk and coat with poppy or sesame seeds, if desired. </span></span></li>
<li><span style="line-height: 24px;"><span style="font-family: inherit;">Bake the rolls in a preheated 425°F oven for 15 to 17 minutes, or until they’re golden brown.Remove them from the oven, and cool on a wire rack.</span></span></li>
</ol>
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Let enjoy the fresh homemade bread.</div>
MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-32222635548519656912013-07-10T14:46:00.002+08:002013-07-10T14:46:53.224+08:00Baked Egg Boat <div dir="ltr" style="text-align: left;" trbidi="on">
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Baked Egg Boats<br />
Original Recipe from: spoon fork bacon<br />
Makes 4<br />
<br />
Ingredients:<br />
<br />
<ul style="text-align: left;">
<li>4 semi sourdough baguettes</li>
<li>5 eggs</li>
<li>1/3 cup heavy cream</li>
<li>4 ounces pancetta, finely chopped and fried until crisp (I used bacon bite left over from my beer read)</li>
<li>3 ounces gruyere cheese, grated (I used Cheddar Cheese) </li>
<li>2 green onions, thinly sliced</li>
<li>salt and pepper to taste </li>
</ul>
<br />
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Directions:<br />
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1. Preheat oven to 350 degrees F.<br />
2. Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially un-stuff the baguettes. Set aside.<br />
3. Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.<br />
4. Divide and pour the mixture into each baguette boat and place onto a baking sheet.<br />
5. Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.<br />
6. Allow to cool for about 5 minutes, cut and serve.<br />
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MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-14506309160889261592013-07-10T14:27:00.003+08:002013-07-10T14:29:44.439+08:00Bacon and Cheddar Beer Bread <div dir="ltr" style="text-align: left;" trbidi="on">
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This is a quick bread, recommended my friend in Facebook. It's easy to make and use not much time t bake it. It's nice smell from the bacon and crispy from cheese and no smell or test of beer :-) If you like to try can see the recipe here<br />
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Bacon Cheddar Beer Bread<br />
Original Recipe from : The Slow Roasted Italian<br />
<br />
Ingredients:<br />
<ul style="text-align: left;">
<li>3 cups all purpose flour (363 grams)</li>
<li>1 tablespoon baking powder</li>
<li>1 teaspoon salt</li>
<li>3 tablespoons granulated sugar</li>
<li>1 1/4 cup shredded Cheddar cheese</li>
<li>1 12 ounce bottle of beer (I use 1 can of beer)</li>
<li>4 slices of bacon, cooked and chopped (I use 1/2 cup bacon bits, I find you add more bacon, it's very nice)</li>
<li>2 tablespoons butter, melted </li>
</ul>
Method:<br />
<ol style="text-align: left;">
<li>Preheat oven to 350 F/ 180 C.</li>
<li>Prepare bread pan by greasing with butter. Set aside.</li>
<li>In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center. Add bacon, about 3/4 of cheese and full beer into the well.</li>
<li>Stir mixture with a spoon until combined. Pour mixture into prepared bread pan. Add remaining cheese. Drizzle with 1 tablespoon of butter. Bake for 30 minutes.</li>
<li>Remove from oven and drizzle remaining butter over the top. </li>
<li>Bake for an additional 25-30 minutes or until browned on top and loaf thumps when you tap the top. </li>
<li>Remove to a wire rack and allow to cool for 5 minutes. Remove from pan and allow to cool on wire rack. You can brush with more butter if you choose. </li>
</ol>
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Let eat!! </div>
MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-7309204143081854792013-06-23T20:01:00.001+08:002013-06-23T20:07:36.145+08:00Blue Hawaii Cake <div dir="ltr" style="text-align: left;" trbidi="on">
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I called this cake Blue Hawaii because is flowery and blue theme. My friend, who's order this cake, she requested for theme of pink, blue and purple. I had decide to make for her a blue theme because last time I made for my daughter's birthday was pink and also she saw my daughter's cake, that why she order. <br />
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After I delivery to her, she was so excited to see, and she said to me it's so beautiful and she love it. Make me smile hahaha. <br />
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The flower I made by myself too, I also mix myself the gum-paste and roll by hand to form a flower. I am proud of this work.<br />
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MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-10513538865924490632013-06-10T15:02:00.000+08:002013-06-10T11:03:20.303+08:00Mango Sago with Pomelo Dessert<div dir="ltr" style="text-align: left;" trbidi="on">
Mango Sago with Pomelo Dessert<br />
<br />
With a friend in my forum (http://maejj.pantown.com) has made Mango Sago with Pomelo dessert with recipes and post in my forum. Several months ago, I found the same formula recipe from http://www.noobcook.com When I saw it at first and told myself must try this dessert, but have no time to make it yet until my Thai friend made and show us.<br />
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Every time, my friends and I went to China Town. After we finished shopping, and then we end up had a dessert, one of my friend always ordered this dessert, but for me I never try because it was serve clod, which is I like hot dessert more than cold.<br />
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Yesterday went to market and look for mango. I wanted to make Mango Sago with Pomelo. I’m thinking if I buy from supermarket the price a bit high. I’m went to the fruits store near by Cold Storage and found they selling 4 pieces for S$5. I decided to buy it, because this is the cheapest. The market at my place was 1 for S$1.50-S$2.00 which it I think it’s too expensive.<br />
<br />
While I shopping inside Cold Storage, I also bought a canned mango too. I thinking of use the canned mango for make a source/puree. And the fresh mango can cut in pieces for topping.Forgot about Pomelo, until reached home, and then have to rundown to fruit store at my place. They only selling the whole Pomelo but I told the seller I need a bit only. She so nice to me and said ok, I can sell you a few pieces and charge me S$1 ;-) <br />
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This dessert is ideal for the hot weather now. It’s served when is cold and you will enjoy a clod nice dessert. You can see the recipe English version from <a href="http://www.noobcook.com/mango-sago-pomelo/" target="_blank">http://www.noobcook.com/mango-sago-pomelo/</a> or Thai version recipe is below this post. Both recipes are similar only the method may be is different.<br />
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Thanks to my friend P'Noi Ninja-rai-ngoa and NoobCook website, both gave me an idea and recipe to make such a wonderful dessert.<br />
<br />
let try it now!! <br />
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สูตรสาคูมะม่วงส้มโอ สูตรจากคุณหน่อย-นินจาไร้เงา ขอขอบคุณมา ณ ที่นี้ค่ะ<br />
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- สาคู 1/2 ถ้วย</div>
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- นมสดรสจืดพาสเจอร์ไรท์ 1 ขวด ขนาด 450 ml</div>
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- มะม่วงน้ำดอกไม้ 1 1/2 กก</div>
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- ส้มโอ สดแก่จัด ถ้าส้มโอสดจะมีรสกรอบกว่าส้มโอสุกมากหรืองอมๆ เลือกส้มโอที่มีน้ำหนักมาก ตาเม็ดๆบนลูกจะใหญ่ๆห่างๆ </div>
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- น้ำเชื่อมเข้มข้นทำในไมโครเวฟก็ได้ค่ะ (น้ำตาล 1 ถ้วย น้ำเปล่า 1/2 ถ้วย)</div>
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1. ต้มสาคูแบบเดียวกับที่ทำสาคูแคนตาลูปเลย คือต้มน้ำเดือดปริมาณน้ำมากกว่าสาคู 5-6 เท่า คนบ่อยๆไม่ให้ติดก้นหม้อ ใช้เวลาพอสมควรอย่าหนีไปไหน ต้องคอยดูอย่าให้สุกมากเกินไป สุก 85% รีบเทใส่กระชอนราดน้ำเย็น สาคูจะใสขึ้น สุกมากขึ้นเป็น99-100% ใส่กระชอนให้สะเด็ดน้ำไว้</div>
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2. มะม่วงน้ำดอกไม้ หั่นเป็นชิ้นๆ กะพอใส่ถ้วยเสริฟ์ได้ 6 ถ้วย นอกนั้นปาดใส่เบรนเดอร์ไม่ต้องผสมน้ำเลยจะได้ซอสมะม่วงเข้มข้นสีสวย</div>
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3. ได้ซ๊อสมะม่วงแล้วใส่นมสดลงไป เติมน้ำเชื่อมเล็กน้อยให้มีรสหวานนิดหน่อย </div>
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4. ตักสาคูใส่ถ้วยเทน้ำซอสมะม่วงที่ปรุงรสลงไป โรยหน้าด้วยมะม่วงที่หั่นเป็นชิ้นๆและกลีบส้มโอ</div>
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MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0tag:blogger.com,1999:blog-12084274.post-31827151940377642252013-06-09T15:07:00.003+08:002013-06-10T11:05:54.570+08:00Sago and Peach in Fresh Milk <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhD28tJRE3U5AvGx3s2nK8H_UOeKPOgNbkOfKJ-GmcPUmw_yL-DWqzv1LSodP5drOAGCTSoWR7-NmB2dNk4QqHMjcuOh6erGAjUM04lgrvtTCBo5mb3KjxVfWI2erG5ohhwpqO/s1600/_DSC0319b.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhD28tJRE3U5AvGx3s2nK8H_UOeKPOgNbkOfKJ-GmcPUmw_yL-DWqzv1LSodP5drOAGCTSoWR7-NmB2dNk4QqHMjcuOh6erGAjUM04lgrvtTCBo5mb3KjxVfWI2erG5ohhwpqO/s400/_DSC0319b.JPG" width="268" /></span></a></div>
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English language recipe ; <a href="http://maejj2.blogspot.sg/2012/04/fresh-milk-sago-peach-pudding.html" target="_blank">Fresh Milk Sago Peach</a><br /><span style="font-family: inherit;"><br />Thai language recipe below:
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สาคูแคนตาลูปนมสด<br />
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ส่วนผสมสำหรับสาคู:<br />
- สาคู 1 ถ้วย<br />
- น้ำ 10 ถ้วย<br />
- นมสด 210 มล.<br />
- แคนตาลูป แต่วันนี้ใช้ พีชกระป๋อง หั่นหรือคว้านเป็นลูกกลมๆตามสะดวก จำนวนตามความต้องการ<br />
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ส่วนผสมสำหรับน้ำเชื่อม<br />
- น้ำตาลทราย 1 ถ้วย<br />
- น้ำ 1-1/2 ถ้วย<br />
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วิธีทำ<br />
1. ทำน้ำเชื่อมโดยผสมน้ำและน้ำตาลเข้าด้วยกัน และนำไปต้มให้เดือดประมาณ 10 นาทีหรือจนน้ำตาลข้นเหนียวแต่ไม่หนืดเกินไป ปิดไฟ แล้วยกลงพักให้เย็น<br />
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2. ต้มน้ำหม้อขนาดใหญ่ ใส่สาคูลงไปต้มประมาณ 10 นาที หรือต้มจนสาคูสุกประมาณ 80-90% สังเกตุจะเป็นตากบจุดเล็กๆ อย่าต้มจนสุกใสเลยนะคะ เพราะเดี๋ยวเวลาเรานำสาคูไปล้างเมือกออก สาคูจะสุกใสพอดี<br />
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3. ตักสาคูในหม้อใส่ในกระชอนหรือตระแกรง ราดด้วยน้ำเย็น หรือเปิดน้ำให้ไหลผ่านตระแกรงก็ได้ ต้องทำให้เร็วๆ แล้วตักสาคูที่อยู่ในตระแกรงใส่ในชามน้ำเชื่อม ทำแบบนี้จนหมดสาคูที่ต้ม<br />
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4. เตรียมนมสด ในส่วนของนมสดอาจจะเติมกลิ่นแคนตาลูปลงไปนิดหน่อยเพื่อความหอมก็ได้นะคะ แล้วนำไปแช่เย็นไว้ เมื่อถึงเวลาจะรับประทาน ก็เทนมสดใส่ชามหรือถ้วยที่จะเสริฟ ตักสาคูในน้ำเชื่อมใส่ลงไปชามนมสด ใส่แคนตาลูป ถ้าต้องการหวานเพิ่มอีก ก็ตักน้ำเชื่อมที่แช่สาคูใส่เพิ่มลงไปได้ค่ะ<br />
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ขอขอบคุณที่มาของสูตร จากคุณหน่อย นินจาไร้เงา ไว้ ณ ที่นี้ด้วยค่ะ<br />
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MaeJJhttp://www.blogger.com/profile/01426431211311018904noreply@blogger.com0