♡丹麦牛油曲奇 Danish Butter Cookies♡

*丹麦牛油曲奇*是我爸和孩子们一直以来的最爱。
今年尝试自己做，出来的成品味道与罐装的非常相似。
由于找不到模型，只好做最简单的四方形，
小小的心意，希望家人吃得开心~

食谱参考于CoNnie Llsim@幸福烘焙角落，谢谢Connie 亲的漂亮分享

材料：
Lurpak 无盐牛油 150（温室软化）
低筋面粉 288克（过筛）
奶粉 12克 （过筛）
发粉 1/2茶匙
糖粉 100克
盐 1/4茶匙
香草精 1/2茶匙
蛋黄 2个

装饰：
蛋白 1个
粗糖

做法：
1.将低筋面粉和奶粉粉混合均匀，过筛备用。
2.将牛油和糖粉用搅拌器打发至蓬松浅白色，加入香草精、盐和蛋黄（分次加入）打发均匀。
3.拌入已过筛的低粉和奶粉，混合均匀。
4.将面团杆成四方条状，用保鲜纸包起来，存入冰箱冷藏至硬。
5.将已冷藏的面团取出，用刀子切片约3~4mm，放在已铺好烘焙纸的烤盘上。
6.扫上一层蛋白，撒上粗糖，放入预热的烤箱里，以160烤15~20分钟即可。
（烘烤的温度与时间供参考）

Ingredients：
150g Lurpak unsalted butter （in room temperature）
288g low protein flour (sieved)
12g milk powder (sieved)
1/2 teaspoon baking powder
100g icing sugar
1/4 teaspoon salt
1/2 teaspoon vanilla essence
2 egg yolk

Decoration：
1 egg white
granulated sugar

Method：
1.Mix all the flour together, sieved  and set aside.
2.Beat the butter & icing sugar until fluffy with mixer, add in vanilla essence, salt & egg yolk, mix well.
3.Mix in sieved flour into the batter, combine well until become dough.
4.Transfer the dough out , shape in rectangle stick and cover with plastic wrap, refrigerate until firm.
（The dough is more easy to cut in firm condition)
5.Take out the dough, slice the dough into 3~4mm thick，put the dough on the baking tray.
6.Apply egg white on the surface, sprinkle some granulated sugar. Bake in preheat oven for 15~20 minutes under 160 celsius.
(Baking time & temperature for reference only)

Recipe adapted from CoNnie Llsim@幸福烘焙角落

♡蔓越莓饼 Cranberry Cookies♡

第一次尝试自己动手做*蔓越莓饼*
好喜欢蔓越莓的味道及口感，
吃了圆鼓鼓蔓越莓饼，愿阖家团团圆圆~

食谱参考于Guai Shu Shu 的蔓莓饼干，谢谢 Kenneth Goh 的分享

材料：
牛油 100克（室内温度）
蔓越莓干 75克 （我用50克），切细

糖粉 75克 (我用 50克）
低粉 200克，过筛
奶粉 2大匙，过筛 （可以不加）
鸡蛋 1颗，打散

做法：
1.将牛油和糖粉打发至顺滑松蓬，加入鸡蛋继续打发至均匀。

2.加入过筛的低粉和奶粉，再加入蔓越莓，用电动打蛋器以低速混合均匀即可（约一分钟）。
3.将混合好后的粉团包上保鲜纸，存入冰箱30分钟。
（粉团太软不能搓，所以存入冰箱后较容易处理）
4.半小时后，取出。捏少许粉团放在手心上，将它搓成圆形，在放在烤盘上。
5.预热烤炉，以160度烤约20~25分钟。
6.烤好后，取出，放在架子上。待凉后，即可装入罐子。

Cranberry Cookies
Ingredients：
100g butter（room temperature）
75g cranberries (I used  50g), chopped
75g icing sugar (I used 50g)
200g low protein flour, sieved
2 tablespoon milk powder, sieved
1 egg, slightly beaten

Method：
1.Beat the butter and icing sugar until light and fluffy, add in egg and continue to beat until combined.
2.Add in sieved low protein flour, milk powder, and also chopped cranberries. Mix for about one minute with mixer under low speed.
3.Transfer the dough out and cover with plastic wrap, chill in the fridge for about 30 minutes.
（The dough is more easy to handle for shaping after chill in fridge)
4.Take out the dough after half an hour. Take some dough and shape into round shape.
5.Bake for 20~25 minutes under 160 celsius.
6.Take out from the oven once its done, and transfer on the baking rack to cool.

♡马铃薯炸饼 Potato Crackers♡

2017 年饼之一
*马铃薯炸饼*
咸香微甜，咔嚓咔嚓好脆口，
真的停不了口！

食谱参考于  Beehoon Chua 小小厨房记，谢谢Beehoon Chua 无私的分享

材料：
马铃薯 1公斤， 洗净外皮，备用（我用印尼马铃薯）
木薯粉 500克
发粉 半茶匙
糖 少许
盐 1/2 茶匙
水适量
（我比较喜欢咸中带微甜的炸饼，调味料依自己的口味自行调整）

做法:
1.将洗净外皮的马铃薯水煮熟，然后再去皮压成泥。
2.将马铃薯泥与其他材料一起混合均匀，然后搓成条形。

3.将搓好条形的马铃薯粉团放入涂上油的蒸盘上，以大火蒸一小时。
（记得
4..蒸熟后，待完全凉后，装进有盖的塑料盒里或以保鲜纸包起来，存入冰箱底部藏一晚。

5.隔天取出，切薄片，一片一片放在盘里，然后拿去太阳底下晒2~3天。
（在晒的过程中记得翻过来晒）
6.热油，以中小火炸至金黄色即可。

Ingredients：
1kg Potatoes, washed & clean the skin, set aside (I used Indonesia potatoes)
500g tapioca starch
1/2 teaspoon of baking powder
salt & sugar to taste
Adequate of water
（I prefer salted and sweet taste, so I add in some salt)

Method：
1.Boiled the potatoes until soft, removed skin & mashed.
2.Mix the mashed potatoes with other ingredients and roll it  into cylinder shape.
3.Lay the potatoes dough on the tray which is grease with some cooking oil, bring it to steam under high heat for at least one hour.
4. After steamed, bring it to coll down and keep it in a covered container or wrap it with wrapping plastic,keep in the refrigerator overnight.
5. The next day, sliced the potato dough into thin pieces, dry under the sun for 2~3days.
(remember to flip over the potato slices when it is dry under the sun)
6.Preheat oil, deep fry piece by piece under medium low heat.

♡五香卤花肉和鸡蛋 Five Spice Braised Pork Belly & Eggs ♡

新的一年到来又开始忙忙忙，
再忙也得为家人做饭。
今晚就煲办一锅熟黑噜噜的*五香卤花肉和鸡蛋*
大家一起来开动吧！

材料：
五花肉 1公斤
小红葱 5颗，去皮洗净剁碎
八角 5颗
丁香 3颗
五香粉 1茶匙
鸡蛋 4个，预先煮熟后去壳备用
水 250 毫升
薯粉 1大匙+1大匙水（勾芡用）

调味料：
酱油 4~5大匙
黑酱油 1 1/2 大匙
冰糖 3小颗
幼糖 1茶匙
（调味料依自己口味自行调整份量）

做法：
1.预先讲五花肉用热水汆烫去肮脏，再以自来水冲洗干净，抹干。
2.将五香粉和少许酱油涂抹在五花肉上。
3.锅内倒入2大匙食油，爆香红葱碎、八角和丁香。
4.加入清水，让它滚开再把五花肉和调味料放入锅内，以中小火让它卤约30分钟。
期间如果水份少了可以再添加。
5.放入水煮蛋再卤约20分钟,即可熄火，取出五花肉和鸡蛋，待凉。
6.将五花肉切片，鸡3蛋切半摆在碟子上。
7.开火将锅内的卤肉汁弄热，倒入薯粉水勾芡即可淋在卤肉和鸡蛋上，配上白饭趁热享用。

Ingredients：
1kg of pork belly
5 shallots, chopped
5 star anise
3 cloves
1 teaspoon of five spice powder
4 boiled eggs
50ml water
1 tablespoon starch +1 tablespoon water（for thickening the gravy）

Seasoning：
4~5 tablespoon of soya sauce
1 1/2 tablespoon of dark soya sauce
3 small cubes of rock sugar
1 teaspoon sugar (optional)

Method：
1.Blanch the pork belly in the boiled water to remove dirt, washed with tap water, drained and dry it with kitchen towel.
2.Rub some soya sauce and five spice powder on the pork belly.
3.Preheat 2 tablespoon cooking oil, saute chopped shallots, star anise & cloves until fragrant.
4.Add in water, bring it to boil. Add in pork belly and seasoning, braise it for 30 minutes under medium low heat. You can add water if you found the water is less.
5.Add in boiled eggs and bring it to braise for another 20 minutes. After 20 minutes, off the heat and ladle out the pork belly and eggs, set aside bring it to cool.
6.Slice the pork belly, cut the eggs into half and put on the plate.
7.Reheat the remain braise gravy in the pot, add in starch thicken the gravy. Pour the gravy on the pork belly and eggs. Best served with hot rice.