【菠菜鮮肉煎餃】

材料

餃子皮12塊
免治豬肉100克
菠菜300克
蒜頭2瓣（刴蓉）
水150毫升
紹興酒1湯匙
粟粉1湯匙
豉油2茶匙
鹽1茶匙
麻油1茶匙
白胡椒粉1/2茶匙

做法

1、 洗淨菠菜，並灼1分鐘。放入冷水浸泡一會，撈出瀝乾及榨出水份，並把菠菜切碎

2、 把所有材料加入攪拌碗，混和拌勻

3、 把1湯匙的餡料放在餃子皮上包成餃子狀，重覆以上步驟

4、 中高火燒熱平底鍋，落油，放入餃子每邊也煎透（按個人喜好決定餃子是呈圓狀或長條狀）

5、 加入150毫升水，蓋上鍋蓋，以高火煮3分鐘

6、 當水接近完全蒸發便把火調至中火

7、 在平底鍋邊淋上約2湯匙的麻油，再煎2-3分鐘，直至餃子底部呈金黃色

8、 最後輕輕鏟起餃子，確保餃子皮沒穿破，翻轉放在碟上，即可享用

饺子皮

一.冷水麵團(適合水煮的餃子)

材料:
中筋麵粉300g,冷水150-160g,鹽1/4茶匙

步驟:
1.將所有材料放入盆中,冷水慢慢加,攪拌均勻成為無粉粒狀態的麵團
2.將麵團搓揉約5-6分鐘至光滑
3.蓋上擰乾的濕布鬆弛1個小時

二.燙麵麵團(適合油煎的餃子)

材料:
中筋麵粉300g,熱水100g,冷水90g,鹽1/4茶匙 

步驟:
1.將麵粉及鹽放入盆中混合均勻,先將熱水倒入使用筷子攪拌
   ,再將冷水倒入攪拌搓揉成為無粉粒狀態的麵團
   (加入熱水會燙,先用筷子攪拌,涼一些再用手免得燙傷)
2.將麵團搓揉約7-8分鐘至光滑
3.蓋上擰乾的濕布鬆弛1個小時

餃子皮桿製步驟:

1.桌上灑一些中筋麵粉,將鬆弛好的麵團移至桌上
2.將麵團切成長條,搓成直徑約2.5公分長條
3.長條平均切成50個小麵團,灑上些中粉避免沾粘
   (每切一刀就將麵團轉90度再切,這樣比較容易桿的圓)
4.用手掌根部將小麵團壓扁,用橄麵棍慢慢將麵團桿成薄片
5.麵皮邊緣處再桿薄一些
6.在麵皮中間裝上適當餡料,將2邊的麵皮捏緊即可
7.大鍋煮水,水煮沸將餃子放入,煮滾再加1杯水煮滾即可撈起

蒜香忌廉烤雞 Chicken in Garlic Cream Sauce

材料
雞上髀6件 - 6 Chicken thighs
香芹葉（約20克）- 20g of fresh parsley
蒜頭1大個 - 1 head of garlic
辣椒片1茶匙 - 1tsp of chilli flakes
甜椒粉1茶匙半 - 1 and a half tsp of sweet paprika
芫荽種子1茶匙 - 1tsp of coriander seeds
鹽1茶匙 - 1tsp of salt
洋蔥粉1茶匙半 - 1 and a half tsp of onion powder
黑胡椒碎1茶匙 - 1tsp of coarse black pepper
忌廉250毫升 - 250ml of cream

葱花蝦米腸粉

材料及份量:

•  粘米粉200g、粟粉30g、澄面粉25g、鹽半茶匙、
• 水700g、油1­湯、葱花適量、蝦米適量

做法: 

• 將以上材料混合成粉漿,將適量粉漿倒入已舖(沾濕水)白羊布的碟中
• 用大火蒸1­-2分鐘(要視乎厚薄)見起泡泡,即代表已蒸熟,
• 抽起白羊布倒放在已掃薄油之砧板上,­取去白羊布將腸粉捲起便成。

甜豉油材料份量及做法: 
水約5-6湯匙、生抽1湯匙、老抽1湯匙、蠔油1湯匙、蔴油1­湯匙、糖2湯匙(可視乎個人喜好),
將以上材料混合煮滾便成。

Source: https://www.youtube.com/watch?v=Qcg3poYVumE

Red Velvet Cupcakes

http://sallysbakingaddiction.com/2014/10/29/red-velvet-cupcakes/
 Ingredients-for 15 cup cakes  :
155 g flour
20 g unsweetened cocoa powder
2 g baking soda
2 g salt
115 g butter, softened
200 g sugar
2 eggs
115 g sour cream
60 ml milk
1/2 (1 ounce) bottle McCormick® Red Food Color
5 ml McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting:
 1/2 (8 ounce) package cream cheese, softened
 30 g butter, softened
 15 g sour cream
 5 ml McCormick® Pure Vanilla Extract
 1/2 (16 ounce) box confectioners' sugar

Directions Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Tips：Rather than buying cake flour, reduce all-purpose flour slightly and add cornstarch. Ingredients: RED VELVET CUPCAKES 1 and 1/3 cups (160g) all-purpose flour1 1/4 cup (60g) cornstarch1 1/2 teaspoon baking soda 4 teaspoons (6g) natural unsweetened cocoa powder 1/4 teaspoon salt 1/4 cup (60g) unsalted butter, softened to room temperature 1 cup (200g) granulated sugar 1/2 cup (120ml) canola or vegetable oil 2 large eggs, room temperature and separated 2 teaspoons vanilla extract 1/2 teaspoon distilled white vinegar liquid or gel red food coloring2 1/2 cup (120ml) buttermilk, room temperature3 CREAM CHEESE FROSTING 8 oz (224g) full-fat cream cheese, softened to room temperature4 1/4 cup (60g) unsalted butter, softened to room temperature 2 cups (240g) confectioners' sugar 1-2 Tablespoons (15-30ml) cream or milk 1 teaspoon vanilla extract Directions: Preheat oven to 350F degrees. Line a 12-count muffin pan with cupcake liners. This recipe makes 14 cupcakes, so you will have 2 cupcakes to bake in a 2nd batch. Make the cupcakes: Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look "piece-y" and not completely combine with the oil. This is normal and ok. Add two egg yolks and the vanilla. (Set the egg whites aside.) Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring-- until you reach your desired color. I use 2 Tablespoons. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Whisk or beat the 2 egg whites until thick and foamy, about 3 minutes. See photo at the bottom of this post for a visual. Fold into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still pieces of butter - and there were in 1 test batch for me - again, this is ok. They will melt inside as the cupcakes bake. Making them even more buttery.) Spoon batter into cupcake liners filling 1/2 - 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don't overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely. Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 1 Tablespoon cream. Beat for 2 minutes. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat on high for 1 full minute. Taste the frosting and add a pinch of salt if too sweet. Frost cooled cupcakes immediately before serving. I used a Wilton #12 tip; I don't recommend a star tip. This frosting is a little too thin. Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator. Additional Notes: Why so many room temperature ingredients?! When everything is near the same temperature, they mix together easily, evenly, and produce a uniform texture among the batch. I use a combination of sifted flour + cornstarch to produce cake flour - if you keep cake flour in the pantry, use 1 and 2/3 cups instead of the specified all-purpose flour and cornstarch. The amount of red food coloring is up to you. I tested with varying amounts. To get the dark red color you see here, use 2 Tablespoons of liquid food coloring. Dye the batter until you are pleased with the color. Of course, you don't have to dye the batter at all if you don't want to. I have never tested this recipe with a natural alternative. Buttermilk is required. I use low-fat because that's what I typically have, but full fat buttermilk is fine here. If you do not have buttermilk, make your own by mixing 1 teaspoon white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes. Use brick-style cream cheese. Not cream cheese spread.

小苏打粉与发粉的差别

泡打粉 (Baking powder) 
又叫泡打粉、发酵粉、发粉等等，简称B.P.，是一种白色的粉末。它通过化学反应释放出二氧化碳气体，让蛋糕或者饼干、甜品在焙烤的时候体积膨胀起来，起到松软的作用。

泡打粉是由苏打粉配合其他酸性材料，并以玉米粉为填充剂的白色粉末。泡打粉是一种复合蓬松剂，一般由三个部分组成——碱剂、酸剂和填充剂。碱剂是碳酸氢钠，也就是小苏打，酸剂根据泡打粉的种类不同有很多种，也是调节泡打粉反应快慢的关键。填充剂一般是淀粉，它的作用是为了防止泡打粉里的碱剂与酸剂吸潮而过早发生反应。泡打粉在接触水分、酸性及碱性粉末，同时溶于水中起反应，有一部分会开始释放二氧化碳，同时在烘焙加热的过程中会释放出更多的气体，这些气体会使产品达到膨胀及松软的效果。所以做蛋糕用的是泡打粉，蛋糕需要比饼干Cookie更加蓬松柔软。但是过量使用反而会使成品组织粗糙，影响风味甚至外观，因此使用上要注意分量，泡打粉在保存时应尽量避免受潮而提早失效果。

人们都知道二氧化碳释放可能会导致酵母面包上升。但是很多烘焙食谱，没有使用酵母，通常使用泡打粉来烘焙蛋糕、玛芬和饼干。因为泡打粉是即时发酵，通常10几分钟就会使产品蓬松起来。

苏打粉（Baking soda)

苏打粉（Baking soda)简称B.S.，也是一种白色的粉末，它的成分就是碳酸氢钠，水溶液呈弱碱性，在65度以上会开始分解，并释放出二氧化碳。碳酸氢钠也叫小苏打、重碱、重碳酸钠、酸式碳酸钠.就是普通食用碱，和酸反应能生成气泡支撑体积，但不柔软。与液体和酸结合，小苏打经历了一个化学反应，对二氧化碳释放泡沫。这些二氧化碳气泡，使烘烤好的上升。最常见的小苏打实际用途是作为烘烤膨松剂，所以做饼干时加入苏打粉才会使饼干Cookies酥脆。小苏打是弱碱性.它的行为，以消除酸和分解蛋白质。当小苏打结合水分和酸性成分（例如，酸奶，巧克力，牛奶，蜂蜜），由此产生的化学反应产生的二氧化碳气泡，扩大烤箱的温度下，使焙烤食品上升。

酵母英文名叫纯生物膨松剂，酵母菌在繁殖的过程中，会释放大量的二氧化碳气体，由此达到使面团胀大的效果。而且，在酵母发酵的同时，会产生酒精和乳酸等物质，这类物质在高温下生成带有香气的酯类物质，使烤出来的西点带有特有的风味与香味。制作面包，一般都少不了酵母。

泡打粉Baking powder和酵母Yeast的区别是：

一个是酵母，一个是发酵粉，一个是化学发酵，一个是生物发酵。泡打粉Baking powder中有小苏打和酒石酸，遇水热产生二氧化碳，酵母yeast是靠酵母菌产生二氧化碳。泡打粉通常用于烘烤蛋糕、饼干、和甜点中，而酵母主要是用于烘焙面包用。

小苏打和泡打粉区别是：

泡打粉Baking poder和苏打粉Baking soda烘烤过程中执行类似的功能，但他们与其他成分混合时会产生不同的反应，使你不可能代替另一种。小苏打和泡打粉都是膨松剂，它们在烘烤前混合加入，使产生二氧化碳，并促使烘焙食品'上升'的。泡打粉含有小苏打，但两种物质是在不同条件下使用。

一些食谱要求使用小苏打，而另一些要求用泡打粉。 如何使用取决于配方中的其它成分，最终目标是生产具有美观的纹理和美味可口的烘焙产品。小苏打会产生苦味。 泡打粉是一个在蛋糕和饼干中常见的成分。您可以在替代的小苏打的地方用泡打粉，但您不能使用小苏打食谱时，用泡打粉来替代。 烘焙苏打本身缺乏酸度，促使蛋糕上升。一些食谱用苏打粉，通常，这些食谱使用一些牛奶或酸奶等液体酸，与苏打粉产生气泡。

烘焙产品时有两点是要注意的：

许多烘焙食谱指示你将所有干的材料（面粉、盐、泡打粉）混合一起，然后再添加液体，这样可防止在混合过程中的发酵过快。许多烘焙食谱告诉你制作过程要简单和快速，最大限度地减少从面糊的气体外泄。如果你搅拌时间过长，就会使气泡消失。 

并非所有的食谱需要泡打粉，当烘焙食谱要求使用苏打粉时，如用泡打粉替代会使烘焙产品太多的上升。同样，如果用苏打粉来替代泡打粉，也可能导致烘焙产品太平坦。在一个烘焙食谱里，假如需要3茶匙的泡打粉，您可以使用两个茶匙塔塔粉和1茶匙苏打粉来替代。在20世纪人们所关切的问题就在泡打粉的铝含量，特别是有关对老年痴呆症的影响。你可以找到众多品牌的泡打粉是无铝的。

紅麴古早肉燥

材料 ：

1.絞肉1斤

2.紅蔥頭酥50克

3.蒜頭25克

4.紅麴豆腐乳2塊

5.高湯300克

6.肉桂粉10克

7.高粱酒25克

8.豬油15克

9.紅麴粉10克

10.醬油50克

作法：

A.先熱鍋，放豬油。

B.蒜切末，入鍋中微爆香。

C.加入豬絞肉炒白後加入紅腐乳。

D.待紅腐乳與絞肉拌勻後，放醬油，轉小火炒香。

E.注入高湯，放入紅蔥頭酥，

再將其餘的調味料~肉桂粉、高粱酒、紅 麴粉一併加入。

F.慢火滷40分鐘後，熄火燜20分鐘（這個「燜」的動作可以讓肉回Q、回香）。

＊如果能煮出家人愛吃的肉燥，那麼你在家庭的地位就可以屹立不搖了！XD

你將會知道成功的肉燥是多麼讓人難以拒絕！！