Rose Pumpkin Mantou 玫瑰南瓜馒头

Mantou is a type of cloud-like steamed bread or bun popular in Northern China. Girls, want to make yourself some fluffy steamed pumpkin mantou? Pumpkin puree makes the mantou extra moist and flavourful.
馒头是国北方著名的蒸包，孩子，好不好我们动手做南瓜馒头，南瓜泥会让你做出更加湿润和味道芳香的馒头。

Really happy with the outcome. This healthy Rose Pumpkin Mantou is quite soft. It is best to serve warm for breakfast or afternoon tea.
很满意馒头的成果，这玫瑰南瓜馒头很松软，它最好趁热品尝，是早餐和下午茶的最佳选择。

Cut the pumpkin into pieces and steam till soft. Use a spoon to mash the pumpkin flesh while still hot. Set aside till cool.
把南瓜切成小块蒸熟，然后用汤匙辗成泥状，放置一旁待凉。

The ingredients to make rose pumpkin mantou are 220g pumpkin without skin, full cream milk 50g, 4g Instant yeast, 400g pau flour, 70g castor sugar and 40g corn oil or olive oil.
玫瑰南瓜馒头的材料是220g南瓜泥，50g 全脂牛奶, 4g 干酵母，400g 包粉，70g 白糖和40g 玉蜀黍油或橄榄油。

Mix instant yeast and water together. Sift in flour, add sugar ,milk and pumpkin puree. Add the instant yeast and water into it. Mix well. Combine everything except oil and mix to form a dough. Put in oil and knead mixture to a smooth dough.Knead for about 25 to 30 minutes to form a dough ball.
先将水和酵母混合，在另一个大碗，筛人面粉，糖，牛奶和南瓜泥。倒入酵母水，用手搓柔成面团。混合全部材料除了玉蜀黍油，当形成一个球状面团后，再加入玉蜀黍油搓揉至光滑。揉合过程大约25-30分钟。

Of course, you are free to do it with either bread maker or kitchen mixer.
当然，你可以用面包机或搅拌器来协助你搓揉面团。

Cover the dough with plastic wrap or wet cloth and side aside to rest. Girls, the proofing could be vary by the weather and the air temperature.
用保鲜膜或一块湿布铺在面团上，待面团静休。孩子，面团发酵的过程随着天气和室内温度而变化。

Add some flour if dough is still sticky or add water if dough is dry.After rested an hour, punch down dough and knead for 10 minutes.
加入面粉如果面团太湿，当然如果面团太干，就加入少许水或鲜奶。当面团静修后，再搓揉10分钟以把空气排出。

Divide dough into eight portions and form the shape as you wish.

把面团分成八个均衡的部分然后搓揉成你喜爱的形状。

Flatten each ball and roll out flat.
把每个球型的面团辗平。

Using fingers to press the sides of the circle to make them flatter.

用手指的力把球状面团辗压至平。

Stack five or six round shaped pieces overlapping one another. Start rolling from the first piece on the bottom.

把辗平的五片或六片面团重叠在一起。从最底层的一片向上卷到最上的一片。

Use a knife to cut into halves. Use your hands to lightly shape the base of the roses . Put them on muffin liners.

用一把刀把它切成一半，用我们的手把它捏成玫瑰形状，然后放在纸垫上。

Place each portion on a piece of baking paper.
把每个玫瑰馒头置放在纸垫上。

Put the mantou in the steamer and proof for 20 minutes or about double in volume.

将面团放入蒸炉内，进行最后一次发酵约20分钟至面团发成双倍大。

Steam the rose buns over high heat for 15 minutes.
把馒头放置在大火上蒸15分钟。

Girls, you can shape them into porcupines, rabbits and roses. Do you like these porcupine-shaped steamed mantou?
孩子，你可以把面团弄成你喜爱的刺猬形、兔子形和玫瑰形。你是否喜爱这些刺猬形的馒头呢？

These rose pumpkin mantou are too pretty to be eaten. All natural colours from the orange pumpkin. Girls, this step by step recipe will guide you through the process in making sweet potato mantou, yam mantou and black sesame mantou. Mom had fun making them. Hope you give this recipe a try and have fun in your kitchen.
这些南瓜玫瑰馒头美丽得叫人舍不得吃，它全来自南瓜的自然颜色。孩子，跟着这些步骤，你可以为自己做出蕃薯馒头、芋头馒头和黑芝麻馒头，妈妈深深感受做馒头的乐趣, 希望你们也可享受做馒头的乐趣。

Chocolate Chip Walnut Cookie 巧克力核桃松饼

Chocolate chip walnut cookie is our favourite cookie. We love the combination of chocolate and walnut. We learned to make these cookie in one lovely evening.

巧克力核桃松饼是我们全家的至爱，我们尤为喜爱巧克力与核桃融合的香味。就在一个美丽的下午，我们一同学习做这松饼。

Girls, you can make these walnut cookies in minutes. You need butter, flour, sugar and baking soda, as well as cocoa powder, dark chocolate chips and of course walnuts.
孩子，整个松饼的制作只需花几十分钟的时间，要准备的材料是牛油、面粉、白糖和苏打粉，当然也包括巧克力粉、水滴巧克力豆和我们喜爱的核桃。

The ingredients that we need to prepare are 225g castor sugar, 300g plain flour(sifted), 200g melted butter , 1 teaspooon of baking powder, 1 teaspoon of vanilla extract , a pinch of salt, one egg, 150g of chocolate chips and 30g of walnut.
我们要准备的材料是225克白糖，300克面粉（过滤），200g溶解牛油，1茶匙苏打粉，1茶匙香草精，一撮盐，一个鸡蛋，150克水滴巧克力豆和30g核桃。

You can use HERSHEY'S Semi-Sweet Chocolate Chips to add pure chocolate flavor to your baking recipes.These rich semi-sweet chips make baked goods great.
你可以用HERSHEY'S Semi-Sweet 水滴巧克力为你的烘焙添上纯正的巧克力味，这个味道浓郁的水滴巧克力豆为你烘焙很赞的糕饼。
Beat butter and sugar together until fluffy. Then add an egg and mix in 1 teaspoon of vanilla extract. 

搅拌牛油与白糖至松软，加入蛋液，然后再倒入1茶匙香草精。

Sift the flour, salt, baking soda over the butter mixture and stir with a wooden spoon until well combined.

把过滤的面粉、盐和苏打粉撒入牛油团里，用木匙搅拌至混合。

Mix in the chocolate chips.

把巧克力放进面团里混合。

Add in walnuts. Using your hands knead the cookie dough for about 30 to 60 seconds until dough comes together.

加入核桃，用手的力，以30-60秒的时间形成柔面团。

Wrapped in a layer of plastic wrap.Refrigerate the dough, covered for at least one hour or up to few days before baking. Cookies baked after chilling the dough become chewy and more flavorful.

用保鲜膜包裹面团，放进冰箱里冷冻至少一个小时或数天，冷冻后的松饼味道更浓郁及脆口。

Cut out flower shapes with cookie cutters。

用模型印割出花朵形状。

It was fun to cut out shapes with heart shape cookie cutters. 

用心型模型具割出松饼太有趣了。

Bake in preheated 160°C about 12-15 minutes.
以160度烘烤，大约12-15分钟。

These walnut cookies are rich and chocolaty. Girls, they are really simple to make. If you want to use different nut, pecans, peanuts or hazelnuts would be great in these.
这巧克力核桃松饼有香醇的巧克力味道，孩子，这松饼容易制作，你可采用美国山核桃、花生和榛子取代核桃。

This chocolate chip walnut cookie is a treat no matter what the age or occasion. 

这巧克力核桃饼干不管在什么节日，不管任何年龄层，都是受欢迎的甜品。

Girls, these Chocolate Chip Cookies with walnuts are the perfect mix of crunchy and chewy. Give this a try when you have an afternoon to experiment in the kitchen.
孩子，这松饼因巧克力豆和核桃的美好组合而香脆，尝试用一个中午的时间在厨房经历做这松饼的乐趣吧！

Garlic Bread 蒜香烤面包

It is no secret that our family loves garlic bread. This homemade garlic bread recipe is a real treat. Simple to make and a real time saver. Girls, sometimes the simplest recipes are just the best.

我们的家庭成员喜爱蒜头面包已不是秘密的事。这个蒜香面包食谱简单，容易制作又省时间，蒜香面包绝对是款客的佳选。孩子，有时候，最简单的食谱往往会做出天下的美味。

if you love warm garlic bread straight from an oven, it is good to make your own fresh ingredients.

倘若你喜爱从烤炉而出的热烘烘蒜香面包，那么就自己着手准备新鲜的材料吧！

Garlic bread is our comfort food. Parmesan garlic bread has been closest to our heart. We love the salty bite it adds to garlic bread.

蒜头面包是我们的喜爱的小食，帕玛森蒜头面包更是我们家庭成员的心头之爱，我们尤为喜欢帕玛森起司粉为蒜香面包带来的咸味。

We are pretty in love with Parmesan cheese. This parmesan cheese must be a fabulous addition to garlic bread.

我们深深爱上了帕玛森起司粉，这起司粉会为蒜香烤面包带来意想不到的效果。

The ingredients to make garlic bread: 2 tablespoon Filippo Berio extra virgin olive oil, 250g unsalted butter(melted butter), 150g garlic minced, 70g Pamersan cheese and 40g parsley leaves.

制作蒜香烤面包的材料：2汤匙的意大利百益橄欖油，250g 牛油(软化的牛油），150g 切碎蒜头，70g 帕玛森起司粉和40g 西洋芹。

Slice baguette to desired thickness. We made three loaves of French baguette using this recipe. Thumbs up。
把法棍斜切成你喜爱的厚度，这个食谱足以制作三条长法棍的蒜香面包，真赞。

Add two tablespoon of Filippo Berio Extra Virgin Olive Oil to the garlic butter mixture which helps cut through some of the richness from the butter. At the same time give it a lovely aroma and flavour. Olive oil is a healthy and flavorful addition to your favorite everyday meals.

放两大汤匙意大利百益橄欖油在蒜香牛油混合材料，这可减少牛油的油腻味，同时也可以增添蒜香面包的清香和味道。橄榄油是天然的食用油。它为我们每天的食物增添美味。

Chop the parsley. Stir together the butter, olive oil, garlic and parsley in a bowl.
把西洋芹切碎，然后把牛油，橄榄油，蒜头和西洋芹放进一个一个碗里搅拌均匀。

Minced fresh garlic is key to these flavor crusty slices.

切碎蒜头也是蒜香面包美味的秘诀。

Butter the sliced bread with the garlic mixture, then sprinkle with Parmesan cheese.

在面包上涂上牛油混合材料，然后再撒上帕玛森起司粉。

Spread the butter evenly over the baguette halves. Bake for 15 minutes.

把所有材料均匀涂在面包上，然后烤至15分钟。

 After 15 minutes, the butter should have melted and the bread will be crispy and warm。
15分钟后，牛油就在面包上溶化，热烘烘又香脆的香蒜面包就可以享用了。

Girls, take a seat and enjoy your home made garlic bread. Do not forget to make yourself a lovely cup of Chinese tea.
孩子，你可享用这家庭风味的蒜香面包，别忘了为自己泡一杯香醇的中国茶。

Pandan Coconut Layered Jelly 班兰燕菜层

The weather in Malaysia has been so hot recently, making agar-agar would be absolutely perfect. Pandan Coconut Layered Jelly is great for hot weather. It looks fancy with the multi layers. It is simple to make, appetizing and also suitable for any gathering.
近日，马来西亚的天气越来越让人吃不消！在这样的天气，制作燕菜是很赞的事，班兰燕菜层是炎热天气值得推荐的甜品。这甜品美妙之处就是那层次感，班兰燕菜层制作不但简单、美味，同时也适合聚餐时享用。

Girls, you can flavour it with your favourite fruits too. Chopped and blended half of a dragon fruit into a puree. The layers which makes from pureed red dragon fruit gives jelly a wonderful colour.

孩子，你可以用自己喜爱的水果为燕菜添上不同的风味，把半粒龙珠果切块状，然后绞成汁，龙珠果会为燕菜的外层增添美丽的红色。

This Pandan Coconut Layered Jelly is a delightful refreshing Malaysian dessert. It is also good to serve or pack as a gift for friends and relatives. Girls, let's make this beautiful multi-layered jelly together.

这班兰燕菜层是马来西亚人民喜爱的甜品，这甜品除了可以摆在桌上款待亲友，你也可以把它包装成一份精致的礼品。孩子，让我们一同制作这多层式的美丽燕菜吧！

Blend pandan leaves with the 350ml water. Sieve to extract 350ml pandan juice. Besides the wonderful aroma, the extract from pandan leaves by blending with water gives a natural green colouring.
把15片班兰叶与350毫升的水用搅拌器绞成班兰汁，然后过滤。班兰叶除了味道清香，它也给予我们自然的青绿色。

I like to use Pearl Mermaid's Agar-Agar Powder.

我喜爱用泰国的美人鱼牌菜燕粉。

Divide Pearl Mermaid's Agar-Agar Powder into two equal portion (12.5g for each).

把泰国美人鱼牌燕菜分成均匀的两部分。（每部份12.5克）

For the pandan layer: 15 pandan leaves( chopped) with 350ml water, 850ml water, 12.5g agar agar powder, 200g sugar.
班兰层：15片班兰叶切块状绞成350毫升的班兰水，850毫升的水，12.5克燕菜粉，200克糖。

For the coconut milk layer: 200g sugar,12.5g agar-agar powder, 350ml coconut milk, 850ml water and 1/2 teaspoon salt.

椰浆层：200g 糖，12.5g 燕菜粉, 350毫升浓椰浆，850毫升水和1/2 茶匙盐。

For coconut milk layer: Combine all ingredient into a pot (except coconut milk). Stir non-stop till it comes to a boil. Add in coconut milk and turn off heat.

椰浆层: 将所有材料倒入小锅里（除了椰浆）不停地搅拌至沸腾，待沸腾后加入椰浆，稍微小滚后就熄火。

For the pandan layer : In a pot over medium heat, bring mixture to a boil, stir regularly until agar-agar melts. Add sugar and stir until dissolved. Add pandan juiice and stir to combine.

班兰层：先把燕菜粉和水用汤匙搅拌均匀，直到燕菜粉融化，然后倒进锅里煮，再放入糖和班兰水，然后搅拌，记得，要煮至大滚。

In a baking dish, pour the coconut layer. Allow to set. When firm to touch, pour pandan layer on top.(Ensure that the first layer jelly surface has become a little hard before)
把椰浆层倒入四方形的蛋糕盘里，让它凝结，待椰浆层半凝结时，倒入班兰层。(确保之前那一层的燕菜在凝固状态）

Using a large spoon, gently spoon the mixture on top of the coconut layer. Avoid pouring the mixture directly into the dish which could cause the existing layer to break.

当要做燕菜层时，最好用汤匙将燕菜慢慢舀入半凝固的燕菜上，不要用倒的方式，不然半凝固的燕菜会被裂开。

Add in the coconut milk layer. Pour this mixture over the pandan layer. Leave to cool and set completely.

将椰浆燕菜层倒入半凝固的班兰燕菜层上，让燕菜层冷却及凝固。

Remove from mold and cut into desired shapes.

从蛋糕盘取出燕菜，再把它切成我们喜爱的形状。

Put the dish in the refrigerator and chill for at least 2 hours before serving. Serve cold. Girls, agar-agar jelly is such a treat to dessert lovers。

把燕菜放进冰箱里，冷却至少2个小时。孩子，燕菜绝对是款待客人的好甜品。