Blue pea flower Crystal Agar-agar 蓝花水晶菜燕

Agar-agar can be a fun dessert to make as it can be moulded into any desired shape. Girls, do you love these blue pea flower crystal heart shaped agar-agar?

燕菜是很玩味的甜品因为你可依据模型创作你喜爱的款式，孩子，你是否喜爱这些心形的蓝色水晶燕菜呢？ 

Mom bought these two lovely agar-agar mould and couldn't wait to use it.
妈妈买了这两个可爱的燕菜模型，很期待可以用这模具来为你们做甜品。

Flower-shaped agar-agar. Girls, do you love this artistic agar-agar? Mom loves the natural sea blue colour so much.
花型菜燕。孩子，你喜欢这充满创意的菜燕吗？妈妈很喜爱这自然的海蓝色。

Divided agar agar powder into two equal portion. 12.5g each.
把菜燕粉分成均匀的两部分，每部分为12.5克。

Soaked the blue pea flowers in hot water to release the blue colour of the flowers. Girls, if you need a darker blue shade for your agar-agar, you have to use at least 35-45 flowers for the juice extraction.
把蓝花浸在一碗热水里，这样就可从干花瓣里取得蓝色。孩子，如果你想要菜燕有更深的蓝色，那么你至少要用35-45朵干蓝花。

After the colour have infused into the water, pass it through a sieve to remove any loose petals.

当蓝色注入在水中，就以过滤器过滤，以除去残碎的花瓣。

Girls, blue pea flower does not process pleasantly sweet fragrance.

孩子，蓝花不会带来芬芳的花香味。

The ingredients for the blue layer agar-agar are 350ml blue pea flower juice, 12.5g agar-agar powder, 850ml water and 200g sugar.（You can increase or reduce the quantity of sugar depending upon the sweetness you desire.)
蓝色部分菜燕的材料是350毫升的蓝花液，12.5克的菜燕粉，850毫升的水和200克的白糖。(你可以照自己喜欢的甜度增加或减少白糖）

Before turning on the stove, combine the agar-agar powder and water in a medium saucepan and stir until dissolved. Then add blue pea flower colouring to the mixture.
在还没有打开煤气炉前，在一个锅里混合菜燕粉和水，然后把菜燕粉搅拌至溶解，在混合物里加入蓝花颜色水。

Set the saucepan over medium heat and bring to boil. Add sugar and stir well till dissolved. Switch off flame and pour contents into your desired mould. 200ml white layer and 200ml blue layer.

在中火中煮至沸腾，加入白糖搅拌至溶解。熄火，把菜燕水倒入你喜爱的模型里。200 毫升白色部分和200毫升蓝色部分。

The ingredients for the white coconut layer are 350ml coconut juice, 12.5g agar-agar powder, 850ml water and 200g sugar.

白色椰浆部分的材料是350毫升椰浆，12.5克菜燕粉，850毫升水和200克白糖。

Do not forget to put a pinch of salt into the coconut milk.
别忘记在椰浆里放一撮盐。
Girls, coconut milk is a perfect partner with agar-agar in making dessert.

孩子，椰浆和菜燕是做甜品的好拍档。

Before turning on the stove, add water and agar-agar powder in another saucepan. Stir the solution until the agar-agar powder is completely dissolved.
在还没有打开煤气炉前，在另一个小锅里加入水和菜燕粉, 然后搅拌混合物直到菜燕粉溶解。

Then cook over medium heat until it almost boils and add the sugar until completely dissolved. Pour the coconut milk into the saucepan and bring to boil. Do not over boil the coconut milk as the heat will separate the coconut oil.
在中火中煮至沸腾然后加入白糖直到白糖溶化，倒入椰浆让混合物稍滚，别过火以免热能把椰油分解。

Before adding a new layer of any mixture, make sure the previous one sets properly.
在倒入另一层菜燕水前，需确保之前的一层在凝固状态。

Let the agar-agar rests at room temperature for about 30 minutes until it firms up. Chill in fridge. The mould is very pretty and the agar-agar is fantastic.
让菜燕在室内温度凝结至30分钟，然后放进冰箱冷冻，这个菜燕模型很别致，做出的菜燕很漂亮。

Girls, the more layers you want to make, the more challenging it will be.
孩子，菜燕你做越多层，等于你的挑战越高。

When served to the guests, the agar-agar can be cut into pieces.
把菜燕切成块状然后就可款待客人了。

Girls, agar-agar dessert is one of our favorite Asian treats. It is really a fun dessert to make and eat. Depending on the moulds you have, you can shape your agar agar to look pretty. Mom loves these fancy agar-agar on the tray. Don't you?
孩子，菜燕是我们喜爱的一种亚洲甜品，我们乐在制作，也乐在享用，根据你的模型，你可以制作你喜爱的菜燕。妈妈很喜爱这些趣致的菜燕，你们呢？

These lovelies are really easy to make. The challenge to make good agar-agar is to get hold of the correct ratio of water. Girls, make this sweet treat ahead of time so you can just grab it later.
这美丽的甜品容易制作，做菜燕的挑战就是水的分量要拿捏好，孩子，这甜品可以预先做，那么你就可以待会儿好好品尝啊！

Japanese Sweet Potaoes Mantou 日本紫薯馒头

Sweet potatoes are our favourite. Mom has been looking for sweet potatoes mantou recipe quite some time but did not satisfied with the result.

番薯是我们的挚爱，妈妈一直在找寻合适的馒头制作食谱，但是始终找不到成果满意的食谱。

Finally this recipe worked so well. The mantou comes out so soft even when it is cool. It was surprising. 

最后修正了食谱后，有了意想不到的成果，馒头冷却时还很松软，这真叫人惊喜。

Mom bought these Japanese purple sweet potatoes from wet market. It costs mom RM7 for 600g. Really love the natural colour of the mantou. No need to add any food colouring into it.
妈妈从菜市买这些日本出产的紫色番薯，600克的价格是马币七零吉，很喜欢紫番薯的自然颜色，完全不需要加加添任何食物色素。

Rinse and peel the skins of the sweet potatoes. Cut them up into bite size or smaller cubes. Steam sweet potatoes until soft. Turn off the heat and keep the potatoes in your steamer to stay warm.

把紫番薯冲洗干净然后削皮，接着切成块状。把紫番薯放在锅里蒸熟，熄火后仍旧留在蒸炉里以确保紫番薯保持其温度。

The ingredients are 400g purple sweet potatoes puree , 500g pau flour, 170ml milk, 110g sugar, 65g corn oil, 10g instant yeast, 1 teaspoon baking powder and 1/4 teaspoon salt.
要准备的材料是400克紫色番薯泥，500克的包粉，170毫升的牛奶，110克的白糖，65克的玉蜀黍油，10克的发酵粉，1茶匙的发粉和1/4茶匙的盐。

Place all wet ingredients into the bread maker, then add the dry ingredients on top. Girls, with the help of bread maker, mom can make mantou with passion and serve with pleasure.
把所有湿材料放进面包机，然后把干材料放在上面。孩子，面包机是妈妈的好助手，有了它，妈妈可以热衷于制作馒头，快乐于分享馒头。

Make a well in the center of the dry ingredients and add 10g instant yeast to the well.
倒入干材料，在包粉上挖一个井，在洞里倒入10克的发酵粉。

The bread machine will mix and knead your dough. The dough should be about doubled in size after one and half hour in the bread maker.
面包机会混合和糅捏你的面团，1小时30分钟后面团会在面包机里双倍发大。

Girls, pay close attention to the texture of the dough. Try adding a little bit more flour while kneading if the dough is too sticky. If it is hard, add a little more milk.
孩子，留意面团的结构，加入一些包粉搓揉如果面团太粘手。同样的，如面团太干燥，就加一些牛奶吧！

Divide the dough into 24 equal portions and form them into balls. Cover the dough with a clean towel. Let the dough rest for 15 minutes.

把面团分成均匀的24 部分，然后揉成球形。在面团上盖上干净的布，让面团休息15分钟。

Girls, mom use kitchen scale to weigh the dough portions so that mom can get the same size mantou.

孩子，妈妈通常用枰来量面团，这样我们就能拥有相同质量的馒头。

Roll out the dough until it becomes water dripped shape.
把馒头捏成水滴型。

Flatten the the dough from the base towards the triangle using a rolling pin.
用杆面杖辗平面团，把面团从底端卷向三角形的一端。

Cutting along the center of the dough and fold in.

在面团中间剪开，然后把两边折进。

Girls, mom shaped the mantou into croissant shape. Do you like it? Mom likes the croissant shape than the normal roll because it adds character to the mantou.
孩子，妈妈把馒头揉成牛角型，你们喜欢吗？妈妈喜欢牛角型馒头多于普通型的馒头因为牛角型让馒头更独特。

Or you prefer the flower shaped mantou? It is beautiful to look at and wonderful to eat.
或者你喜欢花型的馒头呢? 它们外表看起来美观，内在也很扎实。

Place each shaped mantou on the steamer rack. Bring a pot of water to boil. Transfer the steamer rack into the pot. Steam over medium heat for about 8 - 10 minutes.

把已经定型的馒头放进蒸笼里，然后把一锅水煮沸，再把蒸笼放进锅里, 中火蒸至8-10分钟。

Dear girls, give it a try. Spent your time in the kitchen, plus a huge dose of patience. If you know how to make your own mantou, you will not buy the packets of frozen pre-made steamed mantou from the supermarket anymore.
亲爱的孩子，尝试做馒头吧！花一些时间在厨房，用一点耐心，倘若你会自己制作馒头，那么你不需要到百货市场购买工厂包装的冷冻馒头。

Girls, instead of normal mantou roll shape, you also can shape mantou into croissant shape. It is fun.
孩子，除了普通的馒头造型，你其实可以做有趣的牛角造型，这为你带来种种乐趣。

Mantou typically paired with a warm glass of soya bean milk and Chinese tea. It is a good waking up in the smell of freshly steamed mantou. Why not have a try on making mantou on your own? 
馒头和一杯温热的豆奶和中国茶是最佳拍档。在馒头新鲜的奶香味中醒来，确实是一件奇妙的事。为何不尝试自己动手制作馒头呢？

Blueberry Cheese Tart 蓝莓芝士塔

Mom made this mini blueberry cheese tart few times. One of the tarts that both of you request regularly. Girls, these two-bite tarts are perfect finger food. It will impress your visitors.
这蓝莓芝士塔妈妈烘制了几次，这是其中一种你们喜爱的甜品塔。孩子，这迷你蓝莓芝士塔是完美的零嘴，它将为你邀请的宾客带来惊喜。

The ingredients for the tart are 180 grams butter, 50 grams icing sugar, 1 large egg, 300 grams all purpose flour and one teaspooon vanilla essence.

制作蓝莓芝士塔皮的材料是180克牛油，50克糖粉，1粒鸡蛋，300克多用途面粉和一茶匙云尼拿精油。
Let us make the crust first. Place butter and icing sugar into a mixing bowl. Girls, with your wooden spoon or a large rubber spatula. Stir the butter and sugar until light and fluffy.
先做塔壳吧！把牛油和糖分放进一个大容器里。孩子，用木匙或塑料勺子搅拌牛油和糖至轻柔。

Add eggs and and vanilla essence. Cream until smooth.
放入鸡蛋和云尼拿香精，搅拌至柔滑。

Sift flour and add flour a little at a time until everything is mixed together.
面粉过滤后，一小部分又一小部分加入直到混合一起。

Knead into dough. Chill in refrigerator at least one hour or overnight.
捏成面团，放置在冰箱至少一小时或隔夜。

Roll out the dough. Press evenly into tart moulds.
卷成球状面团，在每个塔模上按上面团。

Prick some holes with a fork to release some air from the mould.
用叉在蓝莓芝士塔上插一些小洞以排除空气。

Baked pastry shell on a 170C pre-heated oven for 20-25 minutes or until the pastry is golden. Leave it to cool.
烘蓝莓芝士塔皮在170度温度的烤炉20-25分钟或直到塔皮变成金黄色为止。然后放置一旁冷却。

Girls, you can make the tart shells a day before. It is better to make your tarts earlier and leave it in the refrigerator till you need it.
孩子，你可以先把塔皮一天前准备好，最好先把塔皮放进冰箱里，需要时，才从冰箱拿出。

The ingredients for the filling are 250 grams Philidelphia cream cheese or Anchor brand cream cheese, 50 grams icing sugar, 1 large egg and 1/2 teasppoon esen vanila or esen lemon. (Can add 70g butter to get generous amount of filling)

内陷要准备的材料是250克 Philidelphia 或 Anchor 奶油奶酪，50克糖分，1 粒大鸡蛋和半茶匙云尼拿香精。（可以加入70克的牛油以增添内陷的分量）

Place sugar and cream cheese in a mixing bowl.

把白糖和奶油奶酪放进一个大容器里。

Add in egg and esen vanila. (Add butter if you want more filling) Mix until well combined. Girls, Squeeze in lemon juice if you want the filling a little more sour.
加入鸡蛋和云尼拿香精（加入牛油如果要更多内陷）把所有材
料混合。挤些柠檬汁如果你想要内馅带点酸味。

Spoon blueberry on the baked tarts.
用汤匙把蓝莓酱舀入塔内。

Top mixture onto baked tart shells. Girls, you can spoon in the filling or pipe the cream cheese batter into the baked tart shells.
把面糊倒入烤好的蓝莓塔皮里。孩子，你可以用汤匙舀面糊或从挤袋里把芝士面糊按进塔壳里。

Girls，after you spooned onto the tarts, use a toothpick to create graphics you like. Then bake these tarts at 180C for 10 minutes.
孩子，当你把蓝莓酱放置塔皮后，用牙签画出你喜爱的图案，然后以180度在烤炉烘烤10分钟。

Girls, this recipe is impressive. You will appreciate the reward of your labor.
孩子，这食谱会留给你深刻的回忆。你会为自己劳碌得来的成果而深深感恩。