01

75

PIZZA

SEAFOOD PIZZA (10”)

78

81

85

88

CHINESE CUISINE

PINEAPPLE BREAD

28

31

VEGETABLE

ROSEMARY POTATOES

68

71

BREAD

DINNER ROLL

33

36

39

43

46

48

51

54

57

59

61

63

66

DESSERT

PORTUGUESE EGG TART

11

13

15

17

MEAT

SOUTHEAST ASIAN BEEF JERKY

19

21

POULTRY

AMERICAN ROAST TURKEY

24

26

FISH&SEAFOOD

GRILLED PRAWNS WITH GARLIC

1 5 7

2

6

8

3

4

CONTENTS5 7

FILET MIGNON

KEBABS

GRILLED LAMB RIB

THAI GRILLED WINGS

GRILLED SAURY WITH SALT

GRILLED CORN SWEET TOAST

CANTONESE STYLE MOONCAKE

SWEETHEART CAKE

ROYAL WALNUT CAKE

SUGAR COOKIES

MARGARET COOKIES

CHIFFON CAKE

TASTY MUFFINS

BRITISH SCONE

RICH CHEESECAKE

CRUNCHY PUFFS

CARAMEL PUDDING

CHOCOLATE DESSERT

PINEAPPLE TART

WHITE ALMOND BISCUIT

ITALIAN STYLE MACARON

02

BAKING TOOLS OVERVIEW

A food preparation container, used alone or covered, for baking food in the oven.

Usually used for grilling ribs and other foods with a relatively high fat content; can also be used as a cooling rack.

Used when handling the baking tray or grill while cooking; prevents burning of the hands; cuts off all forms of high-temperature heat.

Used for accurate weighing of ingredients. Most scales are calibrated for precision to within 0.1g.

Used to mix ingredients that do not require vigorous whipping or for ingredients requiring simple mixing.

Used to accurately measure the temperature of liquids or doughs.

Used for mixing and mixing ingredients. Usually used in the preparation of dessert.

Used to precisely control cooking time.

Used for precise measurement of liquid ingredients such as water and milk. Held evenly at eye level to read measurements.

Used for sifting powdered ingredients. Sifts out clumps while increasing the powder’s fluffiness.

Used to hold baking ingredients during preparation, such as when mixing dough and beating egg whites.

Used to protect the surface of the baking tray or grill from cooking residues that are difficult to remove; also used when storing food to prevent discoloration while preserving moisture.

Used to cover the baking tray to prevent baked goods like cookies and cream puffs from sticking to the pan.

BAKING TRAY GRILL

HAND MIXE THERMOMETER SPATULAELECTRONIC TIMERMEASURING CUP

FLOUR SIFTER

OVEN MITT

TINFOIL

ELECTRONIC SCALE

WAX PAPER

INSULATED HANDLE

MIXING BOWL

Made for use when handling the baking trayor grill while cooking; prevents burning of the hands; often made of durable silicone material.

03

INGREDIENTS OVERVIEWI. POWDER INGREDIENTS(I) FlourHigh-gluten Flour: Refers to flour with an average protein content of 13.5%. It has more protein and higher dough adhesion. Commonly used to produce a chewiness and elasticity similar to noodles in baked goods, such as sweet toast, buns and cream puffs.

All-purpose Flour: Refers to the flour with an average protein content of 11%. It has medium protein and dough adhesion. Commonly used in the production of baked goods such as shrimp and bacon pizza crust and Cantonese-style moon cakes.

Cake Flour: Refers to the flour with an average protein content of 8.5%. It has less protein and basically no dough adhesion. Commonly used in the production of desserts with a soft, fluffy texture, such as chiffon cake, sponge cake and royal walnut cakes.

(II) Leavening AgentBaking Powder: A rapid fermentation agent divided into two types: sweet type and food type. Mainly used for the fast fermentation of foods such as cake and bread. Baking powder sold at the supermarket is a neutral powder, while baking soda is alkaline. Neither baking powder or baking soda can substitute for the other, nor are they fit for use in large quantities. Excess use in a recipe creates a bitter taste.

Yeast: A natural leavening agent containing a variety of enzymes and microorganisms. When added to dough, yeast produces CO2 that acts on the gluten networks contained in dough. Makes dough fluffy and porous while increasing its volume. Active dry yeast is commonly used in baking.

Soda Powder: Edible sodium bicarbonate or edible alkali. A chemical leavening agent that can ferment ingredients rapidly with a softening effect that removes the sourness in fermented dough. If used properly, it can increase appetite while improving the color, smell, taste and shape of food.

04

Cream of Tartar: An acidic white powder mainly used to aid in beating egg white and neutralization of alkali in egg white, imbuing the egg white with a snowy white color. Acidic ingredients such as lemon juice, orange juice or white vinegar can replace cream of tartar when it is not readily available. 1 soup spoon of lemon juice or white vinegar can substitute for 1 teaspoon of cream of tartar.

(III) Other Powdered IngredientsCornstarch: Starch made from corn. Usually used for adjusting dough adhesion, as a coagulating agent for baked goods and added to flour to lower the dough adhesion. Cake flour can be substituted with the mixture of all-purpose flour and cornstarch using a ratio of 4:1.

Cocoa Powder: Contains cocoa butter but no sugar, therefore it has a bitter taste. Lumps easily and needs to be sifted before using. Usually used to create a chocolate flavor in cakes and biscuits. Also used for surface decoration of chocolate mousse.

Matcha Powder: Green tea powder made by putting green tea leaves through an ultrafine grinder. Does not contain sugar and has a slight bitter taste. Not easily mixed with other powders, so it should be prepared into liquid with boiled water before using when making matcha cakes.

Milk Powder: Mainly used for increasing the milky taste of cake, breads and biscuits. All the milk powder used in this cookbook is sugar free whole milk powder.

II. Creamy Ingredients(I) ButterTraditionally made from fat refined from milk. Depending on the ingredients used in production, it is called margarine or butter. Margarine is artificial butter produced synthetically from vegetable oil and contains more trans-fatty acid. Long-term consumption of food produced with margarine harms the cardiovascular system and increases risk of certain cancers, therefore we suggest using butter.

05

COMMON BAKING TECHNIQUESI. Beating EggsWhen making desserts like cakes, it is necessary to have beat the eggs to achieve a fluffier and softer texture. Depending on the recipe, you will beat only the egg whites or beat the whole egg (white and yolk together). An electric mixer is commonly used for this preparation.

1

2

3

(I) Beating Egg WhitesSoft Peaks (Figure 1) – Suitable for making a light cheesecake. After beating, the egg white becomes fine and smooth with a slight texture. The egg white hangs off the whisk when the beater is lifted.

Firm Peaks (Figure 2) – Suitable for making chiffon cake, cake roll, etc. After further whipping, the egg white achieves a smoother, finer texture and becomes hard and stiff. The egg white on the whisk keeps its shape when the beater is lifted.

Stiff Peaks (Figure 3) – Suitable for making sponge cake. After even further whipping, the egg white now has an obvious harder and stiffer texture. The egg white on the whisk forms short and pointy peaks when the beater is lifted.

Matters requiring attention when beating eggs:1) Always use mixing bowls without any water or oil when beating egg white.Mixing water and oil will affect the beating stages and leads to an unsatisfactory result. The beating of egg white will be affected by fat in the egg yolk if the two parts are mixed when separating one from the other.2) We suggest using fresh, refrigerated eggs when beating egg whites.Room temperature eggs are easily whipped, but have a shorter shelf life than refrigerated eggs. Egg white cream

06

1 2

made from refrigerated eggs is smoother, stiffer and more stable. It is also easier to separate egg white from egg yolk. The best temperature for beating egg white is 17℃ - 26℃. We suggest that refrigerated eggs be brought to room temperature before beating. 3) A little white vinegar, lemon juice or cream of tartar can be added when beating egg whites.The PH value of egg white is alkaline. By properly adding acidic ingredients such as white vinegar, lemon juice or cream of tartar, the alkali can be neutralized, making the eggs easier to whip. These ingredients should not be added in excess.4) While beating, divide sugar into three parts and add one part at a time.Add the first part of sugar when the egg white is beat to bubbles the size of fish eyes. Add the second part when the bubbles in the egg white become fine and smooth. Add the third part when the egg white becomes white and smooth and the bubbles disappear. Adding sugar can provide support for the forming of bubbles when beating egg white, but if all the sugar is added at one time, the process in which air is encased by the protein in the egg white will be suppressed, thereby affecting the volume and stability of the final product.5) Signs of excessive beatingIf the egg whites become lumpy, cottony, tissuey or watery, that state is irreversible and cannot be used for making cake.

(II) Beating Whole EggsBeating whole eggs means using the entire egg (whites and yolks) when beating. It takes longer than beating egg white and needs warm water while beating. After beating, the whole egg paste becomes dense and light. When lifting the whisk, the egg paste dropping down will disappear slowly after 5 seconds, and a figure-eight shape can be drawn on the surface. (Shown as Figure 2)

Preparing warm water: use a container with a longer diameter than the pot with whole eggs. Partially fill with 40℃ - 45℃ water. Put the pot with whole eggs into it and make the bottom come into contact with the warm water as much as possible before the water overflows. When the weather is cold, the temperature of the water needs to be maintained by the addition of extra warm water or low heat.

II. Whipping Butter(I) Softening Butter1.Softening at Normal Temperature: Take the butter out of the refrigerator 1 - 2 hours in advance. The butter will become soft naturally at room temperature. If it can be pressed down by applying gentle pressure with a finger with no hard lumps, then it is completely softened. The butter softens faster if the temperature of the room is high. Otherwise, it will be slower. For a faster softening speed, the butter can be cut into small cubes or shredded.

2.Softening by Microwave Oven: In cases where time is of the essence, the unfreezing function of microwave oven can be used with proper attention. If softened excessively, the butter can be put into refrigerator for slight refrigeration or freezing before using.

(II) Whipping with Electric Mixer1. Put the softened butter into a deep container. Set the handheld electric mixer or stand mixer to low speed. Start whipping until the butter becomes soft and satiny, showing that is well whipped. 2. Add caster sugar at regular intervals to make the sugar particles completely dissolved in butter.

3. Whip the butter at medium speed. It is well whipped when it becomes a yellowish-white color and doubles in volume. It should have a dense creaminess as well as a light and smooth texture.

Matters needing attention when beating butter:Avoid excessive beating, especially after adding water. Excessive whipping will cause a separation of the oil and water. The butter will lose the air wrapped in it and the fluffiness of the baked product will be affected.Under normal circumstances, whipping for 6-7 minutes with electric mixer is enough.

07

III. Mixing TechniqueMixing means mixing ingredients with a spatula. Techniques include turning mix and cutting mix.Turning Mix: Lift up the ingredients gently from the bottom of mixing bowl and then mix into it again (similar to the technique of stir-frying). Never draw a circle when mixing in container, as it causes the loss of air bubbles. See the following figure.Cutting Mix: Hold up the mixing bowl with the left hand at a 60 degree angle. Use the spatula to draw straight lines from the middle to the edge of the mixing bowl. Rotate mixing bowl while drawing the lines.

IV. Measuring IngredientsA precise measurement is essential for western style baking. Measuring ingredients accurately is a requirement in the process of baking. Those ingredients marked with the grams unit in the recipes of this cookbook are all measured using a kitchen scale. Small amounts of liquid or powder are usually measured with a measuring spoon. When measuring powder ingredients with a spoon, the ingredient should be level with the edge of the spoon. For example, after taking one teaspoon of salt, the surface should be scraped flat with finger or spatula. When amount of ingredient required is relatively small, such as measuring 1/8 of a teaspoon, use the spoon with a capacity of 1/4 teaspoon and take one flat spoon of raw material, remove half of the content with a smaller spoon along the centerline and then use the remaining half.

V. Method of Kneading Dough for Bread (Sweet Toast, Dinner Roll, Etc.)Method of kneading dough manually:1. Measure and mix all the ingredients according to the recipe. (Figure 1) 2. Take out the mixed dough and put it on a clean board. Press part of the dough with the left hand, push outward with the right hand and then roll it back. (Figures 2 - 5 )

08

09

7 8

1 2 3

4 5 6

3. Repeat this step until the surface of dough becomes smooth. (Figure 6) 4. Add softened butter when the dough is kneaded to the stage of extension: a layer of thin film appears when the dough is pulled, but this film is easy to break and the edge of the hole is not smooth. Keep tearing, pulling, kneading and rubbing to let the dough absorb butter gradually and become smooth again. This technique is enough for making ordinary bread. (Figure 7)5. Knead hard and rapidly until the full extension stage: a very thin film can be pulled out from the dough and the film is not that easy to break. Even if the film breaks, the edge is still relatively smooth. (Figure 8) This stage is necessary for making toast.

VI. Preparing Dough for Pastries and Crisps (Sweetheart Cake, Etc.) 1. Put all-purpose flour on kneading board and draw out an empty circle in the center with an area of about one hand. Add white sugar and water into the circle and mix them by hand.2. Add butter (or shortening). Mix butter (or shortening) and the sugar water by hand to a completely emulsified state, then mix in the rest of flour.3. Stir and mix completely until dough becomes soft and uniform.4. Knead the dough rapidly and with force on the kneading board (about 3 - 5 minutes).5. When the dough becomes soft and smooth with a uniform texture, it is called water & oil dough. Wrap the dough with plastic wrap and let stand for 20 minutes.6. While the water & oil dough is standing, take another part of cake flour and add butter (or shortening).7. Rub the butter (or shortening) and flour forward with the heel of hand until it becomes an evenly-colored dough without white particles. (The dry pastry dough will be soft and sticky if it is rubbed excessively.)

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4 5 6

7 8 9

10 11 12

13 14 15

16 17 18

8. Divide both the water & oil dough and the dry pastry dough into 12 parts each. Form each part into a ball. (Cover the dough balls with plastic wrap to prevent the surface skin from drying.)9. Roll the water & oil dough into an 8 cm round slice with a thicker center and thinner edge. Put the dry pastry in the middle of the water-oil dough slice.10. Fold the water & oil dough slice upward together and seal it up.11. Turn the open end downward, press it into a round pastry. Complete all the 12 pastries successively. (Cover with plastic wrap to prevent drying.)12. Take one pastry. Push and roll horizontally up and down to an oval slice (note: sprinkle flour on the kneading board to prevent dough from sticking to the board).13. Roll the slice from top to bottom.14. Take a rolled slice. Press it flat with the opening facing up.15. Roll along the long side to form a rectangle slice.16. Roll the slice again from top to bottom. After all the slices are completed, cover them with plastic wrap to prevent drying.17. Take one slice with its opening facing up. Press lightly in the middle and then draw the two ends to the middle with fingers as shown in the figure.18. After pressing the dough with the center of palm, roll it to a round slice with a diameter of 10-11 cm (and the smooth side facing down). This completes all of the steps of crisp preparation. The next step is filling and shaping.

FILET MIGNONFILET MIGNON

11RETURNED

INGREDIENTS:Four cuts of Filet Mignon, Olive Oil 8g, Monterey Steak Spice 3g, 2-3 Garlic Cloves

TOOLS:A baking tray, tinfoil, measuring spoon, paper towels, disposable gloves

Tips：1. Use sauce on the baked steak according to personal preference.2. The preparation styles of steak include rare, medium, medium-well and well-done. The different preparation styles each have different tastes. The thickness and size of steak influence the preparation technique for each style. Please adjust the baking temperature and time appropriately according to the condition of the ingredients.

DIRECTIONS:1. Cover baking tray with tinfoil. Thaw filet mignon. Absorb excess blood and water with paper towel. Lay steaks flat on the baking tray. 2. Spread 8g of olive oil on the two sides of steaks. Sprinkle 3g of Monterey steak spice and garlic cloves on steak. 3. Set oven mode to and preheat to 250℃. After the oven is preheated, put the baking tray on the second rack and bake for 5 minutes (for a medium preparation).

1 2 3

FILET MIGNON

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KEBABSKEBABS

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1 2 3

INGREDIENTS:Main material: 18 Skewers of Raw Kebabs (purchased) Seasoning: Cooking Oil 30g, Cumin Powder 2g, Chili Pepper Powder 2g

TOOLS:An oil brush, a grill, a piece of tinfoil, a baking tray, a measuring spoon

Tips：1. Seasoned kebabs sold in the supermarket can be baked directly after purchasing without additional marinating.2. Sprinkle cumin powder and chili pepper powder on baked kebabs according to personal preference.

DIRECTIONS:1. Place raw kebabs on the grill and brush oil on both sides; 2. Cover baking tray with tinfoil and move the grill onto the baking tray. Place the kebabs on the grill.3. Set oven mode to and preheat to 200℃. After oven is preheated, put the baking tray on the third rack and bake for

KEBABS

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GRILLED LAMB RIBGRILLED LAMB RIB

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1 2 3

16

INGREDIENTS:Main material: 6 Lamb Short Ribs (about 125-150g / per rack) Seasoning: Olive Oil 30g, Salt 6g, Light Soy Sauce 25ml, Sesame Oil 2g, Sugar 4g, Black Pepper 7g, Dried Rosemary 2g, 10 Garlic and Ginger SlicesTOOLS:An electronic scale, a mixing bowl, some small bowls, a grill, a baking tray and tinfoil

Tips：1. The taste of lamb ribs can be adjusted based on your personal preference. 2. Lamb ribs can be fried with a little oil on low heat. Bake in the oven until both sides are fried to a warm red. The baking time can be shortened accordingly.

DIRECTIONS:1. Remove lamb short ribs, clean and dry water from surface.2. Put lamb ribs in the mixing bowl and mix with all of the seasonings. Seal the basin with plastic wrap and marinate for 2 hours at room temperature.3. Lay the lamb ribs flat on the grill and cover a baking tray with tinfoil.4. Set oven mode to and preheat to 210℃. After oven is preheated, put the grill on the third rack and the baking tray on the first rack. Bake 19 minutes. 5. After baking, remove the baking tray from the oven and serve the lamb ribs while warm.

GRILLED LAMB RIB

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SOUTHEAST ASIAN BEEF JERKY

17

SOUTHEAST ASIAN BEEF JERKY

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INGREDIENTS:Main material: Beef Sirloin 300gSeasoning: Caster Sugar 35g, Fish Sauce 25ml, Light Soy Sauce 15ml, Peanut Oil 30g, Lemon Juice 10g, Minced Garlic 5g, Black Pepper 3g, Chili Pepper Powder 3g, Salt 2.5gTOOLS:A cutting board, a knife, some small bowls, an electronic scale, a grill, a baking tray, tinfoil

Tips：1. The taste of lamb ribs can be adjusted based on your personal preference. 2. Lamb ribs can be fried with a little oil on low heat. Bake in the oven until both sides are fried to a warm red. The baking time can be shortened accordingly.

SOUTHEAST ASIAN BEEF JERKY

DIRECTIONS:1. Clean the beef and freeze in the fridge until slightly hardened. Take out and cut diagonally into strips with a thickness of about 2mm. 2. Mix all of the seasonings in the bowl evenly and prepare the sauce. 3. Marinate the beef strips in the sauce while covered in plastic wrap. The marinating time should be at least 2 hours.4. Blot up remaining liquid on the marinated beef with a paper towel. Lay strips flat and evenly spaced on the grill.5. Set oven mode to and preheat to 80℃. After oven is preheated, put the grill on the third rack and the baking tray with a piece of tinfoil on it on the first rack. Bake for 90 minutes. 6. Take out the dehydrated beef and set oven mode to and preheat to 180℃. After oven is preheated, put beef on the third rack and bake for 3 minutes. After baking, remove from oven and serve.

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THAI GRILLED WINGSTHAI GRILLED WINGS

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DIRECTIONS:1. Mix all of the seasonings in the big bowl. Put wings in the bowl after cleaning and blotting up water. Apply the seasoning evenly. Cover bowl with plastic wrap and marinate for at least 3 hours (if possible, it is better to marinate overnight).2. Put marinated wings on the grill and cover the baking tray with tinfoil. 3. Set oven mode to and preheat to 190℃. After oven is preheated, put the grill on the third rack and put the baking tray on the first rack. Bake 22 minutes until the skin is golden brown.4. Pour the rest of the seasoning into a small pot and boil on a low flame. Turn off the flame once the sauce thickens. Pour the sauce on the baked wings and these delicious Thai grilled wings are ready to be enjoyed!

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INGREDIENTS:Main material: 10 Chicken Wings (about 60-80g each)Seasoning: Fish Sauce 70g, Sugar 45g, Water 105g, Red Onion (minced) 45g, Coconut Cream Powder 25g, Curry Powder 20g, White Pepper Powder 10g, Garlic (minced) 15g

TOOLS:A big bowl, a small pot, a grill, a baking tray, one piece of tinfoil

Tips：1. When marinating, poke little holes or slice the skin of the wings to aide in marinating for improved taste. 2. Adjust the baking time according to the size of the chicken wings. 3. Turn over wings during baking to ensure they are thoroughly cooked and achieve a uniform color.

THAI GRILLED WINGS

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AMERICAN ROAST TURKEYAMERICAN ROAST TURKEY

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INGREDIENTS:Main material: Turkey 6-10kg Auxiliary material:1. Cider 600g, 4 Garlic Cloves, 5 Bay Leaves, Cinnamon 10g, 2 Chinese Anise, Fresh Thyme 10g, a Sprig of Rosemary, 2 Nutmeg Seeds, 6 Cloves, Salt 40g, Black Peppercorn 10g 2. Water 200g, 2 Oranges, 2 Lemons, 1 Onion 3. Butter 80g (softened at room temperature), Ground Rosemary 2g, Sea Salt 10g, Black Pepper 5g 4. 2 Oranges, 2 Lemons, 1 Apple, 1 Onion, 1 Orange (for filling) 5. Red Wine 20g, a Sprig of Rosemary, some Salt

TOOLS:Three pieces of tinfoil, one baking tray, a grill, a mixing bowl, disposable gloves

DIRECTIONS:1. Pour all of the ingredients in Group 1 into a pot and turn off the fire when water begins to boil. Add the ingredients in Group 2 into the pot. Cut the lemon and orange and squeeze out juice. Add them to the marinade with peel. Chop onions into cubes and add to marinade. When the marinade cools, put the thawed turkey in a sealed bag and pour in all of the marinade. Refrigerate and marinate for more than 24 hours.

AMERICAN ROAST TURKEY

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2. Take the marinated turkey out of the fridge and blot the interior and exterior with paper towels. Mix all ingredients in Group 3 and apply on both the interior and exterior of the turkey. Use hands to rub marinade into the turkey to achieve maximum flavor. To make the skin crispy, separate the skin from the meat using a spoon and apply a layer of butter in the gap.3. Chop the ingredients in Group 4 into cubes and use to stuff the turkey cavity. As a final touch, plug the cavity with an orange. Cross drumsticks and tie with cotton twine.4. Cover baking tray with tinfoil and put the grill on the baking tray. Put the turkey on the grill with the breast facing upward. Then cover the whole turkey with tinfoil to avoid charring the skin.5. Set oven mode to and preheat to 250℃. After oven is preheated, put the baking tray and grill on the first rack and turn the temperature down to 170℃. Bake for 1-3 hours. The specific baking time depends on the size of turkey (as a rule of thumb, add 35 minutes for each kilogram).6. A half hour before the baking time is finished, remove the tinfoil from the turkey to allow the skin to brown. At the same time, wrap tinfoil at the end of wings and the base of the drumsticks. (If it takes a relatively long time to complete these steps, please increase the rest of the baking time accordingly). Turn the turkey over during baking for a uniform color. 7. After baking, do not discard the turkey gravy in the tray. Pour the gravy into a pot, add red wine 20g, a sprig of rosemary and salt. When the gravy thickens, pour it on the turkey. Decorate the base of the turkey with fruit and serve.

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Tips：1. Turkey thawing methods: (1) thawing in fridge (2) thawing in cold water. 2. Some turkeys at the supermarket come with a pop-up timer. When the turkey is done, the needle will pop out. 3. For a juicier turkey with richer taste, set aside 100-200g marinade (before marinating) and inject into the meat with a syringe before baking. 4. Alpha Hydroxy Acid in the fruits sweetens the meat, reduces the gamey taste of turkey and promotes absorption of protein.

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GRILLED SAURY WITH SALTGRILLED SAURY WITH SALT

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DIRECTIONS:1. Gut sauries and remove gills. Wash the sauries. Cut in the middle (optional). 2. Salt both sides and the inside of belly of the sauries using sea salt. Evenly season the sauries and marinate for two hours. 3. Place the marinated sauries on the grill and cover a baking tray with tinfoil.4. Set oven mode to and preheat to 200℃. After oven is preheated, put the grill on the third rack and the baking tray on the first rack. Bake 17 minutes. 5. After baking, place sauries on the dish and squeeze some lemon juice on the body. Then it is ready to serve.

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INGREDIENTS:Main material: 4-6 Sauries (120-150g each)Seasoning: Sea Salt 4g, Olive Oil 5g, Sugar 4g, Fish Sauce 15ml, Garlic Clove 10g, Minced Onion 20g, Black Pepper Powder 2g, Chili Pepper Powder 3g, Five Spice Powder 1g, Scallion and Ginger 5 sections for each, half a Lemon

TOOLS:A knife, a cutting board, a mixing bowl, a grill, a baking tray, tinfoil

Tips：1. Wash sauries entirely. Especially, the black film in the belly must be ripped totally. When baking a whole saury, it is better to scratch diagonally on the two sides of body. 2. Sea salt could be replaced with edible salt if unavailable. 3. Brush a layer of oil on the grill before baking to prevent the adhering of fish skin.

GRILLED SAURY WITH SALT

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GRILLED PRAWNS WITH GARLICGRILLED PRAWNS WITH GARLIC

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Directions:1. Wash prawns, scallions and ginger. Julienne the scallions and ginger.2. Mix prawns, scallions, ginger, garlic, cooking wine, light soy sauce, salt, sugar, white pepper and salad oil in the large mixing bowl and allow to marinate for 20 minutes.3. Cover baking tray with tinfoil. Lay prawns on the tinfoil in rows. Sprinkle julienned scallions and ginger into the gaps between the prawns. 4. Set oven mode to and preheat oven the oven to 180℃. After the oven is preheated, put the baking tray on the third rack and bake for 15 minutes.1 43

Ingredients:Main material: Prawns 400gSeasoning: 4 Sections of Scallion, 4 pieces of Ginger, Sliced Garlic 8g, Light Soy Sauce about 30g,Cooking Wine 20g, Salt 5g, Sugar 2g, White Pepper 1g, Salad Oil 10gTools:A large mixing bowl, an electronic scale, a piece of tinfoil, a baking tray, some small bowls

Tips：1. Choose equally sized prawns weighing about 10g each. Fresh prawns are more delicious than frozen.2. Refer to the directions above to bake river prawns and shrimp. Adjust the baking time according to the size of the shellfish and personal preference.

GRILLED PRAWNS WITH GARLIC

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GRILLED CORNGRILLED CORN

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DIRECTIONS:1. Husk corn. Drain off water and put the ears of corn on the grill. Plug skewers in the corn from the top and bottom.2. Dip the oil brush in a little oil and apply evenly to corn.3. Cover baking tray with tinfoil and place on grill.4. Set oven mode to and preheat to 250℃. After the oven is preheated, put the baking tray and grill on the third rack and bake for 22 minutes.1 2 3

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INGREDIENTS:3-5 Ears of Sweet Corn, Salad Oil 35g

TOOLS:An Oil Brush, a Small Bowl, Tinfoil, a Grill, a Baking Tray, 3-5 Skewers

Tips：1. When purchasing, choose the ears of corn with tightly-packed, juicy kernels. Corn with light-colored kernels is more tender.2. Different types or sizes of corn possess different cooking times. For example, waxy corn needs more time to bake. Please adjust baking time based on need.3. Wrapping corncobs in tinfoil prior to baking creates juicy, tender corn. When using tinfoil, the baking time should be increased appropriately and there is no need to put baking tray on the grill.4. According to personal preference, experiment with different flavorings:

GRILLED PRAWNS WITH GARLIC

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(1) CHEESE FLAVOR: Seasoning: butter 55g (softened at room temperature), cheese powder 20g, cream cheese 8g (melt in its container by placing in warm water and stirring to create a silky texture), salt 1/8t, caster sugar 20g, cake flour 2g, curry powder 8g (add when making curry-cheese flavor) Directions: mix all the seasoning together and spread evenly on the surface of each corncob.

(2) BARBECUE FLAVOR: Seasoning: salad oil 30g, soy sauce or fish sauce 10g, pepper salt 2g, cumin powder 1g, some chili pepper powder, a little black pepper. Directions: mix all the seasoning together and brush evenly on the surface of each corncob. For a richer taste, brush on BBQ sauce during baking.

(3) SWEET AND SPICY Seasoning: sweet chili sauce 30g Directions: To accentuate corn’s flavor, brush on after baking for 10 minutes for tastier corn.

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ROSEMARY POTATOESROSEMARY POTATOES

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DIRECTIONS:1. Clean and peel potatoes. Cut into 3-4cm cubes. Chop rosemary and set aside.2. Place cubes of potato in the mixing bowl. Add rosemary, olive oil and salt. Mix evenly and set aside.3. Cover baking tray with tinfoil and place the seasoned potatoes on the baking tray. 4. Set oven mode to and preheat to 200℃. After oven is preheated, place the baking tray on the second rack and bake for 32 minutes.1 2 3

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INGREDIENTS:Main material: Potatoes 600gSeasoning: Fine Salt 6g, Rosemary 1g, Olive Oil 30

TOOLS:Tinfoil, a baking tray, a mixing bowl

ROSEMARY POTATOES

Tips：1. Use fresh potatoes with an oval shape and without green skin, broken points, dark spots or sprouting. 2. Olive oil can be replaced with salad oil. Adjust spices according to personal preference. If fresh rosemary is used, adjust the amount appropriately. 3. The seasoned potato should be baked in a relatively short amount of time. Otherwise, the potato may oxidize or leak water.

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SUGAR COOKIESSUGAR COOKIES

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INGREDIENTS:A: Butter 62g, Caster Sugar 33g, Whole Egg 25g, Salt 0.5g, Milk 7.5g B: Cake Flour 92g, Milk Powder 7.5g

TOOLS:Electric mixer, 2 mixing bowls, an electronic scale, a flour sifter, some small bowls, a spatula, a pastry bag, a pastry bag tip, wax paper, baking tray

DIRECTIONS:1. Allow butter to soften at room temperature. Use the electric mixer set to medium-high speed to whip the butter to a white color. Add caster sugar and salt gradually. Whip at medium speed until the butter doubles in volume.2. Crack the egg and add the contents gradually. Use the electric mixer to beat the cookie dough until it becomes smooth and even.3. Add milk and beat slightly until the cookie dough becomes uniform.

SUGAR COOKIES

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4. Sift together cake flour and milk powder. Add the mixture to the cookie dough. Mix using the cutting technique.5. Cover the baking tray with a sheet of wax paper. Fill the pastry bag with the cookie dough. Squeeze out the dough evenly on the baking tray into a cookie shape with a diameter of about 3-4 cm. The baking tray should fit about 25 cookies.6. Set oven mode to and preheat to 150℃. After the oven is preheated, put the whole tray of cookies on the second rack and bake for 22 minutes. After baking, take out the cookies. Cool before serving.

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Tips：1. The butter used in this recipe is unsalted butter. Allow it to soften at room temperature and ensure there are no lumps inside. It is not possible to whip butter if the butter is liquified.

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MARGARET COOKIESMARGARET COOKIES

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DIRECTIONS:1. Wash the eggs and put them into the cooking pot. Add cool water until the eggs are immersed. Boil for 15 minutes. Remove egg yolks and crush with a small spoon. Set prepared yolk aside.2. Allow the butter to soften to room temperature. Add confectioners sugar and mix evenly. Add the prepared yolk. After mixing evenly, add the sifted powder ingredients and salt. Mix and knead evenly to form dough. Put the dough into a freezer bag and refrigerate for 30-60 minutes until dough hardens.

INGREDIENTS:A: 2 Eggs B: Butter 85g, Confectioners Sugar 40g C: Cake Flour 85g, Cornstarch 85g, Salt 1g

TOOLS:A small cooking pot, 2 flour sifters, a spatula, a small spoon, some small bowls, freezer bags, wax paper

MARGARET COOKIES

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3. Form the dough into 15g round balls. Place a sheet of wax paper on the baking tray and arrange the dough balls on the tray. Press the center of each ball with the thumb until cracks appear on the edge of the cookie. Each tray should fit about 20 dough balls. 4. Set oven mode to and preheat to 155℃. After the oven is preheated, put the baking tray on the third rack and bake for 30 minutes.

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Tips：1. Use refined salt when possible. Using coarse salt may affect taste. 2. After adding powder and salt in step 2, the dough is ready when it is mixed evenly. Excessive kneading while impact the gluten in the flour.3. The refrigerating in step 2 can be replaced with freezing. It is fine to freeze the dough for 10-15 minutes. 4. Adjust baking time appropriately according to personal preference to achieve desired crispness.

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CHIFFON CAKECHIFFON CAKE

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40

INGREDIENTS:A: Whites of 2 Eggs, Caster Sugar 32g, Lemon Juice 6 Drops B: Cake Flour 40g, Cornstarch 6g C: Yolk of 2 Eggs, Milk 32g, Corn Oil 22g, Salt 0.5g, Vanilla extract 2 drops (optional)

TOOLS:An electric mixer, 2 mixing bowls for beating eggs, a spatula, 5 small bowls, a cake mold for 6-inch cake with removable bottom, a flour sifter, an electronic scale, some small bowlsDIRECTIONS:1. Separate whites and yolks of eggs into two mixing bowls. (There should be no oil or water in mixing bowl containing egg whites). 2. Sift cake flour and cornstarch and set aside.3. Prepare egg yolk batter first. Add these ingredients successively into mixing bowl containing egg yolk: milk, sifted powder ingredients, vanilla extract and corn oil. Note: After adding each ingredient, mix thoroughly using turning mix technique before adding the next ingredient.

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4. Add lemon juice to egg white. Use electric mixer set to medium-high speed to whip the egg white until big bubbles appear. Add 1/3 of the caster sugar and continue to whip. Add the rest of the caster sugar in two phases. Whip the egg white to the stiff peak stage (i.e. a straight pointy peak will remain on the beater when lifted from the egg white). 5. Take 1/3 of the whipped egg white and add into the egg yolk. Mix evenly using turning mix technique. (Mix from bottom to top with spatula. Do not draw circles when mixing.) Add the mixture into the remaining egg white. Mix evenly using turning mix technique. Pour into the cake mold and place the mold on baking tray. 6. Set oven mode to and preheat to 160℃. After the oven is preheated, put the baking tray on the third rack and bake for 36 minutes.7. Take out the mold after baking and place it upside down on cooling rack. Allow to cool sufficiently before removing from mold to decorate or serve.

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Tips：1. This recipe is for a 6” cake. Double ingredients to prepare an 8” cake and triple for a 10” cake.2. Sifting the powder ingredients removes lumps and ensures that the flour is mixed more evenly, imparting the final product with a lighter taste.3. The preface to this cookbook contains more detailed information about the states of beating egg white. Whipped egg white should be mixed with egg yolk and baked as soon as possible to prevent excessive loss of air bubbles. 4. The cake needs to be cooled sufficiently after baking before removing from the mold. Otherwise, the body of cake will collapse. (Technique for removing from mold: press the cake body lightly inward along the edge of mold with hand to separate the edge of cake from the side of mold, then push the removable plate of mold lightly upward.)

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TASTY MUFFINSTASTY MUFFINS

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INGREDIENTS:A: Butter 20g, Caster Sugar 20g, Almond Powder 20g, All-purpose Flour 20g B: All-purpose Flour 120g, Aluminum-free Baking Powder 4g, zest of 1 lemon, Caster Sugar 50g, Salt 0.5g, Blueberry 60g C: Butter 50g, 1 egg, Light Dairy Cream 74g

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TOOLS:One electric mixer, one mixing bowl for beating eggs, an electronic scale, a flour sifter, a spatula, a baking tray, a pastry bag, 6 paper baking cups, a six-in-one mold, a baking tray, some small bowls

DIRECTIONS:1. First mix the ingredients listed in Group A together: butter, caster sugar, almond powder, and all-purpose flour. Form into crumble and set aside in fridge to refrigerate.2. Measure the ingredients in Group B. Mix the all-purpose flour and baking powder evenly. Sift the mixture. Add caster sugar, salt, and lemon zest into the mixture. Stir evenly.3. Divide 50g of refrigerated butter into small cubes and allow to soften at room temperature. Mix together with 74g of light cream and stir evenly while immersing mixing bowl in warm water. Crack egg and add contents into the mixture after it is cooled. Stir evenly.

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4. Wash the blueberries. Drain off water and set aside. Mix together the mixtures produced in Step 2 and Step 3. Stir evenly. Add 2/3 of the drained blueberries and stir evenly but not excessively. 5. Fill the pastry bag with the batter. Squeeze into the cup mold (the six-in-one mold or small 5 cm diameter paper cups) to 60-70% fullness. (Each muffins weighs about 54g and recipe yields 6 muffins in total.) Put the rest of blueberries on the top of the muffins. Add the crumble mixture on top and spread evenly. Shake the paper cups lightly and put them evenly on baking tray.6. Set oven mode to and preheat to 180℃. After the oven is preheated, put the baking tray on the third rack and bake for 20 minutes.7. Remove from oven after baking and allow to cool before serving.

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Tips：1. Based on personal preference, dried fruit such as cranberry and raisin can be added into the batter for a better taste. The dried fruit can also be immersed in rum.2. Prepare the crumble mixture in advance and refrigerate.

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BRITISH SCONEBRITISH SCONE

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DIRECTIONS:1. Sift the flour. Add caster sugar and salt. Measure the frozen butter, then dice and allow to soften at room temperature.2. Add softened butter to sifted flour and baking powder. Rub evenly with hands. Add milk and stir evenly. 3. Put the dough created in Step 2 into a freezer bag. Press it flat with a thickness of 1.5cm by using a rolling pin or other tool. 4. Using the cookie cutter, divide the flat dough evenly into about 8 small parts and brush with egg yolk. The flattened dough can be frozen for 10 minutes first if it is hard to divide. 5. Set oven mode to and preheat to 200℃. After the oven is preheated, put the baking tray on the third rack and bake for 19 minutes.1 42 53 6

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INGREDIENTS:Cake Flour 250g, Caster Sugar 30g, Baking Powder 6g, Salt 1.5g, Butter 65g, Milk 125g, 1 Egg Yolk

TOOLS:A spatula, a baking tray, wax paper, a mixing bowl, a rolling pin, freezer bags, some small bowls, heart or other shape cookie cutter.

BRITISH SCONE

Tips：1. The butter and powder ingredients should be kneaded by hand. 2. After adding milk to the dough, mix evenly but do not knead excessively to avoid impacting the gluten in the dough.3. The flattened dough should not be too thick or too thin. If it is made too thick, the center will remain raw, while chewiness will be lost if it is made too thin. First refrigerate the dough for 30-60 minutes if it is difficult to shape with the cookie cutter.

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RICH CHEESECAKERICH CHEESECAKE

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重芝士蛋糕

DIRECTIONS:1. Measure all the ingredients and set aside. Warm the refrigerated cream cheese at room temperature.2. Put Oreo cookies into mixing bowl and crumble using a rolling pin or food processor. 3. Melt the butter by immersing the container in warm water. Add the melted butter into the Oreo crumbles. Mix evenly with spatula until batter can be formed into balls by hand.4. Wrap the bottom and edges of the mousse ring with tinfoil. (It is better to wrap with 2 layers of tinfoil.) Fill in the mousse mold evenly with the mixture of butter and biscuit and flatten along the bottom. Compact the cookie base with one end of the rolling pin. 5. Press and stir the warm cream cheese with a spatula until it becomes dense and smooth.

INGREDIENTS:Cake body: Cream Cheese 240g, Light Cream 120g, Whole Egg120g, Sugar 72g Biscuit base: Oreo Cookie 80g, Butter 20g

TOOLS:A baking tray, a 6” mousse ring, tinfoil, a spatula, a rolling pin, a hand mixer, two mixing bowls, some small bowls

RICH CHEESECAKE

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6. Use another mixing bowl to mix the light cream, egg and sugar evenly. Avoid stirring excessively to prevent air bubbles from entering the batter and affecting the taste of the cake. 7. Divide the egg liquid created in step 6 into 6-10 portions and gradually add to the softened cream cheese. After each addition, stir lightly and evenly. Do not stir excessively to prevent air bubbles from forming.8. Pour the mixed cream cheese batter evenly into the mousse mold (if there are remaining lumps after mixing, they can be filtered out with a sieve). Put the mold on the baking tray. Lift the baking tray with the rich cheese cake on it slightly and shake 2-3 times on chopping board to dislodge the air bubbles in the cake. 9. Set oven mode to and preheat to 90℃. After the oven is preheated, put the baking tray on the second rack and bake for 120 minutes.10. Take the mold out after baking. Let cool and put it into fridge. After refrigerating, remove from mold and serve.

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Tips：1. Make sure to press firmly when flattening the ingredients to make the biscuit base. This ensures that base will not become loose when removing the cake from the mold.2. Cream cheese is difficult to mix when refrigerated. First warm by immersing the container in warm water to facilitate mixing. 3. Only remove the cake from the mold after it is cooled and refrigerated for at least 6 hours. Before removing from the mold, freeze slightly and then remove from the mold by wrapping it with a warm towel or warming with a hand torch.. If it is not to be served immediately, wrap the cheesecake with plastic wrap and store in the freezer. Consume within 20 days. 4. If there is no mousse ring, use a mold made of silica gel as a replacement.

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CRUNCHY PUFFSCRUNCHY PUFFS

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DIRECTIONS:1. Allow butter to soften at room temperature. Measure all the ingredients. Sift the flour. Crack the egg and set aside.2. Preparing crunchy casing: mix confectioners sugar and butter. Mix evenly with spatula. Add 24g of sifted cake flour. Mix evenly with a hand mixer to form a dough. Wrap the dough with plastic wrap. Knead the dough into a cylinder with a diameter of 2-4cm. Refrigerate.3. Use a small cooking pot with thick bottom. Put in these measured ingredients: water, butter, white sugar and salt. Set to medium heat. Stir with spatula continuously to melt the butter. 4. Turn off the heat immediately once the mixture in the pot becomes liquid and boils. Pour the sifted cake flour in at once. Mix the batter rapidly and evenly with a spatula. 5. Use low heat again to warm the pot. Stir continuously and turn off the heat when the batter begins to form a thin layer at the bottom of the pot.6. Cool the batter to 60-65℃ (not scalding). Divide the egg into 4 portions and add into the batter one portion at a time. Stir evenly with spatula after each addition. Each time, add the rest of egg only after mixing evenly. Note: it is not necessary to

INGREDIENTS:Crunchy Casing: Butter 20g, Confectioners Sugar 8g, Cake Flour 24gPuff Casing: Cake Flour 90g, Water 144g, Butter 60g, White Sugar 10g, Salt 1g, Egg 3g (about 150g)TOOLS:A small cooking pot, a spatula, a baking tray, wax paper, a mixing bowl, a pastry bag, a pastry bag tip, a hand mixer, a rolling pin, freezer bags, some small bowls

CRUNCHY PUFFS

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add all the egg in the recipe. When adding egg the last time, pay attention to the state of batter.7. Scoop up the batter with a spatula. Stop adding egg when the batter sticks to the spatula and shows a shape of inverted triangle with a smooth edge that does not slide down.8. Cover baking tray with wax paper. Fill the pastry bag with the batter. Squeeze onto the baking tray to form a diameter of about 4cm for each pastry. Keep the tip of pastry bag vertical to the baking tray while squeezing. Squeeze out each pastry into an even and uniform size.9. Take the crunchy casing dough out of fridge. Cut it into slices with a thickness of about 2mm. Cover the puff pastries with these slices.10. Set oven mode to and preheat to 200℃. After the oven is preheated, put the baking tray on the third rack and bake for 19 minutes.

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Tips：1. The success of puff creation depends on the state of batter. Warming the pot makes the flour stabilize and absorb enough moisture. During baking, a large amount of water evaporates and the size of the batter expands. Therefore, the expansion of the puff will be affected if the batter is either too dry or too wet. Turn off the heat immediately and stir in flour when the water and oil are boiling. While stabilizing the batter with low heat, do not let the water boil off excessively. When adding egg, it is not necessary to add all of it; add according to the condition of the batter. 2. Never open the door of oven during baking to avoid the collapse of puff caused by the sudden drop in temperature. 3. The crunchy casing in this recipe is optional. If not used, keep the other steps unchanged.

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CARAMEL PUDDINGCARAMEL PUDDING

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DIRECTIONS:1. Add 15ml of caramel sauce to the bottom of each pudding jar as a base.2. Take a large mixing bowl and pour in milk. Add light cream, vanilla extract, and confectioners sugar. Mix evenly. Add egg yolk and cracked whole eggs. Mix the pudding lightly to avoid making too many air bubbles. 3. Strain the pudding with a fine sieve. Pour into pudding jars evenly. Blot air bubbles on the surface with a kitchen towel to create a smooth surface on the final product. Place pudding jars on baking tray.

INGREDIENTS:A: Milk 500g, Light Cream 170g, Confectioners Sugar 50g, 5 Drops Vanilla ExtractB: Egg Yolk 60g, Whole Egg 30g C: Caramel Sauce 135ml (15ml/jar)

TOOLS:9 100ml pudding jars, a fine sieve, a baking tray, a mixing bowl, a hand mixer

CARAMEL PUDDING

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4. Set oven mode to and preheat to 155℃. After the oven is preheated, put the baking tray on the third rack. Pour water into the baking tray. This is the water bath technique. Water should be no less than half the height of the tray. Bake for 50 minutes.5. Remove from oven after baking and allow to cool before serving. Refrigerate before serving for optimal taste.

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Tips：1. Use store-bought or DIY caramel sauce according to personal preference. To create your own caramel sauce, add 100g of white sugar into a small cooking pot. Set the flame to low heat and add 60g of boiling water when the white sugar melts and gets darker. Stir evenly with a wooden spoon and pour caramel sauce into the pudding jars while it is still hot. Be careful of the splash when adding boiling water. 2. Never stir excessively while mixing the pudding liquid. This causes air bubbles that affect the taste and appearance of the final product. 3. After baking and initial cooling, the pudding will taste better if allowed to set in the fridge. If desired, top pudding with blueberry or strawberry sauce before consuming.

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CHOCOLATE DESSERTCHOCOLATE DESSERT

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DIRECTIONS:1. Melt chocolate and butter in cooking pot with low heat. After cooling slightly, mix in sugar and egg yolk.2. Whip the egg whites with an egg beater until small uniform bubbles appear (before reaching the peak state). Pour into the chocolate mixture slowly. 3. Scoop up the mixture into the small cups. Put them on the baking tray. 4. Set oven mode to and preheat to 180℃. After the oven is preheated, put the baking tray on the third rack and bake for 18 minutes. 5. Remove from oven. Ready to serve after baking.

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INGREDIENTS:A: Dark Chocolate 200g, Butter 200g, Caster Sugar 200g, Yolk of 3 Eggs B: White of 3 Eggs

TOOLS:A small cooking pot, 6-8 small white cups (diameter: 10cm), an electric mixer, a spoon

CHOCOLATE DESSERT

Tips：1. The chocolate mixture should occupy about 70% of the small cup’s volume. The amount used in each cup depends on the size of each cup. 2. After baking, it is recommended to consume the dessert while it is still warm. The cake body will collapse after cooling.

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PINEAPPLE TARTPINEAPPLE TART

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DIRECTIONS:1. Measure the butter and put it into mixing bowl. Soften butter at room temperature. Add confectioners sugar. Use electric mixer and medium speed to whip mixture until it becomes white.2. Gradually add egg. Whip with electric mixer until dough becomes smooth and even.3. Add sifted all-purpose flour and salt into the batter. Mix evenly with spatula.4. Set aside 10g of dough and 4g of pineapple filling. Shape dough into balls.5. Flatten each dough ball and add filling to the inside. Shape dough with both hands to form a wrapper. Use wrapper to cover up filling.6. Place a sheet of wax paper on the baking tray. Put the wrapped pineapple pastry on the tray. Evenly brush each tart with egg yolk. One tray holds 35 tarts.7. Set oven mode to and preheat to 160℃. After the oven is preheated, put the baking tray on the third rack and bake for 25 minutes.1 42 53 76

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INGREDIENTS:A: All-purpose Flour 185g, Butter 105g, 1 Egg, Confectioners Sugar 15g, Salt 0.5g B: Pineapple Filling 140g, Some Egg Yolk

TOOLS:An electric mixer, 2 mixing bowls, an electronic scale, a spatula, wax paper, a baking tray, some small bowls, a flat plate

PINEAPPLE TART

Tips：1. Add egg gradually. Otherwise, the oil-based ingredients might separate out. 2. While wrapping the pastry, try your best to place the filling in the middle of wrapper. Otherwise, there may be cracks after baking. 3. Reduce or increase baking time appropriately according to personal preference to achieve the desired level of crispness.

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WHITE ALMOND BISCUITWHITE ALMOND BISCUIT

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DIRECTIONS:1. Mix shortening and confectioners sugar in a mixing bowl. 2. Slowly add the following ingredients: cake flour, Kingsford’s cornstarch, soda powder, almond powder and almonds. Mix to form a dough.3. Refrigerate the dough for 15 minutes. After dough hardens, roll out the dough until it is 1 cm thick.4. Press with the mold to form the biscuit. Cover baking tray with wax paper and place the biscuits on it. One tray holds 20 biscuits5. Set oven mode to and preheat to 160℃. After the oven is preheated, put the baking tray on the third rack and bake for 23 minutes. 6. Remove biscuits from oven and allow to cool before serving.1 42 3

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INGREDIENTS:A: Shortening (Or Vegetable Shortening) 90g, Confectioners Sugar 45g B: Toasted Almonds 75g, Kingsford’s Cornstarch 70g, Cake Flour 50g, Almond Powder 90g, Soda Powder 1.5g

TOOLS:A mixing bowl, an electronic scale, a rolling pin, biscuit mold

White Almond Biscuit

Tips：1. Use a mold with a diameter of 6-8 cm to ensure biscuits have a uniform size and shape. 2. Choose high quality shortening and almonds for better tasting biscuits. 3. Increase or reduce the baking time accordingly if biscuits are smaller or larger than the recommended size.

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ITALIAN STYLE MACARONITALIAN STYLE MACARON

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DIRECTIONS:1. Measure all the ingredients. 2. Evenly mix the almond powder with confectioners sugar. First, mix lightly using a hand mixer. Then mix evenly with a rubber spatula using the cutting mix technique. Avoid applying pressure to the almond powder to prevent oil from separating out.3. Add preferred food coloring to the egg white of TPT. Stir and mix evenly. Pour gradually into the mixture of almond powder and confectioners sugar. Mix evenly using the cutting mix technique.4. Use an electric mixer at high speed to whip the egg white in Ingredients Group C in a small mixing bowl. Keep the egg beater as close to the bottom of the bowl as possible. Stop when a big hole appears at the bottom of the egg white.5. Heat the syrup at medium-low heat. Whip egg white when the temperature reaches 116 ℃. Turn off the fire at 120℃. 6. Gradually add syrup into egg white. Add a small amount each time at the beginning, then increase the amount of syrup added each time later. Finish the entire process rapidly and continuously. 7. When the syrup is mixed evenly and the egg white becomes hard, whip 30 seconds with the electric mixer at low speed.

INGREDIENTS:A: TPT: Almond Powder 105g, Confectioners Sugar 95g, Egg White 37.5g B: Syrup: Water 25g, Caster Sugar 100g, Temperature of the Syrup 120℃ C: Egg White Cream: Egg White 37.5g, Egg White Powder 0.6g

TOOLS:An electric mixer, a spatula, a mixing bowl, an electronic scale, a small pot, a thermometer, a pastry bag, a baking tray, a piece of oilcloth

ITALIAN STYLE MACARON

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8. Divide egg white cream into 4 portions. Add into TPT one portion at a time. The first two times, mix evenly using the cutting mix technique. For the third and fourth time, mix evenly using the shaking mix technique. 9. Fill in the pastry bag with the batter. Push out the air in the bag. Squeeze batter onto the oilcloth covered baking tray. Shake out air bubbles and remove holes on the surface with a toothpick.10. Set oven mode to and preheat to 155℃. After the oven is preheated, put the baking tray on the third rack and bake for 12 minutes. Adjust temperature to 140℃ immediately and bake for another 4 minutes.11. Remove macarons immediately after baking and let cool.

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Tips：1. The choice of almond powder is a key point of baking macarons. Different almond powders possess different levels of water absorption. It is better to choose an almond powder with a fine and smooth texture. Sifting is necessary if the almond powder is coarse. 2. Never push or press while mixing powder ingredients. Otherwise, the oil separated out from almond powder will affect the quality of the final product. 3. When shaking air bubbles, it is acceptable to use something hard to knock the baking tray. Knock along center of the baking tray and in a diagonal line. 4. There is no need to mix evenly during the third mixing. However, during the fourth shaking mix, the batter should be mixed evenly before loading it into the pastry bag. 5. Macaron filling can be made according to personal preference.

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SWEET TOASTSWEET TOAST

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INGREDIENTS:A: Yolk of 2 Eggs B: Light Cream 120g, Milk 50g, Confectioners Sugar 15g, 2 Drops of Vanilla Extract C: 9 frozen Tart Shells

TOOLS:An electronic scale, a flour sifter, a measuring cup, a hand mixer, a big bowl

DIRECTIONS:1. Measure all of the ingredients and set aside. Separate egg yolk and egg white. Put the egg yolk into the big bowl and set aside.2. Pour milk into the big bowl. Mix the egg yolk and milk lightly and evenly with hand mixer. Add confectioners sugar into the big bowl and mix evenly. Add light cream and vanilla extract. Mix slowly and evenly in one direction. The egg tart batter is prepared.3. Remove the frozen egg tart shells from the freezer. Arrange shells on the baking tray.4. Sieve the egg tart batter and pour into measuring cup. Fill each tart shell to 60-70% fullness, proceeding one at a time. 5. Set oven mode to and preheat to 200℃. After the oven is preheated, put the baking tray on the third rack and bake for 19 minutes.1 42 3

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PORTUGUESE EGG TART

Tips：1. Stir the egg tart batter lightly to avoid creating too many air bubbles.2. Raisins or dried cranberries can be added into the egg tart batter. After baking, you can add jam, preserved fruit, fresh fruit or cream to the tarts to create different tastes.3. Sieving batter after mixing removes trapped air from the egg tart batter and produces a better taste. 4. Oil content of tart shells varies by brand and each produces a different quality of final product. Pay attention to the tart’s color during baking and adjust baking time properly according to personal preference.

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SWEET TOASTSWEET TOAST

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DIRECTIONS:1. Measure high-gluten flour and milk powder; add yeast and mix evenly in a large mixing bowl. Measure sugar, salt and water together in another large bowl and stir until the sugar and salt melt. Allow butter to soften at room temperature. 2. Add water to flour and knead by hand on a kneading board to form dough. The dough is relatively sticky with a rough surface at the beginning, but becomes smooth with kneading. The stickiness dissipates with the appearance of gluten.3. Knead the dough while it expands, then add softened butter. Knead fast and hard until a thin film can be pulled out from the dough. The thin film should not be easy to break. Even if the film breaks, the edge should still be relatively smooth.4. A film able to cover the hand can be pulled out if the dough is kneaded enough. After the surface becomes smooth, put it in the mixing bowl. Cover the mixing bowl with a damp cloth to start and allow fermentation to begin. Set oven mode to and preheat to 40℃ and the timer to 40-50 minutes. After the temperature reaches 40℃, put the mixing bowl with dough inside to the bottom of oven and alongside a bowl of boiling water. Close the oven door and allow fermentation to take place.5. When the dough ferments to a volume of about 2.5x its original volume, squeeze the dough to expel any air captured

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INGREDIENTS:A: High-gluten Flour 270g, Yeast 3g, Milk Powder 20g B: Caster Sugar 50g, Salt 2.5g, Water 155g C: Butter 10g

TOOLS:A mixing bowl, an electronic scale, a damp cloth, a baking tray, plastic wrap, some bowls, a rolling pin, a toast mold

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within. (Dip some flour with finger and poke a hole on the dough. The fermentation is complete if the hole does not retract.) Divide the dough into 3 portions. Cover them with plastic wrap and let them rise for 15 minutes at room temperature.6. When the middle fermentation is complete, take one of the dough ball and roll it to a long oval shape on the kneading board. Roll the dough from top to bottom to form a cylinder shape. Be sure to roll tightly without leaving gaps. Put the rolled dough into the toast mold. Roll the rest of dough balls in the same way. 7. Final fermentation: set oven mode to and preheat to 40℃, and the time to about 45 minutes. After the temperature reaches 40℃, close the toast box with its cover. Put it into the oven along with a bowl of hot water at the bottom of the oven for the final fermentation. It is ready for baking when the dough ferments to 90% fullness.8. Set oven mode to and preheat to 175℃. After the oven is preheated, put the fermented toast on a baking tray. Put the tray on the third rack of oven and bake for 35 minutes.9. After removing from the mold, put the baked toast on the grill and allow it to cool. Store in a freezer bag at room temperature

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Tips：1. While measuring ingredients, prevent the yeast from coming into direct contact with the salt. The water in the recipe can be adjusted slightly according to temperature, humidity and the water absorption capacity of the flour. Use a small portion of water to adjust quantities when measuring. 2. The result is the same if the dough is kneaded by bread machine or kneading machine, but it should be ensured that the dough is kneaded to a proper state. Kneading excessively will break the formation of gluten.3. The entire process will fail if the dough is fermented either excessively or insufficiently. Pay attention and watch the state of dough while fermenting. 4. Remove dough from mold as soon as baking is complete. Put it on the grill and let cool immediately to prevent the bread from being burned by the heat retained in the mold. The bread should be stored in a freezer bag at room temperature or freeze in the freezer. Warm frozen bread in the oven before consuming. Never store the bread in the fridge.

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DINNER ROLLDINNER ROLL

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DIRECTIONS:1. Measure the following ingredients in a mixing bowl: high-gluten flour, milk powder, yeast, white sugar and salt. Avoid the direct contact of salt and yeast to preserve the activity of yeast. 2. Pour egg and water into the flour mixture.3. Knead dough manually, with food processor or with bread machine.4. When the dough is kneaded to the stage of extension (Figure A: The edge of the hole is rough when the dough is pulled.), add softened butter. Keep kneading until the stage of full extension (Figure B: The film made by pulling the dough becomes thinner with a round and smooth edge of the hole).5. Shape the kneaded dough into a sphere and put it into the mixing bowl. Cover the basin with a damp cloth. Place on the second rack of oven. Set oven mode to and preheat to 40℃ for the first fermentation. The fermentation time is 40-60 minutes.6. When the dough ferments to a doubled volume, dip a finger in some flour and poke a hole on the top of the dough. The fermentation is complete if the hole does not retract.

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INGREDIENTS:A: High-gluten Flour 250g, Milk Powder 12g, Yeast 2.5g, White Sugar 38g, Salt 2.5g B: Water 125g, Egg 30g C: Butter 30g (Softened at Room Temperature)

TOOLS:A mixing bowl, plastic wrap, baking paper, a baking tray

DINNER ROLL

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7. Weigh the fermented dough after removing with a rolling pin. Divide evenly into 20 small pieces (and cover them with plastic wrap). Start the middle fermentation for 15 minutes at room temperature and form the dough into round balls after it is complete. Put the baking paper on the baking tray. Put the dough balls on it with the smooth side facing up. Cover them with plastic wrap. (It is best to place cups or other small containers at the four corners of the tray to prevent the plastic wrap from sticking to the surface of dough).8. Place dough on the second rack of oven for the final fermentation. Set oven mode to and preheat to 35℃; place a bowl of hot water in the oven and let ferment for 35-40 minutes. When the dough doubles in volume, remove it from the tray. Tear off the plastic wrap with care. Brush egg liquid on the surface of each dough ball. 9. Set oven mode to and preheat to 165℃. After the oven is preheated, put the baking tray and grill on the second rack and bake for 17 minutes.

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Tips：1. Based on personal preference, it is optional to add fillings like bean-paste or sesame during the shaping stage. Sprinkle sesame, oatmeal or crunchy onion crisps on surface to use as decoration and provide different tastes for the dinner rolls. 2. Before baking the bread, brushing egg liquid lightly can make the surface glossier. 3. Judge the softness of butter by pressing it with a finger. It is ready if it can be pressed down easily. The “oil later” technique of is used for making dinner rolls, i.e. adding butter after the dough reaches the stage of extension to reduce the obstruction of gluten caused by butter4. Different flours have different water absorption levels. It is effective to reserve part of the water in the recipe for use in adjustment. Add carefully to avoid excessive water content in recipe.5. For the proper technique of kneading dough manually, please refer to the preface. 6. Kneading dough with a machine will create too high of a temperature in the dough and potentially lead to excessive kneading. When the room temperature is relatively high, use ice water to knead and ensure that the temperature of

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kneaded dough doesn’t exceed 30℃. Pay attention to watch the state of film pulled from dough during kneading.7. Suggestion for the bread fermentation: the fermentation is affected by many factors including environmental temperature and personal preparation technique. When the temperature is higherthan 28℃, it is fine to ferment at room temperature. Pay attention and watch the state of dough to avoid excessive fermentation when using the fermenting function of the oven.8. The yeast used in this recipe is yeast with high sugar tolerance. Do not use inactive yeast. Tips for judging the activity of yeast: 100ml of warm water (about 36℃) + a small spoon of instant dry yeast with high sugar tolerance + 1/2 small spoon of caster sugar. Mix them evenly and let stand for 10 minutes. The activity of the yeast is adequate if it is obvious that the yeast liquid expands with lots of small bubbles floating. Opened yeast should be kept dry and refrigerated.

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SEAFOOD PIZZA (10”)SEAFOOD PIZZA (10”)

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海鲜披萨

DIRECTIONS:I. Making pizza crust1. Mix flour, salt, and sugar evenly. Add yeast. Add water slowly and stir the flour mixture at the same time with chopsticks to form dough balls. Knead the balls by hand to create a smooth dough.2. Mix olive oil into the dough. Keep kneading on the board until the dough becomes smooth. Put the dough into a large bowl and seal the bowl with plastic wrap. Let stand at normal temperature (40 minutes during summer and 1 hour during winter).

INGREDIENTS:Pizza Crust: All-purpose Flour 150g (prepare another 15g for use as kneading flour), Salt 3g, White Sugar 4g, Olive Oil 15g, Dried Yeast 1.5g, Water 80gTopping: Pizza Sauce 50g, Grated Mozzarella Cheese 150g, Red Pepper 10g, Green Pepper 10g, Onion 15g, 10 Peeled Fresh Shrimp and Squid 15g, Olive Oil 5g, Black Pepper, Whole Egg 15g

TOOLS:A baking tray for 10” pizza, a grill, a spatula, a chopping board, an oil brush, a rolling pin, some toothpicks

SEAFOOD PIZZA (10”)

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II. Making topping3. Clean the peeled shrimp and squid. Dice the squid. Cut the green pepper, red pepper and onion into strips. 4. Remove the fermented dough from the mixing bowl and shape it into a sphere. Wrap it with plastic wrap and let it rise for 10 minutes. Sprinkle kneading flour on the board. Press the dough into the shape of pie. Roll to a 10” round pie with rolling pin. Use toothpick or fork to create evenly spaced holes in dough.5. Brush a little olive oil onto the pizza baking tray and add the pizza crust. Manipulate the dough by hand until it covers the entire bottom of the baking tray. 6. Brush on the pizza sauce evenly, starting at the center of the pizza crust. Evenly sprinkle 2/3 of the grated mozzarella cheese. Add toppings: peeled shrimp, squid cubes, green pepper, red pepper and onion; then evenly sprinkle the remaining grated mozzarella cheese on the pizza. Brush a layer of egg onto edge of the pizza crust (optional). 7. Set oven mode to and preheat to 210℃. After the oven is preheated, put the pizza tray on the grill and place on the second rack. Bake for 17 minutes. 8. Remove pizza from oven after baking. Should be consumed warm for optimal taste.

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Tips：1. For an 8” pizza, use 0.6x the ingredients required for a 10” pie. For a 12” pizza, use 1.4x the ingredients required for a 10” pie. 2. Add additional sauces based on personal preference, such as a little spicy Thai sweet chili sauce, sour-sweet Italian pizza sauce or salty-sweet Thousand Island dressing.

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CANTONESE STYLE MOONCAKECANTONESE STYLE MOONCAKE

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INGREDIENTS:Outer casing: All-Purpose Flour 153g, Invert Syrup 105g, Peanut Oil 22g, Alkaline Water 3gFilling material: Bean-Paste Filling 600gSauce: One Egg Yolk, Water 10g (beat evenly for brushing on the roof of mooncakes)

DIRECTIONS:1. Add the alkaline water into invert syrup and stir evenly with spatula. Add the peanut oil. Stir until the mixture thickens.2. Add the all-purpose flour into the mixture created in Step 1 and stir evenly using a spatula and the turning mix technique (do not stir excessively). Cover with the plastic wrap and let stand for 1 hour at room temperature.3. Divide the mooncake dough into a suitable size and form into a round shape without kneading. Divide the bean-paste filling into the same portions (a 75g mooncake: outer casing 22g and filling 50g, about twelve mooncakes in total).

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TOOLS:Mooncake mold (specification: 75g), a baking tray, an electronic scale, wax paper, a spatula, an oil brush, a pair of disposable gloves, plastic wrap

CANTONESE STYLE MOONCAKE

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4. Flatten the wrappers and wrap the bean-paste filling in the wrapper. Use two hands to press and shape the wrapper. Wrap the whole filling and close it up. Put some flour in the mooncake mold and shake it to evenly cover mold before pouring out the excess flour. 5. Cover the baking tray with wax paper. Put the wrapped dough into the mold. Press to form on the baking tray directly and brush a layer of egg on the top.6. Set oven mode to and preheat to 170℃. After oven is preheated, put the baking tray on the third rack and bake 22 minutes. 7. After baking, remove from oven and cool before serving.

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Tips：1. The traditional Cantonese Style Mooncake uses bean-paste which is fried in oil and has a hard texture. As an alternative, use one of these fillings instead: lotus paste, five nuts paste, shredded coconut, fruit, red dates, taro, etc. Keep the weight the same as the bean-paste filling. 2. Do not stir excessively when making the mooncake wrapper to avoid the appearance of gluten. Stir evenly using the turning mix technique.3. For easy molding, the wrapped mooncake dough should be a little smaller than the size of the mold. Excess flour should be poured out to prevent the finished products from becoming whitish. 4. Mooncakes can weigh 50g, 100g, etc. The baking time should be adjusted accordingly.

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81

SWEETHEART CAKESWEETHEART CAKE

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DIRECTIONS:I. Make filling1. Cut the white gourd with the net weight of 2000g (without skin and seeds) into 0.4cm slices. Boil water in the pot. Boil the white gourd slices for 8 minutes in hot water. Drain off water and scoop out gourd. The white gourd slices are slightly transparent now. Encase the cooked slices with clean gauze and drain completely which yields about 275g drier white gourd paste. 2. Weigh the other filling materials. Cut dried cranberries and sugared white gourd into the size of mung beans and set aside.3. Heat the non-stick pan and pour the dried white gourd paste into it. Lightly fry using medium or low heat. Add 50g of white sugar. Fry 5 minutes on medium or low heat, then add 100g of maltose and 50g of glutinous rice flour. Mix and press until there is no white glutinous rice flour visible. Add 70g of coconut, 30g of dried cranberries, 10g of sesame, 50g of sugared white gourd cubes, and 10g of cooked white sesame at the very last. Mix evenly to yield about 500g of filling for the Sweetheart Cakes.4. Cool the filling and divide it into 12 parts of about 40g each and set aside.

INGREDIENTS:Dry pastry: Cake Flour 100g, Shortening or Butter 60gWater & oil dough: All-Purpose Flour 150g, Water 80g, White Sugar 30g, Shortening or Butter 30g (take another 10g of Plain Flour for sprinkling when preparing crisp) Filling material: White Gourd 2000g net (without skin and seeds), White Sugar 50g, Maltose 100g, Glutinous Rice Flour 50g, Coconut 70g, Toasted White Sesame 10g, Dried Cranberries 30g, Sugared White Gourd 50g Garnish: White Sesame 2g, one Egg Yolk

TOOLS:A large bowl, two mixing bowls, 2 pieces of gauze, a spatula, a baking tray, a piece of wax paper

SWEETHEART CAKE

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II. Making dough, preparing crisp, and fillingRefer to the making of pastry dough and crisp preparing methods in the preface.5. Roll the small dough to form a round wrapper with a 10-11cm diameter (smooth surface facing down). Hold the wrapper with the left hand and wrap the white gourd filling. Form the partially-finished cake into sphere.6. The filling is 40g for each wrapper. After the partially-finished cake is closed up, form it into a round cake shape with a concave center. 7. Put the semi-finished cakes on a baking tray covered in wax paper. Brush a first layer of egg on the cakes using the banister brush. Wait until egg liquid is dried and brush the second layer. Pierce the cakes 2-3 times with a sharp knife (stop at the depth when the filling just comes out). Top sesame as a final step.8. Set oven mode to and preheat to 170℃. After oven is preheated, put the baking tray on the third rack and bake for 22 minutes. 9. After baking, remove from oven and cool before serving.

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Tips：1. In summer, the dough is watery and soft when making the dry pastry. Keep in fridge to adjust firmness and to match that of the water-oil dough while preparing crisp.2. Pay attention to how the dough slice sticks to the kneading board. A little flour, but not too much, could prevent dough from sticking to the surface. Extra flour on the board can be wiped away by hand after every sprinkle.3. White gourd filling is the traditional choice for Sweetheart Cakes. It is better to keep the white gourd paste as dry as possible. Ready-made filling for Sweetheart Cake, such as bean-paste filling and purple sweet potato filling, can replace the white gourd.

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ROYAL WALNUT CAKEROYAL WALNUT CAKE

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DIRECTIONS:1. Remove the peel of the toasted walnut and cut it into the size of rice grain. Mix the cake flour, toasted walnut pieces and baking powder together and set aside. 2. Beat egg in the mixing bowl with hand mixer, add the caster sugar gradually and whip. 3. Add the softened butter gradually and stir until a uniform cream is formed. Add soda powder and mix evenly. 4. Add the mixture created in the first step into the butter paste with a spatula and mix into a dough. Cover the dough with plastic wrap and set aside for 10 minutes. Divide the dough into 12 small portions each weighing 20g and set aside for another 20 minutes.

INGREDIENTS:A: Cake Flour 100g, Toasted Walnut Pieces 30g, Baking Powder 1.5g B: Half an Egg, Caster Sugar 50g, Unsalted Butter 50g, Soda Powder 1.5g C: Black Sesame (for decorating)

TOOLS:An electronic scale, a mixing bowl, a baking tray, a spatula, a cutting board, a hand mixer, a piece of wax paper

ROYAL WALNUT CAKE

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5. Cover the baking tray with wax paper. Shape the small dough portions into rounds. Put them on the baking tray and flatten (the thickness is about 5mm; the center is a little thinner; and the diameter is about 6cm). Sprinkle some black sesame on top to decorate. 6. Set oven mode to and preheat to 180℃. After the oven is preheated, put the baking tray on the third rack and bake for 14 minutes.7. After baking, remove from oven and cool before serving.

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Tips：1. Cookies with toasted walnut flavor are more appetizing than those made with raw walnut. Raw walnut should be heated for 5-10 minutes at 150℃ using the oven set to mode . When the walnut peel yellows, remove it by hand.2. The small dough portions should be pressed thinner in the center and thicker on the edge. Cracks on the edge are normal. 3. Cookies can be glazed by brushing egg on the partially-finished dough before putting it into oven.

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PINEAPPLE BREADPINEAPPLE BREAD

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DIRECTIONS:1. Weigh high-gluten flour, milk powder, salt and caster sugar and mix evenly in the mixing bowl. Add yeast, water and egg liquid and knead dough to the extension stage. Add the butter and knead until extension stage. (It is acceptable to knead by food processor, bread machine, or by hand.) 2. Cover the dough to keep fresh during the first fermenting. Set oven mode to and preheat to 40℃. The first fermenting period lasts 40-50 minutes. When the preheated temperature reaches 40℃, put the mixing bowl with dough inside on the bottom of oven and a bowl of boiled water aside. Close the oven door and begin fermentation. When the volume reaches 2.5x, dip you finger in some flour and poke a hole in the dough. This step is complete if the hole does not retract.3. Knead out gas in the fermented dough and divide it into 6 uniform parts. Roll these parts into a round shape. Take another 15 minutes to ferment again.

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INGREDIENTS:Bread formula: High-gluten Flour 225g, Milk Powder 23g, Salt 1g, Caster Sugar 45g, Egg 23g, Yeast 3g, Water 105g, Unsalted Butter 22gPineapple skin formula: Cake Flour 75g, Confectioners Sugar 37g, Salt 1.5g, Egg Liquid 22g, Milk Powder 8g, Unsalted Butter 45g

TOOLS:One electric mixer, two mixing bowls, an electronic scale, a spatula, a piece of wax paper, a baking tray, some small bowls

PINEAPPLE BREAD

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4. Prepare the pineapple skin during the second fermentation period. Use an electric mixer to whip the softened butter until it becomes white. Add confectioners sugar and salt; mix evenly. 5. Add egg into the butter at three different times. (Mix the egg liquid and butter sufficiently each time before moving on to the next addition.) Mix butter and egg fully together. Add cake flour and milk powder. Stir lightly and evenly until the surface is smooth and not sticky. Sprinkle a thin layer of flour on the kneading board. Twist the pineapple skin into rope-like strips and divide into 6 portions.6. Take a portion of the pineapple skin and flatten with the left hand. Take a piece of dough and press on the pineapple skin. Apply gentle pressure and knead the dough from the outside to the inside with right hand. Let the pineapple skin “climb” up the dough slowly until the skin covers more than 3/4 of the dough.7. Close up the opening and place downward. After the skin is wrapped, put it on the baking tray with wax paper laid on it. Brush a layer of egg liquid lightly on the surface of pineapple skin and hash with a knife. Then begin the final fermentation and wait for the volume to reach 2.5x at 28℃. 8. Set oven mode to and preheat to 180℃. After oven is preheated, place the fermented pineapple bread on the third rack and bake for 18 minutes.

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Tips：1. When making the pineapple skin, if the mixture is still very sticky after mixing, add some cake flour to make the skin less sticky.2. It is better to cover the mixing bowl with a damp towel while fermenting. Maintain a suitable humidity for a better fermentation effect.

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FOTILE WEBSIT WWW.FOTILEGLOBAL.COM

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披萨 PIZZA

海鲜披萨

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中式特色 CHINESE CUISINE

菠萝包

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28

蔬菜 VEGETABLE

迷迭香土豆块

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主食 BREAD

小餐包

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35

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甜品 DESSERT

蛋挞

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肉类 MEAT

东南亚风味牛肉干

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家禽 POULTRY

美式烤鸡

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海鲜 FISH&SEAFOOD

盐烤对虾

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CONTENTS5 7

菲力牛排

羊肉串

羊肋排

泰式烤翅

盐烤秋刀鱼

烤玉米 香甜吐司

广式月饼

老婆饼

宫廷桃酥

曲奇饼干

玛格丽特

戚风蛋糕

香浓马芬

传统英式司康

重芝士蛋糕

酥皮泡芙

焦糖奶昔布丁

巧克力甜点

凤梨馅饼

白杏仁饼

马卡龙

02

工具介绍

烤盘：用于直接或盛放容器在烤箱中烘烤食物。

电子计时器：用于精准控制烹饪时间。

锡纸：用于铺在烤盘或烤架上，具有防粘作用，如烤鲫鱼；用于包裹食物烘焙具有防止食物过度上色，保持水分更鲜嫩， 如烤蛏子。

电子秤：用于精准称量原料。一般使用精度为0.1g的电子秤。若电子秤精度不够，则有可能会影响原料重量，进而导致成品达不到预期效果。

手动打蛋器：用于混合不需打发或者简单搅拌的原料。

温度计：用于精准测量液体或面团的温度。

量杯：用于精准量取液体原料。如：水、牛奶等。使用时须眼睛平视观察刻度。

隔热手套：用于拿取烤箱中的烤盘或烤架时使用，防止烫伤手，能够阻隔各种形式的高温热度。

料理盆：用于盛放烘焙原料，便于混合、搅拌、打发等，如：混合面团、打发蛋清等。

隔热手柄：用于拿取烤箱中的烤盘或烤架时使用，防止烫伤手，常为硅胶材质耐用。

面粉筛：用于过筛粉类原料，可去除粉中结块，增加粉的蓬松度。

烤架：一般用于烘烤羊肋排等油脂较多的食物，也可做冷却架使用。

刮刀：用于搅拌、混合原料。一般用于西点操作中。

油纸：用于铺在烤盘上，具有防粘作用，如：烤曲奇饼干、烤泡芙等。

03

（二）膨松剂1、泡打粉：是一种快速发酵剂，分为香甜型和食用型两种。主要用于蛋糕、面包等食品的快速发酵。市售的泡打粉是中性粉，苏打粉为碱性，两者不能任意替换，也不能过量食用，否则会有苦涩味。2、酵母：是一种天然膨松剂，也是含有多种酶的微生物。作用于面团中，可产生大量二氧化碳包裹于面筋网络组织中，使烘烤食品组织疏松多孔、体积增大。烘焙中通常使用的是活性干酵母。3、苏打粉：即食用小苏打或食用碱，是一种化学膨松剂。能使干货原料迅速涨发，软化纤维，去除发酵面团的酸味。适当使用可使食品色、香、味、形更佳，增进人的食欲。4、塔塔粉：是一种酸性的白色粉末，主要用途是帮助蛋白打发以及中和蛋白的碱性，使蛋白颜色雪白。如果没有塔塔粉，可用酸性原料如柠檬汁、橘子汁或白醋替代，通常1茶匙塔塔粉可用1汤匙柠檬汁或白醋替代。

（三）其他粉类1、玉米淀粉：玉米制成的淀粉，一般用于调节面粉筋度、作为烘焙食物的凝固剂，也可添加在面粉中降低面粉筋性，中筋面粉和玉米淀粉按4:1的比例混合可替代低筋粉。2、可可粉：含可可脂，不含糖，带苦味。易结块，使用前需过筛。常使用于可可味的蛋糕、饼干等，也可用于慕斯蛋糕表面装饰等3、抹茶粉：绿茶经过超细粉碎机碾磨的粉末，不含糖、微苦，不易于其他粉类混合，做抹茶蛋糕前要用开水先冲成液态再使用。4、奶粉：主要用来增加蛋糕、面包及饼干的奶香味。本菜谱中使用的均为全脂无糖奶粉，

原料介绍一．粉类原料（一）面粉1、高筋面粉：指蛋白质含量平均为13.5%的面粉。蛋白质含量较高、筋度强。常用于制作具有弹性和嚼感的面食，如：面包类（香甜吐司、小餐包、泡芙等）。2、中筋面粉：指蛋白质含量平均为11%的面粉。蛋白质含量适中，筋度适中。常用于制作饼类（鲜虾培根披萨饼底、广式月饼）等面食。3、低筋粉：指蛋白质含量平均为8.5%的面粉。蛋白质含量较低，基本无筋度。常用于制作口感松软，蓬松的点心，如：蛋糕类（戚风蛋糕、海绵蛋糕）、饼干类（宫廷桃酥）等。

04

糖类原料1、粗砂糖：颗粒较粗，不易溶化，常用作装饰。2、细砂糖：又称为幼砂糖，颗粒较细，易于溶化，常用于制作蛋糕、面包和饼干等。3、糖粉：又称为糖霜，洁白的粉末状，颗粒非常细，其中含3~10% 左右的淀粉混合物（一般为玉米粉)，既防潮及可防止糖粒纠结。可直接用网筛过滤后筛在西点成品上做表面装饰。

二、乳脂类原料：（一）黄油也称奶油，它是从牛奶中提炼出来的油脂。按加工方式分为植物性黄油和动物性黄油，植物性黄油是用化学合成方法制作的人造黄油，含有较多的反式脂肪酸，长期食用植物黄油加工的食品对心血管系统非常不利，而且具有致癌风险，因此建议使用动物黄油。按含盐量分为，无盐黄油和含盐黄油，一般在烘焙中使用的都是无盐黄油，如果使用含盐黄油，需要相应减少配方中盐的用量。由于黄油不同含盐量不同，因此，建议使用无盐黄油。

（二）鲜奶油是从牛奶中提取的脂肪，打发后可用作蛋糕裱花，也可用于咖啡、冰淇淋、水果、点心上，甚至直接食用。根据加工方式分为动物性奶油和植物性奶油。植物性奶油是人工合成的，含有大量的反式脂肪酸，多吃不利于健康，比较容易打发，易于保存且稳定性好；动物性奶油一般指淡奶油，是无糖型的，打发时额外加糖，建议使用脂肪含量一般在30%~36%便于打发。

（三）奶酪又称为芝士、干酪。一般以下三种奶酪比较常用。1、奶酪片，一般超市有售，主要用于制作面包或三明治等。2、马苏里拉芝士，经过加热可拉出长丝，味道香浓，主要用于制作披萨、焗烤类食品。3、奶油奶酪（cream cheese)，色泽洁白、质地细腻、口感微酸，主要用于制作奶酪蛋糕（芝士蛋糕）。奶油奶酪开封后非常容易变质，所以要尽早食用。

05

常见烘焙操作一、鸡蛋打发在制作蛋糕类西点时需要通过打发鸡蛋使蛋糕口感更加蓬松绵软，通常分为蛋清打发和全蛋打发。一般使用电动打蛋器来进行操作。

1) 蛋清打发一定要使用无油无水的盆水或油脂会影响蛋清打发状态，导致无法较好的打发，因此在分离蛋清、蛋黄时，若蛋清中混有蛋黄，蛋黄中的脂类也会影响蛋清的正常打发。

2) 蛋清打发时建议使用新鲜且冷藏的鸡蛋虽然常温鸡蛋容易打发，但稳定性相对冷藏后的鸡蛋较差，不如冷藏鸡蛋打出的蛋白霜细致、坚挺和稳定。且冷藏过的鸡蛋更容易分离蛋清蛋黄。因此，建议使用新鲜且冷藏的鸡蛋进行打发。蛋清的最佳打发温度为17℃-26℃，冰箱冷藏的鸡蛋，建议回温后打发。

3) 蛋清打发可加入少许白醋、柠檬汁或塔塔粉鸡蛋ph值偏碱性，通过适当添加酸性物质如白醋、柠檬汁或塔塔粉，可以中和酸碱度，从而使其更易打发，但不能添加过量。

4) 打发过程中糖分三次加入当蛋白打发至鱼眼泡状态第一次加糖，当蛋白中气泡变得稍细腻时第二次加糖，当蛋白打发至细腻洁白，气泡变得更加不明显时第三次加糖。糖的加入可以为蛋白打发时气泡的构建提供支撑，但若一次性添加糖会抑制蛋清中的蛋白质裹入空气，影响打发的体积和稳定性。

5) 打发过度的状态呈块状或棉絮状，组织粗糙，甚至有出水状，此状态不可逆，更无法用来制作蛋糕。

*蛋清打发注意事项：

1、湿性发泡状态（如图1）——适合制作轻乳酪蛋糕等蛋清经过打发后变得细腻有轻微纹路，提起打蛋头，打蛋头上的蛋白呈下垂状态。

2、中性发泡状态（如图2）——适合制作戚风蛋糕、蛋糕卷等蛋白经过进一步打发后纹路更细腻，蛋白变得硬挺，提起打蛋头，打蛋头上的蛋白。

3、硬性发泡状态（如图3）——适合制作分蛋海绵蛋糕等蛋白经过更进一步打发后纹路明显和蛋白硬挺，提起打蛋头，打蛋头上的蛋白呈现较短、直挺的尖峰状态。

（一）蛋清打发

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1、常温软化：提前1-2小时将黄油从冰箱中拿出，常温下自然变软，用手指轻轻能全部按压下去、无硬块，黄油即完全软化。室温较高，软化速度会加快，反之则慢。加快速度软化可将黄油切小块或者刨丝。

2、微波软化：急用情况下，可使用微波炉解冻功能软化，但要把握好度。若软化过度，可放入冰箱略微冷藏或冷冻一下再使用。

全蛋打发即整个鸡蛋打发，相对蛋清打发时间更长，打发时需要温水打发。全蛋打发后鸡蛋糊变得稠密轻盈，提起打蛋器，滴落的蛋黄糊5秒后才会慢慢消失，能在表面划出一个8字（如图2）。

座温水：取一个直径大于装有全蛋盆的容器，装部分40-45℃左右的水，使装有全蛋的盆放入其中，底部能尽量接触温水，但不会溢出。天气过冷， 需要添加温水或者小火加热来维持水温。

（二）全蛋打发

二．黄油打发（一）软化黄油

1、软化后的黄油放入一个较深的容器中，将手持电动搅拌器或者电动搅拌器调到低速档，开始打发，直到黄油变得柔软滑腻即打发到位。2、分次加入细砂糖使糖颗粒充分溶在黄油中。3、以中速档打发黄油，当颜色呈黄白色，体积为两倍大时，即打发到位，这时候呈现出稠密的奶油状，质地轻盈、顺滑。

（二）电动搅拌器打发

*打发黄油注意事项：注意不要打发过度。尤其是添加了水质原料后，过度打发会导致油水分离、黄油中包裹的空气丧失，后会影响烘焙产品的蓬松度。一般情况下，用电动搅拌机打发6-7分钟即可。

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四、称量配料西式烘焙食物需要精准的称量，因此在烘焙过程中一定会涉及到准确的称量原料。本菜谱中配方以g为计量单位的原料都是使用厨房秤来称量，而少量的液体或粉末多用量匙来量取。用量匙量取粉末类原料时，以平勺为准，例如，量取一茶匙盐后，需要用手指或者刮板将表面刮平。在原料分量较小的情况下，如称取1/8茶匙原料时，先使用容量为1/4茶匙的量匙量取1平勺配料，再用小勺子沿中线挖去一半，使用剩下的一半即可。

五、面包揉面方法（如：小餐包、香甜吐司）

手工揉面法：1、将所有的原料按配方称好混合均匀。（如图1）2、取出和好的面团，放在一块干净的面板上，用左手按住面团的一段， 右手往外推，再卷回来。（如图2、3、4、5）3、如此往返重复此步骤，直至面团呈光滑.（如图6）4、待面团揉至扩展阶段（即撑开面团会出现一层薄膜，但该膜易破，且 洞的边缘不光滑），此时加入软化的黄油，不断撕拉揉搓面团逐渐吸收 黄油，再次变得光滑。此时的阶段做一般的面包就足够了。（如图7）5、使劲快速的揉，直至面团完全阶段（此时拉伸面团可以拉出很薄的薄 膜，形成的薄膜不易破；即使膜破裂，边沿处也较光滑）（如图8）， 做吐司需要做到这一步。 7 8

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三．搅拌手法搅拌是指将原料用刮刀混合均匀，其中包括翻拌和切拌两种手法。翻拌：是指将原料从容器底部轻轻的托起，再拌进去（似炒菜的手法），千万不要在盆 中划圈搅动，否则容易消泡。如右图

切拌：是指左手托起容器呈60度，用刮刀从中间往容器边缘划直线，边划边转动容器。

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六、油酥面团及小包酥的做法（如：老婆饼）

手工揉面法：1、将中筋面粉放在案板上中间掏一手掌大的空圆。中间放入白糖，水， 用手搅匀。2、加入黄油（或者白油），用手将黄油（或者白油）、糖水充分混匀呈 乳化状态，再将其余的面粉与之拌和。3、充分抄拌呈较稀软的不规则碎块状。4、再用力快速将面块在案板上搓揉均匀（约3-5分钟）。5、待成为质地均匀柔软光滑的面团后，即成水油面。用保鲜膜将面团包 好，静置20分钟。6、静置水油面时，另取低筋粉，加入黄油（或者白油）。7、用掌根将黄油（或者白油）和面粉向前推擦。推擦至无白色粉粒，色 泽均匀的面团即可。（推擦过度干油酥会变得软而黏手）8、将水油面和干油酥各均分为12份，并分别搓成球形（用保鲜膜盖住面 团，防止干皮）。9、将水油面擀成约8厘米的中间厚边缘略薄圆皮，将干油酥放在水油面 皮的中间。10、将水油面皮向上拢并收口。11、收口向下，按成圆形面坯，依次完成12个（盖上保鲜膜防干）。12、取一个面坯，水平上下推擀呈长椭圆形。（注意在案板上撒粉防粘）13、擀好的面片从上往下卷起来。14、取一个卷好的面坯，收口朝上按扁。15、沿长边擀成长方片形。16、从上往下再次卷起面团。完成所有面团包酥后用保鲜膜覆盖防干。17、取一面坯，收口朝上，在面坯中间轻轻按压后，用手指如图将酥层 切面收拢到中间。18、用掌心按压面团后，再擀成直径为10-11厘米的圆形面皮（光面朝下）。 到此为止，所有开酥步骤结束，下步进行包馅成型即可。

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菲力牛排

09返回目录

工具：烤盘1个，锡纸1张、量匙、厨房纸巾、一次性手套

原料：菲力牛排4片，橄榄油8g，蒙特利牛排调料3g，蒜瓣2-3瓣

Tips：1. 烤好的牛排，可依据个人口味搭配酱汁食用；

2. 牛排的成熟度一般分为3分熟、5分熟、7分熟、9分熟、全熟，不同牛排成熟度及口感也不同。

3. 牛排的厚度及大小对牛排的成熟度区分有影响，请根据食材酌情调整烘烤的温度及时间。

做法：1. 烤盘铺一层锡纸，将解冻后的菲力牛排用厨房纸巾吸掉血水，平铺在烤盘中；

2. 在牛排的正反两面涂抹橄榄油8g，并撒上3g蒙特利牛排调料及切薄片的蒜瓣；

3. 预热烤箱，设置 模式 、250℃，待烤箱预热好后，将烤盘放置在第2层、烘烤5min(5分熟)。

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菲力牛排

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烤羊肉串

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工具：油刷1个、烤架1个、锡纸1张、烤盘1个、量匙1把

原料：主料：羊肉串半成品（购买）18串

调味：食用油30g、孜然粉2g、辣椒粉2g

Tips：1. 市售已调味羊肉串，买回家可直接烤制，不需腌制；

2. 烤好的羊肉串，可依据个人喜好添加孜然粉和辣椒粉；

3. 自制羊肉串，制作方法：300-400g羊腿肉（切成2厘米见方小块）、色拉油1汤匙（15mL）、老抽1茶匙（5mL）、料酒2茶匙

（10 mL）、盐4g、鸡精2g、孜然粉3g、辣椒粉5g，腌制2h左右，用竹签或铁签串起来烘烤即可。

做法：1. 将羊肉串摆放在烤架上，两面刷油；

2. 烤盘上铺一张锡纸，将烤架置于烤盘上，再将羊肉摆放在烤架上；

3. 预热烤箱，设置 模式，温度200℃，待烤箱预热好后，将烤盘放入第3层，烘焙12min即可。

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烤羊肉串

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烤羊肋排

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做法：1. 将6片羊肋排取出，洗干净，擦干表面水分；

2. 放入料理盆，将所有调料和羊肋排混合均匀，封上保鲜膜，常温腌渍2h；

3. 将羊肋排平放在烤架上，烤盘上铺上一张锡纸；

4. 预热烤箱，设置 模式、210℃，待烤箱预热好后，将烤架放置第3层，烤盘放置第1层，烘焙19min；

5. 烘烤结束后，取出烤盘，即可趁热食用。

工具：电子称1台、料理盆1个、小碗多个、烤架1个、烤盘1个、锡纸1张

Tips：1. 羊肋排口味可根据自己需要调整；

2. 羊肋排也可以先用少量油小火煎至两面微金红色后再烤，烘烤时间可适当缩短。

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烤羊肋排原料：主料：羊小排6片（约125-150g/片）

调料：橄榄油30g、盐6g、生抽25ml、芝麻油2g、糖4g、黑胡椒7g、干迷迭香碎2g、蒜、姜各10片

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南洋风味牛肉干

15返回目录

原料：主料：牛里脊肉300g

调料：细砂糖35g、鱼露25ml、生抽15ml、花生油30g、柠檬汁10g、大蒜末5g、

黑胡椒粉3g、红辣椒粉3g、盐2.5g

工具：砧板1个、刀1把、小碗多个、电子称1台、烤架1个、烤盘1个、锡纸1张

Tips：1. 烤好的牛肉干冷却后密封保存，可保存两个星期；

2. 可将牛肉腌渍过夜后再烤，更易入味；

3. 牛肉干烘烤过程中也可以取出翻面处理，牛肉干会更均匀。

做法：1. 把牛肉洗净，放冰箱冷冻室冻到微微发硬的程度，取出并横切成薄片（厚约2mm）；

2. 把调味汁的所有配料在碗里混合均匀，制成调味汁；

3. 将切好的牛肉用调味汁腌渍，盖上保鲜膜至少腌渍2h；

4. 腌渍好的牛肉，用厨房纸巾吸干水分，均匀摊平放在烤架上；

5. 预热烤箱，设置 模式、80℃，烤箱预热好后将烤架放到第3层，烤盘铺上锡纸放置第1层，烘焙90min；

6. 牛肉烤干以后取出，将烤箱预热 模式、180℃，待烤箱预热好后把牛肉放入烤箱第3层，烘焙3min，烤好后取出即可食用。

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南洋风味牛肉干

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泰式烤翅

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原料：主料：鸡全翅10只（约60-80g/个）

调料：鱼露70g、糖45g、水105g、红洋葱（切成末）45g、椰浆粉25g、

咖喱粉20g、辣椒粉10g、白胡椒粉10g，大蒜（切成末）15g

工具：大碗1个、小锅1个、烤架1个、烤盘1个、锡纸1张

做法：1. 把所有调味料混合到一个大碗里，鸡全翅洗净擦干以后，放入调味料碗里，均匀粘上调味料，碗口封上保鲜膜，腌制3h以上(如果

时间充足，可以腌制过夜)。

2. 腌好的鸡翅放在烤架上，烤盘上铺上锡纸；

3. 预热烤箱，设置 模式、 190℃，待烤箱预热好后，将烤架放在第3层，烤盘放在第一层，烤22min，直到表面焦黄色即可；

4. 把腌鸡翅剩下的调味料放入小锅里，用小火加热煮沸，煮到调味料开始变得浓稠后离火。把煮好的调味料淋到烤好的鸡翅上，就可

以享用美味的泰式烤翅了。

Tips：1. 腌制鸡翅时，建议将鸡翅进行扎孔或划刀，更易入味；

2. 鸡翅过大或较小，可视情况调整烘焙时间；

3. 鸡翅烘焙过程中进行翻面，烤制效果会更好，色泽会更均匀。

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泰式烤翅

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美式果香烤火鸡

19返回目录

工具：锡纸3张、烤盘1个、烤架1个、料理盆1个、一次性手套

原料：主料：火鸡6-10kg

辅料：1. 苹果酒600g，蒜4瓣，香叶5片，肉桂10g，八角2颗，新鲜百里香10g，迷迭香1束，肉豆蔻2颗，丁香6颗、盐40g，黑胡椒粒10g

2. 水200g，香橙2个，柠檬2个、洋葱1个

3. 黄油80g（室温软化）、迷迭香碎2g、海盐10g、黑胡椒碎5g

4. 香橙2个，柠檬2个，苹果1个，洋葱1个，香橙1个（填塞用）

5. 红酒20g、迷迭香1束、盐适量

做法：1. 将原料（1）全部倒入锅中，水沸后立即关火，加入原料（2），其中柠檬和香橙切瓣后挤出果汁，连同果皮一起放入腌料中，洋葱切

块也放入腌料中。腌料完全冷却后，将解冻后的火鸡放入食品密封袋中，倒入全部腌料，冷藏腌制24小时以上；

2. 将腌制后的火鸡取出，用厨房纸巾里外擦干，将原料（3）混合后均匀地涂抹在火鸡里外，并用手按摩使其充分入味。为了使鸡皮更

为酥脆，用勺子将鸡皮和鸡肉分离，再将黄油混合物涂抹到空隙处；

3. 将原料（4）切块，塞入鸡肚子中，最后再用整个橙子塞住封口，鸡腿交叠摆放用棉线固定；

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美式果香烤火鸡

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Tips：1. 火鸡解冻方式：（1）冰箱解冻（2）浸入冷水中解冻。

2. 部分市售火鸡上有时间针，当内部成熟时时间针会弹出。

3. 为了使鸡肉更为多汁入味，可预留100-200g腌料（未腌制前的），用针筒注射到烘烤前的火鸡肉内。

4. 水果中的果酸可使鸡肉气味芳香，去除鸡肉的腥味的同时可促进蛋白质的吸收。

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4. 在烤盘上铺锡纸，烤架放置在烤盘上，火鸡鸡胸朝上摆放在烤架上，再用锡纸将整只火鸡盖住，以防表皮过焦；

5. 预热烤箱，设置 模式 、250℃，待烤箱预热好后将烤盘、烤架放置在第1层，然后将温度调低至170℃，烘烤1-3小时，具体烘

烤时间视火鸡大小判断（一般每公斤火鸡烘烤35min左右）。

6. 烘烤完成前30min，掀去锡纸以使火鸡表皮上色，并在鸡翅尖、鸡腿根包裹锡纸（如中途操作时间较长，请酌情补时）。烘烤过程

中可将火鸡翻面使其均匀上色。

7. 烘烤完毕后，烤盘中的鸡汁也不要浪费，将鸡汁倒入在锅中，加红酒20g、迷迭香1束、盐适量，收汁至浓稠状后浇在火鸡表面，

在火鸡周边装饰上各种水果，即可食用。

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盐烤秋刀鱼

22返回目录

工具：刀1把、砧板1块、料理盆1个、烤架1个、烤盘1个、锡纸1张

原料：主料：秋刀鱼4-6条（120-150g/条）

调料：海盐4g、橄榄油5g、糖4g、鱼露15ml、蒜瓣10g、洋葱末20g、

黑胡椒粉2g、辣椒粉3g、五香粉1g、葱姜各5段，柠檬半个

Tips：1. 秋刀鱼洗净，尤其是肚子里的黑膜，一定要撕干净，整条烤制时，两面 好划斜刀；

2. 如没有海盐，可以用食用盐代替；

3. 在烤架上刷一层油再烤，可避免鱼皮与烤架粘连。

做法：1. 将秋刀鱼去除内脏、腮，洗净，从中间将鱼切成两段（可不切）；

2. 秋刀鱼表面均匀抹上海盐（两面及其肚子内部均要涂抹），将所有调味料均匀抹在秋刀鱼上，腌渍2小时；

3. 将烟渍好的鱼平放在烤架上，烤盘上铺一张锡纸；

4. 预热烤箱，设置 模式、200℃，待烤箱预热好后将烤架放入第3层，烤盘放入第1层，烘焙17min；

5. 待烤箱工作结束后，将鱼摆盘，在鱼身上挤上柠檬汁即可食用。

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23

盐烤秋刀鱼

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盐烤对虾

24返回目录

工具：大碗1个、电子称1台、锡纸1张、烤盘1个、小碗多个

原料：主料：对虾400g

调味：大葱4段、姜4片、蒜片8克、生抽30g、料酒20g、盐5g、

糖2g、白胡椒1g、色拉油10g

Tips：1. 选购大小均匀，单只10g左右的对虾，虾尽量新鲜处理，烤出来味道更鲜美；

2. 参考以上做法，可以烤制河虾、基围虾，依据虾大小及个人偏好酌情增减烘烤时间。

做法：1. 将基围虾清洗干净，大葱、姜洗净后切丝；

2. 将对虾、葱、姜、蒜、料酒、生抽、盐、糖、白胡椒、色拉油放入大碗混匀，腌制20min；

3. 烤盘上铺锡纸，将虾整齐均匀底放在锡纸上，间隙撒上葱丝、姜丝；

4. 预热烤箱，设置 模式，温度180℃，待烤箱预热好后，将烤盘放入第3层，烘焙15min即可。

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盐烤对虾

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烤玉米

26返回目录

工具：油刷1把、小碗1个、锡纸1张、烤架1个、烤盘1个、签子3-5根

原料：甜玉米3-5根，色拉油35g

Tips：1. 选购玉米时挑选苞大、籽粒饱满、排列紧密，玉米须颜色越浅越嫩；2. 不同品种或大小的玉米成熟时间不同，如糯玉米烘烤时间较长，请根据实际情况调整烘烤时间；3. 可用锡纸包裹玉米烘烤，成品更为湿润、鲜嫩，需要酌情延长烘烤时间，烘烤时不需要隔烤盘 ；4. 根据个人喜好可以在原味的烘焙条件上变换出不同风味：

做法：1. 玉米剥皮洗净，沥水后排放在烤架上，从玉米底部插上签子；

2. 用油刷蘸少许油，在玉米表面涂刷均匀；

3. 在烤盘上铺一张锡纸，将烤架置于烤盘上；

4. 预热烤箱，设置 模式 、250℃，待烤箱预热好后，将烤盘、烤架放置在第3层、烘焙22min即可。

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（1）奶酪味：调味：黄油55g（室温软化），芝士粉20g，奶油奶 酪8g（隔温水软化搅拌至质地柔滑），盐 1/8t,细砂糖20g，低筋面粉2g，咖喱粉8g（ 制作咖喱奶酪味时添加） 做法：将所有调味混合后均匀地涂抹在玉米表 面。

（3）甜辣味：调味：甜辣酱30g做法：在原味的基础上，在烘烤10min后、烘烤 完成后分别在玉米表面均匀地涂刷甜辣酱， 使其入味。

（2）烧烤味：调味：色拉油30g，酱油/鱼露10g，椒盐2g，孜然 粉1g，辣椒粉适量，黑胡椒少许。做法：将所有调味料混合后均匀地刷在玉米表面， 为了使玉米更入味，烘烤过程中可中途刷烧 烤酱。

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烤玉米

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迷迭香土豆块

28返回目录

工具：锡纸1张、烤盘1个、料理盆1个

原料：主料：土豆600g

调料：细盐6g、迷迭香1g、橄榄油30g

Tips：1. 土豆 好选择新土豆，形态呈卵圆形，无青皮、破口、黑点和发芽。

2. 橄榄油也可以用色拉油替代，辛香料口味依据个人喜好调整，选用新鲜迷迭香用量酌情。

3. 调味后的土豆块需要尽快烤制，否则容易氧化、出水。

做法：1. 土豆洗净（去皮），用刀切成3-4cm大小的滚刀块，迷迭 香切碎备用；

2. 将土豆块放入料理盆中，在盆中加入迷迭香、橄榄油、盐，拌匀备用；

3. 在烤盘上铺锡纸，将调味后的土豆块均匀地平铺在烤盘中；

4. 预热烤箱，设置 模式 、200℃，待烤箱预热好后将烤盘放置在第2层、烘焙32min即可食用。

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迷迭香土豆块

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曲奇饼干

30返回目录

工具：电动打蛋器1个、料理盆2个、电子称1台、面粉筛1个、小碗多个、刮刀1把、裱花袋1个、裱花嘴1个、油纸1张、烤盘1个

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做法：1. 黄油室温软化、用电动打蛋器中高档打发至颜色发白，分次加入细砂糖和盐，中档打发至原来体积的两倍；

2. 分次加入打散的鸡蛋，用电动打蛋器打发至细腻、均匀；

3. 加入牛奶，稍稍打发至均匀的饼干糊；

原料：A: 黄油62g、细砂糖33g、全蛋25g、盐0.5g、牛奶7.5g

B: 低筋面粉92g、奶粉7.5g

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曲奇饼干

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Tips：

1. 本配方使用的是无盐黄油，室温软化到无硬块即可，若将黄油融化成液体则无法打发；

2. 可将5-8g面粉替换成等量的抹茶粉、可可粉或咖啡粉，做成不同口味的曲奇饼干；

3. 可使用不同型号的裱花嘴和饼干模具做成不同形状的曲奇饼干，甚至根据个人创意课手工捏制，但烘烤时间因饼干大小不同需酌情加减。

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4. 将低筋面粉、奶粉混合后筛入饼干糊，用刮刀上下抄拌至均匀；

5. 取一个烤盘、垫上油纸，饼干糊装入裱花袋，在烤盘上均匀的挤出曲奇饼干的形状，曲奇直径约3-4厘米，每盘约25个；

6. 预热烤箱，设置 模式、150℃，待烤箱预热好后将整盘曲奇放入第2层，烘焙22min，烤好后取出晾凉，即可食用。

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玛格丽特

33返回目录

工具：奶锅1个、面粉筛2个、刮刀1把、小勺1把、小碗多个、保鲜袋1卷、油纸1张

原料：A：鸡蛋2个

B：黄油85g、糖粉40g

C：低筋面粉85g、玉米淀粉85g、盐1g

Tips：1. 配方中尽量选择细盐，颗粒太粗可能影响口感；2. 步骤2中加入粉类和盐揉面时，拌匀即可，避免过度揉面导致面粉出筋； 3. 步骤2中可用冷冻代替冷藏，冷冻10-15min即可； 4. 烤制饼干颜色深浅可依据个人喜好酌情增减时间。

做法：1. 鸡蛋洗净放入奶锅，加入冷水浸没鸡蛋，煮15min，取出蛋黄，用小勺碾压过筛后备用；

2. 黄油室温软化，加入糖粉拌匀，加入过筛的蛋黄，和匀后加入过筛的粉类和盐拌匀，揉匀成团，装入保鲜袋，冷藏30-60min至变硬；

3. 称取15g/个面粉糊，搓成圆球，放入垫有油纸的烤盘中，用拇指按压中间至周围有裂纹，每盘放20个左右；

4. 预热烤箱，设置 模式，温度155℃，待烤箱预热好后，将烤盘放入第3层，烘焙30min即可。

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玛格丽特

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戚风蛋糕

35返回目录

工具：电动打蛋器1个、打蛋盆2个、刮刀1个、小碗5个、6寸活底蛋糕模具1个、面粉筛1个、电子秤1台、小碗多个

6寸原料：A：鸡蛋清2个、细砂糖32g、柠檬汁6滴

B：低筋面粉40g、玉米淀粉6g

C：鸡蛋黄2个、牛奶32g、玉米油22g、盐0.5g、香草精2滴（可不加）

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做法：1. 鸡蛋的蛋清和蛋黄分开，并分别放入两个打蛋盆中（盛蛋清的打蛋盆须无水无油）；

2. 低筋面粉和玉米淀粉一起过筛备用；

3. 先制作蛋黄糊，依次将牛奶、过筛的粉类、盐、香草精、玉米油加入放有蛋黄的盆中，注意每加一种原料需要翻拌至完全混合后再加

下一种原料；

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戚风蛋糕

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Tips：1. 该配方为6寸蛋糕配方，8寸用量约6寸的2倍，10寸用量约6寸的3倍；

2. 将粉类过筛可以避免面粉结块，使面粉更均匀的混合，蛋糕口感也更轻盈；

3. 蛋白的打发状态详见菜谱前言中介绍。打发好的蛋白需要尽快与蛋黄糊混合并烘烤，以免过度消泡；

4. 蛋糕烘烤完毕需充分冷却后才可以脱模，否则将导致蛋糕体塌陷。（脱模手法：用手沿模具边缘向内轻压蛋糕体，使边沿剥离模具

侧面，再将模具活底托盘向上轻推即可脱模）。

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4. 在蛋清中滴入柠檬汁，打蛋器调中高档搅打蛋清至粗泡状态时加入1/3细砂糖，继续搅打，并分两次加入剩下的细砂糖。将蛋白打发

至干性发泡状态（即提起打蛋器，蛋白拉出坚挺的尖角）；

5. 取1/3打发好的蛋白加入蛋黄糊中，翻拌均匀（刮刀从底部往上翻拌，不要画圈搅拌），再将面糊倒入到剩余的蛋白中，翻拌均匀，

倒入蛋糕模具中, 将模具放在烤盘上；

6. 预热烤箱，设置 模式、160℃，待烤箱预热好后，将烤盘放入第3层，烘烤36min；

7. 烘烤结束，取出蛋糕模具倒扣在烤架上，充分晾凉后脱模即可食用或进行裱花。

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香浓马芬

38返回目录

工具：电动打蛋器1个、打蛋盆1个、电子秤1台、面粉筛1个、刮刀1把、烤盘1个、裱花袋1个、烘焙纸杯6个、六连模1个、烤盘1个、小

碗多个

原料：A：黄油20g、细砂糖20g、杏仁粉20g、中筋面粉20g

B：中筋面粉120g、无铝泡打粉4g、柠檬皮屑1个、细

砂糖50g、盐0.5g、蓝莓60g

C：黄油50g、鸡蛋1个、动物性淡奶油74g

做法：1. 首先制作金宝酥粒，把原料A中的黄油、白砂糖、杏仁粉、中筋面粉混合在一起，用手搓成酥粒状，放在冰箱冷藏备用；

2. 称好B中的原料，并将中筋面粉、泡打粉搅拌均匀并过筛，过筛后的粉加入细砂糖、盐和柠檬皮屑并搅拌均匀；

3. 将冷藏的黄油50g，切小块室温软化、淡奶油74g、隔热水融合并搅拌均匀，冷却后加入打散的鸡蛋并搅拌均匀；

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香浓马芬

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Tips：1. 据个人喜好可在面糊中加入蔓越莓、葡萄干等果干，丰富口感， 果干亦可用朗姆酒浸泡后挤干水分；

2. 金宝酥粒要提前做好，放冰箱冷藏。

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4. 将蓝莓洗净沥干备用。把做法2和3混合并搅拌均匀，加入沥干后2/3的蓝莓并搅拌均匀，不要过度搅拌；

5. 将拌好的面糊装入裱花袋中，挤入纸杯模（6连模或底部直径5厘米小纸杯）至6-7分满（每个约54g，共约6个） ，把剩余的蓝莓放

在上面，把做好的金宝酥粒放在上面，均匀分布。将纸杯轻震，均匀放入烤盘中；

6. 预热烤箱，设置 模式 、180℃，待烤箱预热好后，将烤盘放在第3层，烘烤20min；

7. 烘烤结束，取出晾凉，即可食用。

40返回目录

英式司康

41返回目录

工具：刮刀1把、烤盘1个、油纸1张、料理盆1个、擀面杖1根、保鲜袋1卷、小碗

多个、心形或者其他切分模具

Tips：1. 黄油和粉要用手搓匀；

2. 牛奶加入面团中后要继续混匀，但是不要用手揉搓时间太长，避免面团起筋；

3. 面饼不可太厚或者太薄，太厚容易中心不熟，太薄会失去 中心柔软的口感，面饼不好成型可以冷藏30-60min。

做法：1. 面粉过筛，加入细砂糖和盐，称量冷冻黄油，切丁室温软化；

2. 软化黄油加入过筛面粉、泡打粉中，用手搓匀，加入牛奶搅拌均匀；

3. 将上述面团装入保鲜袋里，用擀面杖或其他工具按压成1.5cm厚的面饼；

4. 使用饼干模具将面饼均分成8个左右小面饼，面饼上刷蛋黄液，不好分割可以先将面饼冷冻10min后再分割；

5. 预热烤箱，设置 模式、温度200℃，待烤箱预热好后，将烤盘放入第3层，烘焙19min即可。

原料：低筋面粉250g、细砂糖30g、泡打粉6g、盐1.5g、黄油65g、牛奶125g、

蛋黄1个

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英式司康

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重芝士蛋糕

43返回目录

工具：烤盘1个，6寸慕斯圈1个，锡纸1张、刮刀1把、擀面杖1根、手动打蛋器1个、料理盆2个、小碗多个

做法：1. 按配方称好所有原料备用，冷藏的奶油奶酪回温至室温；

2. 将奥利奥饼干碎装入料理盆中，用擀面杖或食品料理机处理成粉末状；

3. 将黄油用隔水加热至融化，并加到奥利奥碎中，用刮刀拌均至用手可捏成团；

4. 用锡纸将慕斯圈底部和周围包裹住（最好锡纸包2层），然后将黄油饼干碎均匀地填入慕斯模具中铺平，并用擀面杖一端将饼干底压实；

5. 用刮刀将回温的奶油奶酪压碾搅拌至细腻稠厚的膏状；

6寸原料：蛋糕体：奶油奶酪240g、淡奶油120g，全蛋液120g，糖72g

饼干底：奥利奥饼干80g，黄油20g

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重芝士蛋糕

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Tips：1. 制作饼干底时，一定要压平整、紧实，这样脱模切块才不至于松散；

2. 温度低的情况下奶油奶酪不易搅拌顺滑，可隔温水帮助顺利搅拌；

3. 蛋糕冷却后放入冰箱冷藏至少6小时方可脱模，脱模前置于冷冻室稍加冷冻后，用毛巾热敷模具

外侧，或使用火枪进行脱模。如不立即食用可包上保鲜膜放入冰箱冷冻储存，20天以内食用均

可；

4. 没有慕斯圈，可使用硅胶等材质的模具。

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6. 另取一个料理盆，将淡奶油、蛋液、白糖混合均 ，切勿过度搅拌致使大量气泡进入影响蛋糕口感；

7. 将（6）中的蛋奶液分6-10次加入软化的奶油奶酪中，每次加入都需要轻轻搅拌均 ，避免过度搅拌产生大量气泡；

8. 将搅拌均 的奶酪糊（如搅拌后仍有少量结块可用筛网过滤）均 地注入慕斯模具中，模具放入烤盘中，微抬起装有重芝士蛋糕的烤

盘在案板上震盘2-3下，使蛋糕中的气泡排出；

9. 预热烤箱，设置 模式、90℃，待烤箱预热好后，将烤盘放入第2层，烘烤120min；

10. 烘烤结束，取出蛋糕模具，晾凉放入冰箱冷藏后脱模即可食用。

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酥皮泡芙

46返回目录

工具：奶锅1个、刮刀1把、烤盘1个、油纸1张、料理盆1个、裱花袋1个、裱花嘴1个、手动打蛋器1个、擀面杖1根、保鲜袋1卷、小碗多个

原料：酥 皮：黄油20g、糖粉8g、低筋面粉24g

泡芙皮：低筋面粉90g、水144g、黄油60 g、白砂糖

10 g、盐1 g、鸡蛋3 g（约150g）

做法：1. 黄油室温软化，称好所需的原料，面粉过筛，鸡蛋打散，备用；

2. 酥皮制作：黄油中加入糖粉，用刮刀混匀，拌入过筛的低筋面粉24g，用手拌匀按压成黄油面团。将面团包入保鲜膜，将面团揉成

直径2-4cm厚的圆柱状，放入冰箱冷藏；

3. 取厚底的奶锅，锅中放入称好的水、黄油、白砂糖、盐，以中火加热用刮刀不断搅拌使黄油融化；

4. 待锅中材料呈液态并沸腾后立即关火，即刻倒入已经过筛的低筋面粉，用刮刀快速将面团拌匀；

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5. 再次开小火加热奶锅，并不断搅拌至面糊在锅底能结一张薄皮的程度关火；

6. 冷却面糊至60-65℃（不烫手）时，将打散的鸡蛋分4次加入面糊中，每倒一次用刮刀搅拌均匀，每次混合均匀后再倒入剩余的蛋

液，需要注意的是配方中的蛋液不一定要全部加入，最后一次加入蛋液时要时刻注意观察面糊的状态；

7. 以刮刀舀起面糊，面糊粘附在刮刀上呈倒三角，边缘光滑，且不会滑落。该程度即可停止加蛋液；

8. 在烤盘中铺上油纸，将面糊装入裱花袋，挤到烤盘中，每个面糊直径约4cm，挤的时候裱花嘴垂直于烤盘，挤出大小均匀的面糊；

9. 从冰箱取出酥皮面片，切成厚约2mm的片状，将其盖在泡芙面团上；

10. 预热烤箱，设置 模式、温度200℃，待烤箱预热好后，将烤盘放入第3层，烘焙19min即可。

Tips：1. 泡芙成功与否的关键在于面糊状态，通过烫面使面粉糊化吸收足量水分，烘烤过程中大量水分蒸发使得面团膨胀体积变大，因此

过干或者过湿的面糊都会影响泡芙膨胀。水油沸腾时要立即关火加面粉搅拌，小火糊化面团时亦不可过度蒸发水分，添加蛋液时

不一定全部用完，要根据面糊状态来添加；

2. 烘烤期间切记不可打开烤箱们，以免温度骤降导致泡芙塌陷；

3. 配方中的酥皮也可不加，其他步骤不变。

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焦糖奶香布丁

49返回目录

工具：容量100ml的布丁瓶9个、细筛网1个、烤盘1个、料理盆1个、手动打蛋器1个

做法：1. 将焦糖酱按15ml/瓶均匀加入布丁瓶中垫底；

2. 取大料理盆倒入牛奶，加入淡奶油、香草精、糖粉，搅拌均匀；再将蛋黄和全蛋打散后倒入，轻轻搅拌制成布丁液(避免产生大量

气泡)；

3. 将布丁液用细网筛过滤，然后均匀倒入布丁瓶中，并用厨房纸吸掉表面气泡（为了使布丁成品表面光滑），将布丁瓶放入烤盘中；

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原料：A: 牛奶500g、淡奶油170g、糖粉50g、香草精5滴

B: 蛋黄60g、全蛋液30g

C: 焦糖酱135ml（15ml/瓶）

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Tips：

1. 焦糖酱可以选购市售焦糖酱，也可自制，做法如下：奶锅中加入100g白糖，小火加热，待白糖熔化，颜色变深，加入60g开水，用

木勺搅拌均 ，趁热倒入布丁瓶中，加开水注意糖水飞溅；

2. 布丁液在搅拌过程中切勿过度搅拌产生气泡，否则会影响布丁的外观与口感；

3. 布丁出炉冷却后，置于冰箱冷藏凝固后食用，口感更佳，也可在上面放蓝莓酱、草莓酱再食用。

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4. 预热烤箱，设置 模式、155℃，待烤箱预热好后将烤盘放入第3层，在烤盘中注入清水（水浴法，注水不低于烤盘高度的一

半），烘焙50min；

5. 烘烤结束，取出晾凉，即可食用，也可冷藏食用风味更佳。

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巧克力甜点

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工具：奶锅1个、白色小蛊（直径10cm）6-8个、电动打蛋器1个、勺子1把

Tips：1. 每个小蛊中巧克力混合液约七分满，具体使用个数根据自己使用小蛊的大小；

2. 烘焙结束后可趁热食用，待凉后蛋糕体整体会塌陷。

原料：A：黑巧克力200g、黄油200g、细砂糖200g、蛋黄3个

B：蛋白3个

做法：1. 将巧克力和黄油一起在奶锅中用低火融化，稍微冷却后拌入糖和蛋黄；

2. 用打蛋器将蛋白打至起均匀细泡（不要打发），然后缓缓倒入巧克力混合物中；

3. 将混合物舀入小蛊中，然后放入烤盘；

4. 预热烤箱，设置 模式、180℃，待烤箱预热好后将烤盘放入第3层，烘焙18min；

5. 待烤箱结束后，取出即可使用。

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凤梨馅饼

54返回目录

工具：电动打蛋器1个、料理盆2个、电子称1台、刮刀1把、油纸1张、烤盘1个、小碗多个、平盘1个

Tips：1. 鸡蛋要分次加入，否则可能会出现油脂析出现象；

2. 包制皮、馅儿的过程中尽量将馅心包在中间位置，否则烤出来后可能会有裂开现象；

3. 烤制颜色可以根据自己喜好，适当缩短或延长烘烤时间。

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凤梨馅饼原料：A：中筋面粉185g、黄油105g、鸡蛋1个、糖霜15g、盐0.5g

B：凤梨馅140g、蛋黄液少许

做法：1. 黄油称好放入料理盆中，室温软化、加入糖霜，用电动打蛋器中档打至发白；

2. 分次加入鸡蛋液，用电动打蛋器打至细腻、均匀；

3. 将过筛的中筋面粉、盐加入上述液态糊中，用刮刀搅拌均匀；

4. 将面团分割成10g/个，凤梨酥馅4g/个，轻轻搓圆；

5. 将面团按扁，包入馅心，双手配合，推捏面团，包住整个馅心并收口；

6. 烤盘上垫油纸，将包好的凤梨酥放烤盘上，均匀刷上蛋黄液，每盘约35个；

7. 预热烤箱，设置 模式，温度180℃，待烤箱预热好后，将烤盘放入第3层，烘焙25min即可。

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白杏仁饼干

56返回目录

工具：料理盆1个、电子称1台、擀面杖1根、饼干模具

Tips：1. 最好选用直径6-8cm的模具，保证饼干大小均匀；

2. 选用高质量的白油和杏仁，做出的饼干味道更好；

3. 若制作的饼干较大或较小，可根据需要适当增减烘焙时间。

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做法：1. 将白油和糖粉放入料理盆中搅拌至松软；

2. 慢慢加入低筋面粉、鹰粟粉、苏打粉、杏仁粉、杏仁粒拌匀成面团；

3. 将面团冷藏15min，至稍硬后擀成1cm厚；

4. 用饼干模具印出形状放在铺有油纸的烤盘上（20个/盘）；

5. 预热烤箱，设置 模式，160℃，待烤箱预热好后，将烤盘放置第3层，烘焙23min；

6. 烘烤结束后，取出晾凉后即可食用。

白杏仁饼干原料：A: 白油（植物起酥油）90g、糖粉45g

B: 杏仁粒(烘香)75g、鹰粟粉70g、低筋面粉50g、杏仁粉90g、苏打粉1.5g

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意式马卡龙

58返回目录

工具：电动打蛋器1个、刮刀1个、料理盆1个、电子称1个、奶锅1个、温度计1根、裱花袋1个、烤盘1个、油布1张

原料：A: TPT: 杏仁粉105g，糖粉95g，蛋白37.5g

B: 糖浆：水25g，细砂糖100g，糖浆温度120℃

C: 蛋白霜：蛋白37.5g，蛋白粉0.6g

做法：1. 称好所有的原料；

2. 将杏仁粉与糖粉拌匀，先用手动打蛋器轻轻混合均匀，再用橡胶刮刀使用切拌的手法拌匀，不要用力压杏仁粉，避免出油；

3. 将喜欢的色素粉加到TPT的蛋白中，拌均匀后，分几次倒入杏仁粉和糖粉的混合物中，同样使用切拌的手法拌均匀；

4. 用电动打蛋器高速搅打原料C中蛋白（用较小碗装蛋白打发），打蛋器要尽量接触底部，待蛋白底部中出现大洞停下；

5. 用中小火烧糖水，待温度升至116℃再搅打蛋白，待温度升至120℃时关火；

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Tips：1. 马卡龙的关键在于杏仁粉的选择，不同的杏仁粉其吸水性不同；最好选择细腻的杏仁粉，较粗的需要过筛；

2. 翻拌粉类时一定不能压，否则杏仁粉出油影响最终的成品；

3. 震气泡石可以用硬物敲击烤盘，以对角线中轴的方向敲打一圈即可；

4. 第三次抖拌可以不必均匀，但第四次要抖拌均匀再倒入裱花袋中；

5. 马卡龙夹心馅可根据自己喜好制作。

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6. 往蛋白中分多次加入糖水，一开始每次少量加入，之后每次可以多加糖水，整个过程快速连续；

7. 待糖水拌匀，且蛋白变硬时，打蛋器低速搅打30秒；

8. 将蛋白霜分4次加入到TPT中，前两次均以切拌的方式搅拌均匀，第三次开始以抖拌的方法混合均匀；

9. 将糊倒入裱花袋中，排除袋中的空气，将其挤在垫好油布的烤盘上。震出其中的气泡并用牙签去掉表面的孔洞；

10. 预热烤箱，设置 模式、155℃，待烤箱预热好后将烤盘放置第3层，烘焙12min，立即转140℃，再烘焙4min；

11. 烘焙结束后立即取出晾凉。

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蛋挞

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工具：电子称1台、面粉筛1个、量杯1个、手动打蛋器1个、大碗1个

原料：A: 蛋黄2个

B: 淡奶油120g、牛奶50 g、糖粉15g、香草精2滴

C: 冷冻蛋挞皮9个

Tips：1. 蛋挞液要轻轻搅拌，尽量不要有过多气泡；

2. 可以在蛋挞液里加入葡萄干或蔓越莓干，烤制后，可在蛋挞上放入果酱、果脯、鲜果，奶油等制成不同口味；

3. 搅匀后一定要过筛，这样避免蛋挞液里有太多空气，口感也更滑嫩；

4. 不同品牌的蛋挞皮含油量不同，烤制出的颜色和程度也不尽相同，烤制过程注意观察颜色，根据个人偏好，适当增减时间。

做法：1. 称取所有原料备用，分离蛋黄蛋清，蛋黄放入大碗中备用；

2. 大碗中倒入牛奶，用手动打蛋器轻轻将牛奶和蛋黄搅匀；大碗中加入糖粉、搅拌均匀；再加入淡奶油、香草精沿一个方向慢慢搅拌均

匀，制成蛋挞液；

3. 从冰箱取出冷冻的蛋挞皮，均匀放入烤盘中；

4. 将蛋挞液过筛后倒入两杯中，然后逐个倒入蛋挞皮内（6-7分满）；

5. 预热烤箱，设置 模式、温度200℃，待烤箱预热好后 ，将烤盘放入第3层，烘焙19min即可。

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香甜吐司

63返回目录

工具：打蛋盆1个、电子秤1台、湿布1块、烤盘1个、保鲜膜1卷、碗多个、擀面杖1根、吐司模具1个

原料：A：高筋粉270g、酵母3g、奶粉20g

B：细砂糖50g、盐2.5g、水155g

C：黄油10g

做法：1. 取一个较大的打蛋盆，称取高筋面粉、奶粉，加入酵母拌匀；再取一个大碗，将砂糖、盐和水称在一起，搅拌至糖、盐融化；黄

油放置室温软化；

2. 将水加入到面粉中，用手揉搓成团，再将面团倒在面板上。刚开始面团会比较粘手，表面不光滑，但随着不断揉面，面团渐渐光

滑，随着面筋的形成面团也变得更加不沾手；

3. 面团揉至扩展阶段，加入软化的黄油，使劲 快速的揉，直至拉伸面团可以拉出薄膜，形成的薄膜不易破，破裂边沿处较光滑；

4. 揉好的面团可形成套手膜，表面揉光滑后，放入打蛋盆中，盆口盖上湿布，进行第一次发酵，选择烤箱 模式，设置温度40℃，

时间40-50min。待预热温度达到40℃，将装有面团打蛋盆放在烤箱底部，放一碗开水，关上烤箱门开始发酵；

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5. 待面团发酵到2.5倍大左右（判断是否发酵好可用食指沾上面粉，在面团顶部戳个洞，洞不会回缩即发酵好），用手把面团里的气

体挤压出来，并把面团分成3份，放在室温下用保鲜膜盖好，醒发15min；

6.中间发酵完成后，取1个面团，在案板上擀成长椭圆形，由上至下卷起来，卷成圆筒状。卷的时候注意卷紧，不要留下缝隙, 卷好的

面团放入吐司盒里，用同样的方法卷好剩下的面团；

7. 最后发酵，选择烤箱 模式，设置温度40℃，时间45min左右，待预热温度达到40℃，把吐司盒盖上盒盖放入烤箱中进行最后

发酵，并在烤箱底部放入一碗热水。等面团发酵到9分满的时候即可进行烘烤；

8. 预热烤箱，设置 模式、175℃，待烤箱预热好后，将发酵好的吐司放在烤盘上，放入烤箱3层，烘烤35min；

9. 烤好的面包脱模后，放在烤架上冷却后放入密封袋室温保存。

Tips：1. 称量时避免酵母和盐直接接触，配方中的水可依据温湿度及面粉吸水性进行少量的调整，称量时可取少部分作为调节水；

2. 使用面包机或搅面机揉面，效果是一样的，但需确保面团状 态必须搅打到位，过度揉面会破坏面筋的形成；

3. 面团的发酵不到位或发酵过度都将导致制作失败，发酵过程中注意观察面团状态；

4. 烤好的吐司要立刻脱模，并置于烤架上晾凉，以免模具的余热老化面包。面包保存时需放入密封袋常温或冰箱冷冻保存，冷冻后的面

包回温后在烤箱中烘烤后食用，不可将面包放入冰箱冷藏保存。

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小餐包

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工具：料理盆1个、保鲜膜、烘焙纸1张、烤盘1个

原料：A：高筋面粉250g、奶粉12g、酵母2.5g、白砂糖38g、盐2.5g

B：水125g、蛋液30g

C：黄油30g（室温软化）

做法：1. 在料理盆中称取高筋面粉、奶粉、酵母、白砂糖、盐，盐和酵母不要直接接触到，避免影响酵母活性；

2. 将鸡蛋液和水倒入面粉混合物中；

3. 揉合面团，可使用料理机、面包机等进行揉面，也可手工揉面；

4. 当面团揉至扩展阶段（如图A所示，面团抻开后破洞处粗糙），加入软化的黄油，继续揉，直至面团至完全扩展阶段（如图B所示，

面团抻开后的膜变得更薄，破洞圆且光滑）；

5. 揉好的面团稍微整形成圆放入料理盆，盆口盖上湿布，放入烤箱第二层，设置“ ”模式，40℃进行第一次发酵，发酵时间为

40-60min；

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6. 待面团发酵到2倍大左右，用食指沾上面粉，在面团顶部戳个洞，洞不会回缩即发酵完成；

7. 将发酵后的面团用擀面杖排气后称重，均 的分割成20个小面团（盖上保鲜膜）。室温中间发酵15min后揉圆，光滑面朝上整齐地

摆放在铺有烘焙纸的烤盘中，用保鲜膜盖住（可在烤盘四个角放置杯子等器皿，使保鲜膜尽量不沾粘在面团表面）；

8. 放入烤箱第二层进行最后发酵，选择“ ”模式、35℃发酵35-40min，并在烤箱内放入一碗热水。待面团发酵约2倍大时，取

出烤盘，轻轻撕掉保鲜膜，在餐包表面涂刷蛋液；

9. 预热烤箱，设置 模式 、165℃，待烤箱预热好后将烤盘、烤架放置在第2层、烘焙17min即可。

Tips：1. 可在滚圆整形阶段依据个人口味，加入豆沙、芝麻等馅心，或在表面沾芝麻、麦片、酥皮等装饰，做成不同风味的小餐包。

2. 餐包烘烤前可用毛刷轻轻刷上蛋液，可使表面更有光泽。

3. 黄油软化程度的判断：用手指按压黄油，能轻易按压即可。小餐包采用的是后油法，即当面团达到扩展阶段后加入，以减少黄油

对于面筋形成的阻隔。

4. 不同面粉吸水性不同，可预留配方中部分水作为调节水，酌情添加，以避免添加过量。

5. 面包手揉的方法：参考前言部分

6. 使用机器揉面容易导致面团温度过高及搅拌过度的问题，当气温较高时可使用冰水揉面，确保揉面完成的面团温度不超过30℃，

搅拌过程中注意观察面团出膜状态。

7. 面包发酵的建议：面包发酵与环境温度、个人操作等多种因素都有关，当气温高于28℃时室温发酵即可。使用烤箱发酵功能时注

意观察面团的发酵状态，避免发酵过度。

8. 本配方中的酵母为高耐糖酵母，失去活性的酵母请勿使用，判断酵母活性的小窍门：100毫升温水（约36℃ ）+1小匙耐高糖即

发干酵母+1/2小匙细砂糖混 ，10分钟后，表面明显可见酵母液膨胀，从侧面看，上层很多细密小泡，说明酵母活性较好，反

之。开封后的酵母需要冷藏、干燥保存。

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海鲜披萨

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（10寸）

工具：10寸披萨烤盘1个、烤架1个、刀1把、砧板1块、油刷1把、擀面杖1根、牙签几根

原料：披萨饼底：中筋面粉150g（另准备15g面粉作为手粉）、盐3g、白砂糖4g、橄榄油15g、干酵 母1.5g、水80g

馅 料：披萨酱50g、马苏里拉奶酪丝150g、红椒10g、青椒10g、洋葱15g、鲜虾仁10个、鱿鱼15g、橄榄油5g、黑胡椒碎少许，

全蛋液15g

做法：一、制作饼底

1. 将面粉、盐和白砂糖混匀后加入酵母，再慢慢加入水，边加边用筷子将面粉搅成面疙瘩，然后用手将面疙瘩揉成光滑面团；

2. 将橄榄油拌入面团，在案板上继续揉面团直至面团光滑，将面团放入大碗中，在碗口盖上保鲜膜，常温放置（夏天放置40min，冬

天放置1h）；

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Tips：1. 8寸原料是10寸原料的0.6倍，12寸原料是10寸原料的1.4倍；

2. 个人喜好选择，微辣的泰式甜辣酱、酸甜的意式披萨酱、咸甜的千岛沙拉酱等。

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二、馅料制作

3. 虾仁、鱿鱼清洗干净，鱿鱼切丁；青椒、红椒、洋葱切成条状；

4. 将发酵好的面团排气并揉成团状，盖上保鲜膜醒发10min。在案板上撒上手粉，将面团压成饼状，再用擀面杖擀成相应大小的圆

饼，然后用牙签或叉子均匀扎孔；

5. 披萨烤盘上刷上少许橄榄油，放入披萨饼底，用手将面团撑开，均匀覆盖整个模具底部；

6. 在饼底中心处均匀涂披萨酱，均匀撒上2/3分量的奶酪丝，依次撒上虾仁、鱿鱼丁、青椒、红椒、洋葱，再均匀撒上剩下的奶酪

丝，饼底边缘刷上一层蛋液（可不刷）；

7. 预热烤箱，设置 模式、210℃，待烤箱预热好后，将披萨盘放在烤架上，放入第2层，烘焙17min；

8. 烘烤结束后，取出趁热食用风味更佳。

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广式月饼

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工具：月饼模具（规格： 75g）、烤盘1个、电子秤1台、油纸1张、刮刀1把、油刷1把、一次性手套1对、保鲜膜1卷

做法：1. 转化糖浆中加入枧水，用刮刀搅拌均匀，再加入花生油，充分搅拌乳化呈较粘稠的状态；2. 将中筋面粉加入到糖油枧水中，用刮刀翻拌均匀（不要过度翻拌），盖上保鲜膜常温静置1h；3. 松弛好的月饼皮面团，不要揉搓，直接分割搓圆成需要的规格大小，豆沙馅也分割搓圆成需要的规格大小（75g月饼：皮22g、馅 50g，约12个）；4. 将面皮按扁，包入馅心，双手配合，推捏面团，包住整个馅料并收口，月饼模具内倒入少许面粉，晃动下使面粉均匀附在模具侧，再 将多余面粉倒出；5. 在烤盘上垫油纸，将包好的月饼放入模具中，直接在烤盘上按压成型，均匀刷上一层蛋黄液；6. 预热烤箱，设置 模式、170℃，待烤箱预热好后，将烤盘放置第3层，烘焙22min；7. 烘烤结束，取出晾凉即可食用。

Tips：1. 制作传统广式月饼应该选用比较硬的油豆沙。也可用莲蓉馅、五仁馅、椰皇馅、水果馅、红枣馅、香芋馅等替代，重量与菜谱豆沙馅 一致即可；2. 调制饼皮面团不要过度搅拌，以防面筋生成，翻拌拌匀即可；3. 包好月饼生坯直径应略小于模具内径，便于模具成型操作；每次压模前都需在模具内撒粉，并将多余的面粉轻拍倒出，以免成品颜色发白; 4. 月饼大小可以做成50g、100g等规格大小的，其烘焙时间需适当增减。

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广式月饼原料：皮料：中筋面粉153g、转化糖浆105g、花生油22g、枧水3g 馅料：豆沙馅600g 刷酱：蛋黄1个，10g水（打散混匀后用于涂刷月饼 顶部）

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老婆饼

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工具：锅1个、料理盆2个、纱布2块、刮刀1个、烤盘1个、油纸1张

做法：一、制作馅心

1. 净冬瓜2000g（去皮瓤）切成0.4cm厚的片。锅中水烧开，将冬瓜片煮约8min，沥干捞出，此时冬瓜片呈半透明状。用干净的纱布

包裹熟冬瓜，充分挤干水分，制得约275g较干的冬瓜茸；

2. 称取其他馅心食材，并将蔓越莓干和糖冬瓜切成绿豆大小备用；

3. 不粘锅烧热，将挤去水分的冬瓜茸倒入锅中，用中小火炒散。加入白糖50g，中小火炒约5min，再加入麦芽糖100g，糯米粉50g，

充分翻动、拌压，直至无白色糯米粉。最后加入椰蓉70g，蔓越莓粒30g，芝麻10g，冬瓜糖丁50g、熟白芝麻10g。拌匀即得重量

约为500g的老婆饼馅；

4. 将馅料晾凉之后，均分成12个重约40g的馅心备用；

原料：干油酥：低筋面粉100g、白油或黄油60g

水油面：中筋面粉150g、水80g、白砂糖30g、白油或黄油30g（另取面粉10g用于开酥撒粉）

馅心料：净冬瓜2000g（去皮瓢）、白砂糖50g、麦芽糖100g、糯米粉50g、椰蓉70g、熟白芝麻10g、蔓越莓干30g、糖冬瓜50g

装饰料：白芝麻2g、鸡蛋黄1个

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Tips：1. 夏季制作干油酥时，面团会较为稀软，可利用冰箱冷藏调节其软硬度，以便于在开酥时达到和水油面一样的软硬度；

2. 开酥过程中要注意面皮是否与面案粘黏，可撒少许面粉防粘，但不宜太多，每次撒粉后可用手抹去浮在表面的面粉；

3. 老婆饼的馅心以冬蓉馅 为传统，炒制冬瓜茸时尽量炒干。也可以网购豆沙馅、紫薯馅等现成老婆饼馅来替代。

二、 制作面团及开酥包馅

制作手法参见前言部分的油酥面团制作及包酥手法。

5. 将面剂擀成直径为10-11cm的圆形面皮，（光面朝下）左手托皮包入冬瓜蓉馅使生坯呈圆球形；

6. 包酥时馅料为40g/个，面坯收口后向下按压成中间略凹的圆形饼坯；

7. 将包好的老婆饼均匀放置在铺有油纸的烤盘上，用软毛刷蘸取少许蛋液薄薄地刷一层蛋液，待蛋液变干、不粘手后再刷第二层。用锋

利的小刀在每个饼坯上划2-3刀（以能刚露出馅心的深度为准）， 后撒上少许白芝麻；

8. 预热烤箱，设置 模式、170℃，待烤箱预热好后，将烤盘放置第3层，烘焙22min；

9. 烘烤结束后，取出晾凉后即可食用。

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宫廷桃酥

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原料：A：低筋面粉100g、熟核桃碎30g、泡打粉1.5g

B：鸡蛋半个、细砂糖50g、无盐黄油50g、小苏打1.5g

C：黑芝麻3g（用于装饰）

工具：电子称1台、料理盆1个、烤盘1个、刮刀1把、砧板1个、手动打蛋器1个、油纸1张

做法：1. 熟核桃去皮切碎成米粒大小，低筋面粉、熟核桃碎和泡打粉混合均匀备用；

2. 在料理盆中将鸡蛋打散，用手动打蛋器搅打，分次加入细砂糖并打发；

3. 分次加入软化黄油，充分搅拌乳化成均匀的乳糜状，加入小苏打搅拌均匀；

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Tips：1. 熟核桃比生核桃做出的成品更香浓一些，生核桃瓣可用150℃ 模式加热5-10min，当核桃表皮略泛浅黄，核桃皮可以用手搓落即可；

2. 桃酥小面团压扁时要中间薄边缘厚，边缘出现裂纹是正常现象；

3. 生坯入炉前可刷一层蛋液，烘烤后更有光泽。

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4. 将低筋面粉、熟核桃碎和泡打粉用刮刀加入猪油糊中拌匀成团，盖上保鲜膜松弛10min，将面团分成12个20g/个的小面团，继续松

弛20min；

5. 烤盘中铺上油纸，将小面团揉圆后放入烤盘中压扁（厚约5mm，中间略薄，直径约为6cm），中间洒上黑芝麻装饰；

6. 预热烤箱，设置 模式、180℃，待烤箱预热好后，将烤盘放置第3层，烘焙14min；

7. 烘烤结束，取出晾凉即可食用。

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菠萝包

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原料：面包体配方：高筋面粉225g、奶粉23g、盐1g、细砂糖45g、鸡蛋液23g、酵母3g、水105g、无盐黄油22g

菠萝皮配方：低筋面粉75g、糖粉37g、盐1.5g、鸡蛋液22g、奶粉8g、无盐黄油45g

工具：电动打蛋器1个、料理盆2个、电子称1台、刮刀1把、油纸1张、烤盘1个、小碗多个

做法：1. 将高筋粉、奶粉、盐、细砂糖称好后于料理盆中混合均匀，再加入酵母、水和鸡蛋液揉至面团扩展阶段，加入黄油揉至完全扩展阶段

（揉合面团，可使用料理机、面包机等进行揉面，也可手工揉面）；

2. 盖上保鲜，进行第一次发酵，选择烤箱 模式，设置温度40℃，时间40-50min。待预热温度达到40℃，将装有面团打蛋盆放在烤

箱底部，放一碗开水，关上烤箱门开始发酵，待体积达2.5倍大，用手指沾面粉戳一个洞，洞口不会回缩即可；

3. 将发酵好的面团排气，均分割成6份滚圆，再次发酵15分钟；

4. 再次发酵的时候准备菠萝皮制作，将软化的黄油用打蛋器打到发白，倒入糖粉和盐，搅拌均匀；

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Tips：1. 做菠萝皮的时候，如果拌好后菠萝皮仍然很粘，可以适量补些低筋面粉，以菠萝皮刚好不粘手为宜；

2. 发酵时最好料理盆上盖上一块湿毛巾，保证一定的湿度，发酵效果更好。

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5. 分三次加入鸡蛋液（每次都要充分将鸡蛋液与黄油混合后再加下一次），搅拌至黄油与鸡蛋液完全融合，加入低筋面粉和奶粉，轻

轻拌匀至光滑不粘手即可，案上施薄粉，把菠萝皮搓成条状，切成6份；

6. 左手拿起一块菠萝皮，将菠萝皮压扁，右手拿起一块面团，把面团压在菠萝皮上，稍微用力，右手采用由外向里的方式捏面团，让

菠萝皮慢慢的“爬”到面团上来，一直到菠萝皮包裹住3/4以上的面团；

7. 收口向下，菠萝皮包好了放入垫有油纸的烤盘，在菠萝皮表面轻轻刷上一层蛋液 ，用小刀轻轻在菠萝皮上划出格子花纹 ，划好花

纹后进行最后发酵，于28℃发酵到2.5倍左右大；

8. 预热烤箱，设置 模式 、180度，待烤箱预热好后将发酵好的菠萝包放入第3层、烘焙18min即可。

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