Sunday 16 August 2015

最佳食谱#12~点心,番薯丸双色豆糖水+ 上海锅饼【16】BREE#12~Dim Sum,Bicolour Beans Soup with Shanghai Pancake}





马币溃不成军,跌跌不休的,人人怨叹。商家们都高喊生意越来越难做了,再加上通胀逼人,就连点心茶楼的生意也变得竞争激烈了。面临日益激烈的竞争,更为了能维持茶楼的生意, 许多茶楼的单位都不断的推出多样化的美食, 希望能增加销售能量, 以争取更多的顾客和利润。

顾客至上,为了应付顾客们真正的需要, 许多大众化的糕点及甜品,皆都贵为点心茶楼里的美食了。那日,当大哥向我要了一款糕点的食谱, 我好奇的问着, “这糕点也是点心吗?” 他回答:"管它是不是点心, 人人都在卖, 只要销量好, 什么都能买, 样样皆是点心了!

为了在市场上能屹立不摇, 就得不断创新改革了!今日, 厨苑的茶楼里,为了能站稳点心楼的生意, 也在这周末里推出了一款新的甜品番薯汤丸双色豆糖水!嘻嘻。





双色豆, 即是红豆和绿豆。这款非常普遍的红绿豆沙, 加入了番薯汤丸, 也是点心茶楼里的红牌甜品哦! 呵呵。。

因购买不到橙薯, 只有用这淡淡黄的日本番薯了!



番薯丸双色豆糖水


材料:
70克红豆, 70克绿豆, 2000克热水, 100克冰糖, 数片班兰叶 (打结)
100克椰奶 (各自喜爱, 亦可添多)

番薯丸材料:
100克日本番薯泥
70克檽米粉
60-70克清水

番薯丸的制作: 
1)将番薯泥和糯米粉混合搅拌, 再慢慢加入清水搓成光滑的面团。
2)将面团搓成长条, 并切出小块状, 搓成圆球
3)放入已沸滚的水里煮熟,浮起来的便是已经煮熟的, 捞起, 放入煮好大红绿豆汤里, 即可享用。


双色豆糖水煮法;
1. 将红及绿豆分别淘洗干净, 以开水浸泡30分钟左右。 
2. 沥干水分,先将红豆放入锅内,加热水煮至沸滚, 转小火煲至6分熟。
3. 然后, 加入绿豆, 以大火煮沸后, .盖上盖子,转小焖煮至绿豆开花熟烂。 (中不够水量亦可自个添加)
4. 加入适量的冰花糖及紫薯汤圆, 熄火。 即可享用。




【Japanese Sweet Potato Tangyuan with Bicolor Beans Soup】

Ingredients:
70g green beans
70g red beans
2 litre hot water
100g rock sugar
100g coconut milk
4 pandan leaves, tied in a knot

Sweet purple potato tangyuan ingredients:
100g mashed Japanese sweet potatoes
70g glutinous rice flour
60-70g water

To make Sweet potato tangyuan:
1) Combine mashed potato and glutinous rice flour, add the water and mix well to form a soft and smooth dough.
2) Divide the dough into small ball.
3) Place the rice balls in boiling water, and wait for them to float to the surface. Once the balls are floats, remove it with a sieve and placing in the green bean soup.

To cook beans soup: 
1. Soaked the red beans and green beans for 30 minutes, rinsed and drained. 
2.  In a bigger pot, add  two types of beans, pandan leaves and hot water,  Bring to a boil.
3.  Reduce heat to a simmer, partially covered and cook until the beans are soft. (Top up with hot water at any time if necessary.)
4.   Add the cooked sago and tangyuan to the bean soup, serve warmed or chilled..




周末特优哦! 吃糖水, 附送上海锅饼! 煎功不好,所以。。不收费的!  嘻嘻。。



上海锅饼, 食谱取自蓝赛珍做点心

材料
90克面粉, 30克粘米粉, 1/2茶匙发粉 (过筛)
1大匙幼糖, 2 粒鸡蛋(打散), 180克清水, 1/4茶匙盐

馅料: 豆沙

做法
1.  将所有材料混合, 搅拌均匀过滤,备用。
2.  舀入适量的面糊在不沾底的平锅里, 铺平。 以小火煎至熟, 盛起。
3.  在煎饼的半边涂上适量的豆沙馅,对折成半月形, 粘好边至平。 
4.  热油锅, 以中火将锅饼两面煎炸酥脆或金黄色, 取出沥干油份,切块食用。 


Shanghai Pancake, Recipe adapted Agnes Chang Cook Book

Ingredients:
90g all-purpose flour, 30g rice flour, 1/2 tsp baking power (sifted)
1 tbsp sugar, 2 eggs (slightly beaten), 180g water, 1/4 tsp salt

Filling:  Red bean paste

Method:
1.  Combine all the ingredients and mix well until smooth, strain the batter.
2.   Heat a non-stick pan and brush lightly with oil.  Pour in some batter, swirl the pan to form a thin and even pancake until it cook and dry.  
3.  Remove from heat, spread with filling on the half of the pancake.  Then, fold into half.  Seal the edge . 
4.  Heat up oil, fry pancake with medium heat until golden brown on both sides, dish out and drain.  cut into slice and serve hot.







This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com).




Jom! Let's go yum cha!



10 comments:

  1. 不打烊的点心楼如果开在我家隔壁就好了,
    我就天天可以吃到不同款式的点心,太喜欢了!

    ReplyDelete
  2. 看到写着周末大优惠, 马上赶过来了, 料多多的糖水我很喜欢。

    ReplyDelete
  3. 吃完糖水还有锅饼吃!太赞了!

    ReplyDelete
  4. 哇!买一送一那么划算,老板娘我有带盒子过来涅,可以帮我装满满吗。。。哈哈!

    ReplyDelete
  5. 好啊!一下子就有两种点心,都是我喜欢的~
    谢谢分享!

    ReplyDelete
  6. 两样我都喜欢吃哦,太棒了。。。嘻嘻~

    ReplyDelete
  7. 2 合 1 的 点心配套 很棒哦!
    生意难做。。马币跌倒好像“腹泻”那样!很惨,也苦了人民!

    ReplyDelete
  8. 一篇博文,两份食谱。。。赚了赚了!最爱烙饼!香喷喷。。。早安亲亲!开动咯

    ReplyDelete
  9. 是啊 我觉得现在的点心楼点心都很推陈出新 大家都很百花齐放 好事好事

    嘻嘻

    ReplyDelete
  10. May, that day I just chatting with my colleague as she just tt $ back to Msia, the currency is like stock market, need to monitor and keep dropping, I told her to send more $ to average out the lost :p. 糖水also can be dim sum, green bean can count in or not heeheehee

    ReplyDelete

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