做法：
1.
西米洗淨用冷水泡３０分鍾，滴乾水份備用。
２.竽頭去皮切成小小丁，以２杯清水煮軟壓成茸。
３.冰糖放小鍋中加入１／２杯清水煮滾，將西米倒入，滾約５分鐘，即加入竽頭
茸，椰汁，
花奶 和冰糖水，攪拌均勻即成。
西米的選擇，使用方法及營養：
雪白，結實，完整無發霉及寄生蟲.用時洗淨，清水浸半小時以上，含大量澱粉質，
能保持體溫，維
生命.
竽頭的選擇，貯存及營養：
外表乾淨完整，堅破肥大沒發芽現象。存於密密閉乾燥的容量內，不要時間太長，
含大量澱粉質，會變成脂肪。
椰汁：
最好當天用完，否則要放冰格。雪白，無臭，新鮮的最好，含維他命，礦物質，
幫助發育，防止疾病，維持正常排泄機能。
做法：
１.蝦剝殼去泥腸，以１／４茶匙鹽抓洗乾凈，抹乾水份。
２. 馬蹄洗凈去皮泡水，剁成碎末。
３.
肥肉剁末，蝦仁以刀身拍爛；方包去邊備用,芝士切碎。
４.
大碗中放入鹽，胡椒粉各１／４茶匙，用筷子以用一方向攪拌成膠，在加入2和３的材料，
最後淋一圈麻油。
５.方包按心意切成形狀，先塗上一層芝士醬再將蝦膠鋪在上面刮平吹風。
６.熱油燒熱至３５０Ｆ（１８０‘Ｃ）後，投入蝦餅炸成金黃色。
７.撈出滴乾油，檸檬切花伴碟。
發麵的種纇：
麵種。酵母，泡
粉（發粉）
將麵粉加水成為麵種來發麵，蒸最少１２小時。酵母,屬菌纇。
用酵母發麵（例如麵飽）蒸的時間，夏天需４小時，冬天６小時。
在粉
中加上上述任何一種麵劑 可，但要篩一篩 ，皮才會好吃。
蝦的選擇：
外表明亮, 結實, 頭與身不分離,
腮即腳不變黑色，是為新鮮。
處理：
最好當天吃完，否則要放冰隔，蝦殼用報紙包好才放入垃圾箱。
豆類的選擇及儲存方法：
豆要完整，不要買被蟲咬過或生蟲的，要購買乾淨的。不要有空氣在袋內，要真空的。買回來後放於通風。乾爽的地方。如果要待長時間才使用，將它放在冰箱。豆類的處理法：黃豆要浸12小時，馬豆，紅豆，綠豆不要浸超過1小時，否則無論煮多長時間仍是硬的。
量杯中調好 1: 糖 2 湯匙 2: 鹽 1/4 茶匙 3: 醋 2 湯匙
Steps:
In a small bowl, mix banana, evaporated milk and vanilla
extract.
in a separate bowl, mix flour, baking powder, baking soda and
salt.
Using an eletric mixer, whip butter and sugar. Add eggs on low speed
until a creamy mixture is formed. Still on low speed, alternately add flour
mixture and banana mixture and beat until well blended.
Spoon batter into
cupcake tins and bake at 350 degree F / 180 degree C for 25 mins
To make
frosting, mix butter and sugar in an electric mixer on low speed
add vanilla
extract and cocoa powder. Mix until creamy and fluffy
Fill a pastry bag with
the frosting and spread over the cupcakes. Make 2 dozen
Steps:
1. place a sheet of grease-proof paper onto the mold and brush
with melted butter.
2. Put sliced chocolate and butter into a microwave-safe
bowl. Melt and heat it by microwave for 2 mins
3. Stir egg white and half of
the sugar until bubbles appear.
4. mix egg yolk with the remaining sugar,
beat the mixature till thibk and white with bubbles. Add the cream. Mix with
cake flour and cocoa powder without kneading them. Then, add in half of the
meringue mixture (step 3)
5. mix melted chocolate and remaining meringe into
mixture ( step 4)
6. Bake it by 180 degree C for 45 mins. Take out the cake
from the mold. Sift some powder icing sugar after cools down.
Step:
cut tomatos, cucumber , lettuce, onions,
sprinkle salt
with cucumber for 20mins
sprinkle all ingredients.
Steps:
1.preheat oven to 350 degree F. mixing bowl beat egg white with
electric mixer at medium speed until stiff
2. In a separate bowl, cream the
butter and sugar with mixer until light and gluggy. Beat in the lemon rind,
lemon juice, egg yolks one at a time until well mixed, milk, flour.
3. Fold
the beaten egg whites into lemon mixture. Pour into a gleased 8X8X2 inches
baking dish.
Set the dish into a large pan, pour hot water into the pan
to a bowl of about 1 inch. Bake uncovered for 35 mins, serve warm /
cold.
Steps:
Combine sweet potatoes, sugar, butter, eggs, Vanilla &
milk.
Mix together & spoon into a 2 qt casserole. Cover with
toppings.
Bake at 350 degree C for 25 mins
Steps:
1. Preheat oven to 350 degrees F (175 degree C). Grease cookie
sheets.
2. in a large bowl, cream together the butter flavoured shortening ,
brown sugar and white sugar untill light and fluffy. Add the eggs one at a time,
beating well with each addition, then stir in the vanilla. Combine the flour,
baking soda and salt: gradually stir into the creamed mixture. Finally, fold in
the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 mins in the preheated oven, until light brown. Allow
cookies to cool on baking sheet for 5 mins before removing to a wire rack to
cook completely.
Steps:
1.雞胸打鬆, 放cheese 1 片 + ham 1 片, roll like sandwich, 以牙籤釘緊
2. 沾蛋 +
牛奶
3. 沾 麵包糠+ 麵粉salt + pepper
4. 煎金黃, 拿走 牙籤
5. 加白酒+ 雞湯
6. 錫紙包 180℃
30-40 mins ( 15~20 mins)
Steps:
1. in the medium bowl, beat yolks with sugar and vanilla until smooth and light. Fold mascarpone into yolk mixture. Set aside.
2. Dip layfingers briefly in coffee and arrange 12 of them in the bottom of 8X8 inch
dish. Spread half the mascarpone mixture over the layfingers. Repeat with
remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa
just before serving.
1. using electric beaters, beat the mascarpone and cream cheese until smooth.
Add cream and egg yolks.
2. using electrical beaters, beat egg whites in a
small bowl until soft peaks form. Add sugar gradually, beating constantly after
each addition, until mixture is thick and glossy and sugar is dissolved. Using a
metal spoon, fold into cheese mixture.
3. combine coffee, sugar and brandy
in jug. Quickly dip one-third of the sponge fingers into coffee mixture. Place
into base of 4- cup capacity serving bowl. Sprinkle with one tablespoon of the
sifted cocoa. Spread one-third of the cheese mixture over cocoa. Repeat layering
twice more with dipped biscuits, cocoa and cheese mixture. Sprinkle top with
cocoa, refrigeration overnight to allow flavours to mix and biscuits to soften.
Decorate with extra whipped cream and chocolate shavings.