黄金泡芙Golden Puffs

材料A：
牛油125克
清水250毫升
白糖1汤匙半
普通面粉150克
鸡蛋（A）5粒

馅料B：
鲜奶500毫升
白糖100克
蛋黄粉3汤匙
盐1/4茶匙
瓦尼拉荚半支
蛋黄4粒
牛油1汤匙

搽料：
打散鸡蛋适量

装饰：
糖粉适量

用具：
花嘴2个
挤花袋2个

做法：
1. 馅料：将瓦尼拉荚刮出籽后与皮一起加入鲜奶混匀，放入微波炉以高温煮5分钟。
2. 将（B）料的糖、盐及蛋黄粉搅匀，拌入蛋黄后边搅拌边倒入（1）至均匀，放入微波炉以中温煮3分钟。
3. 将（2）取出瓦尼拉荚，加入（B）料的牛油拌匀后以保鲜纸包好待凉，装入已放花嘴的挤花袋内待用。
4. 材料（A）的牛油、水及糖拌匀放入微波炉以中温煮4分钟，取出拌入面粉再煮1分钟取出。
5. 将蛋逐粒加入（4）拌匀，装入已放花嘴的挤花袋内挤在已铺纸的烘盘上，搽上蛋液放入已预热烘炉190℃烘30分钟或金黄。
6. 将（5）取出在旁边剪一个小洞，挤入（3）重复至完，筛上糖粉即可。

注：这是基本的泡芙制作法，用在奶油泡芙。

Ingredient A:
125g butter
250ml water
1 1/2 tbsps white sugar
150g plain flour
5 eggs (grade-A)

For filling B:
500ml fresh milk
100g white sugar
3 tbsps custard powder
1/4 tsp salt
1/2 stick vanilla pod
4 egg yolks
1 tbsp butter

For glazing:
Some beaten eggs

For decoration:
Some icing sugar

Utensil needed:
2 nozzles
2 piping bags

Method:
1. For filling: Scrape out vanilla seeds. Boil seeds and pod together with fresh milk in a microwave oven on HIGH for 5 minutes.
2. Combine sugar, salt and custard powder of filling (B) together. Add in egg yolks, pour in no. (1), mix even. Place in a microwave oven on MEDIUM for three minutes.
3. Remove vanilla pod of no. (2), add in butter of filling (B). Mix and clingfilm, allow to cool. Place mixture into a piping bag fitted with a nozzle, set aside.
4. Combine butter, water and sugar of ingredient (A). Cook in a microwave oven on MEDIUM for four minutes. Remove, stir in flour, cook for an extra minute. Remove from microwave oven.
5. Add eggs of ingredient (A), one at a time into no. (4), mix well. Spoon into a piping bag fitted with a nozzle. Pipe onto tray lined with parchment paper. Glaze with beaten egg, bake in a preheated oven at 190℃ for 30 minutes until golden.
6. Slit no. (5) at the side, pipe no. (3) in as a filling. Repeat process, dredge icing sugar over as a decoration.

Note: This is choux pastry (pronounced as shoo pastry) used in cream puff method.

蓝花罂粟籽面包 Poppy Seed Blue Bread

材料A：
高筋面粉300克
普通面粉200克
奶粉2汤匙
牛油40克
白糖2茶匙
即溶酵母2茶匙
太阳花籽30克
小茴香2茶匙

材料B：
蓝花水300毫升（干蓝花20克加热水300毫升浸泡，去蓝花）
海盐1茶匙

材料C：
蛋1粒（打散）
罂粟籽1汤匙

用具：
9X4X4寸面包模1个（涂油）

做法：
1. 将（A）料放入搅拌器内以慢速度搅匀，加入盐后慢慢倒入蓝花水，转中速度拌成富有弹性的软团，用手拉开不破即可（图3）。
2. 将（1）以保鲜纸包好发酵30分钟后分成三份各别擀扁卷起如瑞士卷放入模内置边发酵1个小时。
3. 将（2）涂上（C）料的蛋液后撒上罂粟籽，放入已预热烘炉180℃烘1个小时即可。

Ingredient A:
300g high-protein flour
200g plain flour
2 tbsps milk powder
40g butter
2 tsps white sugar
2 tsps instant yeast
30g sunflower seeds
2 tsps cumin seeds

Ingredient B:
300ml blue flower juice extract cum water
(20g dried blue flower soaked in 300ml hot water, discard flowers before usage)
1 tsp sea salt

Ingredient C:
1 egg (beaten)
1 tbsp poppy seeds

Utensil needed:
1 loaf tin 9" X 4" X4"(greased)

Method:
1. Combine ingredient (A) in a mixer. Keep processing on low speed, add in salt of ingredient (B). Next, add in blue flower water in a slow stream. Now, turn to medium speed and process until dough becomes elastic to the touch and it can be stretched into a thin layer without tearing.
2. Clingfilm no. (1), proof for 30 minutes. Divide into three parts. Roll up each part like a Swiss roll. Place into mould, proof for one hour.
3. Glaze no. (2) with beaten egg and sprinkle poppy seeds on top. Bake in a preheated oven at 180 degrees Celsius for one hour.

Steamed Silken-Smooth Eggs - Microwave cooking

(Y3K Recipes Issue No.13 – Jul/ Aug 2003)
Copyright of Y Three K Publisher. All rights reserved.








Ingredients:
1 egg (grade A)
100ml warmed chicken stock
1 piece crab filament stick (shredded)

Seasoning:
1/8 tsp salt

For garnishing:
1 tbsp fried shallot crisps
1 tbsp minced spring onion

Method:
1. Blend eggs, salt and chicken stock till well combined.
2. Place shredded crab filament into a rice bowl. Sieve egg mixture over it.
3. Cover with a piece of aluminium foil. Pierce it as shown in photo above to avoid pressure building up during cooking.
4. Place bowl in microwave oven. Steam for 2 1/2 minutes on Medium.
5. Remove from microwave oven, let it stand for 5 minutes.
6. Garnish and serve hot.





Tips: To microwave two bowls of steamed eggs may require approximately 3 minutes on Medium. Adjust your own timing. It is better to undercook eggs to avoid it drying out. Recook dish if you want a firmer texture.

Tung Hoon Egg Drop Soup - Microwave cooking

(Y3K Recipes Issue No.13 – Jul/ Aug 2003)
Copyright of Y Three K Publisher. All rights reserved.









Ingredient:
2 eggs-beaten (grade A)

Ingredient A:
900 ml chicken stock
25g glass noodles/ Tung Hoon (soaked)
2 mushrooms (soaked, sliced)
50g angled loofah/ ketola (sliced)
2 stalks spring onion (diced)

Seasoning:
3/4 tsp salt
1 tbsp Chinese cooking wine
Some chicken granules

For thickening: mix well
2 tbsps corn flour
2 tbsps water

For garnishing:
Fried shallot crisps
Diced spring onions
Minced coriander leaves
Shredded red chillies

Method:
1. Mix well ingredient A in a clay pot. Cover the pot, put it into microwave oven. Cook for 11 minutes on High or till it boils.
2. Add in seasoning and adjust taste. Add in thickening. Cook for another 1 minute.
3. Remove the pot. Pour in beaten eggs. Cover the pot, let it stand for 1-2 minutes.
4. Add in wine, garnish and serve hot.

Tips: Soup will boil faster if it is covered with a glass lid. To prevent any scalding incidents, never open the cover directly towards oneself.

Breakfast Eggs & Egg in a bread bowl

(Y3K Recipes Issue No.13 – Jul/ Aug 2003)
Copyright of Y Three K Publisher. All rights reserved.








Breakfast Eggs/ Scrambled Eggs
Ingredients:
2 eggs (grade A)
2 tbsps UHT/ evaporated milk
1/4 tsp salt
1 tbsp butter

Method:
1. Beat all ingredients together till well combined. Place it in the centre of turntable and cook for 2 minutes on Medium.
2. Remove while still unset and stir well.
3. Leave to stand before serving with toast or cackers.

Tip: Eggs should appear unset when it is being removed from the microwave oven as it will continue to be cooked during the standing time.






Egg in a bread bowl
Ingredients:
1 egg (grade A)
1 slice bread
Some salt, pepper, paprika powder

Method:
1. Place bread on a plate, cover and steam for 30 seconds on High.
2. Remove and roll it flat to fit into a bowl. Toast for one minute on High to crisp it.
3. Break in an egg and cook for one minute till it is partially cooked.
4. Sprinkle with remaining ingredients and serve immediately.

Tip: Time needed for cooking half-boiled eggs varies as it depends on individual preference. Never microwave eggs in the shell.




Patricia Fair - Queen Of The Microwave Oven

A microwave oven is simply a very convenient kitchen appliance as the main advantage of it is speed. Easy to operate if you fully understand all the do's and do not's, busy people will find it real handy when it comes to defrosting or reheating a wide variety of foods. It has quite a range of other functions to cater for daily cooking but according to my survey, general families just fail to comprehend on the oven's operations. Y3K has contacted Patricia, an expert in microwave cooking to compile some simple recipes and a rough guide for readers. This should help them to enjoy the maximum benefits on the usage.

Patricia, a lady of many talents, is the pioneer teacher in microwave cooking and coincidentally, the first cookery demonstrator for microwave cooking series on television programmes. She is English speaking but her fluency in Cantonese is remarkable. She has a natural flair for the culinary world and had enrolled for a microwave cooking course in Japan years ago before the microwave oven made it's initial appearance in the local market. Currently, Master Lim Bian Yam is her mentor and on the contrary, it is now 'pay back' time for this microwave oven queen as she imparts her knowledge to other cookery enthusiasts. We have printed four of her recipes in our previous issue and she has contributed five more in this issue. These are positive recipes in order for everyone to enjoy trying them out.