潮州炸韭菜粿：

This recipe ingredients makes about 16 pieces.

200g all purpose flour
200g tapioca flour
1 tbsp cooking oil
Pinch of salt
Some hot water to add till dough form.

~ 500g 韭菜， pinch of salt and 1 tbsp 碱水
Dry shrim and garlic fry till fragrant add some salt
Pour onto  raw 韭菜 and stir

Wrap and fry

Milk bun plain dough, soft and nice texture.

Bread maker dough function:
A)
130ml water
1 egg
1/2 tsp salt
2 tbsp sugar
2tbsp milk powder
300g Bread flour
2 tsp dry yeast
40g Butter
* BM dough function and 1st round proofing. Takes ~1.5hr

Take out the dough, deflat and cut into ~ 12 equal ball size or shape as you like.
(You can add cinnamon sugar or cheese or raisin or ham etc as your preference.
Or just the plain bun is tasty enough to go with a cup of cafe latte 😋)

Leave the dough for 2nd rise ~ 1hr.
Bake it at 180C ~12-15min

Spread butter whole bun is hot right out from oven to get the shiny surface.

椰糖/红糖发糕

This recipe makes about 8 cups of cake. 

A) ingredients:
160g Gula Melaka
160g water
3 pandan leaves
* heat and melt the sugar and sieved

B) 120g Evaporated milk 淡奶
Add to A and let it cool down

C)
250g all purpose flour 普通面粉
1/2 tsp baking soda
2 tsp baking powder
Mix it

Add B to C then add 4m tbsp veg  oil. Stir in
Add  1-2 Tbsp water if too thick then sieve it

Steam for 18-20min

Blueberry/Banana/Choc Muffin

This recipe can make about 12 medium size muffin.

Ingredients A (dry):
225g plain flour
2 tsp baking powder
120ml sugar

Ingredients B (wet):
125ml fresh milk
125g butter (soft to melted)
2 grade A eggs

Methods:
1. Hand whisk the ingredients B
2. Sieved the flour and b.p then mix in sugar
3. Pour in B bit by bit to A and mix it
4. Add in mashed banana, blueberry, choc chips or raisin
5. Scope to 3/4 full muffin cup
6. Bake at preheat oven at 190C for 25min