Monday, January 5, 2015

Ingredients Chines English translate

Having problem in Chinese ingredients names?

麵粉/中筋麵粉 Plain flour /all-purpose flour
低筋麵粉/低根粉 cake flour / soft flour / weak flour / low protein flour
高筋麵粉/筋麵/根麵/高根粉 gluten flour/strong flour/bread flour/baker's flour/high protein flour
全麥麵粉 whole wheat flour
澄麵粉/澄粉/澄麵 non-glutinous flour / wheat flour / wheat starch
自發麵粉 self- raising flour
粗玉米豆粉 polenta / yellow cornmeal
粟粉/粟米粉/玉米粉/玉米澱粉 corn flour / cornstarch
生粉/太白粉/地瓜粉 potato starch / potato flour
樹薯粉/木薯粉/茨粉/菱粉/泰國生粉/太白粉/地瓜粉 Tapioca starch / tapioca flour
蕃薯粉/地瓜粉 sweet potato flour
馬蹄粉 water chestnut flour
葛粉 arrowroot flour
臭粉/胺粉/阿摩尼亞粉/嗅粉 powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate / ammonia carbonate / hartshorn
發粉/泡打粉/泡大粉/速發粉/蛋糕發粉 baking powder
蘇打粉/小蘇打/梳打粉/小梳打/食粉/重曹 baking soda / bicarb ofsoda
塔塔粉/他他粉 cream of tartar
卡士達粉/蛋黃粉/吉士粉/吉時粉/ custard powder
卡士達/克林姆/奶皇餡/蛋奶餡 custard / pastry cream
蛋白粉 egg white powder?
粘米粉/黏米粉/在來米粉/在萊米粉/再來米粉 rice flour
糕仔粉 cooked rice flour
糯米粉 glutinous rice flour / sweet rice flour
鳳片粉/熟糯米粉/糕粉/加工糕粉 fried sweet rice flour / fried glutinous rice flour
綠豆粉 mung bean flour / tepung hun kwee
小麥胚芽/麥芽粉 wheat germ
小麥蛋白/麵筋粉 wheat gluten
鹼水/(木見)水 alkaline water/lye water/potassium carbonate
酵母/酒餅 yeast/ibu roti
香草精/雲尼拉香精/凡尼拉香精 vanilla extract/vanilla essence
香草粉 vanilla powder
班蘭粉/香蘭粉 ground pandan/ground screwpine leaves/serbok daun pandan
班蘭精/香蘭精 pandan paste/pasta pandan
玫瑰露/玫瑰露精 rosewater/rosewater essence essence
杏仁粉 almond flour/almond mieal 
皮屑 grated zest/grated rind
海苔粉 ground seaweed
黑蔗糖漿/糖蜜/甘蔗糖蜜 molasses
金黃糖漿 golden syrup
楓糖漿/楓樹糖漿/楓糖 maple syrup
玉米糖漿 corn syrup/karo syrup
葡萄糖漿 glucose syrup
麥芽糖漿 barley maltsyrup/maltsyrup
麥芽糖 maltose/malt sugar
焦糖 carmael
果糖 Efructos
乳糖 lactose
轉化糖 invert sugar
日式糙米糖漿 amazake
綿花糖霜 marshmallow cream cream
冰糖 ROCK sugar
椰糖/爪哇紅糖 palm sugar/gula malacca
黃砂糖 brown sugar
紅糖?/黑糖? dark brown sugar
紅糖?/黑糖? muscovado sugar
金砂糖? demerara sugar
原蔗糖 raw sugar/raw cane sugar/unrefined cane sugar
白砂糖/粗砂糖 white sugar/refined sugar/refined cane sugar/coarse granulated sugar
魚膠粉/吉利丁/明膠 gelatine sheets/powdered gelatine 
大菜/大菜絲/菜燕/燕菜精/洋菜/洋菜粉/瓊脂 agar agar powder
食用色素 food colouring
牛油/奶油 butter
瑪珈琳/瑪琪琳/乳瑪琳/雅瑪琳/人造奶油/菜油 margarine 
起酥油/起酥瑪琪琳 pastry margarine / oleo margarine 
豬油/白油/大油/板油? lard / cooking fat
酥油/雪白奶油 shortening
硬化椰子油 copha
烤油? dripping
淡忌廉 light cream/coffee cream/table cream
鮮奶油/忌廉/鮮忌廉 cream/whipping cream
包括﹕
1 light whipping cream
2 heavy whipping cream/heavy cream/thickened cream
3 double cream/pure cream
酸奶油/酸忌廉/酸奶酪?/酸乳酪? sour cream
酸奶 buttermilk
牛奶/鮮奶/鮮乳 milk
奶粉 powdered milk / milk powder
花奶/淡奶/奶水/蒸發奶/蒸發奶水 evaporated milk
煉奶 condensedmilk/sweetened condensed milk
起士/起司/芝士/乳酪/奶酪/乾酪/乳餅 cheese
起司粉 powdered cheese
奶油起司/芝士忌廉/奶油乳酪/凝脂乳酪 cream cheese
瑪斯卡波尼起司/馬司卡膨起司/馬斯卡波涅起司/義大利乳酪 mascarpone cheese
優格/乳果/酸奶酪?/酸乳酪? yoghurt
優酪乳 yoghurt drink/drinking yoghurt
黃豆 soy bean
紅豆 red bean/adzuki bean
紅豆沙/烏豆沙 red bean paste
綠豆 mung bean 
綠豆片 split mung bean
薏米 pearl barley
沙莪粒/西米/小茨丸 pearl sago/pearl tapioca
蓮藕 lotus root
蓮蓉 lotus paste
紅棗 chinese red dates
蜜棗 preserved red dates
棗泥 red date paste
龍眼乾/龍眼肉/桂圓/圓肉dried longan
葡萄乾 raisin
柿餅 dried persimmon
桃脯 dried peach
杏脯 dried apricot
蘋果脯/蘋果乾 dried apple
陳皮 dried orange peel/dried tangerine peel
百合 dried lily bulb
蜜漬櫻桃/露桃/車梨子 glace cherry/candied cherry
蜜漬鳳梨 glace pineapple/candied pineapple
腰子豆/腰果/腰果仁/介壽果 cashew nut
花生 peanut
瓜子/南瓜子 pepitas / dried pumpkin seeds
崧子/松子仁 pine nut
栗子 chestnut
栗蓉 chestnut puree / chestnut paste
核桃/核桃仁/合桃/胡桃 walnut
杏仁/杏仁片/扁桃 almond
北杏/苦杏仁 apricot kernel / chinese almond / bitter almond
南杏 apricot kernel
榛果/榛仁 hazelnut / filbert / cobnut
開心果/阿月渾子 pistachio
堅果/澳洲堅果/夏威夷果/澳洲胡桃/澳洲栗/澳洲核桃/昆士蘭龍眼/昆士蘭栗macadamia / california nut
山胡桃/胡桃 pecan
石鼓仔/馬加拉/油桐子 candlenut / buah keras
白果/銀杏 ginkgo nut
檳榔 betel
芝麻 sesame seed
蓮子 lotus seed
罌粟子 poppy seed
亞答子 atap seed
法式吐司 french toast
裸麥麵包 rye bread
派/批 pie
塔/撻 tart
凍派/凍批 cream pie
蛋塔 egg tart / custard tart
法式蛋塔 quiche lorraine
戚風蛋糕 chiffon cake
海綿蛋糕 sponge cake
泡芙 choux pastry / puff
瑪琳/焗蛋泡 meringue
蛋蜜乳 eggnog
可麗餅 Ecrepe
煎餅/熱餅/薄烤餅 pancake
厚鬆餅 pikelet / hotcake
墨西哥麵餅 tortillas
曲奇 cookies
慕斯/慕思 mousse
布甸/布丁 pudding
司康/比司吉 scones
舒芙蕾 souffles
洋芋塊 hash brown
英式鬆餅/瑪芬麵包 english muffin
鬆糕/瑪芬 american muffin 
格子鬆餅 waffle
蕃茄醬: ketchup
水蜜桃罐頭: peaches in syrup 
切片水蜜桃罐頭: sliced peaches in syrup
綜合水果罐頭: cocktail fruit in syrup 
蘇打餅干: saltine crackers
白醋: rice vinegar (工研醋)
烏醋: black vinggar
辣椒醬: chili sauce
牛頭牌沙荼醬: bull head barbecue sauce/Chinese barbecue sauce 
抹荼粉: green tea powder
餛鈍皮: wonton wrapper/wonton skins
水餃皮: dumpling wrapper / dumpling skins /gyoza wrapper. 
春捲皮: spring roll wrapper , egg roll wrapper......
黑木耳: dried black fungus
燒海苔: roasted seaweed sushi nori
蝦米: dried shrimp
鹹蛋黃: salted egg yolk
杏桃果膠 apricot glaze
薑粉 ginger powder
耐烤巧克力豆 choc bits(澳洲的英文名) / chocolate chips(美國、加拿大的英文名?)
洋梨 pear
杏桃 apricot
無花果乾 dried fig
手指餅乾 sponge fingers / ladyfingers / savoiardi(義大利名)

蕃茄醬 tomato sauce(普通甜的)
蕃茄醬 tomato paste(義大利料理用的)
白醋 white vinegar(西洋料理用的)

豆辦醬 chilli bean sauceXO醬 XO sauce桂圓 dried longan黑木耳 black fungus / wood ear fungus燒海苔 toasted nori seaweed板海苔 nori seaweed / dried sea laver南乳 fermented red beancurd雜糧預拌粉 multi-grain flour威化餅乾 wafer biscuit幼糖 caster sugar 軟化牛油 soft butter 麵粉 plain flour 玉米粉 ( 太白粉) cornflour自發麵粉 self-raising flour 乾椰絲 dessicated coconut 葡萄乾dried currant 糖份混合物 icing sugar mixture



Source from : http://jingle26.blogspot.sg/2006/06/ingredient-name-in-chinese-and-english.html

Saturday, January 3, 2015

German Cookies ( Melt in mouth )



Ingredients

125 gram Unsalted Butted
40 gram Icing Sugar
80 gram Plain Flour
125 gram Potato Starch

Method  

1. Beat butter and icing sugar till fluffy and lighter colour.

2. sift in potato starch and flour. Mix to form a soft dough.

3. Roll the dough into small ball, arrange on baking paper and press lightly with a fork . (dip fork in water to prevent sticking.)

4.  Bake in preheated oven at 170 degree  for 15 mins.






Friday, January 2, 2015

Almond Crisps



Ingredients 

2 Large egg white
50 gram plain flour
60 gram castor sugar ( refer to note)
30 gram butter (melted)
100 gram  almond flakes
1/8 tsp vanilla essence (optional)

Preparation 

1. Thaw egg white in room temperature
2. Sieve Plain Flour Twice
3. Melt Butter
4. Line baking tray with greases proof paper/ baking paper
5. Preheat oven at 180 degree

Method

1. In a mixing bowl , whisk egg white with hand whisk until you see white bubbles. Add in sugar and beat in circular movement until sugar dissolves.

2. Add in flour and mix till no trances of flour and lump-free.

3. Use a spatula to fold in the almond flakes until well combined.

4. Stir in melted butter and mix well.,

5. Spoon 1/2 tablespoon of mixture on baking tray . Spread out into shapes you like using spoon
* Do not over lap the almond flakes and layer must be very thin and even.

6.Bake at 170 degree for 8-10 minutes or until golden brown.
* IF there is uneven colour among the crisps, rotate the baking tray towards the last 2 minutes.

7. Remove from the oven, leave to cool and store it into an air-tight container.

Notes.

  • I had cut down the original amount of sugar from 90 gram to 60 gram. 
  • The layer must be very thin and even so that the crisps will be very crispy.
  • Unbaked mixture can be keep in room temperature. 
  • These crisps will be very crispy and crunchy after they are cool completely.
  • If crisps have not turn golden brown after 10 minutes , bake at 160 degree for 2 minutes , you can flip over the crisps when doing this.
  • If crisps turn soft , you can reheat them for 2-3 minutes at 150 degree in a preheat oven.