Baklava/土耳其果仁千層酥 Facebook address: https://www.facebook.com/Uncle-Ray-Food-Lab-104753544660685 credit subscribe animations RoyVFX Music: Shesh Pesh - JR Tundra 材料包括 酥皮 一盒 合桃 130 g 開心果 130 g 糖 140 g 蜜糖 140 g 檸檬汁 25 ml 肉桂粉 7.5 g 牛油 120 g 1. 牛油隔熱水融化 2. 將糖加熱融入水中 3. 鮮榨檸檬汁 4. 將蜜糖,檸檬汁和糖水混合在一起, 備用 5. 將合桃打碎 6. 保留少量開心果,其餘混進合桃一起打碎,備用 7. 加入肉桂粉並和堅果混合一起 8.把之前保留嘅開心果打碎備用 9. 小心取出酥皮,把酥皮平放備 (酥皮容易變得乾脆,每次用後要蓋上半濕毛巾) 10. 將一片酥皮平放並在酥皮上塗滿牛油 11. 把一張新的酥皮蓋在塗滿牛油的酥皮上 12. 把兩層酥皮的末端向上摺上兩吋,並塗上牛油 13. 長筷子放在摺合的酥皮中央,並再次把摺合了的酥皮對摺 14. 在第二層的酥皮上塗滿牛油 15. 把堅果碎放在酥皮上 16. 連同筷子把酥皮緊捲起來,外形像春捲一樣 17. 如有需要可在酥皮摺口位置再塗上牛油 18. 把果仁千層捲左右擠向中間,變成皺了的春捲 19. 完成的把果仁千層捲放在鐵盤上, (謹記在放置果仁千層捲的鐵盤上蓋上濕毛巾) 20. 另一個鐵盤上塗上牛油 21. 把果仁千層捲放在塗滿牛油的鐵盤上 22. 把剩下的牛油全部都塗在果仁千層捲上 23. 把每捲果仁千層捲都切成四份 24. 入焗爐180度45分鐘 25. 45分鐘後,取出鐵盤並在果仁千層捲上倒入糖漿 26. 在果仁千層捲上灑上開心果碎 27. 當果仁千層捲完全冷卻或在雪櫃過夜後,便可享用 Ingredients Fillo 1box Walnuts 130 g Pistachio 130 g Sugar 140 g Honey 140 g Butter 120 g Lemon Juice 25 ml Cinnamon powder 7.5 g 1. Melt the butter in double boiler 2. Melt sugar in water 3. Squeeze the lemon juice 4. Mix the honey and lemon juice with the sugar water 5. Blend the walnuts 6. Leave some pistachios and mix the rest with walnut 7. Add cinnamon powder to the mixed nuts 8. Take out the nuts mix after blending well with the cinnamon powder 9. Blend the remaining pistachios 10. Unwrap the filo carefully 11. Filo dries easily cover with a damp towel after taking it out. 12. Take out one piece of filo and brush it over with melted butter. 13. Cover the first layer with another filo 14. Fold over the filo from one end and brush with melted butter. 15. Put a long chopstick in the middle of the fold area and fold again. 16. Brush melted butter over the second layer 17. Put the nut mixtures over the filo 18. Roll up the filo like rolling up a sushi roll 19. Brush extra butter on the filo if needed. 20. Squeeze th ... https://www.youtube.com/watch?v=dap7AAXn1_E

近呢一年銀行加息非常嚴重,供樓嘅壓力非常大, 大部分人都要節衣縮食啦! 變咗去少咗酒樓餐廳食飯, 多倫多嘅茶餐廳開始成行成市! 雖然加拿大嘅茶餐廳價錢都唔便宜,但勝在夠大碟好多時候一碟飯都可以兩個人去分享嘅! 我自己都喜歡幫襯茶餐廳,通常我食嘅茶餐來來去去都係肉醬意粉,肉醬焗飯,焗豬扒飯,咖哩雞飯同埋我嘅至愛葡國雞飯! 但係我發覺市場上嘅葡國雞飯實在質素非常參差,所以我決定自己去煮葡國雞飯. 葡國雞飯一啲都唔難做,比起焗豬扒飯我覺得容易很多, 葡國雞飯最主要主要嘅材料就是椰奶,黃薑粉! 黃薑粉使用是非常少的,因為黃薑粉用多了會令到菜式變苦. 另外我自己加了我嘅秘密-吉士粉,吉士粉含有粟粉, 雲呢拿粉和奶粉,加了吉士粉醬汁會變得更加香滑! 如果有興趣可以加啲落去試下! 我呢個食譜一啲都唔難做,我覺得仲有一啲舊式茶餐廳嘅風味,今個星期不如大家住一次嚟試下啦 Facebook address: https://www.facebook.com/Uncle-Ray-Food-Lab-104753544660685 MeWe address: https://mewe.com/i/unclerayfoodlab​ Lbry: https://open.lbry.com/@unclerayfoodlab 三至四人份量 材料包括 雞扒兩塊 薯仔1個 甘筍1條 洋蔥一個 紅蔥一粒 薑 10g 鹽適量 胡椒粉適量 糖適量 蒜頭兩塊 椰奶一罐 咖哩粉半茶匙 薑黃粉小半茶匙 吉士粉一湯匙 鹽適量 椰絲適量 清水100ml 醃料 雞粉二茶匙 紹酒兩湯匙 鷹粟粉適量 豉油兩湯匙 糖適量 炒飯 雞蛋兩隻 冷飯兩碗 鹽適量 胡椒粉適量 做法如下 1,雞扒切大粒,用糖,酒,豉油,鷹粟粉醃製20分鐘 2,薯仔甘筍去皮切粒,洋蔥,紅蔥,蒜頭,薑切蓉 3,先用水煮淋薯仔甘筍 4,炒香一半洋蔥,加薑,紅蔥,蒜頭,炒香 5,加入1炒香 6, 加入咖哩粉,薑黃粉炒香 7,加入3炒勻 8,加小量水炒勻 9,加入另一半洋蔥 10, 滾起轉中小火加入吉士粉 (吉士粉會令汁液增稠和加香,沒有可用麵粉,想萄國雞香滑可加花奶) 11. 收汁,完成 12, 把飯放入可入爐容器,放上萄國雞。在上面灑上椰絲。放入烤爐高火,烤至表面金黃即可享用! For 3-4 people Ingredients include: Chicken legs x 2 Potato x 1 Carrot x 1 Onion x 1 shallot x 1 Ginger 10g Salt, to taste Pepper, to taste Sugar, to taste Garlic cloves x 2 Coconut milk x 1 can Curry powder 1/2 teaspoon Turmeric powder 1/2 tsp Salt, to taste Custard powder 1 tbsp Water, 100ml Marinade: Chicken powder, 2 teaspoons Cooking wine, 2 tablespoons Cornstarch 2 tsp Soy sauce, 2 tablespoons Sugar 2 tsp Fried Rice: Eggs x 2 Cold cooked rice 2 bowls Salt, to taste Pepper, to taste 1.Cut the chicken leg in 2 inches by 1.5 inches 2.Marinade the chicken and rest for minimum 20 mins 3.Cut the carrot and potato in pieces and put in a saucepan 4.Onion and green pepper cut into pcs and the rest fine dice 5.Cook the carrots and potato until tender 6.Stir fried the onion, ginger, shallot and garlic when smell the aroma 7.Keep half of the onion 8.Add chicken 9.Add turmeric and curry powder (Turmeric and curry favor will come out when fried with oil) 10.Optional: add 1 - 2 tbsp of flour now to enhance the sauce thickness 11.Add water or chicken stock 12.Add carrot and potato and cover with lid for few mins 13.Add the remaining onion 14.Add coconut milk 15.Taste and add seasoning if needed 16.Dissolve the custard powder with water 17.Add green pepper 18.Add custard powder 19.Off heat when start boiling Fried rice 1.Stir fried the egg until half cooked 2.Add cooked rice and season with salt and pepper 3.Put the rice on an oven proof container 4.Fill with chicken sauce and coconut flakes if you like 5.Oven 210C until the sauce turn brown #港式焗萄國雞 #萄國雞 #焗萄國雞 #港式焗萄國雞飯 #萄國雞飯 #Portuguese Style Baked Coconut Chicken #BAKED PORTUGUESE COCONUT CHICKEN #uncle Ray Food Lab ... https://www.youtube.com/watch?v=2wZzLsY0EG8