香炸鮮奶食譜｜外脆內滑 簡單易做

 

每次去飲茶，我都一定會叫一碟香炸鮮奶。外層炸得金黃酥脆，入面係滑溜溜、充滿奶香嘅鮮奶，熱辣辣食真係好好味！

原來自己整香炸鮮奶並唔難，只要將鮮奶煮至凝固，再雪凍定型，最後沾上炸漿炸至金黃色就完成。今次分享嘅係港式茶樓常見做法，唔係用麵包糠，而係用炸漿，所以炸出嚟外皮會比較薄身、香脆，口感更加接近茶樓食到嗰款。

如果你都鍾意港式甜品，不妨試下自己整！

材料

鮮奶部份

• 全脂牛奶 500 ml
• 粟粉 60 g
• 白砂糖 50 g
• 雲呢拿香油 1 茶匙（可省略）

炸漿

• 低筋麵粉 100 g
• 粟粉 30 g
• 雞蛋 1 隻
• 冰水 120-150 ml
• 食油 1 湯匙（可省略）

另外準備：

• 適量粟粉（裹表面用）
• 食油（油炸用）

做法

Step 1：製作鮮奶

將牛奶、粟粉及砂糖放入鍋內，用打蛋器攪拌至完全沒有粉粒。

開中小火，一邊加熱一邊不停攪拌。

當開始變濃稠後，加入雲呢拿香油，繼續攪拌至奶糊可以清楚留下攪拌痕跡即可離火。

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Step 2：放入雪櫃定型

將奶糊倒入已鋪好保鮮紙或牛油紙嘅容器內。

用刮刀抹平表面。

放入雪櫃冷藏至少 3-4 小時，最好雪過夜，等鮮奶完全凝固。

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Step 3：切件

將凝固後嘅鮮奶脫模。

切成約 2 × 5 cm 長方形。

太細會比較容易炸散。

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Step 4：調製炸漿

將低筋麵粉、粟粉、雞蛋及冰水放入大碗內。

攪拌至沒有粉粒。炸漿唔需要太稠，只要可以均勻包住鮮奶即可。

Step 5：裹漿

先將鮮奶四邊薄薄沾上一層粟粉。

然後放入炸漿，均勻包裹。

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Step 6：油炸

將食油加熱至約 170°C（340°F）。

放入鮮奶炸約 2-3 分鐘。

炸至金黃色即可撈起。

放上吸油紙瀝乾油份。

趁熱享用最好味。

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小貼士

✔ 鮮奶一定要完全凝固先切件。

✔ 全程不停攪拌，避免燒底。

✔ 炸之前先沾一層薄薄粟粉，炸漿會更加容易附著。

✔ 油溫太高容易外層燶，但入面未夠熱。

✔ 建議即炸即食，外脆內滑口感最好。

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常見問題

可以不用雲呢拿香油嗎？

可以，不加都可以做出濃郁奶香。

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可以提前做好嗎？

可以。

鮮奶部份可以提前一日做好，放雪櫃保存。

食之前再炸即可。

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可以用植物奶嗎？

可以，不過凝固效果可能會有所不同。

第一次建議使用全脂牛奶。

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為什麼炸的時候會散開？

通常有兩個原因：

• 鮮奶未完全凝固
• 炸漿太稀

只要雪凍時間足夠，再先沾一層粟粉，一般都不容易散開。

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我用到的工具

如果大家有需要，可以按連結睇下我平時用開嘅工具。

今次整炸鮮奶，我用到以下幾樣工具：

• 電子廚房磅
• 不沾鍋
• 打蛋器
• 矽膠刮刀
• 玻璃保鮮盒
• 煮食溫度計
• 烘焙紙
• 炸物漏勺

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保存方法

未炸嘅鮮奶可以放雪櫃保存約 2 天。

炸好後建議即時享用，外皮會最酥脆。




希望大家都會鍾意呢個港式香炸鮮奶食譜！如果整成功，歡迎留言分享你嘅成果，或者同我交流下你有冇其他港式甜品想試整。😊

Easy Matcha Chocolate Waffles Recipe | Crispy & Fluffy

Prep Time: 10 minutes
Cook Time: 5–8 minutes
Total Time: 20–30 minutes
Servings: 4 waffles
Difficulty: Easy

Easy Homemade Matcha Chocolate Waffles

Looking for an easy homemade matcha waffle recipe? These Matcha Chocolate Waffles are crispy on the outside, soft and fluffy on the inside, and packed with rich chocolate flavor and earthy matcha.

If you grew up in Hong Kong, you've probably seen or tasted green tea waffles at dessert cafés. Inspired by those flavors, this homemade version is simple enough for anyone to make at home.

This recipe is part of my Lazy Baker Series, where I share easy recipes that require minimal effort while delivering bakery-quality results.

Whether you're making breakfast, brunch, afternoon tea, or dessert, these waffles are always a crowd favorite.

The kitchen tools I use throughout this recipe are linked below if you'd like to use the same equipment.

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Why You'll Love This Recipe

✔ Beginner-friendly

✔ Ready in under 30 minutes

✔ Crispy outside and fluffy inside

✔ Perfect balance of matcha and chocolate

✔ Great for breakfast, brunch, dessert, or afternoon tea

✔ Easy to freeze and reheat

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Ingredients

• Krusteaz Waffle mix or homemade waffle batter

• Matcha powder

• Chocolate (chips, cocoa powder, or chocolate pieces)

• Eggs

• Milk

• Butter or oil

• Sugar (if needed)

• Vanilla extract (optional)

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Equipment

These are the tools I personally recommend for making this recipe.

• Belgian Waffle Maker

• Large Mixing Bowl

• Silicone Whisk

• Silicone Spatula

• Measuring Cups & Spoons

• Cooling Rack

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Instructions

Step 1 – Prepare the Batter

Mix the waffle batter according to your recipe.

Add the matcha powder and chocolate until evenly combined.

A Large Mixing Bowl and Silicone Whisk make mixing quick and easy without overworking the batter.

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Step 2 – Heat the Waffle Maker

Preheat your Belgian Waffle Maker according to the manufacturer's instructions.

Lightly grease the plates if necessary.

A fully heated waffle maker produces crispier waffles.

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Step 3 – Cook the Waffles

Pour the batter into the waffle maker.

Cook until the waffles are golden brown and crisp.

Avoid opening the waffle maker too early, as this can cause the waffles to tear.

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Step 4 – Serve

Serve immediately while warm.

These waffles pair wonderfully with:

• Fresh strawberries

• Whipped cream

• Vanilla ice cream

• Chocolate syrup

• Maple syrup

• Powdered sugar

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Expert Tips

• Use culinary-grade Matcha Powder for baking.

• Don't overmix the batter.

• Let the waffle maker fully preheat.

• Wait until the steam slows before opening the waffle maker.

• Serve immediately for the crispiest texture.

• If you're making multiple batches, keep finished waffles warm in a low-temperature oven.

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Variations

Want to customize your waffles?

Try these delicious variations:

• White chocolate matcha waffles

• Dark chocolate matcha waffles

• Matcha mochi waffles

• Matcha red bean waffles

• Strawberry matcha waffles

• Matcha waffles with condensed milk

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Storage

Refrigerator

Store in an airtight container for up to 3 days.

Freezer

Freeze for up to 2 months.

Reheating

For the best texture, reheat in a toaster, air fryer, or oven until crispy.

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Frequently Asked Questions

Can I use ceremonial-grade matcha?

Yes, but culinary-grade matcha is usually recommended for baking because it's more affordable and still provides excellent flavor.

Why aren't my waffles crispy?

The waffle maker may not be fully preheated, or the batter may contain too much moisture. Waiting until the steam slows before opening the waffle maker also helps create crispier waffles.

Can I make the batter ahead of time?

Yes. You can refrigerate the batter for several hours before cooking, although freshly mixed batter usually produces the fluffiest waffles.

Can I freeze homemade waffles?

Absolutely! Once cooled, freeze them in a single layer before transferring them to a freezer-safe bag.

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Final Thoughts

These Easy Matcha Chocolate Waffles are one of my favorite recipes whenever I want something homemade without spending hours in the kitchen.

The combination of earthy matcha and rich chocolate creates a delicious balance that's perfect for breakfast, brunch, dessert, or afternoon tea. Inspired by the flavors found in many Hong Kong cafés, this recipe is simple enough for beginners while still delivering bakery-style results.

If you try this recipe, I'd love to hear how it turns out. Happy baking!

Hong Kong Style Fried Milk Recipe (香炸鮮奶)

 

I've always loved ordering Fried Milk (香炸鮮奶) whenever I go for dim sum. The crispy golden coating with the smooth, creamy milk filling is one of my favorite Hong Kong desserts.

After trying several recipes, I found that many use breadcrumbs, but I wanted to recreate the version commonly served in Hong Kong restaurants. This recipe uses a light batter instead, giving it a delicate, crispy exterior while keeping the inside soft and silky.

If you're looking for an authentic Hong Kong-style Fried Milk recipe, this one is surprisingly easy to make at home.

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Ingredients

Milk Filling

• 500 ml whole milk
• 60 g cornstarch
• 50 g sugar
• 1 teaspoon vanilla extract (optional)

Batter

• 100 g cake flour
• 30 g cornstarch
• 1 egg
• 120–150 ml ice water
• 1 tablespoon vegetable oil (optional)

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Instructions

Step 1 – Prepare the Milk Mixture

In a saucepan, combine the milk, cornstarch, and sugar. Whisk until the cornstarch has completely dissolved.

Cook over medium-low heat while stirring continuously.

As the mixture thickens, add the vanilla extract if using.

Continue stirring until the mixture becomes thick enough to leave visible trails when stirred.

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Step 2 – Chill

Pour the thickened mixture into a parchment-lined or lightly greased container.

Smooth the surface with a spatula.

Refrigerate for at least 3–4 hours, or overnight for best results.

The milk mixture should be completely firm before cutting.

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Step 3 – Cut

Remove from the container and cut into rectangular pieces.

Mine were approximately 2 x 5 cm.

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Step 4 – Prepare the Batter

In a mixing bowl, whisk together the cake flour, cornstarch, egg, and ice water until smooth.

The batter should be thick enough to coat the milk pieces without being overly heavy.

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Step 5 – Coat

Lightly coat each milk piece with cornstarch.

This helps the batter stick better.

Dip each piece into the batter until fully coated.

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Step 6 – Fry

Heat oil to 340°F (170°C).

Carefully place each coated milk piece into the hot oil.

Fry for approximately 2–3 minutes, or until golden brown.

Remove and drain on a wire rack or paper towel.

Serve immediately while hot.

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Tips

• Stir the milk mixture constantly to prevent burning.
• Chill the milk completely before cutting.
• Lightly dust with cornstarch before dipping into the batter.
• Don't overcrowd the pan while frying.
• Fried Milk tastes best when served immediately.

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Frequently Asked Questions

Can I make Fried Milk ahead of time?

Yes. Prepare the milk filling one day ahead and refrigerate it overnight. Fry just before serving for the best texture.

Can I use low-fat milk?

Whole milk is recommended because it creates a creamier filling.

Can I air fry Fried Milk?

This recipe is designed for deep frying. Air frying will produce a different texture and won't be as crispy.

Why did my Fried Milk fall apart?

The milk mixture was likely not chilled long enough or wasn't cooked until thick enough.

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Recommended Kitchen Tools

These are some of the tools that make this recipe easier to prepare:

• Digital Kitchen Scale
• Silicone Whisk
• Non-stick Saucepan
• Silicone Spatula
• Glass Storage Container
• Cooking Thermometer
• Parchment Paper
• Cooling Rack
  

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Storage

The uncooked milk filling can be refrigerated for up to 2 days before frying.

Once fried, Fried Milk is best enjoyed immediately while the coating is still crispy.

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Final Thoughts

This Hong Kong-style Fried Milk recipe is one of my favorite homemade desserts. The crispy batter and creamy milk filling make it a wonderful afternoon snack or dessert that's surprisingly simple to prepare.

If you give this recipe a try, I'd love to hear how it turned out. Feel free to leave a comment below!

自製橄欖油手工皂 DIY 教學｜新手冷製皂配方分享

橄欖油番梘 - 冬天護膚梘

之前分享過 DIY 自製手工皂入門教學，今次終於試咗一直都想整嘅 橄欖油手工皂。

相比用食油做嘅勞工皂，橄欖油皂洗感會更加溫和，亦係好多手工皂初學者都會嘗試嘅配方。製作方法其實同之前介紹嘅冷製皂差唔多，只要材料比例正確，同埋注意安全，就算第一次整都唔算太困難。

今次我加入咗燕麥、咖啡粉同乾花裝飾，做出嚟每一塊都有少少唔同，希望大家都會鍾意！

材料（約 6-8 塊）

• 橄欖油 300 g
• 蒸餾水 108 g
• Lye（氫氧化鈉）41.75 g
• 香薰油／Fragrance Oil 8 ml

可自行加入：

• 燕麥片
• 咖啡粉
• 乾花
• 精油

*因為這個recipe做到差不多二十舊番梘, 所以除了蛋糕模, 我用膠袋"笠"住一個長方型膠盒, 再倒入溶液. 用膠袋打底可以容易脫模, 之後可以用刀切成一舊舊長方型

做法

Step 1：準備材料

先將所有材料量度好。

製作手工皂最重要係準確，所以建議使用電子廚房磅量度每一種材料。

*

Step 2：製作鹼液

將 Lye 慢慢倒入水中。

切記一定係 Lye 倒入水，不可以將水倒入 Lye。

攪拌至完全溶解。

由於混合時會產生高溫及氣體，建議在通風地方操作，同時戴上手套、口罩及護目鏡。

Step 3：加熱橄欖油

將橄欖油加熱至約 110°F（43°C）。

同時等鹼液降溫至大約相同溫度。

使用煮食溫度計會比較容易控制。

Step 4：混合

將鹼液慢慢倒入橄欖油內。

先用刮刀輕輕攪拌，再使用 Stick Blender 間歇攪拌。

攪拌至皂液開始變濃稠，提起攪拌棒時可以在表面留下痕跡

Step 5：加入配料

當可以用棒攪拌到有痕跡, 例如打8字, 就可以加上香味或其他配料

Step 6：入模

將皂液倒入模具。

輕敲幾下，讓氣泡浮起。再用毛巾或厚布包好，放置約 24 小時。

Step 7：脫模

24 小時後即可脫模。

如果仍然比較軟，可以多等一天。

之後切成自己喜歡嘅大小。

Step 8：熟成

切好後放在通風地方熟成 4-6 星期。

熟成完成後，肥皂會更加溫和，亦會更耐用。

小貼士

✔ 一定要使用電子磅量度材料。

✔ Lye 必須倒入水，不可以倒轉。

✔ 全程戴手套及護目鏡。

✔ 製皂工具最好不要與煮食工具共用。

✔ 每種油脂做出來嘅洗感都會有所不同，可以慢慢嘗試自己喜歡嘅配方。

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常見問題

Lye 危險嗎？

只要按照正確步驟操作，並佩戴手套及護目鏡，其實係安全嘅。

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可以只用橄欖油嗎？

可以，不過純橄欖油皂熟成時間會比較長，泡泡亦會少一點。

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點解要等 4-6 星期？

因為冷製皂需要時間熟成，令水份慢慢蒸發，同時令肥皂變得更加溫和。

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可以加入其他材料嗎？

可以，例如：

• 咖啡粉
• 燕麥
• 蜂蜜
• 乾花
• 精油

不過第一次建議先使用基本配方。

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保存方法

熟成後請放在乾爽通風地方保存。

避免長時間浸水，可以延長手工皂使用壽命。

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希望大家會鍾意今次分享嘅橄欖油手工皂！如果大家都有整手工皂，歡迎留言分享你哋最鍾意加入咩材料，大家一齊交流下！😊

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Hong Kong-style Black Forest Cake Recipe (No Cherries, No Alcohol)

 

I've always loved the look of a classic Black Forest Cake, but not everyone enjoys the traditional combination of cherries and kirsch (cherry liqueur).

Growing up in Hong Kong, many bakeries made Black Forest Cakes using grape-flavored gelatin instead of cherries. It was an affordable, kid-friendly alternative that became a nostalgic favorite for many families.

This recipe recreates that classic Hong Kong-style Black Forest Mousse Cake with layers of fluffy chocolate sponge, creamy chocolate mousse, and grape-flavored gelatin. It's completely alcohol-free and perfect for birthdays, celebrations, or whenever you're craving a taste of childhood.

Prep Time: 1 hour
Chill Time: 6–8 hours (or overnight)
Total Time: About 7–9 hours
Servings: 8–10 slices

Difficulty: Intermediate

Ingredients

Chocolate Sponge Cake

• Your favorite homemade 8" chocolate sponge cake or one prepared in advance

Chocolate Mousse

• Dark chocolate

• Heavy whipping cream

• Milk

• Sugar (adjust to taste)

Filling

• Grape-flavored gelatin

• Water

Decoration

• Whipped cream

• Chocolate shavings

• Cocoa powder (optional)

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Instructions

1. Prepare the Sponge Cake

Bake your chocolate sponge cake ahead of time and allow it to cool completely before slicing it into two even layers.

I baked mine in an 8-Inch Springform Cake Pan, which makes removing the finished cake much easier and helps it keep its shape. 

2. Make the Chocolate Mousse

Bloom the Unflavored Gelatin according to the package instructions.

Heat the milk until warm, then stir in the chocolate until completely melted and smooth. I like melting chocolate in a Heatproof Glass Mixing Bowl, which makes the process much easier and prevents overheating.

Allow the chocolate mixture to cool slightly before adding the gelatin.

Whip the heavy cream until soft peaks form. A KitchenAid Stand Mixer or Electric Hand Mixer makes this step quick and gives the mousse a wonderfully light texture.

Gently fold the whipped cream into the chocolate mixture until fully combined.

3. Assemble the Cake

Spread a layer of chocolate mousse over the sponge cake.

Once the prepared grape-flavored gelatin has set, cut it into small cubes and arrange them evenly over the mousse.

Cover the gelatin cubes with another layer of chocolate mousse before placing the second sponge cake layer on top.

Finish with the remaining mousse and smooth the surface using an Offset Spatula.

4. Decorate

Carefully remove the cake from the mold.

Pipe whipped cream around the edges using Reusable Piping Bags and a 1M Decorating Tip for a professional-looking finish.

Decorate with whipped cream, chocolate shavings, and a light dusting of cocoa powder for the classic Black Forest look. I like using a Vegetable Peeler (or a dedicated chocolate shaver) to make beautiful chocolate curls quickly and easily.

Dust lightly with cocoa powder if desired.

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Tips

• Chill your mixing bowl before whipping the cream for better volume.

• Let the cake chill overnight for the cleanest slices.

• If you enjoy making cakes regularly, a Rotating Cake Turntable makes decorating much easier and gives you cleaner results.

• For a richer chocolate flavor, use dark chocolate with at least 60% cocoa.

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Baking Tools I Used

If you'd like to recreate this cake, here are the baking tools I recommend:

• 8-Inch Springform Cake Pan

• Adjustable Cake Ring

• Offset Spatula

• KitchenAid Stand Mixer

• Electric Hand Mixer

• Heatproof Glass Mixing Bowl

• Unflavored Gelatin

• Reusable Piping Bags

• Wilton 1M Decorating Tip

• Rotating Cake Turntable

Storage

Refrigerator: Store covered for up to 3 days.
Freezer: Freeze for up to 1 month. 

Thaw overnight in the refrigerator before serving.

Final Thoughts

This Hong Kong-style Black Forest Mousse Cake has become one of my family's favorite desserts. While the traditional German version uses cherries and kirsch, many bakeries in Hong Kong replaced them with grape-flavored gelatin, creating a unique version that many of us grew up eating.

If you're looking for an alcohol-free Black Forest Cake or simply want to recreate the nostalgic bakery cakes from Hong Kong, this recipe is a wonderful place to start.

If you try this recipe, I'd love to hear how it turns out. Happy baking!