B.M's First Baby 面包机的第一个宝宝

买了B.M第一个想做的面包就是全麦面包，因为全麦面包是我每天早餐的主要来源。而且我也很想尝尝看自己用全麦面粉做的面包和市面上卖的有什么不同。

我曾在报章上读过市面上销售的全麦面包大多都不是用全麦面粉制成的，通常只是加入一些麦皮到面包里，再加入黄糖或是色素来加深面包的颜色。原因是全麦面粉的制成品较小、较硬，而且成本也高很多。

把面包机扛回家的晚上就做了这个面包。我跟着面包机附送的食谱来做，全麦面粉和面包粉的比例是一比一。


这个就是成品。面包出炉时已是凌晨一点多。我选用了 'Whole-Wheat' 程序，我以为一般的制作时间是三小时以内，哪知 'Whole-Wheat' 程序要三个半小时左右，没辙，我只好硬着头皮等面包出炉了才睡（隔天还要上班！）。
看到成品时我有点惊讶，因为我觉得面包体积很小，而且外皮硬硬粗粗的，坦白说有点失望。不过，看看又觉得它正正方方的样子还蛮可爱的。

面包中间那个黑色的圆点是面包机的kneader，用来打面团的，我还没拿出来就拍照了。

我把面包放在铁架上盖好后就去睡了，隔天才切片。
这是隔天晚上拍的。我觉得面包已经有点老了，口感很实，吃一片就很饱了。D说有点像在吃发糕。
我不知道用全麦面粉做的面包口感是不是应该是这样的，还是发酵出了问题？要待下次我试过了其他食谱才知道。
Wholemeal Bread 全麦面包

Unlike the commercial one, the texture of this home-made wholemeal bread is quite dense, not very get used to it.

250ml (1 cup) water
1 ½ tbsp margarine or butter
1 tsp salt
1 tsp sugar
200g wholemeal flour200g bread flour
1 tsp dry yeast (I used instant yeast)

By bread machine
1) Add ingredients according to the above sequence in the bread pan.
2) Select 'Whole-Wheat' program, loaf size '700g' (the smaller size), desired crust colour (light, medium or dark)(I chose 'Medium'), press 'Start/Stop' button to start the program.
3) Cool on wire rack when done.

Wholemeal Flour 全麦面粉

第一次买全麦面粉，也是第一次接触到全麦面粉。原来全麦面粉摸起来的手感是粗粗脆脆的，还有一股麦香。

500g around SGD3.00

New Toy ～ B.M 面包机

Bought from Carrefour - SGD66.90

这就是我的新玩具 - B.M。你可以叫它Bread Machine，不然叫它Bread Maker也行。

以SGD66.90的低价买的Carrefour自家品牌 – Bluesky面包机。这是我见过最便宜的面包机，所以在Carrefour闲逛时看到不加思索就买了下来。

不过，是不是便宜没好货呢？其实买这个面包机有点一波三折，在这里就不详述了。面包机正式的启用日期是五月三日，第一个出生的宝宝是什么呢？那就要看我下一个post了。

Breaded Calamari Rings 面包糠炸墨鱼圈

之前做Chicken Katsu用剩半包Panko，每次开冰箱看到它躺在那里就想快点把它解决掉。拿来炸苏东D肯定喜欢。

吃时我喜欢沾泰式辣椒酱或是tartar sauce。

Ingredients 材料：
2 squids(calamari) 苏东(墨鱼) 2个（切圈）
1 cup breadcrumbs 面包糠 1杯
½ egg (lightly beaten) 鸡蛋 半粒 （打散）
curry leaves (optional) 咖哩叶（随意）

Marinade 腌料：
½ tsp salt 盐 ½ 茶匙
½ tsp pepper 胡椒粉 ½ 茶匙
1 tbsp curry powder 咖哩粉 1汤匙
pinch of sugar 糖 1小撮
1 tsp cornflour 栗粉 1 茶匙

Method 做法：
1) Marinate calamari for at least half an hour. 苏东加入腌料腌至少半小时。
2) Add egg to calamari, coat calamari with breadcrumbs, fry with hot oil till golden colour, serve. 加入鸡蛋到腌好的苏东里，分次沾上面包糠，加入热油中炸至金黄色捞起。

Note 注：

Curry leaves can be added into the hot oil and put in serving plate. 咖哩叶可加入热油中或是放在盘子里让其香气散发。

小小心得/建议：
1）面包糠很容易变焦，所以在炸时要注意火候，快手快脚看到颜色变了就捞起来。
2）油温一定要够热才加入苏东。加入苏东后火候稍微转小至中大火。

Thai Style Topshell Mango Salad 泰式海螺芒果沙拉

这是炒冬粉那天做的。

炎炎夏日吃饭时来个凉拌最适合不过，当下酒菜也很适合。

材料：
鼓油海螺 1 罐（切薄片）
生茫果 1粒（切丝）
小葱头 3 粒（切细圈）
小辣椒 2–3 粒（切碎）

酱料：
罐头里的鼓油酱 几汤匙
酸梅酱 约半汤匙
鱼露、苹果醋（或柠檬汁)、糖 适量
黑酱油、麻油 几滴
清水 少许

做法：
1）混合酱料（自行调味到和自己的口味），加入小辣椒，稍微压小辣椒，让辣味出来。
2）要吃时淋在其他材料上，混合即可（冷冻后才吃也很好吃）。

注：
照片中的芒果和小葱看起来很像很少，其实这只是一部分，我怕拍照时看不到海螺所以只加了一部分。

French Style Lemon Yogurt Cake 法式柠檬优格蛋糕

法式优格蛋糕在我的to-do list里头已经很久了，本来是收藏了另一个来自法国网站的食谱，后来看到Olivia的作品很美味诱人的样子，所以就决定尝试这个食谱。

这个蛋糕口味很清新，吃多了也不觉得腻。适合拿来当早餐或是下午茶，配上一杯angmoh teh（红茶）就更perfect了。

蛋糕刚出炉的样子。

很喜欢看到这样的蛋糕，虽然看起来有点粗糙，但是给我一种很home-made，很温馨的感觉。

照片中看到的黑色loaf pan是刚买的，这是它的处女蛋糕。我一时忘了把烤箱的温度调低（黑色比较吸热），所以蛋糕的四周和底部烤到有点过火，外皮（crust）也有点厚。下次再用这个loaf pan时一定要看紧温度。

Angel觉得蛋糕本身口味有点淡，但是淋上了柠檬汁后味道就大不同。整个蛋糕充满了柠檬香气，而且变得很湿润，隔天更好吃。所以，Angel建议如果你想要尝试做这个蛋糕，glazing的部分不能省略。

加了glazing后蛋糕略酸，对我来说正合我口味，但是D却说酸到不行（发现男人对酸的接受度很像还蛮低的）。所以，建议柠檬汁加入糖粉后试一试味道调到自己喜欢的酸度才开始淋到蛋糕上。

Ingredients:
(A)
170g plain yogurt (I used 1 tub-150g yogurt + 20g evaporated milk)
115g sugar
Lemon zest from 1 lemon
½ tsp vanilla extract (optional)
(B)
3 large eggs (lightly beaten)
(C)
200g plain flour (I used 210g)
2tsp baking powder
(D)
80g melted butter (can be replaced by canola/corn/olive oil)
(E) – for glazing
Lemon juice from 1 lemon
60g icing sugar（糖粉）

Method:
1) Combine (A) in a mixing bowl, use a hand whisk to mix till well blended.
2) Add (B), mix well.
3) Combine (C) and sift together, fold into yogurt mixture in 2 – 3 additions with a spatula till just incorporated (stop when see no trace of flour)(do not over mix).
4) Add (D) gently and mix well.
5) Pour into a lined 9”x5” loaf pan and bake in preheat oven at 180C for about 35-40mins or till cooked (baking time should be longer if you use a smaller pan).
6) Allow cake to cool in pan on a wire rack for 15mins. Gently remove cake from pan and set on rack to cool completely.
7) Combine (E) and stir till icing sugar is dissolved (adjust the sweetness/sourness to your own liking).
8) Prick some holes on cake using toothpick, spoon (E) gently over the cake. Allow it to soak into the cake before next addition.

Note:
1) The crust was slightly over-baked and a bit thick, I should have lowered the temperature (which I had forgotten) as black colour mould was used to bake this cake.
2) Cake is moist with great lemon scent, a bit to the sour side, I used juice from whole lemon for glazing. If you prefer less sour, reduce the amount of lemon juice or increase the amount of icing sugar. Enjoy!

Coffee Marble Cheesecake 咖啡云石芝士蛋糕

这是参考托妹妹从台湾带回来的《孟老师的100道小蛋糕》做的第一个蛋糕。

蛋糕看起来像是non-bake，其实是用水浴法烤的。

口感非常顺滑，属于芝士味不是很浓的那种。不要小看那半茶匙的咖啡粉，蛋糕有蛮浓的咖啡香。

做法非常简单，原食谱用200g的cream cheese我把它改成250g（刚好一片），然后再换算其他材料的份量。

原食谱用6寸的烤模，但家里最小的烤模是8寸，所以蛋糕很薄，被Lice他们笑到。。。。Lice说没看过这么薄的cheesecake。吃之前还说这是失败之作，吃了一小片后，大家一口气把蛋糕扫光，呵呵。

我把食谱翻译成英文让大家参考（我的翻译和原食谱可能会有些许出入）。

Ingredients:
(A)
250g cream cheese (room temperature)
75g sugar
(B)
125g milk
19g corn flour
(C)
2 ½ egg yolk (about 50g)
1 egg white (about 37.5g)
½ tsp vanilla extract
(D)
½ tsp instant coffee powder (I used Nescafe Gold)

Method:
1) Line the bottom of a 6" round pan with baking paper and wrap with aluminum foil.
2) Heat (A) over simmering water, keep stirring using a hand whisk till the mixture becomes smooth.
3) Add (B), mix till well blended.
3) Remove from heat, set aside to cool. Add (C) to the slightly cool cream cheese mixture, mix well.
4) Mix 1 tsp of the batter with (D), stir till dissolved.
5) Pour the batter into cake pan, drop the coffee mixture on top and use a toothpick or small knife to draw lines (create marble effect).

6) Bake in water bath in preheat oven at 180C for about 25 - 30 mins.

7) Cool on wire rack completely. Chill before slicing.

(Recipe reference: 《孟老师的100道小蛋糕》)(Recipe has been modified)

Prawns Again 又是虾

煮药材鸡精蒸鸡那天同一天煮的。

本来是想煮麦片虾的，但是临时又有点懒，所以就改变主意煮了这道极其简单但是味道很棒的料理。

4321虾

材料：
中虾 约15只
酱青 4汤匙
糖 3汤匙
醋 2汤匙
花雕酒 1汤匙

做法：
1） 混合调味料，倒入热锅（不需加油），煮滚至浓稠，汁变少（会冒泡泡）。
2）加入虾，大火兜炒至酱汁收干，即可上桌。

因为很久没煮4321了，不知道怎的我竟然朦查查地加入了一汤匙水，所以酱汁变得有点稀。

(食谱参考: Ohbin活在当下）

Another Hand-kneaded Bread @ Matcha Red Bean Loaf 抹茶红豆面包

这是我的第三个面包，距离做上一个面包的时间是两个星期。做面包需要长时间等待发酵，所以我通常都是在周末才有时间做。

从我做第一个面包开始，这款面包就是我一直想要做的，因为很喜欢抹茶配搭红豆的味道，不管是蛋糕，雪糕还是面包。

想吃时我会到Breadtalk买，Breadtalk的抹茶红豆土司做得挺不错，但我不喜欢它的颜色，太绿了，我更不喜欢它的标价，哇哈哈！

家里的红豆不够，所以我加入了一些葡萄干，竟然出奇的对味。

(1）揉好的面团发酵一个小时后（2）把空气打掉（3）杆成长形（4）加入红豆（5）卷起，放入涂上牛油的模型内，盖上保鲜膜，进行第二次发酵。

面包软中带有弹性，我对面包的texture还蛮满意的，只可惜抹茶的味道略嫌淡了点。我把面包收藏在密封的盒子里，到了第三天面包还是保持松软。

左边的表面有涂蛋液，右边的没涂。我个人比较喜欢没涂蛋液的，因为比较有那种‘原始’面包的感觉。你又比较喜欢哪一个呢？

我把面包留到隔天时，发现有涂蛋液的面包表皮比较软。那下次我该涂还是不涂呢？

Matcha Red Bean Loaf 抹茶红豆面包

Matcha and red bean is a perfect match. Anyone doesn't agree?

Bread texture is soft and fluffy with a hint of matcha flavour, I think that the matcha flavour is a bit too mild, next time I shall add more matcha powder.

I stored the bread in an airtight container and it remained soft in room temperature even on the third day.

Ingredients:

220g bread flour
30g cake flour

2 tsp matcha (green tea) powder (sift together with bread flour)
1 tsp instant yeast
25g caster sugar

5g salt (omitted if use salted butter)

143g milk (fresh milk or UHT milk)

35g egg (less than 1 egg)(lightly beaten)

38g butter (unsalted)

Filling: red bean paste
Extra plain flour for dusting
Optional: beaten egg for glazing

Method:

1) Mix all dry ingredients in a mixing bowl. Make a well in the centre, pour the egg and milk into the well. Mix the ingredients to form soft dough.

2) Turn out the dough onto a lightly floured work surface. Knead and mix in the butter into the dough.

3) Continue to knead until the dough becomes smooth, elastic and non-sticky (it takes about 20 – 30 mins), throw the dough on work surface once in a while during kneading (I believe this helps to improve the bread texture).

4) Form the dough into round ball, place it into a big mixing bowl and cover with cling wrap, let it rise in room temperature till double in size (about 1 hour in our weather).

5) Punch out the gas in the dough. Turn the dough onto a lightly floured work surface. Roll out the dough into a big rectangle with a floured rolling pin. Spread red bean paste on the dough (keep 2cm apart from the edge). Roll up tightly (like making swiss roll). Pinch the dough to seal the seam tightly.

6) Place the dough (seam side down) in a greased bread tin. Cover with cling wrap and let it proof for about 45-60mins.

7) Apply egg wash (optional) and bake in preheated oven at 180-190C for 30-35 mins.

8) Remove bread from bread tin immediately and cool on wire rack completely before slicing.

Note:

I do not own a bread tin. I used one big and two small disposable aluminum tins instead.

Half portion of the dough went into the big tin and I divided the other half into two portions to fill the two small tins.

The big loaf was cooked in about 25 mins whereas the small ones were cooked in 20 mins.

(Recipe reference: http://happyhomebaking.blogspot.com/2007/11/matcha-red-bean-loaf.html) (recipe has been modified)

Azuki (Red Bean) Paste 日本红豆馅

Bought from Daiso - SGD2.00

I finished the whole can in 3 sessions. Used it to make matcha red bean muffin, matcha red bean sponge cake and matcha red bean loaf.

Red bean and matcha is always a perfect match!

Matcha (Green Tea) Powder 绿茶粉

Bought from Phoon Huat - 20g about SGD2.50

Matcha (green tea) powder specially for bakery.

Fried Glass Noodles with Prawns 冬粉虾

冰箱里有一包虾想要趁新鲜煮来吃，当我正在想要怎么料理那包虾时，脑海里突然想起几年前在泰国餐厅吃过的冬粉焖虾。

记得那虾煮得很硬，冬粉也没什么鲜味，好像是虾和冬粉分开煮的感觉。吃了真没瘾，所以决定自己尝试煮这道菜。

这冬粉焖虾本来是一道下饭的菜，虾应该是主角，但是照片中看到的冬粉反客为主，皆因。。。。家里的米缸没米了！哇哈哈！

炒冬粉是福建人的拿手好菜，我从舅母那里知道要用上汤来慢慢焖冬粉。选用的冬粉也很重要，有些冬粉遇热就会糊掉。我买的这个绿豆粉丝是舅母推荐的，韧性很好，用来煮汤和炒都很适合。

我对第一次炒冬粉的成品感到相当满意。炒好的冬粉吸收了上汤，味道很鲜美，软硬适中，条条分明。

材料：（二至三人份）
绿豆粉丝(冬粉) 100g (1包)(用自来水泡软，不要用热水)
中虾(连壳) 约20只 (抓一点盐)
萝卜 ½条
青葱 1根
蒜头 3 - 4 瓣（剁碎）
姜蓉 ½ 汤匙
干贝 1把（洗净泡软，保留浸泡的水）
热水 约２杯

调味料：
A) 酱青、鱼露、黑酱油、胡椒粉适量，糖少许(可用鸡粉代替鱼露)
B) 花雕酒、麻油少许

做法：
1）浸泡干贝的水加热水和干贝煮成高汤，加入调味料(A) 备用。
2）热油，爆香姜蓉和蒜头（先下姜蓉），下萝卜略炒。
3）倒入一半高汤，小火煮滚后加入冬粉。
4）用筷子稍微弄散冬粉，盖上锅盖焖一会儿。
5）打开锅盖，汤汁焖干后再逐渐淋上高汤，稍微翻搅，让冬粉慢慢吸收上汤。
6）冬粉煮到软度差不多的时候加入虾和青葱。
7）虾一熟，加入调味料(B)兜一下即可上桌。

小小心得/建议：
1）上汤可换成鸡汤。
2）水的份量自己拿捏，不够的话就加多点热水。如果冬粉已经够软，用不完的上汤不用下到完。
3）最后才加花雕酒，酒味不会蒸发掉，炒好的冬粉能尝到花雕酒的味道，如果不喜欢可以不加。
4）炒冬粉时要小心不要用锅铲把冬粉铲到碎碎。炒好的冬粉应该是条条分明的。

Green Bean Glass Noodles 绿豆粉丝(冬粉)

100g/pack - SGD0.70 (3 for SGD 1.95)

This is the glass noodles I always buy. I bought from Fu Hua medical hall. This type of glass noodles is more elastic (more 'Q') and not easy to become soggy after cooking.

Another Steamed Cake@ Steamed Choco Cake 蒸巧克力咖啡蛋糕

Choco is the short form of Chocolate & Coffee. Hehe.

Created this cake using the leftover chocolate topping from this cake on the next day morning.

I used one sachet of 3-in-1 coffee and estimated the amount of other ingredients myself. I'd say I was lucky to get it right. Cake was soft (not as rich as this cake), with a hint of coffee flavour and the sweetness was just nice.

Ingredients:
(A)
¾ cup chocolate topping (chocolate paste)
¼ cup canola oil
½ cup 3-in-1 coffee*
¼ cup sugar
1 tsp vanilla essence
*Dissolve 1 sachet of 3-in-1 coffee powder in some hot water then add cold water to fill up ½ cup.
(B)
2 eggs (lightly beaten)
(C)
1 cup + 1tbsp flour
1 tbsp cocoa powder
½ tsp baking powder
½ tsp baking soda

Method:
1) Combine (A) in mixing bowl, stir till well mixed.
2) Add (B) into (A) mixture and stir till well mixed.
3) Combine and sift (C) together, fold into egg mixture in 2 additions, mix well. (Batter should be runny).
4) Pour the batter into a greased or lined pan, cover loosely with a piece of aluminum foil.
5) Heat up steamer (bring water to a boil), steam over medium high heat for about 40 mins.
6) Cool on wire rack before turning out.

Birthday Cake For All May Babies 给五月份宝宝的生日蛋糕

(Scroll down for recipe written in English)

这蛋糕献给五月二日生日的老友J、五月四日生日的Tee表、五月六日生日的Lice妹和Terri侄女。

五月一日劳动节那天趁大家休假我们在Lice家办了一个小小生日会兼家庭聚会。我这个蛋糕就在那时拿出来献丑。幸好大家都还蛮喜欢的。

这不是我第一做这个蛋糕，但是这是我第一次尝试涂上巧克力浆，还有第一次用食油（我用canola oil）代替溶化牛油。出来的蛋糕味道没差，所以我想以后再做的话我都会改用食油，即方便也比较健康。

我在涂巧克力浆时D跑来kacau（捣乱），D说他常常帮我涂面包，所以做这个他应该比我在行。好啰，就让他玩玩，但是涂这个和涂jam不同，越想把表面弄滑就会越涂越糟。我发现最好的方法是淋上去后让巧克力浆自己慢慢散开。

我没有装饰蛋糕的经验，所以当天一早就到Carrefour报到，买了新鲜的草莓来做装饰。

这个蛋糕非常容易做（我想失败率应该将近零吧？！），非常美味可口，即使保留到第三天还是很湿润，不会变硬变干。

另外，我还做了一个以巧克力海绵蛋糕为底的cheesecake，没拍到照片。Lice的好友们说很好吃，没两下一个8寸的蛋糕就解决掉了，多谢他们捧场。

Steamed Moist Chocolate Cake with Chocolate Topping 【湿润的】蒸巧克力蛋糕

A lot of food bloggers around have been raving about this cake. Needless to say, this is a very delicious cake and the bonus point is......this cake is super easy to make!

This is not the first time I make this cake but this is my first time trying the chocolate topping and using cooking oil instead of melted butter.

Oh, the topping is easy to make too, goes very well with the cake. The only thing is the amount stated in the recipe is probably too much. I cut down 25% but there are still a lot of leftover.

I reproduce the recipe here.

Cake
Ingredients:
(A)
1½ bar butter (250g + 125g) or 375g corn oil (I used canola oil)
2 cups sugar (I only filled up the cup about 80% full)
1 can evaporated milk
1 tsp vanilla extract or 1½ tsp vanilla essence
(B)

4 eggs (lightly beaten)
(C)

2 cups plain flour
1 cup cocoa powder

1 tsp baking powder

1 tsp baking soda

Method:

1) Combine (A) in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, off fire and keep warm.

2) Add (B) into the slightly cold (A) mixture and stir till well mix.

3) Combine (C) and sift into a large mixing bowl, pour the egg mixture over and stir till well mixed (cake batter should be runny).

4) Heat up the steamer. Lined and greased a 9" baking pan or 2 x 9" sandwich pan.

5) Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan loosely with a piece of aluminum foil.

6) Steam over medium heat for 1½ hour (or 45mins if you halve the amount).

7) Cold the cake in pan before turning out for further decoration.

Chocolate Topping
Ingredients:
(A)
1 can condense milk (I used ¾ can)

½ cup corn oil (I filled up 80% only)

1/3 cup cocoa powder (sifted) (I used ¼ cup + 1tbsp)

(B)
1/8 tsp salt
1 tsp of vanilla extract or 1½ tsp vanilla essence

Method:
1) Combine (A) in a saucepan and stir over low heat till thicken (keep stirring all the time).

2) Add (B), off fire and mix well.

3) Cold the chocolate topping a little before spreading on the cold cake.

Note:

1) If using corn oil simply mix all ingredients up and stir till well blended.
2) This is quite a big cake, so I'd suggest you halve the recipe for small serving.

3) I find the sweetness is just nice after cutting down the sugar amount.

4) Even though I had already cut down the amount of topping, I still left with about ¾ cup of unused chocolate paste, probably because I didn't spread thick layer over the cake, next time I shall halve the amount. (So what I am going to do with the leftover chocolate paste? Stay tune for my next post.)

(Recipe reference: Aunty Yochana's blog)

Tri-Colour Cake 三色蛋糕

从旧家直接搬过来的文章，我还蛮喜欢这蛋糕的，所以就重新post在这里和大家分享。这蛋糕是去年十一月做的。


My objective:
- To clear away the leftover 90g of cream cheese and 50g of plain yogurt in my fridge.
- To try the matcha (green tea) powder which I bought recently from Phoon Huat.

So what can I do to make used of the above ingredients?

I came out with this - a tri-colour cake.

My intention is to have green, pink and brown colour. Green from matcha, brown from cocoa and how about pink?

I do not want to use any artificial colouring and in fact I do not have any at home. So what I did was to add pink dragon fruit juice to the batter. I thought this was a brilliant idea.....not until I see the baked goods.

Look at this, isn't it a beautiful colour combination?

This is how the cake looked like before baking.

To my disappointment the lovely pink 'faded' after the cake is baked. :( Can anyone tell me why? I think I should have added the fruit paste as well.

Here is my attempt.

Ingredients:

(A)

160g butter
90g cream cheese (you may replace by butter)

180g sugar (add 5-10% more if you have a sweet tooth)

(B)

4 large eggs

(C)

230g cake flour or plain flour (sifted)

1-1/2 tsp baking powder (sifted)

50g plain yogurt
50g evaporated milk (you may replace by plain yogurt)

1/2 tsp cider vinegar or lemon juice

1 tsp vanilla essence (optional)

(E)

1 tbsp cocoa powder + 1 tsp instant coffee powder dissolved in 1-1/2 tbsp hot water

1 tsp matcha (green tea) powder dissolved in 1-1/2 tbsp hot water

1 tbsp pink dragon fruit juice

Method:

1) Beat (A) till light and fluffy.

2) Add (B) one at a time, beat till well blended.

3) Fold in (C) in 3 batches, alternate flour mixture and yogurt mixture. Start and end with flour mixture.

4) Divide batter into 3 portions.

5) Add (D) to each portion of batter (one flavour one portion) and stir well.

6) Drop alternate spoonfuls of flavoured batter into a greased & lined 8" round pan (do not try to spread or stir it after dropping).

7) Bake in preheat oven at 175C for about 45-50 mins till cooked.

8) Remove from pan and transfer to wire rack for cooling.

Note:
You can control the thickness of the swirl by adjusting the amount of each drop.

Verdict:Though I am a bit disappointed with the missing pink colour, the taste of the cake doesn't disappoint me.

This cake has light cocoa and butter taste with mild matcha flavour, both compliments each other. The texture is soft and moist (you can't go wrong with yogurt) and it is not oily.

I can't wait to cut one slice out from the cake to see the swirl effect when the cake just cool down a bit.

While I was taking photo of the cake in the living room, I didn't realize that D has cut one slice for himself. The cake was well received by him. Tee tee.

I brought some for my colleagues and everyone asked me (including D) how to achieve the swirl effect, they thought it would be something complicated. Hehe. Of cause it's my pleasure to share with them the simple step.

再战面包@ 摩卡面包 Mocha Bun

都说做面包会上瘾了。距离第一个面包只有短短一个星期的时间我做了第二个面包。即使家里没有面包粉和牛奶我还是‘硬硬’要做，因为是即兴的。

那天做的甜面包食谱我已经记在脑海里了，但家里没有面包粉，没有牛奶，没有奶粉，该怎么办呢？

就自己乱乱来啰，哇哈哈！

我用普通面粉代替面包粉，用一包三合一咖啡加Milo代替牛奶，做出了摩卡（Mocha）口味的面包。

普通面粉属中筋（面包粉是高筋），做出来的面包非常松软，就像棉花一样。不过，面团也特别粘手，要边揉边洒粉，也需要比较长的时间才揉出筋来。

我反正闲着没事所以就揉了将近一小时，这也许是面包特别松软的另一个原因。

这面包让我想起小学的时候我很喜欢吃的一种巧克力色的葡萄面包。

面包是方形的，一包六个连在一起。妈妈几乎天天都跟骑着摩多单车挨家兜售面包的印度大兄买给我吃，我有时拿来吃爽，有时当早餐吃。

我几乎已经忘记了这个童年食物，感谢这面包让我想起这段美好的童年回忆。

爸爸妈妈和家人都说这面包很好吃，因为很柔软。我特地保留一个面包到第三天，虽然没前两天那么软，但是还是能够直接吃，不需再烤过。

Mocha Bun 摩卡面包

I adapted same recipe as this but did some modifications based on the ingredients I had on-hand.

Only plain flour is used, thus, the dough is very sticky but the verdict is good, very soft and cottony. Bread remained soft even on the third day in room temperature.

Ingredients: (make around 10 nos. of 60g portions)

300g plain flour + more for dusting
5g instant yeast
Pinch of salt
125ml mocha mixture (½ cup)**
1 egg (lightly beaten, reserve 1 tsp for glazing)
60g sugar
50g butter
Glazing (egg wash): 1 tsp of beaten egg + few drops of water

**Dissolve 1 sachet of 3-in-1 coffee and 1 tbsp of Milo (or cocoa powder) in 2 tbsp hot water and add cold water till ½ cup full.

Method:

1) Mix all dry ingredients in a mixing bowl. Add in mocha mixture, egg and butter. Mix into a dough.

2) Place the dough on a lightly floured work surface. Knead the dough until the gluten is fully developed (see tip below) and the dough is elastic and smooth.

3) Place the dough in the mixing bowl and cover with a damp towel or cling wrap to seal in the moisture. Allow the dough to ferment (or proof) until double in bulk (about 1 hour).

4) Take out the dough and punch out the gas produced. Let the dough rest for about 15 minutes.

5) Divide the dough into 60g portions. Shape and add fillings as desired. Arrange dough in a greased or lined pan. Rest for about another 45 minutes to 1 hour. Apply egg wash.

6) Bake for about 12 minutes in a preheated oven at 180C. Remove from pan and cool on wire rack.

Tip:

To check whether the dough is fully developed, take a small piece of the dough and stretch it with your fingers. If it can be stretched into a thin layer without tearing easily, the dough is fully developed.

If the top is browning too fast, cover it loosely with aluminum foil or switch to low fire.

Steamed Chicken with Herbal & Chicken Essence 药材鸡精蒸鸡

D最近在准备考试，所以我煮了这道菜来给他补身。

这道菜很类似我们出外用餐时很喜欢点的鸡精田鸡，不过我加了药材。D说下次要买田鸡回来给我煮，我打死都不敢。

发现很多人都不敢喝鸡精因为觉得味道很腥。不用担心，鸡精煮过后只有美味和甜味，一点腥味也没有。

药材是从妈妈那里拿的。妈妈通常会到药材店要老板配好一包包的药材收在家里。这些药材可以拿来煮鸡汤，帝皇鸡（药材纸包鸡）或是加入肉骨茶包一起煮。

材料：
鸡腿一整只（切块）
药材（山药、玉竹、当归、淮山、党参、西洋参、制何首乌）各少许
枸杞子一把（泡软）
鸡精一罐

做法：
1）鸡用热水川烫一下，沥干，用一汤匙花雕酒和一汤匙酱青腌半小时以上。蒸前加入少许栗粉搅拌。
2）药材蒸几分钟至闻到香味（Angel待饭要煮熟时放入饭锅里蒸）。
3）水煮滚，蒸盘加入所有材料、一小撮糖和半茶匙盐，大火蒸约15-20分钟至熟。

小小心得/建议：
1）如果不会买药材，只要到药材店叫老板配煮鸡汤的药材就行了。
2）调味料自己斟酌，煮好后试一试味道，如果觉得不够咸，可以加入少许酱青。太咸的话就加一点点糖。

这道菜做法简单但是很美味，值得一试！