Fruit Pastry 水果蛋糕

I made this popular pastry for three friends during our gathering. Can you believe this was my first attempt and it was given away as gift?

I actually planned to test it out first before the gathering. I went to the nearby supermarket thinking to buy some fresh strawberries and blueberries for the cake. However, I couldn't find any (this is always the case, when you want to buy none is available, when you not intend to buy you always see them on the shelf).

I remembered I had a can of peach in my kitchen cabinet. So I went home empty handed with the intention to use canned peach for the topping. But who know I was wrong, I couldn't find the canned peach. As I was lazy to go out again I called off the plan.

On the day of gathering I went ahead to make this cake but with a backup plan to make another cake if this failed. As I never tried this cake before, I reserved some batter to make a small cup cake for myself to taste.

I was lucky that the cake turned out quite well. The taste was very refreshing and fragrant. On the same day I also made some pandan flavoured clear water cake to give away.

I first saw this nice cake two years ago in BakingMum's blog and I left a message to tell her that I would like to give it a try. For some reasons I didn't make it. I must thank HHB and BHM for reminding me two years later. Else I will miss out this wonderful recipe.

Fruit Pastry

Ingredients:

(A)

165g sugar (original 200g)

100g butter

55g sour cream/yogurt (original 50g) (I used F&N Alive mango low-fat yogurt)(see note)

(B)

3 eggs
(C)
1 tsp vanilla extract

1 tsp lemon/orange zest

(D)
210g plain flour }

1 tsp baking powder } sift together

(E)

500g fruits* (I think the amount of fruit depends on the surface area of the pastry)

2 tablespoon sugar for tossing(optional)

*strawberry, blueberry, kiwi, apricot, peach, grapes, pear, cherry, plums, orange, pineapple, or even canned fruits like longan, lychee.

Method:
1) Wash, cut and strain fruits in a strainer. Toss with sugar (if desired) and set aside. Omit sugar if using canned fruits.
2) Grease and flour the side of a baking pan (7"x11" or 9" round) and line the base with parchment paper.
3) Beat (A) together till light and fluffy. Add (B) one at a time, mix well.
4) Add (C), mix to combine.
5) Add sieved (D) and mix until everything is smooth.
6) Place batter into prepared pan and smoothen the top with a spatula.
7) Place fruits on top and decorate as desired, remember not to press down the fruits.
8) Bake in preheated oven of 180C for 60-70 minutes or until the skewer comes out clean. Leave to cool on wire rack and sprinkle with icing sugar if desired.

Note:
1) Though the cake is not dry if I were to make again I will add extra yogurt to make it moister and some lemon juice to give a tangy taste.
2) I used 3 small aluminium trays, baking time cut down to about 30 mins.
3) I suggest cutting the fruits in small chunks and not too thick so that the bake is more even.

I agree with HHB that this cake is additive! I would probably bake it again this coming weekend. Happy Baking!

Green Bean Glutinous Rice Soup 绿豆糯米糖水

我们家煮绿豆汤喜欢抓一把糯米一起煮。不要小看这把糯米，加入了糯米的绿豆汤不只变得顺滑，味道也更好。

下次煮绿豆汤时不妨试试。

材料：
绿豆 250g
糯米 一把（用手抓就行）
班兰叶 一把（打结）
冰糖 适量
水 适量

做法：
绿豆和糯米预先浸水。加入适量水和班兰叶大火煮滚，转中火煮至软后加入适量冰糖煮溶即可。

小小心得/建议：
1）煮好的绿豆糯米糖水也可加入椰浆和一小撮盐，只要在最后加入煮滚即可（一滚就马上熄火，不然椰浆会出油）。这个吃法别有一番风味。
2）虽然冰糖可以用白糖代替，但是冰糖的清甜绝非白糖可取代。所以，推荐使用冰糖。

明天是卫塞节，祝大家假日愉快！

Lucius Turns 3 Months Today!

Mummy likes your round round face and round round eyes. You look so innocent, Lucius!

Watching you grow everyday make mummy feel contented and grateful.

Mummy remembers your every expression by heart.

You are truly mummy's pride and joy! Thanks for bringing so much fun and laughter to daddy, mummy, gong gong and mama. We all love you. XOXO

Fabulous Chocolate Wet Cake 巧克力湿蛋糕

I made this cake on a cooling rainy day. It is a perfect teatime snack for this kind of weather.

From the name you may wonder, is it really wet? No, it is not really wet but the texture is unique, somewhere between fudge, cake and a milk chocolate candy bar. No need for the mixer here, a wooden spoon, fork, whisk or eggbeater is the low-tech way to go.

This reminds me of the Steamed Moist Chocolate Cake that I had ever made and raved about. The batter is very much the same but this is even runnier.

Enjoy it by itself or serve with your favourite chocolate frosting.

Ingredients:
(A)
¼ cup cocoa
1 cup water
1 cup (226g) butter or shortening (see note)
(B)
2 cups plain flour } sift together
1 tsp baking soda }
2 cups sugar (I used 1 ½ cups)
1 tsp ground cinnamon (I used ½ tsp)
¼ tsp salt
(C)
½ cup buttermilk (see note)
2 eggs (lightly beaten)
1 tsp vanilla extract

Method:
1) Preheat oven to 200C and grease a 13”x9” baking pan generously (I used a 9”x9” pan and 2 small ramekins).
2) Combine (A) in a saucepan and place it on the stove over medium hear. Stir now and then, helping butter melt and mixing everything together into a smooth chocolate sauce. As soon as it comes to a gentle boil, remove the pan from the heat and set aside to cool.
3) In a large bowl, combine (B) and stir them together with a fork.
4) In a medium bowl, combine (C) and stir with a fork to mix them well.
5) Combine all three mixtures, pouring both the chocolate and the egg mixtures over the flour in the big bowl. Use a big wooden spoon or a spatula to stir everything together into a smooth chocolate batter. Pour the batter into the prepared pan.
6) Bake at 200C for 25 mins, until the cake is firm and shinny and springs back when touched lightly in the center. Cool the cake in the pan on a wire rack or folded kitchen towel.

Note:
1) If you don’t have buttermilk stir 1 ½ tsp of vinegar or lemon juice into ½ cup of milk, and let stand for 10 mins.
2) I used canola oil to replace butter and simplified step 2 by mixing the cocoa in hot water and add in the oil, i.e. no heating is required. I am not sure if this affects the final result but my cake turned out well.

It was so tempting that I finished the cake right after shooting. Happy Baking!

(Recipe source: Southern Cakes by Nancie McDermott)

Unable to "Paste" In Blogger Using IE8

I usually write my blog in Word document then copy and paste to Blogger. However, recently I am unable to do so using Internet Explorer 8, when I right click, the "Paste" function is disabled, Ctrl+V is also not working.

I tried using Mozilla Firefox, there is no such problem. However, for my post created in Mozilla Firefox there is some funny code in between paragraph when viewing by IE8.

I still prefer to use IE, so I hope to solve this problem.

Does anyone encounter the same problem?

Can someone help to solve the problem? If you know how to solve this problem, please share with me.

Thank you.

Butter Crumble Bun 奶油脆皮面包

在玉蜀黍面包的post里我提到我打了双份的面团，一半做了玉蜀黍面包，一半就用来做了这个面包。

上次做的蓝色咖啡核桃脆皮蛋糕用剩了一些crumbles，我就地取材把它用在这个面包。

只能说这个面包超香，超软，超好吃的，还有就是超肥，因为每一个小面包都包入了一小块牛油。所以，虽然这个面包很好吃，但是不能常做。

我觉得这是我至今做过的面包最好吃的一款了。

软软的面包加上脆脆的皮，一口咬下又软又脆的，口感很棒。我用的是salted butter，面包带咸香，脆皮是淡淡的肉桂味和甜甜的焦糖味，很对味哦！

Ingredients:

Bread dough (recipe refer to HERE)

Crumbles topping (recipe refer to HERE)

50g cold butter (I used salted butter)

Beaten whole egg for egg wash

Method:

1) Cut butter into 9 small cubes. Keep in fridge before using.

2) After first proofing, punch out the gas in the dough, let it rest for 15 mins.

3) Divide the dough into 9 equal portions, roll into round ball, wrap each dough with one small cube of butter, pinch the dough to seal the seam tightly.

4) Place the dough (seam side down) in a greased 20cm square pan. Cover with cling wrap and let it proof for 60 mins.

5) Apply egg wash and sprinkle the crumbles toppings.

6) Bake in preheated oven at 180C for about 20 mins. Remove bread from pan immediately and cool on wire rack.

First Date Anniversary

D came home early today with these little sweet treats. Ya, today is our first date anniversary.

He reached home at 4pm when I was about to start whisking a cake for this occasion.

Hmm...I know I am a bit late as I was busy with my wardrobe clearance (side track a bit, I am going to start work very soon and I realize I almost need to change my whole wardrobe as I can't fit into any of my old clothes. I am still thinking if I should try to sell my old clothes which are still in very good condition).

Anyway, I can't be blamed right? He usually reaches home around 8pm so I still have enough time to make a decent simple cake.

With the pastries D brought home, I shall save the cake for another occasion.

Though there is no expensive gift, I feel HAPPY and SWEET that he can still remember this date and surprise me. Therefore, I decide to write a post to mark this day down. :-)

Sweet Corn Loaf 玉蜀黍面包

从小我就很爱吃玉蜀黍，不管是蒸玉蜀黍，烤玉蜀黍，玉蜀黍汤，玉蜀黍雪糕，甚至是玉蜀黍牛奶（记得小学时学校有卖，但是后来就从来没看过有人卖了）我都喜欢，当然我也不会放过玉蜀黍面包。

这个面包我采用了抹茶红豆面包的食谱（稍作修改），一次过打双倍的份量，一半用来做这个面包，一半用来做其他面包。虽然是用直接法，但是这面包几乎没有老化的问题。把面包收在室温，第四天还剩下一片，面包还是一样的柔软湿润。

这个面包完全没有用到水，液体只有牛奶和鸡蛋，不知道是不是这个原故，我觉得这个面包很有质量，加入玉蜀黍后味道也很吻合。

这个食谱真的好棒，缺点就是面团还蛮粘手的，整形不是很容易，还有就是液体的份量都是怪怪的数字，所以没有电子称的话就大概吧！

Ingredients:
200g bread flour
50g plain flour

1tsp instant yeast
25g sugar

¾ tsp salt

143g milk (I used UHT full cream milk)

35g eggs (lightly beaten)

38g butter

½ cup whole kernel corns
1 tbsp corn flour
Beaten egg for glazing

Method:
1) Drain the whole kernel corns, pat dry and mix with corn flour, set aside.
2) 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.
3) Turn out the dough onto a lightly floured work surface. Knead and mix in the butter into the dough. Continue to knead until the dough becomes smooth, elastic and non-sticky.
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. Sprinkle whole kernel corns on the dough. 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 (I used a (9"x5" loaf pan). Cover with cling wrap and let it proof for 60mins.
7) Apply egg wash and bake in preheated oven at 180C for about 20 mins.
8) Remove bread from bread tin immediately and cool on wire. Brush the top with butter while it is hot (optional).

Note:
During second proofing I keep the dough inside the oven and place a cup of hot water beside it.

我的新帽子美吗？

(Photos taken on 8th May 2010, Lucius 2 months 12 days)

Happy Mother's Day 母亲节快乐

This is my first Mother's Day, Lucius says "Happy Mother's Day!" to me. Kekeke.

(I really look forward to the day to come, I am sure my heart will just melt instanstly when he says that to me.)


“世上只有妈妈好，有妈的孩子像个宝。。。”，从小妈妈就把我照顾得无微不至，把我捧在手心来疼。对于妈妈百分百的付出和牺牲，又何止一句“母亲节快乐！”能道出我对妈妈的爱和感激。

祝全天下伟大的妈妈，母亲节快乐!

WISHING ALL MOTHERS IN THE WORLD A WONDERFUL MOTHER'S DAY!

Lemon Grilled Chicken 柠檬烤鸡

脆脆的皮，嫩嫩的肉，加上淡淡的柠檬清香，开胃又好吃的一道烤鸡。如果你做了这道烤鱼，何不补上这道烤鸡？

Simple and nice grilled chicken, give it a try!

Ingredients 材料:
6 chicken thighs ("butterfly") 鸡后腿 6个 （把肉切开但不要切断）
6 cloves garlic (chopped) 蒜头 6瓣（剁碎）
3 tbsp olive oil 橄榄油 3汤匙
1 lemon 柠檬 1粒
2 tsp fine salt 幼盐 2茶匙
1 1/2 tsp grounded black pepper 黑胡椒粉 1 1/2茶匙

Method 做法:
1) Grate zest of the lemon in a bowl, add salt and black pepper, mix well. 磨碎柠檬表皮，加入盐和黑胡椒粉，拌均。
2) Pat the chicken dry with paper towel, rub the above seasoning mixture all over. Gently separate the skin and rub in some seasoning under the skin as well. 用厨房纸巾把鸡抹干，涂上以上的调味料。轻轻翻开鸡皮，也把调味料涂在皮下的肉。
3) Add chopped garlic, marinate for a few hours or overnight. 加入蒜头，腌几个小时或过夜。
4) Before baking, add olive oil to chicken. Place chicken (skin up) on a baking tray lined with aluminium foil. 烘烤前加入橄榄油，把鸡排在已铺上锡箔纸的烘盘上（皮向上）。
5) Bake in a preheated oven at 200C on upper rack (without garlic) for 30 mins, switch from upper and lower heat to upper heat only for the last 5 mins. 烤箱预热至200度，把鸡（去除蒜头）放入烤箱上层烤30分钟，最后5分钟由上下火转为上火。
6) Serve with lemon juice. 吃时淋上柠檬汁。

Note 厨房笔记:
1) If I were to make this again, I will marinate with more lemon rinds.下次做我会加入多一点柠檬皮屑。
2) Can also add some herbs in the seasonings such as coriander leaves or thyme. 也可加入一些香料例如芫菜或百里香叶一起腌。
3) If you keep the marinated chicken in fridge, make sure you take out the chicken at least half an hour before baking time. 如果腌制好的鸡是收在冰箱里，记得要在烤前至少半小时取出。

It's Just a Simple Birthday Cake ～ Mango Yogurt Cake 芒果优格蛋糕

I made this cake for D's birthday on 27th April.

I chose mango as the theme of the cake not just because it is in season now, it is also one of D's favourite fruits. Another reason is the recent hot weather, a cake made of fruit is a much better choice, definitely no chocolate.

There were no frosting and no whipping of cream as well as I wanted to keep my cake simple (excuse for my laziness and lack of frosting skill :P). I only used store bought yogurt as fillings and added some fresh mango cubes.

Before I made up my mind on this cake, I had actually flipped through all cake books that I owned and visited almost all my favourite food blogs to look for a mango cake recipe. However, at the end I still chose to try my luck to create my own cake.

I referred to the SP Bananas Cake recipe and substituted bananas with mangoes and made some other minor changes.

The cake tasted very refreshing and D liked it very much. D is never a cake or pastry person, so when he said he liked this cake very much I hope he really meant it, not just entertaining me. :P

Ingredients:
(A)
160g mango flesh (about 1 ½ mangoes) (use very ripe mangoes)
60g yogurt (I used Marigold non-fat peach & mango yogurt)
1/8 tsp salt
½ tsp vanilla extract (optional)
(B)
4 eggs
150g sugar
1 tbsp SP (aka ovalette or sponge cake emulsifier)
(C)
200g cake flour
1 tsp baking powder
½ tsp baking soda
(D)
80g butter (melted)

Fillings:
200g yogurt (I used Marigold non-fat peach & mango yogurt)
mango flesh from ½ mango (cut into small cubes)

Method:
1) Line the bottom of an 8" round pan with baking paper and grease the side with butter. Preheat oven to 180C.
2) Use a blender to blend (A) together.
3) In a mixing bowl, add (B), use an electric mixer to beat till incorporated.
4) Add (A), beat till well mixed (about 1 - 2 mins)
5) Sift in (C), beat till ribbon stage (batter should be thick and fluffy)(about 5 - 6 mins).
6) Add (D) and beat till well mixed (about 1 mins).
7) Pour the batter into prepared pan and bake in preheat oven at 180C for 45 mins or until a skewer inserted and come out clean. Cool on wire rack.
8) Slice the cake horizontally into 2 pieces. Spread the mango fillings evenly and cover with another piece of cake. Dust some icing sugar on top if you like. Keep the cake in fridge if not consuming immediately.

Note:
1) I lowered the temperature to 170C after baking for 15 mins.

2) If I were to make this cake again I will add in some orange or lemon rinds to enhance the tangy taste. I wanted to do so but forgot to add in until the cake was done (how forgetful I am!).