【香香甜甜脆脆】蛋白薄脆饼 Egg White Thin Biscuit

和这个咖啡坚果脆片同一天晚上做的小饼干。

完成咖啡坚果脆片后看看时钟才九点多，冰箱里还有一些蛋白等着我来消耗，所以就决定上网找个使用蛋白而又不需打发（就是不想用到电动mixer）的简单食谱。

看到君之这个给超懒人的食谱时一拍即合。

成品和我想像的味道相差不远，不管是外形或是味道都很像小时候到pasar malam（夜市）时我喜欢买的一款小饼干，只是这个多了更浓郁的奶油香（我用SCS牌的牛油）。

这款饼干没有难度，唯一要注意的是烤箱的温度和烘烤的时间。所以，只要你和你的烤箱有默契，这个食谱绝对是no brainer。

口味方面，下次做我觉得可以加入一些海苔粉，不知道行得通吗？

这个份量的食谱我的烤箱要分两次烤，成品大约有二十几片吧。我把食谱翻译成英文，中文食谱请参考原著。

Ingredients:
1 egg white (about 35g)
50g plain flour (sieved)
50g butter (soften at room temperature)
60g icing sugar (I reduced to 50g but still find it too sweet)

Method:
1) Mix butter and icing sugar till well-combined using an egg beater (manual whisk)(need not beat till fluffy).
2) Add egg white in 3 sessions, mix well using egg beater.
3) Add flour, mix well using egg beater. Just mix till incorporated. Do not over mix.
4) Pipe the batter with a round nozzle on greased or lined baking tray.
5) Bake in preheated oven (upper rack) at 160C for about 15 mins till the edge become golden colour.

Note:
1) The batter will spread a lot during baking; remember to leave a wide space in between.
2) The batter will start to “melt” once heated in the oven, so do not waste effort to pipe into different shapes. I tired to pipe into star shape but the end result all looks the same.

(Recipe reference: 君之)

Perfect Breakfast on Boxing Day ~ Orange Blueberry Muffin 圣诞大餐后的完美早餐 ～ 香橙蓝莓满分

These tangy and refreshing muffins make perfect breakfast on Boxing Day after a daylong partying and big feast the day before.

If not of the plain taste blueberries, these muffins will be even tastier. It’s my first time buying blueberry from Argentina. I am rather disappointed. It is not sweet, not tangy, basically no taste at all.

(Does the muffin liner look familiar? Once again, thank you neeyeloh.)

I am submitting this post to Aspiring Bakers # 2: Christmas! (Dec 2010) hosted by Passionate About Baking.

Recipe was seen at J3ss Kitch3n. I am sharing my modified recipe here.

Ingredients:
(A)
1 cup buttermilk (see note)
2 large eggs
3 tbsp honey
6 tbsp melted butter/ vegetable oil
(B)
Grated zest from 1 large orange
5 tbsp sugar
2 cups plain flour
2 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
(C)
1 cup fresh/frozen blueberries (I used 125g)

Method:
1) Preheat oven to 200°C. Prepare a 12-well muffins tray and line with muffin cups (I made 14 cups).
2) In a medium bowl, add (A) and whisk to combine.
3) In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange strong. Whisk in the rest of ingredients in (B).
4) Pour the liquid ingredients over the dry ingredients and whisk gently but quickly to blend, do not over-mix. Batter will be lumpy and bubbly.

5) Fold in (C).
6) Scoop the batter to fill 3/4 of muffincups. Bake for 22-25mins or until golden brown and a toothpick inserted in the center of the muffin comes out clean.
7) Transfer to a wire rack and cool before serving (but I like it hot!)

Note:
1) If you don’t have buttermilk, add 1 tbsp of vinegar or lemon juice into the cup, add enough milk to make one cup and let stand for 10 mins.
2) 1 cup = 240ml / 1 tsp = 5ml / 1 tbsp = 15ml

HaPPy BoXing Day!

Season Greetings!

Merry Christmas & Happy New Year to all my friends, blog pals and readers!

I would like to take this opportunity to thank you all for your support to this blog for the past one year.

Through this platform, I get to know many good people and have learnt a lot from many fantastic food bloggers. With you guys, my cookbake experience has certainly become more enjoyable and exciting.

I will end this post with two Christmas decorations I like the most this year. (Pardon me for the bad quality photos; all photos in this post were taken by mobile phone.)

Christmas is sugar, spice and everything nice. I like this theme!

Precious Moments and gingerbread man on Christmas tree. *Sweet*

[Upcoming post; recipe of the featured muffins. Stay tune!]

八个月一天到九个月的Lucius

26th October - 25th November 2010

圣诞节那天Lucius刚好满十个月，到今天妈咪才把他八到九个月的成长旅程记录下来，再不写就快忘了。这个月可以说是成长最快的月份，每天都给爹地妈咪惊喜。

最大的惊喜是某天妈咪赫然发现Lucius的下牙龈有两颗白白的小牙突出来了，之前只注意到有白白的东西藏在牙龈里。Lucius长牙咯！可能是这个原因他流口水流得越来越厉害了。

再来就是Lucius学会拍手，其实并没有特别教他拍手，就在踏入八个月的某天发现我们拍手鼓舞他时他也跟着拍手了。大人称赞他时拍手，听到喜欢的童谣时拍手，看到电视上的卡通人物跳舞时拍手。拍手已成为Lucius开心兴奋时的表达方式了。真的难以相信不久前抱在怀里的襁褓已经是个懂得表达自己，能和大人互动的小男孩了。

Lucius从趴着爬行，到三肢爬行（一只脚不敢提起），到四肢爬行，一天比一天爬得稳，爬得快，现在还会急速“刹车”和U-turn。他也能靠自己的力量扶着东西站立，还会攀着走。

Lucius也自己学会一些小动作，用力点头和摇头，用手大力拍打自己的头。外公看到他这个动作时说“伤脑筋哦”，他听着听，后来只要我们说这句话，他就会手大力拍打自己的头，有趣极了。

Lucius很贪吃，看到大人吃东西会吞口水，还会抢过来，以图为证。

找东西是他最新的兴趣。玩具滚到床底或沙发底下时他会整个人趴在地上伸手进去拿，要是拿不到他会继续尝试，到真的不行时他会看着大人然后啊啊叫。

任何东西到他手上他总爱翻来翻去研究一番。

不知道是吃醋还是想要引起大人的注意，爹地妈咪故意在他面前玩抱抱时，他看了看如果爹地妈咪还继续的话，他就会立即放下手上的玩具爬来爹地和妈咪身边示意要我们疼。这个小把戏我们屡试屡灵，当然爹地妈咪也因此觉得很贴心。

带他出外用餐变得特别有挑战性。他已不再乖乖的坐在高椅等我们吃饱。要不停给他新东西让他分心，不然他会哭闹要起来。他喜欢拍打桌面（只要能发出声音的东西他都喜欢，他甚至会拿东西来敲击含在嘴里的奶嘴），他也会用手“搜刮”桌上的任何东西，所以要特别小心。

9个月大的Lucius重10.5kg，身高77cm（比一般宝宝重和高）。

纸尿片从M size换成了L size。喝奶量每次还是介于150ml-180ml，只有晚上睡觉前喝比较多，能够喝210ml。

忙。累。圣诞惊喜

最近很少更新部落格，不是出国吃风，也不是忙着Christmas shopping，更不是忙着做烘培过圣诞。一天忙下来到有时间休息或做自己的事情时已经是累得力不从心了，只想放空脑袋，然后大睡一场（是间断的睡因为晚上Lucius都会醒来几次）。

有一天在照顾Lucius时我突然扭到脚，还抽筋，不知怎的我那时很紧张得喘不过气来，而Lucius却继续自顾自的往后爬，我喊破喉咙几次叫D出来都不见他踪影（他是知道的，聋的都听得到，但他却在房里继续手头上的事情。有时我很欣赏他的冷静，但有时他的“冷静”却又让我抓狂）。当下我觉得很无助，很沮丧，眼泪都流出来了。

圣诞节逼近，我是直到上个星期才意会到的（我以为还有两个星期才过节），还是由人家来提醒我的。用兰姆酒浸泡的一大罐杂果到现在还没开工。买了圣诞蛋糕的装饰看来也派不上用场了。还有， gingerbread man和圣诞树的cookie cutter，通通原封不动。

平淡而庸碌的生活要有像这样有心的人给我制造一些惊喜。上个星期放工回家在门口看到邮局的collection notice，是谁给我寄包裹了？想不通，忙着照顾Lucius，不想了。

后来查看email才知道是她给我寄来surprise Christian gift。:) 周六迫不及待到邮局领取包裹。

看看里头有什么。。。

好精致漂亮的纸杯，是任何喜欢烘培的人都难以抗拒的。

当中我特别喜欢这款小巧的“My Sweet Heart”正方形浅杯，已经有idea想要用它来烘什么了，但是想归想，又不知道到何时才有时间做了。

在此，要再次感谢neyeeloh的用心和礼物。真的很高兴通过这个平台让我认识到很多志同道合的朋友，虽然没有见过面但却感觉很亲切。

Super Additive Nutty Coffee Thin Biscuit 一吃就上瘾的咖啡坚果脆片

这个咖啡脆片外表黑鲁鲁的，好难看哦！都怪我假厉害，把咖啡粉换成咖啡精（coffee emulco），结果只差点没变成像黑炭。再说它真的很不上镜，加上夜晚拍摄没有自然灯光，这组照片我超不满意的，但是因为好吃所以还是决定和大家分享。

这个脆片是越吃越上瘾的，一片，两片，三片还嫌不够。

几年前做过一次脆片，隔一两天后就回软了，这个第三天还是脆脆的。

食谱的份量很少，建议最少做双份。做法很简单，只要手拌就完成了。最好把面糊弄薄一点比较好吃，还有不要太大片，不然周围烤焦了，中间还不熟。

要注意的是脆片烤好后热时是软软的，稍微冷却后就变硬变脆了，千万不要以为还没烤好而继续烤。

面糊加入烤盘后会自己慢慢摊开，所以如果没有马上进烤炉面糊间的距离要离得远一点（建议最少一寸半），不然很有可能会二合为一。

我有注意到第一盘的成品表面有些小孔（照片中的都是第一盘的成品），第二盘烤出来的表面就很光滑，应该是第二盘多了些时间休面，细泡全都没了。所以建议有时间的话让面糊休息一下才烤成品会比较美。

Adapted from 《孟老师的100道手工饼干》, thanks Min for sharing this easy and nice recipe.

Ingredients:
40g butter (I used salted butter)
50g icing sugar
1 tbsp milk
25g egg white
2 tsp instant coffee powder (see note)
30g low protein flour (I used superfine flour)
75g any nuts of your choice (I used almond flakes and chopped walnut)

Method:
1) Cook butter and icing sugar in a double-boiler till butter melted. Remove from heat. Add milk, mix well with a hand whisk (egg beater). Add egg white and instant coffee powder, mix well in irregular pattern (i.e. do not stir in same direction).
2) Sieve in flour, mix well in irregular pattern to form smooth batter.
3) Fold in mixed nuts with a rubber spatula.
4) Line baking tray with baking/parcement paper, add 1 tbsp of batter and spread with the back of the spoon to about 5cm in diameter. Leave ample space in between.
5) Bake in preheated oven at 160C for about 15 minutes, centre rack.

Note:
1) I double the recipe amount. Make 2 trays.
2) As I do not have instant coffee powder at home, I replaced with 1tsp of coffee emulco for double recipe amount. It makes the biscuit smell good but the coffee taste is very mild and the colour of the biscuit becomes unpleasant. So I do not recommend using coffee emulco for this biscuit.
3) The thin biscuit will be soft when it is just out from the oven. This is normal it will turn crispy after a while after cooling down slightly.

4) My first batch of thin biscuit has tiny holes on surface (as shown in picture above) but second batch the surface is smooth. Suggest resting the batter for a while before baking so that the biscuit surface will be smooth and nice.

Little Painter

Lucius's first artwork.

孤芳自赏

6th December 2010

Lucius first day in infantcare centre.

Christmas Tree Custard Bread (Super Soft) 圣诞树卡士达面包 (超软)

I am submitting this post to Aspiring Bakers # 2: Christmas! (Dec 2010) hosted by Passionate About Baking.

When I first saw Christmas tree bread from Jane’s Corner, I knew I just got to make myself a “Christmas tree” this Christmas.

Looking at the finished goods, this simple “Christmas tree” immediately set me into the festive mood.

For the bread, I didn’t follow Jane’s recipe. Instead, I tried another recipe that I have bookmarked immediately when I saw it.

It is Super Soft Custard Bread from《孟老师的100道面包》which was seen at SSB’s blog. I should have called my bread “recycled” bread because instead of making the custard paste I used the leftover custard fresh cream from making the Milk Chiffon Cup (aka Hokkaido Chiffon Cake).

The end result is fabulous. As the name suggested, it is indeed super soft. :)

Recipe adapted from 孟兆庆《孟老师的100道面包》which was seen at Small Small Baker.

Ingredients:

(A) - Custard paste starter

1 egg yolk

10g caster sugar

15g bread flour

65g fresh milk
*I didn’t follow this. Instead, I used 55g of leftover custard fresh cream and 20g bread flour.

(B) – Main dough

250g bread flour

30g caster sugar

½ tsp salt

1 tsp instant yeast

15g milk powder

100g water (I used slightly more)

25g unsalted butter
(C)
Butter for glazing
Icing sugar for dusting

Method:

1) To make custard paste, add (A) into a pan and whisk it until well mixed. Cook it at low heat, stirring continuously until it thickens into paste form. Transfer the paste into a small bowl to cool down, then cover with cling wrap and chill in the refrigerator for 60 mins (I refrigerated for 3 days before use, wraped the entire custurd paste starter with clip wrap).

2) Mix the custard paste and (B) (except butter) together until soft dough is formed.

3) Add in butter and continue to knead the dough until it becomes smooth, elastic and non-sticky.

4) Place the dough in a lightly greased mixing bowl. Cover with cling wrap and let proof for about 60 mins.

5) Lightly knead the dough to punch out the gas. Divide the dough into 3 equal portions. Roll the dough round, cover with cling wrap and rest the dough for 15 mins.

6) Divide each portion into 11 small portions equally. Roll into small balls, arrange the small balls to form “Christmas tree” on a greased baking pan, leave a gap in between each ball. Cover with cling wrap and proof for another 60 mins.

7) Bake in preheated oven at 180C for 10 mins. Once done, brush the top with butter. Remove from pan carefully and cool on wire rack. Dust with icing sugar after cooling down and decorate as desired.

I only made one “Christmas tree”, the other 2 portions I rolled them out and rolled up in swiss-roll style. Bake in a 9”x5” loaf pan, 180C, 12 mins.

Can you tell from the picture how soft the bread is?

Chocolate Blackcurrant Jam Square 巧克力黑加仑果酱方块

I don’t intend to make this. I wanted to make a swiss roll actually.

However, my sponge cake turned out to be too thin for a swiss roll so I 灵机一动 to cut the cake into three and sandwich with some jam to give it some heights.

Conclude some of the facts and mistakes I made: -

My pan is too big. I used a large 12"x16" swiss roll pan.

The eggs used are too small. I usually use large eggs from the wet market for baking but I didn’t manage to get any. So I used medium eggs which weigh about 60g with shell from the supermarket. I am sure if I were to use large eggs the batter should be just nice for my pan.

I didn’t level the batter evenly, causing part of the cake thin like a biscuit. This is also the reason why I didn’t make it into a swiss roll.

Over baking. Since the cake is thin I should have baked for shorter time but I remained the same baking time, causing the cake to be dry and a bit hard (not hard like rock but I would expect the sponge cake to be much softer).

However, over baking is not the root cause. The actual culprit is the flour! I have used wrong type of flour.

I specially bought Top Flour to make this cake after I learnt that Top Flour is best for sponge cake. I grabbed a pack of “Top Flour” during my grocery shopping in JB. This brand is not available in Singapore. See below for the packaging.

I only read the introduction on the packaging after I made this cake. The “Top Flour” I bought is actually High Protein Flour (aka Bread Flour). This is different from my understanding. So I went to check on the other brand in Singapore - Prima brand. On the packaging it mentions that Top Flour is best for sponge cake (concur with my understanding).

I am confused. Can any Malaysia blogger enlighten me? Top flour in Malaysia is generally referring to high protein flour??

After all, this square cake bar is not that bad. Taste wise it is very chocolaty (remember to use good quality cocoa powder) and it goes very well with the blackcurrant jam.

Ingredients:
5 eggs
110g sugar
1 tsp SP/Ovalette (optional)
1 tsp vanilla extract
120g Top Flour
30g cocoa powder
30g vegetable oil or melted butter
3 - 4 tbsp blackcurrant jam or any jam of your choice

Method:
1) Line swiss roll pan with baking paper and lightly grease. Preheat oven to 180C.

2) Combine and sieve flour and cocoa powder together.
3) In a mixing bowl, beat eggs and sugar until very thick and fluffy (ribbon stage). If using SP, add it halfway together with vanilla extract.

4) Fold in flour mixture into beaten eggs with a spatula or simply use your hands (I learnt this from a baking demo class and believe me this method is faster).

5) Add oil/melted butter to the batter. Fold gently to mix with the batter.
6) Pour cake batter into lined pan, level the top and bake at 180C for 10-15 minutes. The cake is done when a toothpick inserted at the middle comes out clean. Once done, remove cake from pan and cool on wire rack.
7) Cut the cake into 3 equal pieces (you may want to trim the sides first before cutting) and sandwich with blackcurrant jam. To serve, cut into small square bar.

Easy Cabbage & Ham Egg Pancake (Step-by-Step Photos) 高丽菜火腿蛋饼轻松做 (附步骤图)

I have been slow in updating my blog lately as I was tied up with other commitment.

Next week I will be sending Lucius to infant care centre, I believe I will have a hectic week and there will be lots of new challenges awaiting me. Wish me good luck.

I made this “Cabbage & Ham Egg Pancake” with frozen prata some times ago for lunch on a weekday when D and I were both at home. I didn’t create this intentionally, it just that we were tired of tabao (takeaway) food and we didn’t want any instant noodles for lunch. So I created this with handy ingredients I could find in my fridge.

You may create your own version of egg pancake using seafood, mixed veggies…etc.

Let’s see the simple ingredients and steps below.

3 frozen prata (I used Fairprice house brand which is smaller and thinner)
¼ - 1/3 cabbage (cut into strips)
2pcs ham (cut into strips)(I used black pepper chicken ham)
1 egg
1 tbsp light soy sauce
Pinch of pepper
Little oil/butter/margarine for frying

3片冷冻印度煎饼（我用平价自家品牌，比一般小和薄）
¼ - 1/3 个高丽菜/包菜（切条状）
2片火腿（切条状）（我用黑椒鸡肉火腿）
1粒蛋
1汤匙酱油
少许胡椒粉
少许食油/牛油/菜油（干煎时用）

Mix all ingredients (except frozen prata) and set aside. The mixture should be quite “dry”, add more cabbage if you still can see the beaten egg.
混合所有材料（除了冷冻印度煎饼）备用。混合材料看起来应该蛮“干”，如果表面还有多余蛋液，那就加入更多高丽菜。

Brush a thin layer of oil/butter/margarine on a non-sticky pan (this just need to be done once for the first pancake), add frozen prata (do not thaw) and pan-fry over low heat till semi transparent.
不沾平底锅抹上少许食油/牛油/菜油（煎第一片时才需要），加入一片冷冻印度煎饼（不要解冻），小火煎至半透明。

Add cabbage mixture on top.
加入高丽菜等材料在煎饼上。

Using a turner to push any extra beaten egg onto the prata.
用锅铲把多余的蛋液推到煎饼上。

Pan-fry over low heat until the side of the prata puffs up.
小火煎至煎饼边缘变得蓬蓬。

Turn over and press with a turner.
翻面，用锅铲按压。

Pan-fry till the cabbage is cooked (depends on individual preference. I prefer soft cabbage, thus, I fried for longer time).
煎至高丽菜熟透即可上桌（自己拿捏，我喜欢软软的高丽菜所以煎比较久）。

Serve hot. You may have it plain or eat with your preferred sauce. I served with chili sauce.
趁热享用。可以单单这样吃或是配搭自己喜欢的酱料。我沾辣椒酱吃。