When Banana Meets Blueberry 当香蕉遇上蓝莓

I made this last night, combining the last banana I had on-hand and frozen blueberries that had been sitting in my fridge for months.

I flipped through my latest recipe book collection, 《好吃戚风轻松上手》and decided on this Blueberry Chiffon Cake. Basically, all chiffon recipes from this book are without raising agent. Instead, one extra egg white is used to build up the volume.

The recipe I adapted called for 60g of blueberry jam; coincidentally the banana that I had also weighed 60g. So I replaced the jam with mashed banana.

The result? The chiffon cups are light, cottony soft and fluffy but they shrink quite a lot after removing from the oven. I am not sure if this is because chilled/leftover egg whites are used instead of fresh one. I noticed the meringue appeared to be matte, not as fine and glossy as it supposed to be.

The taste? Hint of banana flavour with juicy and sour blueberries. The blueberries I bought during promotion are the sourest blueberries I ever taste but I think they compliment the sweetness from the banana.

I am submitting this to Aspiring Bakers # 5: Fruity March (March 2011) hosted by Jess of Bakericious.

Banana Blueberry Chiffon Cake

Ingredients: (make one 17-cm chiffon cake or 14 cupcakes)

3 large egg yolks
40ml vegetable oil
60g blueberry jam (I replaced with mashed bananas)
2 tbsp milk (not in original recipe)*
80g cake flour (I used 72g plain flour + 8g corn flour)
4 large egg whites
50g castor sugar (I used 45g)
50g frozen dried blueberries (I used frozen fresh blueberries) (coated with additional flour)

Method:
1) In a bowl, manually whisk yolks and blueberry jam/mashed bananas.
2) Add oil and whisk till combined.
3) Sieve in flour, mix till incorporated (*I found the mixture very dry, so I added 2tbsp of milk which is not in the original recipe).
4) In another bowl, whisk whites will frothy, then add sugar in 3 sessions. Whisk till stiff peak (when lifted, the tip of the meringue is stiff).
5) Fold in 1/3 of the meringue to the yolk mixture, mix well. Then pour the mixture to the remaining meringue, fold till just incorporated (original recipe add the remaining meringue to the yolk mixture). Fold in blueberries with a rubber spatula gently.
6) Fill up ¾ of the paper cups with the batter, bake in preheated oven at 180C for about 15 minutes, centre rack. For 17-cm chiffon pan, bake for about 30 minutes.
7) Remove from oven and invert the cake immediately if bake in chiffon pan. Need not invert if bake in paper cups.

Note:

Do not thaw frozen blueberries. Take them out from the freezer just before use and wash over running tap water. Pat dry and coat with flour to prevent sinking.

(Recipe reference: adapted and modified from Blueberry Chiffon Cake from《好吃戚风轻松上手》by 福田淳子)

Velvety Chocolate Cake with Banana Butter Cream 嫩嫩的香蕉奶油夹心巧克力蛋糕

The original recipe is actually a devil’s food cake; I rename it because I omitted the chocolate ganache and I think it is no longer “devil”.

Personally I think the step involved is quite a lot but the result is rewarding. The cake is extremely moist and velvety. It goes very well with the banana butter cream (needless to say, of course), perhaps I should also sandwich with some banana slices, I am sure it gives the cake more depth.

One thing to note, separated egg method is used in this cake but the step is a bit different from a typical chiffon cake. The meringue (egg white and sugar mixture) is added to the egg yolk mixture first before adding of flour. I find that it is a bit difficult to incorporate the flour to the egg mixture; I am so worried of deflating the meringue.

I am submitting this to Aspiring Bakers # 5: Fruity March (March 2011) hosted by Jess of Bakericious. I have another banana cake to be posted; I hope I can make it before the deadline.

Ingredients: (make 2 round 6-inch cakes)

Chocolate Cake
(A)
80g dairy cream
80g bittersweet chocolate
40g unsalted butter
(B)
80g egg yolk
(C)
160g egg white
100g castor sugar
(D)
60g low protein flour (I used cake flour)
20g unsweetened cocoa powder

Banana Butter Cream
90g unsalted butter
25g icing sugar (sifted)
45g mashed bananas

Method:
1) Line the bottom of 2 round 6-inch pans with baking paper. Combine (D) and sift together.
2) Combine (A) and cook over double boiler, stir till chocolate is melted. 2) Add (B), mix till well blended (= egg yolk chocolate mixture).
3) With an electric mixer, beat egg white till foamy, add sugar in 3 sessions, and beat till soft peak (70-80%) (7-8分发) (When lifted, the tip of the meringue has soft and small bend).
4) Take 1/3 of the meringue to mix with the egg yolk chocolate mixture using a rubber spatula till 80% incorporated (need not mix till fully incorporated).
5) Fold in 1/3 of (D) gently, mix till just incorporated.
6) Fold in remaining meringue and (D) alternatively to form even chocolate batter.
7) Divide batter into 2 round 6-inch pans. Bake in preheated oven at 180C/160C for 20-25 minutes (I baked at 170C as my oven can’t set different upper and lower temp.)
8) Cool the cake upside down once remove from oven. Loosen the side with a small knife and unmold after the cakes have cool down completely.
9) To prepare banana butter cream, beat butter and icing sugar till fluffy and pale in colour, add mashed bananas and mix well. Slice the cake horizontally into 2 pieces, sandwich with banana butter cream.

(Recipe reference: 《美味糕点新主张》by 薛纪娟)

I would like to end this post with a “One Lovely Blog Award” presented to me by Edith of Precious Moments. Thank you Edith. I shall share my nomination in another post. I hope I can find time to compose and post it soon.

清新无比芒果鲜奶油香草戚风蛋糕。妈妈生日快乐 Vanilla Chiffon with Mango Cream ~ Happy Birthday Mum

3月19日是妈妈的生日，正值芒果的季节，所以一开始我就锁定妈妈的生日蛋糕主题为芒果。

虽然我仍然没有信心使用非中空模来烤戚风蛋糕，虽然少了添加物（例如发粉，塔塔粉）让我感到没有安全感，最后我还是决定舍去一贯使用的海绵蛋糕体，选用了这个用料极为单纯，完全没有添加物的戚风蛋糕食谱。

从制作到进入烤箱一切都很顺利，除了蛋糕烤到一半时涨了很厉害，还开花（我没有看火，看来是温度太高），直到冷却后发现蛋糕回缩得蛮厉害的，其中一个在脱模时还自己掉了出来。我对这蛋糕寄予厚望，看到成品简直失望极了，没有心情继续下去，打算隔天（就是妈妈生日当天）一早再烤过另一个蛋糕。经过一番研究后，我觉得应该是因为烤不够，蛋糕表面已经烤干了，但中间还没干透，蛋糕支撑力不足导致冷却后严重回缩。

隔天我还是不争气的无法早起（Lucius最迟7点钟就起身，我的早起意即是要赶在他起身前）。原本打算去买一个生日蛋糕算了，但试吃了做失败的蛋糕，其实味道和口感还是挺好的。原始的蛋香味十足，而且有股天然的纯香草香气，蛋糕组织还是软软的，也很湿润绵细，只是如果不回缩的话肯定更蓬松。

蛋糕还是可以用的。用剪刀稍微修剪平整，蛋糕的高度不够，所以我就不切片了。这时我想简化就干脆简化到底，反正妈妈和家人也不爱鲜奶油多多的蛋糕。冰箱里已经有一些之前Lucius的生日蛋糕剩下的打发先奶油，我切了一个芒果，一半的果肉用叉子压烂和鲜奶油混合，另一半的果肉切丁。

水果装饰需要glazing，除了有美化作用，还可以保护水果新鲜。Glaze可以使用果酱加少许水，但是家里只有深色的果酱我觉得不适合。于是，我用吉利丁（gelatin）和糖水做glaze，另外加入一汤匙在混合芒果泥的鲜奶油里。

把芒果鲜奶油淋在蛋糕上，加上芒果丁（本来想铺满芒果丁，但吝啬的Angel不舍得再切一粒芒果，想留下来做其他芒果甜品），草莓和蓝莓装饰，刷上吉利丁糖水，找来了一张蕾丝边蛋糕垫用它把蛋糕整个包起来再用丝带固定，就大功告成了。前后只用了大概半个小时。本来丑丑的蛋糕打扮后还勉强可以，我安慰自己说最重要是要有诚意，妈妈也一定会喜欢。

口味清淡的蛋糕体配搭芒果鲜奶油吃起来非常清新，一点也没有油腻的感觉。蛋糕很受大家的欢迎，我们4人，不应该是5个人（因为Lucius也有吃），一次过就把蛋糕瓜分完了。爸妈很给面子的说比外面卖的还要好吃。瓦咔咔

I am submitting this to Aspiring Bakers # 5: Fruity March (March 2011) hosted by Jess of Bakericious.

Vanilla Chiffon Cake

(Adapted from “拜拜蛋糕“ from the book《美味糕点新主张》 by 薛纪娟. I reproduce the recipe in English with my personal notes)

Ingredients: (make 2 round 6-inch cakes)

100g low-protein flour (I used top flour)

60g fresh milk

½ vanilla pod (I replaced with 1 tsp pure vanilla extract)

50g vegetable oil

85g egg yolk (I used 4 large egg yolk weigh 80g)

170g egg white

85g castor sugar (I used 80g)

Method:

1) Sift flour into a medium mixing bowl, add milk, vanilla and oil, mix well. Add egg yolk, mix till incorporated. (I beat egg yolk with milk, vanilla and oil, and then sift in flour to mix together).

2) With an electric mixer, beat egg white till foamy, add sugar in 3 sessions, and beat till 90% peak (九分发). (I think this is very close to stiff peak. The meringue becomes very smooth and fine at this stage. When lift up the beater, the meringue won’t drip and the tip has slight bend).

3) Take 1/3 of the meringue to mix with the egg yolk mixture gently with a manual whisk.

4) Pour the above to the remaining meringue and fold gently with a rubber spatula till incorporated.

5) Divide the batter into 2 round 6-inch loose bottom pans (do not greased or lined with baking paper), level the surface. Hold the pan with both hands and bang on tabletop to release big air bubbles.

6) Bake in preheated oven at 150C/130C for about 50 minutes. (If your oven can’t adjust different upper and lower temp like mine, bake at 150C for about 50-60 minutes).

7) Invert to cool completely before removing from mould.

Frosting & Decoration

Some whipping cream (whip till peak)

1 mango

Some strawberries and blueberries

For glazing: 1 tbsp gelatin powder, 1 tbsp sugar and 1 cup water

1) To prepare the gelatin solution, mix gelatin powder and sugar, add water to let the gelatin swell before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.

2) Puree half of the mango flesh (if the mango used is very ripe, you can just mash with a fork like what I did) and mix with the whipped cream. Then add 1 tbsp of the gelatin solution from step 1. Pour the mango whipped cream on the cake. The cream shall not drip to the side of the cake.

3) Top with mango cubes from the remaining mango (use additional mango if desired) and other fruits.

4) Brush the gelatin solution on fruits with a clean and dry brush. Place the whole cake on a piece of cake liner (for 6-inch cake, use a 10-inch cake liner), wrap the side of the cake and secure with a ribbon (you may also place the cake on the liner first before frosting).

5) Refrigerate for a few hours before serving.

Note:
Extra gelatin solution can be kept in the fridge, re-heat the harden gelatin before using.

第一次@汤种 65ºC Water-Roux

一直都不被汤种所动，因为我已经找到了让我满意的直接法食谱（例如这个和这个）做出来的面包放在室温三天都还是软软的，所以没有推动力学人家做什么汤种。另一方面，我觉得汤种要事先煮好还挺麻烦的，怕麻烦的我当然也就近而远之。

会做汤种面包是因为一包香肠。去年圣诞节Lucius的托儿所举办的圣诞派对被分配到炸鸡柳, 买了两大包鸡柳还有香肠送，D就说拿来做香肠面包吧。他一向来对面包蛋糕不感兴趣，难得他开口，我当然义不容辞。

因为要做造型所以我想要比较好操作的面包食谱，上面提到的直接法食谱因为含水量偏高面团打好后都蛮粘手的。我想起曾经尝试过的烫种，面团一点也不粘手，但是对于面包的口感当时我没有给予很好的评语（后来看到蛮多博客的评语都不错，我想可能是我自己做得不好，一定要找机会再做过），所以，我舍去烫种而选择和它类似的汤种。当时我想汤种应该也是不粘手的。

我错了。不知道是我没把汤种煮好的关系，还是本来就是这样的。我用面包机打面团打了两个Cycle（通常我最多也只打一个cycle加10分钟），面团还是很粘手。我只好让粘手的面团发酵，希望发酵好后会变得不黏手。面团发酵后还是很粘手，导致很难整形，看我的成品的模样就知道了。我胡乱把半份面团整形包入香肠后，另外半份我滚圆后放入中空模，烤前刷上蛋液后放上一小片沾了糖的sliced cheddar cheese。

吃了汤种的面包后我才知道为什么有这么多人做了又做，因为口感除了软外还极富弹性，和直接法做的面包真的有差。

尝试后发现其实煮汤种也不是很麻烦，我甚至觉得比烫种还方便。但是面团粘手的部分就有待研究了。尝试过这个食谱的朋友们可以分享你们的心得吗？

面包出炉时刚好是下午茶时间。一杯咖啡，一份自己做的面包，这样的午后很写意。要是能天天这样该有多好啊！

（面包制作于2010年12月26日，在等面团发酵的当儿我还做了这杂果蛋糕。不知不觉已经三个月没有做面包了，现在又开始手痒了。。。）

Recipe adapted from Corner Café. Original recipe from 《基本65°C汤种调理面团》by 陳郁芬. Many bloggers had tried and raved about this recipe. I reproduce the recipe using bread machine method. Please hop over to Corner Café for detail write up.

Japanese-Style Savoury Roll Dough (65ºC Water-Roux Method) 65°C汤种调理面团

Ingredients: (make 16 buns)

325g bread flour

150g plain flour

20g milk powder

50g caster sugar

1 tsp salt

7g (2 ½ tsp) instant dry yeast

2 eggs, lightly beaten

100ml lukewarm water, adjust as necessary (I used cold water)

75g butter, cubed

Water-Roux Paste (汤种)

25g (just under 2 tbsp) bread flour

125ml (½ cup) water
* Water-Roux is basically 1 part bread flour to 5 parts water.

Method：

Water-roux Paste
Mix flour and water in a small saucepan. Cook over low to medium heat, stirring continuously until it reaches 65ºC. It should have thickened to a paste at this stage, that is when you stir you can see the bottom of the pan. Remove from heat, place a cling film over the paste and leave until lukewarm, or room temperature, before using (the cling film must touch the water-roux to prevent the surface of water-roux turns hard). Alternatively if you don’t have a thermometer, cook as before until it starts to thicken, then continue to cook for about 1 more minute before removing from heat. This water roux can be kept in an airtight container after cooling in the refrigerator for 1 day if not used immediately. However, DO NOT USE if it turns grey in colour, that means it has gone bad.

Bun Dough (by bread machine)
1) Add ingredients (except butter and water-roux) into the bread machine pan according to the manufacturer’s instruction. For my bread machine, add liquid (water and egg) first; follow by sugar and salt (at different corner). Then follow by flour and milk powder. Make a hole in the centre of the flour, put in instant yeast. Select “Dough” function.

2) When the machine starts the kneading process, gradually add in water-roux. When soft dough is formed, gradually add in butter. When one kneading cycle has completed, check for doneness. If the dough is still very sticky, start another cycle (I knead for 2 cycles).
3) When you get a smooth dough, you can either let the dough proof in the machine or take it out and form the dough into a round ball. Place it in a large greased bowl, cover with cling film and let it proof in room temperature until double in size (it takes about one hour in our warm weather).
4) Punch down, knead briefly and form into a ball shape. Then divide into 16 equal portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into quarters each. Form each into balls and let rest for 10 minutes.
5) Shape and fill the buns according to your liking (for the sausage roll, I baked the sausage beforehand). Place all finished buns on a greased baking sheet; lightly cover with cling film, and let rise until double in size (about 1 hour in warm weather)(for second proofing, I like to place the dough in oven with a cup of hot water, door closed).
6) Egg wash and bake in preheated oven at 190°C for about 12 to 15 minutes or until golden brown.

Strawberry Ice Pop 最适合炎炎夏日的草莓冰棒

I made strawberry ice pop at the same time when I made the Awfully Strawberry Pudding.

Basically the same ingredients go into the ice pop except the mixture is more diluted as more strawberry milk is used. To make ice pop, it is not necessary to add gelatin but since I already prepared the gelatin solution for the pudding, I thought I must well add a little bit, hoping that it helps to hold the ice pop for longer time before it starts to melt in room temperature.

The ice pop mould I used here is from Daiso. I bought it on the same day I bought the Madeleine pan and mini loaf pans. I was a happy girl that day. :) This is my first time using it.

This ice pop is simply the best treat in the hot day. It is so easy to make, anyone can make it at home.

I am submitting this to Aspiring Bakers # 5: Fruity March (March 2011) hosted by Jess from Bakericious.

Strawberry Ice Pop

Ingredients: (for 1-cup capacity ice pop mould)
5 – 6 medium strawberries (cut into small cubes)
2 tbsp Meiji strawberry yogurt
2 tbsp whipping cream (need not whip)
1 cup Meiji strawberry milk minus the above amount
2 – 3 tbsp sugar to taste (can make it slightly sweeter because after frozen it will taste less sweet)
1 tbsp gelatin solution (optional) (refer to HERE for the making of gelatin solution)

Method:
1) Combine strawberry cubes, strawberry yogurt and whipping cream in a measuring cup, fill with strawberry milk till 1 cup (240ml).
2) Add sugar and blend till smooth (to taste).
3) Now the mixture will have a lot bubbles on the surface. Pour the mixture in mould over the back of a spoon (one hand holding the blender jug while the other hand holding a spoon, facing down), this way you will get smooth mixture without bubbles. Place lips and freeze overnight.
4) To remove ice pop from mould, hold the ice pop mould upside down over running tap water (as shown in picture below). Then, hold the stick to release the ice pop gently. Do not force to release; else the ice pop will drop off from the stick. Instead, repeat the step till the ice pop can be easily loosened and released. Enjoy immediately!

Note:
I also added some strawberry cubes but I found that frozen strawberry was tasteless. Thus, I didn’t include in the above recipe.

Awfully Strawberry 粉嫩粉嫩草莓布丁。。。我以为我是少女

有些食物不只是用嘴巴吃，也是用眼睛吃的，例如这个。单单看这甜品粉嫩的外形就让我有股甜滋滋的感觉，仿佛回到少女时代。

Korea strawberry is in the season and it is getting cheaper here. I cannot resist getting a few punnets each time I see them on sales. I can easily finish a punnet by myself at one go.

Today I am presenting this simple dessert aka Awfully Strawberry Pudding that made of all strawberry goodness. I combined my favourite Korea strawberry with my favourite strawberry yogurt and milk which are both from the brand “Meiji”.

To make the pudding is very easy, just blend everything together and add gelatin solution. I don’t even bother to cook the sugar with water. I just add sugar bit by bit (to taste) while blending the rest of the ingredients. This works as well.

I am submitting this to Aspiring Bakers # 5: Fruity March (March 2011) hosted by Jess from Bakericious.

Awfully Strawberry Pudding

Ingredients:
250g fresh strawberries (I used Korea one)
2 tubs (280g) Meiji strawberry yogurt
1 cup Meiji strawberry milk
2 – 3 tbsp whipping cream (need not whip)
4 – 5 tbsp sugar to taste (or more, depending on the sweetness of the strawberries)
2 tbsp gelatin powder
6 tbsp water
Extra fresh strawberries to be served with the pudding

Method:
1) Measure water into a bowl and sprinkle in the gelatin (without stirring). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
2) Cut strawberries into small chunks and blend with the rest of the ingredients till smooth. Add the gelatin solution, mix well.
3) Now the mixture will have a lot bubbles on the surface. Pour the mixture in cups/moulds over the back of a spoon (one hand holding the mixer jug while the other hand holding a spoon, facing down), this way you will get smooth mixture without bubbles. Cover with cling wrap and leave to chill in the fridge till the pudding is set. Serve immediately once remove from fridge.

Note:
1) Whipping cream is optional, you may omit it but it gives the pudding a creamer texture.
2) Feel free to use other brand of strawberry milk and yogurt if you can’t find Meiji brand.

Lucius’s First Birthday Cake (My Maiden Attempt at Frosted Cake) ~ Black Forest Cake 黑森林蛋糕

Lucius’s的小小周岁生日会不知不觉已经过了三个星期，是时候记录一下我为Lucius做的生日蛋糕。

有了Lucius后亲自动手为他的周岁生日做蛋糕一直以来都是我的愿望，我还甚至想过报名上课学习装饰蛋糕（连课程都选好了），但最后都不了了之。日子越靠近就安慰自己说最重要的是妈咪付出的心血和爱，蛋糕美丑不是关键。呵呵。

生日会前我俩都不争气的相继生病，这么一来似乎打乱了我的计划。我甚至还想过要放弃，干脆直接去订一个生日蛋糕算了，不需这么麻烦又担心做得不好。 但是，最后我还是坚持下去。在生日会前一晚我用了手上现有的材料做了生平第一个鲜奶油装饰蛋糕。蛋糕体是黑森林蛋糕。材料是圣诞节前买的，本来想在圣诞节时做的，最后竟然成为了Lucius的周岁生日蛋糕。

之前我在联络所上过一个蛋糕示范课程学习黑森林蛋糕的制作，但这里我没有采用老师的食谱。内陷本来应该要使用罐头黑樱桃，但在制作时我才发现我竟然买错，买成了樱桃pie filling，将错就错，我就直接用pie filling混合打发的鲜奶油，省下煮樱桃酱的时间。

因为是小孩的生日蛋糕所以我没有做成经典黑森林蛋糕的模样。我在橱柜找到了一包本来要用来装饰圣诞饼干的M&M（又是圣诞节未能使用而留下来的材料），看来可以派上用场。

蛋糕夹层弄好后，我把整个蛋糕涂上鲜奶油，再来用齿状的抹刀在周围走一圈，形成纹路。然后，我在蛋糕底部周围用浅蓝色鲜奶油挤上一圈贝壳（我买的星星挤花嘴太小，形状不明显）。蛋糕表面我用同一个挤花嘴挤出名字，我紧张到把LUCIUS拼成LICIUS，左看右看怎么怪怪的，后来才后知后觉发现我竟然把儿子的名字拼错了。抹掉再来。挤上“LUCIUS”后，空洞的地方本来我想用来插“HAPPY BIRTHDAY” 蜡烛，但我又担心看起来会很挤很乱，就干脆挤多两个字 – “IS ONE”，变成“LUCIUS IS ONE” ，中间留一个小空隙来插一号蜡烛。接着，我用白色鲜奶油在周围挤上小圆点，上面排上五颜六色的M&M就大功告成了。

看似简单的装饰，涂涂补补，花了我挺长的时间。在涂鲜奶油前我看示范录影不下数十次，但是到真正自己动手时却发现把鲜奶油涂得平滑很困难，尤其是我用的是小小把的抹刀（记得上课时老师说过要做装饰蛋糕投资一把长抹刀是很重要的)。

这蛋糕尽管有很多不完美，但却包含我满满的爱，在制作时我脑海里满是宝贝儿子的画面。我相信Lucius长大后看了照片也不会介意妈咪只给他准备了一个简单，甚至有点“简陋”的周岁生日蛋糕，对他或是对我来说这都是意义非凡的。

蛋糕体我还相当满意，家人都说很好吃，给了我很大的鼓励。希望接下来我能有时间多练习，那么我就能为心爱的家人朋友制作节庆和生日蛋糕了。：）

隔天才发现忘了给蛋糕内部拍照，从冰箱取出后随意拍了一张照。

最后让大家看看Lucius开心的模样。Lucius，妈咪希望你一路走下去天天都能像你生日当天那么开心。妈咪没有希望你长大后有什么大成就，只希望你能快快乐乐健健康康的成长。

I am sharing my simple version black forest cake (my son’s first birthday cake) recipe.

Chocolate Sponge Cake (make one 10-inch round cake or one 8-inch round cake and 7 small cupcakes)

Ingredients:
(A)
4 tbsp corn oil/sunflower oil/canola oil
3 tbsp unsweetened cocoa powder
1 tbsp chocolate emulco
½ tsp vanilla extract
(B)
125g top flour
½ tsp baking powder
¼ tsp baking soda
(C)
5 large eggs
¾ tbsp SP
100g sugar
3 tbsp milk

Method:
1) Preheat oven to 180C. Line the bottom of an 8-inch round pan and prepare 7 small paper cups or line the bottom of a 10-inch round pan.
2) Heat oil until visible lines can be seen on the surface, remove from heat. Sieve in cocoa powder and stir to dissolve the cocoa powder. Add chocolate emulco and vanilla extract, mix well and set aside to cool down.
3) Combine and sieve (B) together.
4) Beat sugar and SP till well mixed. Add in (B) and the rest of ingredients in (C), beat at low speed for a few seconds then change to medium speed, beat till ribbon stage (the mixture will drip slowly and form thick ribbon when lift up the beater).
4) Take a few tbsp of the egg mixture to mix with the cocoa mixture. Then return it to the egg mixture, fold from bottom to top, mix till cocoa mixture and egg mixture is incorporated.
5) Pour into the prepared pan/paper cup, bake in preheated oven for about 30-40 mins till the cake becomes springy or a skewer inserted and comes out clean (cupcake should be done in about 20 mins). Cover the top loosely with aluminum foil half way if necessary to prevent over browning.
6) Cool on wire rack upside down. When the cake has cool down completely, loosen the edges with a thin knife and turn the cake out from pan.

Frosting and Filling
500ml non-dairy whipping cream
½ can cherry pie filling
100ml syrup (boil 100ml water with 100g sugar and set aside to cool down)
Some Kirsch/Brandy/Rum (I omitted because I wanted to let Lucius taste the cake)

To assemble
1) Whisk whipping cream till stiff peak.
2) Separate whole cherries from the cherry pie filling. Take a few tbsp of whipped cream to mix with the cherry pie filling till desired consistency. I also added some syrup as I find it slightly tart.
3) Place one sponge later (cut-side up) on a cake board and spoon syrup and liquor on the surface. Spread pie filling whipped cream (keep 1cm from the edges clean) and arrange cherries on top, cover with more pie filling whipped cream.
4) Spoon syrup and liquor on both sides of the second sponge layer and place it over the first layer. Spread pie filling whipped cream (keep 1cm from the edges clean)(this layer is without cherries).
5) Spoon syrup and liquor on both sides of the third sponge layer and place it over the second layer (cut-side down). Lightly press to settle the fillings. Frost the whole cake with the remaining whipped cream and decorate as desired. A typical black forest cake is decorated with chopped chocolate and cherries. I decorated with M&M to make it a kid’s cake.

Note:
Adding the cocoa powder into the heated oil not only brings out the full cocoa’s flavour, this also makes it easier to blend into the batter as compared to premix the cocoa powder with flour.

To end this post, I would like to share these two videos from FoodHouse8. I find the demo very useful. Though I didn’t follow the recipe, I learnt a lot of tips and basic frosting skills through the videos. I hope you can also benefit from the videos.

Click HERE for chocolate sponge cake demo.
Click HERE for black forest cake demo.

Green Tea Madeleine 抹茶玛德琳

这玛德琳是去年12月30日晚上做的，准备当新年前夕和朋友聚会时的小礼物。

我的上一罐抹茶粉是因为过期丢掉的，所以买了新的一罐后就决定烘培时要多尝试抹茶口味。

成品的外皮颜色较深，不比原味讨喜，但是我看过用silicone模烤的抹茶玛德琳，外皮是翠绿的，很吸引人。味道嘛，就真的很个人。加了抹茶粉味道还蛮清新的，少了原味偏重的奶油味， 但个人觉得原味还是比较大众的口味。

我懒得找食谱，就沿用上次做的玛德琳食谱，减去柠檬屑，加一匙抹茶粉。

Ingredients:
2 eggs
60g castor sugar
20ml maple syrup (can be replaced by honey)
80g cake flour }
3g baking powder} (I replaced with self-raising flour)
1 tsp matcha/green tea powder
20g ground almond
100g unsalted butter (melted)

Method:
1) Beat eggs and sugar till sugar dissolved (need not beat till fluffy).
2) Add maple syrup, mix well.
3) Sieve in flour mixture and matcha/green tea powder,add ground almond, mix till just incorporated.
4) Add in melted butter gradually and mix well. Cover with cling wrap and refrigerate for overnight or at least one hour.
5) Grease and flour Madeleine mould, fill with batter till 80% full.
6) Bake in preheated oven at 170C for about 12-15 mins, upper rack.

升华版～芝士快熟面 Cheesy Instant Noodles

这个不用食谱，看图说明就行了。Liz好妹妹教的吃法。

热腾腾的快熟面，这里是咖哩口味的。

上面加一片cheddar cheese。

让cheese介着热汤的温度自己慢慢融化。

开动咯！根据个人喜好，把融化的cheese拌均入汤里或是伴着面吃。不要看照片里的汤很像很少，把面吃完后还有汤剩。

中学的时候开始爱上吃快熟面，常常把它当正餐和宵夜，殊不知里头的热量有多高，而且也不管这食品是否健康。不管是什么口味的，我都爱在汤里加入小辣椒和鸡蛋，觉得加了鸡蛋的快熟面特别好吃。

后来渐渐的就很少碰着食物，但是家里还是会收一些来“应急”。其实久久吃一次还是会觉得很好吃。现在煮快熟面我大都会加入蔬菜，家里有什么菜就加什么菜，感觉也会健康点。调味包我通常只下一半，不变的是还是一样喜欢加小辣椒和鸡蛋。

另一个升华版是开一罐公鸡牌的辣椒tuna加入煮好的面里，yummy！

回味无穷的西梅杂果蛋糕 Pitted Prune Mixed Fruit Cake

今天是三八妇女节，祝各位姐妹们妇女/小姐/靓女节快乐！

前一篇提到Lucius发烧的事

，收到了很多关心的留言，在这里要再次谢谢大家。Lucius发烧康复回到托人所不到一个星期又开始咳嗽流鼻涕，有一天还甚至失声。再加上自己自从过年前开始就断断续续感冒喉咙痛，这阵子真的是工作家庭两头忙，虽然一直挂念着更新部落格，但却很难腾出时间来弄照片和发帖。虽然如此，我还是天天通过爱疯一有空档就到家家户户拜访，只是很少留言因为用手机打字很慢。还有很不好意思无法一一回复你的留言，希望大家见谅，如有提问的留言我会尽快回复。

这西梅杂果蛋糕是沿用之前我觉得很赞的食谱，把收在冰箱里很久的西梅全部加入。因为已预见西梅比较会吸水（酒），一开始我就多加20克的面粉，但是最后的面糊还是挺稀的，所以我又再加了几汤匙面粉，但我这回我加的是高粉。原因是高粉比普通面粉会吸水，而且高粉能使蛋糕更“挺”，并能“支撑”蛋糕里的杂果，防止沉淀。

不出我所料，成品杂果分布得很均匀，蛋糕组织也比较密和实，我更喜欢像这样的口感。这蛋糕很湿润，从冰箱拿出来不需回温也不会干巴巴，我喜欢冷食多过于室温品尝。蛋糕加了西梅，味道带酸，个人觉得比单单加杂果更好吃。

这种蛋糕是需要时间慢慢酝酿的，让西梅杂果里的酒慢慢释放出来，蛋糕会越来越好吃。所以，做这种蛋糕要有忍耐力， 不要一做好就急着吃。我用Daiso的mini loaf pan做了三小条，一条送人，两条留给自己吃。我啊，想吃时就切一小片来吃，不敢一次吃多多，深怕太快吃完。所以，你知道我对着蛋糕的评价有多高了吧？！但是，我盘里的肉，也有可能是你的毒药。我觉得这种西式杂果蛋糕是一种很极端的甜点，喜欢的人会很喜欢，不喜欢的人连碰都不碰。

话说Daiso的mini loaf pan真是物超所值，做出来的蛋糕工工整整的很漂亮，而且像这样的size很适合拿来送人，用小烤盘也大大缩短烘烤的时间，值得推荐给大家（特地拍了照片给没有看过的读者参考）。

I am submitting this to Aspiring Bakers # 5: Fruity March (March 2011) hosted by Jess (Bakericious).

Recipe adapted from Malibu Coconut Rum Fruitcake (originally seen from Anncoo’s Journal).

Ingredients:

(A)

250g butter (room temperature)

100-110g sugar

(B)

2 tbsp rum

4 tbsp orange juice

1 tsp vanilla extract

Orange zest from one large orange

(C)

4 large eggs

(D)

220g plain flour

½ tsp baking powder

½ tsp mixed spice or ground cinnamon

*mix and sift the above together

Additional 3 – 4 tbsp bread flour to be added at last

(E)

400-500g mixed dried fruit

150g pitted rune (cut into small pieces)

*Pre-soaked in rum for at least one night

(F)

100g chopped walnut and almond

*Pre-toasted at 150c for about 7 – 8 mins

(G)

Extra rum for pouring over cooked cake (I used Malibu Rum with Coconut)

Method:

1) Line cake tin with parchment paper, bottom. The recipe amount makes one 8-inch square tin or three small loaf pans.
2) Beat (A) till light and fluffy. Slowly add in (B).
3) Add (C), one at a time and scrape bowl.
4) Add ¼ of flour mixture to mixed fruit and set aside. Add remaining flour mixture to the butter mixture gradually and mix till just incorporated.
5) Fold in mixed fruits and chopped nuts, mix well with a spatula. If the batter is runny at this moment, fold in additional bread flour from (D). Pour into cake tin. Bang tin on table once to settle the content. Level the surface with a spatula or scraper.
6) Bake in preheated oven at 160C for about 1-1/2 hours (for one 8-inch square tin) or 45 mins (for three small loaf pans). Cover the top with foils loosely when the cake starts to turn brown).
7) Pour 2 –3 tbsp of rum on hot cake once it comes out from the oven.
8) Wrap cake with clip wrap and aluminum foil once cool down and store in fridge. Pour 2 – 3 tbsp of rum on cake every 2 –3 days until it is ready to be served.