人人都爱～咕噜肉 Sweet & Sour Pork。酸甜酱的黄金比例2111 (Repost toInclude English Recipe)

如果说要选出一道大人小孩，华人洋人都爱的中华料理，我想非咕噜肉莫属。

自从怀孕开始就很少下厨了（哇，Lucius都快两岁了，真的好久没有好好煮一顿），即使下厨也大多是煮一锅熟或是汤类，像咕噜肉这种要炸要炒的料理即使以前常下厨时也是很少煮的。

最近心血来潮特别想自己亲自下厨煮这道菜，让妈妈帮我买了猪肉（买肉时跟肉贩说要做咕噜肉的肉就行了）。肉贩还很好心地主动帮我把肉切好，但我略嫌切得大块了点。

Cranberry Lemon Butter Cupcake 蔓越莓柠檬牛油蛋糕

真的很讨厌晚上拍照，怎么拍都是那个死样，奈何随着孩子一天天长大白天睡眠时间越来越少我可以在周末白天做蛋糕的机会也越来越少，只好等他晚上睡着了牺牲自己睡眠时间才能安静的做自己爱做的事。

这是Alex Goh老师新书里的食谱，不用说蛋糕当然好吃。这个蛋糕特别之处是加了蛋黄粉，蛋糕黄腾腾的颜色挺吸引人的。蛋黄粉其实是加了香精和颜色的玉米粉，我不排斥蛋黄粉的味道，但是我更欣赏天然香草精 (pure vanilla extract) 那种隐约的香气，所以下次做我会用玉米粉和天然香草精来代替蛋黄粉。

Cranberry Lemon Butter Cupcake

Ingredients:

(A)
250g butter
180g sugar (I used 130g)
Orange zest from one orange (I used lemon zest)
(B)
4 medium eggs
(C)
50g orange juice (I used store bought)
35g custard powder
(D)
250g plain flour (sifted)
1½ tsp baking powder (sifted)
(E)
200g dried cranberries (I used 150g)
50g orange juice (I used store bought)
30g bread flour
*Pre-soaked dried cranberries in orange juice for 30 mins then add in bread flour.

Method:
1) Beat (A) till light and fluffy.
2) Add (B), one at a time, beat well before each addition.
3) Add (C), mix well.
4) Fold in (D) in 2 – 3 additions and mix till just incorporated.
5) Fold in (E), mix well with a spatula.
6) Scoop batter into paper cups or pour into a greased and lined 8” round tin.
7) Bake in preheated oven at 180C for about 25 mins for cupcake or 50-60 mins for whole cake until a skewer inserted and comes out clean.

Note:
Custard powder can be replaced by cornflour and ½ to 1 tsp of vanilla extract.

(Recipe adapted from Alex Goh’s Fabulous Cake Business, Cranberry Cake, I omitted the icing and glaze)

【吃得起酸】 柠檬牛油杯子蛋糕 Lemon Butter Cupcake with Lemon Glaze

“飘洋过海 我吃得起苦。。。”如要吃这蛋糕要高唱“飘洋过海 我吃得起酸”。哈哈，其实对我来说不特别酸，就是入口那刹那有点sharp，过后就很“顺喉”了。当然如果你吃不起苦，哦不，是酸，那么把食谱里柠檬汁和柠檬果皮减少就行了，不然就增加糖的份量。

最近超市的柠檬卖得超便宜，三粒一块钱，是我买过最便宜的柠檬。说起来就有点气，在看到这个offer的不久前我才刚刚扫了三粒块半的货，幸好没有买很多。所以，柠檬这么便宜不做柠檬蛋糕真对不起自己。

这蛋糕个人觉得很好吃，也超容易做的，把所有材料打两分钟就行了，基本上我觉得无需任何烘培经验和技术也能完成。特别推荐给新手，做了会让你有成就感哦。

（P/S: 前两个星期很忙所以更新和回复留言比较慢，不好意思。）

You will love this cake if you are a lemon lover.

This cupcake is extremely easy to make as all-in method is used, i.e you only need to prepare the ingredients and whisk them together well, just need to follow the beating time strictly. Result may vary due to under or over beating. In case you think that the cake will be hard as there is no prior creaming of butter, this cake is actually soft and fluffy (of course the softness here is based on pound cake standard).

You do not need more than 10 minutes to prepare this cake but you need patience to let it slowly mature over the next 24 hours (at least). However, if you decide to taste it immediately (like what I did) the cake still tastes good though it may be a bit crumbly (the cake will become moister after the fat in butter releases over time).

If you are not lemon lover you may find the lemon in the cake overwhelming like what my parents thought. They loved this Lemon Yogurt Butter Cake which was made in the same manner but they did not like this lemon cupcake. On another note, you can always make it less “lemonty” by reducing the lemon zest and lemon juice used in the recipe.

Lemon Butter Cupcake with Lemon Glaze

Ingredients: (yields 12 medium cupcakes)
150g salted butter, diced (see note 1)
105g fine/caster sugar (see note 2)
150g self-raising flour
½ tsp baking powder
150g eggs (about 3 medium eggs)
½ tsp pure vanilla extract (optional)
Lemon zest from one lemon

Lemon glaze: Juice from one lemon + 50g sugar (to taste)
*Cook over low heat till sugar dissolved.

Method:
1) Preheat the oven to 180°C. Lightly grease a 12-hole muffin tray or line with paper liners/muffin cups.
2) Add all ingredients (sift in self-raising flour together with baking powder) into a large bowl and beat with an electric mixer for 2 minutes, scrape down the bowl in between (start from low speed to blend in the flour first so that the flour won’t fly around then change to medium speed).
3) Spoon batter into prepared muffin cups equally (I used an ice-cream scoop) and bake at middle rack for about 20-25 minutes until a toothpick inserted and comes out clean.
4) Once done, prick the cake top with a skewer or toothpick. Pour over lemon glaze to hot cake (see note 3), cool on wire rack. Cake is best served on second or third day. Cake can be kept in airtight container in room temperature for up to 4 days.

Note:
1) Soften or not to soften beforehand? The butter I used softened quite fast in room temperature so I just took it out at the beginning of preparation, cut into small cubes when it was cold, left it in the mixing bowl while I prepared for other ingredients. By the time I started the mixer the butter was already softened slightly (it’s okay to use slightly hard butter in our weather). If the butter you use is very hard then you may want to take it out about 30 mins earlier to let it soften in room temperature. In our warm and humid weather I think I would rather use cooler/harder butter than using butter that is too soft because if the butter is too soft at the beating stage it will yield a very oily cake.
2) This is a pound cake recipe so the sugar amount is suppose to be 150g (same weight as butter, egg and flour) but I have cut down to 105g. You may use up to 150g if you have sweet tooth but I will not recommend using less than 105g.
3) The lemon glaze is enough for two rounds of pouring, use only half of it as you wish.

Pandan Flavour Square Imagawayaki (Using Happycall Pan) 班兰红豆饼

（制作于2012年4月）

在前篇鲷鱼烧的留言里Sonia提到她在日本吃过的圆形红豆饼，口感像我们这里的曼煎糕，我猜想Sonia说的应该是Imagawayaki（今川焼き），中文叫车轮饼或是红豆饼。根据Wikipedia，Imagawayaki在日本不同地方有不同的名字，有兴趣的可以参考这里。

在新加坡我们叫它Mr.Bean Pancake，因为Mr.Bean处处可见。我很喜欢吃他们家的车轮饼，每次经过都会忍不住买来吃，但是学会自己做后就比较少买了。虽然有很多不同口味可选择，我的最爱仍是红豆馅，而且他家的红豆馅特别好吃，如果你知道在哪里可以买到类似的红豆馅请让我知道。

原本没有想到要分享所以只随意拍了几张照做记录，既然Sonia提到了就顺道和大家分享我的做法。我用的是这个发粉版曼煎糕的食谱，只稍作修改。因为没有适当的圆形铁杯，我用了一个六连的正方形muffin tray（朋友谢谢你的模子），尺寸刚好可以放入我的Jumbo Happycall Pan里。

外面卖的都是采用上下饼皮分开煎，加入馅料在一面饼皮后再相结合的制作方式。我试过这个做法但是不好操作，上下饼皮结合的时间是关键，太早结合会有面糊溢出，太迟结合饼皮表面结皮了就不好粘合在一起。所以，直接在一个模子里做成一个馅饼是较容易成功的方法，缺点是成品比较矮，特别是我用的模子很浅。

照片中是用班兰汁制作的饼皮，如要制作原味只需把班兰汁换成牛奶或清水，我用试过用椰浆加班兰精华和绿茶口味的（在面粉里加入少许绿茶粉）。当然内陷也不只限于红豆沙，我就常常特别为孩子制作cheese内陷的。

红豆饼要趁热吃，但是这个配方冷却后也不会变硬。

Imagawayaki (今川焼き), is Japanese pancake made of batter in a special pan and filled with sweet azuki bean paste, although it is becoming increasingly popular to use a wider variety of fillings such as custard, cheese and even savoury flavour such as tuna. It is often made into round shape and the pancake texture is similar to our Mee Jian Kueh.

You do not need any special pan or equipment to make this at home. What you need is some small metal moulds or cake ring (I use a muffin tray) and a flat-bottom pan with lid (I use Happycall pan).

Pandan Flavour Square Imagawayaki (Using Happycall Pan)

Ingredients:
(A)
1 egg
2 tbsp sugar
½ tsp salt
(B)
¾ cup (180ml) pandan juice (see note 1)
(C)
1 cup (130g) plain flour
1 tsp baking powder
¼ tsp baking soda
(D)
1 tbsp cooking oil

Fillings: red bean paste (or other fillings of your choice)

Method:
1) Whisk (A) until sugar is dissolved.
2) Add (B), mix well.
3) Sift in (C) in in 2 or 3 additions, mix well. Add (D), mix till just combined.
4) Grease muffin tin/small metal moulds/small cake rings with little butter/oil and place them in HCP, pour the batter to fill 60% of the moulds, close HCP lid with magnet. Cook over low heat for about 1 min till you see some bubbles on top.
5) Add fillings and fill the moulds with batter till 90% full, cover HCP lid with magnet, Cook over low heat, flip the pan or flip individual moulds once the top is set. Cook for a while till a crust is form on top and no longer wobbly.
6) Remove pancake from moulds and pan fry in HCP (push the pancakes at the side of HCP to cook the side) for a while till top and bottom become golden brown.

Note:
1) I use the diluted part (top) of my home-made pandan essence and 2 tsp of pandan essence (bottom).
2) To make original flavour just replace pandan juice with milk or water.
3) If you do not have Happycall pan, this can also be done in a normal flat-bottom pan with a lid but the cooking time may be slightly longer.

(Recipe source: trial and error by Angel of Cook.Bake.Love)

第一次＠鲷鱼烧 Taiyaki (たい焼き)

鯛魚燒是日本燒烤果子的一種，取鯛魚外形命名，是用麵粉糊包紅豆餡的燒烤點心。鯛魚在日本是一種代表吉利的象徵，通常在喜事慶典都會看得到。

制作鲷鱼烧的面糊和一般松饼(pancake)/waffle的面糊无异。以下我就用了美式松饼的面糊来制作鲷鱼烧。这回我不用我常用的食谱，而把食谱改成流动性较大的面糊，方面鲷鱼烧的制作。你也可以用平时惯用的松饼食谱来制作。如果没有鲷鱼烧模具，用这个食谱制成松饼也很棒（只需使用不沾平底锅，平底锅不需抹油）。

鲷鱼烧一做好趁热吃最好吃。

鲷鱼烧

材料：
(A)
1杯（125克）普通面粉
1 ¼ 茶匙 发粉
2 汤匙 白糖
½ 茶匙 盐
(B)
1杯（240ml）牛奶
1颗 鸡蛋，稍微打散
1汤匙 融化牛油或食油
½ 茶匙 香草精（随意）

内馅：红豆沙（或是其他喜欢的馅料）

做法：
1）把(A)加入搅拌缸，混合均匀。把(B)加入另一个容器，混合均匀。
2）把(B)倒入(A)，用手动打蛋器拌均（拌到没有面粉的颗粒即可，大概只需30秒，不要过度搅拌）。把面糊倒入一个带嘴的杯子方面倒入鲷鱼烧模具。
3）用中小火预热鲷鱼烧模具约30秒，双面抹上一层薄薄的牛油（只需抹一次）。倒入面糊至大约8分满，加一匙内馅在中间，倒入面糊覆盖内馅和填满“尾巴”。
4）盖上模具，马上翻面，用中小火烘约3分钟，翻面继续烘约2-3分钟，烘到双面层呈浅褐色即可。除了首2分钟，间中可以打开盖子查看颜色（请根据鲷鱼烧的大小和自家的煤气炉调整烘烤时间）。

Taiyaki (たい焼き , literally "baked sea bream") is a Japanese fish-shaped cake. The most common filling is red bean paste that is made from sweetened azuki beans.

The batter of Taiyaki is actually the same as pancake/waffle batter. You can use your usual pancake recipe to make Taiyaki. It is very easy and fast to prepare the batter from scratch so if you are get used to pancake premix you may want to try making from scratch. It is definitely cheaper and healthier (as premix is always consist of emulsifier and may be preservative) this way.

If you do not own a Taiyaki pan you can just make it into regular pancake using a non-stick pan (do not need to grease the pan).

Taiyaki

Ingredients:
(A)
1 cup (125g) plain flour
1 ¼ tsp baking powder
2 tbsp sugar
½ tsp salt
(B)
1 cup (240ml) milk
1 egg, lightly beaten
1 tbsp melted butter or vegetable oil
½ tsp vanilla extract (optional)

Fillings: red bean paste (or other fillings of your choice)

Method:
1) Combine (A) in a mixing bowl. Mix well. Combine (B) in a jug, mix well.
2) Pour in (B) into (A). Use a hand whisk to stir till just incorporated (should take less than 30 seconds, do not over mix). Transfer the batter to a jug for easy pouring.
3) Preheat Taiyaki pan over medium low heat for about 30 seconds, brush both side of the pan with little butter (just need to grease once). Add batter till about 80% full, add 1 spoon of fillings at the centre then cover the red bean paste with little batter and fill up the “tail”.
4) Cover the pan and flip the pan immediately. Cook over medium low heat for about 3 mins, flip and cook for another 2-3 mins till both sides become golden brown. You may open the pan in between to check the colour but not the first 2 mins (adjust the cooking time according to the size of Taiyaki and your own stove).

新玩具 ～ 鲷鱼烧模具 Taiyaki Pan

新玩具是朋友出差时帮我带回来的。

几个月前这里的巨人霸市和几家百货公司办了个日本展，其中一个卖得火红的产品就是鲷鱼烧模具。当时我也走了几趟但偏偏没运气，每次去都扑个空。现在终于拥有了，当然要好好珍惜。

想看鲷鱼烧的成品吗？请留意下一篇我的第一次@鲷鱼烧和食谱分享。:)

【我爱面包机】好吃的养生面包 ～ 四神全麦面包 Nourishing Si Shen Wholemeal Bread (by Bread Machine)

翻看记录最后一次动手整形面包竟然是去年十月的免揉面包！这期间包子馒头还是有做过几回，间中也会用面包机做面包，只是都没放上来。家中的面包粉和全麦粉都快要过期了，看来要勤劳点才行。

昨晚用了晚餐后就快手快脚用面包机做了这个面包。面包出炉冷却到可以切片时已经是凌晨十二点多了，晚上做面包最大的烦恼就是要等面包冷却收入盒子后才能去睡，总不能就这样让它搁着到天亮吧？

准备材料时我随手拿了四神粉加了一些进去，妈妈看到了问我面包也能加这个吗？我跟妈妈解释说自己做面包最大的好处是想加什么就加什么，可以有很大的发挥空间。

四神粉包含的四种成分包括芡实，淮山，莲子和茯苓。以下是这四种药材的功效（资料取自网络）。

芡實：健脾止瀉、補腎益精，其作用為收歛、滋養、強壯。芡實和淮山雖均有健脾作用，但淮山補益力較強，而芡實固澀力較好。

淮山：其生品又名為山藥。山藥具有補脾補肺固腎益精的功能，對於人體的免疫系統、呼吸系統都有加強的幫助，能增加活力；對於食欲不振容易疲倦的人，山藥中的活化酵素具滋補功能，不過，用活化酵素在超過攝氏五十五度即會被破壞而失去功能，因此日本人大部分都是磨漿生飲山藥；對胃潰瘍的人來說，山藥中的黏液質可幫助其復元。

蓮子：含有多種營養物質，對胃腸有保護作用，並可增強人體免疫機能，有抗老防衰的功效。中醫認為蓮子具有補脾、益肺、養心、補腎、固精、止瀉等功效。蓮子的特點是既能補、又能固，因此可補中止瀉、安中固精。

茯苓：其主成分β－Pathiman不僅能促進、強化人體的免疫機能，常食用可加強對疾病的抵抗力，在中藥常利用為其他抗癌藥的輔助劑。

通常用面包机做面包我都是很随性的，鲜少有事前计划，所以我的面包机面包大多是用直接法，想到要做就立刻做。以面包机的水准来说这面包的组织算是很不错，也很柔软，室温放到隔天没有明显的老化，所以今天就迫不及待的大家分享。

The texture of this bread is soft and fluffy, I am sure I will adapt this recipe again and again for other experiments, it is definitely a keeper to me.

Nourishing Si Shen Wholemeal Bread (by Bread Machine)

Ingredients:
(A)
320g bread flour
40g wholemeal flour
30g plain flour
10g Si Shen Powder (四神粉)(see note 1)
(B)
2 tbsp sugar
1 tsp salt
1 medium egg, cold
220ml water + milk, cold (I used 50%/50%)
2 tsp instant yeast
30g butter (soften at room temp) (see note 2)

Method:

1) Combine (A) and mix well. Add all ingredients in sequence according to your bread machine manual (except butter). Select "Dough" program. Let it knead for about 5 mins until dough is formed, add butter gradually and continue to knead for another 5 mins (total kneading time: 10 mins), stop the program.

2) Select "Basic” program, “Light” colour, “900g” and start the program.

3) Check the bread 20-25 mins before the ending time. Stop the program and remove bread from bread machine once you see the crust is nicely brown to prevent over baking.

Note:
1) Si Shen powder consists of Qian Shi, Huai Shan, Lian Zhi and Fu Ling, is a TMC formula that is believed to increase our body immune system and many other benefits. It can be replaced by plain flour or wholemeal flour in this recipe.
2) If you are going to eat with sweet jam you may use salted butter, else use unsalted butter. Alternatively you can use salted butter but cut down the salt to ¾ tsp.
3) You may adjust the ratio of water and milk according to your own preference.
4) When adding the salt and sugar into the loaf pan, they should be placed separately at different corner, never mix them together.
5) When using machine for kneading I like to use cold liquid (and even flour) because this helps to prevent the bread dough to become too warm which is not good for the fermentation.

包容。超简易豆花布丁 Super Easy Soya Beancurd Pudding

有句话说防人之心不可无，我想要加上一句容人之心不可无。如果事事计较，处处以自己的标准去审核别人，只看到别人的缺点而抹杀别人的优点，严以待人，宽以待己，最终只会作茧自缚，成为被人讨厌的人。

实验了很多次的豆花布丁，发现自己和家人最爱的也即是最简单的。

以下配方是自己反复实验过觉得软硬度敢刚刚好的，配方适合使用市售的不需冷藏的那种盒装豆奶，试过使用需要冷藏的那种盒装豆奶（和鲜奶一起摆卖那种），效果不是很好。

做法非常简单，成本也非常便宜，有时间可以试试看。从冰箱里拿出来时马上吃最好吃，就是要吃冷冷的。

配搭自制蜜红豆也很好吃。
 
（我没有尝试过网上盛传使用instant jelly powder的配方因为不想特地去买一整罐最少250g的instant jelly powder只为了做这道甜点。）

超简易豆花布丁

材料：

市售带糖豆奶 1公升，室温（例如维他奶，Yeo’s, Drinho)
燕菜粉 ½ 茶匙 + 1/3 茶匙（我用美人鱼牌）

做法：
1）把燕菜粉加入一杯豆奶里，拌至溶解。把剩余豆奶倒入锅里，小火煮。
2）豆奶加热到温热时加入混合了燕菜粉的豆奶，用小火边煮边搅拌，直到冒烟，锅子周围开始冒小气泡，继续小火煮约1分钟，熄火（不要煮到大滚）。
3）轻轻顺着汤匙的背把豆奶倒入容器里以避免大气泡，如有气泡可用汤匙舀掉。待豆奶冷却后收入冰箱至少3-4个小时直到豆奶凝固。隔夜为佳。从冰箱取出后马上享用。

（食谱来源：Cook.Bake.Love的实验厨房）

Super Easy Soya Beancurd Pudding

Ingredients：
1L store bought sweetened soya milk, room temperature (eg. Vitasoy, Yeo’s, Drinho)
½ tsp + 1/3 tsp agar-agar powder (I used Pearl Mermaid brand but I am sure other brands work as well)

Method:
1) Dissolve agar-agar powder in one cup of soya milk. Pour remaining soya in a saucepan and heat up over low heat.
2) When the soya milk becomes slightly hot, add the soya milk/agar-agar powder mixture, cook over low heat, stir from time to time till very gentle boil (only see bubbles at the edge of saucepan) and continue to simmer over low heat for about 1 min. Remove from heat.
3) Pour the soya milk into containers gently over the back of a tablespoon to avoid air bubbles. Scoop away bubbles on top (if any). Cool down to room temperature and refrigerate till set (about 3- 4 hours). Best chill overnight. Serve immediately after taking out from fridge.

(Recipe source: trial and error by Angel of Cook.Bake.Love)

垂涎欲滴 ～ 巧克力秒杀蛋糕 Seckill Chocolate Cake

这个蛋糕相信不用我多介绍，很多人尝试过了都说赞。在花生酱满分那篇提到很惭愧买回来的食谱书真正试做的大概平均只有书里5%的食谱（5%应该是高估了)，这就是一个例子。妃娟老师的书拥有了快两年，这是我第二次尝试书里的食谱（第一个食谱看这里）。

对这次用圆模烤的戚风蛋糕我感到非常满意。蛋糕冷却后没有明显的收缩，高度和模型齐高，底部也没有凹陷。我是用先低温（其实也没有很低）再转高温烤法。我把烤箱预热至160度，蛋糕进烤箱后转150C烤20分钟，再调高温度到175C，烤约15分钟。蛋糕出炉后马上往桌面敲一下再倒过来。

没有切片图因为两个蛋糕都送人了，但是我还是有幸尝到一点，蛋糕的组织很棒，味道好，口感也很轻盈，但是可能是我biased，相较于之前推荐的Okashi的巧克力戚风，我还是比较钟情前者（纯属个人喜好，妃娟老师的支持者不要打我）。

This cake is very famous among Chinese bloggers, the word “seckill” in the urban dictionary means the item is very popular, each transaction is made in seconds. I tried to translate the recipe to English so that readers who can't read Chinese will also be able to make this moist and airy cake as well. This is definitely another keeper for chocolate chiffon cake after my favourite recipe from Okashi.


Seckill Chocolate Cake

Ingredients: (make 2 round 6-inch cakes)

Chocolate Chiffon Cake
50g vegetable oil
80g milk
15g cocoa powder
100g bittersweet chocolate
90g egg yolk
180g egg white
120g castor sugar (I used 110g)(see note)
75g low protein flour (sifted)

Chocolate Ganache
150g dairy whipping cream/ heavy cream
120g bittersweet chocolate (I used dark couverture chocolate)
12g butter

Method:

1) Cook oil and milk till gentle boil, remove from heat and add in cocoa powder. Mix well. Add chocolate and mix till chocolate melted.

2) Add egg yolks, one at a time, mix till well blended.

3) With an electric mixer, beat egg white till foamy, add sugar in 3 additions, 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 chocolate mixture using a rubber spatula till 80% incorporated (need not mix till fully incorporated). Fold in 1/3 of flour gently, mix till just incorporated. Fold in remaining meringue and flour alternatively to form even chocolate batter.

5) Divide batter into 2 loose-bottom round 6-inch pans. Bake in preheated oven at 170C(upper heat)/ 150C(lower heat) for 30-35 mins (I baked at 150C for 20 mins and 175C for the last 10-15 mins).

6) Bang the cake on tabletop once it is out from the oven and invert to cool the cake. Loosen the side with a small knife and unmould after the cake has cool down completely.

7) To prepare chocolate ganache, combine dairy cream and chocolate and cook over double boiler, stir constantly till chocolate melted then add butter and mix well. My method is to heat up the cream till gentle boil then pour into chocolate, stir till chocolate is melted and add in butter.

8) Place cool cake on wire rack with a tray/bowl underneath and pour chocolate ganache on the centre of the cake, use both hands to hold the wire rack and swirl to let the ganache cover the whole cake. Chill for at least 30 mins or until the ganache is set before serving.

Note:
1) Adjust the sugar amount according to the type of chocolate used. If you are using normal cooking chocolate you may have to reduce the sugar further.
2) I didn’t follow exactly the ratio of the chocolate ganache, I used slightly more chocolate and I added 1 tbsp of rum in half portion of the ganache for one 6” round cake.
3) Trim the top of cake to become flat if necessary and place upside down when adding the ganache so that you will have a perfect flat top.

(Recipe adapt from 《美味糕点新主张》by 薛纪娟)