Saturday, November 27, 2010

Milk Chiffon Cup (Hokkaido Chiffon Cake) 牛奶戚风杯 (北海道戚风蛋糕)

I am submitting this post to the first baking event hosted by Small Small Baker - Aspiring Bakers #1: Chiffon Cakes (Nov 2010).

SSB, as promised, here is my post. It comes a bit late but better late than never right? I hope I can submit another chiffon post before the deadline but no promise. Haha.

This chiffon cake is unique in such a way that more yolks (in terms of number of egg) are used than whites. This explain why my cake turns out so yellowish. The crumb is very tight and fine. Unlike most chiffon, there isn’t any visible hole at all! And note, no rising agent is used in this cake.

The only complain is that the cake is not as cottony soft as I expected probably because I replaced low protein flour with normal plain flour. However, all receivers commented that this cake was very soft and it tasted very nice. May be my expectation is too high. :P

The custard fresh cream is a bonus. It is very smooth and silky, a keeper for sure.

I tried to pipe in as much custard fresh cream as I could. I only realized the custard fresh cream filling was indeed very little when I cut the cake. No wonder I still left one-third of the cream I prepared.

Ingredients: (yield 12pcs of 6.5x6.5x5cm square paper cups)
110g low protein flour
80g fresh milk
60g vegetable oil
80g egg yolk (about 6 medium egg yolk or 5 large egg yolk)
1 tsp rum (I replaced with
Madagascar Bourbon pure vanilla extract)
160g egg white
80g caster sugar
Filling - custard fresh cream (recipe refer to here)

1) In a mixing bowl, add flour, milk and oil, mix well. Then add egg yolk and rum/vanilla extract, mix well.
2) In another mixing bowl, whisk egg white till foamy and then add in sugar in 3 sessions. Whisk till firm peak (中性发泡/九分发) (when turning the meringue upside down, the peaks will hold and the ridges are more distinct but the tips fold back on themselves).
3) Fold in 1/3 of the meringue to the egg yolk mixture, mix gently.
4) Add the mixture to the remaining meringue. Fold with a rubber spatula till just incorporated.
5) Scoop batter into paper cups till 80% full.
6) Bake in preheated oven at 180C upper heat/150C lower heat for 10 mins (my oven does not have such control, thus I baked at 165C upper lower heat), change to 150C upper lower heat for about 15 mins. Pipe custard fresh cream into cool cake. Dust with icing sugar (optional).

As mentioned in the recipe, it’s normal for the cake to shrink down after cooling down.

(Recipe reference: 薛纪娟《美味糕点新主张》)

Friday, November 26, 2010

Custard Fresh Cream 卡士达鲜奶油

30g egg yolk (2 medium egg yolk)
30g caster sugar
10g low protein flour
140g fresh milk
¼ vanilla pod (I replaced with ½ tsp Madagascar Bourbon pure vanilla extract)
5g unsalted butter
40g dairy whipping cream

1) Whisk egg yolk and sugar with an eggbeater (balloon whisk).
2) Sieve in flour, mix well.
3) Gradually add in milk and mix well before each addition. Add vanilla.
4) Cook the mixture over medium low heat and whisk constantly with an eggbeater till it thickens, remove from heat and mix well (this is very important to prevent burn bottom), continue to cook till it firms up and reaches soft boil.
5) Remove from heat, add butter and mix well. Custard is done.
6) Whisk custard over ice cubes to lower the temperature. Cover surface tightly with cling wrap if not using immediately. Whisk custard again till smooth before using.
7) Whisk whipping cream, then add into the cool custard and mix well to form custard fresh cream.

(Recipe reference: 薛纪娟《美味糕点新主张》)

Thursday, November 25, 2010









Friday, November 19, 2010

Banana Butter Sponge Cupcake 香蕉牛油海绵杯子蛋糕

This is very similar to the SP Banana Cake which I shared much earlier in this blog as both cakes use SP (aka ovalette or sponge cake emulsifier).

If you do not have access to SP or against using it, you can still make this cake by changing the method. You can either use whole egg sponge cake method or separated egg sponge cake method (refer here for detail).

I added extra mashed bananas as I was trying to finish my frozen bananas.

Overripe banana is best for this cake or any banana cake. So if you have overripe bananas that you can’t finish on time, do not throw away like what I did in the past. Just freeze them and use them anytime.

Banana is very easy to thaw. In our weather, you just need to take it out from the freezer at the beginning of preparation; it should be thawed by the time you need to use it.

As expected, this cake is very soft and moist.

120g sugar (I used 90g and the sweetness is just nice for me)
4 eggs
120g cake flour
½ tsp baking powder
120g mashed bananas (I used 220g)
¼ tsp baking soda
85g melted butter

1) Mix (A) till well blended. Add (B) and whip at high speed till light & fluffy (ribbon stage).
2) Add (C) and mix till well combined.
3) Fold in (D) until well blended.
4) Scoop the batter to fill ¾ of paper cups and bake in preheated oven at 180C for about 20 mins.

I made 8 medium muffin paper cups and 4 large silicone cups. If you are using all medium paper cups you should be able to get about 14 cups.

(Recipe reference: Fruity Cakes by Alex Goh)

Wednesday, November 17, 2010

我不是蛋黄酥 Butter Cup Bread

照片的效果乍看之下很像蛋黄酥。中秋节已经过了这么久了,我当然没有搞蛋黄酥,这是特地妈妈而做的奶油面包杯。用muffin tray烘的面包,圆鼓鼓的,外形很讨喜。



面包软中带韧性 (chewy),不知道是因为配方,还是因为换了高粉的牌子。以前我都是用Prima牌的,这回用的是Bake King的,第一次买来试试看。


Butter Cup Bread 奶油面包杯

250g bread flour
50g plain four
¼ tsp salt
1 ¼ tsp instant yeast
180ml cold water
2 tbsp milk powder
20g butter (soften at room temperature)
Glazing: 1 tbsp whole egg (lightly beaten)
Topping: some black and white sesame
Fillings: 12 small cubes cold butter and some icing sugar

1) Mix all dry ingredients in a mixing bowl. Make a well in the centre, pour the cold water in 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. Continue to knead until the dough becomes smooth, elastic and non-sticky.
3) Form the dough into round ball, place it into a lightly greased big mixing bowl and cover with cling wrap, let it rise in room temperature till double in size (about 1 hour in our weather).
4) Punch out the gas in the dough, let it rest for 15 mins.
5) Divide the dough into 12 equal portions, roll into round ball, wrap each dough with one small cube of butter coated with icing sugar, pinch the dough to seal the seam tightly.

6) Place the dough (seam side down) in a greased 12-hole muffin tray. Cover with cling wrap and let it proof for 40-60 mins (size of the dough after second proofing as shown in picture below).

7) Apply egg wash and sprinkle sesames on top.
8) Bake in preheated oven at 180C for about 12 mins. Remove bread from pan immediately and cool on wire rack.

Happy baking!

Sunday, November 14, 2010

零油烟之完全电饭锅“砂煲”鸡饭加青菜(附步骤图)Rice Cooker “Claypot” Chicken Rice and Vegetables (Step-by-Step Photos)

这就是结婚三周年纪念日的“零油烟”晚餐 – 完全电饭锅“砂煲”鸡饭加青菜。




For serving of two
Boneless chicken leg/drumstick (+/-150g) cut into pieces, 6 dried shiitake mushroom (soak till soft) cut into half, marinate with 1 tbsp oyster sauce, ½ tbsp sweet soy sauce, ½ tbsp light soy sauce, 1 tbsp Chinese cooking wine, ½ tsp sesame oil, pinch of white pepper and little grated ginger for at least an hour.
One Chinese sausage, blanches with boiling water for 2 times, remove skin, slice and set aside.


2 small cups of rice, cook rice as usual but reduce 10-20% of water amount (D prefers slightly
soggy rice, so I only reduce 10% of water, i.e. fill up 90% of the measuring cup) and add ½ tsp no added MSG chicken stock granules (may replace with chicken stock or water plus ¼ tsp salt). When the water is almost dried up (should be drier than the picture shown), add marinated chicken and mushroom.


Arrange sliced Chinese sausage on top.

饭锅跳到“Keep Warm”后,加入青菜(要用盘垫底,不然水份会流到饭里头)。继续“Keep Warm”,约10-15分钟或是青菜熟后,把菜拿出来。

Once rice cooker turns to “Keep Warm”, add vegetables with a plate, continue to “Keep Warm” for about 10-15 minutes or until the vegetables is cooked, remove vegetables from rice cooker.


This is cooked rice. Chicken should be cooked now.

关电, 加入几滴黑酱油拌均。盖上锅盖,继续焖十五分钟或更久以减少湿气。

Switch off power, add a few drops of dark soy sauce and mix well. Cover with lid for about 15 minutes or longer time to reduce the moisture.

上桌享用。我喜欢配着妈妈做的sambal belacan吃,如果家里没有,我就切点小辣椒加点酱油和酸柑汁来配着吃,很开胃。

Dish up and enjoy. I like to eat with mum’s home-made sambal belacan. If it is not available, I will serve with chili padi mixed with light soy sauce and lime juice, very appetizing.

Friday, November 12, 2010


11th Nov 2010










其实是我买东西,他代付钱说是礼物,这算是礼物吗?已经很久没有收到他亲手为我挑选的礼物了,我不是在抱怨,有胜于无,对吗? 心里还是会小开心的。

Tuesday, November 9, 2010

Curry Donut 咖哩甜甜圈面包





Donut Dough
Refer HERE

Curry Fillings
Ingredients: (good for about 14-16pcs)
1 ½ - 2 potatoes (I used 1 big Russet potato & 1 small Holland potato)
1 small onion (diced)
1 tbsp chili paste (I used home-made chili paste)
1 tbsp meat curry powder (Baba’s brand) + ½ cup hot water = curry sauce
½ tbsp light soy sauce
¼ tsp salt
2 tsp sugar
Dash of white pepper
½ tbsp plain flour

1) Cook potatoes with skin in boiling water till soft. Remove skin and dice after cooling down.
2) Heat oil, sauté onion till transparent, add chili paste, fry till fragrant at low heat.
3) Add potatoes, stir-fry to mix. Add seasonings and curry sauce gradually (reserve about 1/3 of the curry sauce), simmer at low heat to allow the potatoes to absorb the curry sauce.
4) Add the remaining curry sauce, bring to gentle boil and lastly add flour to thicken.

Monday, November 8, 2010

Pumpkin Donut & ”The Versatile Blogger” Award 黄澄澄的南瓜甜甜圈和领奖的事





Ingredients: (yield about 14 donuts)
250g bread flour (I used 180g bread flour & 70g plain flour)
10g custard powder
½ tsp salt
15g sugar
125ml cold water (I used about 100ml only)
4g (about 1tsp) instant yeast
50g pumpkin flesh (steamed and mashed)
20g butter
Castor sugar for coating

1) Mix all ingredients (except butter) to form a soft dough (do not add water at one shot, stop when soft dough is formed).
2) 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 and elastic.
3) Form the dough into round ball, place it into a big mixing bowl and cover with cling wrap, let it rise in room temperature for 40 minutes.
4) Turn the dough onto a lightly floured work surface. Roll out the dough into a big rectangle with a floured rolling pin and cut with floured donut cutter. Alternatively, divide dough into 30g each, roll into small ball and make a hole in the centre. Place the cut dough on floured pan. Cover with cling wrap and let it proof for 35 minutes.
5) Prepare a large pan lined with kitchen paper towel and add castor sugar into the pan. Heat oil and fry donut at medium low heat (the oil must not be too hot) till both sides become golden colour (I find that using chopsticks to turn the donut is easier). Once done, place donut in the pan and coat with sugar while it is still hot.

(Recipe reference: Famous Cuisine Magazine Issue No. 64)




Wednesday, November 3, 2010

【像蛋糕般松软的】香蕉核桃满分 Banana Walnut Muffin








Ingredients: (yield 8 cups of size 7cm diameter x 4cm height)
2 eggs
80g castor sugar (I used 75g)
170g vegetable oil
60g milk
200g ripe banana flesh (mashed) (about 2 large bananas)
1 tsp lemon zest (I omitted)
2 tsp lemon juice (I replaced with 1 tsp apple cider vinegar)
200g low protein flour (cake flour)
1 tsp baking powder
½ tsp baking soda
60g walnut (chopped)
Some chocolate chips (optional)

1) Using eggbeater to beat (A) till well combined. Add (B) and mix well.
2) Add (C), continue to beat till well combined.
3) Using a rubber spatula to fold in (D), mix well.
4) Sieve in (E) and fold in the mixture with a rubber spatula. Add some chocolate chips into the batter (optional).
5) Scoop batter to fill 3/4 of muffin cup. Sprinkle chopped walnut and chocolate chips on top.
6) Bake in preheated oven at 180C for about 25-30 minutes.

Store in room temperature. Best serve the next day.

(Recipe reference: 孟兆庆《孟老师的100道小蛋糕》)

Tuesday, November 2, 2010

八个月大咯!Happy Eight Months Lucius!

25th October 2010

Lucius又长大一个月了! 10月25号满8个月。



上个月Lucius看到陌生人(就是爹地妈咪,外公外婆以外的人)会哭,偷偷小小声说最近有好转,陌生人接近他,他还是会不安,但是warm up了一小子后就ok了。他会和陌生人玩和让他们抱抱。


现在Lucius在家的favourite spot是厨房。大人抱他时他会拉着大人的衣服往厨房的方向,然后依依啊啊的示意要去厨房。




上个月只小试了米糊,红萝卜和南瓜泥,这个月以来他吃过了马铃薯,苹果,香蕉,sweet potato,pear,broccoli和cauliflower,我也给他尝试了糙米糊。庆幸Lucius对这些食物都没有出现敏感的现象,而且他也不挑食,每一样都爱吃,当中最喜欢的是sweet potato。通常一餐会准备一样水果和一样蔬菜配米糊或粥一起吃。

他通常都能吃完妈咪为他准备的食物,大概1/3到半碗左右的份量。吃铺食的次数从一天一次,到一天两次。通常是late morning和late afternnon吃。





虽然如此,但我觉得Lucius的胃口不大,喝奶量大多数一次只喝150ml,有时120ml,最多一次也只能喝180ml。 尿片还是穿M size,我们常取笑他的屁屁好小。

每天的欢乐时光 – bathing time。Lucius在“抓水”,当然他永远也抓不到,不知道哪一天他才会了解这点呢?

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