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)

Method:
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).

Note:
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》)

Custard Fresh Cream 卡士达鲜奶油

Ingredients:
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

Method:
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》)

天都光晒

看港剧常常会听到“天都光晒”，这正是此时此刻我的心情。

过去的几天过得好漫长，恍如隔世，又好比重生。

陪着妈妈做内窥镜扫描时我好紧张，我觉得我全身无力，要扶着身边的爸爸才能站稳。在身旁陪伴着我的Lice说我脸都变白了。

随着医生的镜头和讲解心情像做过山车般，惊险非常。

完成后，如释重负，但看着还在沉睡中妈妈苍白的脸，我感到好心疼。从来都没看过妈妈这么虚弱过。虽然这次可以说是虚惊一场，但是这件事让我察觉到从小到大我们心目中的铁人也有脆弱的时候。

虽然报告要下星期才出来，但已经排除最坏的。还是那句话，天都光晒！

妈妈，你为我们付出的已太多太多，在你健康还好时，请你宠一宠自己吧！不要什么都为我们着想，什么都为我们打算。问你喜欢什么从来就没有意见，就只怕为我们添麻烦。你可以专制，你可以霸道一次吗？！妈妈，请给我们机会来孝敬你，保护你好吗？

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.

Ingredients:
(A)

120g sugar (I used 90g and the sweetness is just nice for me)

½ tbsp SP (aka ovalette or sponge cake emulsifier)
(B)

4 eggs

120g cake flour

½ tsp baking powder

(C)
120g mashed bananas (I used 220g)

¼ tsp baking soda

(D)
85g melted butter

Method:

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.

Note:
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)

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。

妈妈想吃的是其实是这款非常好吃的奶油面包，但我想尝试别的配方，面团改用了孟老师的食谱。我把部分高粉换成普通面粉，这是我一向来做面包的习惯，有时也会换成低粉，我觉得这样做出来的面包比较软。另外，我也加入了两汤匙的奶粉。

这个面团非常好操作，一点也不粘手，很适合用来做造型面包，但是我做来做去不是滚圆，就是做成长形。

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。

室温保存面包到隔天，甚至是第三天还是软的，口感当然会比较干一点，但放到烤箱里150度（烤箱不需预热）烤个两三分钟，又是像刚出炉般好吃了。

Butter Cup Bread 奶油面包杯

Ingredients:
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

Method:
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!

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。

煮这道一锅熟饭，通常Angel妈会先炒香材料，等饭煮熟后再把材料加入一起搅拌。为了节省工序和清洗工作，Angel的版本是一个电饭锅煮到底的，而且还顺带一起煮青菜，那么就是有菜有肉，营养均衡的一餐了。

以下和大家分享我的做法和简单的步骤图。

两人份
去骨鸡全腿切块（+/-150克），6朵香菇泡软一切成二，用一汤匙蚝油，半汤匙甜酱油，半汤匙酱油，一汤匙花雕酒，半茶匙麻油，少许胡椒粉和姜末腌至少一个小时。
一条腊肠用滚水川烫两次，去除外膜，切片备用。

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.

米两小杯，和平时煮饭一样，但水份减少百分之十到二十（D喜欢较软绵的口感，所以我的水份只减了10%，意即煮饭的量杯只注入九分满），加入半茶匙无添加味精鸡精粉（也可以用鸡高汤或清水加1/4茶匙盐）一起煮。饭煮到水份快干时（应该比照片还要干一些），加入腌制好的鸡肉和香菇。

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.

铺上腊肠。

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.

这是煮好的饭。这时鸡肉应该是熟透的。

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.

结婚周年纪念之炸Kuning鱼

11th Nov 2010

累。但这么特别的一天，再累也要抽出时间记录下来。

今天是结婚三周年纪念日，三年前美丽大方，高挑苗条的新娘（哈哈，不要作呕）三年后已是一个八九个月宝宝的妈，名副其实的肥妈。

一个忙着准备考试，一个忙着照顾孩子，结婚三周年纪念日就只这么过。

早上醒来（其实是一整晚都没睡好，因为Lucius特别不合作，连连惊醒），D说我们去吃麦记早餐（怀孕时特别爱吃，所以他一直认为我非常爱麦记早餐）。吃饱了到超市买菜买肉，D看到他最爱的Kuning鱼很新鲜，所以就买了一盒。

在回家的路上Lucius吵着要喝奶，喝完奶后就乖乖睡着，辛好。一到家D开始清洗鱼，为鱼磨砂（涂上盐和咖哩粉），我洗米煮粥。最“艰巨”的任务当然是炸鱼，D自愿要炸，我乐得让他表现，因为我很不喜欢炸东西。

Tala。。。

炸得脆脆的Kuning鱼出炉了！那鱼的头脆得可以整个吃进肚子，不得不说D的炸工还蛮了得的，配上白粥，就是我们的结婚三周年纪念日午餐。

晚餐D要求零油烟，刚刚买了去骨鸡腿肉，家里又有腊肠，所以决定做完全电饭锅“砂煲”鸡饭。接下来会分享我的做法和简单的步骤图。

最后，当然要谢谢D的结婚周年礼物兼圣诞节礼物，他说的。

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。

Curry Donut 咖哩甜甜圈面包

用了部分南瓜甜甜圈的面团包入自己炒的咖哩马铃薯，炸了后就像日式炸咖哩面包了。

一般上我们家做咖哩角的内陷都喜欢炒到辣辣，而且通常会加入一些鸡肉，但这个内陷的材料就只有马铃薯和洋葱，只有微辣。

下面分享我弄的内陷食谱，Angel妈很怕咖哩叶的味道，不然加入咖哩叶一起炒会更香。

（原本的份量比图中更多一些）

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

Method:
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.

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

左看右看我的甜甜圈都长得像加了糖的贝果多一点。

我没有甜甜圈切割器，所以把面团揉圆后在中间戳一个洞，但是我太“温柔”了，不敢把洞弄大一点，深怕面团会受伤，结果第二次发酵后那个洞变成了咪咪眼。

另一个方法是把面团擀开，找一个圆形切割器（杯子什么都行）分割成圆形，再找一个小的圆盖子在面团中间盖出洞来。割出来的小面团就滚圆做成小粒状的甜甜圈。这是很多年前我第一次做甜甜圈用的方法，还记得当时我是买了Prima牌的预拌粉，记忆中是很好吃，但是隔天会变硬。

这个配方做出来的甜甜圈很松软，刚炸好时真是好吃极了。还有，我很喜欢它的颜色，黄澄澄的好美。隔天外皮有点硬，但内部还是软的。配方没有加蛋，所以素食者也能做来吃。

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

Method:

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)

上个星期neyeeloh颁给了我这个奖，不好意思等到现在才领奖。

认识neyeeloh是从她在一则留言开始，忘了是哪一篇，但我记得当时我正在上班的途中。看到留言后拜访她家，结果一看就爱上了，吸引我的是那份温馨亲切的感觉，当然还有neyeeloh用心为老公和孩子准备的蛋糕甜点和便当。

在这里要谢谢neyeeloh，谢谢你的奖，谢谢你伸出的友谊之手。

【像蛋糕般松软的】香蕉核桃满分 Banana Walnut Muffin

孟老师的食谱。拥有这本书有好一段日子了，说起来我尝试过的食谱五根手指都数得完，而且都是蛋糕类的。

其实我对muffin的要求不是像蛋糕一样松软，只要不太硬就行了。Muffin应该是比较实的，吃了很有饱足感，还有要有高高隆起的小屋顶。Muffin可以当是正餐的主要粮食，但蛋糕却不行。

事实证明家人还是比较爱吃像蛋糕的muffin，这个很受欢迎。我觉得我是家里的怪胎，像硬硬的欧式面包，家人也不爱，但是我却很喜欢，但在做烘培时家人的喜好通常还是摆第一的。

突然想吃巧克力，所以抓了两把巧克力豆加入，减少了核桃的份量（家里的核桃所剩无几，看来非得抽空去趟烘培店补货了）。

要提一提这个食谱的油量还不少，170g。我边倒油边看电子称显示的重量，怎么还没到170。。。本来又想“发挥”我爱乱改食谱的本色，但想想，这个食谱是第一次做，而且大师的食谱这么写一定有他的理由，所以还是跟着加了170g的油。

Muffin出炉时真的有点油，纸杯都变透明了。但是隔天就还好，怪不得书里说最佳赏味期是一天后。

下次做我应该会减少油量，吃了才不会那么有罪恶感。

Ingredients: (yield 8 cups of size 7cm diameter x 4cm height)
(A)
2 eggs
80g castor sugar (I used 75g)
(B)
170g vegetable oil
(C)
60g milk
(D)
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)
(E)
200g low protein flour (cake flour)
1 tsp baking powder
½ tsp baking soda
(F)
60g walnut (chopped)
Some chocolate chips (optional)

Method:
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.

Note:
Store in room temperature. Best serve the next day.

(Recipe reference: 孟兆庆《孟老师的100道小蛋糕》)

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。

这个月拍的照片是最少的，我干什么去了？下个月要努力拍多点照片。

Lucius开始学爬，他只会趴着爬，就像士兵在地上爬的动作一样。有时爬到很辛苦他会边爬边叫，很好笑！妈咪看了会有点心疼，尤其是看到他的手脚因为摩擦而变红！

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。

Lucius对周遭很好奇，什么东西要拿来玩和放入嘴里，但是他还蛮“喜新厌旧”的，玩了一下下就会把手里的东西抛开，然后去拿下一个猎物。要是把他手里握着的东西抢走他会生气得大叫，只要拿另一样东西和他交换他就不吵了。

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。

Lucius看到爹地放工回家欣喜若狂，对我这个妈咪反而很平常而已。以前他对爹地妈咪的喜好不会有这么明显的分别。不知道是不是我敏感，我觉得自从有一次我把Lucius骂哭后，他就开始对我冷漠了。

其实对那次的表现我感到很内疚，我不应该对一个只有七八个月大的宝宝发脾气，会过意后我马上向Lucius道歉，但我相信我已经吓到他了。所以在他心里我这个妈咪是个恶妈咪。

我感到非常后悔，我对自己说今后要对Lucius更有耐性，不是要挽回他的欢心，而是我觉得这是做妈咪的基本条件。

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。

第一次吃苹果和马铃薯时他脸上都出现了怪趣的表情。

Lucius以前是个迟睡的宝宝，现在早则八九点，晚则十点多不到十一点左右就入睡了。通常喝完最后一瓶奶就会自动入睡。如果早睡通常半夜会起身喝一次奶，不然的话就是接近天亮时才起身喝奶。

Lucius很爱出门，带他出门他会兴奋到用双手锤胸（像泰山的动作）和不停摇摆双脚。双手锤胸的动作是踏入七个月后他兴奋开心时的表现。每天Lucius的外公都带他到公园散步，所以只要他看到外公换上衣服，本来粘外婆的他就会靠拢外公。起初Lucius外婆跟我说时我还不信，等到亲眼看到了才相信，真是个小精灵。

10月1号的时候量的体重和身高是9.7kg，75cm，属于比较高大的宝宝。

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?