Servings: 4 steamed cakes
Ingredients:
½ cup cake flour (½ cup = 60 g)
1 tsp baking powder
1 large egg
2 Tbsp milk
1.5 ~ 2 Tbsp granulated sugar
1 Tbsp neutral flavor oil (vegetable, canola, etc)
(B) For the details and designs
Black batter: 0.5 tsp black or dark cocoa powder + 2 tsp basic batter
White batter: 0.5 tsp corn flour + 2 tsp basic batter
Brown batter: 0.5 tsp cocoa powder + 2 tsp batter
(C) For the BEAR (brown batter)
Brown: 1 tsp cocoa powder + 1/2 of the remaining basic batter
Steps:
1. Cover the lid with kitchen towel to prevent condensation from the lid from falling on to the steamed cakes (please don’t skip!).
2. In a medium bowl, sieve in cake flour and baking powder.
3. In a small bowl, whisk the egg, milk, sugar, and vegetable oil together until combined.
4. Pour the egg mixture into the flour mixture and mix until smooth.
5. Put a cupcake liner in cupcake mould and divide the basic batter into the 2 cupcake liners and the brown batter into another 2 cupcake liners. (about 80% full)
6. Making the color batter for piping drawing:
~Black batter – Scoop out 2 tsp of basic batter and add in 0.5 tsp dark/black cocoa powder. Mix well and transfer into a small hand rolled piping bag made from parchment paper.
~Brown batter – Scoop out 2 tsp of basic batter and add in 0.5 tsp cocoa powder. Mix well and transfer into a small hand rolled piping bag made from parchment paper.
7. Pipe the details using the various colours. Try to keep the drawing in smaller size and lines fine.
Tip: If you really make a mistake, you can use toothpick to help adjust or even scoop out the batter a little.
8. Place the steam cakes on a steamer rack and steam at medium low heat for 10 mins.
Point:
** It is good to place each of them in a holder/container. This prevents the cup from expanding too much, keeping your design intact.
** Please ensure that the pot is high enough as the cakes will rise when steamed.
** In addition, highly recommend to cover the pot lid with a steamer cloth to prevent water from dripping onto the cakes. It will spoil the design and may cause sinking, or the cake to split apart.
9. Make the ears of the characters. Pipe the coloured batter from step 6 on good quality parchment paper. I usually like to pipe extra so that I can pick and choose the ears that look good and with the right size.
10. Steam each for about 2-3 mins. I place the parchment paper on a small flat plate or tray to steam on the steaming rack.
11. Using a small sharp scissors, cut a shallow slit where the ears are to be and slot them in to complete the characters
蛋糕的弹度 spongy of the cupcake
蒸造型杯子蛋糕
材料:低筋粉 60g
无铝泡打粉 1茶匙
牛奶 2 汤匙
糖 1.5 ~ 2 汤匙
蛋1隻 (約60g)
植物油 1汤匙
做法:
1）蛋加糖拌勻加入牛奶攪勻後,篩入粉類拌至沒有粉粒,最後加入油拌勻。
2）倒入模中,以中小火蒸10分鐘即成。
Breakfast: Cheese egg sandwich
早餐：奶酪煎蛋三明治
~Black batter – Scoop out 2 tsp of basic batter and add in 0.5 tsp dark/black cocoa powder. Mix well and transfer into a small hand rolled piping bag made from parchment paper.
~Brown batter – Scoop out 2 tsp of basic batter and add in 0.5 tsp cocoa powder. Mix well and transfer into a small hand rolled piping bag made from parchment paper.
7. Pipe the details using the various colours. Try to keep the drawing in smaller size and lines fine.
Tip: If you really make a mistake, you can use toothpick to help adjust or even scoop out the batter a little.
8. Place the steam cakes on a steamer rack and steam at medium low heat for 10 mins.
Point:
** It is good to place each of them in a holder/container. This prevents the cup from expanding too much, keeping your design intact.
** Please ensure that the pot is high enough as the cakes will rise when steamed.
** In addition, highly recommend to cover the pot lid with a steamer cloth to prevent water from dripping onto the cakes. It will spoil the design and may cause sinking, or the cake to split apart.
9. Make the ears of the characters. Pipe the coloured batter from step 6 on good quality parchment paper. I usually like to pipe extra so that I can pick and choose the ears that look good and with the right size.
10. Steam each for about 2-3 mins. I place the parchment paper on a small flat plate or tray to steam on the steaming rack.
11. Using a small sharp scissors, cut a shallow slit where the ears are to be and slot them in to complete the characters
How to draw on cupcakes
如何制作在造型杯子蛋糕
蒸造型杯子蛋糕
材料:低筋粉 60g
无铝泡打粉 1茶匙
牛奶 2 汤匙
糖 1.5 ~ 2 汤匙
蛋1隻 (約60g)
植物油 1汤匙
做法:
1）蛋加糖拌勻加入牛奶攪勻後,篩入粉類拌至沒有粉粒,最後加入油拌勻。
2）倒入模中,以中小火蒸10分鐘即成。
寶寶海南雞飯
材料：
1/3杯 壽司米/白米
3只小雞腿/1只雞腿
4個新鮮/乾的香菇
5克無鹽奶油
1粒小蔥頭
2片姜
1/2茶匙 少鹽醬油/液體氨基或少許鹽
胡椒粉少許
一些蔥花/蔬菜
1/3杯 雞湯/清水
2片班蘭葉/香蘭葉（沒有的話，可以不放）
步驟：
1 ）浸泡白米約30分鐘。
2 ）把蔥頭剁細。
3 ）把生薑切成片，把鮮菇切成顆粒。
4 ）把鍋加熱，倒入少許橄欖油，爆香蔥頭和姜。
5 ）加入雞肉和香菇翻炒至淺金黃色。
6 ）倒掉浸泡米的水，把白米放入油鍋裡然後加入鹽或少鹽醬油和胡椒粉。
7 ）加入奶油翻炒幾分鐘，熄火。
8 ）舀出米飯和雞肉，放入電飯鍋，倒入1/3杯的雞湯/清水蓋過白米。把班蘭葉紮好，放在米飯上面。
9 ）像往常一樣在電飯煲煮飯或放進蒸籠，大火蒸15-20分鐘即可。
BABY Hainanese Chicken Rice
Ingredients:
1/3 cup sushi rice / white rice
3 pcs chicken drummets / 1pc chicken drumstick
4 pcs fresh shitake mushroom/ dried mushroom
5g unsalted butter
1pc shallot
2 slices ginger
1/2 tsp liquid amino or pinch of salt
dash of pepper powder
some green onion / vegetables
2 pcs pandan leaves
1/3 cup chicken broth / water
Steps:
1) soak white rice for 30mins - 1 hour
2) chop shallots finely
3) cut ginger into slices, dice the mushroom
4) heat pan with low fire, add in a little olive oil, sauteed shallot and ginger till fragrance
5) add in chicken and mushroom, stir fry till light golden brown
6) throw away the soaked water, pour the rice into the pan， follow by salt/liquid amino and pepper
7) add in butter and stir fry for few mins, off fire
8) transfer the rice and chicken into rice cooker, pour adequate water to cover rice, tie the pandan leaves and put on top of the rice
9) cook rice as usual in rice cooker or steam for 15-20mins.
早餐：奶酪煎蛋三明治
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