Black Beauty Cheese Cake黑美人乳酪蛋糕 8/6/2017

Black Beauty Cheese Cake

Ingredients:

Middle layer Cream cheese batter

190g Cream cheese (soften at room temperature)

40g castor sugar

45g Egg White

12g Whipping Cream (I used UHT whipping cream)

2g Kaluah Coffee wine (can replace by vanilla extract)

Steps:

1. Beat cream cheese and sugar till fluffy.

2. Add in egg whites by 2 additions, then add in whipping cream and wine/vanilla extract, beat till well combined. set aside.

The upper and lower layers of the Chiffon cake Ingredients

 (** below is 1 layer's ingredients, X2 for upper and lower layers**)
(p/s: I am lazy to make 2 separate batters, I did it in 1 shoot. I poured half batter to bake 15 mins and the remaining batter i put in the fridge to slower down the bubbles deflation)

Egg yolk batter:

3 eggs

10 grams of fine sugar

1/8 tsp Salt

25g Vegetable oil

25g Fresh milk

12.5g unsweetened cocoa powder

35g Low protein flour

Meringue:

3 egg whites

30g castor sugar

1/4 tsp vinegar (i added this to stabilize the egg white)

Steps:

1. Line baking paper to a 8" or 9" square pan, sieve flour and set aside and preheat oven at  155 ° C 

(170' C / 140' C if your oven can be set upper heat and lower heat)

2.  Heat oil till hot which can see lines appeared, remove from fire, pour in cocoa powder, stir and mix well. (this step is to enhance the chocolate fragrance)

3. Egg yolk + sugar + salt, mix well, then add in the step 2 (cocoa butter) and mix well, add in milk and mix well, and finally add the sieved low-protein flour gently,  mix well and set put aside

4. Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in lemon juice. After mixing well, add sugar in two batches and beat well between additions. Continue to beat until medium stiff peaks form. 

5. Spoon out 1/3 of the beaten egg whites and fold into the egg yolk batter. Lightly fold in the rest of the beaten egg whites with a egg whisker (result is better than using spatula), until just combined.

6. First, pour the first layer, smooth surface with a scraper, tap the pan on the table twice to remove big bubbles, send to the preheated oven and bake for 15mins.

7. Take out the pan, pour cream cheese batter, spread evenly by a scraper. Then pour the second layer of batter, smooth surface with a scraper, (optional: to reserve some cream cheese batter, put in a piping bag, cut a hole and squeeze out lines and pattern on the surface)

8. Bake at upper 170 ° C / lower 100 ° C for 40 minutes (I use 137 ° C), touch the cake surface dry and bouncing, or test with a skewer inserted and get out clean.

（食譜原之：琳達公主）

黑美人乳酪蛋糕（22*22*6公分）

中層奶油乳酪材料：

奶油乳酪190克（我買一盒有226克，因為不想剩一點點，所以全梭了）

細砂糖40克（我用50克）

蛋白45克

動物性鮮奶油12克

卡魯哇咖啡酒2克（家裡只有RUM酒，我就用RUM代替）

做法：

1. 奶油乳酪放室溫軟化，加入細砂糖打發

2. 分兩次加入蛋白打勻，加入鮮奶油和酒再打勻，備用

上下層的戚風蛋糕材料（**這是一層的分量，上下兩層要乘以2哦**）

蛋黃糊材料：

蛋黃3顆

細砂糖15克

鹽0.8克

植物油25克

牛奶25克

無糖可可粉12.5克

低筋麵粉35克

蛋白霜材料：

蛋白3顆

細砂糖30克

塔塔粉1/8小匙（原食譜沒有加，不過塔塔粉有穩定蛋白霜的作用，巧克力又容易讓蛋白霜消泡，所以我有加）
我用白米醋1/4茶匙

做法：

1. 低筋麵粉過篩，烤箱預熱上火170°C/下火140°C（我的狗大呆美式烤箱只有下火，我用155°C=315°3F）

2. 植物油加熱到出現油紋後加入無糖可可粉拌勻（我上次看到陳明理老師的影片說這樣做可以讓可可的味道更香濃，也比較容易拌勻）

3. 蛋黃+細砂糖+鹽攪拌均勻，加入步驟1的可可油拌勻，加入牛奶拌勻，最後加入過篩的低筋麵粉輕輕拌勻就好，放旁邊備用

4. 蛋白+塔塔粉打出大泡後，分三次加入細砂糖打到細緻可以拉出彎鉤，最後用最低速打30秒，停機後我習慣會用打蛋器再繞幾圈，這樣蛋白霜會比較柔軟細緻

5. 先挖1/3的蛋白霜與蛋黃糊混合後再倒入蛋白霜裏面，用矽膠刮刀拌勻

6. 先倒第一層，表面用刮板刮平，摔兩下除掉大氣泡，170°C/下火140°C烤15分鐘（我用155°C）

7. 拿出來，倒入奶油乳酪餡，用刮刀刮平，再倒入第二層的麵糊，一樣用刮刀刮平，摔兩下

黑美人乳酪糕 6

8. 以170°C/下火100°C再烤40分鐘（我用137°C），摸摸蛋糕表面乾爽有彈性，用牙籤插入拿出沒沾黏就好了

香蘭乳酪蛋糕

上下層的戚風蛋糕材料

（**這是一層的分量，上下兩層要乘以2哦**）

蛋黃糊材料：

蛋黃3顆

細砂糖15克

鹽0.8克

植物油25克

香蘭葉汁25克

玉米粉12.5克

低筋麵粉35克

蛋白霜材料：

蛋白3顆

細砂糖30克

備註：做法和黑美人一樣，但不需要步驟2。

Pandan Cheese Layer Cake

The upper and lower layers of the Chiffon cake Ingredients

 (** below is 1 layer's ingredients, X2 for upper and lower layers**)

(p/s: I am lazy to make 2 separate batters, I did it in 1 shoot. I poured half batter to bake 15 mins and the remaining batter i put in the fridge to slower down the bubbles deflation)

Egg yolk batter:

3 eggs

10 grams of fine sugar

1/8 tsp Salt

25g Vegetable oil

25g Blended Pandan Juice (Extract)

12.5g corn flour

35g Low protein flour

Meringue:

3 egg whites

30g castor sugar

1/4 tsp vinegar (i added this to stabilize the egg white)

All steps are same except step 2 to be omitted.

29/3/2017 (Wed)

Breakfast: pumpkin mantou, soft boiled egg and fresh milk

Lunch: Penne pasta with tomato sauce, baby broccoli, quail eggs and prawns

Teatime: Gula Melaka Chocolate layer cake

早餐：南瓜馒头，软煮鸡蛋和鲜奶

午餐：番茄酱，小西兰花，鹌鹑蛋和虾仁的意大利面

下午茶：马六甲椰糖千层巧克力蛋糕

finish her breakfast so fast today with her new dishware

小公主今早秒杀了她的早餐，原来是因为新的餐具让她爱不释手

意麵+番茄醬奶酪

材料A ：

16個 櫻桃番茄

洋蔥 1/2個

1/2棵 蘋果

1/4杯 水

材料B ：

一些橄欖油

1/2洋蔥（切細）

20克 切達起司

1/2杯水

胡椒粉 適量

一些乾香菜和意大利香草

做法：

1）把材料A用料理棒打成幼滑，待用。

2）把鍋加熱後倒入橄欖油，將洋蔥爆香，然後加入幼滑的材料A。

3） 加入清水煮開，燜2-3分鐘。

4）加入奶酪和煮至融化。

5 ）最後加入胡椒粉，香菜和意大利香草即可關火。

Pasta with Tomato cheese sauce

Ingredients A: 

16 pcs cherry tomatoes

1/2 onion

1/2 red apple

1/4 cup water

Ingredients B:

some olive oil

1/2 onion (chopped finely)

20g bega cheddar cheese

1/2 cup water

dash of pepper

some parsley and italian herbs

Steps:

1) Blend the ingredients A till smooth, set aside

2) Heat pan with olive oil, saute onion till golden brown then add in the blended ingredients A

3) pour in 1/2 cup water, boil then simmer for 2-3 mins.

4) add in cheese and cook till cheese melted.

5) add in pepper, parsley and and italian herbs

6) off fire and done.

for the layer cake recipe, please click the link below ^.^

Gula Melaka Pandan Layer Cake

千层蛋糕食谱请按以下连接 ^.^

椰糖香蘭千層蛋糕

巧克力戚風蛋糕

（4个4寸蛋糕模）

材料:

（A）麵糊部份:

蛋黃4個，米糠油/任何植物油40g,

可可粉10克，低筋麵粉45，鮮奶40g

（B）蛋白霜部份:

蛋白4個，檸檬汁/白米醋 1/2茶匙，細砂糖40g,

步驟:

1.將蛋黃和鮮奶攪拌均勻。

2. 過篩好的可可粉和麵粉分2次加入混合攪拌均勻， 最後加入米糠油拌勻成為無粉粒的麵糊即可。

   (攪拌過程儘量快速,避免麵粉產生筋性影響口感)

3.蛋白先用打蛋器打出一些泡沫,然後加入檸檬汁及細砂糖(分2次加入) 打成尾端彎勾的蛋白霜(濕性發泡)。舀1/3份量的蛋白霜混入蛋黃麵糊中攪拌均勻，然後再將拌勻的麵糊倒入剩下的蛋白霜中混合均勻。

4.把攪拌好的麵糊均勻地倒入4個烤模中， 把麵糊表面用橡皮刮刀抹平整

5.進爐前在桌上敲幾下敲出較大的氣泡

6.放入已經預熱到160度C的烤箱中烘烤10分鐘，然後調低至140度C繼續烘烤25分鐘。

     (用竹籤插入中心沒有沾粘就是熟透了)

7. 打開烤箱門留2寸縫隙讓烤箱慢慢降溫15分鐘。然後取出蛋糕，從10cm高處往桌面敲幾下（可以防止蛋糕下沉）。

Chocolate Chiffon Cake

(4 nos of 4" round cake pan)

Ingredients of batter: 

4 egg yolks

45g cake flour

10g cocoa powder

40g fresh milk

40g rice bran oil/ any vegetable oil

Ingredients of egg whites: 

4 egg whites

40g castor sugar (I used organic cane sugar)

1/2 tsp lemon juice/ rice vinegar

Steps: 

1) Mix egg yolks and fresh milk, stir till combine.

2) Sift in cake flour and cocoa powder in two batches into the egg yolk mixture. Mix well. Lastly, add in rice bran oil. Set aside.

3) Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in lemon juice. After mixing well, add sugar in two batches and beat well between additions. Continue to beat until stiff peaks form. 

4) Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a egg whisker (result is better than using spatula), until just combined.

5) Pour into 4 nos of 4" round cake pan and bake in preheated oven of 160'C for 10 minutes. Then reduce heat to 140'C continue to bake about 20minutes. A bamboo stick comes out clean when inserted in the middle. 

6) Open oven door and leave a gap about 2" to let temperature reduced slowly about 15mins. Remove cake from the oven and tap the cake from 10cm height to the table. Allow it to cool completely. 

四季豆炒飯

材料：

白米飯（熟）１大碗

蒜米3瓣

自製香腸２條

四季豆１抓

豆干1塊

高湯／水３湯匙

胡椒粉適量

淡醬油／海鹽適量

做法：

1）把香腸切小塊；把豆干和四季豆切小顆粒；把蒜米切碎備用。

２）用小火熱鍋然後倒入米糠油／橄欖油然後加入香腸和豆干，煎至金黃色。

３）然後加入蒜米略炒香後加入醬油／海鹽。

４）加入飯和高湯，翻炒均勻後加適量的胡椒粉提香

５）翻炒均勻就可上碟享用啦~

French bean Fried Rice

Ingredients :

1 bowl of cooked rice (adult's rice bowl size)

3 cloves garlic (crushed)

2 pcs homemade sausage (diced)

some French beans

1 pc hard tofu (Taokwa)

1/2 tsp liquid Amino OR pinch of sea salt

3 tbsp soup stock / water

Steps:

1) cut the tofu into small pieces, dice the sausage, french beans and crush the garlic.

2) heat wok with some oil, pan fry the tofu and french bean till golden brown.

3) add in garlic and sautéed garlic till fragrant.

4) add in cooked rice and soup stock, stir fry till well mix.

5) add in dash of pepper and sea salt, off fire and done.

during our stays in Penang, mommy still cooking foods for little princess. beetroot soup, dumplings, cucumber egg soup, french bean egg soup, meat buns, milky buns, etc.

Colourful Chiffon Cake 多层戚风蛋糕 9/3/2017

Colourful Chiffon Cake 

Ingredients：

 (for 8" round cake pan)

4 egg yolks (72g)

50g rice bran oil / any vegetable oil

60ml fresh milk

80g cake flour

natural vegetable powders:

Red - Raspberry 树莓 2 tsp

Green - Spinach 菠菜 1 tsp

Pink - Strawberry 草莓 2 tsp

Yellow - Pumpkin 南瓜 2 tsp

Brown - Cocoa powder可可粉 1 tsp

Meringues

6 egg whites (237g)

75g cane sugar 

(my cake's sweetness is always mild as for baby, please do not reduce further)

1 tsp lemon juice / rice vinegar

Steps: 

1) Preheat oven to 160°C. 

2) Whisk egg yolks with fresh milk. Combine well.

3) Sift in cake flour in three batches into the egg yolk mixture. Mix well. Lastly, add in rice bran oil. Divide the batter into 5 (approx 50g each). Mix in respective vegetable powders.

4) Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in lemon juice. mixing in cane sugar in 2 additions. Divide the meringue into 5 (approximately 60g, I scoop the meringue into egg yolk batter by weighting them). Gently but quickly fold in the meringue into the 5 colours batter. You need to work very fast for the meringue so it wont deflate.

5) Scoop every colours' batter evenly into the cake pan. Gently tap the tin on the counter top 3x to remove air bubbles.

6) bake in preheated oven of 160'C for 10 minutes. Then reduce heat to 150'C continue to bake about 30minutes. A bamboo stick comes out clean when inserted in the middle. 

7) Remove cake from the oven. invert the pan immediately. Allow it to cool completely. 

多層戚風蛋糕

（8吋蛋糕模1個）

材料:

麵糊部份:

蛋黃4個 (72g)， 米糠油/任何植物油50g， 低筋麵粉 80g， 

鮮奶 60ml， 80g 蛋糕粉

天然植物粉：

紅色 - 樹莓粉2茶匙

綠色 - 菠菜粉1茶匙

粉色 - 草莓粉2茶匙

黃色 - 南瓜粉2茶匙

棕色 - 可可粉1茶匙

蛋白霜部份:

蛋白6個(237g)，檸檬汁1茶匙，細砂糖75g,

做法:

1. 預熱烤箱 160‘C。

2. 將蛋黃+ 鮮奶手動打蛋器攪拌均勻。

2. 過篩好的粉類分3次加入混合攪拌均勻， 最後加入米糠油拌勻成為無粉粒的麵糊即可。將麵糊分為5份（每份約50g）。將不同的5種植物粉加入每份麵糊中，拌勻待用。

4. 蛋白先用打蛋器打出一些泡沫,然後加入檸檬汁及細砂糖(分2次加入) 打成尾端彎勾的蛋白霜(濕性發泡)。將蛋白霜分成5份（每份約60g，我把每個顏色的麵糊方在稱上面，稱量蛋白霜的重量）動作輕快拌勻每份的麵糊和蛋白霜，以免消泡。

5. 把每種顏色的麵糊均勻地倒入烤模中， 把麵糊表面用橡皮刮刀抹平整。進爐前在桌上敲3下敲出較大的氣泡。

6. 放入已經預熱到160度C的烤箱中烘烤10分鐘，然後調低至150度C繼續烘烤30分鐘。

     (用竹籤插入中心沒有沾粘就可以出爐)

7. 出爐後馬上倒扣放涼。完全涼透後用扁平小刀延著邊緣及底部括一圈脫模。

Raspberry树莓

Spinach菠菜

Strawberry草莓

Pumpkin南瓜

19/9/2016 （monday）鲜橙果冻球

Good morning and Happy Monday dear all mommies!

After a long holiday for myself, today is the brand new day to restart my working mood.

Last night I quickly baked and made the chiffon cake and jelly balls so that I could iron Hubby's clothes and hung the laundries this morning without too rush.

Breakfast: Orange Chiffon Cake and fresh milk

Lunch: dried spinach noodle with vegetables

Teatime: Orange jelly balls

Dinner: white rice, vegetable soup, fry fish and stir fry vegetable (by MIL)

鲜橙戚風蛋糕 Orange Chiffon Cake

6吋四方模1個

材料:

麵糊部份:

蛋黃3個，細砂糖10g, 米糠油/任何植物油25g,

低筋麵粉36g, 粘米粉18g，鲜橙打汁取肉和汁55g

蛋白霜部份:

蛋白3個，白米醋/檸檬汁1/2茶匙，細砂糖15g,

步驟:

1.將蛋黃+ 細砂糖用打蛋器攪拌均勻。

2.再將鲜橙肉汁加入攪拌均勻。

3.過篩好的粉類分2次加入混合攪拌均勻， 最後加入米糠油拌勻成為無粉粒的麵糊即可。

   (攪拌過程儘量快速,避免麵粉產生筋性影響口感)

4.蛋白先用打蛋器打出一些泡沫,然後加入檸檬汁及細砂糖(分2次加入) 打成尾端挺立的蛋白霜(乾性發泡)。舀1/3份量的蛋白霜混入蛋黃麵糊中攪拌均勻，然後再將拌勻的麵糊倒入剩下的蛋白霜中混合均勻。

5.把攪拌好的麵糊倒入烤模中， 把麵糊表面用橡皮刮刀抹平整

6.進爐前在桌上敲幾下敲出較大的氣泡

7.放入已經預熱到160度C的烤箱中烘烤10分鐘，然後調低至150度C繼續烘烤30分鐘。

     (用竹籤插入中心沒有沾粘就可以出爐)

8.出爐後馬上倒扣放涼。完全涼透後用扁平小刀延著邊緣及底部括一圈脫模。

Orange Chiffon Cake

Ingredients of batter: 

3 egg yolks

36g cake flour

18g rice flour

10g cane sugar

55g fresh orange juice with pulps

25g rice bran oil/ any vegetable oil

Ingredients of egg whites: 

3 egg whites

15g castor sugar (I used organic cane sugar)

1/2 tsp lemon juice/ rice vinegar

Steps: 

1) Beat the egg yolks with a balloon whisk and mix in 10g sugar. Add pandan juice. Combine well.

2) Sift in cake flour and rice flour in three batches into the egg yolk mixture. Mix well. Lastly, add in rice bran oil. Set aside.

3) Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in lemon juice. After mixing well, add the 35g of sugar in two batches and beat well between additions. Continue to beat until stiff peaks form. 

4) Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a egg whisker (result is better than using spatula), until just combined.

5) Pour into the cake pan and bake in preheated oven of 160'C for 10 minutes. Then reduce heat to 150'C continue to bake about 30minutes. A bamboo stick comes out clean when inserted in the middle. 

6) Remove cake from the oven. invert the pan immediately. Allow it to cool completely. 

Fried shallot oil 炸葱油

Dried Noodle

Ingredients:

1 serving of cooked noodle

1/16 tsp Dark Soy Sauce (a little bit will do)

1 tbsp shallot oil

1 tsp fried shallot

dash of pepper powder

Steps:

1) Peel and cut a few piece of shallots, slice them. Deep fry them in hot oil with low fire until light brown then remove from heat. Make extra shallot oil can be kept for other usage and future use within 2-3 weeks.

2) Add 1 tbsp the shallot oil, 1 tsp fried shallot and a pinch of dark soy sauce in a bowl.

3) Cook noodle in boiling water till cooked Add the hot noodle into the shallot oil mixture and mix well. Serve with other side dishes and enjoy!

干捞面

材料：

1份煮熟的面条

1/16茶匙黑酱油（一点点都行）

1汤匙 葱油

1茶匙 炸葱头

胡椒粉 适量

做法：

1）首先把几粒小葱头去皮，切片。加入低火热油里慢慢炸至浅棕色马上离火。

2 ）把1汤匙的葱油， 1小匙的炸葱头和黑酱油放入碗里​​。

3）把面条煮熟后放入葱油里拌匀即可和其它配菜一同享用！

鲜橙果冻球

材料：

200ml 100％纯橙汁泥

清水50ml

1茶匙 燕菜粉

1/4茶匙 果凍粉

30克 砂糖

做法：

1）用料理棒把鲜橙肉打成泥。

2）在一个小锅里，倒入一半的橙汁泥和水50ml的一半。

3）把燕菜粉，果冻粉和糖加入锅内，拌匀然后用小火煮沸。

4）离火，然后把另一半的橙汁泥倒入滚的果冻汁里，并迅速拌匀。

5 ）倒入球形模具。把盖关好，并用保鲜膜包好。

6 ）放入冰箱冷藏直到凝固。把果冻球插入沙爹串。

Orange Jelly Balls

Ingredients:

200ml  100% pure orange juice with pulps

50ml water 

1 tsp    Agar Agar powder

1/4 tsp  Jelly powder

30g      castor sugar

Steps:

1) Blend orange without adding water till puree type.

2) in a small pot, pour in 1/2 portion of the orange juice and 50ml water.

3) add in the agar-agar powder, jelly powder and sugar, mix well then boil under medium fire till boiling.

4) remove from heat then pour in the balance orange juice and mix well quickly.

5) pour into ball shape mould. close with cover and wrap with cling wrap.

6) keep in refrigerator until set. insert balls into satay skewer and ready to serve.

The mould i used

10/5/2016 (Tue) 斑馬戚風蛋糕

昨天下午，公司停電了。 。等了一個小時多，還是沒電。於是老闆讓我們提早回家了。

今天來到公司有要忙昨天未完的公事。 。 。忙完後才有時間打食譜。

其實每天早上，自己一定必須站著準備食物，而且還是最少2個小時半。 。 。站著，站著，每天只有忙完坐下時才驚覺自己的腳有多累。 。 。身材自生產後也沒有瘦過，體重一味著上升，唉~幾時才能瘦下啊？

Zebra Chiffon Cake

Ingredients:

Egg Yolk Batter:

3 Egg Yolks

20ml Grapeseed Oil/any vege oil

30ml Fresh Milk/any milk

35g Cake Flour / all purpose flour

Meringue:

3 Egg Whites

30g castor sugar

1/2 tsp charcoal powder for black batter

Steps:

1) Preheat oven to 150'C.

2) In a mixing bowl, add in egg yolk, oil and milk, mix well then sieve in flour and mix till combined. Set aside.

3) Place the egg whites into a clean bowl and whisk till bubbly then add in sugar by 2 portions. Continue whisking until stiff peaks form, approximately 2 minutes.

4) Transfer 1/3 of the egg whites to the egg yolk batter and mix well. Add the remaining egg whites and fold in gently. 

5) Pour out 1/2 of the batter into a separate bowl and add in the charcoal powder then mix well gently.

6) using a soup ladle, scoop 1 time the plain batter onto the 6" round cake pan at the center; using another soup ladle, scoop 1 time the black batter on top of the plain batter. repeat with the alternate colour sequence until all batter is used.

7) Bake at the temperature at 130'C for 15mins, then 150'C for 15mins and finally 160'C for 10 min or till light golden brown on the surface.

8) use a skewer to test if the skewer comes out clean. remove cake from the oven and over turn it immediately on the wire rack for cooling down.

斑馬戚風蛋糕

材料：

（ A）： 30毫升全脂牛奶/鮮奶/豆奶/嬰兒配方奶

                20毫升米糠油/橄欖油/玉米油/任何菜油

                3顆 蛋黃

                35g 低筋粉/蛋糕粉/普通麵粉/中筋麵粉

       

（B ） ： 3顆 蛋白

                 30克 有機蔗糖/白砂糖

                 

1/2茶匙 竹碳粉 （黑色麵糊用）

做法：

1 ）材料（A ）混合後，備用。

2 ）預熱烤箱150'C度。

3 ）材料（B ）打至濕性發泡後，再將打發的蛋白分兩次倒入（ 1 ）拌勻。

4）把1/2的麵糊舀入另外一個碗，加入竹碳粉，輕柔拌勻。

5）用2個大小一樣的勺子分別舀2中顏色的麵糊。首先，舀1勺子原色麵糊倒入蛋糕模的正中心，然後再舀1勺子黑色麵糊倒入原色麵糊的上面。重複這樣依次重疊至到麵糊用完。

6）把倒好的麵糊送入烤箱，130度烤15分鐘，調高至150度烤15分鐘，最後160度烤10分鐘或表皮呈淺棕色。

7）把蛋糕取出馬上倒扣在鋼絲鐵架上待冷卻。

Stir Fried Spinach Noodle

Ingredients :

1 pc of organic Spinach noodle

12 pcs asparagus

1/2 cup broccoli

3pcs asparagus

1 small yellow pepper

1/2 tsp liquid Amino

Dash of pepper powder

3 cloves garlic (sliced)

1/4 cup of soup stock / water

Steps:

1) cook noodle as per packaging instruction. 

2) heat pan with some rice bran oil and sauté garlic till fragrant

3) add in the broccoli, asparagus and pepper, stir fry for a while.

4) add some water to cover all ingredients and shimmer for 1 mins

5) add in the pre-cooked  noodle, add in liquid amino and pepper powder,  

6) off fire and ready to serve warm.

素炒菠菜面

材料：

有機菠菜面（熟）1份

蒜米3瓣

野菜花1/3朵

黄甜椒1粒

蘆筍3根（切段）

米糠油/橄欖油1湯匙

天然醬油1/2茶匙

胡椒粉適量

1/4杯高湯/水

做法：

1.海帶面放進沸水煮熟

2.煮麵的同時把蒜米切片備用

3.野菜花切小颗，蘆筍切段和甜椒切顆粒

4.用小火熱鍋然後倒入一湯匙米糠油然後爆香蒜片至金黃色

5.然後加入蔬菜略炒，加入高湯燜煮一分鐘

6.加入煮好的海帶面翻炒均勻後加適量的胡椒粉和天然醬油

7.翻炒均勻就可上碟享用啦~

Steam chicken drumstick

Ingredients:

1 - 2 chicken drumstick (kee song chicken)

some wolf berries / goji berries

1 small piece of ginger

Steps:

1) slice the ginger 

2) add in goji berries and steam for 15mins

Steamed Onion Juice ~ recipe please click

蒸洋蔥水 ~ 食譜请按

Red Bean Dessert

Ingredients

65g pre-cooked red bean

1/2 cup water

2 tbsp full cream milk / fresh milk

1 tsp muscovado sugar

Steps:

1) pour all ingredients in a small pot

2) cook under small fire till boiling

3) boil for 5 mins and ready to serve warmRed Bean Dessert

FAST WAY OF COOKING RED BEAN

For Reference~~~   Please Click Fast Way Of Cooking Mung Bean

1) soak overnight 250g red beans

2) throw away soaked water and rinse with fresh water

3) keep red beans in the FREEZER at least overnight

4) cook as normal for 30 mins only the red beans turned soft (when it is easily squeezed by fingers)

Keep the cooked red beans into separate small plastic bags (40g/65g/any weight as desired) and store them in freezer for next use.

4/4/2016 香蘭戚風蛋糕 Pandan Chiffon Cake

香蘭戚風蛋糕 Pandan Chiffon Cake

8吋中空模1個

材料:

麵糊部份:

蛋黃5個，細砂糖10g，米糠油/任何植物油30g,

低筋麵粉60g, 粘米粉30g，香蘭葉20g+水45g打汁取50g

蛋白霜部份:

蛋白5個，檸檬汁1茶匙(5cc)，細砂糖35g,

步驟:

1.將蛋黃+ 細砂糖用打蛋器攪拌均勻。

2.再將香蘭汁加入攪拌均勻。

3.過篩好的粉類分2次加入混合攪拌均勻， 最後加入米糠油拌勻成為無粉粒的麵糊即可。

   (攪拌過程儘量快速,避免麵粉產生筋性影響口感)

4.蛋白先用打蛋器打出一些泡沫,然後加入檸檬汁及細砂糖(分2次加入) 打成尾端挺立的蛋白霜(乾性發泡)。舀1/3份量的蛋白霜混入蛋黃麵糊中攪拌均勻，然後再將拌勻的麵糊倒入剩下的蛋白霜中混合均勻。

5.把攪拌好的麵糊倒入烤模中， 把麵糊表面用橡皮刮刀抹平整

6.進爐前在桌上敲幾下敲出較大的氣泡

7.放入已經預熱到160度C的烤箱中烘烤10分鐘，然後調低至150度C繼續烘烤30分鐘。

     (用竹籤插入中心沒有沾粘就可以出爐)

8.出爐後馬上倒扣放涼。完全涼透後用扁平小刀延著邊緣及底部括一圈脫模。

Pandan Chiffon Cake

Ingredients of batter: 

5 egg yolks

10g castor sugar (I used organic cane sugar)

60g cake flour

30g rice flour

50g pandan juice (pandan leaves 20g + water 45g)

30g rice bran oil/ any vegetable oil

Ingredients of egg whites: 

5 egg whites

35g castor sugar (I used organic cane sugar)

1 tsp lemon juice/ rice vinegar

Steps: 

1) Beat the egg yolks with a balloon whisk and mix in 10g sugar. Add pandan juice. Combine well.

2) Sift in cake flour and rice flour in three batches into the egg yolk mixture. Mix well. Lastly, add in rice bran oil. Set aside.

3) Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in lemon juice. After mixing well, add the 35g of sugar in two batches and beat well between additions. Continue to beat until stiff peaks form. 

4) Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a egg whisker (result is better than using spatula), until just combined.

5) Pour into the cake pan and bake in preheated oven of 160'C for 10 minutes. Then reduce heat to 150'C continue to bake about 30minutes. A bamboo stick comes out clean when inserted in the middle. 

6) Remove cake from the oven. invert the pan immediately. Allow it to cool completely. 

17/8/2015 Happy Monday~

Good Day and Happy Monday dear all~

Yesterday we supposed to join an event of Bon Odori but cancelled due to my 2yo lo was running nose and not wished to bring her to the crowd. I woke up early in preparing her foods and sushi for adults. Ended today I have extra time to make other foods (teatime for my family) , it is 7-Layer kuih （七层糕）.

Further, I have ironed hubby's clothes yesterday and I don't need to be rush in the early morning. 

Breakfast: Dragon Fruit Banana Chiffon, grapes, carrot and fresh milk

Lunch and Dinner: Spaghetti with tomato sauce (chicken and cheese)

Teatime: Banana rolled oat cookies and Barley Lotus Seeds Dessert

Drink of the day: Steam Onion Juice and manuka honey

Dragon Fruit Banana chiffon cake 

8" chiffon cake pan mould

Ingredients

5 eggs

35g vegetable oil (corn oil/grapeseed oil/rice bran oil)

30g Dragon Fruit Puree

70g Banana Puree

40g castor sugar

95g cake flour/low protein flour 

1/2 tsp lemon juice / vinegar

Method :

1. Preheat oven to 160C

For Mixture A :

1. Whisk 5 egg yolks with 10g sugar to mix well.

2. Add both purees and vegetable oil. Mix well.

3. Sift flour into the mixture and mix until a smooth batter forms.

For Mixture B :

1. Add lemon juice into the 5 egg whites and beat until foamy.

2. Add 30g sugar gradually and beat until stiff peaks.

Pour Mixture A into Mixture B and fold the two batters to ensure that they are evenly mixed. Pour into chiffon pan and bake for 40 minutes. Insert a skewer to test the cake is done or not. If skewer comes out clean, It is ready to remove from the oven and invert pan IMMEDIATELY. Cool completely before removing from pan.

Tomato chicken cheese sauce (zero seasoning but taste great!)

Ingredients A: 

2 stripes Chicken Tenderloin 

16 pcs cherry tomatoes

1/2 onion

1/4 cup water

Ingredients B:

some olive oil

1/2 onion (chopped finely)

15g bega cheddar cheese

1/2 cup water

some parsley and italian herbs

Steps:

1) Blend the ingredients A till smooth, set aside

2) Heat pan with olive oil, saute onion till golden brown then add in the blended ingredients A

3) pour in 1/2 cup water, boil then simmer for 2-3 mins.

4) add in cheese and cook till cheese melted..

5) add in some parsley and Italian herbs.

6) off fire and done.

P/S: As I do not use any bottled ketchup which is very nice in red colour, the original colour of the cherry tomatoes is just exactly like the one in my photo. Therefore, you can imagine how much colouring is used for commercial products...   

Banana Rolled Oat Cookies

Ingredients

70g Rolled Oat (per soaked overnight)

75g mashed banana

20g unsalted butter 

70g low protein flour

Steps:

1) Drain away as much as water in the persoaked rolled oat

2) Rub butter with flour in a big bowl till bread crumbs texture

3) add in mashed banana and rolled oat, mix well

4) the mixture might be a little wet, just scoop by spoon and place the mixture on to non-stick baking sheet laid on the baking tray

5) bake at preheated oven of 180'C for 20-25mins or the surface lightly golden brown.

P/s: the texture of the cookies a bit hard but my 2yo gal likes it. suitable for lo above 1yo with good chewing skill..

Barley Lotus Seeds Dessert

Ingredients:

2/3 pack barley

1 pack lotus seed (fresh)

4 plys Fu-Zhuk

some natural cane sugar

1 big pot water

Steps:

1) Boil a big pot water with the barley for 15mins, then add in the Fu-Zhuk and continue boiling for 1.5 hour

2) clean and remove any green small seeds (it is bitter) 

3) add the lotus seeds into the boiling dessert and continue cooking for another 30mins. 

4) add in adequate rock sugar to taste, off fire and ready to serve warm or cold.

Sushi for the whole family

My lo took 2 pcs yesterday morning

7-Layer kuih （七层糕）

Thanks to my friend Nicole Lee by giving these Lotus Seeds bought from Singapore.