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

Mango Sponge Cake 芒果蛋糕 7/3/2017 (烫面和水浴法)

Mango Sponge Cake

芒果蛋糕

材料 (INGREDIENTS)

A

13g 植物油 (vegetable oil)

30g 低筋麵粉 (cake flour)

10g 芒果泥(mango puree)

20g 牛奶 (milk)

2蛋黃 (egg yolk)

B

2 蛋白 (egg white)

20g 砂糖/蔗糖(castor sugar/cane sugar)

準備preparation:

剪好烤紙鋪在2个4吋 / 1个6吋圆烤盤(用防沾烤盘可免此步骤）

Cut parchment paper and lay on 2 nos of  4" round pan OR 1 no of 6" round pan

(skip this step if non-stick pan is used)

做法 (Steps)

1. 把牛奶,芒果泥和油加熱至70度C, 离火。 (如果没有温度计，大概加热10秒）

 (heat oil, mango puree and milk till 70'C，remove from heat. [if no thermometer, heat up 10 seconds])

2. 混合麵粉至無顆粒 - 此步骤为“烫面”

（mix in flour till no more lumps） - this is called “hot flour”

3. 加入蛋黃攪拌至順滑

（add in milk yolk mix to smooth batter)

4. 慢慢加入砂糖打發蛋白至濕性發泡

（slowly add in sugar and beat egg white to stiff peak)

5. 加入 1/3  B 材料進 A 材料攪拌均勻

（add 1/3 of  B ingredients to A and mix well)

6. 最後小心拌入 A + B

 (lastly carefully combine A + B)

7. 把面糊均匀地倒入 2个烤盘里 

(fill in batter equally into 2 nos of 4" round pan)

8. 水浴法150度C，烤45分鐘 

 (steam bake at preheated oven of 150'C for 45mins)

water bath / steam bake (image from internet)

水浴烘烤（图片取之网络）

9. 把烤箱門留縫隙散熱5分鐘。

(Leave oven door open a gap for 5 mins)

10. 把蛋糕從烤箱取出，以10厘米的高度把蛋糕在桌子上敲兩下以震出熱氣,防止蛋糕回缩。

(Remove cake from oven,  drop the pan at a height of 10 cm onto a table top twice. This will prevent cake from sinking.)

11.撕開烤紙。讓蛋糕休息10分鐘後就可以切片享用了。

(Remove the parchment paper, let cake rest on wire mesh for 10mins. Cut and ready to serve.)

所谓“烫面”，从名字上理解，就是被烫过的面。最简单的解释——面粉里的淀粉和蛋白质在高温下变性后，产生很好的增稠力。烫面利用加热后面粉的变性，即使吸收了更多的水分，仍保持足够的稠度，能够在戚风的配方里加入更多的液体，让做出来的戚风在原本就细腻柔软的基础上更进一层楼，变得更柔更软更可口。

6/3/2017（MON）

Good day dear all~ I returned to work this morning as usual after being 9 days stay-at-home-mom. I couldn't sleep last night. Finally slept at 1am and this morning alarm rang at 4.35am. I felt that my throat was quite dry and lots of phlegm. I knew I gonna have sore throat soon. So I quickly took a pack of reserve fruit gel to boost my immune and I am totally great at this moment. (touch wood...no sick) 

As the previous day I made doughnuts for my gal and she had finished all...and request some more. So, today i baked her pandan flavor doughnuts... i just baked them not frying..

Breakfast: Pandan Cheese doughnuts and fresh milk

lunch: hananese chicken rice + watercress chicken soup

teatime: potato rings

大家好。今天我重回到工作崗位了，做了9天全職媽媽。昨晚凌晨1點才睡著，今天凌晨4點35分起床。我覺得我的喉嚨很乾燥，多痰。害怕生病的我，喝了一包白藜蘆淳水果凝膠來提高自己的免疫力。由於前一天做了甜甜圈給小公主，她非常喜歡也吃清光了。吵著還要。所以，今天我烤了香蘭味的麵包甜甜圈...不是油炸的..

The stunning killer bread 

Ingredients:

150g egg+milk (eg. 97g milk + 53g egg)

(weight the egg first then only pour in milk, I also take out 1 tbsp egg for surface egg wash use later) 

10g pandan juice extract

30g cane sugar 

2g salt (I used pinch only)

260g bread flour

3g (3/4 tsp) instant dry yeast

30g unsalted butter (cubed, cold)

egg wash:

1 tbsp egg + 1 tbsp milk

topping:

shredded cheddar cheese

some cane sugar

Method:

By bread machine

1) Place all ingredients except butter into the bread pan according to the above sequence (salt and sugar at opposite of the pan)(make an indention at the centre of the flour and add in yeast).

2) Select 'Dough' program, beat for 20mins, press stop. 

3) Reset to 'Dough' program again, add in butter, beat for 10mins.

4) let the dough rest inside the bread pan for 10mins. Then remove dough from the bread pan.

5) divide dough into 5 pcs of 65g dough. Use roller pin to roll out flat then roll from side then seal well. place on greased or lined baking tray and leave gap in between for fermentation. Proof for 30-40mins or till double the size, brush with egg wash and sprinkle cheddar cheese and some sugar on the surface.

Remaining dough I made into doughnuts: Roll flat the dough about 5mm thickness, use doughnut cutter to cut out. place on greased or lined baking tray and leave gap in between for fermentation. Proof for 30-40mins or till double the size, brush with egg wash and sprinkle cheddar cheese and some sugar on the surface.

6) Bake in a preheated oven of 180'C for 15 mins or till  golden brown.

萬人迷超軟麵包食譜

材料:

150克蛋奶：雞蛋+牛奶（如97克牛奶+53克雞蛋）

（ 先量雞蛋液的重量，才倒入牛奶，我還先舀起1湯匙的蛋液作表面刷用）

10克 濃縮香蘭汁

30克蔗糖

2克鹽（ 我只放一咪咪而已）

260克 高筋麵粉

3克（ 3/4茶匙）速發酵母

30克 無鹽奶油

用手揉的做法：

1. 將所有材料(奶油除外)倒入鋼盆中攪拌搓揉成為一個不黏手的麵團

2. 將奶油加入繼續攪拌搓揉成為撐的起薄膜的麵團。

麵包機做法：

1. 將所有材料順次序(奶油除外)倒入麵包桶裡，用“麵團”功能攪拌20分鐘，按停。

2. 然後加入奶油，再重複“麵團”功能10分鐘，攪拌攪拌至能成為撐的起薄膜的麵團。休麵團10分鐘。

**

3. 把麵團分割成5份65克的小麵團，用擀麵棍擀平，然後捲起收口。間隔排放在烤盤上發酵30-40分鐘或雙倍大。刷上蛋液，撒上刨碎的車達乳酪和一些有機蔗糖。

（剩餘的麵團我做成甜甜圈：只需把麵團擀平成5mm厚，用模具割出甜甜圈，間隔排放在烤盤上發酵30-40分鐘或雙倍大。刷上蛋液，撒上刨碎的車達乳酪。

4.  放入預熱到180度c的烤箱中烘烤15分鐘或金黃色即可。

刷上蛋液，撒上刨碎的車達乳酪和一些有機蔗糖。

brush with egg wash and sprinkle cheddar cheese and some sugar on the surface.

寶寶海南雞飯 BABY Hainanese Chicken Rice

馬鈴薯圈圈 Potato Rings

follow the above recipe but I omitted cheese today

食譜如以上連接，只是沒有放起司。

The stunning killer toast recipe for 2 buns

Happy weekend dear all mommies!

This morning I woke up late and only able to make doughnuts for my Princess during her awakens. She wanna helps me to make the doughnuts and I let her to do so. Most of the doughnuts were cut out by her.

Today I use the stunning killer toast recipe to make these 2 buns.. feeling great as both buns are so soft.

周末的早晨很难起床啊！所以妈咪我睡迟了。闹钟响了，被我关了，继续倒头继续睡了。。呵呵！昨晚答应小公主今天给她做甜甜圈作早餐。可是没有时间，只好弄了生熟蛋。甜甜圈迟一点才吃。小公主看我弄着面团，也嚷着要帮手，于是让她帮忙压模切出甜甜圈。

The stunning killer bread 

Ingredients:

160g egg+milk (eg. 107g milk + 53g egg)(weight the egg first then only pour in milk, I also take out 1 tbsp egg for surface egg wash use later) 

30g cane sugar 

2g salt (I used pinch only)

260g bread flour

3g (3/4 tsp) instant dry yeast

30g unsalted butter (cubed, cold)

Method:

By bread machine

1) Place all ingredients except butter into the bread pan according to the above sequence (salt and sugar at opposite of the pan)(make an indention at the centre of the flour and add in yeast).

2) Select 'Dough' program, beat for 10mins, press stop. （ you may use 10mins but i prefer to beat longer time 20mins)

3) Reset to 'Dough' program again, add in butter, beat for 10mins.（ you may use 10mins but i prefer to beat longer time 20mins)

4) let the dough rest inside the bread pan for 10mins. Then remove dough from the bread pan.

5) divide dough into 8 pcs of 35g - 40g small dough. Wrap in 20g Sarawak butter bun fillings or any fillings if desired.

Remaining dough I made into doughnuts: Roll flat the dough about 5mm thickness, use doughnut cutter to cut out. Place each doughnut on a dusted mat, to proof for 20mins. Then fry with oil using medium low heat till both sides light golden brown.

6) place the doughs onto a laid baking sheet tray greased, let it proof for 30-40mins or double the size.

7) Bake in a preheated oven of 170'C for 12-15 mins or till  golden brown.

萬人迷超軟麵包食譜

材料:

160克蛋奶：雞蛋+牛奶（如107克牛奶+53克雞蛋）（ 先量雞蛋液的重量，才倒入牛奶，我還先舀起1湯匙的蛋液作表面刷用）

30克蔗糖

2克鹽（ 我只放一咪咪而已）

260克 高筋麵粉

3克（ 3/4茶匙）速發酵母

30克 無鹽奶油

用手揉的做法：

1. 將所有材料(奶油除外)倒入鋼盆中攪拌搓揉成為一個不黏手的麵團

2. 將奶油加入繼續攪拌搓揉成為撐的起薄膜的麵團。

麵包機做法：

1. 將所有材料順次序(奶油除外)倒入麵包桶裡，用“麵團”功能攪拌10分鐘，按停。（我20分鐘）

2. 然後加入奶油，再重複“麵團”功能10分鐘（我20分鐘），攪拌攪拌至能成為撐的起薄膜的麵團。休麵團10分鐘。

**

3. 把麵團分割成8份35克—40克的小麵團，然後包入砂拉越牛油麵包餡或任何喜歡的餡料。排放在烤盤上發酵30—40分鐘或雙倍大。

（剩餘的麵團我做成甜甜圈：只需把麵團擀平成5mm厚，用模具割出甜甜圈，排放在灑上粉的盤子，發酵20分鐘，然後用中小火油炸成淺金黃色即可。）

4.  放入預熱到170度c的烤箱中烘烤12—15分鐘或金黃色即可。

Sarawak butter bun fillings

Ingredients:

(Yield 8pcs 20g fillings)

65g of melted butter

25g of castor sugar 

65g of cake flour

15g of milk powder

Steps 

1) Melt the butter in a saucepan over the smallest heat directly under the fire.

2) Add the sugar to the hot melted butter, stirred until dissolved.

3) Add in the sifted flour and milk powder gradually and used a spoon to stir until well mixed.

4) Let the flour mixture cooled down and let it rest for at least 5-10 minutes for the flour absorbing the liquid.

Once cool, shaped it into 8 small balls of about 20g each. Set aside for later use.

砂拉越牛油麵包餡

(成品：8個20克餡料)

材料：

65g融化的奶油

25克砂糖

65克低筋麵粉

15克奶粉

做法：

1）把奶油放進平底鍋，以小火加熱煮至融化。

2）將糖加入融化的奶油中，攪拌至完全溶解。

3）慢慢篩入麵粉和奶粉，並用湯匙攪拌至充分混合。

4）讓奶油混合物冷卻，並靜置至少5-10分鐘，讓麵粉吸收液體。

一旦冷卻，將其成形為每個約20g的8個小球。放在一邊待用。