Wednesday, May 23, 2012

水果蛋糕 Fruit cake

明天学校庆祝教师节。答应了他们要做一个蛋糕^^ 蛋糕体是和芒果蛋糕 Mango cake ^^一样的。这个蛋糕的内陷是龙眼和桃子。希望他们会喜欢。^^

Tomorrow will celebrate teacher's day in school. I promised them to make a cake.^^ The cake is same recipe with 芒果蛋糕 Mango cake ^^. The filling is longan and peach. Hopefully they will like it. ^^

Sunday, May 20, 2012

糙米咖啡戚风 Brown rice coffee chiffon

For a long time I didn't make chiffon cake. Today I use the brown rice coffee sachet that my friend gave to make this cake. I forgot to reduce the sugar, luckily it doesn't taste very sweet and it is full of coffee aroma.

材料 Ingredients:
蛋黄 6 nos egg yolk
细砂糖 75g castor sugar
咖啡 250ml coffee
玉米油 75g corn oil

自发面粉 150g self-raising flour
盐 1/4 tsp salt

蛋白 6 nos egg white
细砂糖 75g castor sugar
塔塔粉 1/2 tsp cream of tartar

做法 Methods: 
  1. 把材料A 所有的材料放入一个大钢盆内, 用打蛋器顺同一方向搅至糖溶 Put all the ingredients A into a mixing bowl, Mix well.
  2. 加入材料B顺同一方向, 充分混合均匀成蛋糊状, 放一旁待用。Add in ingredients B and mix well to get batter.
  3. 把材料C的糖与塔塔粉混合均匀。Mix sugar with cream of tartar.
  4. 把蛋白放入搅拌缸内, 用中速度打至许多泡沫, 慢慢加入糖,改用高速度打至适当凝固。Whisk egg whites in a mixing bowl. Add in sugar slowly and at last whisk the egg with high speed until stiff.
  5. 先把⅓的蛋白加进蛋糊内, 小心混合均匀, 然后再加入其余的蛋白泡沫混均, 不要搅拌过度。Pour 1/2 of the egg white into egg yolk batter. Stir with scrapper. Add in the balance of egg white and stir well.
  6. 倒入22cm烤盘中(烤盘不需要涂油)。Pour the batter into a chiffon mould (Don't grease the mould)
  7. 放入已预热的烤箱内, 170°C烘约50分钟。 Preheat oven to 170°C and bake for 50 minutes. 
  8. 取出, 把蛋糕倒扣, 至完全冷却后, 才由烤盘取出把蛋糕。Once done, take out the cake from oven and let it cool. Remove the cake from mould when it is fully cool.

Saturday, May 19, 2012

糖霜饼 Icing sugar cookies

Today so free at home. I think to make something but the bread haven't finish yet.
After I look into recipe book, I decide to make this Icing sugar cookies.

(A) 饼干Biscuit
牛油 250g butter
糖粉 100g icing sugar
低筋面粉 300g low protein flour
苏打粉 1 tsp baking soda
杏仁粉 100g ground almond

(B) 糖霜 Icing topping
糖粉 50g icing sugar
蛋白 10g egg white
柠檬汁 5ml lemon juice
水 1/2tsp water

做法 Methods:

  1. 将牛油,糖粉放入搅拌缸内,以中速打至松发。 Place butter, icing sugar into a mixing bowl, then beat with medium speed until light and fluffy.
  2. 加入过筛的粉类,搅拌均匀成面团后,再倒入杏仁粉拌匀。 Add in sifted flour, baking soda and mix until well combined. Then pour in ground almond and mix well.
  3. 将面团擀成3mm厚,以模子压出形状,排入烤盘里。 Roll the dough into 3mm thick and then cut into shape with the mould. Arrange it into baking tray.
  4. 把烤炉预热至160度,然后将饼干放入烤大约10-20分钟即可。 Preheat the oven at 180 degree celcius and then place the cookies in and bake for 10-20 minutes.
  5. 糖霜制作:糖粉过筛后加入蛋白,以中速搅拌3分钟,再加入柠檬汁搅伴3分钟,最后再加入水调软硬度,并加入喜欢的色素。 Making topping: Beat sifted icing sugar and egg white on medium speed for 3 minutes. Add in lemon juice and beat for another 3 minutes. Lastly add in water to regulate thickness and add in preferred colour.
  6. 把烤好的饼干放凉后,然后用糖霜挤上喜欢的图案或字体。 Cool the baked cookies, then make desired wording or pattern using the royal icing.

Thursday, May 17, 2012

Bread cake 面包蛋糕


我把面包体改成巧克力面包。我用巧克力鲜奶代替水,还加入了1 tbsp的可可粉.


Today I think to make some bread. But I want to add some cake on it. I use No knead bread recipe and

chiffon recipe to make it. I change the bread into cocoa flavor. I replace water with chocolate milk and add

in 1 tbsp of cocoa powder. The bread cake i make doesn't look nice because the cake is too little(just 2

eggs portion). Hope that i'll improve next time. ^^

Sunday, May 13, 2012

无糖金瓜面包 Sugar-free pumpkin bread

In order to reduce the usage of sugar, I found this Sugar-free Pumpkin bread recipe. The bread is soft and nice, but just not tastesweet. Overall, the bread is delicious! ^^

材料 Ingredients:
高筋面粉 250g High protein flour
鸡蛋 1 nos egg
奶粉 20g milk powder
蒸熟并压烂的金瓜 120g smashed Pumpkin (steam it then smashed it)
油/牛油 30g oil / butter
即溶酵母 4g instant yeast
盐 2g salt
水 1/2 cup water (depends to the dough)

(保留少许的蛋液来刷表面 Left some egg to brush the surface)

Steamed pumpkin(it contains water). that why the water which pour in dough must be less)

做法 Methods:
  1. 准备一个大碗,把高筋面粉,金瓜泥,奶粉,盐,即溶酵母和水(不要一次倒完)倒进去,用橡皮刮刀拌匀。Prepare a big bowl, Pour in high protein flour, smashed pumpkin, milk powder, salt, instant yeast and water(don't pour in all water in 1 time). Mix it with a scrapper. 
  2. 把面团移到工作台,用手揉面至有延展性。Move the dough to table. Knead it with hand to form rough dough. 
  3. 加入牛油一直搓揉至光滑及能够拉出薄膜。 After that, add in butter and knead to form elastic dough. 
  4. 放在碗里进行基本发酵至双倍大。Round it and put in a bowl for fermentation. Proof until double size. 
  5. 用刮刀把面团取出。静置15分钟。Use a scrapper to take out the dough. Let it rest for 10 minutes. 
  6. 用擀面棍擀平后卷起,放在土司模里进行第二次发酵。Roll in with a rolling pin. Then roll it up and put in a loaf tin. Let it proof for second time. 
  7. 发酵好后,刷上蛋液。After it proof, brush the surface with egg. 
  8. 预热烤箱,170度,烤30分钟或至表面金黄即可。 Preheat oven at 170 degree. Bake for 30 minutes or until it turn brown. 

Sunday, May 6, 2012

九层糕 Nyonya layered cake (Kuih Lapis)

There are variety type of nyonya kuih in Malaysia. I had eat a number of types of nyonya kuih.
This is the first time i want to make nyonya kuih on my own. I choose the nyonya kuih with easier ingredients.
I went to market in the morning to buy coconut milk. With the coconut milk then i can start to make it.

材料 Ingredients:
粘米粉 240g rice flour
木薯粉 200g tapioca flour
糖 260g sugar
椰浆 400ml coconut milk
水 1100ml water
食物色素 Food coloring

做法 Methods:
1. 把所有材料放进一个大碗,搅拌均匀后过筛。
    Pour all the ingredients in a big bowl, stir until well combine then sieve the batter.

2. 把粉浆分成5份。留一份白色的,其余的加入色素。
    Divide the batter into 5 parts. Keep a part of the batter in white color. Put in food coloring in the other

3. 在10寸正方模型上抹油,放入锅里蒸热。
    Grease a 10 inch square tin, heat in the the wok.

4. 拿其中一个颜色的粉浆倒一半,盖上盖子蒸5-7分钟后再倒入另一个颜色。以此类推直到把
    Take 1 of the batter and pour half into square tin. Steam for 5-7 minutes then pour in another batter.
    Repeat the step until all the batter is used up then steam for 20-25minutes.

5. 蒸好后取出来,待完全冷却才切块。
    When it is done, take it out and wait until completely cool then only can cut into piece.

Saturday, May 5, 2012

芒果蛋糕 Mango cake ^^

After wait for few days, finally the mangoes is ripe. 
Come back from work and rest a while, i start to make my mangoes cake at 2 something.
After bake the cake, i have to invert it to cool before i can slice it. When i finished make the cake, the time is already evening.

蛋糕材料 Ingredients for the cake:
蛋黄 6 nos egg yolk
香草精 1 tsp vanilla essence
幼糖 ½ cup castor sugar
½ tsp salt
½ cup water
粟米油 ½ cup corn oil
特有面粉 175g super fine flour
发粉 2 tsp baking powder
蛋白 6 nos egg white
塔塔粉 ½ tsp cream of tartar
幼糖 ½ cup castor sugar

用具 Utensil needed
9” 圆模 9” cake tin

陷料 Filling
芒果 2 粒(切小块) 2 mangoes (cubed)
鲜奶油 350ml Whipping cream

装饰 For decoration
芒果 3 粒(切片装使用) 3 mangoessliced for decoration
鲜奶油 少许(打发) Some whipping cream (whipped)
装饰遮里 一些 Some deco gel

做法 Method
1. 9”圆模上铺纸,以170摄氏度预热烘炉。
Cake: Line a 9” round cake tin. Preheat oven at 170 degree celcius.
2. 材料(A)放入大碗,以球形搅拌器用手拌至幼滑,置边。
Hand whisk ingredients (A) in a bowl until well-combined. Leave aside.
3. 材料(B)的蛋白及塔塔粉打至起泡,加入幼糖打至发泡不跌下,拌入(2)至均匀,倒入模里,放入烘炉烘40-45分钟。
Whisk egg whites and cream of tartar until foamy. Add in sugar and whisk until stiff. Combine with no. (2). Pour into tin and bake for 40-45 minutes.
4. 取出蛋糕倒扣至凉,横切3片。
Invert cake to cool before slicing onto 3 layers horizontally.

陷料 Filling:
1. 打发鲜奶油,加入芒果拌匀。
Whip up cream and add in mangoes. Divide into 2 portion.

装饰 Decoration:
1. 铺一片蛋糕在蛋糕模,搽一份陷料,重复另一片。冷藏后用刀削圆蛋糕边缘。搽满打发的鲜奶油后铺满芒果,搽装饰遮里,冷藏后享用。
To assemble, place a layer of cake into tin. Spread a layer of filling on top. Repeat this step till finished. Keep cake chilled. Trim edges of cake to a nice round. Decorate with mangoes and spread on deco gel. Chill once more before serving.

Wednesday, May 2, 2012

Hokkaido Chiffon 北海道戚风蛋糕

Today i go to baking ingredients shop after work. The shop owner ask me whether i'm interested to join the class or not. This weekend they will teach Hokkaido Chiffon and if I'm not mistake, the fees is RM80. I decide to hav a try on it. My 1st hokkaido chiffon.
食谱是Eunice LiongHokkaido Cup Cake 北海道戚风蛋糕
I refer Eunice Liong'sHokkaido Cup Cake 北海道戚风蛋糕 recipe.

This is the original recipe:

(A) 蛋黄糊材料 Egg yolk batter
低筋面粉 80g (过筛) Low protein flour(sieved)
发粉 1/2tsp (和低粉一起过筛) Baking powder(sieved)
糖粉 10g Sugar
盐 1/4tsp Salt
牛油(煮溶)或沙拉油 40g Melt butter / oil
香草精 1tsp Vanilla essense
蛋黄 4 nos egg yolk
鲜奶 70g milk

(B) 蛋白糊材料 Egg white batter
蛋白 4 nos egg whites
细砂糖 60g castor sugar
塔塔粉 1/4tsp cream of tartar

(C) Custard馅材料 Custard filling
牛油 10g butter
鲜奶 175g milk
面粉 10g wheat flour
玉米粉 1tsp corn starch
白糖 1 tbsp sugar
蛋黄 1 nos egg yolk
植物鲜奶油 125g non-dairy whipping cream

(D) 糖粉 icing sugar
~装饰蛋糕表面用 to decorate cake surface


1. 把所有的材料(C)(除了植物鲜奶油),搅拌均匀然后,用小火煮至浓稠,放凉备用.
    Mix all the ingredients in (C),except non-dairy whipping cream. Cook until think with low heat. Set aside to let it cool.

2. 将材料(A)的蛋黄和糖粉搅拌均匀后,放入沙拉油(或煮溶的牛油),盐,香草精和鲜奶搅拌均匀,最后把低粉和发粉筛入搅拌均匀.
    Mix egg yolk and sugar. Then put in melt butter or oil, salt, vanilla essense and milk. Mix it well. Last pour in low protein flour and baking powder. Mix well.

3. 把材料(B)打至湿性发泡,然后和(2)搅拌均匀.
    Whisk egg white until peak foam. Stir together with (2)

4. 将(3)倒入纸杯8分满,排入烤盘,放进已预热160度的烤箱烘15分钟.
    Pour batter into cup. Preheat oven 160 degree. Bake for 15 minutes.

5. 将材料(C)的鲜奶油打发,和已放凉了的Custard馅料搅拌均匀放入挤花袋备用.
    Whisk non-dairy whipping cream until peak foam, mix with custard filling and pour into piping bag.

6. 将(5)挤入(4)的中间,筛上材料(D)即可^^
    Pipe custard filling in the middle of the cake. Decorate it with icing sugar.

谢谢 Eunice Liong 的食谱。
Thanks Eunice Liong's recipe.

Tuesday, May 1, 2012

免揉面包 No knead bread

之前在Facebook的Step Baking Land看到了Eva Sia Ah Chin分享的免揉面包食谱
Tomorrow is working day. So i decided to make a bread today. Last few days i saw Eva Sia Ah Chin share a recipe in Step Baking Land. It is No knead bread. I don't have a bread machine. When every time i want to make bread, i just can knead the dough by hand. It make me feel tired. After get know about this recipe, i would like to try on it.

免揉面包No knead bread

材料Ingredients: A

1)水210-220g water

2)细砂糖 20g(我放10g)castor sugar

3)即溶酵母粉3g Instant Yeast

4)鹽半茶匙 salt

5)蜂蜜80g honey


7) 无鹽奶油50g (我放牛油)unsalted butter / butter

8)高筋面粉500g high protein flour

1 到 6 攪伴后加(8)用橡皮刮刀用力拌匀至无颗粒即可加入(7),
Mix ingredients 1-6. Mix well with a scrapper. 
After it mix well, put in high protein flour and mix well.
After that add in butter and mix well.
Wrap the container with plastic wrap and put in room temperature for fermentation. It needs 2 hours. (you can also keep it in refrigerator for 12 to 14 hours fermentation)
After fermentation, take the dough out and make any shape you want. 
Put it on baking tray. Leave it for second time fermentation. It needs 30-45minutes.
Preheat oven at 140 degree then bake it for 10-15minutes.

You can let the dough fermentation in room temperature. It needs 2 hours. After 2 hours, you can make it into shape that you want. If put it refrigerator for fermentation, then the water to use must be less a bit.
I feel that fermentation in room temperature is easy tio make into shape.


劳动节,难得我可以弄两餐。^^午餐吃了spaghetti aglio olio,晚餐就想要吃饭。每次在外面吃肉燥饭,现在想在家里煮一煮。



1. 肉碎用腌料拌匀。
2. 把小葱头切碎
3. 热油锅爆香后加入肉碎翻炒,加入一些水。
4. 加入调味料(黑酱油,耗油,胡椒粉,酱油)
5. 炒至香后装起就可配饭吃了。

Spaghetti Aglio Olio 香蒜辣椒意大利面

在动手之前当然找了食谱。我看了Ohbin's Recipe里的OhbinのSpaghetti Aglio Olio 香蒜辣椒意大利面。煮出来的味道很好哦。^^

为了方便,我把 Ohbin's Recipe 的食谱(OhbinのSpaghetti Aglio Olio 香蒜辣椒意大利面)抄过来了。

1. 橄榄油
2. 蒜头切片 (大量)
3. 辣椒干5-8条(烫热水剪段,若炒多,辣椒干自行加)
4. 海鲜, 菇类 (你喜欢的配料)
5. Spaghetti (烫八分熟,照着包装后的时间指示)

1. 下橄榄油(锅不能太热,会破坏橄榄油)
2. 下蒜片,辣椒干
3. 下海鲜或你喜欢的配料
4. 下烫熟了的意大利面,下盐和鸡粉
5. 炒至面熟即可!

贴心建议:(来自Ohbin's Recipe
1. 面别烫过熟(八分熟可以吃但是有点硬),炒的时候焖一会至全熟就更入味。
2. 若你的油下得不够,可以在放面后放一点点的水, 让面焖一会。 若油够的话,就照炒至熟即可。(成果是干干没有汁的,所以水只是那么一点点)
3. 调味料真的只是盐和鸡粉。 别放别的调味料。 你可以一面煮一面试试看味道够了吗? 你肯定会一直试试试个不停! 瓦咔咔瓦咔咔!
4. Aglio 的意思是蒜头,Olio则是油。 所以蒜头和橄榄油是关键。不能省略。


在FB里的Step Baking Land找到了Jenny Jong分享的甜甜圈食谱。想要做很久了,一直到今天才动工。不知道要把甜甜圈做成什么造型,我就直接用橡皮刮刀切了就好。第一次做的甜甜圈,不知道要怎样形容它的形状。^^

(Jenny Jong的食谱 Jenny Jong's recipe)
A.)高筋面粉 High protein flour 340g
        面粉Wheat flour 160g
        糖Sugar 80g
        蛋Egg 2 nos
        酵母Yeast 2tsp
        奶粉Milk powder 3tsp

B.)水Water 190g

C.)油Oil 60g

       Put all ingredients in (A) into mixing bowl. Pour in water and mix well.

       Add in oil and mix until elastic.

       Cover with a wet cloth, fermentation to double large

       Take out the dough and put on table, use rolling pin and roll it until 3mm thick. Use doughnut mould to   
       cut the shape. (If don't have mould, just round it and make a hole in the middle with your finger.

       Fermentation to double large.

       Heat the oil, fry until golden colour.