Banana chiffon cake 香蕉戚风蛋糕 ^_^

最近家人少吃甜食了。这次难得他们说要吃蛋糕。恰巧家里有熟透的香蕉，我就做了这个香蕉戚风蛋糕。蛋糕里有很多香蕉泥，味道很香。

Been a long time didn't bake cake or bread. Now they request for a cake. There are ripe bananas at home. So i use it to make this banana chiffon cake. I put many mashed banana to the batter. So the cake taste good. 

蛋糕体很软 the texture is very soft

(A)
5 nos egg whites 蛋白5个
50g castor sugar 细糖50克

(B)
5 nos egg yolks 蛋黄5个
30g castor sugar 细糖30克
280g - Mashed banana 香蕉泥
60ml - Corn oil 粟米油

(C)
120g wheat flour 普通面粉

1/2 tsp baking powder 1/2茶匙发粉

(D)

2 bananas 两条香蕉  (sliced it 切片)

用具 Utensil needed：
9” 圆模 9” cake tin

Method 做法 ：
1) Whisk egg white and castor sugar until stiff and put aside .把A的蛋白和细糖打发至硬性发泡，待用。

2) Beat egg yolk and castor sugar with high speed until yolk batter became thick and pale in colour . After that add in mashed banana and corn oil , mix well and then add in wheat flour in 3 batch and mix well.. 把蛋黄和白糖用快速打发至非常浓厚及乳白色的状态，过后加入香蕉泥和粟米油搅拌均匀，再分3次把面粉加入搅拌均匀。

3) Pour 1/2 of the egg white into egg yolk batter. Stir with scrapper. Add in the balance of meringue and stir well. 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。

4) Pour the batter into the cake mould (Don't grease the mould). Slightly knock out the air bubbles. Place sliced banana on the surface of batter. 倒入9寸烤盘中(烤盘不需要涂油)。轻轻震出气泡。在面糊上排上香蕉片。

5) Preheat oven to 170°C and bake for 30-45 minutes.放入已预热的烤箱内, 170°C烘30 - 45分钟。  

6) Once done, take out the cake from oven and invert to cool. Remove the cake from mould when it is fully cool. 取出, 把蛋糕倒扣, 至完全冷却后, 才从烤盘取出蛋糕。

葡式蛋塔 Portugese egg tart ^_^

阔别了四个月没写部落格了。这次新血来潮做了葡式蛋塔。因为是第一次做，所以个人觉得做得不好（底部的饼皮太厚了，口感不好）。期待下次再做哦！

After four months didn't write something in my blog. This time i made portugese egg tart for my family. It is not very nice to eat because of the base too thick. Hope i can done well in next time.

准备陷料前可以先拿出Kawan puff pastry出来解冻。

Before you prepare for filling, you can take out the Kawan brand puff pastry to defrost it.

陷料 Filling:

动物性鲜奶油 100g UHT whipping cream

细砂糖 50g castor sugar

鸡蛋 2 nos egg

牛奶 150g milk

香草精 ¼ tsp vanilla essence 

1. 先将鸡蛋打散，然后加入其他材料拌匀。Beat the egg first, then add in all the ingredients and mix well.

2. 拌匀后过滤一至两次。放置一边备用。After mix well, filter it for 1-2 times. Set aside to be use later.

塔皮 Crust:

5片kawan puff pastry

5 pieces of kawan puff pastry

1. 塔皮解冻后一片接着一片卷起来。Roll up the puff pastry 1 by 1 after defrost.

2. 卷好后切成八份。After rolling up, cut into 8 part.

3. 把塔皮压入塔模内，可以压至薄些（类似做港式蛋挞的塔皮）以避免不熟。Press the puff pastry into the tart mould. Same like the way we make cantonese egg tart. Press till not very thick to prevent it uncooked.

4. 倒入蛋液至八分满。Pour in filling until 80% full.

5. 预热烘炉210度，烘20-25分钟。Preheat oven at 210 degree, bake for 20-25 minutes.

白糖糕 Steamed white cakes ^_^

材料 Ingredients：
140g 粘米粉 rice flour
100g 细糖 castor sugar
300ml 水（分成2份：150ml+150ml）water (divide into 2 portion : 150ml + 150ml)
2 片班兰叶，剪段 pandan leaves (cut into piece)
1/4 tsp 盐 salt
1/2 tsp 即溶酵母 instant yeast
1 tbsp 水 water
1 tsp 粟米油 corn oil

做法 Methods：
1）将粘米粉加入150ml的水拌匀。Mix rice flour with 150 ml water.
2）另150ml的水加入糖，盐和班兰叶一起煮溶。取出班兰叶，倒入粘米粉浆里混合均匀，待凉。Add in sugar, salt and pandan leaves into another 150ml of water. Boil it and take out the pandan leaves. Pour the water into the rice flour batter. Mix well and set cool.
3）即溶酵母加入1 tbsp水拌匀，加入（2）混合。盖上湿布，发酵1 1/2小时至2小时，直到表面出现细小的气泡。Mix instant yeast with 1 tbsp of water. Add into batter and mix well. Cover it with wet cloth. Frementation for 1 1/2 hours to 2 hours. Until you can see small bubble on top of the batter.
4）7"模具蒸热涂油。Grease the 7 inch pan and heat it. Boil the water in the pot.
5）在混合料加入1 tsp油，拌匀后倒入模具，放入已煮滚水的蒸炉内蒸25分钟。Add in 1 tsp of corn oil into batter and mix well. Pour the batter into the mould and steam it for 25 minutes.

猪肉餐包 Pork bun ^_^

在网上搜寻了Kathrine Kwa老师的烧包食谱，以及Vinnie Fong老师的Kopitiam Sweet Bun食谱。昨天晚上弄了隔夜中种，今早就赶紧来做面包吧。 ^_^
I get the bun recipe from Vinnie Fong and the filling recipe from Kathrine Kwa. The recipe make a nice bun ^_^

内陷：
猪肉碎 200g（切碎）、大葱1粒（切碎）、青豆30g

调味料：盐1荼匙、白糖2汤匙、蚝油1汤匙、生抽1茶匙、老抽1荼匙、麻油1茶匙、五香粉少许

芡汁：粟米粉半汤匙加1汤匙水

做法：热3汤匙油，炒香大葱，加入肉碎炒一会，再加入调味料炒至稍干。加入青豆及打芡，取出待冷。

Pork filling:

200g minced pork, 1 pcs onion, 30g green pea

Seasoning：

1 tsp salt, 2 tbsp sugar, 1 tbsp oyster sauce, 2 tsp soy sauce, 1 tsp sesame oil, little bit five spice powder.

Gravy: 

1/2 tbsp corn flour mix with 1 tbsp water

 

Method:

Heat 3 tbsp oil and fried onion. Add in minced pork and fried a while. Add in seasoning and cook till a little bit dry. Add in green pea and gravy. Set aside to cool.

海绵：
高筋面粉 214g
冷水 128g
酵母 2g

面团：
高筋面粉 92g
牛奶 12g
蛋 30g
酵母 7g
盐 5g
糖 61g
奶粉 12g
牛油 45g

做法：
1.海绵: 将材料拌匀，用第一高速搅拌至面团。发酵约4至5小时或放在冰箱冷藏12-16小时（隔夜就可以）。
2. 面团: 将干的材料及液体和海绵混合用第二高速搅拌至面团。
3. 然后加入牛油继续搅拌面团直有弹性不易破裂的薄膜，接近透明状。
4. 面团置放一旁（10分钟），分开割60g滚圆，包上陷料然后放在抹上油的烤盘, 第二轮发酵60分钟个或两倍大。
5. 放入预热烤箱以160度烘烤12分钟即可。

Ingredients (for 10pcs)

Sponge：
Bread Flour 214g
Cold Water 128g
Instant Yeast 2g

Dough：
Bread Flour 92g
Milk 12g
Egg 30g
Instant Yeast 7g
Salt 5g
Sugar 61g
Milk Powder 12g
Butter 45g

Method：
1.Mix the first flour,yeast and water for 3 mins on 1st speed.
2.Ferment at least 4-5 hours or keep in fridge 12-16 hours (overnight).
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed. Divide into 60g each. Wrap the filling inside. Then put on baking tray.
5.Proof for 1 hour or until double size. Bake until golden brown 160c for 12 mins.

豆渣戚风蛋糕 Okara chiffon cake ^_^

用220g 的黄豆做了2公升豆浆后，最头痛的就是豆渣了。之前试过用豆渣做面包，可是我不太喜欢。所以这次用豆渣做蛋糕了。

I used 220g soy bean to make 2 litre of soy milk. After make soy milk, i'm thinking what to do with okara. Last time i use it to make bread but i don't like. So this time i use okara to make a cake.

材料 Ingredients:
（A）
蛋黄 3 nos egg yolk
红糖 40g raw sugar
粟米油 50g corn oil
豆渣 50g okara
无甜豆奶 70g unsweetened soy milk

盐 1g salt

特幼面粉 100g super fine flour
发粉 1 tsp baking powder

（B）
蛋白 3 nos egg white
塔塔粉 1/4 tsp cream of tartar
红糖 50g raw sugar

用具 Utensil needed：
7” 方模 7” square cake tin

做法 Method：
1. 以140摄氏度预热烘炉。
Preheat oven at 140 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50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 50 minutes.

4. 取出蛋糕倒扣至凉。
Invert cake to cool.

竹炭斑马戚风蛋糕 Bamboo charcoal chiffon ^_^

材料 Ingredients:
（A）
蛋黄 5 nos egg yolk
幼糖 30g castor sugar
粟米油 65g corn oil
牛奶 70ml milk

特幼面粉 150g super fine flour
发粉 1 tsp baking powder

（B）
蛋白 5 nos egg white
塔塔粉 1/4 tsp cream of tartar
幼糖 100g castor sugar

（C）

竹炭粉 10g bamboo charcoal

用具 Utensil needed：
9” 圆模 9” cake tin

做法 Method：
1. 以140摄氏度预热烘炉。
Preheat oven at 140 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。把面糊分成两份，一份加入竹炭粉。
Whisk egg whites and cream of tartar until foamy. Add in sugar and whisk until stiff. Combine with no. (2). Divide the batter into 2 portion. Add in bamboo charcoal in 1 portion.

4. 用勺子把面糊交替着倒入模型内。放入烘炉烘50分钟。

Use a scope to pour batter alternately into mould and bake for 50 minutes.

5. 取出蛋糕倒扣至凉。
Invert cake to cool.

双重咖啡戚风蛋糕 Dual coffee chiffon ^_^

材料 Ingredients:
（A）
蛋黄 5 nos egg yolk
幼糖 30g castor sugar
粟米油 65g corn oil

百利甜酒 2 tbsp baileys irish cream

即溶咖啡 4 tbsp instant coffee powder

热水 70ml hot water
特幼面粉 150g super fine flour
发粉 1 tsp baking powder

（B）
蛋白 5 nos egg white
塔塔粉 1/4 tsp cream of tartar
幼糖 100g castor sugar

用具 Utensil needed：
9” 圆模 9” cake tin

做法 Method：
1. 以140摄氏度预热烘炉。
Preheat oven at 140 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50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 50 minutes.

4. 取出蛋糕倒扣至凉。
Invert cake to cool.