Cake Pops

小鸡蛋糕

Recipe adapted from Baking Wonderland


材料：
（A）Sponge mix 海棉蛋糕粉 200g，Orange juice 橙汁50g,  Eggs 蛋3粒（AA蛋)，

（B）Corn oil 蜀米油 40g ，Orange rind 橙皮碎 1粒

（C）Egg Shell 蛋壳 25-30个


做法：

1.）把（A）打至松发，加入（B）拌匀。

2.）拌好的面糊，把它挤进去蛋壳里50%-60%满。

3.）以180C烤大约15-20分钟。待冷。装饰。

## 鸡眼睛是～巧克力粒，嘴和鸡冠是用心型糖果或颜色素。

Hakka Xi Ban 蕃薯喜粄

Recipe adapted from Baking Wonderland


材料：
面粉 250g
糯米粉 250g
蕃薯泥 200g
糖150g（嗜甜可加到200g)
水 200g (视蕃薯湿度）
酵母 6g
油 3汤匙（整形时用的）




做法：
1.）把酵母放进水里溶解。
2.）把面粉，糯米粉，蕃薯
泥，糖，油（适量）和溶解酵母一起搅拌均匀后，搓揉至面团光滑不沾手（就是要揉到三光：手光，盘光和面团光），接着用湿布盖着待发至双倍大。（我的是大概1个小时的时间，看天气，不一定）
3.）手沾油，再把面团搓成小粒状，待第二次发酵至表面光滑。
4.）大火蒸15－20分钟。



Tips:蒸好后把盖子斜开一个小缝，保持3－5分钟才开盖，可以让锅里外的温度调和，喜粄的表面就不会因为热涨冷缩而变得皱皱的。

好喜欢这四个盘子。。。它们有阿嘛和妈妈的回忆！ 

Tiramisu 提拉米苏

Recipe adapted from Baking Wonderland 

提拉米苏 Tiramisu 

9寸模型

材料：

海绵蛋糕8“ 切2片。（可以选原味，巧克力味，咖啡味。）

蔗糖 brown sugar - 30g

意大利芝士 Mascarpone cheese - 250g

蛋黄 egg yolk - 2个

凝胶粉 gelatin - 10g 

手指饼 lady fingers - 2包

淡奶油 whipping cream 250g

可可粉 coco powder - 适量 

蜜糖 pure honey - 2汤匙

兰姆酒 / 白兰地 - 适量 (依自己口味)

咖啡粉 pure cappuccino - 适量 (依自己口味)

做法：

1. 咖啡粉加入热水，再加入甜酒，搅拌均匀，待放

2. 先将gelatin隔水加热，(不可以直接煮，会焦掉) 

3. 隔水加热打蛋黄，(这是杀菌作用)

4. 加入糖，打匀，再加入蜜糖，打匀，再加入融化的gelatin，打匀，待放

5.加入mascarpone cheese, 搅拌均匀 ，形成cheese糊

6.打发whipping cream 7分，将打发好的whipped cream加入cheese糊里，慢慢搅拌均匀

7.脱底盘底放入一片蛋糕，用咖啡糖浆弄湿蛋糕,倒入一些芝士糊

8.把手指饼浸入调好的咖啡酒 (浸一下就好)，排在蛋糕上,要摆得密实 

9.把 cheese糊慢慢倒在手指饼上，抚平，

10.再放上另一片蛋糕再用咖啡糖浆弄湿蛋糕，倒入其余的艺士糊，表面弄平，

10.把保鲜纸包上模型盆，放入冰箱，冷藏4个小时以上

11.把冷藏好的蛋糕倒出模，蛋糕圆边涂上奶油，摆放自己喜欢的饼干或装饰，蛋糕面均匀撒上可可粉，Tiramisu就完成了^^

Korean Sesame Tapioca Bread / Korean QQ Bun

I want to bake this Korean QQ bun but can't find the bread mix. At last i saw this bread mix at H-Mart. So i bought one box and try. Now i know why everyone call this Korean bread as QQ bun. This bread has a special chewy texture. It is like chewy crusty french bread with a mochi inside.

It was easy to make. Just follow the step at the back of the box.


 To Prepare 8 buns

Ingredient:

Sesame Tapioca Bread Mix 250 g

1 egg(60g)

Milk 70ml

Method:

 1. Put all the ingredients into a mixing bowl and evenly kneed it into a dough lump.

 2. Divide the dough into 8 part and form them to round shape.

 3. Spead the balls on a baking pan. Spray water evenly onto them. You can bake the crust to be thicker    
     and crisper by doing this.

 4. Bake for 25~35 minutes in the preheated oven ( 180℃/ 356 F )



Sesame Tapioca Bread Mix

Bread with chewy texture......... QQ Buns 

Pandan Layer Cake

Pandan Layer Cake

Ingredients:

sponge cake

(A)

5 egg yolk

60g sugar

80g Milk

60g corn oil

(B)

160g plain flour

1 tsp baking powder

1/4 baking soda

1tsp vanilla essence

(C)
5 Egg white

(D)

100g sugar

1/4 tsp Cream of Tartar


Method

1. Beat A till well combined, add in B and Mix well, Set aside.

2. Whip C till foamy, gradually add in D and whisk until soft peak form.

3. Mix egg white mixture into batter gradually and stir gently till well incorporated. Pour batter

into 8 inch mould.

4. Bake at 150 C in a preheated oven for 50 minutes till cooked. Remove and invert, set aside.

Unmould once the cake is cool and cut the cake horizontally into 3 layes.


Pandan Layer Jelly

9" mould

Ingredients:

(A)
Sugar 100

Coconut Milk 700ml

Jelly Powder 1tbsp  ( 8g)

(B)

Green Bean Powder 85g

pandan juice 300ml


Method:

1. Mix pandan juice and green bean powder, sieve and keep aside.

2. Mix A and bring to boil, pour the mixture B, stir and cook till mixture thickens.

3. let the mixture cool and pour to the sponge cake.


Cut the cake horizontally into 3 layers. Place a layer of cake onto a 9" baking ring, spread a

layer of pandan jelly filling onto first layer of cake then repeat previous step and pour all the

filling in the empty space of cake, spread evenly and chill in refrigerator till set.

Remove cake from cake ring and coat the sides with dessicated coconut.

Crème brûlée 脆焦糖布丁

Crème brûlée is one of the dessert in my to do list for a long time ago. My friend Joann got me the hot gun recently. I am lucky to own this hot gun. : D This time i follow Carol Recipe . It was easy to make and very yummy. 

材料:
蛋黃2個,牛奶70g,動物性鮮奶油130g,
細砂糖20g,香草莢1/4支,

表面脆糖 : 細砂糖適量,噴槍

步驟:
1.香草莢剖半,用小刀將香草仔括下
2.牛奶+動物性鮮奶油放入盆中
3.香草莢及香草仔放入
4.小火邊煮邊攪拌,約煮3-4分鐘關火,將香草莢撈起

5.蛋黃放入盆中,倒入細砂糖混合均勻

6.將煮熱的牛奶液以線狀慢慢倒入蛋液中混合均勻

7.完成的牛奶蛋液用濾網過篩

8.平均倒入耐熱容器中,間隔整齊放入烤盤

9.烤盤中倒入約耐熱容器高度一半的沸水

10.放入已經預熱至140度c的烤箱中烘烤38-40分鐘

11.取出'在熱水中放涼,放冰箱冷藏至少5-6小時

12.冰透的布蕾表面均勻灑上一層細砂糖

13.使用噴槍將細砂糖加熱融化變成一層脆焦糖
14.再放冰箱冷藏至脆糖變硬即可
     (冰幾分鐘將糖冰硬就可以吃了,不然冰久了表面的糖會融化成水)

Hokkaido Cupcakes Tower

I baked this cupcake tower for my friend daughter's  Birthday. Everyone loves them :D 

Hokkaido Chiffon cupcakes

*makes 8 cupcakes

Ingredients: 3 egg yolks

40g corn oil

60g milk

90g Low Gluten flour

3 egg whites 

1/4 tsp cream of tartar

60g castor sugar

Fresh cream filling:

60g dairy whipping  cream

10g Sugar 

( Whipped till soft peak ) 

Method

1. Whisk egg yolk,add in oil and milk and mix well.

2. Sift flour into the egg yolk mixture.

3. Beat egg whites with cream of tartar until foamy and then add in sugar and beat till soft peak.

4. Fold in half of the egg whites into the mixture and mix well. Then add in the other half and mix them evenly.

5. Fill the mixture into the cups. 

6. Bake at pre-heated oven at 170c for 30- 35mins. Leave cool.

7. Make a small hole at the middle, pipe the cream into the cake.

8. You can either chill before serving or have it straight after filling in the cream.

北海道戚风杯子蛋糕 (可做8个杯子蛋糕 )

蛋白3个

塔粉1/4tsp

糖60g

(打至硬性发泡）

蛋黄3个

牛奶60g

低粉90g

corn oil 40g

香草精适量（我没放）

内馅

60克鲜奶油

10克糖

内馅做法把鲜奶油和糖一起打发。

制作过程- 做法： 

1.）把蛋黄打匀，加入corn oil,牛奶,低粉拌匀。偹用。

2.）把蛋白打至粗泡泡后加入Tartar粉打起。慢慢加入糖。打至硬性发泡。

3.）把1/2份蛋白加入蛋黄糊中拌匀。

4.）再倒回剩余蛋白里，轻轻拌匀即可。

5.）把面糊倒入纸杯里，7/8分满就好.

6.）以170度烤30-35分钟.

7.）待凉后才挤入内馅和装饰，然后冷藏才好吃的!

河婆擂茶 (Thunder Tea Rice)

河婆擂茶 难以忘怀的家乡菜。。不论你身在何方，地处多远，最熟稔的菜肴。 一旦你生于斯，长于斯，味蕾便注定被圈定在故乡的味道，真真切切，一生不容改变。

今天突然很想念家乡的擂茶, 就从冰箱里找到了材料, 动手煮了擂茶来解解乡愁。 虽然没有完整的食才但味道很好,吃了真的可以解乡愁 。

食谱来自 Annie

7 type of vegetables

The ingredient for tea soup. 

Blender help me this :D

Tea soup paste . 

 Vegetables and condiments are ready to eat, pour boiling hot water onto the tea soup paste

Hmmmm........ no more homesick after this bowl of 擂茶

Yummilicious 

金瓜喜粄 Hakka Pumpkin Xiban

Recipe adapted from Baking Wonderland

材料：
面粉 250g
糯米粉 250g
金瓜泥 200g
糖150g（嗜甜可加到200g)
水 200g (视金瓜湿度）
酵母 6g
油 3汤匙（整形时用的）




做法：
1.）把酵母放进水里溶解。
2.）把面粉，糯米粉，金瓜泥，糖，油（适量）和溶解酵母一起搅拌均匀后，搓揉至面团光滑不沾手（就是要揉到三光：手光，盘光和面团光），接着用湿布盖着待发至双倍大。（我的是大概1个小时的时间，看天气，不一定）
3.）手沾油，再把面团搓成小粒状，待第二次发酵至表面光滑。
4.）大火蒸15－20分钟。



Tips:蒸好后把盖子斜开一个小缝，保持3－5分钟才开盖，可以让锅里外的温度调和，喜粄的表面就不会因为热涨冷缩而变得皱皱的。