My mom prepared some eggs and I inserted them in the middle of the bun and ate them as breakfast the next morning. They were so yummy!
(Handmade: 1 Feb 2016)
2016年2月2日 星期二
My first handmade buns
After the bread class on 31 Jan 2016, we made our own dough and brought it home. I created 4 plain bun using the dough and the kitchen filled with the smell of butter and yeast which made you feel so good on a cold night.
My mom prepared some eggs and I inserted them in the middle of the bun and ate them as breakfast the next morning. They were so yummy!
(Handmade: 1 Feb 2016)
My mom prepared some eggs and I inserted them in the middle of the bun and ate them as breakfast the next morning. They were so yummy!
(Handmade: 1 Feb 2016)
Buttermilk Pancake
I love pancake. And to use up the buttermilk, I decided to make buttermilk pancake as my Sunday breakfast. It tastes so good and so easy to make! Highly recommend the recipe by Sweetheart Kitchen: http://sweetheartkitchen.com/recipes/blueberry-pancakes/
(Homemade: 31 Jan 2016)
(Homemade: 31 Jan 2016)
法國藍帶QUATRE-QUARTS AU CITRON
按 Louis s Bakery 的食譜所製作的法國藍帶QUATRE-QUARTS AU CITRON (檸檬磅蛋糕). 第一次用Microplane zester (刨絲器), 刨出來的檸檬絲很幼細，又不會刨到白色苦的那層，焗的時候很香。味道跟Madeleine小貝殼蛋糕相似。
食譜：https://m.facebook.com/story.php?story_fbid=1053869711331734&substory_index=0&id=787388524646522
(Homemade: 29 Jan 2016)
食譜：https://m.facebook.com/story.php?story_fbid=1053869711331734&substory_index=0&id=787388524646522
(Homemade: 29 Jan 2016)
Golden Butter Cupcakes
Among cake mix, Golden Butter Cake by White Wings is one of my favorite. To use up the buttermilk which is about to be expired, I used it for making cupcakes this time, and this took shorter time than baking a whole cake.
Buttermilk tastes really much better than normal milk. The cakes often come up with special aroma.
Buttermilk tastes really much better than normal milk. The cakes often come up with special aroma.
柚子棉花蛋糕
After the failures of making cotton cake, I finally discovered another
recipe which suits my small oven and the cake turned out beautifully!
麵粉糊
1. 低筋粉 50g
2. 無鹽牛油 35g
3. 蛋黃3隻 + 全蛋1隻
4. 牛奶 50g
5. 韓國蜂蜜柚子茶/柚子蜜 50g
6. 雲尼拿油 1茶匙 (隨意)
麵粉糊
1. 低筋粉 50g
2. 無鹽牛油 35g
3. 蛋黃3隻 + 全蛋1隻
4. 牛奶 50g
5. 韓國蜂蜜柚子茶/柚子蜜 50g
6. 雲尼拿油 1茶匙 (隨意)
蛋白霜
1. 蛋白3隻
2. 砂糖 45g
3. 檸檬汁數滴
做法：
1. 焗爐預熱160度。烤盤加室溫水入爐開機預熱。(我的爐是細爐，23 升)
2. 將牛油放鍋中加熱成牛油溶液後關火，倒入已過篩的低粉拌勻備用。
3. 蛋黃及1隻蛋在打蛋盤在打勻，加入牛奶，柚子蜜和雲尼拿拌勻。(柚子皮較重身會沉底，可用少些柚子皮多些柚子蜜)
4. 把鍋中麵糊倒入蛋糊中拌勻備用。
5. 蛋白用低速打起，加入檸檬汁。砂糖分三次加入打成蛋白霜，不要打太硬，起勾便見好收手。
6. 將1/3 份蛋白霜混入麵糊中輕手拌入，再將所有蛋白霜加入拌勻。
7. 將混合物倒入蛋糕模中 (活動模要先用錫紙包好外邊以防滲水。另外我在模底加上一張圓形牛油紙方便起模). 輕震走氣泡後入爐。
8. 160度焗30分鐘後，轉140度焗30分鐘。用竹籤測試熟後關掉焗爐焗5分鐘後取出。
9. 取出後待一會等糕邊收縮少少後便甩模放架上放涼。
(Homemade: 24 Jan 2016)
1. 蛋白3隻
2. 砂糖 45g
3. 檸檬汁數滴
做法：
1. 焗爐預熱160度。烤盤加室溫水入爐開機預熱。(我的爐是細爐，23 升)
2. 將牛油放鍋中加熱成牛油溶液後關火，倒入已過篩的低粉拌勻備用。
3. 蛋黃及1隻蛋在打蛋盤在打勻，加入牛奶，柚子蜜和雲尼拿拌勻。(柚子皮較重身會沉底，可用少些柚子皮多些柚子蜜)
4. 把鍋中麵糊倒入蛋糊中拌勻備用。
5. 蛋白用低速打起，加入檸檬汁。砂糖分三次加入打成蛋白霜，不要打太硬，起勾便見好收手。
6. 將1/3 份蛋白霜混入麵糊中輕手拌入，再將所有蛋白霜加入拌勻。
7. 將混合物倒入蛋糕模中 (活動模要先用錫紙包好外邊以防滲水。另外我在模底加上一張圓形牛油紙方便起模). 輕震走氣泡後入爐。
8. 160度焗30分鐘後，轉140度焗30分鐘。用竹籤測試熟後關掉焗爐焗5分鐘後取出。
9. 取出後待一會等糕邊收縮少少後便甩模放架上放涼。
(Homemade: 24 Jan 2016)
2016年1月10日 星期日
Cotton Cake 原味棉花蛋糕
With reference to the recipe from Chef Chu''s Kitchen, I pulled up myself and gathered my ingredients to make the cotton cake. The recipe is very simple with only a few ingredients, but skillful technique is needed.
Let's look at the ingredients first.
Ingredients:
(6 inch mould)
1. Unsalted butter 48g
2. Cake flour 65g
3. Whole egg 1 pc
4. Egg white 4 pcs
5. Egg Yolk 4 pcs
6. Milk 65g
7. Cane sugar 63g
Method:
1. Preheat oven at 180 Celsius.
2. Melt the butter in a saucepan until boil. Turn off the heat and put in the flour and mix.
3. Pour 1 whole egg, 4 egg yolks and milk into the flour mixture gradually and mix.
4. Beat the 4 egg white with sugar into meringue.
5. Mix the meringue with the flour mixture until fully mixed.
6. Pour the mixture into a lined cake mould. Bake the cake at 180 Celsius for 15 minutes. Then bake for 65 minutes at 150 Celsius.
And this is my first cotton cake - crack at the top and uneven inside:
And this is my second trial - no crack this time but raise high at one side (sigh!) but great that it dropped down finally (baked this especially for our friend Johnny and Ming last night and I am so glad that they said it tasted good!):
I've consulted Chef Chu and he said that the temperature of the oven is uneven as it is a small size one. What I can do is to move the cake quickly to another side. I will try again and see when I can get the desirable result!
Let's look at the ingredients first.
Ingredients:
(6 inch mould)
1. Unsalted butter 48g
2. Cake flour 65g
3. Whole egg 1 pc
4. Egg white 4 pcs
5. Egg Yolk 4 pcs
6. Milk 65g
7. Cane sugar 63g
Method:
1. Preheat oven at 180 Celsius.
2. Melt the butter in a saucepan until boil. Turn off the heat and put in the flour and mix.
3. Pour 1 whole egg, 4 egg yolks and milk into the flour mixture gradually and mix.
4. Beat the 4 egg white with sugar into meringue.
5. Mix the meringue with the flour mixture until fully mixed.
6. Pour the mixture into a lined cake mould. Bake the cake at 180 Celsius for 15 minutes. Then bake for 65 minutes at 150 Celsius.
And this is my first cotton cake - crack at the top and uneven inside:
And this is my second trial - no crack this time but raise high at one side (sigh!) but great that it dropped down finally (baked this especially for our friend Johnny and Ming last night and I am so glad that they said it tasted good!):
I've consulted Chef Chu and he said that the temperature of the oven is uneven as it is a small size one. What I can do is to move the cake quickly to another side. I will try again and see when I can get the desirable result!
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