浪漫北海道蛋糕 Hokaido Chiffon Cake

红白绝配

还蛮喜欢与这款纸杯的配搭

小小杯也不错

买不到草莓，就来个香橙配巧克力

柔软，细腻的蛋糕体

加上植物性奶油，淡淡的甜，不会腻噢

回应朋友的询问，发上早期的作品

这可是我们一家大小，还有朋友及同事们的爱爱

食谱:

(A) 6 Egg Whites

40g Sugar

1g White Vineger

(B) 4 Egg Yolk

10g Sugar

30g Corn Oil

30g Fresh Milk

(C) 2g Baking Powder

80g Cake Flour

(or 70g plain flour + 10g Corn Flour)

Fillings:

100g Whipping Cream

Fruit or other as per preference

Method:

Whisk (A) egg white, slowly add in sugar and vineger slowly, and whisk until soft peak. Set aside

Mix (B) egg yolk with sugar, corn oil and fresh milk.

Slowly add in (C) to egg yolk mixture con-currently add in the egg white mixture. Stir in till well combine will do.

Scoop into the baking cup till 80% full.

Bake at preheat oven, 170C for 18-20mins or till well golden brown.

Let it cool. Whip the whipping cream and docor accordingly.

分享爱 《冷藏液种》

分享爱

香肠包，肉桂卷 - 特制给大嫂一家人的

我们的茶点

妈咪，可以包装了吗？我可是一位好帮手噢！

分享爱

温馨你，我，他

尝一尝

你也会像我们一样

轻易爱上它

《冷藏液种》

热恋中，还是冷藏液种

热恋包包大家庭

简单爱 - 牛奶面包

香气十足肉桂面包卷 vs 简单爱

香肠相依 ~ 当肠肠遇上圆圆

                              热恋中的我，当然还是与冷藏液种纠缠不停。
                        下午三时三十分，开始打粉团；晚上九点才进烤箱。
                                               慢工出软包，好好吃哦！

恋上冷藏液种

个个都精彩

                                                              恋恋冷藏开心包

我恋爱了，而且是超级热恋。
他的柔，他的细，他的香，令我无法自拔，一直恋恋不忘。
绝对是我的爱爱！

感恩你们的分享，大力推荐。
食谱来自莎莎家及Bernice家。

冷藏液种：
300g  高粉
300g  水
1g      即溶酵母

所有材料混合完全均匀后，室温发酵1小时后，盖上保鲜膜，
收入冰箱冷藏至少16小时，备用。

注：剩余的冷藏汤种可在七天内使用。

材料：
250g  冷藏液种
350g  高粉
90g    糖
6g      盐
6g      即溶酵母
15g    奶粉
150g  牛奶
40g    无盐牛油

做法：
1. 将所有材料后油法搅拌至可撑薄膜的完全状态。
2. 基本发酵至2-2.5倍大。
3. 排气，把面团分割，滚圆松弛15分钟。
4. 制造照形，进行最后发酵至双倍大。
5. 最后送人已预热烤箱200度C，15分钟。

Little Surprise Earl Grey Chiffon Cake

Cant wait to have a slice..

Unmould successfully with free hand, pretty happy with the result

When thinking what to bake for little one, chiffon cake always my number One choice. Furthermore, I am to bake for two little one, Owen and Isaac. It will be a little surprise for little one Isaac and Mommy.

I make a twist with the Lipton Tea Chiffon Cake recipe, right here let welcome a new member to my chiffon cake family.

A soft and full of earl grey flavor chiffon cake. Mum Mum, all of us enjoyed it much. 


Ingredients A:
6 nos Egg White (from full egg weight 55-60g)
60g Sugar
¼ tsp Tartar Powder / Cream of Tartar

Ingredients B:
5 nos Egg Yolks
25g Sugar
1/4 tsp Salt
100g Earl Grey Tea
80g Corn oil

Ingredients C:
125g Cake flour (or 110g Plain Flour + 15g Corn Flour)
1/4 tsp Baking Powder
¼ tsp Baking Soda (can be omitted)

Ingredient D:
1 sachet of Earl Grey Tea Leaf


Method:
1.Whisk egg white with electric mixture, add in tartar powder. Slowly add in sugar, 1/3 each per time and whisk till soft peak. Set aside.
2.Whisk egg yolk, sugar and salt with hand whisk. Add in earl grey tea, mix well. Then, add in the corn oil, again mix well.
3.Stir in ½ of the flour from ingredient C into egg yolk mixture. Fold in some egg white, continue to add in the remaining flour, stir till well combine.
4. Lastly combined the egg yolk mixture with the egg white mixture. Add in the earl grey tea leave and fold in till well combined.
5. Pour into chiffon baking tin, bake at preheat oven, 170C for 45-50mins.

Blissful New York Cheese Cake

Blissful NYCC special made for our Blessing Gathering hosted by our pretty Bride-To-Be.

"Happy Marriage begin when we marry to the ones we love,

and they blossom when we love te ones we marry"

Congratulations! A happy and blissful marriage for our lovely couple!! Cheers............

** NYCC from my usual favourite recipe as always!

NYCC

Makeover New York Cheese Cake

This is the 2nd Birthday Cake which i baked for my best childhood friend's mother.

Basically i baked the same New York Cheesecake for her for the two consecutive year.
This time round i did some makeover, top with the chocolate ganach topping. And yet it turned out to be extra-excellence that again suit all of their liking.

I am glad that they enjoyed it so much.
Happy Birthday to Aunty, and
Speedy be well to Sharon.

Recipe as per my early post back in year 2011.
New York Cheese Cake Recipe

For the Chocolate Ganach:
100g  70g Dark Chocolate
80g    Whipping Cream

Method:
Double boil and melt the chocolate together with whipping cream, mix well and pour over to cheesecake.

Let it cool and chill in the fridge.
Served after it fully chilled for about 4-5 hours.