tag:blogger.com,1999:blog-17557503602958327132024-03-22T11:24:54.936+08:00i-luv-bakingMy passion. My dream.luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-1755750360295832713.post-67561637843874202402010-07-05T18:23:00.004+08:002010-07-05T18:40:02.430+08:00It's been a loonnngggg time ....<span style="color: rgb(0, 0, 0);font-size:100%;" ><span style="font-family:trebuchet ms;">Hi hi,</span><br /><br /><span style="font-family:trebuchet ms;">For those who have visited my blog over the past months, I'm deeply sorry for the lack of posts, recipes, activities in my blog.</span><br /><br /><span style="font-family:trebuchet ms;">It had been and still is a very busy period for me ... actually not just busy but also a transition period I'm going through. I have resigned from my really comfy, regular hours, steady pay employment and instead embarked on a journey of starting my own baking biz !!! Yayy !!! Is that Fantastic or what !!!</span><br /><br /><span style="font-family:trebuchet ms;">Though suffering from lack of rest, aching limbs, it's been rewarding so far ... to know that people LIKE my cakes. (^_^)</span><br /><br /><span style="font-family:trebuchet ms;">However, it still far from being on track but I'll strive on .... Ooosh !!!</span><br /><span style="font-family:trebuchet ms;">So, sad to say but likely I'll be stopping my blogging for a while. For those who are interested to find out more about my little baking venture, here's our </span><a style="font-family: trebuchet ms;" href="http://www.naomikitchen.com/">website</a><span style="font-family:trebuchet ms;"> and </span><a style="font-family: trebuchet ms;" href="http://www.facebook.com/KitchenofNaomi">FB page</a><span style="font-family:trebuchet ms;">. I'll be most glad if you can stop by our humble shop to try out our sweet treats !</span><br /><br /><span style="font-family:trebuchet ms;">Till then, take care & ciao. (^_^) </span><br /><br /><span style="font-family:trebuchet ms;"> </span></span>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com0tag:blogger.com,1999:blog-1755750360295832713.post-90207363527989111942009-11-21T11:12:00.009+08:002009-11-21T16:41:05.362+08:00Baking for Housewarming<div align="justify"><span style="font-family:trebuchet ms;color:#000000;">I've been terribly busy eversince moving into my new place. Long task list of unpacking, cleaning, shopping for things, getting things in place ... and finally Housewarming with friends, colleagues and family after barely settled down. Still, I'm glad to have my cherished ones over to share my joy ... and also serve as a chance for us to catch up! ;) </span></div><div align="justify"><span style="font-family:trebuchet ms;color:#000000;"></span></div><div align="justify"><span style="font-family:trebuchet ms;"><br /><span style="color:#000000;"></span></span></div><div align="justify"><span style="font-family:trebuchet ms;color:#000000;">The unfortunate thing is I don't have a habit of having a camera on hand to capture these moments. So most of my housewarming sessions went off 'unrecorded'. >_<</span></div><div align="justify"><span style="font-family:trebuchet ms;color:#000000;"></span></div><div align="justify"><span style="font-family:trebuchet ms;"><br /><span style="color:#000000;"></span></span></div><div align="justify"><span style="font-family:trebuchet ms;color:#000000;">Luckily, for the gathering with my colleagues, we managed to snap a few photos, including the cakes I bake for them ! 3 different types of cakes and they are ...</span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9KUOkGQdw8MXINqj7qr3pvsB4AM2uJFtxFrh86YDBkhLTs0szDRYgGkda0spoLxSo3UcUeBgP8sH8aR4QSCJXvCisSE9QI1Maq861BEWSN_IgC4qwhVM3CKSiTQVNxN5vqS77uTZraU/s1600/Housewarming+cakes+2_tag.jpg"></a><br /><span style="font-family:trebuchet ms;color:#990000;">An ultra moist ultra rich Chocolate Cake ...</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrRv3Kgx5oRrSMT1IYc9RKoTokbV3CzJQVfMqEfaZSX9x8rO-hwJZyWObdmgKCOlWzW-UjhnLiG0nlOWPI58QUiC1Y21m1PCRQTMkS8aGevvcHUEdFf9hV4ZMTqyX9LJ87RNp0sbQ80xU/s1600/Photo462_tag.jpg"><img style="WIDTH: 320px; HEIGHT: 258px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406455346114536802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrRv3Kgx5oRrSMT1IYc9RKoTokbV3CzJQVfMqEfaZSX9x8rO-hwJZyWObdmgKCOlWzW-UjhnLiG0nlOWPI58QUiC1Y21m1PCRQTMkS8aGevvcHUEdFf9hV4ZMTqyX9LJ87RNp0sbQ80xU/s320/Photo462_tag.jpg" /></a><br /><br /><span style="font-family:trebuchet ms;color:#990000;">Mango Cake in slices & cup-cake cases ... (got these really cute cases from Phoon Huat)<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqKJd85dpaDnW7lG8N6A7T060bLwOcO1nxLpoNJ7ABSU2Y1elLwjbEIbrVdsjkOa2ZD-1un1FIyR6xjfkbF1-LCNKKEr3cATyuZAmX8ZQxxo0G4YO8g6vADkLEioZS6ek8tHt-c-XTR6w/s1600/Photo461_tag.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406415390602671490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqKJd85dpaDnW7lG8N6A7T060bLwOcO1nxLpoNJ7ABSU2Y1elLwjbEIbrVdsjkOa2ZD-1un1FIyR6xjfkbF1-LCNKKEr3cATyuZAmX8ZQxxo0G4YO8g6vADkLEioZS6ek8tHt-c-XTR6w/s320/Photo461_tag.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWavAdjcMy7cpmjrk_VqDJ6tCL5E6R1yOEN6k-ErMEBoyztGkwsIyrW13Kz5ngGITpmmZ72Gs1GnUExKeIol4wl2neOuDMFknaSpT5FE5V7-lln27fZ3ZH4T7qtZ2Vjw060EJlgZGvaZ8/s1600/Photo464_tag.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406455360313032658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWavAdjcMy7cpmjrk_VqDJ6tCL5E6R1yOEN6k-ErMEBoyztGkwsIyrW13Kz5ngGITpmmZ72Gs1GnUExKeIol4wl2neOuDMFknaSpT5FE5V7-lln27fZ3ZH4T7qtZ2Vjw060EJlgZGvaZ8/s320/Photo464_tag.jpg" /></a><br /><br /><span style="font-family:trebuchet ms;color:#990000;">Matcha (Green Tea) Swiss Roll w/ Azuki Red Beans<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKjrwqu4unsWPHiSYEs2J7NgePK-DZUPM46sblfXcq6it1sITYAEJiTvbgkg6mhrxCTOWrGcTR6MAP_z2snIJWOXi4FOiWzoPEPxmWQsLOoJZpNabaafaSE98NZ6JhwvM5szl7GEdxA0/s1600/Photo463_tag.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406455356269536162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKjrwqu4unsWPHiSYEs2J7NgePK-DZUPM46sblfXcq6it1sITYAEJiTvbgkg6mhrxCTOWrGcTR6MAP_z2snIJWOXi4FOiWzoPEPxmWQsLOoJZpNabaafaSE98NZ6JhwvM5szl7GEdxA0/s320/Photo463_tag.jpg" /></a><br /><br /><div align="justify"><span style="font-family:trebuchet ms;color:#000000;">I had the cakes nicely displayed on this 3-tier plates bought from Ikea. Hehe ... don't they look simply beautiful and tempting ?!?! (^_^) Most important is, I'm glad my colleagues enjoyed it.</span></div><br /><span style="font-family:trebuchet ms;color:#990000;">Dessert of the day</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9KUOkGQdw8MXINqj7qr3pvsB4AM2uJFtxFrh86YDBkhLTs0szDRYgGkda0spoLxSo3UcUeBgP8sH8aR4QSCJXvCisSE9QI1Maq861BEWSN_IgC4qwhVM3CKSiTQVNxN5vqS77uTZraU/s1600/Housewarming+cakes+2_tag.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406415383674551698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG9KUOkGQdw8MXINqj7qr3pvsB4AM2uJFtxFrh86YDBkhLTs0szDRYgGkda0spoLxSo3UcUeBgP8sH8aR4QSCJXvCisSE9QI1Maq861BEWSN_IgC4qwhVM3CKSiTQVNxN5vqS77uTZraU/s320/Housewarming+cakes+2_tag.jpg" /></a><br /><br /><div align="justify"><span style="font-family:trebuchet ms;color:#000000;">I'll be posting the recipes for these cakes soon ... probably over the next few posts. So do keep a lookout if you wish to try it out. They are really yummy-licious! :P~~~~</span></div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSCpkUa_U69ppwy-B4RLLiDK1g4s1W_H0ghGTEdgzlTa3Xjuhk3MKRLhVV3uOBrfbd62SY3_3BbUFENBXP6afqGkCcMU1HZR9a7BwXVhQR1ow1sfuaTu3kinWxJu40Rj4BUBBjfRffnak/s1600/Housewarming+cakes+1_tag.jpg"><img style="WIDTH: 202px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406415375770898498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSCpkUa_U69ppwy-B4RLLiDK1g4s1W_H0ghGTEdgzlTa3Xjuhk3MKRLhVV3uOBrfbd62SY3_3BbUFENBXP6afqGkCcMU1HZR9a7BwXVhQR1ow1sfuaTu3kinWxJu40Rj4BUBBjfRffnak/s320/Housewarming+cakes+1_tag.jpg" /></a></div><div align="center"><span style="font-family:verdana;color:#ff9900;">Cakes, anyone ?!?! :)</span></div><div align="left"><span style="font-family:Verdana;color:#990000;"></span></div><div align="left"> </div><div align="left"> </div><div align="left"> </div>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com0tag:blogger.com,1999:blog-1755750360295832713.post-60060960286158409672009-10-14T21:10:00.004+08:002009-10-14T22:15:29.797+08:00Yummy Homemade Breakfast #2<div style="text-align: justify;"><div style="text-align: justify;"><span style="color: rgb(0, 0, 0);font-size:100%;" ><span style="font-family: trebuchet ms;">After making the tuna sandwich w/ salad and fruits for my hubby (see </span><a style="font-family: trebuchet ms;" href="http://i-luv-baking.blogspot.com/2009/10/hey-im-back.html">here</a><span style="font-family: trebuchet ms;">), this is another "爱心早餐" I did last Sunday - Ricotta Cheese Hotcakes (^_^) </span></span><span style="font-family: trebuchet ms; color: rgb(0, 0, 0);font-size:100%;" ><br /><br /></span><span style="color: rgb(0, 0, 0); font-family: trebuchet ms;font-size:100%;" >This is one of the recipe I got from the online Perfect Italiano website which I thought it's a really simple yet yummy breakfast treat for my family. Not only is the preparation easy, even the ingredients are readily available in our kitchen - just flour, milk, egg, butter & sugar. </span><span style="font-family: trebuchet ms; color: rgb(0, 0, 0);font-size:100%;" ><br /><br /></span><span style="color: rgb(0, 0, 0); font-family: trebuchet ms;font-size:100%;" >But somehow, mine weren't as fluffy as the pic shown online nor was it like the Mac hotcakes. Mine was kinda flat and didn't 'bubbled' as much, maybe something's wrong with my baking powder (-_-!)</span><span style="font-family: trebuchet ms; color: rgb(0, 0, 0);font-size:100%;" ><br /><br /></span><span style="color: rgb(0, 0, 0); font-family: trebuchet ms;font-size:100%;" >Nonetheless, I had this hotcakes with maple syrup & butter, coupled with some strawberries and mango. Top it off with a glass of fresh milk and it's still as satisfying! ;P~~~</span><span style="font-family: trebuchet ms; color: rgb(0, 0, 0);font-size:100%;" ><br /><br /></span><span style="color: rgb(0, 0, 0); font-family: trebuchet ms;font-size:100%;" >For those who are keen to try this out, you can check out the recipe <a href="http://www.perfectitaliano.com.au/recipes/recipe.aspx?rid=1012">here</a>.</span><span style="font-family: trebuchet ms; color: rgb(0, 0, 0);font-size:100%;" ><br /></span><span style="color: rgb(0, 0, 0); font-family: trebuchet ms;font-size:100%;" >In fact, they have a lot of other recipes involving using cheese & all look super-yummy!!!</span><span style="font-family: trebuchet ms; color: rgb(0, 0, 0);font-size:100%;" ><br /></span></div><span style="color: rgb(0, 0, 0);font-size:100%;" ><span style="font-family: trebuchet ms;">Have fun exploring! ;) </span></span><br /></div><br /><span style="color: rgb(153, 0, 0);font-size:100%;" ><span style="font-family: trebuchet ms;">Looks tempting, isn't it?!</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCoU04FouEHH38GuvLgQPLqUQChfCajAX2x_vrZKqbKHkou8PoHGbArYKdee65fkF64mQkV98C8H_sv0JiGy_Vn5q1G-2VqHn6pTxd0GRbH9qqTGBX7dPiJIpsLYvtDBPigZKxJ8H6rM/s1600-h/Ricotta+Chese+Hotcakes+1.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCoU04FouEHH38GuvLgQPLqUQChfCajAX2x_vrZKqbKHkou8PoHGbArYKdee65fkF64mQkV98C8H_sv0JiGy_Vn5q1G-2VqHn6pTxd0GRbH9qqTGBX7dPiJIpsLYvtDBPigZKxJ8H6rM/s320/Ricotta+Chese+Hotcakes+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5392443498177477474" border="0" /></a><br /><br /><span style="font-size:100%;"><span style="color: rgb(153, 0, 0); font-family: trebuchet ms;">Our Sunday Breakfast</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbFylVXuYsyIZnObCWuyDhdJuH_ff3VKzKjcNXtziSczeXGGiqdsHnT-UiWE-skRCfyfBAiAA8-XmOp8Pch99N8Rs0C3phJY7afZZCLG1nZ7QeNaZ8uhpCNd5RDLFZVd9x72HB-KKzHk/s1600-h/Ricotta+Chese+Hotcakes+2.jpg"><img style="cursor: pointer; width: 241px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbFylVXuYsyIZnObCWuyDhdJuH_ff3VKzKjcNXtziSczeXGGiqdsHnT-UiWE-skRCfyfBAiAA8-XmOp8Pch99N8Rs0C3phJY7afZZCLG1nZ7QeNaZ8uhpCNd5RDLFZVd9x72HB-KKzHk/s320/Ricotta+Chese+Hotcakes+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5392443493845922258" border="0" /></a><br /><br /><div style="text-align: justify;"><span style="font-size:100%;"><span style="font-family: trebuchet ms; color: rgb(0, 0, 0);">This is the last hotcake I did and it had such a queer look! Not sure what happen but it end up having "fat, little fingers" around it ... hahaha :D</span><br /><br /><span style="font-family: trebuchet ms; color: rgb(153, 0, 0);">Funny-looking Hotcake</span></span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMXA6dckxTfthKEuxfXhxy7ZedZs6FRbcu_iyK_dvSN-wSg7DYXMxmgu1k4xn4vwnTgNFw3oBrCIXB0gCSAvjm6yQD8MPY2H8o6HU0nwNxFvaTMptLIrH9n_MLTiMn3AIm8XODmsgZfI/s1600-h/Funny+Hotcakes.jpg"><img style="cursor: pointer; width: 320px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMXA6dckxTfthKEuxfXhxy7ZedZs6FRbcu_iyK_dvSN-wSg7DYXMxmgu1k4xn4vwnTgNFw3oBrCIXB0gCSAvjm6yQD8MPY2H8o6HU0nwNxFvaTMptLIrH9n_MLTiMn3AIm8XODmsgZfI/s320/Funny+Hotcakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5392443489465118162" border="0" /></a>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com0tag:blogger.com,1999:blog-1755750360295832713.post-74030188386084078132009-10-09T23:36:00.007+08:002009-10-14T22:19:01.605+08:00Hey I'm Back !!!<div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" >Yes ! I'm back in blogging action !!! (^_^) I know it's been a LONG while since I last blog & bake. In case you're wondering what happened, well ... it's bcos I was busy moving house over the past months.</span></div><div align="justify"><span style="font-family:Trebuchet MS;"></span> </div><div align="justify"><span style="font-family:Trebuchet MS;"></span></div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ></span></div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ><br />I started packing my baking tools & barang barang real early & stop baking totally ... then was busy with packing, more packing .... then renovation, moving in ... then unpacking & more unpacking! Aaarrgghhhh ....</span></div><div align="justify"><span style="font-family:Trebuchet MS;"></span> </div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ></span></div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ></span></div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ><br />BUT finally I've settled down ! Yayy !!! My new house is nice & clean & spacious ... I'm Loving It ! :) Ummm ..... maybe I can do a tour of my new place in the next post (>_<) </span></div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ></span></div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ></span></div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" >And ... and ... I've just got a brand NEW KitchenAid Mixer to match my new kitchen ! Yayy x infinity !!! Ummm ... I should showcase my "Darling" in my next next post (>_<)</span></div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ></span></div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ></span></div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ></span> </div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ><br />Haha ... it must be after-effects of not blogging for soooo long, I'm already thinking of the 2nd, 3rd posts .... ok ok <slap>back to reality (slap left slap right). Actually today's post is on the 1st meal I prepare for myself & my hubby after moving to our new place ... Opening Ceremony of my kitchen !</slap></span></div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ></span></div><div align="justify"><span style="color: rgb(0, 0, 0);"></span></div><p><span style="color: rgb(102, 0, 0);font-family:trebuchet ms;" >"Ai Xin Zao Chan"</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_MGUpbXEE_rmA1utyY7LkLsWIyP_rZrFl0Ho0u18XP9g8Iqg8qdNdlWfk6jIdXSbUDBfju33Fey9vyANdKZMap_-3cCgnERujAn1NBhqpA8-Uw64sKjEk9W0TaXaKOu0w1Y0emvqjqZU/s1600-h/Yummy+Breakfast+1.jpg"><img style="width: 320px; height: 242px;" id="BLOGGER_PHOTO_ID_5390625500559773266" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_MGUpbXEE_rmA1utyY7LkLsWIyP_rZrFl0Ho0u18XP9g8Iqg8qdNdlWfk6jIdXSbUDBfju33Fey9vyANdKZMap_-3cCgnERujAn1NBhqpA8-Uw64sKjEk9W0TaXaKOu0w1Y0emvqjqZU/s320/Yummy+Breakfast+1.jpg" border="0" /></a><br /><br /><span style="color: rgb(102, 0, 0);font-family:verdana;" >With Orange segments & Grapes ...</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6XqL37ZTv4MqEDfl81LWvv1FPkQ7j9GbYPVRVwynSeuPYbFJKyjZroGsQn4dgUNfs5dMhCFTi1Na-nSA77b2RGCJCeUegIkNcE7XuebNjkCS2GkuFglMIuyRyjDw4nj-108PQ_bIUwxA/s1600-h/Yummy+Breakfast+2.jpg"><img style="width: 320px; height: 240px;" id="BLOGGER_PHOTO_ID_5390625469843073170" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6XqL37ZTv4MqEDfl81LWvv1FPkQ7j9GbYPVRVwynSeuPYbFJKyjZroGsQn4dgUNfs5dMhCFTi1Na-nSA77b2RGCJCeUegIkNcE7XuebNjkCS2GkuFglMIuyRyjDw4nj-108PQ_bIUwxA/s320/Yummy+Breakfast+2.jpg" border="0" /></a><br /><br /><span style="color: rgb(102, 0, 0);font-family:verdana;" >And Salad w/ Egg, Hotdog, Cherry Tomatoes, Cucumber, Sunflower seeds & Thousand Island Dressing</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikhOldR92muzQmRYtGStpajrDYfTcRnkaTzEBtaxx_xZpViNQRO80lPY-XSW7hMhqIu3yShrVmKtzWU2ieYKiARzhMGRAJCFw4PtcNNNKaZcLN5jOEh05YVzjQCdnS69ytn-GthfpS_Qo/s1600-h/Yummy+Breakfast+3.jpg"><img style="width: 320px; height: 240px;" id="BLOGGER_PHOTO_ID_5390625460278877218" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikhOldR92muzQmRYtGStpajrDYfTcRnkaTzEBtaxx_xZpViNQRO80lPY-XSW7hMhqIu3yShrVmKtzWU2ieYKiARzhMGRAJCFw4PtcNNNKaZcLN5jOEh05YVzjQCdnS69ytn-GthfpS_Qo/s320/Yummy+Breakfast+3.jpg" border="0" /></a><br /><br /><span style="color: rgb(102, 0, 0);font-family:verdana;" >And Tuna Sandwich w/ Wholemeal Bread</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTAY87xtL-8xRdzbrRjJ1iK0R687__5x2okcX-gK8S4iOQdefSC5kztu0gM2L_THrL1l0kAgzpSaHNYilN8XjXKC9_sQVF7K7fRDwcJCQeI76voXbWtNDpfEWcQ3ZVl5p1Cz4Xv5mVbLI/s1600-h/Yummy+Breakfast+4.jpg"><img style="width: 320px; height: 240px;" id="BLOGGER_PHOTO_ID_5390625454720685330" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTAY87xtL-8xRdzbrRjJ1iK0R687__5x2okcX-gK8S4iOQdefSC5kztu0gM2L_THrL1l0kAgzpSaHNYilN8XjXKC9_sQVF7K7fRDwcJCQeI76voXbWtNDpfEWcQ3ZVl5p1Cz4Xv5mVbLI/s320/Yummy+Breakfast+4.jpg" border="0" /></a><br /></p><p><span style="color: rgb(0, 0, 0);font-family:verdana;" >A simple yet healthy & fulfilling breakfast for both of us! Bon Appetit !!! ;P (munch .. munch ..)<munch></munch></span><munch><munch..munch..></munch..munch..></munch></p>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com0tag:blogger.com,1999:blog-1755750360295832713.post-57655751806111521222009-05-09T21:01:00.024+08:002009-05-10T01:08:16.871+08:00My Saturday Lunch<div align="justify"><span style="font-family:arial;color:#000000;">I received the letter today on my exam result (I spoke about my exam <a href="http://i-luv-baking.blogspot.com/2009/03/apple-sauce-cinnamon-cupcake.html">here</a>). With trembling hands, I opened the envelope & to my surprise, I passed !!! Whew !!! To reward myself & also to strive & prepare more home-made meals for my family before I start work on Monday (that ends my 'holiday'), I decided to prepare a wholesome Saturday Lunch for them - Mini Teriyaki Chicken Burger with Mash Potato & Waldorf Salad. Sounds sumptuous right?</span></div><div align="justify"><span style="font-family:Arial;"></span> </div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;color:#000000;">It took me quite a while as I had to juggle between the preparation & the photo-taking. Eventually, I gave up taking photos on the ingredients along the way & concentrate on the cooking cos I figured at the rate I'm going, it won't be ready for lunch but dinner. I'll try to persist through the next time & hopefully, it wouldn't be 虎头蛇尾 like this round. (^.^)</span> <span style="font-family:arial;color:#000000;">Lucky I still managed to get a few great shots of the finished products.</span> </div><div align="justify"><br /><span style="font-family:arial;color:#000000;">First, preparation for the Mini Teriyaki Chicken Burger condiments.</span></div><div align="justify"><span style="color:#000000;"><span style="font-family:arial;">Shred, s</span><span style="font-family:arial;">lice, c</span><span style="font-family:arial;">hop, d</span><span style="font-family:arial;">ice ... get the s</span><span style="font-family:arial;">pread. The ingredients were really fresh :)</span> </span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdcvf_4Cd7khpzVaVQGpv965jH25qR6jEGhgx5OqYv1PhmBABXwFTXYqQjiKPexJ3Ln3kSdb23JPFbDmiZlIBbM7jVRcQkb2ncYOHsu9sxLwW2RhvxEce7CYuBug9OFN9HNtDK9eUTW4/s1600-h/Teriyaki+Chicken+Burger+Collage_1.jpg"><img id="BLOGGER_PHOTO_ID_5333854212796253042" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 283px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdcvf_4Cd7khpzVaVQGpv965jH25qR6jEGhgx5OqYv1PhmBABXwFTXYqQjiKPexJ3Ln3kSdb23JPFbDmiZlIBbM7jVRcQkb2ncYOHsu9sxLwW2RhvxEce7CYuBug9OFN9HNtDK9eUTW4/s400/Teriyaki+Chicken+Burger+Collage_1.jpg" border="0" /></a><br /></div><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;color:#000000;">Next, ingredients for making the Teriyaki Chicken Burger meat patties.</span> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfYd2RBGUjDrg0aEwK4FzWI-ZsAjGlWhSsEedwBlZoWGrg-1Dsfw5tjqhzM6a2PjxwaPjy_6wEkTqNt6A4DxGJk_NYcbksZyyrIxUYxjK9htWwzTc2NqYx8fmtqCCbVYpZ4mzOHr_4uY/s1600-h/Photo333.jpg"><img id="BLOGGER_PHOTO_ID_5333854209106989570" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfYd2RBGUjDrg0aEwK4FzWI-ZsAjGlWhSsEedwBlZoWGrg-1Dsfw5tjqhzM6a2PjxwaPjy_6wEkTqNt6A4DxGJk_NYcbksZyyrIxUYxjK9htWwzTc2NqYx8fmtqCCbVYpZ4mzOHr_4uY/s400/Photo333.jpg" border="0" /></a><br /><br /><div align="justify"><span style="font-family:arial;color:#000000;">Then I moved on to prepare the Waldorf Salad & kept it refrigerated. This is where I stopped taking the photos so I'll just list the ingredients I used. I had iceberg lettuce, Fuji red apple, celery, tomato, raisins and toasted walnuts mixed with mayonaise & thousand island dressing. I did not state the quantity used as the amount of ingredients & dressings used in this salad is really versatile and can vary according to individual preference. You can easily add more apples or raisins for sweetness or celery for extra crunch. Green apples or a mix can be used too instead of just red.</span></div><div align="justify"></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPg3Jj-piu3jwRKCPYAo4JDLGVcH3d_432pTDberoWCId123d96FC8iyi7xzG22jKT-i2_SIcfQex1BUr0uDSJSKxQph8FaqSChMUs_eAljFPPkhBd7O07jy9eOQQlvg8lZFBHAWFsHa0/s1600-h/Photo341.jpg"><img id="BLOGGER_PHOTO_ID_5333857742841797522" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPg3Jj-piu3jwRKCPYAo4JDLGVcH3d_432pTDberoWCId123d96FC8iyi7xzG22jKT-i2_SIcfQex1BUr0uDSJSKxQph8FaqSChMUs_eAljFPPkhBd7O07jy9eOQQlvg8lZFBHAWFsHa0/s400/Photo341.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdT8BA8vWOuDgbksQ06kID72suGp8ZdzUxmWm3VlGNkXcLy-qwU6ntpwTtF6RCpYJy43zq4zKmwlQYzAUBtnCyhGuk9r6XZA0PTehfQNaFlGsB3qH5h1YqgY4fgWnIWCQ7teLeHSzeRDk/s1600-h/Photo337.jpg"><img id="BLOGGER_PHOTO_ID_5333857744487563266" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 294px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdT8BA8vWOuDgbksQ06kID72suGp8ZdzUxmWm3VlGNkXcLy-qwU6ntpwTtF6RCpYJy43zq4zKmwlQYzAUBtnCyhGuk9r6XZA0PTehfQNaFlGsB3qH5h1YqgY4fgWnIWCQ7teLeHSzeRDk/s400/Photo337.jpg" border="0" /></a><br /><br /><div align="justify"><span style="font-family:arial;color:#000000;">Next is my home-made mash potato with gravy. I boiled some potatoes in salted water & mash with a ricer as I like mine with tiny bits of potato inside. I added some butter, fresh milk, nutmeg powder, salt & pepper to enhance the flavor. Again, the amount used depends on individual. If you prefer a richer & creamier texture, more butter can be added and cream can be used instead of fresh milk. For the gravy, I had a pack of ready-made Caramelised Onion with Red Wine Finishing Sauce by MasterFoods lying on my shelf for quite a while. Though it's meant to be used on grilled red meat, I decided to be lazy for once & used this as the gravy to substitute my usual brown vegetable gravy, which I normally make when I serve mash potato. </span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgolNqTbSv-2NnOp0ujIoLu13SRTfdPi08LNtfWGP2Zwp4Mpe6Jk2KcZLCrf-WSgWccEYw-eOM-hjaHj8aV68TYkBg6vRiIhZQd2-fRulJk52afCP3nX2gAgZ_HbxjxtpC7WakttowfxY/s1600-h/Photo356.jpg"><img id="BLOGGER_PHOTO_ID_5333861622377540466" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgolNqTbSv-2NnOp0ujIoLu13SRTfdPi08LNtfWGP2Zwp4Mpe6Jk2KcZLCrf-WSgWccEYw-eOM-hjaHj8aV68TYkBg6vRiIhZQd2-fRulJk52afCP3nX2gAgZ_HbxjxtpC7WakttowfxY/s400/Photo356.jpg" border="0" /></a><br /><br /><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;color:#000000;">Returning to the burger, the meat patties were pan-fried with Teriyaki Sauce made by myself till nice & golden. As I had bought mini-sized burger buns, my meat patties were shaped smaller in size to fit the bun but still power-packed as they were at least 1" thick.</span></div><div align="justify"><span style="font-family:Arial;"></span> </div><div align="justify"><span style="font-family:Arial;"></span></div><div align="justify"><span style="font-family:Arial;"></span></div><div align="justify"><span style="font-family:Arial;"></span></div><div align="justify"><span style="font-family:Arial;"></span></div><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;color:#000000;">For the final ensemble of the burger - bun, lettuce, tomato, cheese & meat patty.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXJslWc5_JsHosLHILvkkUooSMyiRj8hqlKvHUWOWsh3FEOKYpggddgFsJrfXf0s62aI53xtO6Be9yPr7OyDo5JriTKishtUbR84NdkIETkLGMviL9lmVwik9DWzVG-0yXs5dic-1u51A/s1600-h/Photo347.jpg"><img id="BLOGGER_PHOTO_ID_5333860682522905362" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 317px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXJslWc5_JsHosLHILvkkUooSMyiRj8hqlKvHUWOWsh3FEOKYpggddgFsJrfXf0s62aI53xtO6Be9yPr7OyDo5JriTKishtUbR84NdkIETkLGMviL9lmVwik9DWzVG-0yXs5dic-1u51A/s400/Photo347.jpg" border="0" /></a> </div><div align="justify"><span style="font-family:arial;color:#000000;">Stack it up & Voila !!!</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUY-LZHRKMYIkmhz4woQuUP2E53J30ipw2fvLRQlK2loeRKl7OrqCN-3mj8lZ2k1KqYppA6yIOoqXaFNiv3LmJ4dVJ1VzmsC4wmHdCA73PqA0-AMT3fmBCry90CaNkKKoNFM2YbsoV4A8/s1600-h/Photo346.jpg"><img id="BLOGGER_PHOTO_ID_5333864814347980722" style="WIDTH: 284px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUY-LZHRKMYIkmhz4woQuUP2E53J30ipw2fvLRQlK2loeRKl7OrqCN-3mj8lZ2k1KqYppA6yIOoqXaFNiv3LmJ4dVJ1VzmsC4wmHdCA73PqA0-AMT3fmBCry90CaNkKKoNFM2YbsoV4A8/s400/Photo346.jpg" border="0" /></a><br /><span style="font-family:arial;color:#000000;">For Him. For Her.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4HsUufSjO4M0MIVmtFJQTnW97qSWHreh7O4BG1vXYulS-I8OJ-p-MVaOfNZ8G0XlelMr7gY4FTvr1H7Py7UiI-NZpEmZGChyphenhyphent-59WipAVHp9uz3PntF6pNTC9t6tYgAo9LlLNwTewMA/s1600-h/Photo350_tag.jpg"><img id="BLOGGER_PHOTO_ID_5333860685411731394" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 316px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4HsUufSjO4M0MIVmtFJQTnW97qSWHreh7O4BG1vXYulS-I8OJ-p-MVaOfNZ8G0XlelMr7gY4FTvr1H7Py7UiI-NZpEmZGChyphenhyphent-59WipAVHp9uz3PntF6pNTC9t6tYgAo9LlLNwTewMA/s400/Photo350_tag.jpg" border="0" /></a> </div><div align="justify"></div><div align="justify"></div><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;color:#000000;">And now for the grand finale - Mama mia !!!</span></div><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzjpGSnP5I5_B-beQ3dEFhlu-xQ3xZnNitP3jw8XTS2EHAgzS0V96PBgt_i4VGzZ2P4GaqjsjRXAb6naHkhrCmgfWAmpfhDpttJUtp_SoqWI3a37ScPVz0DgpiL6H-45vtI9zgSEeDsc/s1600-h/Photo353_tag_crop.jpg"><img id="BLOGGER_PHOTO_ID_5333863491006226514" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 312px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzjpGSnP5I5_B-beQ3dEFhlu-xQ3xZnNitP3jw8XTS2EHAgzS0V96PBgt_i4VGzZ2P4GaqjsjRXAb6naHkhrCmgfWAmpfhDpttJUtp_SoqWI3a37ScPVz0DgpiL6H-45vtI9zgSEeDsc/s400/Photo353_tag_crop.jpg" border="0" /></a></div><div align="justify"></div><div align="justify"></div><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;color:#000000;">My hubby was all smile when he saw our lunch.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLssjtfOaeyhhTsh1pB6uNu4gSauD4AElVoxitH0ApbzBDfXAx4egVmHnORdB2Zt89I6nGKkd6LuEbE8mnW55CB6ubyn8uYMPF6ZmiLa4Nk84_59BYNrUiLiFM_JFZoHSb1Qr4K8uhk2M/s1600-h/Photo359.jpg"><img id="BLOGGER_PHOTO_ID_5333863499413564002" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLssjtfOaeyhhTsh1pB6uNu4gSauD4AElVoxitH0ApbzBDfXAx4egVmHnORdB2Zt89I6nGKkd6LuEbE8mnW55CB6ubyn8uYMPF6ZmiLa4Nk84_59BYNrUiLiFM_JFZoHSb1Qr4K8uhk2M/s400/Photo359.jpg" border="0" /></a></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"><span style="color:#000000;"><span style="font-family:arial;"></span></span></div><div align="justify"><span style="color:#000000;"><span style="font-family:arial;"></span></span></div><div align="justify"><span style="color:#000000;"><span style="font-family:arial;"></span></span></div><div align="justify"><span style="color:#000000;"><span style="font-family:arial;">It was a REAL satisfying meal. And can you believe after all these, we still went to Iceskimo at Sin</span><span style="font-family:arial;"> Ming Center for ice-cream (Bburrppp) ? & the air-con. (^_^)</span></span></div><p></p><p></p>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com0tag:blogger.com,1999:blog-1755750360295832713.post-2502500740998541172009-05-08T23:06:00.005+08:002009-05-09T02:12:47.693+08:00These Buns Rock ...<div align="justify"><span style="font-family:arial;color:#000000;">I had a rare chance of having ONE WEEK BREAK before I start on my new job & it was great !!! I can sleep in & wake up later than usual, not having to rush for work, have the time to prepare lunch (for myself) & dinner (for my family) & best of all ... had the whole day to myself baking, cooking, experimenting, messing around in my kitchen & trying out recipes I've been dying to do a LONG LONG TIME AGO. It was simply blissful being 1 week of home-maker. (^-^) </span></div><br /><img id="BLOGGER_PHOTO_ID_5333511887716597186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 257px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_VufagHxbTQ4NirBx74DTBx1-UUiq-c35R4AyyZO-0JrthM4eicQWkvvH2l_LBjaVFsTbTcnbdVgBQgNlu96qEnOmKYe8iIXocASNhao6WdXmHfR35bFEZKYghjoAspxGFU2AXf3Dd0/s400/Photo299.jpg" border="0" /><br /><div align="justify"><span style="font-family:arial;color:#000000;">After baking the Gateau Au Chocolat (recipe <a href="http://i-luv-baking.blogspot.com/2009/05/it-collasped-cracked.html">here</a>), I had some time to kill before fixing dinner & decide to do something quick & simple. I chanced upon this recipe accidentally in one of those entertainment magazine & it's really easy plus nostalgic to me. I find it nostalgic as I remembered we used to bake this in Home Economics class during my Secondary School days. It didn't seemed easy to me at that time ... in fact, I hated Home Econs lessons & always wondered why we have to learn about cooking, sewing & all. The preparations, baking & cooking for the exams were nightmares to me but now I actually enjoy & love spending time in the kitchen. People do change, I guess.</span></div><br /><img id="BLOGGER_PHOTO_ID_5333511895149650450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHxubr5h7-nH49RRc1lxnmZqG1u4lUGZTR-Cys-_dxzx1QgTXT22vTp-IiZUPGUUFEBLcQmUv0DS6r-AqxFyFbwg2nWwgNG8B94mlYE2zcN0o3XXOVLfcEHHDhnl47Dmk6K5vJJtJYJMM/s400/Photo303_tag.jpg" border="0" /><br /><div align="justify"><span style="font-family:arial;color:#000000;">According to the recipe. these rock buns uses more butter, resulting in a more fragant & scone-like version. I could have baked mine a tad too long (though I'm quite sure I sticked to the recommended baking time of 15 mins & checked that my oven temp is 180 degC), it was nice & crunchy when fresh out from the oven but turned rather hard when cooled. Mine were a little dry on the inside and not scone-like, different from what I expected. </span><br /><br /><img id="BLOGGER_PHOTO_ID_5333511889447168578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 288px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfqe1rxrbYLz8oU89w0TQvXKVmlw64JBqSpcnKYZghliQh_ASHJ0NIRmDHrmZmJcDWnp4GPq6Hw6dOkGXVMa3f_9wUjo-PVs5UIoasVGiJUiw68a-X5bL9Y3fjDvBAF5eJuqJgoraM5s/s400/Photo301.jpg" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5333511881001058242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 283px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OVwkCUJCismoUrd46cuk47TPhnf43DzJ3GbDpS49RpM7kHUzDJLiu81kIOPibaUH4e765YzzXlXD0dK-BuB2nik9uVap-KMnmZnaJAPMmP1nbemYdw6OHZownrWJzm3Gh5T1UsnVDI8/s400/Photo296_crop.jpg" border="0" /><br /></div><div align="justify"><span style="font-family:arial;color:#000000;">However, I would still give this recipe a second chance as it's really easy & simple. Something I would do again to satisfy my baking itch when pressed for time. And I think these would serve as very good tea-time snack. But I'll make sure to reduce my baking time or temp or both the next round.</span></div><br /><strong><span style="font-family:arial;color:#000000;">Almost Rock Buns</span></strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2taiXcAIpEy5X-9jQtrkaooKfSNsO3buENN0yBlVmSuidT_O_ls2n8gNosPaiJmBS-9VH5OxTU2rnE7enrZpb_CUzquEXCNzsnShSKdysTOZLRO-JYM-0eo1kYmdKpe5YXRW_P-YI4z8/s1600-h/Photo296.jpg"><img id="BLOGGER_PHOTO_ID_5333513491879254898" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2taiXcAIpEy5X-9jQtrkaooKfSNsO3buENN0yBlVmSuidT_O_ls2n8gNosPaiJmBS-9VH5OxTU2rnE7enrZpb_CUzquEXCNzsnShSKdysTOZLRO-JYM-0eo1kYmdKpe5YXRW_P-YI4z8/s200/Photo296.jpg" border="0" /></a><span style="font-family:arial;color:#000000;"><strong>Ingredients</strong></span> <span style="font-family:arial;">(Yields 16 pieces for me)</span><br /><br /><span style="font-family:arial;color:#000000;">100g flour, sifted (type of flour not stated. I use plain flour)</span><br /><span style="font-family:arial;color:#000000;">3/4 teaspoon baking powder</span><br /><span style="font-family:arial;color:#000000;">60g unsalted butter, diced</span><br /><span style="font-family:arial;color:#000000;">50g caster sugar</span><br /><span style="font-family:arial;color:#000000;">salt to taste (to omit if using salted butter)</span><br /><span style="font-family:arial;color:#000000;">1 egg, lightly beaten</span><br /><span style="font-family:arial;color:#000000;">3/4 cup mixed fruit or chocolate chips</span><br /><span style="font-family:arial;color:#000000;">1/2 teaspoon vanilla essence</span><br /><br /><strong><span style="font-family:arial;color:#000000;">Method</span></strong><br /><ol><li><span style="font-family:arial;color:#000000;">Preheat oven to 180 degC. Grease baking pan.</span></li><li><span style="font-family:arial;color:#000000;">Combine flour, baking powder, salt & butter in a mixing bowl. Using your fingertips, gently rub butter into flour till it resembles breadcrumbs.</span></li><li><span style="font-family:arial;color:#000000;">Stir in the sugar, fruits & chips. (I use dried cranberries & mini chocolate chips)</span></li><li><span style="font-family:arial;color:#000000;">Stir in the egg & vanilla essence; beat till it becomes a soft dough.</span></li><li><span style="font-family:arial;color:#000000;">Using a tablespoon or ice-cream scoop, spoon the dough onto greased baking pan, leaving some space in between each for expanding.</span></li><li><span style="font-family:arial;color:#000000;">Bake at 180 degC for approx. 15-20 mins or until golden brown.</span></li></ol><p></p>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com0tag:blogger.com,1999:blog-1755750360295832713.post-82099287188830779312009-05-08T14:31:00.012+08:002009-05-09T00:42:15.653+08:00It collasped ... & cracked !!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9JDVrEBnM5XTHSF8KaH8cFmcZqpJx3aiN0KSnGg3xMKOKnTdphb1mjbIZvCLSNiVhs88T-jlRKUJBV9Sml_jgo4T62jLztQUtoA8MWFKz6PFMXosxfiYOt1NBTbemT6gv0g_ZrgWnZIY/s1600-h/Photo294.jpg"><img id="BLOGGER_PHOTO_ID_5333354144313392962" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9JDVrEBnM5XTHSF8KaH8cFmcZqpJx3aiN0KSnGg3xMKOKnTdphb1mjbIZvCLSNiVhs88T-jlRKUJBV9Sml_jgo4T62jLztQUtoA8MWFKz6PFMXosxfiYOt1NBTbemT6gv0g_ZrgWnZIY/s320/Photo294.jpg" border="0" /></a><br /><br /><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;color:#000000;">This chocolate cake recipe is something I photocopied from a food magazine (if I remembered correctly) 'thousand years ago' & didn't had the chance to try. It's interesting to know that while I'm usually so afraid of seeing my cakes sink/crack (so does my heart), this recipe actually states that if the cake collaspe in the center & cracked, it means the baking is successful. I'm confused (-.-?) & I wondered "So what can get worse? That it doesn't sink & cracked?" With that, I tried.<br /></span><br /><span style="font-family:arial;color:#000000;">It's a rather dense chocolate cake as it uses quite a lot of chocolate, cocoa powder. butter with NO flour. Though the end result is supposed to collaspe & crack, it still calls for careful mixing to work the egg white mixture into the batter (rather ironic, don't you think). And while it was baking in the oven, it rises nicely just like any other chocolate cake & I was thinking "oh no ..." but the moment it was done & took out of the oven to cool, IT happened. </span></div><br /><div align="justify"><span style="font-family:arial;color:#990000;">See the crack here? And there?</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt499ujzXzKF5J9BUUNDy2xGULRKjzmsmRqlwgM59weNSd6eEC0Pnnugri9EPugr-wW7_cKNdg-qbWxKZBwGp5-6ACEiASieSytrUVYms7jIJ19tIO3PbV6SI7M-WzKAu_9u4Ah0mjWEo/s1600-h/Photo282.jpg"><img id="BLOGGER_PHOTO_ID_5333352796925838770" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt499ujzXzKF5J9BUUNDy2xGULRKjzmsmRqlwgM59weNSd6eEC0Pnnugri9EPugr-wW7_cKNdg-qbWxKZBwGp5-6ACEiASieSytrUVYms7jIJ19tIO3PbV6SI7M-WzKAu_9u4Ah0mjWEo/s200/Photo282.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmaTC_krhWLf34WYm6kcAHr1XAF1YsXjyxg-nK2YrkBh71v0a48TlxaY3aJe1yILHkjDL1RNqNtKGtzBQGns-GkKt1I3P3HkS8hQkMFuMhDgXwx7_Gz1O8HXAOMQYXMvohG7ms9UKdyUk/s1600-h/Photo283.jpg"><img id="BLOGGER_PHOTO_ID_5333352800048914834" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmaTC_krhWLf34WYm6kcAHr1XAF1YsXjyxg-nK2YrkBh71v0a48TlxaY3aJe1yILHkjDL1RNqNtKGtzBQGns-GkKt1I3P3HkS8hQkMFuMhDgXwx7_Gz1O8HXAOMQYXMvohG7ms9UKdyUk/s200/Photo283.jpg" border="0" /></a><br /></div><br /><div align="justify"><span style="font-family:arial;color:#000000;">It was like a slow motion movie but it happened. I watched with excitement as the center start to sink slowly ... the sides start developing cracks as the center pulls away & collaspe. Hoo-ray !!! (^o^)</span></div><br /><span style="font-family:arial;color:#990000;">It was a success.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJd5JWLNu5CKZd86B-L6F6TvKgwJJW9Ozz1eW4BY7GYmyYK8VjEUEytffjthZBSfXyT3WjKZvqdabfWxz0es2gfOtqdqGD0WP3T2-4zKkgOENPpdnw8Q6hmdcwsdWDlNcti_-Dxdo_Tfg/s1600-h/Photo274.jpg"><img id="BLOGGER_PHOTO_ID_5333352282214192482" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJd5JWLNu5CKZd86B-L6F6TvKgwJJW9Ozz1eW4BY7GYmyYK8VjEUEytffjthZBSfXyT3WjKZvqdabfWxz0es2gfOtqdqGD0WP3T2-4zKkgOENPpdnw8Q6hmdcwsdWDlNcti_-Dxdo_Tfg/s320/Photo274.jpg" border="0" /></a><br /><br /><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;color:#000000;">The taste? Ummm simply irresistible. A really dense & moist texture with a rich chocolatey taste. I would suggest using really good chocolate here & if you have a sweeter tooth than me, you can use milk chocolate (I prefer dark chocolate) as the cocoa powder will also add a hint of bitterness.</span></div><br /><span style="font-family:arial;color:#990000;">Served plain w/ strawberries</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkRfH0Q_ZyZNd0P6h6woNOn5vuBaooVD_KLGeuXgOr5J9vA7-2irTrdDjk7895ANtiCcNZn-4k2rK_lZFqel0RNURb4P9gFgXHnG2eOh6aNbH_dcNEu4ZN9XXftvnDGaAcEAYTCvmHXI/s1600-h/Photo287.jpg"><img id="BLOGGER_PHOTO_ID_5333354135734205538" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkRfH0Q_ZyZNd0P6h6woNOn5vuBaooVD_KLGeuXgOr5J9vA7-2irTrdDjk7895ANtiCcNZn-4k2rK_lZFqel0RNURb4P9gFgXHnG2eOh6aNbH_dcNEu4ZN9XXftvnDGaAcEAYTCvmHXI/s320/Photo287.jpg" border="0" /></a><br /><br /><span style="font-family:arial;color:#990000;">Or dusted w/ icing sugar & vanilla ice-cream</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Nio-JgaY0cKAZvqLTvWEaTONBhHh-yEgmmoml9I_ERh4wJFLk3pvv3QleE02W7N45wWs06HcHCfh_jl6mcceBf7xpPCYnx6Ho8A96b6knMmYHykSiH0VRCVlrlRh5EeXMCmD919dvyk/s1600-h/Photo291.jpg"><img id="BLOGGER_PHOTO_ID_5333354140179469842" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Nio-JgaY0cKAZvqLTvWEaTONBhHh-yEgmmoml9I_ERh4wJFLk3pvv3QleE02W7N45wWs06HcHCfh_jl6mcceBf7xpPCYnx6Ho8A96b6knMmYHykSiH0VRCVlrlRh5EeXMCmD919dvyk/s320/Photo291.jpg" border="0" /></a><br /><br /><span style="font-family:arial;color:#990000;">Now you see it ... next you don't!</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZeNfJFQOJk58cjJik85gG1ca5pYVGJel4LZxrK13s_uX-LanYKqFlX30bZle0CfxJ9irZ-_oiIO7hkrZV2MHTVuDZjiV5G4mZlaLe_45N5SFySTTX9V4_uKUMRuyoRRgx0oDZX-ss5sM/s1600-h/Photo306.jpg"><img id="BLOGGER_PHOTO_ID_5333354174487668370" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZeNfJFQOJk58cjJik85gG1ca5pYVGJel4LZxrK13s_uX-LanYKqFlX30bZle0CfxJ9irZ-_oiIO7hkrZV2MHTVuDZjiV5G4mZlaLe_45N5SFySTTX9V4_uKUMRuyoRRgx0oDZX-ss5sM/s320/Photo306.jpg" border="0" /></a><br /><br /><span style="font-family:arial;color:#000000;">For those who loves chocolate &/or rich, dense cake, I would highly recommend this ... and it's best eaten with vanilla ice cream or berries to complement & balance out the sweet yet bitter chocolate taste. I'm pretty sure your family & friends will be so impressed if you serve this dessert that they'll lick their plates clean.</span><br /><br /><span style="font-family:arial;color:#990000;">Hahaha ... I did. Clean, isn't it?</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQe_49a8T8yKzwh5t6ZvA5VY74OIgs_XzULfW9Mk4bn857cGtPDwvGazaKqSHaeLmspoBsLODua0sfrYr9N3p5rfkAAMN1jvxUBugGcCzyot51lAzwZ6RqV8BvnAngt7p9wdL2rOaoJnE/s1600-h/Photo304.jpg"><img id="BLOGGER_PHOTO_ID_5333354149861895554" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQe_49a8T8yKzwh5t6ZvA5VY74OIgs_XzULfW9Mk4bn857cGtPDwvGazaKqSHaeLmspoBsLODua0sfrYr9N3p5rfkAAMN1jvxUBugGcCzyot51lAzwZ6RqV8BvnAngt7p9wdL2rOaoJnE/s320/Photo304.jpg" border="0" /></a><br /><br /><br /><span style="font-family:arial;color:#000000;"><strong>Gateau Au Chocolat (Chocolate Cake)</strong></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvv5zoQ-4fk9u5clRz7QvLTWALO-4FheKmi6RmR1n1eKJKos-H9P-ZOQvEi-AoNxWKvUEMLxoV7g0UFOZUWuf1iCXzd7xq4a9gtamXl51mvOhRXaAhvVgBwkoAN6RloV-bhcfdvfAPLA/s1600-h/Photo287_crop.jpg"><img id="BLOGGER_PHOTO_ID_5333354476901214898" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 142px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvv5zoQ-4fk9u5clRz7QvLTWALO-4FheKmi6RmR1n1eKJKos-H9P-ZOQvEi-AoNxWKvUEMLxoV7g0UFOZUWuf1iCXzd7xq4a9gtamXl51mvOhRXaAhvVgBwkoAN6RloV-bhcfdvfAPLA/s200/Photo287_crop.jpg" border="0" /></a><strong><span style="font-family:arial;color:#000000;">Ingredients</span></strong> <span style="font-family:arial;">(Yields 1 24-cm or 9" round cake)</span><br /><br /><span style="font-family:arial;color:#000000;">123g chocolate converture buttons (I used dark chocolate)</span><br /><span style="font-family:arial;color:#000000;">123g butter, cut into cubes</span><br /><span style="font-family:arial;color:#000000;">36g cocoa powder, sifted</span><br /><span style="font-family:arial;color:#000000;">4 eggs</span><br /><span style="font-family:arial;color:#000000;">138g caster sugar</span><br /><span style="font-family:arial;color:#000000;">icing powder, ice-cream, berries to serve (optional; own choice)<br /></span><br /><strong><span style="font-family:arial;color:#000000;">Method</span></strong><br /><ol><li><span style="font-family:arial;color:#000000;">Preheat oven to 160degC. Line the baking pan with parchment paper. Separate the egg yolks & the egg white.</span></li><li><span style="font-family:arial;color:#000000;">Add the yolks & 1/2 amount of the sugar in a clean, dry mixing bowl. Beat at high speed till the mixture is thick & fluffy and turns pale yellow in colour.</span></li><li><span style="font-family:arial;color:#000000;">Place the chocolate converture & butter in a clean, dry metal bowl. Using the double boiler method, melt the chocolate & butter over a pot of simmering water till well combined.</span></li><li><span style="font-family:arial;color:#000000;">Add the chocolate mixture into the egg yolk batter from step 2. Mix well.</span></li><li><span style="font-family:arial;color:#000000;">Whisk the egg whites in a clean, dry mixing bowl using an electric whisk till it's foamy. Add in the remaining 1/2 amount of sugar slowly bit by bit, beat at medium-high speed till stiff peaks form.</span></li><li><span style="font-family:arial;color:#000000;">Fold the egg white icing into the batter from step 4, gently in 2 -3 separate additions. Do not overmix as this will cause the air bubbles to burst.</span></li><li><span style="font-family:arial;color:#000000;">Lastly, add in the sifted cocoa powder & mix till well blended. Bake at 160degC for approx. 40 mins or until a skewer inserted in the center comes out clean.</span></li><li><span style="font-family:arial;color:#000000;">Leave the cake to cool in the pan. If the center collaspe with some cracks, this means the baking is succesful.</span></li><li><span style="font-family:arial;color:#000000;">Dust with some icing sugar, served with vanilla ice-cream & strawberries, as desired.</span></li></ol><p><strong><span style="font-family:arial;">Recipe from: Unknown source</span></strong></p><p align="justify"><span style="font-family:arial;color:#000000;"><span style="color:#990000;">Baking 101</span> - When melting chocolate converture over a pot of simmering water (double boiler method), make sure the bowl does not touch the water. Do not overheat as this will cause the oil to separate (油水分离) & affect the texture of the chocolate.</span><br /></p>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com0tag:blogger.com,1999:blog-1755750360295832713.post-39484832965700014162009-05-04T12:28:00.011+08:002009-05-04T14:44:13.460+08:00A Labour Day Gift to All - Lemon-man Cookies<div><div><div><div><div><div><div><div><div><div><div><div align="justify"><span style="font-family:arial;color:#000000;">Past 2 weeks have been crazy for me as there were a lot of sudden changes. I haven't had the time to do any baking (-.-) nor post any blogs. In case you wondered what happened, I have resigned and will be moving on to a new job soon. Last week was rather hectic clearing up my work & handing over. Finally, I had some time this week before I start on my new post to resume my baking routine & blog posting ... I sure hope I do not have to break for too long when I start my new job (keep my fingers crossed)<keep>.</span><keeping></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw2eiet95yrCt1XHHl_Bn8kmVgPZhl5Ij_ZaaVrh0Eal4_un4jtEYtFfaz2FsAWasToyKp1YoMCQMnAjkq_O1oP4QwPu3ygP-VMNG3K2TU_jYwtMqnPna7E1BTgyodSCXJmao7s_9uHxk/s1600-h/Photo271.jpg"><img id="BLOGGER_PHOTO_ID_5331854676968772274" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw2eiet95yrCt1XHHl_Bn8kmVgPZhl5Ij_ZaaVrh0Eal4_un4jtEYtFfaz2FsAWasToyKp1YoMCQMnAjkq_O1oP4QwPu3ygP-VMNG3K2TU_jYwtMqnPna7E1BTgyodSCXJmao7s_9uHxk/s200/Photo271.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NQ4aJr4XVm6IJYd_zCkk0ZdvluefOKyWg7k37c-7xfhz67-C1Nsa1vi8uOAbaJwE1YbelkUFMvHnJS_ADzhN1ydGjuFU_zqxU8XJAmPyaDtMD6sbb1SbimutqbrjoYGQSvgipPz8du4/s1600-h/Photo266_tag.jpg"><img id="BLOGGER_PHOTO_ID_5331854671799510994" style="WIDTH: 160px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8NQ4aJr4XVm6IJYd_zCkk0ZdvluefOKyWg7k37c-7xfhz67-C1Nsa1vi8uOAbaJwE1YbelkUFMvHnJS_ADzhN1ydGjuFU_zqxU8XJAmPyaDtMD6sbb1SbimutqbrjoYGQSvgipPz8du4/s200/Photo266_tag.jpg" border="0" /></a><br /><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;color:#000000;"></span> </div><div align="justify"><span style="font-family:arial;color:#000000;">Over the weekend, I decided to try out a cookie recipe from a recipe book I bought during my recent KL trip. It's a mould-cut lemon cookie that calls for simple & basic ingredients - just lemon, flour, sugar, butter, egg & almond powder.</span></div><br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbr9Sw9lKvTaFCKaf5dZuWfIkhhAYI3yuesYDvFHcFSFDJbePMZBaUKN-aTB_X-qCQdRrHUETf2hXJfcg7C597fhKaaU9zZ2we3q8Y6srbppPnKJjonaRebjGNNSP2BoZFIpMkQDWwnKA/s1600-h/Photo253_tag.jpg"><img id="BLOGGER_PHOTO_ID_5331854667575989266" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 158px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbr9Sw9lKvTaFCKaf5dZuWfIkhhAYI3yuesYDvFHcFSFDJbePMZBaUKN-aTB_X-qCQdRrHUETf2hXJfcg7C597fhKaaU9zZ2we3q8Y6srbppPnKJjonaRebjGNNSP2BoZFIpMkQDWwnKA/s200/Photo253_tag.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQvUBsA0VTZBAoJyLmtacIUzkowYzuKlCKOgkUFty5wpOWmUoF-Ct4KeeF2lNjJP-IuwZOURkZlxB2XW8HU2DVNrRs6tEZh3-nPriLdsV2k0Cxd3-l7ls5AQmjEBpNrRS0pEIG0nNpqI/s1600-h/Photo272.jpg"><img id="BLOGGER_PHOTO_ID_5331854682179535058" style="WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQvUBsA0VTZBAoJyLmtacIUzkowYzuKlCKOgkUFty5wpOWmUoF-Ct4KeeF2lNjJP-IuwZOURkZlxB2XW8HU2DVNrRs6tEZh3-nPriLdsV2k0Cxd3-l7ls5AQmjEBpNrRS0pEIG0nNpqI/s200/Photo272.jpg" border="0" /></a><br /><div align="justify"><span style="font-family:arial;color:#000000;"></span> </div><div align="justify"><span style="font-family:arial;color:#000000;">And instead of using a normal flower-shaped cookie cutter, I happily used the gingerbread-man cookie cutter which is also newly bought from Phoon Huat. Then I thought those little 'men' looked really plain and started decorating them with buttons, eyes & mouths. Don't they look fabulous? (^_^)</span> </div><br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5xokttzeKcPamxK6TLkyd_0w3dtD0Mw2IROYDHoXftDHjD2lP6YA7jdPUs50T83flU3H3BAAq2orCn0eXrAfBR5MRB9L_WZKXkD70zT0SQfbC9Eu4-2XUBBRAgYsdQC0W4YaQZL20pk/s1600-h/Photo273.jpg"><img id="BLOGGER_PHOTO_ID_5331854930085983154" style="WIDTH: 204px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5xokttzeKcPamxK6TLkyd_0w3dtD0Mw2IROYDHoXftDHjD2lP6YA7jdPUs50T83flU3H3BAAq2orCn0eXrAfBR5MRB9L_WZKXkD70zT0SQfbC9Eu4-2XUBBRAgYsdQC0W4YaQZL20pk/s200/Photo273.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHk3C01HPjrwWgRlCVLOztZj6rGGZ0duhjYBgjOFK0gyH1YPRgpW5skq6LXufTe6xU6qb7oBcbm-hGBATBSqUDSQZ-lrI0pyaGurWBiV9KhEcbpRMrpRYAgU0Gkc5h1gYRHI4WSMTfi8/s1600-h/Photo260_tag.jpg"><img id="BLOGGER_PHOTO_ID_5331854668214061282" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHk3C01HPjrwWgRlCVLOztZj6rGGZ0duhjYBgjOFK0gyH1YPRgpW5skq6LXufTe6xU6qb7oBcbm-hGBATBSqUDSQZ-lrI0pyaGurWBiV9KhEcbpRMrpRYAgU0Gkc5h1gYRHI4WSMTfi8/s200/Photo260_tag.jpg" border="0" /></a><br /><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;color:#000000;"></span> </div><div align="justify"><span style="font-family:arial;color:#000000;">Sad to say, while the look is colorful & cute, the taste in my opinion is simply 'so-so'. Thus, I won't be posting the recipe here but thought that I would still share the decoration idea & pictures here. It's also a tribute to all in celebration of Labour Day - I wish all Happy Belated Labour Day. Let's give ourselves a pat on our shoulders for jobs well done !!! Keep it up !!!</span></div><div align="justify"><span style="font-family:Arial;"></span></div><div align="justify"></div><br /><img id="BLOGGER_PHOTO_ID_5331847863218099394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Ey6zc9R3OOZx8R79KFpAdIC0bIO8zW4l_apw-R_ApB0ZBOE7UntWBExGBGj7ibFsD7qHxAiatySMfAgk-NMMb7mJ0xW4f1BM6pBF68uGuK1O9aRO5c92sZCw9szsQjaOSsnex9jVGNQ/s400/Photo258_tag.jpg" border="0" /> </div><div> </div></div></div></div></div></div></div></div></div></div></div>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com0tag:blogger.com,1999:blog-1755750360295832713.post-35100421079064901192009-04-18T18:24:00.009+08:002009-04-18T20:14:08.586+08:00Sour Cream & Chocolate Cake<div align="justify"><span style="font-family:arial;color:#000000;">I have tried this recipe several times and it has never failed me so far. I even baked this once for my MIL's birthday. It's a rather easy recipe and I like the taste a lot. This cake has a nice mocha flavor with a moist texture (due to the sour cream used).</span><br /></div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4glqYnJ43ca_tx4aUuBzPGFVHBqVppvllL9rPgaHokPVHHTn6Hju-OsHQLVE8sOApe2x0M8H0k7LEtuX-1A4iPH_LsipU5s4ml9-oKv4bYV5VYnxFxLi_PfTvX6pGhdo6MSyPMAwU8A/s1600-h/Photo235_tag.jpg"><img id="BLOGGER_PHOTO_ID_5325976527761826066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 230px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4glqYnJ43ca_tx4aUuBzPGFVHBqVppvllL9rPgaHokPVHHTn6Hju-OsHQLVE8sOApe2x0M8H0k7LEtuX-1A4iPH_LsipU5s4ml9-oKv4bYV5VYnxFxLi_PfTvX6pGhdo6MSyPMAwU8A/s320/Photo235_tag.jpg" border="0" /></a></p><p align="justify"><span style="font-family:arial;color:#000000;">I usually prefer cakes with texture that's light (think chiffon) yet moist (think sponge soaked with alcohol, syrup or juice) and rich (but not overwhelming) in aroma/flavor (think coffee, chocolate, citrus). I'm not really a fan for cakes with texture that's too creamy (think mousse) or dense (think cheese) ... even thinking about it makes me feel 'gelat'.</span></p><p align="justify"><img id="BLOGGER_PHOTO_ID_5325976535373880674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 203px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8V8vt9hd57-401qVyL1YmuNn2FQ-9MFCHBlZ9uVVHuJLDJXEl7TmCefFbdwrMnG7b-9T_UiM-NuHfdExCszh1AjM_wEfw08UDMOz-42mEETKb0HwAY476P4FmEq2Y8vlK-1n2nRJJW4Q/s320/Photo236_tag.jpg" border="0" /><span style="font-family:arial;color:#000000;">Confusing ?!??! Ya I know ... I'm simply not good at describing. All I wanna say is ... this recipe is simply GOOOOD in my opinion as it fits what I like (^_^) I guess you just have to give it a try to see what I mean. Hope you'll like it as much as I do. You can bake it in cupcake tray, small individual cake moulds or in a 6" or 8" round cake tin. </span></p><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><span style="font-family:arial;color:#000000;"><strong>Sour Cream & Chocolate Cake</strong></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNs3JiPR_wpRt3RK7q-jcSa9A2JbpXc_iKEVyIGQVfxovgwvsig6wnUJanCYIoSXH8uwV1-ecpPuN-kZKqPMOSeM0rn-W8xVfVFh-QN8cM3qhyphenhyphenDPE8PnrJvriXllIYDI7yjoxT_1q8HX4/s1600-h/Photo233_tag.jpg"><img id="BLOGGER_PHOTO_ID_5325989818701288290" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 151px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNs3JiPR_wpRt3RK7q-jcSa9A2JbpXc_iKEVyIGQVfxovgwvsig6wnUJanCYIoSXH8uwV1-ecpPuN-kZKqPMOSeM0rn-W8xVfVFh-QN8cM3qhyphenhyphenDPE8PnrJvriXllIYDI7yjoxT_1q8HX4/s200/Photo233_tag.jpg" border="0" /></a><span style="font-family:arial;"><span style="color:#000000;">Ingredients</span> (Enough to yield 15 cupcakes for me)</span><br /><br /><span style="font-family:arial;color:#000000;">250g butter</span><br /><span style="font-family:arial;color:#000000;">230g sugar</span><br /><span style="font-family:arial;color:#000000;">1/4 teaspoon vanilla essence</span><br /><span style="font-family:arial;color:#000000;">4 eggs, lightly beaten</span><br /><span style="font-family:arial;color:#000000;">150g sour cream (can also replaced with plain yoghurt)</span><br /><span style="font-family:arial;color:#000000;">1 tablespoon instant coffee granules</span><br /><span style="font-family:arial;color:#000000;">2 tablespoons boiling water</span><br /><span style="font-family:arial;color:#000000;">100g dark chocolate, chopped</span><br /><span style="font-family:arial;color:#000000;">300g flour (can use plain or cake)</span><br /><span style="font-family:arial;color:#000000;">1/4 teaspoon baking powder</span><br /><span style="font-family:arial;color:#000000;">1/4 teaspoon baking soda</span><br /><br /><p><span style="font-family:arial;color:#000000;"><strong>Method</strong></span></p><ol><li><div align="justify"><span style="font-family:arial;color:#000000;">Preheat oven to 180degC. Line cupcake tray with baking cases or baking tin (if baking a whole cake) with baking paper. Grease sides & bottom of the baking tin with melted butter. </span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">Dissolve the instant coffee granules in the boiling water. Set aside.</span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">Sieve the flour, baking powder & soda together. Set aside.</span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">Cream butter, sugar & vanilla essence in a mixing bowl with an electric whisk till light & fluffy. Add in the eggs slowly over 3 -4 separate additions & cream till smooth & light.</span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">Add in the sour cream, followed by the coffee mixture & chopped dark chocolate. Mix till well blended.</span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">Add in the sieved flour & mix till well incorporated.</span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">Pour batter into individual cake moulds or baking tin & sprinkle some flaked almonds on top.</span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">Bake at 180degC for about 25 mins or until a skewer inserted in the centre comes out clean.</span></div></li></ol><p><span style="font-family:arial;"><strong>Recipe from: Temptation of Chocolate by Alex Goh</strong></span></p><p align="justify"><span style="font-family:arial;"><span style="color:#990000;">Baking 101 - </span><span style="color:#000000;">Cakes using 'wet' ingredients (e.g. milk, sour cream, yoghurt) in the recipe will usually end up with a moist texture.</span><br /></p></span>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com0tag:blogger.com,1999:blog-1755750360295832713.post-83240018540214015532009-04-13T23:13:00.000+08:002009-04-13T23:13:52.004+08:00Happy Belated Easter to All !!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGYBVOJ0suEGW00mUmu1kdiOKk7PIJ3QzJQeE1mcPEPcK1LsJ_OpwmPcxOEoN-BdZnV_KUX9v2lplKs-7qY8uvtOT-TvwzfNdhG3Koalbs9Tlfrv7JE_tywyGCSoztyXIqQOBol5x-Z0/s1600-h/Photo226.jpg"><img id="BLOGGER_PHOTO_ID_5322327828742048258" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGYBVOJ0suEGW00mUmu1kdiOKk7PIJ3QzJQeE1mcPEPcK1LsJ_OpwmPcxOEoN-BdZnV_KUX9v2lplKs-7qY8uvtOT-TvwzfNdhG3Koalbs9Tlfrv7JE_tywyGCSoztyXIqQOBol5x-Z0/s400/Photo226.jpg" border="0" /></a><br /><span style="font-family:arial;color:#000000;"></span><br /><span style="font-family:arial;color:#000000;">This was actually due for posting last Thurs before Easter but I was rushing to KL and delayed posting till now. Though Easter is already over, I would still like to wish all <span style="color:#33ccff;"><strong>Happy Belated Easter !!!</strong></span> (^.^)</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjElLOIZAab9swza1pt7RJs9wQuP7TnUiGaHiMZu-hxN2UXEJj1Q1oB-kBrQxmnzVwIHxmy6_mFQvt3JEmI6qh35pfZFlv2csxLQ8BAiqnZgJ-TsIKtY48NxkAxWtybvK6SpY-ekuvqLeM/s1600-h/Photo224_tag.jpg"><img id="BLOGGER_PHOTO_ID_5322328276208312914" style="WIDTH: 210px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjElLOIZAab9swza1pt7RJs9wQuP7TnUiGaHiMZu-hxN2UXEJj1Q1oB-kBrQxmnzVwIHxmy6_mFQvt3JEmI6qh35pfZFlv2csxLQ8BAiqnZgJ-TsIKtY48NxkAxWtybvK6SpY-ekuvqLeM/s320/Photo224_tag.jpg" border="0" /></a><br /><br /><div align="justify"><span style="font-family:arial;color:#000000;">Carrot cake somehow doesn't seem to be as naughty as other cakes and since carrot reminds me of rabbit, it fits the theme of Easter - a holiday usually associated with bunnies & eggs. So I decided to make these Carrot & Walnut cupcakes with cream cheese icing to give to my neighbours during Easter. As for decoration, I topped the cupcakes with M&M's bunnies mix chocolate eggs and also sprinkled some chopped walnuts round the eggs to make it look like a nest. Err ... guess that wasn't too successful as it look more like a mess ...</span></div><div align="justify"><span style="font-family:Arial;"></span></div><br /><div align="justify"><span style="font-family:Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7YTDYoyRHA1c7ukwqtWGsYJjiRwU5Rt1IcqQaxTEmNsSt0kIFJ0X03JJgtyHjELRYNnbNL46wtgj8vXHDBIShkc_1E4HaG_omI8J0rlaVZ_FcfgO_EfgZvXjXr8bGN5Y4GDOo1OOs-L4/s1600-h/Photo229_tag.jpg"><img id="BLOGGER_PHOTO_ID_5322328282349922786" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7YTDYoyRHA1c7ukwqtWGsYJjiRwU5Rt1IcqQaxTEmNsSt0kIFJ0X03JJgtyHjELRYNnbNL46wtgj8vXHDBIShkc_1E4HaG_omI8J0rlaVZ_FcfgO_EfgZvXjXr8bGN5Y4GDOo1OOs-L4/s320/Photo229_tag.jpg" border="0" /></a></span></div><div align="justify"><span style="font-family:Arial;"></span></div><br /><div align="justify"><span style="font-family:arial;color:#000000;">The M&M's chocolate eggs were really cute and instantly light up the cupcakes with its colorful candy coating of pink, yellow, blue, green & purple. This is an Easter edition that I accidentally chanced upon while shopping at Cold Storage. The moment I saw it, I knew I had to get it! Not only were the colors bright & cheerful, each chocolate egg has little prints of chick, bunny or sheep on it! But too bad, my photography skills are lousy as usual & I couldn't really capture the image clearly. Moreover, I made a mistake of keeping the M&M's chocolate eggs in the fridge the night before I use it. The moment I took it out for decoration, those little prints on the eggs start to smudge ... (-_-!) </span></div><br /><div align="justify"><span style="font-family:arial;color:#000000;">All in all, the cupcakes looked good & tasted great too. The cream cheese icing really complemented the cake well. I hope my neighbours enjoy the cake as much as I do.</span></div><div align="justify"><span style="font-family:arial;color:#000000;"></div></span><br /><span style="font-family:arial;color:#000000;"><strong>Carrot & Walnut Cupcakes</strong></span><br /><span style="font-family:arial;"><strong><span style="color:#000000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj38SNQb2KEitbLNAo5jrzV7FPZiDZiLdwekHbc8fzhnxzFCM6htyJv93o6pCk_e0h_E3aMYgcOTWsqpemQ1_TqopTzMh2rlR3qlgOJQuzRxkKnByFJ0gfFkmXo6mRqxL36uTjononXYbs/s1600-h/Photo230_tag.jpg"><img id="BLOGGER_PHOTO_ID_5324188026848661746" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj38SNQb2KEitbLNAo5jrzV7FPZiDZiLdwekHbc8fzhnxzFCM6htyJv93o6pCk_e0h_E3aMYgcOTWsqpemQ1_TqopTzMh2rlR3qlgOJQuzRxkKnByFJ0gfFkmXo6mRqxL36uTjononXYbs/s200/Photo230_tag.jpg" border="0" /></a>Ingredients</span></strong> (Yields 18 cupcakes)</span><br /><br /><span style="font-family:arial;color:#000000;"><em>for the cupcake</em></span><br /><span style="font-family:arial;color:#000000;">225g (8oz) unsalted butter, softened</span><br /><span style="font-family:arial;color:#000000;">225g (8oz) castor sugar</span><br /><span style="font-family:arial;color:#000000;">225g (8oz) self-raising flour</span><br /><span style="font-family:arial;color:#000000;">4 eggs</span><br /><span style="font-family:arial;color:#000000;">1 teaspoon mixed spice (I used cinnamon instead)</span><br /><span style="font-family:arial;color:#000000;">100g (3 and 1/2oz) walnuts, chopped</span><br /><span style="font-family:arial;color:#000000;">150g (5oz) freshly grated carrots</span><br /><span style="font-family:arial;color:#000000;">2 tablespoons sultanas</span><br /><br /><span style="font-family:arial;color:#000000;"><em>for the icing</em></span><br /><span style="font-family:arial;color:#000000;">200g (7oz) cream cheese, softened</span><br /><span style="font-family:arial;color:#000000;">175g (6oz) icing sugar, sieved</span><br /><span style="font-family:arial;color:#000000;">1 tablespoon lemon juice</span><br /><span style="font-family:arial;color:#000000;">1 teaspoon vanilla essence</span><br /><span style="font-family:arial;color:#000000;">3 tablespoons walnuts, chopped</span><br /><br /><span style="font-family:arial;color:#000000;"><em>for Easter decoration</em></span><br /><span style="font-family:arial;color:#000000;">some chocolate eggs, bunnies or carrots jelly sweets</span><br /><br /><span style="font-family:arial;color:#000000;"><strong>Method</strong></span><br /><ol><li><span style="font-family:arial;color:#000000;">Preheat the oven to 175degC. Place 18 baking cases in muffin tins.</span></li><li><span style="font-family:arial;color:#000000;">Combine the butter, sugar, flour & eggs in a large mixing bowl & beat with an electric whisk until smooth, about 2 -3 mins.</span></li><li><span style="font-family:arial;color:#000000;">Stir in the rest of the ingredients & mix well. Spoon the batter into the cases.</span></li><li><span style="font-family:arial;color:#000000;">Bake for approx. 20 mins or until golden brown & a skewer inserted in the centre comes out clean.</span></li><li><span style="font-family:arial;color:#000000;">Remove tins from the oven & cool for 5 mins. Then remove the cupcakes & cool on a rack.</span></li><li><span style="font-family:arial;color:#000000;">To make the icing, slowly beat the cream cheese & icing sugar in a large bowl with an electric whisk until creamy & soft.</span></li><li><span style="font-family:arial;color:#000000;">Add the lemon juice & vanilla essence & beat briskly until well combined. Spread the icing using a spoon or pipe using a piping bag onto the cooled cupcakes.</span></li><li><span style="font-family:arial;color:#000000;">Garnish with chopped walnuts and/or decorate as desired.</span></li></ol><p><span style="font-family:arial;"><span style="color:#000000;"><em>Note:</em> Store without icing for up to 3 days in an airtight container, or freeze up to 3 months.</span></span></p><p><span style="font-family:arial;"><strong>Recipe from: 500 Cupcakes & Muffinsby Fergal Connolly</strong></span></p><br /><p></p>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com0tag:blogger.com,1999:blog-1755750360295832713.post-46690439828076586122009-04-05T22:22:00.007+08:002009-04-05T23:27:15.337+08:00Panda Adventure<span style="font-family:arial;color:#000000;"><strong>An adventure of 2 Panda ...</strong></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3_sSVAT7_XiHLWsmplqGLxL_K3SOdfk3Fq1iOKd_DUdj4-8kklDCHr_jClQ0-NyJRQXB48UBl4tI20VbkcT4BM4zjopoQPY3ZLFUqWaDw5toYJ_RXlvfk3v4Dg_ldWyvVkKmx7JEUkc/s1600-h/Panda+Story_1.jpg"><img id="BLOGGER_PHOTO_ID_5321213173387028834" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 242px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3_sSVAT7_XiHLWsmplqGLxL_K3SOdfk3Fq1iOKd_DUdj4-8kklDCHr_jClQ0-NyJRQXB48UBl4tI20VbkcT4BM4zjopoQPY3ZLFUqWaDw5toYJ_RXlvfk3v4Dg_ldWyvVkKmx7JEUkc/s320/Panda+Story_1.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKcxXtTqjvtiNH9A6CsI_HSp9BeKloCOR1m4fuBiWO9eF9aBowTZp758coG1_2-i1kbaka8hKVy5nW7MvQCNb8RnH5GgPP0KhjzJ0piZesnboEkV0hS7uhC2EvNmX-XPfwasgJaLhWzk/s1600-h/Panda+Story_2.jpg"><img id="BLOGGER_PHOTO_ID_5321213182189390034" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 242px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKcxXtTqjvtiNH9A6CsI_HSp9BeKloCOR1m4fuBiWO9eF9aBowTZp758coG1_2-i1kbaka8hKVy5nW7MvQCNb8RnH5GgPP0KhjzJ0piZesnboEkV0hS7uhC2EvNmX-XPfwasgJaLhWzk/s320/Panda+Story_2.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh1K_9GjBgOQ8XRDFR7aiLv41QYV3HUF6UDi2gIbAe962xHqHllg-EO-HKbxs7luLPnEuX74gxK4Oi6Eqq7GF5RxYZsvX4qHd7FOhnryvWE4LsO2LXx7YPVvHzlrrGavY9F3r5SKb5SpU/s1600-h/Panda+Story_3.jpg"><img id="BLOGGER_PHOTO_ID_5321213190736022306" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 242px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh1K_9GjBgOQ8XRDFR7aiLv41QYV3HUF6UDi2gIbAe962xHqHllg-EO-HKbxs7luLPnEuX74gxK4Oi6Eqq7GF5RxYZsvX4qHd7FOhnryvWE4LsO2LXx7YPVvHzlrrGavY9F3r5SKb5SpU/s320/Panda+Story_3.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQnIhwRf9zNlWpy9ma6PF9gzhLAtkxmmecFIAquPepIqTNbVevk_OwK2WkiuvYpaWNr0QQzNJDyaSRvlQz6t71y3QKOwPzzLQJT7ERsK84i6HHJ_xfYcHS1Epgim2Ei5YtvbC09Cumybo/s1600-h/Panda+Story_4.jpg"><img id="BLOGGER_PHOTO_ID_5321213191907147154" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 242px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQnIhwRf9zNlWpy9ma6PF9gzhLAtkxmmecFIAquPepIqTNbVevk_OwK2WkiuvYpaWNr0QQzNJDyaSRvlQz6t71y3QKOwPzzLQJT7ERsK84i6HHJ_xfYcHS1Epgim2Ei5YtvbC09Cumybo/s320/Panda+Story_4.jpg" border="0" /></a><br /><br /><div align="justify"><span style="font-family:arial;color:#000000;">Although cake decorations using cream & fondant never fail to amaze/impress me, I have never been comfortable coating my cakes with layers of cream or fondant. Somehow it just makes me feel guilty if I have to use layers of fats/sweets to 'beautify' my cakes. I rather keep it simple. That's also the main reason why my cakes are more of 'plain Jane' in terms of their looks.</span></div><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;"><br /><span style="color:#000000;"></span></span></div><div align="justify"><span style="font-family:arial;color:#000000;">So when I came across this in one of the books I have on Chocolate, I thought it will be a cool substitute. It's a method for making pliable chocolate ... the texture is supposedly to work just like fondant. Cool isn't it? Imagine all those things I can make ... except it's in chocolate ! I believe most of us have a weakness for chocolate.</span></div><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><div align="justify"><span style="font-family:arial;"><br /><span style="color:#000000;"></span></span></div><div align="justify"><span style="font-family:arial;color:#000000;">But the results was rather disappointing. Firstly, I'm supposed to end up with pliable chocolate that can work like 'plastersin' or fondant. It could be because I used compound chocolate instead of converture chocolate ... my 'chocolate fondant' (this is what I called it) ended up rather hard and not as knead-able as I expected. Secondy, it ended up shiny & greasy, totally different from the pic in the recipe which look matte. In the end, my panda look like they are perspiring ... hahaha (^.^)</span></div><br /><span style="font-family:arial;color:#990000;">They looked worlds apart, doesn't they? (But I thought mine look kinda cute too)</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-TvOQt-YLJHwgPHGqtwZYr2358y8pFAJEYkBkNNg78FwxB0cdH4ojmyDThsLmckQwL0IN2eH7yxHMKcjeJFeu6ySBgTEg4TQnos-3b-EPuVPK4inIGY2OMszp4pXyFgD3y47Tlozw7s/s1600-h/Photo222.jpg"><img id="BLOGGER_PHOTO_ID_5321226390903421922" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-TvOQt-YLJHwgPHGqtwZYr2358y8pFAJEYkBkNNg78FwxB0cdH4ojmyDThsLmckQwL0IN2eH7yxHMKcjeJFeu6ySBgTEg4TQnos-3b-EPuVPK4inIGY2OMszp4pXyFgD3y47Tlozw7s/s400/Photo222.jpg" border="0" /></a><br /><br /><div align="justify"><span style="font-family:arial;color:#000000;">Sigh ... guess I still need to work on it. I was thinking of using it to decorate some cupcakes I intend to bake for my neighbours during this coming Easter. Ummm .... (-_-!)<br /></span></div>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com0tag:blogger.com,1999:blog-1755750360295832713.post-50782001296007851822009-03-29T22:52:00.007+08:002009-03-30T00:17:12.569+08:00Apple Sauce & Cinnamon Cupcake<div align="justify"><span style="font-family:arial;color:#000000;">Had an exam this morning and while I felt relieved that it's finally over, I'm quite sure that I'll fail big time. (#_#) In order to de-stress & comfort myself, I need to have my therapy .... Baking Therapy !!!</span></div><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OPgnhOZqKCY1Sw_xfdHi7crtrlhGjoRS5CM884NpArht-_Qx09AWTBJ49lwPdmG6Yk3bdcFcmHUcEbChnty-cWSlC1usmS6D3rB65xrY9YkAd86PJFSyh_nzdHzq9aLaZL2grBxkEXQ/s1600-h/Photo192_tag.jpg"><img id="BLOGGER_PHOTO_ID_5318635063322965138" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OPgnhOZqKCY1Sw_xfdHi7crtrlhGjoRS5CM884NpArht-_Qx09AWTBJ49lwPdmG6Yk3bdcFcmHUcEbChnty-cWSlC1usmS6D3rB65xrY9YkAd86PJFSyh_nzdHzq9aLaZL2grBxkEXQ/s320/Photo192_tag.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNa9bmd1FCOCHFLz-kMgddTKG4p_jQURVavnI4lpk8c-khsqAZ1_-wSGfI38LedGjTDz5hjvpgP5NWIq8CNVYo5UQW7Yw89QlT8pDmgiHDfJDPhZCuykGP65xIEd_ESdXGE_WuFhF479c/s1600-h/Photo194_tag.jpg"><img id="BLOGGER_PHOTO_ID_5318635079599178498" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 262px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNa9bmd1FCOCHFLz-kMgddTKG4p_jQURVavnI4lpk8c-khsqAZ1_-wSGfI38LedGjTDz5hjvpgP5NWIq8CNVYo5UQW7Yw89QlT8pDmgiHDfJDPhZCuykGP65xIEd_ESdXGE_WuFhF479c/s320/Photo194_tag.jpg" border="0" /></a><br /><br /><div align="justify"><span style="font-family:arial;color:#000000;">So, i tried out this recipe since I had all the ingredients the recipe calls for. It was great. Love the cinnamon smell while it was baking ... the cupcakes turned out soft & moist ... the pecans & apple slices added a nice crunch ... the raisins were plum & juicy... 100% yummy!</span></div><div align="justify"><span style="font-family:Arial;"></span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Xj7Nt05jVDNa8J4PT6vZGvvFTlJUN2zM0OKz7QDUXFlm31BGTrYqDFGNEhKaDdMULhmvpJp-Y0ocqjgeId2FRyERkkEfv76mTDn9Zpe3BKUd7Ka_tN4hhIG85og96x2OQ1C-4_DoXtU/s1600-h/Photo181_tag.jpg"><img id="BLOGGER_PHOTO_ID_5318635073943312098" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 252px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Xj7Nt05jVDNa8J4PT6vZGvvFTlJUN2zM0OKz7QDUXFlm31BGTrYqDFGNEhKaDdMULhmvpJp-Y0ocqjgeId2FRyERkkEfv76mTDn9Zpe3BKUd7Ka_tN4hhIG85og96x2OQ1C-4_DoXtU/s320/Photo181_tag.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8iLWE-bEM5QMMuIuJrx5eiGuJ0bgr4Ilp_roo38daotJUbZaefSVxNZoUSRVFdbirPGVY00Kpitke09bzv-bUfNu098oZF0LGi1ZCD8beEJO5nUrv6phw3yoGDl0AltMbAEjTJCWN9pk/s1600-h/Photo186_tag.jpg"><img id="BLOGGER_PHOTO_ID_5318635075264873570" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 220px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8iLWE-bEM5QMMuIuJrx5eiGuJ0bgr4Ilp_roo38daotJUbZaefSVxNZoUSRVFdbirPGVY00Kpitke09bzv-bUfNu098oZF0LGi1ZCD8beEJO5nUrv6phw3yoGDl0AltMbAEjTJCWN9pk/s320/Photo186_tag.jpg" border="0" /></a><br /><br /><span style="font-family:arial;color:#000000;"><strong>Apple Sauce & Cinnamon Cupcake</strong></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdXb79cjLHhHR5lz75WyL9jW023z3aACyS89qMzf-jNA2rr2i3G7yN-9IBNlP0oqyt3mb42O_Qot192g-WUDYIv4WXX9U6KlxEvcMYCxzFX9dGskbqQOYgo-lnLE25890ZYfQ8EvFEV5c/s1600-h/Photo185_tag.jpg"><img id="BLOGGER_PHOTO_ID_5318637407437371522" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdXb79cjLHhHR5lz75WyL9jW023z3aACyS89qMzf-jNA2rr2i3G7yN-9IBNlP0oqyt3mb42O_Qot192g-WUDYIv4WXX9U6KlxEvcMYCxzFX9dGskbqQOYgo-lnLE25890ZYfQ8EvFEV5c/s200/Photo185_tag.jpg" border="0" /></a> <span style="font-family:arial;"><strong><span style="color:#000000;">Ingredients</span></strong> (Makes 1 dozen)</span><br /><br /><span style="font-family:arial;color:#000000;">115g (4oz) unsalted butter, softened</span><br /><span style="font-family:arial;color:#000000;">115g (4oz) caster sugar</span><br /><span style="font-family:arial;color:#000000;">115g (4oz) self-raising flour</span><br /><span style="font-family:arial;color:#000000;">2 eggs</span><br /><span style="font-family:arial;color:#000000;">115g (4oz) unsweetened apple sauce (I bought those under the baby food section)</span><br /><span style="font-family:arial;color:#000000;">3/4 teaspoon cinnamon</span><br /><span style="font-family:arial;color:#000000;">50g (2oz) pecans, chopped</span><br /><span style="font-family:arial;color:#000000;">75g (3 oz) sultanas</span><br /><span style="font-family:arial;color:#000000;">1 small red apple, thinly sliced</span><br /><span style="font-family:arial;color:#000000;">2 tablespoon granulated sugar</span><br /><br /><span style="font-family:arial;color:#000000;"><strong>Method</strong></span><br /><ol><li><span style="font-family:arial;color:#000000;">Preheat oven to 175 degC. Grease a 12-cup muffin tin or line the muffin tin with papercups.</span></li><li><span style="font-family:arial;color:#000000;">Place the butter, sugar, flour & eggs in a mixing bowl & beat with an electric whisk until smooth, about 2 - 3 mins.</span></li><li><span style="font-family:arial;color:#000000;">Stir in the apple sauce, cinnamon, pecans & sultanas.</span></li><li><span style="font-family:arial;color:#000000;">Spoon the batter into the cups. Lay the apple slices on top & sprinkle with a little sugar.</span></li><li><span style="font-family:arial;color:#000000;">Bake for 25 mins or until golden brown & a skewer / toothpick inserted in the centre comes out clean.</span></li><li><span style="font-family:arial;color:#000000;">Remove tin from oven & cool for 5 mins. Then remove the cupcakes & cool on a rack.</span></li></ol><p><span style="font-family:arial;"><strong>Recipe from: 500 Cupcakes & Muffins by Fergal Connolly</strong></span></p><p align="justify"><span style="font-family:arial;color:#000000;">According to the recipe, these cupcakes can be stored in an airtight container for up to 3 days, or freeze for up to 3 months. Trust me ... you must try this recipe ... it is that simple yet that good (oh, did I mention my hubby actually had 2 at a go?). I bet it will taste even better served warm with a scoop of vanilla ice-cream .... sluurrpppp :P~~~</span> </p><p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4BCM5baYxrMR2cW3Mx6ruCt0QNkNxXb9PxCQLFn7ID573DSKLoH4Jsih0L-GpNB92XbBHlMyNd9iE-OmqeW1uHwglJ0McDJXqq0UqUGXjEi41gaJdVmsh5mMOlzkn8LxuaDWHE7nhlE/s1600-h/Photo202_tag.jpg"><img id="BLOGGER_PHOTO_ID_5318638104621534898" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 284px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4BCM5baYxrMR2cW3Mx6ruCt0QNkNxXb9PxCQLFn7ID573DSKLoH4Jsih0L-GpNB92XbBHlMyNd9iE-OmqeW1uHwglJ0McDJXqq0UqUGXjEi41gaJdVmsh5mMOlzkn8LxuaDWHE7nhlE/s400/Photo202_tag.jpg" border="0" /></a> </p>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com0tag:blogger.com,1999:blog-1755750360295832713.post-60103534889156839392009-03-21T21:40:00.012+08:002009-03-22T22:47:08.865+08:00A Dessert to "Pick-Me-Up"<div align="justify"><span style="font-family:arial;color:#000000;"><a href="http://en.wikipedia.org/wiki/Tiramisu">Tiramisu</a>. A famous Italian dessert and definitely one of my favorite. Once, a TV program I watched explained that the word <em>tira~mi~su</em> actually means 'pick-me-up' or 'pull-me-up'. I totally agreed. Somehow, indulging in this soft velvety dessert always has an uplifting effect on me.</span></div><br /><div align="justify"><span style="font-family:arial;color:#000000;">So, my mum requested that I do this 'pull-me-up' as a birthday treat for my uncle's birthday yesterday. Prior to that, she's been asking for it several times but I keep delaying, partly also be'cos I didn't want her to have too much of it for health reasons. Though I doubted her 'kind' intention *lolz*, I gladly obliged this time since it was requested on 'legitimate' grounds. (^_^)</span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5-k7CHM7Jy9FAxJeJv9jLRupws8F-ZBusJAfNUud3ILqLXD-74cs9jOOTsEQMwKTGgw6pEuTRCZpkNYxHYV1CoSTKnAkYkmZNISfCQ_JoI4-DjzNay3GewC_Wmln53jjOKOJynCQ1sE/s1600-h/Tiramisu+collage.jpg"><img id="BLOGGER_PHOTO_ID_5315647230950525714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5-k7CHM7Jy9FAxJeJv9jLRupws8F-ZBusJAfNUud3ILqLXD-74cs9jOOTsEQMwKTGgw6pEuTRCZpkNYxHYV1CoSTKnAkYkmZNISfCQ_JoI4-DjzNay3GewC_Wmln53jjOKOJynCQ1sE/s400/Tiramisu+collage.jpg" border="0" /></a><br /><div align="justify"><span style="color:#000000;"><span style="font-family:arial;">The original recipe is meant to end up with a tiramisu cake but I prepared in individual cups instead to serve as after-dinner dessert. I also settled on commercial lady finger biscuits (known as <em>savoiardi</em>) rather than baking my own, not wanting to 'burn' my Thurs night after work, & simply concentrated on making the 'mousse' portion.</span> </span></div><div align="justify"><span style="color:#000000;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqkyCUQW5dQsc3rNwTGu6sberdXVMQRZTygQt1iiXrZ6pXXtEDvBlxzgvqr5cofs_juM1c2B1beqF13ri5iu5ILNzN9Rz4oIxt2_cKP6o98ep2yAA9HciNVADoIB6tFnOuupmLnAS6A4/s1600-h/Photo169.jpg"><img id="BLOGGER_PHOTO_ID_5315646911047497090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 235px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqkyCUQW5dQsc3rNwTGu6sberdXVMQRZTygQt1iiXrZ6pXXtEDvBlxzgvqr5cofs_juM1c2B1beqF13ri5iu5ILNzN9Rz4oIxt2_cKP6o98ep2yAA9HciNVADoIB6tFnOuupmLnAS6A4/s320/Photo169.jpg" border="0" /></a> <img id="BLOGGER_PHOTO_ID_5315646912522912834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2cCxVC1EnBafGkMbOo4Tq8ao32fCRRaG5lPv-NWQVWeAG6GFakXiJRjPYkWpfE84UzAcUPgx2Ha4tQaNAz5v-iw15s76aG4RXBdUnEz_OQVZ0M2OO-fLQzNHdkkiSP8jSk1DQF6r0R4/s320/Photo172.jpg" border="0" /></div><div align="justify"><span style="font-family:arial;color:#000000;"></span> </div><div align="justify"><span style="font-family:arial;color:#000000;">I love the dessert cups as I feel it adds a nice touch to the look of the tiramisu. It even comes along with dome-shaped cover to make space for decorations on top.</span><br /><br /><img id="BLOGGER_PHOTO_ID_5315646920278008386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQWLRdPJUunq04VE1J19rAd2Wp99DC2KVYppk96yUu1oVX895HxUyJdlaTqCoto-zWVMkzxT4peDJmMs6eVwDU331_1Z_7hHeovLoD1ub8JQymvOoZB-NBmXtbjOsa30NimH8qQNg-oI/s320/Photo176.jpg" border="0" /> </div><div align="justify"><span style="font-family:arial;color:#000000;">The taste? Simply wonderful. It's so light in texture yet so rich in flavor. Ummm ... am I getting a little dreamy ?!?! I feel like I'm being lifted up to the sky ...... (must be the Khalua working).</span></div><div align="justify"><span style="font-family:Arial;"></span> </div><div align="justify"><span style="font-family:arial;color:#000000;"><must></span></div><div align="justify"><span style="font-family:arial;color:#000000;"><must></span></div><div align="justify"><span style="font-family:Arial;"></span></div><div align="justify"><span style="font-family:Arial;"><span style="color:#000000;">Oh btw, I found this </span><a href="http://www.heavenlytiramisu.com/recipes.htm"><span style="color:#000000;">website</span></a><span style="color:#000000;"> that shares quite a lot of information on Tiramisu.</span></span></div><span style="font-family:Arial;"></span><div align="justify"><br /><span style="font-family:arial;color:#000000;"><strong>Tiramisu</strong></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDD_r4bofcaJDxEq0Iu-ELWVenZXhM2TscfNecA8orBj-xySPijtgoykAkm-A2gBUiujeGxn97V-rA4tWHaMF_lu_nkj86jtdTXZmTvr-DrtNuAxbN2Y796A5MsUaenWfg8B4BGXroio/s1600-h/Photo174.jpg"><img id="BLOGGER_PHOTO_ID_5315669244013622162" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 156px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDD_r4bofcaJDxEq0Iu-ELWVenZXhM2TscfNecA8orBj-xySPijtgoykAkm-A2gBUiujeGxn97V-rA4tWHaMF_lu_nkj86jtdTXZmTvr-DrtNuAxbN2Y796A5MsUaenWfg8B4BGXroio/s200/Photo174.jpg" border="0" /></a><span style="font-family:arial;"><strong><span style="color:#000000;">Ingredients</span></strong> (Enough to yield 8 servings or a 6" round cake)</span><br /><br /><span style="font-family:arial;color:#000000;">2 egg yolks</span><br /><span style="font-family:arial;color:#000000;">30g honey</span><br /><span style="font-family:arial;color:#000000;">30g icing sugar</span><br /><span style="font-family:arial;color:#000000;">2 gelatine sheets*</span><br /><span style="font-family:arial;color:#000000;">250g mascapone cheese</span><br /><span style="font-family:arial;color:#000000;">250g dairy whipping cream</span><br /><br /><span style="font-family:arial;color:#000000;"><strong>Coffee liquor mixture</strong></span><br /><br /><span style="font-family:arial;color:#000000;">10g instant coffee granules</span><br /><span style="font-family:arial;color:#000000;">50g caster sugar</span><br /><span style="font-family:arial;color:#000000;">150 hot water</span><br /><span style="font-family:arial;color:#000000;">10g coffee liquor (I use Khalua)</span><br /><span style="font-family:arial;color:#000000;"></span><br /><span style="font-family:arial;color:#000000;">Some savoiardi (lady finger biscuit) or vanilla sponge cake base</span><br /><span style="font-family:arial;color:#000000;">Cocoa powder<br /></span><br /><span style="font-family:arial;color:#000000;">Method</span><br /><span style="font-family:arial;color:#000000;"></span></div><ol><li><div align="justify"><span style="font-family:arial;color:#000000;">Soak the gelatine sheets in cold water to soften.</span></div></li><li><span style="font-family:arial;color:#000000;">n a mixing bowl, whisk the egg yolks till slightly thick & pale yellow in color. Add honey, icing sugar & set the bowl over a pan of simmering water. Mix well & increase the temperature slowly till approx. 65 degC. Remove the bowl from the pan of simmering water.</span></li><li><span style="font-family:arial;color:#000000;">Squeeze the gelation sheets to get rid of excess water & mix into the heated egg yolk mixture from Step (2). Add in the mascapone cheese & mix till well blended.</span></li><li><span style="font-family:arial;color:#000000;">In another clean, dry mixing bowl, whisk the dairy cream till soft peaks form.</span></li><li><span style="font-family:arial;color:#000000;">Add the whipped dairy cream into the egg yolk mixture & fold till combined.</span></li><li><span style="font-family:arial;color:#000000;">Lay the base of a 6" round mousse ring /the dessert cups with some lady finger / sponge cake & brush the coffee liqour mixture over generously. Pour in 1/2 portion of the mousse.</span></li><li><span style="font-family:arial;color:#000000;">Repeat with some more lady finger / sponge cake, the coffee liquor mixture and pour in the remaining 1/2 portion of the mousse. Spread evenly.</span></li><li><span style="font-family:arial;color:#000000;">Refrigerate till set & dust some cocoa powder on top. Decorate as desired. Best served chilled.</span> </li></ol><p><span style="font-family:arial;"><strong>Recipe from: 轻松学会做点心 by 吴美珠(台湾)</strong></span></p><p align="justify"><span style="font-family:arial;color:#000000;"><em>*The gelatine sheets can be replaced with 8g of gelatine powder. You may reduce the amount of gelatine used or omit it if serving in cups/container. Reducing it will result in softer, mousse-like texture while increasing it will result in firmer, cake-like form.</em></span></p><p><span style="font-family:arial;color:#990000;">Baking 101 - </span><span style="font-family:arial;color:#000000;">As raw egg yolks are used in making tiramisu, heating the egg yolk mixture to 65 degC helps to "sanitize" & kill the germs.</span></p><p></p>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com3tag:blogger.com,1999:blog-1755750360295832713.post-79597535636294880402009-03-17T23:05:00.011+08:002009-03-21T21:39:52.674+08:00Marble Chiffon Cake<div align="justify"><span style="font-family:arial;color:#000000;">Here's the other Chiffon Cake I did on Sunday - Marble Chiffon Cake which is a mixture of vanilla & chocolate chiffon. This time round, I folded in the egg white icing gently with patience making sure it's well blended without small lumps of egg white still 'floating' inside the batter, yet not too much to burst the air bubbles.</span> </div><br /><img id="BLOGGER_PHOTO_ID_5314193059557320850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fuX-mNRS0tOf4AtGKefBQGJGmxQBXZ3ivjlytf0CH0lFW_09bfEETFUYHbXnlxaD2JEijV7ohNIrrpl8qXxtA8C2XhdvgERMnDAyXuHEsoAfHlCoTlSvYmIO1FN4OwB_XCRiMWVmhcQ/s320/Photo155.jpg" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5314193073070851730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJz-6Ix2hmhJJZTD_MQpH32CLyhPMOx30fOZnRhncw0HHwlXKxAAXPsISZIchy-4V3-9b6rKje3d4iRlTYIk4sCf4VZiU3S-yTx1ooftrHBfGxGiePFYP4fG4L7wJw9CCtcyGN4dsP7SM/s320/Photo160.jpg" border="0" /><br /><div align="justify"><span style="font-family:arial;color:#000000;">This round, the end result was rather pleasing as the cake did not shrink after cooling. The texture is as fluffy & springy as I like it to be, the taste is very good too (though I prefer the refreshing fruity scent of the <a href="http://i-luv-baking.blogspot.com/2009/03/grapefruit-chiffon-cake.html">Grapefruit version</a>). In fact, when I try it minutes ago, it still stays soft right out from the fridge with a nice cooling sensation ?!?! The only grumble I had was the marble effect which didn't show up contrasting enough - I was too anxious to pour the batter into the pan for baking & did not do a very good job of swirling the patterns ... ummmm (>_<)</span></div><br /><img id="BLOGGER_PHOTO_ID_5314193070024566834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCiFh1dwDkYirRG9PnAN6sWLnd-7e5vKyV_xWltA1WL7npz9msCAdQg5qeyTcJF-Tf4dreum-LXDAidRaU92XKO9cinmOjVOo49Pe_etPqwJlyg8X0FxmVUxl-xJqcK17F9YUqQRItqlU/s320/Photo159.jpg" border="0" /><br /><div align="justify"><span style="font-family:arial;color:#000000;">Though the mixing of egg white poses a challenge to me and will continue to do so till I conquer thee, I will not give up exploring & experimenting more Chiffon recipes & improve on my baking (which is still very much at amateur level). (^_^)</span><br /></div><br /><span style="font-family:arial;color:#000000;"><strong>Marble Chiffon Cake</strong></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidTjEp53jyYBlIS-bvA2Uozb30QvSXJilV1c8JD9dse6DXC59qhzMKVZQ_lLDL51UA-RNjjvPsEZvQvrHISoFW75bBSN6vswaoXwpmxUyRGjb-lffvQSfn8iZYppf4NAZznvdLCvgs4R4/s1600-h/Photo160.jpg"><img id="BLOGGER_PHOTO_ID_5314196585267299826" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidTjEp53jyYBlIS-bvA2Uozb30QvSXJilV1c8JD9dse6DXC59qhzMKVZQ_lLDL51UA-RNjjvPsEZvQvrHISoFW75bBSN6vswaoXwpmxUyRGjb-lffvQSfn8iZYppf4NAZznvdLCvgs4R4/s200/Photo160.jpg" border="0" /></a><span style="font-family:arial;"><span style="color:#000000;"><strong>Ingredients</strong></span> (For a 20-com round chiffon tin)</span><br /><br /><span style="font-family:arial;color:#000000;">100g egg yolks (I use about 5 yolks)</span><br /><span style="font-family:arial;color:#000000;">50g caster suagr (A)</span><br /><span style="font-family:arial;color:#000000;">80g vegetable oil (I use canola oil)</span><br /><span style="font-family:arial;color:#000000;">80g fresh milk</span><br /><span style="font-family:arial;color:#000000;">3g vanilla essence (I use 1 teaspoon)</span><br /><span style="font-family:arial;color:#000000;">10g rum</span><br /><span style="font-family:arial;color:#000000;">110g cake flour</span><br /><span style="font-family:arial;color:#000000;">2g baking powder (I use 1/2 teaspoon)</span><br /><span style="font-family:arial;color:#000000;">250g egg white (I use about 6 - 7 whites)</span><br /><span style="font-family:arial;color:#000000;">90g caster sugar (B)</span><br /><span style="font-family:arial;color:#000000;">2g salt (I use 1/2 teaspoon)</span><br /><span style="font-family:arial;color:#000000;">10g cocoa powder</span><br /><span style="font-family:arial;color:#000000;">40g hot water</span><br /><br /><span style="font-family:arial;color:#000000;"><strong>Method</strong></span><br /><br /><ol><li><span style="font-family:arial;color:#000000;">Preheat oven to 170 degC. Sieve the flour & baking powder together, set aside.</span></li><li><span style="font-family:arial;color:#000000;">Separate the egg yolks & egg white. Whisk the yolks & sugar (A) in a mixing bowl till it turns pale yellow in color.</span></li><li><span style="font-family:arial;color:#000000;">Add oil, milk, vanilla essence & rum. Mix till combined.</span></li><li><span style="font-family:arial;color:#000000;">Sieve in the flour mixture & whisk till the flour is fully incorporated into the batter.</span></li><li><span style="font-family:arial;color:#000000;">In another dry, clean mixing bowl, add the salt into the egg white & whisk till foamy/frothy. Add in the sugar (B) over 2 separate additions & whisk the egg white till stiff peaks form.</span></li><li><span style="font-family:arial;color:#000000;">Add 1/2 the egg white icing into the egg yolk batter. Fold the egg white in gently using a spatula. Then add in the remaining 1/2 portion of the egg white icing & repeat till just combined.</span></li><li><span style="font-family:arial;color:#000000;">Dissolve the cocoa powder in the hot water. Add in a small portion of the cake batter & mix till well blended to form the cocoa batter.</span></li><li><span style="font-family:arial;color:#000000;">Pour the cocoa batter into the vanilla batter & mix gently with a few strokes using the spatula. Pour the batter into the tube pan (do not grease the pan) & using a chopstick, swirl the batter to create a marble effect.</span></li><li><span style="font-family:arial;color:#000000;">Bang the pan gently on a work surface to release large air bubbles trapped inside the batter. Bake for 30 - 40 mins till the top turns golden brown or a skewer inserted in the center comes out clean.</span></li><li><span style="font-family:arial;color:#000000;">Remove from oven & invert the pan immediately. Let cool completely before unmould.</span></li></ol><p><span style="font-family:arial;"><strong>Recipe from: 轻松学会做点心 by 吴美珠(台湾)</strong></span></p><p><img id="BLOGGER_PHOTO_ID_5314193079988165634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4cF6tkFep9Va9HIPIl_iD-hizpUYpxNAp83alNoseIIg_gnbc9BIddHAHxV_fblnG_xBsH3dGImC4kj6fKWXp85yFrGm1NYjgvlAPoSSIrHAc9gjsKECUJu7Vjnw8d1FxhzAY1SiDSk/s320/Photo161.jpg" border="0" /></p><div align="justify"><span style="font-family:arial;color:#000000;">For those who would like to give Chiffon Cake a shot, here's some pointers I have gathered based on my own trial & errors. I would greatly appreciate if anyone (food bloggers, baking bloggers all are welcome) can share their comments & experiences. A big THANK YOU in advance!</span></div><ol><li><div align="justify"><span style="font-family:arial;color:#000000;">Do not grease the pan. The batter needs to adhere to the wall of the cake pan so that it can 'crawl' up when baking. This is due to its relatively high liquid content.</span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">If possible, use refrigerated egg whites & add salt / cream of tartar to the egg white when whisking. These will help to stabilise the egg white icing & lower the chance of 'bursting' the air bubbles in it required for the cake rise & 'bloom'.</span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">If dried fruits, nuts or chocolate are being added to the batter, the amount should not be too heavy and/or the size of the fruit/nut/chip should not be too big. These may cause the cake to collaspe or the ingredients may settle at the bottom (as it's too heavy for the cake to support).</span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">Do not overbeat the egg white icing.</span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">Remember to invert the pan immediately & leave the cake to cool completely before unmould. </span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">Use a palette knife to run through the sides, centre & bottom to unmould.</span></div></li></ol><p><span style="color:#000000;"></span></p>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com0tag:blogger.com,1999:blog-1755750360295832713.post-7347853893110678462009-03-15T23:25:00.027+08:002009-03-18T16:49:47.671+08:00Grapefruit Chiffon Cake<div align="justify"><span style="font-family:arial;color:#000000;">As mentioned in a separate post <a href="http://i-luv-baking.blogspot.com/2009/03/great-sunday-morning.html">here</a>, I did 2 types of Chiffon Cake today, one of which is the Grapefruit Chiffon Cake. I decided on baking Chiffon Cake as I wanted to have something that's light & healthier. As I flipped through the pages, this recipe caught my eye - Wonder why I didn't notice it before? Not only is it a Chiffon recipe, it uses Grapefruit - A fruit bursting with nutrients & one a woman on diet cannot leave without. (^.^)</span><span style="font-size:130%;"><br /></span><br /><span style="color:#990000;"><span style="font-family:arial;">Grapefruit Chiffon Cake w/ Cranberries</span><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpNs_SojkJvK8VhuzVsnRxDpd7WzmFUcf2sASWgcuAlsAGFebFbtJUJZd1a7yY-ahE0K6bRBlmUgns7UITCbyjX9t0oTNnIwLFU92JlRef4BSUdkxfZYwc2Fz0QeNM_Dc6iw3yoMpdmk/s1600-h/Photo136_tag.jpg"><img id="BLOGGER_PHOTO_ID_5313448939388548754" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpNs_SojkJvK8VhuzVsnRxDpd7WzmFUcf2sASWgcuAlsAGFebFbtJUJZd1a7yY-ahE0K6bRBlmUgns7UITCbyjX9t0oTNnIwLFU92JlRef4BSUdkxfZYwc2Fz0QeNM_Dc6iw3yoMpdmk/s320/Photo136_tag.jpg" border="0" /></a><br /><br /><span style="font-family:arial;color:#990000;">Served w/ fresh grapefruit segments on the side</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPYVAvjhMg9PKIFvlUoieK51qKJxEKNQDSC839nqCcIEsvScQgfAM1unIzQuH0yVcs_AzRbmXh15bUBFSdB9H1elMmmVUMeVUrhX6SxEhMixLNBxXr8t8sMvBnifvhYJX-RQOrK8F81Y/s1600-h/Photo143_tag.jpg"><img id="BLOGGER_PHOTO_ID_5313448964101619170" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPYVAvjhMg9PKIFvlUoieK51qKJxEKNQDSC839nqCcIEsvScQgfAM1unIzQuH0yVcs_AzRbmXh15bUBFSdB9H1elMmmVUMeVUrhX6SxEhMixLNBxXr8t8sMvBnifvhYJX-RQOrK8F81Y/s320/Photo143_tag.jpg" border="0" /></a> </div><div align="justify"><br /><span style="font-family:arial;color:#000000;">Little did I know that Grapefruit is actually a new member to the citrus family, derived from a natural cross-breed of orange & pomelo. No wonder I've always feel that it tastes rather similar to its bigger brother - Pomelo. And how did it get its name? Cos it grows in clusters like grapes (just as I guess so). (Source: </span><a href="http://www.juicing-for-health.com/health-benefits-of-grapefruit.html"><span style="font-family:arial;color:#000000;">http://www.juicing-for-health.com/health-benefits-of-grapefruit.html</span></a><span style="font-family:arial;color:#000000;">)</span></div><div align="justify"><span style="font-family:Arial;"></span></div><div align="justify"><span style="font-family:Arial;font-size:130%;"></span></div><div align="justify"><span style="font-family:Arial;font-size:130%;"></span></div><div align="justify"></div><div align="justify"></div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sikStv4H_6PdwOdzxQR3en4HewgFum5rVPvCHwrM_RAgXP5yDWE1l2NeALUgXaEqruIbgi1oNyV04JAbaLuE6YvOfiPGbl9WXhO7fzeigTnSo35vtrUgxudaG5teOD0aBFa7CrDTsok/s1600-h/Photo142_tag.jpg"><img id="BLOGGER_PHOTO_ID_5313448956715680242" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 239px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sikStv4H_6PdwOdzxQR3en4HewgFum5rVPvCHwrM_RAgXP5yDWE1l2NeALUgXaEqruIbgi1oNyV04JAbaLuE6YvOfiPGbl9WXhO7fzeigTnSo35vtrUgxudaG5teOD0aBFa7CrDTsok/s320/Photo142_tag.jpg" border="0" /></a> </p><p align="justify"><span style="font-family:arial;color:#000000;">Chiffon Cake has always been popular, providing an alternative compared to dense & rich cakes. It uses liquid fats (vegetable oil) instead of butter & more liquid (water, milk or juices) in the batter thus resulting in a light & springy texture. I hardly bake Chiffon & till now, the mixing of egg white into the batter still poses a great challenge for me. If the egg white is not mix well & thorough, it will result in large pocket holes. But if it's mix too long, too much air might be released from the egg white, possibly causing the cake to collaspe .... Gggrrrr (-_-!)</span></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKgAQZ-agtoCra7jHc8dJmRJbkbhrayVqfZpFF4zl8ncFVmogqs4Kh_VhQ5wHKgi48VMqbUyx9z3NxcPsXO3yALK5QAmqRYY8H6JZAIlvyArcRnLaBFh9RlOqNU8JPZvTFy9biP8G6ClQ/s1600-h/Photo137_tag.jpg"><img id="BLOGGER_PHOTO_ID_5313448948082287922" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKgAQZ-agtoCra7jHc8dJmRJbkbhrayVqfZpFF4zl8ncFVmogqs4Kh_VhQ5wHKgi48VMqbUyx9z3NxcPsXO3yALK5QAmqRYY8H6JZAIlvyArcRnLaBFh9RlOqNU8JPZvTFy9biP8G6ClQ/s320/Photo137_tag.jpg" border="0" /></a> </p><p align="justify"><span style="font-family:arial;color:#000000;">Mine did shrink & the cake as a whole was too ugly to be seen so I sliced it up before taking the pics. I also added dried cranberries but somehow , it all sink to the bottom ... I concluded the egg</span><span style="font-family:arial;color:#000000;"> white fellow is causing trouble again (>_<)</span></p><p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYHmsgevwmFQh63DjNz_Ux7g1t6SPyNoEOUOl9pCoq0J4l2JMfQ0cW7nUZ7EDBxomH01HlszW64rBfXpC0vUA2oTLdZBm00tojpx_X3o05xXb6rVcQXezShE8M8vPiArVrSG5xZSPsIo/s1600-h/Photo145_tag.jpg"><img id="BLOGGER_PHOTO_ID_5313449136274472866" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 242px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXYHmsgevwmFQh63DjNz_Ux7g1t6SPyNoEOUOl9pCoq0J4l2JMfQ0cW7nUZ7EDBxomH01HlszW64rBfXpC0vUA2oTLdZBm00tojpx_X3o05xXb6rVcQXezShE8M8vPiArVrSG5xZSPsIo/s320/Photo145_tag.jpg" border="0" /></a><br /><br /><span style="font-family:arial;color:#000000;">Nevertheless, the smell is fantastic & the taste is really really good. The grapefuit I bought was surprisingly sweet & it was totally refreshing when I had the fresh Grapefruit segments to go along with the Chiffon Cake. </span><span style="font-family:arial;color:#000000;">This is definitely one of the recipes I'm gonna keep & try again.</span></p><p><strong><span style="font-family:arial;color:#000000;">Grapefruit Chiffon Cake</span></strong><br /><span style="font-family:arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jiXpgrEI-wO0-Dcj3v7m02rnnThuVs5ELTAK_MuNHtv1oq4R-yDb9XPRlJ8wDl8Hw3JfaCdngmKeUBH0Nn2P5rcIqI9g7LgqJ722YYYW2tbUUCtgOzVoOjudCsLwzINYDF559s4K30M/s1600-h/Photo141_tag.jpg"><img id="BLOGGER_PHOTO_ID_5313792458051096434" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jiXpgrEI-wO0-Dcj3v7m02rnnThuVs5ELTAK_MuNHtv1oq4R-yDb9XPRlJ8wDl8Hw3JfaCdngmKeUBH0Nn2P5rcIqI9g7LgqJ722YYYW2tbUUCtgOzVoOjudCsLwzINYDF559s4K30M/s200/Photo141_tag.jpg" border="0" /></a><span style="color:#000000;"><strong>Ingredients</strong> </span>(For a 20-cm round chiffon tin)</span><br /><br /><span style="font-family:Arial;color:#000000;">5 egg yolks</span><br /><span style="font-family:Arial;color:#000000;">130g caster sugar</span><br /><span style="font-family:Arial;color:#000000;">1g salt (I use 1/4 teaspoon)</span><br /><span style="font-family:Arial;color:#000000;">100cc vegetable oil (I use canola oil)</span><br /><span style="font-family:Arial;color:#000000;">120cc grapefruit juice (from 1 grapefruit)</span><br /><span style="font-family:Arial;color:#000000;">Zest from 1 grapefruit</span><br /><span style="font-family:Arial;color:#000000;">130g cake flour</span><br /><span style="font-family:Arial;color:#000000;">2/3 teaspoon baking powder</span><br /><span style="font-family:Arial;color:#000000;">6 egg white</span><br /><span style="font-family:Arial;color:#000000;">20-30g dried cranberries, coarsely shopped (optional)</span><br /><br /><strong><span style="font-family:arial;color:#000000;">Method</span></strong></p><ol><li><span style="font-family:arial;color:#000000;">Preheat oven to 170 degC. Sieve the flour & baking powder together for 2 - 3 times, set aside.</span></li><li><div align="justify"><span style="font-family:arial;color:#000000;">Separate the egg yolks & white. Use an electric mixer to whisk the egg yolks, salt & 1/2 amount of the sugar in a mixing bowl till the batter turns thick & pale yellow in color.</span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">Add in oil gradually & mix well, followed by the grapefruit juice & zest. Whisk till combined.</span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">Sieve the flour mixture over & whisk till flour is fully incorporated into the batter. Add in the cranberries now, if using & mix well.</span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">In a clean dry mixing bowl, whisk the egg white till frothy & foamy. Add in the remaining 1/2 amount of sugar in 2 separate additions & beat on high speed till stiff peaks form.</span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">Add 1/3 of the egg white icing to the egg yolk batter. Mix well with a whisk.</span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">Add in another 1/3 of the egg white icing to the egg yolk batter. Now using a spatula, fold the egg white gently into the batter till just blended (traces of edd white can still be seen).</span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">Fold on the remaining 1/3 egg white icing & fold in gently with the spatula till blended (traces of egg white disappear).</span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">Pour the batter into the chiffon tube pan (do not grease the pan) & bang the pan gently on a work surface 2 - 3 times to get rid of the large air bubbles trapped inside the batter.</span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">Bake for 30 - 40 mins till the top turns golden brown & a skewer inserted into the centre comes out clean.</span></div></li><li><div align="justify"><span style="font-family:arial;color:#000000;">Remove from oven & invert the pan immediately. Let cool completely before unmould (runs a palette knife along the side, the centre & the bottom to unmould).</span></div></li></ol><p><span style="font-family:arial;"><strong>Recipe from: 送礼西点DIY by 加藤千惠(日本)</strong></span></p><p></p>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com0tag:blogger.com,1999:blog-1755750360295832713.post-50998389080781415202009-03-15T18:50:00.015+08:002009-03-22T22:45:59.258+08:00A Great Sunday Morning<div align="justify"><span style="font-family:arial;color:#000000;">Usually by the time I wake up on a Sunday morning, it would be around 9-10+ am if I'm lucky or easily past noon when I'm not (Yes, I know I know but Hey! It's the ONLY day that I get to sleep late so ....). Anyway, on such Sundays, we will simply settle our breakfast (or brunch) at neighbouring coffee shops or Macdonald's. In fact, I've been feeling guilty that I haven't prepared breakfast for my hubby for a long while.</span></div><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><br /><div align="justify"><span style="font-family:arial;color:#000000;">But, somehow, something must have gotten into me today for I was up wide awake at 7.30AM !!! It was such a great feeling ... enjoying the fresh morning, breathing in the cool, crisp air without having to rush for work. And since I had such a rare good start on a Sunday, I decided I had to prepare something decent for my hubby.</span></div><div align="justify"><span style="font-family:arial;color:#000000;"></span></div><br /><div align="justify"><span style="font-family:arial;color:#000000;">After rummaging through my fridge & shelves, I found quite a few items enough to whip up a simple western breakfast. So what's today menu at I-Luv-Baking B&B? Minestrone soup, salad greens, palette of cheese, ham, luncheon meat (MY FAV), eggs to choose from to go along with healthy black sesame bread & Meiji low fat fresh milk !</span></div><br /><img id="BLOGGER_PHOTO_ID_5313407602226337394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 236px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xewJtKp8n7ikt_1K7sxuvFvF1zMISB6d9ELQlgjA1NI3AAH9hnXEAZfpXRpMkSsLh8bMRbgF9s6Ko7_ygGROKBh81TZctojPgUNMbYorIWKK90hVKB6oYymilXVCEL-RQifdBMmfjGY/s320/Photo131_tag.jpg" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5313409789189588722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7-8iS5tidVUKn49Tg6h7uUnzgmQH2RPYmTPc9e77d78yXeG23B1lr_ayyurGZHNtqQBUDqB2K2iafq5s07DgRmyy1VZBU5Z3HcEiFmV6vi8ZZ6NKDRLmdPJjUW4FdFQyHfb32CKoGr4/s320/Photo130_tag.jpg" border="0" /><br /><span style="font-family:arial;color:#000000;">Haha ... when my sis-in-law & hubby saw the spread, their eyes went wide open & go "Wooh ... this is what you call SIMPLE ?" (^.^)</span><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_W_hFZ87pIHIW3H0czYERtW7aTGM7MRwgGRCsTKAsHEnYDfHDlyE-mFKiA6lyO-dXtFfu_kl43Xe-OzxKIrmpvu-MEKExpPYU7CwOCZfnIKh6V5Ql7pmWBtoIbYuCrWgW9J3csrOmo5E/s1600-h/Photo128_tag.jpg"><img id="BLOGGER_PHOTO_ID_5313409258398728258" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_W_hFZ87pIHIW3H0czYERtW7aTGM7MRwgGRCsTKAsHEnYDfHDlyE-mFKiA6lyO-dXtFfu_kl43Xe-OzxKIrmpvu-MEKExpPYU7CwOCZfnIKh6V5Ql7pmWBtoIbYuCrWgW9J3csrOmo5E/s320/Photo128_tag.jpg" border="0" /></a><br /><span style="font-family:arial;color:#990000;">Our breakfast spread today.</span></p><div align="justify"><span style="font-family:arial;color:#000000;">We thoroughly enjoyed it & I was full to my neck that I had to skip lunch. After the 'humble' meal, I was in such good spirit & started flipping through my mini-library of baking recipes. Finally, I settled on baking Chiffon cake and in fact, did 2 at a go - <a href="http://i-luv-baking.blogspot.com/2009/03/grapefruit-chiffon-cake.html">Grapefruit Chiffon</a> & <a href="http://i-luv-baking.blogspot.com/2009/03/marble-chiffon-cake.html">Marble Chiffon</a> (Recipes are provided on separate posts).</span></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJzYZdVc-kujXu1xMlfsmCk9tbx3fNAwZ-EKj9MeM7iuYvnHx5kx9sOaUybHXWR_U-uT9JYF3RHIJ8BX8XQZLwEbG8XKfjdzk4eC47zRXwqhGe76U7gUzftq7-vzyuQJQdE6kybKuVbGY/s1600-h/Photo134_tag.jpg"><img id="BLOGGER_PHOTO_ID_5313409261640530658" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 242px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJzYZdVc-kujXu1xMlfsmCk9tbx3fNAwZ-EKj9MeM7iuYvnHx5kx9sOaUybHXWR_U-uT9JYF3RHIJ8BX8XQZLwEbG8XKfjdzk4eC47zRXwqhGe76U7gUzftq7-vzyuQJQdE6kybKuVbGY/s320/Photo134_tag.jpg" border="0" /></a><br /><span style="font-family:arial;color:#990000;">Ain't I greedy? I had all the stuffing in my sandwich!<br /></span><div align="justify"></div><br /><div align="justify"><span style="font-family:arial;color:#000000;">What a great & fruitful day !!! I resolve to have more of such Sundays in 2009 ... (^_^)</span></div><div align="justify"></div>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com0tag:blogger.com,1999:blog-1755750360295832713.post-14626133928801855822009-03-09T20:08:00.010+08:002009-04-13T23:03:40.870+08:00Rosti w/ Cordon Bleu<div align="justify"><span style="font-family:trebuchet ms;color:#000000;">Yesterday was my mum's 59th birthday. I had originally wanted to make Tiramisu (her fav) for her as the birthday cake. However, it was a tradition for Penang-ian not to celebrate birthday years ending with -9 (I didn't really ask why ... some sort of a taboo) & she requested to keep it simple. So, I offer to cook lunch & decided to do a dish we had while we were travelling in Europe - Rosti with Cordon Bleu.</span></div><div align="justify"><span style="font-family:trebuchet ms;color:#000000;"></span></div><div align="justify"><span style="font-family:trebuchet ms;color:#000000;"></span></div><br /><div align="justify"><span style="font-family:trebuchet ms;color:#000000;"><a href="http://en.wikipedia.org/wiki/Rosti">Rosti</a> is a rather popular potato dish & are considered by many a national dish of Switzerland. But in Singapore, the only places I have come across it so far are at </span><a href="mailto:Marche@Vivocity"><span style="font-family:trebuchet ms;color:#000000;">Marche@Vivocity</span></a><span style="font-family:trebuchet ms;color:#000000;"> & another 2 Japanese-themed restaurants located at Raffles City Shopping Centre basement & Bugis Junction Level 1 (I cant recall their names). For a potato lover like me, it is THE ITEM I'll definitely order everytime I go to Marche.</span></div><div align="justify"></div><div align="justify"></div><div align="justify"><span style="font-family:trebuchet ms;color:#000000;"></span></div><div align="justify"><span style="font-family:trebuchet ms;color:#000000;"></span> </div><div align="justify"><span style="font-family:trebuchet ms;color:#000000;">I have several trial & error before finally getting the hang of cooking Rosti. It was great - pan-fried with butter till crisp on the surface yet soft on the inside, lightly seasoned with salt & freshly ground black pepper. I can still taste the natural sweetness of the potato. A simple yet delightful dish ...</span></div><div align="justify"></div><br /><div align="justify"><span style="font-family:trebuchet ms;font-size:130%;color:#990000;"></span></div><div align="justify"><span style="font-family:trebuchet ms;font-size:130%;color:#990000;">Rosti w/ Chicken Cordon Bleu & Salad </span><span style="font-family:trebuchet ms;font-size:130%;color:#990000;">(see the cheese oozing out?)</span></div><div align="justify"><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEUGzFVRaKIr5xN_onFLsA-3GHjEDkssK9vpquzW14yxhR7liqPPZFFB4YanubBP43vOAhOZ1q5KJfhDepKwQS2PdY_vL8GUdk_vEqQUIf7iayn4Or2LNAWpZJgi-zyKjvrU66EndLKs/s1600-h/Rosti2_tag.jpg"><img id="BLOGGER_PHOTO_ID_5311184878465546818" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 236px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEUGzFVRaKIr5xN_onFLsA-3GHjEDkssK9vpquzW14yxhR7liqPPZFFB4YanubBP43vOAhOZ1q5KJfhDepKwQS2PdY_vL8GUdk_vEqQUIf7iayn4Or2LNAWpZJgi-zyKjvrU66EndLKs/s320/Rosti2_tag.jpg" border="0" /></a><br /><div align="justify"><span style="font-family:Trebuchet MS;font-size:130%;"></span></div><div align="justify"><br /><span style="font-family:trebuchet ms;color:#000000;">I coupled the Rosti with <a href="http://en.wikipedia.org/wiki/Wiener_Schnitzel">Cordon Bleu</a> - chicken breast fillet (I also use pork loin slice) with cheese & ham wrapped in the middle, then coated with breadcrumbs & deep/pan-fried till golden brown. Sinful but truly yummylicious ...</span></div><div align="justify"></div><br /><div align="justify"><span style="font-family:trebuchet ms;font-size:130%;color:#990000;"></span></div><div align="justify"><span style="font-family:trebuchet ms;font-size:130%;color:#990000;">This one with Pork Cordon Bleu</span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUNC3-K_N4OFfNytbsoq1PU-TPRrABpKum5dZ4EyJmO3nv_nwa4iFjyToS3fiM5EwkdaK9L9k-eOJ9in77OG1SDFb1lJccptNKWYhC_GoFKcGlRHfR5jSQWevWOkfxpRgK6uxEtpwm9k/s1600-h/Rosti1_tag.jpg"><img id="BLOGGER_PHOTO_ID_5311186067099473954" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUNC3-K_N4OFfNytbsoq1PU-TPRrABpKum5dZ4EyJmO3nv_nwa4iFjyToS3fiM5EwkdaK9L9k-eOJ9in77OG1SDFb1lJccptNKWYhC_GoFKcGlRHfR5jSQWevWOkfxpRgK6uxEtpwm9k/s320/Rosti1_tag.jpg" border="0" /></a><br /><div align="justify"><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"></span></div><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"></span><br /><div align="justify"><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"></span></div><div align="justify"><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"></span></div><div align="justify"><span style="font-family:trebuchet ms;color:#000000;">To make myself feel less guilty & to make it a well-balanced meal, I had it served with garden salad of my own creation - toss of butterhead lettuce, cherry tomatoes, jap cucumber, blueberry & kiwiberry. <strong><span style="color:#009900;">KIWIBERRY ?!?!</span></strong> Yup, it's not a typo error. I was so fascinated when I first saw it at NTUC I just had to get it. It looks like a 'hair-less' Kiwi & taste like a kiwi fruit - sweet with slight hint of sourness BUT with the size of a grape! It would be a great decorating fruit for dessert & cakes. I hope I can still find it the next time I need it for my baking.</span></div><div align="justify"><span style="font-family:Trebuchet MS;"></span></div><br /><span style="font-family:trebuchet ms;font-size:130%;color:#990000;">Cross-section of the Kiwiberry. Diameter is only abt 2cm</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ol30bn7bfSjoB_qSxcrekDN0cnnJEos8JiWIYHDZDNJxVkDV88bFyHysJ_jPXzB7qHnQzFyhV_AXmtjvBTYo1gdXmhRnxlTIMXabrTxzsOc37Lo-wrcAJd5KjOnpoH37jJRnMPwXWME/s1600-h/Photo118.jpg"><img id="BLOGGER_PHOTO_ID_5311192011452517330" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ol30bn7bfSjoB_qSxcrekDN0cnnJEos8JiWIYHDZDNJxVkDV88bFyHysJ_jPXzB7qHnQzFyhV_AXmtjvBTYo1gdXmhRnxlTIMXabrTxzsOc37Lo-wrcAJd5KjOnpoH37jJRnMPwXWME/s320/Photo118.jpg" border="0" /></a><br /><br /><span style="font-family:trebuchet ms;font-size:130%;color:#990000;">Side by side with Blueberry & against my fingers</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgssPBR8vtukKi9tAu65xhjJ-RJSsW5-hK3s3qR1hwc2BsKquJ8eMVZRbDlFhkAuscpcOlEA9RbXmJ3mvWIX3GfykrglvtgXKWqBJP6c4PrQPN1swEKB5G3hbvpCQMBC6wGKPhpa790DdY/s1600-h/Photo118.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgskt8OTUJ_Z3ooFDlMd_1sa0YhMLtnpAYOoHLJluqDeVfAGmctUozeikxZPf-n6kIXBHpH4Y0eznZpXUqp16m0J3Sqahgeurz8qYA-ZqvcENXvdbiMSIF1FTsyV-XfcfFgVRvAniIMt6c/s1600-h/Photo122.jpg"><img id="BLOGGER_PHOTO_ID_5311191138597358002" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgskt8OTUJ_Z3ooFDlMd_1sa0YhMLtnpAYOoHLJluqDeVfAGmctUozeikxZPf-n6kIXBHpH4Y0eznZpXUqp16m0J3Sqahgeurz8qYA-ZqvcENXvdbiMSIF1FTsyV-XfcfFgVRvAniIMt6c/s200/Photo122.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYaBNu6XPofgV7Ox7z2gr4yZ0m7tJyeowoUHr4YcgRs5hcI0aukh-8L0dANKa71Cy7w7TFGr0uhUD2Z6dub8CUeetzBdJL0a3cuNTUIKfjXhQRAp2mWexWH4AcIgRulnRGLNVi36CWz4/s1600-h/Photo125.jpg"><img id="BLOGGER_PHOTO_ID_5311191149826463794" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYaBNu6XPofgV7Ox7z2gr4yZ0m7tJyeowoUHr4YcgRs5hcI0aukh-8L0dANKa71Cy7w7TFGr0uhUD2Z6dub8CUeetzBdJL0a3cuNTUIKfjXhQRAp2mWexWH4AcIgRulnRGLNVi36CWz4/s200/Photo125.jpg" border="0" /></a><br /><div align="justify"><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"></span></div><br /><div align="justify"><span style="font-family:trebuchet ms;font-size:130%;color:#000000;"></span></div><div align="justify"><span style="font-family:trebuchet ms;color:#000000;">It was a simple & quiet birthday but felt great spending time with my mum & family. Happy Birthday Mom !!! (^.^)</span></div><div align="justify"><span style="font-family:Trebuchet MS;"></span></div>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com0tag:blogger.com,1999:blog-1755750360295832713.post-11029963203670809492009-02-25T22:13:00.016+08:002009-03-04T00:23:47.755+08:009-layer Nonya Kueh & Steamed Rice Cake<div style="text-align: justify;"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:130%;" >I have a day off today and did 9-layer nonya kueh & steamed rice cake this afternoon. I have always been a fan of nonya kueh as they look as good as the taste. Or maybe it's because of my hometown, Penang where it's famous for great food & kueh too ... (^.^)</span><br /><br /><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:130%;" >This is my 3rd attempt at 9-layer nonya kueh and it turn out as I expe</span><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:130%;" >cted - not too sweet but yet has a rich coconut milk flavor. I'm always amazed at how the com</span><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:130%;" >bination of such simple ingredients (rice flour, sugar, pandan leaves, c</span><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:130%;" >ocnout milk etc) could result in something so yummy & colorful. I wanted to do a kueh with more subtle, pastel colors but it turn out pretty bright - guess i added too much coloring ... (^_^!)</span><br /><br /></div><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;font-size:130%;" >6" square 9-layer kueh sliced & wrapped for my hubby to treat his colleagues</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wUtMy3Lq-sQEy1L6h0CQvTSU5uqqT3smwsGEYDxPcVRUNAlMtrjlD0sQS9UcYvFyXF_asw7cI4ED5slVgb-BrmLHQamxfP5XB2P-a-HOguWWMQG4xpwtfi_GJhtABQAzYvh_FIWd7mc/s1600-h/Photo082_tag.jpg"><img id="BLOGGER_PHOTO_ID_5306739529024804066" style="width: 200px; height: 150px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wUtMy3Lq-sQEy1L6h0CQvTSU5uqqT3smwsGEYDxPcVRUNAlMtrjlD0sQS9UcYvFyXF_asw7cI4ED5slVgb-BrmLHQamxfP5XB2P-a-HOguWWMQG4xpwtfi_GJhtABQAzYvh_FIWd7mc/s200/Photo082_tag.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaW1DCeYgerH1fRNHZNFdAZnV_RX5Qu_ryY-CTCQ84mRMuKganwzrQCDQX-wuEue3T_VUSlJpT9rzNhC9Woaa0v7zhPg3vvVYS15obo0iveY2_YSNKlxSOXinRR2lL6Q27XTyFYr7bG-w/s1600-h/Photo103_tag.jpg"><img id="BLOGGER_PHOTO_ID_5306739552454144978" style="width: 200px; height: 150px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaW1DCeYgerH1fRNHZNFdAZnV_RX5Qu_ryY-CTCQ84mRMuKganwzrQCDQX-wuEue3T_VUSlJpT9rzNhC9Woaa0v7zhPg3vvVYS15obo0iveY2_YSNKlxSOXinRR2lL6Q27XTyFYr7bG-w/s200/Photo103_tag.jpg" border="0" /></a><br /><br /><span style="font-size:130%;"><span style="font-weight: bold; color: rgb(0, 0, 0);font-family:trebuchet ms;" >9-layer Nonya Kueh</span><br /></span><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5ZmmSgsZEl8k2q3IKoHTBenWsFgtX8Qznt_CW2mCvyepOL5v0IIL3oJhGjsOwczLLzayjt9NzxUdbMOfwsfczT9LQctE0E8TFiq__ROsosTykmUi13R7BRfgp0Dazv5HcZVb0Z5CYKY/s1600-h/Photo088_tag.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5ZmmSgsZEl8k2q3IKoHTBenWsFgtX8Qznt_CW2mCvyepOL5v0IIL3oJhGjsOwczLLzayjt9NzxUdbMOfwsfczT9LQctE0E8TFiq__ROsosTykmUi13R7BRfgp0Dazv5HcZVb0Z5CYKY/s200/Photo088_tag.jpg" alt="" id="BLOGGER_PHOTO_ID_5308984358260409170" border="0" /></a><span style=";font-family:trebuchet ms;font-size:100%;" ><span style="font-weight: bold; color: rgb(0, 0, 0);">Ingredients </span>(For a 9" square tin)</span><br /><br /><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:100%;" ><span style="color: rgb(0, 0, 0);">480g tapioca flour</span></span><br /><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:100%;" ><span style="color: rgb(0, 0, 0);">150g sago flour</span></span><br /><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:100%;" ><span style="color: rgb(0, 0, 0);">35g mungo bean flour (aka tepung hoon hwee)</span> </span><br /><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:100%;" ><span style="color: rgb(0, 0, 0);">50g rice flour</span> </span><br /><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:100%;" ><span style="color: rgb(0, 0, 0);">720ml thick coconut milk</span></span><br /><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:100%;" ><span style="color: rgb(0, 0, 0);">650g sugar</span> </span><br /><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:100%;" ><span style="color: rgb(0, 0, 0);">1 litre water</span> </span><br /><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:100%;" ><span style="color: rgb(0, 0, 0);">3-4 pandan leaves</span> </span><br /><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:100%;" ><span style="color: rgb(0, 0, 0);">A dash of red, green, blue & yellow food coloring</span></span><br /><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:100%;" ><span style="color: rgb(0, 0, 0);">A pinch of salt (I use 1/4 teaspoon)</span></span><br /><br /><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:100%;" ><span style="font-weight: bold; color: rgb(0, 0, 0);">Method</span></span><br /></div><ol style="text-align: justify;"><li style="color: rgb(0, 0, 0);font-family:trebuchet ms;"><span style="font-size:100%;">Boil sugar with pndan leaves in 1 litre of water until sugar melts. Strain the syrup & dilute with water to make 1.5 litres.</span></li><li style="color: rgb(0, 0, 0);font-family:trebuchet ms;"><span style="font-size:100%;">Mix all the flour & salt together in a bowl. Pour in the coconut milk a little at a time & mix till smooth. Set aside.</span></li><li style="color: rgb(0, 0, 0);font-family:trebuchet ms;"><span style="font-size:100%;">Pour the syrup from step (1) gradually into the flour mixture. Stir constantly till well blended.</span></li><li style="color: rgb(0, 0, 0);font-family:trebuchet ms;"><span style="font-size:100%;">Divide the mixture into 4 (if using 3 food colorings) or 5 (if using 4 food colorings) portions. Leave 1 portion uncoloured. Mix each of the other 3 or 4 portions with 1 food coloring.</span></li><li style="color: rgb(0, 0, 0);font-family:trebuchet ms;"><span style="font-size:100%;">Grease a 9" square tin with oil. Place tin in aa steamer & steam until tin is hot. Pour in the uncoloured mixture & steam for 6-8 mins Repeat another layer with the uncoloured mixture</span><span style="font-size:100%;"> & steam again.</span></li><li style="color: rgb(0, 0, 0);font-family:trebuchet ms;"><span style="font-size:100%;">Repeat step (5) with batter of different colours alternatively till the mixture is used up. The top layer should be red.<br /></span></li><li><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:100%;" >Leave kueh to cool completely before cutting. </span><br /></li></ol><div style="text-align: justify;"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:100%;" ><span style="font-weight: bold; color: rgb(0, 0, 0);font-family:trebuchet ms;" >Recipe from: Delicious Nonya Kueh & Deserts by Patricia Lee</span></span><br /></div><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:130%;" ><br /></span><div style="text-align: justify;"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:130%;" >For mine, I only make half the portion & steam it in a 6" square tin. My total mixture yields about 1250ml & I divide into 5 portions - white, red, blue, green & yellow of 250 ml each. So technically speaking, mine is a 10-layer kueh with 125ml of mixture for each layer. But the measurements has to be adjusted accordingly depending on the total yield of the mixture.</span><br /><br /><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:130%;" >One point to note is to stir the mixture well before steaming to avoid the flour settling at the bottom. If this happens, the kueh will end up soft at the bottom & harder on top (where the flour mixture concentrates).</span><br /><br /><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:130%;" >Besides the conventional rectangle slices, I also try my luck to steam the layered nonya kueh using a mini cupcake tray. It's a little tedious scooping tiny teaspoons of the mixture into each cup but the result is really cute. The 1st layer of red was too thin and ended up turning 'purple' combined with blue as the 2nd layer underneath.</span><br /><br /></div><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;font-size:130%;" >Also steamed 9-layer nonya kueh & rice cake using my fav mini-cupcake mould</span><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggs2gFXjnpZxXT20fHuThqN5R7ekb2lLyi-oqDiKDg_cEKXm8585l0MnZ9rThw5c2Rv5LaA873G5bX6JwmM3zRitHRCsBBG9K-aBytrk3AbQQTgBAG6X6SxXgXlLxUoENgKJHNKwfDwtU/s1600-h/Photo100_tag.jpg"><img id="BLOGGER_PHOTO_ID_5306739548389137890" style="width: 200px; height: 150px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggs2gFXjnpZxXT20fHuThqN5R7ekb2lLyi-oqDiKDg_cEKXm8585l0MnZ9rThw5c2Rv5LaA873G5bX6JwmM3zRitHRCsBBG9K-aBytrk3AbQQTgBAG6X6SxXgXlLxUoENgKJHNKwfDwtU/s200/Photo100_tag.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgodiVx1JhDl_KXmCPzonTGJMZfe2aubHweQvpSvtPi4o53Qgw6QGKsn-6IJR6YjFVzAkZxPX_oh-NrRuVAWfrnRYrIah4M10DGC3zKg7XFUqjBSmB1_wfXdi3Ppr8GAakSUJ7mPEq0s/s1600-h/Photo099_tag.jpg"><img id="BLOGGER_PHOTO_ID_5306747372498757010" style="width: 200px; height: 150px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgodiVx1JhDl_KXmCPzonTGJMZfe2aubHweQvpSvtPi4o53Qgw6QGKsn-6IJR6YjFVzAkZxPX_oh-NrRuVAWfrnRYrIah4M10DGC3zKg7XFUqjBSmB1_wfXdi3Ppr8GAakSUJ7mPEq0s/s200/Photo099_tag.jpg" border="0" /></a><br /><div><div><span style="font-size:130%;"><br /></span><div style="text-align: justify;"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:130%;" >Next, I try steaming rice cakes - you know, the kind that we get at pasar malam which c</span><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:130%;" >omes together with a pack of orange colored sugar? Mine was slightly different in taste as compared to those I usually buy at pasar malam - it has a hint of coconut milk & I suppose it's bcos the recipe calls for addition of coconut milk. However, mine did not rise & 'open up' as high and as wide as those I bought ... wonder what went wrong? (-.-!)</span><br /></div><br /><span style="color: rgb(0, 0, 0); font-weight: bold;font-family:trebuchet ms;font-size:130%;" >Steamed rice cakes</span><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDRMXQv7te0KUPoeuy-8ifRULT7h5hpP-yr4sAYHq_k1Sy7M1FIF9mzvC5r6D13hKCYpJ7Ksn0TM3MyWuOJ-Bzp389TgudfnbtEK2bSbg3DizWtkAmXKhyphenhyphencAVsBVezTXVpNwm2SbxjCQ/s1600-h/Photo110_tag.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 164px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDRMXQv7te0KUPoeuy-8ifRULT7h5hpP-yr4sAYHq_k1Sy7M1FIF9mzvC5r6D13hKCYpJ7Ksn0TM3MyWuOJ-Bzp389TgudfnbtEK2bSbg3DizWtkAmXKhyphenhyphencAVsBVezTXVpNwm2SbxjCQ/s200/Photo110_tag.jpg" alt="" id="BLOGGER_PHOTO_ID_5308991673805310562" border="0" /></a><span style=";font-family:trebuchet ms;font-size:100%;" ><span style="font-weight: bold; color: rgb(0, 0, 0);">Ingredients </span>(Yields 12-30 depending on size of mould used)</span><br /><br /><span style=";font-family:trebuchet ms;font-size:100%;" ><span style="color: rgb(0, 0, 0);">200g rice flour</span></span><br /><span style=";font-family:trebuchet ms;font-size:100%;" ><span style="color: rgb(0, 0, 0);">200ml coconut milk</span></span><br /><span style=";font-family:trebuchet ms;font-size:100%;" ><span style="color: rgb(0, 0, 0);">160ml boiling water</span></span><br /><span style=";font-family:trebuchet ms;font-size:100%;" ><span style="color: rgb(0, 0, 0);">1 teaspoon double-acting baking powder (A)</span></span><br /><span style=";font-family:trebuchet ms;font-size:100%;" ><span style="color: rgb(0, 0, 0);">120g sugar</span></span><br /><span style=";font-family:trebuchet ms;font-size:100%;" ><span style="color: rgb(0, 0, 0);">1 teaspoon double-acting baking powder (B)</span></span><br /><span style=";font-family:trebuchet ms;font-size:100%;" ><span style="color: rgb(0, 0, 0);">1/4 teaspoon vanilla essence</span></span><br /></div></div><div style="text-align: justify;"><br /><span style="font-size:100%;"><span style="font-weight: bold; color: rgb(0, 0, 0);font-family:trebuchet ms;" >Method</span></span><br /></div><ol style="color: rgb(0, 0, 0); text-align: justify;font-family:trebuchet ms;"><li><span style="font-size:100%;">Sift rice flour & baking powder (A) together. Combine flour mixture with coconut milk & mix well.</span></li><li><span style="font-size:100%;">Add boiling water, mix well & set aside to cool. When cool, stir in baking powder (B) & set aside for 1 hour.</span></li><li><span style="font-size:100%;">Combine sugar & vanilla essence into mixture from step (2) & mix well.</span></li><li><span style="font-size:100%;">Grease mould with oil or line mould with paper cups & arrange on steamer tray. Pour batter into greased mould/paper cups until 90% full & leave to rise for 30 mins.</span></li><li><span style="font-size:100%;">Steam over rapidly boiling water (high heat) for about 15 mins or until skewer inserted in the centre comes out clean.</span></li><li><span style="font-size:100%;">Remove from mould & leave to cool on wire rack.</span></li></ol><div style="text-align: justify;"><span style=";font-family:trebuchet ms;font-size:100%;" ><span style="color: rgb(0, 0, 0); font-weight: bold;">Recipe from: Make Your Own Pastry</span></span><br /></div><div><div style="text-align: justify;"><br /><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:130%;" >Overall, I'</span><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:130%;" >m happy as my hubby said the response from his colleagues was quite go</span><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:130%;" >od that he ended up not having enough to go around his dept. We also had the steamed rice cakes for breakfast the next morning.</span><br /><br /></div><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;font-size:130%;" >Yum Yum !!!</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9s4ki6eBzn-FW3i20CVVD5NGpXckC_qWpuZ1KxsPTs9T6SrbAGDqMtXbMmIFOUZnUndRtaF0Ke2G-cCoFYcoOgq6BH3k69VIzqC_ypAbezhVzbXmdtALaL8i5FRpYqnlTcKMnkBcvGlg/s1600-h/Photo116_tag.jpg"><img id="BLOGGER_PHOTO_ID_5306744479226889538" style="width: 200px; height: 150px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9s4ki6eBzn-FW3i20CVVD5NGpXckC_qWpuZ1KxsPTs9T6SrbAGDqMtXbMmIFOUZnUndRtaF0Ke2G-cCoFYcoOgq6BH3k69VIzqC_ypAbezhVzbXmdtALaL8i5FRpYqnlTcKMnkBcvGlg/s200/Photo116_tag.jpg" border="0" /></a><br /><br /></div></div></div>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com0tag:blogger.com,1999:blog-1755750360295832713.post-88442686247380400862009-02-14T10:42:00.004+08:002009-03-03T00:35:35.733+08:00Jelly Cookies<div align="justify"><span style="font-size:130%;"><span style="COLOR: rgb(0,0,0)"><span style="font-family:trebuchet ms;">My family love this. I used to make this for sale during Christmas & CNY. The cookie is fragant & crispy; the filling gets a little chewy after baking ... it can get really additive!</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;"></span></span></span><span style="COLOR: rgb(153,0,0);font-family:trebuchet ms;font-size:130%;" >Jelly Cookie</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjli4TP59Gg2pC0yfp12AOzjcn3sw47XU1TU5vON9A2mflKFdpFa2egTnmv9w9mJ_quQPCEW_ERC4KBUeUQ4RWxKuIrvu3m4q4aK37xHXBnBs3dcnd6aFgyE8r3mlf2lCtglU3WjM-3O0Q/s1600-h/DVC00008_tag.jpg"><img id="BLOGGER_PHOTO_ID_5302497890323256290" style="WIDTH: 320px; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjli4TP59Gg2pC0yfp12AOzjcn3sw47XU1TU5vON9A2mflKFdpFa2egTnmv9w9mJ_quQPCEW_ERC4KBUeUQ4RWxKuIrvu3m4q4aK37xHXBnBs3dcnd6aFgyE8r3mlf2lCtglU3WjM-3O0Q/s320/DVC00008_tag.jpg" border="0" /></a><br /><br /><span style="font-size:130%;"><span style="COLOR: rgb(0,0,0)"><span style="font-family:trebuchet ms;">I use blackcurrant jam here but any jam will do. I've tried using apricot & kiwi jam also. End result? Colorful pinwheel jelly cookies in red, green & yellow ... (^.^)</span><br /></span></span><br /><span style="COLOR: rgb(153,0,0);font-family:trebuchet ms;font-size:130%;" >Baked with Blackcurrant Jam<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfQuK-sRUO5pu8gKY50MRLKPi70Qp0Mu_M0PQCHOS1o4ijN5bRRSAsAI1Q6SqhLa3oSvJwZfR1QhTaY-MkqMwknCTRr3xZDdeWyqmgFCZ2QXiVCX0o-yhdFM4XSSyyMeujatK492o9TEo/s1600-h/DVC00010_tag.jpg"><img id="BLOGGER_PHOTO_ID_5302497887043659298" style="WIDTH: 320px; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfQuK-sRUO5pu8gKY50MRLKPi70Qp0Mu_M0PQCHOS1o4ijN5bRRSAsAI1Q6SqhLa3oSvJwZfR1QhTaY-MkqMwknCTRr3xZDdeWyqmgFCZ2QXiVCX0o-yhdFM4XSSyyMeujatK492o9TEo/s320/DVC00010_tag.jpg" border="0" /></a></div>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com4tag:blogger.com,1999:blog-1755750360295832713.post-34089959195220544392009-02-04T19:35:00.007+08:002009-03-22T22:47:51.905+08:00Madeleines<div align="justify"><span style="font-family:trebuchet ms;"><span style="font-size:130%;"><span style="color: rgb(0, 0, 0);">Today is my off-day. Want to bake something for my colleagues & decide on Madeleines. Didn't have the shell-shaped mould so I use other moulds instead ... (^.^)</span></span></span></div><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;font-size:130%;" >Lemon Madeleines with Raisins</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3JL8WptjICGIB7Jl6TASHm144PjlUMmVKBOC6g6c1S-_lw2HsvWl5FUTwvKjikEflIxLcLfUSzQwutV8wgSGTXYzw98B9S6el0RmAR7NBMrIsD68vybWZ9iisJ_G4kw2wE94csCJ4O8/s1600-h/Photo050.jpg"><img id="BLOGGER_PHOTO_ID_5298954532901133858" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3JL8WptjICGIB7Jl6TASHm144PjlUMmVKBOC6g6c1S-_lw2HsvWl5FUTwvKjikEflIxLcLfUSzQwutV8wgSGTXYzw98B9S6el0RmAR7NBMrIsD68vybWZ9iisJ_G4kw2wE94csCJ4O8/s320/Photo050.jpg" border="0" /></a><br /><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;font-size:130%;" >Baked some using mini-tartlet mould</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gGnXrxhi7fHLagIN7WxGIJfmcG1ZcX53b_KH3rAEoxbwGvbcVfTFBGg_5mKQ0SAtFWf3T4zkzYIeKbONIp-24ijLTVGsfjecfSzuHfk1mHr4XATPUbjJ2Bwe9kNPpngYaWarVQqrh_0/s1600-h/Photo053.jpg"><img id="BLOGGER_PHOTO_ID_5298954539337443906" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gGnXrxhi7fHLagIN7WxGIJfmcG1ZcX53b_KH3rAEoxbwGvbcVfTFBGg_5mKQ0SAtFWf3T4zkzYIeKbONIp-24ijLTVGsfjecfSzuHfk1mHr4XATPUbjJ2Bwe9kNPpngYaWarVQqrh_0/s320/Photo053.jpg" border="0" /></a><br /><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;font-size:130%;" >Cross-section of the Madeleines</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYCU0dZsQzy0IBtXDeBrDelalChv5vylBnH8S-qcOk_FHMmcod8j-_6EBucgI5g-RGQn8t92h4MYR2V7DKIEQI7sFwT1Zzsqfe_KS1S9qLUGeTtNy4WMfx-lT3sifQH48YRGUkOqx5qk/s1600-h/Photo056.jpg"><img id="BLOGGER_PHOTO_ID_5298954546747691730" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQYCU0dZsQzy0IBtXDeBrDelalChv5vylBnH8S-qcOk_FHMmcod8j-_6EBucgI5g-RGQn8t92h4MYR2V7DKIEQI7sFwT1Zzsqfe_KS1S9qLUGeTtNy4WMfx-lT3sifQH48YRGUkOqx5qk/s320/Photo056.jpg" border="0" /></a><br /><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;font-size:130%;" >Also baked some using mini-cupcake mould</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG93NuPZXo9yUiFOMTSG4uONrwUq1hQJr6GFeaD-p2tnXdEoTRr0cdBRAFEpifvjd5TClbB5j6pBZXbOoMNg7NUGi5d5v0yRpsFOXNhyphenhyphenmKz7cbhMm0DMimynGUnw9oXnOWXJND4lsz1mE/s1600-h/Photo057.jpg"><img id="BLOGGER_PHOTO_ID_5298957951072906466" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG93NuPZXo9yUiFOMTSG4uONrwUq1hQJr6GFeaD-p2tnXdEoTRr0cdBRAFEpifvjd5TClbB5j6pBZXbOoMNg7NUGi5d5v0yRpsFOXNhyphenhyphenmKz7cbhMm0DMimynGUnw9oXnOWXJND4lsz1mE/s320/Photo057.jpg" border="0" /></a><br /><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;font-size:130%;" >2 flavors. Lemon with raisins & Chocolate with chocolate chip</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9yHfq2H1yzuug95ejeS5HpICksY_IXJavsJI_OxHYgPw-SmMHRiGuYvILdanx0GdZ0Lbz6uIRYa5LghO5osl1Mr88vJoFYOAxJyzdIM1gHKWBHpgXTFTNcSMmXnyMLrijnxoh85SffnY/s1600-h/Photo065.jpg"><img id="BLOGGER_PHOTO_ID_5298957954108581730" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9yHfq2H1yzuug95ejeS5HpICksY_IXJavsJI_OxHYgPw-SmMHRiGuYvILdanx0GdZ0Lbz6uIRYa5LghO5osl1Mr88vJoFYOAxJyzdIM1gHKWBHpgXTFTNcSMmXnyMLrijnxoh85SffnY/s320/Photo065.jpg" border="0" /></a><br /><br /><span style="font-size:130%;"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ><strong>Lemon Madeleine</strong></span><br /></span><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ><strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62UKE1efC1XfRpL6N48KX8psFzjy4r6sGVWurUDgacqlxx1l2XzgmEUAFJ5wGKQLy3HjH53redU3ZkqlnJEsjBQhFTFYICRqZWk7eVviWrxAAnw9UYjCQo9RY1rovkk6mG3i-Qb1tcak/s1600-h/Photo067.jpg"><img id="BLOGGER_PHOTO_ID_5308627155955513058" style="margin: 0px 10px 10px 0px; float: left; width: 200px; height: 150px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj62UKE1efC1XfRpL6N48KX8psFzjy4r6sGVWurUDgacqlxx1l2XzgmEUAFJ5wGKQLy3HjH53redU3ZkqlnJEsjBQhFTFYICRqZWk7eVviWrxAAnw9UYjCQo9RY1rovkk6mG3i-Qb1tcak/s200/Photo067.jpg" border="0" /></a>Ingredients </strong></span><span style="font-family:trebuchet ms;">(Yields 24 mini-cupcake or 12 seashells)</span><br /><div align="justify"><span style="font-family:trebuchet ms;"></span></div><br /><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" >2 whole eggs</span></div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" >60g castor sugar</span></div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" >60g unsalted butter</span></div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" >60g cake flour</span></div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" >2/3 teaspoon baking soda (aka bicarbonate of soda)</span></div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" >1 g salt (I use approx. 1/4 teaspoon)</span></div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" >Zest from 1/2 a lemon (I use a whole lemon instead of 1/2)</span></div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" >1 teaspoon lemon juice<br /><br /></span></div><div align="justify"><span style="font-family:Trebuchet MS;"></span> </div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ><strong></strong></span></div><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ><strong>Method</strong></span><br /><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ></span></div><ol><li><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" >Preheat oven to 180 degC. Grease the pan/mould with melted butter or line pan with paper cups.</span></div></li><li><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" >Melt butter using either microwave oven or over water bath.</span></div></li><li><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" >Sift flour & baking soda together.</span></div></li><li><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" >Add eggs, sugar & salt in mixer or bowl and mix well till sugar dissolves.</span></div></li><li><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" >Stir in lemon zest, lemon juice and flour using spatula. Then add melted butter & mix well.</span></div></li><li><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" >Spoon batter evenly into prepared cupcake pan/mould. Bake for 10-13 mins or until a skewer inserted in the centre comes out clean.</span></div></li><li><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" >Transfer to wire rack to cool completely and store in container to prevent drying. </span></div></li></ol><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:130%;" ><span style="font-weight: bold; color: rgb(0, 0, 0); font-family: trebuchet ms;font-family:trebuchet ms;font-size:85%;" >Recipe from: 送礼西点DIY by 加藤千惠(日本) </span><br /><br />This is the basic Madeleine recipe. I thought it was a little plain and decide to add some raisins. I soak the raisins in hot water first to plump them up follow by a little rum to enhance the flavor. One important tip I got from a baking teacher is that the rum would prevent the dried fruits from drawing moisture out of the batter while baking, thus not affecting the texture of the cake.</span><br /><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:130%;" ></span></div><br /><div align="justify"><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;" ><span style="color: rgb(0, 0, 0);font-size:130%;" >As for the chocolate Madeleine with chocolate chip, simply replace 10g cake flour with 10g cocoa powder. Sift the flour, baking soda & cocoa powder together. Next, substitute the lemon zest & juice with 10g semi-sweet mini chocolate chip. You may add more chocolate chips as desired.<br /><br /></span></span></div>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com0tag:blogger.com,1999:blog-1755750360295832713.post-32841861160763373422009-02-03T17:12:00.001+08:002009-03-22T22:48:39.832+08:00CNY 2009<span style="font-family:trebuchet ms;"><span style="font-size:130%;"><strong><span style="color: rgb(255, 0, 0);">Gong Xi Fa Cai !</span></strong> <span style="color: rgb(0, 0, 0);">Did some baking for family & friends during CNY this year ...</span> </span></span><div><div><span style=";font-family:trebuchet ms;font-size:130%;" ></span></div><br /><div><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;font-size:130%;" >Mini-Tangerine pineapple tarts</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ht0e7uTEGDoNCXsNniJobrGZ80qsh0M7uccJmyWPOV9JxpEzWjiHJy1OoT25I4raVEpPoGxKAeSr6KzfvDm43ScGTN9rcFx11qfvzOngpi-_Qye-UjUoRf-_RnvIm87k7oFh8hYDrYo/s1600-h/Photo025.jpg"><img id="BLOGGER_PHOTO_ID_5298583586761045762" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ht0e7uTEGDoNCXsNniJobrGZ80qsh0M7uccJmyWPOV9JxpEzWjiHJy1OoT25I4raVEpPoGxKAeSr6KzfvDm43ScGTN9rcFx11qfvzOngpi-_Qye-UjUoRf-_RnvIm87k7oFh8hYDrYo/s320/Photo025.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2UYq2BAm3jWNtcD-vZrQOhXjaNqLr6k296VUjoX-CnBBwHLIH6Nuax5AKo07hyYTEfVP6FFxq0JLkwlhkDqj3EtOOjMmDrL-LViSAZuwHdQJ5bxTX_gaCorVkN72B_yjV5zgXROXkWg/s1600-h/Photo043.jpg"></a></div><div><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;font-size:130%;" >Pistachio cookies with cherry</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRnJ-tYPGgxrd5QcbQs8pzKk4jDfsjKZ7x9XfVY88rgt4f0tAJfrY_h5OJweY4S4SltItYF9XuT5SnwqdkDr0mKIjlTGQL3tF4cHEzivlH3Qt8DOvk8SOQf3QOhgrY9pSReNlty_8Wio/s1600-h/Photo038.jpg"><img id="BLOGGER_PHOTO_ID_5298584241206304962" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRnJ-tYPGgxrd5QcbQs8pzKk4jDfsjKZ7x9XfVY88rgt4f0tAJfrY_h5OJweY4S4SltItYF9XuT5SnwqdkDr0mKIjlTGQL3tF4cHEzivlH3Qt8DOvk8SOQf3QOhgrY9pSReNlty_8Wio/s320/Photo038.jpg" border="0" /></a><br /><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;font-size:130%;" >Packed nicely to be given away</span><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSqlCx_O0QN86fDYqYnQDTqlUOF2t5-El9azeLzEcwMsUq0wdH4cdAtOxSvRaExENgRr8Te_pS0_5oW61b8t0bc1Owi3S7PTpgtwdmEmogkJCeRFpVSBascfV3qrNIUHpMFFNlZVizeYM/s1600-h/Photo043.jpg"><img id="BLOGGER_PHOTO_ID_5298584916551233474" style="width: 320px; height: 240px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSqlCx_O0QN86fDYqYnQDTqlUOF2t5-El9azeLzEcwMsUq0wdH4cdAtOxSvRaExENgRr8Te_pS0_5oW61b8t0bc1Owi3S7PTpgtwdmEmogkJCeRFpVSBascfV3qrNIUHpMFFNlZVizeYM/s320/Photo043.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ZGGHdVYY_7pz0wmoaAM8UlMKChasJiLVmaA9tqobMhKfeJb4fbgSMbk-hkPf2dz-q9bFUcePvaBjOBLDD86f-Sfa-SeYNE6iQaWj-yXuGDLrnkyEBksEP4pZid9b-pSYH7NoSMLNtWQ/s1600-h/Photo038.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8iWULII6d3VIJj4r0DatSr9yWUJp9WxJNhS4EiPUYPXlaxdysGIUR5BmxHtF5fbK-jC_LKgv_7pQzXhH71BZODDeGFkkZdw8LNay-lvJlVlcXltWHOMx2g5gb_LEzdrnkBg2DACPGtKQ/s1600-h/Photo025.jpg"></a></div><div><span style="color: rgb(0, 0, 0);font-family:trebuchet ms;font-size:130%;" >Also baked kueh lapis with prune and savory pumpkin cake (known as jin gua gao or nan gua gao in chinese). But they were gobbled up before i could take any pic ... (^.^)</span></div></div></div>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com0tag:blogger.com,1999:blog-1755750360295832713.post-49143067146450563912008-04-25T14:39:00.000+08:002008-04-24T23:39:44.759+08:00I feel ...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hf_K29_7gIHPRvZOj2ie2LmqcxfWDylgf0eZnrrqpGJ4_L21CJ-kDaLEmGF4ZjB5O9bOEP_j2jhTaam7XKrCXt7WlUzMfWBW0IR6GqHhXWCkUJUs0YenGSa6p9MDwa_wYR5Shn0R3Lc/s1600-h/Beijing+trip+069.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hf_K29_7gIHPRvZOj2ie2LmqcxfWDylgf0eZnrrqpGJ4_L21CJ-kDaLEmGF4ZjB5O9bOEP_j2jhTaam7XKrCXt7WlUzMfWBW0IR6GqHhXWCkUJUs0YenGSa6p9MDwa_wYR5Shn0R3Lc/s320/Beijing+trip+069.jpg" alt="" id="BLOGGER_PHOTO_ID_5192832689076228914" border="0" /></a><br /><span style="color: rgb(51, 51, 255);font-size:130%;" ><span style="font-family:trebuchet ms;"><span style="color: rgb(0, 0, 0);">... like this today <of cos="" this="" is="" an="" exaggeration="">. Fortunately, looking at it lifted me up.</of></span> </span></span>luv2bakehttp://www.blogger.com/profile/00774210337199718311noreply@blogger.com0