暂时修业~~

亲爱的烘焙姐妹们，我的luckyInn将暂时关门一阵子。

最近，我的身边吹起一波又一波的巨浪，使得我没有耐心研究食谱，也没有心情玩烘焙。

我始终坚持~有用心的烘焙过程，才会有好吃的糕点。所以我不想糟蹋食谱，也不想浪费材料。

我不知道，我能够承受多久的压力或我能扛得多重的担子。吸一口气，掉几滴眼泪；无论如何，我都会勇敢的撑下去！！

不要问我什么事~~ 我只想通知大家，等我再择日开业。在烘焙的路上，不要把我丢下。0(==)0

不需要为我担心~~虽然我个子小，可是我的肚量和耐力就如巨人般宽大。!(*0*)!

祝福我~~ SEE U again

没有千层卖相的~千层蛋糕

守着烘炉，等了一晚~
今早战战兢兢的一刀一刀的切~
换来了一些些的失望 (==!)
没有卖相的千层蛋糕，呜呜呜
也没有什么心情拍相了啦 （@.@）
随便拍拍几张了事咯

怎么知道~
阵阵扑鼻的鸡蛋香~
少许湿润的口感~
很像吃着传统的鸡蛋糕~
好好吃哦，嘻嘻(*^__^*)
香、味俱全，唯独缺少了色~
心情至少不会那么低落了~

这款千层蛋糕和印尼千层糕的口味相差十万八千里~
两者的蛋糕体的湿润度及口感和香味是完全不同的~
大家不要误会了才好！

*卖相失败的原因~ 每一层应该烘烤至10~12分钟，或表面稍微上色（金黄色），才铺上另一层面糊。我照着原谱烘烤5分钟，后来觉得颜色太浅，提升至8分钟。又怕烘烤过度使得每一层不能够黏贴，不敢烤太久，所以每一层多不上色！


食谱来自 :Pynn Lee

我用8“方形模，所以食谱分量稍微调整：

9粒 鸡蛋
220g 幼糖
290g 面粉
10g 奶粉
15ml 炼乳
100ml 清水
27ml 蜜糖
170ml 葵花籽油

~ 做法 ~
1。鸡蛋+幼糖用打蛋器高速打至幼糖溶化，蛋浆打发涨至三倍多。
2。加入炼乳t搅拌均匀，把打蛋器停机。
3。面粉和奶粉分多次加入，用刮板拌匀。
4。加入清水，蜜糖和葵花籽油，拌匀成柔滑面糊。（全程用刮板拌匀而已）
5。预热烤箱，用勺子拿两瓢面糊倒进模型里，放入烤箱以190度烘烤5分钟。
6。模型拿出来，再勺两瓢面糊进模型里。放入烤箱以190度烘烤5分钟。
7。再把模型拿出来勺如面糊，第三层开始，以170度烘烤5分钟，一直重复同样的步骤，直至全部面糊用完为止。整个烘烤过程需时45分钟。
8。在最后烘烤至第五层的时侯，建议把蛋糕弄最上的一层，下面那2层才不会焦。
9。蛋糕完成后，放凉了才切片。

Coffee Chiffon (with chocolate chips)

These few days i am vexed and moody,which made me feel really helpless. 0(==)0

It' a very personal family matter, which i keep inside my heart........ until it burst!!

However, when i am writing my baking story here, i feel calm and happy. Yes, baking is my only remedy. That's why i always appreciate very much for all your comments. Thanks to all my friends here ^o^ for your support and encouragement in my baking journey.

Because of the mini chiffon mould, that i used to bake the mini chiffon two days ago. I just love its mini size and cute chiffon which make me so eager to try it out again. Coffee is banned in my daily life. Although the aroma of coffee smells so irresistable but my heart is too weak to take a full cup of coffee.

It's the same recipe as OREO Chiffon *欧丽哟戚风*. I make some adjustment as follows:

(a) 80ml milk -- change to:

20g 3-1instant coffee powder + 80ml milk (boil on the stove until coffee powder has fully dissolved) * If you prefer strong coffee, just add the full packet of 40g.

(b) 12pcs Oreo biscuits crushed -- change to:

150g chocolate chips

Coffee chiffon with many chocolate chips~ definately a very matching combination *0*

OREO Chiffon 欧丽哟戚风

那天，在新国求学的表妹告诉我她在Daiso看到迷你型的戚风模，小小个很可爱！

我听了当然心痒痒，就拜托她帮我买两个。

终于看到了~

哇！真的超小哦！比我想象中的小很多~ 4寸罢了！

绞尽脑汁，想想想~ 要做什么口味的戚风呢？

香蕉口味的家人都不喜欢，咖啡口味的小孩应该不能接受。

嗯，就来个Oreo口味的吧！

很成功哦~ 小小个的，很容易脱模。

松软的组织配上oreo饼干碎，好吃！

食谱出自 Mikiko

Ingredients:

4 egg white

50g fine sugar

4 egg yolk

30g fine sugar

50ml corn oil

80ml milk

100g superfine flour

1/2 tsp baking powder

12pcs Oreo biscuits (break into small pcs)

Methods:

1. Beat egg yolk and sugar until sugar dissolved.

2. Add in corn oil little by little, continue stiring.

3. Add in milk and stir well.

4. Pour the flour and baking powder slowly into the egg yolk mixture. Mix well.

5. Beat egg white until bubble, add in the sugar by 3 times. Beat until peak foam.

6. Mix the egg yolk mixture into egg white mixture by 3 times. Slowly add in the crushed Oreo biscuits.

7. Bake 160C for 30mins.

8. Overturn the chiffon to let it cool down completely for around 2 hour, before taking the chiffon out from the mould.

卡通冰皮月饼~庆中秋

进入农历七月，饼家已经推出中秋月饼了。我第一个想动手尝试的是冰皮月饼，而且还是要用pynn送的可爱卡通模型这四个鸡蛋模型我真的很喜欢，常常绞尽脑汁想要怎样利用它们？
除了模型鸡蛋，我只想到拿来做模型月饼了。还有什么食谱可以派上用场呢？有idea的，请快告诉我！！*,*
冰皮月饼的材料和做法真是既容易又快捷~在烘焙店买了一包糕粉+一小包白油，加上150ml的冰水，一点红色素。搅拌均匀就成为冰皮了！内陷也是在烘焙店买便得豆沙 （之前铜锣烧的内陷）。
完工后，放入冰箱~
饼皮月饼是特地做给孩子们的^^

I want to be a camera man!

FINALLY, I got a new toy, a precious Hari Raya's gift... ... FujiFilm FinePix S1600.

Ever since i started to writing blog for my baking journey, i am getting interested in photography. I believe a quality photo tells the story. "一图胜千言”

In order to present my food at a better looks, I started to pay attention to the photo of food in magazine, recipe book, and even blogger's. I crack my head for every shooting, decorating the background, arranging the food, looking from different angle,etc.

As i usually bake at night on weekdays, the indoor lightings is not bright enough. Due to the poor lightings, my photo has always not that sharp enough. Furthermore, my Olympus digital camera is getting older over the years, which can no longer capture the best moment. Everytime, i need to upload the photo into Adobe Photoshop to adjust the brightness to make it not so dull.

Now, i got a more professional camera to play with my bakings. Hehe!!

No Bake Chocolate Cheesecake

I am not really into no-bake cheesecake. To me, although it's heavenly creamy like ice-cream, it still can't compete to the baked cheesecake in terms of richness of cheese flavour.

However, i have to surrender to this recipe.

One spoonful only~~ i close my eye!

Wow~It's CHEESE cake!!

The BEST EVER no-bake cheesecake, Woohoo!

Recipe adapted from e起打开幸福滋味 . Don't be surprise to see the difference.

Yes, i over-turn the WHITE into BLACK one, hehe!! I belive the original recipe is wonderful too. I will Try out!!

Recipe：

Base:

180g Chipsmore (double-chocolate), finely crushed

90g melted butter

Cheese Batter:

500g Cream Cheese

50g fine sugar

200ml dairy whipping cream

150g baking chocolate, melted

2 tbs cocoa powder

1 1/2 tbs gelatin powder

100ml milk (I use HL)

Topping:

90g Chipsmore (double-chocolate) crushed, not too fine

Methods:

1. Mix melted butter with finely crushed chipsmore cookies. Press into a 8" Square pan with aluminium foil. Keep inside refrigerator.

2. Beat cream cheese, sugar until creamy. Add in whipping cream and stir well.

3. Add in melted chocolate and cocoa powder. Mix until all ingredients are well combined.

4. Double-boil gelatin powder with milk. Then Add into cheese batter. Stir well.

5. Pour the cheese batter onto the prepare chipsmore base. Refrigerate overnight (I refrigerate 24 hours to make it more firm before cutting).

6. Sprinkle the chipsmore cookies as topping

Curry Fish with Turmeric rice *咖哩鱼与黄姜饭*

老公是个咖哩迷，无辣不欢。最近连大女儿彤也逐渐爱用咖哩配饭。

一向受不了油烟的我，心血来潮。打算“大显身手”吓一吓他们；

准备亲手弄个黄姜饭配咖哩鱼！

简单的配料，煮出香喷喷的黄姜饭。

饭锅飘来浓浓的椰浆味道让孩子误以为是nasi lemak！

打开饭锅，香茅加上班兰叶的香味扑鼻！

开饭咯！！

没想到俩个小小瓜也懂得吃咖哩，吃得津津有味！

黄姜饭

材料：

南姜一小块

米两杯

香茅一根

黄姜粉一汤匙

盐一茶匙

椰浆200ml

水 （足够盖过米）

斑兰叶三片

做法：

1.将香茅切短，用刀背拍扁让其出味。南姜切薄片。

2.将米洗净，加入椰浆、盐、香茅、南姜片、黄姜粉。斑兰叶，再加上水以电饭锅煮熟。

3. 饭熟后将斑兰叶取出，把饭盛起。

咖哩鱼

材料：

Ikan Brand 的咖哩鱼即煮料一包

鱼头 （买不到，我用箭鲨）

香茅一根

番茄一粒

羊角豆八条

椰浆200ml

水300ml

糖一汤匙

少许咖哩叶
红辣椒一根

做法：
1.爆香葱头蒜米，加入咖哩鱼即煮料。加入番茄、香茅和羊角豆，一起炒直香味。
2.加入鱼肉，水，咖哩叶，辣椒和糖轻轻搅拌。盖上锅盖闷煮直羊角豆够软。
3. 倒入椰浆。再滚上十分钟。

Dorayaki *蜂蜜铜锣烧*

煎的不够圆，边缘又好像给牙齿咬到~~

不知道小叮当会嫌弃吗？哇咔咔^_^

这个蜂蜜铜锣烧，我的三个小瓜嚷了很久了~~

终于出炉啦（≧▽≦)

没有夹入内陷-- 闻着香香的蜂蜜，吃着甜甜的蜂蜜铜锣烧~~ 美味极了！！

夹入红豆沙内陷-- 口感更丰富！！

食谱来自Carol

約做6 个 （12片）

材料:

雞蛋2顆

泡打粉1小匙

低筋麵粉100g

牛奶40ml

細砂糖40g

蜂蜜2大匙

步驟:

1.雞蛋+細砂糖用打蛋器打到泛白蓬鬆泡沫狀(全蛋打發)

2.加入牛奶及蜂蜜攪拌均勻

3.將過篩的泡打粉及低筋麵粉加入輕輕攪拌到看不到粉粒

4.平底鍋加熱,倒少許油,用紙巾將多餘的油擦拭乾淨 (不可以有一點油滴在鍋中,否則煎出來會花花的顏色不均勻)

5.用大湯匙舀麵糊,一瓢約一片銅鑼燒份量,待鍋熱就將麵糊倒入鍋中 (讓麵糊自動由湯匙滴落自然攤開到直徑約7-8公分就可以)

6.等到鬆餅開始冒出小泡泡就可以翻面,總共約煎8片

7.讓2面都煎到金黃色就可以

8.放涼夾入紅豆餡就完成

Batik Cake

When i first tasted this batik cake, i was attracted by the uneven layers of biscuits inside. It was introduced and baked by my mom, after learning from her baking lesson in Singapore.

If you have never tasted this before, imagine you are eating marie biscuits dipping in chocolate custard. A very wonderful combination!!

I never take the photo for the making process. So, for those who need more details, you may refer to the following website.

Recipe adapted from Corner Cafe

Ingredients:

100g milo

25g cocoa powder

125ml boiling water

190g butter, cut into large chunks

200g sweetened condensed milk

110g white granulated sugar (I use 50g only)

5 eggs, lightly beaten

1/2 teaspoon vanilla extract
250g Marie biscuits

Preparation:

1. Break each biscuits into quarters, set aside. Line the base and two long sides of a 23cm x 9cm x 7cm deep loaf tin with baking paper, lightly grease the inside of the tin so the paper sticks to the tin, extending paper 2-3cm above edge of tin. Grease or line both short sides with a small piece of baking paper.

2. Slowly add boiling water to milo and cocoa in a saucepan, stirring vigorously until it is smooth. Add butter, sweetened condensed milk, sugar, lightly beaten eggs and vanilla to the saucepan.

3. Place over moderate heat and cook, stirring all the time with a whisk or a spoon, until you feel the bottom starts to thicken, about 5 minutes.

4. Turn heat down to low, and continue to cook, stirring without stopping, for about another 20 minutes, or until a thick custard forms.

5. Transfer the thick custard to a large mixing bowl, add quartered biscuits. Mix until all the biscuits are coated with the custard.

6. Transfer mixture to the prepared tin. Press down firmly so there are no air pockets in the mixture. Bang the tin on the bench a couple of times to settle the mixture, fold the paper extensions over the top and press down to even the surface. Then let cool to the touch.

7. Cover with cling film and place into the refrigerator to chill for at least 4 hours, or preferably overnight.

8. When the cake is firm, use the paper extension as handle to pull the cake out of the tin (you might need to loosen the paper from the sides of the tin first by sliding a knife between the paper lining and the sides of the tin).

Celery & Apple Juice *西芹苹果汁*

I don't take gassy drinks. They contains too much sugar that make people fat.

Except Milo, Horlick and Oat, i drink milkshakes, soya and fruit juice if i am craving for cold beverage. Here, i introduce to you a very simple ingredients, and easy to prepare (less than 10 mins) .... you get this!

Celery is the best remedy for those suffer from high blood pressure...

Apple for those who wants to look young and pretty.... ^^

Ingredients:

1 stick of celery (peal and diced)

2 red apples (peal, cored & diced)

1/2 cup of water

1 cup of ice cubes

BLEND ALL ~~ You get two glasses of fresh and sugarless healthy fruit & vegetable juice!!

(Must drink straight after blending, as the both celery and apple may turn the colour very soon. So as to absorb all the vitamin into body.)

Lemon Swiss Roll

It's been quite some time i never tasted swiss roll. Although i love swiss roll, i am not buying those selling at the bakery shop. I found them too sweet to my taste, why not bake one by myself?

I always flipping the recipe book 《孟老师的美味蛋糕卷》, even though i had encountered few times of failure there. For a higher chance of success, i choose to use chiffon cake basis.

When i pour the batter into the cake pan, i know this would be a successful one. Yes, the cake texture is as soft as chiffon, and the strong taste of egg, with the freshness of lemon. Wow~~

The butter lemon cream still cannot convince me to fall in love with him. Therefore, i never follow the original recipe to apply butter cream topping. I still prefer whipping cream instead. However, my kids enjoy the swiss roll very much. They thought the filling is cream cheese... Yummy!!