OREO Cupcake *欧丽哟杯子蛋糕*

I don't like to eat OREO cookies alone, it's too SWEET for me! But my kids love OREO so much~~

OREO can be turned into many desserts, eg. Oreo milk shakes, Oreo cheesecake, Oreo Ice-cream, Oreo cupcakes, etc. All are my favourites, hahaa~~~

I have two recipes on hand and I was cracking my head what to choose, QiQi 's Oreo Muffin or Oreo Cupcakes from Min??

At last, i have chosen the cupcake with whipping cream frosting. Children are admiring the decoration, and my hubby are enjoying the creamy feeling.

NOW you SEE~~ NOW you DON'T, haha... ...

All gone within 1 day, Opps!

Cupcake (Make 10):

150g Cake flour

1½ tsp. baking powder

⅛ tsp salt

115g butter, at room temperature

100g sugar

2 eggs

30ml dairy whipping cream

8pcs finely chopped Oreo cookies (with the filling chocolate cream)

Frosting:

1 cup non-dairy whipping cream

4pcs finely crushed Oreo cookies (omit the filling cream)

Method:

1.) Preheat the oven to 180C.

2.) Prepare cupcakes: In a bowl, sift flour, baking powder and salt .Cream butter and sugar in an electric mixer on medium speed until mixture is light and creamy.

3.) Reduce mixing speed to low, add eggs one at a time, mixing well.

4.) Gradually add half of the dry ingredients mix until smooth, then add the whipping cream.

5.) Add the rest of the dry ingredients and the chopped Oreos, mixing until batter is smooth.

6.) Fill the cupcake about two-thirds full.

7.) Bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in cupcake’s center comes out clean.

8.) Remove from oven and cool on wire rack.

Custard Cream Puff

I love custard cream puff ^^ Best serve out from the fridge -- creamy and cooling custard cream with the soft and fragrance puff. Ehmm... ... yummy yummy!!

I had tried two types of recipes.... .... (for both pastry and the custard cream). I have chosen the BEST combination for you here. I believe i will stick to this recipe forever~~ The puff is full of frangrance of egg, and it's very soft. As for the custard cream, i used the same as Mini Fruit Tarts which is silky creamy and just sweet enough to my taste.

Recipe:

Choux Pastry

120g butter

250ml water

120g plain flour,sifted

4 eggs, lightly beaten

Methods:

1. Chop the butter and put in a pan with the water. Stir over low heat until melted, then bring to the boil.

2.Immediately remove the pan from the heat and add the flour all at once. Beat with a wooden spoon until smooth. Return to the heat and continue to beat for abt 2mins until the mixture forms a mass, thickens and leaves the side of the pan.

3. Remove from the heat and transfer to the bowl of electric beatrers, leave to cool for 5 mins. Add eggm a little at a time, beating well between each addition, until the mixture is thick and glossy.

4. Place the choux pastry into a piping bag with star nozzle. Pipe on a greased pan. Bake 180C for 25 mins until golden brown & puffed.

5. Pierce, to allow steam to escape & cool on a wire rack. Split in half, spoon custard cream into the puff & refigerate.

Cheddar Cheese Cookies *乳酪饼干*

我盯上了Gigi的乳酪饼干。外形及颜色很想butter cookies、却有些焦褐色的小泡泡（那是芝士片丁在烤炉里”被爱“的印证）。哈哈！

这款乳酪饼干真的很香，当然是芝士的香气啦！吃进嘴里，也是那口口最爱的芝士咸香味！好赞噢！

来说个“排鞋”的故事。。。

这款饼干真的是百分百的“手工饼干”，是我用手指一个一个涅出来的！！

咦，不是说用挤花袋吗？因为不懂得用，失败咯！结果不甘心的用中指从挤花嘴推出一个一个饼干，厉害吧！呜呜。。。

失败的过程：

之前用的是小小plastic挤花嘴。我把挤花袋剪了个小洞，然后把袋口塞入挤花嘴里面。结果每次挤花都得一只手扶着挤花嘴，另一只手挤花。直到几个星期前，到烘焙店买个铁的挤花嘴。。才从老板娘口中得知自己的方法错了！哎哟，好笨哦！原来挤花嘴是要丢在袋里的。我之前的方法是相反了！

趁着这个食谱，想试一试对的挤花方法！！结果。。袋的洞口，随着我用力的捏住袋子挤出面团的当儿，洞口一直往上、越来越大。。最后面团还没挤出来，洞口就大过挤花嘴。挣脱了！！试了第二个挤花袋，洞口剪了小小，还是一样的结果。救命啊！！

食谱:

150g 奶油（室温）

50g 糖粉

50g 全蛋 (约一个）

160g 低筋面粉

80g 乳酪~cheddar cheese（切丁）

1g 盐

1）搅拌机慢速打软奶油，加入糖粉用中速拌打至发泡

2）加入盐和蛋打发至面糊呈乳白色状

3）乳酪片切丁后加入面糊，用橡胶刮刀搅拌均匀

4）加入低筋面粉，用橡胶刮刀搅拌均匀，装入挤花袋。

5）平均挤在烤盘上。以180°C 烤20分钟

Bowtie Pasta Bolognese

I always love western food more than chinese cruisine.

When i was shopping at the Pacific, i saw this Maggie Instant Bolognese mix. I grabbed one packet only for trial. I have macaroni and bowtie at home. Macaroni with Bolognese seems not matching to me. I like to eat fried macaroni with black sauce, or cheesy-baked macaroni. I think bowtie will love Bolognese at first taste.

I never think that this little Maggie packet powder tastes very much more delicious than all other brands of tin / jar instant pasta sauce!!! U never taste, U never know... ...

Although this small packet is cooked for 2 servings, my kids and i all share among ourselve happily and enjoying very much!!!

Prepare:

2 bowls of boiled/ cooked bowtie

some garlic and onion

mince meat (i used pork)

grated carrot

tin mushroon (sliced)

2 slices of Cheddar Cheese (tear into small pieces)

some parmesan cheese powder

Methods:

1. Fry garlic and onion until frangrance.

2. Fry mince meat.carrot and mushroon until the meat turns colour.

3. In another bowl, mix the Maggic Bolognese powder with 300ml water. Stir well.

4. Pour (3.) into the meat, continue to cook until boiled.

5. Add in the small pieces of Cheddar Cheese. Stir well until dissolved.

6. Close the lid and continue stimming for another 2-3 mins.

7. Pour the hot and mouth-watering bolognese sauce on the bowtie. Sprinkle with as much as parmesan cheese powder as you prefer.

Chicken Floss Swiss Roll *青葱肉松蛋糕卷*

上菜咯~~上菜咯~~

I am in a very Good Mood today~~because i have long time never post a sucfessful and delicious swiss roll. I was very down and frustrated by my continuos failure in the texture of the swiss roll that made last week. Now, i am glad to post this to share with you~~ Chicken Floss Swiss Roll.

Swiss roll suppose to be a sweet dessert, and the creamy filling. Now, i want to introduce a healty savory swiss roll to you. Although my swiss roll crack :( however it really taste delicious!!haha!!

Recipe from Mikiko

Ingredient (A):

4 egg whites

50g sugar

1/2tsp cream of tartar

Ingredient (B):

3 egg yolks

20g sugar

100ml fresh milk

50ml corn oil

100g superfine flour

4g baking powder

Spring onion , Chicken floss, Mayonnaise

Methods:

1.) Beat egg yolk and sugar until sugar dissolved. Add in milk and oil, beat until well combined.

2.) Sieve in the superfine flour and baking powder. Combined the batter until well combined.

3.) In another clean bowl, whisk egg white until bubble, then add in the cream of tartar. Whisk until creamy, add in 1/3 sugar. Continue whisking and adding the sugar for another 2 rounds. Whisk the egg white mixture until peak form.

4.) Scope 1/3 of the egg white mixture to mix with the egg yolk mixture,by spatula. Continue another 2 rounds.

5.) Pour the batter into the swiss roll pan (mine is 28cm X 28cm). Sprinkle with some spring onion on top of the batter.

6.)Bake 160C for 30mins.

7.) Over turn the swiss roll. Spread with mayonnaise, sprinkle chicken floss on top. ROLL~~~

卷走了信心的~~可可蛋糕卷

在这本食谱中，我试过了三种蛋糕体。戚风，分蛋海绵蛋糕和杏仁蛋糕体。让我来解释、分享一下我的经验。

1. 戚风蛋糕体 -- 也许上火烘的不够，卷起时四分五裂。

2.分蛋海绵蛋糕体 -- 很扁，很实。直接从冰箱取出来，简直就是“硬”。（连续两次失败！！）

3.杏仁海绵蛋糕体 -- 有点实，但杏仁口味赞!

我快发疯了！之前用网友或别的食谱做出来的蛋糕卷都松软，也卷的很成功。当下还有点沾沾自喜。自从我试了又试这本《孟老师的蛋糕卷》，我真的要投降了！！呜呜~~~

我不知道~~这本食谱中的步骤是不是真的需要像孟老师的功力，还是我太粗鲁把面糊搅拌的消泡了？？可是我有用心研究VCD，也有搜索youtube面糊搅拌的方法，为什么还是不成功呢？呜呜~~ 这本食谱是我所拥有的书中最贵的，却连连失败；叫我怎么甘心！

不过，我要澄清一点 （不然怕被人轰）~~

蛋糕体的口味很香，内陷更是一级棒！又滑又美味~~绝对在外边的蛋糕店是买不到的哦！就是蛋糕体给我弄砸了，不然我就能享有“百分百美味”的蛋糕卷了！希望爱烘焙网友或姐妹帮帮忙，指点指点~~

其实，这个post的蛋糕卷是可可杏仁巧克力卷。

有这本食谱的朋友，可以翻翻看。本来这款蛋糕卷的外表是有美美的花纹，但是出炉后却粘纸。害我慢慢拔，慢慢撕蛋糕纸；结果没有了卖相，干脆反过来卷！！