Friday, September 30, 2011

Malaysian Food

在Scsleng家来个Malaysian Food。。我们吃 nasi lemak。。每人带一道菜啦~ 我们家带了beef rendang, nasi lemak chili。。超爱吃的~ 而且当场也做了Parathas~ 孙师奶(Scsleng 的honey)还跟我来个做 parathas 该有的动作~ 笑死人了

此照片拍摄于两个月前~ 还不错哦??*因为当晚忘了带相机,好在两个月前曾经有存底~*

Wednesday, September 14, 2011


很想吃馒头,看到Jane's Corner的食谱,好漂亮哦~ 好想试试看做双色馒头!!
我的颜色不够均匀,下次再做漂亮一点~ 加油!

400g Hong Kong flour/ plain flour (shifted)
200g milk
70g sugar
2 tsp dried yeast
2 1/2 tsp double acting baking powder
pinch salt
30g oil
1 tbsp cocoa powder (shifted)

  1. Mix all ingredients together except cocoa powder to form a smooth dough.
  2. Divide the dough into two portions. (one weight ~400g, another weight ~300g).
  3. Set aside the plain dough to prove. Add cocoa powder into the small dough and continue kneading till form a smooth dough. Rest for 5-10mins.
  4. Roll out the plain dough into rectangle shape and set aside.
  5. Roll out the chocolate dough into rectangle shape, slightly smaller than the plain dough.
  6. Brush some water on the surface of plain dough and top with the chocolate dough. Make sure the two dough stick well together.
  7. Roll dough like a swiss roll and cut into the size you like.
  8. Place the dough balls onto small pieces of baking paper and let them rise for a further 30-45mins in the steamer.
  9. Add water into the steamer until the dough doubled in size and bring to boil. Steam over medium heat for 15mins.

Tuesday, September 13, 2011


花粉敏感症又来了~ 完全忘记自己有这花粉症,一直打喷嚏,好辛苦!和朋友说今晚不懂要吃什么,因为“排骨”不在家,可怜的我~ 好想吃乌冬面。。但是不懂要怎样煮~ 想吃牛肉,就买了。回家路途上,想起了一个食谱:就是做牛肉丸~ 以为需要很久的时间,哈~只用了1-2 分钟。第一次感觉还不错,可以放重一点的口味~



160克  牛排(切丁)
1根 青葱
2 粒小蒜头
1-2 香菜 (茎+ 叶)
40克 胡萝卜(切丁)
3 茶匙酱油
1 茶匙米酒
1 茶匙太白粉

1束 金針菇
1包 烏冬麵
1湯匙 牛肉湯料
適量 滾水(開水)
少許 蔥段/ 菜

  1. 把小蒜切碎,加入切丁牛排、青葱、香菜和胡萝卜。用food processor 剁碎。
  2. 加入调味料,用food processor搅拌直到结合或肉丸糊光滑。
  3. 用茶匙来舀,捏成你要的大小。确保肉丸结合及光滑,这样放进汤才不会散。
  4. 先煲一鍋滾水,把烏冬麵煮開,待用。
  5. 在鍋中倒進適量滾水,放進牛肉汤料,隨後,加入烏冬麵,牛肉丸和金菇,即成。
Beef Ball Ingredients

160g steak (cubed)
1 spring onion
2 small garlic
1-2 coriander stems & leaves
40g carrot (cubed)
3 tsp soy sauce
1 tsp chinese wine
1 tsp cornflour
salt & pepper to taste

1 pack enoki mushroom
1 pack udon noodles
1 tablespoon beef soup powder
boil water
spring onion/ vegetable finely slide

  1. Mince garlic. Add the steak, spring onion, coriander and carrot. Mince together using food processor.
  2. Add soy sauce, wine, cornflour, salt & pepper. Mix until combined and a smooth paste is formed.
  3. Scoop a teaspoon size of the meat mixture and form into balls by rolling in the palm of your hands. Ensure the balls are smooth as then the mixture will be well combined and the meatballs won't fall apart in the soup.
  4. Set aside until ready to make the soup.
  5. Pour boiling water in the pot and add the stock, udon, beef ball and enoki mushroom. Once it cooked, ready to serve.
Enjoy ya~
Beef soup powder

Monday, September 12, 2011


两个月前做了一个生日蛋糕给我家的“排骨”,简直不敢相信是自己做的。看看自己一年前做给他的蛋糕,真的差很远~ 高兴自己终于有一点点进步了~

一年前做的蛋糕食谱取之于DK Children's Quick & Easy Cookbook. 之所以会用这食谱因为觉得小孩子可以做的,相信自己也可以做吧!哈~

Frosted Carrot Cake


For the cake
Butter for greasing cake tin
225g carrots
225g self raising flour and 2 teaspoon baking powder
Pinch of salt
140g soft brown muscovado sugar ( I use normal brown sugar and reduce the amount of sugar)
Grated zest of 1 orange (I omit this)
2 teaspoons ground cinnamon (I use 1 tsp cinnamon)
115g chopped roasted hazelnuts or chopped walnuts
55g desiccated coconut (I omit this because I don't like coconut)
2 large eggs
150ml sunflower oil
Juice of 1 orange (I omit this)

For the frosting
225g cream cheese
85g butter
115g sugar (I reduced sugar to 75g-80g)

For the marzipan carrots
225g marzipan
orange and green food colouring


Making the cake
  1. Set the oven. Grease the cake tin. Cut out a circle of baking parchment the same size as the tin and cover the base with it.
  2. Scrub or peel the carrots and trim off their tops. Grate the carrots using a grater or a food processor.
  3. Sift the flour and baking powder into a bowl. Mix in the carrots, slat, sugar, orange zest, cinnamon, nuts, and coconut.
  4. Beat the eggs. Add the eggs, sunflower oil, and orange juice to the cake mixture and mix everything together well.
  5. Spoon the mixture into the cake tin. Bake it for 60 to 75 mins until a skewer pushed into the centre comes out clean.
  6. Leave the cake to cool in the tin for 10 to 15 mins, then remove it from the tin and put it on a wire rack to finish cooling.
Decorating the cake
  1. Beat the cream cheese, butter, and icing sugar together in a bowl with a wooden spoon until the mixture is soft and creamy.
  2. Spread the cream cheese frosting evenly over the top  of the cooled cake, using a palette knife dipped in warm water.
  3. Knead orange and green food colouring into two balls of marzipan, then mould carrots for the top of the cake.

Tiramisu Charlotte Cake

食谱取之于 Happy Home Baking

Espresso Syrup:
1 tablespoon instant espresso/ strong coffee powder
1/2 tablespoon sugar
1/2 cup (125ml) boiling water
1 tablespoon Marsala or Baileys Irish Cream)

250g mascarpone cheese
1 1/2 teaspoons vanilla extract
3 tablespoons icing sugar
2 tablespoons Marsala or Baileys Irish Cream)
1 cup (250 ml) heavy/whipping cream
about 24 sponge fingers (savoiardi)
50g dark chocolate

cocoa powder, to dust
dark and white chocolate shavings (optional)
strawberries for decoration (optional)

Espresso Syrup:
Dissolve instant espresso coffee powder, sugar in boiling water. Leave to cool. Stir in 1 tablespoon Baileys Irish Cream. Set aside.

In a mixing bowl, with a manual whisk, whisk mascarpone cheese with icing sugar, vanilla extract, Baileys Irish Cream and 3 tablespoons of the espresso syrup until combined.

With an electric mixer to whisk the whipping cream until soft peak (do not over whip). With a spatula, fold in 1/4 of the whipped cream to the mascarpone mixture. Fold in the remaining whipped cream to the mascarpone mixture.

To assemble the cake:
Cut off one end of the sponge fingers so that each one is in length. Line the sides of a 7" round baking pan* (with a removable base or use a springform pan) with the sponge fingers (do not dip them in the espresso syrup). You will need about 17 sponge fingers (depending on the type/brand). If the last sponge finger cannot fit in nicely, trim away part of it to fit it in. Save the leftover small pieces.

One at a time, gently dip (do not soak) sponge fingers in the espresso syrup and use them to line the base of the pan. Cut the sponge fingers into shorter lengths if necessary. Use the leftover pieces to fill the gaps.

Spoon over half of the filling. Spread evenly. Grate the dark chocolates over the filling. Repeat with another layer of sponge fingers and spoon over the remaining filling. Spread and smooth the top. Cover with cling wrap and refrigerate for at least 4 hours, best left overnight.

Just before serving, unmould the cake, dust the top with cocoa powder. Decorate with dark and white chocolate shavings and strawberries (as desired).

(*Note: If you do not have a springform pan or a pan with a removable base, you can improvise by lining a normal round pan with a large sheet of aluminium foil. Give allowance of about 1~2 inches for the foil to hang over the rim of the pan. Place a cake board inside the lined pan. Follow the steps above. To unmould, simply lift up the cake from the pan by gripping the foil. Transfer the cake onto a serving plate and carefully remove the foil. )

Saturday, September 10, 2011

水果塔 - fruits tart

今天参加朋友的婚礼!真替他们高兴~ 回到了家,又想做甜品了!
看看我做的水果tart 吧!最近草莓很便宜,所以就用它来做装饰~

这是 almond pastry..

第一次完成的fruit tart.. 不错吧? 

给教会做的茶点。。自己满爱吃水果塔。以前都常外面买,因为不会做嘛~ 真的好贵!现在可好了,自己可以动手做,想要放什么水果都可以。。 你想尝尝吗?


很早的时候就想写下自己生活的点点滴滴, 好让自己老了还可以看看,回味一下!

开始爱上烘焙是在十年前吧!那时在南澳求学,和几位朋友都爱喝咖啡。。喝咖啡当然要配甜品嘛~一开始我们都常往外跑,坐咖啡厅。渐渐的,发现花太多钱了;所以一位朋友说不如他去买咖啡壶在家煮,而甜点嘛,就让我来做。。哈哈哈~刚开始做蛋糕时,用错了料。 要做white chocolate mudcake,用了吃的白巧克力。过后才知道,原来有cooking chocolate. =.="