Birthday Waffle Cake （格子松饼）

 昨天是孩子的生日，提不起劲做蛋糕，所以就来做个WAFFLE吧！哈哈！
也是因为买了WAFFLE机很久了，还没开张呢！
第一次做WAFFLE，卖相还不错，味道也美味。
只是WAFFLE外软内也软，不是我要的口感。
我要的是外酥脆，内松软，下次一定要成功噢！

格子松饼Waffle 
参考这里

（ 这个分量可做5个松饼，如果用我这个WAFFLE机）

材料：

鸡蛋1颗

面粉120g

发粉5g

奶粉8g

糖15g

牛奶200g

牛油40g
Vanilla香精几滴

做法：

事先准备

牛油隔水融化

所有粉类过筛在一个大碗

鸡蛋蛋白蛋黄分开

蛋白打至坚挺

蛋黄加入粉里，倒入牛奶搅拌均匀

倒入融化的牛油搅拌均匀，vanilla香精

加入打发的蛋白霜，搅拌均匀

将搅拌好的面糊放置半小时，或放入冰箱一夜 

（醒好的面糊会出现小泡泡）

预热松饼机，松饼机涂油

松饼机有温度后，面糊从松饼机中心倒入

待面糊冒小泡泡后才关上盖子，将机器倒返一下

烤好的waffle放在铁架一会上散去热气，就可装饰啦！

DOMINO JELLY (UPDATED WITH RECIPE)

这是我一路来每次有节庆的时候都会准备的招牌作品 -DOMINO JELLY。

 

DOMINO JELLY
Ingredients
Agar-agar powder	1 pkt (25gm)
Santan milk	800gm
Sugar	350gm
Water	1450gm
Pandan leaf	6
Salt	1/2 tsp
TRANSPARENT (A)
AGAR-AGAR POWDER	1 tbsp (7gm)
WATER	700 gm
SUGAR	150 gm
PANDAN LEAF	3 leaves

SANTAN (B)
AGAR-AGAR POWDER	2 1/2 tbsp (18gm)
SANTAN  MILK	500 gm
WATER	750 gm
SUGAR	200 gm
SALT	1/2 tsp
PANDAN LEAF	3 leaves

SANTAN (C)
SANTAN  MILK	300 gm
SALT	little

1. BOIL - TRANSPARENT (A), AND KEEP BOILING IN  SMALL FIRE.

2. BOIL - SANTAN (B), AND KEEP BOILING IN SMALL FIRE.

3. DO NOT BOIL THE SANTAN(C), JUST MIX WITH SALT.

4. POUR INTO THE MOULD, STEP BY STEP.

Banana Cake 香蕉蛋糕

昨天烘了个香蕉蛋糕，觉得很好吃，马上要记录下来，以免以后忘记。

食谱来之：Best-Ever Banana Cake
不过有改一点点。

Prep time: 15 mins
Cook time: 1 hour (less for smaller cakes)
Makes: 1 large cake, 4 small cakes or 12 muffin-sized cakes

• 250g butter, at room temperature
• 1½ cups sugar（我用170gm)
• 4 eggs
• 2 tsp vanilla extract
• 4 very ripe bananas, peeled and mashed (about 2 cups)
• 2 tsp baking soda
• ½ cup hot milk (我用120gm)
• 3 cups flour (我用380gm)
• 2 tsp baking powder

Preheat oven to 170°C. Line a medium (23cm-diameter) cake tin with baking paper or prepare four 10cm-diameter tins (recycled large 425g tuna cans are perfect) or 12 muffin tins.
Beat butter and sugar until creamy. Beat in eggs, one at a time, then vanilla and bananas.
Dissolve baking soda in hot milk, add to mixture and stir to combine.
Sift in flour and baking powder and fold gently into mixture using a big spoon and a large scooping action to keep the mixture light. Do not over mix. 
Spoon mixture into prepared tin(s) and smooth top(s). Bake until a skewer inserted in the centre comes out clean and the top is springy to the touch. One large cake will take 50-60 minutes, allow 45-55 minutes for medium cakes and about 20 minutes for muffin-sized cakes. Allow to cool in tin(s) and then turn out. Ice when cool. Store in a sealed container in a cool place for 2-3 days or freeze.

Hokkaido Chiffon cupcakes 北海道戚风杯子蛋糕

Hokkaido Chiffon Cupcakes

Recipe adapted from my little favourite DIY with slight changes
(yield 18 cupcakes)

A. Ingredients:
60g corn oil
80g milk
100g flour
5 egg yolks
1/2 tsp vanilla essence

B. Ingredients:
5 egg whites
90g sugar
1/4 tsp tartar powder

Method for cupcake:

1. Mix corn oil and milk together in a medium bowl, place it over a double boiler, cook with low heat, stir well. Remove the bowl from heat when the milk mixture turns warm.

2. Add egg yolk, one at a time. Then add vanilla essence, stir well the mixture.

3. Add the sift flour, mix the mixture until smooth.

4. Using an electronic mixer, whisk the egg white and add the sugar in three batches. The egg whites has to whisk until stiff peak.

5. Take 1/3 egg white mixture, add it to the egg yolk mixture. Mix until well combine. Fold in the remaining egg white to the egg yolk mixture.

6. Fill up 3/4 of the cupcake linear. Bake in preheat oven at 150C for 20 mins then 160C for 15 mins.

7. Knock the cupcake on table top once and set aside to cool completely.

8. Make a hole on the cupcake and pipe in the whipped cream, sprinkle with icing sugar and garnish with fruit if desired. Serve cold! 

Ingredients for filling:
20g custard powder
70g milk
1/2 tsp vanilla essence
50g fresh cream

Method for filling: Mix custard powder with milk and vanilla essence. Add to the fresh cream , whisk with electronic mixer.

英式柠檬蛋糕

 第一次的妆饰，不美，第二天再改过。

Finally，第二天的result...., like it.

食谱来自（little ghost)

柠檬醤:

A: 鸡蛋        3粒
    幼糖        80g
    柠檬汁     90g

    柠檬皮屑 1粒

B: 牛油    60g

表面装饰：
打起植物鲜奶油    300g

做法:
1）把（A）料倒入小锅里拌均。用double boil煮至松发然后将它过滤。
2）加入（B）继续搅煮至浓稠。离火，待冷备用。记得盖上保鲜纸。

*柠檬酱冷却后才淋上蛋糕，我是有先把涂好鲜奶油的蛋糕放入冰箱冷藏一下才淋柠檬酱。

  

装饰：
三片分割好的蛋糕。将一片蛋糕体放在底部，抹上一些鲜奶油再铺上柠檬醤。重复至第三片蛋糕体铺完。随意装饰。

蛋糕冷藏后才好吃。