我的第一次 ~ 迷你香肠面包 ；My first bun ~ Mini Hotdog Bun

That's my first bun. My first Mini Hotdog Bun. 

Well, mummy said can be better. 

A little hard and surface not very smooth. 

So I'm not going to put up the recipe until it is really successful. :-)

Cheers!

蜜糖柠檬戚风 ；Honey Lemon Chiffon Cake

哎哟哎哟！ 终于看见一点点的进步咯。

这 蜜糖柠檬戚风 ；Honey Lemon Chiffon Cake 是来之星厨房的！

 谢谢星厨房！

4 蛋白

柠檬汁1\2 茶匙 （取代塔塔粉）

60克 糖 （我减了20克，哈哈）

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4 蛋黄

30克 蜂蜜 

20克油

40克柠檬汁

35克清水

柠檬皮屑 1小匙

80可低筋面粉

1. 将第二部分的材料全部搅拌均匀成面糊

2。另一盘内，但白打至起泡后分次加入幼糖，然后柠檬汁。打直干性发泡。

3。蛋白分3次与面糊拌均

4。倒入中空模内，铺平，轻敲震出气包

5。预热烤箱165ｃ，25分钟后改为150ｃ继续烘烤15分钟

6。出炉后马上倒扣烤盘，待凉后才脱模

芒果优格戚风 ；Mango yogurt chiffon cake

软绵绵的 芒果优格戚风 Mango Yogurt Chiffon Cake ! 我女儿超爱吃！

可是我很不满意叻，洞洞太大了，可以更好的！

再试，再试！

85gm mango yogurt

80gm flour

60gm sugar ( 我不爱吃甜，爱吃甜的人可以加一些）

50gm oil

4 egg white

4 egg yolk

1 tsp Lemon juice 

1. preheat oven 170c

2. Mix egg yolk with oil and mango yogurt

3. Shift in flour and mix well

4. In another bowl, mix egg yolk with mixer, until bubble then add in sugar in three diff time. 

5. Add in lemon juice

6. Mix until 干性发泡

7. Pour a 1/3 of egg white into egg yolk batter, mix by way of folding.

8. Then pour in the batter into the remaining egg white, mix well with same method. 

9. Pour into chiffon cake pan and put it to oven bake it for 40 min (170c first 15min then 150c for remaining)

蓝莓马芬 ；Blueberry Muffin

Nice blueberry muffin 蓝莓马芬

Just love to see the blueberry colour spread nicely like a moon. Hihi

120gm unsalted butter at room temp

100gm sugar

2 eggs

125gm sour cream

1 tsp vanilla extract

1/2 tsp orange zest

210gm flour (self rising)

1 cup fresh blueberries. 

1. Pre heat oven 180c

2. Butter + sugar mix well

3. Add in eggs, vanilla extract, sour cream and orange zest whisked until creamy and thick

4. Use another bowl, toss blueberries with flour then set aside

5. Add in remaining flour to mixture, mix well

6. Use spatula, fold in blueberries 

7. Bake 25min +-

日本芝士蛋糕 ；Japanese Light Cheese Cake.

My first Japanese cheese cake. 

Mmm... Not that bad. Yummy! 

A - 60gm milk, 120gm cream cheese, 30gm butter

B - 20gm flour, 20gm corn starch, 4 egg yolks, 1/4 tsp lemon zest

C - 4 egg whites, 60gm sugars, 1/8 cream of Tatar (may replace with lemon juice)

1. "A" 隔水加热， Use mixer or whisk to mix till smooth，待凉备用。

2. Add in egg yolks then mix well, then add in Flour & corn starch mix well.

3. Add in lemon zest mix well then put aside

4. In separate bowl, pour in egg whites and cream of Tatar / lemon juice mix with mixer. Upon bubble, add in sugar and mix it until 湿性发泡.

5. Mix egg white into egg yolk batter in 3 diff time. (use fold in method)

6. 隔水 Bake 165c for 60 min