Sunday, February 28, 2010

绿茶长崎蜂蜜蛋糕



不久不久就想吃蜂蜜蛋糕。
这是我唯一会想念的蛋糕之一。
这次加了一大匙绿茶粉。
但是我觉得还是原味的好吃。
这是今天的早餐。
老公今天特别勤劳,泡了咖啡和切好蛋糕,
等我和孩子一起享用。
想来,在我的训练下,他切蛋糕的技术都有长进了。
以前,拿起刀就乱切。一点美感也没有。
做得再美的蛋糕也被他一刀给毁了。
呜呼哀哉!
食谱参考这里

4 comments:

  1. Happy Chap Goh Mei ! Ya, I must try this recipe this week since CNY is over.

    ReplyDelete
  2. Jane, I just checked the recipe, 味霖=Mirin, right? What is SP?

    ReplyDelete
  3. sonia,味霖=Mirin. SP is cake emulsifier or stabilizer. You can try this recipe if u do not want to add in SP. But for me to reduce the % of failing, i tried the SP method. Wil try out the other without SP one as this SP is not good for health.
    http://blog.xuite.net/jane7443/bake/29901494

    ReplyDelete
  4. I dont have SP at home, maybe I should try that one w/o SP. Anyway, Thanks for sharing the link.

    ReplyDelete

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