Sunday, October 30, 2011

可可千层蛋糕(全蛋白)Lapis Legit Chocolate (Egg Whites)

今天本来想上我的sourdough bread, 但是照片还没有下载,作罢了。
想来想去,还是硬着头皮上了这用蛋白做的印尼千层蛋糕。
心里有些挣扎,上?不上。还是上啦,要咩?
哎哟!因为那个照片拍到丑丑的,很显。
选来选去,还是整理了这几张,大家就将就点吧。
那天做了梅干千层蛋糕后,蛋白就这样给解决了,一劳永逸。
既然蛋白也能做出这千层蛋糕,那么大家以后就不用烦恼如何处理剩余的蛋白了。
既然都没有后顾之忧了,那还在等什么呢?一起敲蛋吧!

这里也顺便回一下Jessie的提问;Jessie,  我没有什么秘密,我的蛋白就是这样解决的。

食谱取自食谱取自Bisous À Toi. My Family, Baking, My Life 这里

材料:
  • 270克牛油
  • 1.5大匙炼奶
  • 450克蛋白
  • 1/4小匙盐,2小匙乳化剂
  • 180克细纱糖
  • 115克低粉,25克奶粉
  • 数滴黄色素
做法:
  1. 牛油拌打至变奶白色(约30分钟),再加入炼奶拌打一会儿。
  2. 拌入过筛的低粉和奶粉,轻轻拌匀,备用。
  3. 在另一干净盆中加入蛋白,盐和乳化剂。告诉拌打。分次加入糖,拌打至涩性发泡。
  4. 把(2)加入(3)蛋白里拌匀。
  5. 平均分出两份面糊。一份加入黄色素,拌匀。另一份加入1小匙浓缩可可糊,拌匀。
  6. 烤炉预热,8寸方盘刷上牛油,放80g的黄色面糊,上下火170度,烤大约7分钟。
  7. 然后拿出,稍微用压板轻轻压蛋糕的表面,再放第二层可可面糊,撒上可可粒。用上火烤就好了,烤7分钟。或觉得蛋糕表面深色了,就再放一层。这样重复黄色面糊,可可面糊。。。,至烤完为止。(其它还没用到的面糊可以收冰箱,防止出油)。
  8. 最后一层用上下火烤15分钟至上色。 出炉后倒扣放凉。

Continue reading ...

Friday, October 28, 2011

Prunes Cake Lapis (梅干印尼千层糕)


上星期为了鉴定自己的lapis是否做对了,特地做了这个梅干千层蛋糕请我的印尼朋友吃。
当然不能只是吃,还要帮我试味,再来给我意见。
毕竟道地的印尼人才懂得他们的糕应该是怎样的。
结果成绩比我想像的好。
得到很好的评语和鼓励是值得让我开心的。
至少我的时间和金钱没有浪费。
留了一小条,等着妹妹过来时请她吃。
她每次看我做这个就说,打死我都不做这个,这么多工。
我心想,如果她吃了说好吃,那就肯定是对的。(她是我们家最厉害品尝东西的)
如果她吃了静静,就是说,马马滴咯!
还好,她也说很好吃。这下子我更开心咯。哈哈。。。
她回家后还给我电话说,你的lapis 真的很好吃哦。
我说, 是吗?那我下次再做给你吃。
她说,不要。是教我做。
我说, 你不是说打死你都不做这个吗?
她笑了。哈哈。。。其实啊,有好的食谱,做多几次就不会觉得难了。
只是想到那些蛋。。。还真有点犹豫呢。

材料:
  • 300克牛油
  • 200克糖粉
  • 25克炼奶
  • 375克蛋黄
  • 35克低粉,25克奶粉
  • 1/2 大匙千层蛋糕香料
  • 50克梅干
  • 1/4茶匙香兰精,数滴青色素
做法:
  1. 牛油打至变奶白色,再加入炼奶拌打至发(约10分钟)。
  2. 在另一干净盆中加入蛋黄和糖粉,高速拌打至变浓稠,大约15分钟。
  3. 加入粉料,继续拌打均匀。
  4. 把1 加入3拌均。
  5. 拿出300克面糊,加入香兰精和青色素,拌匀。
  6. 其余的面糊加入千层蛋糕香料,拌均。
  7. 烤炉预热,8寸方盘刷上牛油,放90g的香料面糊,上下火180度,烤大约7分钟。
  8. 然后拿出,稍微用压板轻轻压蛋糕的表面,再放第二层香料面糊。用上火烤就好了,每层大概烤个7分钟,或觉得蛋糕表面深色了,就再放一层。(其它还没用到的面糊可以收冰箱,防止出油)。
  9. 第三层放入100克香兰面糊,再铺上梅干,入烤箱,上火烤7分钟。
  10. 这样继续以2层香料面糊1层香兰面糊至烤完为止(香兰面糊就加梅干)。
  11. 最后一层用上下火烤15分钟至上色。 出炉后倒扣放凉。
Ingredients:
  • 300g butter
  • 200g icing sugar
  • 25g condensed milk
  • 375g egg yolks
  • 35g low protein flour, 25g milk powder
  • 1/2 tsp pandan paste, few drops of green coloring
  • 1/2 tbsp spekuk powder
  • 50g prunes 
Method:
  1. cream butter until creamy. Add in condensed milk and continue beating until light and fluffy. Leave aside.
  2. In a clean mixing bowl, beat egg yolks and icing sugar until light and fluffy (about 15mins).
  3. Sieve flour and milk powder and fold into egg mixture. Continue mixing until well combined.
  4. Add in butter mixture and mix well.
  5. Take out 300g batter and mix with pandan paster & green coloring.
  6. The balance of batter mix with spekuk powder.
  7. Grease a 8" cake tin and spread in 90g spekuk mixture evenly. Using upper and lower heat at 180C, bake the first layer until light brown (around 7mins).Press lightly with cake press to break any air bubbles and to get an even layer.
  8. Spread another layer of spekuk batter evenly on top and turn oven to only upper heat set and grill cake for another 7 mins or until surface is golden brown.
  9. For 3rd layer, pour in 100g pandan batter and add some prunes over the surface. Grill 7mins.
  10. Proceed using the same method until all layers has been used up. The layer should be 2 layer spekuk, 1 layer pandan, 2 spekuk 1 pandan ... and for pandan layer, add some prunes on the surface.
  11. For last layer, turn oven to top and bottom heat and bake the whole cake at 180C for further 15 minutes.
Continue reading ...

Thursday, October 27, 2011

韭菜糕


这两天不知为什么老是不能把照片上载。
还好现在总算雨过天晴咯!
我很喜欢韭菜。很喜欢拿来煎蛋和虾;也喜欢拿来炒豆干。
庆幸两个孩子也不排斥。
上菜市时看见一把一把的韭菜,我都会忍不住把它败回来。
心想刚巧可以做个韭菜糕,可是我的孩子不太会欣赏咸糕,所以就选在星期二做,因为钢琴老师很喜欢这种糕。
只要是萝卜糕,金瓜糕,芋头糕,他都会喜欢。
至少有人帮我吃。
但是要记得备上sambal. 呵呵。。。。她喜欢辣辣的那种。
和我的口味有点相同。
记得第一次做这个韭菜糕时,我送了一半给我的印尼朋友。
没想到她很喜欢,而且特地叫我教她做。
我给了她食谱,可是她说很难做。
其实,我觉得这有点像做芋头糕,不会太难。
如果你喜欢韭菜和芋头糕,那你也应该会喜欢这个。
不妨试试这个,我个人觉得很棒的一种糕点。
我会参加Small Small Baker主办的 Aspiring Bakers #12: Traditional Kueh (October 2011)


食谱取自情牵娘惹糕:

材料:
  • 150克韭菜(洗净,切段约1cm长),150克虾米(剁碎),8粒香菇(切粒),150克三层肉(切粒)
  • 350克粘米粉, 50克木薯粉,50克澄粉, 1000克水
调味料:
  • 盐1 1/2茶匙,糖1 大匙,胡椒粉1/2茶匙,1粒鸡精块,麻油数滴
做法:
  1. 将粘米粉;木薯风车粉及澄粉加入水搅匀备用。
  2. 起油锅,爆香虾米,加入香菇和肉炒至肉变色,再下调味料。
  3. 最后下韭菜,兜抄片刻即可。
  4. 慢慢倒入面糊,小火不停的搅拌,至成浓糊状。
  5. 倒入涂上油的9”蒸盘里,大火蒸45分钟至熟即可。
  6. 完全凉了才切片。
  7. 将切片的糕沾上少许粘米粉,大火炸至金黄色即可。
  8. 沾上辣椒酱和甜酱吃,别有一番风味。

Continue reading ...

Monday, October 24, 2011

潮州饭桃(Teochiew Glutinous Rice Kueh)



这个月做了几种娘惹和马来糕后,突然发现原来没上到咸的糕点。
希望在这个10月结束前能尽点能力做几样咸糕上来。
那天到妹妹家吃了潮州饭桃,意犹未尽,也做了几个饱饱口福。
每次做饭桃我都不太敢下颜色,但是看见妹妹那天下手蛮重的,效果也很好。
决定这次做要大胆一点。
果然蒸出的糕,比较鲜艳夺目。
这次也不用传统的模印,选择用桃模。
样子还蛮讨好的;而且体积也比传统的小一点。
不知不觉就发现吃了几个。
当然包裹时也相对的费劲了。
食谱可以参考这里

我会参加Small Small Baker主办的 Aspiring Bakers #12: Traditional Kueh (October 2011)


皮料:

  • 500克粘米粉,180克薯粉,1小匙盐,800-900ml 滚水,6大匙炸葱油
馅料:
  • (A)500克糯米,浸隔夜, 沥干备用。
  • (B)100ml 水,5大匙炸葱油,盐,鸡精粉,糖,麻油,胡椒粉(适量,依个人喜好)。
  • (C)绿豆瓣一碗浸软蒸熟。
  • (D)半碗虾米浸软,8朵香菇,浸软切片,300克三层肉切小粒并用酱油及盐调味)。
  • (E)一把芹菜,洗净切粒(今天没有买到芹菜所以没加)。
做法:
  1. 将(A)加入(B)放入蒸盘,大火蒸40分钟。把稍凉的糯米饭弄散。
  2. 把(C)放入蒸锅,蒸熟,待凉备用。
  3. 将(D)炒香,盛起备用。
  4. 把(2)和(3)拌入糯米饭内,拌匀即可。用保鲜纸盖好。
  5. 将皮料里粉和盐搅拌均匀。
  6. 水煮沸后加入少许红色素拌匀,倒入粉料里,快速搅拌均匀。
  7. 盖上湿布约5分钟,加入油,揉成一软团。
  8. 取一小粒面团,搓圆,压扁,擀成圆片。
  9. 包入馅料,按入桃模内,压好再敲扣出来。
  10. 放入抹上油的蒸盘内,大火蒸9分钟,取出扫上炸葱油即可。 
  11. 吃剩的饭桃,放入冰箱,隔天用少许油以小火煎香享用。

Continue reading ...

Friday, October 21, 2011

Cake Lapis & Egg Whites Steam Cake

Another Cake lapis! My 3rd Lapis.
This was made few days ago.
And I am glad that I improved a lot compare to my 1st lapis.
Cut into 3, one for my kid's piano teacher, one for my sis in law and the last one for my son.
Gabriel ask me, why we only have this much?
I know he loves this lapis very very much but sorry boy, I cant let you eat too much.
Even I already reduced a lot of sugar contents and oil but still I know it is fattening and high in cholesterol.
So better dont be greedy.
What am I going to do with the balance of egg whites?
hmmm.... pavlova?
No, I am going to do the steam rainbow cake.
Original Recipe from ibutio
Made some changes in the recipe because I really cannot immagine the combination of chocolate, macha, lemon and strawberry flavour in steam cake.
Will type in the recipe as soon as possible.

  

Continue reading ...

Wednesday, October 19, 2011

Hunkwe Banana (Nagasari Hunkwe)


Today let us have some Hunkwe Pisang or some people call it Nagasari Hunkwe.
It is commonly eaten as a snack in Indonesia but it is well known in Malaysia & Singapore as well.
This is one of the simple snack among the kuih.
Especially perfect for hot sunny day.
I like the one mix with corn kennels and nangka (jack fruit).
Hmmm.... talk about nangka, I feel like having it now. Hehehe...
And both my kids love this very much.
They call it banana pudding.
I have been corrected them for few times but still they can't remember the name Hunkwe.
OK, fine. Then i told them just call it Nagasari.
So...here starts the question: Why Nagasari?  Sounds like Japanese word. Is it came from Japan? Or the Japanese created it long ago? Or the hunkwe flour created by japan? .....
Arhhh.......!!! I dont think Nagasari have any connection with Japan. Well, may be sounds like only.
So, the conclution is stick back to banana pudding.
They happy. I also happy to escape from anwering their questions (google but cant get answer too).

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.

Recipe from Indochine Kitchen

Ingredients:
  • 60g hunkwe flour, 100g fine sugar, 200ml coconut milk, 220ml water, 1/2tsp salt
  • 2 banana
Method:
  1. Prepare mould and line with banana leaves. (I did 4 cones with hard cardboard).
  2. Place banana slices on the sides of the leaves.
  3. Combine all ingredients in a heavy and non-stick saucepan.
  4. Stir to get all the mixture together and cook over high heat, stirring continuously, till thickened, about 3 minutes.
  5. Bring it to a slight boil, about a minute. The mixture should be thick, but still quite runny and easy to pour.
  6. Pour mixture into prepared containers.

  7. Let cool before transferring to the fridge. Serve cold.
Continue reading ...

Tuesday, October 18, 2011

Pulut Panggang Rempah Udang (Grill Glutinous Rice with Dried Shrimp)

Pulut Panggang another classic and mouth watering Nyonya delicacies.
They really go down well with a cup of black coffee.
Since i soaked extra glutinous rice when making pulut inti last weekend, I decided to make some pulut panggang (rempah udang as filling) as well.
Ya, my sister (Helena's Kitchen) is right.
When we eat kuih, we always remember the olden days which carry so much memories in our life.
Especially we (my family) have a habit of having some kuih and kopi-o or nescafe immediately after our lunch in my mum's or granny's house.
Dad always kind enough to make kopi-o for us (coz mum said he is good in making kopi).
While my husband, not to forget about him, is pro in making nescafe.
And we, girls (mum, me & my 2 sisters) gather at the dining table talking and eating non stop.
Oh! ya... laughing non stop as well.
Till todate, when we are back in Melaka, we still practise the same thing.
That is why we love kuih so much and it really means a lot to us.
Pulut panggang with rempah udang is my dad's favourite.
But sad to say that i dint make any for him before.
Must make for him next year July when he visit Perth. Promise.
I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

Recipe : Refer here( Amy Beh's Cookbook) I modified a bit to suit my own taste

Ingredients:
  • 120g small prawns, shelled (i used dried prawns)
  • 70g grated white shredded coconut, roasted and ground
  • 3tbsp fried shallots, pounded
  • 1-2 Tbp oil
  • Blend spices: 4 shallots, 2 cloves garlic, 1 lemon grass (finely sliced), 1 candlenut, 1.5cm cekor, 1/2 tsp chilli paste, 1 tsp coriander powder
  • Seasoning: 1/4 tsp salt, 1/2 tsp sugar, Dash of pepper
  • Rice Mixture: 300g glutinous rice, washed and soaked overnight with Bunga Telang juice 1/2 cup, 1.5 cup thin coconut milk, 1 tsp salt, 1 tsp sugar
  • 2 banana leaves, scalded, wiped dry, and cut into 15x8cm pieces

Method:
  1. Chop dried  prawns finely.
  2.  Heat oil in a kuali and fry ground ingredients mixed with chilli paste and coriander powder until fragrant.
  3. Add in dried prawns and stir fry till cooked.
  4. Mix in roasted coconut and shallots and seasoning.
  5. Stir well until ingredients become dry and golden brown. Set aside.
  6. Drained rice then combine glutinous rice with coconut milk, salt and sugar, steam for 25-30 minutes or until cooked.
  7. Remove from steamer and leave to cool.
  8. Take 2 tablespoonful of the cooked glutinous rice and spread it thinly in the centre of a banana leaf.
  9. Add 1 tablespoon of filling at the centre of rice.
  10. Roll up neatly and secure ends with toothpick or staples.
  11. Brush rolls with a little cooking oil. Grill for about 10-12 minutes. Turn the rolls round occasionally.
Note: Pulut rempah udang wrap with banana leaf and grill before serving give a nice strong fragrant to the kuih. Is a must do step for me. Last attempt i dint grill it and some just wrap with cling wrap and turns out not as good as the grill one. So, remember! Get ur banana leaf ready before starts work.

Continue reading ...

Monday, October 17, 2011

Ham chim Peng (咸煎饼)


My first attempt was last year June.
Still remember the time and hard works involved.
But when i saw Sonia (Nasi Lemak Lover) made this last week, I really feel like having a big bite on them.
So I try for the 2nd time.
This time i reminded myself to use the mixer. Not to get my hands tired on kneading the sticky dough.
And it works! So much easier and the outcome still taste as nice as last time.
It still soft even put till the next day.
Seriously, we dont even bother to heat up in the microwave.
But if you can get this from your local hawker then just pay for it.
Save your efford and time, enjoy your ready bought ham chim peng with your love one with a hot kopi-o.
But if you insist of making your own then just browse this 2 website before you start.It helps.
Recipe from My Kitchen Snippets and Nasi Lemak Lover

Starter Dough: 90g all purpose flour, 90ml water, 2 tsp vineger (Mix all ingredients together. Cover and leave it in room temparature for 2 days)

Ingredient A:
  • 360g bread flour, 130g sugar, 1 tsp bicarbonate of soda, 1/2 tsp alkaline water, 1/2 tsp instant yeast, 220ml water
Ingredients B:
  • 1/2 tsp 5 spice powder, 1/2 tsp salt,  1tsp oil  (mix well)
  • some red bean fillings
  • Some sesame seeds
Method:
  1. Mix all ingredients A with the starter in a big mixer and mix in low speed for 3 mins. Covered the dough with plastic wrap and let rest of 20 minutes.
  2. Continue mixing after 20 minutes until the dough is elastic and not  stick to the bowl and hands (About 14mins on speed 3).
  3. Rub some oil on the surface of dough, cover well and leave to proof for 2 hours.
  4. When the dough is ready, roll it out and spread/brush 5 spice powder on the dough. Roll it up.
  5. Sprinkle the work surface generously with flour. Cut the roll dough into small pieces (around 1-1.5cm thick).
  6. Flatten dough and put a tsp of red bean paste in the center and wrap the dough up to seal. Let it aside. Repeat the same to the rest of the dough.
  7. Heat up oil for frying. Flatten the dough, wet the center of the dough with a little water, sprinkle with some sesame seeds and press it firmly. Rest 15 mins.
  8. Lower 2-3 pieces into the hot oil and as soon as the dough rises up to the top, flips it over. Try and flip as often as possible, this will enhance the puffiness. Fry until golden brown.
  9. Remove and drain the oil on paper towel. Serve warm or at room temperature.


面种:90克面粉,90ml水,2小匙醋(把所有材料搅匀,盖好。放在室温2天)

材料A:
  • 360 克高筋面粉,130 克糖,1茶匙苏打粉,1/2茶匙碱水,1/2茶匙即溶酵母,220ml 水
材料B:
  • 1 /2小匙五香粉,1/2茶匙盐,1茶匙油
  • 适量红豆馅(我用日本进口罐装红豆)
  • 适量白芝麻
做法:
  1. 把所有材料A加入面种拌匀,慢速拌打3分钟,盖好面团休息20分钟。
  2. 继续搅拌至面团不沾手但非常软 (我用中速3打14分钟)。
  3. 涂上少许油在面团表面,待发2小时。
  4. 将面团杆成薄片,扫上已混合均匀的材料B。然后将面团卷成长条形。

  5. 将面团切成1-1.5公分厚,用手掌压扁,表面撒上芝麻,杆扁,静置 15 分钟。


  6. 入预热后的油锅中炸至金黄色/浮起,捞起漓干油,即可。
Continue reading ...

Sunday, October 16, 2011

Pulut Inti (Steamed Glutinous Rice with Coconut Topping)

I really love kuih except for those kuih with durian puree or fillings.
Each type of kuih attract me in different way on their very special taste and colorful outlook.
Just feel so satisfied to enjoy my daily tea time with all this little treat.
Looking at beautiful pictures of Pulut Inti posted by My Kitchen Snippets, it suddenly dawned to me that I haven’t try this for a long long time.
I tell myself, I must try  this out as soon as I can.
And here it is.
Recipe from Rasa Malaysia

Ingredients:
  • 15 dried Blue Pea Flowers (I dont have, so i play with the purple & blue colour. Hey! the colour looks alike right? This is the best result i can get already)
  • 1/4 cup of hot water
  • 300g glutinous rice, 200 g thick coconut milk, 1/2 tsp salt
Method:
  1. Soak blue pea flower in hot water for 15 minutes till water turn blue. Sieve the water out.
  2. Soak the glutinous rice in blue pea flower overnight.
  3. Steam glutinous rice in steamer for about 15-20 mins.
  4. Mix coconut milk and salt and pour in steamed glutinous rice. Mix well.
  5. Continue to steam for another 10mins. Set aside and leave to cool.
Coconut Filling:
  • 150g palm sugar, 2tbsp brown sugar,  2 pandan leave (knotted), 1 grated coconut (white part only), 80ml water, 1 tbsp cornflour and  mix with 1tbsp water
Method:
  1. cook palm sugar, brown sugar, pandan leave and water in a small pot until sugar dissolved.
  2. Add in grated coconut and stir till fragrant.
  3. Add conflour mixture and stir for 2 minutes. Set aside and leave cool.

To Warp:
  1. Place 2tbsp of glutinous rice on top of banana leaf and top with 1 tbsp of the coconut filling. Fold up the 2 sides to the centre to overlap slightly. Then  fold bothh hanging sides down to enclosed. 
I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.

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Friday, October 14, 2011

甜甜圈 II (飞来的祝福)



昨天一早和孩子在吃早餐时,门铃响了。
7:30am这个时间除了邮差先生就是记录煤气表的叔叔了。
果然没错,是邮差先生。 
心想我邮寄买的书已经全收到了,这会是什么包裹呢?
看见包裹上的地址是从新加坡寄来的,更加好奇了。
拆开来一看,原来是Jessie (Harty Bakes)给我寄来的礼物,很是惊讶!
里面还有一份是给我女儿,(Michelle's Cooking Arena)的。这女人当然开心到不得了咯!
在昨天收到这份礼物及小卡的祝福为我特别有意义。
因为我昨天去做了一个不愿意但又势在必行的激光疗。
自从4月份被不明物体嗤伤额头,留下3个伤疤后,我一直都很烦恼。
爱美是女人的天性嘛!看了皮肤专科后,决定试试激光疗。
这个疗程分3次进行。医生说如果没有改善,那只好做美容手术了。
我是不可能选择美容手术的。
所以做完激光疗程,有没有改善都好,我就顺其自然了。
昨天做完治疗,睡了整个下午。
脸部暂时毁容,好像被烧伤一样,我连镜子都不敢照。
基于医生吩咐不准晒太阳,所以我就只好躲在家,做见不得光的人了。哈哈。。。
今天精神很好,儿子说想念家乡的经济米粉和煎蛋,晚餐就吃这简单套餐吧。
下午明显的清闲。所以和女儿一起做多纳。
为了教她如何溶巧克力和做糖霜,我们俩也就兴致勃勃的把我们的多纳搞到色彩缤纷。
这种五颜六色的多纳我是不会吃的。
所以我为自己做了几个小小的,窜在一起。
原来这样子拿着竹签吃甜甜圈是不会把我的手弄脏的,当然也不会有糖沾着手了。
我喜欢!
食谱请参考这里


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Wednesday, October 12, 2011

印尼千层蛋糕 Indonesian Cake Lapis


今早陪儿子去划艇;女儿因出水痘刚过1星期,不被允许下水,只好乖乖陪我到附近喝咖啡。
哈哈。。。若不是水痘,休想这丫头会陪我静静坐着喝咖啡。
喝着咖啡,玩着相机,头脑却想着下午该弄些什么好吃的。
最近大家一直吃kuih应该是有点腻了吧?
我刚刚把冰箱里的椰浆用完,暂时也不想开新的了。
那就把整个下午捐献给cake lapis吧!
想到这里我整个人都精神起来,啊哈!定了吧!就这么办了。
那天做这蛋糕时,茄子问我只用上火烘,蛋糕会不会很干?
我的答案是,有点干。
今天我特地加了一杯水在烤箱,烤出来的蛋糕明显的涩嫩。
我觉得比上一次好很多。
我很有兴趣再敲多15个蛋,不过得先把冰箱里的12个蛋白先搞定了再说。
食谱请参考这里


下水咯!不过先平衡一下,不然会掉下水的。
开心自由自在的划去!

一小时后,没力气了。。。
回来咯!
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