豉油皇炒面

麵條（我用天使髮，煮軟，瀝乾水）

乾蔥 2顆，切碎

豆芽 一碗

青蔥 1棵，切成1寸長

豉油皇醬汁 適量

1. 熱鍋內下適量油，慢火爆香乾蔥。
2. 倒入麵條，邊炒邊逐步加入豉油皇醬汁。
3. 加入青蔥及豆芽。炒勻，試味，如果不夠味可繼續加入醬汁。
4. 炒至麵條入味，即可盛盤。

豉油皇醬汁 Supreme Soy Sauce

這個豉油皇醬汁適合用來炒麵及米粉

用不完的醬汁收進密封的容器，放入冰箱可耐放一個星期

生抽 1/2 大匙

老抽 2 大匙

鹽 1/4小匙

砂糖 1小匙

雞精粉 1小匙

清水 1/2杯

麻油 1/4小匙

胡椒粉 少許

• 全部材料攪拌至糖溶化即可。

輕軟芝士蛋糕 Light Cheese Cake

輕軟的蛋糕體，吃多幾片也不覺得膩

（八寸圓模）

A: 鮮奶 60克，Cream Cheese 120克，牛油 30克

B: 低筋麵粉 20克，玉米粉 20克，蛋黃 4個

C: 蛋白 4個，幼糖 60克，塔塔粉 1/8小匙

1. A料隔水加熱，用打蛋器攪拌至光滑無顆粒。
2. 加入蛋黃拌勻。
3. 同時篩入麵粉及玉米粉，拌勻。
4. 蛋白及塔塔粉一起打至起泡，加入糖打至濕性發泡。
5. 蛋白分三次與蛋黃糊拌合。
6. 倒入已墊紙的烤盤內。
7. 放入已預熱好的烤箱，150度，隔水烘烤40分鐘。（溫度及時間僅供參考）

如何正确的收藏和使用鲜奶油

1。收到冷冻的鲜奶油。

2。收在冷冻室里或冰厨上格里。

3。使用前想让鲜奶油解冻 （2 - 5°C）

4。摇均匀。

5。倒在冷的搅拌缸里。（2 - 5°C）（25% 满就好）

6。使用中速抽打至软顶尖形成。

7。把奶油涂在蛋糕上如；
收在（- 18°C）的结冰格里大约可收藏一个月。
收在（2 - 7°C）的冰箱里大约可收藏5天。

8。涂上蛋糕后，剩余的收藏在盖紧的容器里。
放在（- 18°C）的冷冻格里可收藏大约一个月。
放在（2 - 7°C）的冰箱里可收藏大约5天。

牛油蛋糕

材料：250g 牛油，200-250g糖，4粒鸡蛋，以小匙vanila ，250g自发面粉（过筛），4大匙鲜奶

1 大匙可可粉，加入3大匙热水搅均

做法：
1）牛油和糖放入搅拌碗中，用低速度拌打均匀，用中速打至松发。
2）加入第一粒蛋 ，打至呈奶油状，每加一粒蛋都需拌打至完全均匀。
3）加完鸡蛋后，继续拌打成光滑的奶油状。
4）加入vanila 搅均
5）面粉分3次加入，用塑胶刮刀搅拌均匀
6）加入鲜奶拌均成光滑面糊。
7）把1/4的面糊加入可可水搅均。
8）白色面糊倒入烘盘里，可可面糊放在白色面糊上，用小刀画出云石花纹。
9）用180。C烤45分钟或至熟即可。

材料：250g 牛油，200-250g糖，4粒鸡蛋，以小匙vanila ，250g自发面粉（过筛），4大匙鲜奶

1 大匙可可粉，加入3大匙热水搅均

做法：
1）牛油和糖放入搅拌碗中，用低速度拌打均匀，用中速打至松发。
2）加入第一粒蛋 ，打至呈奶油状，每加一粒蛋都需拌打至完全均匀。
3）加完鸡蛋后，继续拌打成光滑的奶油状。
4）加入vanila 搅均
5）面粉分3次加入，用塑胶刮刀搅拌均匀
6）加入鲜奶拌均成光滑面糊。
7）把1/4的面糊加入可可水搅均。
8）白色面糊倒入烘盘里，可可面糊放在白色面糊上，用小刀画出云石花纹。
9）用180。C烤45分钟或至熟即可。

cream cheese牛油蛋糕

材料：
200g牛油，200g cream cheese，250细砂糖，5粒鸡蛋，250g普通面粉，1小匙发粉

做法：
1）将牛油，cream cheese和细砂糖打发至松白。
2）加入一粒鸡蛋，搅拌至蛋与牛油完全吸收后，才加入第二粒鸡蛋，直到把蛋加完为止。
3）拌入筛过的面粉及发粉，搅拌均匀，倒入8寸烘盘里铺平。
4）用180 。C烤约35-40分钟或至熟

牛油蛋糕的却是很油的，如果不油就不会称呼为牛油蛋糕了。目前制作牛油蛋糕有三种不一样的做法，你可以参考以下的帖子，http://cforum1.cari.com.my/viewthread.php?tid=2354316&extra=page%3D1&page=2 ，如果你要松软的牛油蛋糕，那你应该选择蛋白蛋黄分开法的牛油蛋糕。。。

至于关于香味的问题，那是看你选用那一种牛油，当然也贵的牛油就越美味。其实当你在制作牛油蛋糕时候，你可以在面糊里加入增味剂如；BUTTER VANILLA, VALLINA ESSENCE, BUTTER MILK等。

你用的烤箱是和我一样的，你应该会面对蛋糕表层烤焦了，可是蛋糕中间还没有熟。你可以选择在蛋糕上盖上一张锡箔纸。然后记得，凡事烘体积较大的蛋糕，温度不可以太高，时间就要长一些；体积小的蛋糕呢，温度要高，时间就要短。

每次把面糊倒入蛋糕模子时候，尽量倒入7-8分满就好，不然蛋糕太厚那中间会很难熟的。用这家庭式的烘蛋糕时候，蛋糕一定要放到最底层，而且用上火来烘就可以了。

牛油蛋糕 （以下牛油蛋糕配方和制作过程采自 - ALEX GOH 的 CREATIVE MAKING OF CAKES）
本人推荐EGG SEPARATED METHOD的牛油蛋糕。

第一：糖油搅拌法CREAMING METHOD:
材料：A
牛油 200克
幼糖 200克

材料：B
鸡蛋 5粒 （先稍微弄散）

材料：C
普通面粉 210克
双性泡打粉 2克

做法：
1。将（A）放入搅拌缸内及搅拌至鬆发。
2。慢慢的加入 （B）。
3。把蛋糊搅拌至鬆发和浓稠。
4。最后加入筛过的材料（C）搅拌均匀即可。
5。将面糊倒入长形烘盘或任何形状的烘盘内，以180°C 烘 50分钟即可。

第二：直接搅拌法 ALL IN METHOD
材料：A
马芝淋 250克
幼糖 200克
普通面粉 210克
双性泡打粉 4克

材料：B
鸡蛋 5粒

做法：
1。先将（A）倒入搅拌缸内。
2。再将（A）搅拌拌均匀，之后慢慢加入（B），搅拌4 - 5 分钟。
3。当面湖拌至鬆发和光滑，再倒入9寸圆形模中。以180°C烘50 - 60分钟或用竹签刺入蛋糕内测试，如不黏即可。

第三：蛋黄蛋白分开搅拌法 EGGS SEPARATED METHOD
材料：A
牛油 250克
幼糖 20克

材料：B
蛋黄 5粒

材料：C
蛋白 5粒
幼糖170克
塔塔粉 2克

材料：D
普通面粉 210克
发粉 2克

做法：
1。先把（A）放入搅拌缸内。
2。将（A）搅拌至鬆发，然后加入（B）。
3。继续搅拌至光滑。
4。将（C）里的蛋白放在另外一个搅拌缸内搅拌至发泡，加入塔塔粉和分三次加入幼糖搅拌至硬状。
5。将搅拌至硬的（C）和以上蛋湖糊混合均匀。
6。倒入筛过的材料（D）拌匀，将面糊倒入已涂油及已铺纸的9寸烘盘里。以180°C烘50分钟或用竹签刺入蛋糕内测试，如不黏即可。

制作牛油蛋糕注意事项： 1。烘炉温度过高，会导致蛋糕中间裂开。 2。如牛油和糖搅拌太久，会使蛋糕中间沉陷。最常见是水果蛋糕的水果，会沉在蛋糕底。 3。如糖和牛油搅拌不够，蛋糕体积会小，而不够鬆发。 4。蛋糕烘烤过度，导致表皮收宿及变得硬和厚。 5。蛋糕烘熟后，要马上将它从烘模移出，不然蛋糕会收宿变小。 6。烘蛋糕前，烘模必须先涂油及铺纸或洒粉。 7。如果烘较大或较厚的蛋糕时，需要用较低温去烘，相反时间也较长。 8。牛油蛋糕一般应放在烘炉低层去烘，而小杯子蛋糕则放在中层去烘。 9。如果糖没有搅拌均匀或太粗，烘好蛋糕表层会有斑点。 10。所有的面糊蛋糕可以放入任何形状的模子里。 11。如果蛋糕面糊搅拌过度，会导致蛋糕烘熟后，中央沉宿下来，而搅拌不够的蛋糕面糊，体积会比较小和硬。

精准份量換算表 液體： 牛奶 MILK 1湯匙 = 15克 = 15毫升 / ML 1茶匙 = 5克 = 5毫升 / ML 1杯 = 225克 = 16湯匙 = 8安士 / OZ 蛋黃 EGG YOLK 1粒 = 20克 蛋白 EGG WHITE 1粒 = 30克 食油 COOKING / VEGE OIL 1湯匙 = 15克 = 15毫升 / ML 1茶匙 = 5克 = 5 毫升 / ML 1杯 = 225克 = 16湯匙 = 8安士 / OZ 固體 SOLID: 牛油 / 黃油 BUTTER 1湯匙 = 15克 = 15毫升 / ML 1茶匙 = 5克 = 5毫升 / ML 1杯 = 225克 = 16湯匙 = 8安士/ OZ 細砂糖 CASTOR SUGAR 1杯 = 185 克 葡萄乾 RAISIN 1杯 = 170克 粉類 POWDER : 糖粉 ICING SUGAR 1杯 = 130克 麵粉 PLAIN FLOUR 1杯 = 125克 玉米粉 CORN FLOUR 1湯匙 = 13克 奶粉 MILK POWDER 1湯匙 = 7克 可可粉 COCOA POWDER 1湯匙 = 7克 乾酵母 DRY YEAST 1茶匙 = 3克 鹽 SALT 1茶匙 = 5克 泡打粉 BAKING POWDER 1茶匙 = 4克 蘇打粉 BAKING SODA 1茶匙 = 5克 其他 OTHERS : 雞蛋 （去殼）EGG WITHOUT SHELL 1粒 = 50克 花生醬 PEANUT BUTTER 1湯匙 = 7克 蜜糖 HONEY 1湯匙 = 21克 1杯 = 340克 1 TAN = 1000 KG 1公斤 = 1000克 = 2.2磅/ lb 1 磅 = 16 安士 = 454克 1安士 = 28.4克 1升 = 1000 毫升 / ML = 1000克 1升 = 2.11 品脫 / PINT 1升 = 0.26 加侖 / GALLON 1加侖 = 3.785升 1品脫 = 0.47升 1茶匙 = 5克 1湯匙 = 3茶匙 = 15克 1杯 = 16湯匙 = 48茶匙 = 240克 4 湯匙 = 1/4杯 1品脫 = 2杯 1夸特 = 2 品脫 1加侖 = 4夸特 = 8品脫 = 16杯 1公尺 = 100公分 = 3.3臺尺 1英寸 = 2.54公分 1公分 = 0.39 英寸 1英尺 = 0.30 公尺 1碼 = 0.91公分 1公尺 = 1.09碼 1英里 （MILE）= 1.61公里 1公里 = 0.62英里 1杯 高筋麵粉 = 120克 1杯 低筋麵粉 = 107克 1杯 全麥麵粉 = 130克 1杯 幼糖 = 202克 1杯 糖粉 = 130克 1杯 蜜糖 = 341克 1杯 煉乳 = 284克 1杯 鮮奶 = 227克 1杯 蒸發奶水 = 249克 1杯 奶粉 = 114克 1杯 葡萄糖 = 170克 1杯 沙拉油 = 227克 1杯 可可粉 = 107克 1湯匙 鮮奶油 = 15克 1湯匙 奶粉 = 7克 1湯匙 沙拉油 = 15克 1茶匙 酵母 = 3克 1茶匙 塔塔粉 = 3克 1茶匙 肉桂粉 = 2克 1茶匙 玉米粉 = 4克 1粒蛋 = 45 - 50克 ；全蛋 X 5粒 = 1杯 1粒蛋白 = 28 - 30克 ；蛋白 X 8粒 = 1杯 1粒蛋黃 = 15 - 17克 ；蛋黃 X 12粒 = 1杯

1。牛油蛋糕的面糊看上去很细滑，不错。可是你不应该选用这种烘盘，你应该到烘焙原料店买一个正统的蛋糕烘盘，蛋糕烘盘可分为最小6吋、7吋、8吋、9吋、11吋、12吋等，至于你应该买哪一种，那我建议你可以买两个，一个可以用来做小粒的蛋糕，另外一个可以弄1公斤的蛋糕，你可以购买7吋和9吋的蛋糕烘盘。

2。第二，你应该把蛋糕烘盘放在烘炉附送的STAINLESS STEEL网子上面，而那网子应该搁在最底层的位子，而不是把蛋糕烘盘放在黑色铁盘子。。。

3。看到你烘的牛油蛋糕的上层皮很后，可能是温度太高或烘太久了。这种炉子时常让人碰到的问题就是会把蛋糕的上层烘到焦或变厚，其实你可以在蛋糕上面盖一层锡箔纸，不但可以预防蛋糕烤焦，还可以避免蛋糕上层变厚。

4。烘好的牛油蛋糕组织看上去还蛮粗的。在做牛油蛋糕时候记得，你有和糖一定要打到鬆发（颜色：米黄色），鸡蛋要慢慢加进,而且不可以使用冷鸡蛋，不然你的面糊会呈现好像烂掉的豆花，蛋糕烘出来后质感会粗粗的。

5。添加不一样的香精是不会影响蛋糕的质地，只是味道会改变。

6。至于牛油方面就看各人对的口味了，我比较喜欢用桶装的BUTTERCUP牛油，你可以试试看。

7。关于你的烘炉，我在使用这款烘炉烘蛋糕的时候，我通常只会用上火，时间和温度而已。其它都不会用到，出了制作曲奇饼干才会用到convection。

Buttermilk bun

Ingredients:
'Soup' dough:
90g strong white flour
65g water
35g salted butter
5g sugar

Main dough:
210g strong white flour
56g cake flour
20g skimmed milk powder
42g castor sugar
1/2 tsp salt
6g instant dried yeast
30g whole egg
85g water
84g 'soup' dough
22g butter

Method:
For 'Soup' dough:
1. Put flour in a big bowl.
2. Put the remaining ingredients in a saucepan, heat under a low flame until simmering. Turn off heat and pour into 1. Stir with chopstick quickly.
3. Shape into dough and refrigerate for 24 hours.

For main dough:
1. Put all ingredients except butter in a big bowl (or in breadmaker, selecting dough function) in the order specified, knead into a dough. Add in butter and knead until smooth and elastic. Cover with clingfilm.
2. Prove for about 40 minutes or until dough has increased twice or three times it's original size, see picture 1 below. (I put it in oven and sit it above a baking tray filled with hot water)
3. When ready, punch into the dough to let air escape. Divide into about 60g (9) small balls. Roll into balls and prove for another 10 minutes.
4. Flatten dough and put filling. Roll back into ball. Put on baking tray and prove for another 40 minutes or until it is twice it's original size. See picture 2 below.
5. Bake in 180°C oven for 15 minutes.

Filling:
70g butter
30g icing sugar
1/8 tsp salt
30g whole egg (about half)
1 tbsp cornflour
80g skimmed milk powder

Method:
1. Cream butter, sugar and salt until creamy.
2. Add in egg in batches mixing well each time.
3. Put in cornflour and skimmed milk powder, mix well with rubber spatula.

Picture 1

Picture 2

Butter Milk Bun 奶油包

Ingredients

Sweet Dough:

250g Flour

35g Castor Sugar

1/2 tsp Salt

10g Milk Powder*

1tsp Instant Yeast

25g Egg

120g Warm Water*

35g Butter/Margarine

* You can subsitute warm water and milk powder with warm milk

Filling:

60g Castor Sugar

60g Butter/Margarine

100g Milk Powder

20g Corn Flour

40g Fresh Milk

1. Mix all the ingredients of the filling together and leave the mixture in the fridge overnight to let it harden so that it is easier to make it into balls.
2. For the sweet dough, mix flour, sugar, salt, milk powder and yeast well and add in egg and water. Make it into a dough.
3. Add in butter/margarine. Mix well until the dough is slightly elastic.
4. Cover it with a glad wrap in a bowl and leave it in a warm place for about 40 mins or until the dough has doubled the size.
5. Divide the dough into 8 portions and make them into balls. Rest for 10 mins
6. Wrap in the filling. Put them on a greased pan/with non sticked baking paper at the bottom.
7. Cover and rest for another 45 mins
8. Brush egg on top of the bun and ready to bake.

Oven: Preheat 160 degrees, bake---->>25mins

The 1st go!!

Just perfect but a little filling burst-out-incident happened. Else, the taste is just great

For the 2nd time~~(after a week)

Damn it!

Burst-out-incident is more severe this time!!! Not a single one survived! So disappointed with this after all the hard work...DOH!
But I told myself, practice makes perfect!!

p/s: I realised that the bun will become harder when it cools down which is different from what we get in the bakery shop. I have not figured out the reason. Perhaps, it's just because I didnt use any bread improver which I prefer to do so~~

Buttermilk Buns

What you need:
Soup dough:
90g strong white flour
65mL water
40g salted butter
5g sugar

Main dough:
210g strong white flour
60g cake flour (I substituted with 40g plain flour, and 20g cornflour)
20g skimmed milk powder
40g caster sugar
1/2 teaspoon salt
6g instant dried yeast
1 small egg, lightly beaten (about 40g without shell)
85mL water
85g "soup dough"
25g unsalted butter

Filling:
70g unsalted butter
30g icing sugar
Pinch of salt
1 small egg, lightly beaten (about 40g without shell)
1 tablespoon cornflour
80g skimmed milk powder

What you do:
Soup dough:

1. Put flour in a big bowl.
2. Put the remaining ingredients in a saucepan. Heat gently until simmering. Turn off heat and pour into the flour.
3. Quickly stir to mix and shape into dough. Cover with clingfilm and leave to refrigerate until cool (it says 24 hours, but I gave it about 2 hours)

Main dough:

1. Put all ingredients except butter in a big bowl in the order specified. Add in butter, and knead on a floured surface until smooth and elastic - about 5-10 minutes. Place the dough back into the bowl and cover with clingfilm.
2. Allow to rise for about 40-60 minutes in a warm place or until dough has increased to 2-3 times its original size. (As with the original recipe, I placed the bowl in a SWITCHED OFF oven above a baking tray filled with hot water).
3. When ready, gently knock-back the dough to release the air. Divide into 9 portions. Roll into balls, place on a non-stick baking tray and prove for another 10 minutes.
4. Flatten the dough and put in filling. Roll back into a ball. (See below) Place on the baking sheet and allow to rise for another 40 minutes, or until it is twice its original size.
5. Bake in a preheated 180 C oven for 15 minutes.

Filling:

1. Cream butter, sugar and salt until creamy.
2. Add egg in batches, mixing well each time.
3. Stir in cornflour and skimmed milk powder, mixing until well-combined.

This is only my second attempt at making bread, after last time's rather unsuccessful baked jam doughnuts. Of course, I was a bit worried, especially since this recipe was slightly more complicated than the jam doughnuts, which only needed one rising. This recipe, on the other hand, needed THREE risings. Which makes this a pretty long recipe, really.

But it was soooooo worth it! The resulting bread was soft and fluffy and tasty - unlike the tough, tasteless dough of the jam doughnuts. Either its because of the use of strong white flour instead of plain flour... or maybe because of the second "soup" dough? I don't know enough about bread, so I wouldn't know. (I glean most of the tips from reading/watching Yakitate!! Japan, a Japanese comic about making bread. Really funny! A recommended read, ahahaha.) But yeah, the bread was really tender, and I didn't even knead it all that properly (I think). It rose very nicely as well. The unbaked dough was very soft, although a bit wet from the hot water, hehe.

But, the main point of this, of course, was the filling. I actually made a few mistakes there. I didn't cream the butter and sugar properly, making it a bit lumpy. I used SALTED butter, and should've cancelled out the extra salt, which I didn't. I think I used a bit too much egg. But but but! The result was still good! Not excellent, but good! The buttermilk filling was a touch too salty and gooey, but I could definitely taste the buttermilk taste, hehe. In the picture above, it looks very wet, but it dries and firms up as the bun cools. Hadi, of course, really really liked it.

This particular recipe was definitely a success, I must say. Not as good as the ones you can buy from the shops (yet) but when you're in a place where you can't find buttermilk buns... hehe, this is definitely a good enough substitute. So... Yay~ :D

Quote of the day: The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.

Strawberry Yogurt Cake

Ingredients:
Sponge Cake:
5 eggs
150 sugar

100gm flour
25gm cornstarch
1/2 tsp baking powder
50ml milk + 1 tsp vanilla extract

50gm butter, melted

Beat eggs and sugar over hot water until mixture is thick, and pale for about 5 mins on high until Ribbon stage. The bubbles should be very very fine. Sift flour, cornstarch and baking powder together. Fold in flour mixture in 3 additions, alternating with milk.
Lastly, put some batter into the melted butter, and combine. Put the buttered batter back into the main batter and fold to combine. Pour batter into a 8 or 9 inch round pan (bottom lined). Bake in a preheated oven of 170/180C for 30-35 minutes. Overturn cake for 2 mins after removal from oven and turn it upright again. Loosen sides from pan and remove from pan for total cooling. Slice cake into 2 layers and freeze until it's time to add filling.


Filling:500gm good strawberry yogurt
100gm whipped topping cream (coolwhip, or any other non dairy topping. If it's in unwhipped conditions, whip it until soft peaks)
1 1/2 Tbsp gelatine + 60 ml water (soak for 1 minute and microwave at High for 30 secs. Make sure gelatine has dissolved. If not give it another 10-15 secs on high. Leave aside to cool.)

Mix yogurt with whipped topping cream. Put in dissolved gelatine and mix to combine. Prepare a 9inch cake ring and line it with either cling wrap/ alu foil or plastic cake seperator linings. Remove cake from freezer. Put 1 slice of the cake into the ring. Put half the filling onto the slice of the cake in ring, level the filling and top with another slice. Pour the other half of filling onto the cake. Chill for 3 hours or until gelatine is set. Decorate with some cream rosettes and fresh strawberries.

Resepi Kek Strawberry Shortcake- Japanese-style

[atau Japanese Strawberry Shortcake]

8" atau 9 "loyang bulat ketinggian 3"

Kek sponge diadaptasi dan dimodified dari Table for 2..or more:http://wendyinkk.blogspot.com/2009/08/strawberry-yogurt-cake.html

Kek strawberry shortcake - Japanese-style

Bahan kek sponge (atau boleh guna resepi sponge cake lain)

Kek yang dah dipotong

5 biji telur Gred A - ku guna 4 biji

150g gula kastor/gula halus - ku guna 120g

100g tepung kek@tepung superfine - ku guna 80g tepung superfine

25g tepung jagung - ku guna 20g

1/2st baking powder - ku guna 1/4st

50ml@50g susu segar + 1st esen vanila - ku guna 40ml air + 1/2sb susu tepung + 1/2st esen vanila

50g butter, dicairkan - ku guna 40g

Hiasan:

300g-500g fresh cream@non-dairy whipping cream, dikocok hingga kental

250g buah strawberry segar

Coklat untuk celup strawberry (optional)

Cara:

1. Panaskan oven pada suhu 170C.

2. Lengser dan alaskan dasar serta keliling loyang kek 8 atau 9" (ku guna 8") dengan baking paper. Ketepikan.

3. Pukul telur dan gula dalam bekas tahan panas dengan mixer elektrik pada max speed secara double-boiler. Pukul hingga adunan naik 2-3x ganda, berwarna putih-kuning pucat dan pada ribbon stage selama 6 minit. (NB: ku hanya didihkan periuk kecil berisi air sampai menggelegak, angkat dan letakkan periuk dekat dengan tempat mixer. Lepas tu ambil bekas tahan panas berisi telur + gula, letak atas periuk tersebut dan pukul hingga adunan jadi gebu).

4. Ayak tepung kek, tepung jagung dan baking powder dalam satu bekas.

5. Kaup balikkan campuran tepung sedikit demi sedikit ke dalam adunan telur, berseling-selikan dengan susu segar. Mulakan dengan campuran tepung dan akhiri juga dengan campuran tepung. (Contoh: tepung-susu segar-tepung-susu segar-tepung).

6. Ambil sedikit adunan, campurkan ke dalam butter yang dicairkan tadi. Gaul rata dan masukkan adunan ini ke dalam adunan asal. Kaup balik hingga rata (ku guna mixer speed paling slow sekali, malas nak guna spatula).

7. Tuangkan adunan ke dalam loyang kek dan bakar 170C, 30-35 minit atau hingga lidi dicucuk kering dan atas kek sedikit keperangan.

8. Keluarkan dari oven dan terbalikkan loyang atas redai. Keluarkan loyang dan biarkan kek sejuk pada suhu bilik.

9. Potong kek kepada 3 layer (nak lagi senang simpan kek dalam peti sejuk sejam dua sebelum dipotong).

10. Atas layer kek pertama, sapu fresh cream dan hiaskan dengan hirisan strawberry secara rawak. Tutup dengan layer kek kedua.

11. Ulang dengan menyalut lapisan ke-2 kek dengan fresh cream dan hirisan strawberry.

12. Akhiri dengan lapisan kek ke-3 dan salut keseluruhan kek dengan baki fresh cream. Susun hirisan buah strawberry di keliling kek dan di atas kek (kalau nak buat macam dalam gambar, salut kek dengan fresh cream dahulu, kemudian hiris nipis-nipis strawberry. Lepas tu 'lekat'kan hirisan strawberry pada kaki kek tersebut).

13. Sejukkan sebelum dipotong dan dihidangkan.

VERDICT: Kek sponge sesangat lembut, lembab dan gebu ("Macam kat hotel!" sampuk En. Hubby, haha) dan tak berapa manis jadi kombinasi dengan fresh cream yang manis serta strawberry yang masam-manis memang sesuai. Ahaks~

NB: Kalau nak tahu kenapa guna kaedah double-boiler untuk pukul telur, sebenarnya telur lebih mudah kembang bila dipukul cara begini. Sebelum ni pernah buat kek sponge, bahan-bahan dan cara lebih kurang sama macam kat atas, cuma tak guna double-boiler. Memang berbeza sangat bila buat cara double-boiler, lagi-lagi kalau guna oven otang/tangkring ku yang temperamental ni. Huhu..

***Ada geng My Resipi@Facebook dah pernah try kek ni untuk sambutan Hari Guru. Feedback yang memberangsangkan dari pihak guru, katanya rasa sangat unik dan different dari kek-kek yang lain. Ahaks~

Sobameshi [Secret Of Non-Stick]

Sobameshi (そば飯 ), literally means noodles-rice, is pan fried noodles together with steamed rice. It is a common Japanese home-cooked dish.

Ingredients (makes 2 servings):
1 cup yellow noodles
1 cup steamed rice (leftover will be good)
¼ cup chopped onion
1 cup chopped lettuce
½ cup grated carrot
¼ cup tuna flakes (canned tuna)
1 no. large egg
1 tsp soy sauce
1 tbsp olive oil
Salt to taste
Black pepper

Toppings:
Furikake (optional)
Nori flakes
Tomato

Methods:

1. Heat oil in pan/wok, add in chopped onion and cook until onion is translucent.
2. Add in egg, stir to break the egg and cook until the egg is almost set.
3. Add in noodles and rice, stir to mix and use spatula to cut noodles into small pieces.
4. Add in carrot, soy sauce and tuna flakes together with the liquid. Stir fry for about 2 minutes (longer if using rice straight from the fridge).
5. Add in salt and pepper to taste, and lettuce. Stir to mix.
6. Turn the heat off and transfer to serving plates. Garnish with nori flakes and tomato, serve warm.
   Cook's note:
   If using leftover fried noodles, add in step (4).

Just follow these simple steps, you can use much lesser amount of oil in cooking your favourite Chinese stir-fried dishes. As you can see in the photo, my sobameshi was not greasy and non-sticking to wok at all.

1. Heat up pan/wok with medium heat until it is really hot before adding in oil.
2. Then, add in small amount of oil and swirl the pan/wok to coat. You should be able to see some smoke as it reaches smoke point.
3. You can also use a paper towel to grease the pan/wok, make sure the heat is turned to low when you are doing so. After greasing, turn the heat up again until it reaches smoke point.
4. Turn the heat down, add in the rest of oil as stated in recipe and start cooking as normal.

Siew Bao - 烧包

Ingredients (makes 12 pcs):

• Dough A:
• 120g all-purpose flour
• 60g shortening
• Dough B:
• 120g all-purpose flour, sifted
• 30g icing sugar
• 30g shortening
• 60ml water

Fillings (same as for char siew bao):

• A
• 250g char siew, diced
• ½ tbsp cooking oil
• 1 tsp sugar*
• 1 small onion, diced
• 1 tbsp oyster sauce*
• 1 tbsp soy sauce*
• 1 tsp. sesame oil
• 1-2 drops red food colouring (optional)
• B
• 150 ml water
• 1½ tbsp corn flour
• Salt to taste

*Some store-bought char siew comes with sauce, use it for preparing filling. Omit sugar, oyster sauce and soy sauce.

• Eggwash:
• 1 egg yolk
• ½ tbsp milk

Methods:

1. Fillings: Heat oil in pan, sauté onion for 1 to 2 minutes. Add in all other ingredients A, stir fry for 1 minutes.
2. Mix together water with corn flour, add mixture into the pan and stir well. Simmer until gravy is thickened.
3. Transfer to plate and allow to cool. Divide filling into 16 portions if desired, set aside for later use.
4. Dough: Prepare dough A and B separately using the same method. Bring together all ingredients for each dough, mix well and knead to form soft dough.
5. Cover and let them stand for 30 minutes. Then divide and shape each dough into 12 equal portion balls.
6. Wrap dough B around dough A. Roll it out into 15 x 3 cm (approx.) rectangle with a rolling pin, then roll up from the short end, repeat this step again.
7. Roll it out into 10 to 12cm diameter circle and place the filling at the center. Pleat and pinch to seal.
8. Place bun on a 5 cm square parchment paper, pleat size up. Egg wash and sprinkle some sesame seeds on the top if desired.
9. Preheat oven to 180 degree C and bake buns for 20 minutes till golden brown.

If you have difficulties in pleating them, you can make them into pillow shape. I brought those to a mahjong gathering and friends loved it!