Monday, January 19, 2015

Cheesy Cinnamon Eggbread 肉桂粉芝士蛋麵包

Another simple yet delicious breakfast.

Recipe 食譜 refer here.

Whats the difference from the cheesy eggbread i have done before? I just added cinnamon powder and parsley flakes into the lightly beaten egg, just that simple, and i cut the bread smaller, and that's all :)

After done, sprinkle more cinnamon as you like :) 


✿✿✿✿✿✿❀❀❀❀❀❀














Monday, January 5, 2015

Honey Cocoa Marble Chiffon (brown sugar)

1st baking for 2015: a chiffon cake, which also the 4th chiffon in my baking journey since March 2014...


Been thinking what shall i bake, since this is important as the very first cake for: 2015 & BB Megan first day of school ❣❣❣

So, decided nothing difficult for Megan to hold/eat, that is why all cheese or chocolate related are out, and finally..... a chiffon cake :) Something "not so messy" for Megan's small small hand....

And yes, i tried brown sugar, and i think im gonna use brown sugar to substitute white one more often in future.... just like it ;)

Ingredients:
(a) 5 egg yolks, honey 10g, corn oil 70g, corn flour 15g, super fine flour 110g, fresh milk 100g, caster sugar 20g
(b) 15g cocoa powder + some hot water
(c) 5 egg white, 90g brown sugar, 1tbsp lemon juice

Method:
1) combine egg yolk + caster sugar + honey
2) mix in corn oil + fresh milk
3) sift in super fine flour + corn flour
4) divide the above yolk mixture into 2 portion. 1 portion to add in (b)
5) beat (c) till stiff peak formed
6) fold in egg white to both yolk portions
7) pour in both batter into chiffon tin, pour in bit by bit one after another. 
8) i have missed the step here, which to use chopstick to swirl the batter lightly to create more marble effect :)
9) bake in preheated oven at 165°c,  for 55minutes






Guess what? i forgot to invert the cake, haha