Blueberry Yogurt Cake 藍莓優格蛋糕

今天特別做了這blueberry優格蛋糕來賀我老闆兼朋友的"cow one", means "牛一", 也就是生日啦。。。

蠻趕的，從office赶回家around 5pm, 然後再從家回到bdr utama, 又塞車，又擔心蛋糕。

吃過晚餐，當侍應把蛋糕捧出來時，我蠻擔心的，不知道蛋糕還ok嗎，有塌嗎，會不熟嗎，等等。還好，蛋糕完整美美的，而且很好吃哩 

✌(∩_∩)✌

Ingredients:
✿ 3 egg yolk
✿ 120g plain yogurt (room temperature)
✿ 35g butter (melted)
✿ 30g plain flour
✿ 15g corn starch
✿ 20ml whipping cream
❀ 3 egg white
❀ 50g caster sugar
♥ some fresh organic blueberries ♥

Method:
1)  combine melted butter and yogurt together
2) add in egg yolk and whipping cream, mix well
3) sift in both plain flour and corn starch

** preheat oven at 160°**

4) beat egg white till bubbles are formed
5) add in sugar in three batches
6) beat until soft peak is formed
7) fold 1/3 of the egg white into the yolk mixture (use a spatula)
8) pour the yolk mixture slowly to the remaining egg white, fold gently.
9) pour half of the batter into baking tin,  mine was 7".
10) put in some blueberries
11) pour in the remaining batter.
12) bake (water bath) for 50minutes or until cooked.

My decoration:
~ i have sprinkled grated cheddar cheese on top (4邊，方形)
~ i spread some mixed-berries yogurt at the center of the cake
~ more blueberries to put on top of the mixed-berries yogurt.

Butterfly butter cookies蝴蝶牛油曲奇

Made these butterfly cookies for bb megan, as to see her happy smile, loud laughters when saying: "butterfly❣", just make me feel that im the happiest and lucky mom in the world... priceless ♥

I was actually thinking of doing a simple but nice melt in mouth cookie, while i flip through my recipe notes, i saw this recipe which was saved long time ago but almost its existence, so i decided to make this using a butterfly cookie cutter, and just mix 1drop of red coloring to part of the dough, to design the cookies.

I have cut the ingredients to half, as i do not want to make so many (too many recipes yet to try out, haha).

This recipe is not melt in mouth type, but crunchy. While baking, hubby said:"the butter aroma just make me feel hungry", and he comment the cookies i made not enough for him.

Ingredients:
♧100g butter
♧ 75g all purpose flour
♧ 25g icing sugar
♧ 25g corn flour

Method:
1) mix butter and icing sugar (i have double boiled the butter to melt it faster)
2) sift in both all purpose and corn flour
3) knead until dough in formed
4) put in fridge for around 15 minutes
5) take out and cut the cookies with any mould you like. I have also used hand to shape few cookies like a braid :)
6) baked in preheated oven at 180° for 15minutes (i find it abit too hot, and caused some of my cookies brown very fast, will reduce to 160-170 next time and set for extra 5 minutes baking time)

Note: i used Tatura Butter, and this was the first time i try this butter, hmm, i think SCS still the best ^_^

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Bonsai Mooncake 盆栽月餅

This is my new bonsai ^_^
我的新盆栽，美嗎？

花朵：strawberry yogurt
葉子：green tea
泥土：cocoa

The filling are all the same: red bean, as there are some balance from previous batch of black sesame snow skin mooncake 黑芝麻紅豆冰皮月餅.

I have used the same recipe here, just changed the black sesame powder to green tea powder and cocoa powder. As for the pink (the flowers), i have used strawberry yogurt to replace the cold water. Since i do not wanto make so many, i have reduced the amount of the ingredients too.

You may notice the green tea one look abit darker in color, in fact the taste is abit heavier too, therefore, i suggest to cut half for green tea powder.

搞搞新意，就弄了個盆栽出來，還ok吧 ^_^

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Black Sesame Redbean Mooncake (snow skin) 黑芝麻紅豆冰皮月餅

很開心第一次做冰皮月餅，hubby 說好吃，明天會帶給家人試試，希望大家會喜歡。我特地選黑芝麻因為mom in law 不能吃有奶的食物，而且黑芝麻也是健康的選擇。下次我會嘗試matcha 抹茶，也就是green tea 綠茶的。

♥♥♥♥♥♥

Ingredients: 

❀75g ko fun 糕粉

❀85g icing sugar 糖粉

❀20g black sesame powder 黑芝麻粉

❀15g shortening 白油

❀100ml cold water 冷水

❀One pack redbean paste

Method:

1) mix all ingredients together

2) mix well until dough is formed

3) knead the dough until its abit elastic

4) put in fridge for 30minutes

5) weigh the snow skin around 30g

6) weigh the redbean paste around 20-25g

7) wrap the redbean paste with snow skin

8) press it into mould (sprinkle some ko fun into mould, easier for mooncake to be taken out from the mould)

9) press few more times before take out from mould

9) keep in fridge for few hours, enjoy ❣

♥♥♥♥♥♥

Note:

❀The weight of snow skin and filling depends on mould, gotto try one piece before weighing the rest of the snow skin and filling. Just make sure the filling is 5-10g lesser than the snow skin

Organic Soya Beancurd Pudding

After reading so many different different recipe of Laoban beancurd and beancurd pudding post on fb, i finally tried this: "soya beancurd pudding", which the recipe was found here.

I have followed the second recipe in ancoo's blog, and used Super Organic Soya Powder (instant one, different brand). I believe different brand of soya powder will give slight different of texture and color of the pudding.

Hubby and bb Megan love it, and this definitely something i would love to do again and again.

Note:
這是布丁的质感，不是豆腐花
The texture is pudding, not taufufa :)
To get smooth taufufa texture, will be another recipe, which need lesser ingredients and the method also easier.

Peach Chiffon

很喜愛peach, 也喜歡做chiffon cake帶來的滿足感 (當然是成功的chiffon cake才有滿足感), 所以就嘗試做个peach chiffon蛋糕。

其實一点都不難，但由於我只用了兩粒雞蛋，所以，蛋糕矮矮的。不過，蛋糕味道非常好喔，我放多了peach, 讓蛋糕更加moist.

**食譜我大多会用英文，方便不会看華語的朋友們**

Ingredients:
♡ egg x 2 (separate yolk and white) 
♡ 100g peach slices 
♡ 20ml peach syrup 
♡ 60g self raising flour
♡ 1tbsp caster sugar (for yolk mixture)
♡ 35g caster sugar (for egg white) 
♡ 2tbsp corn oil
♡ 1/4 tsp cream of tartar

Method:
1) For egg yolk mixture:  Blend 80gm peaches with syrup, and dice the rest of the peach slices. Combine with sugar, flour, and oil in a mixing bowl, mix well

2) For egg white : Beat egg whites until frothy,  add in cream of tartar and beat until soft peak formed, add in sugar gradually, beat at higher speed until stiff peak formed.

3) Gently fold egg white into egg yolk mixture, in 3 batches.

4) Pour batter into ungreased tube pan. Bake for 30 minutes or until cooked.

5) Invert the cake, and you may remove the cake after it is completely cool