Red Bean Coco Cake 紅豆可可蛋糕 (flourless無麵粉)

Im a redbean lover.

I ❤ redbean icecream potong the most (made tis before),  and redbean tongsui with tongyuen is always the best dessert for me.

Since im controlling my diet and my daily  calorie intake, i decided to make this redbean cake, but flourless and butterless, i was so happy to have found the recipe on internet but i did adjust some ingredients (original recipe used red kidney bean but i use redbean paste, i reduced cocoa powder and vanilla extract, use virgin coconut oil instead of butter,  and i omit bicarbonate soda and salt too),  luckily, it turns out superb... yummyyy...

I had my sis and brother in law as white mice as they pop up the very right timing (just 10 minutes after the oven ❝ding❞), well i cant hide the beautiful aroma in my house too (",)  both said ❝好吃❞

Ingredients:
⭐400g redbean paste
⭐5 eggs (2 eggs in a bowl & 3eggs in a bowl)
⭐1/3cup cocoa powder (43g, but i used 30g only since im using redbean paste not kidney bean)
⭐1/3cup virgin coconut oil (110g) 
⭐1/2cup sugar (64g but i used 60g)
⭐1tsp vanilla extract
⭐1tsp cinnamon powder
⭐1tsp baking powder
⭐1tbsp water

Method:
1) Preheat oven to 170 degrees Celsius
2) Grease a 20cm round cake tin, but lazy mummyyummy use square cups (no need wash ar)
3) Combine rebean paste, water, vanilla extract, coconut oil and 2 eggs in a food processor or use mixer. Mix until smooth and aerated.
4) Add remaining ingredients and mix until well combined.
5) Pour into lined cake tin and bake for 30 minutes (cupcakes) - 50 minutes (cake tin).

Keep an eye on the cake so it does not overcook. Different oven has different "character" 

The cake is moist inside, and extra yummy the next day, enjoy ❤❤

Butterless cake (but cheesecake-alike)

美嗎？

給我小寶貝的第二個生日蛋糕。

下圖是烘好的模樣，還未裝飾的蛋糕体

剛烘好看到這圓圓滑滑的蛋糕頂部，讓我舍不得做倒扣，haha

這就是倒扣后的它，沒有了圓圓的頂部，還多了些線條，所以東想西想后，還是把它再裝飾裝飾比較好。由於我都已經用粉紅色拉了蛋糕邊線，還有頂部的粉紅色心形(或蝌蚪)，我想再簡單的加上几片士多啤梨(草莓) 就可以囉 ^___^

Recipe 食譜在這，只是這次我沒參可可粉，沒有把蛋糕弄成斑馬囉。。但口感還是很好，像cheesecake, 不錯哦，那當然是有可可粉會更好吃的囉。。

把一些蛋糕糊加一滴粉紅色coloring:

- 把一半原先的蛋糕糊倒進蛋糕盤，延着邊pipe或擠出參好的粉紅色蛋糕糊，然後倒入其餘原先的蛋糕糊 (errr, 會confuse 嗎？) 

- 上面隨意的滴下粉紅色蛋糕糊，然後用牙簽拉花

❀❀❀❀❀❀ ❀❀❀❀❀❀ ❀❀❀❀❀❀

阿爹的生日蛋糕 my dad's birthday cake

阿爹的58歲生日。My dad's 58yr old birthday.
第一次做給阿爹的生日蛋糕。First birthday cake for my dad.

5 個草莓圍繞 1個較大的草莓，代表着我們四姐妹和媽媽，時刻守護/仰望着阿爹。5 smaller strawberries surrounding 1 bigger one, representing me, mom and sisters, will always be there for our beloved daddy, no matter what.

蛋糕体做法和這Lemon Pudding Strawberry Cake一樣。中間也
是用草莓醬，上面換走lemon pudding, 用的是黃桃，和沾了apricot glaze 的草莓。蛋糕頂部也掃了一層apricot glaze.

Refer here for recipe of the cake. Instead of using lemon pudding, this time i have used peach slices (cut from peach halves), and strawberries (with apricot glaze). I have used the apricot glaze a layer on the cake top before arranging the peach flower.

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7 egg yolk

7 egg white

150g super fine flour

100g milk

100ml corn oil

Beaten egg white

Egg yolk mixture

The Batter (∩_∩)

In the baking

Preparation for deco

Cake out from oven (after inverted)

Half of the cake, with strawberry paste

Top with another half of the cake, with a layer of apricot glaze

Flower arrangement

The Flower

Lady fingers sticked-on

The Cake Y(^o^)Y

My Beloved 阿爹，my forever love ♥

Cocoa Ogura Cake 可可相思蛋糕

Been keeping the recipe very long, finally made an ogura cake. 收了那麼久的食譜，終於做了相思蛋糕。

Just like what others comment, this cake is moist and light, but to me, it is very much close to my butterless zebra cake or tiger cake, but its using steam-bake method. 就如其他网友說的，相思蛋糕綿綿密密，但對我來說，這蛋糕很像我的無牛油斑馬蛋糕或老虎斑紋蛋糕。

Note: after chilled, superb✌

注：冷藏后，非常好吃✌✌✌

Ingredients:

(A)

5 x egg yolk 蛋黃

1 x whole egg 全蛋

60g evaporated milk 淡奶

45g corn oil 玉米油

65g super fine flour

30g cocoa powder

(B)

5 x egg white 蛋白

80g sugar 糖

1/4 tsp cream of tartar 塔塔粉

Method:

1) mix all (A) together, but flour to be mixed last. 把(A) 混合一起，面粉最后才加入

2) beat (B) till soft peak formed 把(B) 打至濕性發泡有彎勾

3) keep 1 tbsp of (A) aside 把1湯匙的(A)留起

4) mix (A)  + (B) 混合

5) use the 1tbsp (A) to draw some preferred design 用留起的一湯匙(A)在蛋糕頂部隨意畫上圖案

6) steam-bake 50minutes 蒸烘50分鐘

Vegan Milo Muffin (butterless, eggless)

今天是觀音菩薩出道修練記念日，我們吃齋，也弄了些muffin給"修成林"做義賣。但在准備材料時才發現不夠糖，只能弄出12粒，因為通常我會弄30-40粒左右，所以這次就不拿去給"修成林", 自己家人吃囉。。 Today is GuanYin-day (chinese calendar), a vegetarian day for us as a buddist, therefore i have made these Vegan Milo Muffin for SSL charity sales. Halfway preparing ingredients only realized i have not enough sugar, end result? only 12 muffin can be made, but usually i will make around 30-40, so this time i have decided not to bring to SSL.

Ingredients:
~ 220g all purpose flour 面粉
~ 150g sugar 糖
~ 25g milo powder 
~ 1 cup water 水
~ 1/2 cup corn oil 玉蜀黍油
~ 1/2 cup fresh milk 鮮奶
~ pinch of salt 少許鹽
~ 1tbsp baking powder 發粉
~ 1tsp vanilla essence 香草精

Method:
1) preheat oven at 165° 預熱烘爐

2) sift all powder, milo, sugar, salt together into a mixing bowl 把粉類，糖，鹽，milo 全篩進鋼碗

3) add in oil, water, milk, and lastly vanilla essence. 加入油，水，奶，最后是香草精

4) bake for 20-25minutes till the skewer comes out clean 烘20-25分鐘直到牙籤插入沒有沾粘物

Corn Kuih 玉蜀黍糕

Hubby saw me preparing something in kitchen, thought im going to bake him cake for supper, heres our conversation.

Hubby: "wifey wats baking?" (with happy n curious tone)
Me: "corn kuih"
Hubby: "corn kuih??? i dont eat one wo..."
Me: "i know r, but i like ma"
Hubby: "huh~~~~" (disappointment)

Haha :D

♧♧♧♧♧♧♧♧♧♧♧♧♧♧♧♧♧♧♧♧

Ingredients: 
- a can of creamy corn 一罐玉蜀黍糊
- 1000ml water 水
- 150g custard powder 蛋黃粉
- 200g coconut milk 椰奶
- 100g sugar 糖

Method:
1) put everything together in a cooking pot 把全部材料混合一起

2) heat/boil it over small fire on gas stove 用小火煮

3) stir slowly, constantly, until the mixture gets thicken 慢慢攪拌，直到混合物變濃

4) off the heat 熄火

5) pour into any moulds/plate, after that let it cool for at least 30minutes 倒進模型，讓它冷卻最少30分鐘

6) chill in fridge few hours/overnight 放進冰箱3-4小時/隔夜

This recipe gives the right texture of corn kuih that i love most☞SOFT

Luckily my bb megan and my niece love it

✌