Chocolate Icecream Banana Cake

08.08.08 was a very special day for me + hubby, that was the day we started our relationship, and therefore, 0808 is our "paktor anniversary" ^_^

I have made this cake to celebrate this very special day:
❤Chocolate Icecream Banana Cake❤

Nice mou??

Look easy, but not really (for me), maybe due to i was slow and very particular to small small thing, so i end up standing in the kitchen with stress for long, hahaha...

Ingredients (cake):

(A) 7 egg yolks, 100ml corn oil, 100g fresh milk, 150g all purpose flour

(B) 7 egg whites, 120g caster sugar

Method (cake):

1) mix well (A)

2) beat (B) till it reaches hard peak

3) fold (B) gently into (A) in 3 batches

4) pour batter into a 8" square mould (if you wanto make a round one, then use a 8" round mould)

5)  bake in a preheated oven at 170°, for 45minutes

**Prepare some banana slices too**

Ingredients (icecream):

❀ 200g icecream mix, chocolate flavor 

❀ 560g full cream milk

Method (icecream):

❀ mix both ingredients and beat in high speed for 5-6 minutes, or until it reaches 1.5 or double in size. 

Making the Chocolate Icecream Banana Cake:

1) cut the cake smaller. In fact if u have bigger square tin, then u can just put the cake in the bigger tin. Not too big, 1-2 inch bigger just nice

2) now, cut the cake horizontally into half, and put one slice into the center of the bigger tin

3) pour the icecream to cover all over the slice of cake. 

4) lay some banana slices on the cake layer (refer picture at the bottom) 

5) repeat step 3

6) put the other slice of cake, and repeat step 3

7) now pour icecream to the side/fill up the gap.

8) freeze the cake for 1/2hour before decoration

9) enjoy the cake after frozen overnight ❣

♡ly breakfast for my ♡

Another simple yet lovely breakfast for my love, my hubby.

早餐是一天中最重要的一餐。有時，只需要花少少心思，小小心意，足以讓人擁有快樂的早上，繼而影響一整天的心情，同意嗎？

Lemon Snow White Chiffon

Looking for something simple with lemon taste, when i looked through my recipe notes, i found this recipe which i have actually saved for quite some time.

The original recipe used a round cake mould, but i decided to give it a try by using a chiffon tin.

While baking, the cake rised slowly but also sinked back to its original level slowly. So i thought mayb this does not work with chiffon tin. Yet, out of my expectation, when the oven "ding" me to take out the cake, i saw a nice white cake. 還好最後看到一个美美的chiffon形，felt so reliefed. The edges started to come out itself, but i stil invert the cake, and unmould it after 15minutes (等不及) 

To my surprise, this cake is soft, light, and moist inside (the outer ring may look not very smooth, but in actual fact, its very moist when you put into your mouth). The moistness is superb after few hours, so, if you prefer a dry chiffon texture, this recipe may not suit your preference. 

For the lemon taste, i think half lemon (grated skin) giving the cake quite heavy fragrant of lemon, for those who prefer lighter lemon fragrant, should reduce half.

Oya, i omit a pinch of salt for this recipe, you may add in, try and see :) 

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Ingredients:
- 5 x egg white 蛋白
- half lemon skin (grated) 檸檬皮絲
- 70g super fine flour 特幻粉
- 110ml fresh milk 鮮奶
- 40ml corn oil 玉米油
- 70g castor sugar 細糖
- 1/2tsp cream of tartar 塔塔粉

Method:
1) warm up fresh milk + corn oil in a pot. Just warm up, do not reach boiling point [把鮮奶 + 玉米油弄熱，稍熱就熄火」

2) add in grated lemon skin  [加入檸檬皮絲」

3) add in flour, combine well [加入特幻粉，攪拌均勻」

4) beat the egg white with cream of tartar. Add in sugar gradually. Beat until soft peak formed (please refer photo) [蛋白打至起泡加入塔塔粉。分几次加入細糖。打至"軟尖" (請看圖) ] 

**you may preheat oven at 160° now 现在可以預熱烘炉  160° ** 

5) fold in 1/3 egg white to the milk mixture [把1/3蛋白加入剛才的 奶+油+粉 的混合体。用spatula 慢慢fold (折疊式)  ] 

6) pour the milk mixture into remaining egg white. Fold well, gently [將剛參好的倒進剩下的蛋白，用spatula 慢慢 fold ] 

7) pour the batter into chiffon tin (or round baking tin), gently tap the baking tin to release air. [將蛋糕糊倒入蛋糕模，我用chiffon tin] 

8) bake for 40minutes (i reduced to  150° for the last 5minutes, as i saw the edges started to brown, i prefer a snow white cake ^_^) [烘40分鐘，在最後我減低到150°,因為我看到邊緣开始有点黃，但我要白白的蛋糕」

9) use a skewer to check the cake, invert the cake once its done, before you unmould the cake. [用木牙签檢查蛋糕熟不熟，倒扣，待冷脫模」

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Steamed Egg With Fresh Milk

My BB charlize loves chawanmushi, unlike BB megan, who just eat abit sometimes.

I have kept a recipe of chawanmushi in fact, but its not as easy as just prepare a simple Steamed Egg with Fresh Milk. Since its for babies, i dont need to put meat chunk, and no mushroom is needed like a usual chawanmushi loh.

There are a few steamed egg recipe from google but this is the one i tried, and gives a very nice and smooth texture of steamed egg ➟ chawanmushi山寨版，haha

For topping, i didnt put anything for previous time, but some crab meat slices for this time, as BB Megan loves it ^_^

Ingredients:

♡ 1egg

♡ 120ml fresh milk

♡ pinch of salt (i omit)

Method:

1) boil fresh milk until its warm, off your gas before it reach boiling point

2) crack an egg and whisk

3) mix well fresh milk + egg + salt (do not beat, just stir lightly) 

4) sift the mixture twice, to ensure smoothness of the texture

5) boil water in wok, put in the egg mixture bowl only when the water is at boiling stage

6) steam for 8 minutes, and let it stay in the wok for another 2minutes after its done. 

***cover the bowl with a cling wrap paper***

Luncheon Meat Egg Sandwich 午餐肉雞蛋圓三明治

今天老公一早就去一个training, 我想想還是弄了个稍為花点心思的早餐給自己，當然也弄了steamed egg with fresh milk 給兩个公主 ^_^

其實這luncheon meat, 一直以來都是我的最愛，超愛的。而這包luncheon meat, ermm, 稍為好点，沒長肉劑，沒防腐劑，所以貴点啰。

我用煎蛋的圓模來定雞蛋為圓形，因為luncheon meat 都圓形的，當然，我也將麵包切成圓形。

麵包里灑cheese絲，煎熱，然後夾着一片luncheon meat, 雞蛋 (灑parsley flakes)，再一片luncheon meat. 正冇？好吃啰。。
okla, 老公不在家吃，外觀不用太美啰，haha...

Pandan Fl❀wer Bun 饅頭❁花卷

This is the second time i make 饅头mantou, but this time i followed "flower bun 花卷" recipe, which i adapt from here.

I didnt follow his way of twisting the dough, as i was thinking of the flower bun i have tested before at one of the restaurant, so i made the bun according to what i remember i ate before. But i also "hand itchy", also made different designs which more to "饅头 mantou".

For color, i planned to mix white and green, but i forgot to take out half the dough, before mixing in the green.

For ingredients, these are the changes i have made:
- plain flour ➟ i changed to pao flour
- cooking oil ➟ i used butter instead
- fresh milk or water ➟ i used fresh milk
- pandan paste ➟ i used pandan flavor + green coloring

Overall, im satisfied with these flower bun for:
❀ softness
❀ nice texture
❀ butter fragrance
❀ and its so much lighter than my previous batch of 饅头 mantou

So, what's next? For next 饅头 mantou or flower bun 花卷 making, i shall mix color i.e green & white, cocoa & white, and also to put in some filling and make it a 包 pau ❣