Dawn Rising Sun

那天，在Strait Quay的Popular书展买了本关于烘培的书，就用了里面的食谱做了这大理石磅蛋糕。第一次做的时侯，用了较大的烤模，味道还不错但形状却扁了，所以去买了较小的烤模再做一次，这一次的结果不错，有模有样有味道，还蛮自豪的，老公也说好吃。现在，我发现用蛋白霜来烤蛋糕能够让蛋糕变得比较松软，我喜欢这样口味的蛋糕。 食谱简介 ====== 份量：1个（8cm x 12cm x 6cm烤模） 材料 === A. 蛋黄面糊  - 无盐奶油 100g （我用了普通奶油，其实味道也还可以）  - 细砂糖 20g  - 蛋黄2个  - 低筋面粉 100g  - 无糖可可粉 10g B. 蛋白霜  - 蛋白2个（不可沾到蛋黄、水份及油脂）  - 柠檬汁 1/2 teaspoon  - 细砂糖 40g 做法 === A 处理蛋黄面糊 1 将回温的奶油切小块，用打蛋器打至乳霜状。 2 加入细砂糖打发至泛白蓬松状态，直到打蛋器拿起尾段有角状。 3 打散的蛋黄分4~5次加入奶油中，并确定蛋黄每次都已经混合均匀。 4 将面粉分两次过筛加入，以切拌方式搅拌至没有粉粒，直至面糊呈现光泽。 B 处理蛋白霜 5 用打蛋器将蛋白打至有泡沫，然后分两次将柠檬汁和细砂糖加入蛋白液，打成尾段挺立的蛋白霜。 C 蛋黄面糊和蛋白霜处理好之后 6 将1/3的蛋白霜加入蛋黄面糊中，反转与画圈圈的方式搅拌均匀。 7 将拌匀的面糊加入剩余的蛋白霜里，混合均匀。 8 用一半的面糊在干净的钢盆与过筛的可可粉搅拌均匀。 9 原味面糊与巧克力面糊交叉放入烤莫，并以汤匙画圈圈呈现黑白交错。 10 将面糊往两边刮，令中间呈凹陷。 11 放入预热至160C的烤炉烘烤50分钟。 12 蛋糕出炉后，将它倒放在铁网架上放凉，便面罩上一层保鲜膜预防干躁。 13 完全凉透后，即可备用。 我做的大理石帮蛋糕，好好吃哦 ^_^

Today is Deepavali, another public holiday for us, after started working for so mony year, I think everyone is counting down for their next public holiday, I am one of them and I like to enjoy my free off day. This public holiday, well was unhappy at the begining of the day, we both at bad mood with some quarrel, anyways still ending with happy and ice break. I did baking at afternoon, which I enjoyed the most of today, my today recipe is dark chocolate cake, it took me about an hour to finish, result is nice and tasty cake, it really tasted nice :-) another success baking. My dark chocolate cake.

After moved into our new house for a month, I did three bakings, the first two was failure and today is the third, well it considered ok. The first baking, I wished to make Vanilla Pound Cake, but I got some mismatches on ingredient mixture because measurement between US and Malaysia are different, so that I couldn't bake a perfect cake. Then I didn't want to give up and tried again on Vanilla Pound Cake at my second baking, well I finally got the matching ingredients but my oven seems to be hotter than the one in US, even though I tried to convert Ferenheit to Celsius and tried to set to a closer temperature, I still got my cake burnt on it's outer surface. Well, taste was fine but skin could't be eaten. At the third time, I decided not to bake Vanilla Pound Cake anymore, else SL might need to be genius pig again and eat same taste cake three weeks continuously. Therefore, I made muffin which the one SL liked to eat in US, I modified recipe due to I couldn't find s...

Among so many bread, I love croissant the most, however I wasn't too confident for making my own croissant because I think it is actually quite complicated procedure to make a success croissant. After I studied some steps, I still wasn't too sure if I really can make it. It took me quite a lot of time to decide to have a homemade croissant on last weekend, I took about two days to processed my dough and shaped it, then baked them, because it needs very careful and a few process to make a good dough. Finally, I had my first batch of croissant (14 counts) baked from oven by Sunday night. Well, it really look like croissant at least. To me, it still doesn't really meet my requirement becuase I expect it would be softer than what I got. However, SL liked them, he kept saying it was nice. No matter what, SL gave me more confident to make the second batch. Hopefully, I could improve my croissant next time, baking skill gain from experience, I should keep studying and pay more att...

Again, we made the pizza again this weekend and I decided to use bread flour instead for all purpose flour because I heard that bread flour will be better than normal flour. Then, I just fellow my last recipe by replacing the flour. After my pizza was ready, I just didn't see my dough is proven, it just didn't rise as it should be :( honestly I was a little sad with that though toppings were still nice. Then, I decided to have a try on dough making today, that I was thinking it might because I used higher temperature to produce my yeast solution, which made them got killed in high temperature. Therefore, I used a thermometer to measure my water to make sure it is around 37 degree Celcius and made my dough. Surprisingly, my dough was rise for double size which amazed me when SL showed me the proven dough and we felt some light on this dough. Finally, we got the bread baked and it rised during baking with pizza crust taste. Yahoo, I have successfully made the crust with correct r...