Saturday, August 1, 2015

BREE#12 Best Recipes For Everyone~DimSum (饮茶咯)

**Picture adapted from internet**
This month,let's us yell really loud: Jom!Let;s go yum cha!
Dim sum ( 点心)is a style of Cantonese cuisine prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, whereby fully cooked and ready-to-serve dim sum dishes are carted around the restaurant for customers to choose their orders while seated at their tables.
Eating dim sum at a restaurant is usually known in Cantonese as going to "drink tea" (yum cha, 飲茶), as dim sum is typically served with tea.
Similar small dishes exist in other varieties of Chinese cuisine, sometimes known in English as dianxin, from the pronunciation of the same two characters for "dim sum" in Mandarin.

It's my honor to have May to co-host the new theme for Best Recipes in this pretty August. And it's also our last theme for this season.
I'm really appreciate that the hosts and the participants in my event. Although it's unwilling to let it end but all good things come to an end too.Hope that we can meet one day in Best Recipes for Everyone.



What you need to do is:
Every post must be display with the BEST RECIPES batch on it(see above). And please link back the post to me & co-host.
Example: I'm joining Best Recipes for Everyone August 2015 Event Theme: DimSum .  Organized by Fion of XuanHom's Mom Kitchen Diary and Co-hosted by May Law
This event is open for every blogger friends all around the world.Blogger friends could participate as many posts they want.
Important is all the post must be match with the THEME of that month.And all the post must be current post.
All participant post must be you own bake/cook. If you are using a recipe from a book or website. Please mention the title and author of the book or link of the website.


Special Note: This event will be start on 3rd August 2015 and will be ended on 31 August 2015




I hope that all blogger friends will participate my event. And recommend your best and popular desserts recipes to everyone.
I will update the new event & co-host every month. I also like to hear your suggestion for any event theme you prefer.


It would be very fun if you do so.You could email me :chengxuan06@gmail.com for any suggestion.
Read more ...

Tuesday, July 21, 2015

南瓜腊肠炒饭 (Fried Rice with Pumpkin & Chinese Sausage) BREE#11



从未想过把南瓜做菜肴
南瓜在我家只适合用于糕点烘培
有试过煮咖喱,当时骗了一家大小
因为我说:
这是马铃薯
大家还真的信以为真
哈哈哈
这一次
我把南瓜切丁加入饭里一起炒
名副其实的
【南瓜炒饭】
加了腊肠丁和午餐肉
为的就是让孩子看在这两样他们最爱的食物份上
把南瓜也一起吃了
谢天谢地,孩子还真的吃了
吃了才问我是什么
“妈咪,是萝卜吗?”
这次为了不再说骗话唯有从实招来
是Pumpkin,宝贝
嘻嘻嘻嘻嘻



想不到南瓜吃起来有点番薯的味道
微甜微甜的,还不错吃哦
冰厨还有1/4南瓜,就炒米粉吧

南瓜腊肠炒饭 Fried Rice with Pumpkin and Chinese Sausage
材料 Ingredients:
南瓜丁 Pumpkin Cubes 
腊肠丁 Chinese sausage cut cube
蒜蓉 Garlic
杂蔬菜 Mix Vege 
午餐肉 Pork Luncheon Meat
隔夜饭 Overnight Rice 
鸡蛋 Eggs 

调味料Seasoning:
盐 Salt
生抽 Soy Sauce
江鱼仔粉 Anchovies Powder
胡椒粉 Pepper Powder
(所有材料都依个人所爱添加,我只是大概大概分量)
~All Ingredients are depend on your own favourite~

做法 Method:
1.加入两汤匙食油爆香蒜蓉,加入腊肠与午餐肉一起炒香。
Add 2 tbsp oil and fry garlic till aromatic saute,add in chinese sausage and luncheon meat continue fry.

2.加入南瓜丁与杂蔬菜一起翻炒。
Add pumpkin and mix vege to fry.

3.把隔夜饭加入一起炒,再把调味料加入炒至饭粒在锅里跳舞 ^o^
Add in rice and seasoning,fry till rice dancing in the wok ^o^

4.盛起即可享用。
And it's ready to be served!



I am submitting this post to Best Recipes for Everyone
BREE# 11 I Have A Date with Pumpkin
Organized by Fion of Xuanhom's Mom
And 
co-hosted by Rachel of Simple Life


Read more ...

Tuesday, July 14, 2015

南瓜卡士达魔法蛋糕 (Pumpkin Custard Magic Cake)BREE#11



今天,约了两个朋友玩魔法
两位首次玩,一位当初以为失败
在大家谈起这魔法时,都蠢蠢欲试
名称当然以这个月的主题为主角
所以有了它的出现

听说此魔法时常让人有不同的感想
一是惊叹它的变化
二是害怕它的不同
何谓惊叹?何谓害怕?
惊叹:它冷藏后会变出三层
害怕:它冷藏后很可能会变成两层
大家都说三层才算成功
而我的第一次尝试,是失败的两层
当时使用香草精,味道不大讨喜
有点不甘心,乘早放工赶回家希望能变出真正的魔法
或者幸运之神可怜我
终于看出它的三层,虽然照片拍得不清楚
可是用肉眼看真的有三层哦
你。。看得出吗?



这一次使用很有心的朋友从砂朥越寄来的香草棒
香草的味道突出极了,再次尝试
嗯。。。我好喜欢哦

朋友,今天陪我们一起玩魔法
好吗?

南瓜卡士达魔法蛋糕 Pumpkin Custard Magic Cake
食谱参考Recipe refer from :Here
7"方模/ Mould

材料 Ingredients :
南瓜泥 mashed Pumpkin 100g
无盐奶油 Unsalted Butter 125g
香草棒 Vanilla Pod 1pc
蛋 Eggs 4pcs
细砂糖 Castor Sugar 150g
低筋面粉 Low Protein Flour 115g
鲜奶 Fresh Milk (HL) 500ml
盐 Salt 1/8tsp

 做法Method :
1.预热烤箱150度,无盐奶油隔水溶化,把蛋黄蛋白分开,面粉过筛。备用。
Preheat oven for 150 degrees,use double boiled method to melt the unsalted butter,separate egg yolks & white,sift flour.All set aside.

2.香草棒刮出香草籽,放入牛奶中。牛奶加入香草棒一起煮至微滚。备用。
Cut out the vanilla pod and put into milk.Boil milk with the vanilla pods.Set aside.

3.蛋黄加入一半的细砂糖打至泛白,加入溶化奶油拌匀。再把南瓜泥加入混匀。
Add in half of the sugar and whisk till pale,add in melted butter stir well.Add in mashed pumpkin and well combine.

4.接着加入过筛面粉混合均匀,过筛牛奶,分次加入面糊内,混匀。
Add in sifted flour and stir till well combine,sift the milk and pour in batter for batches.

5.蛋白分次加入剩下的细砂糖打至硬性发泡。
Beat egg white and gradually add in sugar,beat till stiff peak.

6.将打发好的蛋白分次加入面糊内,只需稍微拌匀即可。
Mix egg white with egg yolk batter,just slightly and gently mix.

7.把面糊倒入铺了烘培纸的模具内,放入烤箱烤50分钟即可取出待凉。再把蛋糕与模具放入冰箱冷藏再享用。
Pour batter into mould that cover with baking paper,bake for 50 minutes,remove from oven and wait till cool.Put cake with mold into fridge to chill before serve.



I am submitting this post to Best Recipes for Everyone
BREE# 11 I Have A Date with Pumpkin
Organized by Fion of Xuanhom's Mom
And 
co-hosted by Rachel of Simple Life
Read more ...

Monday, July 13, 2015

南瓜吐司 (Pumpkin Bread Loaf) BREE#11


 在一次家长日发现,原来食堂售卖的食物非常小分
难怪孩子回到来都嚷着肚子饿
老公原本点了东炎米粉
可惜她给错了清汤米粉
他将错就错吃了
我当时还在课室内见班主任
完了就到食堂找他
看他吃完了,随口问他食物如何
他说:
分量很少
我说:
你大人嘛,小孩应该够吧
他说:
不够,小孩吃也不够,真的很小份
我说:
那么,味道如何?
他说:
哇老,根本不应该叫清汤,应该叫咸汤,好咸!
我很惊讶,老公口味有点偏咸,他说很咸应该是非常咸的。
难怪孩子们都爱吵到食堂买食物,小孩子都爱甜与咸的啊!
我有点后悔,为何不准备便当然他们带去呢

我在这里说明,我并没有针对任何学校食堂,只是这样的食物
真的不适合正在发育的小孩食用
我在想,我国的学校食堂何时能像日本一样呢?
所以在此之前,我还是勤奋点做些便当让他们带去吧
 这个南瓜吐司有点失策,当要放进烤箱前不小心压到面团了
稍微漏气了,时间问题不管了
进烤箱烤吧,幸亏外貌是丑了,可内在却是完美的
 
南瓜吐司 Pumpkin Bread Loaf 


南瓜泥 Mashed Pumpkin100g 
高筋面粉 High Protein Flour 190g
法国高筋面粉 French High Protein Flour 60g
细砂糖 Castor Sugar 25g
盐 Salt 1/8tsp
即发乾酵母 Instant Dry Yeast 3g
无盐奶油 Unsalted Butter16g 

做法 Method:

把所有材料,除无盐奶油,搅拌成团,再加入无盐奶油甩打成完全阶段。
盖着发酵,60分钟。
Mix all ingredients,except unsalted butter,knead become a dough,add in unsalted butter continued knead till thin membrane appear.
Cover and rise for 60 minutes.


取出排气,分割3份,滚圆,休面10分钟。
Take out the dough and press out the air in the dough,divide 3 portion,roll round and rest for 10 minutes.

擀平面团,卷起。
Flatten the dough and roll up


休面10分钟,再把面团擀平擀长。
Rest for another 10 minutes and flatten the dough till long shape.

光滑面朝下,卷起面团。
Smooth surface face down,roll up the dough.

把面团排进吐司模内,待发酵至9分满
Put dough into loaf pan,rise till 9 percent full.

预热烤箱,170度,烤40分钟。中途10分钟上色盖上锡纸。
Preheat oven,170 degrees bake for 40 minutes.Use a aluminum foil cover the top after 10 minutes.

 


I am submitting this post to Best Recipes for Everyone
BREE# 11 I Have A Date with Pumpkin
Organized by Fion of Xuanhom's Mom
And 
co-hosted by Rachel of Simple Life





Read more ...

Thursday, July 9, 2015

南瓜辣鲜肉榄菜包 (Pumpkin Spicy Pork with Preserved Chinese Olive Steam Buns) BREE#11


姗姗来迟的包子
今天实在有点忙
原本可以提早完成的包子
因为自己的懒性发作,直到昨晚才做
早上急忙拍了照片想说来得及中午之前上帖
可惜事与愿违

说回这次的包子
包皮这次走健康路线
不使用白油,糖份减少,而且完全不必加水
也能揉出柔软的面团
对于这次的包皮可是满意极了
至于馅料
因为忘了加少许水,使得蒸好有点干
这馅料是乱乱搞出来的,味道还真不错吃
加入了辣豆瓣酱当调味品
放入橄榄菜的口感也不同了
整体来说还真新鲜的感觉
这两样材料都是放在冰厨许久了
辣豆瓣酱是之前为了一样菜肴而买的,之后却不了了之
橄榄菜是好友芬送的,应该有大半年了吧
因为家人不大爱吃,所以都是放在冰厨待命
想不到这次可是大有作为呢



辣鲜肉榄菜馅 Filling :
猪绞肉 Minced Pork 300g
辣豆瓣酱 Spicy Soy Bean Paste 3tbsp
蚝油 Oyster Sauce 1tbsp
酱油 Soy sauce 1tbsp
橄榄菜 Preserve Chinese Olive 2tbsp
香葱 Spring onion
清水 Water 2tbsp



做法 method:
把猪绞肉剁碎,加入香葱粒一起剁碎。
加入其余材料用筷子顺时钟搅拌10分钟。
放冰厨备用。
Mince the pork and add in spring onion continued mince to well combine.
Add in other ingredients and use a pair of chopstick to stir for 10 minutes.
Chilled in fridge.

南瓜包皮 Pumpkin Bun's Skin
(Yield 分量 :12份)
材料 Ingredients(A):
南瓜泥 Mashed Pumpkin 180g
中筋面粉 Multipurpose Flour 300g
细砂糖 Castor Sugar 15g
盐 Salt 1/8tsp
即发干酵母 Instant Dry Yeast 1/2tsp
粟米油 Corn oil 35g
清水 water 10~20g 
(视面团适度适量添加,我没加水·/depend on the dough,But i did not add any water )
材料 Ingredients(B):
双倍发粉 Double action Baking Powder 1tsp

做法 Method:
1.过筛低筋面粉入一钢碗内,加入其余材料一起混合成团
Sift in multipurpose flour into a stainless steel bowl,add in remaining ingredients and mix well.
2.搓揉面团成光滑面团。湿布盖着发酵35分钟。
Knead dough become a smooth and soft dough.Cover with a damp cloth for 35 minutes.
3.发酵好的面团加入双倍发粉,搓揉至发粉被面团吸收。分割12分小面团,盖着休面10分钟。
After fermentation done,add double baking powder onto the dough and knead till the BP is complete absorb into the dough.Divide to 12 small dough and cover rest for 10 minutes
4.小面团表面和桌面撒些面粉,用擀面棍擀成边薄中厚,放入1汤匙馅料,捏好,放在烘培纸上。再把包子放入蒸锅内待发15分钟。
Sprinkle some flour onto the table and dough,use a wooden rolling pin flatten the dough ,wrap in filling and put on a well-cut baking paper,then let it rise for 15 minutes in steamer.
5.把蒸锅水煮滚后,把蒸笼放入,中火蒸15分钟即可。开个小逢或者然包子呆在笼里至冷却。
Boil the water in steamer and steamed buns for 15 minutes.


I am submitting this post to Best Recipes for Everyone
BREE# 11 I Have A Date with Pumpkin
Organized by Fion of Xuanhom's Mom
And 
co-hosted by Rachel of Simple Life 


Read more ...

Tuesday, July 7, 2015

南瓜肠仔包 II(Pumpkin Sausage Buns II) BREE#11


近来脑袋毫无头绪,
每天挂在网上还是无法腾出少许脑汁来
还加上身上的懒虫作祟,
我唯有继续让我脑袋静静的呆在standby状态
唯一做到的就是交稿的作品
答应了就要做到,虽然有时会迟了交。。。呵呵
幸好主编美女并没催稿

约好了Rachel的南瓜之约
无论如何也要腾些脑汁出来
首先发牌的是我家宝贝最爱的
肠仔包
加入南瓜泥的面包体
是真的软

昨夜临睡前告知宝贝们今天带去学校的便当就是它
想不到小宝贝竟然来一句:
妈咪,我不爱香肠啦
我说:
那么你只吃面包,香肠留给哥哥咯
他大力点头说:嗯嗯嗯
满意的睡觉去了


南瓜肠仔包 Pumpkin Sausage Buns

材料 Ingredients:
南瓜泥  Mashed Pumpkin 120g
高筋面粉 Bread Flour 250g
牛奶 Milk 60~80g
细砂糖 Sugar 30g
盐 Salt1/2tsp
即发乾酵母 Instant Yeast3g
香肠 Sausage 8pcs

做法 Method :



I am submitting this post to Best Recipes for Everyone
BREE# 11 I Have A Date with Pumpkin
Organized by Fion of Xuanhom's Mom
And 
co-hosted by Rachel of Simple Life 

Read more ...

Wednesday, July 1, 2015

BREE#11 I Have A Date With Pumpkin(我和南瓜有个约会)


Pumpkin~is a cultivar of the squash most commonly is round,with smooth,slightly ribbed skin and deep yellow to orange coloration.
The tick shell contains the seeds and pulp.
Pumpkin~ like other squash,are native to North America.And it's widely grown for commercial use and are used both in food and recreation.
The word 【Pumpkin】originated from the word pepon,which is Greek for large melon,something large and round.The French adapted this word to pompon ,which the British changed to pumpion and later American  changed that to the word that is used today Pumpkin.

Pumpkin are very versatile n their uses for cooking. Most parts of the pumpkin are edible,including the fleshy shell,the seeds,the leaves and even the flowers.
When ripe,the pumpkin can be boiled,baked,steamed or roasted.
So, this month, July 2015,we will starts a new event with this healthy and delicious pumpkin as our theme.
We are welcome all food that using Pumpkin as the ingredients,no matter how many posts you would like to share with us.
Please kindly visit our new co-host for this month ~ Rachel for the details and rules.


What you need to do is:
Every post must be display with the BEST RECIPES batch on it(see above). And please link back the post to me & co-host.
Example: I'm joining Best Recipes for Everyone July 2015 Event Theme: I Have A Date With Pumpkin.  Organized by Fion of XuanHom's Mom Kitchen Diary and Co-hosted by Rachel of The Simply Life.
This event is open for every blogger friends all around the world.Blogger friends could participate as many posts they want.
Important is all the post must be match with the THEME of that month.And all the post must be current post.
All participant post must be you own bake/cook. If you are using a recipe from a book or website. Please mention the title and author of the book or link of the website.


Special Note: This event will be start on 3rd July 2015 and will be ended on 31 July 2015



I hope that all blogger friends will participate my event. And recommend your best and popular desserts recipes to everyone.
I will update the new event & co-host every month. I also like to hear your suggestion for any event theme you prefer.

It would be very fun if you do so.You could email me :chengxuan06@gmail.com for any suggestion.
Read more ...

Thursday, June 18, 2015

乳牛蛋糕卷 (Moo Moo Swiss Roll) BREE10


孩子开学又开始忙了
早上忙完公事,刚好时间接孩子放学
吃完午餐,陪孩子温习功课
做完了功课,又赶着完成家务,准备晚饭
乘有少许时间练习卷蛋糕
做了这个期待已久的乳牛款
这次再来乳牛蛋糕卷
这可比任何彩绘蛋糕卷容易多了


其实也做了几个蛋糕卷
因为时间关系没来得及拍照
也有1、2个卷不美
不过我是打不死的安娣
虎皮啊。。虎皮。。。
迟早一天我要挑战成功


乳牛蛋糕卷 Moo Moo Swiss Roll
食谱Recipes :这里
四方烤盘 Square Baking Pan :25 x 25cm 

蛋黄糊 Egg Yolk Batter
蛋黄 Egg Yolk 3pcs
细砂糖 Castor sugar 15g
水 Water  60ml
粟米油 Corn Oil 40ml
香草精华 Vanilla Extract  1/2tsp
低筋面粉 Low Protein Flour 80g

可可面糊 Cocoa Batter
蛋黄糊 Egg Yolk Batter 2tbsp
蛋白 Egg White 20g
细砂糖 Castor Sugar 2tsp
黑可可粉 Dark Cocoa Powder 1/2tsp

蛋白糊 Egg White Batter
蛋白 Egg White 3pcs
细砂糖 Castor Sugar 15g

馅料 Filling
植物性鲜奶油 Fresh Cream  150g

做法 Method :

1.在烤盘铺上烘培油纸,抹上一层薄油。
Line a baking paper onto baking pan,spread a thin corn oil on the paper.

2.将蛋黄和细砂糖一起搅拌至起泡,加入清水与粟米油,混合均匀,再加入香草精华,拌匀。
Whisk egg yolk with castor sugar till bubbles up,pour in water and corn oil,mix well,then add in vanilla extract,stir well.

3.筛入低筋面粉,混合均匀无颗粒。
Sift in low protein flour,mix till well no lumps.

4.勺两大匙蛋黄糊入黑可可粉的碗内,混合均匀。
Spoon 2 tablespoon egg yolk batter into dark cocoa powder's bowl,mix well.

5.将可可面糊的蛋白加入细砂糖打发,拌入黑可可粉面糊内,再倒入挤花袋,在烘培纸上随意挤上乳牛花纹,放入烤箱以170度1分钟。
Beat egg white in cocoa batter till with castor sugar till stiff,fold in with cocoa batter,pour in piping bag and pipe cow pattern onto baking paper,bake with 170 degrees 1 minutes.

6.将蛋白糊的蛋白分次加入细砂糖,打发至蛋白尾段弯曲,分次与蛋黄糊混合均匀。
Whisk egg white with sugar till stiff peak,fold with egg yolk batter well.

7.将面糊倒入烤盘内,轻巧烤盘,以170度,烤18分钟。烤好翻扣烤盘,撕掉烤纸再盖上,待凉。
Pour batter onto baking pan,lightly knock the pan,bake in preheat oven 170 degrees 18 minutes.
Revert pan onto a wire rack,remove the paper and cover back wait till cool.

8.打发鲜奶油,把鲜奶油均匀涂抹在蛋糕上,然后使用擀面棍轻轻卷起,包好冷藏30分钟。
Whisk frsh cream till stiff form,spread even onto cake,use a rolling pin to help rool up the cake,cover and chilled i for 30 minutes.

9.把两端切平,再切片即可食用。
Cut two side of the cake,and cut pieces before serving.




 I am joining Best Recipes for Everyone 
June'15 event : Secret of Chiffon and Swiss Roll
Organized and hosted by Fion of Xuan Hom's Mom



I'm also joining Little Thumbs Up
June'15 Event : Cream
Organized by 
Hosted by :
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Thursday, June 11, 2015

糖渍橙皮丁戚风 (Candied Orange Chiffon)BREE#10


都说了,橙味点心在我家根本不laku做了这戚风,
还不都是我一个人吃完
不过用这日本糖渍橙皮丁放入面糊里,
咬着淡淡颗颗的橙皮丁唉。。。还真好吃呢
今天,想不到东西写
简简单单这一次,好啦



糖渍橙皮丁戚风 Candied Orange Chiffon
原食谱Original Recipe下厨房

材料 Ingredients A:

鲜橙汁 Fresh Orange Juice 35g
糖渍橙皮丁 Candied Orange 5g
低筋面粉 Low Protein Flour  60g
粟米油 Corn Oil  25g
蛋黄 Egg Yolk 3pcs

材料 Ingredients B:
蛋白 Egg White 3pcs
细砂糖 Castor Sugar 45g

做法 Method :
1.材料A的蛋黄与细砂糖打至起泡,倒入粟米油与牛奶,混合均匀。
Beat egg yolks and sugar in ingredients A till have bubbles,pour in corn oil & milk,stir well.

2.筛入低筋面粉与可可粉,混合至无颗粒。

Sift in low protein flour and cocoa powder,mix till no lumps.

3.分次加入材料B的细砂糖入蛋白内,打发至尾端提起呈弯曲即可。

Gradually add in sugar in ingredients B into egg white,and whisk till stiff peak.

4.勺1/3蛋白霜入准备好的材料 A的面糊,以塑胶刀拌入均匀。

Spon 1/3 of the meringue into batter ,use a spatula to fold in the meringue.

5.再把面糊倒入蛋白霜内,继续拌入均匀。

Pour the batter all in the meringue,and continue to fold in till well mix.

6.倒入6寸中空模,轻敲出气泡,放入预热烤箱,140度烤40分钟。

Pour the mix well batter into 6 inch chiffon mold ,lightly knock the mould to remove the qir bubbles.Put in preheat oven 140 degrees,bake for 40 minutes.

7.烤好从烤箱取出,倒扣放凉即可脱模。

Remove from oven after cooked,revert the mould onto a wire rack to cool.








I'm joining Best Recipes for Everyone ~ BREE#10
June 2015 Event: Secret of Chiffon & Roll Cake 
Organized & hosted by Fion of Xuan Hom's Mom Kitchen Diary

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Tuesday, June 9, 2015

乳牛戚风 Cow Chiffon (BREE 10)


在网上无聊看着食谱,突然发现这个被称为“乳牛戚风”的蛋糕
看那形状好喜欢,最重要是它有巧克力口味的
赶紧把食谱做法抄下
开工去。。。。。


这次做一个小巧可爱的戚风
所以把食谱调整了
模具是6寸中空模

乳牛戚风 Cow Chiffon

材料Ingredients :
蛋黄 Egg yolk 3pcs
牛奶 Milk 35ml
粟米油Corn Oil 25ml
香草精 Vanilla Extract 1/2tsp
低筋面粉 Low Protein Flour 45g
无糖可可粉 Varlhona Cocoa Powder 1tbsp 
热水 Hot water 1tbsp
蛋白 Egg White 3pcs
细砂糖 Castor Sugar 25g

做法 Method:
1.蛋黄打散,加入牛奶、粟米油与香草精,混合均匀。
Mix egg yolk with milk,corn oil & vanilla extract well.

2.筛入低筋面粉,混合至无颗粒。无糖可可粉与热水混合成糊,备用。
Sift in low protein flour,mix well.Mix cocoa powder with hot water and stir well,set aside.

3.蛋白分次加入细砂糖打发至中性发泡并有光泽,即尾端弯曲。
Gradually add in sugar and beat till soft form & glossy.

4.混合蛋黄面糊与蛋白霜,把一半的模糊倒入可可糊中,混合均匀。
Fold in meringue with egg yolk batter till well combine,pour half of the batter into cocoa mixture,and mix well.

5·分别勺一汤匙原味面糊和可可面糊在模具一方,共四方,陆续把不同颜色的面糊勺在不同色的面糊上,依次倒完面糊。
Spoon a table spoon of original batter and cocoa batter into mold,total four batter when you look inside. Continue sppon the different colour of batter into another colour of the batter till finish.

6·放入预热烤箱,150度,30分钟。反扣模具放凉。
Bake in preheat oven and bake for 150degrees Celsius ,30 minutes.
Remove from oven and revert the mould ,let it cool completely.






I am joing Best Recipes for Everyone
June15 event: Secret of Chiffon & Swiss Roll
Organized and hosted by Fion of Xuan Hom's Mom

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