传统鸡蛋糕

小时候我好喜欢吃鸡蛋糕，尤其是在大节日时出现的传统鸡蛋糕，更是最爱。
曾尝试自己做鸡蛋糕，成果总是差强人意。一些以汽水作为材料的鸡蛋糕虽发得很美，但是缺少了我爱吃的那种味道--------传统味道。
无意中在我喜欢翱翔的博客中，找到了我的爱，我可不轻易放过啦。感谢从 nasi lemak lover来的资源。





Ah Mah’s Traditional steamed sponge cake鸡蛋糕

(recipe source: adapted from Jane’s Ah Mah)

One bowl all purpose flour (140g)

One bowl egg (5 medium eggs)

One bowl sugar (240g)

Method

1. Dry flour under hot sun for an hour.

2. Beat egg and sugar in a mixer over low speed for 2mins, increase to medium high speed and continue beat till double in volume (take about 30mins), thick, creamy and pass “ribbon” stage.

3. Sift in flour, mix slowly with a spatula and combine well.

4. Pour the cake mixture into prepared 8” lined baking tin or bamboo steam, rest for 10mins.

5. Steam over high heat for about 40mins, and wait for 1min then only remove the cake.

6. Serve after slightly cool down.

栗子

昨天在超市买了一些栗子。我喜欢栗子的颜色。我不知道该如何炒熟它。也许我会用烘烤的方式。弄得好吃，下回会多买一些。

下午茶

经过一个马来糕点摊，看到pulut panggang.马上停下车子选喜欢吃的糕。

老e提议只买一些，他要动手做lempeng,条件是我替他调粉。协议达成后，他就在厨房里忙。小e要吃dorayaki,我顺手调好粉浆后，便安心地小睡。

半个小时后，轮到我进厨房忙着准备dorayaki。大e则帮忙泡kopi-o
这个下午茶，大家吃得很饱。晚上，我们不打算吃晚餐了。

逆境中新创意

从8月起，洪涝困缅甸，越南，寮国及泰国。无情洪水持续蹂躏，有关国家灾情惨重。
灾罹，牲畜纷纷逃离家园保命。在逆境中，我看到了他们的新创意。

环保船诞生

摇身一变的桌子有新任务

为了生计，生意照做

患难中，守望相助

彼此的生命都宝贵

猪仔们都成了游泳健将

可怜的大象无安全置身处

大家忙着逃命

雪上加霜，损失惨重，触景伤情

Dorayaki

Dorayaki (Japanese Red Bean Pancake)

 Yield: 8 dorayaki

INGREDIENTS:

• 4 eggs
• 140g (2/3 cup) sugar
• 2 Tbsp. honey
• 160g (1 cup) all-purpose flour
• 1 tsp. baking powder
• 1-2 Tbsp. water
• 1 can Ogura-An (sweetened red bean paste)

METHOD:

1. In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture gets fluffy.
2. Sift flour and baking powder into the bowl and mix. Keep in the fridge to rest for 15 minutes.
3. Stir in ½ Tbsp of water at a time to get the right consistency. It should be a little bit thicker than pancake batter. If the batter is too thin, Dorayaki buns will be too flat and not fluffy.
4. Heat a large non-stick frying pan on medium-low to medium heat. Dip the paper towel in oil and coat the bottom of the pan with the oil. The pan should be slightly oiled but shouldn’t be visible. That’s the secret to get nice texture on the surface of Dorayaki. With a ladle, drop the batter from 1 foot above the pan to create 3 inch diameter “pancake”. When you see the surface of batter starts to bubble, flip over and cook the other side. Transfer to a plate and cover up with damp towel to prevent from drying. Continue making pancakes.
5. Make sandwich with red bean paste. Put more red bean paste in the center so the shape of Dorayaki will be curved (middle part should be higher). Quickly wrap them with saran wrap until you ready to serve.

金瓜蛋

星期四，学校将举行儿童节。为了让小e有食物请同学们吃，我先来做实验。小e特别交待，班上有44个小朋友（保括他自己），还有要多准备请老师们吃。听后，我会心一笑。

最近老是下雨，天气寒冷。我决定做金瓜蛋。食谱取自qiqi in the house.因为早上的温度低，我让面团发了许久。因为发酵过渡，结果炸出来的金瓜蛋出现大泡泡难以整形。不过，爱吃的2e很快的帮我消化掉。

我也做了一些比萨当晚餐。