tag:blogger.com,1999:blog-109983162024-03-13T15:34:37.818-07:00life as a h4food + design = meYujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.comBlogger169125tag:blogger.com,1999:blog-10998316.post-28268630246643162952012-01-28T21:21:00.000-08:002012-01-28T21:23:54.231-08:00I moved!OMG! I found a new platform that has just what I want my next blog would be!<br />It is a new platform, a lot of the features are still missing. But I can't wait, I want it NOW!<br /><br />Please come visit at <a href="http://yujai.jux.com">http://yujai.jux.com </a><br />:)Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com0tag:blogger.com,1999:blog-10998316.post-88697957325936819282011-01-16T22:58:00.000-08:002011-01-16T23:24:05.856-08:00Recap 2010Okay, I am an absolute slacker. A lot to say about the second half of 2010, but in short, it was lots of traveling, food and love!<br /><br />Guess where I went?! <br /><br />PERU!!!!!<br /><br />Oh yes, I WAS ON Machu Picchu!!!<br /><br /><img src="http://farm5.static.flickr.com/4149/5058617641_d1ca242086_z.jpg" /><br /><br />Love that country, wonderful people, beautiful mountains and amazing FOOD!<br /><span class="fullpost"><br /><img src="http://farm5.static.flickr.com/4091/5058616939_ffe7e63deb_z.jpg" /><br /><img src="http://farm5.static.flickr.com/4087/5058616735_d2228d527f_z.jpg" /><br /><img src="http://farm5.static.flickr.com/4133/5058616365_c0f46aa55b_z.jpg" /><br /><img src="http://farm5.static.flickr.com/4146/5059229308_c7f5071546_z.jpg" /><br /><img src="http://farm5.static.flickr.com/4092/5058617577_c26619b957_z.jpg" /><br /><img src="http://farm5.static.flickr.com/4147/5058618519_33fa480578_z.jpg" /><br /><br /><br /><div class="divider"></div><br /><br />Okay, now guess where did I visit as well? Let me give you a hint, it's also on the list of 7 wonders!<br /><br />Great Wall in China!! <br /><br />Bejing, as I expected, has disgusting pollution and traffic, but at the same time the food was AMAZINGLY GOOD! Oh, so much to talk about the food in Bejing! <br /><br />When I was back to the office and my coworkers suggested to have lunch in the Chinese restaurant nearby, I was like "I can't eat the crap!" <br />Yea, I can't eat the crappy food in Seattle anymore......(No offense, I am just talking about the crappy Chinese food here ;) )<br /><br />Anyways, stay tuned for uploads!<br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com0tag:blogger.com,1999:blog-10998316.post-50157870010647843352010-10-15T23:54:00.000-07:002011-01-16T23:57:17.904-08:00Steamed purple yam roll 紫薯扭紋饅頭<img src="http://farm6.static.flickr.com/5003/5259645541_8a614d12a5_z.jpg" /><br />Aren't they beautiful? No color added! This is the true color of purple yam!<br /><br /><span class="fullpost"><br /><img src="http://farm6.static.flickr.com/5044/5259645507_d8dfa170af_z.jpg" /><br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com0tag:blogger.com,1999:blog-10998316.post-28824643028076056152010-09-09T23:45:00.000-07:002011-01-16T23:53:56.920-08:00Chinese steamed buns mania<img src="http://farm5.static.flickr.com/4130/5059420840_6da90519ee_z.jpg" /><br />Left to right: Sweet steamed bun with pine nut filling, matcha and azuki bean roll and savoury steamed bun with pork filling.<br /><br />These are thank you gifts for my coworkers. It's a long story. I purchased some baking tools from a Japanese website and mailed to my Japanese coworker's parents address in Japan. Original plan was to have my coworkers to bring them back when she went back to Japan, but her super nice parents actually mailed it to her before that, so I owed them a even bigger favour!<br /><br />I especially made them with something that Japanese like: Matcha and Azuki beans (Green tea and red bean), pork stuffing and pine nuts.<br /><br /><span class="fullpost"><br /><img src="http://farm5.static.flickr.com/4129/5059420802_58095315d9_z.jpg" /><br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com0tag:blogger.com,1999:blog-10998316.post-56090482124937780982010-09-04T23:40:00.000-07:002011-01-16T23:57:07.750-08:00Black sesame piggy bunsPiggy buns are back!<br />Adding Porcupine buns to the mix this time :)<br /><br />As you all know, I love black sesame, so you won't be too surprise that to find them in these buns, right?<br /><br /><img src="http://farm5.static.flickr.com/4090/5059420774_fc7d074ae2_z.jpg" /><br /><span class="fullpost"><img src="http://farm5.static.flickr.com/4127/5058807903_21ec6f64d1_z.jpg" /><br /><br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com0tag:blogger.com,1999:blog-10998316.post-7021764861792878622010-08-20T23:34:00.000-07:002011-01-16T23:39:39.258-08:00Pistachio Bread RingMy first time to make a bread ring! It was almost too big to fit in the oven...XD It was fun to make it and the final result is actually pretty amazing!<br /><br /><img src="http://farm5.static.flickr.com/4088/5059420682_658af3f87c_z.jpg" /><br /><span class="fullpost"><img src="http://farm5.static.flickr.com/4110/5058807785_b38f7bb7b5_z.jpg" /><br /><img src="http://farm5.static.flickr.com/4110/5058807833_af56733221_z.jpg" /><br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com0tag:blogger.com,1999:blog-10998316.post-4176284714759941982010-08-10T23:31:00.000-07:002011-01-16T23:40:08.864-08:00Salmon mousse bread<img src="http://farm5.static.flickr.com/4149/5058807759_2a01eb0c91_z.jpg" /><br /><br />How cute are these cubic bread! The tiny size made them even better! I made the bread with walnuts and filled it with salmon mousse I bought from grocery store.<br /><br /><span class="fullpost"><br /><img src="http://farm5.static.flickr.com/4083/5059420542_dc9c64fe1b_z.jpg" /><br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com0tag:blogger.com,1999:blog-10998316.post-52893827600966016982010-08-09T14:38:00.000-07:002010-08-12T22:45:44.615-07:00Chelsea's wedding invitationBeing a slacker for a while, I knew the next post has to be an exciting one!<br /><br />Here comes the freshly designed and hand-printed wedding invitations for Chelsea and Matt!<br /><img src="http://farm5.static.flickr.com/4082/4877540831_0a31968c5f_z.jpg" width=580 /><br /><br />Chelsea came to me and asked if I would be interested in designing wedding invitation for her. Hell yes! Sure I am interested! She likes a simple invitation with drawing of herself, Matt and their kitty. After a few conversation understanding her wedding style is causal and fun, I suggest screen printing the invitation, as it gives the same human touch and uniqueness, but more cost effective than letterpress.<br /><span class="fullpost"><br /><img src="http://farm5.static.flickr.com/4102/4877540733_5bd428ac9f_z.jpg" width=580 /><br /><br />The best part of this project? The illustration! I understand what Chelsea was looking for and got on the right track all the way. The final illustration was actually the first sketch!<br /><br /><img src="http://farm5.static.flickr.com/4122/4878150696_091bbe3007_z.jpg" width=580 /><br /><br /><h4>Project overview</h4><br />Description: 5 x 7 wedding invitations<br />Client: Chelsea Hare<br />Date: August 2010<br />Quantity produced: 135<br />Time: 2 weeks<br />Print method: Screen printed<br /><br />Give me a shout if you are interested!<br /><br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com1tag:blogger.com,1999:blog-10998316.post-58595923629625145962010-07-04T15:34:00.000-07:002011-05-22T23:58:00.575-07:00Cherry clafoutis tart<img src="http://farm5.static.flickr.com/4076/4741378702_82c8108d03_z.jpg" width=580 /><br /><br />I actually never had the cherry clafoutis before, but this tart was surprisingly good! The crust was made with a basic tart recipe, which doesn't require for roll out, but using finger to shape the crust shell. I kind of like this method!<br />The filling texture was like in between pudding and custard. Warm, soft and flavorful. Clafoutis had immediately made to my recent fave list :)<br /><br /><span class="fullpost"><br /><img src="http://farm5.static.flickr.com/4114/4741378628_6fc4a373cf_z.jpg" width=580 /><br /><img src="http://farm5.static.flickr.com/4081/4740742613_0fe4195124_z.jpg" width=580 /><br /><br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com0tag:blogger.com,1999:blog-10998316.post-70140259515078044062010-06-02T22:01:00.000-07:002010-08-11T15:33:57.364-07:00Chocolate Wafer 朱古力薄脆The word "wafer" confuses me.<br /><br />In Asia, wafer often refers to a sweet bar contains multiple layers of thin crispy biscuits sandwiched with cream. "Wafer" in North America can be a thin biscuit itself, or the layered wafer biscuits.<br /><br />But either how, I love this little chocolate wafer! It's light, crispy and chocolaty. Perfect when you have a sweet crave but don't want to go too crazy.<br /><br /><a href="http://www.flickr.com/photos/yujai/4710081383/" title="2010-06-02 Chocolate Wafer by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4062/4710081383_b55cfc22a9_z.jpg" width="580" height="385" alt="2010-06-02 Chocolate Wafer" /></a><br /><span class="fullpost"><br /><a href="http://www.flickr.com/photos/yujai/4710720226/" title="2010-06-02 Chocolate Wafer by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4045/4710720226_138dd76ea5.jpg" width="580" height="385" alt="2010-06-02 Chocolate Wafer" /></a><br /><br /><a href="http://www.flickr.com/photos/yujai/4710081399/" title="2010-06-02 Chocolate Wafer by yujai, on Flickr"><img src="http://farm2.static.flickr.com/1300/4710081399_d41b2a2562_z.jpg" width="580" height="385" alt="2010-06-02 Chocolate Wafer" /></a><br /><h4>Chocolate wafer</h4><span class="caption">6 dozen cookies <br />Recipe revised from Gourmet Magazine</span><br /><br />Butter // 3/4 cup <br />Sugar // 1 1/4 cups <br />Rum // 1 tbsp<br />Egg // 1<br />All-purpose flour // 1 1/2 cups <br />Cocoa, unsweetened // 3/4 cup<br />Baking powder // 1 1/2 tsp<br />Salt // 1/4 tsp<br /><br />1. Cream 3/4 cup butter, add gradually 1 1/4 cups sugar, and cream them together until light and fluffy. Add 1 tablespoon rum extract and 1 egg to the butter-sugar mixture and beat thoroughly.<br /><br />2. Sift together 1 1/2 cups sifted flour, 3/4 cup breakfast cocoa, 1 1/2 teaspoons double-action baking powder, and 1/4 teaspoon salt. Add the sifted dry ingredients gradually, mixing well after each addition to make a light dough.<br /><br />3. Roll the dough out 1/8 inch in thickness on a lightly floured board and cut it with a floured cookie cutter into rounds about 2 1/2 inches in diameter.<br /><br />4. Place the rounds on an ungreased baking sheet in a hot oven (400° F.) and bake for 8 minutes. Six dozen cookies are yours.<br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com2tag:blogger.com,1999:blog-10998316.post-74927890197367831932010-05-27T22:15:00.000-07:002010-06-09T22:55:26.171-07:00Apple pudding cake 蘋果布甸蛋糕<a href="http://www.flickr.com/photos/yujai/4680354991/" title="2010-05-27 Apple bread by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4029/4680354991_1e04d61c37_b.jpg" width="580" height="385" alt="2010-05-27 Apple bread" /></a><br /><br />Recently I got free lunch from a project everyday, they usually order a lunch box that comes with sandwich, cookies and a very small apple. Yup, the kind of apple that doesn't look intriguing. How should I deal with it? Make them into something tasty -- and here it is the apple pudding cake!<br /><br /><a href="http://www.flickr.com/photos/yujai/4680355091/" title="2010-05-27 Apple bread by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4023/4680355091_d4e933de08_b.jpg" width="580" height="385" alt="2010-05-27 Apple bread" /></a><br /><br />I looked up a few pound cake and apple cake recipes and came up with this one. I replaced some portion of butter with yogurt and tossed the apples with custard powder (so it won't be watery around the apple cubes), resulting a very soft, moist, almost pudding-like apple cake. It's yummy and full of apple flavour! 10 million times better than the raw tiny apple.<br /><span class="fullpost"><br /><a href="http://www.flickr.com/photos/yujai/4680985716/" title="2010-05-27 Apple bread by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4046/4680985716_a4b7c9cf92_b.jpg" width="580" height="385" alt="2010-05-27 Apple bread" /></a><br /><a name="en"><h4> Apple pudding cake</h4></a><span class="caption">6" loaf cake</span><br /><br />Butter // 80g<br />Sugar // 40g<br />Egg // 100g<br />Yogurt // 40g<br />Malt syrup // 2 tbsp<br />Baking powder // 3g<br />Flour // 140g<br />Custard powder // 1 tbsp<br />Ground cinnamon // 1 tsp<br />Apple, small // 2<br /><br />1. Cream butter until light and fluffy, then whisk in sugar until pale in color.<br /><br />2. Pour malt syrup in a bowl, beat in 2 eggs. Heat the bowl over low heat to melt. Remove from heat. Add in yogurt and mix well.<br /><br />3. Pour egg mixture into butter mixture in a few additions.<br /><br />4. Combine and sift flour and baking powder. Add into egg mixture. Cut apples into slices or cubes. Toss them with ground cinnamon and custard powder. Fold in the apples into the batter.<br /><br />5. Bake at 205C/485F for first 15 minutes, then lower temperature to 180C/375F for another 15-20 minutes.<br /><br /><div class="divider"></div><br /><br /><a name="ch"><h4>蘋果布甸蛋糕</h4></a><span class="caption">6"長條蛋糕</span><br /><br />牛油 // 80g<br />糖 // 40g<br />蛋 // 100g<br />乳酪 // 40g<br />麥芽糖 // 2 tbsp<br />泡打粉 // 3g<br />麵粉 // 140g<br />吉士粉 // 1 tbsp<br />肉桂粉 // 1 tsp<br />蘋果,小 // 2<br /><br />1. 牛油打至蓬鬆加入糖打至顏色變淡。<br /><br />2. 麥芽糖中打入雞蛋,以小火煮溶麥芽糖。離火後加入乳酪混合。<br /><br />3. 雞蛋糊分數次逐少加入牛油糊。<br /><br />4. 麵粉和泡打粉混合過篩,加入雞蛋糊。蘋果切粒或切片,與肉桂粉和吉士粉混合後拌入麵糊。<br /><br />5. 205C/485F 焗15分鐘, 轉至180C/375F 再多焗15-20分鐘。<br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com3tag:blogger.com,1999:blog-10998316.post-75403008028420197202010-05-23T02:00:00.000-07:002010-06-09T17:59:05.963-07:00Pain Viennoise bread 維也納麵包?<a href="http://www.flickr.com/photos/yujai/4644213840/" title="2010-05-23 Pain Viennoise bread by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4002/4644213840_160b0fbc79_o.jpg" width="385" height="580" alt="2010-05-23 Pain Viennoise bread" /></a><br /><br />Pain Viennois, a variation of baguette, with crispy crust and softer texture. I would say it is in between baquette and brioche: does not contain eggs, but not as much butter is used.<br /><br />I made these with chocolate chips and ginger syrup leftover from candied ginger. Didn't taste any ginger in the final product though ;p<br /><span class="fullpost"><br />The bread is light and tasty. Love the crust with the slightly sweet and soft texture inside.<br /><br /><a href="http://www.flickr.com/photos/yujai/4644213808/" title="2010-05-23 Pain Viennoise bread by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4050/4644213808_8f6969bea8_o.jpg" width="580" height="385" alt="2010-05-23 Pain Viennoise bread" /></a><br /><br /><a href="http://www.flickr.com/photos/yujai/4644213822/" title="2010-05-23 Pain Viennoise bread by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4013/4644213822_10c6c4a461_o.jpg"></a><br /><br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com1tag:blogger.com,1999:blog-10998316.post-64320063357675021002010-05-18T00:50:00.000-07:002010-06-06T19:39:16.162-07:00Malay cake / Ma Lai Go (traditional method) 古法馬拉糕<a href="http://www.flickr.com/photos/yujai/4643600111/" title="2010-05-18 Malay cake 古法馬拉糕 by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4006/4643600111_41c8fe535b_o.jpg" width="580" height="385" alt="2010-05-18 Malay cake 古法馬拉糕" /></a><br /><br />I miss 蓮香樓/居。真是巴閉,尤記得上次我可是足足等了3籠才搶到一碟馬拉糕到手呢!不過又真係巴閉得起喎!吃完之後有感動喔!<br /><span class="fullpost"><br />之前我試做過2次:第1次,完全失敗;第2次,貌似味不似。經過上兩次的失敗,這次我認真的跟它撩下去下去了!花了2天作發酵4次的麵種,作成需時4日的古法馬拉糕。今次終於有點睇頭,色香味都不錯,本小姐給它80分!不過還有可改進的空間,同志還需努力哩~~~<br /><br /><a href="http://www.flickr.com/photos/yujai/4644213722/" title="2010-05-18 Malay cake 古法馬拉糕 by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4040/4644213722_e3fe38eaf2_o.jpg" width="580" height="385" alt="2010-05-18 Malay cake 古法馬拉糕" /></a><br /><br /><a href="http://www.flickr.com/photos/yujai/4643600041/" title="2010-05-18 Malay cake 古法馬拉糕 by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4015/4643600041_2032d8afb6_o.jpg" width="580" height="385" alt="2010-05-18 Malay cake 古法馬拉<br />糕" /></a><br /><br /><a href="http://www.flickr.com/photos/yujai/4643600137/" title="2010-05-18 Malay cake 古法馬拉糕 by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4003/4643600137_2e277dbdc8_o.jpg" width="580" height="385" alt="2010-05-18 Malay cake 古法馬拉糕" /></a><br /><br /><a name="ch"><h4>古法馬拉糕</h4></a><span class="caption">9"圓模</span><br /><br />:麵種:<br /><span class="caption">參考至<a href="http://hk.myblog.yahoo.com/joeyaysy/article?mid=4625">麵種的誕生</a>by小三看天下</span><br /><br />麵粉 // 38g<br />清水 // 19g<br /><br />1. 第一天:搓揉成麵團,蓋上保鮮膜,發酵 24 小時。 <br /><br />2. 第二天:將麵團的1/2或1/3分量棄掉,餘下的麵團+麵粉38g+清水19g搓揉成麵團,發12~16小時。<br /><br />3. 第三天:將麵團的1/2或1/3分量棄掉,餘下的麵團+麵粉38g+清水19g搓揉成麵團,發12~16小時。<br /><br />4. 第四天:將麵團的1/2或1/3分量棄掉,餘下的麵團+麵粉38g+清水19g搓揉成麵團,發12~16小時後,化身成中國娃娃--已發酵麵種。<br /><br /><div class="divider"></div><br /><br />:馬拉糕:<br />A:<br />麵種 // 204g<br />糖 // 204g<br />蛋 // 3<br />吉士粉 // 22g<br />奶粉 // 38g<br />高筋麵粉 // 34g<br />淡奶 // 少許<br /><br />B:<br />泡打粉 // 8g<br />鹼水 // 1/2 tsp<br />菜油 // 20g<br />牛油,溶化 // 20g<br /><br />1. 將A料中麵種和糖打滑,攪至糖溶化,分次加入蛋,再加入麵粉,吉士粉,奶粉,淡奶打勻混合。<br /><br />2. 攪妥成蛋漿後,用布或保鮮紙蓋著,待發酵一夜(從用眼看發至2倍以上為準,如冬天時間側要較長),使雞蛋粉漿發酵成熟,這樣糕蒸出來會較滑。<br /><br />3. 第2天用少量麵種糊加入泡打粉攪勻,再將兩者混合攪勻麵糊。加入梘水攪勻(麵糊明顯已轉色),再逐少加入熱牛油及菜油攪至滑身。<br /><br />4. 篜盆鋪紙掃油,用大火蒸25-30分鐘即成。<br /><br /><div class="divider"></div><br /><br /><h4>Malay cake / Ma Lai Go</h4><span class="caption">9" round cake</span><br /><br />:starter dough:<br /><span class="caption">revised from<a href="http://hk.myblog.yahoo.com/joeyaysy/article?mid=4625">麵種的誕生</a>by小三看天下</span><br /><br />Flour // 38g<br />Water // 19g<br /><br />1. Day 1: Combine the ingredients into a dough, covered with plastic wrap and let rise for 24 hours.<br /><br />2. Day 2: Throw away 1/2 or 1/3 of the dough, combine the remaining dough with 38g flour + 19g water. Let rise for 12-16 hours.<br /><br />3. Day 3: Throw away 1/2 or 1/3 of the dough, combine the remaining dough with 38g flour + 19g water. Let rise for 12-16 hours.<br /><br />4. Day 4: Throw away 1/2 or 1/3 of the dough, combine the remaining dough with 38g flour + 19g water. Let rise for 12-16 hours. Now the starter dough is completed.<br /><br /><div class="divider"></div><br /><br />:Ma lai go/ Malay cake:<br />A:<br />Starter dough // 204g<br />Sugar // 204g<br />Eggs // 3<br />Custard powder (or pudding mix) // 22g<br />Milk powder // 38g<br />Bread flour // 34g<br />Evaporated milk // A little bit<br /><br />B:<br />Baking powder // 8g<br />Akaline Water // 1/2 tsp<br />Vegetable oil // 20g<br />Butter, melt // 20g<br /><br />1. Combine starter dough and sugar until sugar are dissolved. Add in eggs, one at a time, then mix in flour, custard powder, milk powder and evaporated milk.<br /><br />2. Pour the egg mixture into a large bowl, covered with plastic wrap and let rise for a night or until double in volume.<br /><br />3. Next day, combine scrap a little bit egg mixture into a small bowl, mix in baking powder to combine. Fold back into the remaining egg mixture. Add akaline Water, mix to combine. Add in melt butter and vegetable oil, fold to combine.<br /><br />4. Place parchment paper around inside a pastry ring or cake pan, then brush the bottom and the side with oil, steam the egg mixture with high heat for 25~30 minutes.<br /><br />:note:<br />1. Akaline Water can be bought in Chinese grocery store like Ranch99.<br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com4tag:blogger.com,1999:blog-10998316.post-87742798907009981472010-05-03T10:24:00.000-07:002010-06-06T11:00:05.350-07:00傳說中的狀元糕: 迷你版 The mini champion cake(以下為迎合此傳統的古樸小吃,鄙人將嘗試把此文寫得文雅一點,看不懂的別打在下呀!)<br /><br /><a href="http://www.flickr.com/photos/yujai/4644213702/" title="2010-05-03 Champion cake 狀元糕 by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4050/4644213702_4c47cdd1b0_o.jpg" width="580" height="385" alt="2010-05-03 Champion cake 狀元糕" /></a><br /><br /><blockquote>狀元糕,中國小吃之一。狀元糕相傳是由中國糕點「廣寒糕」演變而來,歷史可遠溯自南宋時期,之所以稱為狀元糕,是因為販賣的成品貌似狀元帽子,因以為名。<br /><br />狀元糕其名稱由來還有一種說法,即古代有一個書生,赴京趕考,因在半途上盤纏用盡,於是就在京城街上用幾個簡單的木製筒倒入芝麻、花生粉等原料,做起了製糕的生意,後來這個書生終於考上狀元,一日皇上親自拜訪狀元郎,狀元郎一下子心急不知道要用什麼招待皇上,於是就拿出了當年製糕掙錢的工具,將當年自創的糕仔做給皇上吃,皇上吃了龍心大悅並賜封為狀元糕。</blockquote><span class="fullpost"><br />一直知道狀元糕這款民間小吃,卻一直停留在”久聞”的狀態,未有機會見識一番。今次無意中尋得食譜,怎說也得做做看吧!?<br /><br />如今一試,方知狀元糕其實是迷你版的有餡鬆糕,通常裡面夾一小塊黑芝餡或花生餡。原來狀元糕是這樣子的呀!就味道而言,鄙人很喜歡那帶米香的軟糯口感,剛蒸好熱騰騰時吃更是一絕。(Gluten-free喔!)<br /><br /><a href="http://www.flickr.com/photos/yujai/4644213680/" title="2010-05-03 Champion cake 狀元糕 by yujai, on Flickr"><img src="http://farm4.static.flickr.com/3344/4644213680_567643e232_o.jpg" width="580" height="385" alt="2010-05-03 Champion cake 狀元糕" /></a><br /><a name="ch"><h4>狀元糕</h4></a><span class="caption">24個迷你版<br /><a href="http://diary.blog.yam.com/homeeconomics/article/5465401">狀元糕</a>by周老師的美食教室</span><br />白砂糖 // 30g<br />水 // 140g<br />糯米粉 // 200g<br />杏仁粉 // 50g<br /> <br />花生餡:<br />鹹花生醬 // 35g<br />糖粉 // 20g<br /> <br />芝麻餡:<br />黑芝麻粉 // 20g<br />糖粉 // 20g<br />固體菜油(Shortening) // 1tbsp<br /> <br />1. 糖加水溶化,加糯米粉和杏仁粉拌勻,用手搓到完全均勻,放置一小時,過篩。因為粉是溼的,所以要把粉糰放在篩子上磨擦才能過篩。篩過就不要再壓到。<br /><br />2. 把做餡的糖粉都過篩,加其它材料拌勻即成兩種餡,各分成6小塊。<br /><br />3. 把1/3的粉舀入杯中,排在蒸籠裡。<br /><br />4. 蒸鍋裡煮沸小半鍋水,上籠用中火蒸5分鐘。<br /><br />5. 開蓋,把餡放在中間,把另 2/3的粉輕輕撒在周圍。<br /><br />6. 蓋上再蒸5分鐘即可。<br /><br />:note:<br />1. 這次用上mini muffin模作成一啖一個的迷你版。入模前掃油,脫模時先用牙籤順模的型狀沿邊劃一下,再用手指輕輕壓開邊位置順勢脫模。用普通Muffin cup也可以,更方便喔!<br /><br /><div class="divider"></div><br /><br /><a href="http://www.flickr.com/photos/yujai/4643599975/" title="10-05-03 Champion cake 狀元糕 by yujai, on Flickr"><img src="http://farm4.static.flickr.com/3414/4643599975_eee80130fb_o.jpg" width="580" height="385" alt="10-05-03 Champion cake 狀元糕" /></a><br /><br /><a name="en"><h4>mini champion cake (gluten-free & vegan!)</h4></a><span class="caption">24 mini-muffin size rice cake</span><br />Sugar // 30g<br />Water // 140g<br />Glutinous rice flour // 200g<br />Almond flour // 50g<br /> <br />Peanut butter filling:<br />Peanut butter sauce // 35g<br />Powdered sugar // 20g<br /> <br />Black sesame filling:<br />Black sesame, grounded // 20g<br />Powdered sugar // 20g<br />Shortening // 1tbsp<br /><br />1. Melt sugar with water in a large bowl. Add glutinous rice flour and almond flour, combine by hands. Set aside for an hour, then sift through a sieve (The mixture will be like a damp coarse meal or even dough like, force them through the sieve to create coarse flour).<br /><br />2. Fillings: Sift the powdered sugar, add in the remaining ingredients, divide and form into 12 small ball-like dough.<br /><br />3. Fill each muffin mould with coarse flour to halfway fill, place the muffin pan into steamer.<br /><br />4. Steam them at medium heat for 5 minutes.<br /><br />5. Remove the steamer cover, place the filling ball in the middle, then fill in the rest coarse flour. <br /><br />5. Cover the steamer and steam for 5 minutes.<br /><br />:note:<br />1. I used mini muffin pan to create these one bite mini champion cake. Grease the muffin pan with oil before fill in the coarse flour. To remove from pan, use a tooth pick to draw around the edge of muffin mould, then gently press the edge with finger to help removing from the mould. You can also use regular muffin cup, that way you don't need to worry about removal!<br /><br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com1tag:blogger.com,1999:blog-10998316.post-73065925767251010522010-04-24T10:08:00.000-07:002010-06-11T00:10:28.843-07:00Pink Pink Pink! Girly rose infused mousse cakeIt was my best friend's birthday day (a milestone one XD) and I thought it would be cute and nice to make her a girly cake...how girly? How about pinky pink!?<br /><br />What else can be more girly than the elegantly fragrant rose?<br /><img src="http://farm5.static.flickr.com/4051/4585110885_722f049a09_o.jpg" /><br /><br />This cake smells absolutely beautiful! It's packed with the rose fragrance and would make you want to act like a lady! I have to admit that probably not everyone would like the favour of it; but if you like rose tea, you will probably love it! It's love or hate situation here ;p (Not a preferable choice for man, for sure)<br /><br /><span class="fullpost"><img src="http://farm4.static.flickr.com/3315/4585736862_0d49a8986b_o.jpg" /><br /><br />The mousse is smooth, silky and fragrant. First the elegant rose fragrance calm your senses, then the smooth silky mousse slip and melt on your tongue. Hmmm.....!<br /><br /><img src="http://farm5.static.flickr.com/4019/4585736918_d259903753_o.jpg" /><br /><br /><h4>The elegant rose infused mousse cake</h4><span class="caption">6" round</span><br /><br />:Cake:<br />Egg white // 120g<br />Sugar // 70g<br />Hazelnut meal // 30g<br />Almond meal // 70g<br />Powdered sugar // 20g<br /><br />1. Beat egg white, sugar and powdered sugar until stiff peak and glossy.<br /><br />2. Combine all the flour together, fold into the egg white mixture bit by bit.<br /><br />3. Place the mousse ring on to the greased baking sheet, fill the bottom by using a pastry bag with a large round tip.<br /><br />4. Bake 324F for 8 - 9 minutes.<br /><br /><br />:Rose mousse:<br />Milk // 140g<br />Whipping cream, heavy(A) // 140g<br />Dried rose petals // 4g<br />Egg yolk(A) // 48g<br />Honey // 50g<br />Gelatin powder // half a packet<br />Egg yolk(B) // 22g<br />Sugar // 40g<br />Whipping cream, heavy (B) // 165g<br /><br />1. In a small saucepan, heat milk over low heat until almost boiled. Sprinkle in rose petal. When milk is boiling, turn off heat and cover with cloth for 10~15 minutes or until the rose fragrance are pleasantly released. Pour in whipping cream (A) to milk mixture.<br /><br />2. Pour hot milk into egg yolk (A) bit by bit, combine well and pour back into the saucepan. Sprinkle the gelatin powder, go through sieve and let sit aside.<br /><br />3. In another saucepan, place in sugar with a little bit of water, cook until temperature reaches 120C/248F. Beat egg yolk until light and fluffy, pour in the hot syrup. Continue to beat until well blended.<br /><br />4. Beat whipping cream (B) in a stand mixer until stiff peak, fold in rose cream mixture and finally the yolk syrup mixture.<br /><br />:Assemble:<br /><br />1. Place the mousse ring on a flat surface (a baking sheet will do).<br /><br />2. On a pastry plastic stripe (sold in baking supply store), paint melt chocolate with a brush. Let cool until bendable consistency. Wrap around to form a circle and place it inside the mousse ring.<br /><br />3. Place the cake base into the bottom of the mousse ring. Fill the ring with rose mousse.<br /><br />4. Transfer the cake into the refrigerator to chill for at least 2 hours.<br /><br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com1tag:blogger.com,1999:blog-10998316.post-88575343967478454682010-04-18T19:10:00.000-07:002010-04-28T19:23:01.588-07:00Daily Deviation!?!!!???I was in Spokane for Conan O'Brien's show over the weekend and when I got back, WOW! 788 messages on deviantART???! What's going on??! O_o<br /><br />Ha! My photo of almond tuile 杏仁瓦片 got a daily deviation under Artisan Crafts!<br /><br /><a href="http://yujai.deviantart.com/art/Almond-tuile-114617156" /><img src="http://i187.photobucket.com/albums/x41/yujai_blog/deviantART_2010_AlmondTulie.jpg" border="0" alt="Photobucket" width=580 ></a><br />Click the photo to get to the deviant page.<br /><br />Now I am super happy :DDDDDDYujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com0tag:blogger.com,1999:blog-10998316.post-46457547790944389432010-04-08T13:16:00.000-07:002010-04-30T12:30:16.790-07:00Healthy snack: Fig, flaxseed and pecan crackersTime for healthier snacks! Here comes the crackers!<br /><br /><a href="http://www.flickr.com/photos/yujai/4533113603/" title="2010-04-08 Fig pecan crackers by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4006/4533113603_12ffbf9f90_o.jpg" width="580" height="385" alt="2010-04-08 Fig pecan crackers" /></a><br /><br />Surprisingly I found crackers are quite difficult to master due to the baking time and oven's temperature. Each batch is different and hard to be consistent. Baking them shorter, the crackers aren't crisp; leaving them too long in the oven it's going to be burnt. Arugh! I guess I really need to buy a cooking timer :< or not stepping away from the oven while baking!<br /><br /><a href="http://www.flickr.com/photos/yujai/4533748606/" title="2010-04-08 Fig pecan crackers by yujai, on Flickr"><img src="http://farm3.static.flickr.com/2803/4533748606_a64160e4bc_o.jpg" width="580" height="385" alt="2010-04-08 Fig pecan crackers" /></a><br /><br />These crackers are egg-free and milk-free, subtly sweet and loads with nutrients, health conscious checked! Goes well with jam or even dip into yogurt :D<br /><span class="fullpost"><br /><a href="http://www.flickr.com/photos/yujai/4533748356/" title="2010-04-08 Fig pecan crackers by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4056/4533748356_3a6c831556_o.jpg" width="580" height="385" alt="2010-04-08 Fig pecan crackers" /></a><br /><br /><h4>Fig, flaxseed and pecan crackers</h4><span class="caption">2 dozens</span><br />Whole flaxseed // 1/3 cup<br />Ground flaxseed // 1/4 cup<br />Flour // 1 1/2 cups <br />Baking powder // 1/2 tsp<br />Salt // 1/4 tsp<br />Brown sugar // 1 tbsp<br />Unsalted butter, at room temperature // 4 tbsp<br />Pecan, chopped // 1/4 cup<br />Dried figs, chopped // 7 or around 1 cup<br />Soy milk // 1/2 cup<br /><br />1. Preheat oven to 325°F.<br /><br />2. In a mixing bowl, combine the whole and ground flaxseed, flour, baking powder, salt, and sugar.<br /><br />3. Add the butter and mix on medium speed with the paddle attachment until the mixture has the consistency of coarse crumbs.<br /><br />4. Fold in the walnuts, figs, and soy milk, and mix until the dough is smooth.<br /><br />5. Wrap the dough in plastic wrap and chill for 10 minutes.<br /><br />6. On a floured surface, roll out half of the dough to 1/8 inch thick or thinner. Cut it as if on a grid to form 2-inch squares, then transfer them to an ungreased baking sheet with a spatula. Repeat with the other half of the dough.<br /><br />7. Bake the crackers until golden brown, approximately 20 minutes. Let cool, then serve.<br /><br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com3tag:blogger.com,1999:blog-10998316.post-42391210245055096302010-03-28T09:41:00.000-07:002010-04-28T19:09:12.497-07:00Little jade planets: matcha taro puff pastries 抹茶芋頭酥Swirl mania! Don't they look like little planets?<br /><br /><a href="http://www.flickr.com/photos/yujai/4499351670/" title="2010-03-28 Matcha taro pastry by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4069/4499351670_043af180bc_b.jpg" width="580" alt="2010-03-28 Matcha taro pastry" /></a><br /><br /><a href="http://www.flickr.com/photos/yujai/4499351568/" title="2010-03-28 抹茶芋頭酥 Matcha puff pastry with sweet taro fillings by yujai, on Flickr"><img src="http://farm3.static.flickr.com/2729/4499351568_bd248af9ee_b.jpg" width="580" alt="2010-03-28 抹茶芋頭酥 Matcha puff pastry with sweet taro fillings" /></a><br /><br />These are traditional Chinese puff/flaky pastry (酥皮), often stuffed with sweet fillings such as sweet bean paste and taro or savory fillings. In a way it's like Chinese steamed bun but with flaky crust...ha! These pastry varies from region to region throughout China, but when talking about these flaky pastries, two styles come in mind: the Su-style and Cantonese style. In the region of Suzhou, mooncakes are made of these puff pastry while these puff pastries are often stuffed with sweet filling in Canton region.<br /><span class="fullpost"><br />Unlike pâte feuilletée (French puff pastry), the Chinese puff pastry dough are quite easy to make and require not as much preparation time. See my another post on<a href="http://yujai.blogspot.com/2008/12/hard-working-pastries.html">the hard working pastries 勤勞的酥皮 1 : 蘿蔔絲酥餅</a> for process photos.<br /><br /><a href="http://www.flickr.com/photos/yujai/4498717367/" title="2010-03-28 Matcha taro pastry by yujai, on Flickr"><img src="http://farm3.static.flickr.com/2732/4498717367_8258ec5868_b.jpg" width="580" alt="2010-03-28 Matcha taro pastry" /></a><br /><br /><a href="http://www.flickr.com/photos/yujai/4498717283/" title="2010-03-28 Matcha taro pastry by yujai, on Flickr"><img src="http://farm3.static.flickr.com/2742/4498717283_c658caed66_b.jpg" width="580" alt="2010-03-28 Matcha taro pastry" /></a><br /><br /><a href="http://www.flickr.com/photos/yujai/4498717221/" title="2010-03-28 Matcha taro pastry by yujai, on Flickr"><img src="http://farm3.static.flickr.com/2711/4498717221_1f5d0ec95b_b.jpg" width="580" alt="2010-03-28 Matcha taro pastry" /></a><br /><br /><h4>Matcha Taro Puff Pastry</h4><span class="caption">1 dozen</span><br /><br />- Recipe coming tonight , stay tuned! -<br /><br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com3tag:blogger.com,1999:blog-10998316.post-79114443651998346152010-03-16T12:49:00.000-07:002010-04-30T12:33:50.749-07:00Stripe mania: stuffed steamed bunMore steamed buns :D<br /><br />These savoury steamed buns are stuffed with pork and shitaki mushrooms. Try stuffed with chicken and corn or make vegan-friendly version with mushrooms and tofu.<br /><br /><img src="http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs492.ash1/26877_406323661141_517331141_5529199_2946693_n.jpg" /><br /><br /><img src="http://hphotos-snc3.fbcdn.net/hs512.snc3/26877_406323691141_517331141_5529202_7852280_n.jpg" /><br /><br />This time the strips look so nice and I am very happy with it..... but my cousin said he thought it's a molded bread when he first saw the thumbnail of the black sesame buns photo......can someone please give him a good slap for me? Thank you very much!<br /><br /><span class="fullpost"><br />Recipe see <a href="http://yujai.blogspot.com/2009/03/pork-and-pumpkin-stuffed-steam-bun.html">Pork and pumpkin stuffed steam bun 南瓜肉包子</a><br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com4tag:blogger.com,1999:blog-10998316.post-11543097555870131472010-02-28T13:47:00.000-08:002010-03-06T21:49:50.729-08:00Chestnut fever III: Buttery chestnut earl grey cakeWhat more can I ask for? All my favourite ingredients all in one piece!<br /><br /><a href="http://www.flickr.com/photos/yujai/4412302823/" title="2010-02-28 Chestnut early grey cake by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4029/4412302823_681ddfb83a_o.jpg" width="580" height="385" alt="2010-02-28 Chestnut early grey cake" /></a><br /><br />Last week, I had a sudden crave for buttery buttery pound cake (also due to the butter is going to expire soon ;p). With some freshly made marron glacé in my fridge, it has to be a chestnut buttery cake. Since I am a sucker of new combination, I wanted to try a new variation. I was looking around in the pantry for inspiration, and the box of earl grey on the top shelf summoned me!<br /><br /><a href="http://www.flickr.com/photos/yujai/4403398066/" title="2010-02-28 Chestnut earl grey cake by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4041/4403398066_7ace9f2eaa_o.jpg" width="580" height="385" alt="2010-02-28 Chestnut earl grey cake" /></a><br /><br />This cake, oh my, it's fragrant and delicious! First you taste the fragrant earl grey blends with the liquor flavour, then comes in the nutty chestnut and finally the buttery texture. You got to try it!<br /><br />It tasted the best after a day or so sitting in the refrigerator to allow the liquor flavour sinks in.<br /><span class="fullpost"><br /><a href="http://www.flickr.com/photos/yujai/4402632697/" title="2010-02-28 Chestnut earl grey cake by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4004/4402632697_fe4c21a0d1_o.jpg" width="580" height="385" alt="2010-02-28 Chestnut earl grey cake" /></a><br /><br />Also to celebrate both Canadian men's and women's hockey won the golds!! Team Canada, you kickass!! <br /><br />I watched the game in Bellingham with 2 other friends from Vancouver (I cannot leave the States at this moment due to vista renewal). Glad that I didn't get beat up XD Surprisingly half of the crowd was cheering for the Canadian team!<br /><br /><a href="http://www.flickr.com/photos/yujai/4402633415/" title="2010-02-28 Chestnut earl grey cake by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4002/4402633415_b6d8e4db86_o.jpg" width="580" height="385" alt="2010-02-28 Chestnut earl grey cake" /></a><br /><h4>Buttery chestnut earl grey cake</h4><br /><span class="caption"></span><br /><br />Flour // 80g<br />Butter // 95g<br />Sugar // 80g<br />Egg // 85g<br />Baking powder // 2g<br />Chestnut puree // 20g<br />Marron glacé // 90g <br />Liqour // 15g<br />Earl grey // 1 packet<br /><br />1. Cream butter in a large bowl until creamy. Add in sugar bits by bits until the mixture is soft and pale.<br /><br />2. Add in the chestnut puree into the butter mixture, mix well. Add in the beaten egg and finally the tea leaves.<br /><br />3. Combine cake flour and baking powder. Add into the mixture all at once. Fold to combine. Pour in the liquor and mix well.<br /><br />4. Bake 170C/338F for 45 minutes. Take the cake out of the oven and insert the chestnuts and pecan on the top. Return to the oven and bake for another 15 - 20 minutes.<br /><br />5. Brush liquor on the top of the cake when it's still warm. Let it cool in room temperature and place in the refrigerator overnight. Take out the cake 15~20 minutes from the refrigerator before serving. (To bring it back to the room temperature)<br /><br />:Notes:<br /><br />1. For variation, try pairing chestnuts with matcha, chocolate, pear or even yam.<br /><br />2. The sweetness is just right with this recipe. Not as subtle as my other recipes but just right. I recommend to keep the sugar measurement as it.<br /><br />3. You can use any kind of liquor like Brandy, Whiskey, Rum or Cognac. I don't recommend to use the fruity ones or Kahlua because there is already a complex flavour in the cake, let's keep it simple.<br /><br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com7tag:blogger.com,1999:blog-10998316.post-71411735076323168832010-02-25T13:21:00.000-08:002010-03-03T13:46:57.465-08:00Graham crackersI didn't learn what graham crackers is until a few years ago when a recipe called for the graham cracker crumbs. Then I went to the grocery store to look for it, "Oh! So this is graham crackers? And you can actually buy the crumbs too?! O_o"<br /><br /><a href="http://www.flickr.com/photos/yujai/4402632281/" title="2010-02-25 Graham crackers by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4060/4402632281_54cefcc268_o.jpg" width="580" height="385" alt="2010-02-25 Graham crackers" /></a><br /><a href="http://www.flickr.com/photos/yujai/4403397944/" title="2010-02-25 Graham crackers by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4055/4403397944_371d86649a_o.jpg" width="580" height="385" alt="2010-02-25 Graham crackers" /></a><br /><span class="fullpost"><a href="http://www.flickr.com/photos/yujai/4402632145/" title="2010-02-25 Graham crackers by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4019/4402632145_9120c4c674_o.jpg" width="580" height="385" alt="2010-02-25 Graham crackers" /></a><br /><h4>Graham crakers</h4><br /><span class="caption">4 dozens<br />Revised from <a href="http://www.amazon.com/gp/product/0375501932?ie=UTF8&tag=smitten-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0375501932">Nancy Silverton’s Pastries from the La Brea Bakery</a></span><br /><br />Flour // 2 cup<br />Dark brown sugar // 2/3 cup<br />Baking soda // 1 tsp<br />Sea salt // 3/4 tsp<br />Unsalted butter, 1" cubes // 7 tbsp<br />Mild flavor honey // 1/4 cup<br />Milk // 5 tbsp<br />Vanilla extract // 2 tbsp<br /><br />Topping (optional)<br />Granulated sugar // 3 tbsp<br />Ground cinnamon // 1 tsp<br /><br />1. In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Add in butter cubes and pulse on and off or mix on low speed, until the mixture is the consistency of a coarse meal.<br /><br />2. In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky. Lay out a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick. Wrap it, then chill it until firm, about 2 hours or overnight.<br /><br />3. Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers.<br /><br />4. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes in the fridge or 15 to 20 minutes in the freezer. Repeat with the second batch of dough. Finally, gather any scraps together into a ball, chill until firm, and re-roll.<br /><br />5. Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer (I used a fork to speed up this process), prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.<br /><br />6. Bake at 180C/350F for 15 to 25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.<br /><br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com6tag:blogger.com,1999:blog-10998316.post-87458560362803600202010-02-18T18:26:00.000-08:002010-03-05T19:48:55.286-08:00Spring is around the cornerFlowers are popping up! <br /><br />Bloom, bloom, bloom!<br /><br /><a href="http://www.flickr.com/photos/yujai/4402198131/" title="2010-02-18 Garden_2 by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4041/4402198131_a450fc67b8_o.jpg" width="580" height="385" alt="2010-02-18 Garden_2" /></a><br /><a href="http://www.flickr.com/photos/yujai/4402198323/" title="2010-02-18 Garden_6 by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4024/4402198323_725aa0e464_o.jpg" width="580" height="385" alt="2010-02-18 Garden_6" /></a><span class="fullpost"><a href="http://www.flickr.com/photos/yujai/4402962582/" title="2010-02-18 Garden_7 by yujai, on Flickr"><img src="http://farm3.static.flickr.com/2558/4402962582_36b43f2e0b_o.jpg" width="580" height="385" alt="2010-02-18 Garden_7" /></a><br /><a href="http://www.flickr.com/photos/yujai/4402198489/" title="2010-02-18 Garden_8 by yujai, on Flickr"><img src="http://farm3.static.flickr.com/2796/4402198489_f8f714d07d_o.jpg" width="580" height="385" alt="2010-02-18 Garden_8" /></a><br /><a href="http://www.flickr.com/photos/yujai/4402962446/" title="2010-02-18 Garden_5 by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4006/4402962446_46a06fd540_o.jpg" width="580" height="385" alt="2010-02-18 Garden_5" /></a><br /><a href="http://www.flickr.com/photos/yujai/4402962348/" title="2010-02-18 Garden_3 by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4057/4402962348_e026fbb238_o.jpg" width="580" height="385" alt="2010-02-18 Garden_3" /></a><br /><br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com0tag:blogger.com,1999:blog-10998316.post-19378698579028377662010-02-14T20:38:00.000-08:002010-02-24T13:38:13.799-08:00Chinese New YearKung hei fat choi! It's Chinese new year!!! The first day of Chinese new year this year is actually Sunday, no work YEAH!<br /><br />We had a little Chinese new year-ish lunch/gathering at our place on Saturday. I made the 蘿蔔糕 (The savoury turnip cake, everyone's favourite!), 馬蹄糕(watercrestnut cake) and dumplings. <br /><br /><a href="http://www.flickr.com/photos/yujai/4369469538/" title="2010-02-13 Chinese New Year Candy Box 新年全盒 by yujai, on Flickr"><img src="http://farm3.static.flickr.com/2706/4369469538_380286ae99_o.jpg" width="580" height="385" alt="2010-02-13 Chinese New Year Candy Box 新年全盒" /></a><br /><a href="http://www.flickr.com/photos/yujai/4368720457/" title="2010-02-13 Chinese New Year Candy Box 新年全盒 by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4013/4368720457_6e531756e5_o.jpg" width="580" height="385" alt="2010-02-13 Chinese New Year Candy Box 新年全盒" /></a><br /><a href="http://www.flickr.com/photos/yujai/4369469434/" title="2010-02-13 Chinese New Year by yujai, on Flickr"><img src="http://farm3.static.flickr.com/2699/4369469434_1160ba2b2b_o.jpg" width="580" height="385" alt="2010-02-13 Chinese New Year" /></a><br /><a href="http://www.flickr.com/photos/yujai/4369469176/" title="2010-02-13 Dumplings 水餃 by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4029/4369469176_2553d6d130_o.jpg" width="580" height="385" alt="2010-02-13 Dumplings 水餃" /></a><span class="fullpost"><br /><img src="http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs189.snc3/19672_338510026141_517331141_5295231_1602918_n.jpg" /><br /><img src="http://photos-e.ak.fbcdn.net/hphotos-ak-snc3/hs169.snc3/19672_338510071141_517331141_5295235_5577873_n.jpg" /><br /><img src="http://photos-g.ak.fbcdn.net/hphotos-ak-snc3/hs169.snc3/19672_338510081141_517331141_5295236_7336788_n.jpg" /><br /><img src="http://photos-e.ak.fbcdn.net/hphotos-ak-snc3/hs169.snc3/19672_338510111141_517331141_5295240_2151932_n.jpg" /><br /><br /><div class="divider"></div><br /><br /><a href="http://www.flickr.com/photos/yujai/4368720669/" title="2010-02-13 White carrot cake 蘿蔔糕 by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4046/4368720669_7251d27e1c_o.jpg" width="580" height="385" alt="2010-02-13 White carrot cake 蘿蔔糕" /></a><br /><h4>蘿蔔糕</h4><br /><span class="caption"></span><br /><br /><br /><div class="divider"></div><br /><br /><a href="http://www.flickr.com/photos/yujai/4369469492/" title="2010-02-13 Watercrestnut cake 馬蹄糕 by yujai, on Flickr"><img src="http://farm3.static.flickr.com/2792/4369469492_0b50c3d834_o.jpg" width="580" height="385" alt="2010-02-13 Watercrestnut cake 馬蹄糕" /></a><br /><h4>馬蹄糕</h4><br /><span class="caption"></span><br /><br /><br /><div class="divider"></div><br /><br /><a href="http://www.flickr.com/photos/yujai/4369469244/" title="2010-02-13 Dumplings 水餃 by yujai, on Flickr"><img src="http://farm5.static.flickr.com/4046/4369469244_7f183d6235_o.jpg" width="580" height="385" alt="2010-02-13 Dumplings 水餃" /></a><br /><h4>水餃</h4><br /><span class="caption"></span><br /><br /><br /><br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com2tag:blogger.com,1999:blog-10998316.post-1739437478544269792010-02-05T10:00:00.000-08:002010-02-14T10:10:38.255-08:00Fresh cream fruit shortcake 鮮果忌廉蛋糕My first attempt on sheet cake! Fresh fruits(strawberries, blueberries and pear) shortcake for coworker's farewell party.<br /><br />Loving the violin chocolate mould ♥<br /><br />It's light and fruity, kinda feel likes summer! A healthier choice for delirious birthday cake :D <br /><br /><img src="http://farm5.static.flickr.com/4016/4340325920_d6063600fe_o.jpg" /><br /><span class="fullpost"><img src="http://farm3.static.flickr.com/2750/4340325942_2c93cbb90c_o.jpg" /><br /><img src="http://farm5.static.flickr.com/4063/4339581585_ae71ea681f_o.jpg" /><br /><img src="http://farm3.static.flickr.com/2763/4339581601_1b60f5582a_o.jpg" /><br /><br />I kinda adjust the measurement as I go this time, but you can use the cotton cake recipe for reference. <a href="http://yujai.blogspot.com/2007/12/cotton-cake-recipe-english-version.html">ENG</a> | <a href="http://yujai.blogspot.com/2007/10/strawberry-cotton-cake.html">CHI</a><br /><br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com6tag:blogger.com,1999:blog-10998316.post-65055368353731127892010-02-01T01:14:00.000-08:002010-02-14T01:34:19.967-08:00Chocolate walnut baguette 朱古力合桃法國麵包Finally, I am brave enough to try making baguette again!<br /><br />One day I was just suddenly wondering what would a chocolate baguette taste like, and the next day I realize it doesn't really taste chocolaty if I don't add chocolate chips!<br /><br />Even though the baguette didn't turn what I was expecting, it has a nice crisp crust and slightly chewy texture, just not very chocolaty. <br /><br />I am not going to share the recipe since it isn't perfect. (At least I am going to share the awesome photos XD) Stay tuned for the revised and improved recipe :)<br /><br />Just before going into the oven<br /><img src="http://farm5.static.flickr.com/4033/4339581249_1fbdd8eeb5_o.jpg" /><br /><img src="http://farm3.static.flickr.com/2797/4340325752_6b4c3a9a76_o.jpg" /><span class="fullpost"><br /><img src="http://farm3.static.flickr.com/2784/4340325704_4bcd4b0486_o.jpg" /><br /><img src="http://farm3.static.flickr.com/2722/4339581453_bc995691d9_o.jpg" /><br /></span>Yujaihttp://www.blogger.com/profile/05770749463539434465noreply@blogger.com2