Sunday, December 8, 2013

Turnips Sweet Corn Pumpkin Soup | 沙葛玉蜀黍南瓜汤


今天来一点不一样的汤,这是我第一次用沙葛 煮汤;也是我第一次在这用中文。。。哈哈!
沙葛营养丰富,含有人体所必需的钙、铁、锌、铜、磷等多种元素。它还有降低血压、血脂等功效。我想我妈妈很合适 喝这个汤。

玉蜀黍 一条 
冬菇 两朵
沙葛 一粒
红枣 8-10 粒



Tuesday, December 3, 2013

Coco Orange Pound Cake |可可香橙磅蛋糕

The fruits storing in my fridge is getting more and more since someone at home starting to 拜拜 (praying). Both the monsters are falling into sick, so I am the only 1 in charge to finish the fruits.

In fact, I wanted to bake a chocolate cake. But since the oranges are full in the fridge, thus I give a reason to bake this cake.

This is my 1st attempt to modify the original recipe. I am very satisfied with the outcome. Nevertheless, I think can still improve further. I will bake this again and will add in 50ml milk into the coco batter.

200gm cake four
¼tsp salt
4 eggs ( I use large egg )
200gm butter
180gm sugar
Orange juice from I big size orange
1 tsp vanilla
2 tsp coco powder – non sweet

1. Preheat oven at 180c. Line the bottom of 8”inch pan with parchment paper and set aside.
2. Sift together flour and baking powder and add in salt. Set aside.
3. Cream butter and sugar until fluffy.
4. Add in egg one by one. Beat well before add in each.
5. Add in vanilla and beat well.
6. Sift in flour and beat until smooth batter.
7. Divide the batter into 2 portions and each portion add in coco powder and orange juice.
8. Pour coco batter into the pan and level it before pour in orange batter.

9. Bake for 45-50 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.