新鞋子^^

我终于有了第一双名牌鞋子，

是Nike的，

是他买给我的，

哈哈~

他都很久没送我礼物料咯，

之前有一直说要送我鞋子，

但是，

每双我都说不美，

所以都拖了很久一下。

那天他就给我看了一下照片，

我说还不错，

他就买了。。。=='''

他说要是再问我意见，

又不懂要拖到几时才选到我说美的。

他说他觉得美喔，

所以就买了。

其实我也是觉得美啦，

但是，
叫我自己买就不舍得咯，
嘻嘻~

锵锵~~~

美吗？
谢谢咯，dear~^^

月饼

今年中秋，
没有自己做月饼。
但是，
妈妈很想吃月饼。
所以，
我和妹妹就合钱买了2个月饼给妈妈。

现在月饼在做促销哦，
折扣30%诶。
我买了2个大同月饼，
都是最新推出的新口味。
巧克力薄荷月饼，
奶茶摩卡月饼。

还没吃，
不懂好不好吃。

又做面包了~

昨天晚上，

我和妹妹做面包。
搓啊搓，
差不多半小时。
然后就开始杆面包，
我们用了hotdog当馅料。

我还把馅料绑得像麻绳酱。

做到大概12点半，

就去冲凉。

然后，
上网玩一下。
大概2点，

开始做功课。
因为要开学了！

做到3点多，

不能顶，

太累了。

所以就去睡觉。

今早，

9点多妈妈就叫我醒了。
因为昨天说过要早起来做功课。

现在还是很想睡觉。
好久没酱早醒了，
好累。

我要咖啡~~~

今天做了肉桂面包~

今天，
醒来后就煮姜丝麻油鸡蛋汤。
煮好后，
就想吃肉桂面包。
所以，
就骑摩托去买材料。
买回来后就开始搓面团。
第一次做肉桂面包。
搓了半小时吧，
就让面团发孝。

由于我把面团放在外头，
天气热，
温度很高，
只放了10分钟，
面团就发得比原本的大一倍了~

突然，
他买了我想吃的cendol出现在我家。
然后我们就一起吃，
哈哈~
由于生病，
他拿了书就回家了。

我继续做我的面包，
搓好，
杆好，
涂上牛油，
撒上肉桂粉，
黄糖，
葡萄干，
就进烤箱烤20分钟。

烤好第一批，
公公来我们家，
他吃了一个，
说很好吃~^^

之后我也吃。
甜甜的，
有肉桂粉的味道，
香香的，
很好吃。

只是边边和底下有点焦。。。
但还是很好吃！
哈哈~

♥Moist chocolate cake♥

Moist Chocolate Cake
Portions: 12

Moist Chocolate Cake (Yield: 750g)

Ingredients:

172.5 g All-purpose flour
42.5 g Cocoa powder
5.0 g Baking soda
3.0 g Baking powder
1.5 g Salt
112.5 g Butter (Farmcow), softened
225.0 g Castor sugar
2 nos. Eggs (110g without shells)
5.0 ml Vanilla essence
237.5 ml Water

Procedures:

1. Preheat the convection oven to 310 degrees F. Grease a round cake pan and place a piece of greaseproof paper at the bottom of the pan.
2. Sift together the flour, cocoa powder, soda, baking powder and salt. Set aside.
3. In a mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in vanilla.
4. Fold in the flour mixture alternately with the water, ending with the flour mixture.
5. Spread the batter evenly in the prepared pan.
6. Bake in a preheated oven for 30 to 35 minutes. Allow to cool completely.
7. Cut the cake into three layers. Assemble the cake with chocolate ganache.

Chocolate Ganache (Yield: 481g)

Ingredients:
190 g Bittersweet chocolate, chopped
280 ml Non-dairy whip cream

Ingredients for the garnish:
50 ml Non-dairy whip cream
48 g Bittersweet chocolate
36 g Cocoa powder

Procedures:

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring to just a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.
2. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Allow the ganache to cool slightly before pouring over the cake.
3. Start at the centre of the cake and let the ganache flow freely to the sides to obtain a smooth surface.
4. To serve, wrap the knife with an aluminium foil before cutting the cake.
5. For garnishing, whip the whip cream until it reaches ‘hard peak’ consistency before piping a duchesse-like cream on each slice of cake.
6. After that, shave some bittersweet chocolate over the duchesse-like whipped cream used for garnishing.
7. Put a folded piece of A4 size paper (10 cm width) over the dessert plate. Sieve cocoa powder on top of the area not covered by the paper over the plate. Then, carefully remove the paper and place the cake slice right at the centre. Ready to be served.

♥姜葱鱼片♥

Fish fillet with ginger and spring onion
Portion : 2

Ingredients :
169 g Red Tilapia (cut into goujon)
16 g Ginger (sliced thinly)
30 g Spring onion
137 g Cauliflower

2 cups Oil (A)
3 tbs Oil (B)

Marinate :
½ nos Egg white
½ tsp Sugar
1/4 tsp Corn flour
½ tsp Lime juice
A few drop sesame oil.
White pepper powder as needed.
Corn flour to coat the fish (as needed)

Seasoning :
1.3 tbs Oyster sauce
½ tsp Soysauce
1 tbs Cornflour (add in 1 tbs water to make slurry)
250 ml Ikan bilis stock cube (250 ml water + 5 g ikan bilis stock cube)
A few drop Sesame oil
White pepper powder and salt as needed.

For decoration :
Red chilies (As needed)


Procedure :
1. Marinate the fish and let for 20 minutes.
2. Heat up 2 cups of oil (A).
3. Coat the fish with corn flour.
4. Deep fried the fish for 1 minute, drain it.
5. Heat the pan and pour in 3 tbs of oil (B). Fry the ginger.
6. Add in cauliflower and stir fried for 1 minute.
7. Add in the seasoning, ikan bilis stock and slurry.
8. Boiled until it thickens with high fire.
9. Add in the fish and spring onions. Stir fried until evenly.
10. Served hot.

端午节