All My Loves

Just to be like the sun

They are doing it

I see most of the bloggers are doing Mrs S K Ng's Butter Cake from Table for 2 or more blog, Curious, they baked it, so I also baked one.

i have almost all the ingredients except short of self raising flour by 50gm and I used cake flour to topped up the desired weight. The baked cake texture was soft and my husband who loved butter cake did not like this texture. He told me, he loved those oily ones, and say this one is just like any other normal cakes (he meant sponge cakes texture).

This morning bought a piece for my collegue to try, she loved it and say it's soft and fragant and I think this cake is personal preferences.

Below is the recipe extract from ber blog

230g Salted Butter, room temperature.
200g Eggs (no shell) - About 4 eggs (Grade B).
50g + 150g Castor Sugar
200g Self raising flour, sifted
60ml Fresh Milk
1 tsp Vanilla Essence

1. Pre-heat oven at 180C (Conventional).

2. Prepare a 8 x 8 inch square pan. Line the base, grease the sides.

3. Separate egg whites & yolk. Beat egg whites until soft peaks, gradually add 50g sugar and beat until stiff.

4. Cream butter and 150g sugar until pale and fluffy. Add in Vanilla essence, beat for awhile, and followed by egg yolks one at a time.

5. Put in half the flour and mix on low speed until incorporated. Add in milk in 2 additions and mix until well incorporated. Mix in balance flour.

6. Put in half the egg whites in and mix on low speed. Pour the balance egg whits in and FOLD using your spatula.

7. Pour batter into pan and level.

8. Bake for 45 minutes or until skewer comes out clean.

Just to keep in touch

Afternoon for lunch, I made "zhong zai fan", steamed rice with preserved vegetable meat patties with salted egg yolk, nimus the egg yolk, for me I quite like this cooking, not so oily but I still like fried fish.. hee!hee!

Long time, I never made a proper macaron, my friend has been baking and has been tempted me, decide to practice, I think I overfold and my macarons are flat and the sizes are uneven, not satisfied.

After lunch, decide to do again,this time round, I made  sure that I not to fold too many times, I think this time round, I miss a little bit but I like the effect of the macaron despite of with a little peak and a little rough, maybe I should made this my signature macarons.... :)

Naughty Crabby

This morning, went to Circuit Road market to have breakfast and after that, went into the market to see what I can get to cook for lunch or dinner. I saw crabs selling on one of the stall, feel like buying but on hesitations because normally if you buy crabs from neighbourhood market, seldomly you can get good ones, unless you are very lucky. I bought 3 crabs with a total weight of 1.3kg and decide to cook Rice Vernicilli Crabs (Tang Hoon Crab)

I went to the provision stall to buy garlic, ginger and tanghoon and was talking to her and she wanted to see whether my crabs are fresh. I open my plastic bags and she put in her hand and one of the crab suddenly pinch her with the pincer and she immediately withdrew her hand together with the crab out of the plastic bag. She shook her hand and the crab wasvflung to the other corner of the market and the people, who saw. found it amusing.... We had a good laugh but luckily it was a small cut and the crab broke one of it's pincer.

Once reached home, I immediately killed the crabs and use claypoot to cook the crabs with the tanghoon. Both of us loved it and what out of my expectation, it's true, the crabs are not really good. Nevermind, the most important is taste.

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Working mum with a loving hushand and a grown up daughter and has love for another 7 lovely angels

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