[肉松面包/Meat Floss Buns]

Meat floss buns are one of my favorite snacks. Remember my good old days in Shanghai, I used to slip into a convenience store to get a meat floss bun on my way home. The walking distance from the subway station to my residence took 15 minutes. That was the time before dinner… you know, my tummy was drooling and the bun tasted extraordinary delicious!

But ever since I started to make bread, my bag was always packed with one or two buns so I would never step into any store for such craving purpose. Seriously, that saved me a lot of petty cash :)

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[自制面条/homemade noodles]

面条机是我从上海回国前淘的最后一件宝贝。打从跟面粉打过交道，宣妈对任何有关烘焙或制作点心的机器都很感兴趣。。。应该是中毒太深了，呵呵。。。

宣爸一直不解：“要吃面，买来吃不就得了？”Hmm, no, no, no… 制作点心讲的是passion。不是同道中人是不能理解这当中的意义啦！宣爸，我们还是各司其职。。。我尽情的做美食，你尽情的吃吧 :)

[水浴戚风蛋糕/water bath chiffon cake ]

戚风蛋糕，属海绵蛋糕类型，水分含量高，味道清淡不腻，口感滋润嫩爽且带有弹性。重点是它含较少的饱和脂肪，是“keep fit”但又爱甜食的族群所钟爱的蛋糕种类也！是在说我吗？呵呵！...

不过，当初制作‘戚风’真有把我‘气疯’的感觉。。。我应该是做了七次才真正掌握戚风的制作。这里分享一下致命的失败经验，大家少走一点弯路吧！1）打蛋的容器需为不锈钢或玻璃碗，且必须为超干净的容器，无水无油 2）蛋白不能参杂到蛋黄否则很难打发 3）蛋糕糊不能打圈搅拌（要切拌，从底部向上翻拌），否则蛋白会消泡且面糊会起筋 4）制作蛋糕糊尽量在半小时内完成，否则蛋白也会消泡，泡消了蛋糕便发不起来 5）烘烤蛋糕时避免间中打开烤箱，否则蛋糕体遇到冷空气会下塌 6）烤好的蛋糕不要马上取出，否则也会回缩 7）蛋糕取出后要倒扣冷却，因为蓬松的蛋糕体有很多气孔，刚取出时其内‘钢架’未定型，地心吸力缘故整体容易下沉，所以要倒扣冷却。好了，理解这些原理，制作戚风就不再气疯啦！另外，我结合了芝士蛋糕的烘焙方式-- 水浴法，有助于保留蛋糕内的水分，且表面不易开裂。所以，做出来的戚风更水润，外形更漂亮哦！给自己一个赞吧！