[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！

[馒头/Chinese Steamed Buns]

在我的印象中，馒头就是长得四四方方的大块头，硬得来可以砸人，食之无味弃之可惜，呵呵。。。可能是看太多武侠片的缘故吧 :P 在片中啃馒头的人都是吃不起肉包子的穷人，哈哈。。。 如今，时代进步了，‘馒头’已变身家喻户晓的‘健康食品’！我是最近才开始吃馒头，而且多吃自己做的馒头，偶尔取代米饭，配上咖喱汁，红烧肉等，也算得上是美食一道哦！

[发糕 / Smiling fatt-gou (rice cake)]

不知何时开始，我爱上了蒸米糕。自己做的米糕，清香软糯而且弹牙，非常好吃哟！之前做的米糕不裂口也很好吃。裂口纯粹是为了好看和作为祭拜用途。许多朋友经常问怎样做会‘笑’的发糕？其实就是加了点泡打粉。但泡打粉的使用要适量，用量太多会使发糕在蒸的过程中产生黄点，影响美观度与口感。其次，就是开大火蒸，使面糊由于高温快速膨胀而产生裂口:)所以，制作会笑的发糕，还是很有趣的哈！

[水蒸蛋/Chinese Steamed Eggs]

俗话说得好，要把简单的食材做到非常好吃，其实很考究功夫！这看似简单的水蒸蛋，要做到嫩、滑、香，是许多主妇们伤脑筋的事儿啊！之前，我蒸出来的蛋口感粗，咸，还有很多气泡。最近，我是做了蛋挞后才领悟到原来蛋汁要去泡泡最好的方法是过滤:) 蛋和水的比例是1：1，吃起来有嫩豆腐的口感哦！还有，避免直接在蛋液中加盐/酱油，蒸煮的时间也要拿捏得当。这次上载的照片蒸蛋还是没做到最满意，因为赶时间，没把表面的泡泡去干净:P 但‘内在’还是很赞的哦，呵呵。。。

[麻花牛奶面包/Chinese Braided Buns]

Another type of tiny cute buns for the lil’ ones! Imagine my daughter standing by the oven and waiting for her first bite :D  

One very special ingredient for this recipe is the malt syrup (麦芽糖). It gives the buns a very sweet and unique fragrance. Of course, the most interesting part for making this snack is the twist and turn session. Love it!  :)

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[大理石海绵蛋糕/Chocolate Marble Sponge Cake]

I was always  thinking how to keep the moisture in a cake... Then, one fine day, I started to bake cheese cake from a recipe. The common baking technique for cheese cake is called ‘water bath’. It’s simply placing a pan of hot water in the oven. During the baking process, the steam actually ADDs the moisture to the cake. Then, a brilliant idea suddenly flashed into my mind! Wouldn’t it be a great idea to bake normal sponge cake with this method?  So, I carried out my experiment. My first trial was a plain chocolate sponge cake. This one, chocolate marble  sponge cake, is my second trial. Guess what? All turned out to be successful :)

I love this trial recipe because it’s much healthier, with less sugar and less oil. My next experiment will be substituting the cocoa powder with real dark chocolate, while adding white chocolate into the yellow batter. Have fun baking!