Yuu's Food Diary

 Ehllo, hello!  I'm back and try to update this blog again. Almost two  years of pandemic happened and it is still ongoing. I'm still good in shape as well as my family. During the pandemic i'm sure most of the people stay at home and doing some cooking or exercising. I do like cooking but there is some of time i don't feel so. Nowadays, i become friend with microwave. Not that i don't like stove but it just troublesome and lazy to do all the cleaning after cooking. And today, is a recipe i come out when i taste this snack cheese flavor sticks. Very cheesy~  at a same time, i'm kinda want to eat mac and cheese but those normal processed cheese slices doesn't give much flavor like mac and cheese. Therefore, why not put this cheesy stick to macaroni and microwave it? Why not give it a try? Here is what i did:          All you need is 3 handful of macaroni(i run out of macaroni and have this in my pantry, not sure what it calls), some water, 40-50ml milk, 3 che

Ever see a lunchbox cake anywhere on IG, FB, or Youtube? I bet you do. It is small, pretty, and has a simple pipping design. It's been triggering me a while. Most of the recipes using sponge cake as a base. As the laziest person I am, I'm thinking about using microwave cake. Simple, easy, and the fastest way to get a cake. Normally it will be a 4-inches cake, but in my house, I try my best to find the smallest microwavable container I can. There isn't much that I can share in this 'Lunchbox Cake' Just my No Egg Microwave Chocolate Cake recipe and some leftover cream and chocolate ganache that I experiment in another dessert (which will update in the future once I have my free time). Just in case for reference, I share the 'Not' exact amount of ingredients and steps to this lunchbox cake. Ingredients: Microwave Chocolate cake ( https://yuufooddiary.blogspot.com/2020/10/no-egg-microwave-chocolate-cake.html ) 100ml whipping cream 60g cream cheese 2tbsp condense

I've been tried to make microwave cake a lot when I feel to eat one. But most of the time, I just go with my gut and opt-out of the measuring thing. Of course, nearly 98% came out the either dense or chewy texture.  Then one day, I saw a Youtube video and I follow the recipe. To be honest, it came out good but the texture is just not what I prefer, it like kinda too moist for me. So by using the recipe given, I try to change the recipe a little by little, and finally, I come out with a recipe where it meets my desire preference. It is a Chocolate cake but tries not to do much change because I have tried to change the liquid to either banana or yogurt but it didn't come out with a cakey texture but rather a chewy texture. Of course, if you want to experiment go for it. It will be better to test out and experiment with yourself to meet your desired preference(like me). Below is the recipe with no egg microwave chocolate cake. Ingredients: Square Glassware 11.5cmX11.5cmX5.5cm  Par

 My next mooncakes making is 'Piggy Mooncake'. My all times favorite types of mooncakes. It tastes very simple. It kinda tastes like molasses soft cookies. Even making this is very simple and easy. Not much of the ingredients and techniques you have to know. All you can do is mix everything, rest the dough, shape it, and bake.  Although it is called piggy mooncakes, in Chinese 猪仔饼/公仔饼, you can literally shape anything you like. Back in the days, what I saw was they shape into a pig and pack with a net shape packaging. But now, you can see it comes in different shapes. Well, since I don't have any fancy mooncake mold and I just do in a very little batch, so I just shape it with my bare hand. The most simple shape I can think of is fish.  The recipe I used is from Kitchen 101 but cut in half and a little modified. Ingredients: 100g low flour 60g golden syrup 1tsp alkaline water 3tbsp of beaten egg (for egg wash) 6 chocolate chips for eyes deco (can make 6 fishes) Steps: Mix a

The mid-Autumn festival is around the corner. Something that makes me shock is that today's people sell festival food tend to earlier. The mid-autumn festival is on October 1st but I already saw people making mooncakes and sell them at the end of July! What?! Can mooncake keep that long? Or people are just eager to eat one? Maybe they open slots for people's orders? I don't know, maybe both? Anyway, as usual, each year I try to make mooncakes for my own self for much healthier and cheaper! You know, there days a piece of mooncake is expensive! And always, mine mooncake can't keep that long and mold easily. Not sure my storing method or making method went wrong but still try to make a small amount for myself.  The recipe is somewhere I found online, write it down and do a little bit modify. I do not claim this recipe as my own.  Ingredients: Sweet potato paste: 3 palm-size sweet potatoes (about 10cm long, 5cm wide) 4tsp granulated sugar 1tbsp condensed milk 3tbsp corn oi

 I've been doing a lot of online shopping lately (mostly window shopping) and found out there is a shop that sells powders. Various types of powders including food grade powders. I always want to buy different types of food powders that can dye my food in a more natural way instead of those food gel/food clouring.  When comes to those 'natural food powders' it always costs you quite expensive and has to buy in bulk. I kinda hesitate since I don't do a lot of baking that requires me to make it cute or pretty. I'm a simple and lazy person. If you want me to make something that needs effort, I need a plan and a lot of thinking. Of course, when you scroll through Instagram with people posting something amazing cartoonish/vibrant food/dessert, I am very anticipating trying it my own. And one more reason is that I always mess up something during the process. It may look good in the beginning then something was missing out or taste bad at the end. Well since there is an 8.

The day is the day (by the time I write this blog it is already passed a few weeks) that my desire to crave a cake so badly. I look at the fridge and found some leftover plain yogurt (not much left) and a few apples in it, so I'm thinking why not make an apple cake without milk instead of using yogurt. Since the plain yogurt of mine is not much left so I'm not planning to make it a big cake. Also, I have a big oven, to bake such little is gonna time-consuming and waste of electricity. Thus, I look at my air fryer and thinking maybe this could work.  I have seen so many Facebook post/youtube people baking cake with air fryer, so I want to see if this works. By the end result, it is indeed able to bake a cake! Further talking, lets straight jump to the recipe.  Ingredients: 30g salted butter 20g vegetable oil (or skip this just use full salted butter) 65g granulated sugar 1 egg (L size) 1/2tsp vanilla essence 62g plain yogurt 90g low protein flour/cake