Yuu's Food Diary

 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...

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...

From the previous post, I've mentioned that i will be using the remaining pandan juice in the 2nd recipe. And thus, here it is, pandan roll cake with kaya filling(store-bought). Ingredients: 3 egg yolks 35g vegetable oil 35ml pandan juice 10ml coconut milk a pinch of salt 50g cake flour 3 egg whites 60g granulated sugar kaya (store-bought) Steps: Prepare a 23cm x 27cm , 2.5cm(tall) rectangular cake tin with parchment paper in it. Mix thoroughly the oil + pandan juice +coconut milk +salt. Add yolks and mix until combined. Sift in cake flour and mix until no flour can be seen. Beat the egg whites, gradually add in the sugar in 3 portions until soft peak. Take 1/3 portion of meringue and fold in yolks batter. Then pour back to the meringue and fold until combine. Pour the cake batter in the cake pan. Bake in a preheated oven 180°C for 20min. Once done baking, take out the cake from the pan to cool. Prepare a new and larger parchment paper (a...

A friend of my mom gave us a bunch? a bush? of pandan leaves. With this much of pandan leaves, we don't know what to do about it. All i could think is about cake, kuih and steam rice. So, I come out about 2 different types of cake today, but not kuih coz i don't really like to steam things as my gas stove's 'fire power' isn't that good. The final products alway came out with fail. So i'm gonna skip that.  Further blabbing, let's straight to the 1st recipe. Ingredients: 30g pandan leaves 100ml water 55ml pandan juice 20ml Santan(coconut milk)/ plain milk 25g vegetable oil 4 egg yolks 1/8tsp salt 80g cake flour 4 egg whites 60g granulated sugar Steps: Blend the pandan leaves+water. Squeeze and sift it 2 times to get pure pandan juice. Weigh the pandan juice and set aside.  Preheat the oven to 160°C. In a bowl, whisk the yolk thoroughly, add salt + vegetable oil + pandan juice + santan and mix it until all combined....

I don't know what opening I should talk. SO... Let's just straight jump into it. Ingredients: 50g unsalted butter (room temp) 45g granulated sugar / (half-white, half brown) 1 egg (room temp & beaten) 30ml milk (room temp) 1/2tsp vanilla essence 70g all-purpose flour 10g corn starch 1/2tsp baking powder 2tsp matcha powder 6pcs Oreos Steps: 1. Cream the butter + sugar until pale white. 2. Add in egg little by little while whisking in the butter until combined. 3. Add in milk + vanilla essence and whisk until incorporated. 4. Sift in all the dry flour to the batter and fold until all combined. 5. Last, crush the Oreos (left some to sprinkle on top of the cake) and fold into the cake batter. 6. Pour the batter into a floured baking pan (5x3 inches) and bake in a preheated oven 180°C for 35-40min.  It doesn't seem mini in the pictures but it is pretty small compare to normal pound cake though. A sing...

Someone in the house bought a lot of carrots and it almost can't all of it in the fridge. As a sweet tooth of me, I just take one of the carrots and make a carrot cake. Sound healthy but not really. I got this recipe reference from Food Wishes by making a little adjustment.  Here is the link from Food Wishes:  https://foodwishes.blogspot.com/2018/03/carrot-cake-so-good-i-make-it-every-10.html And here are mine recipe: Cake: 157g All-purpose flour 1tsp baking powder 1/2tsp baking soda 1 tsp cinnamon powder 100g granulated sugar 37g soft brown sugar 155g corn oil 2 large egg 155g carrot (grated) 113g sour cream 1/2cup finely chopped walnut (opt) 1tbsp floured raisin (opt) Cream Cheese Frosting: 30g unsalted butter (softened) 112g cream cheese (room temperature) 1/2tsp vanilla essence 4-5tbsp powdered sugar(add more if needed) (* I was planning to put it on top of the cake only but something went wrong and I ended stack ...