steam milo horlick cake 蒸美路好力克蛋糕

最近比较懒。
没什么‘木’
所以就简单放一张。
steam milo horlick cake
本人就不爱甜食，所以这个蛋糕还蛮令我满意。
因为不甜，而且带咸。
味道和口感还不错。蛮松的。
改次考虑用烘烤的方式制作。

milo horlick cake
450g butter
10eggs
300g condensed milk
200g kaya
270g plain flour
1 tsp baking powder
200g horlick
3tbsp milo + 3tsp water
~steam abt 1 hours and 10mins.

curry potato bread 咖喱马铃薯面包

冰箱内还有冷藏液种。
就做了这个加哩马铃薯面包。
馅料煮好后才发现哈哈忘了加入咖喱叶
唉～～下次可别再忘了哟。

5c curry potato bread
200g chill dough
330g bread flour
20g milk powder
3tbsp brown sugar
1 tsp yeast
1/2tsp salt
1 egg
120g milk
filling:
1tbsp chop garlic and onion
2tbsp oil
5 steam potato slice cubes
1tbsp mince meat marinated curry powder
1 stalks curry leaf
2tbsp water
3tbsp curry powder
1/2tsp salt
1tbsp brown sugar

mocha pandan cake 双色蛋糕

 这个双色起风蛋糕其实与之前班兰蛋糕一样的。
只是把面糊分成两份，一份加入班兰汁另一份加入mocha。这次的面糊颜色淡了些，如果加重颜色会更加漂亮。

mocha pandan cake
a) 6 egg yolks
    2 eggs
    100g corn oil
b) 130g plain flour
    1tsp baking powder
c) 6 egg whites
    130g sugar
d) 2tbsp pandan juice or paste
    2tbsp mocha powder
bake at 160c abt 45-50mins.

Nutella soft bread 巧克力花生酱面包

第一次尝试制作5c冷藏液种面包。
谢谢‘一零鼠’无私的分享面包食谱。好让我也有机会体验那柔软的面包体。
冷却后果然柔软无比。
随手涂抹了刚买回家的nutella酱。
好吃极了。

Nutella soft bread-5c chill dough method
chill dough:
300g bread flour
300g water
1tsp yeast
mix well combine, leave for 1 hours.cover n chill in fridge overnite.
330g bread flour
200g chill dough
20g milk powder
60g brown sugar
120g cold milk
1tsp yeast
1 egg
40g butter
1) beat 15mins.
2)proof 30mins.
3)roll and cut.
4)proof another 60mins.
5)egg wash. bake at 180c abt 15-20mins.