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Friday, 21 July 2017

Ginger Biscuit 姜饼

A mild flavour and non-spicy ginger biscuits utilizing a small packet of ginger tea extract. I prefer ginger biscuit with pure ginger taste without the addition of other spices - just the taste of ginger, butter and dark brown sugar.

The biscuits have a crunchy crust and a little chewy interior when fresh 🍪😋

Servings: about 24 x 5cm round biscuits


50g salted butter
50g golden syrup

100g organic dark brown sugar
1 egg yolk

150g all purpose flour
1 packet of ginger tea extract, 5g *
1/2 tsp baking soda

some fine sugar for coating, optional

* the original recipe suggested 1~2 tsp of ground ginger

Recipe adapted from hairybikersdietclub Ginger Biscuits with great appreciation.


1. Pour golden syrup into a heat-resistant bowl with butter. Melt the butter in a rice cooker using "Keep Warm" function for 10 minutes.

2. Mix the dark brown sugar with the warm butter-syrup mixture.

Blend in the egg yolk.

3. Mix ginger tea extract and baking soda with the all purpose flour.

4. Pour the butter-syrup mixture from (2) into the flour mixture (3). Combined all the ingredients into a big lump using a spatual.

5. Take about a teaspoon amount of the biscuit dough, roll it into a ball, and place on a baking tray lined with parchment paper.

Allow good spacing between dough as it will spread during baking

If you want the biscuit to have a sugar coating, you can roll the dough in a small cup filled with fine sugar, before placing it on the baking tray.

6. Bake in a preheated oven set at 190°C, middle rack, for about 12 to 15 minutes.

7. Transfer the tray of biscuits out of the oven and cool down for about 5 minutes, before transferring them to a wire rack to cool down further. The biscuits are soft when hot, and harden after cooling down.

With sugar coating

Without sugar coating

8. Keep the biscuits in an air tight container after they have completely cool down :)

How I utilize the remaining egg white?

I added the egg white to the boiling congee. 
The congee tasted like fish congee. Does the egg white resemble fish slice in the porridge? 

1/2 cup rice, soaked
1 tbsp purple sweet potato chunks
1 tsp carrot, finely diced
1/2 tsp ginger tea extract
1/2 tsp fried onion crisp
1/4 tsp light soya sauce
salt and seasoning powder to taste

Some cut green scallions for garnishing :)

Thursday, 20 July 2017

Cocoa Marble Chiffon Cake 可可大理石威风蛋糕

A delicious and beautiful vanilla chiffon cake with butter, whipping cream in its ingredients, and swirl of cocoa strips. Light, moist and aromatic 🍰

Yield:  One 6" round cake
Pan size: 6x3" round pan
Baking temperature: 140°C for 30 minutes ⏩ 170°C for 12 to 15 minutes


All ingredients in room temperature, otherwise stated.
Using 55g Omega 3&6 eggs

20g unsalted  butter 无盐牛油
40g whipping cream/milk 动物性鲜奶油/牛奶
15g honey 蜂蜜

55g top/cake flour 低筋面粉
5g milk powder 奶粉
3 egg yolks 蛋黄

3 egg whites 蛋白
Pinch of fine salt 细盐
50g fine sugar 细砂糖

1/4 tsp vanilla essence 香草精

5g cocoa powder 无糖可可粉
7g hot water 热水

1. Line the base of an 6" round cake mould with parchment paper. Need not grease the side.

2. Sieve top/cake flour and milk powder into a bowl. Set aside.

3. Combine cocoa powder and hot water in a small bowl. Cover and set aside.

4. Pour whipping cream/milk, honey and cold unsalted butter in a heat resistant bowl.
Place the bowl of honey-cream mixture in a rice cooker, and turn on the "Keep Warm" function for about 10 to 15 minutes to warm up the content.
The content can also be heated over a stove, but don't bring to a boil.

5. Take out the warm content and pour in the sifted flour mixture from (2) immediately. Combine using a spatula into a smooth honey-cream paste.

6. Mix in the 3 egg yolks, one at a time, to honey-cream paste.

Cover and set aside.

7. In a separate, clean and grease-free mixing bowl, add a pinch of fine salt to the egg white. Beat egg white to frothy, then starts to add 50g of sugar gradually. Beat at high speed till almost stiff peak state.
Reduce the mixer speed to low at the final 1 minute. 

8. Add about 1/3 of the meringue to the yolk-cream batter at (6), and mix well.

9. Pour (8) back to combine with the remaining meringue. Fold to combine into a smooth batter.

10. Add vanilla essence to the batter, and blend well.

11. Transfer about 2 tbsp of the vanilla batter to the cocoa paste in (3), and mix well.

Pour the cocoa batter to the vanilla batter, and give only 2 to 3 folds in order to keep the swirling pattern.

12. Pour the batter into the prepared round cake pan. Tap the pan against the work top to remove any trapped air bubbles.

13. Bake in a preheated oven at 140° Celsius for about 30 minutes, at the lower rack.

When the cake rises to almost reaching the rim of the cake mould, increase the temperature to 170°Celsius for about 10 to 15 minutes.

End of baking.

14. Remove from oven and drop the cake with the pan, 3 times over a cloth. And invert the mould immediately over a wire rack to cool down for about 25 minutes.

15. Jiggle the pan to dislodge the cake, then invert the cake out.

After inverting out the cake, let the cake dry in a warm oven for about 15 minutes.
This step is optional.

16. Allow the cake to cool down completely before cutting. Serve warm or cold 🍰😋
But I prefer to toast the cake lightly to bring out the butter aroma befor serving ♥☕

Post Baking

Baked on 20 Jul 2017