Strawberry Chiffon Cake (Slit Top Cooked Dough Method) 草莓戚风蛋糕/烫面雪纺蛋糕

Unlike traditional chiffon cake that we used to bake in tube pans, this chiffon cake is baked in a normal round pan with slit top to have a nice controlled cracked top. I kind of like this idea, need not worried about volcano-like cracked top that anyway I'm going to make it crack the way I like ;) 

This recipe yield light, fluffy and spongy chiffon cake made using fresh strawberries. The natural colour of the strawberries is quite pale, if you like the colour to be more vibrant and pink, add a drop of pink food colouring in the batter. If you like stronger strawberry flavour, add some strawberry paste.

Turn ordinary cake into cute snoopy cake using Hot Stamp Tool to imprint the picture.
Homemade Strawberry Chiffon Cake.

I use Hot Stamp Tool to imprint picture on the cake. 

I print the Snoopy picture on the cake using Hot Stamp Tool.

Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.

Ingredients:

35g Cooking Oil 菜油 35克

50g Cake Flour 低筋面粉 50克

55g Strawberry Puree/ Juice 草莓 55克，搅拌成糊状

3 Egg Yolk 蛋黄 3粒

3 Egg White 蛋白 3粒

1/4 tsp Lemon Juice or 1/8 tsp Cream Of Tartar 柠檬汁 1/4小匙 或 1/8小匙塔塔粉

55g Castor Sugar 细砂糖 55克

10g Corn Flour 玉米粉／粟粉 10克

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！



Method:

1. Heat oil in a saucepan, when temperature reach 80'C, remove from heat. Sift in flour, mix well.
油加热至80度，熄火。加入已过筛的面粉，拌均。

2. Add in strawberry puree, mix well.
加入草莓，拌均。

Optional: add pink food colouring/ strawberry paste in the batter if you like to enhance the colour and flavour. 喜欢比较粉色的话，可以加少许色素。

3. Add in egg yolk, mix well.
加入蛋黄，拌均。

4. In a mixing bowl, beat egg white and lemon juice/ cream of tartar until foamy, beat in sugar gradually. Sift in corn flour, beat until stiff and glossy.
把蛋白加入柠檬汁或塔塔粉，打至松发，慢慢加入糖。过筛加入玉米粉，打至硬性发泡。

5. Fold the meringue into the yolk mixture in 3 batches. 
分次把蛋白加入蛋黄糊，用刮刀搅拌均匀。不能过度搅拌。

6. Pour the batter to a 6" baking pan. Spread the batter evenly. Gently tap 2-3 times on the worktop.  
倒入6寸烤盘。把烤盘轻轻在桌面敲2-3次。

7. Bake in a preheated oven on 2nd lowest rack, 170'c for 12 minutes. Remove the cake from the oven, slit the cake with a knife. Return to oven and bake another 30 minutes. 
放进已预热的烤箱，以170度烘烤12分钟。取出蛋糕，用刀子画线，继续烘烤30分钟。

Every oven is different, do adjust the baking temperature and time accordingly.
每个烤箱的温度不同，烘烤温度和时间须自行调整。

8. When it's ready, remove from oven, gently tap 1-2 times on the worktop. Invert to cool completely before un-mould the cake. Use hot stamp tool to print picture on the cake, slice and enjoy!
烘烤后把蛋糕从烤箱里拿出，轻轻在桌上敲1-2次。倒扣待凉后脱模，印上烙印，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

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Chicken, Bacon, Mushroom & Stilton Pie

Chicken, Bacon, Mushroom & Stilton Pie

One of my all-time favourites, a truly delicious & flavoursome pie – comfort food at its best!

Serves 6-8

Prep time:  15 minutes (plus cooling time)

Cooking time: 1 hour 15 minutes

Ingredients

50g butter

1 onion, peeled & finely chopped

1 garlic clove, peeled & finely chopped

250g chestnut mushrooms, halved

200g smoked bacon lardons

6 skinless & boneless chicken thighs, cut into bite sized pieces

50g plain flour

200ml chicken stock

150ml white wine

100ml double cream

100g stilton, crumbled 

Small handful fresh parsley, chopped

Sea salt & freshly ground pepper

375g ready-rolled short crust pastry

375g ready rolled puff pastry

1 egg beaten

To serve

Seasonal vegetables

Method

1.    For the filling, melt the butter in a large frying pan on a medium heat.  Add the onion, garlic, bacon and mushrooms – fry for 5 minutes until lightly browned.

2.    Season the chicken and add to the and cook everything for 5 minutes, turning occasionally.

3.    Stir in the flour to the chicken mixture then gradually add the stock and bring to a simmer.  Cook for 2 minutes until the sauce is smooth and thick then pour in the wine and cream.  Bring to the boil, add the stilton and reduce to a simmer for 15 minutes.  Season generously and sprinkle with parsley.  Remove from the heat, cover and allow to cool.

4.    Preheat the oven to 190°C/Fan assisted 170°C/Gas mark 5.

5.    Roll out the short crust pastry to 4mm thick and line a 1.2 litre pie dish, leave the excess pastry hanging over the edge.  Spoon the cooled chicken mixture into the dish and brush the edge of the pastry with the beaten egg.

6.    Roll out the puff pastry to 4mm thick and large enough to cover the pie.  Place the pastry over the pie and press the edges firmly together to seal and trim neatly.  Brush the top of the pastry with the beaten egg.  Decorate with trimmings and brush with more egg to glaze.  

7.    Bake in the oven for 40-45 minutes until the pastry has puffed and is golden brown.  Serve with seasonal vegetables.  Enjoy!

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The Best Christmas Pudding

The Best Christmas Pudding

A flaming Christmas Pudding is the ultimate end to a delicious Christmas dinner. This recipe certainly won’t disappoint – even people that don’t like Christmas pudding love this recipe!

Serves 6-8

Prep time:  10 minutes (plus overnight soaking)

Cooking time: 5 hours (plus 2 hours when ready to serve)

Ingredients

230g Raisins

50g Currants

75g Sultanas

50g Glace Cherries

15g Flaked Almonds

100ml Brandy

1 lemon, zest only

1 orange, zest only

Freshly squeezed juice of ½ lemon & ½ orange

75g vegetable suet

50g plain flour

90g light brown sugar

½ tsp mixed spice

¼ tsp ground nutmeg

¼ tsp ground cinnamon

1 tsp salt

2 eggs, beaten

Preparation method

1.    The day before place the raisins, currants, sultanas, cherries, flaked almonds, lemon zest, orange zest and juices into a large bowl and pour over the brandy.  Cover the bowl with cling film and allow to soak overnight.

2.    In a large bowl add the suet, flour, sugar, spices, salt and eggs.  Now mix through the fruit that has been soaking overnight with a wooden spoon.

3.    Line the base of a 1 ½ pint pudding basin with a disc of baking parchment, pour in the pudding mixture.  Smooth the top of the pudding and cover the basin with foil and seal tightly.

4.    Stand the pudding on a long strip of foil enough to make a handle to remove the pan from the steamer.  Place a small plate face down or scrunched up foil in the base of a large pan.  Lift the basin into the pan and cover half way with boiling water, cover with a lid and bring to the boil.  Reduce the heat to a simmer and steam the pudding for 5 hours, check the water and top up if necessary.

5.    Remove the pudding from the pan and allow to cool completely.  Store in a cool, dark, dry place until Christmas.

6.    On Christmas day, steam the pudding for 2 hours as before, serve with brandy sauce or a side of your choice.  Enjoy!

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Cute Kitty Cat Bento/ Honey Lime Chicken Wing & Rice Lunch Box 青柠蜜汁鸡翼饭盒/便当

Rice Based Bento ~ Cute Kitty Cat Bento/ Honey Lime Chicken Wing & Rice Lunch Box 青柠蜜汁鸡翼饭盒/便当. 

The cat is made of fish cake, along with honey lime chicken wings, grilled corn, butter garlic prawns, veggies and rice. 

Click here to read < Pan Fried Honey Lime Recipe> 点击进入《青柠蜜汁鸡翼食谱》


If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

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Baked Garlic & Cheese Mayo Fish Fillet 香蒜芝士焗鱼柳

A quick and easy recipe for baked fish using mayonnaise dressing. Creamy, cheesy and full of flavour. 

Ingredients: 
材料

250g Fish Fillet 鱼柳 250克

Seasoning: 调味料

1/2 tsp Corn Flour 玉米粉/粟粉 1/2小匙

1/2 tsp Sesame Oil 麻油 1/2小匙

1/4 tsp Salt 盐 1/4小匙

Dash of Ground Coriander Seeds 芫荽粉 少许

Dash of White Pepper 胡椒粉 少许

Toppings: 酱料

2 cloves Garlic, crushed 蒜头 2瓣，泥状

3 tbsp Japanese Mayonnaise 日式美乃滋/蛋黄酱 3汤匙

40g Shredded Cheese 芝士 40克

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Rub seasoning on fish fillet, let marinate 15 minutes.
鱼肉加入调味料，拌均后腌15分钟。

2. Place fish fillet on a lined baking tray.
把鱼肉平铺在烤盘上。

3. Place topping ingredients in a bowl, mix well. 
酱料拌均。

4. Spread toppings on the fish fillet.
把酱料铺在鱼肉上。

5. Bake in a preheated oven 200'C for 10 minutes or till cooked through. Serve right away.
放进已预热的烤箱，以200度烘烤10分钟即可。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

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Osmanthus Agar-agar/ Winnie The Pooh Jelly 桂花枸杞燕菜

Made these refreshing and healthy jelly for the kid, added Osmanthus flower, wolfberries and honey rock sugar, packed with rich aromas and health benefits. 


Recipe adapted from here.

Ingredients: 材料

10g Agar-agar Powder 燕菜粉 10克

1 litre Water 水 1公升

3-4 tbsp Osmanthus Flower 桂花 3-4汤匙

2 tbsp Wolfberries/ Goji Berries 枸杞子

110g Honey Rock Sugar 石蜂糖 110克

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Dissolve agar-agar powder in water. Add in all ingredients (except sugar), bring to boil over medium heat. Add in honey rock sugar and simmer for a minute or so until the sugar dissolved. Turn off heat. 
燕菜粉加入水，拌均后加入其他材料（除了糖）。煮滚后加入石蜂糖，小火焖煮1-2分钟至糖溶化，熄火。

2. Let it cool for a while, pour through a sieve into agar-agar mould. 
稍微待凉，过筛倒入模具。

Optional: Add a little charcoal powder to make the facial details.

3. Keep in refrigerator until set, un-mould and serve chilled.
放入冰箱冷藏至凝固。脱模后即可享用。这桂花燕菜的味道很清香又清甜，大人小朋友都会喜欢。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

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FREE Limited Edition Roo-In-The-Garden Bento [Collaboration With Deliveroo Singapore]

Excited to share my bento creation that will be available at Deliveroo Food Market! 

Happy to team up with Singapore's most loved food delivery service - Deliveroo to design this limited edition Roo-In-The-Garden bento boxes perfect for busy parents looking for fun and simple lunch their children will love.

Designed and handmade by Miki’s Food Archives, 

these limited edition bentos come packed with nutritious ingredients and a whole lot of fun for the kids.

Titled Roo-In-The-Garden, each bento box features a Roo fishcake on a bed of nutritious brown rice. Within the sleek, glass bento box is a serving of tender honey roast chicken, a medley of shimeji mushrooms and two delicate egg rolls wrapped in Japanese crab sticks to provide a sweet yet savoury complement to the fragrant rice. No healthy lunch is complete without a selection of fresh, crunchy vegetables – perfect for your child’s daily fibre intake. The vegetables are dusted with Furikake and garnished with flower-shaped carrot slices and little cheese discs, styled to resemble little bees, for an added pop of colour. Saving the best for last, a light yet refreshing fruit punch flavoured Konnyaku jelly is added for a delightful finish to the meal.

Each delectable bento box will be redeemable with every $12 spent in a single order* on 21 and 22 November 2019, from Deliveroo Food Market at ALICE@Mediapolis.

*Limited bento boxes are redeemable on a first-come-first-serve basis with a minimum spend of $12 in a single receipt at Deliveroo Food Market, Alice@Mediapolis. Available for both dine-in and delivery.

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