Rose Bandung Flavour Moist Sponge Cake 玫瑰口味海绵蛋糕

A simple cake I made for my son's lunar birthday. Happy 15th birthday, Louis! Thank you for filling my heart with pride and joy. I wish you good health and endless happiness today and always!

It was a last-minute decision to make this cake, just like the past years, I almost forgot his lunar birthday. I wanted to make his favourite Bandung-flavoured cake and decorate it with a cute Quby icing topper. Unfortunately, my Quby topper didn't dry in time, so I ended up using fresh cream frosting and topping the cake with fruits instead.

This is the failed Quby topper >.<

I was a little upset with the cake design, but my son said "It's ok Mommy, the cake looks good and very delicious!". He ate almost half of the cake and then asked me to make another one with the same flavour. He is such a bright light in my heart. Have the happiest birthday, my sweet boy!

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

20g Cooking Oil

100g Rose Syrup

25-30g Milk

70g Plain Flour 

3 Eggs

20g Castor Sugar

1/4 tsp Lemon Juice

The cross-section of the birthday cake 
Bandung flavour moist sponge cake filled with freeze-dried strawberries

If you are sharing this 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！

Click here for the method instructions <<Soft & Moist Sponge Cake Recipe 点击进入～海绵蛋糕做法>>

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Enjoy!

Cute Puppy Steamed BBQ Pork Bun 简单小狗造型叉烧包

Steamed Chinese BBQ Pork Bun aka Char Siu Pau is my family's all times favourite. Made these simple puppy steamed buns for breakfast, they are fluffy and stay soft even after cooled.  

Recipe adapted from here.

Ingredients: 

(A)

150g Plain Flour/ Hong Kong Flour/ Pau Flour 中筋面粉／包粉 150克
(use Pau flour if you're new to making steamed bun, the success rate is higher 新手建议用包粉，面团比较容易操作)

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙

20g Sugar 细砂糖 20克

(B)

85g Cold Milk 冷牛奶 85克

1 tsp Cooking Oil 油 1小匙

~~~~~~~~~~~~~~~~~~~~~~~

Charcoal Powder 黑炭粉，适量

1 tbsp Milk, if needed 牛奶，适量

Char Siu filling recipe 点击链接进入叉烧馅料食谱：<< Click here for BBQ Pork Filling Recipe 叉烧馅食谱 >> 

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！

Method: 步骤

1. Mix (A) in a bowl, stir in (B) to form a dough and continue to knead for 15 minutes or until the dough is glossy and smooth.
将所有材料搅拌成团，揉15分钟或至面团光滑有弹性。

2. When the dough is ready, transfer the dough onto the tabletop. Take a small portion of dough and knead in some charcoal powder. Portion out the remaining dough, knead each individual dough into round shape. If the dough is too dry, add some milk when kneading the dough.

把揉好的面团先割出一小份加少许碳粉做黑面团，剩下的面团分割后每份搓圆。如果面团太干可加少许牛奶。

3. Wrap in char siu fillings. Repeat for all buns. Shape the bun as desired. Brush some milk on the bun to attach the facial details. You can refer here for detailed method.包入叉烧馅料。分别造型。详细做法可参考这里。

4. Let it proof for about 50 minutes or double in size and steam on high for 15 minutes. When it's done, turn off the heat, do not open the lid/ cover. Let the steamed buns rest in the steamer for 5 minutes before removing the buns from the steamer.

做好造型后发酵50分钟或双倍大。放进蒸炉大火蒸15分钟。 蒸好后熄火，待5分钟才开盖把包子拿出。待凉后即可享用。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. Enjoy!

Rice Cooker Honey BBQ Pork Ribs aka Char Siu Pork Ribs 蜜汁叉烧排骨【电饭锅食谱｜做法】

Here's another easy method to make Honey Char Siu Pork Ribs at home using a rice cooker.  

Ingredients: 

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

1 slab Baby Pork Ribs

Honey 

Spring Onion

Marinade: 

2 tbsp Shao Xing Hua Tiao Cooking Wine 

1 tbsp Sugar 

2 Cloves Garlic (Mashed)

1 tbsp Hoisin Sauce 

1 tbsp Char Siu Sauce

2 tbsp Ketchup/ Tomato Sauce 

2 tbsp Light Soy Sauce

1/4 tsp Chinese Five Spice Powder 

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. Combine the marinade ingredients. Coat the pork ribs with half of the marinade (reserve the remaining sauce).

2. Poke the meat with a fork (all over), cover and let marinate overnight in the fridge.

3. Layer the rice cooker pot with spring onion. Place the marinated pork ribs on top, add all the marinade and pour the reserved sauce on the pork ribs. Cover with double lids set <RICE> mode. 

I'm using Song Cho Claypot Rice Cooker.

3. When the cooking has completed, remove the pot from the rice cooker immediately and coat the pork ribs with the caramelised sauce. Brush the pork ribs with a thin layer of honey and serve. Optional: You may garnish the honey pork ribs with some chopped spring onion and toasted sesame seeds. 

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. Remember to favourite my pages if you wish to see my posts on your news feed. 

Enjoy!