Peanut Butter Cream Cake 奶油花生酱夹心蛋糕

Yummy old-school cakes layered with peanut butter cream, decorated with ghostly toppings, a perfect treat for Halloween. Boo! 👻

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

35g Salted Butter

50g Cake Flour 

4 Eggs

50g Peanut Butter 

3tbsp Milk

50g Castor Sugar

1/4 tsp Lemon Juice or Cream Of Tartar 

Frosting Cream：

200g Whipping Cream

50g Peanut Butter

Optional for deco: Peanut Butter and whipped cream

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.  Mix peanut butter + 1 egg + milk until well combined, continue with cooked dough method. Click here for cooked dough method. 

2. Bake in a preheated oven 160’c 50mins.

3. Prepare the frosting cream: Beat 150g whipping cream + 50g peanut butter until well combined, whisk in 50g whipped cream.

4. When the cake is completely cooled, slice it into half. Spread some peanut butter frosting cream and peanut butter on the cake, place another layer of the cake on top. Repeat this step for top layer, squeeze some peanut butter, topped with whipped cream decorate as desired👻 and enjoy! 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 to see my posts on your news feed. 

Strawberry Moist Sponge Cake 草莓海绵蛋糕

A moist and super-soft sponge cake recipe, this cake has a pleasant strawberry aroma, tastes good on its own, also can be used as a base for fresh cream frosting. 

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 Homemade Strawberry Syrup

(Tap here for Easy Strawberry Syrup recipe)

25-30g Milk

70g Plain Flour 

3 Eggs

20g Castor Sugar

1/4 tsp Lemon Juice

Optional: 1-2 drops of pink food colouring if you preferred the colour to be brighter. 

 

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. Gently heat the oil, milk and strawberry syrup, sift in the flour and mix well. Gradually stir in egg yolk, set aside.

2. In a mixing bowl, beat egg white and lemon juice until foamy, beat in sugar gradually, beat until stiff and glossy. Fold the meringue into the yolk mixture in 3 batches. 

3. Pour the batter into a baking pan. Spread the batter evenly. Gently tap 2-3 times on the worktop.  

4. Bake 150'C for 30mins. When it's ready, remove the cake and gently tap 1-2 times on the worktop. Invert to cool completely. Un-mould the cake, slice and enjoy!

Note: Place a damp cloth below the cake pan (optional). 

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 post on your feed. 

Lovely Bear Hugs Mother's Day Cake [Homemade Sponge Cake With Fresh Cream Frosting]

A hug from mom lasts forever... Happy Mother's Day! 💕 

This was my first time making a Mother's Day theme cake. Simply decorated a home-baked sponge cake with lovely bear hugs drawing and my terrible "handwriting" on the cake. 

The cross-section of my homemade Mother's Day Cake. 

This cake is so moist and soft, tastes good on its own. If you'd like to try out the recipe, tap here to get the recipe <<Basic Sponge Cake Recipe 点击进入- 原味海绵蛋糕食谱>>

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!

Pandan Moist Sponge Cake With Salted Gula Melaka Buttercream Frosting 椰糖奶油霜班兰相思蛋糕

Super soft and moist Pandan Ogura Cake made using freshly extracted Pandan juice and coconut milk, this cake is the perfect match with salted Gula Melaka Buttercream. 

This combination isn't something new to me, this cake is quite popular in Singapore. The picture below was a S$7 per slice Pandan Gula Melaka cake that I ordered from a cafe, which I thought the price is quite reasonable for the amount of time and effort required to prepare this cake. Well, you know there were times that I just wanted to satisfy my craving with that one slice, not a whole cake, but of course, if you have a big family, I would advise you to bake this at home ... ;)

I love this cake because it's not too sweet. The Gula Melaka Buttercream was slightly salted and which gives a nice contrast to the cake. 


Pandan Moist Sponge Cake aka Pandan Ogura Cake Recipe 
recipe adapted from here.

Ingredients:

(A)

5 Egg Yolk 蛋黄 5粒

1 Egg 全蛋 1粒

1/4 tsp Salt 盐 1/4小匙

40g Oil 油 40克

80g Pandan Leaves 班兰叶 80克

90g Coconut Milk 椰浆 90克

85g Cake Flour 低筋面粉 85克 


(B)

5 Egg White 蛋白 5粒

85g Castor Sugar 幼糖 85克

1 tsp Lemon Juice/ 1/4 tsp Cream of Tartar 柠檬汁 1小匙／塔塔粉 1/4小匙

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 
如果您要分享此食谱，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. Blend pandan leaves and coconut milk, extract the liquid, this should yield about 90g of green pandan milk. Set aside.
把班兰叶和椰浆放进搅拌机打汁，取出班兰椰浆，大概90克。过滤后备用。

2. Use a hand whisk, whisk egg yolk and whole egg until frothy (until small bubbles appear), whisk in salt, oil and green pandan milk until well combined. Gradually sieve in flour, gently whisk until no more lumps. Do not overmix the batter.
把蛋黄和全蛋打至起小泡，加入盐，油和班兰椰浆搅拌均匀。分次筛入低粉。混合均匀即可。不要过度搅拌。

3. In a stand mixer, beat egg white and lemon juice until frothy, gradually beat in sugar. Continue to beat until the meringue is stiff but not dry. 
把蛋白和柠檬汁打至起泡，慢慢加入幼糖，继续打至接近硬性发泡。（看下图参考）

4. Fold egg white into yolk batter in 3 batches. 
分次把蛋白拌入蛋黄糊。混合均匀即可。

5. Pour the batter into a lined baking tin (7" round baking tin). Gently tap the baking tin on the worktop to release trapped air. 
准备一个7寸圆形的蛋糕模，铺油纸。把混合好的蛋糕糊倒入，把烤盘轻轻在桌面敲几下。

6. Bake in a preheated oven (water bath method) 160'C for 30 minutes (lowest rack). Reset temperature to 140'C, bake for 30 minutes (lowest rack). Move the baking tin to the middle rack, continue to bake for 20 minutes until the top is nicely browned. 
放进烤箱，以水浴烘焙式，烘烤：
160度－30分钟（放在烤箱最低层）
140度－30分钟（放在烤箱最低层）
140度－20分钟（放在烤箱的中层）

Do adjust the temperature and baking time according to your oven setting.
每个烤箱的温度都不同，烘焙时间和温度须自行调整。

7. When it is done, remove the baking tin from the oven. Invert the cake and peel off the baking sheet. Let it cool completely on the rack. Slice and set aside. 
烘焙完成后，把蛋糕倒扣，取出蛋糕。把油纸拿掉。待凉后切片。

Salted Gula Melaka Buttercream Recipe 椰糖奶油霜食谱

Ingredients: 材料

(A)

1 block/ 50g Gula Melaka, chopped 马六甲椰糖 50克，切碎

2 tbsp Water 水 2汤匙

2 Pandan Leaves 班兰叶 2片，打结


(B)

3 Egg White 蛋白 3粒

75g Castor Sugar 细砂糖 75克


(C)

150g Salted Butter, slightly softened. 含盐牛油 150克，稍微软化

1/4 tsp Salt or adjust to taste 盐 1/4小匙，可依个人口味调整份量

Method: 步骤

1. Heat (A) in a saucepan, stir constantly, bring to a boil. Reduce to low heat and let simmer until the syrup is slightly thickened. Turn off the heat and transfer the syrup to a bowl to cool.
材料（A）煮滚后转小火焖煮至稍微浓稠，需要不停搅拌，熄火待凉。

2. Add (B) to a mixing bowl, place the mixing bowl over hot steam (boil water in a pot and place the mixing bowl on top without touching the water). Stir until the sugar is fully dissolved. 
材料（B）隔水以蒸气加热，搅拌至糖完全溶解。

3. When the sugar is fully dissolved, whisk on high speed until stiff. Lower the speed and let it cool to room temperature. Gradually beat in (C).
用搅拌机／打蛋器把蛋白打发至硬，转低速打至室温。分次加入（C）。

4. Scrap the sides and beat on high speed until the buttercream is smooth. 
转高速打至顺滑。

5. Reduce speed and gradually beat in Gula Melaka syrup. The buttercream is ready for frosting. Assemble the cake and enjoy!
转低速分次加入椰糖浆，继续打至顺滑即可装饰蛋糕。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 favourite my pages if you wish to see my posts on your news feed. 

My Birthday Cake - 2016

Nov 7, 2016

This was made for my birthday. I seldom make such rich chocolate cake but on this special day, I would bake one for myself to indulge in this devilish dark chocolate ganache cake because birthday cake calories..... DON'T COUNT!

做给自己的生日蛋糕，永远都是简简单单的。生日嘛，为什么要把自己弄得那么忙呢？今年原本想做个黑森林，那料到香蕉熟得太快，要尽快把它消灭掉，就做了这个香蕉巧克力相思蛋糕。一不做，二不休，反正都开了个头，再来个浓郁的黑巧克力甘纳许蛋糕。

点击以下链接即可继续阅读食谱 》》

耐室温不会溶化的黑巧克力甘纳许食谱

香蕉巧克力相思蛋糕食谱

Initially, I wanted to make a Black Forest cake but looking at the bunch of over ripe bananas sitting on the pantry, I have decided to bake a chocolate banana ogura cake instead of a dark chocolate sponge cake. 

CLICK HERE  >> Chocolate Banana Moist Sponge Cake aka Ogura Cake Recipe 

I made these strawberry flavoured chocolate toppings.
My hubby and son thought these were waffle biscuit. 

Everything on this cake were made of chocolate... dark, white, green tea and strawberry flavoured chocolate. 

The highlight of this cake is the dark chocolate ganache frosting. Dark Chocolate Ganache is super easy to make, no skill required and it can withstand room temperature for hours, the taste is awesome! Made with just 2 ingredients - dark chocolate and cream. ;)

CLICK HERE >> 2 Ingredients Dark Chocolate Ganache Recipe 

Added some chopped cranberries in between the chocolate layers to elevate the taste. 

2 Ingredients Dark Chocolate Ganache 黑巧克力酱（甘纳许）

Rich Dark Chocolate Ganache Cake
My birthday cake - year 2016

This is the frosting method that I would highly recommend to those who are new in decorating/ frosting a cake. This dark chocolate ganache can withstand room temperature for hours without melting like those fresh cream does. No colouring needed, a simple ganache cake can be done with just a few ingredients. Hope you'll like it. ;)

Chocolate Banana Moist Sponge Cake aka Ogura Cake with dark chocolate ganache frosting.

Click here for Chocolate Banana Moist Sponge Cake aka Ogura Cake recipe

Ingredients: Frosting for one 6" round, 4 layers cake. 
材料：

蛋糕食谱：点击 这里 》》香蕉巧克力相思蛋糕食谱



300g Dark Chocolate 黑巧克力 300克

255g Cream 奶油 255克

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱，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. Melt the dark chocolate using double boil method or microwave for 1 minute.

把黑巧克力隔水溶化或放进微波炉煮1分钟。

2. Stir in cream, mix well and set a side to cool. Cover with cling wrap and leave it at room temperature to thickened, about 2 hours. And, it's ready to use. If you like my recipe, click here, follow my facebook page 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!

加入奶油，搅拌均匀至幼滑。盖上保鲜纸，放置室温至浓郁，大概两小时，即可。这个巧克力酱可耐室温，不会溶化。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。

Recipe adapted from Alton.B.2004

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