Sweet Glutinous Rice Cake Sandwich 花生年糕三文治

This is an easy to prepare snack making use of the sweet glutinous rice cake 年糕 we usually stock up during the lunar new year. It has less fat compare to the usual deep frying recipes.

Yield: 4 sandwiches 4 片三文治

Ingredients

4 slices thick white bread

2 tsp peanut powder

4 small twigs of Chinese coriander 

4 stick sweet glutinous rice cake 年糕

Butter for spreading bread

4片 厚白面包

2小匙 花生碎

4小支 芫荽

4条 年糕

适量奶油

Direction

1. Trim away the skin of the bread.

将白面包四周的皮切掉。

2. Spread one face of each slice of bread with butter.

将每片面包的其中一面涂上奶油。

3. Heat up the sandwich maker.

预热三文治烘烤机。

4. Place the buttered side of the bread in the sandwich maker facing down.

将涂了奶油的一面朝下放入三文治烘烤机。

5. Place sweet glutinous rice cake sticks, peanuts powder and Chinese coriander on the bread.

将年糕条、花生碎和芫荽摆上。

6. Place the other bread on top, with the buttered side facing up.

再将另一片面包，涂奶油面朝上，放上。

7. Close the sandwich maker and wait for it to be ready.

最后将烘烤机关上。等带绿灯再度亮起。

8. Cut the sandwich through the middle to form two sandwiches. Enjoy while it is warm :)

将三文治从中间剪开，成为两份。趁热享用 :)

Steamed Vanilla Cereal Cake 蒸麦片蛋糕

I prepared this cake using one 30g 3in1 cereal sachet. I have never expect the cake to rise so well, as this was an ad hoc recipe formulated just to finish up the only 3in1 cereal sachet in my kitchen. Hope this recipe works for my future cereal cake :)

This cereal cake is denser than the usual steamed cake probably due to the cereal content which can absorb more moisture than flour.

Yield: One 14cm round cake 圆蛋糕

Ingredients:

2 eggs, separated, room temperature
60g fine sugar

60g milk, room temperature

10g vegetable oil

1/2 tsp vanilla essence 

70g top flour
1/4 tsp baking powder 

30g 3in1 cereal (about 1 sachet)

材料

2粒 蛋，蛋白蛋黄分开

60ｇ 细糖

60ｇ牛奶

10ｇ食油

1/2 tsp 香草精

70ｇ低筋面粉

1／4小匙 泡打粉

30g 3合1 麦片 （大概1包）

Directions:

1. Line a 14cm cake tin with parchment paper. Set aside.

把一个14cm圆蛋糕模铺上防沾纸。

2. Mix flour, baking powder and 3in1 cereal using a hand whisk.

用打蛋器将面粉, 泡打粉和3合1麦片搅匀。

3. Blend milk, oil and vanilla essence in a bowl. Set aside.

将牛奶, 油和香草精倒在一小碗中混均

4. Beat egg whites in a clean and grease free mixing bowl at medium high speed using an electric mixer till frothy. This takes about 1 minute.

把蛋白打进一个干净无油的钢盆，先以中高速打发，大概1分钟。

5. Reduce the mixer speed to low and add in the sugar in three lots. When the sugar is well incorporated to the batter, adjust the mixer speed to medium high, and beat the egg white batter for about 1 to 2 minutes, or till soft peaks formed.

调低速度再分3次加入糖。当糖完全与蛋白混均后，将打蛋器速度升回中高速，打大概1到2分钟，直至湿性发泡。

6. Add in egg yolks, one at a time, to the egg white batter and mix well.

逐一将蛋黄加入，把蛋糊混均。

7. Start to boil a small pot of water, to be ready for steaming the cake later. Place a steamer rack in the pot too.

开始烧热蒸锅，并放入蒸架。

8. Add in the flour mixture from (2), one third at a time, to the batter using the whisks removed from the electric mixer. 

Stir the batter in clockwise and anti clockwise direction alternatively, to prevent build up of gluten which will result in a harder cake.

Stop mixing once no flour can be seen. 

分三次筛入粉料（2）并混均。可用从电动搅拌器摘下的搅拌棒，以顺时钟、逆时钟方向，将面粉混均。避免过度搅拌，以致影响口感。

Stirring clockwise顺时钟搅拌

Stirring anti clockwise逆时钟搅拌

9. Pour the milk mixture from (3), in three additions to the batter and mix using the whisks.

Similarly, try to mix the batter with minimum mixing time.

将（3）的牛奶混合物，分3次，加入。

10. Finally, use a spatula to scrap the side and bottom of the mixing bowl to ensure no unmixed milk and flour is settle below.

最后，用刮刀将钢盆边缘和底部的蛋糕糊刮起，避免有沉淀的牛奶或面粉。

11. Pour the batter in small portions to the cake tin. Lightly tap the cake tin after each pour to get rid of trapped air.

分数回把蛋糕糊倒入蛋糕模中，间中轻敲蛋糕模以震掉小汽泡。

12. When the water starts to boil, place the cake tin into the pot and heat at medium high temperature for 14 minutes.

Lower the heat to medium low and continue to steam for another 8 minutes. 

当水烧开时，把蛋糕糊放入锅中。先以中高火蒸14分钟，再以中火蒸8分钟，直至蛋糕熟透。

13. Insert a thin stick into the centre to test whether the cake is thoroughly cooked.

用竹签测试蛋糕熟透度。

14. Transfer the cake with the tin to a wire rack to cool for 5 minutes.

蛋糕熟后，移到架上降温。五分钟后才脱模。

15. Remove the tin and allow the cake to cool to room temperature.

让蛋糕温度降至室温。

16. Cut and serve :)

切片享用 :)

Moist Butter Cake

Yield: one 20cm square cake, or 20x9x8cm loaf cake

Ingredients

200g eggs, about 4 medium size eggs, separated

30g fine sugar (to combine with egg 

200g unsalted butter, softened

120g fine sugar (to combine with butter)

1/4 tsp salt

200g all purpose flour

1.5 tsp baking powder 

60g milk

1 tsp vanilla essence

200g 蛋液, 大概4粒中型蛋，蛋白蛋黄分开

30g 细糖，加入蛋白中

200g 无盐奶油，软化

120g 细糖，加入奶油中

1/4 tsp 盐

200g 中筋面粉

1.5 tsp 泡打粉

60g 牛奶

1 tsp 香草精

Direction

1. In a clean dry mixing bowl, beat 4 egg whites till frothy. 

Do not allow egg yolk to stain the egg white, or else egg white cannot foam.

蛋白打出泡沫，大概1/2分钟。

2. Add 30g sugar to egg white and continue to beat at medium high speed till firm peaks formed. The process takes about 2 to 3 minutes. Set aside

加入30g细糖后，继续以中高速打发至蛋白尾端挺立。大概2至3分钟。

3. Cream softened butter till soft and fluffy. Add in 120g of sugar and 1/4 tsp salt, continue to cream at low speed till pale and creamy. This take about 5 minutes.

打发软化奶油。加入120g细糖和1/4 tsp 盐，继续以低速打5分钟。

4. Add in the vanilla essence and mix well.

加入香草精。

5. Add in egg yolks, one at a time, and mix well.

加入蛋黄（一粒一粒加）。

5. Mix flour with baking powder in a bowl.

面发与泡打粉混均。

6. Detach the whisks from the mixer. Sift in 1/2 of the flour mixture from (5), to the batter in (4). Stop mixing when no flour can be seen. 

Over mixing will result in a tougher  cake.

筛人一半份量的面粉（5），用手拌匀。

7. Pour in the milk in 2 batches, mix well. 

分两次加入牛奶，混均。

8. Blend in the balance flour and mix well.

筛入剩余的面粉，混均。

9. Fold in the egg white meringue from (2) in two batches using a spatula

将（2）的蛋白分两次加入，以刮刀混均。

10. Pour batter into a lined cake mould and level the top.

将蛋糕糊倒入铺有防沾纸的20cm方型蛋糕模中，整平顶部。

11. Bake the batter in a preheated oven set at 170 degree Celsius for 10 minutes, then lower to 150 degree for 40 to 50 minutes, till a inserted stick came out clean.

放入预热至170度C的烤箱烤10分钟，再将温度调低至150度C，继续烤40至50分钟至熟。

12. Allow the cake to cool down in the mold for 15 minutes before transferring to  a cooling rack. Cover with a sheet of food wrap to prevent moisture loss.

让蛋糕留在蛋糕模中冷却15分钟，再移到架子散热。可盖上保鲜膜防水份自蛋糕中蒸发流失。

13. Cut and serve :)

切片食用 :)

Recipe adapted from:

http://life-is-like-a-long-journey.blogspot.sg/2013/03/the-famous-mrs-ngsk-super-moist-butter.html?m=1