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MY MIND PATCH
2. Shape into a ball, spray some water over, cover with a lid, and let it proof for about 60 minutes, or till double in volume. 60-minute proofing later 👇. 3. Turn out the dough to a floured work top. Deflate the dough and shape into a ball. Cover with an inverted mixing bowl, and rest for 15 minutes. 4. MY MIND PATCH: PALM SUGAR COCONUT BUN(YUDANE) Baking temperature: Preheat oven to 190℃ for 10 minutes, bake at lower rack, at 170℃ for 20 minutes, turn off oven and bake for about8 minutes.
MY MIND PATCH: TWO-EGG BUTTER CAKEAUTHOR: MY MIND PATCH Combine top flour, plain flour plus, baking powder and milk powder in a bowl. Set aside. 3. Pour orange juice, golden syrup, and orange peel into a small cup. Mix well and set aside. 4. Beat eggs till frothy before adding salt and raw sugar. Continue to beat till most of MY MIND PATCH: RICE COOKER PINEAPPLE RICE 电饭锅黄梨饭 Set aside. 2. Prepare and cook the pineapple rice as above mentioned. After the rice has cooked, let the rice simmer for about 10 minutes. 3. Place the prepared BBQ pork slices and bits over the top of the cooked rice, close the lid, and let the steam softened the BBQ porkslices. 4.
MY MIND PATCH: HOKKAIDO CUPCAKES 烫面北海道杯子蛋糕 2. Heat up fresh milk, coconut/vegetable oil and fine sugar, till the sugar melts, but not boiling. 3. Stir in the top flour and remove the mixing bowl from the heat. 4. Add in the egg yolks, one at a time, and mix using a hand whisk. Set aside. 5. In a clean MY MIND PATCH: RICE COOKER CHAR SIEW 电饭锅叉烧 1. Cut the meat into 4x3cm cross-section. Rinse and drain. As the meat will shrink after cooking, so try to cut the meat in thicker pieces. 2. Add all the marinades to the pork in a mixing bowl. Mix with your hand for about 1 to 2 minutes. 3. Cover with a lid, MY MIND PATCH: WINDSOR ROW BUN 温莎排包 Remove the dough from the oven, and start to preheat the oven to 160℃ for about 10 minutes. Brush 4 buns with whipping cream, optional. Dust some icing sugar over the top of the remaining buns. Ready for baking. Bake at lower rack of a preheated oven at 160℃ for about 25 minutes, or till the top becomes golden. 5. MY MIND PATCH: THERMAL COOKER BRAISED PORK BELLY 焖烧锅卤三层肉 Directions. 1. Cut pork belly into two big chunks. Pour boiling water into the bowl and allow it to stand for about 15 minutes before you drain away the water. Cover and set aside. 2. Heat up about 2 tsp of olive oil in a pot at medium high heat. Pour in the raw sugar to melt.3.
MY MIND PATCH: RICE COOKER STEAM-BAKED JACKET POTATOES Potato is a healthy staple food if enjoy baked or steamed. Baked potatoes are usually baked in high temperature above 200 degree Celsius for at least 1 hour to achieve the soft centers. MY MIND PATCH: STEAMED VANILLA SPONGECAKE Steamed vanilla cake is an easy to prepare cake which can be "transformed" into other flavour cake simply by adding creams, spreads, or sliced fruits to it.MY MIND PATCH
2. Shape into a ball, spray some water over, cover with a lid, and let it proof for about 60 minutes, or till double in volume. 60-minute proofing later 👇. 3. Turn out the dough to a floured work top. Deflate the dough and shape into a ball. Cover with an inverted mixing bowl, and rest for 15 minutes. 4. MY MIND PATCH: PALM SUGAR COCONUT BUN(YUDANE) Baking temperature: Preheat oven to 190℃ for 10 minutes, bake at lower rack, at 170℃ for 20 minutes, turn off oven and bake for about8 minutes.
MY MIND PATCH: TWO-EGG BUTTER CAKEAUTHOR: MY MIND PATCH Combine top flour, plain flour plus, baking powder and milk powder in a bowl. Set aside. 3. Pour orange juice, golden syrup, and orange peel into a small cup. Mix well and set aside. 4. Beat eggs till frothy before adding salt and raw sugar. Continue to beat till most of MY MIND PATCH: RICE COOKER PINEAPPLE RICE 电饭锅黄梨饭 Set aside. 2. Prepare and cook the pineapple rice as above mentioned. After the rice has cooked, let the rice simmer for about 10 minutes. 3. Place the prepared BBQ pork slices and bits over the top of the cooked rice, close the lid, and let the steam softened the BBQ porkslices. 4.
MY MIND PATCH: HOKKAIDO CUPCAKES 烫面北海道杯子蛋糕 2. Heat up fresh milk, coconut/vegetable oil and fine sugar, till the sugar melts, but not boiling. 3. Stir in the top flour and remove the mixing bowl from the heat. 4. Add in the egg yolks, one at a time, and mix using a hand whisk. Set aside. 5. In a clean MY MIND PATCH: RICE COOKER CHAR SIEW 电饭锅叉烧 1. Cut the meat into 4x3cm cross-section. Rinse and drain. As the meat will shrink after cooking, so try to cut the meat in thicker pieces. 2. Add all the marinades to the pork in a mixing bowl. Mix with your hand for about 1 to 2 minutes. 3. Cover with a lid, MY MIND PATCH: WINDSOR ROW BUN 温莎排包 Remove the dough from the oven, and start to preheat the oven to 160℃ for about 10 minutes. Brush 4 buns with whipping cream, optional. Dust some icing sugar over the top of the remaining buns. Ready for baking. Bake at lower rack of a preheated oven at 160℃ for about 25 minutes, or till the top becomes golden. 5. MY MIND PATCH: THERMAL COOKER BRAISED PORK BELLY 焖烧锅卤三层肉 Directions. 1. Cut pork belly into two big chunks. Pour boiling water into the bowl and allow it to stand for about 15 minutes before you drain away the water. Cover and set aside. 2. Heat up about 2 tsp of olive oil in a pot at medium high heat. Pour in the raw sugar to melt.3.
MY MIND PATCH: RICE COOKER STEAM-BAKED JACKET POTATOES Potato is a healthy staple food if enjoy baked or steamed. Baked potatoes are usually baked in high temperature above 200 degree Celsius for at least 1 hour to achieve the soft centers. MY MIND PATCH: STEAMED VANILLA SPONGECAKE Steamed vanilla cake is an easy to prepare cake which can be "transformed" into other flavour cake simply by adding creams, spreads, or sliced fruits to it. MY MIND PATCH: PALM SUGAR COCONUT BUN(YUDANE) Baking temperature: Preheat oven to 190℃ for 10 minutes, bake at lower rack, at 170℃ for 20 minutes, turn off oven and bake for about8 minutes.
MY MIND PATCH: HOMEMADE NON-STICK BAKING SPREAD 1. Cream softened butter till light. Pour rice bran oil gradually, and mix using a small whisk. MY MIND PATCH: VANILLA YOGURT RAISIN BREAD Roll up the dough into a log shape. Place the dough into a non-stick pan coated with butter. Spray some water over, cover with a cloth, and let the dough proof for about 45 minutes, or till double in size. End of 45-minute proofing. 4. Preheat the oven to 190℃ for about 10minutes.
MY MIND PATCH: OOLONG TEA MILK BUN Please do not expect a nice tea flavour from the oolong tea milk bun 😉😬 I added the oolong tea to the bread just for the nice golden colour, and any health benefit if the tea could still give after baking in hot oven 😉😊 The bread still carried the nice aroma of a baked bread, with a little chewy texture like a bagel. MY MIND PATCH: WHIPPED CREAM WITH INSTANT CUSTARD POWDER 2. Mix instant custard powder, and icing sugar with fresh milk. Cover with food wrap and keep chill in the fridge. 将即凝蛋黄粉和糖霜cc加入鲜奶中混合,盖上保鲜纸,放入电冰箱保持低温。. 3. Fix the whisks to the electric hand blender. Place the mixing bowl on top of the semi-frozen teacloth. Pour the cold whipping MY MIND PATCH: BRAISED SOYA SAUCE CHICKEN 酱油鸡 Pat dry and coat with the marinade for about 15 minutes. 2. Sauté ginger and white scallion in about 2 tsp of olive oil till fragrant. Add in the light soya sauce, rice wine, rock sugar and dark soya sauce. 3. Add about 3/4~1 small bowl of water and bring to a light boil. 4. Add in the marinated drumsticks and simmer at medium lowheat.
MY MIND PATCH: STEAMED VANILLA SPONGECAKE Steamed vanilla cake is an easy to prepare cake which can be "transformed" into other flavour cake simply by adding creams, spreads, or sliced fruits to it. MY MIND PATCH: LIGHT JAPANESE CHEESECAKE (2-EGG RECIPE) Preheat the oven to 160 degree Celsius. 2. Add cream cheese, unsalted butter,and milk in a heat resistant mixing bowl, and place over a double-boiler. Stir over low heat till all the ingredients melted into a smooth batter. 3. Remove the cheese batter from MY MIND PATCH: CRANBERRY CREAM CHEESE BUN 蔓越莓奶油芝士面包 Scoop about a teaspoon of the cream cheese paste onto the dough, followed by the dried cranberry bits. Shape the dough into a ball. And place the shaped dough in a 20cm square pan lined with parchment paper. Proof for about 45 minutes in a cool oven, or MY MIND PATCH: BLACK GLUTINUOS RICE LOAF 紫米吐司 Directions. 1. Add fresh milk, beaten egg, raw sugar, salt, and cooked glutinuos rice to the bread pan. 2. Pour in the bread flour. 3. Dig a hole and pour in the instant dry yeast. 4. Put the bread pan into the bread machine, and start the"Dough" kneading program.MY MIND PATCH
2. Shape into a ball, spray some water over, cover with a lid, and let it proof for about 60 minutes, or till double in volume. 60-minute proofing later 👇. 3. Turn out the dough to a floured work top. Deflate the dough and shape into a ball. Cover with an inverted mixing bowl, and rest for 15 minutes. 4. MY MIND PATCH: HOMEMADE NON-STICK BAKING SPREADAUTHOR: MY MIND PATCH 1. Cream softened butter till light. Pour rice bran oil gradually, and mix using a small whisk. MY MIND PATCH: OOLONG TEA MILK BUNAUTHOR: MY MIND PATCH Please do not expect a nice tea flavour from the oolong tea milk bun 😉😬 I added the oolong tea to the bread just for the nice golden colour, and any health benefit if the tea could still give after baking in hot oven 😉😊 The bread still carried the nice aroma of a baked bread, with a little chewy texture like a bagel. MY MIND PATCH: RICE COOKER CHAR SIEW 电饭锅叉烧 1. Cut the meat into 4x3cm cross-section. Rinse and drain. As the meat will shrink after cooking, so try to cut the meat in thicker pieces. 2. Add all the marinades to the pork in a mixing bowl. Mix with your hand for about 1 to 2 minutes. 3. Cover with a lid, MY MIND PATCH: HOKKAIDO CUPCAKES 烫面北海道杯子蛋糕 2. Heat up fresh milk, coconut/vegetable oil and fine sugar, till the sugar melts, but not boiling. 3. Stir in the top flour and remove the mixing bowl from the heat. 4. Add in the egg yolks, one at a time, and mix using a hand whisk. Set aside. 5. In a clean MY MIND PATCH: WHIPPED CREAM WITH INSTANT CUSTARD POWDER 2. Mix instant custard powder, and icing sugar with fresh milk. Cover with food wrap and keep chill in the fridge. 将即凝蛋黄粉和糖霜cc加入鲜奶中混合,盖上保鲜纸,放入电冰箱保持低温。. 3. Fix the whisks to the electric hand blender. Place the mixing bowl on top of the semi-frozen teacloth. Pour the cold whipping MY MIND PATCH: WINDSOR ROW BUN 温莎排包 Remove the dough from the oven, and start to preheat the oven to 160℃ for about 10 minutes. Brush 4 buns with whipping cream, optional. Dust some icing sugar over the top of the remaining buns. Ready for baking. Bake at lower rack of a preheated oven at 160℃ for about 25 minutes, or till the top becomes golden. 5. MY MIND PATCH: THERMAL COOKER BRAISED PORK BELLY 焖烧锅卤三层肉 Directions. 1. Cut pork belly into two big chunks. Pour boiling water into the bowl and allow it to stand for about 15 minutes before you drain away the water. Cover and set aside. 2. Heat up about 2 tsp of olive oil in a pot at medium high heat. Pour in the raw sugar to melt.3.
MY MIND PATCH: RICE COOKER STEAM-BAKED JACKET POTATOES Potato is a healthy staple food if enjoy baked or steamed. Baked potatoes are usually baked in high temperature above 200 degree Celsius for at least 1 hour to achieve the soft centers. MY MIND PATCH: OTAH EGG ROLL 窝打蛋卷 Beat eggs with seasoning powder and fresh milk. 3. Heat up an 18 cm non-stick pot with about 1 tsp of olive oil at medium high heat. 4. When the oil is hot, pour in the egg mixture. Swirl to make an even omelette. 5. When the egg is still raw, put in the otah stripes and a few long green scallions parallel to each other. 6.MY MIND PATCH
2. Shape into a ball, spray some water over, cover with a lid, and let it proof for about 60 minutes, or till double in volume. 60-minute proofing later 👇. 3. Turn out the dough to a floured work top. Deflate the dough and shape into a ball. Cover with an inverted mixing bowl, and rest for 15 minutes. 4. MY MIND PATCH: HOMEMADE NON-STICK BAKING SPREADAUTHOR: MY MIND PATCH 1. Cream softened butter till light. Pour rice bran oil gradually, and mix using a small whisk. MY MIND PATCH: OOLONG TEA MILK BUNAUTHOR: MY MIND PATCH Please do not expect a nice tea flavour from the oolong tea milk bun 😉😬 I added the oolong tea to the bread just for the nice golden colour, and any health benefit if the tea could still give after baking in hot oven 😉😊 The bread still carried the nice aroma of a baked bread, with a little chewy texture like a bagel. MY MIND PATCH: RICE COOKER CHAR SIEW 电饭锅叉烧 1. Cut the meat into 4x3cm cross-section. Rinse and drain. As the meat will shrink after cooking, so try to cut the meat in thicker pieces. 2. Add all the marinades to the pork in a mixing bowl. Mix with your hand for about 1 to 2 minutes. 3. Cover with a lid, MY MIND PATCH: HOKKAIDO CUPCAKES 烫面北海道杯子蛋糕 2. Heat up fresh milk, coconut/vegetable oil and fine sugar, till the sugar melts, but not boiling. 3. Stir in the top flour and remove the mixing bowl from the heat. 4. Add in the egg yolks, one at a time, and mix using a hand whisk. Set aside. 5. In a clean MY MIND PATCH: WHIPPED CREAM WITH INSTANT CUSTARD POWDER 2. Mix instant custard powder, and icing sugar with fresh milk. Cover with food wrap and keep chill in the fridge. 将即凝蛋黄粉和糖霜cc加入鲜奶中混合,盖上保鲜纸,放入电冰箱保持低温。. 3. Fix the whisks to the electric hand blender. Place the mixing bowl on top of the semi-frozen teacloth. Pour the cold whipping MY MIND PATCH: WINDSOR ROW BUN 温莎排包 Remove the dough from the oven, and start to preheat the oven to 160℃ for about 10 minutes. Brush 4 buns with whipping cream, optional. Dust some icing sugar over the top of the remaining buns. Ready for baking. Bake at lower rack of a preheated oven at 160℃ for about 25 minutes, or till the top becomes golden. 5. MY MIND PATCH: THERMAL COOKER BRAISED PORK BELLY 焖烧锅卤三层肉 Directions. 1. Cut pork belly into two big chunks. Pour boiling water into the bowl and allow it to stand for about 15 minutes before you drain away the water. Cover and set aside. 2. Heat up about 2 tsp of olive oil in a pot at medium high heat. Pour in the raw sugar to melt.3.
MY MIND PATCH: RICE COOKER STEAM-BAKED JACKET POTATOES Potato is a healthy staple food if enjoy baked or steamed. Baked potatoes are usually baked in high temperature above 200 degree Celsius for at least 1 hour to achieve the soft centers. MY MIND PATCH: OTAH EGG ROLL 窝打蛋卷 Beat eggs with seasoning powder and fresh milk. 3. Heat up an 18 cm non-stick pot with about 1 tsp of olive oil at medium high heat. 4. When the oil is hot, pour in the egg mixture. Swirl to make an even omelette. 5. When the egg is still raw, put in the otah stripes and a few long green scallions parallel to each other. 6. MY MIND PATCH: VEGETABLE ASPIC WITH TOMATO BAKED BEANS A meat-free dish that filled with lots of dietary fibers, and tasted delicious. Aspic is a clear savory jelly (as of fish or meat stock) used as a garnish or to make a meat, fish, or vegetable mold. I used plant based agar-agar powder and vegetable stock cube or mushroom granules to prepare the aspic filled with colourful vegetable chunks that were cooked to soft. MY MIND PATCH: HOMEMADE NON-STICK BAKING SPREAD 1. Cream softened butter till light. Pour rice bran oil gradually, and mix using a small whisk. MY MIND PATCH: OOLONG TEA MILK BUN Please do not expect a nice tea flavour from the oolong tea milk bun 😉😬 I added the oolong tea to the bread just for the nice golden colour, and any health benefit if the tea could still give after baking in hot oven 😉😊 The bread still carried the nice aroma of a baked bread, with a little chewy texture like a bagel. MY MIND PATCH: HOKKAIDO CUPCAKES 烫面北海道杯子蛋糕 2. Heat up fresh milk, coconut/vegetable oil and fine sugar, till the sugar melts, but not boiling. 3. Stir in the top flour and remove the mixing bowl from the heat. 4. Add in the egg yolks, one at a time, and mix using a hand whisk. Set aside. 5. In a clean MY MIND PATCH: VANILLA YOGURT RAISIN BREAD Roll up the dough into a log shape. Place the dough into a non-stick pan coated with butter. Spray some water over, cover with a cloth, and let the dough proof for about 45 minutes, or till double in size. End of 45-minute proofing. 4. Preheat the oven to 190℃ for about 10minutes.
MY MIND PATCH: RICE COOKER PINEAPPLE RICE 电饭锅黄梨饭 Set aside. 2. Prepare and cook the pineapple rice as above mentioned. After the rice has cooked, let the rice simmer for about 10 minutes. 3. Place the prepared BBQ pork slices and bits over the top of the cooked rice, close the lid, and let the steam softened the BBQ porkslices. 4.
MY MIND PATCH: MIXED FRUIT BUTTER CAKE (2-EGG RECIPE) Set aside. 4. Loosen the softened butter for about 30 seconds using Speed 6 of an handheld blender. Add in salt and sugar, continue to beat till the butter becomes pale and light. 5. Blend in the egg yolks, one at a time. 6. Mix baking powder to all purpose flour. Sieve in 1/2 of the flour mixture, and mix using the whisk manually. MY MIND PATCH: BRAISED SOYA SAUCE CHICKEN 酱油鸡 Pat dry and coat with the marinade for about 15 minutes. 2. Sauté ginger and white scallion in about 2 tsp of olive oil till fragrant. Add in the light soya sauce, rice wine, rock sugar and dark soya sauce. 3. Add about 3/4~1 small bowl of water and bring to a light boil. 4. Add in the marinated drumsticks and simmer at medium lowheat.
MY MIND PATCH: STEAMED VANILLA SPONGECAKE Steamed vanilla cake is an easy to prepare cake which can be "transformed" into other flavour cake simply by adding creams, spreads, or sliced fruits to it. MY MIND PATCH: GROWING NATURAL YEAST (USING GRAPES) 葡萄天然酵母 Rinse and drain the grapes. Slice the grapes into halves. 3. Place all the ingredients into the cool sterilized bottle, and cover with a lid. Avoid over-tightening the lid, just loosely close, so pressure would not build up in the bottle. 4. Swirl the ingredients a few rounds to mix the ingredients.MY MIND PATCH
2. Shape into a ball, spray some water over, cover with a lid, and let it proof for about 60 minutes, or till double in volume. 60-minute proofing later 👇. 3. Turn out the dough to a floured work top. Deflate the dough and shape into a ball. Cover with an inverted mixing bowl, and rest for 15 minutes. 4. MY MIND PATCH: TWO-EGG BUTTER CAKEAUTHOR: MY MIND PATCH 1 day ago · Combine top flour, plain flour plus, baking powder and milk powder in a bowl. Set aside. 3. Pour orange juice, golden syrup, and orange peel into a small cup. Mix well and set aside. 4. Beat eggs till frothy before adding salt and raw sugar. Continue to beat tillmost of
MY MIND PATCH: HOMEMADE NON-STICK BAKING SPREADAUTHOR: MY MIND PATCH 1. Cream softened butter till light. Pour rice bran oil gradually, and mix using a small whisk. MY MIND PATCH: OOLONG TEA MILK BUNAUTHOR: MY MIND PATCH Please do not expect a nice tea flavour from the oolong tea milk bun 😉😬 I added the oolong tea to the bread just for the nice golden colour, and any health benefit if the tea could still give after baking in hot oven 😉😊 The bread still carried the nice aroma of a baked bread, with a little chewy texture like a bagel. MY MIND PATCH: HOKKAIDO CUPCAKES 烫面北海道杯子蛋糕 2. Heat up fresh milk, coconut/vegetable oil and fine sugar, till the sugar melts, but not boiling. 3. Stir in the top flour and remove the mixing bowl from the heat. 4. Add in the egg yolks, one at a time, and mix using a hand whisk. Set aside. 5. In a clean MY MIND PATCH: RICE COOKER CHAR SIEW 电饭锅叉烧 1. Cut the meat into 4x3cm cross-section. Rinse and drain. As the meat will shrink after cooking, so try to cut the meat in thicker pieces. 2. Add all the marinades to the pork in a mixing bowl. Mix with your hand for about 1 to 2 minutes. 3. Cover with a lid, MY MIND PATCH: THERMAL COOKER BRAISED PORK BELLY 焖烧锅卤三层肉 Directions. 1. Cut pork belly into two big chunks. Pour boiling water into the bowl and allow it to stand for about 15 minutes before you drain away the water. Cover and set aside. 2. Heat up about 2 tsp of olive oil in a pot at medium high heat. Pour in the raw sugar to melt.3.
MY MIND PATCH: WINDSOR ROW BUN 温莎排包 Remove the dough from the oven, and start to preheat the oven to 160℃ for about 10 minutes. Brush 4 buns with whipping cream, optional. Dust some icing sugar over the top of the remaining buns. Ready for baking. Bake at lower rack of a preheated oven at 160℃ for about 25 minutes, or till the top becomes golden. 5. MY MIND PATCH: RICE COOKER STEAM-BAKED JACKET POTATOES Potato is a healthy staple food if enjoy baked or steamed. Baked potatoes are usually baked in high temperature above 200 degree Celsius for at least 1 hour to achieve the soft centers. MY MIND PATCH: OTAH EGG ROLL 窝打蛋卷 Beat eggs with seasoning powder and fresh milk. 3. Heat up an 18 cm non-stick pot with about 1 tsp of olive oil at medium high heat. 4. When the oil is hot, pour in the egg mixture. Swirl to make an even omelette. 5. When the egg is still raw, put in the otah stripes and a few long green scallions parallel to each other. 6.MY MIND PATCH
2. Shape into a ball, spray some water over, cover with a lid, and let it proof for about 60 minutes, or till double in volume. 60-minute proofing later 👇. 3. Turn out the dough to a floured work top. Deflate the dough and shape into a ball. Cover with an inverted mixing bowl, and rest for 15 minutes. 4. MY MIND PATCH: TWO-EGG BUTTER CAKEAUTHOR: MY MIND PATCH 1 day ago · Combine top flour, plain flour plus, baking powder and milk powder in a bowl. Set aside. 3. Pour orange juice, golden syrup, and orange peel into a small cup. Mix well and set aside. 4. Beat eggs till frothy before adding salt and raw sugar. Continue to beat tillmost of
MY MIND PATCH: HOMEMADE NON-STICK BAKING SPREADAUTHOR: MY MIND PATCH 1. Cream softened butter till light. Pour rice bran oil gradually, and mix using a small whisk. MY MIND PATCH: OOLONG TEA MILK BUNAUTHOR: MY MIND PATCH Please do not expect a nice tea flavour from the oolong tea milk bun 😉😬 I added the oolong tea to the bread just for the nice golden colour, and any health benefit if the tea could still give after baking in hot oven 😉😊 The bread still carried the nice aroma of a baked bread, with a little chewy texture like a bagel. MY MIND PATCH: HOKKAIDO CUPCAKES 烫面北海道杯子蛋糕 2. Heat up fresh milk, coconut/vegetable oil and fine sugar, till the sugar melts, but not boiling. 3. Stir in the top flour and remove the mixing bowl from the heat. 4. Add in the egg yolks, one at a time, and mix using a hand whisk. Set aside. 5. In a clean MY MIND PATCH: RICE COOKER CHAR SIEW 电饭锅叉烧 1. Cut the meat into 4x3cm cross-section. Rinse and drain. As the meat will shrink after cooking, so try to cut the meat in thicker pieces. 2. Add all the marinades to the pork in a mixing bowl. Mix with your hand for about 1 to 2 minutes. 3. Cover with a lid, MY MIND PATCH: THERMAL COOKER BRAISED PORK BELLY 焖烧锅卤三层肉 Directions. 1. Cut pork belly into two big chunks. Pour boiling water into the bowl and allow it to stand for about 15 minutes before you drain away the water. Cover and set aside. 2. Heat up about 2 tsp of olive oil in a pot at medium high heat. Pour in the raw sugar to melt.3.
MY MIND PATCH: WINDSOR ROW BUN 温莎排包 Remove the dough from the oven, and start to preheat the oven to 160℃ for about 10 minutes. Brush 4 buns with whipping cream, optional. Dust some icing sugar over the top of the remaining buns. Ready for baking. Bake at lower rack of a preheated oven at 160℃ for about 25 minutes, or till the top becomes golden. 5. MY MIND PATCH: RICE COOKER STEAM-BAKED JACKET POTATOES Potato is a healthy staple food if enjoy baked or steamed. Baked potatoes are usually baked in high temperature above 200 degree Celsius for at least 1 hour to achieve the soft centers. MY MIND PATCH: OTAH EGG ROLL 窝打蛋卷 Beat eggs with seasoning powder and fresh milk. 3. Heat up an 18 cm non-stick pot with about 1 tsp of olive oil at medium high heat. 4. When the oil is hot, pour in the egg mixture. Swirl to make an even omelette. 5. When the egg is still raw, put in the otah stripes and a few long green scallions parallel to each other. 6. MY MIND PATCH: VEGETABLE ASPIC WITH TOMATO BAKED BEANS A meat-free dish that filled with lots of dietary fibers, and tasted delicious. Aspic is a clear savory jelly (as of fish or meat stock) used as a garnish or to make a meat, fish, or vegetable mold. I used plant based agar-agar powder and vegetable stock cube or mushroom granules to prepare the aspic filled with colourful vegetable chunks that were cooked to soft. MY MIND PATCH: HOMEMADE NON-STICK BAKING SPREAD 1. Cream softened butter till light. Pour rice bran oil gradually, and mix using a small whisk. MY MIND PATCH: OOLONG TEA MILK BUN Please do not expect a nice tea flavour from the oolong tea milk bun 😉😬 I added the oolong tea to the bread just for the nice golden colour, and any health benefit if the tea could still give after baking in hot oven 😉😊 The bread still carried the nice aroma of a baked bread, with a little chewy texture like a bagel. MY MIND PATCH: HOKKAIDO CUPCAKES 烫面北海道杯子蛋糕 2. Heat up fresh milk, coconut/vegetable oil and fine sugar, till the sugar melts, but not boiling. 3. Stir in the top flour and remove the mixing bowl from the heat. 4. Add in the egg yolks, one at a time, and mix using a hand whisk. Set aside. 5. In a clean MY MIND PATCH: VANILLA YOGURT RAISIN BREAD Roll up the dough into a log shape. Place the dough into a non-stick pan coated with butter. Spray some water over, cover with a cloth, and let the dough proof for about 45 minutes, or till double in size. End of 45-minute proofing. 4. Preheat the oven to 190℃ for about 10minutes.
MY MIND PATCH: RICE COOKER PINEAPPLE RICE 电饭锅黄梨饭 Set aside. 2. Prepare and cook the pineapple rice as above mentioned. After the rice has cooked, let the rice simmer for about 10 minutes. 3. Place the prepared BBQ pork slices and bits over the top of the cooked rice, close the lid, and let the steam softened the BBQ porkslices. 4.
MY MIND PATCH: BRAISED SOYA SAUCE CHICKEN 酱油鸡 Pat dry and coat with the marinade for about 15 minutes. 2. Sauté ginger and white scallion in about 2 tsp of olive oil till fragrant. Add in the light soya sauce, rice wine, rock sugar and dark soya sauce. 3. Add about 3/4~1 small bowl of water and bring to a light boil. 4. Add in the marinated drumsticks and simmer at medium lowheat.
MY MIND PATCH: STEAMED VANILLA SPONGECAKE Steamed vanilla cake is an easy to prepare cake which can be "transformed" into other flavour cake simply by adding creams, spreads, or sliced fruits to it. MY MIND PATCH: GROWING NATURAL YEAST (USING GRAPES) 葡萄天然酵母 Rinse and drain the grapes. Slice the grapes into halves. 3. Place all the ingredients into the cool sterilized bottle, and cover with a lid. Avoid over-tightening the lid, just loosely close, so pressure would not build up in the bottle. 4. Swirl the ingredients a few rounds to mix the ingredients. MY MIND PATCH: JAPANESE VELVETY CHEESECAKE 日式轻乳酪蛋糕 Line the bottom 0f the cake pan with a piece of parchment paper. Place a gridiron in a 20cm square pan. Set aside. 2. Mix corn flour and top/cake flour in a bowl. Set aside. 3. Melt cream cheese and unsalted butter in fresh milk and golden syrup over a water bath.MY MIND PATCH
2. Shape into a ball, spray some water over, cover with a lid, and let it proof for about 60 minutes, or till double in volume. 60-minute proofing later 👇. 3. Turn out the dough to a floured work top. Deflate the dough and shape into a ball. Cover with an inverted mixing bowl, and rest for 15 minutes. 4. MY MIND PATCH: TWO-EGG BUTTER CAKEAUTHOR: MY MIND PATCH Combine top flour, plain flour plus, baking powder and milk powder in a bowl. Set aside. 3. Pour orange juice, golden syrup, and orange peel into a small cup. Mix well and set aside. 4. Beat eggs till frothy before adding salt and raw sugar. Continue to beat till most of MY MIND PATCH: HOKKAIDO CUPCAKES 烫面北海道杯子蛋糕 2. Heat up fresh milk, coconut/vegetable oil and fine sugar, till the sugar melts, but not boiling. 3. Stir in the top flour and remove the mixing bowl from the heat. 4. Add in the egg yolks, one at a time, and mix using a hand whisk. Set aside. 5. In a clean MY MIND PATCH: RICE COOKER CHAR SIEW 电饭锅叉烧 1. Cut the meat into 4x3cm cross-section. Rinse and drain. As the meat will shrink after cooking, so try to cut the meat in thicker pieces. 2. Add all the marinades to the pork in a mixing bowl. Mix with your hand for about 1 to 2 minutes. 3. Cover with a lid, MY MIND PATCH: BRAISED SOYA SAUCE CHICKEN 酱油鸡 Pat dry and coat with the marinade for about 15 minutes. 2. Sauté ginger and white scallion in about 2 tsp of olive oil till fragrant. Add in the light soya sauce, rice wine, rock sugar and dark soya sauce. 3. Add about 3/4~1 small bowl of water and bring to a light boil. 4. Add in the marinated drumsticks and simmer at medium lowheat.
MY MIND PATCH: WINDSOR ROW BUN 温莎排包 Remove the dough from the oven, and start to preheat the oven to 160℃ for about 10 minutes. Brush 4 buns with whipping cream, optional. Dust some icing sugar over the top of the remaining buns. Ready for baking. Bake at lower rack of a preheated oven at 160℃ for about 25 minutes, or till the top becomes golden. 5. MY MIND PATCH: THERMAL COOKER BRAISED PORK BELLY 焖烧锅卤三层肉 Directions. 1. Cut pork belly into two big chunks. Pour boiling water into the bowl and allow it to stand for about 15 minutes before you drain away the water. Cover and set aside. 2. Heat up about 2 tsp of olive oil in a pot at medium high heat. Pour in the raw sugar to melt.3.
MY MIND PATCH: MIXED FRUIT BUTTER CAKE (2-EGG RECIPE) Set aside. 4. Loosen the softened butter for about 30 seconds using Speed 6 of an handheld blender. Add in salt and sugar, continue to beat till the butter becomes pale and light. 5. Blend in the egg yolks, one at a time. 6. Mix baking powder to all purpose flour. Sieve in 1/2 of the flour mixture, and mix using the whisk manually. MY MIND PATCH: BLACK GLUTINUOS RICE LOAF 紫米吐司 Directions. 1. Add fresh milk, beaten egg, raw sugar, salt, and cooked glutinuos rice to the bread pan. 2. Pour in the bread flour. 3. Dig a hole and pour in the instant dry yeast. 4. Put the bread pan into the bread machine, and start the"Dough" kneading program. MY MIND PATCH: STEAMED VANILLA SPONGECAKE Steamed vanilla cake is an easy to prepare cake which can be "transformed" into other flavour cake simply by adding creams, spreads, or sliced fruits to it.MY MIND PATCH
2. Shape into a ball, spray some water over, cover with a lid, and let it proof for about 60 minutes, or till double in volume. 60-minute proofing later 👇. 3. Turn out the dough to a floured work top. Deflate the dough and shape into a ball. Cover with an inverted mixing bowl, and rest for 15 minutes. 4. MY MIND PATCH: TWO-EGG BUTTER CAKEAUTHOR: MY MIND PATCH Combine top flour, plain flour plus, baking powder and milk powder in a bowl. Set aside. 3. Pour orange juice, golden syrup, and orange peel into a small cup. Mix well and set aside. 4. Beat eggs till frothy before adding salt and raw sugar. Continue to beat till most of MY MIND PATCH: HOKKAIDO CUPCAKES 烫面北海道杯子蛋糕 2. Heat up fresh milk, coconut/vegetable oil and fine sugar, till the sugar melts, but not boiling. 3. Stir in the top flour and remove the mixing bowl from the heat. 4. Add in the egg yolks, one at a time, and mix using a hand whisk. Set aside. 5. In a clean MY MIND PATCH: RICE COOKER CHAR SIEW 电饭锅叉烧 1. Cut the meat into 4x3cm cross-section. Rinse and drain. As the meat will shrink after cooking, so try to cut the meat in thicker pieces. 2. Add all the marinades to the pork in a mixing bowl. Mix with your hand for about 1 to 2 minutes. 3. Cover with a lid, MY MIND PATCH: BRAISED SOYA SAUCE CHICKEN 酱油鸡 Pat dry and coat with the marinade for about 15 minutes. 2. Sauté ginger and white scallion in about 2 tsp of olive oil till fragrant. Add in the light soya sauce, rice wine, rock sugar and dark soya sauce. 3. Add about 3/4~1 small bowl of water and bring to a light boil. 4. Add in the marinated drumsticks and simmer at medium lowheat.
MY MIND PATCH: WINDSOR ROW BUN 温莎排包 Remove the dough from the oven, and start to preheat the oven to 160℃ for about 10 minutes. Brush 4 buns with whipping cream, optional. Dust some icing sugar over the top of the remaining buns. Ready for baking. Bake at lower rack of a preheated oven at 160℃ for about 25 minutes, or till the top becomes golden. 5. MY MIND PATCH: THERMAL COOKER BRAISED PORK BELLY 焖烧锅卤三层肉 Directions. 1. Cut pork belly into two big chunks. Pour boiling water into the bowl and allow it to stand for about 15 minutes before you drain away the water. Cover and set aside. 2. Heat up about 2 tsp of olive oil in a pot at medium high heat. Pour in the raw sugar to melt.3.
MY MIND PATCH: MIXED FRUIT BUTTER CAKE (2-EGG RECIPE) Set aside. 4. Loosen the softened butter for about 30 seconds using Speed 6 of an handheld blender. Add in salt and sugar, continue to beat till the butter becomes pale and light. 5. Blend in the egg yolks, one at a time. 6. Mix baking powder to all purpose flour. Sieve in 1/2 of the flour mixture, and mix using the whisk manually. MY MIND PATCH: BLACK GLUTINUOS RICE LOAF 紫米吐司 Directions. 1. Add fresh milk, beaten egg, raw sugar, salt, and cooked glutinuos rice to the bread pan. 2. Pour in the bread flour. 3. Dig a hole and pour in the instant dry yeast. 4. Put the bread pan into the bread machine, and start the"Dough" kneading program. MY MIND PATCH: STEAMED VANILLA SPONGECAKE Steamed vanilla cake is an easy to prepare cake which can be "transformed" into other flavour cake simply by adding creams, spreads, or sliced fruits to it. MY MIND PATCH: VEGETABLE ASPIC WITH TOMATO BAKED BEANS A meat-free dish that filled with lots of dietary fibers, and tasted delicious. Aspic is a clear savory jelly (as of fish or meat stock) used as a garnish or to make a meat, fish, or vegetable mold. I used plant based agar-agar powder and vegetable stock cube or mushroom granules to prepare the aspic filled with colourful vegetable chunks that were cooked to soft. MY MIND PATCH: VANILLA CHIFFON CAKE Preheat the oven to 150 degree Celsius. 5. In a separate bowl, beat egg yolks and milk sugar mixture from (2) at low speed for about 8 seconds. 6. Sieve in the flour mixture. First mix with the mixer whisks without switching on to avoid sending the flour flying. Turn MY MIND PATCH: STEAMED VANILLA SPONGECAKE Steamed vanilla cake is an easy to prepare cake which can be "transformed" into other flavour cake simply by adding creams, spreads, or sliced fruits to it. MY MIND PATCH: RICE COOKER PINEAPPLE RICE 电饭锅黄梨饭 Set aside. 2. Prepare and cook the pineapple rice as above mentioned. After the rice has cooked, let the rice simmer for about 10 minutes. 3. Place the prepared BBQ pork slices and bits over the top of the cooked rice, close the lid, and let the steam softened the BBQ porkslices. 4.
MY MIND PATCH: STEAMED MUNG BEAN BUN 绿豆沙寿桃 Direction. 1. Loosen and mix all purpose flour, corn starch, and confectioner's sugar by using a hand whisk. 2. Pour the remaining ingredients, except the whole milk, into the mixture in (1). 3. Slowly add in milk and stir at the same time, till you get all the ingredients into a big lump. MY MIND PATCH: CUSTARD BUN 卡士达面包 Preheat the oven to 170 degree Celsius. Apply egg wash over the dough and "doodle" the custard over the dough. 15. Bake in the oven for 18 to 20 minutes, till the top becomes golden. 16. Allow the buns to cool down over a wire rack. MY MIND PATCH: BLACK GLUTINUOS RICE LOAF 紫米吐司 Directions. 1. Add fresh milk, beaten egg, raw sugar, salt, and cooked glutinuos rice to the bread pan. 2. Pour in the bread flour. 3. Dig a hole and pour in the instant dry yeast. 4. Put the bread pan into the bread machine, and start the"Dough" kneading program. MY MIND PATCH: SOYA MILK TART 豆花挞 Direction. 1. Heat 450g soya milk in a pot at medium low heat. 2. In a bowl, mix milk powder, sugar and 1/2 tsp of agar agar powder together. 3. Pour 50g of soya milk to mix with the mixture in (2). Let the mixture stands for about 10 minutes to allow the agar agar powder to absorb the moisture. 4. MY MIND PATCH: OTAH EGG ROLL 窝打蛋卷 Beat eggs with seasoning powder and fresh milk. 3. Heat up an 18 cm non-stick pot with about 1 tsp of olive oil at medium high heat. 4. When the oil is hot, pour in the egg mixture. Swirl to make an even omelette. 5. When the egg is still raw, put in the otah stripes and a few long green scallions parallel to each other. 6. MY MIND PATCH: HAND-KNEADED JAPANESE MILK BREAD 手揉日式牛 … Directions. 1. Mix fresh milk, water and natural yeast together. In a mixing bowl, mix Japanese bread flour, fine sugar, fine salt and instant dry yeast together. Dig a well in the dry ingredients, and pour in the milk mixture. Stir the ingredients in one direction till they formed into a lump that pulls away from the wall of the mixingbowl.
MY MIND PATCH
2. Mix top flour, plain flour plus, milk powder, baking powder and salt in a bowl. Set aside. 3. Combine sour cream, low fat milk and golden syrup in a small glass. Set aside. 4. Soak raisins and dried cranberries in hot water for about 1 minute, drain and set aside with chopped orange peel. 5. MY MIND PATCH: WHIPPED CREAM WITH INSTANT CUSTARD POWDERAUTHOR: MY MIND PATCHEASY STABILIZED WHIPPED CREAM RECIPEHOMEMADE WHIPPED CREAM PAULA DEENWHIPPED CREAM RECIPEBIRDS INSTANT CUSTARDINSTANT CUSTARD PUDDING MIXFLAVORED WHIPPING CREAM RECIPES 2. Mix instant custard powder, and icing sugar with fresh milk. Cover with food wrap and keep chill in the fridge. 将即凝蛋黄粉和糖霜cc加入鲜奶中混合,盖上保鲜纸,放入电冰箱保持低温。. 3. Fix the whisks to the electric hand blender. Place the mixing bowl on top of the semi-frozen teacloth. Pour the cold whipping MY MIND PATCH: RICE COOKER CHAR SIEW 电饭锅叉烧 1. Cut the meat into 4x3cm cross-section. Rinse and drain. As the meat will shrink after cooking, so try to cut the meat in thicker pieces. 2. Add all the marinades to the pork in a mixing bowl. Mix with your hand for about 1 to 2 minutes. 3. Cover with a lid, MY MIND PATCH: WINDSOR ROW BUN 温莎排包 Remove the dough from the oven, and start to preheat the oven to 160℃ for about 10 minutes. Brush 4 buns with whipping cream, optional. Dust some icing sugar over the top of the remaining buns. Ready for baking. Bake at lower rack of a preheated oven at 160℃ for about 25 minutes, or till the top becomes golden. 5. MY MIND PATCH: THERMAL COOKER BRAISED PORK BELLY 焖烧锅卤三层肉 Directions. 1. Cut pork belly into two big chunks. Pour boiling water into the bowl and allow it to stand for about 15 minutes before you drain away the water. Cover and set aside. 2. Heat up about 2 tsp of olive oil in a pot at medium high heat. Pour in the raw sugar to melt.3.
MY MIND PATCH: BRAISED SOYA SAUCE CHICKEN 酱油鸡 Pat dry and coat with the marinade for about 15 minutes. 2. Sauté ginger and white scallion in about 2 tsp of olive oil till fragrant. Add in the light soya sauce, rice wine, rock sugar and dark soya sauce. 3. Add about 3/4~1 small bowl of water and bring to a light boil. 4. Add in the marinated drumsticks and simmer at medium lowheat.
MY MIND PATCH: RICE COOKER STEAM-BAKED JACKET POTATOESCROCK POT CHEESY POTATOES FROM RAW POTATO…CROCK POT CHEESY POTATOES FROM RAW POTATO…GARDEN POTS FOR POTATOES Potato is a healthy staple food if enjoy baked or steamed. Baked potatoes are usually baked in high temperature above 200 degree Celsius for at least 1 hour to achieve the soft centers. MY MIND PATCH: ONDEH ONDEH IN COCONUT + MILK Ondeh Ondeh is the name of a popular local snack made of palm sugar filled glutinous rice balls coated with grated coconut. I was craving for this snack but there was no grated coconut at home. MY MIND PATCH: OTAH EGG ROLL 窝打蛋卷 Beat eggs with seasoning powder and fresh milk. 3. Heat up an 18 cm non-stick pot with about 1 tsp of olive oil at medium high heat. 4. When the oil is hot, pour in the egg mixture. Swirl to make an even omelette. 5. When the egg is still raw, put in the otah stripes and a few long green scallions parallel to each other. 6. MY MIND PATCH: GREEN APPLE LEMONGRASS TEABENEFITS OF DRINKING LEMONGRASS TEALEMONGRASS BENEFITS TEALEMONGRASS BENEFITS TEA I was intrigued by my Facebook's friend, Michelle Heong's post on the green apple lemongrass tea. If consume over a period of time, it was believed to have beneficial effect on cartilage, thus reducing joint pain or inflammation.MY MIND PATCH
2. Mix top flour, plain flour plus, milk powder, baking powder and salt in a bowl. Set aside. 3. Combine sour cream, low fat milk and golden syrup in a small glass. Set aside. 4. Soak raisins and dried cranberries in hot water for about 1 minute, drain and set aside with chopped orange peel. 5. MY MIND PATCH: WHIPPED CREAM WITH INSTANT CUSTARD POWDERAUTHOR: MY MIND PATCHEASY STABILIZED WHIPPED CREAM RECIPEHOMEMADE WHIPPED CREAM PAULA DEENWHIPPED CREAM RECIPEBIRDS INSTANT CUSTARDINSTANT CUSTARD PUDDING MIXFLAVORED WHIPPING CREAM RECIPES 2. Mix instant custard powder, and icing sugar with fresh milk. Cover with food wrap and keep chill in the fridge. 将即凝蛋黄粉和糖霜cc加入鲜奶中混合,盖上保鲜纸,放入电冰箱保持低温。. 3. Fix the whisks to the electric hand blender. Place the mixing bowl on top of the semi-frozen teacloth. Pour the cold whipping MY MIND PATCH: RICE COOKER CHAR SIEW 电饭锅叉烧 1. Cut the meat into 4x3cm cross-section. Rinse and drain. As the meat will shrink after cooking, so try to cut the meat in thicker pieces. 2. Add all the marinades to the pork in a mixing bowl. Mix with your hand for about 1 to 2 minutes. 3. Cover with a lid, MY MIND PATCH: WINDSOR ROW BUN 温莎排包 Remove the dough from the oven, and start to preheat the oven to 160℃ for about 10 minutes. Brush 4 buns with whipping cream, optional. Dust some icing sugar over the top of the remaining buns. Ready for baking. Bake at lower rack of a preheated oven at 160℃ for about 25 minutes, or till the top becomes golden. 5. MY MIND PATCH: THERMAL COOKER BRAISED PORK BELLY 焖烧锅卤三层肉 Directions. 1. Cut pork belly into two big chunks. Pour boiling water into the bowl and allow it to stand for about 15 minutes before you drain away the water. Cover and set aside. 2. Heat up about 2 tsp of olive oil in a pot at medium high heat. Pour in the raw sugar to melt.3.
MY MIND PATCH: BRAISED SOYA SAUCE CHICKEN 酱油鸡 Pat dry and coat with the marinade for about 15 minutes. 2. Sauté ginger and white scallion in about 2 tsp of olive oil till fragrant. Add in the light soya sauce, rice wine, rock sugar and dark soya sauce. 3. Add about 3/4~1 small bowl of water and bring to a light boil. 4. Add in the marinated drumsticks and simmer at medium lowheat.
MY MIND PATCH: RICE COOKER STEAM-BAKED JACKET POTATOESCROCK POT CHEESY POTATOES FROM RAW POTATO…CROCK POT CHEESY POTATOES FROM RAW POTATO…GARDEN POTS FOR POTATOES Potato is a healthy staple food if enjoy baked or steamed. Baked potatoes are usually baked in high temperature above 200 degree Celsius for at least 1 hour to achieve the soft centers. MY MIND PATCH: ONDEH ONDEH IN COCONUT + MILK Ondeh Ondeh is the name of a popular local snack made of palm sugar filled glutinous rice balls coated with grated coconut. I was craving for this snack but there was no grated coconut at home. MY MIND PATCH: OTAH EGG ROLL 窝打蛋卷 Beat eggs with seasoning powder and fresh milk. 3. Heat up an 18 cm non-stick pot with about 1 tsp of olive oil at medium high heat. 4. When the oil is hot, pour in the egg mixture. Swirl to make an even omelette. 5. When the egg is still raw, put in the otah stripes and a few long green scallions parallel to each other. 6. MY MIND PATCH: GREEN APPLE LEMONGRASS TEABENEFITS OF DRINKING LEMONGRASS TEALEMONGRASS BENEFITS TEALEMONGRASS BENEFITS TEA I was intrigued by my Facebook's friend, Michelle Heong's post on the green apple lemongrass tea. If consume over a period of time, it was believed to have beneficial effect on cartilage, thus reducing joint pain or inflammation. MY MIND PATCH: OOLONG TEA MILK BUN Please do not expect a nice tea flavour from the oolong tea milk bun 😉😬 I added the oolong tea to the bread just for the nice golden colour, and any health benefit if the tea could still give after baking in hot oven 😉😊 The bread still carried the nice aroma of a baked bread, with a little chewy texture like a bagel. MY MIND PATCH: VANILLA YOGURT RAISIN BREAD Roll up the dough into a log shape. Place the dough into a non-stick pan coated with butter. Spray some water over, cover with a cloth, and let the dough proof for about 45 minutes, or till double in size. End of 45-minute proofing. 4. Preheat the oven to 190℃ for about 10minutes.
MY MIND PATCH: ONDEH ONDEH IN COCONUT + MILK Ondeh Ondeh is the name of a popular local snack made of palm sugar filled glutinous rice balls coated with grated coconut. I was craving for this snack but there was no grated coconut at home. MY MIND PATCH: BRAISED SOYA SAUCE CHICKEN 酱油鸡 Pat dry and coat with the marinade for about 15 minutes. 2. Sauté ginger and white scallion in about 2 tsp of olive oil till fragrant. Add in the light soya sauce, rice wine, rock sugar and dark soya sauce. 3. Add about 3/4~1 small bowl of water and bring to a light boil. 4. Add in the marinated drumsticks and simmer at medium lowheat.
MY MIND PATCH: SOYA MILK TART 豆花挞 Direction. 1. Heat 450g soya milk in a pot at medium low heat. 2. In a bowl, mix milk powder, sugar and 1/2 tsp of agar agar powder together. 3. Pour 50g of soya milk to mix with the mixture in (2). Let the mixture stands for about 10 minutes to allow the agar agar powder to absorb the moisture. 4. MY MIND PATCH: GROWING MUNG BEAN SPROUTS FROM CARTON Rinse a used milk or juice carton clean. For milk carton, ensure the interior of the carton is not greasy. 2. Cut four top corners of the carton to create four small ventilation and drainage holes. 3. Soak about 20 to 30g of organic mung beans for about 3 hours. 4. Drain away the water and feed the soaked beans through the sprout of the carton. MY MIND PATCH: MUSHROOM & CHEESE BUN Ingredients 120g whole milk 15g condensed milk 20g beaten egg 30g finesugar 1/4 tsp salt
MY MIND PATCH: CHOCOLATE ROLL WITH PEANUT BUTTER CREAM Direction. 1. Cream softened butter till pale by using an electric hand blender. 2. Add in peanut butter and mix well. 3. Blend in the icing sugar. 4. Transfer the frosting to a clean bowl, sealed with food wrap, and refrigerate till needed. MY MIND PATCH: JAPANESE VELVETY CHEESECAKE 日式轻乳酪蛋糕 Line the bottom 0f the cake pan with a piece of parchment paper. Place a gridiron in a 20cm square pan. Set aside. 2. Mix corn flour and top/cake flour in a bowl. Set aside. 3. Melt cream cheese and unsalted butter in fresh milk and golden syrup over a water bath. MY MIND PATCH: OTAH EGG ROLL 窝打蛋卷 Beat eggs with seasoning powder and fresh milk. 3. Heat up an 18 cm non-stick pot with about 1 tsp of olive oil at medium high heat. 4. When the oil is hot, pour in the egg mixture. Swirl to make an even omelette. 5. When the egg is still raw, put in the otah stripes and a few long green scallions parallel to each other. 6.MY MIND PATCH
2. Mix top flour, plain flour plus, milk powder, baking powder and salt in a bowl. Set aside. 3. Combine sour cream, low fat milk and golden syrup in a small glass. Set aside. 4. Soak raisins and dried cranberries in hot water for about 1 minute, drain and set aside with chopped orange peel. 5. MY MIND PATCH: WHIPPED CREAM WITH INSTANT CUSTARD POWDERAUTHOR: MY MIND PATCHEASY STABILIZED WHIPPED CREAM RECIPEHOMEMADE WHIPPED CREAM PAULA DEENWHIPPED CREAM RECIPEBIRDS INSTANT CUSTARDINSTANT CUSTARD PUDDING MIXFLAVORED WHIPPING CREAM RECIPES 2. Mix instant custard powder, and icing sugar with fresh milk. Cover with food wrap and keep chill in the fridge. 将即凝蛋黄粉和糖霜cc加入鲜奶中混合,盖上保鲜纸,放入电冰箱保持低温。. 3. Fix the whisks to the electric hand blender. Place the mixing bowl on top of the semi-frozen teacloth. Pour the cold whipping MY MIND PATCH: RICE COOKER CHAR SIEW 电饭锅叉烧 1. Cut the meat into 4x3cm cross-section. Rinse and drain. As the meat will shrink after cooking, so try to cut the meat in thicker pieces. 2. Add all the marinades to the pork in a mixing bowl. Mix with your hand for about 1 to 2 minutes. 3. Cover with a lid, MY MIND PATCH: WINDSOR ROW BUN 温莎排包 Remove the dough from the oven, and start to preheat the oven to 160℃ for about 10 minutes. Brush 4 buns with whipping cream, optional. Dust some icing sugar over the top of the remaining buns. Ready for baking. Bake at lower rack of a preheated oven at 160℃ for about 25 minutes, or till the top becomes golden. 5. MY MIND PATCH: THERMAL COOKER BRAISED PORK BELLY 焖烧锅卤三层肉 Directions. 1. Cut pork belly into two big chunks. Pour boiling water into the bowl and allow it to stand for about 15 minutes before you drain away the water. Cover and set aside. 2. Heat up about 2 tsp of olive oil in a pot at medium high heat. Pour in the raw sugar to melt.3.
MY MIND PATCH: BRAISED SOYA SAUCE CHICKEN 酱油鸡 Pat dry and coat with the marinade for about 15 minutes. 2. Sauté ginger and white scallion in about 2 tsp of olive oil till fragrant. Add in the light soya sauce, rice wine, rock sugar and dark soya sauce. 3. Add about 3/4~1 small bowl of water and bring to a light boil. 4. Add in the marinated drumsticks and simmer at medium lowheat.
MY MIND PATCH: ONDEH ONDEH IN COCONUT + MILK Ondeh Ondeh is the name of a popular local snack made of palm sugar filled glutinous rice balls coated with grated coconut. I was craving for this snack but there was no grated coconut at home. MY MIND PATCH: RICE COOKER STEAM-BAKED JACKET POTATOESCROCK POT CHEESY POTATOES FROM RAW POTATO…CROCK POT CHEESY POTATOES FROM RAW POTATO…GARDEN POTS FOR POTATOES Potato is a healthy staple food if enjoy baked or steamed. Baked potatoes are usually baked in high temperature above 200 degree Celsius for at least 1 hour to achieve the soft centers. MY MIND PATCH: OTAH EGG ROLL 窝打蛋卷 Beat eggs with seasoning powder and fresh milk. 3. Heat up an 18 cm non-stick pot with about 1 tsp of olive oil at medium high heat. 4. When the oil is hot, pour in the egg mixture. Swirl to make an even omelette. 5. When the egg is still raw, put in the otah stripes and a few long green scallions parallel to each other. 6. MY MIND PATCH: GREEN APPLE LEMONGRASS TEABENEFITS OF DRINKING LEMONGRASS TEALEMONGRASS BENEFITS TEALEMONGRASS BENEFITS TEA I was intrigued by my Facebook's friend, Michelle Heong's post on the green apple lemongrass tea. If consume over a period of time, it was believed to have beneficial effect on cartilage, thus reducing joint pain or inflammation.MY MIND PATCH
2. Mix top flour, plain flour plus, milk powder, baking powder and salt in a bowl. Set aside. 3. Combine sour cream, low fat milk and golden syrup in a small glass. Set aside. 4. Soak raisins and dried cranberries in hot water for about 1 minute, drain and set aside with chopped orange peel. 5. MY MIND PATCH: WHIPPED CREAM WITH INSTANT CUSTARD POWDERAUTHOR: MY MIND PATCHEASY STABILIZED WHIPPED CREAM RECIPEHOMEMADE WHIPPED CREAM PAULA DEENWHIPPED CREAM RECIPEBIRDS INSTANT CUSTARDINSTANT CUSTARD PUDDING MIXFLAVORED WHIPPING CREAM RECIPES 2. Mix instant custard powder, and icing sugar with fresh milk. Cover with food wrap and keep chill in the fridge. 将即凝蛋黄粉和糖霜cc加入鲜奶中混合,盖上保鲜纸,放入电冰箱保持低温。. 3. Fix the whisks to the electric hand blender. Place the mixing bowl on top of the semi-frozen teacloth. Pour the cold whipping MY MIND PATCH: RICE COOKER CHAR SIEW 电饭锅叉烧 1. Cut the meat into 4x3cm cross-section. Rinse and drain. As the meat will shrink after cooking, so try to cut the meat in thicker pieces. 2. Add all the marinades to the pork in a mixing bowl. Mix with your hand for about 1 to 2 minutes. 3. Cover with a lid, MY MIND PATCH: WINDSOR ROW BUN 温莎排包 Remove the dough from the oven, and start to preheat the oven to 160℃ for about 10 minutes. Brush 4 buns with whipping cream, optional. Dust some icing sugar over the top of the remaining buns. Ready for baking. Bake at lower rack of a preheated oven at 160℃ for about 25 minutes, or till the top becomes golden. 5. MY MIND PATCH: THERMAL COOKER BRAISED PORK BELLY 焖烧锅卤三层肉 Directions. 1. Cut pork belly into two big chunks. Pour boiling water into the bowl and allow it to stand for about 15 minutes before you drain away the water. Cover and set aside. 2. Heat up about 2 tsp of olive oil in a pot at medium high heat. Pour in the raw sugar to melt.3.
MY MIND PATCH: BRAISED SOYA SAUCE CHICKEN 酱油鸡 Pat dry and coat with the marinade for about 15 minutes. 2. Sauté ginger and white scallion in about 2 tsp of olive oil till fragrant. Add in the light soya sauce, rice wine, rock sugar and dark soya sauce. 3. Add about 3/4~1 small bowl of water and bring to a light boil. 4. Add in the marinated drumsticks and simmer at medium lowheat.
MY MIND PATCH: RICE COOKER STEAM-BAKED JACKET POTATOESCROCK POT CHEESY POTATOES FROM RAW POTATO…CROCK POT CHEESY POTATOES FROM RAW POTATO…GARDEN POTS FOR POTATOES Potato is a healthy staple food if enjoy baked or steamed. Baked potatoes are usually baked in high temperature above 200 degree Celsius for at least 1 hour to achieve the soft centers. MY MIND PATCH: ONDEH ONDEH IN COCONUT + MILK Ondeh Ondeh is the name of a popular local snack made of palm sugar filled glutinous rice balls coated with grated coconut. I was craving for this snack but there was no grated coconut at home. MY MIND PATCH: OTAH EGG ROLL 窝打蛋卷 Beat eggs with seasoning powder and fresh milk. 3. Heat up an 18 cm non-stick pot with about 1 tsp of olive oil at medium high heat. 4. When the oil is hot, pour in the egg mixture. Swirl to make an even omelette. 5. When the egg is still raw, put in the otah stripes and a few long green scallions parallel to each other. 6. MY MIND PATCH: GREEN APPLE LEMONGRASS TEABENEFITS OF DRINKING LEMONGRASS TEALEMONGRASS BENEFITS TEALEMONGRASS BENEFITS TEA I was intrigued by my Facebook's friend, Michelle Heong's post on the green apple lemongrass tea. If consume over a period of time, it was believed to have beneficial effect on cartilage, thus reducing joint pain or inflammation. MY MIND PATCH: OOLONG TEA MILK BUN Please do not expect a nice tea flavour from the oolong tea milk bun 😉😬 I added the oolong tea to the bread just for the nice golden colour, and any health benefit if the tea could still give after baking in hot oven 😉😊 The bread still carried the nice aroma of a baked bread, with a little chewy texture like a bagel. MY MIND PATCH: VANILLA YOGURT RAISIN BREAD Roll up the dough into a log shape. Place the dough into a non-stick pan coated with butter. Spray some water over, cover with a cloth, and let the dough proof for about 45 minutes, or till double in size. End of 45-minute proofing. 4. Preheat the oven to 190℃ for about 10minutes.
MY MIND PATCH: ONDEH ONDEH IN COCONUT + MILK Ondeh Ondeh is the name of a popular local snack made of palm sugar filled glutinous rice balls coated with grated coconut. I was craving for this snack but there was no grated coconut at home. MY MIND PATCH: BRAISED SOYA SAUCE CHICKEN 酱油鸡 Pat dry and coat with the marinade for about 15 minutes. 2. Sauté ginger and white scallion in about 2 tsp of olive oil till fragrant. Add in the light soya sauce, rice wine, rock sugar and dark soya sauce. 3. Add about 3/4~1 small bowl of water and bring to a light boil. 4. Add in the marinated drumsticks and simmer at medium lowheat.
MY MIND PATCH: SOYA MILK TART 豆花挞 Direction. 1. Heat 450g soya milk in a pot at medium low heat. 2. In a bowl, mix milk powder, sugar and 1/2 tsp of agar agar powder together. 3. Pour 50g of soya milk to mix with the mixture in (2). Let the mixture stands for about 10 minutes to allow the agar agar powder to absorb the moisture. 4. MY MIND PATCH: GROWING MUNG BEAN SPROUTS FROM CARTON Rinse a used milk or juice carton clean. For milk carton, ensure the interior of the carton is not greasy. 2. Cut four top corners of the carton to create four small ventilation and drainage holes. 3. Soak about 20 to 30g of organic mung beans for about 3 hours. 4. Drain away the water and feed the soaked beans through the sprout of the carton. MY MIND PATCH: MUSHROOM & CHEESE BUN Ingredients 120g whole milk 15g condensed milk 20g beaten egg 30g finesugar 1/4 tsp salt
MY MIND PATCH: CHOCOLATE ROLL WITH PEANUT BUTTER CREAM Direction. 1. Cream softened butter till pale by using an electric hand blender. 2. Add in peanut butter and mix well. 3. Blend in the icing sugar. 4. Transfer the frosting to a clean bowl, sealed with food wrap, and refrigerate till needed. MY MIND PATCH: JAPANESE VELVETY CHEESECAKE 日式轻乳酪蛋糕 Line the bottom 0f the cake pan with a piece of parchment paper. Place a gridiron in a 20cm square pan. Set aside. 2. Mix corn flour and top/cake flour in a bowl. Set aside. 3. Melt cream cheese and unsalted butter in fresh milk and golden syrup over a water bath. MY MIND PATCH: OTAH EGG ROLL 窝打蛋卷 Beat eggs with seasoning powder and fresh milk. 3. Heat up an 18 cm non-stick pot with about 1 tsp of olive oil at medium high heat. 4. When the oil is hot, pour in the egg mixture. Swirl to make an even omelette. 5. When the egg is still raw, put in the otah stripes and a few long green scallions parallel to each other. 6.MY MIND PATCH
THURSDAY, 11 JULY 2019 BUTTER CRUMB CHEESE BUN It all started after I bought a packet of candy cheese which was individually wrapped in transparent candy wrappers. The candy-size cheese was wrapped in milk dough and topped with crunchy butter crumb. The bread crumb was only crunchy when the bunwas still warm.
Crispy butter crumb when fresh from oven.Yield: 9 small buns
Baking temperature: 200℃ for 5 minutes, 180℃ for 10 minutes, turn off oven power for 2 minutes. Butter Crumb ToppingsIngredients
10g coarse raw cane sugar10g fine sugar
1/8 tsp low-sodium salt 5g milk powder, optional 10g unsalted butter, cold 1/4 tsp vanilla extractDirections:
1. Mix all the ingredients with cold butter into fine crumbs using afork.
Transfer to a small bowl and set aside.Milk Bread Dough
Ingredients
180g bread flour
20g top/cake flour
20g fine sugar
2g fine salt
100g cold milk
10g condensed milk
2g instant dry yeast15g beaten egg
20g water (to be added during kneading) 20g unsalted butter, softenedCheese Filling
9 pcs candy cheese
Directions
1. Pour 100g of cold milk and 10g condensed milk in a small bowl, and sprinkle 2g instant dry yeast over the surface. Cover and rest for about 15 minutes without stirring the content. 2. Mix all the remaining dry ingredients in a mixing bowl, before adding the wet ingredients, but excluding the butter and 20g of water. Stir in one direction till all the ingredients form into a ball, adding water as necessary. Let the dough rest for 15 minutes beforekneading.
3. After kneading the dough into a smooth dough, spread out the dough, and knead in the softened butter. Continue to knead till reaching window pane. 4. Roll the dough into a ball, place in a lightly greased big mixing bowl, spray some water over the dough, cover with a lid. Let the dough proof in room temperature for about 75 minutes or till double in size. 5. Invert the dough onto a floured work top, deflate the dough, and divide into 9 portions. Shape into 9 balls and let them rest for 15 minutes. 6. Roll out a dough into a flat dough. Place one or two cheese cubesin the centre.
single cheese cube
Or,
Or double the cheese portion 😉 Wrap up the dough and shape into a ball. Arrange the shaped dough on a non-stick baking tray with good spacingin between.
Let the shaped dough proof in a close oven for about 45 minutes, or till double in size. 7. Preheat the oven to 200℃ for 10 minutes. While waiting, brush the shaped dough with beaten egg. and sprinkle butter crumb over the top. Bake at middle rack of a preheated oven at 200℃ for 5 minutes, reduce the oven temperature to 180℃ and bake for 10 minutes. Off the oven and let the buns sit in the oven for 2 minutes to brown thebutter crumbs.
8. Let the hot buns cool down slightly before enjoying them warm 😋 Posted by My Mind Patchat 22:43
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Labels: Oven bread
YOGURT COCOA BUTTER CAKE (FLAME PATTERN) A delicious and moist butter cake with flame pattern created by drawing crisscross zizag lines cutting through the cocoa and the vanilla batters. The flame pattern was an inspiration drawing from the hurricane pattern adorned the beautiful Swiss rolls baked by my Malaysian FB friends. Although I could not imitate their hurricane pattern, I was contented with the flame pattern 😉 Yield: one loaf of cake Pan size: 21.5x11.5x5.5 cm Baking temperature: 160°C at second upper rack for 30 minutes, shift to middle rack at 170℃ for 10 minutes.INGREDIENTS
All ingredients in room temperature Using 55g Omega 3&6 eggs Vanilla Yogurt Batter 110g unsalted butter, softenedPinch of salt
90g caster sugar
3 eggs
100g top/cake flour
10g semolina flour/top/cake flour 6g milk powder, optional2g baking powder
25g vanilla yogurt
10g condensed milk
1/2 tsp vanilla extractCocoa Batter
5g cocoa powder
10g hot water
I personally prefer this brand of vanilla yogurt which does not havestrong acid taste,
and have real vanilla beans in the yogurt.semolina flour
DIRECTIONS
1. Grease the cake pan with butter. Set aside. 2. Mix top flour, semolina flour, milk powder and baking powder in abowl. Set aside.
3. Combine vanilla yogurt, condensed milk and vanilla extract in a small glass. Set aside. In a separate bowl, combine cocoa powder with hot water into a smoothpaste. Set aside.
4. Cream softened butter, pinch of salt, and caster sugar till lightand fluffy.
5. Add in eggs, one at a time, to the butter cream, using the electric hand blender. 6. Fold in the sieved flour mixture from Step 2. 7. Mix in the vanilla yogurt mixture from Step 3. Mix the batter tillsmooth.
8. Transfer about 1/3 of the vanilla batter to combine with the cocoapaste.
Pour the cocoa batter into the prepared cake pan and level it. 9. Add the vanilla batter, in small portions, over the cocoa batter.Level the batter.
10. Use the handle of a spoon to draw zigzag pattern across the batter. Starting from the shorter breadth, then followed by the longer length. _Keep the zigzag lines close to get a nicer cross-section pattern._ 11. Bake at the second upper rack of a preheated oven set at 160℃ for 30 minutes. Then bring down to the middle rack, and continue to bake at 170℃ for another 10 minutes, or till golden. 12. Transfer the cake to a cooling rack to cool down for about 5 minutes, or till the sides of the cake shrink away from the wall ofthe baking pan.
Invert out the cake and let it rests on a cooling rack. Wrap a sheet of cling wrap over the cake to keep the moisture in. 13. Slice the cake after it has complete cool down. Enjoy 😋 Every slice of cake has a different flame pattern 😍 Posted by My Mind Patchat 21:22
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Labels: Oven cake
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