\n<\/p>\n
This is an overdue post and I finally found time to share this cake recipe.\u00a0<\/span><\/span>\nLast October, my dear friend Bee encouraged me to bake this Matcha Castella (also known as Kasutera) cake\u00a0using the home brewed sweet glutinous rice wine that she has given me as the cake will be more flavorful. Indeed, the cake turned out so delicious that everyone commented that it tastes exactly like the ones I brought home from Korea some time back. I had bought two boxes of Green Tea Castella Cake from the Paris Baguette bakery at Seoul-Incheon International airport before boarding the plane home. We love the taste of the cake and I am so glad that I can replicate and bake it at home now. I tried baking the cake again using store bought Japanese mirin and the taste is just as good!<\/span><\/p>\n\n\n\n<\/span><\/td>\n<\/tr>\n\nThis sweet dessert wine is love at first taste, it is a cross between Sake and Makgeolli and I love drinking it!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\nBesides baking this Matcha Castella Cake, I’ve also made the following Matcha desserts in the same week. Yes, you can tell that I am great Matcha desserts lover! \ud83d\ude42\u00a0<\/span>\n\u8ba4\u8bc6\u6211\u7684\u670b\u53cb\u4eec\u90fd\u77e5\u9053\u6211\u662f\u4e2a\u62b9\u8336\u63a7\uff0c\u5728\u4e00\u5468\u5185\u5c31\u505a\u4e86\u4ee5\u4e0b\u7684\u62b9\u8336\u751c\u70b9\uff0c\u54c8\u54c8\uff01<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\nClockwise: –\u00a0<\/i><\/span>\nMatcha Castella Cake\u00a0<\/span>\nMatcha Milk Pudding – Click HERE<\/a> for recipe<\/span>\nMatcha Paris-Brest – recipe is exclusive for my hands-on workshop<\/span>\nMatcha Ice-Cream (eggless version) – Click HERE<\/a> for recipe<\/span>\n<\/span><\/p>\nMatcha Castella Cake\u00a0<\/b><\/span>\u62b9\u8336\u957f\u5d0e\u86cb\u7cd5\u00a0<\/b><\/span>(Recipe adapted from here<\/a>)<\/p>\n\u201cIt takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. \u201d<\/span><\/i><\/p>\n<\/span><\/span><\/span><\/p>\n\n\u7f16\u5199\u548c\u7ffb\u8bd1\u98df\u8c31\u9700\u8981\u8bb8\u591a\u65f6\u95f4\u548c\u7cbe\u529b\u7684\uff0c\u8bf7\u4e0d\u8981\u590d\u5236\u6216\u5c06\u5b83\u4f5c\u4e3a\u81ea\u5df1\u7684\u98df\u8c31\u3002\u5982\u679c\u60a8\u60f3\u5206\u4eab\u90e8\u843d\u683c\u7684\u4efb\u4f55\u98df\u8c31\uff0c\u8bf7\u5f52\u529f\u4e8e\u535a\u4e3b\u5e76\u63d0\u4f9b\u5728\u8fd9\u7684\u76f8\u5173\u94fe\u63a5\uff0c\u8c22\u8c22\u3002”<\/span><\/i><\/p>\n<\/p>\n\n<\/a><\/div>\n\n<\/span>\nIngredients \u98df\u6750\uff1a<\/span><\/b>145 g Blue Jacket unbleached bread flour \u9ad8\u7b4b\u9762\u7c89<\/span>\n10g Uji matcha powder \u4e8e\u6cbb\u62b9\u8336\u7c896 egg yolks \u86cb\u9ec46 egg whites \u86cb\u767d145 g caster sugar \u7ec6\u7802\u7cd625 g mirin \u5473\u9716\u00a0*<\/span>25 g honey \u8702\u871c<\/span><\/p>\n\n<\/span>\n* <\/span>I used home brewed sweet glutinous rice wine when I made it the first time. When I baked it again, I used store bought Japanese mirin and the taste is good too!\u00a0<\/span><\/i><\/span>\u7b2c\u4e00\u6b21\u505a\u7528\u670b\u53cb\u9001\u7684\u81ea\u5236\u751c\u7cef\u7c73\u9152\uff0c\u7b2c\u4e8c\u6b21\u505a\u7528\u5e02\u573a\u4e70\u7684\u65e5\u672c\u5473\u9716\uff0c\u5473\u9053\u4e5f\u4e0d\u9519\uff01<\/span><\/i><\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span><\/p>\n\nNote:<\/span><\/b>\u00a0Different brand of ingredients have different composites, thus there may be a slight difference in the end result.<\/span><\/i><\/span><\/p>\n\n\u6ce8\uff1a<\/b><\/span>\u4e0d\u540c\u54c1\u724c\u7684\u6750\u6599\u6709\u4e0d\u540c\u7684\u590d\u5408\u6750\u6599\uff0c\u6240\u4ee5\u6700\u7ec8\u6210\u54c1\u6709\u53ef\u80fd\u7a0d\u6709\u4e0d\u540c\u3002<\/span><\/span><\/i><\/p>\n<\/p>\nPreparation \u51c6\u5907\u5de5\u4f5c:<\/span><\/b><\/p>\n<\/span><\/p>\n\n1. Sift the flour twice.<\/span>1. \u9762\u7c89\u8fc7\u7b5b\u4e24\u6b21\u3002<\/span><\/span><\/p>\n\n2. Mix honey with mirin or sweet rice wine until well combined.2. \u8702\u871c\u548c\u6599\u9152\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/p>\nMethod \u65b9\u6cd5\uff1a<\/span><\/b>1.\u00a0<\/p>\n<\/span>Beat the egg whites till stiff peak stage,\u00a0<\/span>gradually adding sugar in between, then<\/span>\u00a0add\u00a0<\/span>in egg yolks one at a time until well combined.\u00a0<\/span>\n<\/span><\/div>\n\n\n1. \u86cb\u767d\u5f90\u5f90\u52a0\u5165\u7cd6\u6253\u81f3\u786c\u6027\u53d1\u6ce1\uff0c\u518d\u52a0\u5165\u86cb\u9ec4\u3002\u86cb\u9ec4\u6bcf\u6b21\u52a0\u4e00\u7c92\uff0c\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u3002<\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span>\n<\/span>\n2. Using lowest speed, add in sifted flour and mix until just combined.<\/span>\n<\/span><\/div>\n\n2. \u7528\u6700\u4f4e\u901f\u5ea6\uff0c\u52a0\u5165\u8fc7\u7b5b\u7684\u9762\u7c89\uff0c\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\nBesides baking this Matcha Castella Cake, I’ve also made the following Matcha desserts in the same week. Yes, you can tell that I am great Matcha desserts lover! \ud83d\ude42\u00a0<\/span>\n\u8ba4\u8bc6\u6211\u7684\u670b\u53cb\u4eec\u90fd\u77e5\u9053\u6211\u662f\u4e2a\u62b9\u8336\u63a7\uff0c\u5728\u4e00\u5468\u5185\u5c31\u505a\u4e86\u4ee5\u4e0b\u7684\u62b9\u8336\u751c\u70b9\uff0c\u54c8\u54c8\uff01<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\nClockwise: –\u00a0<\/i><\/span>\nMatcha Castella Cake\u00a0<\/span>\nMatcha Milk Pudding – Click HERE<\/a> for recipe<\/span>\nMatcha Paris-Brest – recipe is exclusive for my hands-on workshop<\/span>\nMatcha Ice-Cream (eggless version) – Click HERE<\/a> for recipe<\/span>\n<\/span><\/p>\nMatcha Castella Cake\u00a0<\/b><\/span>\u62b9\u8336\u957f\u5d0e\u86cb\u7cd5\u00a0<\/b><\/span>(Recipe adapted from here<\/a>)<\/p>\n\u201cIt takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. \u201d<\/span><\/i><\/p>\n<\/span><\/span><\/span><\/p>\n\n\u7f16\u5199\u548c\u7ffb\u8bd1\u98df\u8c31\u9700\u8981\u8bb8\u591a\u65f6\u95f4\u548c\u7cbe\u529b\u7684\uff0c\u8bf7\u4e0d\u8981\u590d\u5236\u6216\u5c06\u5b83\u4f5c\u4e3a\u81ea\u5df1\u7684\u98df\u8c31\u3002\u5982\u679c\u60a8\u60f3\u5206\u4eab\u90e8\u843d\u683c\u7684\u4efb\u4f55\u98df\u8c31\uff0c\u8bf7\u5f52\u529f\u4e8e\u535a\u4e3b\u5e76\u63d0\u4f9b\u5728\u8fd9\u7684\u76f8\u5173\u94fe\u63a5\uff0c\u8c22\u8c22\u3002”<\/span><\/i><\/p>\n<\/p>\n\n<\/a><\/div>\n\n<\/span>\nIngredients \u98df\u6750\uff1a<\/span><\/b>145 g Blue Jacket unbleached bread flour \u9ad8\u7b4b\u9762\u7c89<\/span>\n10g Uji matcha powder \u4e8e\u6cbb\u62b9\u8336\u7c896 egg yolks \u86cb\u9ec46 egg whites \u86cb\u767d145 g caster sugar \u7ec6\u7802\u7cd625 g mirin \u5473\u9716\u00a0*<\/span>25 g honey \u8702\u871c<\/span><\/p>\n\n<\/span>\n* <\/span>I used home brewed sweet glutinous rice wine when I made it the first time. When I baked it again, I used store bought Japanese mirin and the taste is good too!\u00a0<\/span><\/i><\/span>\u7b2c\u4e00\u6b21\u505a\u7528\u670b\u53cb\u9001\u7684\u81ea\u5236\u751c\u7cef\u7c73\u9152\uff0c\u7b2c\u4e8c\u6b21\u505a\u7528\u5e02\u573a\u4e70\u7684\u65e5\u672c\u5473\u9716\uff0c\u5473\u9053\u4e5f\u4e0d\u9519\uff01<\/span><\/i><\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span><\/p>\n\nNote:<\/span><\/b>\u00a0Different brand of ingredients have different composites, thus there may be a slight difference in the end result.<\/span><\/i><\/span><\/p>\n\n\u6ce8\uff1a<\/b><\/span>\u4e0d\u540c\u54c1\u724c\u7684\u6750\u6599\u6709\u4e0d\u540c\u7684\u590d\u5408\u6750\u6599\uff0c\u6240\u4ee5\u6700\u7ec8\u6210\u54c1\u6709\u53ef\u80fd\u7a0d\u6709\u4e0d\u540c\u3002<\/span><\/span><\/i><\/p>\n<\/p>\nPreparation \u51c6\u5907\u5de5\u4f5c:<\/span><\/b><\/p>\n<\/span><\/p>\n\n1. Sift the flour twice.<\/span>1. \u9762\u7c89\u8fc7\u7b5b\u4e24\u6b21\u3002<\/span><\/span><\/p>\n\n2. Mix honey with mirin or sweet rice wine until well combined.2. \u8702\u871c\u548c\u6599\u9152\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/p>\nMethod \u65b9\u6cd5\uff1a<\/span><\/b>1.\u00a0<\/p>\n<\/span>Beat the egg whites till stiff peak stage,\u00a0<\/span>gradually adding sugar in between, then<\/span>\u00a0add\u00a0<\/span>in egg yolks one at a time until well combined.\u00a0<\/span>\n<\/span><\/div>\n\n\n1. \u86cb\u767d\u5f90\u5f90\u52a0\u5165\u7cd6\u6253\u81f3\u786c\u6027\u53d1\u6ce1\uff0c\u518d\u52a0\u5165\u86cb\u9ec4\u3002\u86cb\u9ec4\u6bcf\u6b21\u52a0\u4e00\u7c92\uff0c\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u3002<\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span>\n<\/span>\n2. Using lowest speed, add in sifted flour and mix until just combined.<\/span>\n<\/span><\/div>\n\n2. \u7528\u6700\u4f4e\u901f\u5ea6\uff0c\u52a0\u5165\u8fc7\u7b5b\u7684\u9762\u7c89\uff0c\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/span>\n<\/span>\nClockwise: –\u00a0<\/i><\/span>\nMatcha Castella Cake\u00a0<\/span>\nMatcha Milk Pudding – Click HERE<\/a> for recipe<\/span>\nMatcha Paris-Brest – recipe is exclusive for my hands-on workshop<\/span>\nMatcha Ice-Cream (eggless version) – Click HERE<\/a> for recipe<\/span>\n<\/span><\/p>\nMatcha Castella Cake\u00a0<\/b><\/span>\u62b9\u8336\u957f\u5d0e\u86cb\u7cd5\u00a0<\/b><\/span>(Recipe adapted from here<\/a>)<\/p>\n\u201cIt takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. \u201d<\/span><\/i><\/p>\n<\/span><\/span><\/span><\/p>\n\n\u7f16\u5199\u548c\u7ffb\u8bd1\u98df\u8c31\u9700\u8981\u8bb8\u591a\u65f6\u95f4\u548c\u7cbe\u529b\u7684\uff0c\u8bf7\u4e0d\u8981\u590d\u5236\u6216\u5c06\u5b83\u4f5c\u4e3a\u81ea\u5df1\u7684\u98df\u8c31\u3002\u5982\u679c\u60a8\u60f3\u5206\u4eab\u90e8\u843d\u683c\u7684\u4efb\u4f55\u98df\u8c31\uff0c\u8bf7\u5f52\u529f\u4e8e\u535a\u4e3b\u5e76\u63d0\u4f9b\u5728\u8fd9\u7684\u76f8\u5173\u94fe\u63a5\uff0c\u8c22\u8c22\u3002”<\/span><\/i><\/p>\n<\/p>\n\n<\/a><\/div>\n\n<\/span>\nIngredients \u98df\u6750\uff1a<\/span><\/b>145 g Blue Jacket unbleached bread flour \u9ad8\u7b4b\u9762\u7c89<\/span>\n10g Uji matcha powder \u4e8e\u6cbb\u62b9\u8336\u7c896 egg yolks \u86cb\u9ec46 egg whites \u86cb\u767d145 g caster sugar \u7ec6\u7802\u7cd625 g mirin \u5473\u9716\u00a0*<\/span>25 g honey \u8702\u871c<\/span><\/p>\n\n<\/span>\n* <\/span>I used home brewed sweet glutinous rice wine when I made it the first time. When I baked it again, I used store bought Japanese mirin and the taste is good too!\u00a0<\/span><\/i><\/span>\u7b2c\u4e00\u6b21\u505a\u7528\u670b\u53cb\u9001\u7684\u81ea\u5236\u751c\u7cef\u7c73\u9152\uff0c\u7b2c\u4e8c\u6b21\u505a\u7528\u5e02\u573a\u4e70\u7684\u65e5\u672c\u5473\u9716\uff0c\u5473\u9053\u4e5f\u4e0d\u9519\uff01<\/span><\/i><\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span><\/p>\n\nNote:<\/span><\/b>\u00a0Different brand of ingredients have different composites, thus there may be a slight difference in the end result.<\/span><\/i><\/span><\/p>\n\n\u6ce8\uff1a<\/b><\/span>\u4e0d\u540c\u54c1\u724c\u7684\u6750\u6599\u6709\u4e0d\u540c\u7684\u590d\u5408\u6750\u6599\uff0c\u6240\u4ee5\u6700\u7ec8\u6210\u54c1\u6709\u53ef\u80fd\u7a0d\u6709\u4e0d\u540c\u3002<\/span><\/span><\/i><\/p>\n<\/p>\nPreparation \u51c6\u5907\u5de5\u4f5c:<\/span><\/b><\/p>\n<\/span><\/p>\n\n1. Sift the flour twice.<\/span>1. \u9762\u7c89\u8fc7\u7b5b\u4e24\u6b21\u3002<\/span><\/span><\/p>\n\n2. Mix honey with mirin or sweet rice wine until well combined.2. \u8702\u871c\u548c\u6599\u9152\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/p>\nMethod \u65b9\u6cd5\uff1a<\/span><\/b>1.\u00a0<\/p>\n<\/span>Beat the egg whites till stiff peak stage,\u00a0<\/span>gradually adding sugar in between, then<\/span>\u00a0add\u00a0<\/span>in egg yolks one at a time until well combined.\u00a0<\/span>\n<\/span><\/div>\n\n\n1. \u86cb\u767d\u5f90\u5f90\u52a0\u5165\u7cd6\u6253\u81f3\u786c\u6027\u53d1\u6ce1\uff0c\u518d\u52a0\u5165\u86cb\u9ec4\u3002\u86cb\u9ec4\u6bcf\u6b21\u52a0\u4e00\u7c92\uff0c\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u3002<\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span>\n<\/span>\n2. Using lowest speed, add in sifted flour and mix until just combined.<\/span>\n<\/span><\/div>\n\n2. \u7528\u6700\u4f4e\u901f\u5ea6\uff0c\u52a0\u5165\u8fc7\u7b5b\u7684\u9762\u7c89\uff0c\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
Matcha Castella Cake\u00a0<\/b><\/span>\u62b9\u8336\u957f\u5d0e\u86cb\u7cd5\u00a0<\/b><\/span>(Recipe adapted from here<\/a>)<\/p>\n\u201cIt takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. \u201d<\/span><\/i><\/p>\n<\/span><\/span><\/span><\/p>\n\n\u7f16\u5199\u548c\u7ffb\u8bd1\u98df\u8c31\u9700\u8981\u8bb8\u591a\u65f6\u95f4\u548c\u7cbe\u529b\u7684\uff0c\u8bf7\u4e0d\u8981\u590d\u5236\u6216\u5c06\u5b83\u4f5c\u4e3a\u81ea\u5df1\u7684\u98df\u8c31\u3002\u5982\u679c\u60a8\u60f3\u5206\u4eab\u90e8\u843d\u683c\u7684\u4efb\u4f55\u98df\u8c31\uff0c\u8bf7\u5f52\u529f\u4e8e\u535a\u4e3b\u5e76\u63d0\u4f9b\u5728\u8fd9\u7684\u76f8\u5173\u94fe\u63a5\uff0c\u8c22\u8c22\u3002”<\/span><\/i><\/p>\n<\/p>\n\n<\/a><\/div>\n\n<\/span>\nIngredients \u98df\u6750\uff1a<\/span><\/b>145 g Blue Jacket unbleached bread flour \u9ad8\u7b4b\u9762\u7c89<\/span>\n10g Uji matcha powder \u4e8e\u6cbb\u62b9\u8336\u7c896 egg yolks \u86cb\u9ec46 egg whites \u86cb\u767d145 g caster sugar \u7ec6\u7802\u7cd625 g mirin \u5473\u9716\u00a0*<\/span>25 g honey \u8702\u871c<\/span><\/p>\n\n<\/span>\n* <\/span>I used home brewed sweet glutinous rice wine when I made it the first time. When I baked it again, I used store bought Japanese mirin and the taste is good too!\u00a0<\/span><\/i><\/span>\u7b2c\u4e00\u6b21\u505a\u7528\u670b\u53cb\u9001\u7684\u81ea\u5236\u751c\u7cef\u7c73\u9152\uff0c\u7b2c\u4e8c\u6b21\u505a\u7528\u5e02\u573a\u4e70\u7684\u65e5\u672c\u5473\u9716\uff0c\u5473\u9053\u4e5f\u4e0d\u9519\uff01<\/span><\/i><\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span><\/p>\n\nNote:<\/span><\/b>\u00a0Different brand of ingredients have different composites, thus there may be a slight difference in the end result.<\/span><\/i><\/span><\/p>\n\n\u6ce8\uff1a<\/b><\/span>\u4e0d\u540c\u54c1\u724c\u7684\u6750\u6599\u6709\u4e0d\u540c\u7684\u590d\u5408\u6750\u6599\uff0c\u6240\u4ee5\u6700\u7ec8\u6210\u54c1\u6709\u53ef\u80fd\u7a0d\u6709\u4e0d\u540c\u3002<\/span><\/span><\/i><\/p>\n<\/p>\nPreparation \u51c6\u5907\u5de5\u4f5c:<\/span><\/b><\/p>\n<\/span><\/p>\n\n1. Sift the flour twice.<\/span>1. \u9762\u7c89\u8fc7\u7b5b\u4e24\u6b21\u3002<\/span><\/span><\/p>\n\n2. Mix honey with mirin or sweet rice wine until well combined.2. \u8702\u871c\u548c\u6599\u9152\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/p>\nMethod \u65b9\u6cd5\uff1a<\/span><\/b>1.\u00a0<\/p>\n<\/span>Beat the egg whites till stiff peak stage,\u00a0<\/span>gradually adding sugar in between, then<\/span>\u00a0add\u00a0<\/span>in egg yolks one at a time until well combined.\u00a0<\/span>\n<\/span><\/div>\n\n\n1. \u86cb\u767d\u5f90\u5f90\u52a0\u5165\u7cd6\u6253\u81f3\u786c\u6027\u53d1\u6ce1\uff0c\u518d\u52a0\u5165\u86cb\u9ec4\u3002\u86cb\u9ec4\u6bcf\u6b21\u52a0\u4e00\u7c92\uff0c\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u3002<\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span>\n<\/span>\n2. Using lowest speed, add in sifted flour and mix until just combined.<\/span>\n<\/span><\/div>\n\n2. \u7528\u6700\u4f4e\u901f\u5ea6\uff0c\u52a0\u5165\u8fc7\u7b5b\u7684\u9762\u7c89\uff0c\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\u201cIt takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. \u201d<\/span><\/i><\/p>\n<\/span><\/span><\/span><\/p>\n\n\u7f16\u5199\u548c\u7ffb\u8bd1\u98df\u8c31\u9700\u8981\u8bb8\u591a\u65f6\u95f4\u548c\u7cbe\u529b\u7684\uff0c\u8bf7\u4e0d\u8981\u590d\u5236\u6216\u5c06\u5b83\u4f5c\u4e3a\u81ea\u5df1\u7684\u98df\u8c31\u3002\u5982\u679c\u60a8\u60f3\u5206\u4eab\u90e8\u843d\u683c\u7684\u4efb\u4f55\u98df\u8c31\uff0c\u8bf7\u5f52\u529f\u4e8e\u535a\u4e3b\u5e76\u63d0\u4f9b\u5728\u8fd9\u7684\u76f8\u5173\u94fe\u63a5\uff0c\u8c22\u8c22\u3002”<\/span><\/i><\/p>\n<\/p>\n\n<\/a><\/div>\n\n<\/span>\nIngredients \u98df\u6750\uff1a<\/span><\/b>145 g Blue Jacket unbleached bread flour \u9ad8\u7b4b\u9762\u7c89<\/span>\n10g Uji matcha powder \u4e8e\u6cbb\u62b9\u8336\u7c896 egg yolks \u86cb\u9ec46 egg whites \u86cb\u767d145 g caster sugar \u7ec6\u7802\u7cd625 g mirin \u5473\u9716\u00a0*<\/span>25 g honey \u8702\u871c<\/span><\/p>\n\n<\/span>\n* <\/span>I used home brewed sweet glutinous rice wine when I made it the first time. When I baked it again, I used store bought Japanese mirin and the taste is good too!\u00a0<\/span><\/i><\/span>\u7b2c\u4e00\u6b21\u505a\u7528\u670b\u53cb\u9001\u7684\u81ea\u5236\u751c\u7cef\u7c73\u9152\uff0c\u7b2c\u4e8c\u6b21\u505a\u7528\u5e02\u573a\u4e70\u7684\u65e5\u672c\u5473\u9716\uff0c\u5473\u9053\u4e5f\u4e0d\u9519\uff01<\/span><\/i><\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span><\/p>\n\nNote:<\/span><\/b>\u00a0Different brand of ingredients have different composites, thus there may be a slight difference in the end result.<\/span><\/i><\/span><\/p>\n\n\u6ce8\uff1a<\/b><\/span>\u4e0d\u540c\u54c1\u724c\u7684\u6750\u6599\u6709\u4e0d\u540c\u7684\u590d\u5408\u6750\u6599\uff0c\u6240\u4ee5\u6700\u7ec8\u6210\u54c1\u6709\u53ef\u80fd\u7a0d\u6709\u4e0d\u540c\u3002<\/span><\/span><\/i><\/p>\n<\/p>\nPreparation \u51c6\u5907\u5de5\u4f5c:<\/span><\/b><\/p>\n<\/span><\/p>\n\n1. Sift the flour twice.<\/span>1. \u9762\u7c89\u8fc7\u7b5b\u4e24\u6b21\u3002<\/span><\/span><\/p>\n\n2. Mix honey with mirin or sweet rice wine until well combined.2. \u8702\u871c\u548c\u6599\u9152\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/p>\nMethod \u65b9\u6cd5\uff1a<\/span><\/b>1.\u00a0<\/p>\n<\/span>Beat the egg whites till stiff peak stage,\u00a0<\/span>gradually adding sugar in between, then<\/span>\u00a0add\u00a0<\/span>in egg yolks one at a time until well combined.\u00a0<\/span>\n<\/span><\/div>\n\n\n1. \u86cb\u767d\u5f90\u5f90\u52a0\u5165\u7cd6\u6253\u81f3\u786c\u6027\u53d1\u6ce1\uff0c\u518d\u52a0\u5165\u86cb\u9ec4\u3002\u86cb\u9ec4\u6bcf\u6b21\u52a0\u4e00\u7c92\uff0c\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u3002<\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span>\n<\/span>\n2. Using lowest speed, add in sifted flour and mix until just combined.<\/span>\n<\/span><\/div>\n\n2. \u7528\u6700\u4f4e\u901f\u5ea6\uff0c\u52a0\u5165\u8fc7\u7b5b\u7684\u9762\u7c89\uff0c\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/span><\/span><\/span><\/p>\n\n\u7f16\u5199\u548c\u7ffb\u8bd1\u98df\u8c31\u9700\u8981\u8bb8\u591a\u65f6\u95f4\u548c\u7cbe\u529b\u7684\uff0c\u8bf7\u4e0d\u8981\u590d\u5236\u6216\u5c06\u5b83\u4f5c\u4e3a\u81ea\u5df1\u7684\u98df\u8c31\u3002\u5982\u679c\u60a8\u60f3\u5206\u4eab\u90e8\u843d\u683c\u7684\u4efb\u4f55\u98df\u8c31\uff0c\u8bf7\u5f52\u529f\u4e8e\u535a\u4e3b\u5e76\u63d0\u4f9b\u5728\u8fd9\u7684\u76f8\u5173\u94fe\u63a5\uff0c\u8c22\u8c22\u3002”<\/span><\/i><\/p>\n<\/p>\n\n<\/a><\/div>\n\n<\/span>\nIngredients \u98df\u6750\uff1a<\/span><\/b>145 g Blue Jacket unbleached bread flour \u9ad8\u7b4b\u9762\u7c89<\/span>\n10g Uji matcha powder \u4e8e\u6cbb\u62b9\u8336\u7c896 egg yolks \u86cb\u9ec46 egg whites \u86cb\u767d145 g caster sugar \u7ec6\u7802\u7cd625 g mirin \u5473\u9716\u00a0*<\/span>25 g honey \u8702\u871c<\/span><\/p>\n\n<\/span>\n* <\/span>I used home brewed sweet glutinous rice wine when I made it the first time. When I baked it again, I used store bought Japanese mirin and the taste is good too!\u00a0<\/span><\/i><\/span>\u7b2c\u4e00\u6b21\u505a\u7528\u670b\u53cb\u9001\u7684\u81ea\u5236\u751c\u7cef\u7c73\u9152\uff0c\u7b2c\u4e8c\u6b21\u505a\u7528\u5e02\u573a\u4e70\u7684\u65e5\u672c\u5473\u9716\uff0c\u5473\u9053\u4e5f\u4e0d\u9519\uff01<\/span><\/i><\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span><\/p>\n\nNote:<\/span><\/b>\u00a0Different brand of ingredients have different composites, thus there may be a slight difference in the end result.<\/span><\/i><\/span><\/p>\n\n\u6ce8\uff1a<\/b><\/span>\u4e0d\u540c\u54c1\u724c\u7684\u6750\u6599\u6709\u4e0d\u540c\u7684\u590d\u5408\u6750\u6599\uff0c\u6240\u4ee5\u6700\u7ec8\u6210\u54c1\u6709\u53ef\u80fd\u7a0d\u6709\u4e0d\u540c\u3002<\/span><\/span><\/i><\/p>\n<\/p>\nPreparation \u51c6\u5907\u5de5\u4f5c:<\/span><\/b><\/p>\n<\/span><\/p>\n\n1. Sift the flour twice.<\/span>1. \u9762\u7c89\u8fc7\u7b5b\u4e24\u6b21\u3002<\/span><\/span><\/p>\n\n2. Mix honey with mirin or sweet rice wine until well combined.2. \u8702\u871c\u548c\u6599\u9152\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/p>\nMethod \u65b9\u6cd5\uff1a<\/span><\/b>1.\u00a0<\/p>\n<\/span>Beat the egg whites till stiff peak stage,\u00a0<\/span>gradually adding sugar in between, then<\/span>\u00a0add\u00a0<\/span>in egg yolks one at a time until well combined.\u00a0<\/span>\n<\/span><\/div>\n\n\n1. \u86cb\u767d\u5f90\u5f90\u52a0\u5165\u7cd6\u6253\u81f3\u786c\u6027\u53d1\u6ce1\uff0c\u518d\u52a0\u5165\u86cb\u9ec4\u3002\u86cb\u9ec4\u6bcf\u6b21\u52a0\u4e00\u7c92\uff0c\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u3002<\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span>\n<\/span>\n2. Using lowest speed, add in sifted flour and mix until just combined.<\/span>\n<\/span><\/div>\n\n2. \u7528\u6700\u4f4e\u901f\u5ea6\uff0c\u52a0\u5165\u8fc7\u7b5b\u7684\u9762\u7c89\uff0c\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n\u7f16\u5199\u548c\u7ffb\u8bd1\u98df\u8c31\u9700\u8981\u8bb8\u591a\u65f6\u95f4\u548c\u7cbe\u529b\u7684\uff0c\u8bf7\u4e0d\u8981\u590d\u5236\u6216\u5c06\u5b83\u4f5c\u4e3a\u81ea\u5df1\u7684\u98df\u8c31\u3002\u5982\u679c\u60a8\u60f3\u5206\u4eab\u90e8\u843d\u683c\u7684\u4efb\u4f55\u98df\u8c31\uff0c\u8bf7\u5f52\u529f\u4e8e\u535a\u4e3b\u5e76\u63d0\u4f9b\u5728\u8fd9\u7684\u76f8\u5173\u94fe\u63a5\uff0c\u8c22\u8c22\u3002”<\/span><\/i><\/p>\n<\/p>\n\n<\/a><\/div>\n\n<\/span>\nIngredients \u98df\u6750\uff1a<\/span><\/b>145 g Blue Jacket unbleached bread flour \u9ad8\u7b4b\u9762\u7c89<\/span>\n10g Uji matcha powder \u4e8e\u6cbb\u62b9\u8336\u7c896 egg yolks \u86cb\u9ec46 egg whites \u86cb\u767d145 g caster sugar \u7ec6\u7802\u7cd625 g mirin \u5473\u9716\u00a0*<\/span>25 g honey \u8702\u871c<\/span><\/p>\n\n<\/span>\n* <\/span>I used home brewed sweet glutinous rice wine when I made it the first time. When I baked it again, I used store bought Japanese mirin and the taste is good too!\u00a0<\/span><\/i><\/span>\u7b2c\u4e00\u6b21\u505a\u7528\u670b\u53cb\u9001\u7684\u81ea\u5236\u751c\u7cef\u7c73\u9152\uff0c\u7b2c\u4e8c\u6b21\u505a\u7528\u5e02\u573a\u4e70\u7684\u65e5\u672c\u5473\u9716\uff0c\u5473\u9053\u4e5f\u4e0d\u9519\uff01<\/span><\/i><\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span><\/p>\n\nNote:<\/span><\/b>\u00a0Different brand of ingredients have different composites, thus there may be a slight difference in the end result.<\/span><\/i><\/span><\/p>\n\n\u6ce8\uff1a<\/b><\/span>\u4e0d\u540c\u54c1\u724c\u7684\u6750\u6599\u6709\u4e0d\u540c\u7684\u590d\u5408\u6750\u6599\uff0c\u6240\u4ee5\u6700\u7ec8\u6210\u54c1\u6709\u53ef\u80fd\u7a0d\u6709\u4e0d\u540c\u3002<\/span><\/span><\/i><\/p>\n<\/p>\nPreparation \u51c6\u5907\u5de5\u4f5c:<\/span><\/b><\/p>\n<\/span><\/p>\n\n1. Sift the flour twice.<\/span>1. \u9762\u7c89\u8fc7\u7b5b\u4e24\u6b21\u3002<\/span><\/span><\/p>\n\n2. Mix honey with mirin or sweet rice wine until well combined.2. \u8702\u871c\u548c\u6599\u9152\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/p>\nMethod \u65b9\u6cd5\uff1a<\/span><\/b>1.\u00a0<\/p>\n<\/span>Beat the egg whites till stiff peak stage,\u00a0<\/span>gradually adding sugar in between, then<\/span>\u00a0add\u00a0<\/span>in egg yolks one at a time until well combined.\u00a0<\/span>\n<\/span><\/div>\n\n\n1. \u86cb\u767d\u5f90\u5f90\u52a0\u5165\u7cd6\u6253\u81f3\u786c\u6027\u53d1\u6ce1\uff0c\u518d\u52a0\u5165\u86cb\u9ec4\u3002\u86cb\u9ec4\u6bcf\u6b21\u52a0\u4e00\u7c92\uff0c\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u3002<\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span>\n<\/span>\n2. Using lowest speed, add in sifted flour and mix until just combined.<\/span>\n<\/span><\/div>\n\n2. \u7528\u6700\u4f4e\u901f\u5ea6\uff0c\u52a0\u5165\u8fc7\u7b5b\u7684\u9762\u7c89\uff0c\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/p>\n
\n<\/span>\nIngredients \u98df\u6750\uff1a<\/span><\/b>145 g Blue Jacket unbleached bread flour \u9ad8\u7b4b\u9762\u7c89<\/span>\n10g Uji matcha powder \u4e8e\u6cbb\u62b9\u8336\u7c896 egg yolks \u86cb\u9ec46 egg whites \u86cb\u767d145 g caster sugar \u7ec6\u7802\u7cd625 g mirin \u5473\u9716\u00a0*<\/span>25 g honey \u8702\u871c<\/span><\/p>\n\n<\/span>\n* <\/span>I used home brewed sweet glutinous rice wine when I made it the first time. When I baked it again, I used store bought Japanese mirin and the taste is good too!\u00a0<\/span><\/i><\/span>\u7b2c\u4e00\u6b21\u505a\u7528\u670b\u53cb\u9001\u7684\u81ea\u5236\u751c\u7cef\u7c73\u9152\uff0c\u7b2c\u4e8c\u6b21\u505a\u7528\u5e02\u573a\u4e70\u7684\u65e5\u672c\u5473\u9716\uff0c\u5473\u9053\u4e5f\u4e0d\u9519\uff01<\/span><\/i><\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span><\/p>\n\nNote:<\/span><\/b>\u00a0Different brand of ingredients have different composites, thus there may be a slight difference in the end result.<\/span><\/i><\/span><\/p>\n\n\u6ce8\uff1a<\/b><\/span>\u4e0d\u540c\u54c1\u724c\u7684\u6750\u6599\u6709\u4e0d\u540c\u7684\u590d\u5408\u6750\u6599\uff0c\u6240\u4ee5\u6700\u7ec8\u6210\u54c1\u6709\u53ef\u80fd\u7a0d\u6709\u4e0d\u540c\u3002<\/span><\/span><\/i><\/p>\n<\/p>\nPreparation \u51c6\u5907\u5de5\u4f5c:<\/span><\/b><\/p>\n<\/span><\/p>\n\n1. Sift the flour twice.<\/span>1. \u9762\u7c89\u8fc7\u7b5b\u4e24\u6b21\u3002<\/span><\/span><\/p>\n\n2. Mix honey with mirin or sweet rice wine until well combined.2. \u8702\u871c\u548c\u6599\u9152\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/p>\nMethod \u65b9\u6cd5\uff1a<\/span><\/b>1.\u00a0<\/p>\n<\/span>Beat the egg whites till stiff peak stage,\u00a0<\/span>gradually adding sugar in between, then<\/span>\u00a0add\u00a0<\/span>in egg yolks one at a time until well combined.\u00a0<\/span>\n<\/span><\/div>\n\n\n1. \u86cb\u767d\u5f90\u5f90\u52a0\u5165\u7cd6\u6253\u81f3\u786c\u6027\u53d1\u6ce1\uff0c\u518d\u52a0\u5165\u86cb\u9ec4\u3002\u86cb\u9ec4\u6bcf\u6b21\u52a0\u4e00\u7c92\uff0c\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u3002<\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span>\n<\/span>\n2. Using lowest speed, add in sifted flour and mix until just combined.<\/span>\n<\/span><\/div>\n\n2. \u7528\u6700\u4f4e\u901f\u5ea6\uff0c\u52a0\u5165\u8fc7\u7b5b\u7684\u9762\u7c89\uff0c\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n<\/span>\n* <\/span>I used home brewed sweet glutinous rice wine when I made it the first time. When I baked it again, I used store bought Japanese mirin and the taste is good too!\u00a0<\/span><\/i><\/span>\u7b2c\u4e00\u6b21\u505a\u7528\u670b\u53cb\u9001\u7684\u81ea\u5236\u751c\u7cef\u7c73\u9152\uff0c\u7b2c\u4e8c\u6b21\u505a\u7528\u5e02\u573a\u4e70\u7684\u65e5\u672c\u5473\u9716\uff0c\u5473\u9053\u4e5f\u4e0d\u9519\uff01<\/span><\/i><\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span><\/p>\n\nNote:<\/span><\/b>\u00a0Different brand of ingredients have different composites, thus there may be a slight difference in the end result.<\/span><\/i><\/span><\/p>\n\n\u6ce8\uff1a<\/b><\/span>\u4e0d\u540c\u54c1\u724c\u7684\u6750\u6599\u6709\u4e0d\u540c\u7684\u590d\u5408\u6750\u6599\uff0c\u6240\u4ee5\u6700\u7ec8\u6210\u54c1\u6709\u53ef\u80fd\u7a0d\u6709\u4e0d\u540c\u3002<\/span><\/span><\/i><\/p>\n<\/p>\nPreparation \u51c6\u5907\u5de5\u4f5c:<\/span><\/b><\/p>\n<\/span><\/p>\n\n1. Sift the flour twice.<\/span>1. \u9762\u7c89\u8fc7\u7b5b\u4e24\u6b21\u3002<\/span><\/span><\/p>\n\n2. Mix honey with mirin or sweet rice wine until well combined.2. \u8702\u871c\u548c\u6599\u9152\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/p>\nMethod \u65b9\u6cd5\uff1a<\/span><\/b>1.\u00a0<\/p>\n<\/span>Beat the egg whites till stiff peak stage,\u00a0<\/span>gradually adding sugar in between, then<\/span>\u00a0add\u00a0<\/span>in egg yolks one at a time until well combined.\u00a0<\/span>\n<\/span><\/div>\n\n\n1. \u86cb\u767d\u5f90\u5f90\u52a0\u5165\u7cd6\u6253\u81f3\u786c\u6027\u53d1\u6ce1\uff0c\u518d\u52a0\u5165\u86cb\u9ec4\u3002\u86cb\u9ec4\u6bcf\u6b21\u52a0\u4e00\u7c92\uff0c\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u3002<\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span>\n<\/span>\n2. Using lowest speed, add in sifted flour and mix until just combined.<\/span>\n<\/span><\/div>\n\n2. \u7528\u6700\u4f4e\u901f\u5ea6\uff0c\u52a0\u5165\u8fc7\u7b5b\u7684\u9762\u7c89\uff0c\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/span><\/p>\n\nNote:<\/span><\/b>\u00a0Different brand of ingredients have different composites, thus there may be a slight difference in the end result.<\/span><\/i><\/span><\/p>\n\n\u6ce8\uff1a<\/b><\/span>\u4e0d\u540c\u54c1\u724c\u7684\u6750\u6599\u6709\u4e0d\u540c\u7684\u590d\u5408\u6750\u6599\uff0c\u6240\u4ee5\u6700\u7ec8\u6210\u54c1\u6709\u53ef\u80fd\u7a0d\u6709\u4e0d\u540c\u3002<\/span><\/span><\/i><\/p>\n<\/p>\nPreparation \u51c6\u5907\u5de5\u4f5c:<\/span><\/b><\/p>\n<\/span><\/p>\n\n1. Sift the flour twice.<\/span>1. \u9762\u7c89\u8fc7\u7b5b\u4e24\u6b21\u3002<\/span><\/span><\/p>\n\n2. Mix honey with mirin or sweet rice wine until well combined.2. \u8702\u871c\u548c\u6599\u9152\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/p>\nMethod \u65b9\u6cd5\uff1a<\/span><\/b>1.\u00a0<\/p>\n<\/span>Beat the egg whites till stiff peak stage,\u00a0<\/span>gradually adding sugar in between, then<\/span>\u00a0add\u00a0<\/span>in egg yolks one at a time until well combined.\u00a0<\/span>\n<\/span><\/div>\n\n\n1. \u86cb\u767d\u5f90\u5f90\u52a0\u5165\u7cd6\u6253\u81f3\u786c\u6027\u53d1\u6ce1\uff0c\u518d\u52a0\u5165\u86cb\u9ec4\u3002\u86cb\u9ec4\u6bcf\u6b21\u52a0\u4e00\u7c92\uff0c\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u3002<\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span>\n<\/span>\n2. Using lowest speed, add in sifted flour and mix until just combined.<\/span>\n<\/span><\/div>\n\n2. \u7528\u6700\u4f4e\u901f\u5ea6\uff0c\u52a0\u5165\u8fc7\u7b5b\u7684\u9762\u7c89\uff0c\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\nNote:<\/span><\/b>\u00a0Different brand of ingredients have different composites, thus there may be a slight difference in the end result.<\/span><\/i><\/span><\/p>\n\n\u6ce8\uff1a<\/b><\/span>\u4e0d\u540c\u54c1\u724c\u7684\u6750\u6599\u6709\u4e0d\u540c\u7684\u590d\u5408\u6750\u6599\uff0c\u6240\u4ee5\u6700\u7ec8\u6210\u54c1\u6709\u53ef\u80fd\u7a0d\u6709\u4e0d\u540c\u3002<\/span><\/span><\/i><\/p>\n<\/p>\nPreparation \u51c6\u5907\u5de5\u4f5c:<\/span><\/b><\/p>\n<\/span><\/p>\n\n1. Sift the flour twice.<\/span>1. \u9762\u7c89\u8fc7\u7b5b\u4e24\u6b21\u3002<\/span><\/span><\/p>\n\n2. Mix honey with mirin or sweet rice wine until well combined.2. \u8702\u871c\u548c\u6599\u9152\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/p>\nMethod \u65b9\u6cd5\uff1a<\/span><\/b>1.\u00a0<\/p>\n<\/span>Beat the egg whites till stiff peak stage,\u00a0<\/span>gradually adding sugar in between, then<\/span>\u00a0add\u00a0<\/span>in egg yolks one at a time until well combined.\u00a0<\/span>\n<\/span><\/div>\n\n\n1. \u86cb\u767d\u5f90\u5f90\u52a0\u5165\u7cd6\u6253\u81f3\u786c\u6027\u53d1\u6ce1\uff0c\u518d\u52a0\u5165\u86cb\u9ec4\u3002\u86cb\u9ec4\u6bcf\u6b21\u52a0\u4e00\u7c92\uff0c\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u3002<\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span>\n<\/span>\n2. Using lowest speed, add in sifted flour and mix until just combined.<\/span>\n<\/span><\/div>\n\n2. \u7528\u6700\u4f4e\u901f\u5ea6\uff0c\u52a0\u5165\u8fc7\u7b5b\u7684\u9762\u7c89\uff0c\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n\u6ce8\uff1a<\/b><\/span>\u4e0d\u540c\u54c1\u724c\u7684\u6750\u6599\u6709\u4e0d\u540c\u7684\u590d\u5408\u6750\u6599\uff0c\u6240\u4ee5\u6700\u7ec8\u6210\u54c1\u6709\u53ef\u80fd\u7a0d\u6709\u4e0d\u540c\u3002<\/span><\/span><\/i><\/p>\n<\/p>\nPreparation \u51c6\u5907\u5de5\u4f5c:<\/span><\/b><\/p>\n<\/span><\/p>\n\n1. Sift the flour twice.<\/span>1. \u9762\u7c89\u8fc7\u7b5b\u4e24\u6b21\u3002<\/span><\/span><\/p>\n\n2. Mix honey with mirin or sweet rice wine until well combined.2. \u8702\u871c\u548c\u6599\u9152\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/p>\nMethod \u65b9\u6cd5\uff1a<\/span><\/b>1.\u00a0<\/p>\n<\/span>Beat the egg whites till stiff peak stage,\u00a0<\/span>gradually adding sugar in between, then<\/span>\u00a0add\u00a0<\/span>in egg yolks one at a time until well combined.\u00a0<\/span>\n<\/span><\/div>\n\n\n1. \u86cb\u767d\u5f90\u5f90\u52a0\u5165\u7cd6\u6253\u81f3\u786c\u6027\u53d1\u6ce1\uff0c\u518d\u52a0\u5165\u86cb\u9ec4\u3002\u86cb\u9ec4\u6bcf\u6b21\u52a0\u4e00\u7c92\uff0c\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u3002<\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span>\n<\/span>\n2. Using lowest speed, add in sifted flour and mix until just combined.<\/span>\n<\/span><\/div>\n\n2. \u7528\u6700\u4f4e\u901f\u5ea6\uff0c\u52a0\u5165\u8fc7\u7b5b\u7684\u9762\u7c89\uff0c\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/p>\nPreparation \u51c6\u5907\u5de5\u4f5c:<\/span><\/b><\/p>\n<\/span><\/p>\n\n1. Sift the flour twice.<\/span>1. \u9762\u7c89\u8fc7\u7b5b\u4e24\u6b21\u3002<\/span><\/span><\/p>\n\n2. Mix honey with mirin or sweet rice wine until well combined.2. \u8702\u871c\u548c\u6599\u9152\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/p>\nMethod \u65b9\u6cd5\uff1a<\/span><\/b>1.\u00a0<\/p>\n<\/span>Beat the egg whites till stiff peak stage,\u00a0<\/span>gradually adding sugar in between, then<\/span>\u00a0add\u00a0<\/span>in egg yolks one at a time until well combined.\u00a0<\/span>\n<\/span><\/div>\n\n\n1. \u86cb\u767d\u5f90\u5f90\u52a0\u5165\u7cd6\u6253\u81f3\u786c\u6027\u53d1\u6ce1\uff0c\u518d\u52a0\u5165\u86cb\u9ec4\u3002\u86cb\u9ec4\u6bcf\u6b21\u52a0\u4e00\u7c92\uff0c\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u3002<\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span>\n<\/span>\n2. Using lowest speed, add in sifted flour and mix until just combined.<\/span>\n<\/span><\/div>\n\n2. \u7528\u6700\u4f4e\u901f\u5ea6\uff0c\u52a0\u5165\u8fc7\u7b5b\u7684\u9762\u7c89\uff0c\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
Preparation \u51c6\u5907\u5de5\u4f5c:<\/span><\/b><\/p>\n<\/span><\/p>\n\n1. Sift the flour twice.<\/span>1. \u9762\u7c89\u8fc7\u7b5b\u4e24\u6b21\u3002<\/span><\/span><\/p>\n\n2. Mix honey with mirin or sweet rice wine until well combined.2. \u8702\u871c\u548c\u6599\u9152\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/p>\nMethod \u65b9\u6cd5\uff1a<\/span><\/b>1.\u00a0<\/p>\n<\/span>Beat the egg whites till stiff peak stage,\u00a0<\/span>gradually adding sugar in between, then<\/span>\u00a0add\u00a0<\/span>in egg yolks one at a time until well combined.\u00a0<\/span>\n<\/span><\/div>\n\n\n1. \u86cb\u767d\u5f90\u5f90\u52a0\u5165\u7cd6\u6253\u81f3\u786c\u6027\u53d1\u6ce1\uff0c\u518d\u52a0\u5165\u86cb\u9ec4\u3002\u86cb\u9ec4\u6bcf\u6b21\u52a0\u4e00\u7c92\uff0c\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u3002<\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span>\n<\/span>\n2. Using lowest speed, add in sifted flour and mix until just combined.<\/span>\n<\/span><\/div>\n\n2. \u7528\u6700\u4f4e\u901f\u5ea6\uff0c\u52a0\u5165\u8fc7\u7b5b\u7684\u9762\u7c89\uff0c\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/span><\/p>\n
\n1. Sift the flour twice.<\/span>1. \u9762\u7c89\u8fc7\u7b5b\u4e24\u6b21\u3002<\/span><\/span><\/p>\n\n2. Mix honey with mirin or sweet rice wine until well combined.2. \u8702\u871c\u548c\u6599\u9152\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/p>\nMethod \u65b9\u6cd5\uff1a<\/span><\/b>1.\u00a0<\/p>\n<\/span>Beat the egg whites till stiff peak stage,\u00a0<\/span>gradually adding sugar in between, then<\/span>\u00a0add\u00a0<\/span>in egg yolks one at a time until well combined.\u00a0<\/span>\n<\/span><\/div>\n\n\n1. \u86cb\u767d\u5f90\u5f90\u52a0\u5165\u7cd6\u6253\u81f3\u786c\u6027\u53d1\u6ce1\uff0c\u518d\u52a0\u5165\u86cb\u9ec4\u3002\u86cb\u9ec4\u6bcf\u6b21\u52a0\u4e00\u7c92\uff0c\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u3002<\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span>\n<\/span>\n2. Using lowest speed, add in sifted flour and mix until just combined.<\/span>\n<\/span><\/div>\n\n2. \u7528\u6700\u4f4e\u901f\u5ea6\uff0c\u52a0\u5165\u8fc7\u7b5b\u7684\u9762\u7c89\uff0c\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/p>\nMethod \u65b9\u6cd5\uff1a<\/span><\/b>1.\u00a0<\/p>\n<\/span>Beat the egg whites till stiff peak stage,\u00a0<\/span>gradually adding sugar in between, then<\/span>\u00a0add\u00a0<\/span>in egg yolks one at a time until well combined.\u00a0<\/span>\n<\/span><\/div>\n\n\n1. \u86cb\u767d\u5f90\u5f90\u52a0\u5165\u7cd6\u6253\u81f3\u786c\u6027\u53d1\u6ce1\uff0c\u518d\u52a0\u5165\u86cb\u9ec4\u3002\u86cb\u9ec4\u6bcf\u6b21\u52a0\u4e00\u7c92\uff0c\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u3002<\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span>\n<\/span>\n2. Using lowest speed, add in sifted flour and mix until just combined.<\/span>\n<\/span><\/div>\n\n2. \u7528\u6700\u4f4e\u901f\u5ea6\uff0c\u52a0\u5165\u8fc7\u7b5b\u7684\u9762\u7c89\uff0c\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
Method \u65b9\u6cd5\uff1a<\/span><\/b>1.\u00a0<\/p>\n<\/span>Beat the egg whites till stiff peak stage,\u00a0<\/span>gradually adding sugar in between, then<\/span>\u00a0add\u00a0<\/span>in egg yolks one at a time until well combined.\u00a0<\/span>\n<\/span><\/div>\n\n\n1. \u86cb\u767d\u5f90\u5f90\u52a0\u5165\u7cd6\u6253\u81f3\u786c\u6027\u53d1\u6ce1\uff0c\u518d\u52a0\u5165\u86cb\u9ec4\u3002\u86cb\u9ec4\u6bcf\u6b21\u52a0\u4e00\u7c92\uff0c\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u3002<\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span>\n<\/span>\n2. Using lowest speed, add in sifted flour and mix until just combined.<\/span>\n<\/span><\/div>\n\n2. \u7528\u6700\u4f4e\u901f\u5ea6\uff0c\u52a0\u5165\u8fc7\u7b5b\u7684\u9762\u7c89\uff0c\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/span>Beat the egg whites till stiff peak stage,\u00a0<\/span>gradually adding sugar in between, then<\/span>\u00a0add\u00a0<\/span>in egg yolks one at a time until well combined.\u00a0<\/span>\n<\/span><\/div>\n\n\n1. \u86cb\u767d\u5f90\u5f90\u52a0\u5165\u7cd6\u6253\u81f3\u786c\u6027\u53d1\u6ce1\uff0c\u518d\u52a0\u5165\u86cb\u9ec4\u3002\u86cb\u9ec4\u6bcf\u6b21\u52a0\u4e00\u7c92\uff0c\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u3002<\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span>\n<\/span>\n2. Using lowest speed, add in sifted flour and mix until just combined.<\/span>\n<\/span><\/div>\n\n2. \u7528\u6700\u4f4e\u901f\u5ea6\uff0c\u52a0\u5165\u8fc7\u7b5b\u7684\u9762\u7c89\uff0c\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n1. \u86cb\u767d\u5f90\u5f90\u52a0\u5165\u7cd6\u6253\u81f3\u786c\u6027\u53d1\u6ce1\uff0c\u518d\u52a0\u5165\u86cb\u9ec4\u3002\u86cb\u9ec4\u6bcf\u6b21\u52a0\u4e00\u7c92\uff0c\u6405\u62cc\u5747\u5300\u540e\u518d\u52a0\u3002<\/span><\/span><\/p>\n\n\n<\/a><\/div>\n<\/span>\n<\/span>\n2. Using lowest speed, add in sifted flour and mix until just combined.<\/span>\n<\/span><\/div>\n\n2. \u7528\u6700\u4f4e\u901f\u5ea6\uff0c\u52a0\u5165\u8fc7\u7b5b\u7684\u9762\u7c89\uff0c\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/span>\n<\/span>\n2. Using lowest speed, add in sifted flour and mix until just combined.<\/span>\n<\/span><\/div>\n\n2. \u7528\u6700\u4f4e\u901f\u5ea6\uff0c\u52a0\u5165\u8fc7\u7b5b\u7684\u9762\u7c89\uff0c\u6df7\u5408\u5747\u5300\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/span>\n<\/span>\n\n3. Add honey mixture and mix on low speed for about 30 seconds. The texture is like ribbon stage.\u00a0<\/span>\n3. \u52a0\u5165\u6df7\u5408\u7684\u8702\u871c\u4e0e\u9152\uff0c\u7528\u4f4e\u901f\u5ea6\u6405\u62cc\u5927\u7ea630\u79d2\uff0c\u5448\u73b0\u660e\u663e\u7684\u7eb9\u8def\u72b6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/span>\n<\/span>\n4. When done, pour the batter into the baking mould, base lined with baking paper. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1\/3 of baking mould.<\/span>\n4. \u5b8c\u6210\u540e\uff0c\u9762\u7cca\u5012\u5165\u5e95\u90e8\u94fa\u6709\u70e4\u7eb8\u7684\u86cb\u7cd5\u6a21\u3002<\/span>\u8f7b\u9707\u4e00\u4e0b\uff0c\u9707\u6389\u5927\u6ce1\u3002\u70ed\u6c34\u6ce8\u5165\u5230\u70e4\u76d8\u76847\u5206\u6ee1\u6216\u662f\u5230\u70e4\u6a21\u76843\u5206\u4e4b\u4e00\u5904\u3002<\/span><\/div>\n\n\n<\/a><\/div>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/p>\n5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
5. Put into the preheated oven at the lowest rack , using water bath to bake at 150\u00b0C top\/bottom heat for about 80 mins.\u00a0\u00a0<\/span>(Please adjust temperature and timing according to your own oven.)<\/span><\/i><\/span>5. \u653e\u5165\u9884\u70ed\u70e4\u7bb1\u6700\u4f4e\u5c42\uff0c\u7528\u6c34\u6d74\u6cd5\u4ee5150\u6444\u6c0f\u5ea6\u4e0a\u4e0b\u706b\u70e4\u7ea680\u5206\u949f\u3002<\/p>\n<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/span>\uff08\u81ea\u5bb6\u70e4\u7089\u81ea\u5df1\u62ff\u634f\u597d\u6e29\u5ea6\u4e0e\u70d8\u7119\u65f6\u95f4\u3002\uff09<\/span><\/i><\/span>\n\n<\/span><\/i><\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/p>\n6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
6. Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.<\/p>\n
<\/span>\n<\/span>6.\u00a0\u70e4\u597d\u540e\uff0c\u4ece\u70e4\u7bb1\u53d6\u51fa\u70e4\u6a21\u3002\u70e4\u6a21\u79bb\u53f07\u540b\u8e6c\u4e0b3\u6b21\uff0c\u4ee5\u9632\u86cb\u7cd5\u51b7\u5374\u540e\u8fc7\u5ea6\u56de\u7f29\u3002<\/span>\n<\/span>\n<\/p>\n\n<\/span><\/a><\/div>\n\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n7. Remove cake from mould immediately and cling wrapped the cake to keep moisture and while it is hot, store it in the refrigerator for at least 12 hours, keeping the top side facing down which will help the cake to have a finer and moister texture.\u00a0<\/span><\/p>\n\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n<\/span><\/span>7. \u86cb\u7cd5\u7acb\u523b\u8131\u6a21\uff0c\u7528\u4fdd\u9c9c\u7eb8\u628a<\/span><\/span>\u86cb\u7cd5\u5305\u597d\u4ee5\u9632\u6b62\u6c34\u4efd\u6d41\u5931\uff0c\u8d81\u70ed\u65f6\uff0c\u9a6c\u4e0a\u653e\u5165\u51b0\u7bb1\u81f3\u5c1112\u5c0f\u65f6\uff0c\u86cb\u7cd5\u8868\u9762\u671d\u4e0b\uff0c\u8fd9\u5c06\u52a9\u4e8e\u86cb\u7cd5\u7684\u8d28\u611f\u66f4\u7ec6\u817b\u4e0e\u6e7f\u6da6\u3002<\/span><\/p>\n\n<\/a><\/div>\n<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/span>8. To serve, slice off the edges of the cake with a serrated knife, slice into neat pieces and bring the cake to room temperature before consuming. Put cake in an air-tight container, store in the fridge for 5 days or freeze for a month.<\/span>\n<\/span>\n8.\u00a0<\/span>\u7528\u5200\u628a\u86cb\u7cd5\u8fb9\u7f18\u5207\u6389\uff0c\u518d\u5207\u6210\u4e00\u5757\u4e00\u5757\u7684\uff0c\u653e\u5230\u5ba4\u6e29\u5c31\u53ef\u4eab\u7528\u4e86\u3002\u86cb\u7cd5\u88c5\u5165\u5bc6\u5c01\u76d2\uff0c\u653e\u5165\u51b0\u7bb1\u91cc\u53ef\u4fdd\u5b585\u5929\u6216\u51b7\u51bb\u4e00\u4e2a\u6708\u3002<\/span><\/div>\n\n\n\n<\/a><\/td>\n<\/tr>\n\nSee how flexible this cake is!\u00a0<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n<\/p>\n\n<\/a><\/div>\n\n\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\nBaking Taitai’s CNY Giveaway\u00a0<\/span><\/b>\u8d60\u54c1\u6d3b\u52a8<\/span><\/b><\/p>\n\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n(20 February 2018 to 2 March 2018)<\/span><\/b><\/p>\n<\/div>\n\n\n<\/a><\/div>\n\n<\/p>\n\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
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\nHappy to be one of the author of this fundraising bilingual (English & Mandarin) cookbook! \u5f88\u9ad8\u5174\u662f\u8fd9\u672c\u4e2d\u82f1\u98df\u8c31\u7684\u5176\u4e2d\u4e00\u4f4d\u4f5c\u8005\u3002<\/span><\/div>\n\nIn conjunction with the CNY celebration, Cairnhill WEC has launched this cookbook comprising of 56 easy home cooking recipes from 32 generous contributors.<\/p>\nI\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
I\u2019m holding a giveaway for my blog readers & followers of Baking Taitai\u2019s FB page<\/a> and Instagram<\/a>.<\/p>\n3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n<\/span><\/div>\n<\/p>\n\n<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n
3 lucky winners will each win a signed copy of this cookbook to be collected from me directly.\u00a0<\/p>\n
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![](\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiPT71v4zJpz9LIlrbunoPNfofN7Cp-IFWFtMTQ2fPbkgtoqd-jANpoNiLYL__tmXGODT5oELng00SZv33rwTevDzHvw8o9ZGMyzGXC3AXG1akhyphenhyphen2ypZZMxkdT3fAZYex8moRvaJHPipi3L\/s1600\/IMG_5320.JPG\")
<\/a><\/td>\n<\/tr>\n