MnYfoodtalk

五月五，换政府，五月六，新政府！Ini kalilah Ubah! 这一届大选实在是轰动全国，甚至轰动至国外。经过半世纪多原任政府的统治下，许多人民已意识到有必要改朝换代，告别腐败，让新政府统治国家。这也意味着新希望，希望改变原有的不公平对待，告别贪污的时代。

五月五，我也一样，一早醒来，期待着去投票。由于投票站就在对面，遥望过去，人潮汹涌。赶紧梳洗后，冲着去排队。第一次投票的我，真的有点紧张，排啊排啊，终于轮到我了，投下神圣的两票后，乖乖的离开投票中心。离开前，观察四周，没有外劳，没有暴乱，安心啦。。。

回到家后，期待五点的到来，等待成绩揭晓。少见的一个下午，完全没有心情午睡，吹反风的我，不像平时周末后吃饱午饭就呼呼大睡至晚餐时间的我。手中一直握着智慧型电话，上面子书，上新闻网，看看马来西亚的大选情报。

面子书上，开始看见外劳的出现，看见人民为了钱财而出卖自己手中两票的一面。令人感动的是，一些人更不顾自己的安危，出来阻止这些人的一些行为，如逮捕外劳等。大家所付出的，就是为了避免及减少这些不公平的出现。看见这些片断，庆辛自己已买了足够粮食，来对抗即将来临的战争。

等着等着，五点了，又一下，六点了，很多地方已经开始算票了。七点，Astro AEC 301台也开始直播大选情景了，除了电话，电视，电脑也出动了。希望能最快得知大选成绩。Camus开着不同网页，食指忙着在滑鼠上笛笛嗲嗲按来按去，同时跟进不同网页，幸好，我的黑滑鼠没被他给按坏。整晚的气氛显得紧张，连上个厕所，也是冲着进，冲着出，吃个面，也不知是什么味道的。紧张啊。。。紧张啊。。。

难以忘记当晚的心情，又起又落，而起落的心情，和原任政府的票数有着直接的关系。他的票数起，我的心情落，他的票数落，我的心情起。同时监督面子书的我，看见种种的消息，又有暴乱啦，停电啦，多余票箱啦，等等。。。这些不平等的待遇，没人能阻止。虽然我不能确定消息的真实性，可是我还是觉得无助，无奈。。。此刻，又庆幸自己身在槟城，才不至于面对停电的局面。

大约十二点，坐在电视机前面的我们，看见了结果，心情。。。不用我说，你也明白。没多久，看见了原任首相，结果出来了。。。出来了。。。那一刹那，我只能佩服AEC主播们的专业，面无表情的继续播报成绩，既看不出伤心，生气，失望，开心，满意。。。我承认我这辈子都无法成为主播，因为我不能控制当时激动的情绪，叫天天不应，叫地地不理。。。天理呢？天理呢？？？？

虽然已经肯定了结果，但我们继续守着电视机及电脑前，直到差不多凌晨三点，带着沉重的心，睡觉去。。。

这一夜，整晚难眠。。。虽然最后还是入睡，但醒来时，心情。。。只有自己，也许还有你，还有他，才能明白。。。我也要感谢公司对我们的爱戴，早前已宣布星期一为假期，因为，这假期实在对我很重要，承重的心情，飘软的身子，试问，又怎适合上班呢？

早上起来，妈妈说我们昨晚忘了关客厅及厨房的灯，我只想回答她，其实是我们的潜意识让我们保留着的一片光明。平时最讨厌浪费电源的我，却觉得当晚的灯开得太值得，太应该。国家那么暗，我不能任由它暗，我必须为我自己前途，未来孩子的前途，留下光明。

心情沉落了一夜一天，不能继续沉，死命说服自己不该放弃，我们应该更团结，更一致！

身为马来西亚的公民，爱国的公民，我觉得我有必要为这一届能继续担任政府的马来西亚政府献上祝贺，恭喜他们继续获胜。在此，我想通过我们的部落格，献上这食谱，黑糖番薯包食谱，共贺政府！希望大家会喜欢。

食谱取至这里，经过些许更改。

材料 Ingredients：
(A)
11g 酵母 yeast
1tsp 糖 castor sugar
150g 温水 luke warm water

(B)
500g 包粉 pao flour
100g 糖 castor sugar
65g 食油 cooking oil
少许 盐 salt
150g 番薯泥 sweet potato
（先將番薯洗淨，去皮蒸熟後用叉子压成番薯泥）
(Steam and mashed)

方法 Method:
1. 材料(A)搅拌均匀，放置10分钟。（用较大的杯子，酵母会在这时候开始发起来）
Combine ingredient (A) in big cup and leave it proof for 10 minutes.
2. 材料(B)放入面包机，加入(A)，用"面团"程序搅拌至光滑。大约20分钟。（我用面包机搅拌了大约50分钟，包括少许发酵时间）
Put ingredients (B) into bread maker, add in (A). Select "dough" function, beat the ingredients for about 20 minutes. (I wait for about 50 minutes)

3. 取出面团，分成16等份，揉成圆团或包入黑糖卷起，让面团发酵40~60分钟。
Remove dough from break maker, divide into 16 portions. Roll into round shape or wrap with black sugar. Let it proof for 40~60 minutes.

4. 大火蒸12~15分钟至熟。
Steam with boiling water for 12~15 minutes until cooked.
5. 取出待冷后才吃。
Remove from wok. Do not eat immediately, wait pao cool first.

We are submitting our post to Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.

If you never hear of this cake, let me briefly explain about it. It is an Indonesia cake, also called kuih lapis legit, bake layer by layer for roughly 5-7 minutes per layer. You will need at least 2-3 hours standing in front of oven through out the baking process. The top of each layer is bake until brown, repeatedly until last layer. After cutting it, you will see a very beautiful dark and light brown layer stacking together. The dark brown "lines" is the top layer of every single layer. To make this cake, you will need many egg yolks and not so many egg whites, so people claimed it as "high colesterol" cake. A kind of spice, which contribute the most to the taste is one of the main ingredient, I used mixed spice here. Don't eat the cake immediately after baked as it taste nicer the next day. You can add brandy or rum to the recipe to have even more tastier layer cake, and it can keep longer with alchohol.

I decided to bake this again after saw many bakers baked this cake. Learn some techniques and precaution steps from here and there. This blogger provide a very good info and tips on this cake http://sweetsamsations.com/2013/01/03/lapis-legit/

I follow Agnes Chang's recipe. She has one VCD that shows how to make layer cake. I bought it few years ago and play it again before I make this cake. I modified the ingredients a little bit to suit my taste...

Ingredients:

Golden churn tinned butter suitable for making layer cake

Do not use this type of butter to make layer cake as it will melted easily especially in hot weather

340g tinner butter
180g icing sugar (sifted)
1tbsp sweet condensed milk

12 egg yolk
1/2tsp vanilla essense

100g plain flour (sifted together with mixed spice)
1.5tsp mixed spice

4 egg white

Method:

1. Cream butter and icing sugar with mixer (using k-beater) at medium speed until fluffy. Add in sweet condensed milk and continue cream until well combined.

2. In separate bowl, beat egg yolks and vanilla essense with handwhisk until pale.

3. Continue mixer at medium speed (step 1), slowly pour egg yolks into butter mixture and cream until well combined.

4. Switch mixer to low speed, add in sifted flour and mixed spice, beat until well combined.
5. In separate big bowl, beat egg white until very hard.

6. Scoop 3~5 tbsp of mixture (4) into beaten egg white, stir with spoon until combined.

7. Add (6) into remaining (4) mixture and mix at low speed until well combined. The final mixture should look like this.

To bake:
1. Preheat oven at 200C (TOP & BOTTOM fire).
2. Line square cake tin bottom layer with baking paper. Oil the paper to hold it well with cake tin.
3. Pour one cup of mixture into cake tin, make the layer even with spatula.

4. Bake at oven until top layer is brown. (about 6~8 minutes depend on oven)
5. when done for first layer, take out from oven, switch oven to TOP fire only. Poke cake's bubble with toothpick (if any).
6. Pour another cup of mixture to make second layer.
7. Repeat step (3) ~ (4) until second last layer, switch oven to TOP & BOTTOM fire, 180C.
8. Continue to bake last layer until brown.
9. Remove cake from oven and cool it at wire rack.

*Note: Cut prune into half, make prune flat with finger / spoon, arrange it at 3rd & 6th layer (or 3rd and last layer). Arrange and press lightly after pour 3rd and 6th layer mixture.

*Adjust your oven temperature base on your own oven.

Lesson learnt here:
1. I should bake each layer until darker brown, I bake it until light brown only.
2. I should bake my cake at oven's upper level. For first few layers, I put at middle level, it take longer time to turn brown, you will get a dry cake if bake for too long, some part are not cooked well too.
3. I should place baking paper at bottom cake tin only. This time I place baking paper at bottom and side, the paper flip down and covered the cake side and caused my cake not cooked enough (it blocked oven heat).
4. Brush every two layers with little melted butter after baked. I brush every layer with melted butter this time and turn out more oily than expected. If brush every two layers will prevent too oily and at the same time, prevent dryness to the cake due to long hour baking.
5. Egg white should be beaten at last stage. I follow Agnes's way and whisk egg white at the beginning. By the time I want to use it, it already turned watery. If whisk egg white after complete egg yolk portion, we can directly fold egg white into egg yolk after whisk egg white.
6. Less sugar! I will reduce sugar to 180g as 200g is a bit too sweet for us.

I learn a lot from this round and hopefully I can bake a nicer one next time. Although many mistake at this time, but the cake turn out very delicious too. Hence I believed if I can handle every single step well, it will be perfect! Stay tune for my next Indonesia Layer Cake with hawflakes.

Before ending this post, I would like to wish all mothers a very Happy Mother's Day. And to my mom, Happy Mother's Day, I love you mummy...  this layer cake is specially dedicated for you!

Beside puff pastry, Kawan brand also came out Chapati. It contains 10 pieces of chapati in a pack. I bought one pack of it last few weeks and make my own breakfast.

It is very easy and flexi recipe, just to share my way of making this chapati. Hope you will enjoy it.

Ingredients: (for 2 persons)
2pcs chapati
2 eggs
2pcs cheddar cheese
2pcs fish fillet
some salad/vege
some salad oil/mayonese
some cooking oil

Method:
1. Fry chapati in a pan with few drops of cooking oil until you see small brown dots on chapati.

2. Fry beaten egg in pan with 1/2 tbsp of cooking oil, when it is almost cooked, place a slice of cheese on top. Remove from pan when cheese is melted.

3. Fry fish fillet until cooked.
4. Wrap egg&cheese, fish fillet and vege with chapati, add many drops of salad oil/mayonese.

Balsamic dressing

5. Served and enjoy!

It tasted good and healthy with a lot of vege for breakfast. Make your own chapati with own preferable filling today!

Before end my post, I would like to remind you on MnYfoodtalk give away event to win Sandwich Mold Bread Maker Cutter & Miniature Cheese Grater. You have one more week, grab the chance now!

I first try with pandan bun recipe, it looks simple but in fact quite time consuming. Rolling each mini bun to swiss roll pattern spent quite long time. Although it is time consuming, but I really enjoy the making process.

Mixing ingredient (A)

Left: elastic dough that caused my bun became harder?

Making pandan bun

Making pandan lotus bun

Making pandan cheddar cheese bun

Everything was fine until my buns came out from oven, I use my finger to press on it, it was not soft. Although the taste is very good, but it's texture is harder. With slightly dissapointed, I think I was failed to make a soft bun.

Left: pandan lotus bun, Middle: pandan bun, Right: pandan cheddar cheese bun

After that, I continue blog walking on baker's blog, and found some of them said we do not need to knead bread dough until elastic. Hopefully that was the reason why I failed in getting soft bun. Will try it again after I have figure out why my bread turn out hard.

Recipe I get from here:

Ingredients

(A)
402g high protein flour
8g yeast
32g milk powder
50g egg
50g pandan juice
145g milk

(B)
134g high protein flour
80g brown sugar
8g salt
54g fresh milk
60g fresh cream

Method:
1. Mix (A) with chopstick until combined (do not need to knead), cover with preservative film for one hour.
2. Divide (A) to small dough and mix with (B) until combined.
3. Divide dough to 40g each, roll to round shape, let it rest for 10 mins.
4. Flatten the round dough and roll it up as shown in picture. Rest for another 10 mins.
5. Repeat step 4 and leave it prove at baking tray. (For pandan lotus bun, wrap pandan lotus and cut out pattern follow picture below; for cheese bun, sprinkle with cheddar cheese and castor sugar)
6. Let it prove for 50mins, brush with egg wash or butter.

This is not a complicated cake as you only need to bake a sponge cake as it's base. I bought Magnolia 3 colours ice cream to make ice cream layer.

For sponge cake, here is the recipe: (can make 2 ice cream cake)
250g sponge cake mix
250g eggs
65g water
65g melted butter
1tbsp cocoa powder (for chocolate sponge cake)

Method:
1. Beat sponge cake mix, eggs and water in high speed for 6 minutes. Turn to medium speed and continue beat for 1 minute, lastly beat for 1 more minute at low speed.
2. Scoop out 5 tbsp sponge mixture and mix with cocoa powder, then mix in with the remaining mixture.
3. Scoop out 5 tbsp chocolate mixture and mix with melted butter, when they are combined, pour in remaining chocolate mixture and mix well.
4. Separate the mixture into two portion and pour in two 8" cake molds (to make 2 pieces).
5. Bake at pre-heated oven at 180C for 20 minutes or until tooth pick inserted and came out clean.

To assemble cake:
1. Place a slice of cake at cake board, surround it with aluminium ring.
2. Take ice cream out from freezer and let it soften slightly.
3. Scoop out vanilla flavour ice cream and spread it on top of sponge cake.
4. Keep in fridge until vanilla layer is harden.
5. Repeat with chocolate and strawberry layer.

6. Lastly, remove aluminium ring, decorate with chocolate ganache and heart shape sugar icing.
7. Keep in fridge and served it cold!

Chocolate ganache:

1. Double boiled chocolate and milk until chocolate melted.

Since it is a steamed cake, it's texture is similar to huat kuih/fatt koh发糕. If make it into cupcake, it is just like huat kuih发糕. When my mom ate this, she said it is malai ko马来糕. With her comment, she gave me inspiration to bake malai ko next time.

The recipe is get from Nasi Lemak Lover

Ingredients:
Caramel
90g coarse sugar
15g butter
200 evaporated creamer

Cake
230g all purpose flour
200g mashed banana
120g castor sugar
3 large eggs
1tsp baking powder
1/4tsp salt

Method:
Caramel
1. Heat sugar over medium heat until melt and turn brown.
2. Add butter and still until butter is melted.
3. Pour in evaporated creamer and mix well.
4. Off heat and still until sugar dissolve. Leave to cool.
Note: Caramel sugar will form into pieces after pour in evaporated creamer. Continue stir until sugar is dissolve.

Cake
1. Sift flour, baking powder and salt.
2. Beat eggs with hand whisk at medium speed. Gradually add in sugar and beat until thick and pale.
3. Add mashed potato, caramel liquid and flour. Use ballon whick until no lumps.
4. Pour into cake pan and steam over boiled water for 30 mins or until cooked.

It is a very delicious cake and my family gave a positive comment on the cake.