Singapore Flyer

Ok, writing this to remember to my first experience on Singapore Flyer.

We were there during Chinese New Year on February this year. Remember last year's McDonald's monopoly game? One of the prize was 1-for-1 ticket on Singapore Flyer. As the ticket price is quite expensive (S$29.50/adult, S$20.65/child), this was a great opportunity to sit on Singapore Flyer at half-price. We collected five 1-for-1 tickets for our whole family of 12 (including 2 toddlers, free) to get up there.

The whole flight lasted about 30 minutes. Great views isn't it? I hope there will be a chance for me to ride this again at night.

Here's a few family photos.
(Top, left) My nephew and niece
(Top, right) Everyone in the capsule
(Bottom, left) My twin nieces
(Bottom, right) My mother

Aspiring Bakers #9: Chocolate Swiss Roll 可可蛋糕卷

I still remember the mess that I created when I made my first swiss roll few years ago. The swiss roll cracked very badly and the cream was in a mess after rolling. I dare not make any swiss rolls anymore. Yes, I'm that afraid of failures.

But hidden in me, I still want to do it again. I enjoy flipping through 孟老师的美味蛋糕卷. I know there is another wonderful book 彩绘蛋糕卷 on creating patterns and painting on swiss rolls, which I still don't know where to get the book. Then comes this month's Aspiring Bakers event on swiss rolls. The swiss rolls posted during the last few weeks are all highly creative. That forces motivates me to try making one.

孟老师的美味蛋糕卷 is one of the best Chinese baking books. There are 5 different methods of making swiss roll cakes, 5 methods of making fillings for the swiss rolls, 3 methods of rolling, step-by-step illustrations, and comes with 2 DVDs. I pick the easiest swiss roll from this book - chiffon cake method for the cake base which I am more familiar with + fresh cream filling.

Here's my very first swiss roll. Though not perfectly round, with slight cracks and still some mess after rolling, I am quite satisfied and happy with myself for doing something I am initially reluctant to try. If something is holding back you from doing it, I hope this will inspire you to try making swiss rolls. Still one more week left before the swiss roll month ends. :)

Chocolate Swiss Roll 可可蛋糕卷

Ingredients (36cm x 26cm baking tin)

Chiffon cake:
20g cocoa powder
40g hot water
60g egg yolks (~3 eggs)
50g sugar
50g vegetable oil
30g milk
75g cake flour

120g egg whites (~3 eggs)
65g sugar

Filling:
180g dairy whipping cream
20g sugar

Method

Filling:
1. Put fresh cream in a bowl and place over another big bowl filled with ice cubes. Whisk fresh cream until thick.
2. Add in sugar and whisk until stiff.

Chiffon cake:
1. Dissolve cocoa powder in hot water and set aside.
2. Whisk egg yolks and sugar until the sugar dissolves.
3. Slowly whisk in oil and milk.
4. Add in chocolate mixture in step (1).
5. Sift in cake flour and whisk until batter is smooth. Set aside.
6. In another bowl, whisk egg whites until foamy, gradually add in sugar in 3 batches. Continue whisking until stiff peak form.
7. Fold in 1/3 of the egg white into the egg yolk batter (in step 5), then fold in the remaining 2/3 egg white gently until well-mixed.
8. Pour the batter into a lined and greased baking tin. Level the batter, give the tin a few slight bangs on the table to knock out air in the batter. Bake in preheated oven at 175 deg C for 12 minutes (I use top rack).
9. Remove cake from pan. When one side is cooled, flip the cake over, tear away the baking paper and leave to cool the other side.
10. Spread filling on the cake and roll up. Chill in the fridge for 30-60 minutes before slicing.

Recipe adapted from: 孟老师的美味蛋糕卷

I am submitting this Chocolate Swiss Roll to Aspiring Bakers #9: Swiss Rolling Good Times (July 2011), hosted by Obsessedly Involved with Food.

Aspiring Bakers Announcement
I hardly realize, time really flies. Aspiring Bakers is almost 1 year old and I have not planned for who are going to be our hosts for the next few months.

Looking for host for Aspiring Bakers from November 2011 onwards. If you have participated in Aspiring Bakers before, you are welcome to pick a theme and be our host. I know it is hard work checking the emails and compiling the long list of entries. But we really need some volunteers for this wonderful event to continue.

Please email me if you are interested.
smallsmallbaker@yahoo.com.sg

Soft & Spongy Banana Cake

I'm becoming very slow in updating my bakes. Better write this post before I forget about it.
This Soft & Spongy Banana Cake was baked last month, recipe from Wen's Delight and very well-rated by many bloggers.

The 2 important steps to making this cake well is:

1. Whisking the eggs and sugar to the right ribbon stage, till thick and stiff.

2. Folding the oil into the batter well. As the oil content is high, have to be careful not to underfold or overfold as it will result in a dense cake.

I'm glad I had done it without many mistakes. The cake was light and spongy. I prefer not to add any essence to my cakes, makes my cakes taste better and natural. Keeping this good recipe!

Soft & Spongy Banana Cake

Ingredients (makes one 8 inch round tin)

150g eggs
130g sugar
200g banana (very ripe, cut into small pieces)
150g cake flour
1/2 tsp baking powder
1/4 tsp baking soda
100g corn oil (or any vegetable oil except olive oil)

Method

1. Preheat oven to 160 degree C.
2. Grease and line tin with baking paper.
3. Sieve flour, baking powder and baking soda together. Sieve twice and set aside.
4. Whisk eggs, sugar and sliced bananas at max. speed till stiff/ribbon stage. (For Kenwood Chef - approx 10-13mins)
5. Fold in sifted flour and mix well. (Can use spatular or hand to mix)
6. Add in oil and mix well till batter is shiny and flowing.
7. Pour into baking tin and bake for 40 - 45 minutes.

Recipe adapted from: Wen's Delight - full recipe or half recipe, and a step-by-step slideshow.

KTM Bukit Timah Railway Station and Railway Tracks

Yesterday I went to take a short walk along the KTM railway tracks, which will only be opened until this Sunday (the stretch between Rifle Range Road and the Rail Mall until end of the month). Not going to miss this once-in-a-lifetime opportunity. Yes, we can always see railway tracks elsewhere but walking on the tracks safely without worrying about oncoming trains, this will be the only chance.

I started from the Railway Bridge at Bukit Timah Road (near King Albert Park McDonald's). It was so crowded on a Sunday morning. I was taking photos of people instead of the bridge! Guess it is one of the most popular photo-taking spot. I have to admit, I never knew it was a railway bridge when passing by that area!

This is the Bukit Timah Railway Station. It will be conserved.

The KTM railway tracks and scenery. Look at the crowd. There were families, children, elderly, people coming from all parts of Singapore, it was like a big Singapore gathering. Very fun! I just took photos around that area and not trekking along the tracks. It was not easy to walk on the tracks filled with stones and pebbles. Did anyone ask why train tracks are filled with so many stones? I think it is for supporting and stabilizing the tracks and provide drainage.

If you want to walk along the railway tracks, here's a good map guide and suggested walking routes.
http://www.thegreencorridor.org/2011/07/07/overview-map-of-railway/

Hakka Yong Tau Foo 客家酿豆腐

我不常光顾食阁或小贩中心的酿豆腐摊位，因为酿的馅料大多数都只是鱼肉，跟我妈妈以前做的酿豆腐有差。

我小时候吃的酿豆腐都是酿猪肉加鱼肉，有时也会加入咸鱼。比外面卖的好吃多了。不过自从妈妈吃素以后，这道菜也在餐桌上消失了。对酿豆腐的味道总是念念不忘，前天决定亲自动手试试。

这是简化了的酿豆腐，少了不健康的咸鱼。妈妈从头到尾都在一旁指导，从怎么酿馅料到怎么煎豆腐。还好有她帮忙，我第一次做酿豆腐，看起来还挺不错的！不过还是有待进步。

以前我们酿豆腐是做一大锅的，然后吃上好几天。以下是小份量的酿豆腐。如果喜欢，还可以酿豆卜、辣椒、羊角豆、苦瓜、香菇、茄子等。

客家酿豆腐

材料：
3个豆干
75克猪肉碎
75克鱼浆
2粒马蹄
少许青葱粒
1/2个鸡蛋

调味：
1/2茶匙盐
1茶匙胡椒粉
1茶匙玉米粉
1茶匙麻油
1茶匙蚝油
1茶匙蒜油

做法：
1。马蹄洗净，去皮切碎。
2。猪肉碎，鱼浆，马蹄碎，青葱粒和鸡蛋搅拌均匀，加入调味腌10分钟。
3。豆干洗净拍干，切开成三角形，中间挖去一小块豆干，撒上玉米粉，把肉馅酿入。
4。油烧热，先把酿豆腐酿肉的一面煎至金黄，再把豆腐的两面煎至金黄。
5。加水焖10-15分钟，加少许盐，酱青，蚝油调味即可。

取自：优1周289期