My Baking My Style

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My Baking My Style Baking & Gardening !

I don't like pre-mix flour, some added cake stabilizer/ cake emulsifier...
I love chiffon cake for all my birthday cake
I love Swiss Meringue Buttercream to cover all cake instead of royal icing or fondant.

昨天做了些鳳梨餡，今天要給學生玩鳳梨酥 ~ Miami Tzuchi鳳梨酥 Pineapple ShortcakeIngredients 材料Unsalted Butter 無鹽奶油 125gPowdered Sugar 糖粉 40gSal...
10/10/2026

昨天做了些鳳梨餡，今天要給學生玩鳳梨酥 ~ Miami Tzuchi

鳳梨酥 Pineapple Shortcake

Ingredients 材料
Unsalted Butter 無鹽奶油 125g
Powdered Sugar 糖粉 40g
Salt 鹽 1g
Egg Yolk 蛋黃 25g+/-
All purpose Flour 中筋麵粉 200g ±
Milk Powder 奶粉 20g
Whipping Cream 鮮奶油 35g

Instructions 做法

1. Beat butter, icing sugar, and salt until light and creamy.
将奶油、糖粉和盐打发至颜色变浅，顺滑。

2. Add egg gradually and mix well.
分次加入鸡蛋，搅拌均匀

3. Pour in whipping cream and continue mixing.
加入鲜奶油，继续搅拌均匀。

4. Sift in flour and milk powder, mix into a smooth dough (rest 30 minutes)
筛入面粉和奶粉，拌成面团(30分鐘休面）

5. Fill into pineapple shortcake molds .
包入馅料后放入模具整形。

6. Bake at 350F for 15minutes, flip over, then bake another 10 minutes.
350F烘烤15分钟，翻面后再烤10分钟。

~~~~~~~~~~~~~

Pineapple Filling
Pineapple (strained) 1200g
Sugar 60g
Maltose 100g
Cinnamon sticks 1
Cloves 3-4 pcs
🔹Peel and blend the pineapple, strained (straining the juice in order to shorten cooking times).
🔹Place pineapple, sugar, maltose, cinnamon sticks and cloves into deep pan.
🔹Keep stirring until stringy texture (thickening). It's hard work, but it's incredibly delicious.

📍I am using Thermomix 5, 105C and speed 1.5 about 60 minutes. Then I remove paste to the pan and continue cooking until get my desired texture.

9/26/26昨天給小孩子學脆皮泡芙,自己也練習一下！1) 水 water 100g2)奶油 butter 70g3)鹽 Salt 1/8 Tsp4)糖 Sugar 1/2 Tbsp 5)普通麵粉 Plain Flour 70g6)高筋麵粉...
09/27/2026

9/26/26
昨天給小孩子學脆皮泡芙,自己也練習一下！

1) 水 water 100g
2)奶油 butter 70g
3)鹽 Salt 1/8 Tsp
4)糖 Sugar 1/2 Tbsp
5)普通麵粉 Plain Flour 70g
6)高筋麵粉 Bread flour 40g
7)雞蛋 Egg 3 (163g +/-)
～ Combine Water, butter, salt and sugar, boil till boiling stage. Turn off heat, immediately add flour and keep mixing till well combined.
～ Transfer to mixing bowl, use hand mixer lightly beating
～ Next, beat in the eggs in 3 batches
～ Place in piping bag, pipe on baking tray(麵糊的距離也會影響烘焙時間， 所以時間要自調）
～ My oven : (200C)400F 15 minutes, then reduce to (180C) 350F 5 minutes

脆皮 Craquelin
Butter 奶油 50g (softened)
Sugar 糖 50g
Bread Flour 高筋麵粉 65g(也可以用50g高筋麵粉+15g杏仁粉）
～Just mix everything together in the bowl of your mixer to form a dough.
~ Roll it out between two pieces of parchment (2-3mm)
~ Freeze it then cut it, place on top of puff dough.

📍我喜歡的一本泡芙烘焙書

教師節瑞士卷～ 可可 和黑芝麻 @ Miami TzuchiSwiss Roll (20.5cm X 27.5cm)(A)Yolk 3Oil 30gCake flour 50gCornflour 10gFresh Milk 60g(B)Eg...
09/27/2026

教師節瑞士卷～ 可可 和黑芝麻 @ Miami Tzuchi

Swiss Roll (20.5cm X 27.5cm)
(A)
Yolk 3
Oil 30g
Cake flour 50g
Cornflour 10g
Fresh Milk 60g

(B)
Egg white 120g
Sugar 40g
Pinch of Salt

~ Combined ingredients A, set aside
~ Beat egg whites till frothy, then add sugar and salt, continue to beat until medium-stiff peaks
~ Fold 1/3 meringue into yolks batter, then pour into remaining meringues, FOLD gently till well combined ( FOLD method , Not mixing)
~ Square pan 20.5cm X 27.5cm lined with parchment paper.
~ Bake in preheated oven 320F for 18 minutes

🎈Flavors (add into the yolks mixture) :-
~ Cocoa Powder 2 tsp
~ Black Sesame Powder 1/2 tablespoon

🎈Filling : Yam Paste
~ 750g yam (uncooked)
~ steamed yam until soft
~ immediately place HOT cooked yam in mixing bowl, add 1/4 tsp salt, sugar 80g - 90g, butter 50g
~ mixed till smooth
~ then add dairy whipping cream 150g (optional)

明天給小孩子玩這個～Miami Tzuchi豆沙月餅小吃 Dough:~Golden syrup 100gOil 50g (我用avocado oil）Alkaline water 2gCake Flour 150g Baking soda...
09/18/2026

明天給小孩子玩這個～Miami Tzuchi

豆沙月餅小吃
Dough:~
Golden syrup 100g
Oil 50g (我用avocado oil）
Alkaline water 2g
Cake Flour 150g
Baking soda 1g (optional)

1) Combine the wet ingredients. Mix well until smooth and fully combined.
2) Add flour and baking soda mix until evenly incorporated.
3) Cover the dough and let it rest at room temperature for at least 3-4 hours.
4) Dough 20g
Red bean paste 8g each

5) Flatten each portion of dough, place the filling in the center, and gently wrap the dough around it. Roll into a smooth ball.
6) Dust the mooncake mould and dough with flour to avoid dough sticking to the mould.
7) Bake in preheated oven 165C for 10 minutes, then brush with egg wash, continue to bake for another 5 minutes.

Filling:~
Red beans 200g(steamed till soft)
Sugar 40g
Maltose 30g
Oil 40g
~ Thermomix 5 : 105C, speed 1.5 about 30-45 minutes

12盒瑞士卷 : $12 一盒4盤麵包 ：素鬆麵包 3個$10～ 義賣活動～Nepal 我負責材料和人力，謝謝大家的支持！Swiss Roll (20.5cm X 27.5cm)(A)Yolk 3Oil 30gCake flour 50gC...
09/13/2026

12盒瑞士卷 : $12 一盒
4盤麵包 ：素鬆麵包 3個$10
～ 義賣活動～Nepal

我負責材料和人力，謝謝大家的支持！

Swiss Roll (20.5cm X 27.5cm)
(A)
Yolk 3
Oil 30g
Cake flour 50g
Cornflour 10g
Fresh Milk 60g

(B)
Egg white 120g
Sugar 40g
Pinch of Salt

~ Combined ingredients A, set aside
~ Beat egg whites till frothy, then add sugar and salt, continue to beat until medium-stiff peaks
~ Fold 1/3 meringue into yolks batter, then pour into remaining meringues, FOLD gently till well combined ( FOLD method , Not mixing)
~ Square pan 20.5cm X 27.5cm lined with parchment paper.
~ Bake in preheated oven 320F for 18 minutes

🎈3 colors :
~ Matcha Powder 1 tsp
~ Cocoa Powder 2 tsp
~ Turmeric powder 1/8 - 1/4 tsp

🎈Filling : Strawberries Swiss Meringue Buttercream

Warming up ～ 做些月餅小吃，一堂課會教孩子們做公仔餅.8/29～昨天給孩子們的第一堂課是卡士達醬因為接下來有三堂都會用到custard（Fruit Tart, Cream puff, Cupcake)～ Miami Tzuch...
08/30/2026

Warming up ～ 做些月餅小吃，一堂課會教孩子們做公仔餅.

8/29～昨天給孩子們的第一堂課是卡士達醬因為接下來有三堂都會用到custard（Fruit Tart, Cream puff, Cupcake)～ Miami Tzuchi

————————————-

豆沙月餅小吃 (mini nut Mooncakes)
Dough:~
Golden syrup 100g
Oil 50g (我用avocado oil）
Alkaline water 2g
Cake Flour 150g
Baking soda 1g
Unsweetened cherry 20g
Walnut and almond flakes 30g(small pieces)

1. Combine the wet ingredients. Mix well until smooth and fully combined.
2. Add flour and baking soda mix until evenly incorporated. Then add dried fruit and nuts.
3. Cover the dough and let it rest at room temperature for at least 3-4 hours.
4. Dough 20g
Red bean paste 1/2tbsp

5. Flatten each portion of dough, place the filling in the center, and gently wrap the dough around it. Roll into a smooth ball.
6. Slightly press, then brush with egg wash
7. Bake in preheated oven 165C for 15 minutes

🎈After baking, the mooncake crust will soften and become more fragrant as it rests (回油).

Filling:~
Red beans 200g(steamed till soft)
Sugar 40g
Maltose 30g
Oil 40g
~ Thermomix 5 : 105C, speed 1.5 about 30-45 minutes

天氣很熱☀️龍眼豆腐 Longan Beancurd材料* 洋菜粉／寒天粉 5g Agar powder* 豆漿 500g Soy milk * 清水 400g Water * 動物性淡奶油 100g Heavy cream * 砂糖 60...
08/18/2026

天氣很熱☀️
龍眼豆腐 Longan Beancurd

材料

* 洋菜粉／寒天粉 5g Agar powder
* 豆漿 500g Soy milk
* 清水 400g Water
* 動物性淡奶油 100g Heavy cream
* 砂糖 60g Sugar
* 班蘭葉 2–3片，打結
* 罐頭龍眼 適量，食用時搭配

做法

1. 混合液體
將清水、砂糖及打結的班蘭葉放入鍋中, 加入洋菜粉充分攪拌均勻。煮微微沸騰，不停攪拌，確保洋菜粉完全溶解。
（water, sugar, knotted pandan leaves and agar powder to a saucepan, keep stirring until boiling)

2. 加入淡奶油和豆奶
關火，取出班蘭葉。加入動物性淡奶油和豆奶攪拌至完全融合、液體順滑。
(Remove from heat and take out the pandan leaves. Stir in the dairy whipping cream and soy milk until smooth and well combined)

3. 倒入容器定型
倒入小碗或容器中，稍微放涼後放入冰箱，冷藏 3–4小時，直到完全凝固。
(Pour the mixture into serving bowls or a container. Let it cool slightly, then refrigerate for 3–4 hours until completely set)

4. 冰涼後加入罐頭龍眼及少量龍眼糖水一起享用。
(Serve chilled with canned longan and some of the longan syrup)

🎈時間的問題， 我放人冷凍15 minutes然後再冷藏。
🎈沒有特意買evaporate milk， 所以用鮮奶油代替.
🎈喜歡甜的，需要加多點糖。

天氣熱特別想吃冷甜點！Dragon Fruit layer ：火龍果汁dragon fruit juice 300g（火龍果泥加水=300g）糖sugar 70g燕菜粉agar powder 8g水water 400g椰奶coconut m...
08/09/2026

天氣熱特別想吃冷甜點！

Dragon Fruit layer ：
火龍果汁dragon fruit juice 300g
（火龍果泥加水=300g）
糖sugar 70g
燕菜粉agar powder 8g
水water 400g
椰奶coconut milk 100g
～ 煮水+糖+agar，從冷水開始攪拌到煮沸.
～ 加入椰漿后，煮到冒小泡即可，不必大滾。
～然後加入火龍果汁攪拌均勻即可

Coconut milk：
糖sugar 70g
燕菜粉 agar powder 8g
水water 600g
椰奶 coconut milk 200g

～ 煮水+糖+agar，從冷水開始攪拌到煮沸（也可以加pandan葉一起煮）
～ 加入椰漿后，煮到冒小泡即可，不必大滾。

～第一層，等到完全凝固， 才開始加第二層（50-60C）

🎈第一次我做八層，覺得麻鬼煩！第二次做直接就兩層， 一白一紅👍🏼

🎈院子裡的花與果, 在這裡可以玩4-5小時。

Ciabatta 折疊容易這次完全用麵包粉，第三天開始5-6小時酸種下沉就喂了！沒加糖但吃起來都覺得甜的麵包！Sourdough Starter 1st day ~ King Arthur bread flour 50g + 50g wat...
07/27/2026

Ciabatta 折疊容易
這次完全用麵包粉，第三天開始5-6小時酸種下沉就喂了！

沒加糖但吃起來都覺得甜的麵包！

Sourdough Starter
1st day ~
King Arthur bread flour 50g + 50g water
2nd day ~
after 24 hrs, only 50g starter + 50g bread flour + 50g water
3rd - 7th day ~
only 50g starter + 25g whole wheat flour + 25 bread flour + 50g water

📍有时不是第7天就成功…可能8-9…天！
📍第三天开始就要注意一下， 如果starter开始下沉就要喂了.
📍温室的温度28C 养starter最佳，有差别也没关系的。我的是80F

～～～～～～～～
STARTER / LEVAIN BUILD
40g Starter
40g Flour
40g Water
*Refresh a couple times prior using to achieve optimum results
(4-5 Hrs PEAK @ 28C）

RECIPE
400g Bread flour or T65
300g Cold water
100g Active Sourdough Starter
8g Salt

～Bake in a pre-heated oven & lava rocks
～250C @ 10 mins (with steam)
and final at 230C @ 10 mins (without steam）

recipe is adapted from
https://youtu.be/UYmJVPTugRA?si=JyFjjW7Ot2cCmvDq

🎈優質的酸種麵包通常會呈現「酸、甜、麥香、堅果香」之間的平衡，而不是只有單一的酸味
🎈你家的麵粉、溫度、水都有自己的特色！所以一切都自己拿捏好！

Orange Chiffon Cake 7” tin👉🏻Egg Yolk Batter Fresh Orange Juice 新鮮橙汁 80gOil 植物油 40gEgg Yolks 蛋黃 4 Low Protein Flour 低筋麵粉 ...
07/20/2026

Orange Chiffon Cake 7” tin

👉🏻Egg Yolk Batter
Fresh Orange Juice 新鮮橙汁 80g
Oil 植物油 40g
Egg Yolks 蛋黃 4
Low Protein Flour 低筋麵粉 80g
Corn Flour 玉米澱粉10 克
Orange Zest 橙皮屑 ½ tbsp

👉🏻Meringue | 蛋白霜
Egg Whites –蛋白 160g
Salt – 鹽 ⅛ tsp
Sugar – 細砂糖 50–55g

Instructions | 做法
1) Whisk together the fresh orange juice and oil until well combined.
2) Add the egg yolks and mix until smooth.
3) Stir in the orange zest.
4) Sift in the cake flour and corn flour. Fold gently until no dry flour remains. Do not overmix.
5) Beat the egg whites with the salt until foamy.
6) Gradually add the sugar in 3 additions.
7) Beat until stiff peaks form.
8)Fold one-third of the meringue into the egg yolk batter.
9) Add the remaining meringue in two batches and fold gently until fully incorporated.
10) Pour the batter into an 7” chiffon tube pan. {Tap the pan lightly to remove large air bubbles}
11) Bake at 335F for 30 minutes. {Adjust the baking time according to your oven}
12) Immediately invert the cake after baking and allow it to cool completely before removing from the pan.

Tips：

● Best citrus aroma from orange ZEST (香氣更濃郁來自橙皮）

● Finely grate only the orange-colored zest to avoid bitterness.
橙皮只刨橙色部分，避免刨到白色部分，以免帶苦味。

⚽️⚽️⚽️⚽️⚽️⚽️⚽️⚽️
🎈中年與樂齡朋友聚在一起吃喝看球賽
🎈🇪🇸實至名歸 👏🏻

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