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I have been to Iceland serval times but it was my first time to capture the Aurora at Stokksnes, we have a prefect night!
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#等一道光線
#icelandadventure #exploreiceland #icelandtrip #icelandic #icelandtravel #iceland #icelandair #travel #travelphotography #everydayiceland
Sorry for the belated Happy New Year to you all😝
Spent the last and first week of 2017, 2018 in Japan as well as I did last two years
But it’s the first time to spend the time with my boy, lot of fun in Tokyo finally
Wish you guys can travel serval times in 2018, and be a better you in this new year
💙💙💙💙💙💙💙💙
Never get bored for blue blue sky
#古早味
外地真的沒有一種糕點如港式的紙包蛋糕一樣美味。
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西方有牛油磅蛋糕，日本有鬆軟的雪芳蛋糕，但牛油味和鬆軟的程度，好像紙包蛋糕略勝一籌，可能是童年回憶作祟，好吃的紙包蛋糕永遠是在連鎖餅店裏找不到，屋邨裏的麵包舖已買少見少，越是吃不到，越是覺得從前記憶的味道，永遠是最好的。
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喜歡的味道，根本就是一種主觀的感覺，有時是毫無道理。
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既然在外頭吃不到，就自己動手做吧，反正現在想吃也不能輕易到外面買到。
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自己做的食譜沒有加添防腐劑和化學物質，吃的是原材料的味道，所以買的雞蛋要新鮮，牛油不是太差便可以了。
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當然要處理打發蛋白，還是有一點點技巧而不會像Muffin一樣把所有材料混合便可以，但是步驟仍然是非常簡單的。
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新鮮出爐的紙包蛋糕真的非常好吃，很多時候友人到我家，晚上即興做也可以，還發現小朋友特別喜歡這個蛋糕呢。
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由於一邊拌麵糊一邊拍攝，再加上首爾的家那焗爐的穩定性好像我還在掌握之中，所以效果並非如我之前的做得那麼滿意，但是味道還是很好吃的。
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這個週末，就是吃着這個只能在香港找到的紙包蛋糕渡過。
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對家鄉的食物，家鄉的人和事，就算身在遠方，永遠不能忘卻而置之度外。
材料 （四個份量）
雞蛋4隻 （如之前放在雪櫃，要先在室溫放30分鐘以上）
無鹽牛油65克
糖 （分別打蛋白和蛋黃用）33克兩份共66克
麵粉65克
工具
牛油紙
紙包蛋糕模具4個，杯口直徑X杯底直徑X高度 為 7.5 X 5 X 6.5 cm
做法
1. 牛油先置於容器並放在熱水中，溶化成為液體狀
2. 牛油紙剪成18x18cm，然後摺好放入蛋糕模內
3. 焗爐預熱至170度
4. 麵粉過篩
5. 蛋白及蛋黃小心地分開，注意蛋黃不可以掉到蛋白內
6. 先將蛋白用打蛋器的中低速打發，直至全部打成小泡沫後，放入三份一的糖（約11克），同時將打蛋器轉至高速，然後打至蛋白轉成白色後，再放入三份一的糖，最後當糖完全溶化及蛋白開始「企身」，加入最後的三份一
7. 蛋白打至「修長」尖峰下垂 （soft peak) 的狀態
8. 洗乾淨打蛋器後，用高速打發蛋黃，糖分數次慢慢加入，直至轉成淡黃色
9. 蛋白分三段加入至蛋黃液，用接疊（fold）的方式攪拌
10. 分批加入麵粉，再用接疊（fold）的方式攪拌，成為麵糊
11. 將一點麵糊（約四湯匙）加入牛油內，稍為混合後，分三次倒入麵糊內，輕輕用接疊（fold）的方式攪拌
12. 將麵糊平均放到蛋糕模內，大約八分滿左右
13. 放入焗爐170度焗30分鐘
Hong Kong Style | Paper wrapped cake
Paper wrapped cake is commonly found in Cha Chaan Teng (cafe serving quick meals) in Hong Kong. These cakes are wrapped with baking paper which had a traditional old Hong Kong look.
These little sponge cakes are made from 4 ingredients only, which are flour, sugar, egg and butter. We can make it anytime at home.
Here I would like to share the video about how to bake the paper wrapped cake, with English subtitle. Hope that you will like this Hong Kong old style recipe.
Ingredients (4 servings)
4 eggs （brought to room temperature)
65g unsalted butter
33g sugar x 2 (total 66g)
65g all purpose flour
Tools
Baking paper
4 cake molds (top width x bottom width x height 7.5 X 5 X 6.5 cm)
Directions
1. Melt the butter with the hot water bath
2. Cut the baking paper into 18x18cm dimension, put it inside the cake mold
3. Pre-heat the oven to 170 degree celsius
4. Sift the flour
5. Carefully separate egg white and egg yolk
6. Whisk the egg white with electronic eggbeater, start with the medium-low speed, add 1/3 portion of sugar (11g) until foams are formed. Increase the speed at the same time.
7. When the egg white becomes white in color, put 1/3 portion of the sugar, keep whisking in high speed
8. While the sugar is totally melt and the foams become stable, put the rest of the sugar
9. Whisk the egg white until the soft peak is formed
10. Wash the eggbeater, whisk the egg yolk with high speed, add the sugar gradually. Whisk until it becomes pale yellow in colour
11. Fold the egg white into the egg yolk in 3 portions
12. Fold the sifted flour into the egg mixture in serval times
13. Put 4 tablespoons of batter into the melted butter and mix well
14. Fold the mixture into the batter in 3 portions
15. Pour the batter into the cake mold until 80% full
16. Put the cake mixture into the oven and bake for 30 minutes with 170 degree celsius
#香港懷舊 #童年回憶 #簡易焙焙
