Yam meatballs - by  Adeline Lee

Adapted from mykitchensnippets.com
Here you go:
Ingredients
250gm chicken/ground pork
125gm shrimps _ unshelled, deveined and minced
100gm yam, steamed and mashed
1 spring onion - cut small
½ onion (diced)
1 egg yolk
1 tbs cornstarch
1/2 tsp five spice powder
1 tbs oyster sauce
1 tbs soy sauce
¼ tsp sesame oil
1/4 tsp pepper
Salt (if nec)

Mix altogether and marinate at least half an hour in the fridge.
Roll into a ball and fry till browned.
Can bake at 200C for 30-35 mins but need to drizzle them with some oil.

Actually it is Jz a normal Milk Loaf 牛奶土司。by Meow Meleny

RECIPE For MILK LOAF:
(450g toast box)

A ingredients:
260g high protein flour
60g all purpose flour
60g (1 egg)
150g milk
Sugar 20g
Salt little bit
Yeast 3g

B ingredients:
Butter 30g
 
INGREDIENTS NEEDED:
1 loaf unsliced white bread
3 Tbsp - butter
2 Tbsp - honey
1 tsp - granulated sugar
2 or 3 scoops - ice cream, any flavour
fruit (such as strawberries, bananas, or blueberry)
2 Tbsp - dry toppings (such as mini marshmallows, toffee bits, sprinkles, or cereal)
2 Tbsp - syrup topping (such as condensed milk, chocolate or strawberry syrup, or caramel sauce)

STEP:
1) Cut the loaf of bread into a cube shape. Reserve remaining loaf for later use.
 



2) In a small bowl, combine butter and honey, and microwave for 10 to 20 seconds, or until just softened. Stir.

3) Set the toast box and bread cube onto a baking pan lined with aluminum foil. Using a pastry brush, brush all sides of the bread cube and the inside of the toast box with the honey mixture. Sprinkle sugar over bread cube. Bake for 10 to 15 minutes, turning bread cube over every 5 minutes, until bread is a light golden brown.

4) Carefully refill the box with the bread cube,Transfer toast box onto a serving plate, top with ice cream, and decorate ur own dry topping and syrup topping ♡ 
 





* you may also look for "shibuya honey toast" at Youtube...there will be more easy for u to see how the step by step making it*

Enjoy & have Fun in ur kitchen

Cocoa Batter:
150g chocolate - chopped
90ml water
100g corn oil
25g cocoa powder
65g cake flour
1/2 tsp bicarbonate of soda
115 g egg yolks (5 yolks)

Egg White Batter:
225g egg white (5 eggs White)
100g castor sugar
a pinch of salt
1/8 tsp of cream of tartar

Method:
1. Melt chocolate and stir till smooth. Add in corn oil slowly, stirring all the time till smooth. Fold in the rest of the ingredients and stir till smooth.
2. Whisk egg white with cream of tartar till frothy, then pour in sugar gradually and then add in the salt. whisks till a soft peak is formed.
3. Fold egg white into the egg yolk mixture and then pour into a 23" to 25" round chiffon cake pan. (I used 20")
4. Bake at 175C for about 45 mins or till cooked.
5. Invert cake onto a cooling rack until completely cooled. Remove cake from pan and serve.

I Was away to batam yesterday and my last, last min baked two naked chiffon cakes today, "Japan Dark Pearl chiffon cake" to celebrate my important man in my life. No matter what we gone through and I know at the end he'll always be there for me. Today is my dearest hubby 52 years birthday and to all Mamas in the world and the most important is my Dearest Mum and my late MIL too "Happy Mothers day" to all mummy ... This is my first time baking recipe adapted from Diana Gale I would like to thank you for the great recipe family and Friend are satisfied with the cake not to sweet and super moist can taste the actual cocoa taste I can say is。Wooo and Thank you for your great sharing

***Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q
RECIPE Adapted from here Step by Step:  thedomesticgoddesswannabe

1. 5 egg yolks, at room temperature
2. 60g vegetable oil
3. 100g whole milk, at room temperature
4. 130g dark chocolate, broken into pieces 
5. 55g cake flour
6. 25g cocoa powder 
7. 1/2 teaspoon baking powder
8. 1/2 teaspoon baking soda
9. 5 egg whites, at room temperature
10. 80g caster sugar
11. 1/2 teaspoon cream of tartar

1. Before you start, make sure that all the ingredients are at room temperature.
2. Melt the chocolate in a heat proof bowl over a ban marie. Set this aside to cool a little.
3. In the bowl of a mixer, beat together the egg yolks and oil.
4. Followed by the milk. Then the melted chocolate.
5. Mix until blended. Add the sifted flour/ cocoa powder/ baking soda and baking powder. Mix to combine, scrapping the sides of the bowl occasionally. Set this aside.
6. In a clean mixing bowl, whisk the egg whites until foamy. Add the cream of tartar.
7. Gradually add the sugar, whisking continuously, until stiff peaks.
8. Add 1/3 of the egg whites into the egg yolk mixture. Mix to combine. There is no need to be gentle at this stage.
9. Add the remaining egg whites in 2 batches, and gently fold the whites into the batter until no streaks remain.
10. Pour into an UNGREASED 21-23cm chiffon pan and lift the pan to about 10cm from the table top. Drop the pan. This removes the larger air bubbles. Repeat this a couple of times.
11. Bake at 180°C for 1 hour. You may need to adjust the baking time, depending on your oven. If the top gets too brown or cracks too much, cover with a piece of aluminium foil – just open the open, place the foil over the cake and close the oven door as quickly as you can.
12. Invert the cake pan until it cools completely before removing from the pan.