梅尔柠檬塔。记录参赛。Meyer Lemon Tart & Participate in Contest

我进入半决赛了!!!!!!! 参加了奶油公司SCS Dairy举办的网上烘焙比赛。这是第二次参赛该公司的比赛，第一次参赛赢得该公司送出的一套烘焙用具。感恩。

原本不想参与网上的比赛了，不过这一次算是半网上比赛，半网上？整个比赛分为五级（五颗星），进入到第三级（三颗星），是该公司请来的评判决定进入第四颗星，也是半决赛的资格。我想在这一级别挑战自己，看看自己的作品是不是可以入评判的眼。进入四颗星，然后又回到网上比赛，也就是现在很流行的脸书“按赞”，我真的不喜欢这一类按赞的比赛，完全和参赛者的实力无关（讲到好像很有实力酱。。。），完全是人气比拼了。偏偏，我人缘不佳，哈哈哈哈，真的拉票也是一场硬仗。。。不过既然进入这一级别，也算某一程度上被肯定，奖品也很丰富，当然要拼一下~ 呵呵~　赢了是礼物，输了起码尽力了~

按赞今天开跑，一直到8月8日，你会不会帮我按一下赞？顺便请你的兄弟姐妹、爸爸妈妈、公公婆婆、姨妈姑姐也一起帮我按赞？哈哈哈~ （迷之音：原来是来拉票的~~~~）

第一次听到梅尔柠檬是约一年前，脸书上的朋友分享了这个柠檬塔的连结。一直想尝尝它的味道。后来在超市看到它的踪迹，特别的包装（和其他柠檬比起来），一包里面装大约6-7粒的梅尔柠檬，体积比普通柠檬还要小一些，颜色较偏橙黄色。一包看起来比普通柠檬还要可爱一点的梅尔柠檬，竟然要价新币7大元！一粒柠檬一块钱，是吃金哦？？第一次见面，不好意思，你太矜贵。。。只能和你说再见！

奈何回家后万分后悔没有把它带回家，一直想、一直念。。。一周后再回到超市看到它，架子上剩下4包，立马抓了一袋放进购物篮！再不买就后悔了！

梅尔柠檬吃起来比普通的柠檬顺口，带有橘子的香味。连河马仔吃完后还会再跟我要~ 

下一次看到梅尔柠檬，我还是会买来弄甜点，虽然很贵，但是好吃最重要！反正也不会有机会常常吃到呀~

I've made it into semi-finalist of SCS Star Baker Challenge 2014!!!!! Yippee!!!! I never thought I can, but I definitely hope I will! Now I did it, thank God! 

Next, SCS will put the picture all semi-finalist submitted, in their facebook page and let the audience take the charge. The top 4 entries with most "likes" goes into the final round. Well, since I've made it this far, I definitely hope to proceed to the last round! So, will you help to like my submission in SCS page? Your "like" is very much important to me! =)

Oh, almost forgot about my lovely tart. *Ahem*

Made this Meyer lemon tart quite sometime ago. It took me very long to translate the recipe and compile them nicely into my recipe card. I was busy with the contest. LOL!

We are deeply in love with Meyer lemon with it's special citrus fragrance, but I must say it is not very wallet friendly. 6-7 Meyer lemon for $7.00, wow~ very pain to pay for them. Luckily they made me feel worthwhile to spend on. Even hippo ah boy ask for more after we finish our first batch!

Recipe in english you can click on the link below. She share a very detailed recipe.

参考食谱：Gourmet Baking （英文食谱）

柠檬馅的部分我有减少糖的分量，第一次做跟足食谱，试吃试大家都觉得有一点太甜了。另外奶油的部分也减少了，成品内馅是呈流心状态，喜欢硬一点的可以跟据原食谱的奶油分量哦。

99.9%天然色素雪宝生日蛋糕 99.9% Natural Coloring Olaf Theme Birthday cake

好长的名字，我知道，哈哈！本来应该只是“雪宝蛋糕”，不过天然色素应该很有卖点，很有吸引力对吧？不放在标题“现”很对不起自己，哈哈哈哈哈！为什么99.9%?因为雪宝的鼻子用的不是天然色素，而是食用色素。。。唯一的败笔。。。

很有心机的妈妈，很久之前就“设局”让河马仔选定雪宝做蛋糕主题，不过妈妈糊涂性格改不了，忽略了照片里蛋糕底色是蓝色，而且是一大片！(我是碰巧看到脸书里有人做了这款分享图片，所以就让河马仔看样本)不过真的是“天公疼憨人”，前两周跑去好友家一起玩烘焙，聊起色素问题，她后来建议试试用蓝花做染料。呵呵！师傅果然是师傅，一语惊醒梦中人！谢谢你啦，Yen Ni!

算是误打误撞，河马仔班上有三位小朋友不能吃我做的蛋糕，所以打算做燕菜给他们，不想让他们觉得被冷落。配合冰雪奇缘(frozen)主题，设计了白蓝双色燕菜丁。

白色的部分当然是用牛奶。蓝色的部分我让蓝花和燕菜一起褒煮到喜欢的颜色后就将蓝花捞出来，放进碗里，然后就看到蓝花还继续释放颜色，心想说不要浪费，就试试将鲜奶油倒入碗里刚好浸泡过蓝花。隔天打鲜奶油时再将染了蓝花色素的鲜奶油沥出来加入打发好的鲜奶油拌匀。我还另外用了一些蓝花加30ml的水，小火煮到很深很深的蓝色，沥出蓝花后将摊凉的蓝花水装罐冷藏以防万一。后来还有加了约1/2小匙的蓝花水才达到照片里的颜色。

蛋糕体我使用了Masa老师的食谱，做了一点点更改，蛋糕成品摸起来是湿润软的，弹性也很够 (注：脱模和切片时摸的手感)，不过吃进口里感觉有一点点粗粗的，唉~ 我对海绵蛋糕还是掌握不好。不过孩子们还是很给脸将整粒蛋糕吃到完，哈哈哈哈哈~ 我是有一点吓到，真的~ 蛋糕切开来才发现，河妈好吝啬哦，夹层的奶油完全看不到！哈哈哈哈哈~ 最近走健康路线有一点走火入魔，奶油涂太薄了。

蛋糕另外还有一个很棒的地方是。。。看到蛋糕上的雪花片吗？那些不是翻糖哦。。。猜一猜？呵呵呵~ 是燕菜！我将一部分的牛奶燕菜倒在盘子里做成薄片，然后再用雪花模将雪花片印出来~ 这里要特别感谢Fong's Kitchen的Fong拔刀相助，照片里的雪花全多亏了她借给河妈的印模。另外也要谢谢网友Yen Li的模子，虽然最后因为河妈粗心，把本来应该是方形的蛋糕烤成圆的蛋糕，所以跟Yen Li借来的印模就派不上用场，不过还是很感恩。因为有你们，我把买模子的费用省下来了。感恩有你们！

好了，这一篇写很长，完全大妈型的文章，哈哈！食谱只分享了海绵蛋糕的食谱，鲜奶油是买现成的，这一次用的是Anchor牌的，不错用，容易打发，容易涂抹，好棒！不过也很容易过发，手痒拌多两次就开始油水分离，要加色素要稍加注意，不要打太挺。

最后就是做妈的只希望孩子们健健康康，快快乐乐长大就好。不奢望孩子成龙，只要不成虫就行了。哈哈哈哈哈~

There are 2 things I am very proud of my this Olaf cake. It is 100% edible & 99.9% natural color! Why 99.9%? Because I couldn't get my Olaf's orangy nose done with carrot juice! So out of no choice, I resourced to food coloring for it's nose. Thanks to my baking kaki, Ms. Yen Ni for the brilliant idea for using bunga Telang (Clitoria Ternatea) to dye my cream!

I used dried flower this time as I couldn't get fresh one. Bunga Telang is a type of flower that can be used for food dye with it's natural blue color. I boiled them in my agar-agar and when my agar-agar reach to the blue tone I want, I scoop out the flower and soaked them in whipping cream then fridge overnight. I strain and add them to my whipped cream when need. I also boiled some more dried flower with about 30ml water on low heat for like 10mins to have very dark blue liquid, then leave to cool before I store them in my fridge. About 1/2 tsp was added into my blue cream to get the color you saw in my cake in the picture.

Did you saw those snow flakes on the cake? Guess what are those flakes made from? No, no fondant, to me fondant is not edible... Although they are! No, not icing too, they sure don't look like icing, are they? LOL~ It's made of agar-agar! Say I clever, please~~~ hahahaha!

Does the cake look dry to you? 

I pour some of the white agar-agar made of milk into plate and make it into thin sheet, then cut them out with the snow flakes mold before I set of to school for celebration. I borrowed the mold from Fong, owner of Fong's Kitchen Journal. Special thanks to her and another facebook friend, Ms. Yen Li, without your kindness, I couldn't make my cake so pretty. I am so blessed to have you around me and come to my rescue so in time! Thank you!!!!

OK, now, let's enjoy the cake. Hehe~

食谱参考/Recipe reference: Masa老师
(少许更动/with some modification)

厨房救星：纯天然中药材紫云膏 Lithospermum Balm

今天不玩煮饭烘焙，我们来玩煮药膏！！！你没有看错~ 这神奇的药膏真的是“煮”出来的。

这之前我没有听过紫云膏这玩意儿，去年底看到蘿小姐的分享时觉得好神奇，是有没有那么厉害？烫伤、刀伤、擦伤、蚊虫叮咬、皮肤皱裂、连香港脚，富贵手都行！不过因为不知道去哪里买蜂蜡和乳油木果脂，后来就不了了之。。。

最近河妈想自己做皂，所以脸书里加入好几个台湾的做皂团，皂团里除了分享肥皂，最常看到的就是它，紫云膏！而且好多妈妈提到说搽在蚊虫叮咬的叮包上很有效，呵呵~ 又多了一个动力，河马妞几乎每天都有蚊虫叮！常常听她投诉这里痒，那里痒，然后睡前就会在床上滚来滚去睡不着，好烦！

这种时候，河妈的贪玩因子又发作了，而且成分都是药材，天然的，很棒耶！上网找了好久，终于让我找到蜂蜡和乳油木果脂！耶！有新游戏了！

终于找到蜂蜡 (beewax) 和乳油木果脂 (shea butter)

中药材

刚刚炸好的麻油

制作过程其实很简单，低温将药材炸干后，倒入蜂蜡和乳油木果脂，喇一喇，药膏就做好了~ 要注意的是炸的时候，液体的部分会膨胀很多，所以要用至少大一倍的器皿来炸。我也不太清楚为什么膨胀那么多，要再多读一点书，哈哈。

做好后我在河马妞身上做实验，好像真的有效也！睡前搽一点在叮包上，第二天睡醒叮包明显变小了，我想说再搽一次，河马妞还回说不用了，不痒了。以前用什么名牌止痒膏还要搽上两天才见效呢！

后来我做饭时有不小心被锅子边烫伤，我马上在被烫的地方搽上一层薄薄的，约莫半天后才想起怎么烫伤的部位没感觉疼？看了一下，没有红肿，没有烫伤的痕迹耶~ 不过一开始也不严重啦，所以也不能做准。

另外顺带提一下，这药膏能够储存至少一年。当然，前提应该是正常使用和收藏。

Playful me in new action! LOL~ Saw a famous Taiwanese blogger share about this ointment end of last year, but I wasn't able to get beewax and shea butter at that time.

I have never come across this ointment before, maybe it is not that popular in Singapore/Malaysia. But it is very famous in Taiwan & China!

I was attracted by it again when a few mother in a soap making group that I joined said it is very good for mozzie and insect bite. It seems like a life saver to me! Hippo ah girl attracts mozzie and insect alot in childcare, whine alot which makes me pull my hair, especially when it is bed time and she keep whining and refuse to sleep, madness!

I tried on hippo ah girl, it seems very effective like what my facebook friend shared. I apply a thin layer before she goes to bed, the swollen and redness reduce alot the next morning! She even rejected me to apply more and told me it's not itchy anymore! Woohoo!!!

Do take note if you are making this, the liquid raise to at least double during the frying process, so do prepare a big pot for frying. I was in a mess switching pot when I saw the oil is about to overflow from the small pot I use!

According to the original source, the ointment keeps at least a year. Well, it depends on how you use and keep the ointment of course!

参考/Reference: 廚房救命法寶之純天然中藥材紫雲膏

咸香乌达派 Otak-Otak Quiche

这张照片故意放大大的，好诱人~

还没有倒入蛋奶酱和乳酪丝，已经好诱人~

乌达 (Otak-Otak) 是麻坡的特产，我从小吃到大的食物，是我的comfort food之一。喜欢吃包裹在乌达叶的乌达，虽然吃起来没有盒装的湿润，但是吃起来有叶子烤过特有的焦香味，那香味真的在唇齿间徘徊，久久不能散去，光想的就流口水！

前一阵子回麻坡出席表哥的婚礼，当然不能放过大量购买乌达回来慢慢享用的机会！不过好吃的东西一下子吃多了也会“显”，突发奇想，换个方式吃吧？先想到了咸派，之前做过乌达面包加了芝士片一块儿烤，味道出奇的搭配！所以这一次老调重弹，来个西式的派，配上乌达，一定好吃！

烤好后已经迫不及待拍好照片快点吃了~

自己东配西搭的。味道真的不错耶！不相信？试了你就知道！

小小提醒，食材可以随意更换，材料里的通心粉是橱柜里仅剩的，为了清掉顺手就丢进去的。后来上周跟烘焙好友做了一次，把通心粉换成红甜椒，味道了不赖哦！

终于等到可以脱模，不过。。。过了点心时间。。。快吃晚餐了~ 呜呜呜

Think out of box? I think I am! Otak-otak with cheese, fusion? Game? Give it a try! This is very addictive, you can have it for breakfast, lunch, snacks or even dinner! 

Hippo ah pa and me had this for 3 straight day as breakfast. I really can't bring myself to munch on the last piece, it taste seriously good and I am running out of frozen otak-otak after this! Definitely gonna miss the taste very much! 

食谱参考：
派皮及蛋奶酱： 双菇洋葱咸派 自《孟老师的甜派与咸派》
馅料：河妈乱乱加

塔模：8" 深活底派盘

Some remarks to add: I use shimeji mushroom for this quiche. I forgot to amend my recipe card before attached them to the post. Lazy to amend again. Take note ya!