bird cage

bird cage

Monday, July 25, 2016

Mcdonald's food taste test

It's been awhile that i started to buy Mcdonald's pies and ice-creams. Maybe the influence from youtube, i watched many Youtubers do taste test about different foods from around the world. Right now, there is one thing i would like to do is to taste all different menu from McDonald's,except food that contains beef. Mostly, i would choose sweet things in the menu since i have a sweet tooth :p
If you refer to my Instagram  account, you may found out i've been starting this quite awhile for like bubu chacha pie, lychee pie, cendol ice-cream and lychee ice-cream.  

Mango Pie
It tasted like those mango extract that needs to mix with water (Processed juice). Gooey like with add processed coconut jelly cubes in it (not much though). Compare this to lychee pie, this taste better. The lychee pie it just too thick and very sweet. Overall, 6/10. 

Hershey's chocolate Sundae Cone
This is the best ice-cream that i ever taste all over McDonald's ice-creams, of course, vanilla ice-cream place 2nd. It tastes great, except a little expensive. 10/10

Saturday, July 23, 2016

[Low Fat!?] No bake 2 layer chocolate cheesecake

This is a simple no bake 2 layer chocolate cheesecake created by me! I've been thinking on substitute the cream with yogurt,  which I'll be able to consume less fat than the usual cheesecake. So, I've been referring many recipes throughout the internet about the portion of a no bake cheesecake. At last, i am able to come out to this cheesecake which i satisfied with. Nevertheless, there are some weaknesses on this cheesecake: 1st, the taste was too rich, 2nd, there is not enough of melted butter for the based crust as it is very crumbly and fall apart when slicing the cheesecake. The first attempt not so perfect, but there will be sure for the second attempt.
Please forgive this lazy lady not to wipe her knife when slicing the cheesecake.

Overall, 8/10
150g Marie biscuits (should use less, for about '100g', because it left quite a lot)
80g butter (melted)

Cheesecake filling:
250g cream cheese (room temperatures)
205g plain yogurt (slightly drain off the water)
150g powdered sugar
1 tsp vanilla extract
1 tsp gelatin powder
1 1/2 tsp cold water
85g white chocolate (melted)
120g milk chocolate (melted)

  1. Melt the butter, crush the biscuits, pour the melted butter into the biscuits.
  2. Then pour the biscuits into a 6-inches round springform pan and press the biscuits firmly.
  3. Put into freezer to freeze.
  4. Soak the gelatin powder into cold water and set aside.
  5. Melt the white and milk chocolate and set aside . 
  6. Cream the cream cheese, add in powdered sugar mix well, then add in yogurt and vanilla extract and stir until incorporated.
  7. The gelatin put into the microwave for 10 seconds. 
  8. Pour into cream cheese mixture and mix well.   
  9. Separate the mixture into 2, each of the mixture stir in melted white and milk chocolate accordingly.
  10. Pour the two mixture accordingly to the pan and freeze for at least 4 hours.
  11. When slicing the cheesecake, make sure prepare a hot towel around the pan to loosen it up so the cheesecake is able to take out easily. Soaked the knife into hot water, and wiped up the water with a clean towel for easy slicing the cheesecake.  

Sunday, July 17, 2016


Pocky- 我一直很想做可是本性就是懒。 终有有那个心情去动手做pocky。这次做了三种口味:dark chocolate, matcha 和 oreo。而且做得不是很满意。一来饼干切太细,容易断,二来不该贪小便宜买到品质不是很好的巧克力。

我平时逛的烘培店的巧克力有点贵,所以想说试下超市里卖的巧克力。首先说下 ‘Merish:dark chocolate', 它的融点很低(melting point ) 很难裹在饼干上。它的质地很 fudgy, 所以,看起来很不均匀,巧克力厚厚的。如图以上。味道不错,很像市面上卖的chocolate chips(dark chocolate)。不过,还是那种偏甜巧克力不是很浓郁的味道。(如果你有去比较的话,你会懂哪种是便宜巧克力,哪种是好巧克力。)


Oreo 的cream放太少,所以oreo 的味道不凸显。


这次参考了Ochikeron 的食谱。一直以为烘出来的饼干太甜,原来我自己多加了1汤匙的糖。难怪将甜!

100g low protein flour
15g sugar
30g butter (salted, cold)
30g milk

  1. Mix the flour & sugar.
  2. Use fingertips to crush the butter into the flour until crumbly. 
  3. Then, pour the milk into the flour and use the spatula cutting in the milk to more crumbly.
  4. Prepare plastic wrap, pour the mixture on the plastic wrap and wrap the mixture while molding into a dough. 
  5. Put into the fridge for 30 mins.
  6. Roll out a rectangular shape and cut them into a long strip.
  7. Place them onto the baking tray with parchment paper and bake at 170.C for 13 mins.

Thursday, July 14, 2016

Chocolate chiffon cake

One day, i was watching some youtuber in baking cake and stuff. Looking for the recommendation video and i found a Japanese lady teach how to make the cake roll. Then from her channel, i was able to know this recipe as well and i found i was easy to make so, i decided to make one myself. Throughout the video, she speaks in Japanese, I'm not 100% sure what she talks about. Anyway, i just follow her action step by step and finally the result came out as below. P.S: the recipe is for matcha, i just change it to cocoa powder. 

Since, i don't have any chiffon cake mold. Therefore, i used double layer aluminum foil and fold into a cylinder shape.Then cut out 7 inch round parchment paper, cut a cross at the centre so that the aluminium foil is able to fit inside the hole. The purpose is to prevent stick at the bottom in which might be hard to take out as it is not a springform pan. Basic idea as below:

I kinda miscalculate the centre, anyway it still fine even a little bit off from the centre.

Tuesday, July 12, 2016

Free time for experimenting

While looking for jobs, at the mean time i undergoing a lot of recipe and experiment things here and there. First of all, i love matcha- die hard fan and my mom as well. However, the other family members dislike it. I got a bunch of recipe about matcha and i would like to try it out. Since some of the recipes are kinda hard to make only for two so, i just have to abandon it. 

This is Matcha White Chocolate Lava Cake, it tasted great and sweet but somehow it came out like kaya. Quite thicken. Overall, i like it. 8/10 :)

Let move on to this, steam sponge cake. It basically beat the whole egg and sugar until pale white and double in size, then gently fold in milk+oil and flour. Since this recipe is normally seen to bake, but I'm kinda curious what it's looks like when it get steam.'s pretty good, except it kinda hard to swallow. It's not that dry, though.  6.5/10

Alright, somehow we got a kinda lot of rice here and i'm the person who doesn't like to eat rice as well as my family member. So, it is kinda annoyed that if store it too long, there will be bugs coming out-i'm not sure what the bug call. I try to search recipe that uses rice(as a snack). I found that Japanese snack,'Senbei'-rice cracker, is the best choice to cut off some of the rice. So, i followed the recipe, first time failed. It came out wet and sticky, very hard to eat. Then, the second time i follow my own instinct to change the recipe a bit and able to make this thin rice cracker. If i don't put the honey soy onto it, the taste kinda blends and floury. I'm not liking this so, i give it 3/10. 

This one, i follow the exact the recipe and method, except the kneading process. I found problems with the technique and how long i need to knead. When it fresh bake, it was soft and nice, but after a day it started to dry out. By the way, sifted a little bread flour on top, it is good to make it fancy and good presentation, but the taste is not my fav. 7/10

 Finally, this cake roll was a dissaster. remember previously i mentioned the method to make sponge cake without separate egg yolk and egg white. At first, i beat the egg quite nicely but not the ribbon stage as mentioned on the website, and i kinda substituted milk for plain yogurt. Besides, maybe i put too much of flour, so the egg batter started to deflate and the cake came out pretty dry and flaky. However, the cranberry jam + water and spread over the cake were a big help to moist the cake. In the end, it doesn't taste that bad but not a good cake either. Overall, 6/10

Finally, white and milk chocolate cupcake. I didn't follow the recipe, i just put this and that and mix. So, the cupcake came out quite dense but quite tasty. Overall, 7.5/10.

Saturday, July 9, 2016

RECREATE: Soymilk & Matcha Pudding

video video

As my mom request that she wants to eat pudding, so i used back the previous recipe "matcha pannacotta recipe from cooking with dog" by substituted some of the ingredients. Because i don't have any whipped cream on hand so i just used soymilk instead. The measurement is the same 300ml, however, i used more gelatin powder this time with the increment to 2tsp about 8-10g. So that it won't flat out when taken out from the mold. 

P.S: In this recipe, i use the kitchen scale to weigh my ingredients. I found that my scale was a little bit off. The results arnot equal as my measuring spoons and cause me confuse. The scale showed 5g but i was added for about 1 1/2 tsp. This recipe may exceed or below 10g or so. But still, it still comes out nicely. I'm not sure how much gelatin powder i added. I think i will make it for the third time in order to record the correct measurement.