Moon Cakes Festival 2016

Today is 15th day of the 8th month of the lunar calendar which is the full moon day for Chinese to celebrate Mid Autumn Festival aka Moon Cakes Festival.

As usual I would to take this opportunity to wish all my families, relatives, friends and readers happy, joyful reunion with your love ones and stay healthy.

一季祈祷，一月祝福，一日快乐，一时开心，一分甜蜜，一秒成就，制成一个个团团圆圆的月饼，借着这里，祝你们中秋节快乐!

This year, I tried out this simple traditional baked moon cake recipe which I have adopted from famous food blogger Christine's Recipes.

Check out her detail steps by clicking this link.

Other than the traditional moon cakes, link to my non baked moon cake recipes Here

Easy Banana Cake 香蕉蛋糕

Time flies and in a split second we are now in 2016, the year of Monkey!  Didn't we just have New Year Day yesterday?

I haven’t seemed to have the free time as I thought I would have in blogging even though I quit my 9-5 office work since June 2015. Well, this year I think I need to include blogging as one of my year 2016 resolutions, no more monkeying around!

Today is day 2 of Chinese Monkey year. I would like to take this opportunity to wish all my friends, relatives and readers a prosperous and healthy Monkey year ahead.

To celebrate Monkey year, let’s just bake something with his favourite food - Bananas.

I have been trying out this banana cake recipe for a few times and very pleased with its taste and the simple method used. This recipe was adapted from Agnes Chang “ I can Bake” recipe book.

To have great flavored banana cake, it is best to use ripe bananas. Back in Malaysia, I find among local bananas Pisang Berangan a.k.a. Ang Bak chio, which means “red flesh” bananas in Hokkien with the size about 10 to 12cm long, is best for making cakes when it is fully ripe.

Other than butter cake, this is another popular cake in our family that I used to make for festival and prayer ceremony to my late mother and parents-in-law.

The following was the second version of Banana cake that I have attempted. By adding few table spoons of chocolate hazelnut spread ( Nutella), it became a great Nutella marble banana cake.

Good to have my mischievous helper to help me mashed the bananas.  

Easy Banana Cake

Source: Agnes Chang’s I can Bake

Ingredients: 180g unsalted butter
180g castor sugar ( I reduced to 150g and used brown sugar)
2 eggs
4 ripe bananas, coarsely mashed and mixed with 1 tbsp of lime/lemon juice to prevent oxidation.
1/8 banana essence optional (I used Vanilla essence)
3 tbsp of milk mixed ( I used 6 tbsp)

Dry ingredients :
240g plain flour or self raising flour
1tsp of baking powder
1tsp of baking soda

(You can opt to use self raising flour and to omit both baking powder and soda if using self raising flour)

Methods:
1. Preheat oven to 180°C for 15 minutes. 
2. Lightly grease a loaf tin or line it with grease-proof paper.
3. Sieve flour and set aside.
4. Mix butter and sugar using low speed until well combined. Change to medium speed and beat until light and pale in yellow. (Note: Sugar has not dissolved yet).
5. Add in the first egg, beat well after each addition of egg until creamy.
6. Scrape down the sides for even mixing.
7. Mix in the mashed bananas (add in bananas/vanilla essence and milk at this stage if you are using). Pour in the sifted dried ingredients and mix until well incorporated.
8. Pour the batter into the greased baking tin. Shake and tap on table lightly to distribute cake mixture evenly and to get the air out.
9. Place the cake at the middle rack in the oven.
10. Bake for 45 minutes or until golden brown and cooked. If a toothpick/skewer comes out clean, it is done.
11. Remove it from the oven and leave the cake in the tray to cool on the rack for 5 minutes before removing from tray.

Notes: If the cake turns brown too quickly, cover it loosely with a piece of aluminum foil towards the last 15 minutes.


香蕉蛋糕
资料来源：蓝赛珍，我会烘焙

材料： 牛油18０克 白砂糖 - 180克 ( 我用150克黄糖） 全蛋　2个

4条成熟的香蕉，​​捣碎，加入1汤匙柠檬汁防止香蕉氧化变黑

1茶匙香草精 鲜奶　3汤匙  （我用4 汤匙） 低筋面粉２５０克（过筛） 发粉　１茶匙　（过筛） 苏打　１茶匙　（过筛） (您可以选择使用自发粉，如果采用自发面粉省略这两个发粉和苏打粉）

做法：
1. 烤箱预热至180℃。最好先预热15分钟
2. 将 烤盘抹油或置油纸。面粉过筛。
3. 使用低速 将牛油＋细砂糖一起混合搅拌，换到中速打至松发变白。
4. 在糖还没有完全溶解，倒入第一个鸡蛋液后继续搅拌，每次加蛋奶油完全吸收蛋液后，再加入蛋液搅拌至蛋液搅拌完毕。再加入香草精拌匀。
5.加入捣碎的香蕉（在这个阶段加入香蕉/香草精)。倒入过筛的面粉干配料混合，再加入牛奶拌匀。
6. 把香蕉面糊倒入抹油的烤盘。在桌子上轻轻地震动和敲击烤盘使蛋糕混合物均匀分布​​，并让空气排出。
7. 将烤盘放进烘箱中的下架。烤45分钟或至金黄色。 用牙签/串以测试，串出来干净，它已熟。
8. 从烘箱中取出，让烤盘冷却5分钟后才除去烤盘倒出蛋糕。

注意事项： 如果蛋糕表面过焦，最后15分钟可在面蛋糕覆蓋一張鋁箔紙。

Japanese Light Cheesecake (日式芝士蛋糕)

 

I have attempted two cheesecake baking experiences in the past, using the recipes from well known cook books that I have. However, I was disappointed to note that both attempts were not successful.

On both occasions, the cakes I made failed with poor cake appearances, either with cracked surface or sunk/collapsed center. Since then, I have given up cheesecake baking and only work on non-baked cheesecakes.

Not until recently when I was back in Penang, my good buddy YL bought me a new cake mold that inspired me to give it another try.

This time, knowing YL who was also a keen baker herself specializing in cheesecake baking; namely durian cheesecake, I sought her advice to learn her secret of success. She generously shared her customized recipe with me to give it another shot.

So, this time guess how did it go?

Even though with limited baking utensils and using a much smaller and unfamiliar oven in my sister-in-law’s ( SIL), LC’s kitchen….

Nonetheless, this was what came out from the oven….

Yes! I finally nailed it !

Hurray! I had a crack free and collapse free cheesecake!

 

However, there was a minor flaw with the cake texture. It was slightly damp at one of the corners at the bottom of cake.

This was because one of the corners of the mold was leaking and the aluminum foil I used was not double layered. I also didn’t firmly wrap the bottom of the baking mold. In the end, it resulted in some water sipping into the bottom layer of the cake and causing a damp corner.

From the recipe, I noticed the difference of the recipe was the flour content. She used very little flour in her recipe. In addition, corn flour was added in it too!  Chiffons method was used by whisking egg whites into soft peak then only mixed well with the cream cheese batter creating a light and fluffy effect. No wonder the cake was not dense and felt lighter.

I made this cake on September 16th (916) Malaysia day.  I was overwhelmed to see the cake come out perfectly. With my dad’s birthday falling on the same day, this cake was just nice to be used to celebrate his 85th birthday this year.

Thank God my dad liked and enjoyed eating the cake very much. I was on cloud nine with his compliments on the taste and appearance of the cake being better than those commercially made cakes.  His comments definitely made my day!

Other than the cake, I also made my signature crispy roasted pork belly.

With the help from my SIL, we successfully prepared a sumptuous home cooked birthday dinner for dad. It was a great dinner especially when you enjoyed it with your loved ones.

 

Japanese Light Cheesecake   A) Cake Ingredients 250ml milk 240g cream cheese 60g butter 2 tsp. lemon juice ( helps cake set faster and brown slower and reduce the richness of the cream cheese)   B) Cake Ingredients 55g flour 20g corn flour   C) Cake Ingredients 6 eggs ( separated into egg white and yolks) 130g castor sugar   Method   1. Melt cream cheese, butter and milk over a double boiler. 2. Cool the mixture and fold in egg yolks, flour, corn flour and mix well. Strain mixture to remove lumps. 3. Beat egg white until foamy, gradually add sugar and continue to whisk until stiff peaks. 4. Add egg white mixture and fold into the strained egg yolk and cream cheese mixture by 3 batches and mix well in one direction. 5.Bang the mixing bowl on top of worktop 3-4 times hard to reduce the air bubbles on the cake, before placing into oven and bake in a preheated oven ( 170 C) using water bath for 45 minutes at 160C. 6. When the cake is done ( test with a skewer when come out clean), switch off the power and leave cake in the oven for 10 minutes and thereafter leave the door ajar for 20 minutes. 7. Remove the cake from the oven and cool for 30 minutes before removing it from the pan and peeling off the baking paper.   Tips: · To avoid cake shrinking quickly, leave it in the oven (while off) with the oven door ajar until cake cool down then remove. To avoid bottom of cake from becoming  too dense, must fold the egg white evenly with cheese batter in one direction. To avoid cake browning too quickly, place tray at the bottom instead of in the middle rack of the oven.        日式芝士蛋糕   A）蛋糕配料 250毫升奶 240克芝士奶油奶酪 60克牛油 2茶匙。柠檬汁   B）蛋糕配料 55克低筋面粉 20克玉米粉   C）蛋糕配料 6个鸡蛋（分成蛋清和蛋黄） 130克幼糖     方法 1.用双煮沸法，熔芝士奶油奶酪，牛油和牛奶 时不时搞拌，直至完全溶解，没有粒粒和平滑把碗移离小锅待凉。   2.待放凉些才加蛋黄拌匀拌入柠檬汁。先把低筋粉和粟粉拌匀。分三次筛入芝士混合物中，每次务必拌匀，确定没粉粒。再过筛芝士混合物以去除块状物。   3.把蛋白放入一个干净的盘中（注：一定要没有油和没有水份）。用电动搞拌器把蛋白打至起泡，才逐渐加白糖，继续拌打至蛋白尖峰挺立。   4.分3批次把蛋白霜加入蛋黄和奶油奶酪面糊中后同一方向拌匀。   5.把面糊倒进焗盘中后，在台面上敲3-4次以减少气泡在蛋糕上，再置入另一个大焗盘。倒进半满的热水，小心放入焗炉中最低的炉架上以放置到烤箱和烘烤用水浴中法 以160℃烘烤约45分钟。   6.当蛋糕完成（用竹签插进中央，如没面糊黏着，表示蛋糕熟透 ），关闭电源，让蛋糕在烤箱待多10分钟后开门虚掩20分钟。   7. 从烤箱取出蛋糕冷却30分钟蛋糕，后脱模在铁架上放凉。   温馨提示： 为了避免蛋糕迅速萎缩，必免立刻把蛋糕取出。把蛋糕留在烤箱，把烤箱门虚掩着，直到蛋糕冷却下来再取出。 为了避免蛋糕底部太密集，当把蛋白霜加入蛋黄和奶油奶酪面糊中后要同一方向拌匀。 为了避免蛋糕太快上色，把烤盘放置在托盘底部，而不是烤箱的中间机架。

Mrs NgSK’s Butter Cake 牛油蛋糕

 

Butter cake again ? Recipe #3

Following up from my previous post, here I am introducing another great butter cake recipe from a blog which I came across while I was researching on butter cake recipes.

I was glad that my trial turned out successful. The cake tasted really soft and moist as claimed by the blog post. The main difference of this recipe as compared to the last 2 recipes I blogged before was this recipe required the egg whites and yolks to be separated and to beat the white and sugar into stiff egg white. More skill was needed to make this cake as stiff egg white was not easy to make.

 

Crack free butter cake

I baked this cake for my late mother-in-law’s passing anniversary jìrì (忌日) prayer ceremony. Besides this cake, I also made my signature dish roasted pork belly while Auntie Lan made rice dumpling ( Bak Chang). It was a sumptuous lunch for her.

Mrs Ng SK's Butter Cake

The recipe adapted from Wendyinkk's blog. This butter cake recipe originated from one of the church members of Mrs Ng SK.

Ingredients

• 230g Butter ( I used the whole butter 250g)
• 150g Caster Sugar
• 4 eggs ( about 200g), separated into whites and yolks
• 200g sifted self-raising flour
• 60ml milk
• 1 tsp. vanilla essence
• 50g caster sugar

Instructions

1. Preheat oven to 180 C for at least 15min, line the base of 8” baking pan with parchment paper and grease the sides of the baking pan.
2. Cream butter, sugar and vanilla at medium speed till pale and fluffed up.
3. Add in egg yolks, one at a time making sure it's well mixed before adding the next.
4. Add half of the flour, mix at slow speed. Add in milk, mix then the remaining flour.
5. In a separate bowl, whisk egg whites with 50g caster sugar till soft peaks.
6. Scoop ⅓ of the egg white into the batter, and mix it thoroughly, to lighten up the batter.
7. Add in the remaining egg whites and fold it in with a spatula.
8. Pour into the lined baking pan and level.
9. Place in the middle rack of the oven, bake for 45 minutes at 170 C
10. Lower the temperature to 150C at last the 15 minutes if you see the top is too brown, or using a aluminum sheet to cover the top.
11. Using a skewer to check doneness of the cake by poking into the center of the cake, if it's cooked, the skewer comes out clean.

牛油蛋糕

改编自Wendyinkk的博客的配方。这奶油蛋糕配方源自她的教会成员之一。

成份 ：

230克牛油（我用250克） 150克砂糖， 鸡蛋4个（约200克） ，分为蛋 白和蛋黄， 200克过筛自发面粉， 60毫升奶， 1茶匙香草精， 50克砂糖

做法：

1. 烤箱预热至170℃。最好先预热15分钟

2. 将烤箱预热至180℃15分钟， 可减少至170， 烤盘抹油或置油纸。

3. 使用低速将牛油＋细砂糖一起混合搅拌，换到中速打至松发变白。

4. 在糖还没有完全溶解，倒入第一个蛋黄后继续搅拌，每次加蛋奶油完全吸收蛋黄后，再加入蛋黄搅拌至蛋黄搅拌完毕。再加入香草精拌匀。

5. 面粉划分为二分次拌入，鸡蛋奶油里最低速度搅拌混合 最后，加入牛奶拌匀。

6. 在另一个碗，搅拌蛋清和50克细砂糖，搅拌至软峰 即蛋白膏的峰尖挺立不下垂并硬性发泡。舀蛋白膏分为三次拌入面糊中调匀了。

7.把面糊倒入抹油的烤盘。在桌子上轻轻地震动和敲击烤盘面糊均匀分布​​，并让空气排出。

 8.将烤盘放进烘箱中架。烤45分钟或至金黄色。 用牙签/串以测试，串出来干净，它已熟， 从烘箱中取出，让烤盘冷却5分钟后才除去烤盘倒出蛋糕。

注意事项：
如果蛋糕表面过焦，最后15分钟可在面蛋糕覆蓋一張鋁箔紙

Butter Cake 牛油蛋糕

Butter cake recipe # One

For many baking rookies, this seem to be one of the basic cakes to try out with right? I was one of them. However, I soon found out that this cake was not as easy as it may have seemed to be rated by most of the recipes.

When baking butter cake, I bet many of you might experience one or both of the following problems, which to me was really demotivating.

1st – Why my butter cake taste dry?
So far, I had attempted 3 times, with 3 different types of butter and experienced 3 different consistency of moistness.  Apparently, to yield a moist buttery butter cake, the key is very much depending on the type of butter and liquid used in the recipe.

2nd – Why my butter cake crack in the middle? So far, out of the 3 trials, only the recent birthday cake that l made for my son turned out with perfect flat and smooth surface. In my previous two attempts, the cakes cracked miserably in the middle like an earthquake. So, what did I do in my recent trial that made a difference from the previous ones? For this trial, even though I did use a different recipe but I believed the key change was more of using a round cake pan rather than a loaf pan, which I happened to use for my previous 2 butter cakes.

Thanks to Joy of Baking that helped to solve my mystery. In her blog, she pointed out most cakes baked in loaf, bar or ring pans crack slightly due to the confined space. Hence, if smaller cake pan is used, it is much easier for the cake to rise and crack in the center. In addition, oven temperature also plays an important factor - too hot an oven temperature causes the cake to peak faster in the middle and erupt, resulting in cracks.

To avoid too hot an oven, it is best to bake with lower temperature in the beginning ( around 160/170 degree Celsius) and adjust placement of the cake to bottom rack of oven instead of the middle rack to make the top brown slower than the sides.

The following were the loaf butter cakes I made comparing to the one bought in a store. Both had the same crack effect in the center. I baked these 3 loaf of butter cakes in April during Qīngmíng festival (清明節) prayer to pay honour to my late mother and parents-in-law.



Initially, it was disappointing seeing the cracked cakes came out from the oven. However, when my family members especially my father who tasted the cake and praised highly its moistness and buttery taste with positive comments that the cake was tastier than those from the store, I felt so much relieved!

This butter cake recipe is adapted from Agnes Chang's Baking Made Easy, (蓝赛珍，轻轻松松学烘焙） but I added more milk in the recipe to give it more moisture. For this recipe, I used Buttercup brand butter which was not really butter but margarine. I was surprised that the cake turned out to be as moist and buttery as a branded butter.

Last month 14th of July, in celebrating my son’s 10th birthday, I did another attempt by using an expensive branded butter, SCS butter. This time I opted for a different recipe, adapted from Christine’s Recipes Butter Pound Cake. Click the link to access this recipe directly from her famous food blog.


   

I was pleased to see a crack free round butter cake. However, my family felt that the taste of this cake was drier and not as moist as my previous butter cake. I was not sure whether it was due to the change of recipe or the butter that I used. 

Thanks to hubby’s great calligraphy writing skill that transformed this plain looking butter cake into a nice looking birthday cake.




Shared below is the butter cake recipe adapted from Agnes Chang’s Baking Make Easy.

BUTTER CAKE

Source: Agnes Chang’s Baking Make Easy
Ingredients:
250g butter, at room temperature
250g self rising flour
200 -250g castor sugar ( I reduced to 180g)
4 eggs
4 tbsp. fresh milk ( I added 6tbsp.)
1 tsp. vanilla essence  

Methods:

Preheat oven to 180°C for 15 minutes. ( I reduce to 175)

Lightly grease a 22cm round baking tin or line it with grease-proof paper.

Sieve self rising flour and set aside.

Mix butter and sugar using low speed until well combined.

Change to medium speed and beat until light and pale in yellow.

(Note: Sugar has not dissolved yet).

Add in the first egg, beat well after each addition of egg until creamy.

Scrape down the sides for even mixing.

Add in vanilla essence and mix well.

Divide flour into three portions, use lowest speed to mix in flour.

Scrape down sides for even mixing.

Finally, add milk .

Pour the mixture into the greased baking tin.

Shake and tap on table  lightly to distribute cake mixture evenly and to get the air out.

Place the cake at the lower rack in the oven.

Bake for 45 minutes or until golden brown and cooked.

If a toothpick/skewer comes out clean, it is done.

Remove it from the oven and leave the cake in the tray to cool on the rack for 5 minutes before removing from tray.

Notes:

If the cake turns brown too quickly, cover it loosely with a piece of aluminum foil towards the last 15 minutes.

 

牛油蛋糕

资料来源：蓝赛珍，轻轻松松学烘焙

 

材料：

牛油２５０克

白砂糖 - 180-200g

全蛋　４个

低筋面粉２５０克（过筛）

发粉　１茶匙　（过筛）

鲜奶　４汤匙

半茶匙盐

1茶匙香草精

做法：

1.     烤箱预热至180℃。最好先预热15分钟

2.     将烤箱预热至180℃15分钟， 可减少至175， 烤盘抹油或置油纸。自发面粉过筛。

3.     使用低速 将牛油＋细砂糖一起混合搅拌，换到中速打至松发变白。

4.     在糖还没有完全溶解，倒入第一个鸡蛋液后继续搅拌，每次加蛋奶油完全吸收蛋液后，再加入蛋液搅拌至蛋液搅拌完毕。再加入香草精拌匀。

5.     面粉划分为三分次拌入，鸡蛋奶油里最低速度搅拌混合 最后，加入牛奶拌匀。

6.     把混合物倒入抹油的烤盘。在桌子上轻轻地震动和敲击烤盘使蛋糕混合物均匀分布​​，并让空气排出。

7.     将烤盘放进烘箱中的下架。烤45分钟或至金黄色。 用牙签/串以测试，串出来干净，它已熟。

8.     从烘箱中取出，让烤盘冷却5分钟后才除去烤盘倒出蛋糕。

注意事项：
如果蛋糕表面过焦，最后15分钟可在面蛋糕覆蓋一張鋁箔紙。

Pumpkin Loaf (Tangzhong) 南瓜汤种面包

Healthy Golden Vegetable bread

Pumpkin is one of our family favourite vegetables, if you search thru my blog you will find quite a number of recipes using pumpkin with various cooking methods from baking, stir fry to porridge making. 

Last week, pumpkin was on offer in the local market and we have bought one at a good price. With only 4 of us in a family, I used to buy a cut portion of a pumpkin. This time with a whole pumpkin,  Since, I decided to use some for bread making. 

Those who follow my blog will know that I love making Tangzhong bread. While google through the net, I came across one of my favourite food blogger Christine’s Recipes Tangzhong Pumpkin loaf, which was exactly the right bread recipe that I was looking for.

Thanks to Christine, her recipe never fails me. I have another great soft fluffy loaf that I hope can last for 2 days of breakfast meals for my family !

Following are the main ingredients to make this pumpkin bread. For the full recipe, check out Christine’s blog.

Main Ingredients: 120g Tangzhong (please refer to this to make Tangzhong) 100 g pumpkin puree 50 g whisked egg 110 ml milk 40 g honey 12 g milk power ½ tsp. salt 350 gm bread flour 2 tsp. instant dried yeast 25 gm butter, melted

After kneading use windowpane test to test dough elasticity before placing it back into the greased bowl to start the proofing process.

Once the second proofing is finished, brush whisked egg on surface then placed the dough into oven to bake with 180C degree for 30 minutes.


Leave it on rack to cool for 5 minutes before demould. Brush some melted butter on the loaf and cover with tea towel for 10 minutes. Once cooled completely, slice the bread and it’s time to enjoy the healthy vegetable golden bread!

Sesame Kaya Buns 芝麻咖椰面包

To my Muslim readers and friends, I would like to wish you

Selamat Hari Raya Aidilfitri !

During this Raya ( Muslim new year, Eid al-Fitr (Aidilfitri) ) break, my dad and brother's family came from Penang to KL for a short visit. To welcome them, I made these Kaya buns for their breakfast . 

I have introduced these buns before in my old posts but with butter crumb topping and now I gave it a new twist, by sprinkling some sesame seeds on top to make into Sesame Kaya buns.
I made some kaya ( egg coconut jam) a few days ago, now it was just the right fillings for these buns. To learn how to make homemade Kaya, just click the link to my old posts.

So glad to see the buns came out so feathery fluffy and soft !


Hey! Where is the missing bun?                                      Here you are!

SESAME KAYA BUNS   INGREDIENTS A – Sweet Bun dough 600g bread flour or high protein flour 2 tsp. instant yeast 100g castor sugar 1 tsp. salt 3 tbsp. milk powder 1 small egg 325ml milk /water B 50g soften butter C Some white sesame seeds Melted butter for glazing   FILLINGS Kaya ( Coconut Egg )jam METHOD Mix all ingredients (A) knead till it can be stretched into thin sheet. Add in the butter and knead until the butter combines with the dough and continue until it becomes smooth. Place the dough into a lightly greased bowl and cover with greased cling wrap to prove till double in bulk. When dough double in size, to test the readiness of the dough - press dough with finger, if the impression stays and the dough does not spring back it is ready. Punch down and knead again till smooth. Rest for 15 minutes. Divide the dough into 60g each portion, flatten the dough and wrap up 1 tbsp. kaya filling and make into the form of balls. Arrange in a greased square/round baking tray covered with greased cling wrap and let it double in bulk for the second time. When the dough rises the second time, spray a little water and sprinkle some sesame seeds on top. Bake at 200 degree Celsius for 15-20 minutes or till golden brown. Remove and take out from the baking tray. Brush melted butter on baked buns.   芝麻咖椰面包   材料：甜面包面团 600克面包粉或高筋面粉 2茶匙速溶酵母 100克细砂糖, 1茶匙盐, 300ml 牛奶/水 B 50克软化牛油 C 适量白芝麻 软化牛油, 上光   馅料 咖椰酱 面包做法: 将所有材料面粉，酵母，糖和盐放入碗中搅拌均匀， 慢慢地倒入水。使用慢速度，拌打面团，直到面团形成可以拉得很薄又不会裂与有弹性, 直到面团光滑, 加入牛油揉至均匀。 将面团取出揉成圆形，放入抹油的碗，用抹油过的保鲜膜盖上。让它发至双倍。（放在温暖的地方，以加快发面过程。）把面团打下再揉至光滑，休面15分钟。 把面团分成60克份，包入咖椰酱馅料后做成小圆球排放在抹油过的圆/四方烤盘用抹油过的保鲜膜覆盖让它再发第二次面至双倍大。当面团发好， 用少量的水喷在发好的面团，撒上酥白芝麻.使用200摄氏烘约15-20分钟至金黄色后取出脱模后用少许软化牛油上光。