Happy 4th birthday, my little girl!

wish on my star [vocal] - jake shimabukuro

I wouldn't change a thing about you
I wouldn't ask the green to be blue
I wouldn't ask the birds not to fly,
or change a thing in the sky, or turn hello to good-bye

I wouldn't ask the birds not to sing
I wouldn't ask the phone not to ring
I just couldn't ask the wind not to blow,
or a boat not to row, or a trio to go solo

You are amazing just as you are
You are a flower in the spring,
and you're the light each morning brings
And I adore you, just the way you are
You are not the star that I wish on
You are the wish on my star

Mini Bluder, the bread of love

Why is it called the bread of love?

What else can you call the bread, when hubby was actually the one kneading the dough! It's so sweet of him. I went to the room, sweating and tired of punching and kneading the dough, and it's still not done yet. So I begged him to help me with the kneading part, and to my delight, he actually stood up, washed his hands, and started to help me with kneading part.

Those of you who don't know bluder, it's actually a higher class form of bread. This bread consumed more eggs, preferably egg yolks, and butter. The end result should be a softer bread. Some old recipe passed down from my mother, actually uses up to more than 10 egg yolks in the recipe. 

While I wanted to try some old recipe that I got from my mother, I just could not take the risk of failure and decided to take an easy way out. This recipe, only used 6 egg yolks and 2 egg whites.

The result? Hubby, my dear food critics, commented that it was like those that he could find from those "abang-abang", and I was like, "What???? You mean my bread can't even be compared to Bread Talk?"

Then again, without any bread improver, this bluder was soft and it stayed considerably soft and fluffy after I put them in fridge.

Since I still have a lot of yeast, expect more bread from me..

Valentine Project Failure: The Cheesy Cheese Cake

Hello and happy belated valentine day.

I have not been the most diligent when it comes to updating this blog. I still do bake regularly. But most of the time, I just baked the same old thing for my family. Maybe one of these days, I can find time to blog what I bake regularly.

On this year's val's day, I had actually intended to bake a special CCC (Cheesy Cheese Cake), something that a dear friend of mine had shared with me for quite sometime. It has remained in my to do list for quite sometime, as after Christmas/New Year/Chinese New Year, everything else becomes an anti climax. Too much cakes to try on, too little time. So again, VD is a good excuse to bake something different.

The above mentioned friend has advised me that I should not use just ordinary sponge cake. I should use the good quality ones (meaning, a lot of egg yolks) such as my favorite Lapis Surabaya. I decided to come up with something else, a sponge cake, with lesser eggs, but still more eggs than what I usually use for my baking. As much as I love Lapis Surabaya, I just can't get myself to slowly kill myself by clogging my arteries with the cholesterol and fat from this cake.

If I thought that I have mastered the skill of baking sponge cake, I was deep wrong! The sponge cake was a total failure. Something went wrong with the mixing process, which I could not figure out. The batter ran terribly runny, and it just failed to rise in the oven. So my cake ended up in the trash bin. When my husband came back from gym, all he saw was my sulking face and he knew something went wrong with my cake. There went my Valentine Cake Project. Say goodbye to The Cheesy Cheese Cake. 

All's not lost, at least my spirit. I gathered up my courage to continue the same project earlier today. The sponge cake was okay, and the cream...the famous cheesy cheese was incredibly light and delicious! My little girl finished almost more than half the slice of the cake, which was a record for her. Y loved it too.  

So, the famous CCC will sure stay in my list of special cakes! Something that I will bake over and over again! Thank you, Fifang, for sharing this special recipe with me!