10 -- Toast making in process

Banana Crumbs muffins 

Link address : http://allrecipes.com/Recipe/Banana-Crumb-Muffins/Detail.aspx?evt19=1

Ingredients :

• 190g of all-purpose flour
• 5g of baking soda
• 5g of baking powder
• 3g of salt
• 3 bananas (smashed)
• 150g of white sugar
• 1 egg, slightly beaten
• 75g of melted butter
• 75g of packed brown sugar
• 15g of all purpose flour
• 0.3g of ground cinnamon
• 15g of butter

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into centre of a muffin comes out clean.

The banana crumbs muffin is the best muffin that I have ever tried making before. The muffins that I used to bake were either too hard or weird taste but this one was prefectly fine for me and my family members. I got this recipe from the allrecipe.com website. It was one of the top-rated muffins. 

 This was the wholemeal healthy bread I made the day before yesterday. I was very glad that my dad praised me on my baking skill. Sometimes, I wonder if I have chosen the wrong field, haha.... but anyway, I was very happy that I actually succeeded in baking the first toast in my life. Now, I can make one for myself instead of buying from the bakery shop. =)

I got this recipe from a recipe book (photo attached below) bought by my mother few years back. I love making bread from this book because it is reliable. 

I actually modified the recipe because it was supposed to be fresh milk toast. I did not change much, but only the high protein flour I substituted some of it with instant oatmeal and plain flour. 

Oatmeal Healthy Toast 

Ingredients :

• 600g of high protein flour (you can substitute 100g of high protein flour with oatmeal if you want to)
• 6g of instant yeast
• 5g of salt
• 30g of sugar
• 120g of water
• 250g of fresh milk
• 1 tsp milk essence (omit if you do not have this ingredient at home)
• 50g of butter

1. Mix the high protein flour and instant yeast evenly. Put in salt, sugar, water, fresh milk and milk essence. Mix till it becomes bread dough.
2. Place completed dough in container and cover with cling wrap. Leaven for 40-50 minutes till its size doubles. Remove and divide into 6 portions of 170g each. Roll into balls and proof for 15 minutes. 
3. Roll out 6 portions of bread dough into long strips, roll into cylindrical shapes and proof for 15 minutes. Roll out again and then roll back into cylindrical shapes. Put 3 pieces into a long to shaped bread loaf tin. 
4. Allow the bread dough to leaven for 40 to 50 minutes, until bread rises to same height as baking mould. Place in the pre-heated oven, bake at 200'c for 30 to 35 minutes. Remove bread from mould and allow to cool on rack before slicing it into pieces.

And................

This is the last bread that I have baked for this afternoon. Honestly speaking, I am not fond with the taste when banana is put into the bread. Not sure if it is due to the oxidised banana or the taste is really not that appealing. But I love the walnut butter biscuit put on top of the bread. It tasted like cookies. Yumms..! =D

Banana walnut coffee toast

Also got this recipe from the recipe book shown above.

Ingredients :

Ingredient A :

• 500g of high protein flour
• 6g of 2 teaspoons of instant yeast
• 20g of milk powder
• 20g of sugar
• 10 g of salt
• 1 egg
• 240g of water

Ingredient B :

• 40 g of butter

Ingredient C (Fillings) :

• 200g of banana (diced)
• 100g of walnuts

Walnut Crunchy 

• 50g of walnuts
• 100g of butter
• 50g of brown sugar
• 100g of flour

1. Mix ingredients A and blend at slow speed for 1 minute. Then blend at medium speed for 5 minutes until coarse. Add in ingredient B and continue to blend until smooth and shiny. Place in a container and cover with cling wrap. Leaven for 40 to 50 minutes until the dough rises to twice of its size.
2. Divide bread dough into 2 portions. Roll them into balls and proof for 10 minutes. Roll out bread dough and arrange with diced banana and minced roasted walnuts. Sprinkled minced walnut biscuits, then roll into long rolls. Place in a rectangular greased baking mould and sprinkle minced walnut biscuit. Leaven for 40 minutes.
3. Place in a pre-heated oven, bake at 200'c for 30 minutes.
4. Walnut Butter biscuit method : Roast walnuts and cut them into small pieces. Mix butter and brown sugar evenly add flour and mix evenly again. Then, add in minced walnuts and knead lightly with hand. Refrigerate for 30 minutes. Set aside.

9 -- Happy Birthday, my nanny mummy!

It was my beloved mother's birthday yesterday! I was very glad that she had a wonderful birthday with us this year. Unlike the previous years when all of us were busy studying and preparing our daily routine, we finally could come back home and celebrate her birthday. 

This time, we have given her a simple yet happy birthday surprise. 

I do not really have to repeat all the sweet words and compliments anymore here because I think I have given her enough sweet words and compliments yesterday. Like some of the mothers and wives, she achieves her full responsibility in her everyday work. What I think makes her special from some other mothers is that she can cook and bake very well. I was very lucky to taste all types of food made by her before I left my hometown for study. That was also the reason why I was plump when I was in my primary and secondary schools! Besides that, it is very good to see that she is getting closer with us nowadays. Very oftenly, she cracks jokes with us and I really cherish every moment with my family.Well, honestly speaking, what makes us laugh all this while was actually her laugh instead of her jokes. The way she laughed was just too cute! I remembered when I was still very young, she used to be our serious mother who seldom smiled in front of us. Somehow, it was inherited from Chinese tradition that people in the past, especially Chinese, used to be strict to their children so that they would be useful people who contributed to the society in the future, but in fact they truly love their children deep in their heart.


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This was the birthday cake for our lovely mummy. Left piece was fruit cake while the right one was tiramisu. I really like tiramisu, I think I should try to make one very soon. 

The purple flower on the right was our gift to her. I personally love purple very much because it is very romantic and beautiful. If the colour can be mixed with purplish blue, it might looks better. How I wish my boyfriend can give me one banquet of flowers someday...!! Ladies... ladies................

Photo taking sessions with mummy... yeah....! =P

Our dinner at Secret Recipe that night..

Noted the differences between these two photos.... =P

How pretty my mum was when she was young.. she is still always our pretty mum...

When I was still young...

A mother's unconditional love.. which can only be understood by a mother.... 

8 -- Busy but Happy days

Have not been posting anything for this week, I guess it is the time for me to write something on my blog. Few days ago, I made a charcoal cake. The recipe was from a famous website which taught people on making different types of cakes and desserts. Had an overall view on the website and I found out that it was very welcoming by many people who love baking. The good thing about the website was that the portion was not very large, which was exactly what I wanted. There are only five people in the family and it is very unlikely for us to finish them within two or three days if I bake the large ones. We usually treat the desserts as our teatime in between the proper meals. 

The charcoal cake that I baked turned out to be pretty okay, except for the cream, which was too sweet as I used the wrong ingredient! Initially, I bought the whipping cream from the confectionary store, because the main ingredient for the cream is whipped cream. But just before I whipped the whipping cream, I asked my mum in order to double confirm if what I thought was correct. I totally had no idea what she was talking about due to her lengthy and confusing explanation. Eventually, I decided to use non-dairy whipping cream which was used to make ice-cream, whipped it, and spread it in between the cake layers and on top of the cake, which might taste a little bit better than another. People used it for making birthday cakes, so......... Unfortunately, it turned out to be the opposite way and I finally came to realise that the whipping cream should be whipped so that it is known as 'whipped cream'. (Just that simple, which I do not know why I thought it was confusing. =( .... ) 

So, I will make sure that I use the correct ingredients for the next cake I am going to bake. 

Link address : http://kitchentigress.blogspot.sg/



Charcoal cake

http://kitchentigress.blogspot.sg/2014/04/charcoal-cake.html

Ingredients : 

• 1 tsp bamboo charcoal powder

• 45 g full-fat milk (add to charcoal powder; stir thoroughly)

• 10 g castor sugar 

• 45 g egg yolks

• 35 g corn oil, plus extra for greasing

• 1/2 tsp vanilla extract 

• 45 g cake flour

• 1/4 tsp baking powder 

• 1/16 tsp salt

• 105 g egg whites

• 1/16 tsp cream of tartar 

• 35 g castor sugar

• 150 g whipped cream

1. Trim 5 mm thick corrugated cardboard to fit sides of 23 x 15 cm cake pan. Wrap each piece of cardboard in aluminium foil, shining side facing out. 
2. Line bottom of 20 x 12 x 7.5 cm cake pan with 2 layers of parchment paper. Lightly grease top layer with oil.
3. Preheat oven to 160°C. Measure and prep ingredients as detailed above.
4. Whisk 10 g castor sugar with egg yolks till dissolved. Add corn oil. Whisk till just combined. Add charcoal milk and vanilla extract. Whisk till just thoroughly mixed. Sift cake flour and baking powder into mixture. Add salt. Whisk till just thoroughly mixed.
5. Separately whisk egg whites till frothy. Add cream of tartar. Whisk till thick foam forms. Gradually add 35 g castor sugar whilst still whisking. Continue to whisk till firm peak stage.
6. Thoroughly whisk yolk mixture, scraping bottom of bowl. Add half of egg whites. Mix with whisk till almost even. Add remaining egg whites. Mix with whisk till almost even. Scrape down and fold with spatula till just evenly mixed, banging mixing bowl against worktop 2-3 times.
7. Pour batter into 20 x 12 x 7.5 cm cake pan, slowly and from about 30 cm high. Jiggle pan and tap lightly against worktop till batter is level. Place in bigger cake pan. Tuck cardboard between 2 pans. Bake in bottom of oven till cake doesn't make squishing sound when gently pressed around the middle, 50-55 minutes.
8. Remove pans from oven. Set aside outer pan and cardboard. Drop pan holding cake from about 30 cm high, twice. Invert pan onto wire rack. Leave till just cool. As soon as cake is cool, slide knife along sides of pan. Unmould cake. Remove parchment paper.
9. To frost cake, slice cake horizontally into 3 equal pieces. Invert top piece so that cut side faces up. Spread evenly with whipped cream, about 2 mm thick. Top with middle of cake. Spread with whipped cream as before. Place bottom of cake on cream, cut side down. Spread with whipped cream as before. Chill till cream is firm. Trim 1 cm from edges. (Trimmings are, of course, perfectly edible.) Refrigerate till ready to serve.

The charcoal cake that I made....! =P

An afternoon teatime with my sister at Noodle House cafe.. The environment there is quite comfortable with friendly waiters and waitresses. I really like the place.

Initially I ordered Rum and Raisin mille crepe because I love rum very much. Unfortunately, it was sold so I changed it to matcha mille crepe. It tasted good, neither oily nor sweet, just at the perfect level that I opted for.

                                        

Perfect heart-to-heart talk session with my lovely secondary classmate, Leerie. I really love the way she expressed herself, her life and her burning determination. 

You are such a great inspiration. I was totally amazed by your courage, especially the time you told me about your dream of becoming a successful lady. Will continue supporting you from the bottom of my heart. Cheers! ;P

If there is an opportunity, I truly wish to learn something not related to medical life from you. I believe that it would be incredibly interesting. Hopefully you will see this one day and.... remember to always find me when you are in sibu, don't be overly workaholic! =P

And........

These are the random photos that I took for the past few days.




Sibu's traditional biscuits cookies that I have not seen in other places outside my hometown, except for 'Ji Dang Gao' which I have seen once in Ipoh.

One of the store's workers said this is 'Pon Bin', which I have no idea what it is and how to translate it into English. 

Famous 'Ji Dang Gao'. Many of my big family members like it very much. In the olden days, elderly people loved taking it as breakfast.

I do not know the name of this biscuit cookies. The content is made of peanut, sugar, sesame seeds and some ingredients which I am not familiar with. I should have asked them more in details. 

These are the cake photos which I took from a cake shop called Green Forest Cake House. I love cakes very x10 much. Looking at these beautiful cakes make me feel so happy for the rest of the day.

How I wish I can work in a bakery shop........

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7 -- Apple Strudel Muffins

July 1, 2014. First day of second month in second half of the year. 

Time ticks off tremendously fast. I have no idea what I have been doing for the past seven months. Slacking is the main culprit and life is almost always repetitive. Without much awareness, I only realised that today is 1st July. One more month to go before I fly off to pursue my second phase of the medical life. Gosh, I really could not imagine how I am going to survive there in the hospital after so many months of 'kiss-goodbye' from my medical books.

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Started to get busy from today onwards as today is the first day of my elective. I woke up very reluctantly at almost 7 o'clock this morning to prepare myself. I guess I have been giving my body too much physical stress since last week because of lack of sleep recently. I had an early sleep yesterday night but it seemed not giving any improvement to my health. I bet my body is warning me that it is the time to resume back to the normal healthy life. I was late to the hospital as I used the wrong way, which was going to the airport. I thought I would be able to start off the posting straight away after signing up with the person-in-charge. Unfortunately, I only managed to enter the wards one and half hours later due to the lengthy process. But the good thing was that I would be attached to different wards in a month, which gave me the opportunity to see different patients in the wards. Oh well, frankly speaking, there was nothing much happened after that. Doctors and housemen were extremely busy with their work so I did not get the opportunity to talk to them. Read some case files and went back at the lunch time. Had an afternoon tea with my sister and her boyfriend. Initially, we wanted to try the cakes at a coffee shop recommended by a famous webpage but the cakes were out of stock by the time we reached there. I thought I would not be able to fulfil my cake cravings today, but surprisingly my mother bought a hazelnut chocolate sponge cake from a newly opened bakery shop nearby my house while I was taking my afternoon nap. The taste was just prefect for me as it was not the cake that was rich of butter and cheese that I usually had outside. The sponge cake was very tender and the cream inside was not very sweet (just nice for all of us). We really enjoyed having it very much. 

Tonight, I have made some Apple Strudel Muffins as my breakfast tomorrow. The recipe again was from the allrecipe.com. The method was quite easy with some simple ingredients that were available at my house. I have not tried the muffins with any fruit before, so, I think that this is the time that I should try something new..! =P


Apple Strudel Muffins Recipe 

Link address : http://allrecipes.com/Recipe/Apple-Strudel-Muffins/Detail.aspx?evt19=1&scale=6&ismetric=1


Ingredients :

• 125g of all purpose flour
• 2g of baking soda
• 1g of baking powder
• 2g of salt
• 55g of softened butter
• 70g of white sugar
• 1 egg
• few drops of vanilla
• 95g of chopped apples 

Crumbles on top of muffins :

• 35g of packed brown sugar
• 4g of all-purpose flour
• 1 teaspoon of ground cinnamon powder
• 7g of softened butter

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 6 cup muffin pan.
2. In a medium bowl, mix flour, baking powder, baking soda and salt.
3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Noted that the amount used is quite small because it can only make 6 muffins..! If you want to make more muffins (e.g 12 muffins), you should double the amount indicated above.

The first day of elective in Sibu General Hospital... while waiting for my mum to drive me there... 

 The hazelnut chocolate cake bought by my mum..

 The apple strudel muffins that I made tonight. Mum said that I was crazy baking muffins at this hour (2100 hours).... =P There was an insufficient amount of crumbles on top of the muffins, so, they turned out not attractive enough. I should have spread them at the centre, which might look better. 

The biggest red bean drink that I have ever had. Luckily my sister was there to share with me, or else I would not be able to finish it.

My super-duper cute nephew.. Always loved by everyone in the family because he is just too adorable.

Here, I would like to share something about one of the cats at my house. He is the most EPIC pet cat that I have ever reared.....

Left - Very anti-social but always loves to peek at other cats in my house. Tried to make friends with others but he seemed not really welcomed by them. Poor thing.... Right - He hid in the vase to avoid the extreme heat. He is clever, isn't he..? That is the reason why all of us love him very much.

                                   

6 -- Outing day!

I had a great outing with a group of friends yesterday. There were my previous schoolmates and tuition mates in my high schools. In fact, two of them were my primary schoolmates too! We had a wonderful time chit-chatting with each other and laughing each other off on the past memories. How lovely it is to have such gathering after years! 

Before meeting them in the evening time, I decided to bake something special for them, immediately this cookies, that I used to favour very much, popped out of my mind. It is the soft oatmeal cookies! I first tried this in my university during the break time between the classes. I personally love the tidbits like cookies, cakes and biscuits because they are usually not sold in a huge portion. Oh well, I know they are fattening but still they never fail to attract me..! The cookies are usually sold in big round pieces at the bakery shops, but this time, I made them into smaller ones.

Again, I chose the recipe from this well-known website in Western countries (link is attached below). I would suggest people who love baking to search for a highly-recommended recipe from this website because it provides the ratings and reviews from people. Besides that, it is very user-friendly. You can select whatever recipes you are interested in and the website will automatically store them into your shopping list! Many recipes do not state down the servings so sometimes it is very worrisome to make them either too much or too little. I am very glad that I have finally found such a useful website and perhaps you can try browsing through it if you want to make something for someone special! =P

Link : http://allrecipes.com/recipes/main.aspx?prop24=PN_1.0.0_Recipes


Soft Oatmeal Cookies

http://allrecipes.com/Recipe/Soft-Oatmeal-Cookies/Detail.aspx?evt19=1

Ingredients:

• 115g of softened butter
• 70g of white sugar
• 80g of packed brown sugar
• 1 egg
• 1 teaspoon of vanilla extract
• 125g of all-purpose flour
• 2g of baking soda
• 3g of salt
• 2g of ground cinnamon powder
• 120g of quick cooking oats

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour. 
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar. 
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

I have modified a bit on the ingredients. Like I said, I do not really like an extreme sweet stuffs so I have reduced the sugar by 60g. But still it turned out to be quite sweet. I used self-raising flour instead of all-purpose flour because all-purpose flour and baking soda can be substituted by self-raising flour. It does not bring any unsatisfactory effect to the dough and result (turned out exactly as I want it to be).

I have compiled the steps into one photo, which saved my time and energy. It took ages to upload the photos separately here.

These are the friends that I hang out with yesterday night...! =)

Don't judge me here..! Haha... My sister took the photo while I was talking to her. She bought me this blouse and I really love it very much...! Thanks, love..!

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And............... someone in my house has finally given birth! Four little kittens! Three of them are males and one is female.. =P

5 -- My sister is back!

Had a very long chat with my friends till past midnight yesterday. By the time I reached home, I was almost drained out... so tired that I wanted to lie on my bed straight away.. but to no avail, I still cleaned myself before I headed to bed.. And yet, the birds chirping sound and sunshine woke me up at 7.15 this morning and then I really could not sleep anymore no matter how hard I tried. I have not been sleeping well for the past few days. Gosh, please don't torture me in this way..


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While I was browsing through the photos on my phone, I actually found that I had very much good memories in there. I am the person who does not take lots of photos. Well... that does NOT mean I am NOT interested in taking photos! I am, but, the low quality of photos taken by my current phone just draws me away... So, I promise that I will NEVER ever ever buy a phone without good camera system anymore.

This was one of the cookies that I made for Chinese new Year early this year. For people like me who is not a fan of sweetness, this type of cookies favoured me the most. I think many people like it too. My two sisters and I finished them even before Chinese New Year started (we treated ourselves as if we were already having the New Year celebration) ! It was also the cookies that was finished the earliest during the festival. I think it still tastes the best for the first few days after baking.

So, do you know what cookies it is....

Hehe...


It is the popular 'CornFlakes cookies'. 

I first knew it when my secondary classmates and I decided to make something special during our Kemahiran Hidup Bersepadu (KHB) class. My friend suggested of making cornflakes cookies. So, from there, I started to know about this delicacy and in fact, my whole classmates loved them too. That was long time ago, when we were still in Form 1 (I guess we were only 13 years old at that time.. u see, how time ROCKETS..!)... Reminiscing good old days again............


CornFlakes cookies

Ingredients :

• 120g of butter
• 60g of icing sugar, sifted
• 1 egg yolk
• 1/2 tsp of vanilla
• 120g of flour, sifted
• 30g of cornflour, sifted
• 30g of milk powder, sifted
• 30g of raisins
• 100g of cornflakes

1. Cream butter and icing sugar till light and fluffy. Beat in egg yolk and vanilla.
2. Fold sifted flour mixture into butter mixture.
3. Drop mixture teaspoon by teaspoon onto the cornflakes. Shape into balls and place into small coloured paper cups.
4. Bake in a pre-heated oven at 170 degree Celsius for 20-25 minutes till golden brown. When cool, store in air-tight container.

So, this was the cornflakes cookies that I made. Once the scent oozes out from these cookies, it can make your house smell like the candies house in the fairy tales. haha... I am just trying to exaggerate the whole situation.

This was the recipe book that I referred to...

And...........

My crazy sister is coming back today. Can't wait for her arrival anymore because the first thing that I want to do is to bully her! She is so unlucky to have me as her eldest sister (such a big bully)... haha..

This was taken earlier this year while we were having a short trip to Tanjung Manis, which was one hour drive from Sibu, Sarawak..

Heading to attend the open house ceremony during Chinese New Year..

Dear sister, you know I love you, don't you...? haha..

Many people said we look alike.. Hmm.. what do you think...?

4 -- Scones delight

Scones are the savoury Western biscuit-like cakes often served as breakfast or afternoon tea. I was completely obsessed with scones after the first time I had them in Damansara Utama Methodist Church (DUMC) on one Sunday just before I attended the morning service last year. The butter and strawberry jam smeared scone was indeed lip-smacking and till today, the taste still vividly appears on my mind. I have tried making it once but it turned out to be a total failure. The scone was more like a rocky hard stone than a soft, buttery and crumbly pastry. I got the recipe from a cookbook in which the author is one of the most popular chefs in my country. At first, I was not very certain if my method of baking was wrong, so I decided to give it another try this afternoon. Again, I chose the best recipe which were highly recommended among people who love baking from the website. The link is already pasted below and the video also clearly shows how you could make scones without much error. I personally followed everything taught by the chef and the outcome was quite excellent. Now, I can enjoy eating scones whenever I crave for them...


Chef John's Scones Recipe

http://allrecipes.com/Recipe/Chef-Johns-Scones/Detail.aspx?src=VD_Summary&scale=8&ismetric=1
Ingredients for dough:

• 220g of all-purpose flour
• 30g of white sugar
• one teaspoon of baking powder
• sprinkled salts
• 70g of unsalted frozen butter
• 120mLs of milk
• 60g of yogurt (I chose blueberry yogurt)
• 50g of raisins

Egg spread : one lightly beaten egg + 10mLs of milk

1. Preheat oven to 200 degree Celcius. 
2. Whisk flour, white sugar, baking powder, and salt in a mixing bowl. Grate the frozen butter and mix them together until the mixture resembles coarse crumbs. 
3. Stir together the milk, yogurt, and raisins in a small bowl; stir into flour mixture with a fork until just moistened and holding together. 
4. Transfer dough to a lightly floured surface and pat into rectangle. 
5. Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, flatten back into a rectangle, and repeat. Cut into eight pieces and place each scone on a silicone baking mat. 
6. Whisk egg and 1 tablespoon milk together in a small bowl; brush mixture on top of each scone. 
7. Bake scones in the preheated oven until risen and golden brown, about 15 minutes. Remove and transfer to cooling rack. 

I copied and pasted the photo from Wikipedia. This was exactly the same one I had during the Cameron highlands trip in early May this year. So fantastic...!

This time, I did not take many photos of the making process because my hands were full of batter and dough. So, I only took two photos of them after I finished my job. The mistake that I made in the past was I used the defrosted butter. That was the reason why I used more flour than the stated amount in the recipe. It is very important to use the frozen butter so that the dough will not be too soft (liquid-like). Besides that, the butter has to be grated into shreds so that it can be well mixed with the flour mixture.

So, these were the scones that I made this afternoon. The scones here do not look appealing as the ones shown on websites because of the low photo quality.... They are not round in shape because I followed the chef style. He made them into square shapes.

While they were still trying their best to be 'mature'....

The texture inside...

And................. this was the dish that I had with my father this afternoon at the coffee shop (Yummy Kafe) which was near to the bakery ingredients shop. The cafe also has one of the best roti canai in Sibu. The beef noodles and dumpling noodles soup are very delicious as well. The dish below is called Lu Guo Tiao in Mandarin. It tasted indeed scrumptious.

.......... To be continued........