Alkaline water

Alkaline water is water that’s less acidic than regular tap water. This means it is rich in alkalizing compounds, including calcium, silica, potassium, magnesium, and bicarbonate. 

Although there are much conterversiel about the benefits of consuming alkaline water , I have decided to give it a try. I had recently bought a Novita jug which use to filter to increase the PH level of the water. 

It’s the 3rd day since I bought the jug, and had tried drinking 1 liter a day. I’ll update you readers if I have any issue.

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“人在做天在看”

Dishonesty and back-stabbing.

Initially, I thought everything was under control and I am well informed on the situation. Well, now I think it’s clear that I am just the scapegoat. I did my best to delivery within my means and follow through on the principles and values. There is still much to learn in life especially in this world filled with XXXXXXs. I believe the truth always prevail.

There is a Chinese saying “人在 做天在看”.

4-________________________

Image credit to: http://dvc.catholic.org.hk/blog/?p=13507

 

Hokkaido Chiffon Cakes 北海道牛奶蛋糕

It’s my first attempt to bake chiffon cake and today I have decided to bake Hokkaido Chiffon Cakes 北海道牛奶蛋糕.

Did a little research, I walked opposite to grab some of the missing ingredients like cake flour and full cream milk. I had lots of heavy cream at home so the idea of making a hokkaido chiffon cake is like a must. 🙂

Thank you for the sharing from KitchenTigress’s recipe, 周老師’s recipe and Nasi Lemak Lover’s recipe.

Hokkaido chiffon cupcakes 北海道牛奶蛋糕
(recipe source: adapted from Nasi Lemak Lover and Kitchen Tigress with minor changes)
*makes 9 cupcakes

Chiffon cake

3 egg yolks

1 tsp fine sugar
35g melted
60g full cream milk
70g cake flour

3 egg whites
1 tsp fine sugar

Filling
1 cup (200ml) heavy whipping cream
2 tsp sugar
1/4 tsp vanilla essence

Icing sugar, for dusting

Method
1. Pre-heat oven to 170C. (5 mins)
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour. (looks fluffy)
4. Add in melted butter and full cream milk, and mix well.
5. Sift in cake flour, stir to combine.

Use another bowl for this part:
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.

Mixing the Yolk batter and the egg white batter:
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.

Placing the mixture into the paper liners:
9. Scoop batter into pre-arranged paper liners to about ¾ full.

Baking:
10. Bake for 15 – 20 mins at middle rack.

FIlling:
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.

Strawberries are for decoration.
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