才兩天，白菜便發芽了

以前都沒留意到，原來初發的芽葉是這樣小的！只得兩片小葉子。

小小的兩片葉子，比芝麻還要小！

這些已經5 天大了

種子的外殼仍連著新芽葉。

新鮮櫻桃香蕉檸檬糖漿蛋糕-Syrup banana and fresh cherry lemon cake

新鮮的櫻桃，口感很好

蛋糕的顏色是天然的黃，因為加了檸檬皮

碎。

180 degree C,  for 50min.

2lb bread tin

Ingredient:

Cake:     Butter (soften) 105g , Self-raising flour 105g, caster sugar ( or Icing sugar) 75g,  baking powder 1/4 tsp,  2 egg (medium size) , Lemon peel ( finely chopped) 2 tsp.

Syrup fruit:   sugar 100g, maltose (麥芽糖) 2tbsp,  water 50ml,  3  fresh banana(sliced) , 20pcs  fresh cherry (stoned). 

Method :  

Syrup fruit :  

1.  Boil all the sugar, maltose and water in a pan, until the colour turns a little bit darker, ( keep an eye        on it the whole time).
2. Put in the banana, stir it so that the banana coated with  the syrup, after about 45 seconds,  spoon it out ,  and lay this banana on the bottom of the baking tin.
3. There should be some syrup left in the pan, now put in the cherry to the syrup, again, make it all coated with syrup, and cooked for about 30 seconds, then put in on top of the banana.

Cake:  (super easy) Whisk all ingredients  together for 2 mins with a electricity whisk.

1. Put the cake mixture on top of the syrup fruit, and bake  in a pre-heat oven for 45-50 min.
2. When the cake finish baking and come out of the oven, turn the cake (upside down) out of the tin immediately. 
3. There should be some syrup still left in the pan, re-heat this syrup a little bit (so it runs freely), and pour the syrup on top of the cake.
4. Done.

Custard Raisins almond Bun

A hole is formed for the custard.

thick custard is placed in the hole

A tray of 8，180 degree C  baked for 25 min., please note that no egg is brushed on top.

出爐了

custard collapse very quickly

Apple and raisins crumble cake

下面是蛋糕，中間是蘋果和提子，上面是碎餅。

Serve with own-made good quality custard .

配以自家製的蛋奶醬，簡單而美味。

queen cells

queen cells 都在frame 腳底，顯示這些是swarm cells

queen cell 裡面的幼蟲清楚可見。

這個queen cell 已經 seal 了

baked pasta with chicken and minced pork in tomato sauce

藏紅花杏仁提子麵包 - Saffron raisin almond bread

Saffron raisin almond bread

西班牙藏紅花，Spanish saffron

用1/2茶匙藏紅花放入250ml 溫暖的奶內,浸泡15 分鐘。Put1/2 tsp of saffron to warm milk, soak for15 min.

藏紅花的顏色開始發出來。Colour from saffron starts to come out after a few seconds.

15 分鐘後，奶變成了黃色。Milk turned to yellow after 15 min.

500克 高粉，90克糖，7克乾酵母，蛋黃一個。

500g strong white flour, 90g fine sugar, 7g dried yeast, 1 egg yolk.

90克 橄欖油（ 下次可以用45 克便夠）。90g olive oil (could use 45g next time).

120克提子乾，15克美國大杏仁。 120g raisin, 15g almond.

麵團發到兩倍大後，加入提子乾和杏仁，再揉5 分鐘。然後把麵團分開三分，揉成三條長條。

如圖編成變子。

編好的編子，把兩邊尾巴收到下面，轉成圓型。

放在暖和的地方發到麵團兩倍大，大約要20 分鐘，掃上蛋液，再x 上芝麻和碎杏仁。

180度，35分鐘，25分鐘時，用錫紙蓋著它，以防太x 。

出爐了