Cinnamon Roll in Process

Derek Chong and Bangau Chong are on their position of flour mixing. Today's project--Cinnamon roll. Gagak Toh, myself responsibles to take good shot for these 2 big chef.

The ingredients are really not a big deal as we will modify a bit.

Getting serious...we have Derek Chong, 2nd chef on board. Stir and Stir.

I'm so excited to see...Actually i did help in mixing flour and stirring. Then put in frigde then under sun to let the dough expand. I need to neglect my photography job la, for sure! ^^

Bangau Wen insisted to put more cinnamon powder. As written in the recipe, only 3 spoonfuls of cinnamon powder plus some fine sugar is to be spread evenly on the dough. We pour half bottle, which equivalent to 10 spoonfuls, for tastier bite. ahahha~

Although it might not be as professional look as what we see in bakery. These are quite heart consolating, not bad la, with some mix fruits as topping.

Ya right...I have to help cleaning up this messy workplace.

P/S: unfortunately photo of sushi making and orange cheesecake making was done before i own a camera. Bangau, i repeat, when is our next task?

我爱厨房

今天我尝试煮了个新菜式给家人吃。我是个新手，煮菜不超过二十次。今天这一道猪肉炒得大家叫好，好兴奋咧~来分享分享。
材料： 花肉半斤，姜 十片，葱两棵，灯笼椒（红和青各一个）
调味：麻油，胡椒粉，酱清，黑酱油，糖，盐，花雕酒，蜀粉，豆瓣酱
1。 我先把花肉用胡椒，麻油，少许盐和酱清腌制。
2。热锅，下两汤匙油，待滚。
3。准备一碗酱汁：蜀粉1小茶匙、麻油、酱清、黑酱油少许，胡椒粉，糖，盐
4。放下猪肉兜炒，让猪油渗出。下姜和灯笼椒兜炒片刻。
5。下一汤匙豆瓣酱，炒匀。下葱（切段）炒， 加入一汤匙花雕酒和3酱汁。
6。小炒一会儿，即上锅。
：）
原来我也蛮有天分哦~相片有点模糊咧。