A Simple & Relaxing afternoon tea @home

Phy, my best friend whom I known for ages since Secondary school , invited her with another pal of

us, Jess,to my place this afternoon for tea as a birthday celebration since June is their birthday month. They have requested for Creaｍpuff/waffles, well ,their wish is my command, I can handle that .

The spread I've prepared for them besides their request, have added raisin scones with cream,jam, egg sanwich on self-baked coffee toast & nevertheless a birthday cake (caramel cream pear cake)

for the birthday gals.

We had a very relaxing afternoon catching up each others latest happening in life, works and what's more giving them my birthday (coming next month) wish list, that is, each of them will sew me a dress, yes I prefer handmade gift .

As for them, I've made up this tote bag with the lovely Atsuko 's design fabrics with the matching handles,so

glad both of them like it so much.

Banana Bread

It seems that whenever we have left with over riped bananas , this will be follow up -Banana bread,

ThoughI personally not fond in adding Bananas, coconuts etc in my bakes, but this bread will be an exeption since

its process is easy that could be done within 30 mins , what's more toasted walnuts will be its perfect match .

Oops! What am I doing, just when the ready batter being sent to the oven, I realised that the honey that was supposed to add in is still sitting on my kitchen scale !!

Pain De Mie

Like his bread making style & recipe that never call for sort of improver , got his book months back then chance into his blog, like his way of "interpreting" bread making skill , he called himself "王残忍", him, a professional boulangerie & authors of bread making/baking books, 王传仁 老大

Though is a plain loaf, the aroma of wheat and chewy texture adds a characteristic to this bread owing to its extra minutes fermentation, Yummy !

Summer Berries Charlotte

My second attempt Birthday cake for another member in our sewing group ,Yvonne Mccormick from England. I thought I could save some time by utilizing store bought sponge finger, guess I will have to start from scratch next round cos the taste of the ready made sponge finger is rather disappointed and the gap in between does affect the whole appearance.

Hokkaido Milk Loaf (中种法)

I would have to say this is the best shape loaf which I have achieved so far, the oven spring effect resulted such a gorgeous wave. I'm so used to make loaf with pullman tin covered. Once again thanks to this taiwan blogger for her generous sharing & tips given in her blog.

Believed that this is the most popular recipe among HK/Taiwan bloggers, it has several version, ie direct method or slow fermentation , again , slow fermentation has always been my favourite method , is definitely worth spending 3 hrs for the fermentation to achieve such soft texture, the only thing I will reduce on my next attempt will be the sugar as I personally felt is too sweet for a toast.

Wholemeal Toast (低温冷藏中种法)

Low temp fermentation method has became my only method used when making toast ,due to its superb texture and convenient (though I have to split dough mixing twice) and I must emphasis again that it last for at least 4 days without adding bread improver.

I adapted this recipe from her ,she is not only sharing recipe but also share some techniques ,advise in her blog, thanks to such generous blogger like her .