Swiss Roll with Whipping Cream and Strawberry

I fall in love with this cake roll, or you can call it swiss roll. It’s not too sweet, and it’s not too hard to make, and you can cut it into bite size so you won’t feel too guilty when serving and eating.


cake: 4 eggs (room temperature), 3/4 cup cake flour, 3/4 cup sugar, 50g vegetable oil, 1.5 teaspoon baking powder.

ingredients for rolling cake: sugar powder

topping: whipping cream, strawberry.



1. Preheat oven to 375°F.

2. Lightly grease the 11×17 baking pan with baking spray, then line parchment paper at the bottom of the baking pan, make sure the parchment paper is big enough to cover all the sidewalls. Cut the four corners and fold neatly so the parchment paper would fit the pan.


3. In a large mixing bowl, beat the egg whites with 1/2 cup of sugar on high speed until stiff peaks form.

4. In another mixing bowl, combine the egg yolks, remaining sugar. Beat on high speed until light and fluffy.

5. Sift the flour, then mix with baking powder. Pour the flour mixture into egg yolk mixture, beat on low speed to mix well.

6. Pour vegetable oil into the mixture, and mix well.

7. Fold the egg whites into the egg yolk mixture in 3 parts, until no white streaks remain.

8. Pour the batter into the prepared baking pan and smooth into an even layer. Then put into oven to bake until golden brown, about 12-15 minutes.


9. While cake is baking, lay out a clean smooth kitchen towel on countertop and dust with powdered sugar.

10. Right after the cake come out of the oven, Immediately flip the cake out onto the dusted kitchen towel and carefully peel off the parchment paper and discard. With a pair of scissors, trim the edge off the cake, then roll up the cake from long/short end with the towel into a tight log.

11. Keep the cake roll up until the cake compeletely cool off.


12. While cake is cooling, pour whipping cream into a mixing bowl, and start beating on low speed, increase the speed as the cream get thicker, until forming soft peaks. Scoop some cream out for topping, leave the rest for filling.

13. Chop some strawberry into small pieces, mix with whipping cream filling.

14. Slice strawberry into the shape you like for topping purposes.

15. After the cake cooled off, unroll the cake, Spread the whipped cream in an even layer over the cake. Using the towel to help, roll the cake back up into a log, peeling the towel back off the cake as you roll.

16. Slice the rolled cake into the desired width, cover with whipping cream then sliced strawberry.

Pound Cake with Cream Cheese

It was over 10 years ago when I tried this cake for the first time. I fell in love with it right away. Luckly, that was not a sotre-bought cake. So I got the recipe from the person who backed it. Years after years, I baked it a lot times, and it is still my favorite pound cake, and my family and friends are in love with it, too. 

It is a eady making cake. I haven’t had any problem when baking this cake. 


12oz butter, 8oz cream cheese, 3 cups sugar, 3 cups cake flour, 7 eggs, 1.5 tsp vanilla. 

In the original recipe, there is only 4oz butter and 8oz margarine. I replaced all margarine with butter. 


1. Let butter, eggs and cream cheese sit in room temperature until butter and cream cheese get softened. 

2. Put butter, cream cheese, sugar and vanilla into mixing bowl, mix well with low speed. 

3. Add eggs and cake flour into mixing bowl, mix well with low speed.

eggs and cake flour need to seperated into 3 portions, add one portion each time, mix well, then add another portion.

Each portion of cake flour is 1 cup. Eggs should be 2, 3, then 2, 7 total. Add cake flour first, mix well, then eggs, then cake flour, then eggs, etc. 



4. When finish mix the last portion of eggs, beat with high speed for a couple of minutes. 

5. Oil a bundt pan with butter, pour cake mixture into oiled pan.

6. Set oven to 300°F, no need to preheat. Bake for about 1 hour or until cake is done. 

Blueberry Bread Pudding

This is my favorite bread pudding recipe. Blueberry not just added color to it, but also added a good flavor on top of everything. I tried to replace blueberry with other fruits, but I think blueberry tastes the best.


8oz bread, 1 cup blueberry, 4oz cream cheese, 2 cups milk, 1/3 cup sugar, 1/8 cup butter.

Addtional butter for baking pan coating.


1. Preheat oven to 350° C.

2. Coat baking pan with butter.

I prefer ceramic baking pan. If you use metal pan, you might want to reduce the temprature and baking time. 

3. Trim edges off the bread, chen chop into pieces similar to blueberry size. Then lay half of bread on baking pan.


4. Chop cream cheese into blueberry size pieces, sprinkle on top of bread layer with blueberry, then lay the rest of bread on top.

5. Beat eggs, milk, melted butter and sugar well together, pour over bread, lightly press with hands to make sure all the bread pieces are soaked. Let it sit for at least 10 minutes or several hours in refrigerator.

This bread pudding is not too sweet. If you like it sweeter, you can add more sugar, or mix 1/8 cup of cyrup into the egg mixture.

6. Cover the pan with foil, bake 30 minutes. Then remove the foil cover, bake another 30 minutes or until the surface turns golen brown.


 If you really like blueberry, you can serve it with blueberry and blueberry jelly, so it would taste more blueberry. 


Baked Egg in Ham Cup


Baked Egg in Ham Cup

I fell in love with the look when I saw it online. I know it’s going to taste good so I tried it. And it was good.

Baked Egg in Ham CupIngredients:

thin sliced ham, egg, green onion leaves, seasoning.


Baked Egg in Ham Cup1. Preheat oven to 375ºF.

2. Take 2-3 slices of ham, overlap on each other, then set in muffin cup or individual baking dish.

3. Crack eggs, pour one egg in each cup.

Baked Egg in Ham Cup4. Sprinkle salt and pepper on top, then chop some green onion leaves on top.

5. Bake for about 20 minutes, or until eggs are set to your taste.

With 20-minute-baking, egg yolk should not be running.


Baked Egg in Ham Cup


Yeast Roll


Yeast Roll

I’m looking for yeast roll’s recipe, this is not the exact one I’m looking for, but it’s a good one, so I decided to post the recipe here.

Yeast RollIngredients:

2 tsp dry yeast, 1/4 + 1 cup warm milk, 3 tbsp unsalted butter, 1 large egg, 4 tbsp honey, 3/4 tsp salt, 1 + 2 cups flour.


Yeast Roll1. Mix dry yeast with same amount sugar, then soak in 1/4 cup warm milk. Set aside for 5-10 minutes or until you see a lot of bubbles.

2. Mix 1 cup flour, sugar and salt.

3. Mix egg and yeast mixture with flour mixture.

Yeast Roll4. Melt butter, mix with milk and honey, add into flour mixture, add 2 cups flour, punch until dough get smooth.

You can leave 1/2 tsb honey out, mix with water, this will be your coating mixture.

5. Coat dough lightly with cooking oil, cover with a damp cloth (I prefer plastic wrap), set aside until it’s double-sized.

Yeast Roll6. Use non-stick spray to coat the baking dish.

7. Separate dough evenly (I did 1.5oz each), form it into a roll, set it in baking dish. Repeat until you are done with the dough, brush it with honey mixture. Set aside until the rolls are double-sized.

8. Preheat oven to 350ºF, bake for 20-25 minutes.


Yeast Roll


Banana Muffin

Banana Muffin

Happy New Year, everybody! I decided to start 2015 with something sweet. Wish everybody a sweet and successful new year.

I like this recipe. The muffin itself is nothing special, but the topping makes it perfect.

Banana MuffinBanana MuffinIngredients:

Muffin: 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 3 ripe bananas, 3/4 cup sugar, 1 egg, 1/3 cup butter.

Topping: 2 tbsp butter, 4 tbsp flour, 4 tbsp brown sugar, 1 tsp ground cinnamon.

Banana MuffinBanana MuffinMethods:

1. Peel and mash bananas.

2. Melt butter.

3. Mix flour, baking soda, baking powder and salt.

Banana Muffin4. Mix melted butter, mashed banana, egg and sugar, then mix with flour mixture.

5. Line muffin pan with muffin cup, then scoop muffin batter into muffin pan.

6. Preheat over to 375ºF.

Banana MuffinBanana Muffin7. Mix topping ingredients with a fork, then sprinkle on top of muffins.

8. Bake for 18-20 minutes, or until a toothpick come out clean.

Banana Muffin

Zucchini and Onion Casserole with Bacon and Cheese


Zucchini and Onion Casserole with Bacon and Cheese


I started liking casseroles now. But I think I like the leftover better because the flavor really get soaked in several hours’ sitting.

Zucchini and Onion Casserole with Bacon and CheeseIngredients:

2 medium size zucchini, half a onion, 5 eggs, 1 small tomato, 1 cup shredded cheese (divided into 2 portion), 1 cup bread crumb, 1 clove garlic, 3 tbsp cooking oil, seasoning to taste.


Zucchini and Onion Casserole with Bacon and CheeseZucchini and Onion Casserole with Bacon and Cheese1. Chop zucchini, onion and tomato into cube-shape.

2. Mince garlic.

3. Mix all the ingredients but 1/2 cup cheese together.

4. Pre-heat oven to 375ºF.

Zucchini and Onion Casserole with Bacon and CheeseZucchini and Onion Casserole with Bacon and Cheese5. Spray the baking dish with non-stick spray, then scoop the zucchini mixture in, bake for 30-40 minutes.

I used individual serving size baking dishes, baked 25 minutes.

6. Take baking dish out, sprinkle with leftover cheese, bake until cheese is done.


Zucchini and Onion Casserole with Bacon and Cheese


Sweet Potato Casserole with Pecan and Marshmallow


Sweet Potato Casserole with Pecan and Marshmallow

Sweet potato is one of my favorites, but baking sweet potato is new to me. I found this recipe from a magazine, but I don’t like some of the ingredients, so I made some changes to it.

Sweet Potato Casserole with Pecan and MarshmallowIngredients:

3 medium size sweet potatoes, 1 egg, 2 tbsp sugar, 1 tbsp milk (optional), 1 pinch salt, 2 tbsp butter, roasted pecan, marshmallow.

Sweet Potato Casserole with Pecan and Marshmallow1. Boil the sweet potato until fully cooked, takes about 40 minutes. Then peel and mash. Set aside to cool down some.

2. Mix mashed sweet potato with egg, sugar, butter, salt. Add milk if the mixture is too thick.

3. Preheat oven to 350ºF.

Sweet Potato Casserole with Pecan and Marshmallow4. Scoop sweet potato mixture into baking dish. Bake for about 30 minutes.

I used the individual serving size dish and baked 25 minutes.

5. Chop/break pecans into small pieces.

6. Take dishes out of oven, sprinkle a layer of pecan on top, then cover with marshmallow. Put dishes back to oven, bake for 5-10 minutes until marshmallow turn brown.

Sweet Potato Casserole with Pecan and Marshmallow          Sweet Potato Casserole with Pecan and Marshmallow          Sweet Potato Casserole with Pecan and Marshmallow

7. It is now ready to serve.


Sweet Potato Casserole with Pecan and Marshmallow


Moon Cake with Red Bean Paste and Egg Yolk


Moon Cake with Red Bean Paste and Egg Yolk


This is one the traditional moon cake for Mid-Autumn Festival. Moon cake is not really my favorite, but you have to have it for the festival. So every year, I try to bake some to share with friends.

Ingredients:Moon Cake with Red Bean Paste and Egg YolkMoon Cake with Red Bean Paste and Egg Yolk

Dough: 100 gram all-purpose flour, 5 gram dry milk, 75 gram homemade syrup, 25 gram cooking oil, 1 gram potassium carbonate solution.

Filling: red bean paste, salted egg yolk

Topping: 1 raw egg yolk, 1 tsp egg white, 1 tsp water, mix well.Moon Cake with Red Bean Paste and Egg YolkMoon Cake with Red Bean Paste and Egg Yolk

Tool: moon cake mold



1. Mix syrup, cooking oil and potassium carbonate solution, beat until mix well.Moon Cake with Red Bean Paste and Egg YolkMoon Cake with Red Bean Paste and Egg Yolk

I used homemade syrup which was made just for moon cake, recipe will follow. If you don’t have it, you can use store-bought, but recommend darker color and thick ones.

2. Sift flour, add with dry milk into syrup mixture, mix well until form a smooth dough.

3. Set aside for about 1 hour.

Filling:Moon Cake with Red Bean Paste and Egg YolkMoon Cake with Red Bean Paste and Egg Yolk

1. Heat up skillet, no oil need, pour red bean paste in.

2. Stir fry red bean paste on medium low heat until you think it’s thick enough to shape.

3. Transfer to a container, let it cool.

Wrapping:Moon Cake with Red Bean Paste and Egg Yolk

1. Decide the size and weight for each portion. My mold is small, so divided the dough into 12 equal pieces, about 15 gram each, red bean paste was 30 gram.

2. Separate dough and red bean paste.

3. Flat red bean paste (or break it), roll it over the egg yolk, form a ball with egg yolk inside.

4. Flat dough, use your fingers and hand to push/squeeze to make the dough cover filling completely.

Dough is really soft and tender, easy to operate.

Moon Cake with Red Bean Paste and Egg Yolk         Moon Cake with Red Bean Paste and Egg Yolk        Moon Cake with Red Bean Paste and Egg Yolk

Moon Cake with Red Bean Paste and Egg Yolk         Moon Cake with Red Bean Paste and Egg Yolk        Moon Cake with Red Bean Paste and Egg Yolk

5. Put the moon cake ball with a thin flour coating in mold to shape it.

6. Pre-heat oven to 350ºF.Moon Cake with Red Bean Paste and Egg Yolk

7. Sprinkle moon cake with water, bake for 5 minutes, then take out, thinly coated with topping, bake for another 15 minutes.

8. After moon cakes are cool, put in a sealed container, set for at least one day then serve.

Fresh baked moon cake has hard shell. Shell with turn tender after settling. Normally takes at least a day, sometime 2-3 days.


Moon Cake with Red Bean Paste and Egg Yolk



Caterpillar Shaped Bread with Beef Frank and Cheese


Caterpillar Shaped Bread with Beef Frank and Cheese


Many of my co-workers love the Kolaches from Shipley’s Donut. one day, I was in the mode of trying to bake them at home. Since I don’t really like the their recipe, I decided to use one of my favorite dough recipes instead. It turns out good, really good.


Dough: 2 tsb dry yeast, 2 tsb sugar, 80g warm milk, 1.5 cups bread flour, 10g lemon juice, 1 egg, 2 tbsp butter (room temperature), a pinch salt.

Filling: 6 beef frank, proper amount grated cheese.

Topping: honey:water = 1:1, proper amount.

Method:Caterpillar Shaped Bread with Beef Frank and Cheese

1. Mix dry yeast and sugar, melted by warm milk, set aside for several minutes, or until you see lots of bubbles on the surface.

2. Add all the dough ingredients except butter into yeast mixture, form a ball.

3. Add butter to dough, punch for several minutes until dough is smooth and elastic.

4. Set dough aside until dough get double sized.Caterpillar Shaped Bread with Beef Frank and Cheese

If you’re in rush, you can let dough rest for about 10-15 minutes.

5. Punch dough down, then seperate into 6 equal pieces.

6. Roll each pieces into rectangle shape, a little bit wider than length of the beef frank, and cut one end as shown in picture.

7. Sprinkle grated cheese at the end with cuts, roll beef frank as shown in picture, make sure seam is at bottom. Then set aside until double-sized.Caterpillar Shaped Bread with Beef Frank and Cheese

8. Preheat oven to 350 degree.

9. Mix honey and water, brush on top of bread, bake about 20 minutes or until golden brown.

10. Brush honey mixture on top of bread right after taking bread out of oven, transfer to wired rack to cool.

I was in a playing mode, and tried to do the beef frank in a different way, below is what I did:

Caterpillar Shaped Bread with Beef Frank and Cheese          Caterpillar Shaped Bread with Beef Frank and Cheese          Caterpillar Shaped Bread with Beef Frank and Cheese          Caterpillar Shaped Bread with Beef Frank and Cheese


Caterpillar Shaped Bread with Beef Frank and Cheese