I'm in love...

My friends told me to blog.
I'm just a person who loves to bake.. .... there are ups and downs during my baking journey. I only know how to press the shutter......don't know how to take nice photos. I'm not neither a good baker nor a good photographer but it's always fun to spend time doing both activities.

Special thanks to all my friends who encouraged me to have this blog. I lost some of my stock photos when I brought my computer for service last week,so I though it's the time to record some of my baking stories on a little space on internet.
I never realized how happy I was when I spent time with baking until recently. It’s a miracle that I still have enough energy to do my baking after a long day at work. Maybe I’m in love, I wonder???

Back in college, my “baking” definition was merely popping frozen dough of either cookies or bread bought from into the oven. After I got a cake mixer as a gift, definition of “baking” in my dictionary gets longer. It now includes sifting, whisking , beating, folding, but not yet decorating.

Swiss roll seems to fit my current definition perfectly. Yes, it requires almost no decorating skills.

It’s not only simple to do but also easy to clean up. Different kinds of fillings can make a different in your every day roll. It also requires a small space in the fridge to stay fresh.

To have fun making swiss roll, I love to add some patterns on it. In order to do so, just takes about 3 tps of the batter, add your desired color and 1 tsp of the flour and then mix them until well blended. I used plain tip to pipe some small dots on the batter before pouring all the batter on it. The idea is just to use a thicker batter for pattern, so they won't spread. You may chill it for a while, but I never did it and it comes out perfect every time.

This is one of my favorite flavour--vanilla chiffon and fresh strawberry, an alternative for strawberry shortcake.

Enjoy.