Taiwan Trips at Taichung （台中）

It has been third-quarters of a year since I update my blog. Hardly bake nowadays as I always hit the gym if I have the time or resting. Anyways today I would like to blog about my trip to Taiwan on last August. Initially my holiday trip should be on this year June to Bangkok but due to the riot we cancelled and change the flight to Taiwan. Taiwan is really an awesome place to visit. I planned a 8days 7nights.

Day 1 - 12 August 2014

We reach Taoyuan airport around 1plus in the noon. My plan for the first 2days and 2nights will be at Taichung (台中). There are 4 kinds of public transport to reach there, you can choose Coach Bus, Taxi, Taiwan Railways Administration (台湾铁路管理局) or either Taiwan high speed rail (台灣高鐵). According to research online, if you travel by coach bus cost about NT240 per person estimate about 3hour to reach Taichung. By taxi, I have no idea because there are only the 2 of us and is not worth it. By Taiwan Railways cost about NT308 per person and estimate about 1hr 45min to reach Taichung. By Taiwan high speed rail cost NT570 per person and estimate about 30min to reach Taichung. After final consideration, we choose Taiwan high speed rail because we wanted to save the time and spend at Taichung. 

In order to take the Taiwan high speed rail, you have to take a bus (NT30/ticket) for a short ride to the THSR station. Look for this signboard when you reach Taoyuan airport. Is easy, there are signboard everywhere or you can ask the customer service counter. Taiwanese people are really friendly and helpful. Travel down by escalator to bus interchange, there are one row of ticketing counter. Just ask any one of the counter will do and they will assist you. 

We took the Ubus, each bus ticket cost NT30 to THSR station. 

Upon arrived at the THSR station. We bought the ticket from the machine or you can purchase at the counter. Each ticket cost NT570. 

 

 Look for the train direction towards Zuoying. Two station away from Taoyuan to Taichung.

Here come the train, there are no barrier but if anybody stand over the yellow line, the security officer will blow the whistle. I can feel a strong wind when the train approaching. =p

Everybody is waiting to aboard, standing in a manner queue. I really like the Taiwanese culture in a way that all the aboard passenger will stand on the right side and left side pathway is for the alighting passenger. We should learn that too in Singapore, perhaps. 

We was famished by the time we reach Taichung Station and is already around 4pm. We bought the 排骨菜飯便當 to filled our protesting stomach before we continue our journey. I saw a few of this 台鐵便當 shop around the Railways station. Visit this website to know more - http://www.railway.gov.tw/tw/shop.aspx?n=6835

The hotel we booked, CityInn Hotel Plus Taichung Station Branch. Initially I thought we have already reached the Taichung (台中) Station but I not very sure which direction to the hotel so I went to ask the Customer Service Staff and she told me that we still have to take a Taiwan Railways Administration Trains (台湾铁路管理局) to Taichung (台中) station. So we follow the sign board and look for the TRA, after we bought the tickets (NT15) than I realised that we are at the Xinwuri station (新烏日車站). HSR Taichung Station is connected with Xinwuri station.

Here we are, waiting for the trains. 3 stations from Xinwuri to reach Taichung.

We checked in the hotel after we arrived at Taichung. I love the hotel location because is relatively near the train station. 

I planned to go 一中街 (Yi Zhong Night Market) for the first night at Taichung. We checked with the hotel lobby staff, which bus to go and which direction to the bus stop as well. I remember we have to walk back to the train station towards the back alley and there is an underground pathway to the opposite side.

When we reach there, we ask the shop staff if they know the bus to yi zhong market. Very nice of them, one of the staff told me which bus stop. Or you can look out for this pancake stall (车轮饼), the bus stop is located near this stall. I can't remember which bus number anyway their Easycard (same like Ez-link card) can be use at Taichung public buses.

I love pancake especially red bean filling. See how generous the filling granny gave, the filling is already burst out from the pancake before we ate. We try out 3 different flavours - red bean, yam and custard. Overall I prefer the red bean flavour, for the yam has a kind of rubbery taste and custard taste very bland. 

Here we arrived but unfortunate it began to rain when we just started to walk for about 5 to 10 minute only. 

The rain getting heavier and all the crowd are gone. Many of the people went to cafe and restaurant for dinner to avoid the rain. Pity to those street hawker. 

 

 
We chance upon this stall when we wanted to start the food search from the first end to the another end. I saw many people crowded around this stall so I assume that the food must be delicious. Is a 滷味 stall, (similar like yong tau foo) we waited for about 45 min to get the food. We bought some other snack food and took taxi back to the hotel to dine. As the rain keep pouring down and we have no place to enjoy at all. Anyway is worth to waited for that 45 min, the 滷味 soup is so rich and tasty.

Day 2 - 13 August 2014

Morning plan to go 日月潭 (Sun Moon Lake) and we woke up early took the TRA train to Xinwuri station (新烏日車站). From Xinwuri station walk to HSR Taichung station, when reach there take the escalator down to the basement and look for the Nantou Bus (南投客運) ticket counter. The ticket for both trip to 日月潭 and back to HSR Taichung station cost NT170 the journey took about 1hr 30min.

The bus will alight the passenger at the Shueishe Visitor Center building and on the right side have a police station building. When reach there, can choose either boat ride or bus ride to 日月潭. We bought the unlimited ride bus ticket (NT80).

The bus will go to several station up to the hill. Remember to press the bell if you want to alight at the specific station if not the driver will continue to drive up the hill. Visit this website to know more - http://www.ntbus.com.tw/s03.html

We took the bus up to the last station and after alighted, it seem like there are nothing to shop or view and we are so "lucky" that the rain started to fall. We saw one of the bus going down the hill and quickly we board the bus. We decided to visit one of the temple, Wenwu Temple (文武廟). 

  

 

 

The weather was very bad, it keep rain and stop and rain again. It was quite annoying so we decided to go back to Shueishe Visitor Center. I wanted to have a walk since the rain has stopped, so we walk down the hill to the next station. My bf spotted the Sakura Tree (櫻花) but no Sakura flower.

To me there are nothing much to do and see at 日月潭 or perhaps we do not know how to explore around the area. So we decided to go back hotel and have a rest, from Shueishe Visitor Center we took the nantou bus back to HSR Taichung station.

 

We saw this honeydew ice cream poster at the 7-Eelven store and I wanted to try. It only limited to 600 cone per day. So we went in and purchase one. There are 3 flavour up to choose.

 

Here my honeydew ice cream, the taste is so refreshing and sweet and the ice cream cone is crispy.

I'm a waffles fan and I was so lucky that I saw one push cart store selling Waffles near our hotel area. Is a must to buy and try for me. There are a lot of flavours to choose, from sweet to savoury.

  

Here is my waffles, I choose the Matcha with red bean flavour (抹茶红豆鬆餅）。 The waffles is fluffy and crisp, yummy!

We went to Feng Jia Night Market (逢甲夜市) in the evening, taking the public transport bus and the journey took about one hour to reach there. 

After we alight the bus, the first thing we wanted to do is to explore the food street and we saw a long queue. We went to check it out, is a store selling 大腸包小腸. Without hesitation we follow the queue and bought one to share. 

PS, didn't take a good picture of the food because it simply piping hot and difficult to hold on with the hand palm. =p Anyway this is a glutinous rice wrap with the pork sausage, garlic, parsley, crush peanut, vegetable and the sweet sauce. This taste really good, the sausage is juicy and glutinous rice is so fragrant and chewy.

Is a weekday and yet is still so crowded. Wish if Singapore have this kind of street night market. *.*

Anyway we continue out food hunt, bf said he wanted to try the stinking tofu (臭豆腐) and I saw this store selling so I bought one. 

When you stand near the store, you can sense the smelly smell from the store. Actually is not that bad after I try one piece, it smell sink but the taste not smelly at all. The tofu outer layer is crispy and inside is soft.

The next item, boneless chicken thigh meat (雞腿捲）。 Another long queue store but worth it. The meat is so tender, juicy and most important is BoneLess.

Finally I found something that is light and healthier choice, 腸粉 or we call it as Chee Cheong Fun. I order the prawn filling. The texture and taste is quite similar where we get in Singapore. Soft and chewy CCF, nice.

My bf flavour, pork knuckle (猪脚） and he order one small portions to try. I took a few pieces and try too, the meat is tender and it serve with some 酸菜 as the side dish.

Grilled corn (烤玉米), must try. They apply a layer of sweet sauce on the corn and grill. I like the sweet taste. 

To end the day with a dessert, we bought the U-shape vanilla ice cream cone.

 

Day 3 - 14 August 2014

I want to try the locate breakfast instead of having the hotel buffet breakfast so I went to research, where to find delicious breakfast in Taichung and I saw some people recommend this store 老王菜頭粿、糯米腸 and 丁山肉丸。

This store is located at 400, Taiwan, Section 2, Sanmin Rd, 87號 (就位在三民路入口处, 第二市場的中門門口)。

We took a cab to there, as I don't know which bus to reach. Anyway is a short distance from Cityinn hotel.

We order a bowl of pig blood soup and carrot cake with pan fried eggs. I love both dish, especially the pig blood. Both of us agree that Taiwan chilli sauce is not spicy at all, so don't worry for those that can't eat spicy food. The seat there are limited but luckily is not so crowded when we visited that day.

Next stop, we walk over to the 丁山肉丸 shop, unfortunately the store are closed that day. I wanted to visit 宮原眼科 (Miyahara) but the operating time start at 10am to 10pm. It still pretty early, so we walked around the area but many store not open yet. 

We saw one 7-eleven shop that has table and chair for consumer to enjoy food and beverage, so glad to saw that. We bought a cup of drink and chill.

宮原眼科 (Miyahara) building, the shop locate at 台中市中區中山路20號。People might mistake Miyahara is a optical shop but actually is an F&B and souvenir shop. There are people recommend to visit this shop if you are at Taichung because of the shop interior decoration. 

Upon arrived, we saw a long queue when the shop isn't open yet. So I walked up and take a look what is it selling, ohh is an ice cream shop. As usual we follow the queue while waiting for the shop to open. 

 

While queuing up, the staff pass us a order slip and choose the flavour. There are so so many flavours to choose. 

Ice Cream Flavours

We order 2 scoops of ice cream with waffles bowl cone and it come with 3 free toppings up to your choice. We choose the black sesame with almond and rum & raisin ice cream. For the topping, almond biscuit, cheese cake and the black colour hard biscuit (I can't remember what is the name of that topping). Overall I would said is worth to queue up for the ice cream and topping. 

After finished up the ice cream, we walked into the souvenir shop. I notice that the staffs all (almost) look so pretty and slim.

 

The souvenir packing are very special and extraordinary but I didn't buy any because I will be heading to Taipei for 5 days and the 饼 (Biscuit) cannot preserve for too long.

We need to check out the hotel before 12pm, so we head back to get our luggage. We took the coach bus from Taichung to Taipei.

北海道牛奶麵包 (湯種法) aka Hokkaido Milk Toast & Savoury Breads

Trying out another 北海道牛奶麵包 but this time is using water roux method. Many claim that water roux method give an result that will produces soft, tender and fluffy bread. That didn't happen to me for the past attempt I tried.

But this time I manage to bake one loaf of soft and fluffy bread. I not sure is it because one of the ingredient that I used, whipping cream or is because of water roux that produced the good bread.

I have tried a few different method to make the dough using whipping cream, it will always produced a soft and fluffy bread. Pls aware that whipping cream is not the kind of everyday food, once in a while is fine.

The ingredients quantity can make 2 loaf of bread. The other half of the dough, I made some savoury bread with cheese, ham and mayo eggs. I cooked 2 boiled eggs and mash than mix with some mayonnaise, pepper and salt.

The combination of cheese, ham and mayo eggs are perfect match. You can't stop after one bite and my mum finish one whole bread by herself. Initially she said is too much (big portion) for her to finish it and she did it.

This little small roll wrapped with ham and cheese only. It taste equally delicious too. I used my cupcake liners as the support base for the bread, during baking when the cheese melted it stick to the liners. Next time will buy the bread liners. 

I left some for breakfast the next day and the bread still taste soft and fluffy.

Recipe source:
http://www.christinesrecipes.com/2010/10/hokkaido-milk-toast.html

(A) Water Roux (湯種法) Ingredients: 

• 1/3 cup (50gm)  bread flour
• 250ml water (I used half milk and half water)

(B) Main dough ingredients:

• 540gm bread flour 
• 86gm sugar
• 8gm salt
• 86gm egg (beaten)
• 9gm milk powder
• 59gm whipping cream 
• 54gm milk
• 184gm water roux (tang zhong)
• 11gm dry yeast
• 49gm butter

(C) Ingredients for the savoury breads:

• Cheese 
• Ham
• Egg Mayo

Method:

Making water roux (tang zhong): 

1. Place bread flour in a saucepan. Add water, mix till smooth, making sure there are no lumps of flour.
2. Cook over medium to low heat, stirring constantly with a hand whisk to prevent it from burning. Within 1 to 2 mins, the mixture will start to thicken, stop when you see traces in the mixture for every stir you make with the hand whisk.
3. The tang zhong is ready. Immediately transfer the hot tang zhong into a bowl and cover it with a cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a film from forming on the surface.
4. Leave to cool completely before using it.

Making the Dough:

1. Mix all the dry ingredients in a mixing bowl.
2. Make a well in the centre and add in the egg, whipping cream, milk and tang zhong. Knead the dough till is not so sticky, add in the butter and mix until dough turn smooth and can stretch into a thin sheet without breaking into hole. (I using the bread machine to do the job).
3. Cover the dough with a cling wrap or damp cloth and leave to proof for 60 min or until double in bulk.
4. After 60 min, sprinkler some flour on the counter top and press the dough to let the gas release out from the dough. I divide the dough into 2 equal weight. Shape it into balls and cover the dough with a cling wrap or damp cloth, leave to rest for 15min.
5. After 15 min, measure out one of the dough into 3 equal weight and roll out dough into long rectangle shape and roll it back like swiss roll shape.
6. Place the individual dough into the pullman tin.
7. Cover the dough with a cling wrap or damp cloth and leave to proof till 80%.
8. Brush egg wash on the surface of the dough. Cover the tin with the cover or not up to your choice.
9. For the savoury bread, divide the dough into small balls. Just wrap the ham and cheese with the dough and seal it. Optional you can put one tbsp of egg mayo on the top of the bread. 
10. Preheat oven at 180°C. For loaf, bake for 40 mins or till golden brown. For savoury, bake for 12min or till golden brown. 

Hokkaido Chiffon Cake

This hokkaido chiffon cake has been in my baking list for so long until than recently I decided to bake because one of my colleagues offer us this HCC bought from Polar puffs & cakes. After trying the cake, it motivate me to get on started.

The first time I saw this hcc is at some baking blog and I find it so elegant and look so attractive.

I bought all this beautiful cupcake liners at Taobao, there are lots more different pattern can be found there. Out of all I choose this three cupcake liners and I only bought 3 each, I should have buy more.

I saw Phoon Huat sell this type of square cupcake liners too but pattern wise only have 2 kinds (If I didn't remember wrongly). They sell in bulk like more than 30 for one pattern, so I didn't purchase over there.

I'm so happy with the result, the cake are very light and soft like cotton with the whipping cream is perfect. The cake taste better after fridge to let the cake and whipping cream turn slightly cold. I bought some to the office and offer to a few colleagues, they give a thump up and praise. I glad they like it so much, I will bake this again but other flavour.

Cupcake: Make 9 cupcakes
Ingredient A (Egg Yolk batter):
- 4 egg yolks
- 20gm castor sugar 
- 50ml vegetable oil (I used canola oil)
- 50ml fresh milk (I use low fat fresh milk)
- 80gm cake flour (Sift)

Ingredient B (Egg White foam):

- 4 egg white

- 50gm castor sugar

- 1/4 tsp cream of tartar

Whipping Cream:
- 120gm dairy whipping cream
- 20gm sugar

Method:

1. Separate the egg yolk and egg white into different bowl (make sure the egg white bowl do not contain any water or oil on it)
2. In a clean bowl, whisk the egg yolk with the sugar until the yolk become pale in light yellow colour. Than add in the oil and mix, follow by the milk and mix till incorporated. The surface of the batter should have many small bubbles. 
3. Add in the sift flour and mix until no trace of flour can be seen. Set aside.
4. In a separate bowl, whisk the egg whites till stiff peaks form. With a spatula, fold in 1/3 of the meringue into (step 3) and mix. Continue mix the remaining meringue and make sure there are no trace of meringue can be seen in the batter.
5. Pour batters into cupcake liners, tap the cupcake lightly on counter several times to eliminate air bubbles.
6. Bake in the pre-heated oven at 170°C for 15 minutes or until insert a toothpick into the centre comes out clean. Place the cupcakes on a wire rack and leave to cool completely before unmold.
7. Make sure the whipping cream must be cold. I put the bowl in the freezer to let it become cold for about 10 min. After 10 min, I pour the whipping cream and sugar into the bowl and start to whip with the electronic hand mixer. Whip until it become soft peaks and slightly stiff. 
8. Put the whipping cream in a piping bag, pipe the cream into the center of the cupcakes. Dust with some icing sugar and decorate with some fruits or peppermint leaf. 

Healthy Chocolate Chip Cupcake

 

Yes, this will be a slightly healthier choice of cupcake if without the frosting. I bought a tub of plain yogurt accidentally and actually I wanted to buy a fruit flavour. Plain yogurt taste really awful, I have try eating it with some fruits but I just can't accept the unique tang. So as usual I will try to utilize it as not to waste the tube of yogurt.

 

 

As I'm going to a B'day party the next day so I bake a batch of cupcake and apply the frosting the next day before I head down to the chalet. I have a book call The Hummingbird Bakery Cookbook and I really like the swirl frosting pattern they create on the cupcake. So I went youtube and search, tadah and I found some really good video guide. If you are interested, click the link below.

 

http://www.youtube.com/watch?v=FtzYFcl6nHw

 

http://www.howcast.com/videos/509034-How-to-Frost-with-Buttercream-Cupcake-Tutorials

 

It look so easy in the video but when you hand on it and you will know is not that kind of easy though. Need more practice to create the beautiful swirl.   

 

 

 

Here my first time trying on swirl frosting cupcake with some mini heart shape sprinkle. I added some chocolate chip into the cupcake but the original recipe didn't include. The cake are moist and soft. This is not the kind of sweet and rich taste perhaps because is using oil and yogurt instead of butter and milk. Consume it with the icing will balance the sweetness.

 

*Make 12 cupcake

 

Ingredients:

250 plain flour (reserve some for the chocolate chips)

1 tbsp baking power

100g caster sugar

1 tbsp. vanilla extract

2 eggs

125ml sunflower oil (I use canola oil)

175gm natural yogurt

A handful of chocolate chips

 

Icing:

50gm unsalted butter (softened)

175gm icing sugar (sifted)

25gm cocoa powder, sifted

Any kind of toppings

Method:

1. Preheat the oven to 190°C oven. Line a muffin tin with paper muffin cases.
2. Sprinkle some flour into the chocolate chips and set aside (This is to prevent the chocolate chips sink onto the bottom of the muffin after the bake).
3. Shift the flour, baking powder and castor sugar into a large bowl.
4. In another bowl, whisk the vanilla extract, eggs, oil and yogurt together until combined.
5. Pour the dry ingredient (step 3) into the wet ingredient (step 4) and stir with a spatula until incorporated.
6. Use a ice cream scoop and divide the batter into the paper cases.
7. Bake for 20 minutes until golden and risen or insert the toothpick come out clean.
8. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
9. For the decoration, put the butter into a bowl and whisk until fluffy. Gradually add the icing sugar and mix until combined. Add the cocoa powder and 2 tbsp boiling water and whisk until light and fluffy.
10. Using a small palette knife, spread the buttercream over the top of each cake.
11. Decorate with toppings.