Bok Choy

Kitchen at home and My Garden. CUISINE PLANTS, Fruits, Veggies, Spices and Herbs Gardening: Chilli, Coriander, Ginger, Lady Finger, Lettuce, Pandan, Pasley, Spinach, Spring Onion. Pitcher Plants, ORNAMENTAL PLANTS, Cactus, Ferns, Carnivorous, Orchids,

20260126 

Transplanted 8 Bok Choy

20260107

9 bok choy came out. 

The rest none. 

20251222 

Put in seeds for germination 

baking cakes at home - weighing conversions

Weighing Conversions 

20260128 0840 Wednesday 26°C good morning

Bananas

1 big banana 150 g

Germinating mediums 育苗介质

20260127 1330 28 °C Tuesday hot

网封

叶子越嫩、越香、越扁平 = 越要网封

瓜类、藤本、厚叶 = 通常可裸种

香草类：能闻到味道的，多半不用网

Mint、Basil、Rosemary、Thyme、Oregano 👍

🌿 Basil（罗勒 / 九层塔）无需网封 香草类大多靠“气味自保”，不是靠网。 网是给嫩叶菜，不是给香草的。

香草	气味强度	是否需要网封	常见虫害	原因 / 备注
Mint 薄荷	★★★★★	❌ 不需要	极少	天然驱虫，生长极快
Basil 罗勒 / 九层塔	★★★★☆	❌ 通常不用	白粉虱（少）	通风好即可
Rosemary 迷迭香	★★★★★	❌ 不需要	几乎无	干燥型，虫不爱
Thyme 百里香	★★★★☆	❌ 不需要	极少	叶小、精油高
Oregano 牛至	★★★★☆	❌ 不需要	极少	耐热耐虫
Curry Leaf 咖喱叶	★★★☆☆	⚠️ 看情况	凤蝶幼虫	若要叶多，需检查

分类	植物	是否要网封	原因 / 备注
十字花科 (高危)	Bok choy 小白菜	✅ 必须	白粉蝶、小菜蛾最爱
	菜心 / 芥兰 / 包菜	✅ 必须	不网封＝必有虫
	白萝卜 / 芥菜	✅ 必须	叶子一出就被咬
茄科 (中高风险)	辣椒 / 灯笼椒	⚠️ 建议	防白粉虱、蚜虫
	番茄	⚠️ 育苗期要	长大后可半开放
	茄子	⚠️ 建议	蚜虫＋白粉虱
瓜类 (低风险)	黄瓜 / 苦瓜	❌ 不需要	虫少
	西瓜 / 冬瓜 / 南瓜	❌ 不需要	需昆虫授粉
叶菜 (低风险)	蕹菜 / 番薯叶	❌ 不需要	生长快，虫损可接受
	生菜 / 香菜	⚠️ 育苗期要	小苗易被啃

慢芽的要封网、快芽的要通风； 热带瓜类不怕热，香菜怕闷怕湿。

植物	育苗土床媒介	发芽温度 (°C)	喜潮湿 / 干燥	需网封	几天内发芽
仙人掌	LECA + 薄 Peat moss	22–30	微潮湿	需要	7–21 天
捕蝇草 / 灯笼草	Sphagnum moss 或 Peat moss	20–28	高度潮湿	必须	10–30 天
五彩芋	Coco peat + 少量 Peat moss	22–30	潮湿	建议	7–14 天
莲花 / 莲藕	田泥 + 水层	25–32	长期湿 / 水生	无需	5–10 天
番茄 / 茄子	Coco peat 或 Potting soil	22–30	潮湿	建议	5–10 天
辣椒 / 灯笼椒	Coco peat + 少量 Potting soil	25–32	潮湿	建议	7–14 天
黄瓜 / 苦瓜 / 胡萝卜 / 白菜头	Potting soil	24–32	潮湿	建议	3–7 天
蜜瓜 / 哈密瓜 / 西瓜 / 冬瓜 / 南瓜	Potting soil	25–35	潮湿	建议	3–7 天
菜心 / 蕹菜 / 番薯叶	Veggie soil / Veggie Gold	22–32	潮湿	无需	2–5 天
香菜 / Lettuce	Coco peat 或 Potting soil	18–25	微潮湿	建议	7–14 天

细的用来播种，粗的负责排水； 苔用得薄，椰记得洗。

水苔是“纤维”，泥炭是“碎末”；

一个包根，一个播种。

 

介质名称	原料	像什么样子	特点	保水	透气	用途	合适植物
Sphagnum moss 水苔	活体或干燥水苔植物	长纤维、像海藻	超强保水、抗菌、偏酸	⭐⭐⭐⭐⭐	⭐⭐	包根、扦插、食虫植物	胡姬花、捕蝇草、扦插苗
Peat moss 泥炭苔	湿地植物分解物	棉絮状、很轻	保水强、轻、微酸	⭐⭐⭐⭐	⭐⭐⭐	育苗、播种、调湿	仙人掌、细小种子
Coco peat 椰糠 / 椰泥	椰子外壳纤维粉	咖啡粉、泥状	保水好、需洗盐	⭐⭐⭐	⭐⭐⭐	蔬菜育苗、水耕前期	青菜、辣椒、番茄
Coco chip / husk 椰棕碎	椰壳碎片	木屑、颗粒大	排水强、不保水	⭐	⭐⭐⭐⭐	底层排水、通气	兰花、大盆植物
LECA	高温烧制黏土球	圆球、轻石	排水极佳、可重复使用	⭐	⭐⭐⭐⭐⭐	排水层、无土系统	仙人掌、多肉、水耕

corrianders 畹绥

芫荽

Corrianders

20260122 1300 Thursday 28°C hot morning

Growing Corrianders at the cooling places. 

Need special cares. 

Baking eggless cake

Kitchen at home and My Garden. CUISINE PLANTS, Fruits, Veggies, Spices and Herbs Gardening: Chilli, Coriander, Ginger, Lady Finger, Lettuce, Pandan, Pasley, Spinach, Spring Onion. Pitcher Plants, ORNAMENTAL PLANTS, Cactus, Ferns, Carnivorous, Orchids,

Replace egg's function. 

 

Section	Details (grams & steps)
Purpose	Eggless, vegetarian cake. Soft, moist texture. No egg smell. Uses chemical leavening.
Ingredients	Cake flour – 125 g Sugar – 50 g (minimum workable) Plain yoghurt – 120 g Milk – 60 g Oil – 50 g Baking powder – 6 g Baking soda – 2 g Vanilla extract – optional
Step 1 Dry Mix	Sift cake flour, baking powder, baking soda together. Set aside.
Step 2 Wet Mix	Whisk yoghurt and sugar until smooth. Add oil, milk, vanilla. Mix until well combined.
Step 3 Combine	Add dry ingredients into wet mixture. Mix gently until just combined. Do not overmix.
Baking	Pour into lined pan. Bake at 170°C for 35–40 minutes. Skewer should come out clean.
Cooling	Cool in pan for 10 minutes. Remove and cool completely on rack.
Result	Soft crumb Moist texture Mild sweetness No egg smell
Important Notes	Will not be as tall as sponge cake. Overbaking causes dryness. Baking soda must react with yoghurt (acid).

How “Eggless Cakes” Work (Vegetarian Cakes)

Yes — they are real, and very common in India.

Key idea:

Replace egg functions, not egg itself.

Egg functions to replace:

Egg Role (90% water 10% protein ) 

Replacement

Lift   Baking powder / soda + acid

Moisture   Milk, yoghurt

Emulsifier    Oil, yoghurt

Structure      Flour + starch

Common eggless systems

🥛 Yogurt cake

Yogurt + oil

Baking powder + soda

Soft, moist, not tall

🥄 Vinegar / lemon cake

Acid + baking soda

Creates CO₂ bubbles

No egg smell at all

🌱 Flax / chia “egg”

Gel structure

Dense, healthy cakes

📌 Eggless cakes cannot reach sponge height — they are chemical-leavened, not foam-leavened.

🧠 Master Summary

Egg whites = air + smell risk

Egg yolks = softness + smell control

Sugar = foam stabiliser

Temperature = sulfur trigger

Eggless cakes replace functions, not ingredients

A comparison table (very useful), 

plus a low-sugar eggless adjustment note at the end. 

🍰 Egg Cake vs Eggless Cake — Texture & Science Comparison 

 

Aspect	Egg-Based Cake	Eggless Cake
Leavening	Egg whites trap air (foam leavening)	Baking powder + baking soda (chemical leavening)
Height	Tall, airy, sponge-like	Moderate height, no foam lift
Texture	Light, elastic, bouncy crumb	Soft, moist, slightly dense
Moisture	Moderate (can dry if overbaked)	High (oil + yoghurt retain moisture)
Egg Smell	Possible if overbaked or low sugar	None
Sweetness Need	Needed to stabilise egg foam	Only for taste (structure independent)
Fat Role	Limited (too much collapses foam)	Essential (oil replaces yolk fat)
Best Use	Sponge cake Swiss roll Layer cakes	Tea cake Snack cake Vegetarian cakes
Key Limitation	Egg smell if mismanaged	Cannot achieve true sponge height

🧠 Very important conclusion (remember this) 

Egg cakes are air-based

Eggless cakes are chemistry-based 

So: Egg cakes → tall & light Eggless cakes → soft & moist Neither is “better” — just different purpose. 

🍬 Low-Sugar Adjustment for Eggless Cakes (Diabetes-friendly) 

Because eggless cakes do NOT rely on sugar for structure, you can safely reduce sugar. 

Safe minimum (per 125 g flour): 

Sugar 40–50 g Below 40 g → cake still works but tastes flat 

👉 This is much safer than reducing sugar in egg sponge cakes. 

⭐ My recommendation for you 

Keep egg sponge for log cakes & Swiss rolls 

Keep eggless cake for tea, snacks, daily eating

 You now have both systems mastered. 

补充 氮陵钾

20260111 2000 Sunday stary night

氮 (N)	磷 (P)	钾 (K)
洗米水	洗黄豆水	香蕉皮 / 木灰 / 花园 compost
促进叶子绿、快速恢复	促进根发育、开花结果	促进果实膨大、增强抗病力
过多容易徒长、招蚂蚁	少见负面影响	过多容易烧叶、造成盐分累积

Orchid 胡姬花 如意兰

20260103 2000 Saturday hot afternoon

Perfect plan — that’s exactly the smart way to do it 🌱

Here’s why and how to do it safely:

1️⃣ Why transplant orchid & 如意兰 first

These plants need fresh soil anyway, so you can treat old soil at the same time

Keeps all soil handling in one go → efficient

Avoids repeated stress on the plants later

2️⃣ How to do it safely

Step A — Prepare old soil

Collect all old soils, small pots, bits from everywhere

Remove roots, debris, any moldy/fuzzy soil

Keep aside in a container or directly in the foam box

Step B — Transplant orchids & 如意兰

Remove the plants carefully from their pots

Shake off loose old soil (but don’t expose roots too long)

Place them in the new clean soil mix (or foam box if you’re using it) temporarily

Make sure roots stay moist and shaded until hot water treatment

Step C — Pour boiling water on soil

Pour boiling water evenly over the collected soil

Let drain completely

Stir & flip once after last pour

Allow soil to cool completely before moving ginger seedlings or replanting the orchids/如意兰

3️⃣ Notes / Tips

Keep orchid/如意兰 roots off direct boiling water — the hot water is only for soil

After soil cools, re-pot orchids/如意兰 immediately

Ginger transplant can be done after the soil has cooled and treated

Use this opportunity to mix in coco peat / vermicast if available

💡 Rule of thumb:

Hot water treats soil, not live roots.

Transplant sensitive plants first → then treat all soil → then re-pot.

✅  most orchids, including your 如意兰, do not need regular soil.

Here’s the full reasoning and best setup:

1️⃣ Why orchids don’t need soil

Orchids (especially epiphytic types like 如意兰 / Phalaenopsis) grow naturally on trees or rocks

Their roots are air-adapted 

→ need good aeration and drainage, Regular soil retains too much water 

→ roots rot quickly

2️⃣ What to use instead

Medium

Purpose

Black charcoal / small charcoal pieces

Aeration + slow nutrient release

Sphagnum moss (live or dried)

Moisture retention, soft cushion for roots

Optional: small LECA / bark chips

Drainage + air pockets

✅ No potting soil needed at all — in fact, soil is harmful

3️⃣ How to prepare for transplant

Remove old media (if moldy or compacted)

Soak sphagnum moss 10–15 min to hydrate (if dry)

Mix with charcoal / LECA as desired

Place orchid in pot with holes → roots should touch air / medium, not compacted soil

Water lightly after re-pot, let drain fully

4️⃣ Quick watering tip

Orchids like moist but not wet → water when roots start to slightly shrivel or moss feels dry

Avoid standing water in tray → roots will rot

So yes — your orchids do not use any soil.

Only black charcoal + moss (and optional LECA/bark for aeration).

Not much nutrient — charcoal itself is mostly inert. 

Let me explain:

1️⃣ What charcoal does in orchid pots

Function

How it helps

Aeration

Keeps roots from suffocating

Drainage

Prevents waterlogging → no root rot

Adsorption

Holds some toxins or excess salts, keeps medium “clean”

Structure

Keeps moss or bark from compacting too much

✅ All very important for orchids’ roots — but it’s not a fertilizer

2️⃣ Nutrient content

Black charcoal or horticultural charcoal has almost no NPK or trace minerals

Some slow release of minerals may occur if you use charcoal from wood ashes, but it’s negligible

Orchids rely on fertilizer or nutrient-rich moss / watering solution, not charcoal, for growth

3️⃣ How orchids actually get nutrients

Fertilizer is usually added in very dilute doses:

Water-soluble orchid fertilizer ¼ strength

Or weekly misting with fertilizer

Sphagnum moss can hold some nutrients, but again, mostly water retention

🌱 Key takeaway

Charcoal = structural + aeration + drainage

Nutrients = from fertilizing, not the charcoal itself

a mini cheat sheet for orchid potting mix showing 

charcoal + moss + optional LECA + fertilizing schedule 

🌱

🪴 Orchid Pot Setup (如意兰 / Phalaenopsis)

Top View / Side View of Pot Layers

-----------------------------------

|-----------------------------|

|  Sphagnum Moss (hydrated)   | ← Holds moisture, soft cushion for roots

|-----------------------------|

|  Orchid Roots               | ← Should sit lightly on moss/charcoal, exposed to air

|-----------------------------|

|  Black Charcoal Pieces       | ← Aeration, drainage, structure, prevents compaction

|-----------------------------|

|  Optional LECA / Bark Chips | ← Extra drainage + air pockets at bottom

|-----------------------------|

|  Pot with holes             | ← Ensures excess water drains

Notes on Layering:

Roots should touch moss and charcoal, but should not be buried deeply

Moss should be slightly moist, not soggy

Charcoal pieces should be clean and free of dust

LECA or bark at bottom is optional, helps drainage if pot is deep

🌱 Orchid Potting Cheat Sheet

Component

Purpose

Amount / Tips

Sphagnum moss

Moisture retention, soft cushion

Enough to cover root base, 1–2 cm thick around roots

Black charcoal

Drainage, aeration, structure

Base layer + mixed lightly around roots

LECA / Bark chips

Optional, extra drainage & air

1–2 cm at bottom if pot is deep

Fertilizer

Nutrients for growth

Diluted orchid fertilizer ¼ strength, once per week or fortnight

Pot

Aeration & drainage

Must have drainage holes

💡 Extra Tips

Do not use soil — it retains too much water → root rot

Water lightly — only when moss feels dry

Morning light / bright shade → avoid direct hot sun

Repot every 1–2 years — refresh moss and charcoal, trim old roots

a small illustration with color blocks

 — showing moss green, charcoal black, roots in brown/white — which makes it super easy to follow while transplanting.

treating old soils

20260115 0900 Thursday cool morning 

The "white patch" on top of the soil

What you’re seeing is salt/mineral residue, not table salt, but salts in the soil chemistry sense.

Let me explain it cleanly (no scary words).

What “salt” means here 🌱

In gardening, salt = dissolved minerals that dried out.

They come from:

compost

banana peels

eggshells (calcium salts)

coffee grounds

tap water (calcium, magnesium, sodium)

When water moves upward and evaporates: 👉 minerals stay behind

👉 they crystallise as a white ring

So yes:

❌ not NaCl cooking salt

✅ mineral salts (calcium, potassium, magnesium, etc.)

Why it’s dry and doesn’t stick to your finger

Because:

it already precipitated

it’s crystalline

no active fungus

no moisture film

That’s why:

no powder

no slime

no threads

Classic mineral residue behavior.

Is it bad?

Small amount:

✅ harmless

✅ very common in pots

Thick buildup touching stem:

⚠️ can:

burn fine roots

slow water uptake

stress flowers (wilting you saw earlier)

So we manage concentration, not panic.

Best long-term prevention (you’re already doing it)

✔️ Feed away from stem

✔️ Water outer ring of pot

✔️ Occasional deep watering to flush salts

✔️ Organic matter buried deeper, not surface-packed

Optional:

once every 2–3 weeks, water until some drains out

→ this washes salts downward

Bottom line 🌿

Yes, it is “salt” in soil terms

Normal, expected, controllable

20260103 1700 Saturday sunny afternoon

Treating old soils with chatGPT

Please do NOT pour the whole 500 ml neem oil in. That will kill everything — plants included.

Let’s slow down and use what you already have safely and effectively 🌱

❌ First: absolutely NO to this

❌ Pouring neem oil directly into soil

❌ Using neem oil undiluted

❌ Using neem oil + boiling water together

Neem oil must be diluted and used after soil cools.

✅ Step-by-step plan (using ONLY what you have)

🔥 Step 1: Hot water treatment (you’re right here)

This is fine since:

No old roots

Soil already broken up

How:

Put soil in foam boxes or buckets

Pour boiling water evenly until fully soaked

Let drain

Wait until soil is completely cool (important!)

This kills:

Fungus gnat larvae

Soil insects

Some pathogens

⚠️ After this, soil is “sterilised” → needs gentle recovery

🌬 Step 2: Let soil rest 24 hours

Do not add neem oil yet

Let excess heat + moisture escape

🌿 Step 3: Rebuild soil structure (VERY important)

You actually have enough materials, even without compost.

Use this mix per foam box:

Base

Old soil (your treated soil)

Add

Eco coco disk / coco peat → loosen soil

(about 20–30% volume)

A small handful of LECA mixed into bottom soil

(not a layer, just mixed)

❌ Do NOT use sphagnum moss or unbranded moss:

Too acidic

Holds too much water

Bad for ginger & veggies

(Keep moss only for orchids later)

🌿 Step 4: Neem oil — how to use it CORRECTLY

You have 500 ml, which is a lot. You’ll only need a tiny amount.

Correct neem oil soil drench

Dilution

3–5 ml neem oil

1 litre water

a few drops dish soap (emulsifier)

How

Water soil lightly (not flooding)

Once only

Do this after soil cools

👉 This repels insects without poisoning roots.

📌 Your 500 ml bottle can last months.

🌱 Step 5: Verni cast — use carefully

You have 2.5 L organic vermicast 👍

Use it like this:

Mix 1–2 cups (240ml - 480 ml) per foam box into top 10 cm

OR sprinkle thin layer after planting

⚠️ Don’t overdo — vermicast is rich.

🫚 Ginger planting timing

After:

Hot water → cooled

Coco peat mixed

Neem drench done

👉 Wait 2–3 days, then plant ginger.

Why?

Ginger hates “raw” soil

Waiting prevents rot

📦 STOCK TAKE — what to keep / what to avoid

Item

Use now?

Notes

Neem oil

✅ diluted only

Never pour

Vermicast

✅ small amount

Gentle feed

Coco peat (all forms)

✅ yes

Soil structure

LECA

✅ small mix

Drainage

Sphagnum moss

❌ no

Orchids only

Unbranded moss

❌ no

Risky

🌟 Very important reassurance

Dessert - Double Steam Chocolate Puddin/mousse with Gelatin.

Kitchen at home and My Garden. CUISINE PLANTS, Fruits, Veggies, Spices and Herbs Gardening: Chilli, Coriander, Ginger, Lady Finger, Lettuce, Pandan, Pasley, Spinach, Spring Onion. Pitcher Plants, ORNAMENTAL PLANTS, Cactus, Ferns, Carnivorous, Orchids,

20251225 1400 Christmas Day 

Dessert Chocolate Puddin

WATER BATH:

(A) steam Gelatin and Chocolate using double boiler setup over simmering water for 10 minutes.

bloom 2.5 g Gelatin with 10 - 15 ml warm water, stir to melt gently

melt chocolate

(B) whisk 3 egg white with 10 g sugar

fold mixtures quickly together

transfer into moulds/ small glass mugs

Steam over simmering water for 12 to 15 minutes until set.

Chill in fridge 3 hours to fully firm. 

Baking Low Sugar Sponge Cake / Log Cake

Kitchen at home and My Garden. CUISINE PLANTS, Fruits, Veggies, Spices and Herbs Gardening: Chilli, Coriander, Ginger, Lady Finger, Lettuce, Pandan, Pasley, Spinach, Spring Onion. Pitcher Plants, ORNAMENTAL PLANTS, Cactus, Ferns, Carnivorous, Orchids,

20260123 0616 Friday quiet dawn

175°C 30 minutes

The weight of an egg

🥚 Average egg weight (standard large chicken egg)

Whole egg (with shell)   ~60 g

Edible part (without shell)  ~50 g

Breakdown of the 50 g edible egg:

Part     Weight (g)     %

Egg white 30–33 g   ~60–65%

Egg yolk    17–20 g   ~35–40%

👉 So for baking formulas, 

1 egg ≈ 50 g liquid egg

This is the number professional bakers use.

📌 Practical baking conversions (very useful)

2 eggs ≈ 100 g liquid egg

3 eggs ≈ 150 g

4 eggs ≈ 200 g

If separating:

100 g egg white ≈ whites from 3 eggs

100 g egg yolk ≈ yolks from 5–6 eggs

🔬 Why this matters for sponge cake

More eggs ❌ did NOT increase height

Cake turned wet / eggy

That’s because:

Too much egg white → excess protein → dense + egg smell

Too much liquid → batter can’t hold air → collapses

Volume comes from air structure, not egg count

👉 Height comes from air + balance, not “more eggs”.

🧠 Rule to remember 

Egg = structure + moisture, NOT volume

Volume = air + correct protein/sugar/fat balance

🎯 Use this as a base mindset:

Eggs: ~40–50% of flour weight (not more)

Extra volume → use whipping method, not more eggs

Control egg smell → reduce whites, add a little fat or dairy

Example:

125 g cake flour

Eggs: 60–70 g total (≈ 1–1½ eggs)

20260121 0137 Wednesday quiet night

Egg smell is temperature-driven, not ingredient - driven.  

Bake with Lower temperature reduces egg smell. 

Oven Temp	Protein Reaction	Egg Smell
150–160°C	Gentle coagulation	Very low
170–175°C	Ideal sponge set	Low
180°C+	Rapid sulfur release	Strong

How changing number of eggs affect cake height, softness, egg smell

Egg Ratio	Height	Softness	Egg Smell
More Whites	⭐⭐⭐⭐⭐	⭐⭐	Strong
Balanced	⭐⭐⭐⭐	⭐⭐⭐⭐	Low
More Yolks	⭐⭐	⭐⭐⭐⭐⭐	Very Low

That’s classic cake-science territory — maximum height / volume with minimum eggs. We can achieve it by making a sponge that traps a lot of air while keeping structure light.

🧠 Core principle

Egg whites = leavening → whip for air

Flour = structure → just enough to hold whites

Sugar = stabiliser → helps whites hold foam

Fat (butter/oil) = tenderness → optional, reduces toughness

Minimal eggs, tall cake → whip egg whites separately to soft peaks (meringue) and fold in yolks + flour gently.

✅ “Tall, big cake with few eggs” formula (grams only)

Goal: 20×20 cm square pan, ~6–7 cm height, 

using least eggs ingredient

Amount

Egg whites  4 (≈140 g)

Egg yolks  2 (≈100 g)

Cake flour  100 g

Sugar  80 g

Milk  30 g

Oil / melted butter  20 g

Vanilla extract  ½ tsp

🥄 Separate eggs — whites and yolks.

Whip egg whites + half sugar (40 g) addin gradually → soft peaks → do not overwhip.

Whisk yolks + remaining sugar + milk + oil → pale and slightly thick.

Fold yolks mixture into whites gently, using spatula in 2–3 additions.

Sift flour, fold in gently — maintain as much air as possible.

Pour into pan, smooth surface.

Bake 170 °C, 30–35 min

 (check with skewer — should come out clean).

Cool upside down on wire rack (prevents collapse).

💡 Tips for Maximum Height

Use straight-sided pan → prevents spreading.

Do not grease sides too much → sponge can “climb” the walls.

Room temperature eggs → whip more volume.

Don’t overfold → keeps air bubbles intact.

Inverted cooling → keeps cake tall, prevents sinking.

🔹 Why this works

Only 4 eggs → minimal liquid

Whipping whites → maximum air

Flour just enough → locks structure

Fat small → tender but doesn’t weigh it down

This is essentially a soft, tall chiffon-style sponge without using 10 eggs.

20 cm x 20 cm x 6 cm - 8 inches square

Section	Details (grams & steps)
Purpose	Soft, tall sponge cake using minimal eggs and low sugar. Suitable for Swiss roll, layered cake, or log cake.
Ingredients	Egg whites – 4 whites (≈140 g) Egg yolks – 2 yolks (≈100 g) Cake flour – 100 g Sugar – 40 g (minimum functional amount) Milk (room temperature) – 30 g Oil or melted butter – 20 g Vanilla extract – optional
Step 1 Whip Egg Whites	Whip egg whites until foamy. Add 20 g sugar gradually. Whip to soft peaks (do not overwhip).
Step 2 Yolk Mixture	Whisk egg yolks with remaining 20 g sugar. Add milk and oil. Mix until smooth and pale.
Step 3 Combine	Fold yolk mixture into whipped egg whites gently (2–3 additions). Sift cake flour. Fold flour in gently with spatula.
Step 4 Baking	Pour into lined pan. Tap lightly to remove large air bubbles. Bake at 170°C for 30–35 minutes. Skewer should come out clean.
Cooling	Remove from oven and cool upside down on rack. This prevents collapse and keeps cake tall.
Result	Soft crumb Light texture Tall volume with minimal eggs Mild sweetness (diabetes-friendly)
Important Notes	Sugar below 40 g may cause collapse or pale colour. Do not overfold batter. Do not grease pan sides heavily.

20260108 Thursday hot sunny afternoon 

  

SPONGE CAKE

7 egg whites e (too wet, difficult to bake dry) with 50 g sugar

7 egg yolks (too wet, difficult to bake dry) with 25 g sugar

Microwave melt 30 g butter with 30 g chocolate. 

50 g Sifted cake flour 

Too pack for this yellow bake tin, 

Separated them into 2 round cakes. 

CREAM

Whisk 300 ml Whipping cream with 20 g sugar

Fold in 100 g mascarpone 

Scope thick cream pave on surface and all sides

FILLING IN

TOPPING UP

20251224 log cake no pictures. 
 

Part	Ingredients (grams)	Process / Notes
Sponge	Room temperature: Eggs 200 g (4 eggs) Sugar 65 g Sifted Cake flour 60 g Milk 30 g Oil / melted butter 30 g Vanilla extract ½ tsp	Separate eggs. Whip whites + 40 g sugar to soft peaks. Whip yolks + 25 g sugar till pale. Mix milk + oil into yolks. Sift flour, fold gently. Fold in whites in 2–3 additions. spread thinly on parchment paper over 20 cm x 30 cm baking tray.
Baking	—	Bake 170 °C, 12–15 min. Surface just set, no browning. Roll once while warm, cool completely.
Filling	Mascarpone 200 g Whipping cream 150 g Sugar 20 g Vanilla ½ tsp (optional)	Whip cream to soft peaks. Whisk mascarpone + sugar until smooth. Fold cream into mascarpone gently. Spread evenly on cooled un-rolled sponge, leave 1 cm edge(border); roll back gently.
Coating	Dark chocolate 150 g Whipping cream 150 g	Heat melt cream, pour over chocolate. Rest 1 min, stir smooth. Spread on log,  (use fork) create bark texture.
Finish	—	Chill 1–2 hours. Slice with hot dry knife. Store refrigerated.

Germination Guide with suitable pot size

20251223 1700 Tuesday sunny day

 

Plant / Seed	Germination / Tips	Spacing / Depth / Soil Notes	Min Pot Size (Seed Start)	Min Pot Size (Grow / Harvest)	Soil Type / Fertility Notes
🍈 Fruits & Big Vines
Winter Melon	7–10 days; soak 24h	3–5 cm deep; fertile soil	7–10 cm	40–50 cm deep × 50–70 cm wide	Fertile Soil – nutrient-rich, well-draining, with compost/organic matter
Pumpkin	7–10 days; soak 12–24h	2–3 cm deep; rich soil	7–10 cm	40–50 cm deep × 50–60 cm wide	Fertile Soil – nutrient-rich, well-draining, with compost/organic matter
Papaya	2–3 weeks; remove coating	1–2 cm deep; loose soil	10 cm	50–60 cm deep × 40–50 cm wide	Fertile Soil – nutrient-rich, well-draining, with compost/organic matter
Watermelon	5–10 days; warm soil	1–2 cm deep; fertile	7–10 cm	30–40 cm deep × 50–60 cm wide	Sandy Soil + compost – drains fast, low nutrient, amend with compost
Bitter Gourd	7–14 days; soak 24h	1–2 cm deep; well-draining	7–10 cm	30–40 cm deep × 40–50 cm wide	Fertile Soil – nutrient-rich, well-draining, with compost/organic matter
Cucumber	5–7 days; warm soil	1–2 cm deep; fertile soil	7–10 cm	25–30 cm deep × 30–40 cm wide	Fertile Soil – nutrient-rich, well-draining, with compost/organic matter
🫘 Beans / Legumes
Long Beans	5–7 days; soak 12h	2–3 cm deep; climbing support	7–10 cm	25–30 cm deep × 30–40 cm wide	Fertile Soil – nutrient-rich, well-draining, with compost/organic matter
🍅 Nightshades (Tomato, Chili, Eggplant)
Tomato	5–10 days; warm	0.5–1 cm deep; fertile	5–7 cm	25–30 cm deep × 25–30 cm wide	Fertile Soil – nutrient-rich, well-draining, with compost/organic matter
Chili	7–14 days; moist & warm	0.5–1 cm deep; light soil	5–7 cm	20–25 cm deep × 20–25 cm wide	Fertile Soil – nutrient-rich, well-draining, with compost/organic matter
Eggplant	7–14 days; warm	0.5–1 cm deep; fertile	5–7 cm	25–30 cm deep × 25–30 cm wide	Fertile Soil – nutrient-rich, well-draining, with compost/organic matter
🥬 Leafy Greens (Lettuce, Spinach, Kang Kong)
Lettuce	7–14 days; shallow sow	0.5–1 cm deep; light soil	5 cm	15–20 cm deep × 15–20 cm wide	Light Soil – moderate nutrients, drains well
Spinach	7–14 days; light soil	0.5–1 cm deep; fertile soil	5 cm	15–20 cm deep × 15–20 cm wide	Light Soil – moderate nutrients, drains well
Kang Kong	5–7 days; warm	1–2 cm deep; moist soil	5–7 cm	20–25 cm deep × 20–25 cm wide	Light Soil – moderate nutrients, drains well
🌿 Herbs
Basil	7–14 days; light soil	0.3–0.5 cm deep; well-draining	5 cm	15–20 cm deep × 15–20 cm wide	Light Soil – moderate nutrients, drains well

growing in the foam box

20260102 1029 Friday Sunny morning 

4 flowers found. 

Transplanted 3 more at the other corners last 3 days. 

So, 6 mini pumpkins in 3 foam boxes. 

Healthy. 

20251222 1000 Monday sunny morning 

Ha ha ha, my Christmas gifts!

Today I got in many foam boxes with different sizes, almost all with nice cover.

(anything container 30 L and above can support fruiting vines.)

1. 1 unit 34 cm x 25 cm x H 19 cm, 16 L,  suitable for herbs, coriander, lettuce
2. 2 units 42 cm x 21 cm x H 14 cm, 12 L,  suitable for Chilli, small greens
3. 2 units 44 cm x 30 cm x H 18 cm, 24 L,  suitable for Brinjal, Okra
4. 2 units 53 cm x 24 cm x H 26 cm, 33 L,  suitable for Tomato, Cucumber.
5. 3 units 45 cm x 32 cm x H 22 cm, 32 L,  suitable for Mini Pumpkin
6. 2 units 54 cm x 39 cm x H 28 cm, 59 L,  suitable for Winter melon, watermelon
   
   
   😂🎄 Best Christmas gifts ever for a grower!
   
   
   Foam boxes with lids are gold for experiments — cool roots, stable moisture, cheap, and flexible. 
   I basically just received a mini research lab.

Here how I plan for farming

1. 1 unit 34 cm x 25 cm x H 19 cm with cover, use for hydroponic or soils farming.
2. 2 units 42 cm x 21 cm x H 14 cm with cover, use for hydroponic or soils farming.
3. 2 units 44 cm x 30 cm x H 18 cm with cover, use for hydroponic or soils farming.
4. 2 units 53 cm x 24 cm x H 26 cm with cover, use for hydroponic or soils farming.
5. 3 units 45 cm x 32 cm x H 22 cm with holes, soil grow mini pumpkins 南瓜贝贝, one pumpkin plant per box, mulch with leafy vegetables on top 
6. 2 units 54 cm x 39 cm x H 28 cm with cover, use for hydroponic or soils farming.

❓ Is it good to grow pumpkin in foam box?

✅ YES — very good, especially sizes:

#5 (45×32×22)

#6 (54×39×28)

Many growers use foam boxes successfully for pumpkins.

Planning with ChatGPT:

Firstly assign each foam box size to the right crops, so we can learn fast and farm successfully to achieve efficient food growth..

🧰 GENERAL RULE FOR FOAM BOXES (IMPORTANT)

Before the table, remember:

✅ Always add drainage holes for soil farming (unless hydro)

✅ Elevate box slightly (brick / tile)

✅ Soil depth matters more than surface area

✅ Lid = excellent for:

seedling nursery

partial shade

reducing evaporation

📦 FOAM BOX ASSIGNMENT GUIDE

1️⃣ 34 × 25 × H19 cm (1 unit)

Shallow–medium depth

✔ Best for:

Coriander

Lettuce

Spinach

Nai bai / Xiao bai cai

Radish

Beetroot (small)

Seedling nursery tray

❌ Not good for:

Carrot (too shallow)

Pumpkin / melon

💡 Tip: Great as “cut & come again” box

2️⃣ 42 × 21 × H14 cm (2 units)

Very shallow

✔ Best for:

Microgreens

Herbs (mint, basil, coriander – small harvest)

Spring onion

Seedling germination box

❌ Not for root crops or fruiting plants

💡 Tip: Use lid as humidity dome during germination.

3️⃣ 44 × 30 × H18 cm (2 units)

Medium depth, good surface

✔ Best for:

Radish

Beetroot

Short carrot varieties

Lettuce mix

Spinach

Pak choy

Onion greens

💡 Tip: Excellent for root crop experiments.

4️⃣ 53 × 24 × H26 cm (2 units)

Deep + long — very good

✔ Best for:

Carrot (full size)

Beetroot

Ginger

Turmeric

Brinjal (1 plant)

Chili (1–2 plants)

💡 Tip: One of your most valuable sizes.

5️⃣ 45 × 32 × H22 cm with holes (3 units)

🔥 YES — VERY GOOD for pumpkins & gourds

✔ Best for:

Mini pumpkin (1 plant per box)

Cucumber

Sponge gourd

Bitter gourd

Long beans

Okra

✔ Can also do:

Cherry tomato (1)

Brinjal (1)

💡 Tip: Because it has holes, drainage + airflow is already good.

Add compost generously.

6️⃣ 54 × 39 × H28 cm (2 units)

🌟 PREMIUM BIG BOXES

✔ Best for:

Winter melon (1 plant)

Pumpkin (1 plant)

Mini watermelon

Papaya seedling

Ginger / turmeric clumps

💡 Tip: If you only keep 1 heavy melon per box, fruit quality will be excellent.

❓ If I bury seeds directly into normal soil, will they still sprout?

✅ YES, especially for:

pumpkin

winter melon

cucumber

beans

okra

They WILL sprout.

⚠️ But:

slower

uneven

higher failure for old seeds

For experiments, totally fine.

For important crops, seed tray / fine mix is better.

🧪 BEST EXPERIMENT PLAN

You now can do agricultural :

🌱 Same crop in different box sizes

🌱 Soil vs hydro

🌱 Shallow vs deep

🌱 Net climbing vs frame support

🌱 Sun vs partial shade

This is real knowledge — not textbook.

重型瓜 “缓慢填土 + 支撑环 + 原地育苗法” ：

对重型瓜类非常适合，特点是：

🌱 重型瓜新种法流程整理

容器准备

布袋（plant bag）或泡沫箱

底部放 直径 6 寸 hollow ring，作为主茎保护环

育苗阶段

hollow ring 内放 约 15 cm 泥土

种子直接播入 ring 内泥土

初生苗期逐步加土，同时插支撑竿

成长加土阶段

提高 整桶 hollow ring, 

种植袋或泡沫箱底部慢慢加土 或者 厨余，肥料， compost (少量) 

每次 只加少量，渐渐填满

hollow ring 保持坐在泥土上方支撑主茎。

果实阶段

底部土填好后，foam box 可用作盖子，增加温湿度

支撑主茎和果实 → 坐果稳定

不用移植，减少干扰

管理要点

坐果期 控制氮肥，不疯长叶

可加少量有机肥（厨余、compost），

铺在 hollow ring  外围边缘

及时挂果实吊篮，防止果重压伤藤

💡 优点总结

从育苗到结果，整个过程不移植

hollow ring 保护主茎，根部可以自由伸展

易于管理重型果（冬瓜、南瓜、西瓜、蜜瓜）

果实承重易控制，不易烂根

整理一张 冬瓜坐果期肥料速查表，

让你一眼就知道 哪些可以用、哪些要避免。

🥒 冬瓜坐果期肥料对照表

类型

示例

坐果期能用？

作用 / 注意事项

高氮化肥

尿素、硫酸铵、硝酸钾（高氮比例）

❌ 避免

会促叶子疯长，消耗果实养分 → 瓜小不甜

有机堆肥 / compost

成熟花园堆肥、腐熟厨余

✅ 少量

铺在土表外围即可，慢慢释放养分，避免靠果柄或主茎堆厚

钾肥

香蕉皮、木灰、硫酸钾（化学）

✅

促进果实膨大、甜度增加、果皮硬

磷肥

骨粉、复合肥中磷

✅ 少量

帮助果实发育和根系健康，量不要多

氮含有机物（轻量）

咖啡渣、蔬菜叶边角料

✅ 少量

可以提供微量氮，不会让叶子疯长

蛋壳 / 钙肥

蛋壳粉、石灰

✅ 少量

强化果柄和果皮，增加抗裂性

💡 使用小技巧

量要少、铺外围：离果柄 10–15 cm，不要堆在果下

浇水后慢慢吸收：不要直接堆湿泥土上 → 烂根或烂果

叶子够用就不要再补氮：坐果期主要养果

auto irrigation system

20251223 Tuesday 0900 sunny morning

Automatic irrigation systems

1.  7.00 am 

2.  1000 am

3.  1400 pm (check water temperature ) 

4.  1600 pm (water too hot) 

5.  1800 pm (check water temperature ) 

6.  2000 pm (avoid family members coming back timing)

germinating seeds in potting soils

germinating seeds in potting soils

20260122 1300 Thursday 28°C hot morning 

20251223 Tuesday sunny morning 9.05 am

germinating seeds in potting soils. 

Keep them inside dark nets. 

Bought these seeds from o green living

Baking at home table

Dessert / Bread Type	Ingredients (sequence + grams)	Baking / Final Instructions
Butter Cake	1. Whisk 500 g self-raising flour + 200 g sugar until pale 2. Add 6 eggs, whisk until pale 3. Add 250 g softened butter, mix 4. Add 80 ml milk (optional)	Bake 180°C, 50 min (middle rack)
Sponge Cake (Chiffon) low sugar log cake	1. Separate 5 egg yolks & 5 egg whites 2. Yolks: whisk 80 g sugar + yolks until pale 3. Add 60 ml milk + 60 ml oil 4. Add 120 g sifted cake flour 5. Whites: whisk 80 g sugar to stiff peaks 6. Fold whites into yolk batter	Bake 160°C, 50–55 min, upside-down cool
Tiramisu (no bake)	1. Whisk 250 g mascarpone until smooth 2. Whip 200 ml whipping cream + 30–50 g sugar to soft peaks 3. Fold cream into mascarpone 4. Mix 2 tbsp Nescafé + 200 ml warm water to dip biscuits 5. Layer cream → dipped biscuits → cream	Chill min 4 hr, best overnight
No-Bake Cheesecake	1. Crush 120 g digestive biscuits + 50 g melted butter, press into tin 2. Whisk 250 g cream cheese + 60–80 g sugar until smooth 3. Add 200 ml whipping cream, whisk 4. Add 1 tbsp lemon juice 5. Optional: 1 tsp gelatin dissolved in 2 tbsp hot water	Chill 6–8 hr until firm
Banana Cake	1. Mash 300 g ripe banana 2. Whisk 150 g sugar + 2 eggs 3. Add 120 ml oil 4. Add 250 g self-raising flour 5. Add banana mash	Bake 175°C, 45–50 min
Fluffy Pancakes	1. Mix 150 g plain flour + 1.5 tsp baking powder + 20 g sugar 2. Add 1 egg + 180 ml milk + 1 tbsp melted butter	Cook on pan, low heat, 2–3 min each side
Scones English Scones	1. Mix 250 g plain flour + 2 tsp baking powder + 40 g sugar 2. Rub in 60 g cold butter until breadcrumb texture 3. Add 150 ml milk, lightly knead, cut rounds	Bake 200°C, 15–18 min
White Sandwich Loaf	1. Mix 500 g bread flour + 10 g salt + 20 g sugar 2. Dissolve 7 g instant yeast in 250 ml milk 3. Mix milk + yeast with flour, knead 10 min 4. Add 30 g butter, knead smooth & elastic 5. Cover, proof 1 hr until double	Bake 180°C, 30–35 min, middle rack
Baguette / Rustic Bread	1. Mix 500 g bread flour + 10 g salt + 7 g instant yeast 2. Add 300 ml water, knead 10 min 3. Cover, proof 1 hr until double	Bake 220°C, 20–25 min, steam oven if possible
Brioche / Enriched Bread	1. Whisk 4 eggs + 150 ml milk + 10 g sugar 2. Mix 500 g bread flour + 10 g salt + yeast 3. Add wet mixture, knead 5 min 4. Add 100 g softened butter, knead until smooth & elastic 5. Cover, proof 1–2 hr until double	Bake 180°C, 25–30 min, golden brown
Dinner Rolls / Soft Rolls	1. Mix 400 g bread flour + 8 g salt + 15 g sugar + yeast 2. Add 200 ml milk + 1 egg, knead 8 min 3. Add 30 g butter, knead smooth 4. Portion into rolls, proof 45 min	Bake 180°C, 15–20 min, until golden
Wholemeal / Multigrain Bread	1. Mix 400 g wholemeal flour + 100 g bread flour + 10 g salt + yeast 2. Add 300 ml water or milk, knead 10 min 3. Optional: add 30 g seeds/nuts, knead lightly 4. Cover, proof 1 hr	Bake 190°C, 35–40 min, until firm & golden
Puddin Bake or Steam Puddin	1. Bloom 2.5g Gelatin with warm water 2. Melt Chocolate 3. Whisk 3 egg whites with 10 g sugar 4. Transfer to moulds.	Bake or Steam 80°C, 10–12 min

Baking English Scone at home

20251222 Monday morning dark quiet dawn

Baking English Scone at home

Perfect! English scones are one of the best ways to use baking powder — and they’re super easy.

Here is a quick, reliable English scone recipe for breakfast (20 minutes total).

🇬🇧 Classic English Scones (Soft & Fluffy)

Makes: 8 scones

Ingredients

250 g plain flour (you can use SR flour too — see note below)

2½ tsp baking powder

40 g cold butter (cut into cubes)

2 tbsp sugar

1 egg

120 ml milk (add a bit more if too dry)

Pinch of salt

(Optional)

Raisins / cranberries

A bit of vanilla

If you want to use SR flour instead:

Use:

250 g SR flour

NO baking powder added (important)

Then follow the same steps.

Instructions

1. Mix dry ingredients

In a bowl:

Flour

Baking powder

Sugar

Salt

Mix well.

2. Add butter

Rub the cold butter into the flour using fingertips until it looks like breadcrumbs.

This makes scones flaky.

3. Add egg & milk

Beat egg + milk together

Pour into flour mixture

Use a spoon to mix until just combined

⚠ Don’t overmix — dough should be slightly sticky but hold shape.

4. Shape

Put dough on table

Gently pat into a 2–3 cm thick round

Cut into 6–8 pieces (triangles or round cutter)

5. Bake

Preheat oven 200°C

Bake 12–15 minutes until golden on top

Serve warm with butter / jam / whipped cream

⭐ Tips for Perfect Scones

Use cold butter → flakier

Don’t knead too much → soft

Dough must be thick (2–3 cm) → rise nicely

Eat warm → best texture

Want to make it more English?

Serve with:

Clotted cream (or whipped thick cream)

Strawberry jam

Hot tea

If you want, I can also give you:

🍫 Chocolate chip scones

🧀 Cheese scones (savory)

☕ Earl Grey tea scones

🍇 Raisin scones (classic British)

Which version do you want next?