Friday, June 30, 2017

Baked Honey Cheesecake 芝士蜂蜜烧烤蛋糕 Baked Honey Cheesecake






原食谱的主人:洪晓乐老师
食谱的份量可以做4个6寸圆蛋糕

材料:
(A)
115g 沙拉油
45g  蛋白
60g  全蛋
20g   蜂蜜

(B)
100g  低筋面粉
20g  玉米粉
1 tsp  泡打粉(发粉)

(C)
140g  蛋黄

(D)
340g  蛋白
120g  细砂糖
少许 塔塔粉
少许盐

4个 6寸(15 cm) 脱底圆模

做法:
第一阶段~
1- 将配方(A)拌均匀,加入(B)拌匀后再加入(C),拌匀,备用。
2- 将配方(D)打至全发即可。
3- 取1/3蛋白霜(做法2)加入到备用的蛋黄面糊中,用刮刀翻拌均匀。再倒回剩余的蛋白霜内,继续用刮刀翻拌均匀。
4- 倒入不铺纸,不涂油的模具后,在桌面上轻轻震出气泡。
5- 送入预热烤箱,以150⁰C,烘烤8~10分钟至蛋糕著色。再转去130⁰C,烘烤25~30分钟至熟。(烤箱的温度与时间只供参考)
6- 蛋糕出炉要重敲一下,倒扣待凉,裹上保鲜纸,与模具一起倒扣放入冰箱冷冻(结冰)一个晚上。

第二阶段~
7- 从冰箱拿出蛋糕,不用退冰,脱模后马上淋上表面淋酱(蛋糕底部向上)。
8- 以180⁰C烘烤6~8分钟。
9- 蛋糕烤好后没有食用,请放冷藏可保鲜4天。

表面淋酱的做法:
50g 牛油 + 23g 沙拉油 + 23g蜂蜜 + 80g芝士片 + 70g动物性鲜奶油—— 隔水煮至完全溶解均匀。


Ingredients:
(A)
115g corn oil
45g egg white
60g egg (whole egg)
20g honey

(B)
100g cake flour
20g corn flour
1 tsp baking powder

(C)
140g egg yolk

(D)
340g egg white
120g caster sugar
a pinch of cream of tartar
a pinch of salt

four 6-inch (15 cm) loose bottom round moulds

Method:
Stage 1~
1-  Stir evenly ingredients (A). Fold in (B) until incorporate. Then add in (C), stir until just combine. Set aside.
2- Beat (D) until soft peak.
3- Fold gently 1/3 of meringue to the egg yolk batter. Then pour the mixture to the remain meringue, mix gently until well blended.
4- Spread batter into 4 ungreased 6-inch loose-bottom round moulds, tap the moulds on tabletop to burst air bubbles.
5- Bake at 150⁰C for about 8~10 minutes, then turn to 130⁰C for 25~30 minutes or until cooked. (The temperature and time is for your reference only)
6- Remove cakes from oven, give the cakes a heavy tap on tabletop, invert the cakes with mould until cool completely. Wrap with cling wrap,invert and frozen the cakes with mould for one night.
Stage 2~
7- Removed the cakes from oven, unmould and upside down the cakes. Don't have to wait for the ice dissolve, straight away pour the cheese sauce on surface of the cakes.
8- Bake with upper heat at 140⁰C for about 6~8 minutes.
9- If not served immediately, please chill the cakes for the freshness.

Cheese Sauce:
50g butter + 23g salad oil (corn oil) + 23g honey + 80g cheddar cheese slices + 70g UHT whipping cream —— Stirring all the ingredients over simmering water until the ingredients dissolve evenly.

















Wednesday, May 31, 2017

Macaron bouquet



I baked these macaron bouquets as my birthday's goodies bag for my girl friends. They all are overjoyed to receive these beautiful edible bouquets. :D 
















端午节快乐!碱水粽 和碱水红豆粽





端午节快乐!🍃🌿今年本来就不打算裹粽子。 今早女儿说想吃碱水粽所以只好往家里的“杂货铺”找材料。用仅有的糯米,罐头红豆和前年剩下的粽叶裹了这些粽子来应节。等下女儿放学回来给她一个惊喜!❤️






浸米时放一汤匙枧水浸1kg的糯米4小时以上或隔夜
取出沥干水分,再放两汤匙的枧水和糖捞均匀,直接包,不必炒。





碱水粽塔配咖椰,真是绝配。


Double Coffee Chocolate Cake









Friday, March 31, 2017

Chocolate cake




 Happy 17th Birthday to my darling son. The day you were born was a day to celebrate! We wish you the happiest of days and a bright ,healthy future. We love you.







Saturday, February 11, 2017

Orange German Cookies 橙香德国酥饼



Ingedients:

250gm 牛油
80 gm 糖粉(过筛)
250gm 马铃薯粉(过筛)
100gm 面粉(过筛)
几滴橙香精


做法:
1)牛油(室温软化)和糖粉搅拌均匀。
2)慢慢加入马铃薯粉,面粉和橙香精搅拌均匀后粉团还是很粘的,将粉团放入冰箱大概10分钟就可以拿出来做造型, 用丁香当橙的蒂。 
3)我用155度大约15分钟。

● butter 250g (softened)
● Icing sugar 80g
● Potato Starch 250g
● Plain flour 100g
● few drop orange essence 


Method:
1. Mix butter with sieved icing sugar with mixer until fluffy.
2. Add in sieved other all ingredients and form dough.
3. Divide the dough into small balls depends how big you want your cookies to be. (I use 10g)
4. Decorate your cookies with clove。 
5. Pre heat oven to 155’C. Bake for 15 minutes.











Kuih Bangkit