苹果芝士蛋糕 Apple cheesecake

在facebook看到Elise Chow Lee Peng分享了瑞典苹果芝士蛋糕。新血来潮的我也试做了。
I saw Elise Chow Lee Peng share a recipe in facebook about apple cheesecake. Look like very delicious. I also make one. It really taste good.

原料 Ingredients：

全麦消化饼干 100g digestive biscuit

黄油 45g butter

奶酪 250g cream cheese

鸡蛋 1 nos egg

牛奶 50ml milk

玉米淀粉 15g corn starch

白砂糖 30g castor sugar

中等苹果一个 1 medium size apple

做法 Methods：（8寸 inches）

1、将消化饼干用擀面杖擀碎。Milled the digestive biscuit.

2、用软化的黄油拌匀，铺在模具中压平。压平的时候可以用平底的小碗来帮忙。Mix the biscuit with melted butter and put into cake tin. Press till compact.

3、奶油奶酪室温软化，放入白砂糖。Cream cheese put at room temperature. Mix with sugar.

4、同一方向混合搅拌至柔软没有结块。Beat the cream cheese and sugar till smooth.

5、放一个鸡蛋进去，继续搅拌。Add in egg and mix well.

6、加入牛奶拌匀。Add in milk and mix well.

7、加入过筛后的玉米淀粉。Lastly add in corn starch.

8、将奶酪溶液搅拌至丝滑无颗粒。Mix it well till smooth.

9、把奶酪面糊倒入铺好饼干底的模具中。Pour the batter on top of the biscuit.

10、苹果削皮切成有点点宽度的块。Cut apple into piece.

11、将苹果均匀的码放到面糊中，面糊比较粘稠，苹果放在上面不会倒下。Put the apple on top of the batter.

12. 烘焙：直接放到烤箱中层烘焙，200度烤25分钟左右。Put the cake tin on medium rack in oven. Bake at 200 degree for 25 minutes.

班兰蛋塔 Pandan Egg Tarts

很久没做蛋塔了。这次用了Christine's Recipes 的 Cantonese Egg Tarts Recipe。食谱我做了少许更改。

Very long time didn't make egg tart. This time I use Cantonese Egg Tarts Recipe from Christine's Recipes web page. I make some changes with the recipe.

饼皮材料 Ingredients of crust:
225 gm plain flour 普通面粉
125 gm butter 牛油
55 gm icing sugar 糖粉
1 egg, whisked 鸡蛋（打散）
a dash vanilla extract 香草精少许

蛋液材料Ingredients of custard:
3 eggs 鸡蛋
110 gm caster sugar 砂糖
225 gm hot water 热水
85 gm evaporated milk 淡奶
1/2 tsp pandan extract 班兰精

饼皮做法 Method (making crust):
1. 牛油室温软化，加入糖粉打致幼滑。Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.

2. 加入一半的鸡蛋拌匀才放入剩下的鸡蛋。拌匀后加入香草精。搅拌均匀。Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.

3. 分两次加入过筛的面粉。搅拌均匀变成粉团。Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. 

4. 取一小块粉团放入塔模，用拇指压粉团使它的厚度均匀。用刮刀把多余的粉团切掉。Take a small dough and put into the tart mould. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

蛋液做法 Method (making custard):
1. 在热水里加入砂糖，搅拌使到砂糖融化。Add sugar into hot water, mix until completely dissolved.

2. 鸡蛋，班兰精和淡奶搅拌均匀，倒入糖水里搅匀。Whisk egg with pandan extract and evaporated milk. Pour in sugar water. Mix well.

3. 把蛋液过筛后就可倒入饼皮里。 Sift egg mixture to get rid of any foam into a tea pot. Carefully pour egg mixture into each tart shell.

烘蛋塔 Method (baking tarts):
 预热烤箱200度。把蛋塔放在最底层。烤10-15分钟，饼皮变开始转色了。把温度调低至180度。当看到蛋液涨起来时，把炉门打开一点，继续烤10-15分钟。用牙签试探蛋液是否熟透。Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.

丹麦牛油饼干 Danish Butter Cookies

在Facebook的群组看到Caryn Man Yoke Peng分享的丹麦牛油饼干食谱。然后就特地买了一片Lurpak无盐牛油来做了。

When i serve Facebook, I saw Caryn Man Yoke Peng share the recipe for Danish Butter Cookies. Then i purposely bought a piece of Lurpak unsalted butter to make this cookies.

食谱如下：
Recipe as below:

材料 Ingredients：
Lurpark 无盐牛油220g Lurpak unsalted butter （温室软化 soften）
A蛋 1粒 1 nos grade A egg
Vanilla 精华 1 tsp vanilla essense
低筋面粉 310g low protein flour
盐 1/2 tsp salt
糖粉 120g icing sugar

做法 Methods：
把牛油和糖霜用机器打发后，加入蛋和Vanilla用手拌均，然后把面粉和盐倒入搅均，挤出你喜欢的花饰（也可以撒一些幼糖做装饰），以160度烤15-20分钟呈微黄就可以了。
温馨提醒: 如果你的mixer有打面团的铁枝，也可以拿来拌均的哦，比较干净利落，不会弄到手油油的。

Beat butter and icing sugar until fluffy, add in vanilla essense and egg. Mix it with hand. After that add in low protein flour and salt. Mix well. Pipe any shape you want. You can put some sugar on top of the biscuit.

Bake at 160 degree celcius for 15-20 minutes.

If your mixer have the hook for dough, you can mix the dough using it. 

焦糖爆米花 Caramel popcorn ^.^

材料 Ingredients：

玉米粒 90g corn kernels
白糖 90g castor sugar
水 60g water
牛油 30g butter

做法 Methods：

1. 炒锅预热下，倒入一点植物油，放入玉米粒晃匀，中小火加热 Heat a wok, pour in a little bit of corn oil. Add the corn kernels, stir fry to mix well till corn kernels start to expand and pop
2. 等看到有玉米粒爆开的时候，关小火，盖上盖子，不时的晃动锅子 Cover the wok, slowly move the pan to keep the popcorn from burning in spots.
3. 差不多全爆开的时候，出锅备用 When the popping slows down to the point that you don’t hear much pop, off the flame. Take off the lid, and pour popcorn into large bowl., remove unpopped kernels.
4. 把糖和水放入锅中，中小火加热  Add sugar in a clean wok/saucepan over medium flame, cook till melted and become syrup.
5. 熬糖水的时候，不要搅动，等看到糖水颜色变成焦糖色后，放入牛油。这时就可以搅动了，牛油融化后与焦糖搅匀 Add in butter and water, keep stirring till become thick caramel (put a drop of caramel into a bowl of water and when it is not immediate dissolved , then the caramel is ready)
6. 放入爆米花，快速翻匀，放入铺了油布的烤盘上晾凉 Put in popcorn into the wok/saucepan. Stir it carefully. Then set cool on a tray to be serve.

自制无蛋巧克力冰淇淋 Homemade eggless chocolate ice-cream

为了做classic cheesecake而买了1 litre的动物性鲜奶油。剩下的就用来做冰淇淋了。
Purposely bought 1 litre of UHT whipping cream to make classic cheesecake. After make the cake, I use the whipping cream that left to make ice-cream.

材料 Ingredients：
淡奶 400g evaporated milk
全脂鲜奶 400g full cream milk
砂糖 5 tbsp castor sugar
可可粉 8 tbsp coco powder
苦甜巧克力 150g dark chocolate
玉米粉 2 tbsp corn flour
动物性鲜奶油 400g UHT whipping cream

做法 Methods:

1. 把淡奶、鲜奶、砂糖、可可粉及巧克力秤好并放到一个锅里。Measure evaporated milk, full cream milk, castor sugar, coco powder and dark chocolate. After measure, put all the ingredients into a sauce pan.
2. 另拿一个碗，量好玉米粉。从锅中舀出3 tbsp的奶和玉米粉搅拌均匀。Take another small bowl and put in corn flour. Take 3 tbsp of milk from the pot to mix with corn flour.
3. 把锅子放到炉上用小火加热到巧克力溶解。将玉米粉水倒入锅里搅拌均匀成浓状的奶水即可熄火。Heat the milk mixture until chocolate melt. Pour in corn flour mixture and stir well.
4. 锅子置边待凉大约1小时。Set aside to cool for about 1 hour.
5. 1小时候，取另一大碗，倒入刚从冰箱拿出来的鲜奶油。用机器将鲜奶油打发。After 1 hour, take another bowl and pour in UHT whipping cream which just take out from fridge. Whipped the whipping cream with a mixer.
6. 将打发的鲜奶油与巧克力奶水混合均匀，倒入密封的保鲜盒并放入冰箱。Mix the whipping cream and chocolate milk. Pour it into a container and keep in fridge.
7. 每隔2小时就拿出来搅拌一次再放回冰箱。重复大约3次就可以了。过后冷藏至硬就可食用。Stir the mixture every 2 hours. Repeat the step for 3 times. Fridge it until firm before serve.

经典芝士蛋糕 Classic Baked Cheesecake

材料 ：

底层材料
消化饼 150g （磨幼）
干椰丝 30g
融化牛油 72g

陷料A
柠檬汁 2 tbsp lemon juice (混合UHT鲜奶油300ml，置放10分钟后即成酸忌廉）
忌廉芝士 600g （置放于室温）
牛油 100g （软化）
幼糖 70g
粟粉 30g
鸡蛋 2粒
蛋黄 2粒

陷料B
幼糖 60g
蛋白 2粒

用具：
9寸脱底模

做法：

1. 底层材料：消化饼和干椰丝拌匀。过后把融化牛油倒进去拌匀，才倒入模具里压紧。放进冰箱冷藏。
2. 陷料A：预热烘炉150度，将芝士、牛油及糖放入搅拌器打致幼滑，加入粟粉、鸡蛋拌匀后加入酸忌廉，置边。
3. 陷料B：放入另一个搅拌器打致湿性发泡（70%结实）。
4. 将（2）及（3）拌匀，倒入（1）。
5. 将（4）以蒸烘方式烘两小时后，让蛋糕在炉内待凉。过后才取出冷藏。

Ingredients:

Base:
150g Digestive biscuit (milled)
30g Dry shredded coconut
72g Melted butter

Filling A
2 tbsp lemon juice ( Mixed with 300ml UHT whipping cream, stand for 10 minutes to become sour cream)
600g cream cheese (at room temperature)
100g butter (softened)
70g castor sugar
30g cornflour
2 whole eggs
2 egg yolks

Filling B
60g castor sugar
2 egg whites

Utensil needed:
9" loose-base cake tin

Method:

1. Base: Combine all dry ingredients. Add in melted butter and mix until combined. Press firmly into cake tin and refrigerate it.
2. Filling A: Preheat oven to 150 degree celcius. Place cream cheese, butter and sugar in a mixing bowl. Beat until creamy. Add in corn flour and eggs. Beat until just combined. Add in sour cream and leave aside.
3. Filling B: In another mixing bowl, whisk filling B at high speed until stiff (70%).
4. Fold no. (2) and (3) together lightly with a hand whisk. Pour into prepared based of no (1).
5. Place tin in steam bath and bake for 2 hours. After done, let it set cold in oven before placing in the fridge.

绿茶戚风 Matcha chiffon

材料 Ingredients:
（A）
蛋黄 5 nos egg yolk
香草精 1 tsp vanilla essence
幼糖 60g castor sugar
牛奶 80g milk
粟米油 60g corn oil
特幼面粉 150g super fine flour
发粉 1 tsp baking powder

绿茶粉 1 tbsp matcha powder

（B）
蛋白 5 nos egg white
塔塔粉 1/4 tsp cream of tartar
幼糖 100g castor sugar

(C)

黑芝麻少许 little bit of black sesame

用具 Utensil needed：
9” 圆模 9” cake tin

做法 Method：
1. 在9”圆模上铺纸，以170摄氏度预热烘炉。
Line a 9” round cake tin. Preheat oven at 170 degree celcius.

2. 材料（A）放入大碗，以球形搅拌器用手拌至幼滑，置边。
Hand whisk ingredients (A) in a bowl until well-combined. Leave aside.

3. 材料（B）的蛋白及塔塔粉打至起泡，加入幼糖打至发泡不跌下，拌入（2）至均匀，倒入模里，撒上黑芝麻，放入烘炉烘40-45分钟。
Whisk egg whites and cream of tartar until foamy. Add in sugar and whisk until stiff. Combine with no. (2). Pour into tin and put some black sesame on top of batter. Bake for 40-45 minutes.

4. 取出蛋糕倒扣至凉。
Invert cake to cool.

比萨 Mission wraps pizza

之前买了两包mission wraps。一天早上把它弄成比萨当早餐吃。薄皮比萨很好吃哦。
Last time bought 2 packets mission wraps. One day i make it as pizza. It taste nice.

材料Ingredients：
1片 Mission wrap 1 pcs
2条香肠 2 frankfurter
4条蟹柳 4 filament stick
比萨酱少许 pizza sauce
2片车达芝士 2 slice cheddar cheese
parmesan cheese少许 parmesan cheese for topping
kewpie美乃滋 kewpie mayonnaise

做法 Methods：
1. 在mission wraps上涂上比萨酱。Apply pizza sauce on mission wraps.
2. 把切片的香肠和蟹柳铺在mission wraps上。Place sliced frankfurter and filament stick on mission wraps.
3. 挤上美乃滋。铺上车达芝士及撒上parmesan cheese. Squeeze some mayonnaise and put on cheddar cheese and parmesan cheese.
4. 预热烤炉180度。烤大约10分钟。Preheat oven at 180 degree and bake for 10 minutes.

墨西哥面包 Mexico Bun

用汤种面包团做了几个墨西哥面包。虽然卖相不好，可是很好吃。I use water roux bread dough and make few Mexico bun. It doesn't look nice but taste good.

食谱是做两个吐司，可是我用其中一份来做墨西哥面包。每一个墨西哥面包的粉团大约是50g。 Recipe is to make 2 bread loaf, but i use half of it to make Mexico Bun. Each dough for mexico bun is about 50g.

湯種吐司Water roux bread loaf

材料Ingredients：12兩x2 (圓頂吐司&雙峰吐司) can make 2 bread loaf (20 x 10 x 10cm)

湯種water roux:
高筋粉33g high protein flour
水163g water
*冷水攪散麵粉,小火煮至糊化65c,保鮮膜貼著湯種放涼

  lend the flour and water in a small sauce pan, and heat over medium while stirring with a whisk. As soon as 

  the mixture thickens, and swirl lines appear, remove from heat and allow to cool. put in a bowl and cover it  

  with a sling wrap cover on water roux.
-----------------------
主麵糰 bread dough:
高筋粉567g high protein flour
奶粉20g milk powder
細糖70g castor sugar
鹽10g butter
全蛋50g egg
水147g water
即溶酵母6~9g instant yeast
無鹽奶油70g unsalted butter

做法Methods：

1. 准备一个大碗，把汤种，高筋面粉，细砂糖，盐，即溶酵母和水倒进去，用橡皮刮刀拌匀。Prepare a big bowl, pour in water roux, high protein flour, castor sugar, salt, instant yeast and water. Use a scrapper to mix it.
2. 把面团移到工作台，用手揉面至有延展性。Move the dough to table. Knead it with hand to form rough dough.
3. 加入牛油一直搓揉至光滑及能够拉出薄膜。 After that, add in butter and knead to form elastic dough.
4. 放在碗里进行基本发酵至双倍大。Round it and put in a bowl for fermentation. Proof until double size.
5. 用刮刀把面团取出。Use a scrapper to take out the dough.
6. 把面团分割成2小1大，滚圆静置10分钟。Divide the dough into 2 small 1 big. Round it and let it rest for 10 minutes.
7. 把面团擀扁并卷起成椭圆形。重复两次。Roll the dough with a rolling pin then roll it to become an oval. Repeat 2 times
8. 把面团放在涂了油的烤盘上，进行第二次发酵约45分钟。Put the dough on a grease pan and let it proof for about 45 minutes.
9. 预热烤箱至180度，烤12-15分钟至表面金黄。Preheat oven to 180 degree, bake it for 12-15 minutes.

咖啡面糊 Coffee Topping:：
软化牛油75g Butter (soften)
幼糖 60g Sugar
鸡蛋 2 eggs
普通面粉 75g Plain Flour
* 1大匙咖啡粉用1大匙温水拌匀 1 tbsp Instant Coffee Powder dissolve in 1tbsp warm water
* 咖啡精 1/2 tsp Coffee Paste

做法 Methods：

1. 用打蛋器把牛油和糖拌匀至糖溶解。Hand whisk sugar and soften butter until sugar dissolved.

2. 加入鸡蛋然后拌匀。Add eggs and continued whisk till well-mixed.

3. 加入面粉，咖啡和咖啡精拌匀。 Add in plain flour, coffee mixture and coffee paste then stir well.

4. 把面糊倒入挤花袋。把面糊挤在发酵完成的面包上。 Pour batter into piping bag. Pipe swirl on top of the bun.

65 °C汤种吐司 65 °C water roux bread

前几次都用直接发来做面包，这次心血来潮用了65 °C汤种来做吐司。
食谱是参考里烘焙教室部落格的65度c湯種吐司 (附配方)。

Last few times use direct method to make bread loaf. Today i use Water Roux method to ake this loaf.

湯種吐司Water roux bread loaf

材料Ingredients：12兩x2 (圓頂吐司&雙峰吐司) can make 2 bread loaf (20 x 10 x 10cm)

湯種water roux:
高筋粉33g high protein flour
水163g water
*冷水攪散麵粉,小火煮至糊化65c,保鮮膜貼著湯種放涼

  lend the flour and water in a small sauce pan, and heat over medium while stirring with a whisk. As soon as  

  the mixture thickens, and swirl lines appear, remove from heat and allow to cool. put in a bowl and cover it   

  with a sling wrap cover on water roux.
-----------------------
主麵糰 bread dough:
高筋粉567g high protein flour
奶粉20g milk powder
細糖70g castor sugar
鹽10g butter
全蛋50g egg
水147g water
即溶酵母6~9g instant yeast
無鹽奶油70g unsalted butter

做法Methods：

1. 准备一个大碗，把汤种，高筋面粉，细砂糖，盐，即溶酵母和水倒进去，用橡皮刮刀拌匀。Prepare a big bowl, pour in water roux, high protein flour, castor sugar, salt, instant yeast and water. Use a scrapper to mix it.
2. 把面团移到工作台，用手揉面至有延展性。Move the dough to table. Knead it with hand to form rough dough.
3. 加入牛油一直搓揉至光滑及能够拉出薄膜。 After that, add in butter and knead to form elastic dough.
4. 放在碗里进行基本发酵至双倍大。Round it and put in a bowl for fermentation. Proof until double size.
5. 用刮刀把面团取出。Use a scrapper to take out the dough.
6. 把面团分割成2小1大，滚圆静置10分钟。Divide the dough into 2 small 1 big. Round it and let it rest for 10 minutes.
7. 把面团擀扁并卷起成椭圆形。重复两次。Roll the dough with a rolling pin then roll it to become an oval. Repeat 2 times
8. 把面团放在涂了油的烤盘上，进行第二次发酵约45分钟。Put the dough on a grease pan and let it proof for about 45 minutes.
9. 预热烤箱至180度，烤35-40分钟至表面金黄。Preheat oven to 180 degree, bake it for 35-40 minutes.

马卡龙 Macaroon

在面子书的烘焙乐缘看到Ann Chin的马卡龙。里面有她分享的食谱。所以就动手做了。
Saw Ann Chin sharing her macaroon recipe in facebook. I make this macaroon according to the recipe she share.

材料 Ingredients：
糖粉icing sugar 80g, 杏仁粉ground almond 60g (一起过筛 sieve together）
1粒蛋白 egg white（40g）、60g幼糖 castor sugar

做法 Methods：
1. 先打发蛋白，再把糖分3次加入，打至硬性发泡。Whisk egg whites on high speed till bubble foam, 

    add in cream of Tartar. When mixture become frothy, add in sugar in 3 separate additions on high speed 

    until stiff peaks form.

2. 把筛过的粉，倒入蛋白里。Pour the sieved icing sugar and ground almond into meringue.

3. 用塑胶刀拌匀。Mix well by using scrapper.

4. 拌成好的混合料，会流动的。The mixture is just nice and can flow.

5. 把混合料装进挤花袋，再挤出圆形状，在已铺了纸的烤盘上。Put all the mixture into a piping 

    bag with round nozzle. Pipe on silicone paper.

6. 挤好，再敲几下，让马卡龙表面平坦。Lightly knock the baking tray to let the macaroon surface 

    flat.

7. 预热烤炉200度 5分钟， 然后off 烤炉。Preheat oven 200 degree for 5 minutes then turn off oven.

8. 把马卡龙放进烤炉焖5分钟，这时马卡龙表皮就会干和不黏手。Put macaroon into oven and let 

     it there for 5 minutes. After 5 minutes, the surface will be dry and not sticky.

9. 直接开烤炉170度烤3分钟。Directly switch on oven for 170 degree. Bake for 3 minutes.

10.可以看到马卡龙，开始有裙边。出现裙边可以把火力转去110度烤10至15分钟，让马卡龙烤

     干。You will see the lace pattern appear. At the same time, turn the temperature to 110 degree. Bake 

     for 10-15 minutes until it dry.

11.用两片马卡龙夹入馅。Put filling into macaroon.


馅料Filling：
150g巧克力 chocolate（切碎cut into small pieces）、100g动物性鲜奶油 UHT whipping cream、30g牛油 butter ~ 隔水煮溶，待浓稠状即可 double boil it until thick
挤在马卡龙中夹起来。Pipe on macaroon and stick 2 together.

帕芙洛娃Pavlova

材料Ingredients：
4个蛋白 egg white
220g 幼糖 castor sugar
¾ tsp 塔塔粉 cream of tartar


做法 Methods：
1. 取一个干净的容器（不能沾有水或油），倒入蛋白打至起粗泡，加入塔塔粉继续打。幼糖  

    分三次加入打至硬性发泡。Whisk egg whites on high speed till bubble foam, add in cream of Tartar. 

    When mixture become frothy, add in sugar in 3 separate additions on high speed until just before stiff 

    peaks form.

2. 趁蛋白消泡前，用刮刀把蛋白霜放到铺了烤纸的烤盘上。我把全部蛋白霜都弄成一个圆形 

 （可以弄比较小个的）。Line the tray with silicone paper. Use a scrapper to take the meringue and put 

    on silicone paper. U can make small pavlova. But for me, I just make a big one.

3. 预热烤箱100度。放在最底层烤1小时45分钟。Preheat oven to 100 degree. Put the tray on the 

    bottom layer. Bake for 1 hour 45 minutes.

4. 全程不能打开烤箱。烤好后，烤箱门虚掩着让帕芙洛娃在里面待凉。Don’t open the oven door 

    when baking. After done, leave the door slightly ajar and let the meringue cool completely.

可以配上打发的鲜奶油及水果。因为帕芙洛娃太甜了，所以我没有用鲜奶油。我用了优格来搭配。You can serve it with whipping cream and fruit. For me, Pavlova is too sweet. So I just serve it with yoghurt.

可以参考Jamie放紐去的部落格或Joy of Baking的页面。

Can refer http://tw.myblog.yahoo.com/gimpmum/article?mid=259 and http://www.joyofbaking.com/Pavlova.html

蓝莓法式千层蛋糕 Blueberry Mille Crepe

这次是第二次做千层蛋糕了。内陷改成了蓝莓鲜奶油。
This is the second time i make mille crepe. I change the filling to blueberry cream.

面糊材料 Ingredients for batter：
300g 面粉wheat flour，1000ml 牛奶 milk，6 nos 鸡蛋 egg，90g 溶化牛油 melt butter

做法Methods：
1.）把鸡蛋打散，加入牛奶，牛油和面粉拌匀。过滤。休面最少两个钟。
Lightly whisk eggs, add in milk and melted butter, sift in flour and combine well.
Strain and cover with plastic wrap and refrigerate for 2 hours, this allows the gluten in
the flour a chance to relax.

2.）烧热9“non stick pan, 搯适量面糊煎至金黄色。（面糊越薄越好哦）重复此步骤至做完。待
凉。（大约22片）。 

Place a 9-inch nonstick pan over low heat. Add a ladle of crepe batter and quickly tilt the pan to coat the entire surface evenly in a thin layer and pour the excess of batter. (Roughly 22 pcs)

3.）每一片抹上适量馅料，叠在一起成蛋糕形状。
Using a spatula or pastry scraper, spread a thin layer of blueberry cream on the first crepe. Repeat the layers to make a stack of 22. 

4.）冷藏。即可。
Chill for overnight. Serve cold.


内陷材料Ingredients for filling：
300g 植物性鲜奶油 non-dairy whipping cream
300g 蓝莓酱 blueberry filling

1 tbsp 柠檬汁 lemon juice

做法 Methods：
1. 用高速打发鲜奶油。
     In a mixing bowl, beat whipping cream on high speed until thick and stiff. 

2. 加入蓝莓酱和柠檬汁，搅拌均匀。

    Add in the rest of ingredients, combine well and chill in the refrigerator. 

蓝莓芝士塔 Blueberry cheese tart

从面子书里找到了这个食谱，今天除了做香橙戚风，我还做了蓝莓芝士塔。
I get this recipe from facebook. After i done with my orange chiffon, i make this cheese tart.

塔皮 Tart shell
100g 牛油 butter
60g 糖粉 icing sugar
30g 全蛋  egg
200g 普通面粉 all purpose flour

1/2 tsp vanilla essense

做法Method：
1. 将牛油和糖粉打发。 Beat butter and icing sugar until fluffy.
2. 加入蛋和香草精拌匀。 Add in egg and vanilla essence then mix well.
3. 将面粉过筛加入，稍微拌匀成为面团。 Put in sieved flour and make it into dough.
4. 放入冰箱冷藏30分钟。 Chill for 30 minutes.
5. 将面团从冰箱取出，取一小块放入塔模，用拇指均匀的压在塔模内，多余的面团用切面刀切掉。 Take out the dough from fridge. Put it into mould.
6. 放入烤箱以160度烘烤8分钟半熟。（请依照个人烤箱调整） Half bake with 160 degree for 8 minutes.

 蓝莓芝士内馅  Blueberry cheese filling
250g 奶油芝士 cream cheese
20g 牛油 butter
50g 幼糖 castor sugar
1 nos 蛋 egg
蓝莓果酱适量 blueberry jam

做法Methods：
1. 将芝士奶油，牛油和糖一起拌均。 Beat cream cheese, butter and castor sugar.
2. 加入鸡蛋搅拌至光滑。 Add in egg and mix well.
3. 半小匙蓝莓果酱放在塔里，再覆盖上芝士内馅至九分满，再放上一点果酱在芝士馅上面，用牙签画出一些纹路。Put some blueberry jam on the tart shell then pipe the cream cheese batter. Lastly put some blueberry on top of the cream cheese and draw some pattern.
4. 放入烤箱以160度烘烤12-15分钟。Bake it with 160 degree for 12-15 minutes.

香橙戚风 Orange chiffon

最近都少做了。家里有橙，就做了香橙戚风。
I didn't bake for a long time. Today I make an orange chiffon.


材料 Ingredients:
（A）
蛋黄 6 nos egg yolk
细砂糖 75g castor sugar
橙汁 100g fresh orange juice
玉米油 75g corn oil

橙皮 少许 orange zest


（B）
自发面粉 150g self-raising flour
盐 1/4 tsp salt


（C）
蛋白 6 nos egg white
细砂糖 75g castor sugar
塔塔粉 1/2 tsp cream of tartar


做法 Methods:
把材料A 所有的材料放入一个大钢盆内, 用打蛋器顺同一方向搅至糖溶 Put all the ingredients A into a mixing bowl, Mix well.
加入材料B顺同一方向, 充分混合均匀成蛋糊状, 放一旁待用。Add in ingredients B and mix well to get batter.
把材料C的糖与塔塔粉混合均匀。Mix sugar with cream of tartar.
把蛋白放入搅拌缸内, 用中速度打至许多泡沫, 慢慢加入糖,改用高速度打至适当凝固。Whisk egg whites in a mixing bowl. Add in sugar slowly and at last whisk the egg with high speed until stiff.
先把⅓的蛋白加进蛋糊内, 小心混合均匀, 然后再加入其余的蛋白泡沫混均, 不要搅拌过度。Pour 1/2 of the egg white into egg yolk batter. Stir with scrapper. Add in the balance of egg white and stir well.
倒入22cm烤盘中(烤盘不需要涂油)。Pour the batter into a chiffon mould (Don't grease the mould)
放入已预热的烤箱内, 170°C烘约50分钟。 Preheat oven to 170°C and bake for 50 minutes.
取出, 把蛋糕倒扣, 至完全冷却后, 才由烤盘取出把蛋糕。Once done, take out the cake from oven and let it cool. Remove the cake from mould when it is fully cool.

鸡肉火腿三文治 Chicken Salami Sandwich ^^

材料 Ingredients ：（大约做10个 Roughly can make 10）
高筋面粉High protein flour： 400g
细砂糖Castor sugar： 60g
盐Salt： 1/2 tsp
即溶酵母Instant yeast： 6g （1tsp + 1/2tsp）
水Water： 250g
牛油Butter： 30g

做法Methods：
1. 准备一个大碗，把高筋面粉，细砂糖，盐，即溶酵母和水倒进去，用橡皮刮刀拌匀。Prepare a big bowl, pour in high protein flour, castor sugar, salt, instant yeast and water. Use a scrapper to mix it.
2. 把面团移到工作台，用手揉面至有延展性。Move the dough to table. Knead it with hand to form rough dough.
3. 加入牛油一直搓揉至光滑及能够拉出薄膜。 After that, add in butter and knead to form elastic dough.
4. 放在碗里进行基本发酵至双倍大。Round it and put in a bowl for fermentation. Proof until double size.
5. 用刮刀把面团取出。Use a scrapper to take out the dough.
6. 把面团分割成80克一个，滚圆静置10分钟。Divide the dough into 80g each. Round it and let it rest for 10 minutes.
7. 把面团擀扁并卷起成椭圆形。Roll the dough with a rolling pin then roll it to become an oval.
8. 把面团放在涂了油的烤盘上，进行第二次发酵约45分钟。Put the dough on a grease pan and let it proof for about 45 minutes.
9. 在面团表面涂上蛋液。预热烤箱至180度，烤12-15分钟至表面金黄。Egg wash the bread surface. Preheat oven to 180 degree, bake it for 12-15 minutes.


配料Filling：
鸡肉火腿 Chicken salami
芝士片 Cheddar Cheese
美乃滋 Mayonnaise
番茄酱 Ketchup
番茄 Tomato

Methods:
1. 鸡肉火腿烫熟。 Boil the chicken salami.
2. 番茄切薄片。Slice the tomato.
3. 把面包切开，涂上美乃滋，放入鸡肉火腿，番茄和芝士片。挤上番茄酱就可以了。Cut the bread then spread mayonnaise on it. Put in chicken salami, sliced tomato and cheddar cheese. At last squeeze some ketchup on it.

水果蛋糕 Fruit cake

明天学校庆祝教师节。答应了他们要做一个蛋糕^^ 蛋糕体是和芒果蛋糕 Mango cake ^^一样的。这个蛋糕的内陷是龙眼和桃子。希望他们会喜欢。^^

Tomorrow will celebrate teacher's day in school. I promised them to make a cake.^^ The cake is same recipe with 芒果蛋糕 Mango cake ^^. The filling is longan and peach. Hopefully they will like it. ^^

糙米咖啡戚风 Brown rice coffee chiffon

很久没做戚风了哦。今天用了朋友给的糙米咖啡来做。我忘了减少糖分，还好吃起来不会很甜。而且带有香香的咖啡味。

For a long time I didn't make chiffon cake. Today I use the brown rice coffee sachet that my friend gave to make this cake. I forgot to reduce the sugar, luckily it doesn't taste very sweet and it is full of coffee aroma.

材料 Ingredients:

（A）

蛋黄 6 nos egg yolk

细砂糖 75g castor sugar

咖啡 250ml coffee

玉米油 75g corn oil

（B）

自发面粉 150g self-raising flour

盐 1/4 tsp salt

（C）

蛋白 6 nos egg white

细砂糖 75g castor sugar

塔塔粉 1/2 tsp cream of tartar

做法 Methods: 

1. 把材料A 所有的材料放入一个大钢盆内, 用打蛋器顺同一方向搅至糖溶 Put all the ingredients A into a mixing bowl, Mix well.
2. 加入材料B顺同一方向, 充分混合均匀成蛋糊状, 放一旁待用。Add in ingredients B and mix well to get batter.
3. 把材料C的糖与塔塔粉混合均匀。Mix sugar with cream of tartar.
4. 把蛋白放入搅拌缸内, 用中速度打至许多泡沫, 慢慢加入糖,改用高速度打至适当凝固。Whisk egg whites in a mixing bowl. Add in sugar slowly and at last whisk the egg with high speed until stiff.
5. 先把⅓的蛋白加进蛋糊内, 小心混合均匀, 然后再加入其余的蛋白泡沫混均, 不要搅拌过度。Pour 1/2 of the egg white into egg yolk batter. Stir with scrapper. Add in the balance of egg white and stir well.
6. 倒入22cm烤盘中(烤盘不需要涂油)。Pour the batter into a chiffon mould (Don't grease the mould)
7. 放入已预热的烤箱内, 170°C烘约50分钟。 Preheat oven to 170°C and bake for 50 minutes. 
8. 取出, 把蛋糕倒扣, 至完全冷却后, 才由烤盘取出把蛋糕。Once done, take out the cake from oven and let it cool. Remove the cake from mould when it is fully cool.

糖霜饼 Icing sugar cookies

今天想要做东西，但是面包还没吃完，所以不能做蛋糕。
翻了翻食谱，我决定做这个糖霜饼。
Today so free at home. I think to make something but the bread haven't finish yet.
After I look into recipe book, I decide to make this Icing sugar cookies.

材料Ingredients:
（A) 饼干Biscuit
牛油 250g butter
糖粉 100g icing sugar
低筋面粉 300g low protein flour
苏打粉 1 tsp baking soda
杏仁粉 100g ground almond

(B) 糖霜 Icing topping
糖粉 50g icing sugar
蛋白 10g egg white
柠檬汁 5ml lemon juice
水 1/2tsp water

做法 Methods：

1. 将牛油，糖粉放入搅拌缸内，以中速打至松发。 Place butter, icing sugar into a mixing bowl, then beat with medium speed until light and fluffy.
2. 加入过筛的粉类，搅拌均匀成面团后，再倒入杏仁粉拌匀。 Add in sifted flour, baking soda and mix until well combined. Then pour in ground almond and mix well.
3. 将面团擀成3mm厚，以模子压出形状，排入烤盘里。 Roll the dough into 3mm thick and then cut into shape with the mould. Arrange it into baking tray.
4. 把烤炉预热至160度，然后将饼干放入烤大约10-20分钟即可。 Preheat the oven at 180 degree celcius and then place the cookies in and bake for 10-20 minutes.
5. 糖霜制作：糖粉过筛后加入蛋白，以中速搅拌3分钟，再加入柠檬汁搅伴3分钟，最后再加入水调软硬度，并加入喜欢的色素。 Making topping: Beat sifted icing sugar and egg white on medium speed for 3 minutes. Add in lemon juice and beat for another 3 minutes. Lastly add in water to regulate thickness and add in preferred colour.
6. 把烤好的饼干放凉后，然后用糖霜挤上喜欢的图案或字体。 Cool the baked cookies, then make desired wording or pattern using the royal icing.

Bread cake 面包蛋糕

今天想要弄点不一样的面包，我就用了免揉面包和戚风蛋糕的食谱来做。

我把面包体改成巧克力面包。我用巧克力鲜奶代替水，还加入了1 tbsp的可可粉.

做出来的面包蛋糕不美，因为蛋糕太少了（只做了两粒鸡蛋的分量）。希望下次会改进。^^

Today I think to make some bread. But I want to add some cake on it. I use No knead bread recipe and

chiffon recipe to make it. I change the bread into cocoa flavor. I replace water with chocolate milk and add

in 1 tbsp of cocoa powder. The bread cake i make doesn't look nice because the cake is too little(just 2

eggs portion). Hope that i'll improve next time. ^^

无糖金瓜面包 Sugar-free pumpkin bread

为了减少吃糖，我找了这个无糖金瓜面包食谱。做好的面包还是一样的软，只是不会带有甜味。总的来说，面包还是好吃的哦！^^
In order to reduce the usage of sugar, I found this Sugar-free Pumpkin bread recipe. The bread is soft and nice, but just not tastesweet. Overall, the bread is delicious! ^^



材料 Ingredients:
高筋面粉 250g High protein flour
鸡蛋 1 nos egg
奶粉 20g milk powder
蒸熟并压烂的金瓜 120g smashed Pumpkin (steam it then smashed it)
油/牛油 30g oil / butter
即溶酵母 4g instant yeast
盐 2g salt
水 1/2 cup water (depends to the dough)

(保留少许的蛋液来刷表面 Left some egg to brush the surface)

蒸好的金瓜含有水分，所以加入面团里的水分不能太多。
Steamed pumpkin(it contains water). that why the water which pour in dough must be less)

做法 Methods:

1. 准备一个大碗，把高筋面粉，金瓜泥，奶粉，盐，即溶酵母和水（不要一次倒完）倒进去，用橡皮刮刀拌匀。Prepare a big bowl, Pour in high protein flour, smashed pumpkin, milk powder, salt, instant yeast and water(don't pour in all water in 1 time). Mix it with a scrapper. 
2. 把面团移到工作台，用手揉面至有延展性。Move the dough to table. Knead it with hand to form rough dough. 
3. 加入牛油一直搓揉至光滑及能够拉出薄膜。 After that, add in butter and knead to form elastic dough. 
4. 放在碗里进行基本发酵至双倍大。Round it and put in a bowl for fermentation. Proof until double size. 
5. 用刮刀把面团取出。静置15分钟。Use a scrapper to take out the dough. Let it rest for 10 minutes. 
6. 用擀面棍擀平后卷起，放在土司模里进行第二次发酵。Roll in with a rolling pin. Then roll it up and put in a loaf tin. Let it proof for second time. 
7. 发酵好后，刷上蛋液。After it proof, brush the surface with egg. 
8. 预热烤箱，170度，烤30分钟或至表面金黄即可。 Preheat oven at 170 degree. Bake for 30 minutes or until it turn brown. 

九层糕 Nyonya layered cake (Kuih Lapis)

在马来西亚可以吃到各式各样的娘惹糕。从小到大都吃了不少。
这次是我第一次要做娘惹糕。我选择了用料简单的九层糕。
早上到菜市场去买了椰浆回来就可以做了。
There are variety type of nyonya kuih in Malaysia. I had eat a number of types of nyonya kuih.
This is the first time i want to make nyonya kuih on my own. I choose the nyonya kuih with easier ingredients.
I went to market in the morning to buy coconut milk. With the coconut milk then i can start to make it.

材料 Ingredients：
粘米粉 240g rice flour
木薯粉 200g tapioca flour
糖 260g sugar
椰浆 400ml coconut milk
水 1100ml water
食物色素 Food coloring

做法 Methods:
1. 把所有材料放进一个大碗，搅拌均匀后过筛。
    Pour all the ingredients in a big bowl, stir until well combine then sieve the batter.

2. 把粉浆分成5份。留一份白色的，其余的加入色素。
    Divide the batter into 5 parts. Keep a part of the batter in white color. Put in food coloring in the other
    parts.

3. 在10寸正方模型上抹油，放入锅里蒸热。
    Grease a 10 inch square tin, heat in the the wok.

4. 拿其中一个颜色的粉浆倒一半，盖上盖子蒸5-7分钟后再倒入另一个颜色。以此类推直到把
    粉浆用完，盖着蒸20-25分钟。
    Take 1 of the batter and pour half into square tin. Steam for 5-7 minutes then pour in another batter.
    Repeat the step until all the batter is used up then steam for 20-25minutes.

5. 蒸好后取出来，待完全冷却才切块。
    When it is done, take it out and wait until completely cool then only can cut into piece.

芒果蛋糕 Mango cake ^^

等了几天，芒果终于熟了。放工回来，2点多就开始弄了。

把蛋糕体烘好，还要待凉才能切片。弄好已经是傍晚了。

After wait for few days, finally the mangoes is ripe. 

Come back from work and rest a while, i start to make my mangoes cake at 2 something.

After bake the cake, i have to invert it to cool before i can slice it. When i finished make the cake, the time is already evening.

蛋糕材料 Ingredients for the cake:

（A）

蛋黄 6 nos egg yolk

香草精 1 tsp vanilla essence

幼糖 ½ cup castor sugar

盐 ½ tsp salt

水 ½ cup water

粟米油 ½ cup corn oil

特有面粉 175g super fine flour

发粉 2 tsp baking powder

（B）

蛋白 6 nos egg white

塔塔粉 ½ tsp cream of tartar

幼糖 ½ cup castor sugar

用具 Utensil needed：

9” 圆模 9” cake tin

陷料 Filling：

芒果 2 粒（切小块） 2 mangoes (cubed)

鲜奶油 350ml Whipping cream

装饰 For decoration：

芒果 3 粒（切片装使用） 3 mangoes（sliced for decoration）

鲜奶油 少许（打发） Some whipping cream (whipped)

装饰遮里 一些 Some deco gel

做法 Method：

蛋糕：

1. 在9”圆模上铺纸，以170摄氏度预热烘炉。

Cake: Line a 9” round cake tin. Preheat oven at 170 degree celcius.

2. 材料（A）放入大碗，以球形搅拌器用手拌至幼滑，置边。

Hand whisk ingredients (A) in a bowl until well-combined. Leave aside.

3. 材料（B）的蛋白及塔塔粉打至起泡，加入幼糖打至发泡不跌下，拌入（2）至均匀，倒入模里，放入烘炉烘40-45分钟。

Whisk egg whites and cream of tartar until foamy. Add in sugar and whisk until stiff. Combine with no. (2). Pour into tin and bake for 40-45 minutes.

4. 取出蛋糕倒扣至凉，横切3片。

Invert cake to cool before slicing onto 3 layers horizontally.

陷料 Filling：

1. 打发鲜奶油，加入芒果拌匀。

Whip up cream and add in mangoes. Divide into 2 portion.

装饰 Decoration：

1. 铺一片蛋糕在蛋糕模，搽一份陷料，重复另一片。冷藏后用刀削圆蛋糕边缘。搽满打发的鲜奶油后铺满芒果，搽装饰遮里，冷藏后享用。

To assemble, place a layer of cake into tin. Spread a layer of filling on top. Repeat this step till finished. Keep cake chilled. Trim edges of cake to a nice round. Decorate with mangoes and spread on deco gel. Chill once more before serving.

Hokkaido Chiffon 北海道戚风蛋糕

放工后去了烘焙原料店买东西。店家问我有兴趣要参与课程吗。这个周末教导北海道戚风蛋糕，没有错的话是学费RM80。我又心动了，回来做了北海道戚风。这是第一次做。
Today i go to baking ingredients shop after work. The shop owner ask me whether i'm interested to join the class or not. This weekend they will teach Hokkaido Chiffon and if I'm not mistake, the fees is RM80. I decide to hav a try on it. My 1st hokkaido chiffon.

食谱是Eunice Liong的Hokkaido Cup Cake 北海道戚风蛋糕。
I refer Eunice Liong'sHokkaido Cup Cake 北海道戚风蛋糕 recipe.

原食谱如下：

This is the original recipe:

(A) 蛋黄糊材料 Egg yolk batter
低筋面粉 80g (过筛) Low protein flour(sieved)
发粉 1/2tsp (和低粉一起过筛) Baking powder(sieved)
糖粉 10g Sugar
盐 1/4tsp Salt
牛油(煮溶)或沙拉油 40g Melt butter / oil
香草精 1tsp Vanilla essense
蛋黄 4 nos egg yolk
鲜奶 70g milk

(B) 蛋白糊材料 Egg white batter
蛋白 4 nos egg whites
细砂糖 60g castor sugar
塔塔粉 1/4tsp cream of tartar

(C) Custard馅材料 Custard filling
牛油 10g butter
鲜奶 175g milk
面粉 10g wheat flour
玉米粉 1tsp corn starch
白糖 1 tbsp sugar
蛋黄 1 nos egg yolk
植物鲜奶油 125g non-dairy whipping cream

(D) 糖粉 icing sugar
~装饰蛋糕表面用 to decorate cake surface

做法Steps:

1. 把所有的材料(C)(除了植物鲜奶油),搅拌均匀然后,用小火煮至浓稠,放凉备用.
    Mix all the ingredients in (C),except non-dairy whipping cream. Cook until think with low heat. Set aside to let it cool.

2. 将材料(A)的蛋黄和糖粉搅拌均匀后,放入沙拉油(或煮溶的牛油),盐,香草精和鲜奶搅拌均匀,最后把低粉和发粉筛入搅拌均匀.
    Mix egg yolk and sugar. Then put in melt butter or oil, salt, vanilla essense and milk. Mix it well. Last pour in low protein flour and baking powder. Mix well.

3. 把材料(B)打至湿性发泡,然后和(2)搅拌均匀.
    Whisk egg white until peak foam. Stir together with (2)

4. 将(3)倒入纸杯8分满,排入烤盘,放进已预热160度的烤箱烘15分钟.
    Pour batter into cup. Preheat oven 160 degree. Bake for 15 minutes.

5. 将材料(C)的鲜奶油打发,和已放凉了的Custard馅料搅拌均匀放入挤花袋备用.
    Whisk non-dairy whipping cream until peak foam, mix with custard filling and pour into piping bag.

6. 将(5)挤入(4)的中间,筛上材料(D)即可^^

    Pipe custard filling in the middle of the cake. Decorate it with icing sugar.

谢谢 Eunice Liong 的食谱。
Thanks Eunice Liong's recipe.