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.