Sunday, December 30, 2012

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.

Sunday, December 16, 2012

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.

Thursday, December 6, 2012

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.

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:
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. 

Sunday, December 2, 2012

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.

Saturday, December 1, 2012

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 :

消化饼 150g (磨幼)
干椰丝 30g
融化牛油 72g

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

幼糖 60g
蛋白 2粒



  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。


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


  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.