Banana chiffon cake 香蕉戚风蛋糕 ^_^

最近家人少吃甜食了。这次难得他们说要吃蛋糕。恰巧家里有熟透的香蕉，我就做了这个香蕉戚风蛋糕。蛋糕里有很多香蕉泥，味道很香。

Been a long time didn't bake cake or bread. Now they request for a cake. There are ripe bananas at home. So i use it to make this banana chiffon cake. I put many mashed banana to the batter. So the cake taste good. 

蛋糕体很软 the texture is very soft

(A)
5 nos egg whites 蛋白5个
50g castor sugar 细糖50克

(B)
5 nos egg yolks 蛋黄5个
30g castor sugar 细糖30克
280g - Mashed banana 香蕉泥
60ml - Corn oil 粟米油

(C)
120g wheat flour 普通面粉

1/2 tsp baking powder 1/2茶匙发粉

(D)

2 bananas 两条香蕉  (sliced it 切片)

用具 Utensil needed：
9” 圆模 9” cake tin

Method 做法 ：
1) Whisk egg white and castor sugar until stiff and put aside .把A的蛋白和细糖打发至硬性发泡，待用。

2) Beat egg yolk and castor sugar with high speed until yolk batter became thick and pale in colour . After that add in mashed banana and corn oil , mix well and then add in wheat flour in 3 batch and mix well.. 把蛋黄和白糖用快速打发至非常浓厚及乳白色的状态，过后加入香蕉泥和粟米油搅拌均匀，再分3次把面粉加入搅拌均匀。

3) Pour 1/2 of the egg white into egg yolk batter. Stir with scrapper. Add in the balance of meringue and stir well. 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。

4) Pour the batter into the cake mould (Don't grease the mould). Slightly knock out the air bubbles. Place sliced banana on the surface of batter. 倒入9寸烤盘中(烤盘不需要涂油)。轻轻震出气泡。在面糊上排上香蕉片。

5) Preheat oven to 170°C and bake for 30-45 minutes.放入已预热的烤箱内, 170°C烘30 - 45分钟。  

6) Once done, take out the cake from oven and invert to cool. Remove the cake from mould when it is fully cool. 取出, 把蛋糕倒扣, 至完全冷却后, 才从烤盘取出蛋糕。

葡式蛋塔 Portugese egg tart ^_^

阔别了四个月没写部落格了。这次新血来潮做了葡式蛋塔。因为是第一次做，所以个人觉得做得不好（底部的饼皮太厚了，口感不好）。期待下次再做哦！

After four months didn't write something in my blog. This time i made portugese egg tart for my family. It is not very nice to eat because of the base too thick. Hope i can done well in next time.

准备陷料前可以先拿出Kawan puff pastry出来解冻。

Before you prepare for filling, you can take out the Kawan brand puff pastry to defrost it.

陷料 Filling:

动物性鲜奶油 100g UHT whipping cream

细砂糖 50g castor sugar

鸡蛋 2 nos egg

牛奶 150g milk

香草精 ¼ tsp vanilla essence 

1. 先将鸡蛋打散，然后加入其他材料拌匀。Beat the egg first, then add in all the ingredients and mix well.

2. 拌匀后过滤一至两次。放置一边备用。After mix well, filter it for 1-2 times. Set aside to be use later.

塔皮 Crust:

5片kawan puff pastry

5 pieces of kawan puff pastry

1. 塔皮解冻后一片接着一片卷起来。Roll up the puff pastry 1 by 1 after defrost.

2. 卷好后切成八份。After rolling up, cut into 8 part.

3. 把塔皮压入塔模内，可以压至薄些（类似做港式蛋挞的塔皮）以避免不熟。Press the puff pastry into the tart mould. Same like the way we make cantonese egg tart. Press till not very thick to prevent it uncooked.

4. 倒入蛋液至八分满。Pour in filling until 80% full.

5. 预热烘炉210度，烘20-25分钟。Preheat oven at 210 degree, bake for 20-25 minutes.

白糖糕 Steamed white cakes ^_^

材料 Ingredients：
140g 粘米粉 rice flour
100g 细糖 castor sugar
300ml 水（分成2份：150ml+150ml）water (divide into 2 portion : 150ml + 150ml)
2 片班兰叶，剪段 pandan leaves (cut into piece)
1/4 tsp 盐 salt
1/2 tsp 即溶酵母 instant yeast
1 tbsp 水 water
1 tsp 粟米油 corn oil

做法 Methods：
1）将粘米粉加入150ml的水拌匀。Mix rice flour with 150 ml water.
2）另150ml的水加入糖，盐和班兰叶一起煮溶。取出班兰叶，倒入粘米粉浆里混合均匀，待凉。Add in sugar, salt and pandan leaves into another 150ml of water. Boil it and take out the pandan leaves. Pour the water into the rice flour batter. Mix well and set cool.
3）即溶酵母加入1 tbsp水拌匀，加入（2）混合。盖上湿布，发酵1 1/2小时至2小时，直到表面出现细小的气泡。Mix instant yeast with 1 tbsp of water. Add into batter and mix well. Cover it with wet cloth. Frementation for 1 1/2 hours to 2 hours. Until you can see small bubble on top of the batter.
4）7"模具蒸热涂油。Grease the 7 inch pan and heat it. Boil the water in the pot.
5）在混合料加入1 tsp油，拌匀后倒入模具，放入已煮滚水的蒸炉内蒸25分钟。Add in 1 tsp of corn oil into batter and mix well. Pour the batter into the mould and steam it for 25 minutes.

猪肉餐包 Pork bun ^_^

在网上搜寻了Kathrine Kwa老师的烧包食谱，以及Vinnie Fong老师的Kopitiam Sweet Bun食谱。昨天晚上弄了隔夜中种，今早就赶紧来做面包吧。 ^_^
I get the bun recipe from Vinnie Fong and the filling recipe from Kathrine Kwa. The recipe make a nice bun ^_^

内陷：
猪肉碎 200g（切碎）、大葱1粒（切碎）、青豆30g

调味料：盐1荼匙、白糖2汤匙、蚝油1汤匙、生抽1茶匙、老抽1荼匙、麻油1茶匙、五香粉少许

芡汁：粟米粉半汤匙加1汤匙水

做法：热3汤匙油，炒香大葱，加入肉碎炒一会，再加入调味料炒至稍干。加入青豆及打芡，取出待冷。

Pork filling:

200g minced pork, 1 pcs onion, 30g green pea

Seasoning：

1 tsp salt, 2 tbsp sugar, 1 tbsp oyster sauce, 2 tsp soy sauce, 1 tsp sesame oil, little bit five spice powder.

Gravy: 

1/2 tbsp corn flour mix with 1 tbsp water

 

Method:

Heat 3 tbsp oil and fried onion. Add in minced pork and fried a while. Add in seasoning and cook till a little bit dry. Add in green pea and gravy. Set aside to cool.

海绵：
高筋面粉 214g
冷水 128g
酵母 2g

面团：
高筋面粉 92g
牛奶 12g
蛋 30g
酵母 7g
盐 5g
糖 61g
奶粉 12g
牛油 45g

做法：
1.海绵: 将材料拌匀，用第一高速搅拌至面团。发酵约4至5小时或放在冰箱冷藏12-16小时（隔夜就可以）。
2. 面团: 将干的材料及液体和海绵混合用第二高速搅拌至面团。
3. 然后加入牛油继续搅拌面团直有弹性不易破裂的薄膜，接近透明状。
4. 面团置放一旁（10分钟），分开割60g滚圆，包上陷料然后放在抹上油的烤盘, 第二轮发酵60分钟个或两倍大。
5. 放入预热烤箱以160度烘烤12分钟即可。

Ingredients (for 10pcs)

Sponge：
Bread Flour 214g
Cold Water 128g
Instant Yeast 2g

Dough：
Bread Flour 92g
Milk 12g
Egg 30g
Instant Yeast 7g
Salt 5g
Sugar 61g
Milk Powder 12g
Butter 45g

Method：
1.Mix the first flour,yeast and water for 3 mins on 1st speed.
2.Ferment at least 4-5 hours or keep in fridge 12-16 hours (overnight).
3.Mix the sponge, dry ingredient & liquid mix on 2nd speed until like a dough.
4.Then add in butter continue mix until the dough is fully developed. Divide into 60g each. Wrap the filling inside. Then put on baking tray.
5.Proof for 1 hour or until double size. Bake until golden brown 160c for 12 mins.

豆渣戚风蛋糕 Okara chiffon cake ^_^

用220g 的黄豆做了2公升豆浆后，最头痛的就是豆渣了。之前试过用豆渣做面包，可是我不太喜欢。所以这次用豆渣做蛋糕了。

I used 220g soy bean to make 2 litre of soy milk. After make soy milk, i'm thinking what to do with okara. Last time i use it to make bread but i don't like. So this time i use okara to make a cake.

材料 Ingredients:
（A）
蛋黄 3 nos egg yolk
红糖 40g raw sugar
粟米油 50g corn oil
豆渣 50g okara
无甜豆奶 70g unsweetened soy milk

盐 1g salt

特幼面粉 100g super fine flour
发粉 1 tsp baking powder

（B）
蛋白 3 nos egg white
塔塔粉 1/4 tsp cream of tartar
红糖 50g raw sugar

用具 Utensil needed：
7” 方模 7” square cake tin

做法 Method：
1. 以140摄氏度预热烘炉。
Preheat oven at 140 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50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 50 minutes.

4. 取出蛋糕倒扣至凉。
Invert cake to cool.

竹炭斑马戚风蛋糕 Bamboo charcoal chiffon ^_^

材料 Ingredients:
（A）
蛋黄 5 nos egg yolk
幼糖 30g castor sugar
粟米油 65g corn oil
牛奶 70ml milk

特幼面粉 150g super fine flour
发粉 1 tsp baking powder

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

（C）

竹炭粉 10g bamboo charcoal

用具 Utensil needed：
9” 圆模 9” cake tin

做法 Method：
1. 以140摄氏度预热烘炉。
Preheat oven at 140 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。把面糊分成两份，一份加入竹炭粉。
Whisk egg whites and cream of tartar until foamy. Add in sugar and whisk until stiff. Combine with no. (2). Divide the batter into 2 portion. Add in bamboo charcoal in 1 portion.

4. 用勺子把面糊交替着倒入模型内。放入烘炉烘50分钟。

Use a scope to pour batter alternately into mould and bake for 50 minutes.

5. 取出蛋糕倒扣至凉。
Invert cake to cool.

双重咖啡戚风蛋糕 Dual coffee chiffon ^_^

材料 Ingredients:
（A）
蛋黄 5 nos egg yolk
幼糖 30g castor sugar
粟米油 65g corn oil

百利甜酒 2 tbsp baileys irish cream

即溶咖啡 4 tbsp instant coffee powder

热水 70ml hot water
特幼面粉 150g super fine flour
发粉 1 tsp baking powder

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

用具 Utensil needed：
9” 圆模 9” cake tin

做法 Method：
1. 以140摄氏度预热烘炉。
Preheat oven at 140 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50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 50 minutes.

4. 取出蛋糕倒扣至凉。
Invert cake to cool.

Baileys Irish Cream Chiffon 百利甜酒戚风

I get this recipe from June Chan's album Kahlua Chiffon Cake. I modify it to become 6 eggs recipe to suite my 23cm mould. I don't have Kahlua in my house, that why i replace it with Baileys Irish Cream.

在June Chan的面子书相册里看到Kahlua Chiffon Cake的食谱及做法。我把食谱改一改变成6粒鸡蛋的分量，因为我用的模型是23cm的中空模。家里没有Kahlua，所以我用了百利甜酒来代替。

材料 Ingredients:
（A）
蛋黄 6 nos egg yolk
细砂糖 60g castor sugar
百利甜酒 75g Baileys Irish Cream

全脂牛奶 15g full cream milk
玉米油 60g corn oil

（B）
自发面粉 120g self-raising flour

（C）
蛋白 6 nos egg white
细砂糖 60g castor sugar
塔塔粉 1/4 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23cm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.

7. 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.

杂豆蟹柳面包 Mixed vegetable with filament stick bun

材料 Ingredients：
A)
高筋面粉 250g high protein flour
砂糖 25g castor sugar
盐 4g salt
酵母 1/2tsp + 1/4tsp yeast
动物性鲜奶油 50g UHT whipping cream
冰水 138g cold water

B)
牛油 20g butter


做法 Methods：

1） 把材料A放进搅拌缸里拌匀。Pour all the ingredients A into a mixing bowl. Knead it well.

2） 加入牛油打至面团能拉出薄膜。Add butter into the dough and mix until well-combined. Once all combine increase the kneading speed and continue knead till can be stretched to form a "window panel".

3） 取出面团放在容器里进行第一次发酵至双倍大。Take out the dough and put in a container for fermentation. Proof until double size.

4） 用刮刀把面团取出。Use a scrapper to take out the dough.

5） 把面团分割成60克一个，滚圆静置10分钟。Divide the dough into 60g each. Round it and let it rest for 10 minutes.

6） 把面团擀扁然后卷起成椭圆形。用刮刀直切并做出心形。Roll the dough with a rolling pin then roll it to become an oval. Use a scrapper and cut from the middle and make a heart shape.

7） 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.

8） 在面团表面涂上蛋液，挤些美乃滋再放上杂豆及蟹柳。最后撒上mozzarella芝士。预热烤箱至180度，烤12-15分钟至表面金黄。Egg wash the bread surface. Squeeze some mayonnaise then put frozen mixed vegetables and filament stick on it. Lastly put some mozzarella cheese. Preheat oven to 180 degree, bake it for 12-15 minutes.

全麦芝士香肠面包 Wholegrain cheesy sausage bun

材料 Ingredients：
A)
高筋面粉 220g high protein flour

全麦面粉 30g wholegrain flour
砂糖 25g castor sugar
盐 4g salt
酵母 1/2tsp + 1/4tsp yeast
动物性鲜奶油 50g UHT whipping cream
冰水 138g cold water


B)
牛油 20g butter


做法 Methods：

1） 把材料A放进搅拌缸里拌匀。Pour all the ingredients A into a mixing bowl. Knead it well.

2） 加入牛油打至面团能拉出薄膜。Add butter into the dough and mix until well-combined. Once all combine increase the kneading speed and continue knead till can be stretched to form a "window panel".

3） 取出面团放在容器里进行第一次发酵至双倍大。Take out the dough and put in a container for fermentation. Proof until double size.

4） 用刮刀把面团取出。Use a scrapper to take out the dough.

5） 把面团分割成60克一个，滚圆静置10分钟。Divide the dough into 60g each. Round it and let it rest for 10 minutes.

6） 把面团擀扁然后放上芝士片和香肠并卷起成椭圆形。Roll the dough with a rolling pin then put cheddar cheese and sausage on it. After that roll it to become an oval.

7） 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.

8） 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.

北海道面包 Hokkaido milk loaf

材料 Ingredients：
A)
高筋面粉 250g high protein flour
砂糖 25g castor sugar
盐 4g salt
酵母 1/2tsp + 1/4tsp yeast
动物性鲜奶油 50g UHT whipping cream
冰水 138g cold water
班兰香精 几滴 few drops pandan essence

B)
牛油 20g butter

做法 Methods：

1） 把材料A放进搅拌缸里拌匀。Pour all the ingredients A into a mixing bowl. Knead it well.

2） 加入牛油打至面团能拉出薄膜。Add butter into the dough and mix until well-combined. Once all combine increase the kneading speed and continue knead till can be stretched to form a "window panel".

3） 取出面团放在容器里进行第一次发酵至双倍大。Take out the dough and put in a container for fermentation. Proof until double size.

4） 用刮刀把面团取出。Use a scrapper to take out the dough.

5） 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

6）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.

7） 预热烤箱，170度烘30-40分钟。Preheat oven, bake at 170 degree for 30-40 minutes.

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.