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.