Thursday, 1 March 2018

峇拉煎青苔芝士蛋糕(蒸) Kek Belacan Lumut Cheese



材料 (9寸方模)  Ingredients (9inch square mold): 
峇拉简蛋糕 Kek Belacan
150g 牛油 Butter
2pcs 鸡蛋 Eggs
30g 幼糖 Castor Sugar
90g 低筋面粉 Low Protein Flour
100g 咖椰 Kaya
100g 炼乳 Sweetened Condensed Milk
1tbsp 黑糖浆 Browning Suagar
200g 烹饪巧克力(隔水溶化) Cooking Chocolate (Melt using double boiling method)

青苔蛋糕 Kek Lumut
150g 牛油 Butter
2pcs 鸡蛋 Eggs
30g 幼糖 Castor Sugar
90g 玛丽饼 (以搅拌器打成粉) Marie Biscuit (Blend into powder)
1tbsp 面粉 Plain Flour
150g 咖椰 Kaya
100g 好立克 Horlicks
香兰精 Pandan Paste

芝士蛋糕 Cheese Layer
500g 奶油芝士 Cream Cheese
120g 幼糖 Castor Sugar
2pcs 鸡蛋 Eggs
1tbsp 面粉 Plain Flour


做法 Method:
1. 峇拉煎蛋糕层:将牛油和幼糖打发,逐粒加入鸡蛋打匀,再加入其它材料搅拌均匀。
Kek Belacan: Beat butter and sugar until fluffy, add in egg one at a time and mix well. Add in all others ingredients and mix till well combined.

2. 将面糊倒入已涂油的蛋糕模,盖上锡纸,放入烧开水的蒸锅以中小火蒸约45分钟或至熟。
Pour batter into a greased cake mold, cover with aluminium foil, steam over boiling water using low heat for about 45minutes or until cooked.

3. 青苔蛋糕层:将牛油和幼糖打发,逐粒加入鸡蛋打匀,再加入其它材料搅拌均匀。
Kek Lumut: Beat butter and sugar until fluffy, add in egg one at a time and mix well. Add in all other ingredients and mix till well combined.

4. 将面糊倒在峇拉简蛋糕层上,盖上锡纸,以中小火蒸约45分钟或至熟。
Pour batter on top of the kek belacan, cover the mood with aluminium foil, steam for about 45minutes or until cooked.

5. 芝士蛋糕层:将全部材料打至顺滑。
Cheese layer: Mix all ingredients until smooth.

6. 将芝士糊倒在青苔蛋糕层上,盖上锡纸,以中小火蒸1小时30分钟。
Pour the batter on top of the kek lumut, cover with aluminium foil and steam for 11/2 hours.

Monday, 26 February 2018

香兰芝士千层蛋糕(蒸) Pandan Cheese Layer Cake (Steamed)


材料 (9寸方模) Ingredients (9" Square Mold):
A:
340g 牛油 Butter
180g 炼乳 Sweetened Condensed Milk
8pcs 鸡蛋 Eggs
220g 香兰咖椰 Pandan Kaya
200g 低筋面粉 Low Protein Flour
250g 动物性鲜奶油 Whipping Cream

B:
200g 香草味冰淇淋粉 Vanilla Ice Cream Powder
1tbsp 香兰精 Pandan Paste

C:
250g 奶油芝士 Cream Cheese

做法 Method:
1. 将牛油和炼乳打至松发。
Beat butter and sweet condensed milk until fluffy.

2. 加入鸡蛋(每次一粒),拌匀。
Add in egg one at a time and mix throughly.

3. 加入香兰咖椰,搅拌均匀。
Add in pandan kaya, mix well.

4.  加入动物性鲜奶油,拌匀。
Add in whipping cream, mix well.

5. 拌入已过筛的低精面粉,混合均匀。
Fold in sifted low protein flour, mix till well combined.

6. 将面糊分成两份。
Divide batter into two equal portions.

7. 将一份面糊加入材料B,拌匀成为香兰面糊。
Add in ingredients B to one part of the batter, mix well.


8. 将材料C打软,加入另外一份面糊成为芝士面糊。
Beat ingredients C until soft, add in another part of batter.

9. 烧开水,将已涂油的蛋糕模蒸热,倒入200g香兰面糊,以中小火蒸约7分钟至表层不粘手。
Grease steaming tray, pour 200g of pandan batter into the steaming tray and steam for 7minutes or until cooked.

10. 倒入200g芝士面糊,再蒸7分钟左右,用同样的方式把面糊轮流蒸完为止,最后一层需蒸15-20分钟。
Pour 200g of cheese batter on top of the pandan cake, steam for about 7minutes. Repeat till all the batter finish. Steam 15-20minutes for final layer.



Thursday, 11 January 2018

咸蛋黄玉米片 Salted Egg Yolk Cornflake



材料 Ingredients:
180g 玉米片 Cornflakes
70g 牛油 Butter
50g 咸蛋黄粉 Salted Egg Yolk Powder
1tsp 鸡精粉 Chicken Stock Seasoning
咖喱叶 Curry Leaves
小辣椒 Cili Padi (Bird's Eye Chili)

做法 Method:
1.  热锅,将牛油煮至溶化。
Melt butter in a wok.

2.  加入咸蛋黄粉,炒至冒泡。
Once the butter melted, add in salted egg yolk powder and stir fry until foamy.

3. 放入咖喱叶和小辣椒,炒香。
Add both the curry leaves and cili padi, stir fry till fragrant.

4. 倒入玉米片,以小火炒至香脆。
Reduce heat to low, add in cornflakes, stir fry till golden brown and crispy.


Friday, 28 July 2017

巧克力乳酪蛋糕 Chocolate Cheesecake








材料(7寸圆模) Ingredients (7" Round Mold):
巧克力层 Chocolate Layer
250g   奶油芝士   Cream Cheese
45g   黄糖   Brown Sugar
1pc   鸡蛋   Egg
150ml   鲜奶油   Whipping Cream
125g   烹饪巧克力   Cooking Chocolate
3tbsp   可可粉   Cocoa Powder

芝士层 Cheese Layer
250g   奶油芝士   Cream Cheese
60g   幼糖   Castor Sugar
2pcs   鸡蛋   Eggs
1tbsp   柠檬汁   Lemon Juice
80g   酸奶油   Sour Cream

 
做法 Method:
巧克力层 Chocolate Layer
1. 可可粉过筛,备用。
Sieve cocoa powder, set aside.

2. 烹饪巧克力隔水融化,备用。
Melt cooking chocolate using double boil method, set aside.

3. 将奶油芝士和黄糖搅拌至顺滑。
Beat cream cheese and brown sugar until smooth.

4. 倒入融化巧克力,搅拌均匀。
Add in melted cooking chocolate, mix well.

5. 鸡蛋打散,分两次加入面糊中,第一次的蛋液必须搅拌均匀之后才加入另一半的蛋液。
 Slightly beat the egg with a fork, divide into two portions, mix well after add in one portion of egg mixture, continues with rest of egg mixture.

6. 将鲜奶油和可可粉交替加入面糊中,拌匀。
 Add in whipping cream and cocoa powder alternately , mix well.

7.  将面糊倒入已抹油的圆模中,以水浴法160度烤40分钟或至蛋糕表面凝固。
 Pour the batter into a greased cake mold, bake using water bath method at 160 Celcius for 40 minutes or until the surface is firm.


芝士层 Cheese Layer 
8. 将奶油芝士和幼糖搅拌至软滑。
Beat cream cheese and castor sugar until smooth.

9. 逐粒加入鸡蛋,拌匀。
Add in eggs (one a time), mix well. 

10. 加入柠檬汁和酸奶油,拌匀。
Add in lemon juice and sour cream, beat until incorporated. 

11. 将芝士面糊倒在巧克力蛋糕上,以水浴法150度烤40分钟或至熟。
Pour the butter on the chocolate cake, bake using water bath method at 150 Celcius for 40 minutes or until done.


Friday, 14 April 2017

青苔蛋糕 Kek Lumut (Moss Cake)


青苔蛋糕是我很喜欢的蛋糕之一
 这次为了消耗过年前买的杏仁粉
 特别找了用到杏仁粉的食谱

 材料 (7寸方模) Ingredients (7" Square Mold):
 225g   牛油 Butter
 1/4cup   幼糖 Castor Sugar
5pcs    鸡蛋 Eggs 
1cup   Nestum麦片 (搅成粉) Nestum (Blend into powder)
1/2 cup   杏仁粉 Almond Powder
1/2cup   好力克 Horlicks
1/2cup   低筋面粉(过筛) Hong Kong Flour (Sifted)
1/2cup   炼乳 Sweet Condensed Milk
数滴苹果绿色素 Few drop of Apple Green Food Coloring


做法 Method:
1.  牛油和幼糖打发。
Beat butter and castor sugar till fluffy.

2.  加入鸡蛋(每次一粒),拌匀。
Add in egg one at a time, beat well.

3. 加入炼乳,搅拌均匀。
 Stir in sweet condensed milk, mix well.

4.  交替拌入已搅成粉的麦片、好力克、杏仁粉和低筋面粉,拌匀。
Add the Nestum powder, Horlicks, almond powder and hong kong flour alternately , mix well.

5. 滴入适量苹果绿色素,拌匀。
Add few drop of apple green food coloring, mix till well combined.

 6. 将面糊倒入已抹油的蛋糕模,盖上锡纸,以中火蒸2 1/2个小时。
Pour the batter into a greased cake mold, cover with aluminum foil,  steam for 2 1/2 hours.













Thursday, 13 April 2017

纽约芝士蛋糕 New York Cheesecake


第一次做纽约芝士蛋糕
 一点都不难
 最重要的是好好吃
 因为懒惰所以就随便拿了把塑料蛋糕刀来切
 所以切出来的一点都不平整
 不过自己吃没关系啦
 最重要好吃就行啦~
😉😉😉

 材料 (7寸圆形活动模)Ingredients (7"Round Springform Cake Mould):
100g   Oreo饼干 Oreo Biscuits
40g    牛油 Butter
500g   奶油芝士 Cream Cheese
140g   幼糖 Castor Sugar
3pcs   鸡蛋 Eggs
150g   酸奶油 Sour Cream
1 1/2 tbsp   柠檬汁 Lemon Juice


做法 Method:
1. 7寸圆形脱底模底部铺上一张烘焙纸,用2层锡箔纸把蛋糕模的底部和边缘包起来,以防进水。
Line the base of a 7” springform cake mould with baking paper.Wrap outside of mould in a double layer of foil, covering the underside and extending all the way to the top to prevent water leaking in.

2. 将Oreo饼干用搅拌机搅成粉状。
Blend oreo biscuits into powder.

2. 牛油隔水溶化,加入饼干粉混合均匀,平铺在脱底模底部,用汤匙压平压紧。
Melt butter using double boil method, add in biscuits powder , mix well. Press the crumbs evenly into the bottom of the mould using a spoon.

3. 把饼底以150度烤5分钟后取出备用。
Bake the crust at 150 Celcius for 5 minutes, take out from oven and set aside.

4. 将室温软化的奶油芝士和幼糖搅拌至幼滑。
Beat softened cream cheese and castor until smooth.
 5. 把鸡蛋逐个加入芝士糊中,确保搅拌均匀后才加入下一个。
 Add in the eggs, one at a time and make sure that the egg is well-incorporated before adding the next.

 6. 加入酸奶油和柠檬汁,拌匀。
Stir in sour cream and lemon juice, mix well.

 7. 用刷子点上少许油,轻刷烤模围边 
Without touching the crust, brush the sides of the inside of the mould with butter.

8. 把芝士糊倒入中,在桌上顿几下以去除多余的空气。
 Pour the cheese filling onto the crust and tap the mould for several times.

 9. 送入已预热150度的烤箱,以水浴法烤70分钟或至熟。
Transfer to a preheat oven, bake with 150 Celcius for 70 minutes or until cooked in water bath.
 10. 蛋糕烤好后,把烤盘里的水倒掉,让蛋糕在烤箱里自然冷却。
When the cake is done, pour off the water. Leave the cake cool in the oven.

 11. 待蛋糕冷却后,盖上锡纸放进冰箱冷藏至少4个小时或隔夜即可。
Cover loosely with foil and refrigerate for at least 4 hours or overnight before serving.


Friday, 7 April 2017

湿润巧克力蛋糕 II (蒸) Moist Chocolate Cake II (Steamed)

为了消耗所剩不多的黄糖和巧克力粉
 就把食谱稍作更改
做了这个简单的蛋糕
 原食谱请按这里

材料(7"圆模) Ingredients (7" Round Mold):
180g 牛油 Butter
180g 黄糖 Brown Sugar
200ml 全脂淡奶 Full Cream Evaporated Milk
2nos 鸡蛋 Eggs
100g 自发面粉 Self Raising Flour
50g 无糖巧克力粉 Sugarless Chocolate Powder
1/2tsp 苏打粉 Bicarbonate of Soda (Baking Soda)
做法 Method:
1. 将自发面粉、巧克力粉和苏打粉过筛,备用。
Sift self raising flour, chocolate powder and baking soda, set aside.
2. 将全脂淡奶、糖和牛油隔水加热直全部牛油和糖融化。
Double boil full cream evaporated milk, sugar and butter until all sugar and butter dissolved.
3. 将鸡蛋用叉子打散,慢慢加入稍微冷却的淡奶糊,搅拌均匀。
Slightly beat eggs with fork, add it slowly into slightly cold evaporated milk mixture, stir till well mix.
4. 拌入已过筛的粉类,拌匀。
Fold in sifted flours, mix well.
5. 将面糊倒入已抹油的模,盖上锡纸。
Pour the batter into a greased mold, cover the mold loosely using a piece of aluminium foil.
6. 以中火蒸约30分钟或至熟。
Steam over medium heat for about 30 minutes or until cooked.