巧克力芝士蛋糕 Cheesecake with Chocolate Ganache

第一次烘芝士蛋糕
本来只想用6寸的模
但是前几天蒸了Holiday Inn Cake
分了一半给伯伯
连同蛋糕模一起拿给了他
所以只好用9寸的模
幸好出来的结果没让我失望
获得了大家一致的好评

材料 （9寸蛋糕一个）Ingredients （9'' Cheesecake)
蛋糕底 Crust
100g 芝士饼 Cheese Crackers
50g 无盐牛油 Unsalted Butter

蛋糕体 Filling
500g 忌廉芝士 Cream Cheese
4nos 鸡蛋 Eggs
100g 幼糖 Caster Sugar
120ml 动物性鲜奶油 Whipping Cream
1/4tbsp 香草精 Vanilla Essence

巧克力表层 Chocolate Ganache
70g 黑烹饪巧克力 Dark Cooking Chocolate
60ml 动物性鲜奶油 Whipping Cream
10g 无盐牛油 Unsalted Butter

做法 Method:
1. 将芝士饼干压碎，备用。
Crush cheese cracker, place aside.

2. 将无盐牛油隔水融化，备用。
Melt unsalted butter by double boiling, place aside.

3. 把芝士饼干碎末倒入已融化的无盐牛油， 用手抓匀。
Add crushed cheese cracker into melted butter, mix well.

4. 把抓匀的芝士饼干碎末倒进9寸的蛋糕模，均匀的铺在蛋糕模底部，用汤匙压平压紧。
Place it in a 9'' cake mold, flatten it using a spoon.

5. 把蛋糕模放入冰箱冷冻1个小时，再移到冷藏格去冷藏1个小时。
Put cake mold into refrigerator and freeze for 1 hour, then refrigerate for 1 hour.

6. 把忌廉芝士提前放到室温下软化。
Take out cream cheese in advance to soften it to room temperature.

7. 将忌廉芝士放进一个大碗。
Put cream cheese in a large bowl.

8. 取一锅，倒入热水，把装着忌廉芝士的大碗放进锅里，隔水加热至忌廉芝士彻底软化。
Get a pot, pour in hot water, soften cream cheese by double boiling.

9. 加入幼糖，打至顺滑状。
Add in caster sugar, beat until the cream cheese mixture are smooth.

10. 加入鸡蛋（每次一粒），拌匀。
Add in egg one by a time, stir evenly.

11. 把碗从热水里拿出来， 在芝士糊里倒入动物性鲜奶油和香草精，拌匀。
Take the large bowl out, pour whipping cream and vanilla essence into the cream cheese mixture, mix well.

12. 将芝士糊倒入步骤5的蛋糕模。
Pour the cream cheese mixture into the crust in step 5.

13. 放入预热烤箱，用水浴法（把蛋糕模放在烤盘里，在烤盘里注入清水）以160度烘烤约1个小时。
Put into pre-heat oven, bake using water bath method at 160 Celsius for 1 hour.

14. 将烤好的蛋糕取出，连同蛋糕模一起冷却到室温。
Take out the cheese cake and cool down to room temperature.

15. 在等待芝士蛋糕冷却的时候，可以制作巧克力表层。把黑烹饪巧克力和无盐牛油切小块，放入大碗里。
Ganache can be made while waiting for the cheese cake to cool down. Cut the dark cooking chocolate and unsalted butter into small cube, then put the ingredients into a large bowl.

16. 倒入动物性鲜奶油。
Pour in the whipping cream.

17. 隔水加热，不断搅拌至巧克力和牛油融化。
Heat until the dark cooking chocolate and unsalted butter are melt by double boiling.

18. 待巧克力混合液温热，倒在芝士蛋糕上。
Let the ganache cool slightly, then pour it over the top of cheese cake.

19. 静置一会儿，待巧克力混合液变得平整后，将蛋糕模放入冰箱，冷藏4个小时以上。
Place aside for awhile so until the ganache become smooth, then refrigerate the cheese cake for 4 hour or more before serve. 

客家糍粑 Hakka "Chi Ba"

这算是懒人食谱
只要两种材料就搞定了
就是配料会比较花时间
我们家以前都是冬至才吃
没什么特别的意思
就因为冬至才会买糯米粉
所以做汤圆剩下的
就用来做糍粑

材料 Ingredients：
糯米糕：
500g 糯米粉 Glutinous Rice Flour
660ml 清水 Plain Water

配料：
花生粉 Ground Peanut
糖 Sugar

做法 Method：
1. 将9寸模涂上一层薄薄的食油，备用。
Greased 9inch mold with a thin layer of cooking oil, set aside.

2. 将糯米粉放在一个大碗，倒入清水，混合均匀。
Put glutinous rice flour in a large bowl, pour in plain water, mix well.

3. 把糯米糊倒入涂了油的模。
Pour batter into the pre-greased mold.

4. 热水上锅，以大火蒸20分钟。
Steam over boiling water with high heat for 20minutes.

5. 将花生粉和糖混合均匀，备用。
Mix peanut ground and sugar, set aside.

6. 将糯米糕分成小块，均匀的裹上加了糖的花生粉，即可食用。
Divide cooked glutinous rice cake into small portions, coat with peanut ground evenly. Ready to serve.

客家菜板 Hakka "Choi Ban" (Hakka Vegetable Kuih)

菜板可是我的最爱
但是一直找不到食谱
所以都不敢动手
第一次做跟着家婆的方法
蒸熟后没有涂油
结果板皮硬邦邦的
不好吃


第二次做时决定跟足食谱的做法
终于我找到了我想要得味道
我没有一双巧手
做不出传统的造型
只好乱乱包

材料 Ingredients:
馅料 Filling:
虾米 Dried Shrimp
8nos 蒜苗 Leek
4pcs 豆腐干 Bean Curd (Tofu)

板皮 Skin:
A:
240g 粘米粉 Rice Flour
4tbsp 糯米粉 Glutinous Rice Flour
480ml 清水 Plain Water

B:
10tbsp 薯粉 Tapioca Starch
2tbsp 食油 Cooking Oil



做法 Method：
1. 虾米用水泡至软，沥干水份，剁碎备用。
Soaked dried shrimp till soft, drained, minced and set aside.

2. 蒜苗洗净，切幼； 豆腐干切成小丁。
Washed leek, shreded it; diced bean curd.

3. 锅内放少许食油，油热后爆香虾米， 放入蒜苗和豆腐干，翻炒至熟，依据个人喜好调味。盛入碗，待凉备用。
In a wok, add in some cooking oil, saute dried shrimp till fragrance, add in leek and bean curd, stir fry till cooked, season according to personal preferences, dish up and set aside.

4. 将粘米粉和糯米粉过筛，混合均匀。
Sift rice flour and glutinous rice flour, mix well.

5. 将清水煮沸，立刻加入粘米粉和糯米粉，迅速搅拌直均匀。
Boil plain water, add in rice flour and glutinous flour immediately, stir well quickly.

6. 将做法5放入大盘，加入材料B, 趁热搓成幼滑的面团。
Put dough in method 5 into a big bowl, add in ingredient B, knead into pliable dough while still hot.

7. 将面团分割成小粒， 压成小片，包入陷料，放在抹了油的盘。
Divide the dough into small ball, flatten it, wrapped in filling, place on a tray that has been greased with cooking oil.

8. 热水上锅，蒸10分钟。
Steam over boiling water for 10 minutes.

9. 蒸好后，即刻刷上少许食油。
Brush a thin layer of cooking oil on the Choi Ban once cooked.