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.

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

8. 把芝士糊倒入烤模中，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.

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.