Friday, 3 July 2015

巧克力草莓乳酪挞 (Chocolate Strawberry Tart)







时常都听四周的人说, 累了,就去休息吧!
是的, 就如双腿走累了, 就得找凳子歇着。
忙碌的生活,好像绷紧的发条, 
往往感觉累了,却仍然支撑着疲惫的脚步。
喝下一杯浓郁的咖啡,
顿时身体里是一片火热的感觉,
此刻, 只想证明自己尚未疲惫!
夜深了, 感觉累了, 
顽强的不愿躺下憩息,
就是害怕黑夜迎来了黎明!
黎明前的夜空, 是一片宁静的美, 
独自望着夜空, 
心想, 也许黑暗中还会捎来一点曙光呢! 
夜已深,要学会,累了,就得歇着!



甜品月的遗作, 一道非常棒的乳酪挞, 得来弟媳赞不决口!






【巧克力草莓乳酪挞, 可做6-7个, 9cm挞模

挞皮材料:
65克无盐奶油, 切成粒状
45克細糖
1粒鸡蛋
125克普通面粉

草莓乳酪内餡
125克乳酪
1大匙細糖
60克打发鲜奶油
3/4大匙鱼胶粉+1大匙热水
8粒新鲜草莓(切小块)
1/2茶匙柠檬汁

巧克力溶酱 ( 甘納许 ):
100克黑巧克力, 切碎
40克双忌廉 
15克无盐奶油(切粒)
1小匙細糖

** 将所有巧克力酱材料放入碗里, 隔水煮至溶化, 备用。


做法
1.将奶油和细糖以打蛋器搅打至混合,加入蛋液,搅拌均匀。
2.加入面粉混合,以手指揉成团,以保鲜纸将面团包好,放置冰箱30分钟。
3.把面团取出,取一小份面团轻轻按入挞模里,紧压至贴合,修边。
4.在挞皮底部用叉子刺上小孔,送入预热烤箱以160度烘烤20分钟,取出罝网。
     架上放凉。
5.将吉利丁粉隔水煮融,不停搅拌至吉利丁粉融解备用。
6.混合乳酪,细糖及柠檬汁搅拌至光滑,加入温热融化的吉利丁拌均匀。
7.再将打发鲜奶油加入搅拌至均匀,加入草莓块拌匀,舀入冷却的挞皮里,铺平。
8.舀入适量的巧克力甘纳许,放入冰箱里冷藏40分钟,即可享用。



【Chocolate Strawberry Cheese Tart, makes 6-7】

For pastry:
65g unsalted butter (cut into cubes)
45g caster sugar
1 egg
125g all purpose flour

Strawberry Cheese Filling
125g cream cheese
1 tbsp caster sugar
60g whipped cream
3/4 tbsp gelatin powder+ 1 tbsp hot water
1/2 tsp lemon juice
8 fresh strawberry (cut into small piece)

Chocolate ganache ingredients:
100g dark chocolate ( cut into small cube)
40g heavy cream
15g unsalted butter (cubes)
1 tsp caster sugar

*** Combine all the ingredients in a saucepan over medium heat and stir until melted and smooth. 


Method:
1. To make pastry:. Combine butter and sugar in a large bowl and stir until evenly incorporated Add in egg and whisk for 30 seconds.
2. Add the flour, use your fingertips work with all the ingredients and form into a ball of dough. Wrap with cling film and chill in the refrigerator for about 30 minutes.
3. Remove the dough, take a small portion of the dough and gently press the dough into the bottom and up the sides of the tart mould.
4. Prick it all over with a fork and bake in preheated oven at 170C for 18-20 minutes until golden brown. Remove from the oven and cool completely on a wire rack before filling and removing from the pan.
5. While the tarts are cooking, make the cream cheese filling. Place hot water in a small bowl, sprinkle with gelatine while whisking with a fork. Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves. Set aside .
6. Cream sugar, lemon juice and cream cheese until light and smooth. Add in warm and melted gelatine mix evenly.
7. Then add whipped cream and mix until combined, add in strawberry cubes and mix well. Spoon the cheese filling into the baked pastry shells.
8. Lastly, pour the chocolate ganache onto it and chill for 40 minutes.









Tuesday, 30 June 2015

绿茶蛋糕卷 (Green Tea Swiss Roll)







若干年前卷的蛋糕, 依稀记得是和这个蛋糕一起卷的。 这是孩子们都不爱的口味,因贪图绿茶有着漂亮的外衣, 就破例的做来自己啃。 岂知, 出炉后看到那“鸭粪色”, 就倒味了! 竟然连拍都不拍, 马上切了一半给了弟媳。

后来,又被弟媳赞了赞, 声称这蛋糕好吃, 而且和蛋糕店的绿茶蛋糕颜色大同小异。 是吗? 是吗? 但是, 看过人家的却是很艳很漂亮的綠色呢!



不赞还好, 一赞就即刻将冰箱里原封不动的半条蛋糕取出, 拍了几张!收藏了近一年,是时候让它出街了! 嘻嘻。。 



【绿茶蛋糕卷】
烤盘23cm x 27cm

材料
3粒大蛋(约165克), 70克細糖, 40克低筋面粉, 10克綠茶粉, 25克鲜奶

内馅: 
140克鮮奶油, 10克糖粉, 切片火龙果

做法
1. 将鸡蛋和細糖以电动搅拌机打发至浓稠,画过的面糊稍后才消失。
2. 将低筋面粉和綠茶粉混合过筛,倒入打发的的做法(1)蛋液中,翻拌均匀。 
3. 分次的加入牛奶,并搅拌翻拌至均匀。
4. 将面糊倒入铺放油纸的烤盘里, 铺平, 放入预热烤箱以165度,烘烤20分钟出炉。
5. 取出, 将四边的油纸撕开, 放在铁架上冷却。 
6. 这时, 将内馅的鲜奶油加入糖粉打发, 备用。
7. 将蛋糕底部的油纸撕下,再重新更换一张油纸,将蛋糕表皮朝上,抹上奶油,摆上火龙果片,并小心卷起。
8. 放入冰箱冷藏室待蛋糕固定后,再切片。



【Dark Chocolate Roll】

Ingredients
3 eggs(165g), 70g castor sugar, 40g high ratio flour
10g green tea powder, 25g fresh milk

Filling: 
140g whipping cream, 10g icing  sugar and dragon fruit (diced)

1. Mix flour and dark green tea powder and sieve, set aside. 
2. In a bowl, combine eggs and sugar and whisk until pale, thick and fluffy (approximately 10-15minutes) 
3. Add flour mixture into the egg mixture, whisk until smooth and well combined.
4. Pour the fresh milk over the batter, and use a spatula mix well until incorporated. 
5. Pour the batter into cake pan with lined parchment paper and lightly tap the pan to remove air bubble.
6. Bake in preheated oven at 165C for 20 minutes or until cooked.
7. Remove from pan and leave to cool completely.
8. Whip whipping cream until stiff peak form.
9. Turned the cake onto a parchment paper and slowly peel of the baking paper from paper, spread evenly a layer of whipped cream and place some dragon fruit on top of the cream.
10. Gently roll up the cake from the edge, wrap in cling wrap and refrigerate the roll  an hour until it firm and set.




Best_Recipes

I am submitting this post to Best Recipes for Everyone: BREE #10 Secret of Chiffon & Roll Cakes organised and hosted by Fion of XuanHom’s Mom




This post also linked to Little Thumbs Up - June'15 Event : Cream Organized by  Zoe of Bake for Happy Kids & Mui of My Little Favourite DIY Hosted by : Diana of The Dommestic Goddess Wannabe 



AND This post is also linked to Little Thumbs Up - July'15 Event : Tea Organized by  Zoe of Bake for Happy Kids & Mui of My Little Favourite DIY and Hosted by Cheryl from  Baking Taitai








黑糯米戚风蛋糕 (Black Glutinous Rice Chiffon Cake)




每次搞掂了食谱,  
脑袋也总会停顿了几秒的想着, 
今天写什么好呢?
写蛋糕香浓诱人, 还是写今天的天气凉爽呢?
总之这胡言乱语的一刻, 就是烦!
也最感头疼的, 也是最耗费时间了。 
仿佛又回到学堂, 回到写作文的时刻了, 
这里没有老师出题,没有文不对题的顾虑, 
这里天马行空任我翱翔, 毫无顾忌的自言自语。
想起那些年, 总是害怕老师的作文题目无法让我能笔下生花, 
想起那些年, 总是希望能在文笔里彰显才华, 
那些年是那么的无邪, 那么的可笑。 。。



  
为了消灭黑糯米粉而做的蛋糕, 那味道嘛怎么说呢, 感觉是淡淡无味的, 家人也不太喜欢咯!




【黑糯米戚风蛋糕】


材料:
5粒蛋黄
50克玉米油
70毫升鲜奶
50克低筋面粉
50克黑糯米粉

5粒蛋白 
90克幼糖

做法
1在搅拌盆中以打蛋器打散蛋黄,加入幼糖,玉米油及鲜奶搅拌均匀。
2.  加入过筛面粉及黑糯米粉, 搅拌均匀至无颗粒的面糊拌匀, 备用。
3.把蛋白以搅拌机打发至呈粗泡沫状,将細糖分3次的加入,继续打发至硬性发泡。 
4.蛋白糊分次加入蛋黄糊里,搅拌均匀。 
5.  将面糊倒入21cm空心戚风模子里, 轻轻的轻轻敲出小气泡。 
6.  送入预热165度烤箱里, 烘烤50分钟即可。 
7.  取出蛋糕,倒扣在桌子上,待完全冷却后脱模.

**给自己的小记录: 小烤箱的温度, 前165度烘烤35分钟, 后150度烘烤15分钟。 



Black Glutinous Rice Chiffon Cake

Ingredients:
5 egg yolks
50g corn oil
70g fresh milk
50g high ratio flour
50g black glutinous rice flour

5 egg whites
90g castor sugar

Method
1. Combine egg yolks, sugar, corn oil and fresh milk in a mixing bowl. 
2. Fold in cake flour and black glutinous rice flour, mix until there are no more lumps and forms a smooth batter, set  aside.  
3. Whisk egg whites until mixture forms soft peaks, and gradually add in sugar, whisk until frothy and still peaks form.
4. Gently fold in egg whites into egg yolk batter until blended. 
5. Pour the batter into 21cm chiffon mould, lightly tap the pan to remove air bubble.  
6.  Bake in preheated oven at 165C for 50 minutes or until cooked. 
7.  Remove from oven, invert cake onto table until completely cooled. 






Best_Recipes

I am submitting this post to Best Recipes for Everyone: BREE #10 Secret of Chiffon & Roll Cakes organised and hosted by Fion of XuanHom’s Mom
















Friday, 26 June 2015

虎来了~ 虎皮可可蛋糕卷 (Tiger Skin Chocolate Swiss Roll)







六月, ​​人有松了一口气的感觉,
走起路来也轻飘飘的,是瘦了吗?
难不成这六月里存有瘦身的功能?
六月, 迎着和煦的春风,心情也随着转变,
踏着轻快的脚步,禁不住掩口暗笑。
这样的"良辰美景”,自然不能在家里坐以待毙
就随着那片片云朵,飘向南部探亲去吧!
这一趟南下, 当然不能错过往小阿姨家跑了,
每次探望小阿姨, 总是欢呼雀跃的满载而归。
这回我有备而来, 携带了虎皮蛋糕卷来骗取骗吃
那一卷的虎皮蛋糕卷,骗回了阿姨家的几样宝藏
下回若再去探望小阿姨, 我肯定会带个大蛋糕去,
然后再去租一辆大啰哩,
将小阿姨家的宝藏统统都运回, 嘻嘻!

 


那日, 匆忙中没将那初体验的虎皮蛋糕拍下。临去踏浪的前几日, 再度重演了一次“狼来了”。 大丫头喜欢虎皮的蛋香味,而小丫头却抗拒虎皮的怪味 都将猛虎皮都剥除了!呵呵。

俩个麻烦的丫头, 被她俩搞得我团团转了!


守在烤炉边, 静观其变。 双眼瞪着烤炉里的动静,恭候着猛虎的出现。 咋见猛虎若隐若现的那一刻, 我不禁脱口喊出“虎来了!”, 呵呵!

此刻, 不但欢欣鼓舞,  还如痴如醉了!这就是完烘焙的满足感吧!


烤虎皮时, 记得将蛋糕糊铺平, 厚度要一致, 否则出现的将会是一只焦虎而非猛虎哦! 嘻嘻。


【虎皮巧克力蛋糕卷】
烤盘:23cmx27cm

蛋糕体材料:
3粒蛋黄 (65克)

15克可可粉
55克低筋面粉

17克无盐奶油(溶化)
1/8小匙 盐

43克粟米油
68克 鲜奶 (加热)
17克细砂糖

3粒蛋白 (140克)
45克细砂糖
1小茶匙柠檬汁

内馅: 130克鲜奶油+3大匙Lady's Choice 巧克力花生酱(打发)

做法
1)将粟米油, 鲜奶, 细砂糖及盐, 混合拌匀。
2)将粉类过筛加入
(可可粉和底粉),快速轻拌均匀。 

3)再加入蛋黄拌匀后, 加入溶化奶油, 并搅拌翻拌至均匀
4)蛋白加入柠檬汁以搅拌机打发至呈粗泡沫状,将細糖分3次的加入,继续打发至硬性发泡。
5)蛋白糊分次加入蛋黄糊里,快速翻拌均匀。
6)将面糊倒入铺放油纸的烤盘里, 铺平, 放入预热烤箱以165度,烘烤20分钟出炉。
7) 取出, 将四边的油纸撕开, 放在铁架上冷却。 
8) 这时, 将内馅的鲜奶油加入巧克力花生酱細糖打发, 备用。
9) 将蛋糕底部的油纸撕下,再重新更换一张油纸,将蛋糕表皮朝上,抹上打发鲜奶油, 并小心卷起。
10) 用蛋糕纸包住整个蛋糕体,待蛋糕定型后。备用


虎皮蛋糕体材料:
120克蛋黄 (6粒AA蛋黄)
25克 细砂糖
12.5克粟米粉

做法
1.將所有材料混合, 以搅拌机打到至蓬松泛白,划过的面糊带有明显痕迹。
2.用回蛋糕体的烤盘, 將面糊倒入鋪上油纸的烤盤中用括板抹平整,放入已经预热到240度的烤箱中烘烤7分钟至虎皮呈現均勻金黃色即可。
3.将放凉的虎皮涂上一层的内馅,再把蛋糕卷包裹起即可。

4.放进冰箱定型后, 切片享用。


食谱参考这里, 因烤盘的尺寸有些差别, 我在材料上稍微调整了一些。 



【Tiger Skin Swiss Roll】
Baking tray:23cmx27cm

Chocolate Cake Ingredients:
3 egg yolks (65g)

15g cocoa powder 
55g high ratio flour

17g melted unsalted butter
1/8 tsp salt

43g corn oil
68g fresh milk (heated)
17g caster sugar

3g egg whites(140g)
45g caster sugar
1 tsp lemon juice

Filling: 130g whipping cream + 3 tbsp lady's choice chocolate peanut butter paste(whipped)

Method: 
1) Mix corn oil, fresh milk, caster sugar and salt, set aside.

2)   Add in sifted flour and cocoa powder, mix well. 
3)   Add egg yolks, mix well.  Add melted butter mix until well combined.
4)   Add lemon juice into egg whites mixture, Whisk until mixture forms soft peaks, and gradually add in sugar, whisk until frothy and still peaks form.
5)  Gently fold in egg whites into egg yolk batter until blended
6)Pour the batter into cake pan with lined parchment paper and lightly tap the pan to remove air bubble.  Bake in preheated oven at 165C for 20 minutes. 
7)  Remove from oven,  remove the 4 angle of parchment and leave to cool completely
8)Whip whipping cream with chocolate peanut butter until stiff peak form.
9)Turned the cake onto a parchment paper and slowly peel of the baking paper ,  spread evenly a layer of peanut butter cream.   Gently roll up the cake from the edge, wrap in cling wrap until it firm and set. 

Tiger Skin Ingredients:
(Baking tray:23cmx27cm)
120g egg yolks 
25g caster sugara
12.5g corn flour

Method:

1.  Mix all the ingredients in a mixer bowl and whisk until pale and fluffy. 
2.  Pour the batter carefully into the baking tray with lined parchment paper and bake in preheated oven at 240C for 7 minutes until the  surface has turned into the golden browned tiger skin . 
3.    Remove the lining paper  and trim the sides.  Spread evenly a layer of the peanut butter cream and place on the chocolate Swiss roll .  Gently roll up the cake and wrap in cling wrap.
4.  Chill in fridge until it firm and set. 


加入巧可力花生酱的内馅, 好吃又好香







Best_Recipes

I am submitting this post to Best Recipes for Everyone: BREE #10 Secret of Chiffon & Roll Cakes organised and hosted by Fion of XuanHom’s Mom




AND This post is linked to Little Thumbs Up - June'15 Event : Cream Organized by  Zoe of Bake for Happy Kids & Mui of My Little Favourite DIY Hosted by : Diana of The Dommestic Goddess Wannabe 




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