HUBBY, HAPPY BIRTHDAY~

為了多謝他的包容, 百般愛護,及無限的支持

在這特別的日子 就給他送上最最最喜愛的朱古力鏡面芝士蛋糕

是
的 是超級的肥

不過他有的是" quota " 所以放心食吧

生日快樂呀Honey~

食譜: (我是參考leisure cat食譜整cheesecake底)

9"芝士蛋糕, 8"可用4個蛋白和4個蛋黃:

忌廉士 cream cheese 250 g
牛奶 158 g
無鹽牛油 43 g
低根麵粉 32 g
粟粉 17g
蛋黃 5 個
檸檬汁 l 1/4茶匙
蛋白 5 個
糖 granulated sugar 86 g
塔塔粉 cream of tar tar 1/4 茶匙


蛋糕做法:

1. 將芝士切粒,浸在牛奶中約30
   分鐘. 牛油隔水坐溶備用.


2. 將牛奶連切粒芝士隔水加熱, 並攪拌至冇粒狀物.加已溶牛油再拌勻.


3. 篩入麵粉和粟粉,
   再加入蛋黃, 拌勻至沒有粗粒. (如仍有粒狀物,可用篩隔走)


4. 蛋白打發至泡狀, 加入塔塔粉打勻.糖分3-4次加入並打至企身.


5. 將1/3份蛋白和麵糊拌勻, 再將其倒入剩下的蛋白霜內,輕手拌至均勻顏色便可.


6. 倒入模, 然後"凳"幾下.


7. 將模放入另一個焗盤內,焗盤內注入熱水(1/4或少一半分量已ok),放入已預熱170'c的焗爐焗15-20分鐘至表面上色,然后較150'c,打開爐門至顯示燈再亮起,才關門焗40分鐘.


8. 在最后10-15分鐘留意蛋糕色,如焗至妳理想的色可用錫紙蓋面免焗得太深色.


9. 焗完熄火后, 開爐門等40-60分鐘才取出蛋糕放涼,不用脫模.

此時可準備朱古力
醬.

材料:

淡忌廉 120g
水 145g
糖 180g
可可粉 60g
魚膠片 12g


做法:

1. 將魚膠片隔水坐溶備用.


2. 將淡忌廉+水+糖煮至起泡,再入可可粉.繼續攪拌至102'C(約至大滾,因我冇溫度計)


3. 熄火並離火, 加入魚膠水拌勻.


4. 待朱古力醬放涼至35'C (或微暖),倒入蛋糕面,放入雪櫃待1-2小時,可享用喇~

P & P

我又試新甜品,本來想整souffle,不過又想吃凍的甜品,於是想試試這個做法整出來的味道會是怎樣,因此就改變了煮意了.

這個甜品其實是紫心蕃薯puree加蜂蜜西米和vanila pudding,完全不用烘焗的,而又有啖啖甜蜜的滿足...Honey還很棒場的吃過光...最高興的是能找到知音啊!

材料:(2人souffle杯的份量)

• 1/3杯  西米
  
• 2 隻    細紫心蕃薯 (約400g)
  
• 1包     vanila pudding 粉
  
• 適量  牛奶 /cream
  
• 少許   蜂蜜

做法:

1. 先將蕃薯洗淨,連皮隔水蒸熟,取出脫皮,弄成茸,同時加入適量的cream/牛奶拌勻至puree狀.
   
2. 煮一鍋水,水滾后放入西米,煮約10分鐘,須不時攪拌,熄火蓋蓋,焗西米至透明.ok后用濾隔沖凍水並瀝乾水.加入少許蜂蜜拌勻.
   
3. 將蕃薯puree舀一大匙入souffle杯,用刮刀刮平表面,再加入西米,同樣舖平表面.放入雪櫃雪15分鐘.
   
4. 將pudding粉按照指示弄成pudding,然后舖入souffle杯頂層.再次雪1至2小時后便可以享用喇~

我另外加上一瓣 lemon balm 一同享用,好滿足呢~

mmm.....nice crepe

what can cool you down in the hot summer? try this ice cream wrapped.

For crepe's Ingredients:

• 250 ml all purpose flour/ cake flour


• 2 egg


• 15g butter


• 250ml milk


• 40ml sugar

Directions:

1. mix sugar and flour.melt butter


2. add egg into dry mixtures,one at a time.mixed well.


3. gradually add milk and stir evenly til ingredients are well mixed.


4. add in the melted butter and mixed completely


5. store in fridge for 30 mins.take it out when time is up.


6. heat a skillet and pour a tsp of oil and make a thin layer on the skillet.


7. pour in about 3 tbsp batter on the skillet and shake a little til the batter is evenly spread .


8. cook til the edge of the crepe roll up and use a knife to assist you to take it out .

you can wrap anything you like with the crepe,e.g. fruits slices,cream, ice cream or nuts.

enjoy with cascar salad....yummmmmmmyyyy!!!

beauty enriched day hoho~

 

hi...haven't post for few days but i didn't have some dishes for posting....but now i have :P

i did steaming and baking today afternoon.First, i steamed milk with chopped papayas, chopped apples and "suet yi"( a kind of fungus) and rock sugar.

it is so so sooooo yummy and it is good for skin beauty too haha..... so good~

 

Then i baked a apple upside-down cake (shown below), the recipe is from Martha Stuart. hm... yep again. i really love her dessert recipe though this one seems doesn't gain any recommandation from readers. but i just know that after buying ingredients...uah so stupid me...anyway so i changed a little on steps.

i toss the apples' wedges by adding cinnamon and brown sugar while i add fresh lemon juice.

the cake so far is my favourite cake cuz it is not that sweet. u know the cakes of western recipes are usually richer than what i tasted in HK.

Also, i love the favour of cinnamon and apple mixture.so yummy!!!

 

If you are interested in the cake, try it.

http://www.marthastewart.com/recipe/apple-cinnamon-upside-down-cake?autonomy_kw=apple%20cake&rsc=image_11

 

P.S. Sorry that the cake looks a bit yellow, it should be like brown.