Sunday, May 31, 2015

优格巧克力蛋糕 Yogurt Chocolate Cake




做蛋糕做上瘾了, 连续几天都开炉烤蛋糕。
今天就贴上巧克力加优格蛋糕的帖子。










食谱取自:烘出蛋糕香2

材料:

(A)
牛油  200g
巧克力钮  80g (溶化)
优格  100g

(B)
自发面粉  100g
无糖巧克力粉  30g

(C)
鸡蛋  4粒
细砂糖  120g


做法:

1. 材料(B)过筛,备用。
2. 材料(C)搅拌至松发,搁置备用。
3. 牛油和溶化巧克力钮搅拌至松发,然后加入优格拌匀。
4. 加入做法(2)拌匀。
5. 最后加入过筛的粉类,拌成均匀的蛋糕糊。
6. 将蛋糕糊倒入烤模内,以170度烤约45分钟至熟即可。













This post is linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai






 
 


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Saturday, May 30, 2015

优格牛油蛋糕 Yogurt Butter Cake






喜欢柠檬的香气,也喜欢加了优格的蛋糕。
这次就将它们加在一起,弄了这牛油蛋糕。
















材料: 

牛油  110g
细砂糖  60g
鸡蛋  2个
原味优格  30g
柠檬皮屑  1个
柠檬汁  1tbsp
自发面粉  100g 


做法:

1. 牛油+糖打发至乳白色。
2. 鸡蛋打散后,分次加入搅拌均匀。
3. 加入优格、柠檬皮屑和柠檬汁拌匀。
4. 筛入自发面粉用橡皮刮刀搅拌均匀。
5. 将面糊倒入烤模里。
6. 放入烤箱,以170度烘烤大约40分钟至熟即可。
 














This post is linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai















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Thursday, May 28, 2015

咖啡奶冻





这是一款很浓郁咖啡味的奶冻,
爱喝咖啡的家人都喜欢。






















食谱取自:简易食谱

材料:

吉利丁粉  2tsp (约 7g)
咖啡粉  3tsp (约 6g)
牛奶(室溫) 250ml
鲜奶油(whipping cream) 250ml
糖  60g
盐   ⅛ tsp


做法:
1. 取出食谱中的牛奶2tbsp,和吉利丁粉伴勻,待软化。再取出 3tbsp的牛奶与咖啡粉伴勻,待用。
2. 用一小锅,把其余的牛奶,鲜奶油,糖和盐,用中小火煮至糖溶解。伴入软身的吉利丁粉。彻底拌勻,煮至吉利丁粉完全溶解。 
3. 离火伴入咖啡溶液。过筛。倒进杯子中。静置30分钟,放入冰箱,冷藏至少 3小时。即成。












I am submitting this post to Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young





















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Tuesday, May 26, 2015

白昼黑夜慕斯杯




在这本食谱里被这款慕斯的名称吸引住,
可吃到水果和咖啡的口味,蛮不错的。
















食谱来自:蛋糕的100种做法

材料:

芝士  150g
酸奶/优格  75g
蛋清  75g
柠檬皮屑  3g
红葡萄酒  10ml
红葡萄汁  50ml
咖啡酒/朗姆酒  10ml
咖啡液  50ml
手指饼,新鲜水果,糖粉,巧克力粉(各适量)


做法:

1. 将芝士伴匀,伴入酸奶。
2. 蛋清打至湿性发泡,伴入芝士酸奶糊中成慕斯。
3. 加入柠檬皮屑。
4. 水果口味慕斯杯: 先把红葡萄酒+红葡萄汁混合均匀,将手指饼干放入浸数秒,取出放入杯底。
5. 咖啡口味慕斯杯: 先调匀咖啡酒+咖啡液,将手指饼干放入浸数秒,取出放入杯底。
6. 将慕斯放在两种口味的杯中,放入冰箱冷藏45分钟。水果口味的装饰上新鲜水果,在撒上糖粉。 咖啡口味的装饰上饼干,撒上巧克力粉即可。
























This post is linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai








I am submitting this post to Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young




















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鲜果优格冰棒





周末整理厨具时,找到了这冰棒模具,
在这炎热的天气正好可派上用场。














** 糖的份量可依照水果的甜度调整


做法:

1. 把草莓、奇異果切小块,
2. 将3种水果的材料分别放入搅拌机,加入砂糖和优格,搅打成优格果汁。
3. 倒入冰棒模型里,放入冰箱冰冻至凝固
















 I am submitting this post to Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young
This post is linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai
 














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Monday, May 25, 2015

草莓大福 Strawberry Daifuku





想念大福的味道,在超市看到了草莓
就赶紧lap回家。



















食谱取自: Just One Cookbook

 

 
做法:

1. 草莓洗净,去蒂,抹干备用。
2. 红豆馅分成6等份。压扁包裹1颗草莓,露出草莓尖端。 
3. 将糯米粉、糖和水混合均匀,盖上保鲜膜,放入微波炉里以200度微波1分钟,取出,用湿刮刀搅伴,糯米糊已是浓稠状的
4.再放回微波炉里微波2分钟,至糯米团呈现透明狀即可取出。 
5. 用刮刀糯米团放在已洒玉米粉的盘上。 
6. 糯米团分成6。双手沾上少许玉米粉,取一份糯米压平,包入草莓豆沙馅,收口朝下,整成圆形即可。














I am submitting this post to Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young













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Sunday, May 24, 2015

巧克力优格奶酪




这些天,电脑不能开机,无法更新部落格,
也许天气太热吧,电脑也开始耍脾气了。













材料 : 

无糖巧克力粉  10g
热水  50g
优格  100g
鲜奶  150g
细砂糖  30g
吉利丁片  3片


做法 :

1. 吉利丁片浸泡在冰块水至软化,捞起挤干水备用。
2. 无糖巧克力粉加热水搅拌均匀备用。
3. 鲜奶与细砂糖放入锅内,加热搅拌至糖融化,加入优格,搅拌均匀,熄火
4. 将泡软的吉利丁片放入锅内搅拌至融化
5. 倒入巧克力液,搅匀
6. 将锅子放在冰块水上搅拌降温
7. 倒入容器,放入冰箱冷藏至凝固。



















 I am submitting this post to Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young






This post is linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai















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