Tuesday, October 31, 2017

万圣节南瓜乳酪蛋糕 Halloween Pumpkin Cheese Cake






看回以前的记录还不曾做过南瓜加乳酪的蛋糕
趁这万圣节,家里还有南瓜,赶紧开炉烤一个。

万圣节快乐 Happy Halloween!



















万圣节南瓜乳酪蛋糕

材料六寸脱底圆模

奶油奶酪  250
南瓜泥  135
鸡蛋  1
蛋黄  1
细砂糖  60
柠檬皮屑  半个
牛奶  30
肉桂粉  1/4茶匙

饼干底材料 奥利奥饼干  100克,牛油  50 (隔水溶化


做法 :

1. 饼干放入保鲜袋,用擀面棍压成碎块,倒入已溶化牛油中,搅拌均匀。
2. 将饼干均匀铺在模的底部,压平,放入冰箱冷藏至定型备用。
3. 奶油奶酪室温软化后,加入细砂糖用打蛋器打发到顺滑无颗粒的状态。
4. 加入鸡蛋及蛋黄搅拌均匀,加入南瓜泥,拌匀。
5. 倒入牛奶、肉桂粉、柠檬皮屑,搅拌成均匀的奶酪蛋糕糊。 
6. 把蛋糕糊倒入饼底层上,预热烤箱160度,水浴法烤1个小时左右,直到蛋糕完全凝固。
7. 蛋糕冷却后,放入冰箱冷藏4个小时才脱模。



Halloween Pumpkin Cheese Cake

Ingredients :  6 inch removable cake pan

250g cream cheese
135g pumpkin puree
1 egg
1 egg yolk
60g caster sugar
zest from half a lemon
30g milk
1/4tsp cinnamon powder

Biscuit base 100g digestive biscuits crushed, 50g melted butter


Method

1. Combine crushed biscuits with melted butter.
2. Press into base of the pan. Chill in the freezer compartment for later use.
3. Beat cream cheese and sugar until smooth.
4. Add in egg and  egg yolk,  mix well. Add in pumpkin puree and mix well.
5. Add in milk, cinnamon powder and lemon zest, beat until well combined. 
6. Pour the cheese mixture into the prepared biscuit base, bake at preheated oven 160C water bath method, for 1 hour until cooked.
7. Remove from oven and let it cool aside, chill in the fridge for 4 hours.

(Recipe adapted from here)


















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Monday, October 30, 2017

万圣节南瓜面包 Halloween Pumpkin Bread







万圣节很自然的会想到南瓜,正好家里也有南瓜
于是就做了这南瓜造型的面包














万圣节南瓜面包

材料 :

南瓜泥  130克
高粉  200克
低粉  20克
牛奶  40克
速酵母  1茶匙
细砂糖  40克
盐  2克
牛油  40克


做法 :

1. 将全部材料(牛油除外)搅拌成团
2. 加入牛油,搅拌至光滑有薄膜,进行第一次发酵
3. 面团排气后分割6份面团,滚圆松弛10分钟。
4. 整形后,做最后發酵至兩倍大。
5. 放入预热烤箱170度,烘烤20分钟即可,放在架子上待凉。




Halloween Pumpkin Bread

Ingredients :

130g pumpkin puree
200g bread flour
20g cake flour
40g milk
1tsp instant yeast 
40g caster sugar
2g salt
40g butter



Method :

1. Mix all the ingredient (except butter) until smooth dough.
2. Add butter continue to knead until smooth and elastic dough. Proof the dough until it double in size.
3. Press down the dough to release the trapped air. Divide dough into 6 portions.
4. Shape it and final proofing for about 45 mins.
5. Bake in a preheated oven of 170 degrees C for 20 mins. Cool it completely on wire rack.
























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Sunday, October 29, 2017

旋转木马生日蛋糕 Carousel Birthday Cake







十月里的第二个生日蛋糕,喜欢水果的夹心内馅,
所以每一层都放了满满的水果

















旋转木马生日蛋糕

红麴戚风蛋糕体

材料 7寸圆模 

蛋黄  2
玉米油  15
牛奶  35
低筋面粉  45
紅麴粉  1/2茶匙

蛋白  2
细砂糖  35



原味戚风蛋糕体

材料 7寸圆模 

蛋黄  2
玉米油  15
牛奶  35
低筋面粉  50

蛋白  2
细砂糖  35



做法 :

1. 蛋黄、玉米油和牛奶,用打蛋器搅拌均匀。
2. 筛入低筋面粉搅拌成均匀的蛋黄面糊。 
3. 蛋白打起泡状,分次加入细砂糖,打发成尾端挺立的蛋白霜。
4. 把蛋白霜分次加入蛋黄面糊里,用橡皮刮刀拌匀。
5. 将面糊倒入蛋糕模,敲出气泡。
6. 放进预热160度的烤箱,烤45分钟至熟。
7. 出炉倒扣,待凉,切成2片,备用。 



夹心馅 : 

水果蓝莓,奇异果,龙眼
鲜奶油 300  适量(打发)



综合做法  

1. 在蛋糕盘放上一片蛋糕,涂抹一层鲜奶油和摆上果肉。
2. 摆放上第二片蛋糕及涂抹第二层鲜奶油,重复以上的步骤至完。
3. 把整个蛋糕涂抹上均匀的鲜奶油,摆上装饰即可。 




Carousel Birthday Cake

Red yeast chiffon cake 

Ingredients : 7 inch mould 
2 egg yolks
15g corn oil
35g milk
45g cake flour
1/2tsp red yeast powder

2 egg whites
35g castor sugar



Chiffon cake base

Ingredients : 7 inch mould 

2 egg yolks
15g corn oil
35g milk
50g cake flour

2 egg whites
35g castor sugar 



Method 

1. Combine egg yolkscorn oil and milk in a mixing bowl.
2. Sift in cake flourmix wellset aside.
3. Beat egg white until frothy and add in the sugar in 3 batches. Beating till shiny peaks.
4. Add 1/3 egg white into egg yolk batter and fold well.
5. Pour the batter back to the 2/3 egg white and fold into a smooth batter.
6. Pour the batter into baking pan, tap pan on table a few times to remove air bubble.
7.  Bake in preheated oven at 160C for 45 minutes or until cooked.
8.  Remove from oveninvert cake onto table until completely cooledcutting into 2 pieces. 



Filling : 

blueberrieskiwi fruitlongan
300g fresh cream (whipped)



To assemble cake : 

1. Place one layer cake into the cake panspread with whipped cream and top with fruits sliced.
2. Place the second layer cake and spread with whipped cream. Repeat the same method until finished.
3. Frost the whole cake with whipped creamand decorate accordingly. 






















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Friday, October 27, 2017

托马斯小火车生日蛋糕 Thomas the Tank Engine & Friends Birthday Cake








十月,最喜欢的月份,又可为家里的寿星准备生日蛋糕。
虽然不是最完美,却是心意满满的。



















托马斯小火车生日蛋

蓝花戚风蛋糕体

材料 7寸圆模 

蛋黄  2
玉米油  15
蓝花汁  35
低筋面粉  50

蛋白  2
细砂糖  35



紫薯戚风蛋糕体

材料 7寸圆模 

蛋黄  2
玉米油  15
牛奶  35
紫薯粉  6
低筋面粉  45

蛋白  2
细砂糖  35



做法 :

1. 蛋黄、玉米油和蓝花汁/牛奶,用打蛋器搅拌均匀。
2. 筛入低筋面粉搅拌成均匀的蛋黄面糊。 
3. 蛋白打起泡状,分次加入细砂糖,打发成尾端挺立的蛋白霜。
4. 把蛋白霜分次加入蛋黄面糊里,用橡皮刮刀拌匀。
5. 面糊倒入蛋糕模,敲出气泡。
6. 放进预热160度的烤箱,烤45分钟至熟。
7. 出炉倒扣,待凉,切成2片,备用。 



夹心馅 : 荔枝果肉鲜奶油 300 适量(打发



综合做法  

1. 在蛋糕盘放上一片蛋糕,涂抹一层鲜奶油和摆上果肉。
2. 摆放上第二片蛋糕及涂抹第二层鲜奶油,重复以上的步骤至完。
3. 把整个蛋糕涂抹上均匀的鲜奶油,摆上装饰即可。 




Thomas the Tank Engine & Friends Birthday Cake

Blue pea flower chiffon cake 

Ingredients : 7 inch mould 
2 egg yolks
15g corn oil
35g blue pea flower water
50g cake flour

2 egg whites
35g castor sugar



Purple sweet potato chiffon cake

Ingredients : 7 inch mould 

2 egg yolks
15g corn oil
35g milk
6g purple sweet potato powder
45g cake flour

2 egg whites
35g castor sugar 



Method 

1. Combine egg yolkscorn oil and blue pea flower water or milk in a mixing bowl.
2. Sift in cake flourmix wellset aside.
3. Beat egg white until frothy and add in the sugar in 3 batches. Beating till shiny peaks.
4. Add 1/3 egg white into egg yolk batter and fold well.
5. Pour the batter back to the 2/3 egg white and fold into a smooth batter.
6. Pour the batter into baking pan, tap pan on table a few times to remove air bubble.
7.  Bake in preheated oven at 160C for 45 minutes or until cooked.
8.  Remove from oveninvert cake onto table until completely cooledcutting into 2 pieces. 



Filling : lychee meat300g fresh cream (whipped)


To assemble cake : 

1. Place one layer cake into the cake panspread with whipped cream and top with chopped lychee meat.
2. Place the second layer cake and spread with whipped cream. Repeat the same method until finished.
3. Frost the whole cake with whipped creamand decorate accordingly. 















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Tuesday, October 24, 2017

蒸香兰小蛋糕 Steamed Pandan Sponge Cake








天气热,最喜欢的就是松软的蒸蛋糕。
天然的班兰香,好有古早味,喜欢极了














蒸香兰小蛋糕

材料 :

全蛋  2个
细砂糖  100克
班兰椰  140克(班兰叶加椰浆打成汁过滤) 
低筋面粉  160克
发粉  1茶匙


做法 :

1蛋加细砂糖一起打发至浓稠。
2加入班兰椰搅拌均匀。
3筛入低粉和发粉拌成均匀的班兰面糊。
4将面糊倒入杯子里,大火蒸15分钟。
5. 待凉后脱模。


Steamed Pandan Sponge Cake

Ingredients :

2 eggs
100g caster sugar
140g pandan coconut milk (blend pandan leaves with coconut milk and strained) 
160g plain flour / cake flour
1 tsp baking powder


Method :


1. Beat egg and sugar until fluffy.

2. Add pandan coconut milk and mix well.
3. Add in flour and mix till well combine.
4. Fill the sponge cake moulds with batter till fullsteam for 15 mins over high heat.
5. When cake turned slightly cool, remove the cake from the moulds.























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