日式芝士蛋糕 Japanese Cheesecake チーズケーキ

每当看见新的东西，心很快就动起！念头当然很想去将它败回来！爱上烘焙（还要有成就感那种喔）美美蛋糕要式！总是看了食谱迫不及待驾车子买齐食材立刻开动！这个“日式芝士蛋糕”也不例外！到了LiShuan那而“哇！”蛋糕的整体和拍摄全都被吸引！是不是有点夸张了哈！因为自己没那么好的条件夸少许没关系啦！

前些日子都有烘芝士蛋糕，可以称“它”为发糕！烘好很开心！女儿立即就要求取出闻那浓浓的芝士味道！哈！蛋糕烘好原来发起有如发糕般的样子！虽外貌不一但味道却被女儿和儿子吸引！上校囖！包裹好蛋糕在车子里到了校门孩子道：妈咪！蛋糕吃完了！

蛋糕还在“水池”里

8寸模蛋糕不会高

蛋糕表面蛮满意

材料：

200g奶油奶酪(cream cheese)， 室温

30g 细砂糖

30g 无盐奶油， 室温

3个蛋黄

100ml动物性淡奶油( heavy whipping cream)

5ml 柠檬汁

5ml 蓝姆酒 （ 我换利宾拿）

30g 低筋面粉

10g 粟米粉

3粒 蛋白

50g 细砂糖

2大匙apricot jam ＋ 1 大匙水

 

做法：


1 在活底模（18cm模）（我用8寸圆模）， 底部垫一张大小合适的油纸。用一张锡纸将模子底部包起来，防止水浴烤的时候底部进水。

2 用搅拌器（balloon whisk）将奶油奶酪和30g糖打至无粒状。加入牛油，继续打至油滑。逐一加入蛋黄搅匀。然后加入奶油搅拌均匀。

3 调搅拌器最慢速，加入加入柠檬汁和蓝姆酒搅拌均匀后一次过拌入事先过筛两篇的低筋面粉和粟米粉。混合均匀既可。（或用橡皮刮刀将粉类低筋拌入奶酪糊里）。

4 接下来打发蛋白。用打蛋器把蛋白打发到呈鱼眼泡形状时，加入1/3的糖并继续搅打。


5 把蛋白打到比较浓稠的状态，再加入1/3糖。再打到表面开始出现纹路的时候，加入剩下的
1/3糖。直到把蛋白打发到接近硬性发泡的程度即可。（不要打到硬性发泡）


6 打发好的蛋白，提起打蛋器以后，拉出一个尖尖的角。角的顶端有稍微的弯曲。这个状态就
可以了。


7 挖1/3蛋白到乳酪糊里，用橡皮刮刀把蛋白和乳酪糊拌匀。注意搅拌的手法：从底部向上翻拌。绝对不可以打圈搅拌，否则打发好的鸡蛋会严重消泡，直接导致蛋糕的回缩或者塌陷，甚至无法膨发。

8 将蛋白和乳酪糊拌匀以后，全部倒回蛋白碗里。


9 继续用橡皮刮刀把蛋白和乳酪糊拌匀。记住，不要打圈搅拌。


10 把拌好的蛋糕糊倒入蛋糕模里。
在烤盘里注水，大概3CM的高度的滚水。


11 把蛋糕模放入烤盘里(直接放在水里)，把烤盘放进预热好的烤箱下层，150 C烘30分钟，转140 C 烘60分钟。直到表皮均匀上色，蛋糕彻底凝固，用手压上去没有流动的感觉时，即熟
透。

12 把烘炉门稍微开启，让蛋糕在炉里慢慢降温15分钟（避免忽然降温蛋糕下榻）。

13 刚出炉的蛋糕较脆弱，不要立即脱模。待其自然冷却后再脱模。

14 用一小碗装入果酱和水，微波炉叮热10秒，搅匀，涂抹果酱在蛋糕表面。放入冰箱，冷藏4个小时以上再切块食用。

原食谱（日语）：Cookpad,
英文食谱参考:Nami - justonecookbook




https://www.facebook.com/asianfoodfestAFF

matcha-goma mousse cake

Saturday 好一个Saturday ！ 天气非常炎热根本不想外出！煲了一大锅的冬瓜龙眼半天就喝完只剩下冬瓜和龙眼。待会就由我来消化咯！孩子和老豆：妈咪啊！祢那个蛋糕还不够冷吗？正在莎上抹茶粉！儿子还一直扯着我的裤子！比比妈咪裤子要掉啦！妈咪还要拍照哦！比比扁嘴：Oh No ！ 我等到蛋糕也溶了！为了要快。。。嗨！蛋糕切的有点歪，还芝麻莎满地！但是看见这美味的蛋糕，吃了才收拾！

食谱来自

http://hungryrabbitnyc.com

to us – matcha-goma mousse cake

by HUNGRYRABBIT on AUGUST 15, 2013

食谱看了又看。英文有限。读到自己明白了才买材料开始这道自己看见非常美的慕斯绿茶黑芝麻蛋糕！我爱芝麻哦！travellingfoodies.sg@gmail.com

泰式酸甜脆豆腐

有你们的几个字（留言）真的好开心！不晓得其她/他写部落的有没有同感，我刚开始写是一直都在等待其他部落客来我的部落留下脚印！但。。。可以说每一天都失望啊！但是还是坚持将自己所烹调，所烘焙的都留下给大家。也参考大家的食谱。许许多多的部落都很有吸引力！而且我跟着食谱多数都是成功率相当高的。好开心！在这个月参与Little Thumbs Up . Zoe helpfull ! Thanks Zoe . 我用中文提问，她用英文回答！我从她的信息才知道她不会中文！喔。。。她很用心去翻译回答我的问题。再次谢谢您！Zoe ！ 我英文也全较回给老师了！

OCT TOFU 来囖！

泰式豆腐

1 片日式板豆腐

拌菜

1 条 青瓜

1 条 红辣椒

1/2 条 红萝卜

1/2 个 青芒果

1/2 个 大洋葱

酸甜酱

10大匙 泰式甜辣椒酱

8-10 滴 泰式鱼油

盐适量

1 大匙 柠檬汁

1 小匙 幼糖 

1 大匙 杏仁粒 （ 烤香 ） 代替花生

2 大匙 白芝麻 （ 烤香 ） 

做法 ： -

1：豆腐切八片滴干水份，热油锅将豆腐炸金黄，捞起备用。

2： 拌菜洗净，青瓜切丝囊不要。红辣椒去籽，红萝卜和芒果去皮切丝。大洋葱去衣切丝放入

大碗，加满冰水浸泡（大洋葱不会有辛辣味反而变甜）。

3：酸甜酱全部一起搅拌试了味道才加入糖。

4： 大洋葱捞起滤干水份和其它拌菜搅匀。

5： 炸豆腐摆盘，加上拌菜，配搭酸辣甜酱，再莎上白芝麻和杏仁粒。

老公不吃花生所以改用杏仁粒！味道更美味！

这食谱是我一位住在泰国边界的朋友随口说出，我一直都以这食谱做这一道“泰式豆腐”。很感谢她给我简单食谱！味道却不简单！尤其是芒果的味道！

九层糕（ Kuih Lapis )

KUEH LAPIS (九层糕, NINE-LAYER CAKE)

Source: Adapted from Cooking for the President
(Recipe for 10 pieces)

4 pandan leaves, wash and cut 10 cm long
185 g sugar
⅓ tsp salt
400 ml freshly squeezed coconut milk, undiluted
200 g tapioca starch
50 fresh bunga telang (blue pea flowers)

rinse gently and remove ants if any; drain, then blot gently with paper towels

1 piece parchment paper, 15 x 15 cm 
Pound flowers finely. Strain to yield 2-3 tsp juice. Set aside. Discard pulp.

In a small pot, make pandan water by gently simmering pandan leaves for 5 minutes, covered, in just enough water to cover. Discard leaves. Measure 160 ml from the pandan water and discard excess, or 
top up with water as necessary if you're short. Put pandan water back in the pot, along with sugar and
 salt. Stir till salt and sugar dissolve, over low heat if you like. Add coconut milk and stir till even. 
Add tapioca starch and mix thoroughly. Strain into a mixing bowl. Push undissolved starch through 
strainer.

Measure 270 ml from the batter. Add flower juice. Stir till colour is even.
Bring kettle to the boil and set aside.
Rinse 15-cm square cake tin to make it wet. Line bottom with parchment paper. Bring steamer to a rolling boil. Pour enough white batter into cake tin to form a layer 3 mm thick, about 100 ml. Place tin in steamer. Steam 5 minutes over rapidly boiling water. Steam another layer of white, then blue. Repeat the white-white-blue sequence twice, making 9 layers in total. Other than the first one, each layer needs about 90 ml batter. Stir batter to mix starch evenly before measuring each round of batter.
 Have measured batter ready before lifting lid on steamer. Once lid is removed, quickly pour batter into cake tin and cover steamer. Every layer is steamed 5 minutes except the topmost, which gets 10 
minutes.
Make sure steamer doesn't boil dry. To top up steamer: 1) wait till previous layer of batter is cooked; 2) reboil water in kettle; 3) add boiling water to steamer as necessary; 4) bring steamer back to a rolling boil, covered. After step 4, proceed to steam more layers as described above.
When all 9 layers are done, remove kueh lapis to a wire rack to cool down completely and set, about 3 hours.
To unmould kueh, loosen edges with a knife. Cover top of kueh with parchment paper to keep it clean, then turn cake tin upside down and knock firmly against chopping board till kueh falls out. Discard top piece of parchment paper. Cut kueh by pressing knife downward, i.e. do not saw. Discard 
bottom piece of parchment .

Sweet Potato Chiffon

孩子不爱吃番薯。唯一的方法就是做她们最爱吃的食物内做“手脚”。有些辛味的菜类也如此！有是真的很伤脑筋！花费时间和绞尽脑汁找些孩子食谱，她们不吃的一一都挑出来！还害怕给你知道赶紧往垃圾袋扔掉！
现在许多家庭煮妇都变精灵了！大部分都说孩子用什么方法去拒绝，我们就得想法子令她们开开心心的接受！食物，菜类，辛香料并非难接受！

Ingredients: (17cm mold / chiffon pan )

100g purple sweet potato (steam and mashed)

3 tbsp milk

(A)

3 egg yolks

20g brown sugar

pinch of salt

50ml corn oil

3 tbsp water

(B)

85g cake flour

(C)

4 egg whites

50g sugar

1/2 tsp cream of tartar

(D)

Diced steamed sweet potato cubes (optional)

Method:

1. Steam sweet potato, add milk to it and mashed till fine or blend it in a blender.

2. Mix all ingredients in (A) till well blended. Add in (1) and mix well. Sieve in (B) and mixed till smooth and lump-free. If batter is on the dry side, add a tablespoonful of water - some purple sweet potatoes can be quite dry.

3. Beat egg whites in (C) till stiff.

4. Add half portion of egg white mixture into egg yolk mixture and mix well with a spatula.

5. Pour egg yolk mixture into the remaining white and mix till well-combined. Stir in (D) - sweet potato cubes.

6. Pour batter into chiffon pan. Bang the cake pan a couple of times to release air bubbles in the batter.

7. Bake at 180C for 30 minutes or till cooked.

 Recipe from : Florence

Black Sesame Cold Tofu

假日和孩子去逛逛！许久没“败”书！尤其“食谱”！自从患上“网络”病毒每天电话，I Pad ， PC 都不离手。总爱看美美、超级吸引的无论吃、喝、玩乐！今天难得到来新的书局。手开始痒了！选了好几本全中文，告诉自己要开始利用英语了！能够怪谁呢！自己不努力。。。最后挑了Bilingual Recipes !

• 食譜來自： 新之味 XIN FLAVOURS 's recipe No.7 September - October 2011 

黑芝麻燕窩凍豆腐

Bird's Nest and Black Sesame Cold Tofu

用料：

1.2 公升 清水

160 克 白糖

3 克 燕菜絲

25 克 魚膠粉

1 公升 豆奶

2 茶匙 黑芝麻茸( 或2茶匙抹茶粉 ）

150 克 濃縮冰糖燕窩 （ 個人喜好 ）

做法 ：-

1- 用小鍋煮熟清水，加入白糖攪煮至滾，加入燕菜絲和魚膠粉煮至溶。

2- 接著倒入豆奶攪勻後濾出，半熱溫時加入黑芝麻茸/抹茶粉拌勻。

3- 把混合物倒入方形平盤中，并放入冰箱待涼凝固。

4- 把凝固的凍豆腐，用小刀切成小方塊，分別盛入甜品碗，加入濃縮冰糖燕窩一起享用即可。

曾師傅給了小貼士

豆奶可以牛奶代替

過濾混合物更細滑

黑芝麻茸可以抹茶粉做新口味

Ingredients :-

1.2l water

160g sugar

3G agar-agar strips

25g gelatin powder

1l soy bean milk

2tsp ground black sesame seeds ( 2 tsp matcha powder ) 

150g concentrated bird's nest with rock sugar ( optional )

Method :-

1- ) Heat water in a pot . Stir in sugar and bring to a boil . Add agar-agar strips and gelatin powder , and cook until dissolved .

2-) Pour in soy bean milk , mix well and strain . Leave to cool until lukewarm. Add ground black sesame seeds ( matcha powder ) and mix well.

3-) Pour mixture into a square tray and chill in fridge.

4-) Use a small knife to cut cold tofu into small pieces. Arrange in a dessert bowl and add concentrated bird's nest . Serve.

Tips :

* You may substitute sow's milk for soy bean milk for a richer texture.

* By straining the mixture, the tofu will taste smoother.

* Besides ground black sesame seeds, you can also use green tea powder to create a new variety of taste .

我將份量份1分2。一份是黑芝麻茸，另一份加2茶匙抹茶粉。兩個口感不一樣，但是都一樣的美味。

Wheat-Free Sponge Cake

Wheat - Free Sponge Cake 

吃过也自己烘焙过的蛋糕都需要很多食材。今天雨下个不停！孩子也嚷着要吃软绵绵的蛋糕！啊！前些日子Ann Coo 不是有个不必面粉也能够烘起的海绵蛋糕吗！拿起I Pad 看了一看！果然食谱简单！操作简单！开工咯！女儿要自己来。准备材料就让她“搅”！妈咪！就那么简单吗？“哦”孩子有点不相信!蛋糕烘好还未待凉她已经开动了！超赞噢！

食谱来自：anncoo journal.com

Ingredients:

     3 Eggs (65g each)

     1/2 cup (110g) Caster sugar (used 85g)

     3/4 cup (110g) Corn flour, sifted twice

      Methods:

• Preheat oven to 180C. Grease with butter or cooking spray, 20cm/8 inch round cake pan; line base with baking paper.
• Beat eggs with 2 tsp vanilla extract at medium high speed for about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additons at medium speed.
• Sieve in the corn flour little by little for the third time and fold well in with a rubber spatula.
• Pour mixture into pan and spread evenly; bake for about 20 minutes or skewer inserted into the cake comes out clean.
• Turn sponge onto a wire rack to cool.
• Dust with a little sifted icing sugar and top with some fresh blueberries or any berries you like. Can also spread some jam to go with it.

香蕉戚風小蛋糕

先向大家道歉！這兒網絡出了問題有一個月了！做了許多食物，拍攝，寫食譜一一都post不上來！





Ingredient :

• 80 gm cake flour
• 3 egg yolks
• 10 gm caster sugar
• 35 gm vegetable oil
• 45 gm soy milk
• 1/8 tsp salt
• 3 ripe bananas ( 250 gm )

Ingredients of egg whites:

• 4 egg whites
• 30 gm caster sugar
• 1/2 tsp cream of tartar / lemon juice 

Method :

1. Preheat oven to 165C (330F). Use a small food processor to process the bananas into paste. Set aside.
2. Mix the egg yolks with 10 grams of sugar until smooth. Add oil,soy milk and mashed bananas. Combine very well. Sift in cake flour, incorporate all ingredients well until you get a smooth batter.
3. Use an electric mixer to beat egg whites first for a while until bubbles form. Add cream of tartar. Add one third of the 30 grams of sugar at a time. Combine well between the adds, until stiff peaks form. (Please refer to this video, showing how to beat egg whites, that I uploaded on youtube.)
4. Fold in the egg whites into the batter. Add one third of egg whites at a time in order to easily incorporate the egg whites (Also, here’s a video of showing how to fold-in the egg whites).
5. Transfer the batter into the paper cup. Pop in the preheated oven and bake for 30 minutes. Test it by an inserted needle coming out clean. Remove from oven put on a wire rack. Let it cool completely. Enjoy!

 Recipe From : en.christinesrecipes.com




This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Mich from Piece of Cake at this post

香脆豆腐松炸肉

婆婆的拿手菜.食谱也大概大概的.大日子会买几斤五花肉去皮,切片然后双刀使出全身的力量"滴剁!滴剁!"将肉片剁成肉碎.声音满屋飞,当然立即跑进厨房!

"婆婆!婆婆!您炸肉肉啊?"
"吖"
"婆婆!小心啊"

"真乖!婆婆会小心!"

"不是啦!婆婆!我是说婆婆别把汗滴进肉肉里!"

想起婆婆......她已离开我们十三年了......



材料





饼干压碎

 



豆腐压成泥




肉碎,饼干,葱头末,豆腐泥,盐放一起




香浓sarawak pepper





中间加蛋液




加入牛油和盐




用力甩肉碎使肉碎成团和光滑




胶袋包紧放入冰箱2小时




胶袋角处剪去




捏出小粒丸子




大火炸熟



 

材料

肉碎 200 克 ( 可以买五花肉自己剁)
梳打饼 5 片 ( 压碎过筛)
日本豆腐 1条 (压成泥)
葱头仔 5 粒( 剁幼)

调味

蛋打散 1/2 个
盐 1-1/2 小匙 ( 分2次放)
牛油 1 大匙
胡椒粉 1小匙
玉米粉 1大匙

食谱自己写的,以个人和孩子们的口味做调整.婆婆是有放入炸过的咸鱼.孩子们不喜爱咸鱼的味道所以没加入.孩子们都很爱这豆腐松炸肉,尤其吃时闻到香香的梳打饼.