This morning instead I wanna steam chocolate cream cheese cake for my 3yo girl after discussing what does she want for breakfast. But ended I baked this Ogura chocolate cheese cake... this is my first attempt of baking it and feel very satisfied with the outcome.
p/s: i video a slice of the ogura cake just now before eating it in the office.
First time I eat ogura cake and i really love the texture... it just melts in my mouth and that kind of feel is hardly explained.... haha
昨晚臨睡前，詢問寶寶她今天想吃寫什麼食物。她首先想吃巧克力蛋糕的，可是我還不想讓她吃太多巧克力。於是我就想巧克力奶酪的吧。 。問了她可以嗎。 。她說好。當時是跟她說蒸巧克力奶酪蛋糕的。今早爬起來後卻想想自己沒有做過相思蛋糕，於是就滑一滑夠哥找一找相關的食譜。綜合了幾個食譜，自己改一改奶酪和糖的分量，就做出了這個個人覺得很棒的蛋糕。
Breakfast: Ogura chocolate cheese cake and fresh milk
Lunch and dinner: Dried noodle with egg and mushroom & pumpkin apple soup
Teatime: peach yogurt milkshake
CHOCOLATE CHEESE OGURA CAKE
(Recipe for 8” round removable cake pan, no need to grease)
Ingredients:
1 whole egg
6 pcs egg yolks
45g unsalted butter
20g grated cheddar cheese
100g cream cheese
50g fresh milk
65g superfine flour / cake flour
6 pcs egg whites (I have about 220g)
½ tsp rice vinegar / lemon juice
4 tbsp (60g) organic cane sugar
1 tbsp cocoa powder ( I used only 1 tsp as I don’t want my girl to eat too much)
Steps:
1) Prepare and measure ingredients.
2) Double boil cheese, cream cheese, butter, salt and milk until smooth and leave to cool till warm before adding the whole egg and egg yolks. Hand whisk until the smooth then add in the sifted flour. Sieve through the batter with a strainer. Set aside.
3) Preheat oven to 160’C. Fill in hot boiling water in the baking tray at the bottom rack to about 1 cm deep.
4) Beat the egg whites in a clean dry bowl with clean dry whisk until foamy then add in vinegar. Continue to beat and adding the sugar by 2 times and beat until soft peaks foam.
5) Fold in 1/3 of the meringue into the yolk batter, mix well before adding the second 1/3 portion and finally the last portion.
6) Remove about 1/3 of the batter and add the cocoa powder. Mix in gently with a handwhisk.
7) Pour in the plain batter to fill the bottom of the baking pan. Tap a few times to remove bubbles and at the same time flatten the batter a bit. Next pour in the cocoa batter and tap again to remove bubbles and flatten the batter.
8) Place cake at the bottom rack of the oven. Bake at 160°C for 15 minutes. Reduce temperature to 140°C and continue baking for 50 minutes. Test the cake with a bamboo stick comes out clean when inserted in the middle of the cake. Off the oven and open the oven door with 2” gap to slowly reduce the temperature. Wait 10 minutes before removing the cake out from the oven.
9) Remove cake form the oven and tap the cake on the table for few times. (this action can reduce the cake from shrinkage further)
10) The cake shall be de-mold by itself automatically after cooling down. Keep in fridge to chill, cut and serve.
Notes:
1) to sieve the yolk batter can result smoother cake texture.
2) different oven is different in temperature, please adjust accordingly.
3) If the surface of your cake turns brown too quickly, loosely place a foil on top.
4）cut the cake when the cake is completely cool to have nice surface.
5) line the cake tin with baking paper at the bottom only if you are using the non-removable type
巧克力奶酪相思蛋糕
（分量: 一個8吋圓形活動底蛋糕模，不用塗油。）
材料：
1個 全蛋
6個 蛋黃
45克 無鹽奶油
20克 碎切達奶酪
100克 奶油奶酪
50克 鮮奶
65克 低筋麵粉/蛋糕粉
6個蛋白（大概220克）
½ 茶匙 米醋/檸檬汁
4湯匙（60克）有機蔗糖
做法：
1) 準備和稱好所需的材料。
2）把奶油和奶油芝士從冰箱拿出室溫軟化。將牛油，切達起司，奶油奶酪和牛奶隔水煮溶後離火。加入蛋黃和全蛋攪拌均勻，然後加入低筋麵粉隨便攪拌即可，無須過度攪拌。把麵糊過篩成細膩幼滑的起司蛋黃糊備用。
3）預熱烤箱160'C。把熱開水加入烤盤，大約深是1厘米。
4)蛋白用打蛋器先打出泡沫,然後加入米醋繼續打發。 1/2量的糖用中速攪打。泡沫開始變較多時就將剩下的糖加入,速度可以調整為高速.將蛋白打到像鳥嘴彎勾的狀態(濕性發泡)即可。
5）取1/3打好的蛋白霜,拌入起司蛋黃糊中輕拌均勻。最後把麵糊倒入剩餘的蛋白霜中用橡皮括刀輕輕攪拌均勻。
6）取1/3的（5）麵糊加入可可粉，輕輕地混合均勻。
7）在烤模中間倒入白色麵糊，輕敲震出空氣和讓麵糊平整。在白色麵糊上面，再倒入巧克力麵糊再次輕敲震出空氣和讓麵糊平整。
8）把烤模放在烤箱底層，160度C烘烤大約15分鐘。然後降低溫度至140℃，繼續烘烤50分鐘。插入竹籤測試蛋糕，竹籤出來乾淨就代表蛋糕熟了。把電源關掉，打開烤箱門留2寸縫隙以便慢慢降低溫度，10分鐘後取出蛋糕。
9）蛋糕出爐後在桌子上請敲幾下。 （這個動作可以降低蛋糕回縮）
10) 蛋糕冷卻後會自動脫模。放入冰箱冰下，就可切塊享用了。
備註：
1）篩過的蛋黃糊，蛋糕會更幼滑。
2）不同的烤箱有不同的熱度和時間，要自己拿捏。 （溫度只供參考）
3）如果蛋糕表面上色過快，可以把鋁泊輕輕放在蛋糕上面。
4）蛋糕完全冷卻才切效果更美。
5) 如果不是使用活動底蛋糕模，只需舖一張烤紙在烤模底部。
Dried Noodle
Ingredients:
1 serving of cooked noodle
1/16 tsp Dark Soy Sauce (a little bit will do)
1 tbsp shallot oil
1 tsp fried shallot
dash of pepper powder
Steps:
1) Peel and cut a few piece of shallots, slice them. Deep fry them in hot oil with low fire until light brown then remove from heat. Make extra shallot oil can be kept for other usage and future use within 2-3 weeks.
2) Add 1 tbsp the shallot oil, 1 tsp fried shallot and a pinch of dark soy sauce in a bowl.
3) Cook noodle in boiling water till cooked Add the hot noodle into the shallot oil mixture and mix well. Serve with other side dishes and enjoy!
(I double the recipe as I made 2 servings, 1 for lunch and 1 for dinner. I didn't fully cook the noodle but half cook because the noodle will be reheated by steaming before served.)
干捞面
材料：
1份煮熟的面条
1/16茶匙黑酱油（一点点都行）
1汤匙 葱油
1茶匙 炸葱头
胡椒粉 适量
做法：
1）首先把几粒小葱头去皮，切片。加入低火热油里慢慢炸至浅棕色马上离火。
2 ）把1汤匙的葱油， 1小匙的炸葱头和黑酱油放入碗里。
3）把面条煮熟后放入葱油里拌匀即可和其它配菜一同享用！
（我煮雙份，1份是午餐和份是晚餐。麵條煮至半熟而已。給寶寶食用前會蒸熱的。）
Apple Pumpkin Soup
Ingredients:
60g Lean Meat
50g pumpkin
1/2 apple
４bowls water
dash of pepper
Steps:
1) Add water in a small pot and cook under medium fire.
2) add in the meat, pumpkin and apple once water is boiling.
3) cook for 30-40 mins with small fire, add in dash of pepper.
4) off fire and done.
蘋果南瓜湯
材料：
６0克 瘦肉
50克 南瓜
１/2顆 蘋果
４碗 水
胡椒粉 少許
做法：
1）小鍋內加入水，用中火燒開。
2）水滾後，把瘦肉，南瓜和蘋果一起加入。
3）小火煮30-40分鐘，加入胡椒粉。
4）關火即可。
Peach Yogurt milk Shake
Ingredients:
1 pc USA white peach
2 tbsp natural greek yogurt
1/2 cup fresh milk
1/2 tsp fullcream condense milk/honey
Just blend till smooth & enjoy~
p/s: if not consume immediately, squeeze some lemon juice to slower the oxidation.. ^.^
白桃優格奶昔
材料：
1粒 美國白桃
２湯匙 原味優格
1/2 - 1杯 鮮牛奶
1/2茶匙 全脂煉奶/蜂蜜
用果汁機攪拌至幼滑即可〜
P / S ：如果不立即食用，可以擠些檸檬汁以減緩氧化變黑.. ^ ^ 。
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