Black Beauty Cheese Cake黑美人乳酪蛋糕 8/6/2017

Black Beauty Cheese Cake

Ingredients:

Middle layer Cream cheese batter

190g Cream cheese (soften at room temperature)

40g castor sugar

45g Egg White

12g Whipping Cream (I used UHT whipping cream)

2g Kaluah Coffee wine (can replace by vanilla extract)

Steps:

1. Beat cream cheese and sugar till fluffy.

2. Add in egg whites by 2 additions, then add in whipping cream and wine/vanilla extract, beat till well combined. set aside.

The upper and lower layers of the Chiffon cake Ingredients

 (** below is 1 layer's ingredients, X2 for upper and lower layers**)
(p/s: I am lazy to make 2 separate batters, I did it in 1 shoot. I poured half batter to bake 15 mins and the remaining batter i put in the fridge to slower down the bubbles deflation)

Egg yolk batter:

3 eggs

10 grams of fine sugar

1/8 tsp Salt

25g Vegetable oil

25g Fresh milk

12.5g unsweetened cocoa powder

35g Low protein flour

Meringue:

3 egg whites

30g castor sugar

1/4 tsp vinegar (i added this to stabilize the egg white)

Steps:

1. Line baking paper to a 8" or 9" square pan, sieve flour and set aside and preheat oven at  155 ° C 

(170' C / 140' C if your oven can be set upper heat and lower heat)

2.  Heat oil till hot which can see lines appeared, remove from fire, pour in cocoa powder, stir and mix well. (this step is to enhance the chocolate fragrance)

3. Egg yolk + sugar + salt, mix well, then add in the step 2 (cocoa butter) and mix well, add in milk and mix well, and finally add the sieved low-protein flour gently,  mix well and set put aside

4. Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in lemon juice. After mixing well, add sugar in two batches and beat well between additions. Continue to beat until medium stiff peaks form. 

5. Spoon out 1/3 of the beaten egg whites and fold into the egg yolk batter. Lightly fold in the rest of the beaten egg whites with a egg whisker (result is better than using spatula), until just combined.

6. First, pour the first layer, smooth surface with a scraper, tap the pan on the table twice to remove big bubbles, send to the preheated oven and bake for 15mins.

7. Take out the pan, pour cream cheese batter, spread evenly by a scraper. Then pour the second layer of batter, smooth surface with a scraper, (optional: to reserve some cream cheese batter, put in a piping bag, cut a hole and squeeze out lines and pattern on the surface)

8. Bake at upper 170 ° C / lower 100 ° C for 40 minutes (I use 137 ° C), touch the cake surface dry and bouncing, or test with a skewer inserted and get out clean.

（食譜原之：琳達公主）

黑美人乳酪蛋糕（22*22*6公分）

中層奶油乳酪材料：

奶油乳酪190克（我買一盒有226克，因為不想剩一點點，所以全梭了）

細砂糖40克（我用50克）

蛋白45克

動物性鮮奶油12克

卡魯哇咖啡酒2克（家裡只有RUM酒，我就用RUM代替）

做法：

1. 奶油乳酪放室溫軟化，加入細砂糖打發

2. 分兩次加入蛋白打勻，加入鮮奶油和酒再打勻，備用

上下層的戚風蛋糕材料（**這是一層的分量，上下兩層要乘以2哦**）

蛋黃糊材料：

蛋黃3顆

細砂糖15克

鹽0.8克

植物油25克

牛奶25克

無糖可可粉12.5克

低筋麵粉35克

蛋白霜材料：

蛋白3顆

細砂糖30克

塔塔粉1/8小匙（原食譜沒有加，不過塔塔粉有穩定蛋白霜的作用，巧克力又容易讓蛋白霜消泡，所以我有加）
我用白米醋1/4茶匙

做法：

1. 低筋麵粉過篩，烤箱預熱上火170°C/下火140°C（我的狗大呆美式烤箱只有下火，我用155°C=315°3F）

2. 植物油加熱到出現油紋後加入無糖可可粉拌勻（我上次看到陳明理老師的影片說這樣做可以讓可可的味道更香濃，也比較容易拌勻）

3. 蛋黃+細砂糖+鹽攪拌均勻，加入步驟1的可可油拌勻，加入牛奶拌勻，最後加入過篩的低筋麵粉輕輕拌勻就好，放旁邊備用

4. 蛋白+塔塔粉打出大泡後，分三次加入細砂糖打到細緻可以拉出彎鉤，最後用最低速打30秒，停機後我習慣會用打蛋器再繞幾圈，這樣蛋白霜會比較柔軟細緻

5. 先挖1/3的蛋白霜與蛋黃糊混合後再倒入蛋白霜裏面，用矽膠刮刀拌勻

6. 先倒第一層，表面用刮板刮平，摔兩下除掉大氣泡，170°C/下火140°C烤15分鐘（我用155°C）

7. 拿出來，倒入奶油乳酪餡，用刮刀刮平，再倒入第二層的麵糊，一樣用刮刀刮平，摔兩下

黑美人乳酪糕 6

8. 以170°C/下火100°C再烤40分鐘（我用137°C），摸摸蛋糕表面乾爽有彈性，用牙籤插入拿出沒沾黏就好了

香蘭乳酪蛋糕

上下層的戚風蛋糕材料

（**這是一層的分量，上下兩層要乘以2哦**）

蛋黃糊材料：

蛋黃3顆

細砂糖15克

鹽0.8克

植物油25克

香蘭葉汁25克

玉米粉12.5克

低筋麵粉35克

蛋白霜材料：

蛋白3顆

細砂糖30克

備註：做法和黑美人一樣，但不需要步驟2。

Pandan Cheese Layer Cake

The upper and lower layers of the Chiffon cake Ingredients

 (** below is 1 layer's ingredients, X2 for upper and lower layers**)

(p/s: I am lazy to make 2 separate batters, I did it in 1 shoot. I poured half batter to bake 15 mins and the remaining batter i put in the fridge to slower down the bubbles deflation)

Egg yolk batter:

3 eggs

10 grams of fine sugar

1/8 tsp Salt

25g Vegetable oil

25g Blended Pandan Juice (Extract)

12.5g corn flour

35g Low protein flour

Meringue:

3 egg whites

30g castor sugar

1/4 tsp vinegar (i added this to stabilize the egg white)

All steps are same except step 2 to be omitted.

Gula Melaka Pandan Layer Cake 椰糖香蘭千層蛋糕

香蘭戚風蛋糕 Pandan Chiffon Cake

（3个6寸蛋糕模）

材料:

（A）麵糊部份:

蛋黃4個，米糠油/任何植物油40g,

低筋麵粉50g，香蘭葉濃縮汁10g，鮮奶30g

（B）蛋白霜部份:

蛋白4個，檸檬汁/白米醋 1/2茶匙，細砂糖40g,

步驟:

1.將蛋黃，鮮奶和香蘭葉濃縮汁攪拌均勻。

2. 過篩好的粉類分2次加入混合攪拌均勻， 最後加入米糠油拌勻成為無粉粒的麵糊即可。

   (攪拌過程儘量快速,避免麵粉產生筋性影響口感)

3.蛋白先用打蛋器打出一些泡沫,然後加入檸檬汁及細砂糖(分2次加入) 打成尾端彎勾的蛋白霜(濕性發泡)。舀1/3份量的蛋白霜混入蛋黃麵糊中攪拌均勻，然後再將拌勻的麵糊倒入剩下的蛋白霜中混合均勻。

4.把攪拌好的麵糊均勻地倒入3個烤模中， 把麵糊表面用橡皮刮刀抹平整

5.進爐前在桌上敲幾下敲出較大的氣泡

6.放入已經預熱到160度C的烤箱中烘烤10分鐘，然後調低至140度C繼續烘烤30分鐘。

     (用竹籤插入中心沒有沾粘就是熟透了)

7. 打開烤箱門留2寸縫隙讓烤箱慢慢降溫15分鐘。然後取出蛋糕，從10cm高處往桌面敲幾下（可以防止蛋糕下沉）。

香蘭軟糕 / 咖椰材料

400ml 濃椰漿

200ml ***馬六甲椰糖漿

400ml 水

一丁點 海鹽

80g 印尼綠豆粉（白）

12克 燕菜粉

***馬六甲椰糖漿

130g 馬​​六甲椰糖

150ml 清水

做法：

7. 把130g的椰糖和150ml水放進小鍋裡煮至溶解。過濾掉雜物並稱量好200ml椰糖漿待用。

8. 把所有材料倒進一個小鍋，攪拌均勻。用打蛋器不停地攪拌在小火煮至濃稠，熄火即可。

9. 我使用高型的6"圓蛋糕模，先倒入一層香蘭軟糕，鋪上一片蛋糕，如此類推，直到完成為止，最上一層舖的一定要是香蘭軟糕，舖一張保鮮膜緊貼香蘭軟糕的表面。用一些小重的東西壓著，預防浮起來，待冷，放入冰箱冷藏2 - 4 小時後，即可脫模。

Pandan Chiffon Cake

(3 nos of 6" round cake pan)

Ingredients of batter: 

4 egg yolks

50g cake flour

10g pandan juice extract

30g fresh milk

40g rice bran oil/ any vegetable oil

Ingredients of egg whites: 

4 egg whites

40g castor sugar (I used organic cane sugar)

1/2 tsp lemon juice/ rice vinegar

Steps: 

1) Mix egg yolks, pandan juice extract and fresh milk, Combine well.

2) Sift in cake flour in two batches into the egg yolk mixture. Mix well. Lastly, add in rice bran oil. Set aside.

3) Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in lemon juice. After mixing well, add sugar in two batches and beat well between additions. Continue to beat until stiff peaks form. 

4) Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a egg whisker (result is better than using spatula), until just combined.

5) Pour into 3 nos of 6" round cake pan and bake in preheated oven of 160'C for 10 minutes. Then reduce heat to 140'C continue to bake about 30minutes. A bamboo stick comes out clean when inserted in the middle. 

6) Open oven door and leave a gap about 2" to let temperature reduced slowly about 15mins. Remove cake from the oven and tap the cake from 10cm height to the table. Allow it to cool completely. 

Pandan Paste /Kaya Layer

Ingredients:

400ml  thick coconut milk

200ml ***Gula Melaka Syrup

400ml water

Pinch of sea salt

80g white packaging Hoen Kwe flour

12g agar-agar powder

***Gula Melaka Syrup

130g Gula Melaka 

150ml water 

Steps:

7) cook 130g gula melaka and 150ml water till dissolved. sieve thru a strainer and measure 200ml then set aside. 

8) Put all ingredients in a small pot and mix well by a whisk, cook under small fire, non-stop stirring and cook until boiling and turns thick.

9) I use a tall 6" round cake pan, put one layer of the cooked pandan paste, then place a piece of cake at the centre, repeat the process until you put the last layer of the kaya. Place a layer of cling wrap close to the surface. Use some weight to put on top of the cake to prevent the cake from "floating", leave to cool, once cool, transfer to the fridge, refrigerated for 2-4 hours before removing from mould.

First of July 2015

First day of July and happy Wednesday dear all~

This morning I have some extra time to mop the floor before starting to cook for my 23mo lo. I am very happy that my gal is growing fast last month as we measured her and found that she grows 1.5cm in a month. She is now 88.5cm height and 12.2kg nett. ;P

Breakfast: Baked Pandan Soft Cakes, Cream cheese Meat Balls, Cucumber salad

Lunch & Dinner: Baby Spinach Pork Porridge with Goji Berries

Teatime: Cream Cheese Meat Sticks + Honey Lemon Drinks

Soft Pandan Cake

Ingredients :

Meringue

3 egg Whites

25g castor sugar

few drops vinegar / lemon juice

Yolk Batter

20g All purpose flour / cake flour
20g Corn flour3 egg yolks

25g Melted butter
50ml Fresh Pandan juice (can replace by milk / any juices)

Steps:

1) Grease a 6" round pan and lay baking paper on the base and the sides of the pan. (If you are using detachable cake pan, please wrap extra aluminum foil surround the base of the pan)

2) Preheat oven at 170'C.

3) In a clean bowl (no oil, no water), add in egg whites and vinegar. Use electric mixer to beat egg whites till bubbly then add in 1/2 of the sugar. Continue beating till foamy, add in the balance sugar until it turns to ribbon stage. (use the mixer to draw a "S" and it disappear very slowly)

4) In another bowl, mix well the egg York, butter, pandan juice and flours.

5) Add 1/3 of egg whites and mix to the yolk batter, fold in gently.

6) Add in the balance 2/3 of the egg whites and fold gently till well combined.

7) Pour the batter into the cake pan, gently tap few times on the table to remove excess big bubble from the batter.

8) Place the pan on the baking tray with full of hot water. (Avoid to open the oven halfway to fill water which will cause the cake sink) 

9) Bake at 165'C for 30mins or skewer comes out clean, off oven and leave a small gap between door for 10mins before removing cake from the oven. 

10) Cool down on wire rack. Cut and serve after completely cool down.

香蘭蛋糕
材料：

～蛋白糊
3顆       蛋清
25克     幼糖
幾滴     醋/檸檬汁

～蛋黃糊
20克     低筋麵粉
20克     玉米粉
3顆       蛋黃
25克     融化的無鹽奶油
50毫升 新鮮香蘭葉汁（可用牛奶/果汁替代）

做法：
1）烤箱預熱在170'C。
2）過篩的粉類放入一個盆中,加入50毫升香蘭葉汁/牛奶攪拌均勻
3）將3個蛋黃和融化的無鹽奶油加入混合均勻
4）蛋白先用打蛋器打出一些泡沫,然後加入檸檬汁及細砂糖(分2次加入)，打成尾端彎曲的蛋白霜(濕性發泡)
5）舀1/3份量的蛋白霜混入蛋黃麵糊中用橡皮括刀延著盆邊翻轉及劃圈圈的方式攪拌均勻
6）然後再將拌勻的麵糊倒入剩下的蛋白霜中混合均勻
7）倒入鋪好白報紙的烤模中,在桌上輕敲幾下讓麵糊均勻,若有氣泡用手指抹平整
8）將烤模放置到烤盤上,烤盤上倒入一杯沸水
   (一定要儘量倒滿,避免中途加水而開烤箱讓蛋糕消泡)
9）放進已經預熱至170度c的烤箱中烘烤10分鐘, 然後將烤溫調整到160度c再烘烤28-30分鐘
   (竹籤插入沒有沾粘即可)

Baby Spinach Pork Porridge

Ingredients:

3 tbsp mix grains

1 handful Goji Berries

1 bowl Organic Baby Spinach

3 bowls water

Steps:

1) soak mix grains overnight

2) cut baby spinach finely and clean the goji berries 

3) cook rice and water in low fire for 30mins

4) add in spinach and goji berries and cook for another 3 mins

5) Off fire and ready to serve warm

p/s: for my case, i keep the spinach and goji berries in a container. MIL will reheat the porridge by adding the spinach and goji berries during lunch hour.

Eggless cream cheese Meat Sticks

Ingredients:

60g cooked minced pork tenderloin

25g cream cheese

10g grated cheddar cheese

25g unsalted butter

25g self raising flour

10g cornflour

Steps:

1) pan fry the minced meat with little oil till cooked.

2) Blend the cooked minced meat for few seconds.

3) Mix all ingredients and knead until it forms a dough. 

4) Divide dough into 10 small balls and 8 medium balls

5a) Roll each medium balls into sticks and pan fry with low heat till light golden brown. Pan fry the small balls too.

OR

5b) Bake under preheated oven of 180 degree celcius for 15 - 20 minutes, over turn baking tray halfway baking.