CHOCOLATE OGURA CAKE
(Recipe for 8” round removable cake pan, no need to grease)
Ingredients:
1 whole egg
4 pcs egg yolks
50g vegetable oil
90g fresh milk
15g cocoa powder
100g superfine flour / cake flour
4 pcs egg whites
½ tsp rice vinegar / lemon juice
55g organic cane sugar
Steps:
1) Prepare and measure ingredients.
2) Combine whole egg, egg yolks, milk and oil. Hand whisk until the smooth then add in the sifted flour and cocoa powder, mix well and 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) Pour the batter to fill the baking pan. Tap a few times to remove bubbles and at the same time flatten the batter a bit with spatula.
7) 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.
8) Remove cake form the oven and tap the cake on the table for few times. (this action can reduce the cake from shrinkage further)
9) 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
4個 蛋黃
50克 植物油
90克 鮮奶
15克 可可粉
100克 低筋麵粉/蛋糕粉
4個蛋白
½ 茶匙 米醋/檸檬汁
55克 有機蔗糖
做法：
1) 準備和稱好所需的材料。
2）把蛋黃，全蛋，鮮奶，油攪拌均勻，然後篩入低筋麵粉和可可粉攪拌均匀即可，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）把麵糊倒入烤模中，輕敲震出空氣和讓麵糊平整。
7）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。
8）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）
9) 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。
Aglio e Olio
Ingredients:
1 baby portions cooked pasta
5 cloves garlic (sliced)
some broccoli (diced)
some baby spinach
some baby spinach
10g fresh oyster mushroom
1 tbsp olive oil
some dried parsley
some garlic powder
sea salt a little bit
Steps:
1) sauteed garlic with the olive oil
2) add in prawn and mushroom to stir fry for a while
3) sprinkle some salt
4) add in cooked pasta to stir fry for a while
5) add in dried parsley and garlic powder
6) stir fry mix well and ready to serve
蒜炒意大利面
材料：
意大利面（熟）1小碗
蒜米5瓣
椰花菜 適量
小菠菜 適量
小菠菜 適量
杏鮑菇 10克
橄欖油1湯匙
乾香菜適量
大蒜粉適量
海鹽適量
做法：
1.意大利面放進沸水煮熟
2.煮意大利面的同時把蒜米和杏鮑菇切片/切小顆備用
3.用小火熱鍋然後倒入一湯匙橄欖油然後炒爆香蒜蓉至金黃色
5.然後加入蝦仁和杏鮑菇略炒後加入海鹽
6.加入煮好的意大利面翻炒均勻後加適量的胡椒粉，大蒜粉和乾香菜提香
7.翻炒均勻就可上碟享用啦~
洋蔥起司餅乾
（平底鍋/烤箱做法）
材料：
洋蔥 50克
特幼麵粉 50克
橄欖油 8克
刨碎的车达起司 10克
有機蔗糖 8克
蛋黄2颗 / 全蛋液 30克
做法：
1）把洋蔥剁碎。熱鍋加一點點油，倒入洋蔥碎拌炒至洋蔥轉金黃色，盛起待用。
2 ）在一個大碗裡，加入蛋液，起司，糖和橄欖油，攪拌均勻。
3）加入洋蔥，拌勻。
4 ）篩入麵粉，輕快搓勻成團（不可過度搓揉） 。
5 ）把麵團包進保鮮膜，擀平，收入冰箱冷藏30分鐘鬆弛。
6 ）取出麵團，切割成條狀。
平底鍋做法：
7 ）在平底鍋鋪上不沾烘焙紙/布，排放好小每條餅乾。
8 ）蓋上鍋蓋，以最最最小火烤10分鐘。
9 ）把平底鍋移開火，翻面後繼續烤5分鐘。
烤箱做法：
7 ）在烤盤鋪上不沾烘焙紙/布，排放好小每條餅乾。
8）送進已經預熱180度C的烤箱，烘烤大約15分鐘或至金黄色。
Onion Cheese Cookies
Ingredients:
50g Onion
50g superfine flour /cake flour/low protein flour
8g Olive Oil/rice bran oil/corn oil
10g grated cheddar cheese
8g organic cane sugar
2 egg yolks / 30g whole egg
Steps:
1 ) chopped onions . Heat wok and add a little oil, saute onion till it turns light brown. Dish aside .
2 ) In a large bowl , add egg, cheddar cheese, sugar and olive oil, mix well.
3) Add in onion, mix well.
4 ) Sieve in flour, knead briefly till dough is formed ( do not over knead ) .
5 ) wrap dough into cling wrap, roll flat, keep dough in the refrigerator for 30 minutes to rest.
6 ) take out dough from refrigerator, cut flat dough into strips
Pan Cook method:
7 ) Lay a non stick baking sheet / paper in a pan, arrange all strips into the pan.
8) Cover with lid and bake for 10 mins under the lowest fire.
9 ) Remove the pan from fire, over turn each cookies and continue baking for 5 minutes.
Oven Bake Method:
7 ) Arrange cookies on the baking tray which laid with non-stick baking paper / cloth.
8 ) bake in the preheated oven at 180 degrees C for about 15 minutes or till light golden brown.
