Brownie Cheese Cake
copy from Siaw Ying Chan
Link: https://www.facebook.com/photo.php?fbid=323310554460495&set=a.109577605833792.5357.100003446589958&type=1
Tuesday, 25 February 2014
Brownie Cheese Cake
-将牛油以小火煮溶,离火,马上拌入黄糖和巧克力至溶解
半凉,加入鸡蛋,拌匀,轻轻拌入面粉成面糊,再将切
cheese 加入。
Cheese 层 :
入whipping cream 搅拌均匀 。
注
或直熟。我用
鹹魚花腩煲
鹹魚花腩煲
Copy from 大马美食~like 一 like~
Link: https://www.facebook.com/photo.php?fbid=632801556773561&set=a.392690074118045.88762.392687507451635&type=1
【主料：】
花肉 隨意，切超薄片（我用了整800g, 蠻多呀！）
梅香鹹魚 隨意
辣椒乾 7條，溫水泡軟（喜歡辣的可多放）
薑片 9片
洋蔥 大的1個，切丁
【調味料：】
蠔油 1湯匙
醬油 ½湯匙
糖 1茶匙
【材料A：】
黑醬油 大量（做調色用，根據個人喜好）
紹興酒 1湯匙（這次沒放，忘記了！）
水，適量
1. 把鹹魚煎香，放涼後去骨備用。
2. 用回煎過鹹魚的油爆香薑片，再倒入洋蔥和辣椒乾。炒至辣
3. 加入花肉，略炒。加入調味料，翻炒一下讓花肉上色，不必
了影響口感。
4. 花肉上色後，加水，末過花肉即可。大火煮滾，把鹹魚放入
色。繼續大火煮到汁收濃即可
http://
Tuesday, 18 February 2014
Monday, 10 February 2014
Thursday, 30 January 2014
Cheese Layer Cake
Recipe from Samantha Jong
Link: https://www.facebook.com/photo.php?fbid=592640224152993&set=gm.666763953361712&type=1
Cheese Layer Cake (9’’ square tin) 10/1/2006
20 biji kuning telur
6 biji putih telur
4 sudu makan susu manis
1 bungkus tepung askrim vanilla (80 gm)
200-250 gm tepung Hong Kong
250 gm gula halus
450 gm mentega (160 ozs)
500 gm Cheese Philadephia
1 tbsp ovalette
1. Pukul telur dan gula sampai kembang. Masukkan ovalette, tepung aiskrim, tepung hongkong dan gaul hingga pekat.
2. Mentega, cream Cheese dan susu dipukul hingga putih pada bekas lain lalu masukkan ke dalam adunan telur dan gaul hingga rata.
3. Bakar lapisan dengan nipis hingga habis dan guna api atas (gril) sahaja.
190-200 度, 5-8 分钟
Cappuccino Cake 跟Nescafe Layer Cake 一样, 只是加了 一点cappuccino paste, 味道很香
Kek Lapis
Recipe from HuiのBento Journal
Link: https://www.facebook.com/photo.php?fbid=807597435924114&set=a.674994755851050.1073741831.654040211279838&type=1
Ingredients (A):
500g Chilled butter (Golden churn canned butter)
200g Condensed milk
2tbsp Rum liquor
150g Cake flour
3/4tsp Lapis spice (All spice)
20 Egg yolks (use large egg - 65-70g each)
140g Castor sugar
2tsp SP (optional) (I omitted)
Ingredients (B):
10 Egg whites
90g Castor sugar (I reduced to 85g)
1/4tsp Cream of tartar
Method:
1. Preheat oven to 200 deg C top and bottom heat. Warm up a 9 or 10 inches square tin before greasing and lining the base with baking paper. (1/2 recipe uses 7 inches square tin)
2. Cream butter, condensed milk and rum liquor at medium speed for abt 5-10 mins until fluffy and creamy. Add in the sifted flour and spice. Mix well and set aside.
3. Whisk egg yolks, sugar and SP at max speed until thick. (Note: if using SP, only take 3-4 mins to whisk till thick but without will need about 10mins) Add this mixture into Step 1 (butter mixture) gradually till well mix.
4. Whisk egg whites, sugar and cream of tartar in a clean mixing bowl at max speed until stiff.
5. With a handwhisk/spatular fold 1/3 of the egg whites into Step 2 mixture and continue the process of folding the rest till two mixtures are well incorporated.
6. Place the baking paper on the preheated tin. Spread a small amount of batter (100g-9"/130g-10"/70g-7", always weigh the batter to ensure even layer) on the warm tin and bake till golden at the center rack. Take about 5-7mins for the 1st layer.Second layer onwards, increase the oven temp to 230-240 deg C at top heat only. Subsequent layer takes about 3-4 mins to bake
7. Use a metal presser to lightly press each baked layer before adding new batter. Spread the batter evenly till it melted. Before going into the oven, give it a bang to let out the air bubbles. This will help to even out the layers too. Continue baking the cake by the layers until the batter uses up.
Note:
1. For ovens that do not allow the setting of top heat only, place a baking tray of water at the bottom of the oven.
2. SP help to stabilise the egg yolk mixture and reduce the bubbles, also make the cake softer)
Recipe Adapted from
http://
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