Cheddar Cheese Cake

I bought a heart-shape cake pan. I wanted to make use of it eagerly. Thinking of what to bake?...... Emm, how about making a CCC with LOVE?

To make it more attractive, i sprinkle some cocoa powder on top. It tastes a bit bitter ....

Trying to make "my heart" becomes more photogenic, i put a rose which was given by my kid in Mother's day as decoration...... A HEART with a ROSE, now u know how much i love u ^^

Please refer recipe here:
Cheddar Cheese Cake v.2

RICH Chocolate Cake

This receip has been lying in my baking file for a very long time. The chocolate glazing

is so irresistable, as well as the name -- RICH Chocolate Cake! I would really want to try it out and see how RICH it is.

Finally, it's in my mouth!!! Definately no disappointment..... extremly chocolatey!!! Since i am lazy to think of the decoration, and it's hard to get strawberry here, i just place a candy on it. My children love it so...soooo much!!! They keep peeping at the Doreamon candy in the fridge, and exclaimed ...."Wah! Wah! Wah!" ....... "Mummy, i want to eat the Doreamon cake!"

食谱来自：萍水相逢的浓浓巧克力蛋糕

材料A:

巧克力块 20 g

可可粉 30 g

热水 60 g

材料B:

低筋面粉 120 g

发粉 1 1/2 tsp

幼糖 50 g

盐 1/2 tsp

材料C:

食油 50 g

蛋黄 4 粒

水 30 g

材料D:

蛋白 4 粒
幼糖 50 g

塔塔粉 1/4 tsp

巧克力酱：

动物性鲜奶油 200 g

巧克力 250 g

牛油 30 g

做法：

1。 将材料A的巧可力块及热水搅拌溶，加入可可粉混合均匀，备用

2。 在干净的搅拌盆放入材料B用塑胶刮拌均匀

3。 再加入材料C搅拌成光滑面糊。

4。 将材料A加入拌成巧克力面糊，备用

5。 将材料D打发至干性法泡的蛋白霜。

6。 蛋白霜分两次加入巧克力面糊内轻轻搅拌均匀。

7。 将拌好的混合面糊倒入8寸烤模里。

8。 放入预热的烤箱以180度烘烤30-35分钟。

9。 巧克力酱 ：将巧克力快切小块， 加入动物性鲜奶油和牛油隔水煮至融化，待凉。（通常我都是在前一天做，然后收藏在冰箱隔天要做蛋糕的时侯拿出来，等候巧克力酱恢复温室）

10。 蛋糕烘出来后，立刻倒垢，以免蛋糕下沉

11。等蛋糕凉后，将蛋糕横切3片12。用巧克力酱夹层和覆盖整个蛋糕

12。装饰蛋糕，完成

**** 巧可力酱 ：待比较浓丽后才抹上蛋糕上/旁

Almond Coffee Swiss Roll

I love coffee ..... But, Caffeine brings burden to my heart. I can't drink a full cup of coffee, only a few sips to satisfy the crave. Or else, i will have difficult breathing, shoulder and neck suffering , even feel like fainting. Sounds pitiful, right?

When i saw 平淡一生post this receip in her blog, i immediatly copied down the recipe into my to-do-list.

The cake is full of the aroma of almond flakes. When you have a bite, the almond just satisfy the nutty feeling. I also like the coffee cream. It's not greasy, but smooth and creamy.

孟老师之~咖啡杏仁蛋糕卷
~蛋糕体
即溶咖啡粉 1大匙
热水 1小匙
杏仁片 30克 （用手稍微涅碎）
无盐奶油 20克 （隔水溶解）
杏仁粉 60克
糖粉 30克
全蛋 130克
蛋白 130克
幼糖 70克
低粉 55克

做法：
1）即溶咖啡粉加热水调成均匀的咖啡液备用。
2）杏仁粉及糖粉过筛，与全蛋混合拌匀后，加入 （1）的咖啡液，即成为咖啡杏仁糊。
3）打发蛋白成蛋白霜。
4）混合蛋白霜与杏仁糊。
5）将低粉分2次筛入（4）内。
6）取少量面糊倒入溶解的奶油内，快速拌匀，然后再倒回（5）内。
7）将面糊刮入烤盘内，再将杏仁碎片撒在面糊上，以180度烘约15~20分钟。

~夹心馅
无盐奶油 80克
糖粉 30克
鲜奶 50克
即溶咖啡粉 2小匙

做法：
1）鲜奶加热，加即溶咖啡粉调成均匀的鲜奶咖啡液备用。
2）温室回软的奶油加入糖粉打发成光滑的奶油糊。
3）将（1）少量多次的慢慢加入奶油糊中，继续快速打成光滑细致状。

烧包

连续看到星家和萍水相逢都在做烧包，那黄涔涔脆脆的外皮加上叉烧内陷。怎么不然人嘴馋，手痒？可是，面对搓搓揉揉的面皮，我是没有信心的。之前就烦了网友Pynn几轮，准备就绪，敢敢开工！

先从油皮开始，面粉似乎缺乏水分，无法被食谱中（90ml）充分拌匀。我尝试一点一点额外多加水，面团还是很干很会裂。由于怕加太多水而影响皮的硬度及酥脆，不敢加太多。面团不会像姐妹们的如此光滑，我的很粗糙 :(
不管啦，放着修面再说。。。

我用ghee代替白油, 油心容易多了。

当我将油心包入油皮，杆长。问题又来了，呜呜。油心从油皮“爆”出来，掺了掺了。。。为什么不如Pynn的解说图美美的呢？我开始担心到底我的烧包会成功吗？心情沉到谷底！想放弃，但看着躺在那儿的叉烧又于心不忍。只好硬着头皮，继续苦干。

在做包子时，由于皮很干，包子很难捏的好。涂了蛋黄液入了烤炉，烘了十分钟又拿出来再涂上蛋黄液；不怎么上色而且裂开，所以十分钟后，涂多一次蛋黄液。

终于大功告成了！！除了面皮有点ghee味，有点面粉味（pynn说是皮太干），味道真的可以比美外头卖的！！

皮料食谱来自 : Jane

材料

油皮：

面粉200g

菜油35g

细砂糖1大匙

水90ml

油心：

低筋面粉100g

羊酥油/白油60g

1.油皮：将全部材料搓揉至光滑，休面30分钟。
2.油心：将面粉级白油拌匀。（不要拌太久，不然会很黏）。
3.把水皮和油皮分别分割成12份。
4.取一份水皮包入一份油皮。杆长，卷起，重复再做一次。 两端折进成圆球状。休面10分钟。
将粉团擀成圆形，包入馅料，做成包子形，扫上蛋液；放入烤箱，炉温200℃、烤约25-30分钟至金黄色，即完成。

Layers Cheesecake

I wanna to bake a cheesecake to celebrate this weekend. Saturday 080510 is our 9th anniversary, while Sunday 090510 is mother's day.

All the ingredients are just readily sitting in the refrigerator without prior notice. Is it the hints for my succeed? Actually, this recipe is modify by the Blueberry Cheese Cake (pastry base). Besides the flavour, the other difference is the quantity of eggs. This recipe i added one more eggs compared to the previous. The texture is more silky, while the blueberry cheese cake is more firm. Pick whichever you like to adjust :)

I was excited when i unmould it.... it's just too beautiful!!! I hold the cake to let everyone in the family to take a look, to show off. Haha!!

Biscuit Base:

160g Munch's chocolate Oat Crunch, crushed

90g melted butter

Cheese Batter:

500g cream cheese

130g icing sugar

2 eggs

75g unsalted butter

1tsp vanilla essence

1 tbls lemon juice

3-4 tbls nutella spread

Topping:

Whipping cream & chocolate rice

Methods for Cheese Batter:

1.Whisk ream cheese, butter, and sugar with medium speed until creamy and silky. Add in eggs one by one to combine well. Then, add in vanilla essence and lemon juice to stir well.

2. Divide the cheese batter into 3 portion. Pour the 1st portion of cream cheese batter onto the biscuit crust. Spread evenly with spatula.

3. Add nutella spread to the 2nd portion, stir well with spoon until all combined. Pour slowly and gently on the cheese batter to form the layer. Spread evenly. Now, pour the last layer of cream cheese on top, again slowly and gently. Spread evenly.

3. Steam-bake 35min, 150C. (Put your cheesecake at the lower part of the oven to avoid breaking at the top.)

4. Rest the cheese cake in the oven for 1 hour. Leave cool and refrigerate for at least 8 hours.

5. Before serving, spread some whipping cream and sprinkle with chocolate rice.

Mini Egg Tarts

My girl is craving for egg tarts. These mini egg tarts are baked by her request.

A 9 year-old girl, she can really be my great helping hands nowadays. She can knead the pastry into the mould quite well. I just "re-shape" a bit to make it more even. It takes me shorter time in the kitchen. *Smile*

This is the same recipe as previous bake :Pandan Egg Tarts