香兰相思蛋糕

为了不要浪费我搅拌了一个半小时得来的kaya,我一口气做了kaya swiss roll和香兰相思蛋糕。最近爱上了eileenlee的部落格，所以大多数的recipe都是from她的。lol~~~

我的相思蛋糕有些丑，因为当时担心它爆，所以用一个盘盖在蛋糕上面，怎么知道粘着了，要拿开的时候就连皮一起黏上来了。XD .由于不好看，recipe就不post了。想做的，可以参考eileenlee的。^^

如果不论它的“色相",这个蛋糕真的很好吃。软软的蛋糕再加上那充满椰浆味和香兰味的kaya，真的让人齿颊留香。

烫面香兰蛋糕

Hi.it is me again. Today,i will share with you 烫面香兰蛋糕。

This pandan chiffon cake is soft and fluffy and yet not dry. Therefore, I would like to share this recipe with you which I adapted from eileenlee and I made some changes. The recipe are as below:

材料：(for 20cm chiffon cake tin)

蛋黄面糊 
5个 蛋黄
70g 椰奶
50g 无盐奶油
40g 浓香兰叶汁
少许 盐
90g 低筋面粉

蛋白霜
5个 蛋白
1/2tsp 柠檬汁( I used cream 1/8tsp of cream of tartar)
80g 细砂糖

做法：
1）把椰奶，奶油，香兰汁加热至奶油溶化。
2）趁热将低筋面粉筛入并搅拌均匀。
3）在另外一个盆，把盐和蛋黄一起搅拌，再把做法2）的dough慢慢倒入蛋黄里拌匀。
4）蛋白打至湿性发泡(搅拌器拿起有弯钩），然后把1/3加入蛋黄面糊里搅拌均匀。

5) 拌均匀后，把它们加入剩下的蛋白里拌均匀。（记得用切拌的方法,以免蛋白消泡）
5）放入预热烤箱，以180170度，烤约4045分钟。
6）烘烤后，立刻取出倒扣，待完全凉后才脱模享用。

这个蛋糕的甜度刚刚好（对我而言），是个值得一试的蛋糕。^^

Mocha Chiffon Cake

Mocha Chiffon Cake

Here come my second bake after my holiday. This is the third flavour of chiffon cake(i made pandan and chocolate).

this cake is nice in texture but the aroma of the coffee is not too good as i used the free coffee from the hotel(will use better instant coffee for my next attempt ^^).The below recipe is adapted from eileenlee.I also made some changes.I omit the baking powder and replace it with 1 more egg white. In the end, i used 5 egg whites.
材料:
(A)
70g 幼糖
1/8tsp 塔塔粉
4粒 蛋白  5粒蛋白

(B)
4粒 蛋黄
70g 幼糖
50g 蜀米油
60g 牛奶
1tbsp 即溶咖啡(溶化于1tbsp热水)
100g 低粉
1tsp 发粉

做法:
1) 把蛋白打至粗泡沫,加入塔塔粉,再分次拌入幼糖, 打发至小弯勾状.
2) 将材料(B)的幼糖加入蛋黄里, 用搅拌器拌匀. 再依序加入蜀米油,咖啡液体, 牛奶及过筛的低粉及发粉, 搅匀为蛋黄面糊.
4) 取1/3的蛋白加入蛋黄面糊里, 用搅拌器将两者混合.
5) 再倒入剩余的蛋白, 用橡皮刮刀从底部以同一方向,轻轻拌匀.
6) 把面糊倒入中空20cm的戚风模型里, 轻敲震出大气泡.
7) 以170度烘约40-45分钟, 出炉后即倒扣冷却.

feel free to leave a comment if u have any opinion ^^

Simple Moist Carrot Cake for Mother's Day

Just came back from campus on Thursday.sigh....no time for fancy cake so made a cake that my mum always wanted to eat,which is carrot cake.my mum always buy it in Petaling Street whenever she is there.This time,i am going to make it.  Recipe adapted fromsleepless in kl moist carrot cake and i did some changes.

I halved the recipe since it will be too much for me to make 2 which stated in the original recipe.

Please halved it if you are making one ^^.I used one 7inches cake tin.

Moist Carrot Cake

Ingredients:
•    2 eggs
•   1/2 cups vegetable oil
•    3/4 cup white sugar and 1/4 brown sugar(the taste is just nice, not too sweet)
•    1 teaspoons vanilla extract
•    1 cups all-purpose flour
•    1 teaspoons baking soda
•    1 teaspoons baking powder
•    a pinch of salt
•    1/2 teaspoon ground cinnamon
•    1 1/2 cups carrots, grated coarsely
•    1 handful of almonds flakes, chopped coarsely (quantity can be increased, to taste)
•    some raisins (or to taste – don’t put too much: it will make the cake too sweet)(i omit this since i don't have any)

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 round pans & line sides and bottom of pan with baking paper. (I don’t like the taste of the flour, so I don’t grease & flour my baking tins anymore.)
2. In a large bowl, beat together eggs, oil, white sugar and 1 teaspoons vanilla.
3. Mix in flour, baking soda, baking powder, salt and cinnamon.
4. Stir in carrots.
5. Fold in walnuts and raisins.
6. Pour into prepared pans. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Overall,this cake is not bad in taste or texture.I suggested those who want to use this recipe to use walnut and put raisins,try not to omit it as they can add some 口感to the cake) ^^

However, one problem came up which i don't know why the cake has 碱水taste，can anyone help me on this?thank you very much and wish everybody happy mother's day. :)

Non-bake Oreo Cheesecake——第一次自己做给自己的生日蛋糕

                                           
很久没有更新部落格了。

2012年，本人21岁的生日，刚好碰上聚餐，顺道做了一个蛋糕庆祝自己的生日。由于宿舍没有烤炉，就做了一直想尝试的冷冻蛋糕。于是挑选了Bakericious的Non-bake Oreo Cheesecake。并根据个人口味，做了一些调整。

Portion-One 8 inch cheesecake
Biscuit Base:
100 gm Digestive Biscuits - crushed with roller  I used oreo biscuit and i blend it
50 gm melted butter

Mix them together and press into an 8" springform tin. Chill it.

Cream Cheese Filling:
250 gm Cream cheese
 60gm Icing sugar
1 Tbsp Maple Syrup (I don't have maple syrup so I replaced with eucalyptus honey)
60 ml milk
1/4 tsp vanilla extract/ vanillin
10 Oreo cookies - chopped coarsely
260 ml whipped cream - whipped till medium peak (you will see a 弯钩when you take out your mixer)
1 Tbsp gelatine powder + 70 gm water
2 Tbsp lemon juice

Some extra blended Oreo Cookies for sprinkling on top (about 8 pieces oreo cookies) 
*if you don't have a blender, try to crushed the cookies as FINE as possible in order to have a smooth surface

Method:
1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature and add the lemon juice)
2. Beat cream cheese with icing sugar till well combined.
3. Add in fresh milk and mix till well combined. Add in gelatine mixture and mix well.
4. Fold in whipped cream and divide mixture into 2 portions.
5. Fold in chopped Oreo cookies into 1 portion and maple syrup or honey and vanilla extract into the other portion.
6. Pour in the white portion into the chilled biscuit base. Level the cream cheese filling and put it into the fridge to let it set.
7. Pour the Oreo cream cheese filling onto the set white cream cheese and level it.
8. Put into the fridge to let it set for 2 to 3 hours. (I put in freezer to have ice cream alike texture)
9. Remove from freezer to decorate as desire and put back to freeze it.
10. Slice and serve chilled

Double layer Non-bake Oreo Cheese Cake

                                     
                                     

又上课又做蛋糕，花了两天时间才做完2个蛋糕。第一天早上先做oreo base,放学后才做cheese filling和蒸巧克力蛋糕。第二天再装饰蛋糕。一直不知怎么用剩下的oreo cream，突然想起Carol老师翻糖蛋糕中的玫瑰造型，就动手做了。

第一次用oreo cream做的玫瑰花

Oreo Cheese Cake的评价不错，老师和同学都说好吃。第一次做的捏花也还好，但同学以为不是我做的 XD。

以上成品皆为第一次尝试，外貌还可以，个人觉得还有进步的空间。希望各位给予评语，让小妹学习学习，进步进步。谢谢^^