巧克力乳酪蛋糕

加了一层苦巧克力酱的重乳酪蛋糕。

Cheese Cake with Dark Chocolate Ganache 

Ingredients :

A. 100g biscuits and 40g melted butter

B. 250g cream cheese, 80g caster sugar, 2 eggs, 20g corn flour, 10g lemon juice, 1 tablespoon lemon zest, 80g fresh milk and 1 tablespoon rum

C. 50g dark chocolate and 50g thickened cream

Steam bake at 160 deg C for about an hour

波士顿乳酪蛋糕

味道介於轻乳酪蛋糕与重乳酪蛋糕之间的波士顿乳酪蛋糕。

波士顿乳酪蛋糕

吴景发烘焙教室

Ingredients : 

A) a 9" round vanilla sponge cake about 20mm thick

B) 150ml milk, 20g caster sugar, 3 egg yolks, 20g cornflour

C) 250g cream cheese

D) zest of 1 lemon, 130g thickened cream

E) 2 tablespoons plain flour, 60g sultanas

F) 3 egg whites, 60g sugar, 1 teaspoon lemon juice

Method :
1. place 100g milk and sugar in a saucepan and bring to the boil, remove from heat and put aside.
2. mix together egg yolks, remaining 50g milk and corn flour until smooth.
3. mix (1) and (2) together until well combined. cook the mixture until it has thickened. set aside and leave it to cool.
4. meanwhile beat the cream cheese until smooth.
5. combine cream cheese and egg yolk mixture, mix well.
6. add lemon zest, cream, plain flour and sultanas to the cream cheese mixture, mix until well combined.
7. whip egg whites, sugar and lemon juice until soft peak, add egg white mixture to the cream cheese mixture.
8. pour mixture onto a lined cake tin with a round sponge cake on the bottom.
9. bake in water bath at 150 deg C for about two hours.
10. refrigerate cake for about 4 hours or overnight before serving.

Kuih Sago

一扫而空的Kuih Sago

Kuih Sago with desiccated coconut 

张莉婵食谱系列

Ingredients : 

A) 300g sago and 150 to 200g fresh frozen desiccated coconut 

B) 100g gula melaka, 50ml water and 2 to 3 pandan leaves, knotted

C) 100g coconut cream, 80g-100g sugar and pinch of salt

D) 1 tablespoon home made pandan paste

Method :

1. soak sago in water for minimum one hour, drain, stir in desiccated coconut and mix well.

2. divide sago mixture into three portions and set aside.

3. meanwhile place gula melaka, water and knotted pandan leaves in a saucepan and bring to a boil. Making sure the sugar is completely dissolved and discard the pandan leaves.

4. pour gula melaka mixture into one portion of sago mixture.

5. mix coconut cream, salt and sugar until well combined, divide into two portions. Add pandan paste into one portion. 

6. add coconut cream mixture into sago mixture.

7. spread one portion of sago mixture in a greased tin and steam for 10 minutes. Repeat the step with the remaining portions.

8. steam the kuih for a further 15 minutes. 

9. leaves it to cool and cut into pieces by using a plastic cutter.

Coffee and Linseed Bread Rolls

繁华世界, 千姿百态。

Coffee and Linseed Bread Rolls

Ingredients : 250g bread flour, 60g wholemeal flour, 125g fresh milk, 100g thickened cream, 40g caster sugar, pinch of salt, 1 1/2 teaspoons instant yeast, instant coffee and linseeds

Chickpea and Tomato Soup

Hearty comfort food, Chickpea and tomato soup

Ingredients : olive oil, brown onion, garlic, 400g can chickpeas, 400g can diced tomatoes, carrot and home made chicken stock, continental parsley, salt, freshly cracked black pepper and shaved parmesan cheese.

Method :

1. Heat oil in a saucepan over medium heat. Add diced onion, diced carrot and crushed garlic. Cook until tender. 

2. Add crushed tomato, chickpeas and stock. Stir to combine. Cover and bring to the boil. Simmer for about 10 minutes.

3. Season with salt and pepper.

4. Serve soup with chopped parsley, parmesan cheese and crusty bread.