香橙雪芳@6/25/18

忘了的配方

膽大心細

試!試!試!

可以

可以

輕軟

細密

要再試多幾次

confirm個份量

再post

Traditional New York Cheesecake

Long time no see!

久違了

我啲Iris Barkery ~ Kitchen

and 

Traditional New York Cheesecake

INGREDIENTS

For the base

• 3oz/85g digestive biscuits, crushed
• 1.5oz/45g butter, melted
• 1oz/30g demerara sugar

For the cheesecake

• 2oz/55g butter, softened
• 6oz/170g caster sugar
• 1 lb/450g full-fat soft cheese
• 1oz/30g cornflour
• Few drops vanilla extract
• Finely grated rind 2 lemons
• 3 large eggs, separated
• 5fl oz/125ml carton soured cream

METHOD

Lightly grease a 9in/23cm loose-bottomed cake tin and line the base and sides with greaseproof paper. Beat together all the ingredients for the base and press over the bottom of the tin. Chill for 10- 15 minutes while you make the cheesecake mixture.

Put the butter, sugar, cheese, cornflour, vanilla extract, lemon rind and egg yolks into a large bowl and beat together until completely smooth, then fold in the soured cream.

Whisk the egg whites until stiff then fold into the mixture using a large metal spoon. Pour on to the chilled base and bake at 325F/160C/gas mark 3 for about 1 hour or until lightly set.

Turn off the oven, leaving the cheesecake inside for a further hour to cool. Then open the oven door and allow the cheesecake to stand and cool completely for a further hour. Chill and serve in wedges.

https://uk.news.yahoo.com/traditional-york-cheesecake-recipe-perfect-112316817.html

Apple Sharlotka (附食譜)

朋友比咗好多蘋果過我

用黎煲過湯

整過smoothies

apple cobbles

and what else...

Apple Sharlotka

from

Food & Wind

Well... Everything goes right but just not my favor.

因為個texture好似唔係咁夾

用(dry and wet mixing)..蛋糕有D質感好似夾D

但個味唔錯

INGREDIENTS

• 4 Granny Smith apples—peeled, cored, quartered and thinly sliced
• 1 tablespoon fresh lemon juice
• 1 cup sugar
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Pinch of kosher salt
• 3 large eggs
• 1/2 teaspoon pure almond extract
• Confectioners’ sugar, for dusting

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 350°. Grease the bottom and side of an 8-inch springform pan.
2. In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
3. Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt. In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining 3/4 cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
4. Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.
5. Bake the sharlotka for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter. Dust with confectioners’ sugar and serve warm.

Gingerbread

My seasonal favor 

ginger, pumpkin ...cinnamon 

今日organize食譜時

睇返啲舊食譜

搵返依嚿薑

張原先的食譜改良少少

變得更滑更鬆

溶油法

令焗出來的蛋糕質地緊密又不會太乾。不用打蛋器都可完成的製蛋糕方法。但一定要留意拌勻的過程要由中間慢慢攪，然後逐少向外攪，最後要不停攪，確保全團幼滑。此外，要留意要用170度焗較長的時間，千萬不可心急。

Original                                                My Formula (half)      

材料:

黃糖            200克                                75                           

牛油            200克                                50 

                                                            50  shortening

蜜糖            4湯匙                                2    改用molasses                        

麵粉            180克                                90                          

乾薑粉          1湯匙                              3

泡打粉          半茶匙                            半茶匙

鹽               少許                                   少許

蛋                1隻                                    1                               

                                                              

做法:

1) 將黃糖、牛油及蜜糖以慢火煮溶，不停攪拌。

2) 加入雞蛋，拌勻

3) 把麵粉、乾薑粉、泡打粉及鹽同篩

4) 將麵粉類逐少加入已煮溶的糖漿中，慢慢拌勻。

5) 放入已掃油的方型焗盆內，以已預熱的焗爐，約170度焗30-45分鐘。

西人啲食譜好多都張乾同wet啲材料mix嘪

蛋糕啲質地會有質感同實啲

所以改用一半shortening

蛋糕會又有口感又鬆軟

Banana Bread (附食譜)

又一個好食好moist啲香蕉蛋糕

170g Ripe Banana (6 oz) - net weight
½ tbsp Lemon Juice

1 Egg
100g Raw Sugar or regular white sugar (3.5 oz)
1 tsp Vanilla Extract
40g Butter, unsalted (1.4 oz)
2 tbsp Milk

170g Cake Flour or all purpose flour (6 oz)
2 tsp Baking Powder
2 pinches of Salt

- optional -
Walnuts
Cinnamon Powder
Rum

* Bake at 170°C or 340°F for about 50 minutes.

檸檬雪芳 (附食譜)

一些做慣啲嘢

越做越求其

越做越miss咗細節

今次整依個檸檬雪芳

啲感覺口感返晒黎

一般網上見到

話蛋黃嗰part就咁張所有嘢mix嘪

但我用我啊Q啲認識

先張蛋黃+糖+油+水mix好...最後先加粉mix

覺得可以減少蛋黃同粉攪得太多會起根

今次打蛋白都打到好stiff吓

但蛋糕仍然好鬆化好滑

蛋白放室溫

已前記得聽過打蛋白開始用高速打起先

打起之後用返中or細speed打多一陣

D啲泡會滑D細D....

anyway已上係個人愚見...

蛋黃4

糖35

油30

水+檸檬汁75

粉100

蛋白5 

tartar粉小小

糖50

香橙戚風蛋糕 (附食譜)

一陣沒整戚風蛋糕

突然想食...

家中的橙又快鄒皮了

就做香橙戚風蛋糕

消滅佢

早排做啲蛋糕越做越off

都是一樣啲食譜.....

why?why?why?

所以試吓adjust吓啲份量

好好多!!!

面爆得好靚仔

唔太爆

又鬆又moist

好香橙味...

黎個closeup先

快啲記底佢先

五隻蛋啲份量

啱啱好

一個7吋啲空心模

part 1

蛋黃 4個

糖 30g

橙汁 60g

油 20g

橙香油 少

粉 90g

PB 少

part 2

蛋白 5個

煻 45g

part 1料只是就咁攪拌至見唔到白粉

part 2 蛋白打至起泡先

分三次落糖

打濕性

大約6-7成起

打濕性...蛋糕會鬆啲

打乾性...蛋糕會彈性咽齦啲

325F

釋隨專便

::rr8104 

九成

(April 19, 2013)
 應該算有九成成功
之前好驚好驚做日式芝士蛋糕
因為次次衰次次都唔靚仔
衰爆面
衰勁縮
衰唔熟
::mm1578 

整日式芝士蛋糕

真係要有萬分啲愛心

要有萬分啲耐性

要有萬分啲溫柔

唔係回縮好多

有蛋糕啲質感

好鬆軟有彈性

今次唔錯

芝士"蛋糕"就係你

扭紋雪芳 (附食譜)

最仲意試新嘢啲我

見到朋友post咗個Marble sponge cake
話係mama食譜

立刻...係立刻叫佢教我

就害佢用咗成個鐘打個食譜比我

而減肥中啲我

::mm2442 

受唔住誘惑

算吧啦!

::mm1581 

祝大家紅運當頭,大發突發

應下節

整個大發糕

今晚年三十拜神啱晒

年頭發到年尾

果子牛油旦糕

周師父post完

一個好靚好應節啲聖誕蛋糕

嗱嗱啉叫師父教我整

師父話依個係一個果子牛油蛋糕

上次佢好有心機教我整面種

但係我種黎種去都種唔到..

可能依排實在太凍啦...

sorry! but I will be back!!!

所為有唔整包整住餅先...

咖啡雪芳

上次係藍莓雪芳蛋糕嗰篇都提過

要試吓整到好似Paris Baguette 雪芳啲texture

"佢啲雪芳蛋糕比較鬆軟

唔係咁彈性嗰隻

蛋糕啲本身啲糖份較高"

好今次就整咖啡雪芳黎做吓實驗先

同一個食譜

同一個份量

只係打蛋白啲方法改啲

今次蛋白只係打到soft peak...

大約7,8成

出黎啲質感

口感就大不同

蛋糕較濕

stiff peak啲雪芳比較鬆彈實

而今次

soft peak啲雪芳係鬆而散軟

其實兩者都好食

是乎個人喜好

小牛蛋 ~ 從未如此"得"過

好興奮呀

實在太成功啦

我覺得!!!

一個看似簡簡單單啲牛油蛋糕

做落一啲都唔簡單

當然係講緊

又香,又moist,又滑啲"小牛蛋"啦

牛油蛋糕我已經整過無數次

但係我可以講依個係我整餅生涯以來

其從未如此"得"過

之前試過什麼鑵牛油又什麼配方

都唔係我想要啲

硬同乾...可能係我啲問題@@

依個...

我第二日食都好軟滑

個味仲濃咗添

trick!!! 落蛋時有咁慢得咁慢

藍莓雪芳蛋糕

自從上次係Paris Baguette 食過佢啲Blueberry Chiffon

真係好

其實雪芳蛋糕啲質感同做法因人而已

佢啲雪芳蛋糕比較鬆軟

唔係咁彈性嗰隻

蛋糕啲本身啲糖份較高

而creamy比較無咁甜

I like it!

配嘪佢啲Green Tea Latte

真係無得頂

我又要整

噤啱屋企有藍莓醬

let's do it

我整依個雪芳蛋糕相比Paris Baguette啲有彈性啲

同我cut咗煻啲份量

可能係打蛋白程度

我係打得比較厚同firm啲

下次試吓打soft peak

睇吓會唔會似啲先

但依個藍莓雪芳蛋糕都好好食

香蕉核桃磅蛋糕

其實坊間啲香蕉核桃磅蛋糕食譜

差唔多都大同小異

但點解有啲香啲有啲無咁好食

係唔係比多幾條蕉???

比啲香蕉extract呢?

No!No!No!

其實只要張啲蕉放耐啲

放倒出晒黑點...

越多黑點啲蕉

焗出黎啲香蕉蛋糕先越香

兒時西餅~最愛超群拿破崙

依家啲西餅舖開到成街都係
美X, 聖X娜....
但其實我最回味啲
仲係"超群西餅"
想當年佢啲分舖都開到港九新界

細過架時後
每逢有人生日媽咪都會係商場二樓啲超群買生日蛋糕比我哋
平時又係嗰到買打西餅做下午茶
而我每次都會揀我最愛啲拿破崙

Earl Grey 雪芳

真出奇...
平時放工
更累都要開吓爐
焗吓嘢先安樂
但依幾日啲Labor Day
好似無乜嘢做過
連爐都沒開過

好

都係時候出手了

順便賀一賀個新blog開幕先  

  

   

 睇吓睇吓

個面爆得幾靚

切開黎睇嘪裏面先

好濕潤

好鬆軟

好彈手呀

彈到好似跳彈床咁

檸檬芝士蛋糕

在同事家的後院摘了很多檸檬
檸檬的清香
真醒神
用來做芝士蛋糕
簡直一流
清香而不膩
食多幾件都無問題
Good Cake

另一個好好味啲carrot cake

唔知點解每隔一排
我都會想食吓carrot cake
所以又週圍搵有乜正啲食譜試試
又比我搵到個有超hot的食譜
四千幾個comments...仲有成95%都係5stars
都幾堅吓
好!就試下你先

 果然真係好....好好....好好好
moist得黎又唔太濕...
有蛋糕啲鬆軟
好野...
聽朝有早餐食

士多啤唎蛋卷改良版

 同一個食譜
加少少嘢
就比之前啲蛋糕底鬆軟好多
靚仔晒!