义燒@8/26/18

$3都唔駛

點解唔自己homemade呢!

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

Bread!

DIY

souffle ~ 就係依個Feel

SF有一間食Souffle好出名啲

叫"Souffle Jacqueline"

又滑又香...簡直係熱版啲雪糕

我試整個好多次

試過好多食譜

都無個似

Finally....

登!登!登!登!

我們一家四口

就咁樣慶祝情人節

改良版雞批

改良後更鬆化

講唔出啲香

非常似麵包鋪嗰啲

"嗰啲"就係

 吉士粉

Try It!

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.