香橙柠檬蛋糕

记得自己刚刚流产时，教会的阿姨们很热心的帮助我和排骨. 因为排骨和我的家人都不住在这里. 加上这次的流产很突然，我们俩也不知所措. 真的很谢谢他们爱心的煮东西给我吃，也给我他们酿的酒，方便排骨煮做月子的食物给我吃. 因为他们说就算是流产，也要像做月子那样，补补身体.

为了感谢他们，我只可以做蛋糕、面包之类的东西来报答他们. (因为煮东西我不行）
排骨的老板也超好人的 （排骨在餐馆做part-time），每次回家一定带一些东西给我吃. 有猪脚醋、猪肝、面条等等. （老板是特地煮的，也没有收钱. 对了，老板是我教会的uncle）

今天就做了这个超简单又容易的蛋糕. 我用现成的面粉做的因为要做很多个~
奶油的味道真的很香~

Ingredients:

Ready mix sponge cake flour 420g
Orange juice 40g
Lemon juice 3 tsp
Eggs 5
Butter 250g

Methods:

1. Melt the butter and put aside.
2. Slight beat the eggs. Add into the flour and juices. Mix well.
3. Add in the melted butter and mix well.
4. Put the cake batter in the preheat oven 160 deg. Bake for 35-45mins or until a skewer inserted into the centre comes out clean.

香橙柠檬蛋糕

正在包装中...

包装好的蛋糕 - 希望他们会喜欢~

*我的祷告*

爱我们的天父，感谢你在我患难的时候，你差派你的天使来看顾我. 让我和排骨都能够感受到你的爱. 主啊，求你祝福那些照顾我的弟兄姐妹，并祝福他们的家庭和在这里的生活，祷告、感恩奉主耶稣的名求，阿们~

OREO light cheesecake

看到冰箱里还有剩下的 cream cheese， 所以就想看看有什么可以做，因为不想浪费材料嘛~
家里有Oreo饼干，所以就想试试看做这个 Oreo Light Cheese Cake.

谢谢在FB分享出来的食谱 - Siaw Ying Chan =)

出炉后，发现这个蛋糕有点像 “发霉”蛋糕!! 哈哈~ 但是还是决定试吃~ 排骨和我都觉得 cheese 的味道不是很浓，如果不喜欢吃太浓的 cheese 味道的朋友，这个蛋糕就适合你了！

材料:

(A)
Cream Cheese 125g
牛油 30g
鲜奶 60g

(B)
蛋黄 3粒
低筋面粉 30g
粟粉 15g

(C)
蛋白 3粒
细糖 50g

(D)
Oreo饼碎 30g （我没有弄得很碎)

做法：

1. 把材料 (A) 隔水煮溶，待凉后加入材料 (B)
2. 将材料 (C) 打至湿性发泡，分次加入上料，搅拌均匀后加入材料 (D)
3. 蒸烤法160 deg C，约50分钟或至熟

Pineapple coconut butter cake

我本身是不爱吃凤梨和椰蓉。。但是却爱吃凤梨酥和椰水~
好奇怪的口味~ 家里的排骨和我恰恰相反，我爱吃的，他不吃，我不爱吃的，反而合他的口味~ 互相互补~
每次有小组或门徒训练时，只要在我们的家，我必定预备甜点和马来西亚咖啡。尤其是槟城咖啡，喝了都会睡觉~
这次就做了Coconut butter cake. 其实应该叫着 Pineapple coconut butter cake~
烘焙的时候，椰香味真的香到~~~~~~~~~~~ 自己都忍不住要吃！
虽然自己不爱吃desiccated coconut 或 pineapple, 但是为了想知道味道如何，没办法，只好试吃！配上一杯咖啡，简直就是....... DELICIOUS~

Ingredients:


300g caster sugar (I cut down to 200g)
250g butter (maybe you can use margarine)
4 eggs
250g self raising flour
Juice 1/2 lemon or orange
70g desiccated coconut or freshly grated coconut
50g milk


Method:


1. Preheat the oven to 180C. Lightly grease and line a 20x30cm cake tin with baking paper.
2. Mix butter and caster sugar until fluffy.
3. Add one egg at the time and beat until combine.
4. Add in flour and juice until combine.
5. Add coconut and milk and mix until combine and smooth.
6. I place few slices of canned pineapples on top of the mixture
7. Pour the batter into the prepared cake tin. Bake for 40 minutes or until a skewer inserted into the centre comes out clean.


Variation:
Place your favourite fruit on the top of the cake mixture and bake it for 1 hour

香蕉巧克力小蛋糕

两个多月没上blog了！有这么忙吗~
虽然全时间工作，但是还是想做烘焙，因为可以让我舒解压力。

老爸买了两本孟老师的书给我，好高兴哦！ 过年回去便拿了过来。下次他来一定要做给他吃~
现在是香蕉的季节，排骨好爱吃哦！爱吃归爱吃，每次放了一个时候，没人动的话，香蕉就差不多就要浪费了。

所以，就想看看孟老师的100道小蛋糕里有没有需要用到“香蕉”作材料的。果然，有“香蕉巧克力小蛋糕”。
终于做了几个，口感不是我喜欢的。但是排骨喜欢，管它的！只要有人“收货”就没问题了！
看起来像muffin, 但是吃起来一点都不像，因为这蛋糕是软软的！

材料：
香蕉 70克（去皮后）、炼奶 30克、无盐奶油 65克、糖粉 50克、蛋黄 1个、低筋面粉 90克、小苏打粉 1/8 小匙、无糖可可粉 10克、水滴形巧克力粒 10克

做法：
1。用叉子将香蕉压成泥状，加入炼奶用汤匙搅匀备用。
2。无盐奶油在室温软化后，加入糖粉先用橡皮刮刀稍微拌合。
3。改用搅拌机搅拌均匀后，加入蛋黄以快速方式搅匀。
4。加入做法1的炼奶香蕉泥，继续用搅拌机快搅均匀。
5。同时筛入低筋面粉、小苏打粉及无糖可可粉，改用橡皮刮刀以不规矩方向搅匀呈面糊状。
6。用橡皮刮刀将面糊刮入纸模内约七分满，将表面抹平，再放上适量水滴形巧克力粒。
7。烤箱预热后，以190°C 烘烤约20-25分钟左右。

~芒果密苏~

夏天的天气真的会让我“发疯”~ 热到我无法形容！
但是让我又爱又恨的是，只有夏天有芒果吃~
心血来潮，又想要做蛋糕了，这次选择做Mangomisu，tiramisu 的翻版~
这蛋糕是要送给一位朋友作生日蛋糕的。。
朋友们都很享受这蛋糕，因为一点都不腻，也不很甜。加上新鲜芒果，味道更是美味。



我家“排骨”的生日蛋糕

两个月前做了一个生日蛋糕给我家的“排骨”，简直不敢相信是自己做的。看看自己一年前做给他的蛋糕，真的差很远~ 高兴自己终于有一点点进步了~

一年前做的蛋糕食谱取之于DK Children's Quick & Easy Cookbook. 之所以会用这食谱因为觉得小孩子可以做的，相信自己也可以做吧！哈~

Frosted Carrot Cake


Ingredients:

For the cake
Butter for greasing cake tin
225g carrots
225g self raising flour and 2 teaspoon baking powder
Pinch of salt
140g soft brown muscovado sugar ( I use normal brown sugar and reduce the amount of sugar)
Grated zest of 1 orange (I omit this)
2 teaspoons ground cinnamon (I use 1 tsp cinnamon)
115g chopped roasted hazelnuts or chopped walnuts
55g desiccated coconut (I omit this because I don't like coconut)
2 large eggs
150ml sunflower oil
Juice of 1 orange (I omit this)

For the frosting
225g cream cheese
85g butter
115g sugar (I reduced sugar to 75g-80g)

For the marzipan carrots
225g marzipan
orange and green food colouring

Methods:

Making the cake

1. Set the oven. Grease the cake tin. Cut out a circle of baking parchment the same size as the tin and cover the base with it.
2. Scrub or peel the carrots and trim off their tops. Grate the carrots using a grater or a food processor.
3. Sift the flour and baking powder into a bowl. Mix in the carrots, slat, sugar, orange zest, cinnamon, nuts, and coconut.
4. Beat the eggs. Add the eggs, sunflower oil, and orange juice to the cake mixture and mix everything together well.
5. Spoon the mixture into the cake tin. Bake it for 60 to 75 mins until a skewer pushed into the centre comes out clean.
6. Leave the cake to cool in the tin for 10 to 15 mins, then remove it from the tin and put it on a wire rack to finish cooling.

Decorating the cake

1. Beat the cream cheese, butter, and icing sugar together in a bowl with a wooden spoon until the mixture is soft and creamy.
2. Spread the cream cheese frosting evenly over the top  of the cooled cake, using a palette knife dipped in warm water.
3. Knead orange and green food colouring into two balls of marzipan, then mould carrots for the top of the cake.

今年的蛋糕，不错吧？？进步神速~

Tiramisu Charlotte Cake



食谱取之于 Happy Home Baking

Espresso Syrup:
1 tablespoon instant espresso/ strong coffee powder
1/2 tablespoon sugar
1/2 cup (125ml) boiling water
1 tablespoon Marsala or Baileys Irish Cream)

Filling:
250g mascarpone cheese
1 1/2 teaspoons vanilla extract
3 tablespoons icing sugar
2 tablespoons Marsala or Baileys Irish Cream)
1 cup (250 ml) heavy/whipping cream
about 24 sponge fingers (savoiardi)
50g dark chocolate

Decorations:
cocoa powder, to dust
dark and white chocolate shavings (optional)
strawberries for decoration (optional)

Method:
Espresso Syrup:
Dissolve instant espresso coffee powder, sugar in boiling water. Leave to cool. Stir in 1 tablespoon Baileys Irish Cream. Set aside.

Filling:
In a mixing bowl, with a manual whisk, whisk mascarpone cheese with icing sugar, vanilla extract, Baileys Irish Cream and 3 tablespoons of the espresso syrup until combined.

With an electric mixer to whisk the whipping cream until soft peak (do not over whip). With a spatula, fold in 1/4 of the whipped cream to the mascarpone mixture. Fold in the remaining whipped cream to the mascarpone mixture.

To assemble the cake:
Cut off one end of the sponge fingers so that each one is in length. Line the sides of a 7" round baking pan* (with a removable base or use a springform pan) with the sponge fingers (do not dip them in the espresso syrup). You will need about 17 sponge fingers (depending on the type/brand). If the last sponge finger cannot fit in nicely, trim away part of it to fit it in. Save the leftover small pieces.

One at a time, gently dip (do not soak) sponge fingers in the espresso syrup and use them to line the base of the pan. Cut the sponge fingers into shorter lengths if necessary. Use the leftover pieces to fill the gaps.

Spoon over half of the filling. Spread evenly. Grate the dark chocolates over the filling. Repeat with another layer of sponge fingers and spoon over the remaining filling. Spread and smooth the top. Cover with cling wrap and refrigerate for at least 4 hours, best left overnight.

Just before serving, unmould the cake, dust the top with cocoa powder. Decorate with dark and white chocolate shavings and strawberries (as desired).

(*Note: If you do not have a springform pan or a pan with a removable base, you can improvise by lining a normal round pan with a large sheet of aluminium foil. Give allowance of about 1~2 inches for the foil to hang over the rim of the pan. Place a cake board inside the lined pan. Follow the steps above. To unmould, simply lift up the cake from the pan by gripping the foil. Transfer the cake onto a serving plate and carefully remove the foil. )