日式芝士蛋糕

日式芝士蛋糕 (附圖片)

此食譜只和cookery family 會員分享, 請不要將我的食譜轉往別的網站, 謝謝!!!

~~~~~ 一個年前上堂學過的其中一款的日式食芝士蛋糕食譜 ~~~~~~

蛋白                               4 隻
糖                                4安士
麵粉                      1 1/2 安士
塔塔粉                       1/4茶匙 (可以不加用醋或檸檬汁代替)
泡打粉                       1/2茶匙
溶牛油                           1安士

原味芝味醬                    4安士
忌廉芝士                       4安士
蛋黃                                4隻
淡忌廉                           2安士
牛奶                              3安士

1.   蛋黃打散加牛奶+淡忌廉, 放入己攪至軟身的芝士
2.   蛋白 打至些微身加入檸檬汁少許, 再分二至三次加入
      糖續打至完全企身
3.   已過篩之麵粉+泡打粉放入芝士餡料中
4.   先把1/3 蛋白 放入 (3) 中, 用橡皮刀輕輕拌勻後, 把其餘
      的蛋白放入, 最後加入溶牛油.
5.   把 (4) 放入已舖牛油紙的模中
6.   先用180 度焗12分鐘上色後  , 舖上鍚紙以免蛋糕面部燒燶
      然後用 150度焗50分鐘
      (記著焗盆注入熱水)

 

Posted in 芝士蛋糕 | 日式芝士蛋糕 已關閉迴響。

星 星 撻

撻 皮 : 粉 125 克 、 牛 油 100 克 、 鹽 1 茶 匙 、 凍 水 35 毫 升

吉 士 忌 廉 : 吉 士 粉 及 砂 糖 各 1.5 湯 匙 、 忌 廉 200 毫 升 、 楊 桃 1 隻 、 罐 頭 桃 2 片 、 魚 膠 粉 15 克 、 水 50 毫 升

跟 住 做 :
1. 牛 油 切 粒 , 放 進 粉 內 搓 勻 , 慢 慢 加 入 已 和 鹽 混 和 的 凍 水 , 搓 成 糰 狀 , 用 保鮮 紙 包 好 , 放 進 雪 櫃 冷 藏 15 分 鐘 。 再 搓 成 半 厘 米 厚 鋪 在 撻 模 上 , 用 叉 在 撻 皮 上 拮窿 , 用 180 ℃ 焗 15-20 分 鐘 , 待 涼 。
2. 忌 廉 煮 熱 , 加 入 吉 士 粉 及 砂 糖 , 煮 至 濃 稠 , 待 涼 後 塗 在 撻 皮 上 , 再 把 切 片 切 粒 的 楊 桃 及 桃 鋪 上 。
3. 最 後 把 魚 膠 粉 加 入 清 水 拌 勻 , 以 熱 水 「 座 」 溶 , 掃 在 撻 上 即 成 。

無 糖 南 瓜 芝 士 蛋 糕

有 料 到 :
南 瓜 250 克 、 忌 廉 芝 士 100 克 、 麵 粉 2 湯 匙 、 雞 蛋 1 隻

日 本 南 瓜 $25/ 斤
麵 粉 $14.9/1100 克
忌 廉 芝 士 $19.9/250 克

跟 住 做 :
1. 南 瓜 連 皮 切 粒 , 放 入 微 波 爐 叮 10 分 鐘 至 軟 , 去 皮 搓 成 茸 。

2. 忌 廉 芝 士 放 室 溫 中 變 軟 , 加 蛋 並 打 至 滑 身 , 篩 入 粉 再 加 南 瓜 茸 。

3. 將 芝 士 混 合 物 倒 入 餅 模 , 放 入 焗 爐 以 攝 氏 170 度 隔 水 焗 1 小 時 至 金 黃 色 , 待 涼 。 將 南 瓜 芝 士 餅 放 雪 櫃 冷 藏 至 硬 即 可 。

Posted in 芝士蛋糕 | 無 糖 南 瓜 芝 士 蛋 糕 已關閉迴響。

碳燒咖啡芝士蛋糕

依款蛋糕係o係好耐世紀之前既cookeasy到抄返離的… 8)

切件後

碳燒咖啡芝士蛋糕

材料: (直徑 17cm 蛋糕盤)
忌廉芝士 104 克
鮮奶 80 毫升
蛋黃 3 個
蛋白 3 個
砂糖 50 克
麵粉 50 克
粟粉 25 克
鹽 1 / 3 茶匙
UCC 三合一碳燒即溶咖啡 2包  
   
做法﹕
1. 預熱焗爐 1 8 0 C。
2. 把蛋糕盤墊上牛油紙,備用。
3. 麵粉與粟粉同篩勻,待用。
4. 鮮奶與忌廉芝士用慢火煮溶,加入咖啡粉待用。
5. 蛋黃與一半砂糖,打至奶白色,呈忌廉狀。
6. 加入步驟 ( 4 ) 之溶液內,拌勻。
7. 篩入麵粉與粟粉,拌勻。
8. 蛋白打起,加入鹽,其餘的糖分 2 次加入,打至企身。
9. 將蛋白分 2 – 3 次加入麵粉糊中,拌勻;倒入已舖上牛油紙的糕盤內。
10. 放入預熱焗爐,焗盤放入水,以 1 8 0 C 焗 2 0 分鐘,後轉 1 5 0 C 焗約 1 5 分鐘,在焗爐待 1 0 分鐘才取出。

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花生醬曲奇 (妙趣曲奇)

花生醬曲奇 (妙趣曲奇)

材料:
1. 牛油 100g
2. 粗粒花生醬 100g
3. 糖 100g(可減10g)
4. 蛋 1隻
5. 麵粉 150g
6. 發粉 1/2 tsp
7. 鹽 少許\

作法:
1. 牛油、花生醬及糖拌勻。
2. 分次加入蛋液。
3. 篩入麵粉、及粉及鹽混合成糰。
4. 把麵糰分成直徑2cm圓球,放於已掃油焗盆上,用叉壓至扁平。
5. 以190度焗10-15mins至金黃色即成。

Posted in 曲奇 | 花生醬曲奇 (妙趣曲奇) 已關閉迴響。

木糠布甸

材料 :
7\" 蛋糕模
淡忌廉 500ml
煉奶 120g <– 我只用了 100g
馬利餅 1 筒

做法 :
1. 馬利餅先用木棍捍碎或用機磨碎備用
2. 將淡忌廉用打蛋器打成 cream 狀 (約打至 7 成企身)
3. 然後再將煉奶加入淡忌廉中,再將忌廉打至 8 成企身便成
4. 先加餅碎於蛋糕模內,將 (3) 放入唧袋中打圓唧一層,再加餅碎,如此遂層 (可做 3 層 )
5. 食法有兩種,一是放入冰箱雪硬,另一種則是放進雪櫃下格

由於曾經失敗,有以下心得:
1. 淡忌廉要用 President,因此種淡忌廉打至 8 成企身後較適合用於mousse及布丁類
2. 淡忌廉打至 8 成企身的意思是用打蛋器往上拉時,形成的角稍有傾斜,有一點彎曲 (打至 9 成企身亦可)
3. 不用馬利餅可改用 Oreo 餅,但要先刮掉中間白色的夾心忌廉
4. 放入冰箱雪硬比較美味

豆奶芝士餅

材料 :
6\" 蛋糕模
豆奶 100ml
忌廉芝士 125g
淡忌廉 175ml
蛋 1 隻
消化餅醉 60g
牛油 30g
糖粉 1湯匙 <– (可以隨個人口味加減…1 湯匙份量係少甜 )
魚膠粉 1湯匙

做法 :
1. 消化餅碎加牛油,壓平在蛋糕模內,雪凍後備用
2. 忌廉芝士置室溫下溶解最少一小時至軟身後,加入糖粉打勻,慢慢加入蛋液
3. 魚膠粉用開水開勻後, 坐熱水溶解,放涼後,拌入豆奶、淡忌廉 及 (2) 中
4. 把 (3) 拌入消化餅底後雪凍3 小時,完成

Posted in 芝士蛋糕 | 豆奶芝士餅 已關閉迴響。

Ginger Spice Cookies

Ginger Spice Cookies
From Food Network Kitchens

These crisp cookies, made with fresh ginger and molasses, are perfect for decorating.

Recipe Summary
Yield: About 3 dozen cookies, depending upon shape
Prep time: 1 hour
Cook time: 14 to 18 minutes
Inactive prep time: 2 hours 30 minutes
Ease of preparation: Intermediate

Ingredients
1-inch knob peeled fresh ginger or 2 tablespoons
prepared ginger juice
3 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon freshly and finely ground black pepper
1 cup unsalted butter, room temperature cut into pieces
1 cup superfine sugar
2/3 cup molasses, preferably sorghum

Icing:
1/4 cup water
3 tablespoons egg white powder
2 cups confectioners\’ sugar
Food coloring, sprinkles, candies, or colored sugars
as desired

Instructions
Puree the ginger in a mini food processor with 2 tablespoons water.
Squeeze and strain juice through cheesecloth or a fine mesh strainer.
Discard the ginger pulp. Reserve the juice.

Sift the flour, baking soda, salt and spices into a medium bowl,
then whisk in the pepper; set aside.

Cream the butter and sugar with a handheld mixer until light and fluffy, about 1 1/2 minutes.
Add the molasses and ginger juice and beat until evenly incorporated, about 2 minutes.
(Stir together with a spatula if needed.)
Gradually blend the dry ingredients on low speed into the butter mixture
until you have a crumbly mixture.
Bring the dough together by hand pressing and kneading lightly until moist, but not tacky.
Divide into 2 equal portions, press into disks about 1/2-inch thick.
Wrap in plastic and chill for at least 1 hour or overnight.

Position racks evenly in the oven and preheat to 350 degrees F.

Dust the dough and a work surface with flour. Roll the dough about 1/4 inch thick.
Cut out cookies into desired shapes. Transfer to a parchment lined baking sheet.
Bake until the cookies are a rich tawny brown, about 18 to 20 minutes. Cool on a rack.

For decorating: Whisk the water and egg white powder in a medium bowl until foamy and smooth.
Gradually whisk in the confectioners\’ sugar to make a smooth icing.
For multiple colors divide the icing into batches
and add a food coloring as desired. Spread or pipe the icing onto the cookies. Finish with sprinkles, or candies.
Let rest on a rack until the icing sets, about 30 minutes.

Cook\’s Notes
• For a chewier cookie, roll them 1/3 to 1/2-inch thick and bake for 16 to 20 minutes.

• Decorating holiday cookies is a great way to indulge your creative spirit while making something sweet.
Crushed candy canes and chopped nuts are perfect holiday stand-ins for sprinkles and dragees.

• When adding food coloring to royal icing, add it slowly, drop by drop.
Since it\’s potent stuff, your icing could quickly resemble a neon light.

• If you don\’t have a pastry bag and tip, use a plastic sandwich bag.
Drop icing into the bag, push it to the corner, and snip off the corner tip.

Posted in 曲奇 | Ginger Spice Cookies 已關閉迴響。

Stuffed Date-Orange Cookies

Maamoul: Stuffed Date-Orange Cookies
From Food Network Kitchens

A unique and tender cookie favored by both Jewish and Middle Eastern bakers alike.
Try making them with all three delicious fillings.

Recipe Summary
Yield: 20 cookies
Prep time: 45 minutes
Cook time: 25 to 30 minutes
Inactive prep time: 1 hour
Ease of preparation: Intermediate

Ingredients

Filling:
1/2 pound pitted soft Medjool dates
2 tablespoons water
Pinch fine salt
1/4 cup finely chopped crystallized ginger
1/2 teaspoon finely grated orange zest

Dough:
2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon confectioners\’ sugar, plus about 1/2 to 2 cups more for dusting
Pinch fine salt
1/2 cup unsalted butter (1 stick), plus 2 tablespoons
2 tablespoons neutral flavored oil, such as canola
1/4 cup milk

Instructions
Preheat the oven to 325 degrees F.

To make the filling:
Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes.
Remove and set aside. Clean the processor bowl.

Put the flour, baking powder, the 1 tablespoon confectioners\’ sugar, and salt in the bowl of
food processor and pulse 3 to 4 times to mix.
Add the butter, oil, and milk pulsing until the dough just comes together.
Take care not to overwork the dough; it will be slightly wet.

Remove dough from the processor, and roll into 20 equally sized balls.
In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round.
Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling.
Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms
to make a smooth round ball.
Press gently to flatten the cookie slightly, then place them seamed side down on a
parchment-lined baking sheet. Repeat with the remaining dough and filling.
Gently prick the cookies with a fork or a wooden skewer in a decorative pattern
taking care not to pierce the dough to the filling.

Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just
beginning to turn slightly golden, about 25 to 30 minutes.
Dust generously with confectioners\’ sugar, cool and dust again.

Other fillings we love:

Apricot Golden Raisin Nut Filling:
1/3 cup hazelnuts, toasted and chopped (other nuts can be substituted)
1/3 cup golden raisins
3 tablespoons apricot jam
Pinch fine salt

Puree in a food processor until evenly combined.

Quince-Walnut Filling:
1/2 cup walnuts, toasted
1/3 cup quince jam
Pinch fine salt

Puree in a food processor until evenly combined.

Cook\’s Notes• Take care not to overcook these cookies; the baked dough should be very pale and tender.

Posted in 曲奇 | Stuffed Date-Orange Cookies 已關閉迴響。

Welsh Cookies

Welsh Cookies
From Food Network Kitchens

These unique cookies are great when cooked on a griddle.
Similar to a sweet scone with currants, they\’re perfect for an impromptu tea.

Recipe Summary
Yield: About 2 1/2 dozen
Prep time: 25 minutes
Cook time: 14 to 18 minutes
Inactive prep time: 1 hour
Ease of preparation: Easy

Ingredients
2 cups all-purpose flour
3/4 cup sugar, plus more for sprinkling
2 1/2 teaspoons baking powder
1 teaspoon finely grated orange zest
1 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/2 cup unsalted butter (1 stick),
cold and diced, plus more for cooking
3/4 cup currants
2 large eggs, slightly beaten
2 to 3 tablespoons buttermilk
Melted butter, for cooking

Instructions
Whisk the flour, sugar, baking powder, zest, nutmeg and salt in a medium bowl.
Rub in the butter with your fingertips until the mixture looks sandy.
Stir in the currants. Beat the eggs and 2 tablespoons of the buttermilk together.
Stir into the dry ingredients to make a shaggy dough, add more buttermilk if the dough is dry.
Gather dough into a disk, wrap in plastic wrap and refrigerate for 1 hour.

Roll the dough on a floured workspace into a piece about 1/4-inch thick.
Cut into 2 to 3- inch rounds.

Heat a griddle or frying pan over medium-low heat. Brush the pan surface with butter.
Cook the cookies until slightly brown and cooked through, about 4 to 5 minutes on each side.
Transfer to a rack, sprinkle with sugar and cool. Store in a cookie tin.

Cook\’s Notes
• You can re-roll the trimmed pieces to make more cookies,
but take care not to overwork the dough or they\’ll come out tough.

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