No Whisk Steamed Chocolate cake

Chocolate Cake 巧克力蛋糕:
1) 250gram - butter 牛油
2) 3 - eggs 鸡蛋
A) 200 gram - sugar 幼糖 , 250ml - fresh milk 鲜奶
B)) 135 gram - cake flour 低筋粉,
60 gram - cocoa powder 巧克力粉,
1/2 tsp - baking powder 自发粉,
1/2 tsp - soda powder 苏打粉

Method:
1) Melt A under low fire. 将A材料溶化。
2) Off fire, add in butter follow by eggs.关火。加入牛油和鸡 蛋。
3) Mix well, set aside to cool down. 搅拌均匀。待冷。
4) A + B mix well. 将A+B 材料搅拌均匀。
5) Steam under medium fire for 45 mins will do. 中火蒸上45分钟或至熟透就可以了。

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TOMATO AND TAMARIND FISH CURRY

TOMATO AND TAMARIND FISH CURRY

Serves 4

2 tablespoons oil
¼ teaspoon fenugreek seeds
5 cloves garlic, chopped
1 onion, chopped
1 stalk curry leaves, plucked and chopped
1 green and 1 red finger-length chilli, halved and deseeded
3 ripe tomatoes, quartered
2 tablespoons tamarind pulp, mashed with 1 cup (250ml) hot water and strained to obtain juice
3 tablespoons fish curry powder
One 450g can sardines in tomato sauce
Salt, to taste

• Heat the oil in a saucepan and sauté the fenugreek seeds for a few seconds. Add the garlic, onion, curry leaves and chillies and sauté until golden and fragrant, about 2 minutes. Stir in the tomato and sauté for 1-2 more minutes.
• Pour in the tamarind juice and add the curry powder, then cover and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Stir in the sardines and continue to simmer uncovered for 3 more minutes. Season with salt to taste and remove from the heat. Serve immediately.

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Baked Cheesecake

Baked Cheese Cake

Ingredients
Mixture A
70 ml milk
10g sugar
100g cream cheese
30ml of heavy cream

2 tsp lemon juice
2 eggs yolk
30g of cake flour
5g of corn flour


Mixture B
2 cold eggs white
30g of sugar
1/2 tsp of lemon juice

Using 6" tin

Method
1) Set oven temperature to 180 deg. Grease a 6" tin or a loaf tin. Line with baking sheet. Prepare a pot of hot water.
2) Mix cream, milk, cream cheese, 5g of sugar together over a low fire. Careful not to boil it.
3) When all ingredient mix well, remove from the heat and add in the egg one after another into the mixture. Set aside
4) Whisk the eggs white till there are bubbles then add sugar 1/3 at a time till mixed well and lemon juice. Whisk till it just form the peak. Dun over whisk it.
5) Mix the cake flour and cornflour then sieve the flour into the cheese mixture.
6) Add half of the whisked egg white to the cheese mixture, then pour all the cheese mixture into the egg white and mix well.
7)  Pour into the baking tin. Let the tin sit on a deep tray of boiling water prepared earlier and bake at 180deg for 15 min.
8) After 15min, lower the temperature to 110deg. Meanwhile open the oven door for  1 - 2 min to allow the temperature to drop then closed the oven door and let the cheese cake baked for 40min. 

9) When cooked, overturn and cool on the rack. Chill in the fridge overnite for better texture.

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Lemon pound cake

Lemon pound cake

Ingredient

3 eggs (AA size)

150g butter - melted

150g sugar

150g cake flour

1 lemon

Method

1) melt the butter and set aside

2) grate the lemon to obtain the zest

3) whisk the egg n sugar till plain yellow

4) sieve the flour into the egg mixture

5) add the lemon zest n mixture well

6) pour half of the mixture into the melted butter n mix well

7) pour the butter mixture into the egg mixture. Mix well n pour into the tin to bake 40 min for 170deg. 

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Pickle Papaya

Pickle Papaya from Wendyinkk

1kg firm green papaya
2 tbsp salt
300gm rice wine vinegar
300gm of sugar
4 chili padi

Method:
1) Boil vinegar and sugar till the sugar dissolve. Set aside to cool.
2) Cut the papaya into half, peel the skin away and slice into think slices.
3) Marinate the sliced papaya with salt for 15 min and not more.
4) After 15 mins, wash the sliced papaya thoroughly to remove the salt. Shake off excess water no need to squeeze.
5) Place papaya slices into non reactive container (eg, glass, stainless steel, ceramic)
6) Roughly chopped the chili padi and add into the papaya slices.
7) Pour the vinegar solution over the papaya slices, ensure all the papaya slices submerge in the solution.
8) Let the papaya sits in the solution for 2 hrs. If too sour, add more sugar. If too sweet, add more vinegar. This depends on individual tastebud.

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烘培趣事

这本＂烘培新手＂ 很好。Popular有卖可我没买，在图书馆里给我找到就借了回家。真的是一本很好的书，烘培的每一个步奏都说的很仔细清楚让我好想拥有它。 

书里有样 ＂兰姆酒＂原来是 rum.. Heee

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烫面香草味北海道戚风杯子蛋糕

烫面香草味北海道戚风杯子蛋糕 by Vinnie Baking

A = 牛奶 90克，植物油 30克，幼糖 20克。

B = 低筋面粉 90克。

C=蛋黄 90克。

D= 蛋白 180克，幼糖 40克，塔塔粉 1克。


做法：

1.将A煮至热（不需要滚），把低筋面粉加入拌匀，然后再加入蛋黄，要一边搅拌一边加入，然后放一边待用。

2. 把蛋白打至发泡加入半份白糖和塔塔粉，继续搅拌至蛋白呈现细腻才加入剩余白糖，继续打至硬性发泡即可。

3. 把2/4蛋白加入蛋黄糊里搅拌均匀，再倒回剩余蛋白里，轻轻拌匀即可。

4. 把面糊舀入纸杯里，9分满就好，然后以预先预热上下火180度的烤炉里，烤约15 分钟或至熟即可！

5. 待凉后才挤入香草奶油馅和装饰，然后冷藏才好吃的！


自制卡仕达酱（香草奶油馅）

材料 (A)

即溶蛋黄粉  23g
牛奶 75g
香草精  1/2茶匙


材料 (B)

鲜奶油  50g (打发)


制作：

1.把材料（A）搅匀。

2.加入打发的鲜奶油拌匀,即可。

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