这次的戚风是我做的最成功的一次，没有收缩哦，可能做戚风蛋糕真的要用戚风蛋糕模型才会成功吧！
之前我都用普通模型，都收缩到啊妈都不认得 这次用的是小型的戚风蛋糕模型，一次可以做３粒蛋糕的!
４方型那个有点收缩哦
戚风模就很漂亮
Friday, February 27, 2009
Saturday, February 21, 2009
我的最爱－富贵花 3
最近槟城的天气实在太热了，都不懂多久没下雨了，所以我家富贵花都开花了。之前很多都让雨水打掉花苞的。
盛开的金星 (之前弄错名字了)
期待已久的黄花二世终于成功开花了，好开心哦!!!
这棵普通品种的富贵花开得好大朵!
盛开的金星 (之前弄错名字了)
期待已久的黄花二世终于成功开花了，好开心哦!!!
这棵普通品种的富贵花开得好大朵!
Sunday, February 15, 2009
麻署红豆沙面包
买了孟老师的食谱，第一次尝试就选了有麻署的面包来做，因为我很喜欢吃mochi, 我这面包很好吃!孟老师果然名不虚传!
麻署的部分是我自己乱做的，用糯米粉+水+绿茶粉+一汤匙白油搓匀在煮熟来用的。
烤好的样子，mochi软掉了。
麻署的部分是我自己乱做的，用糯米粉+水+绿茶粉+一汤匙白油搓匀在煮熟来用的。
烤好的样子，mochi软掉了。
我的最爱－富贵花 2
白色富贵花，名字不详
Beauty pink 台湾美人
我最爱中的最爱，名字也是不详，我都叫她QQ，因为叶子QQ酱的
找到名字料 - 飘浪之星
名字也不祥！
Dream world
Beauty pink 台湾美人
我最爱中的最爱，名字也是不详，我都叫她QQ，因为叶子QQ酱的
找到名字料 - 飘浪之星
名字也不祥！
Dream world
Saturday, February 14, 2009
Ricotta cheesecake
在Tesco看到reduce to clear的ricotta cheese,卖RM4。95，买了一盒250G的，因为我记得我有看过这种cheesecake的食谱。
回到家，一番开食谱，吐血，原来人家大师用的是cottage cheese,我买错了。
快快上网找食谱，最后7拼8凑弄出来了
结论:不是很好好吃，做出来的蛋糕水水酱的，不会像creamcheese做出来的cheesecake般结实!
做个记录，食谱如下:
50G butter or magarine
175G digestive biscuits
250G ricotta cheese
2 eggs,seperated
50G ground almond
finely grated rind of 1 lemon
150ML single cream (不懂什么，我用whipping cream)
50G caster sugar
To decorate:
icing sugar, for dusting
lemon rind slivers
Method:
1.Oil a 20cm/8inch spring form cake tin.
2.Melt the butter in a small pan, then mix in the biscuit crumbs.Press the mixture over the base of the cake tin, then chill in the refrigerator for about 15 minutes until firm.
3.Beat the ricotta cheese with the egg yolks,almonds & lemon rind until smooth, then gradually stir in the cream.
4.Whisk the egg whites until stiff, then whisk in the sugar a little at a time. Carefully fold into the cheese mixture, then spoon over the biscuit base and level the surface.
5.Bake in a preheated oven, 160 C,for 1 - 1 1/4 hours until firm. Turn off the heat and leave the cheesecake in the oven until cold.
6.Put in the refrigerator and chill. To serve,dust with a sifted icing sugar and sprinkle with lemon rind.
回到家，一番开食谱，吐血，原来人家大师用的是cottage cheese,我买错了。
快快上网找食谱，最后7拼8凑弄出来了
结论:不是很好好吃，做出来的蛋糕水水酱的，不会像creamcheese做出来的cheesecake般结实!
做个记录，食谱如下:
50G butter or magarine
175G digestive biscuits
250G ricotta cheese
2 eggs,seperated
50G ground almond
finely grated rind of 1 lemon
150ML single cream (不懂什么，我用whipping cream)
50G caster sugar
To decorate:
icing sugar, for dusting
lemon rind slivers
Method:
1.Oil a 20cm/8inch spring form cake tin.
2.Melt the butter in a small pan, then mix in the biscuit crumbs.Press the mixture over the base of the cake tin, then chill in the refrigerator for about 15 minutes until firm.
3.Beat the ricotta cheese with the egg yolks,almonds & lemon rind until smooth, then gradually stir in the cream.
4.Whisk the egg whites until stiff, then whisk in the sugar a little at a time. Carefully fold into the cheese mixture, then spoon over the biscuit base and level the surface.
5.Bake in a preheated oven, 160 C,for 1 - 1 1/4 hours until firm. Turn off the heat and leave the cheesecake in the oven until cold.
6.Put in the refrigerator and chill. To serve,dust with a sifted icing sugar and sprinkle with lemon rind.
Wednesday, February 11, 2009
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