Sunday, 28 April 2013

Chocolate Cheesecake
巧克力奶酪蛋糕,宅女

不知道从什么时候开始,我变得很“宅”,自诩为“宅女”。开始很少和朋友们联络,更别说聚会了。以前籍由某位共同朋友的婚礼,大家还能见面叙叙旧。现在朋友们都过了适婚的年龄,婚礼的机会基本没有了。大多数时间在脸书上“碰面”,交换信息。其实也不是忙得不可开交,只是缺少了一种必须见面的契机。有时在街头偶遇,匆匆寒喧之后,不忘记叮咛一句:“记得在脸书上更新消息啊!" 

我有两个十几年的同学,都在新加坡。一个一年见一次,还是托孩子们的福,拜年的时候才见到。另一个更是只有简讯和电邮,大概有几年没见了吧。上次见面还是因为远在加拿大的朋友来新加坡,把我俩召集在一起。不见面不是心里没有朋友,实在是。。。“宅“ 啊!但是我不得不说,她们始终是我最好的朋友,随时可以一个电话打过去,不会有丝毫的隔膜。
 
更多的时候,我在自己的空间里庸庸碌碌的过日子。有网友调侃 “岁月犹如一把杀猪刀”,笑过之后,不得不承认它的精辟和犀利。 这把刀在每个人的心里都留下了一些痕迹,不可避免。  惟有珍惜现在的每一天, 找到自己最自如的生活方式。 “宅”也好,“不宅” 也好,愿大家都能有亲情友情的相伴,怡然地度过悠悠岁月。。。

“宅女“昨天做了这个巧克力奶酪蛋糕。上次做Famous Amos 曲奇的时候,买了一公斤的烹饪巧克力,现在又派上了用场。很少做巧克力的糕点,看来以后可以多做些了。

我用了“零失败” OREO 奶酪蛋糕的食谱,只是以融化的巧克力取代OREO,就成了这个巧克力奶酪蛋糕。做之前查了很多方子,可是我发现,有些在奶酪里加牛油(butter),有些加奶油 (heavy cream),还有些加炼乳(condense milk),有点太腻了。我的这个食谱,以低脂鲜奶取代上述那些材料,相对来说更健康一些。更主要的是,口感也相当顺滑细致。身体是最最重要的资本,希望朋友们在享用美食的同时,也想想食材的选择。 既要美味,又要健康。这也是我爱上烘焙后最大的收获。


CHOCOLATE CHEESECAKE


INGREDIENTS

For Crust
- 300g digestive cookies
- 150g butter (melted)

For Fillings
- 500g cream cheese, softened
- 1/2 cup caster sugar
- 1/2 cup low fat fresh milk
- 200g chocolate (melted)
-  2 eggs
- 1 teaspoon vanilla essence
- 2 tablespoons plain flour

To Garnish
- Coco powder
- Berries
 
DIRECTIONS
  1. Preheat oven to 160 DegC. Grease a 9 inch pan (both bottom and the side of the pan).
  2. Prepare the crust:
    • Place  the cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal the bag.
    • Finely crush cookies by rolling a rolling pin across the bag. Place in bowl.
    • Add butter, mix well. Press firmly onto bottom of the pan.
  3. Beat egg and sugar in a large bowl with electric mixer until fluffy.
  4. Add cream cheese, vanilla essence, flour and milk. Continue mix.
  5. Add melted chocolate,  mix until well blended.
  6. Pour over prepared crust.
  7. Use a water bath, bake for 1hr or until center is almost set (the center of the cheesecake should be just slightly moist when it is ready to be removed).
  8. Remove from the oven. Cool on a wire rack. Loosen the cake from the edge of the pan by running the tip of a knife or narrow spatula between the top edge of the cake and the side of the pan. This allows the cake to pull away freely from the pan as it cools.
  9. Refrigerate overnight before serve.
  10. Garnish with coco powder and berries as you like.


Saturday, 20 April 2013

Walnut Cake, Hometown
核桃蛋糕, 家乡土特产


June school holiday is approaching. It's  the best time of the year to travel. Not only children need a break, parents also need a getaway from the monotonous routine: sending children to school, go to work day after day.

We have decided our travel destination - my hometown. It is a small beautiful city located on the border of China and North Korea, marked by Yalu River.  Don't be surprised when I say I am from a small city with population of 2.4 million. Yes, it is considered relatively small by population in China.  Do you know Beijing has 20 million urban people and Shanghai has 23 million? 

It's been two years since my last visit.  I am a bit excited when I think of this trip. The only thing worries me is the H7N9 bird flu as we need to transit from Beijing.  In addition,  hope North Korea , south Korea and U.S keep cool and reach an agreement on the nuclear weapons.  Sometimes I think nowhere is more safe than Singapore. However, we still need to fly away from here once in a while. It's after all a small island with no season change.  Anyway, I have a long to-do-list and shopping list with me. I miss the people there, I miss the weather there, I miss the seasonal fruits/seafood/local products there. 

One of the must-buy local products is walnuts. I usually bring back 2kg of freshly packed walnuts, which cost me less than S$20 (RMB100).  I love all kinds of nuts includes Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios and many more...  I am nuts for nuts!  Good to know that these nuts, especially walnuts have many health-benefiting nutrients, e.g Ω-3 fatty acids that are essential for optimum health.

I like to throw walnuts into mooncake, muffins, cookies and rice cake. They are simply irresistible to me. Walnut cake is one of the cake that I make quite often whenever I have the craving for nuts. It is quick and easy to make, moist and delicious! 



WALNUT CAKE



INGREDIENTS

- 250g butter (softened)
- 250g plain flour
- 3 teaspoons baking powder
- 180g castor sugar
- 3 large eggs
- 1 cup finely chopped walnuts
- 1/2 cup coarsely chopped walnuts
 - 1/2 cup chocolate chips


DIRECTIONS
  1. Preheat oven to 180°C.
  2. Add flour and baking powder in a medium bowl.
  3. Cream the butter and sugar in an electric mixer until fluffy.
  4. Add in the egg one by one,  beating well after each addition . 
  5. Add the flour mixture and mix until well combined.
  6. Stir in the finely chopped walnuts and chocolate chips.
  7. Pour into a greased baking tin. Sprinkle the coarsely chopped walnuts on the surface.
  8. Bake in preheated oven for 30 minutes or until golden brown.

Sunday, 7 April 2013

Traditional Cake
传统蛋糕,儿时的记忆





上周妹妹来家里说,能不能做最简单的传统蛋糕,就是小时候常吃的槽子型(方型)鸡蛋糕。她说,现在国内的小市场上也有人在做。你只需自带面粉和鸡蛋,他们帮你加工,只收加工费,大概少过5元人民币。 做出来的鸡蛋糕又香又甜,口感绵软。很有小时候的味道。

说起鸡蛋糕,我想起小时候每次去姥姥家,姥姥都会拿出来招待我们。那时候,鸡蛋糕和沙奇马,江米条,月饼是我最最喜欢的糕点零食了,怎么吃都吃不够。长大后,来到了热带岛国,想的还是同样的糕点。除了江米条,其余的这里大多也吃得到。可是,怎么也找不回童年记忆里的那种味道。回国的时候,每次都大包小包买很多美食,可是,吃的时候,却没了从前的感觉。也许“时过境迁”,”斗转星移“,“物是人非”,写的就是这种心境吧。

不管怎样,妹妹的提议也得到妈妈的支持,我就上网查找食谱。出乎我的意料,食谱超简单。只需要鸡蛋,糖和面粉。那还等什么,我是一个兴趣来了,马上行动的人。 当天就做了一个蛋糕。用了六个鸡蛋,一点面粉和糖。结果蛋糕有点太甜,发的也不够,拿出烤箱就回缩了,更别说传统蛋糕的味道了。失败!

昨天,我又好好琢磨了一下失败的原因,可能是鸡蛋打得不够发,烤的时间有点过。至于味道么,应该是食谱没找对,因为没有老式蛋糕的味儿。我又特意参考了一段视频,据说是某著名面包店的师傅发的。这次,我不疑有它,照着方子,用了九个鸡蛋,面粉和糖各半斤。结果呢,哈哈哈, 出炉的整个一鸡蛋饼子,实心的!好心疼那九个鸡蛋,直接进了垃圾桶。


之后又做了一次,虽然还好,不过,蛋糕组织太过细腻。不像记忆中的老蛋糕,粗粗的,软软的。原因是从头到尾都用电动机搅拌,以及用了低筋面粉。虽然可以吃,但不是我想要的。没想到这么简单的配料,做了三次还没成型。真的很考验耐心和基本功。

今天,决定总结经验教训,从“心” 出发,又换了一个方子,这次只用了两个鸡蛋。妈妈吃了第一口,就说:“就是它!” 。终于成功啦!真是“梦里寻她千百度,蓦然回首,那人却在灯火阑珊处“ 。。。我想如果找得到方型蛋糕模具的话,烤出来一定更像老式蛋糕了。

TRADITIONAL CAKE (传统蛋糕)

INGREDIENTS

-  2 eggs (~130g)

- 130g castor sugar
- 130g plain flour
- 1 tablespoon fresh milk
- 2 tablespoons vegetable oil ( I used peanut oil)



材料

- 鸡蛋两个(130克),白糖130克,普通面粉130 克,花生油2汤匙,牛奶1汤匙

DIRECTIONS


  1. Beat eggs and sugar on medium speed till fluffy.
  2. Fold in flour, milk with a spatula.
  3. Add in vegetable oil, and continue fold slowly.
  4. Pour cake mixture into greased cake pan .
  5. Baked in a preheated oven @180degC for 15-18 minutes.
  6. Remove from oven. Turn out the cake upside down onto  a wire rack.
  7. Let cool completely before slice.
做法

  1. 将鸡蛋和糖,用电动打蛋器高速打至全发;
  2. 加入面粉,用球形搅拌器搅匀。 再加入牛奶,油慢慢搅拌成稠滑状;
  3. 将混合料倒入内壁抹了油的蛋糕模具中。
  4. 放入预热180度的烤箱,中层,烤18分钟左右,均匀上色即可。
  5. 从烤箱中取出,倒扣凉透,切片。

  

温馨小提示:


鸡蛋要打发到完全膨发,蛋糊浓稠,打蛋头会有2-3厘米的蛋液不会轻易掉下来;然后,再加面粉,这样,蛋糕会达到最大膨发。

Recipe adapted here.
  


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