芋頭酥

我非常喜歡這中式甜點的顏色配搭。如果糕點有階級之分，芋頭酥肯定是屬於高貴一族。

最近超市的芋頭又美又便宜，買了一個超大的回來煮 bubur cha-cha ( 摩摩喳喳) 。難得這麼好的芋頭，怎少了很久沒做的芋頭酥? 做法參考"Carol自在生活"里的 "芋頭酥" 和 "芋頭餡"。當中的無水奶油ghee是我自己做的。

Happy Baking!

零失敗輕乳酪蛋糕

我超喜歡輕乳酪蛋糕，以前不太敢試，總覺得不容易做，直到我幾年前在網上看到這個recipe。 只要跟足ingredients and steps 就准沒失敗。也不記得自己做了多少次，現在不用看recipe了。

朋友們都很喜歡，給很多贊，超開心… thank you all for liking it!

Ingredients

(A)

8oz (226g) cream cheese

200g milk (or water)

60g butter

(B)

80g egg yolk

30g cake and pastry flour (低筋面粉)

30g corn starch (玉米粉)

(C)

160g egg white (approximate 4-5 eggs depending on the size)

110g sugar

a few drop of lemon juice or pinch of tartar powder 

Steps:

Preheat oven to 160C or 325F.

Line a 8-inches round pan with parchment paper.

Melt cream cheese and milk over a double boiler. Stir in butter. Remove from heat until all ingredient are melted. Set aside.

Meanwhile, in the stand mixer (or hand mixer) fitted with whisk attachment. Beat the egg white until foamy, add lemon juice/tartar powder, whisk in medium speed, slowly add the sugar in 3 portions. Continue to whisk in medium speed until stiff glossy peak form. 

When the bowl is warm to touch, whisk in the egg yolk, then slowly add the flours, whisking constantly to prevent lump.

Fold in a small portion of the egg white into the yolk mixture , mix well. Then pour batter to the egg white mixture, mix well. Do not overmixed. 

Pour the mixture into a 8" round cake pan. 

Bake the cheesecake in an inch water bath for 80 minutes until the top turn golden brown. Insert a toothpick in the middle make sure it comes out clean.

Remove from heat. leave to cool on wire rack.  

 

Happy Baking!