切达芝士蛋糕 Cheddar Cheese Cake

Our sweet landlady lavished us with beautiful Christmas gifts ever since we shifted over to Jakarta 4 years ago, and, so she also did for the recent christmas holiday.
自从四年前我们搬迁至雅加达到现在，我这儿的屋主都会在圣诞期间送上圣诞礼物。就连刚刚过去的圣诞节也不例外。

In return of her lovely gesture, I decided to bake her a bigger cake for her and family members. Indonesians love cheese, chocolate and strawberry flavored pastries hence I settled for making her a cheese cake instead.
为了回礼，我决定给她制作个蛋糕。印尼大多数的人都偏爱吃芝士，巧克力及草莓味的甜品，因此我做了个芝士蛋糕给予她及家属一起分享。

This is a good recipe from Baking Mom with beautiful outcome and crack free nicely browned crust. I tried baking the bigger cake with water bath method and the other cake from the leftover batter with standard baking method. The water bath method was what her recipe stated for but since the big cake occupied a huge part of the baking tray while leaving no space for the smaller cake mould to fit it, thereby I simply place the smaller cake pan on on middle lower rack of the oven rack and bake normally.
这是一道相当成功的蛋糕食谱取致于Baking Mom，烘烤出来的蛋糕完美无裂而表面上色均匀好看极了！这道食谱的份量稍唯多了一点，因为想制做大一点的蛋糕但结果还剩下一小份的蛋糕糊我唯有再倒入另一个容量小一点的蛋糕模。那份大份的蛋糕采用隔水烘烤而另一份小的蛋糕却是采用普通烘烤方式。

As expected the regular baked cake peaked and cracked during baking but soon sank back to shape upon cooled. Overall I a quite happy with the outcome of both, but since the bigger cake was meant to be given away I wasn't able to slice the cake for photoshooting.
最后成品的结果就如预料般，那份无隔水烘烤的蛋糕在烘烤时膨胀过度表面破裂，幸好当蛋糕熟透后我便马上把蛋糕取出烤箱放在铁盘上待凉。等蛋糕凉后表面就逐渐沉淀下来后才脱模。大至上我对两个不同效果及烤法的蛋糕都很满意，由于那份大份的蛋糕是送礼的，所以不能切出来摄影只好让你们参考另一份蛋糕的内项。

切达芝士蛋糕

Cheddar Cheese Cake

Ingredients 材料

(A)

180g Cheddar Cheese 切达芝士
150g Salted Butter 咸牛油

170ml UHT Milk 鲜奶

2 Tbsp Sugar 糖

(B)

10 Egg Yolks 蛋黄

1 Tbsp Lemon Essence 柠檬精

(C)

9 Egg Whites 蛋白

160g Castor Sugar 幼糖

1/2 Tsp Cream of Tartar 塔塔粉

2 Tsp Lemon Essence 柠檬精
Pinch of Salt 少许盐

(D)

150  Cake Flour 蛋糕粉

3/4 Tsp Baking Powder 发酵粉

Directions 做法

Combine ingredients (A) into a saucepan and melt the mixture over medium low heat. Continue stirring the mixture until melted. Set aside to cool.
全部的材料A倒入锅以中火加热，不停搅拌一直到融化后搁置待凉。

In another big mixing bowl with egg yolks, whisk in the cooled cheese butter mixture (A) to combine. Add lemon essence till evenly mixed.
在另一个盆里倒入蛋黄和融化的芝士牛油糊A，搅匀。加入柠檬精混匀。

In another dry and grease free mixing bowl, use an electrical mixer to whisk the egg whites (C) until frothy, add in 1/2 of the sugar and continue beating until the mixture turns pale. Add in salt and cream of tartar and continue beating for several seconds before slowly adding in the balance sugar and lemon essence. Continue beating till stiff peaks form and the mixture thick and not runny.
把材料C的蛋白倒入另一个搅拌盆里，用搅拌机将蛋白(C)打至粗泡状。将一半的幼糖倒入继续搅打至体积变大后，慢慢加入塔塔粉和盐再继续捣打数秒再把剩余的幼糖和柠檬精，以快速把蛋白打至硬性发泡而蛋霜不流动状态即可。

Transfer 1/3 of the beaten egg whites into the egg yolk cheese batter and gently whisk in to incorporate. Transfer the balance egg whites mixture into the batter and fold to combine.
取1/3分量的蛋白霜加入蛋黄芝士牛油糊，用打蛋器轻轻地稍微拌合。接着才加入其余的蛋白霜，改用橡皮刮刀轻轻的从底部刮起拌匀。

Sift in cake flour and baking powder into the mixture in 2 portions and gently fold while running the spatula along the bottom of the bowl and then up and over the batter to incorporate.
蛋糕及发酵粉料分两次沥入鸡蛋糊，用橡皮刮刀轻轻的沿着盆边再从底部刮起拌匀。

Transfer cake batter into a 8x12x2"D rectangular cake pan. Tap the cake pan on the counter top to release air bubbles.
将蛋糕糊倒入一个8x12x2寸厚的长形蛋糕模具，在桌面上轻敲数次取除气泡。

Bake cake at the lowest bottom rack of a preheated oven at 160C degrees using water bath method for 50 mins.
送入预热160度的烤箱的最底部的烤盤，烤盘装上烧热的滚水，以隔水方式烘烤50分钟。

Leave the baked cake in the oven with the door slightly ajar for 30 mins before inverting the baking pan onto the cooling rack to cool.
蛋糕烤熟后继续摆在烤箱内待凉30分钟，待凉期间烤箱门开个小缝让热气流出。蛋糕出烤箱后倒扣在铁架上待凉。


Note:

At the same time while baking the bigger cake using waterbath method, I place the other 5" cake in the middle lower baking tray above the waterbath cake and bake for 25-30mins until cooked.
在隔水烘烤那份大蛋糕的同时， 我也在烤箱的中下层加上个铁烤架，摆上另一个5寸模具装入的蛋糕糊烘烤25-30分钟至熟透即可。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

班兰椰丝卷 Kueh Dadar

Came across a packet of leftover coconut fillings from the freezer this morning, which, I reckoned to have been in storage for a while. Hence I randomly pick a dessert recipe to use up this batch of leftover fillings.

今早我在冰箱里找到一批椰丝内陷料，想想这些馅料应该也放了一段时间。最后便随意找了这个煎锅皮食谱来帮助清理旧馅料。

This recipe is adapted from Patricia Lee's 'Delicious Nyonya Kueh & Desserts'. An old desserts recipe book I was fond of and frequently used during my early days of cooking experimentations. 

食谱取自于Patricia Lee's的‘娘惹风味糕点’。这是一本我以往开始学习烹饪烘培时经常使用来参考的甜品食谱书籍。

As these were made with leftover coconut fillings, I do not have the pictorial instructions included for your reference. 

由于我是采用之前剩余下来的椰丝馅料来制做，因此没能摆入椰丝馅料制做过程的照片。

班兰椰丝卷 

Kueh Dadar

Ingredients 材料

Pandan Juice 班兰叶汁 (A)

Few Pandan Leaves 数片班兰叶

150ml Water 清水

Dadar Skin 皮料 (B)

3 Eggs 鸡蛋, beaten 拂打

250g Plain Flour 面粉

1 Tbsp Custard Powder 蛋黄粉

200ml Coconut Cream 罐装浓椰奶油

300ml Water 清水

3 Tbsp Pandan Juice 班兰叶汁

1 Tsp Vanilla Extract 香草精

1/2 Tsp Salt 盐

8-12 Drops Pandan Paste 食用班兰精

Coconut Fillings 内馅料 (C)

1/2 grated coconut 椰丝

100g gula melaka 椰糖 (chopped 切碎)

4 tbsp water 清水

2 pandan leaves 班兰叶 (knotted 打结)

1/4 tsp salt 盐

Directions 做法

Combine (A) into a saucepan and boil for 10 minutes. Discard pandan leaves and set aside.

把材料A倒入锅煮10分钟。去掉班兰叶后搁置待用。

In a heatproof sauce pan, add sugar, salt, pandan leaves and water from (C). Cook the mixture until the sugar completely dissolved. Reduce the heat to medium, stir in grated coconut and cook until the gula melaka has evenly coated the grated coconut and until it is fairly dry. 

在耐热锅中，加入材料C的椰糖，盐，香兰叶和水。以中火煮至糖完全溶解后再转小火，拌入椰丝拌搅至椰糖浆均匀地混入椰丝而同时椰丝稍微干燥即可。

Sift plain flour and custard powder together. 

面粉和蛋黄粉一起筛匀。

Combine coconut cream and water from (B) till mixed.

把材料B的罐装浓椰奶油和清水混匀。

Combine eggs, salt, vanilla extract, pandan juice and coconut milk mixture into a mixing bowl till even. Add into sifted flour mixture. Stir in pandan paste. Whisk to combine.

材料B的鸡蛋，盐，香草精，班兰汁与椰浆水一起混匀入盆后再倒入面粉蛋黄粉料盆中。再混入班兰精，搅匀。

Apply a thin coat of cooking oil onto a non stick frying pan and cook over medium heat. Remove the pan away from the stove and scoop a ladle of batter onto the frying pan. Swirl the pan to evenly coat a thin layer of pancake. When the surface of the pancake starts to bubble forming little holes, remove the pancake and place onto a worktop.

准备一个不粘煎锅，锅面抹上一层食油后以中小火烧热。把煎锅离火，舀入面糊快速的搖晃将面糊均匀的填满锅面上形成薄薄的锅皮，一直煎至糕的表面起泡和小洞口就可离火。

Quickly place 1-2 tbsp of fillings (C) onto the Dadar skin and roll it up like a spring roll.

马上取1至2大汤匙的椰丝内陷料C摆上一片煎锅皮上，以卷春卷的方式卷起来。

Repeat the same steps to use up all the batter.

重复以上的步骤煎完多有的锅皮。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

九层糕 Kueh Lapis Beras

Are you a fan of asian sweet desserts?

您爱吃亚洲甜品糕粿吗？

Here is one good recipe whereby the kueh literally melts in the mouth once you pop it in.

这是一道即好吃又融化嘴里的糕粿甜品食谱。

Enjoy!

尽可享受吧！

九层糕 

Kueh Lapis Beras 

Ingredients 材料

(A)

140g Sugar 糖

250ml Water 清水

Some Pandan Leaves 班兰叶少许

(B)

230g Rice Flour 粘米粉

45g Corn Starch 玉米淀粉

300ml Thick Coconut Cream 浓椰酱

540ml Water 清水

1/2 Tsp Salt 盐

(C)

Few Drops of Pandan Paste 班兰精

Few Drops of Red Food Coloring 红色食用色素

Few Drops of Yellow Food Coloring 黄色食用色素

Directions 步骤

Combine ingredients (A) into a saucepan and boil until sugar dissolves completely. Set aside to cool.
将材料A混合烧热至糖融化。搁置待凉。

In a large mixing bowl, combine all ingredients (B) thoroughly. Add in sugar syrup (A). Strain mixture to remove any lumps.
把所有B材料混入一个搅拌盆。加入糖浆A混匀。过沥去除粉粒即可。

Equally divide mixture into 4 portions. The 1st one with pandan paste, the 2nd with yellow food coloring, the 4rd with red food coloring and the last to remain plain.
平均地把糕糊分成四份。第一份加入班兰精， 第二份倒入黄色食用色素，第三份即加入红色食用色素而最后一份保持原味。

From each color  portion, equally divide each portion into 3 parts.
再将各自颜色的部份再次均匀的分裂成3等份。

Heat up a well greased 8 inch square mould in the steamer for 5 minutes prior to applying the first layer of batter. Cover and steam the layer over medium heat for 3-4 mins until set.
准备一个8寸方形的模具，表面涂抹食油后放入蒸锅里蒸热5分钟。模具烧热后，马上倒入第一层糕糊后盖上锅盖，以中火蒸3-4分钟至定型。

Then proceed with applying the 2nd layer from another color portion, evenly spread the batter and cover to steam the layer for another 3-4 mins till set.
接着倒入另种颜色的糕糊做第二层，再次盖上锅盖，以中火蒸3-4分钟至定型。

Repeat the same steps with the remaining layers , alternating between colors till the batter is used up.
重复以上的步骤反复的把不同的颜色一层层地铺上，至完成为止。

Upon applying the last layer, steam the entire kueh over medium heat for 25 minutes or until it is cooked through.
在铺上最后一层糕糊后便以中火把整个糕粿蒸25分钟一直到熟透即可。

Place the entire cake mould onto the cooling rack to cool before unmoulding.
离火后把模具放上铁架待凉后才脱模。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

法式杏仁海绵蛋糕卷 Joconde Biscuit Roll Cake

Last year I bought quite a handful of recipe books from Taobao website but only managed to read them recently. I was browsing for recipes to use up the leftover whipped cream from the making of black forest cake last week and I don't like the idea of refrigerating the cream for too long.

去年我在淘宝网上购买了很多烘焙书籍一直到今年才正式拿出来阅读。上个星期因制做了黑森林蛋糕而剩余了不少淡奶油霜，又不想把奶油收藏太久便随手去书房找个蛋糕食谱把奶油用掉。

Hence I selected a rolled cake recipe from this book 孟老师的‘美味蛋糕卷 which features only rolled caked recipes. This book has more than 50 rolled cakes recipes and bundled with 2 DVD tutorials. What a great bargain!

结果找上了孟老师的‘美味蛋糕卷’书籍。这本书全都是记载着蛋糕卷的食谱，书里头有超过50道的蛋糕卷食谱，书的内容简易还附送两个蛋糕制造过程的DVD。超值的食谱书籍啊！

法式杏仁海绵蛋糕卷

Joconde Biscuit Roll Cake

Ingredients 基本材料

(A)

20g Unsalted Butter 无盐奶油

60g Almond Powder 杏仁粉

30g Icing Sugar 糖粉

120g Eggs 全蛋

 50g Cake Flour 蛋糕粉

(B)

100g Egg Whites 蛋白／蛋清

60g Castor Sugar 幼糖

(C)

180g Whipping Cream 动物性鲜奶油

1 Tbsp Icing Sugar 糖粉

1 Tsp Vanilla Extract 香草精

(D)

1 Can Mandarin Orange Peel 罐头鲜橙果肉

Directions 做法

Preheat oven at 180C degrees

烤箱预热180度。

Melt butter in double boiler. Set aside.

将无盐奶油放在容器以隔水加热方式融化。搁置待用。

Combine and sift almond flour with icing sugar into a mixing bowl. Add into the egg mixture (A) and whisk into batter. Set aside.

杏仁粉和糖粉一起过沥后，加入全蛋混合(A)用打蛋器搅拌至颜色稍微变淡的杏仁糊。搁置待用。

In a dry and grease free mixing bowl, whisk the egg whites (B) until frothy. Add 1/2 of the castor sugar  and continue whisking until the meringue thicken and increase in volume before adding in the balance castor sugar. Increase the mixer to higher speed and continue whisking until firm peaks and when the meringue does not drop out when the bowl is flipped upside down. This is crucial step to prevent the cake from breaking during rolling.

把材料B的蛋白倒入另一个搅拌盆里，用搅拌机将蛋白(B)打至粗泡状。将一半的幼糖倒入继续搅打至体积变大后再把剩余的幼糖加入，以快速把蛋白打至发泡而蛋白会固定于容器内，倒扣时也不会流动即可，否则在卷蛋糕的时候容易破裂。

Slowly whisk in 1/3 of the beaten egg whites to incorporate into the almond egg mixture (A). Gently fold in  the balance beaten egg whites with rubber spatula to combine.

取1/3分量的蛋白霜加入杏仁糊(A)，用打蛋器轻轻地稍微拌合。接着才加入其余的蛋白霜，改用橡皮刮刀轻轻的从容器底部刮起拌匀。

Sift the cake flour into the almond batter and gently fold with rubber spatula to incorporate the flour until even.

把蛋糕粉沥入杏仁蛋白霜糊内。用橡皮刮刀轻轻的从容器底部刮起拌匀至无颗粒的面糊。

Scoop a portion of the cake batter and fold into the melted butter to combine. Transfer back the mixture back to the cake batter and swiftly fold to incorporate.

取少许蛋糕面糊倒入已融化的无盐奶油内，用橡皮刮刀快速拌匀后倒入回蛋糕糊内把所有材料刮拌均匀。

Gently transfer the cake batter into a greased heat proof silicone roulade baking sheet. Level the surface, tap the baking sheet on the countertop to release trapped air pockets. Transfer the baking sheet into the middle rack of a preheated oven and bake at 180C degrees for 12-15 mins until the surface has browned and cake springs back when press.

把蛋糕糊轻轻的倒入已抹油的瑞士卷垫烤盤, 用小刮板将表面抹平。烤盘在桌面上轻敲几下震出气泡后送入预热的烤箱中层以180度烘烤15分钟左右或至到表面呈金黄色，触感有弹性即可。

Invert the cake onto a damp kitchen towel and remove the baking sheet. Immediately roll up the cake with the kitchen towel before placing it to cool on a cooling rack.

蛋糕出炉后，马上倒扣摆上一块湿台布，把蛋糕卷垫拿开趁热用台布把蛋糕卷起来摆在铁架上散热。

The colder the whipping cream the easier it is to whip. Whip the whipping cream in a chilled mixing bowl with electrical mixer from medium to high speed until fluffy. Whisk in sifted icing sugar and vanilla extract and continue whisking till stiff peaks.

材料C的动物性鲜奶油放入已冷却的容器内，用搅拌机由慢而快的速度搅打至变浓稠时加入糖粉，香草精继续搅打。直到打发至体积变大而不会流动的状态即可。

Once the cake cools, unroll the cake and place it on parchment paper. Apply beaten whipped cream over the surface leaving a 3cm gap along the edges clean. Arrange the mandarin orange peel on the surface and press it firmly onto the cream.

待蛋糕稍散热后，打开台布把蛋糕转铺在蛋糕纸上， 用橡皮刮刀将奶油霜铺在蛋糕正面体上。用抹刀把奶油霜推开抹匀，而蛋糕的尾部3厘米处不须抹上奶油霜。最后放上鲜橙果肉片就可以开始卷蛋糕了。

Place a rolling pin underneath the parchment paper the cake is sitting on. With both hands and the rolling pin to push the cake forward to roll up the cake. 

将擀面棍放在蛋糕纸下方，以双手借助擀面棍紧密的卷起蛋糕。

Once the cake is rolled up, twist the two sides of the parchment paper and refrigerate the wrapped cake for 1 hour to set.

卷完后用蛋糕纸包住蛋糕体，两端稍微扭紧，冷藏1小时待蛋糕卷定型。

Remove parchment paper, trim both ends and slice to serve.

去掉蛋糕纸，切去两头就可享用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

冬瓜素肉蜜枣汤 Vegetarian Winter Melon Soup

Winter melon, also known as White Gourd is a popular vegetable used in Chinese cuisine for making soup and stews.

冬瓜，又称为东瓜，是个经常用于煮汤及受欢迎的中餐菜肴。

It is rich in vitamin C, B1, B2 and other minerals which packed with wide phyto-nutrients and medicinal properties ranging from reducing water retention, contingency, heat waves, body detoxification and promotes digestions. In certain medicinal practices, it is also used to assist weight management as it also strengthen our pancreatic functions in regulating blood sugar.

冬瓜含有丰富的维生素C，B1，B2 及广泛的植物营养素而被中医看重于冬瓜的药物功效。冬瓜有清热解毒，去水肿通力小便之功效。此外它在医学疗法上也普及用于减肥上，通过增强我们的胰岛功能控制血糖，以免糖转为脂肪。

冬瓜素肉蜜枣汤
Vegetarian Winter Melon Soup

Ingredients 材料
(A)
150g Chickpeas 鹰嘴豆
25g Dried Mushroom Stems 香菇丁
200g Vegetarian Mutton Meat 素羊肉
6pcs Red Dates 红枣
2pcs Dried Honey Dates 蜜枣干

1-2 Sweet Corn 甜玉米 (optional)

3.5 Lit Water 清水

(B)
600g Winter Melon 冬瓜

(C)
1/2 Tbsp Mushroom Powder 香菇粉

2 Tsp Salt 盐
Pepper 胡椒粉

Directions 步骤

Soak chickpeas and mushroom stems for 5-6 hours. Drain.
鹰嘴豆与香菇丁泡沉5至6小时。洗净沥干。

Peel and cut winter melon into chunks.
冬瓜去皮切块。

Wash vegetarian mutton meat thoroughly and scald briefly with boiling water to remove excess oil. Drain.
把素羊肉彻底洗净再以滚水烫以烫去除油脂。

Transfer all ingredients (A) into a deep bowl pressure cooker and cook under medium low heat for  40 mins or more.
将材料A放入高压力锅以中小火煮40分钟以上。

Remove from heat.  Allow the pressure cooker to sit for 30 minutes to release the pressure before removing the lid.
熄火，再让锅里的困住的蒸汽慢慢散发，千万不要把锅盖打开。一直等到30分钟后才可把锅盖打开。

Transfer the soup and ingredients into a deep pot.  Add in (B) winter melon and put the pot back to boil for 30 minutes.
再把汤及料转入另个汤锅。加入B冬瓜块再继续以中小火焖煮30分钟以上至冬瓜软化即可。

Season with mushroom powder, salt and pepper. Serve.
熄火前加入香菇粉,盐巴与胡椒粉调味。

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