波士顿奶油馅饼 Boston Cream Pie

Time flies and now it's already one week into the holy month of Ramadan fasting. My Indonesian helpers usually break fast with water, some date palms or sweet desserts follow dinner after prayer . A scene different from what we experienced in our home country where normally a huge feast awaits on the table.

时光流逝一转眼已经要进入回教徒斋月禁食圣周的第二周。每当旁晚六点钟的开斋时候，印度尼西亚的员工们一般都会用饮水和吃些甜点，待祈祷后才进餐。跟我所熟悉的母国回教徒实习不同，一旦到开斋时候，回教徒们都已坐待已摆满大盛宴的桌面等开餐。

As a gesture of appreciation, I made this sweet and aromatic cake for their break fasting last night. Do not be intimidated by the extra process for making this wonderful recipe. Once you tried making it, you will get a yummy pie /cake which justify the work done. This recipe is certainly a crowd pleaser and keeper.

昨晚特别为员工们制做了这项香甜可口的巧克力馅饼。您千万不要被这项食谱制做的额外过程而阻止去尝试。我可保证您一旦完成制做及尝试成果后便会觉得一切功夫和时间都是值得的。这是一道能讨好大众口味和收集的好食谱。

波士顿奶油馅饼

Boston Cream Pie

(Recipe adapted from Joy of Baking)

Pastry Cream Filling 奶油酱 (A)
50g Castor Sugar 细砂糖
3 Large Egg Yolks 大号蛋黄
20g Plain Flour 面粉
20g Corn Flour 玉米粉
300ml Milk 牛奶
1 Tsp Vanilla Extract 香草精
2 Tsp Lemon Juice 柠檬汁

Directions 做法

Combine sugar and egg yolks into a mixing bowl.

把细砂糖，蛋黄一起混入碗拌匀至细砂糖完全溶化没有颗粒。

Whisk flour mixture together and sift into egg mixture and mix into paste form. Set aside.

将粉料一起过筛，再沥入以上蛋黄液料中搅拌融合成糊状。搁置备用。

Heat up milk in a saucepan over medium heat. Gradually pour heated milk into the egg mixture while whisking the mixture continuously to combine the mixture without cooking the eggs.

炖锅用中火煮沸牛奶。逐渐将加热的牛奶倒入鸡蛋糊中，同时连续不停地搅拌混合以免把蛋液烫熟。

Transfer the egg milk mixture back into the saucepan. Cook while whisking constantly over medium heat until the mixture thickens into custard form before turning off the heat. Whisk in vanilla and lemon juice to combine.

又再把混匀好的鸡蛋牛奶液转入炖锅，一边用中火煮一边不停地搅拌，煮至浓稠糊状即可离火，最后混入香草精和柠檬汁混匀匀即可。

Transfer pastry cream into a bowl and immediately cover the pastry surface with a cling wrap to prevent crust from forming. Allow to cool before refrigerating for several hours before using.

将奶油酱转移到一个碗中，并立即用保鲜膜直接铺在奶油酱上以免表层形膜。冷却后再冷藏数小时备用。

Sponge Cake 海面蛋糕层 (B)

3 Large Egg Yolks 大号蛋黄 (room temp 室温)
2 Large Eggs 大号鸡蛋 (room temp 室温)
110g Castor Sugar 细砂糖
1 Tsp Vanilla Extract 香草精

60g Cake Flour 低筋面粉
35g Plain Flour 面粉
1 Tsp Baking Powder 发酵粉
1/4 Tsp Salt 盐

3 Tbsp Milk 牛奶
28g Unsalted Butter 无盐牛油

3 Egg Whites 蛋清
50g Castor Sugar 细砂糖


Directions 做法

Grease and line two 8 inch round cake pans with parchment paper for easy removal.

准备两个八寸圆形模具。模具低部铺烤盘纸及涂上黄油以利蛋糕脱模。

Combine and sift together flour, baking powder and salt into a bowl. Set aside.

将面粉，发酵粉和盐混合在一起筛入碗中。搁置。

In a small saucepan, bring butter and milk to a simmer over low heat. When the butter is melted, remove from heat.  Cover and set aside.

炖锅用小火煮沸牛奶至牛油融化即可离火。盖起搁置待用。

In a mixing bowl, beat egg yolks, whole eggs and sugar with electric mixer on high speed until thick and pale (4-5 mins) reaching ribbon stage. Beat in vanilla extract to combine.

将蛋黄+全蛋＋细砂糖用打蛋器快速搅拌均匀（4-5分钟）至略微泛白浓稠且不太流动的状态。然后打入香草精均匀。

In a separate clean and grease free mixing bowl, beat egg whites until foamy, gradually add castor sugar while beating the meringue to soft moist peaks.

把蛋白放入一个干燥即干净搅拌盆里，用打蛋器把蛋白打出一些泡沫即可分次加入砂糖，打成湿性发泡的蛋白霜即可。

Scoop 1/3 of the beaten egg whites into the egg yolks batter and fold to combine.

挖1/3蛋白霜混入蛋黄面糊中用橡皮括刀延著盆边翻转及划圈圈的方式搅拌均匀。

Transfer the egg yolk batter back into the meringue bowl and gently use a spatula to fold through to combine. Sift of the flour mixture into the batter in 2 additions. Gently fold until incorporated. 

然后再将拌匀的面糊倒入剩下的蛋白霜中用橡皮刮刀搅匀。接着将过筛好的粉料分两次混入搅拌均匀成为无粉粒的面糊。

Lastly pour the melted milk butter mixture into the batter and fold until combined.

最后把融化的牛奶奶油液混入面糊，用橡皮刮刀轻轻拌匀。

Divide the cake batter equally into the prepared 2 cake pans. Bake in the center rack of a preheated oven at 175C degrees for 19-20 mins until a toothpick inserted into the center comes out clean.

将搅拌好的面糊平均的倒入已备的两个8吋模具中送入已预热至175C度烤箱的中层，烘烤约19至20分钟至用竹签插入中心没有沾粘就可以出炉。

Invert the cakes onto wire rack. Remove parchment papers and allow to cool completely.

出炉后马上倒扣在铁架，取掉烤盘纸待凉。

Remove custard cream (A) from fridge and slap a chunk of the pastry cream (A) into the center of a serving plate and place one cake layer (B) over it. Spoon a thick layer of pastry cream filling onto the cake evenly. Place the second cake layer (B) onto the filling. Set aside.

从冰箱中取出奶油酱A，取一大匙奶油酱A置入盘子的中央，然后把一片蛋糕层铺在盘上，在蛋糕层上均匀的涂抹一层厚厚的奶油酱A。接着把第二个蛋糕层夹在奶油酱上。搁置备用。

Chocolate Glaze 巧克力酱(C)
120g Semi Sweet Chocolate 半甜巧克力 (chopped 切碎)
130ml Whipping Cream 鲜奶油
13g Unsalted Butter 无盐牛油


Directions 作法

In a saucepan over medium-low, heat the cream and butter until the butter melted.  Immediately pour the hot cream over the chocolate and stir until the chocolate melted and thickened to pouring consistency.

将鲜奶油，牛油加入炖锅煮沸至融化后关火。即刻倒入巧克力碎粒，搅匀搅拌至融化至稠化浇注状即可用。

Pour the chocolate glaze onto the center of the cake and allow it to flow and fall through the rims of the cake. Refrigerate until ready to serve.

立刻将稠化浇注状的巧克力酱从蛋糕的中心倒入，让巧克力酱流动并落蛋糕边缘。冷藏备用。

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

巧克力戚风蛋糕 Chocolate Chiffon Cake

Last week was a frantic week for us as I was practically busy everyday making breads and cakes for my husband's team of average 40 people throughout their 10 days of annual motor exhibition. After that me and my maids steered away from any forms of baking while recharging our tired body.

上礼拜的整个星期里我与家里的两位女佣们每天都忙碌制做面包及糕点给予我老伴的40多位工作人员们给予精神上的支持。他公司参与了每年一度的10日展销会而40数位的同事们在那十天里日日都得出席他们的岗位非常的忙碌。一旦完毕后，我与女佣们都暂停一切烘焙事务好让自己充电。

During the peak of the busy period we also had to celebrate two of my beloved pooches birthday on 2 separate occasions while coming up with gluten free doggy cakes for them. So, after the hard work and several days of rest, I set off to make my maids' most favorite dessert as a reward for their hard work.

同时在那忙碌的期间，我们还为了庆祝不同日子出世的两个宝贝爱犬的生日尝试制做两份无麸质的生日蛋糕给它们。之后，经过数日的休息我有再次下手制做女佣们爱吃的甜品来奖励她们。

Since most Indonesians are extremely fond of chocolate or cheese based food, this light and moist chiffon cake from Anncoo Journal will be the best choice.  Her recipes are mostly failed proof and presented in beautifully taken photographs.

大多数的印尼人都非常爱吃含有巧克力或乳酪类的食品，因此我便从Anncoo Journal的博客里选上一道巧克力蛋糕食谱为参考。她的食谱不但成功效率高而且还很专业的摄影。

巧克力戚风蛋糕
Chocolate Chiffon Cake
(for 23cm chiffon cake)

Ingredients 材料

(A)
80g Dark Chocolate Buttons 黑巧克力豆
80m Milk Chocolate Buttons 牛奶巧克力豆

(B)
6 Egg Yolks 蛋黄
70g Corn Oil 玉米油
120g Fresh Milk 鲜奶
1 Tsp Pure Vanilla Extract 香草精

(C)
70g Cake Flour 蛋糕粉
1/2 Tsp Baking Powder 发粉
1/2 Tsp Baking Soda 小苏打粉

(D)
6 Egg Whites 蛋清
1 Tsp Lemon Juice 柠檬汁
100g Castor Sugar 细砂糖


Directions 做法

Preheat oven to 160C degrees.

烤箱预热至160C度。

Heat up chocolates (A) in a double boiler until dissolves. Set aside to cool slightly.

先把材料A的两份巧克力豆方入个耐热容器然后置入一个装了水的锅隔水烧热把巧克力融化即可搁置待凉。

In a large mixing bowl, use a hand whisk to lightly beat the egg yolks (B). Add oil, milk and vanilla extract in sequence and whisk to combine. Stir in (A) and mix to combine into a smooth batter.

在另一个搅拌盆里倒入蛋黄B，用打蛋器稍微打发后便顺着次序一一地把玉米油，鲜奶及香草精混入。混匀后再把A融化巧克力加入，不停地搅拌成顺滑的面糊。

Sift all the flour mixture (C) into the chocolate batter and whisk until combined to form a smooth thick paste. Set aside.

接着把粉料C一起沥入巧克力面糊，搅匀混合后搁置。

In a separate clean and grease free mixing bowl, beat egg whites (D) until foamy, add lemon juice. Add castor sugar (D) gradually while beating the meringue to stiff peaks.

把蛋白放入一个干燥即干净搅拌盆里，用打蛋器把蛋白D打出一些泡沫即可加柠檬汁，分次加入砂糖，打成尾端挺立的蛋白霜即可。

Add beaten egg whites into the chocolate batter in 3 additions and fold to combine.

分三次将蛋白霜混入巧克力蛋糕糊中，用橡皮刮刀轻轻翻拌均匀直到蛋白和蛋糕糊充分混合。

Transfer the cake batter into a 23cm chiffon or tube pan. Gently tap the pan on the worktop to release any trapped bubbles.

将混合好的蛋糕糊倒入23cm戚风蛋糕模具。用手端住模具在桌上轻轻地震两下，把内部的大气泡震出来。

Bake in the 2nd lowest rack of the preheated oven for 45-50 mins.

烤模送入已预热好的烤箱的中下层，烘烤约45-50分钟直到蛋糕熟透即可。

Once baked, immediately invert the cake pan and allow to cool completely before unmoulding.

蛋糕出炉后，马上倒扣在玻璃瓶上散热。待完全冷却后即可脱模。

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

巧克力乳酪海绵蛋糕 Chocolate Cheese Sponge Cake

I am always in awe of jeannie's cake as its almost fail proof and usually yields great results.  This cake recipe is also taken from her blog and I almost cried with joy when the cake came out beautifully as what was also shown from her blog.

我向来都很敬佩Jeannie制做的蛋糕，个个都是如此完美无瑕。这道蛋糕食谱也是从她的博客中得到的，烤出来的蛋糕就如她的蛋糕一样令我开心得不得了。

If you are into fluffy and light textured sponge cake, this is a good recipe to try out.

您若爱吃蓬松既细致的蛋糕的话，我强力推荐您试做来尝尝。

巧克力乳酪海绵蛋糕
Chocolate Cheese Sponge Cake


Ingredients 材料


(A)
50g Salted Butter 咸奶油
50g Castor Sugar 细砂糖
60g Cream Cheese 奶油乳酪
100g Milk 牛奶
6 Egg Yolks 蛋黄
75g Cake Flour 蛋糕粉
20g Corn Flour 玉米粉

(B)
6 Egg Whites 蛋白
65g Castor Sugar 细砂糖
1/2 Tsp Cream of Tartar 塔塔粉

(C)
1 Tbsp Cocoa Powder 可可粉 (sifted 过沥)

(D)
1 Tsp Vanilla Extract 香草精


Method 做法

Preheat oven to 155C degrees.  Fill oven's baking tray with water.

烤箱预热至155C度，烤箱里的大盆盛满水。

Line bottom and side of an 8" round cake mould. Set aside.

准备一个8寸模具，低部及边缘铺上烤纸，搁置。

Cook (A) butter, castor sugar and cream cheese over low heat in a saucepan until melted. Whisk milk (A) into the mixture until smooth. Remove from heat.

把A里的奶油，细砂糖及奶油乳酪放入锅里用小火煮至融化。又加牛奶A用打蛋器搅匀至顺滑即可离火。

Sift (A) both flours into the cheese mixture and whisk to combine.

离火后，沥入粉料A继续采用打蛋器搅匀。

Gradually stir in egg yolk and whisk to combine. Set aside.
轻轻的把蛋黄倒入，用打蛋器搅拌混匀后搁置待用。

In another clean and grease free mixing bowl, beat egg whites (B) until frothy. Add cream of tartar then continue beating while gradually add in (B) castor sugar in 2 additions. Continue to beat until firm peaks. 

蛋白B先用打蛋器打出一些泡沫，倒入塔塔粉继续搅打间中慢慢地分次加入细砂糖B打成尾端挺立的蛋白霜。

Transfer 1/3 of the beaten egg whites into the cake batter, lightly whisk to combine. Repeat the same for the following 1/3 of the beaten egg whites until evenly mixed then transfer back into the balance egg whites mixture. Use a rubber spatula to fold until combine. 

取出1/3份量的蛋白霜混入蛋糕糊中，用打蛋器轻轻的混入后继续又重复同样的做法完成下一部份的1/3蛋白霜混匀。然后将面糊装入剩余的1/3蛋白霜里用橡皮刮刀沿着盆边翻拌搅拌均匀。

Transfer out 1/2 of the cake batter into another bowl. Sift in (C) cocoa powder and fold to combine. Add vanilla extract (D) to the other 1/2 portion cake batter and combine.

再取出1/2的蛋糕糊转入另一个碗，沥入C的可可粉翻拌搅拌均匀搁置备用。其余的半份蛋糕糊加入一小茶匙D香草精拌匀即可。

Spoon 1 tablespoon of the vanilla batter into the center of the prepared baking pan. Spoon 1 tablespoon of the chocolate batter over the 1st layer. Repeat the steps until all batter has been used up.  (Alternatively you may just pour all the cake batter over each other and create swirls with toothpick to create the marbled effect). 
挖一大汤匙的香草蛋糕面糊倒入模具的中心点，再用另一只汤匙挖取可可面糊倒入香草蛋糕糊的中心点上。重复以上的步骤直到完成为止。您也可选择分次加入两份蛋糕糊入烤模，表面抹平后采用木牙签拉出大理石纹线即可。

Transfer cake pan into the oven's baking tray at the mid lower level of the preheat oven. Bake with water bath at 155C degrees for 50 mins, then reduce oven temp to 150C degrees  and  continue baking for 25 mins until baked.

浸入已盛满热水的大烤盘及预热至155C度的烤箱的中下层烘烤50分钟，然后再调低至150度继续烘烤25分钟至烤熟为止。

Unmould and invert the cake to remove parchment paper. Invert cake back onto wire rack to cool. If the sides are still moist, place the cake back into the oven for 15 mins to allow the remaining oven's heat to dry it. Allow to cool completely before storing.

蛋糕出炉后脱模倒扣撕去烤纸, 马上又倒扣置于凉架上待凉。若是蛋糕的边缘或低部还带湿，可以把整个凉架及蛋糕一起置入烤箱15分钟让烤箱的余温把蛋糕烘干。蛋糕出炉后需冷却后才收藏。

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

巧克力挞 Rich Chocolate Tart

After my successful attempt with sweet potato tart with  sweet shortcrust pastry crust, I went on to explore another using normal pastry crust coupled with chocolate fillings. To me both crust are yummy and easy to make and very versatile to go with many types of fillings to make you drool.

自从上回顺利地完成制做甜派挞皮用于番薯挞之后，接着又再尝试制做另一种挞皮来配合巧克力陷料。对我来说，这两种挞皮都很美味既难度不高，两者无论配上多种不同的陷料都会

使你流口水。

巧克力挞
Rich Chocolate Tart

Ingredients 材料

Pastry Crust 挞皮 (A)
90g Unsalted Butter 无盐奶油 (cubed 切丁)
150g Pastry or Plain Flour 普通面粉
1 Tsp Castor Sugar 细砂糖
1/4 Tsp Salt 盐
75g Ice Cold Water 冰水

Chocolate Fillings 巧克力内陷 (B)
375ml Whipping Cream 植物淡奶油
225g Milk Chocolate 牛奶巧克力 (chopped 切碎)
2 Large Eggs 大号鸡蛋 (beaten 打散)
1 Tsp Pure Vanilla Extract 存香草精
1/4 Tsp Salt 盐

Chocolate Glaze 巧克力糊表层装饰 (C)
3 Tbsp Whipping Cream 植物淡奶油
50g Milk Chocolate 牛奶巧克力 (chopped 切碎)
1 Tsp Light Corn Syrup 玉米糖浆
1 Tbsp Warm Water 温水

Method 做法

Place (A) diced butter and flour together into a plastic bag and freeze overnight.

把A奶油丁和面粉一起混入塑料袋置入冰箱冻结隔夜。

Combine (A) butter, flour, sugar and salt into a food processor and mix until the mixture resembles coarse breadcrumbs. Gradually add water and mix to form a smooth dough and detach from the sides of the mixing bowl of food processor.

将冷冻的A奶油，砂糖和盐一起倒入食物加工机混合至似粗面包屑般，慢慢的加A冰水一直混合到面团体的侧面脱离即可取出。

Remove and transfer dough into a plastic bag. Flatten into a 10-15mm disc and refrigerate overnight.

把面团置入塑料袋再用手压扁成一个10-15mm厚度的碟形面团，置入冰箱冷藏隔夜。

Unwrap dough onto a non stick baking mat, place the cling wrap on the top and roll out to 4-5mm thickness. Gently place the sheet dough into a 2 nos of 20-22cm tart pan with removable base. Gently press dough into the mould without stretching it.

把冷藏好的面团移出，去掉保鲜纸置于不粘硅胶垫上再把保鲜纸铺在面团上。将面团擀成约4至5mm厚度的圆形，轻轻的把杆开的面皮铺在2个20-22cm挞盘上。用手仔细地把挞皮贴入挞盘内。

Remove excess dough by rolling a rolling pin over the top edges. Use a fork to prick holes over the base and freeze the dough for 5 mins before baking.

把多余的挞皮用木杆在挞模的上边滚掉，再用叉子在挞皮上穿孔后又转置入冰箱冷冻5分钟后才送入烤箱烘烤。

Preheat oven to 200C degrees.

烤箱预热至200C度。

Place a sheet of aluminum foil over the chilled dough. Press it well into the bottom edges but avoid covering the top edges of the dough. Add baking weights into the tart mould and bake in the center rack of the preheated oven for 20 mins.

在冷冻的挞面团铺上一层锡纸，用手指把锡纸压入低部及边缘但不要覆盖面团上部的边缘。锡纸上放上一些小石头转送入已预热的烤箱的中层烘烤20分钟。

Remove aluminum foil and baking weights when edges starts to brown. Continue baking the tarts for another 8-10 mins until light golden brown.

把锡纸和小石头取出，再放入烤箱烘烤8至10分钟至表面呈现金黄色即可。

Remove from heat and leave to cool on wire rack before using.

烤模出炉后，放置于铁架待凉后才使用。

Preheat oven to 175C degrees.

烤箱预热至175C度。

To prepare tart fillings, heat whipping cream (B) in saucepan till boil. Pour over chocolate (B) and gently stir and mix until smooth.

准备挞馅料先把B的淡奶油放入锅里加热，立刻倒入B巧克力碎的碗里搅匀。

In a separate bowl, combine (B) beaten egg, vanilla extract and salt until evenly mixed. Transfer egg mixture to melted chocolate mixture and stir to combine.

在另一个碗中，将B鸡蛋液，香草精及盐一起混合，搅匀。转入巧克力奶油混合液B，混匀。

Pour chocolate fillings (B) into the cooled pastry crust (A) and bake in the middle rack of the preheated oven for 20-25 mins until almost set and the center part is still slightly wobbly. Remove from oven and allow the chocolate fillings to set completely when cooled.

把混匀的巧克力内陷B装入已冷却的挞皮A上，置入预热烤箱的中层烘烤20-25分钟至馅料9分熟而中间还有稍微的摇动即可取出。冷却后巧克力内陷既会硬化而定型。

When the chocolate filling cooled and set, bring (C) whipping cream to boil. Remove from heat and stir in chopped chocolates (C) until smooth. Add corn syrup and warm water to mix.

等挞皮里巧克力内陷B冷却后，把C的植物淡奶油烧热，离火即刻倒入巧克力碎C里混匀成糊。再加玉米糖浆和温水混匀成。

Pour chocolate glaze over the chocolate fillings. Tilt and rotate tart to coat evenly. Allow the glaze an hour to set before serving.

把C巧克力糊塗在巧克力内陷B表层上，倾斜并旋转方式把巧克力表层均匀的涂抹即可。完成后再静置一小时待定型即可品尝。

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