半熟芝士撻

昨晚又12:00 才出爐的「傑作」，但第一次作便十分成功，肥 d 都無所謂！

Cream Cheese Tart

撻皮材料 (6件撻皮 -Vitantonio 撻模):
低筋麵粉 160g
無鹽牛油 80g
鹽 3g
糖霜 60g
全疍液 30g

芝士餡:
Cream cheese 110g
Mascarpone cheese 70g
淡忌廉 50g
疍黃 10g
糖 35g
檸檬汁

Japanese Fluffy Cheesecake

I have worked and re-worked on the recipe for 3 consecutive nights and this is the one that I am kind of satisfied so far.... need to work on the crinkly side bits. I blame it on starting late.... if I was given more waiting time, it would've come out better.

I have to say... this one is delicious~!

Ingredients:

Cream Cheese 200g
Butter 50g
Milk 160g
Egg Yolk 4 pcs
Egg White 6 pcs
Cake Flour 30g
Corn Starch 30g
Sugar 60g

特濃朱古力吐司

今晚兩個小朋友嚷着要幫忙做麵包，但已經到睡眠時間，一個手作麵包起碼要兩個多小時.....只做普通白吐司又沒有趣味.... 靈機一觸，想到前晚用友人送的日本Cuoca 朱古力預拌粉做吐司非常美味...就決定叫小朋友用麵包機自己做朱古力吐司，又快又可以令他們期待明早的早餐，一舉兩得。

Double Chocolate Toast

材料如下：
高筋麵粉 210g
低筋麵粉 15g
可可粉 20g
糖 25g (如可可粉是有糖的便要因應口味減少, 我喜歡甜所以我用有糖可可粉並加至25g, 但糖只減至20g)
鹽 3g
牛油 25g
牛奶120g
水 80g
酵母 4g

放所有材料於麵包盤內，另加烘焙用朱古力豆放入葡萄格內，按「快速」mode便成。

我的烘焙小幫手