Coffee Marble Cheesecake 咖啡云石芝士蛋糕

这是参考托妹妹从台湾带回来的《孟老师的100道小蛋糕》做的第一个蛋糕。

蛋糕看起来像是non-bake，其实是用水浴法烤的。

口感非常顺滑，属于芝士味不是很浓的那种。不要小看那半茶匙的咖啡粉，蛋糕有蛮浓的咖啡香。

做法非常简单，原食谱用200g的cream cheese我把它改成250g（刚好一片），然后再换算其他材料的份量。

原食谱用6寸的烤模，但家里最小的烤模是8寸，所以蛋糕很薄，被Lice他们笑到。。。。Lice说没看过这么薄的cheesecake。吃之前还说这是失败之作，吃了一小片后，大家一口气把蛋糕扫光，呵呵。

我把食谱翻译成英文让大家参考（我的翻译和原食谱可能会有些许出入）。

Ingredients:
(A)
250g cream cheese (room temperature)
75g sugar
(B)
125g milk
19g corn flour
(C)
2 ½ egg yolk (about 50g)
1 egg white (about 37.5g)
½ tsp vanilla extract
(D)
½ tsp instant coffee powder (I used Nescafe Gold)

Method:
1) Line the bottom of a 6" round pan with baking paper and wrap with aluminum foil.
2) Heat (A) over simmering water, keep stirring using a hand whisk till the mixture becomes smooth.
3) Add (B), mix till well blended.
3) Remove from heat, set aside to cool. Add (C) to the slightly cool cream cheese mixture, mix well.
4) Mix 1 tsp of the batter with (D), stir till dissolved.
5) Pour the batter into cake pan, drop the coffee mixture on top and use a toothpick or small knife to draw lines (create marble effect).

6) Bake in water bath in preheat oven at 180C for about 25 - 30 mins.

7) Cool on wire rack completely. Chill before slicing.

(Recipe reference: 《孟老师的100道小蛋糕》)(Recipe has been modified)

Prawns Again 又是虾

煮药材鸡精蒸鸡那天同一天煮的。

本来是想煮麦片虾的，但是临时又有点懒，所以就改变主意煮了这道极其简单但是味道很棒的料理。

4321虾

材料：
中虾 约15只
酱青 4汤匙
糖 3汤匙
醋 2汤匙
花雕酒 1汤匙

做法：
1） 混合调味料，倒入热锅（不需加油），煮滚至浓稠，汁变少（会冒泡泡）。
2）加入虾，大火兜炒至酱汁收干，即可上桌。

因为很久没煮4321了，不知道怎的我竟然朦查查地加入了一汤匙水，所以酱汁变得有点稀。

(食谱参考: Ohbin活在当下）

Another Hand-kneaded Bread @ Matcha Red Bean Loaf 抹茶红豆面包

这是我的第三个面包，距离做上一个面包的时间是两个星期。做面包需要长时间等待发酵，所以我通常都是在周末才有时间做。

从我做第一个面包开始，这款面包就是我一直想要做的，因为很喜欢抹茶配搭红豆的味道，不管是蛋糕，雪糕还是面包。

想吃时我会到Breadtalk买，Breadtalk的抹茶红豆土司做得挺不错，但我不喜欢它的颜色，太绿了，我更不喜欢它的标价，哇哈哈！

家里的红豆不够，所以我加入了一些葡萄干，竟然出奇的对味。

(1）揉好的面团发酵一个小时后（2）把空气打掉（3）杆成长形（4）加入红豆（5）卷起，放入涂上牛油的模型内，盖上保鲜膜，进行第二次发酵。

面包软中带有弹性，我对面包的texture还蛮满意的，只可惜抹茶的味道略嫌淡了点。我把面包收藏在密封的盒子里，到了第三天面包还是保持松软。

左边的表面有涂蛋液，右边的没涂。我个人比较喜欢没涂蛋液的，因为比较有那种‘原始’面包的感觉。你又比较喜欢哪一个呢？

我把面包留到隔天时，发现有涂蛋液的面包表皮比较软。那下次我该涂还是不涂呢？

Matcha Red Bean Loaf 抹茶红豆面包

Matcha and red bean is a perfect match. Anyone doesn't agree?

Bread texture is soft and fluffy with a hint of matcha flavour, I think that the matcha flavour is a bit too mild, next time I shall add more matcha powder.

I stored the bread in an airtight container and it remained soft in room temperature even on the third day.

Ingredients:

220g bread flour
30g cake flour

2 tsp matcha (green tea) powder (sift together with bread flour)
1 tsp instant yeast
25g caster sugar

5g salt (omitted if use salted butter)

143g milk (fresh milk or UHT milk)

35g egg (less than 1 egg)(lightly beaten)

38g butter (unsalted)

Filling: red bean paste
Extra plain flour for dusting
Optional: beaten egg for glazing

Method:

1) Mix all dry ingredients in a mixing bowl. Make a well in the centre, pour the egg and milk into the well. Mix the ingredients to form soft dough.

2) Turn out the dough onto a lightly floured work surface. Knead and mix in the butter into the dough.

3) Continue to knead until the dough becomes smooth, elastic and non-sticky (it takes about 20 – 30 mins), throw the dough on work surface once in a while during kneading (I believe this helps to improve the bread texture).

4) Form the dough into round ball, place it into a big mixing bowl and cover with cling wrap, let it rise in room temperature till double in size (about 1 hour in our weather).

5) Punch out the gas in the dough. Turn the dough onto a lightly floured work surface. Roll out the dough into a big rectangle with a floured rolling pin. Spread red bean paste on the dough (keep 2cm apart from the edge). Roll up tightly (like making swiss roll). Pinch the dough to seal the seam tightly.

6) Place the dough (seam side down) in a greased bread tin. Cover with cling wrap and let it proof for about 45-60mins.

7) Apply egg wash (optional) and bake in preheated oven at 180-190C for 30-35 mins.

8) Remove bread from bread tin immediately and cool on wire rack completely before slicing.

Note:

I do not own a bread tin. I used one big and two small disposable aluminum tins instead.

Half portion of the dough went into the big tin and I divided the other half into two portions to fill the two small tins.

The big loaf was cooked in about 25 mins whereas the small ones were cooked in 20 mins.

(Recipe reference: http://happyhomebaking.blogspot.com/2007/11/matcha-red-bean-loaf.html) (recipe has been modified)

Azuki (Red Bean) Paste 日本红豆馅

Bought from Daiso - SGD2.00

I finished the whole can in 3 sessions. Used it to make matcha red bean muffin, matcha red bean sponge cake and matcha red bean loaf.

Red bean and matcha is always a perfect match!

Matcha (Green Tea) Powder 绿茶粉

Bought from Phoon Huat - 20g about SGD2.50

Matcha (green tea) powder specially for bakery.

Fried Glass Noodles with Prawns 冬粉虾

冰箱里有一包虾想要趁新鲜煮来吃，当我正在想要怎么料理那包虾时，脑海里突然想起几年前在泰国餐厅吃过的冬粉焖虾。

记得那虾煮得很硬，冬粉也没什么鲜味，好像是虾和冬粉分开煮的感觉。吃了真没瘾，所以决定自己尝试煮这道菜。

这冬粉焖虾本来是一道下饭的菜，虾应该是主角，但是照片中看到的冬粉反客为主，皆因。。。。家里的米缸没米了！哇哈哈！

炒冬粉是福建人的拿手好菜，我从舅母那里知道要用上汤来慢慢焖冬粉。选用的冬粉也很重要，有些冬粉遇热就会糊掉。我买的这个绿豆粉丝是舅母推荐的，韧性很好，用来煮汤和炒都很适合。

我对第一次炒冬粉的成品感到相当满意。炒好的冬粉吸收了上汤，味道很鲜美，软硬适中，条条分明。

材料：（二至三人份）
绿豆粉丝(冬粉) 100g (1包)(用自来水泡软，不要用热水)
中虾(连壳) 约20只 (抓一点盐)
萝卜 ½条
青葱 1根
蒜头 3 - 4 瓣（剁碎）
姜蓉 ½ 汤匙
干贝 1把（洗净泡软，保留浸泡的水）
热水 约２杯

调味料：
A) 酱青、鱼露、黑酱油、胡椒粉适量，糖少许(可用鸡粉代替鱼露)
B) 花雕酒、麻油少许

做法：
1）浸泡干贝的水加热水和干贝煮成高汤，加入调味料(A) 备用。
2）热油，爆香姜蓉和蒜头（先下姜蓉），下萝卜略炒。
3）倒入一半高汤，小火煮滚后加入冬粉。
4）用筷子稍微弄散冬粉，盖上锅盖焖一会儿。
5）打开锅盖，汤汁焖干后再逐渐淋上高汤，稍微翻搅，让冬粉慢慢吸收上汤。
6）冬粉煮到软度差不多的时候加入虾和青葱。
7）虾一熟，加入调味料(B)兜一下即可上桌。

小小心得/建议：
1）上汤可换成鸡汤。
2）水的份量自己拿捏，不够的话就加多点热水。如果冬粉已经够软，用不完的上汤不用下到完。
3）最后才加花雕酒，酒味不会蒸发掉，炒好的冬粉能尝到花雕酒的味道，如果不喜欢可以不加。
4）炒冬粉时要小心不要用锅铲把冬粉铲到碎碎。炒好的冬粉应该是条条分明的。