2017年10月19日 星期四

無油!義式堅果脆餅 Biscotti [oil free dairy free]



這款堅果香氣十足的義大利的經典餅乾很適合配咖啡或巧克力,餅乾的孔洞會吸滿咖啡、巧克力的汁液,是一種Dipping Cookies(跟Oreo一樣)~Bis的意思就是「兩次」,第一次定型後切片,第二次烘到乾燥。餅乾因為無油,口感是脆硬的(餅乾油越多越酥鬆),如果要給老人小孩吃可以不要烤那麼久~
傳統是用杏仁,我是用綜合堅果,切出來顏色形狀都比較豐富~也可以加入自己喜歡的果乾喔~

The classic Italy cookies are full of warm nutty flavors, a perfect combination with a cup of tea or hot chocolate or even wine! The tinny holes in the cookies will sock up the liquid.
"Bis" means "twice" which infers to that the cookies need to be baked twice. The first bake forms the shape and then the biscotti will dry completely during the second bake. The biscotti is hard and crispy since that there isn't any fat adding in. As we know that the higher the ratio of fat, the more crumbly and chewy the cookies will be.
Traditionally, biscotti are made with almonds. I use multiple kinds of nuts in my biscotti to make the presentation more colorful. You can add in some dry fruit, too.

食譜改寫自Recipe adapted from: joyofbaking
份量:20-30片
材料ingredients:

蛋3顆大的
(香草精)一小匙
(杏仁精)❦1/2小匙
細砂糖60-100g
鹽1/4小匙
泡打粉一小匙
低筋麵粉260g
無鹽綜合堅果3/4杯
❦杏仁精大潤發就有賣,很便宜一罐40幾元的樣子,食譜的量只會有很淡的杏仁香,如果喜歡重一點可以加1小匙,杏仁沾上巧克力很像pocky的味道!

3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract (If you want to taste the almond, add 1 tsp)
1/4-1/2 cup (60-100 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon (5 grams) baking powder
2 cups (260 grams) all-purpose flour
3/4 cup (180 ml) any kind of nuts, toasted

事前作業Preparation:
Preheat the oven to 150/300℉.
Line the baking tray with baking sheet.

2017年9月8日 星期五

芝麻白巧慕斯White Sesame Chocolate Mousse



因為上次做芝麻棉花蛋糕剩了一些白芝麻,我就想說要來利用一下。這個慕絲是以很有名的北海道限定芝麻巧克力為發想,是用不太甜的白巧克力包覆著芝麻粒,吃起來就像芝麻牛奶一樣香濃!
海綿蛋糕是用 HOWTOCOOKTHAT's Perfect Sponge Cake Recipe的食譜,原本的食譜真的超棒!!蛋糕蓬鬆濕潤,做法超簡單(不用洗打蛋器), 唯一的缺點是材料多而繁瑣,所以我把一些添加物刪除了像是吉利丁泡打粉,成品差別不大,還是很讚~
我把慕絲糖量減到最低了(為了凸顯芝麻的香氣),如果喜歡可以加多一點糖~
裝飾的部分我是用芝麻焦糖蕾絲餅,建議適時用前再放上去不然餅乾會軟掉!


Since there was plenty of white sesame seeds left after making my Black & White Sesame Cake, I want to create a special dessert featuring white sesame seeds. I was inspired by a famous Hokkaido candy, black and white sesame seeds covered with semi-sweet white chocolate, it tastes like sesame milk!
The sponge cake recipe was adapted from HOWTOCOOKTHAT's Perfect Sponge Cake Recipe. The original recipe was GREAT: the method was simple (use only one whisk), the cake was moist and fluffy but sturdy enough to serve as mousse base. But there were too many ingredients. I leave out some additives such as baking powder and gelatin and the cake turned out perfect for me.
I cut the sweetness of the white chocolate mousse to the lowest in order to contrast the aroma of baked sesame seeds. Feel free to add more sugar.
For the decoration, I use my Sesame Caramel Tuiles. They were a perfect combination! But I recommend you put the tuile on at the last moment or the cookies will become soggy.


份量:15x15方模+7cm圓模
材料ingredients:

蛋糕:25x20cm
低筋麵粉90g 過篩
蛋黃3顆
水60g
植物油30g
蛋白3顆
鹽1/4t
檸檬汁1t
糖60g

芝麻白巧慕斯:
白巧克力180g切碎
吉利丁片9g
牛奶(室溫)180g
鮮奶油175g
白芝麻50g 熟且磨碎❦

❦磨芝麻:將芝麻放入食物處理機或果汁機,以間歇性方式攪打(如果連續會打太歲,芝麻會出油就會結塊)

The sponge cake:
90g cake flour, sifted
3 medium egg yolks
60g water
30g vegetable oil
3 medium egg whites
1/4tsp salt
1tsp lemon juice or white wine vinegar
60g castor sugar

The white sesame chocolate mousse:
180g white chocolate, chopped
9g gelatin sheet
180ml milk, room temp.
50g white sesame seed, toasted and grounded❦


❦To ground the sesame, put the toasted sesame in a blender or food processor then process. When processing, pause every 2 seconds until the sesame seed turns into a coarse meal. Don’t process continuously or the sesame oil will come out and create lumps.

2017年9月3日 星期日

芝麻焦糖蕾絲餅sesame caramel tuiles





這個芝麻蕾絲餅乾是我做過最精緻的餅乾了!甚至可以看到光穿透半透明琥珀色的焦糖,真的美到像藝術品,而且是可以吃的藝術品誒,很適合拿來裝飾(我有一個白芝麻巧克力慕斯快貼上來了,就是用這個當裝飾)
當餅乾還是熱的的時候可以塑形,最簡單就是放在棍子上產生弧度,或是可以折成波浪,我也有嘗試做長型的放在兩支棍子上就有兩個˙waveXDD
他們吃起來就像烤布蕾上的焦糖,非常酥脆,甜中帶有芝麻的香氣。放在保鮮盒中冷藏可以維持酥脆。

The caramel tuiles are the most delicate cookies I've ever made! You can even see the light come through the amber caramel. They are so pretty that I consider them as art that can be ate, ideal for cake decorating. Actually I have a white sesame chocolate mouse coming up using the sesame caramel tuiles as decoration.
You can play with the shape of the cookies while they're warm but you need to be fast! They harden in a blink. I even made a strop and hang it on two rolling pan to create curves.
The tuiles are super crispy and sweet with a note of sesame. Store them in the airtight container in the fridge then they will stay crisp for couple of days.

食譜改寫自Recipe adapted from:L’atelier des chefs
份量:30片
材料ingredients:

糖粉70g
低筋麵粉20g
白芝麻粒25g
奶油(融化)20g
柳橙汁25ml

70g powder sugar
20g flour
25g white sesame seed
20g unsalted butter, melted
25ml orange juice

2017年7月25日 星期二

杏仁瓦片Almond Tuile


當我有剩的蛋白時就會做這個餅乾,因為他簡單、人見人愛,酥脆、充滿杏仁香加上一絲焦糖味,難怪我媽這個杏仁控那麼喜歡,有時候還要特地留蛋白來做給她吃...
這餅乾也很適合當下午茶配咖啡
關於烤墊,我發現烤盤紙太薄,導致麵糊比較薄的地方很快上色但是厚的地方還沒熟,所以如果有矽膠烤墊會更好,它導熱較慢且均勻。

Whenever I have leftover egg whites( maybe from tiramisu or creme brûlée), this is my go-to recipe. It is so crispy and full of almond flavor with a hint of caramel, no wonder my mom adores it so much that sometime I need to reserve egg whites to make her more Tuiles. The cookies is good for afternoon tea treat and combine perfectly with coffee.
For the liner, I found out that if using parchment paper, the thin part would burn while the thick part uncooked. The silicon liner is a better choice because it is thick and heat the batter slow and even, result in a tray of beautifully brown almond tuile.


份量: 33小盤 (5)   4 trays (5 small packages) 
材料ingredients:
蛋白3顆(約98g)
細砂糖60g
1小撮
低筋麵粉120g
液狀奶油或植物油30g
杏仁片80g

3 egg whites (about 98g)
60g caster sugar
a pinch of salt(omit if using salted butter)
120g all-purpose flour
30g unsalted butter, melted or vegetable oil
80g sliced almond

2017年7月23日 星期日

黑白芝麻棉花蛋糕Black&White Sesame Cotton Cake



心情不好的時候,不妨做個像烏雲的蛋糕,再痛痛快快的吃掉!真的超鬆軟吃完心情就會好了吧:)
媽媽說看起來像黑糖糕==
多加了一顆蛋白,不用燙麵法就能達到棉花蛋糕的口感(夏天開火真的很熱orz)
如果要甜一點可以多加5-10g糖

If you're in a bad mood, why not bake a dark-cloud cake and eat it all! The fluffiness well definitely heal you:)
Usually, the cotton cake needs to heat the batter first, by add in more egg white, we can reach the same texture without standing by the stove in hot summer day.
The recipe uses just enough sugar to balance the sesame. If prefer sweeter, add 5-10grams more in the sugar amount.

食譜改寫自Recipe adapted from: 用點心做點心
份量: 25x30cm厚蛋糕 約20塊

材料ingredients:
蛋黃6顆
牛奶100克
無糖黑芝麻醬75克
低筋麵粉70克
蛋白7顆
檸檬汁1小匙
細砂糖65克
白芝麻適量

6 egg yolks
100ml milk
75g unsweetened sesame sause
70g air-purpose flour
7 egg whites
1tsp lemon juice
65g caster sugar
white sesame seed for decoration

2017年6月28日 星期三

蔓越莓克拉芙緹Cranberry Clafoutis



這是一道家常法式甜點,傳統是用去籽櫻桃,因為逛花市剛好看到蔓越莓,就用它來做,顏色大小差不多而且不用去籽。它介於布丁與蛋糕間的口感很特別,如果想要再扎實一點,可以加多一點麵粉。克拉芙緹也是熱食與冰冰吃個有滋味!真的超級簡單~想變換更多口味的話,也可以用李子、西洋梨、蘋果等等。


This French dessert is made with cherry, traditionally. Since I found some fresh vibrant cranberries in the market, why not give it a twist? Plus they don't need to be pitted.

The texture of the clafoutis is between custard pudding and cake. If you prefer a more cake-like clafoutis, add more flour.
I heard that most French enjoy the clafoutis while it's hot. However, I like it cold and firm. The choice is yours!

份量:15cm塔模+2-3小杯或 一個9寸塔模
serves16
材料ingredients:
蛋 2顆
細砂糖 65-80g
鹽 1撮
香草精 1小匙
低筋麵粉 50g
溫牛奶 200ml
新鮮蔓越莓 約110g
奶油、麵粉少許(抹烤模用)

2 eggs
65-80g sugar
a pinch of salt
1t vanilla extract
50g all-purpose flour
200ml warm whole milk
about 110g fresh cranberries
some butter and flour for preparing the pan

2017年6月20日 星期二

抹茶斑馬輕起司蛋糕Matcha Zebra Cotton Cheesecake


我很喜歡輕起司蛋糕,輕盈絲滑又入口即化~根本是傳統重乳酪蛋糕與海綿蛋糕愛的結晶!很適合當夏日午後甜點<3
這款蛋糕特別的點是在於那些可愛的斑馬條紋,綠與白,抹茶與起司的組合超吸引人的。雖然看起來很「搞剛」但說穿了只是雙色麵糊的交替而已。這個食譜不複雜又超好吃,我做了三次都是大成功!端出去大家都瞪大眼睛「哇嗚~」然後說我做這個一定很難花很多時間,其實根本還好XD
剛烤完熱呼呼很鬆軟像布丁蛋糕,但我更偏好冰過的口感,比較綿密濕潤紮實,也比較吃得出乳酪深沈的韻味~
下面我整理出一些作輕乳酪蛋糕時常遇到的問題以及一些成功的小撇步,只要乖乖照指示我保證一定能烤出完美的輕乳酪!

輕乳酪蛋糕常見問題:


  • 烤好的蛋糕分層:1. 所有麵糊包含起司、蛋黃、蛋白要在一樣的溫度,所以用室溫的蛋並且起司融化後稍微放涼在與蛋黃混合 2.烤箱確實預熱,且麵糊完成後馬上烤,如果麵糊放太久就會沈澱
  • 表面裂開:1. 烤箱溫度太高造成膨脹太快,輕起司蛋糕要水浴法(在烤模外的烤盤加熱水製造蒸氣)緩慢低溫的烤,如果看到快裂的可以丟一些冰塊在烤盤降溫2. 蛋白打太過,只要軟性發泡就好不用像戚風打到硬
  • 冷卻後回縮嚴重產生皺紋:這是溫度急速下降造成的,烤完後不要直接拿出來,放在烤箱內悶10-20分鐘即可避免
  • 表面上色太深:在蛋糕上蓋一張錫箔紙
  • 其中一個顏色的麵糊下沉:如果兩種麵糊密度差太多就會這樣,可以將把較稠的麵糊多攪拌幾下讓他鬆一點,或是在稀的麵糊調多一些抹茶醬或加麵粉調整
  • 條紋不明顯:1.每個牌子的抹茶粉顏色不太一樣,如果你的顏色較淡可以多加一點2. 如果分太多層每層太薄也會不明顯,我發現12-16層的效果最好

I love cotton cheesecake(also called Japanese cheesecake) soooo much! It is light, creamy and melt-in-your-mouth. It is a lovely combination of traditional baked cheesecake and sponge cake. Suitable for a summer afternoon tea.
What makes this cake outstanding is those adorable strips. The combination of green and white, mocha and cheese are so inviting. It looks complicated, in fact, it's nothing fancy but alternating the batter when pouring the mixture. The recipe is very tasty and simple, I made it thrice all came out to be a huge success! Everyone seeing the cake would say "Wow~" and think you must put many efforts into it XD
If the cake is served warm from the oven, the texture would be more like a chiffon cake, fluffy and has a mild cheese flavor. I prefer to enjoy it cold cause after staying in the fridge overnight, the cake becomes moist and denser while the depth of the cream cheese really come through.
Here I listed a few common problems and some tips and tricks to avoid them, follow the instructions and I promise you can bake perfect cotton cheesecake every single time!

Common Problems when making Cotton Cheesecake:


  • The finish product separated into two layers: 1. All of the batters should be at the same temperature, including the cheese, egg yolk, and egg white, so use room temperature eggs and cool your melted cheese mixture slightly before incorporating with egg yolks . 2. Once the batter is done, it should be put into the preheated oven as soon as possible. 
  • It cracks: 1. The batter should be baked slowly so we use water bath method. If the oven is too hot then lower the temperature or you can throw some ice cubes into the water bath. 2. If you over beat the egg white, the cake will rise too much. Beat the egg white to soft peaks. 
  • Wrinkles appears as the cake cool down: This often result from the dramatical change of temperature. Leave the cake in the oven to cool for 10-20 min.
  • Browning too much: Simply put a piece of tin foil to cover the top.   
  • One of the batter keeps sinking to the bottom: Both of the batters should have the same density. To adjust, stir and fold the thicker batter a couple of time to loosen it up, or add more mocha paste or flour in the looser batter to thicken.
  • The strips aren't obvious: 1. Each brand of matcha powder is different, if yours turn out to be paler, make more mocha paste to mix in the batter. 2. Too many layers may cause the streak become too thin, thus less obvious. I find out that between 12-16 layers are the best. 

抹茶斑馬輕起司蛋糕Matcha Zebra Cotton Cheesecake

食譜改寫自Recipe adapted from:epipastry
份量:六寸兩個或八寸一個 Two 6"or one 8" round tin

材料ingredients:

抹茶醬:抹茶粉1大匙
                熱水1大匙
起司糊: 奶油乳酪(室溫軟化)170g
                糖20-40g
                植物油40g
                無糖原味優格#75g
                蛋黃4顆
                低筋麵粉40g
蛋白霜:蛋白4顆
               鹽1撮
              檸檬汁1小匙
               細砂糖60g
#優格也可以換成牛奶65g+檸檬汁2小匙


1tbsp Matcha Powder
1tbsp Water

170g Cream Cheese
20-40g Castor Sugar
40gr Oil
75g plain yogurt#
4 Egg Yolks
40g Cake flour

4 Egg Whites
1/2tsp Lemon Juice (or 1/8tsp Cream of Tar tar)
60g Castor Sugar

#Yogurt can be replace into 65g Full Cream Milk+2tsp Lemon Juice

2017年4月2日 星期日

草莓冰淇淋 免冰淇淋機!Fresh Strawberry Ice-cream(No-machine)



草莓季快結束了qnq超市很多過熟貨快壞掉的草莓都在特價,我也買了一些,做冰淇淋最適合了!不但香氣甜味都很充足,更不用在意外表~
傳統法式冰淇淋要先煮卡士達,我沒試過這種方法,聽說更濃郁但是我懶得開火==而且我相信草莓本身就夠好吃了哈哈哈
其實我本來是想用我在日本買的超便宜冰淇淋機做,結果發現他太小了,所以只好一半用機器一半試試免機器的做法,實驗結果是差不多誒!都很鬆軟綿密也很好挖~
我將原食譜一半的鮮奶油換成優格,營造比較輕盈的口感,也減了糖
做成聖代也超美味!

The strawberry season here is almost over and some over-ripe or not-good-looking(nobody will describe those lovely berry "ugly") berries are on the sale! These fruits are perfect for making ice-cream since they're full of flavor and the appearance doesn't matter at all!
I haven't tried the custard method but I will. I heard that they are richer, but I'm lazy so the simple way would be fine and I believe the strawberry itself is tasty enough.
The ice cream is creamy and fresh! I sprinkled some gram cracker on the top to gave it a strawberry cheese cake lookXDD
Originally I planned to make this in the ice cream maker I bought in Japan, then I found that the machine was too small so I put half of the ice cream base in the machine and used the other half to test if the no-machine method really work. And it works! They both taste airy and were easy to scoop!
I replace 1 cup of heavy cream wth yogurt and reduce the sugar amount, I want the ice-cream to be light also guilt-less.


草莓冰淇淋 免冰淇淋機!Fresh Strawberry Ice-cream(No-machine)

食譜改寫自Recipe adapted from: foodwishes
份量: 10人份
serves 10
材料ingredients:

草莓360g
蜂蜜50g
細砂糖1/4杯(50g)
鹽一搓
牛奶1杯(240g)
無糖優格1杯(250g)
鮮奶油1杯(240g)
香草精(可不加)2小匙

12 ounces(360g) trimmed strawberries
1/4 cup(50g) honey
1/4 cup(50g) white sugar
a pinch of salt
2 tsp vanilla extract
1 cup(240g) milk
1 cup(250g) plain yogurt
1 cup(240g) heavy cream


2017年3月28日 星期二

入口即化~胡桃雪球 Pecan Snowballs



這款餅乾是歐美聖誕節常吃的點心,其實我憎該等12月再po得但是我等不及了哈哈哈
雪球這個名字不只形容的灑了糖粉的外表,同時也描述入口即化的口感超療癒的!
做起來簡單、麵團不黏手很適合親子一起做,而且因為沒有雞蛋所以不用擔心小小孩偷吃XDD
大部分的食譜會裹兩次糖粉,一次剛出爐還熱熱的讓糖粉融化,第二次在完全冷卻時融化的第一層糖會年更多糖粉讓餅乾雪白,但是我覺得這樣太甜了而且有點麻煩。
餅乾要美味有一些小撇步:1.奶油是酥口的關鍵所以建議用好一點的品牌~2.堅果先炒過或是烤過,逼出香氣和油脂!但是要隨時注意、翻攪因為很容易燒焦!
I should have wait til Christmas to post this classic holiday treats but this was so tasty I just can’t stand not sharing the recipe with you!
The cookies’ name varies from Russian Tea Cakes, Pecan Sandies (Snowballs) to Mexican Wedding Cakes (I wonder why Russia and Mexican can share the same recipe). I prefer the name Pecan Snowball because it describes both the appearance and the texture, that is, melt in your mouth just like a snowball.
The dough is perfect making with kids because it put together easily and not sticky, which is friendly for children to handle. By the way, it contains no egg so it’s safe to eat raw.
The key to that melting effect is BUTTER so make sure the one you’re using is high quality. Another tip to a successful snowball is to toast the nut(I used a combination of pecan and walnut), that will improve the nutty flavor. Some people like to double coat the cookies (once when the cookies still warm another when they cooled completely) but that is too sweet for me and they looked great either.
食譜改寫自Recipe adapted from: http://www.jennycancook.com/recipes/christmas-pecan-balls/
份量: 40 直徑2.5cm
材料ingredients:
餅乾
 胡桃(或核桃)100g
 奶油(軟化)100g
 細砂糖40g
 鹽1/4小匙
 低筋麵粉150g
表面沾裹
 糖粉約1杯

Cookies
     1 cup(100g) finely chopped toasted pecans (or walnuts)
     1 stick butter (1/2 cup/100 g), softened
     3 Tablespoons(40g) granulated sugar
     1/4 teaspoon salt
         1 cup(150g) all-purpose flour
Rolling
     1 cup powdered sugar

2017年3月27日 星期一

健康早餐之「香烤燕麥」Baked oatmeal(law fat, healthy breakfast or snack)


烤燕麥在國外是很常見的早餐呢,因為方便攜帶又營養,不用加熱也一樣美味!大部分是倒在馬芬模烤成單人份,然後可以一次做很多冷凍起來~我比較懶就烤成一整盤哈哈哈
我在一週內做了兩遍這個烤燕麥!因為太驚豔了,家人也超愛這個濕潤鬆軟香甜的點心!燕麥吸飽了水果、堅果的香氣 歐歐歐難以抗拒啊
老實說我得把他們分裝在不同的盒子裡以免自己攝取過量(雖然好像沒啥用哈哈哈)
食譜的材料非常有彈性的可以隨意應用~我試過熱帶口味的芒果乾+椰子+鳳梨泥,巧克力碎+蔓越梅乾+杏仁奶也很讚!
搭配水果跟優格就是豐盛美味又營養的早餐啦!仔細一算,全部營養成分都顧到了誒!

I made this baked oatmeal twice within a week! Because they were too impressive and my family was totally in love with these moist cakey sweeties. The oatmeal soak in that fruity nutty milk OHHH
Infect, they're sooo indulgent that I have to store them in separate containers or I would eat more than I should.
The recipe is very flexible, I've tried mango, coconut with pineapple sauce for a tropical flavor. Chocolate chips, cranberry with almond milk turned out good as well.
 I served the oatmeal with low-fat yogurt, banana, and strawberry.




改寫自adapted from:http://www.myrecipes.com/recipe/baked-oatmeal?XID=mr_socialflow_facebook
份量: 4-5人 (八寸方模)
Serve 4-5 people(8 inch square tin)

材料ingredients:
乾料
  即食燕麥片2杯
  喜歡的果乾切碎1/3杯
  喜歡的堅果切碎2大匙
  泡打粉(可不加)1小匙
  鹽1小匙
濕料
  溫牛奶1.5杯
  蛋1顆大的
  蜂蜜4大匙
  蘋果泥0.5杯
  植物油或融化奶油1大匙

Dry ingredient
      2 cups uncooked quick-cooking oats
      1/3 cup diced dry fruit
      2 tablespoon chopped nuts
      1 teaspoon baking powder
1 tsp salt
Wet ingredient
      1 1/2 cups milk(warm)
1/4 cup=4Tbs honey
      1/2 cup applesauce or shredded apples
1 large egg, beaten
1 tablespoons vegetable oil or butter, melted

2017年3月17日 星期五

伯爵茶燒乳酪 Earl-gray Toasted Cheesecake


這款燒乳酪顏色分明:表面金黃微焦,米白滑順的乳酪散發淡淡優雅的伯爵茶香,底層是香脆巧克力餅乾~ 
因為不用隔水烤,所以冷卻後中間微微下凹形成著名的燒乳酪商標!烤到差不多時在表面刷一層蛋黃液,就會形成一層金黃表皮,超美噠<3 
冷卻後非常滑順香濃,奶香卻又不至於蓋過茶香,總之很好吃又精緻,也不會太複雜,有股樸實的質感,在聚會上超吸晴滴XDD 

I love the color combination of this cake, they're in contrast with each other: a golden brown surface that has been slightly toasted, underneath which is a pale, silky cream cheese, and finally a dark, crunchy oreo crust.
Not only does the cake look awesome, it tastes wonderful! The filling became dense and smooth after chilling in the fridge, not too cheesy, just enough to bring out the elegant aroma of the earl gray tea. With little effort, you can definitely impress your guest!
Most of the baked cheesecake recipes call for a water bath because the steam can prevent the cake from cracking. Not in this cake, though. Actually, we need the heat to help the cake rise, and after it cools down it’ll sink and create that remarkable Japanese baked cheesecake look! I double baked it with egg wash to gave it an extra golden color.



份量:6寸 6 inch round tin

材料ingredients:
餅乾底:
     Oreo(去除夾心)80g 
     奶油(融化)30g
乳酪糊:
    奶油乳酪(軟化)200g
    鮮奶油120ml
    糖70g
    伯爵茶包4包(8g)
    蛋1顆
    玉米粉2大匙
表面蛋液:
   蛋黃半顆

Cookies Crust:
     80g  Oreo(without filling)
     30g  Butter(melted)
Cheese Cake Filling:
     200g Cream cheese(soften)
     120ml  Heavy cream
      70g  Granulated sugar
     Earl gray tea leaf from 4 tea bags (8g)
     1 medium size egg
     2Tbs Cron starch
Egg Wash:
      Beaten Egg yolk