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

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

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顆 直徑2.5cm球
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

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

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

伯爵茶酥皮泡芙Earl Grey Cream Puff

你們大概知道我是個伯爵茶的大粉絲XD之前有分享過伯爵茶布丁的食譜，這次是一個超優雅的伯爵茶泡芙！其實這是我們學校園藝週的產品，而且熱銷歐！雖然我每天晚上為了做數百顆泡芙熬夜了一整個禮拜（代價是滿臉痘痘qnq），可是看到自己的手藝可以受到歡迎還是讓我充滿鬥志啊～我要繼續散播甜點散播愛～～（決定了這是我的人生座右銘）
這個泡芙可以換不同內餡，我之前po的卡士達醬 內有一些基礎口味可以參考～其實連頂部酥皮的部份都可以換口味歐  
You may know I'm a big fan of Earl Grey tea! I've shared the recipe of earl grey custard pudding, know I'm excited to share another elegant dessert--Earl Grey Cream Puff! Actually, the puff is one of the products in an activity that students made and sold crafts in order to make some green for our department. The puffs turned out to be a huge success!Though I stayed up till midnight making hundreds of puffs every night during the activity. The sight of customers enjoying the handmade goody really motivates me to share more of the ultimate sweet treats.
As always, you can substitute the filling into any flavor you're fancy with and I had share some options in the previous custard  .  You can even switch the flavor of the cookies!

食譜改寫自Recipe adapted from：Masa 料理ABC & etherealeats.com

份量：約15顆(直徑5~6cm)

            Makes 15 cream puffs (2.5-3 inch or 5-6cm)

材料Ingredient :

原味酥皮original cookie-hat

A. 低筋麵粉    25g

B. 奶油           20g(軟化)

C. 細砂糖       20g

all-purpose flour     25g=2.5Tbs

softened butter           20g=1.7Tbs=1/4stick

caster  sugar          20g=2Tbs

泡芙choux pastry

D.低筋麵粉    45g

E. 高筋麵粉   45g

(D&E可換成中筋麵粉   90g）  麵粉先篩過

F. 無鹽奶油    60g

G. 水             150g

H. 鹽                 3g(1/2小匙）

I. 全蛋        約3~4顆

all-purpose flour    90g=3/4cup (sifted)

unsalted butter      60g=4.25Tbs=1/2stick

water                   150g=5/8cup

salt                          3g=1/2tsp

whole eggs             about 3~4

伯爵茶內餡Earl Grey Cream

J. 牛奶   220g
K. 糖   30g
L. 鹽   1搓
M. 伯爵茶包    2包
N. 蛋黃  1顆

O. 玉米粉/低筋麵粉   15g=2大匙

P. 無鹽奶油  15g= 1大匙
Q.鮮奶油        150g

milk   220g=1 cup

granulated sugar   30g=2.5Tbs

a pinch of salt

earl gray tea bags  2

egg yolk 1

cornflour or all-purpose flour  15g=2Tbs

unsalted butter 15g=1 Tbs

heavy cream    150g=2/3cup

棒棒糕Cake Pops

這些超可愛的棒棒糕（這個怪名字是我自己翻譯的XD國外很流行可是台灣好像沒看到人在賣
～）漂亮到讓人捨不得吃！可是真的很美味～我妹一直問我可不可以再吃一個，我叫她吃醜一點的結果發現根本沒有醜的啊！每個都很優雅說～他們很適合當聖誕節禮物呢！
我用我的一鍋到底巧克力蛋糕當基底，因為：1.很美味（就像我分享的其他食譜一樣！）2.製作快速又簡單，畢竟後面還要塑形、裝飾等等所以蛋糕越簡單越好不是嗎 3. 蛋糕很濕潤，這樣我不用加很多乳酪霜。說到乳酪霜，添加的量可能有些許不同所以別一次全加不然你就會有一團黏糊糊的好吃泥巴XD
These lovely cake pops look too gorgeous to eat but they’re indeed so tasty that my sister kept asked me if she could have more, “ Just pick the bad looking one.” I said. Then I realized it’s a hard  choice cause each pop was elegant. They are the perfect Christmas gift that’s suitable for all ages.
I use my one-pot chocolate cake recipe to make the cake for three reasons. First, the cake is delicious, as well as all the other recipes in my blog. Second, it’s quick to make. Since making the cake pops involves rolling, dipping, decorating and all that stuff, it’s very time-consuming, so I just want to keep the cake-making process as simple as possible. Last but not least, the cake is very moist so I don’t need to add lots of frosting. Speaking of the frosting, the amount may vary so don’t add them all in at the beginning or you could end up with a bowl of gooey mud. They’ll still be delicious, just in another way XD. You can use store bought frosting if you don’t wanna make them. But I consider the ingredient, by the way, homemade cream cheese frosting takes no time to make at all.

份量：50顆（比乒乓球小一點點）
made 50 cake pop( slightly smaller than the size of table tennis ball)

 材料ingredients:
A. 巧克力蛋糕    兩份（約1300g)
B.牛奶    60g
C.奶油乳酪（室溫軟化）   200g
D. 萊姆酒（可不加）  1大匙
E.黑、白、草莓巧克力   適量
F. 各式巧克力米  M&M's 杏仁角
G. 棒棒糖棍   50根

two beaches of chocolate cake (about 1300g)
60g milk
200g soften cream cheese
1 Tbs Rum(optional)
Dark, white and strawberry chocolate
sprinkles, M&M’s
crushed almonds
50 pop sticks

作法Steps：
1. 做乳酪霜：將Ｂ、Ｃ、Ｄ拌勻直到滑順備用
2.在大碗中將Ａ捏碎，像細沙的質地（如圖）．然後把2/3的乳酪霜拌入，是情況加入更多乳酪霜，可以捏少許蛋糕試試看能不能揉成球
3.挖一匙蛋糕糰（約30g)然後搓成球，放在烤盤紙上，用保鮮膜覆蓋冷藏2小時以上或冷凍（不要超過一小時不然會變超硬）
4.將Ｅ用微波爐或隔水加熱融化（如果是調溫巧克力要調溫喔），將Ｇ沾一點巧克力（約1cm)然後插入冰過的蛋糕球
5.將蛋糕球沾滿巧克力，讓多餘的巧克力滴落，可以用旋轉或抖動的方式
6.在巧克力乾前灑上裝飾用的杏仁角、巧克力米
7.將完成的棒棒高差在保麗龍塊上晾乾（我白巧克力的有沾兩次讓顏色更白）
8.如果要送人可以用透明小袋子套住綁上緞帶

1. Prepare the cream cheese frosting: Combine the cream cheese with milk and Rum. Mix well until creamy, set aside. You can use store bought frosting if you don’t wanna make them by your own.
2. Break the chocolate cake into fine crumbs in a large bowl. Add 2/3 of the cream cheese frosting to start and mix well to combine. Add more until it reaches the right consistency, the amount depends on the moistness of the cake. You can roll some mixture as a sample to test.
3. Take teaspoons of the mixture ( about 30g ) and roll into balls that are slightly smaller than those of the table tennis ball. Lay the balls on a baking sheet, cover them with plastic wrap and refrigerate for 2 hours to chill or put them in the freezer for no more than 1 hour( if the cake becomes too hard, it’ll be difficult to insert the sticks).
4. Melt few pieces of chocolate in the microwave or double boiler( if you’re using real chocolate then you need to temper it, I’m using compound chocolate today. ). Dip about 1cm of the pop stick into the chocolate and insert into the cake balls about half-way.
5. Dip cake balls into the chocolate until covered. Let the excess chocolate drip off. Swirl and tap gently if needed.
6. Add the sprinkles while the chocolate is still wet. It will harden quickly.
7. Stick the decorated cake pop into a styrofoam block to finish setting. You can place them into the  fridge to speed up setting time. I double coated the white chocolate ones to made them brighter.
8. Cover with a clear treat bag & ribbon for gift giving, if desired.