巧克力芝士挞

巧克力芝士挞
这里有几个挞皮供参考~~~
(A)
250g=牛油。
50g=幼糖。

一粒蛋。
350g=面粉（筛）
做法：牛油和糖打至松发，慢慢加入蛋液拌均，再加入面粉拌成团，然后用塑胶袋装好，放进冰箱冷藏30分钟。。。。
另一个挞皮的材料是
(B)
120g=牛油。
60g=糖粉.。
一粒蛋260g=面粉。
几滴香精。
做法如上但不用放进冰箱。。。
还有一个挞皮的材料：
(C)
180g=牛油。
90g=糖粉。
一粒蛋。
2 tbsp=奶粉。
330g=面粉。
做法如上但不用放进冰箱。。
(D)
100g=面粉。
30g=糖。
60g=牛油。
1tbsp=鲜奶。。
馅料：
250g=芝士奶油。
30g=牛油。
60g=幼糖。
鸡蛋1个。。
馅料做法：
将芝士奶油，牛油，幼糖搅打至滑，加入蛋液搅均待用。。。
巧克力芝士挞的做法：
1.将挞皮面团按入挞模里，放入已预热的烤箱，以180度烤至半熟（微黄）。
2.取出，将芝士馅料用挤花袋挤入挞里，再挤入少许巧克力酱在中间并用牙签画出花纹。
3.再放入烤箱烤至芝士熟（我没看时间，大概而已。。）

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传统九层糕

传统九层糕~
材料A
:粘米粉350g.
木薯粉250g.
盐1茶匙。

浓椰浆500ml.
清水400ml.
材料B:
糖350g.
清水700g
.班兰叶4片（打结）。
材料C:
红，青，黄色素各少许。
做法：
1.材料A搅拌均匀，过滤待用。
2.材料B煮滚后离火，取出班兰叶，倒入1.里。
3.将2.分成9分（红3份，黄，青，原色各3份）。
4.顺遂一层层倒入9寸×9寸的方形盘内蒸，每层蒸约4~5分钟，最后一层蒸20分钟。。
注：待糕完全冷却后才切块，切糕的刀最好采用朔胶刀。。

可可蛋糕卷 (Cocoa Swiss Roll)

可可蛋糕卷 (Cocoa Swiss Roll)

Recipe adapted from: 孟老师的美味蛋糕卷
Ingredients： (36cm x 26cm tray)

Chiffon cake:
20g cocoa powder
40g hot water
60g egg yolks (~3 eggs)
50g sugar
50g vegetable oil
30g milk
75g cake flour

120g egg whites (~3 eggs)
65g sugar

Filling:
180g dairy whipping cream
20g sugar

(Whip fresh cream until thick. Add in sugar and whisk until stiff. Chill before used)

Method：

1. Dissolve cocoa powder in hot water and set aside.
2. Whisk egg yolks and sugar until the sugar dissolves and slowly whisk in oil and milk.
3. Add in chocolate mixture in step (1).
4. Sift in cake flour and whisk until batter is smooth. Set aside.
5. In another bowl, whisk egg whites until foamy, gradually add in sugar in 3 batches. Continue whisking until stiff peak form.
6. Fold in 1/3 of the egg white into the egg yolk batter, fold in the remaining 2/3 egg white gently until well-mixed.
7. Pour the batter into a lined and greased baking tray. Bake in preheated oven at 180 C for 12 minutes.
8. Remove cake from tray. Leave to cool.
9. Spread filling on the cake and roll up. Chill in the fridge for 30-60 minutes before slicing.

戚风蛋糕

材料 :

20克 可可粉 

40克 热水

60克 蛋黄（约3个）

50克 幼糖 

50克 沙拉油 

30克 鲜奶

75克 低粉

120克 蛋白（约3个）

65克 幼糖

做法 ：

1）可可粉加热水搅拌成可可糊备用。

2）蛋黄加入幼糖，用打蛋器搅拌至糖溶解。

3）沙拉油和鲜奶放在同一个容器内，慢慢加入蛋黄糊内

4）再加入（1）的可可糊，搅拌均匀，然后加入低粉，搅拌成可可面糊。

5）蛋白分次加糖打发成细致的蛋白霜。

6）取1/3的蛋白霜，加入可可面糊内，轻轻的稍微拌合，再加入剩余的蛋白霜。

7）预热烤箱，以180度烘约15~20分钟。

夹心馅：

180克 鲜奶油 ＋ 20克细砂糖（打发）

Chocolate Cheese Layer Cake

Chocolate Cheese Layer Cake
A
200gm 牛油
220gm 幼糖
B
4 粒 蛋
180ml 淡奶
C
250gm 面粉
1 1/2tsp 发粉
1/2tsp 苏打粉
50gm 可可粉

Cheese Layer:
500gm Cream Cheese
100gm 幼糖
3粒 蛋

Method:
1. 将A打松，慢慢加入B拌均。
2. 拌入粉类(C)混均，分成三等份。
3. Cream Cheese 加幼糖打松，加入蛋拌均。分成两等份。
4. 将第一份可可糊倒入9" 烤盘，放下去蒸15分钟。
5. 然后倒入第二层的Cream Cheese 糊，蒸10-15分钟。
6. 以此类推，最后一层蒸20-25分钟。
7. 蒸好待凉，放入冰箱2小时即可。

DIY芝士热狗

【DIY芝士热狗】 材料：方片面包,鸡蛋，面包，芝士，火腿肠，竹签. 1. 火腿肠用刀划些口子~2. 然后放到热水里泡1分…

 【DIY芝士热狗】 材料：方片面包,鸡蛋，面包，芝士，火腿肠，竹签. 1. 火腿肠用刀划些口子~2. 然后放到热水里泡1分钟~3. 把面包建成方块，然后在方面一次放入芝士和火腿~然后卷起来~4,插上竹签,沾蛋液再沾面包屑,再重复沾一次、下油锅炸至金黄5、挤上番茄酱或者你喜欢的酱料即可~ 

【大理石乳酪布朗尼】

【大理石乳酪布朗尼】(参考分量：小水果条2条)
配料：
布朗尼面糊：黑巧克力90克，黄油65克，鸡蛋65克，细砂糖45克，香草精1/2小勺(2.5ML)，高筋面粉40克
乳酪糊：奶油奶酪100克，细砂糖25克，香草精1/4小勺(1.25ML)，鸡蛋(全蛋)20克
烘焙：烤箱中层，上下火190度，25-30分钟

制作过程：1、黑巧克力、黄油切小块装入碗里，隔水加热并不断搅拌至融化后，加入细砂糖搅拌均匀。
2、加入打散的鸡蛋、香草精，继续搅拌均匀。
3、筛入高筋面粉，搅拌均匀即成布朗尼面糊。
4、接下来制作乳酪糊，奶油奶酪室温软化以后，加入细砂糖和香草精，用打蛋器打至顺滑无颗粒的状态。
5、加入鸡蛋，并搅打均匀。
6、搅打好的乳酪糊十分光滑且细腻。

7、先在模具里倒入模具高度一半的布朗尼面糊。
8、倒入一部分乳酪糊。
9、如此交替倒入2-3次布朗尼面糊和乳酪糊，直到模具9成满。
10、用牙签插入面糊，划出大理石纹路。把模具放入预热好190度的烤箱，烤25到30分钟。

TIPS：
1、制作乳酪糊的时候，可以灵活控制乳酪糊的稠度，如果乳酪糊太稠难以抹开，可以多添加一些鸡蛋。但不能加的太多，乳酪糊太稀也会难控制，不容易画出花纹。
2、当气温太低的时候，布朗尼面糊和乳酪糊可能还没来得及装模就已经开始凝固，此时可以将面糊盆坐在热水里，保持温度，使面糊保持流动性。
3、制作布朗尼的其他注意事项，请参考“馥郁布朗尼(点击这里进入)”。

100ml牛奶CCC

这个１００ＭＬccc一样柔软，但是更湿润~
总之~非常的好吃



食谱来自：38隐形人
材料：
鸡蛋3 粒（蛋白与蛋黄分开）, 幼糖 50g ,塔塔粉 1/4 小匙
芝士片4 片, 鲜奶 100 ml , 奶油 50 g , 面粉 50 克g

1。芝士片，鲜奶及奶油一起隔水溶化，待凉。


2。蛋白及塔塔粉用高速打至起泡，幼糖分两次加入，打至硬及倒转盆而蛋白不会掉下来。

3。蛋黄倒入芝士糊内搅拌均匀。

4。将一半的蛋白倒入芝士糊内，用手轻轻搅拌均匀，筛入面粉，继续拌匀。

5。将芝士糊反倒入剩余的蛋白内，搅拌均匀。

6。预热烤箱 150-170 度，隔水烘烤 50-60 分钟。

Quick Fix: Brownie cheese cake with strawberry compote

INGREDIENTS: (Four portions)

For brownie base:

Butter: 70 gm

Sugar: 140 gm

Chocolate: 50 gm

Egg: Two

Coco powder: 10 gm

Walnut: 30 gm

Refined flour: 50 gm

For cream cheese cake

Sugar:15 gm

Milk: 100 ml

Egg: One

Gelatin: Seven gm

Cream cheese: 70 gm

Whipped cream: 50 gm

Vanilla essence: Five ml

METHOD:

For brownie base:

Melt the chocolate, butter with sugar and eggs and mix it well. Add the cocoa powder, flour and walnuts to it. Once the mixture is ready spread it over on a butter-greased baking tray and bake it for 40 minutes. Cool, slice the brownie and make a base on a small tray.

For cream cheese cake

Mix the egg and sugar together and boil it and add the beaten egg to it immediately.

Meanwhile bloom the gelatin in water. Add vanilla essence, melted gelatin and cream cheese to it. Cool and pour the mixer to brownie based tray and freeze it for ten minutes.

Once it completely sets, cut to a desired shape and place on a dessert plate. Garnish with chocolate, orange rind & strawberry compote.

Mint Cheesecake Squares

Mint Cheesecake Squares

In three simple steps, you can prepare this luscious dessert. For a potluck or a party, it will be in mint condition! 20 servings

Prep Time
30Minutes

Total Time
4:00Hrs:Mins

Makes

20servings

Crust

1

pkg. (9 oz) thin chocolate wafer cookies, crushed (1 3/4 cups)

1/2

cup margarine or butter, melted

Filling

2

(8-oz.) pkg. cream cheese, softened

1/2

cup dairy sour cream

4

eggs

2/3

cup sugar

1/2

cup creme de menthe syrup

1/4

teaspoon mint extract

Topping

4

oz semisweet baking chocolate, chopped

1/2

cup dairy sour cream

1. Heat oven to 350°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 13x9­inch pan. Freeze crust while preparing filling.
2. In large bowl with electric mixer, beat all filling ingredients on low speed until smooth. Pour into crust­lined pan. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack.
3. Meanwhile, in 1-quart saucepan, melt chocolate over low heat, stirring constantly. Cool 5 minutes; beat in sour cream with spoon. Spread over warm cheesecake. Refrigerate 3 hours or until firm. Cut into squares. Store in refrigerator.

Makes 20 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Tip

These bars can be made up to two days before serving; store in refrigerator.

Nutrition Information:

1 Serving (1 Serving)

• Calories 300
• (Calories from Fat 190),

• Total Fat 21g
• (Saturated Fat 10g,
• Trans Fat 2g),
• Cholesterol 75mg;
• Sodium 220mg;
• Total Carbohydrate 25g
• (Dietary Fiber 1g,
• Sugars 14g),
• Protein 5g;

Percent Daily Value*:

Exchanges:

• 1/2 Starch;
• 0 Fruit;
• 1 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 3 1/2 Fat;

Carbohydrate Choices:

• 1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

http://www.bettycrocker.com/recipes/product-recipes/brownie-mix-recipes/mint-brownie-recipes

No-Bake After-Dinner Mint Bars

No-Bake After-Dinner Mint Bars

Make an extra batch of these impossibly good layered bars--they won't last long. Chocoholics take note: you get the double-whammy of melted chocolate chips and chocolate cookies in these treats. 25 bars

Prep Time
30Minutes

Total Time
45Minutes

Makes

25bars

1/2

cup butter

1

bag (10 oz) mint-flavored semisweet chocolate chips (1 2/3 cups)

2

cups chocolate wafer cookie crumbs

1/4

cup butter, softened

1

tablespoon milk

1/2

teaspoon peppermint extract

1/2

teaspoon vanilla

1

drop green food color

2

cups powdered sugar

1/3

cup butter

1. Lightly grease 9-inch square pan with shortening or cooking spray. In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over low heat, stirring constantly. Remove from heat. Stir in cookie crumbs until well mixed; press evenly in pan. Refrigerate until firm, about 10 minutes.
2. Meanwhile, in small bowl, beat 1/4 cup butter, the milk, peppermint extract, vanilla and food color with electric mixer on medium speed until well mixed. On low speed, gradually beat in powdered sugar until smooth.
3. Spread peppermint mixture evenly over crumb mixture. In 1-quart saucepan, melt remaining chocolate chips and 1/3 cup butter over low heat, stirring constantly; spread evenly over peppermint mixture. Refrigerate until chocolate is set, 10 to 15 minutes. For bars, cut into 5 rows by 5 rows.

Makes 25 bars

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Tip

To ease preparation, purchase prepared chocolate crumbs. Otherwise, use about 45 chocolate cookies; place them in a plastic bag and press with a rolling pin until they are finely crushed, or crush them in a food processor.

Nutrition Information:

1 Serving (1 Bar)

• Calories 210
• (Calories from Fat 110),

• Total Fat 13g
• (Saturated Fat 7g,
• Trans Fat 1g),
• Cholesterol 20mg;
• Sodium 110mg;
• Total Carbohydrate 23g
• (Dietary Fiber 0g,
• Sugars 18g),
• Protein 1g;

Percent Daily Value*:

Exchanges:

• 0 Starch;
• 0 Fruit;
• 1 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 2 1/2 Fat;

Carbohydrate Choices:

• 1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Mint-Chocolate Brownies

Mint-Chocolate Brownies

Get a double dose of mint! Cool mint chips flavor these brownies, and a mint-chocolate glaze generously highlights the top. 30 brownies

Prep Time
25Minutes

Total Time
3:05Hrs:Mins

Makes

30brownies

Brownies

1

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie mix box

2/3

cup chopped pecans

1

cup (6 oz) mint-flavored chocolate chips

Mint Frosting

1

cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)

1/4

teaspoon mint extract

1

drop green food color, if desired

Shiny Chocolate Glaze

Reserved mint-flavored chocolate chips

4

teaspoons butter or margarine

4

teaspoons corn syrup

1

to 2 teaspoons hot water

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan. Make brownie batter as directed on box-- except stir in pecans and 2/3 cup of the chocolate chips (reserve remaining chocolate chips for glaze). Spread batter in pan.
2. Bake 36 to 41 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 1/2 hours.
3. In small bowl, stir all frosting ingredients using spoon until well blended. Spread frosting over brownies.
4. In 1-quart saucepan, heat Glaze ingredients over low heat, stirring occasionally, until melted. Stir in hot water, a few drops at a time, until mixture is thin enough to drizzle. Drizzle over frosted brownies. Refrigerate about 30 minutes or until glaze is firm. For brownies, cut into 6 rows by 5 rows.

Makes 30 brownies

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Substitution

Can't find mint chocolate chips? Use semisweet chocolate chips and add a few drops of mint extract to the Brownie batter, and a couple of drops to the Shiny Chocolate Glaze.

Variation

What a refreshing combination! For another, try using raspberry-flavored chocolate chips for the mint ones and tint the mint frosting pink.

Nutrition Information:

1 Serving (1 Brownie)

• Calories 180
• (Calories from Fat 70),

• Total Fat 8g
• (Saturated Fat 2 1/2g,
• Trans Fat 1/2g),
• Cholesterol 10mg;
• Sodium 80mg;
• Total Carbohydrate 25g
• (Dietary Fiber 1g,
• Sugars 19g),
• Protein 1g;

Percent Daily Value*:

Exchanges:

• 1/2 Starch;
• 0 Fruit;
• 1 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 1 1/2 Fat;

Carbohydrate Choices:

• 1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.