Rum Fruit Cake廊酒杂果蛋糕

Rum Fruit Cake
廊酒杂果蛋糕

Ingredient (A)
材料(A)

Fruit mixed 600g
杂果粹

Rum 60ml
廊酒

Honey 2 Tbsp
蜜糖

Water 2 Tbsp
水

Ingredient (B)
材料(B)

Butter 250g
牛油

Brown sugar 225g
褐糖

Eggs 6 nos
鸡蛋

Vanilla 1/2tsp
X香精

Ingredient (C)
材料(C)

Flour 300g
面粉

Baking powder 1 tsp
发粉

Salt ¼ tsp
盐

Rum 2 Tbsp
酒

Almond 120g
杏仁粉

Nutmeg ½ tsp
桂皮粉

Method
发粉

1. Soak built mixed with rum and 1 Tbsp. Brown sugar for at least 24 hours or 1 week in fridge.
先将A料腌制24小时或者1星期。(置入冰箱)

2. Beat butter till thicker up add in brown sugar and continue to beat till over sunny and light brown.
面粉，发粉和盐同篩，然后加入桂皮粉拌均匀。

3. Add in vanilla continue to beat. Add in eggs, one at a time beating well each additional. Add in “A”, mix and salt. Fold in.
牛油和糖拌至松软后，随即将鸡蛋逐粒加入拌均匀，并加入面粉和发粉拌均。最后再将杂果粹加入搅拌至均匀。

Egg White Chiffon蛋白雪峰蛋糕

Egg White Chiffon
蛋白雪峰蛋糕

Ingredients
材料

Egg white 9 nos
蛋白

Egg yolk 2 nos
蛋黄

Flour 150g
面粉

Sugar 25ml
糖

Oil 25ml
油

Salt ½ tsp
盐

Baking powder 1 tsp
发粉

Tartar powder ½ tsp
打打粉

Coconut milk 200ml
椰浆

Green coloring a bit
青色素

Method
方法

1. Flour and baking powder sieve together.
面粉和发粉同篩。

2. Egg yolk, coconut milk,green coloring and flour mix well.
将蛋黄，椰浆，盐，油和青色素等一起拌均匀。

3. Egg white and tartar beat together for a while. Then, add in sugar continue beating till fluffy. Pour the mixture into the tray bake for 30 min at 180 degrees.
蛋白加入打打粉一会，加入糖继续拌至发起，倒入盘内烘30分钟，火度180。

Siena Cookies(6 Layers Black & White)黑白千层香脆曲奇

Siena Cookies(6 Layers Black & White)黑白千层香脆曲奇

Ingredient
材料

White dough
白粉团

Unsalted butter 90g
无盐牛油

Icing sugar 70g
糖粉

Egg yolk 1 no
蛋黄

Flour 150g
面粉

Vanilla essence A drop
香精

Chocolate dough
巧克力粉团

Unsalted butter 96g
无盐牛油

Icing sugar 60g
糖粉

Egg white 15g
蛋白

Flour 145g
面粉

Coco powder 13g
巧克力粉

Method
方法

1. White dough: Beat butter and sugar until soft. Add in egg yolk then follow by flour and vanilla essence.
白粉团： 将牛油和糖打至软，加入蛋黄，再加入香精。

2. Divide dough into 3 equal portions. Wrap individually and put freezer for ½ hour.
将粉团分成3份等份量，然后将每份隔包起来，放入冰箱1/2小时。

3. Chocolate dough: Beat butter and sugar until soft. Add egg white then follow by both flours.
巧克力粉团： 将牛油和糖一起打至软，加入蛋白，接着加入粉。

4. Divide dough into 3 equal portions and wrap. Put freezer.
将粉团分成3份等份量，包起来放入冰箱。

5. Roll each dough into flat about 5mm thickness and overlap each dough until can get an alternate color. Put freezer to harden.
将每份的粉团棍杠成5公分厚片。将每一片叠成起来成黑白相隔色后放入冰箱。

6. Cut the dough into about 6mm thickness. Arrange on the baking tray. Repeat until finish. Bake 160 degrees for 15-18 minutes.
取出，用利刀将饼切成6公分厚，然后排在烘盘上，以160度烘至金黄色后取出。

Tiramisu提拉米苏

Tiramisu
提拉米苏

Ingredients
材料

Egg yolk 40g
蛋黄

Egg 20g
蛋

Sugar 75g
糖

Whipping cream, whisk up 150g
淡奶油，打起

Gelatine powder, mix with 25g water 8g
鱼胶粉，搅入25克水

Mascarpone cheese, mascarpone 250g
芝士

Syrup
糖浆

Nescafe powder 5g
咖啡粉

Castor sugar 35g
幼糖

Water 85g
水

Finger Sponge
手指海绵

Flour 110g
面粉

Corn flour 35g
玉米粉

Castor sugar 130g
幼糖

Egg yolk 110g
蛋黄

Egg white 160g
糖白

Icing sugar 10g
糖分


Garnishing
装饰

Cocoa powder, dusting 10g
巧克力粉

Method
方法

1.Prepare finger sponge: Whisk egg white, slowly add in sugar, whisk until peak and foamy, slowly fold in egg yolk then slowly fold in the both flour until everything well mix. Place into the piping with plain nozzle the pipe finger size accordingly the height of the ring then spread two pieces of round base, bake at 190 degrees for 12 minutes.
准备手指海绵 ： 将蛋白打至起泡，慢慢加入糖，然后卷入蛋黄。最后加入A,至全搅均匀。放入挤花袋里，用圆的花嘴，挤出长形和两片圆形。放入烘炉190度至12分钟。

2.Prepare mouse : Bain-marie whisk egg yolk and sugar until hot, transfer to mixer, whisk until pale colour, melt gelatine over bain-marie then slow pour into the egg mix, finally add in the mascarpone cheese.
准备募思 ：将蛋黄和幼糖坐在滚水，打至热，然后转放在搅拌机打至淡色，将鱼胶粉也坐在滚水里搅至溶解，然后倒入蛋料里，最后加入芝士。

3. Slowly combine together whipping cream and mascarpone cheese mix.
将淡奶油和芝士料拌均匀。

4. Finishing – Arrange finger sponge to line cake ring and base. Brush syrup on the base then pour in half of the mix to cover another pieces of sponge base, syrup then finally the remain mix. Spread even . Put freezer for ½ hour.
完成 ： 将手指蛋糕排在蛋糕的圈形里，底部放一片白色的蛋糕，搽上一层的糖水将倒入一半的芝士料再放上一片的蛋糕，搽上糖水，倒入剩下的芝士料。待冷。

5. Remove cake ring. Cut some round paper to place on top then sift cocoa powder. Can be cut and serve.
取出切或剪些圆形的纸张，贴在蛋糕面。然后洒些巧克力粉在表面，即可切供食。

Crunchy Peanut Drop Cookies花生香脆小饼

Crunchy Peanut Drop Cookies
花生香脆小饼

Butter 130g
牛油

Brown sugar 60g
黄糖

Flour 130g
面粉

Chopped peanut, Toasted 40g
花生粹，烘香

Custard powder 35g
蛋黄粉

Peanut butter jam 30g
花生酱

Topping
上层

Whole peanut, toasted 20g
花生，烘香

Method
方法

1. Beat butter and brown sugar until soft. Add in chopped peanut and peanut butter jam. Finally add in flour and custard powder, mix well.
将牛油和黄糖一起打至软，放入花生粹和花生酱，最后加入面粉和蛋黄粉打至均匀。

2. Put into piping bag and press dough into round shape. Place a whole peanut on top.
放入挤花袋挤出圆形，放入一粒花生在上面做装饰。

3. Bake at 160 degrees for 15-18 minutes.
以160度烘至15-18分钟。

Amarican Bake Cheese Cake美国式烘芝士蛋糕

American Bake Cheese Cake
美国式烘芝士蛋糕

Ingredients
材料

Cream cheese 470g
芝士

Caster sugar 95g
幼糖

Egg yolk 55g
蛋黄

Whipping cream 210g
蛋奶油

Castor sugar 45g
幼糖

Egg white 80g
蛋白

Corn flour 20g
玉米粉

Flour 40g
面粉

Vanilla sponge 1 Pcs
海绵蛋糕

Jelfix 100g
亮油

Method
方法

1.Beat cream cheese and castor sugar until smooth, slowly add in egg yolk then follow by whipping cream, finally corn flour mix, remove and put aside.
先打芝士和糖至光滑，慢慢加入蛋，接下来加入淡奶油，最后加入玉米粉，待用。


2. Whisk meringue egg white and sugar, slowly fold into the cheese mix, put aside. Wrap up the cake ring with aluminum foil.
将蛋白和糖打起，慢慢卷入芝士里，待用。

3. Place the sponge at the bottom of the cake ring. Pour in the cheese mix. Bake at oven 170 degree for 50-60minutes.
将蛋糕模围上一张锡纸。然后放上一片蛋糕在内，将芝士倒入，烘170度和50分钟至一小时，取出待冷。

4. Boil jelfix with 50g of water until boiling then brush on top the cheese cake.
煮亮油和水至滚，待冷，搽上芝士蛋糕表层，待冷即可供食。

Sponge Cake
海绵蛋糕

Egg 155g
蛋

Castor sugar 85g
幼糖

Flour 85g
面粉

Method
方法

1. Whisk egg and sugar until light and foamy. Manually fold in flour.
打蛋和糖至起泡白色，用手卷入面粉。

2. Pour the mix onto 12” x 16” tray spread evenly.
倒入一个12” x 16” 盘上

3. Bake 210 degree for 12 minutes.
烘210度12分钟。

Taiwan Tea Leaves Egg 正宗台湾茶叶蛋

Sesame Almond Cookies芝麻杏仁酥饼

Sesame Almond Cookies芝麻杏仁酥饼

Ingredient
材料


Flour 300g
面粉

Almond chip 100g
杏仁脆

Egg 1 no
鸡蛋

Baking soda ½ tsp
苏打粉

Corn oil 14Tbsp
粟米有

Icy sugar 110g
糖粉

Yeast ½ tsp
发粉

White sesame a bit
白芝麻

Method
方法

1.Put the flour in a tray. Add in icy sugar, yeast, baking soda, almond chips and knead evenly. Add in corn oil and blend.
面粉：转用盘一只装载后将糖粉，苏打粉，杏仁脆等一起加入拌均。接着将油加入拌均搓透。

2.Divide the mixture into 50 portions. For every portion, use hand to knead into circular shapes and press. Then arrange and put on a baking tray. Rub every almond cookies with egg and sprinkle with white sesame.
搓好后将它分成50份。每份用手搓圈压遍些少，然后排放在烘盘里。每一粒扫上蛋液些少并粘上些白芝麻。

3.Then out inside an oven and bake between 250 to degrees for 15 to 20 minutes. Bake till aromatic and golden in color.
最后放进烘炉用250至300度火力烘约12-20分钟左右，使它香同时呈现金黄色为好。

Crispy Almond Puff糖酥杏仁饼

Crispy Almond Puff糖酥杏仁饼
Ingredient
材料

Crisp floor 200g
糖酥粉

Almond flake 300g
杏仁片

Oily paper 1 Pcs
油纸

Method
方法

1. Spread oily paper on a baking tray. Sprinkle crisp flour onto the tray. Add on almond flake. Sprinkle crisp flour again. Use 140 degrees to bake till golden color.

将油纸铺在烘盘上，再把糖酥粉撒在烘盘上加上杏仁片再次把糖酥粉撒上，火度 用140度烘至金黄色便可。

Ang Ku Kueh红龟果

Ingredients:

600g glutinuous rice flour

14 tbsp cooking oil

4 tbsp sugar

1/2 tsp red colouring

400ml coconut milk

a pinch of salt

Method:

1. Remove 100g of glutinous rice flour and boil with 100ml water till of a thick paste.

2. Boil coconut milk with a pinch of salt and pandan leaves and set aside to cool.

3. Sift the remaining 500g glutinous rice flour onto table. Add the sugar and red colouring, mix well and add the coconut milk gradually. Mix well and knead for a while, then add in the cooked dough. Knead again adding the oil gradually and knead until dough is pliable and smooth. Rest dough for 30 minutes.

4. Divide dough into even portions depending on the mould you are using. For each kueh ku, the quantity of the dough and the filling should be the same.

5. Clean banana leaves and cut into pieces slightly bigger than the mould because the leaves will shrink when steamed.

6. Flatten each piece of dough to form a thin skin and wrap with a ball of tau sah. Press the dough ball into the mould, knock the mould gently to dislodge the kueh ku and place it on a piece of banana leaf.

7. Steam kueh koo over medium heat for 8-10 minutes. Remove the steamer lid to let out excess steam in between steaming time so that you will have a nicely shaped kueh ku. When cooked, remove and brush with a little oil to prevent sticking.