八宝雪芝士蛋糕

最近,总爱尝试一些奇奇怪怪的食谱。上次的ondeh-ondeh蛋糕,又称“椰糖斑斓奶油霜蛋糕”,大家尝试做了吗?是不是很好吃呀?我自己是蛮喜欢的,因为我很喜欢吃娘惹糕点,所以觉得很特别。

2017-05-20 06.22.48

而这次这个食谱是在网上找到的,因为妈妈很喜欢吃八宝雪,但是由于身体不舒服的关系,不可以吃冷食品。所以,想说把它做成蛋糕那样给她吃。于是便上网找食谱,结果在Baking Tai Tai的部落格那里,找到了cendol芝士蛋糕。由于原食谱的份量很小,所以我把它改了一下,变成8寸的食谱。视觉和口感都ok,个人觉得还不错,蛮好吃的。也听说金马伦的BOH茶园里的Strawberry Cottage也有卖cendol芝士蛋糕和nasi lemak芝士蛋糕,有机会也想去试试味道。:)

材料:(8寸活底圆模)

原食谱:6寸圆模

饼底/Base:
160g 消化饼/digestive biscuit
55g 有盐奶油,融化/salted butter,melted

蛋糕体/fillings:
214g 椰浆/coconut milk
110g 椰糖/gula melaka
450g 奶油奶酪,室温/cream cheese, room temperature
90g 希腊式优格/greek style yogurt
1tbsp+2tsp+1/4tsp+1/8tsp 鱼胶粉/gelatin
110ml 水/water
140g 煎蕊/cendol
110g 蜜红豆/sweet red beans

装饰/decorations:
适量 煎蕊/some cendol
适量 蜜红豆/some sweet red beans
适量·糖浆海底椰/some syrup palm attap

做法:
饼底/base:
1)压碎的饼干与融化的奶油一起放入碗中,然后混合均匀。
Add the crushed digestive biscuits and melted butter in a mixing bowl and mix till well combined.
2)饼干碎均匀压在活底模底部,用力压紧。
Press the biscuit crumbs firmly onto the base of a pan with removable pan.
3)用叉子戳一些洞,这样做可以避免蛋糕体在凝固后与饼底分离。
Poke some holes with a fork, this will prevent the chilled fillings separating from the base.
4)用保鲜纸包住然后放进冰箱冷冻30分钟至冰硬。
Cover with cling wrap and chill in the freezer compartment for half an hour.

蛋糕体/Fillings:
1)用手搅拌器把奶油奶酪和优格搅拌至幼滑。
Use a hand whisk to mix the softened cream cheese and yogurt together until smooth.
2)然后拌入椰糖糊搅拌均匀后,才拌入鱼胶液搅拌。
Mix in the gula melaka syrup till well combined then only mixing in the gelatin.
3)加入煎蕊和蜜红豆,搅拌均匀。
Add in the cendol and sweet red beans and mix well.
4)把面糊倒入冷冻的饼底。用刮刀抹平表面后,轻轻在桌台上敲几下。
Pour the mixture into the chilled crust. Smooth the surface with the spatula and tap the pan lightly on the table top.
5)放入冰箱冷藏至少4个小时使蛋糕凝固。
Refrigerate for about 4 hours to set the cake.
6)蛋糕表面用煎蕊,蜜红豆和糖浆海底椰随意装饰。
Decorate the surface with cendol, sweet red beans and syrup palm seeds.

2017-05-20 06.30.00

草莓冻芝士蛋糕 🍓strawberry rare cheesecake 

这个食谱从之前的蓝莓冻芝士蛋糕食谱延伸而来的。基本上是因为家里买了很多草莓,因为孩子们很爱吃草莓。所以就做了这个款式的冻芝士蛋糕。味道比较甜,也许草莓本身甜味比蓝莓来得重吧。🤔不过,口感跟蓝莓的没差,一样好吃。

The idea of this recipe is basically comes from previous blueberry rare cheesecake. My kids love to eat strawberry and so that’s why I bought lots of strawberry to keep at home. And,  after trying on the blueberries,  I decided to try on strawberry too.  The taste is slightly sweet. Probably because of the sweetness of strawberry. But the texture is the same as blueberries.

蛋糕的软硬度,取决于淡奶油打发的程度。喜欢软的,就打发至7成。喜欢硬一点的,就打发至9成。自己调整吧😊

The texture of the cake is depending on the whipping cream. If you like it to be soft,  whip the cream about 70%. If you like it to be slightly harden,  whip the cream about 90%. Try to adjust accordingly.  😊

材料:(6寸圆模)
Ingredients :6 inch round pan

消化饼/oreo饼干(去掉夹心)80g
融化有盐奶油 30g

Digestive biscuits / Oreo biscuit (omit the cream)  80g
Melted salted butter 30g

新鲜草莓 200g (也可用冷冻草莓)
细砂糖 40g
柠檬汁 15ml

Fresh strawberry 200g (can use frozen strawberries)
Granulated sugar 40g
Lemon juice 15ml

奶油起司 200g
细砂糖 40g
原味优格 150g
柠檬汁 10ml
牛奶 30g
鱼胶粉 10g
动物性淡奶油 150ml

Cream cheese 200g
Granulated sugar 40g
Plain yogurt 150g
Lemon juice 10ml
Full cream milk 30g
Gelatin powder 10g
Whipping cream 150ml

草莓 10粒左右 (切半)
strawberry 10 pcs(cut halves)

做法:
Direction:

1. 消化饼/oreo饼干压碎后,加入融化的奶油拌均匀。倒入模具底部铺压均匀,然后放入冰箱冷藏备用。
♣ Smash the digestive biscuits /Oreo biscuits, pour in the melted salted butter into it and finally press evenly into the round pan and chill it inside the fridge.

2.草莓洗净擦干水分,加入细砂糖后压成糊状。静置1小时,让糖和草莓的味道充分融合。然后开小火煮,倒入柠檬汁,边煮边搅拌,煮至浓稠即可。(小火大概煮20分钟)
♣ Wash and rinse the strawberry. Add in the granulated sugar and smash it until paste form. Set aside for an hour to let the taste of sugar and strawberry to be well combined. Add in the lemon juice and heat it over a low heat, keep stirring until the texture becomes thick. This process will take about 20 minutes.

3.软化的奶油起司加细砂糖打发至光滑无颗粒,加入原味优格和柠檬汁搅拌均匀。
♣In a mixing bowl, whisk the softened cream cheese and granulated sugar until no lump, add in the plain yogurt and lemon juice and mix till incorporated.

4.在一个小碗里,加入30ml牛奶放入微波炉加热30秒,然后加入鱼胶粉搅拌至均匀,倒入奶油起司糊里拌均匀。
♣In a small bowl, pour in the 30ml full cream milk and heat it with microwave for about 30 seconds. Add gelatin and stir well.  Pour milk and gelatin mixture into the cream cheese batter and mix well.

5.淡奶油打发至7成后,倒入奶油起司糊里拌均。
♣Whip the whipping cream until soft peak about 70%, then mix with cream cheese batter until incorporated.

6.奶油起司糊平均分成两份,一份原味,一份加入约自制草莓酱做为最底层。
♣Separate the cream cheese batter into two portions.
top: original
Bottom:add in the strawberry sauce and mix well.

7.从冰箱取出冷藏好的模具,把切半的草莓排一圈,倒入草莓起司糊,放入冰箱冷冻层25分钟至凝固,然后拿出来再倒入原味的起司糊,放冰箱冷藏5个小时以上至彻底凝固。
♣Take out the chilled pan, line the halves strawberry along the side of the pan, pour in the strawberry layer and keep it inside freezer for 25 minutes. Then, pour the original layer and refrigerate for 5 hours and above until the cake is firm.

8.最后取出脱模,加上自己喜欢的装饰即可。
♣ Once the cake is chilled and firmed, unmould it and decorate with own favorite fruits or style. And it’s ready to be serve.

蓝莓冻芝士蛋糕★blueberry rare cheesecake 

最近,我都在研究食谱。这个是无意中在网上看到的食谱。觉得颜色很漂亮和吸引,于是便记载下来尝试做看看。

Recently,  I am searching and trying out on some new recipe.  This is one of the recipe that I found. I loves the color tone which is so beautiful and attractive.  That’s why I kept it so I can try to make it one day.  

做法很简单,只是需要一些时间去准备材料。个人觉得口感比一般的芝士蛋糕来得软和味道也比较淡。可能是因为鱼胶粉的份量的关系吧。不过,蛮适合爱吃甜品又怕胖或甜的人。

It is very easy to make this cake,  where just need some times to prepare some of the ingredients.  To me,  the texture is slightly softer than normal nonbake cheesecake. Probably because of the amount of the gelatin.  But,  I think this cake is very suitable to people who love less sweet and on diet people.  

材料:(6寸圆模)
Ingredients :6 inch round pan

消化饼/oreo饼干(去掉夹心)80g
融化有盐奶油 30g

Digestive biscuits / Oreo biscuit (omit the cream)  80g
Melted salted butter 30g

新鲜蓝莓 200g (也可用冷冻蓝莓)
细砂糖 40g
柠檬汁 15ml

Fresh blueberries 200g (can use frozen blueberries)
Granulated sugar 40g
Lemon juice 15ml

奶油起司 200g
细砂糖 40g
原味优格 150g
柠檬汁 10ml
牛奶 30g
鱼胶粉 10g
动物性淡奶油 150ml

Cream cheese 200g
Granulated sugar 40g
Plain yogurt 150g
Lemon juice 10ml
Full cream milk 30g
Gelatin powder 10g
Whipping cream 150ml

做法:
Direction:

1. 消化饼/oreo饼干压碎后,加入融化的奶油拌均匀。倒入模具底部铺压均匀,然后放入冰箱冷藏备用。
♣ Smash the digestive biscuits /Oreo biscuits, pour in the melted salted butter into it and finally press evenly into the round pan and chill it inside the fridge.

2.蓝莓洗净擦干水分,加入细砂糖后压成糊状。静置1小时,让糖和蓝莓的味道充分融合。然后开小火煮,倒入柠檬汁,边煮边搅拌,煮至浓稠即可。(小火大概煮20分钟)
♣ Wash and rinse the blueberries. Add in the granulated sugar and smash it until paste form. Set aside for an hour to let the taste of sugar and blueberries to be well combined. Add in the lemon juice and heat it over a low heat, keep stirring until the texture becomes thick. This process will take about 20 minutes.

3.软化的奶油起司加细砂糖打发至光滑无颗粒,加入原味优格和柠檬汁搅拌均匀。
♣In a mixing bowl, whisk the softened cream cheese and granulated sugar until no lump, add in the plain yogurt and lemon juice and mix till incorporated.

4.在一个小碗里,加入30ml牛奶放入微波炉加热30秒,然后加入鱼胶粉搅拌至均匀,倒入奶油起司糊里拌均匀。
♣In a small bowl, pour in the 30ml full cream milk and heat it with microwave for about 30 seconds. Add gelatin and stir well. Pour milk and gelatin mixture into the cream cheese batter and mix well.

5.淡奶油打发至7成后,倒入奶油起司糊里拌均。
♣Whip the whipping cream until soft peak about 70%, then mix with cream cheese batter until incorporated.

6.奶油起司糊平均分成三份,一份原味,一份加入约40~50g的自制蓝莓酱做为最底层,一份加入约20g蓝莓酱做为中间层。
♣Separate the cream cheese batter into three portions.
First: original for first layer
Second: add 40~50g blueberries sauce for the bottom layer
Third: add 20g blueberries sauce for the middle layer

7.从冰箱取出冷藏好的模具,先倒入深紫色的起司糊,放入冰箱冷冻层25分钟至凝固,然后拿出来再倒入浅紫色的起司糊再冷冻25分钟,最后拿出来倒入最后一层的原味糊,放冰箱冷藏5个小时以上至彻底凝固。
♣Take out the chilled pan, pour in the bottom layer (dark purple cream cheese batter) and keep it inside freezer for 25 minutes. Then, repeat the same method from light purple as middle layer and original for first layer. Finally, refrigerate for 5 hours and above until the cake is firm.

8.最后取出脱模,加上自己喜欢的装饰即可。
♣ Once the cake is chilled and firmed, unmould it and decorate with own favorite fruits or style. And it’s ready to be serve.