DESSERTS 6 - Citrus Delicious 香檸橙汁布甸

／Ingredients :- 

1/2 cup self-raising flour

1 cup caster sugar

2 tsp grated orange rind （can add a bit lemon rind)

1/3 cup orange juice

1/2 cup lemon juice

125 g butter (melted)

1 cup milk

3 eggs (separated)

材料：-

自發粉 1/2 杯

幼沙糖 1 杯

橙皮青 2 茶匙 （可混合部分檸靑）

橙汁 1/3 杯

檸汁 1/2 杯

牛油 125 克 (軟身）

牛奶 1 杯

蛋 3 隻 (黃白分開）

Method:-

1) Preheat oven 180*. Lightly grease an oven proof dish with melted butter.

2) Sift flour into a large bowl. Add sugar, stir until combined.

3) Combine orange rind and juice in another bowl with lemon juice,

    butter, milk and egg yolks, whisk lightly with a fork until smooth.

    Add to flour mixture, stir until combined.

4) Beat egg whites in small mixing bowl with electric beaters until stiff peak form.

    And fold gently into mixture. Pour mixture into prepared dish.

5) Place dish in a shallow baking dish. Pour enough hot water in baking dish

    to come halfway up the sides. Bake for 1 hour or u til mixture feels firm in

    the Centre. Remove dish from water immediately. Ready to serve.

做法：-

1）預熱烤爐180*。取焗兜揸上牛油待用。

2）用一大碗放入自發粉及糖, 混合均勻。

3）用另一碗放入橙青、橙汁，檸檬汁、牛油、牛奶及蛋黃，攪拌至均勻。

     全加入粉漿𥚃攪至光滑。

4）將蛋白用電拂打器打至企身，用大匙慢慢捲入粉漿內。

      再將此混合料倒入已掃油之焗兜內。

5）將此焗兜放入一個大些的焗盆內，倒入大熱水至小焗兜的一半滿。

     入預熱焗爐焗1 小時至表面金黃及中間部已硬身，取出離水便可上桌享用。

CAKE & COOKIES 11 - Baked Japanese Cheesecake 日式焗芝士蛋糕

Ingredients:-

250g Cream cheese 

25g Butter 

75g Sugar 

4 Egg yolks 

1/4 cup Milk 

1/4 tsp Vanilla extract

25g Flour 

4 Egg whites 

材料：一

忌廉芝士 250 克

牛油 25 克

糖 75 克

蛋黄 4 隻

牛奶 1/4 杯

雲尼嗱香油 1/4 茶匙

麺粉 25 克

蛋白 4 隻

Method:-

1) Grease and line a cake tin. Preheat oven 150*C.

2) Beat cream cheese, butter and 50g of the sugar together until creamy,

    mix in egg yolks, milk and vanilla.

3) Sift in flour and fold gently into the mixture.

4) Whisk egg whites with the remaining sugar until stiff,

    fold gently into the cheese mixture.

5) Pour the batter into the cake tin, and bake in water bath at 150*C

    for 1 hour, let cool and serve.

做法：-

1） 蛋糕盆掃油，預熱焗爐 150*C。

2）忌廉芝士，牛油和50克糖打至滑，混入蛋黄，牛奶和香油。

3）麵粉篩匀， 慢慢地捲入芝士混合物內。

4）蛋白與剩餘之25克糖打至企身，徐徐捲入芝士混合物內。

5）芝士粉糊倒入蛋糕盆，坐於已注熱水的焗盆內，入焗爐150*C焗1小時，掠凍後享用。

CAKES & COOKIES 10 - Walnut Chocolate Brownie 合桃朱古力餅

Ingredients:-

150g Baking black chocolate

130g butter

3/4 cup sugar

2 tbsp Coco powder

1 tsp Vannila essence 

1 tsp salt

3 eggs

95g (3/4 cup) plain flour

125g (3/4 cup) chocolate chips or walnuts (chopped)

材料：-

做餅用的黑朱古力 150克

牛油 130克

糖 3/4 杯

谷古粉 2 湯匙

雲尼拿香油 1 茶匙

鹽 1 茶匙

旦 3 只

麵粉 3/4 杯

朱古力粒 或 合桃 (略切碎）125克（3/4杯）

 Method:-

1) Preheat oven 180*C.

2) Cut the butter and the chocolate in small cubes, put over a 

sauce pan with boiling water, stir until the butter and the chocolate 

melt and smooth.

3) Take the chocolate mixture away from heat, add in sugar, coco powder,

salt, vanilla essence, eggs & flour, stir until all the ingredients well mixed.

4) Add in the chocolate chips or walnuts, stir evenly.

5) Place a papper on a square baking tin, pour all the mixture into it.

6) Put in the oven and bake for 30 minutes until the top crispy and use

a stick to check whether the middle dry and cooked.

7) Take out leave it cool for a while and cut small squares, ready to

serve with a sprinkle of icing.

做法：-

1）預熱焗爐 180度C.

2）用一小煲煮滾半煲水，牛油和朱古力同切粒放一盆中坐在小煲蒸汽上，

邊煮邊攪至全部溶解及滑身。

3）取開加入糖、谷古粉、鹽、雲尼拿香油、旦及麵粉，把全部材料攪至均勻。

4）加入朱古力粒及合桃碎，攪均勻。

5）在一四方焗兜內舖上牛油紙，倒入粉料。

6）入焗爐焗30分鐘至表面香脆，用一竹枝插入餅中間取出乾身便成。

7）取出略凉，切成小方塊洒上糖霜，便成一下午茶美點。

DESSERTS 6 - CITRUS DELICIOUS 香檸橙汁布甸

Ingredients:-

 

1/2 cup self-raising flour

1 cup caster sugar

2 tsp grated orange rind

1/3 cup orange juice

1/2 cup lemon juice

125g butter (melted)

1 cup milk

3 eggs (separated)

材料：-

自發麺粉 1/2 杯

幼沙糖 1 杯

橙青 2 茶匙

橙汁 1/3 杯

檸檬汁 1/2 杯

牛油 125克（溶）

牛奶 1 杯 

蛋 3 隻 （黄及白分開）

Method:-

1) Preheat oven to moderate 180*C. 

2) Sift flour into a large bowl. Add sugar, stir until combined. 

    Combine orange rind and juice in a medium bowl with lemon juice, 

    butter, milk and egg yolks, whisk lightly until smooth. Add to flour mixture,

    stir until combined.

3) Beat egg whites in small mixing bowl with electric beaters until stiff peaks form. 

    Using metal spoon, fold gently into mixture. Pour mixture into prepared greased dish.

4) Place dish in a shallow baking dish. Pour enough hot water in baking dish to come

    halfway up the sides. Bake for 1 hour or until mixture feels firm in the centre. 

    Remove dish from water immediately. Top with icing. Ready to serve. 

 *  If Cirtrus Delicious becomes too brown on the top before the centre is firm,

    cover dish with a sheet of aluminum foil. 

*.  Best eaten on day of baking or just cooked. Serve warm to at room temperature.

做法：-

1）預熱焗爐180*C.

2）用大碗篩入自發粉，加入糖撈勻。

     用另一碗放入橙青、橙汁、檸檬汁, 牛油溶液、牛奶及蛋黃輕拂均勻至滑。

     加入麵粉料攪至均匀。

3）將蛋白用電動拂打器打至企身，用大匙慢慢混合入粉漿內。倒入已掃油

     之焗兜內。

4）將焗兜放入一空焗盆內，倒入沸水至半盆滿。入焗爐焗1 小時或粉漿中心

     已變硬而糕面呈金黄色。可立即取出灑上糖霜上桌亨用。

 *  如糕身未變硬，糕面已太焦黃，可面輕蓋一塊錫紙減少糕面吸收太大火力便可。

 *  最佳享用時間是即日或剛出焗爐。暖食或室温均可。

CAKES & COOKIES 9 - Candied Orange Butter Cake 焦糖橙片牛油蛋糕

Ingredients:-

2 Oranges

4 Eggs

1 cup Sugar

2/3 cups Plain Yogurt

1 tsp Vanilla Extract

250g Butter (melted)

2 3/4 cups Plain Flour

3 1/2 tsp Baking Powder

Candied Oranges:-

2 Oranges (sliced)

2 cups Water

1 cup Sugar

* Put in pot water, sugar, sliced oranges, cook over medium heat until

 you get thick syrup.

材料：

橙 2 個

蛋 4 只

糖 1 杯

奶酪 2/3 杯

雲尼拿香油 1 茶匙

牛油 250克（溶 液）

麵粉 2 3/4 杯

泡打粉 3 1/2 茶匙

甜橙糖漿：

橙 2 個（切片）

水 2 杯

糖 1 杯

*將水、糖及橙片放煲內中火煮成糖漿狀便成，備用。

Method:-

1) Preheat oven 180*c.

2) Put the 2 whole oranges in boiling water simmer for l hour,

    take out cut pcs. and use the blender to make into purée.

3) Add butter, egg, vanilla extract and yogurt in a mixing bowl, beat

    until fluffy and light.

4) In a large bowl mix flour, baking powder, orange purée & sugar, whisk until 

   just blended. Add in the egg mixture stir well.

5) Arrange on the bottom of lined pan with candied orange slices.

    Pour the batter over oranges and bake for about 50 mins.

6) Take out, let the cake cool slightly for about 20 mins., and turn the

    cake on the serving plate. Serve warm and enjoy!

做法：

1）預熱焗爐至180*c 。

2）將橙2個放入沸水中慢火煮 1 小時，取出切塊去核，用搅拌机打成茸。

3）加入牛油、蛋、香油及奶酪在一大碗內，打至鬆滑及輕身。

4）用一大碗放入麵粉、泡打粉、 橙茸及糖，拂打均匀。再加入蛋混合物攪勻。

5）在焗兜內放上牛油紙底部及圍邊，排上甜橙片；倒下粉漿在橙片上，

      入焗爐焗約50分钟至金黄。

6）取出掠凍20分鐘，然後反扣在碟子上，摻熱享用。

CAKES & COOKIES 8 - Orange Almond Cake. 橙茸杏仁蛋糕

Ingredients:-

2 Oranges

220g Sugar (1 cup)

300g Ground Almond Meal

3 Large Eggs

1 tsp Orange blossom water or vanilla essence,

1 tsp Baking Powder

Candied Oranges:

1 sliced Orange simmer with 1/2 cup sugar & 1 cup of water until 

water dried up like syrup.

材料：

橙 2 個

糖 220克（約 1 杯）

杏仁粉 220克

大蛋 3 只

香橙水 1 茶匙 或 雲尼拿香油代替 

泡打粉 1 茶匙

甜橙漿：

橙1個切片, 加糖1/2杯及清水1杯煮1/2小時至成濃橙糖漿, 備用。

Method:-

1) Put 2 oranges into boiling water and simmer for 1 hour.

2) Cut the oranges, remove the seeds, and use a blender to purée 

    the oranges to a smooth consistency.

3) Mix the eggs and add the sugar, then whisk until thick & sugar

    dissolved.

4) Fold in the Almond meal, orange blossom water and baking powder

    until mixed. Then stir in the orange purée, mix well.

5) Place the mixture into a greased baking pan, bake in a preheated 160*C

    oven for about 1 hour.

6) Take out the cakes decorate with candied orange syrup on top.

做法：

1）放橙2個入沸水中慢火煮冧1小時。

2）取出切件去核，用搅拌机打爛成茸。

3）將蛋，糖混合拂匀至糖全溶及濃稠。

4）用木匙拌入杏仁粉、香橙水及泡打粉搅匀。後拌入橙茸再撹均匀。

5）倒入粉浆在已掃油之焗兜內，入预熱160*c焗爐內焗約1小時。

6）取出飾以甜橙片及糖漿便成。