My Baking World

My new recipe~ Honey Light Cheesecake This cheesecake is modified from Japanese Cotton Cheesecake Recipe. I had changed some of the ingredients & add in honey. It is moderately sweet, not greasy but light in taste and the most important things is, it is scrumptiousssss~~~~ This cheesecake, my 1st Honey Light Cheesecake was order by my church's friend. ^.^ I am happy because the feedback is 'it is nice'.

Ok... I must said this pastries are something like Curry Puff.  The different is the filling inside which is not hot curry but sweet kaya. Moreover, the shape more like triangle then semicircle.  With crispy outer layer & thousand layers of pastry, using the sweet kaya as the filling stimulate my appetence . hmm..... nice. ^.^

昨天，我还愁那冰箱里的蛋白剩很多不知该怎么办。那知今早，感谢主，让我找到了这个视频。 以前打工时就有听说过蛋白做的蛋糕，可是我没有什么研究它的食谱。但是，看了这视频后，我才恍然大悟。原来那蛋白能够被解决了~   ^。< 刚才早上才做的……蓝莓口味的蛋白蛋糕 。就称它为，Blueberry White Cake 吧！ 下图是它的倒扣图。 当我今早准备了食谱要做时，由于是第一次做，所以有些忐忑。但是。。。 开始操作后，慢慢的突然充满着能量与自信呢！   蛋白蛋糕又被称为蛋白质蛋糕，是低胆固醇，少油的健康蛋糕。它 顾名思义 ，主要材料是蛋白，是利用打胀的蛋白里的空气来支撑住整个蛋糕的。 顺便一提，原来的食谱是没有蓝莓的。但我知道蛋白有一股蛋腥味，所以我稍微加了一点蓝莓派馅料调味~ ^。^ 虽然是第一次做这个蛋糕，但是我成功了 ：P 原食谱取至： 依依美食

柳橙瑞士卷 里面我用了牛油的奶油加上新鲜的橙汁做夹馅。

Milk Caramel Cheesecake 之前再网上看到了 Dolce de Leche （ 西班牙 词， 字面意思是 “ 牛奶 糖 ” ）。它是用炼奶煮至变色及变得稍微凝固。正确的说法就是，用焦糖法 煮 炼奶 。就好比把白糖煮至焦一样。我 一直想要尝试，但是因为懒惰，所以拖到现在才试做。:P  第一次做了有点多，所以我将它加入乳酪蛋糕里，做成了牛奶焦糖芝士蛋糕。 口感不错哦！ 芝士蛋糕的底部我尝试用了 酥饼的食谱来搭配牛奶焦糖芝士料。没想到，很意外的~ 那口感竟然 能 和上层的 牛奶焦糖乳酪馅 互相搭配。   当你吃时，  慢慢地， 那 牛奶焦糖乳酪融化在你的舌尖上，   再加上底层的牛油 酥饼散发着的 牛油味， 牵动着你的味蕾。   它那带着浓郁的奶香， 夹杂着淡淡的焦糖味，  可是害我忍不住吃了3块呢！ 以下提供9个制作 dulce de leche 的方法供参考。   How to make Dulce de Leche

 Chocolate Swiss Roll  Lemon Swiss Roll  Pandan Swiss Roll Swiss Roll Sets Order ( Party or Function) check the price: HERE

It seem that most of us are not fond of butter cream birthday cake because of its greasy taste. But somehow, I found out that if you use good butter such as golden churn or anchor to make it, the taste would be nicer than margarine...... This is my recent order of butter cream birthday cake.

The scent of lemon is not strong enough...... next time i will use 2 lemon instead of 1~ ^.^

Actually, I tend to make chocolate cupcake....but.... zzz when the 'cake' was baking in the oven. it rose beautifully at first. After 25 mins, they deflated like balloons one by one. Oh my~ what a mess >.< e r m.... After it cool down (I also cool down~lol ), I taste one of the 'cake', eek~ the texture is alright(not for the cake i meant) but another problem is IT IS VERY SWEETTTTTTT........ What a problem day  =.=" Suddenly I think of the left over fresh cream used yesterday in the fridge. Seem the 'cake' already not like cake, why don't I just pump fresh cream in the center. Making something like a tart, or whatever it is (at least it may looked nicer) :) Lastly, decorated with a triangle cut orange. Then give it a try, again..... e m m m ... surprisingly the fresh cream moderate the sweetness of the 'cake'~ I just name it Chocolate Concave , based of the concave area at the center. ^.^ The base, tasted like macar

Regular Fruit Tarts  Mini Fruit Tarts

Oh~~ Busy... It seem that I haven posting for 1 month already. I'm back again to share my products with u~ ^.^ These are the order throughout the month of July...