Melt in your mouth-Baked Durian Cheesecake (香滑榴莲芝士蛋糕)

I have baked this a long time ago but lazy to post it. My dad bought a basket of D24 durians (about 50kg).
He brought some to his friends and still left a lot. We ate then for two days and kept the remaining in the fridge. I wanted to bake this when I first saw the recipe but every time my dad bought durian, we will finish them at one go. Now is the time…haha, I have been waited this day for too long.

The cake turns out great, it is smooth like ice-cream but the cheese not strong enough too taste, maybe the durian flavour covers up the cheese. However, it is quite good. My dad didn’t eat cheesecake but he can accept this.

Unfortunately, when I make the topping, I forgot to add an egg into the mixture and straight spread the mixture on the cake. I need to spoon out the mixture carefully from top of the cake then do it again, haiz, stupid pineapple!!!

However, I did it at the end ^^

Here is the recipe, adapted from Y3K recipe book with minor changes

Ingredients: (7 inches round loose cake tin)

For Base
125g digestive biscuit
55g butter
15g caster sugar

( I don’t have digestive biscuit at home, I substitute them with some cornflakes and crushed oreo but I don’t recommend this because it turn out not good, not crispy but chewy)

Filling
250g cream cheese (at room temperature)
50g caster sugar (I omit this because i think the durian is sweet enough for me)
20g corn flour
100ml coconut milk
50ml UHT whipping cream
2 eggs
180g durian puree

Topping
60g milk (I substitute with UHT cream)
40g UHT cream
1 egg yolk
I whole egg( I omit this)
150g durian puree

Directions:
1. Melt butter in saucepan. Add in biscuit and sugar. Press onto 7’’ loose-base cake tin. Refrigerate until set.
2. Preheat oven at 140c.Beat cheese and sugar until creamy. Add in corn flour and beat until smooth. Add in  coconut milk add cream. Add in eggs. Lastly, add in durian puree.
3. Pour no.2 onto no.1, place cake in water bath and bake for 1 hour. Remove from oven and spread on topping. Return to oven and bake another 15mins.
4. Cool cake completely before putting into refrigerator to chill for at least 6 hours before serving.

酸酸甜甜甜的—无蛋 柠檬饼干 lemon biscuits

我妈总是说我肥死了还每天弄点蛋糕饼干来吃，人家也不想哒，只不过嘴馋嘛！

因为家里没有鸡蛋，但又很想做些东西来磨牙，就挑了这个无蛋的饼干！

很喜欢这个饼干的味道，酸酸甜甜的，奶油香加上柠檬香，很上瘾，不知不觉就吃了一罐，要减肥的朋友们可要小心了！如果你也喜欢柠檬味道的话一定要试一试哦！

从君之家偷回来的食谱，做了一些修改，我懒惰整形就随便把面团压成薄片就丢进烤箱里了。

(分量：20块)
材料：低筋面粉100克

黄油65克

糖粉50克  （我用40g）

新鲜柠檬汁15ML

柠檬皮屑1小勺

盐1/4小勺   （我用有盐奶油，所以没放盐）
烘焙：烤箱中层，上下火180度，15分钟左右

制作过程：
1、新鲜柠檬挤汁。将柠檬皮切成屑。柠檬皮切屑之前，需要用小刀把内侧的白色部分刮掉，否则口感会苦涩。
2、黄油切成小块放在大碗里，黄油软化后，把糖粉、盐倒入碗里。
3、轻轻搅拌使糖粉和黄油混合均匀。不需要打发黄油。
4、把15ML的柠檬汁倒入黄油里。
5、继续轻轻搅拌，使柠檬汁和黄油混合均匀。不要打发。
6、低筋面粉筛入搅拌好的黄油里。

7、再倒入一小勺柠檬皮屑。
8、用橡皮刮刀充分拌匀，使面粉、柠檬皮屑和黄油拌成均匀的面团。
9、把面团放在案板上，用手滚圆成一个直径5CM左右的圆柱形。
10、把圆柱形面团放在油纸上，用油纸把面团卷起来，放进冰箱冷冻1个半小时以上，直到把面团冻得坚硬。
11、取出冻硬的面团，用刀切成薄片，排在烤盘上，即可入预热好的烤箱烤焙。
12、180度，中层，上下火，烤15分钟左右，饼干表面微金黄色即可出炉。饼干冷却后密封保存。

（9-11）我没跟着做，稍微冷冻后，我直接取一小团面团搓圆放入烤盘稍微按扁) 

TIPS：
1、这款饼干不添加鸡蛋，有柠檬的清爽香甜，口感酥脆，非同一般。
2、第9步滚成圆柱形时，如果觉得面团太粘手不好操作，可以先放到冰箱冷藏一会儿，使面团稍微硬一点以后再操作，就会很好滚圆了

Durian Flavour Pudding 榴莲口味布丁

Yesterday I went to baking ingredients shop near my house  and I saw a packet pudding powder in durian flavour.

I decided to buy it immediately since i am sure my bro will like it.

Today I make it following the instruction on the packet but I substitute the evaporated milk with UHT milk.Besides that I didn’t add in sugar as instruction because I noticed the ingredients of the pudding powder has already including sugar inside.

The result turns out quite good, not too sweet but the durian flavour is too artificial(like the durian potong ice cream) and not strong enough. Total can make abt 20 cups.Just RM 4.80  a packet,quite cheap d lo.Outside the autie sells at RM1.20 per cup le…

chocolatechips Walnut Cookies 巧克力粒核桃曲奇

这个曲奇很好吃，很多博客都做过而且获得一致好评！一定要试一试哦！
我烤这个曲奇的时候屋子都弥漫着famous amos 的味道！Hmm， 好香！

我妹不喜欢吃我做的蛋糕，她说没卖相，她只要吃美美的蛋糕，好像cake house 的蛋糕她才要吃，给她气死！不过她喜欢吃曲奇，所以也常常做一些曲奇给她！
她带了一罐去学校，她说她的朋友们都说好吃，听到我爽爽！

食谱忘了是从哪位博客拿的，不好意思，不过还是谢谢你的分享。
我没有 苦味巧克力所以用巧克力粒来代替，也没有黄砂糖，就把10g的面粉换成可可粉，因为想成品看起来有点褐色。因为家人不吃甜，所以减了糖量和巧克力粒。因为觉得原食谱有点甜。

食谱：(大概35粒）

材料：
软化牛油 125克
黄砂糖 100克 我没用
幼糖 80克      我用50克
Butter-Vanilla香精 8滴    我用Vanilla香精
鸡蛋 1粒 
面粉 180克  （筛过）
发粉 1小匙
苦味巧克力 150克 （切细块）我用100g chocolatechips
核桃 100克 （切细块）

做法：

1.        将黄砂糖，幼糖和牛油一起搅拌。

2.        然后加入Vanilla香精和鸡蛋，再搅拌。(鸡蛋要一点一点加）

3.        接着加入面粉和发粉搅拌均匀。

4.        倒入苦味巧克力与核桃细块，再搅拌。（不要搅拌过度刚混合好就可以了）

5.        预热烤箱170度上下火，用汤匙将糊料挖出，排在铺了烘培纸的烤盘上，再用手稍微  按扁。

6.        放入预热烤箱，以170度,上下火烘20分钟.

7.        烘好后拿出，先待在烤盘5分钟，然后放在网架待凉，收入罐子。

Note：最好使用苦味巧克力Bitter Chocolate,出来的香味和口感是甜味烘培巧克力比不上的。

Durian Cream Cake for my bro's birthday 榴莲鲜奶油蛋糕

This is my bro's birthday cake.
He's really a big fan of durians, he ate them since he was in my mother stomach.
My mum used to ate durian every night few months before she gave birth to my bro.

When it is his birthday, i made him this durian cream cake.
I stole the idea for decoration from net,hehe but i add the kitkat to make it more like a durian.

I add a lot of durian puree into the cream mixture. When i assembly the cake, i add evenmore durian puree between the layers. So, this cake is really a heavy durian cake, Those who dislike durian pls stay away or u will vomit when just smelling of it.But my bro like it very much and so do my family.My bro even ate more than half of the cake alone. ^^ Happy,happy

I used chocolate chiffon as the cake base, My dad said it seems like rotten durian, hehe

Here are more pics but becoz the recipe is just to complicte so i dun post it here,

Chocolate Banana Swiss Roll 巧克力香蕉蛋糕卷

是不是很奇怪为何我会用华语来写嘞？
哈哈，其实之前我用英文`来写是因为想我的英语作文能进步一点，我的母语是华语啦！
所以我的英文文法不对就多多包涵啦！！！

又是蛋糕卷，对不起啊，因为看到卷到美美很有成就感。（高手们不要笑我，我知道我要求很低）
家里拜了神的香蕉没人要吃，我就拿来做蛋糕咯！

食谱看这里，只是把30g的面粉换成可可粉就行了，
然后在涂上鲜奶油后摆上香蕉才卷起来。

这个真的很好吃，香蕉味渗透到鲜奶油里了，很香！
我爸因为只吃到一块在那里鬼叫，哈哈！
我一定还会在做，因为实在太好吃了，hehe很 hao lian hor?

                                                     切面有一点脏兮兮的！

以后我的post大概也会一篇英文一篇华语来写，不然我的英文可是永远都不能进步啊！

Pandan Chiffon Swiss Roll 班兰蛋糕卷

Tada...My first successful swiss roll
Dunno how many times i have baked this swiss roll but this time is the most successful one,
so happy when i managed to roll it nicely without crack ^^
the previous attempts all cracked and this may be due to overbake of the cake which turns the cake too dry.
My mum love it very much since she is a pandan-flavour lover and my dad thumbs up too.

But the thing i m not happy with is that the whipped cream is too thick, will cause my tummy bigger n bigger ><
Next time must reduce the amount of the cream

I used pandan paste this time since i dun hav of pandan leaves in my garden, so maybe is a bit artificial,
but just once is no harm right?

Here are more pics of the roll, sorry for poor quality of the pics since my skill in photographing is really ...u know

                   Why the cake looked like yellowish green? It is green actually.

                                The cake is very fluffy and spongy!!!

Here is the recipe: (from carol)

(A)
5 egg yolks (A size)
20g sugar (40g)

(B)
50ml sunflower oil
60ml milk
1 tsp pandan paste
100g plain flour
1tsp baking powder (can omit this if u don't like it, i omit this)

(C)
5 egg whites
30g sugar (50g)
1 tsp cream of tartar (i omit this too)

(D)
100 ml of whipping cream


Method:
(1) Whisk (A) until sugar dissolved.
(2) Gradually add in (B),mix unitl well combined.(Don't over mix, well combined is enough)
(3) Preheat oven to 170c.
(4) Use electric mixer to whisk  (C) until stiff peak formed.
(5) Fold in 1/3 of (4) into (2) using spatula.
(6) Pour (5) into (4) and fold until well combined.
(7) Pour the mixture into lined baking tray ( 28cm x 36cm),spread until even.
(8) Bake for 15 mins or until toothpick comes out clean.
(9) Remove from the oven. Transfer it to the wire rack without tearing off the greaseproof paper and let it   cool.
(10) Whip the cream until stiff.
(11) When the cake is cool enough , tear off the paper and spread the cream on the surface of the cake.
(12) Roll it up gently and use the paper which u tear off to wrap the whole cake and put in fridge for 4 hours to maintain its shape.
(13) Cut it into slices and serve it.

Note: i reduce the sugar very much from the original recipe.So do increase the total sugar amount as in the bracket)