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)