基本海绵蛋糕 Basic Sponge Cake

材料：Ingredients:

200gm 海绵蛋糕混合粉 200gm sponge cake mix flour

4粒蛋 4 eggs

4大匙水 4tbsp water

4大匙溶解牛油 4tbsp melted butter

做法 Method:

1. 准备好全部材料 Get ready all the ingredients
2. 先将混合粉和蛋放入搅拌碗中 Put sponge cake mix flour and eggs into a mixing bowl
3. 用低速度搅拌均匀成糊状 Use low speed to mix into smooth batter
4. 转高速度,打至面糊呈乳白状 Change to high speed and beat batter until white and creamy
5. 加入4大匙水,打至发起 add water and continue to beat until light and fluffy
6. 可用面糊写成“0”字而保持10秒不变 To test, use mixture to drip into a "0" shape and it can keep the shape for 10 seconds
7. 加入牛油 Add in butter
8. 用塑胶刮板轻轻往同一方向搅拌均匀即可 use a plastic spatula and mix in one direction until well-combined
9. 倒入烤盘中,用180'C烘30-35分钟或至熟便可 Pour into a lined and greased baking tin, bake in a pre-heated oven at 180'C for 30-35 minures until cooked and golden brown

MEMO :

1. 海绵蛋糕的拌打时间没有一定的标准,需依所采用的拌打器而定。如果用的是小型手提搅拌器，可用冷蛋及冷水，会比较容易及快打至发起。There is no fixed time for beating the sponge cake mix and eggs. It depends on the type of cake mixer used. If using small cake mixer, it is better to use cold eggs and cold water from the fridge for easy rising.
2. 加入牛油时，面糊需保持其浓度，如果已开始变稀或有泡沫的话，表示里边的空气泡已被破坏，做出来的蛋糕质感肯定会粗糙。When mixing in melted butter, the mixture should stay thick and fluffy. If mixture starts to break up and turns watery, it means air bubbles have broken up and the cake texture will be coarse and hard.

墨西哥咖啡面包 Mexican Coffee Buns

面团 ：Dough :

1份基本甜面包团 1 portion of basic sweet bun dough

上层料 ：Topping :

120gm 牛油 120gm butter

120gm 幼糖 120gm castor sugar

3粒蛋 3 eggs

120gm 面粉，筛过 120gm plain flour, sifted

1大匙即溶咖啡粉，加入 1 tbsp instant coffee, mixed with

1大匙热水，搅匀待冷 1 tbsp hot water, cooled

1小匙咖啡香精 1 tsp coffee paste

做法 ：Method :

1. 将面团分成每份60g小份，揉圆。放在烘盘上，保留一定的空间让面团发至双倍大。Divide into 60gm portions and shape them into rounds. Place onto a baking tray, leaving enough space for the dough to rise.


2. 上层料：将牛油和糖打至松软，逐粒加入蛋及拌打均匀。加入面粉和咖啡，搅拌均匀。Topping : Cream butter and sugar till light. Add eggs one at a time, beating well after each addition. Fold in flour and coffee till well-combined.


3. 将混合料装入挤花袋中，挤在面团上。Put mixture into a piping bag and pipe all over the surface of the buns.


4. 让面团发至双倍大，送入已预热烤箱，以210'C 之火度烘至金黄色 （12－15分钟〕Leave the buns to rise till they double in size. Bake in a pre-heated oven at 210'C till golden brown (about 12-15 minutes)


5. 取出待冷后便可享用。Remove and leave to cool before serving.

（ 可做成15粒面包 〕( Make about 15 buns )

葡京蛋挞 Portugese Egg Tarts

3折 (3 layers)

4 折 (4 layers)

皮料A Pastry A

500gm 低筋面粉, 筛过 500gm soft flour, sifted

1/4小匙盐, 1大匙幼糖 1/4 tsp salt, 1 tbsp castor sugar

100gm 牛油, 230ml 冷水 100gm butter, 230ml cold water

皮料B Pastry B

200gm 酥油 200gm pastry margarine

蛋馅 Filling

500ml 牛奶, 150gm 幼糖 500ml milk, 150gm castor sugar

300gm 鲜淇淋, 270gm 蛋黄 300gm whipping cream, 270gm egg yolks

1粒鸡蛋, 1/2小匙云尼拉 1 egg, 1/2 tsp vanilla essence

做法 Method

1. 皮料: 将粉,盐,糖,牛油拌匀, 加入冷水撮揉至光滑, 休面30分钟. 杆成长方形约1公分厚, 包入酥油, 3折1次和4折2次后, 用塑胶袋包好, 放冰箱休面30分钟. 取出杆成长方形卷起, 包好休面30分钟. 切成36份, 放入挞杯中按好 Pastry: Rub butter into flour, add salt and sugar, pour in water and knead into a smooth dough. Cover and rest for 30 minutes. Roll into an oblong shape just about 1cm thick and wrap up pastry margarine, fold into 3 layers once and 4 layers twice. Wrap up with plastic and rest in the fridge for 30 minutes. Roll into rectangular shape and then roll up. Wrap up and rest for 30 minutes. Divide into 36 parts and press into moulds.

2. 蛋馅: 将全部材料搅匀至糖溶, 倒入挞皮中至9分满 Filling: Mix all the ingredients till sugar dissolves. Pour into moulds till 90% full.

3. 用250'C之火度烘至馅熟及皮黄. 取出, 待冷便可供食 Bake at 250'C ill cooked and golden brown. Remove, leave to cool slightly before serving

注: 做皮时, 每杆3折和4折一次最好放在冷处休息15分钟以免皮收缩. 这种蛋挞烘好时表面不光滑及会有焦点. 热食口感较好. Note: It is best to leave the pastry in a cool place for about 15 minutes, in between rolling and folding, to get a good result. After baking, the surface of this Portuguese Egg is not smooth and may have black patches on top. It is best to serve it while still warm.

基本牛油蛋糕 Basic Butter Cake

材料 Ingredients

250gm 牛油 250gm Butter

200gm 幼糖 200gm castor sugar

4粒蛋 4 eggs

1小匙云尼拉 1tsp vanilla essence

250gm 自发面粉, 筛过 250gm self-raising flour, sifted

4大匙鲜奶 4tbsp milk

做法 Method

1. 将牛油和糖放入搅拌碗中 Put butter and castor sugar into a mixing bowl

2. 先用低速度拌打均匀, 用中速度继续拌打至松发. 加入第一粒蛋 Use low speed to mix until even. Change to medium speed and beat until light. Add in the first egg

3. 打至呈奶油状, 每加一粒蛋须拌打至完全均匀 Beat well after each addition of egg until creamy

4. 加入云尼拉搅匀 Add in vanilla essence and mix well

5. 面粉分3次加入, 用最低速度拌打 Divide flour into three portions, use lowest speed to mix in flour.

6. 最后加入鲜奶拌打成光滑的面糊 Finally add milk, mix until well-combined

7. 倒入已铺上纸及抹上油的22cm烤盘中, 摇一摇烤盘让面糊均匀的填满空间. 送进已预热烤箱, 用180'C 烤约45分钟 Pour into a 22cm lined and greased baking tin. Shake lightly to distribute cake mixture evently. Bake in pre-heated oven at 180'C for about 45 minutes

绿茶台湾凤梨酥 Green Tea Taiwan Pineapple Tarts

凤梨酱 Jam
1kg 磨碎凤梨 1kg grated pineapples
200gm 白糖 200gm sugar
3大匙麦芽糖 3tbsp maltose
1大匙柠檬汁 1tbsp lemon juice

皮料 Pastry
210gm 牛油 210gm butter
100gm 幼糖 100gm castor sugar
15gm 奶粉 15gm milk powder
10gm 绿茶粉 10gm green tea powder
1粒鸡蛋 1 egg
1/4小匙绿茶香精 1/4 tsp green tea essence
300gm 面粉,和 300gm plain flour, sifted with
1/2小匙发粉一起筛过 1/2 tsp baking powder

做法 Method
1. 凤梨酱: 将凤梨碎及糖放入一小锅中煮至干,加入麦芽糖搅煮至呈金黄色,加入柠檬汁搅拌均匀,取出待冷,分成20g,做成小球状 Jam: Put grated pineapples and sugar into a pot and cook till dry. Add maltose, stir and cook till golden brown. Add lemon juice and stir well. Remove and leave to cool. Form into 20gm balls

2. 皮料: 将牛油、幼糖、奶粉、绿茶粉打至松,加入蛋及绿茶香精搅打均匀,加入面粉料拌匀成一软团,分成25g一分 Pastry: Cream butter, castor sugar, milk powder, green tea powder till light. Add egg, green tea essence and beat till light. Fold in flour mixture to form into a soft dough. Divide into 25gm portions

3. 用一分皮料包入一分凤梨酱,按入四方型之模内,用180'C烘至金黄色,取出待冷,便可食用 Wrap up filling with pastry, press into square moulds. Bake in a pre-heated oven at 180'C till both sides are golden brown. Remove and leave to cool before serving

注: Note:

1. 如不做成传统台式方型,也可做成其他你喜欢的形状 If you do not want to make the traditional taiwan square shape, you can make any shapes you like

2. 如不喜欢绿茶口味,也可不用加绿茶材料 if you do not like green tea flavour, you can without it.

牛油小面包 Tasty Little Butter Buns

材料 Ingredients

1份基本甜面包团 1 portion of basic sweet bun dough

馅料 (放入冰箱冷藏2个小时待用) Filling (chill it in the fridge for 2 hours before use)

200gm 软化牛油,加入 200gm butter, soften and mix with

40gm 糖粉,拌匀 40gm icing sugar

抹皮用 Glazing

1粒蛋,加入 1 egg, lightly beaten with

1/8小匙盐,打散 1/8 tsp salt

少许溶化牛油,涂抹面包用 some melted butter, for brushing on top

做法 Method

1. 将面团分成每分10gm的小份,揉圆 Divide dough into 10gm portions and shape into rounds

2. 压扁,包入少许的牛油馅料,揉圆, 以1cm之距离,将面团排放在已涂上油的7寸圆型烘盘内,至满 Flatten and wrap up a little butter filling. Shape into rounds again and arrange them onto a greased and lined 7" round baking tin, 1cm apart until full

3. 盖上湿布,放置一旁待发之面团粘接在一起并膨胀至和烘盘齐高 Cover with a piece of damp cloth and leave aside to rise until alll the buns have expanded and joined together to fill up the whole baking tin

4. 扫上蛋液,送入已预热烤箱,以180'C烘约20分钟至熟及金黄色 Glaze with beaten egg and bake in a pre0heated oven at 180'C for about 20 minutes until cooked and golden brown

5. 从烤箱取出面包,趁热扫上溶化牛油让表面富有光泽 Remove from the oven, brush top with melted butter to give buns the shine

6. 待冷后才从烘盘中取出面包 Leave to sool before removing buns from the baking tin

基本甜面包 Basic Sweet Bun Dough

材料A Ingredients A

350gm 高筋面粉, 筛过 350gm High protein flour, sifted

1/2小匙盐 1/2 tsp salt

2大匙奶粉 2 tbsp milk powder

1大匙即溶酵母 1 tbsp instant yeast

70gm 糖 70gm sugar

1大匙面包改良剂,随意 1 tbsp bread improver, optional

材料B Ingredients B

150gm 水煮马铃薯,去皮,切粒,压烂成泥 150gm boiled potatoes, peeled and mashed

1粒蛋 1 egg

80ml 马铃薯水 (煮马铃薯剩下的水) 80ml water used to boil the potatoes

材料C Ingredients C

75gm 软化牛油 75gm butter, softened

做法 Method

1. 将材料A放入搅拌盘里拌匀 Put A into a mixer, use a dough hook to stir well

2. 加入材料B,拌打成一粘性面团,继续拌打多5分钟至面团的筋度适中 Add B and mix into a sticky dough. Continue to knead with the dough hook until the dough is semi-developed, about 5 minutes

3. 加入材料C,拌大约10分钟至面团充分起筋,光滑及富有弹性 Add C and knead for about 10 minutes until the dough is smooth and elastic, fully developed

4. 揉圆面团,放在已涂上油的大盘里,盖上干净的湿布,发至双倍大 Form into a ball and leave to rise in an oiled mixing bowl and cover with a piece of damp cloth until the dough is double in bulk

5. 取出面团,搓揉约3分钟至光滑,分成需要的分量,揉圆 Punch the dough down and knead for 3 minutes until smooth again. Divide into desired portions and shape into balls

6. 盖上湿布,休面10-15分钟便可随意包入各种馅料及做成各种不同形状的面包 Cover with damp cloth and rest for 10-15 minutes before forming into different shapes. Different fillings may be used

奇异果芝士蛋糕 Kiwi Cheese Cake

材料A Ingredients A

5块 消化饼 5pcs Digestive Biscuit Base into crumbs

30gm 溶化淡牛油 30gm Melted unsweet butter

材料B Ingredients B

250gm 忌廉芝士 250gm Cream Cheese

60gm 幼糖 60gm castor sugar

220gm 淡忌廉 220gm Fresh cream

2茶匙鱼胶粉 2tsp Gelatine powder

2汤匙水 2tbsp Water

60gm 奇异果果酱 60gm Kiwi paste

装饰 Decoration

适量奇异果果酱 Some kiwi paste

做法 Method

1. 将消化饼压碎,加入牛油溶液拌匀,压实于蛋糕模内雪冻备用 Combine biscuit crumbs and melted butter, press into cake tin base evenly and cill to harden

2. 淡忌廉6分打发备用 Whisk fresh cream at medium speed till creamy.

3. 忌廉芝士加糖打滑至糖溶解,加入奇异果果酱拌匀 Beat cream cheese and castor sugar till light and fluffy at medium speed and add also kiwi paste

4. 鱼胶粉加水,隔热溶解,加进芝士馅内,再加入已打起的淡忌廉搅匀,倒入消化饼底内,放入学柜凝固 Dissolve gelation in boiling water leaves to cool, combine whisked fresh cream then pour cheese mixture into cake tin with biscuits base, cill in the fridge.

5. 脱模后用奇异果果酱或鲜奇异果装饰便成 Put some kiwi paste as decoration

杏仁脆饼 Almond Cookies

材料A Ingredients A

180gm 牛油 180gm Butter

90gm 幼糖 90gm Castor sugar

1/8小匙盐 1/8 tsp salt

1/2小匙云尼拉 1/2 tsp vanilla oil

材料B (筛过) Ingredients B (sifted together)

135gm 面粉 135gm Flour

90gm 粘米粉 90gm Rice flour

90gm 杏仁粉 90gm Ground almond

装饰 Decoration

50gm 杏仁片 50gm Almond flakes

做法 Method

1. 材料A的牛油与幼糖打至呈白色,加入盐、云尼拉搅匀,拌入B料成一软团 Ingredients A cream butter and castor sugar till light and fluffy, add salt, vanilla and mix well. Fold in B mixture and mix into a soft dough

2. 将粉团放在二片塑胶纸中间,杆成3mm厚片,用切饼器切出喜爱形状,上面放下杏仁片按好 Roll dough in between 2 sheets of plastic till 3mm thick, cut into desired shape using cookies cutter. Decorate top with almond flake

3. 用180'C烘15-20分钟至淡黄色,取出待冷才收藏 Bake in a pre-heated oven at 180'C for 15-20 minutes till lightly brown. Cool and store.

白巧可力杏仁曲奇 White Chocolate & Almond Cookies

材料A Ingredients A

250g 牛油 250g Butter

120g 幼黄糖 120g Soft brown sugar

材料B Ingredients B

2粒蛋 2 eggs

1小匙云尼拉 1tsp vanilla essence

材料C(筛过) Ingredients C

350g 面粉 350g Plain flour, sifted with

1小匙苏打粉 1tsp bicarbonate of soda

1/4小匙盐 1/4tsp salt

材料D Ingredients D

180g 白巧可力,切小块 180g White chocolate, chopped coarsely

100g 杏仁碎 100g Almond nibs

做法 Method

1. 将材料A拌打至松软变白 Cream A till light and fluffy

2. 逐粒加入蛋及拌匀,拌打至浓调后,加入云尼拉拌匀 Beat in eggs one at a time creamy. Mix in vanilla

3. 加人材料C和D,拌打均匀 Fold in C and D till well combined

4. 用茶匙将混合料滔入已涂上油的烘盘上 Drop by rounded teaspoons onto a greased baking tray

5. 送入已预热烤箱,以170'C烘约20-25分钟至金黄色 Bake in pre-heated oven at 170'C till golden brown, about 20-25 minutes

6. 取出,待冷后装入密封容器内收藏 Remove and leave to cool before storing

注意 Note

1. 将曲奇排放在烤盘上的时候,不要排放得太密,以免烘烤时会粘在一起 Do not place cookies too close together. This is to prevent the cookies from sticking to each other while being baked.

2. 可以用黑巧可力代替白巧可力,也可以用其它的果仁代替杏仁 Can use dark chocolate to substitute the while chocolate and any other types of nuts to substitute the almond