提拉米苏杯(Tiramisu Cups)

提拉米苏是浪漫的甜点，有一个温馨的典故。
二战时期，一个意大利士兵要出征了，可是家里没有好吃的。
他的爱妻为了给他准备干粮，把家里所有能吃的饼干、 面包全做进了一个糕点里。
那个糕点就叫提拉米苏。
 提拉米苏，Tiramisu，在意大利文里， 有 “ 带我走 ” 的含义，
 带走的不只是美味，还有爱和幸福。

提拉米苏杯
（可做3 - 4杯）
食谱参考 ： 君之

材料：
手指饼干 适量
浓缩咖啡  15克
咖啡酒 10克
防潮可可粉 适量

马斯卡芬馅：
马斯卡芬芝士125克，
动物性鲜奶油60克，
蛋黄1个，
细砂糖20克，
鲜牛奶15克，
咖啡酒8克

做法：
1。马斯卡芬馅 ：蛋黄、细砂糖、鲜牛奶、咖啡酒一起放入碗里，用打蛋器搅打均匀。
2。将碗隔热水不断搅打成浓稠的乳沫状。（注意温度不要太高，以免蛋黄形成颗粒。大约温度 80℃左右）。
3。然后再将加热好的蛋黄混合物放在冷水盆里，继续搅打至冷却。
4。在另一个大碗里用电动打蛋器搅打马斯卡芬芝士至顺滑。
5。将做法（3）的蛋黄乳沫倒入芝士里，边倒边不断用打蛋器搅拌。
6。搅拌完成的芝士糊可能会比较稀，放入冰箱冷藏后会较浓。
7。动物性鲜奶油倒入碗里，用电动打蛋器打发至可保持纹路的状态。
8。将打发好的鲜奶油拌入芝士糊里即成马斯卡芬馅了。
9。 咖啡酒 ： 将15克的浓缩咖啡冷却后，倒入可啡酒酒混合成为咖啡酒。

 组合  ：
1。将手指饼干掰成合适的大小，在咖啡酒里蘸一下，使手指饼干吸饱咖啡酒，然后铺在事先准备好的玻璃杯底部。
2。将马斯卡芬馅倒入玻璃杯至1/2的高度。
3。再铺一层蘸咖啡酒的手指饼干。
4。倒入马斯卡芬
馅直到满杯。将表面刮平以后，放入冰箱冷藏4个小时。在表面筛一层可可粉，再筛一些糖粉作为装饰即可。


 Tiramisu Cups)
(yields 3 - 4 cups)
Recipe adapted from :  君之

Ingredients:
Some ladyfingers
15g concentrated coffee
10g Khalua
Some cocoa powder

Mascarpone cheese filling：
125g mascarpone cheese
60g whipping cream
1 egg yolk
20g caster sugar
15g milk
8g Khalua


Method ：
1. Mascarpone cheese filling：In a bowl, mix the egg yolk, caster sugar, milk and Khalua evenly.
2. Beat the mixture over hot water until creamy. (Note : If the temperature is too high, it may cause the egg yolk to turn into granules. About 80°C will be fine).
3. Cool the egg yolk mixture by placing the bowl in cold water.
4. In a big bowl, beat the mascarpone cheese until smooth.
5. Fold the cooled egg yolk mixture (step 3) into the mascarpone cheese, mix well.
6. The mascarpone cheese mixture may be runny. Keep it in the fridge to thicken the texture.
7. In another bowl, beat the whipping cream until peaks form.
8. Fold the whipping cream (step 7) into the thickened mascarpone cheese mixture to complete making the mascarpone cheese filling.
9.  Coffee liquor : Mix 15g cooled concentrated coffee with the Khalua and stir well.

Assemble:
1. Break the ladyfingers into appropriately sized pieces and immerse them in coffee liquor. Arrange them in the base tiramusu cup.
2. Fill half the cup with mascarpone cheese filling.
3. Arrange another layer of coffee liquor immersed ladyfingers on top.
4. Fill the cup with mascarpone cheese filling till almost the brim. Chill the tiramisu cups in the fridge for 4 hours, then sprinkle some cocoa powder on the surface as decoration before serving.

这是一款口感很丰富的甜品。

香醇顺滑的马斯卡芬乳酪是此甜品的灵魂；

浓郁的咖啡酒叫人未吃先闻其香；

还有浪漫典故的加持，

这甜品在很多咖啡厅都有迹可寻。

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

芒果马蹄椰香汤圆(Mango Water chestnuts Tangyuan with Coconut Milk)

光阴荏苒， 距离最后一次吃汤圆，也有5个月了。

朋友相约玩汤圆，找来上回自家的班兰椰香汤圆(Pandan Tangyuan with Coconut Milk) ，

应芒果季节的到来，把它换汤不换药的变成另一番风味的芒果马蹄椰香汤圆。

 汤圆具有浓郁的芒果香气，沙谷米顺滑，椰奶香醇，

再加上清脆的马蹄（荸荠）添口感，不失为一道清凉解暑的美味甜品。

芒果马蹄椰香汤圆：
（共4人份）

材料A :  糯米粉120克，白油60克，芒果汁75-80个
材料B :  西谷米50克，去皮马蹄（荸荠）20粒
糖水A :  椰水/水600毫升，糖 70克，班兰叶3片
糖水B :  浓椰浆  200毫升，盐1/4茶匙，


做法 ：
1。把糖水A煮滚待冷，然后加入糖水B待用。
2。把A材料搓揉至不黏手及幼滑（太湿或干可酌约加减水分），再分成小颗粒搓圆。
3。锅中煮滚水放入小汤圆煮至浮起，捞起浸入冰水中，待用。
4。将煮过汤圆的滚水，放入沙谷米煮至呈透明状，倒入筛子用清水冲洗掉多余的淀粉质。
5。碗中舀入数粒芒果汤圆，适量沙谷米及马蹄（荸荠）再盛入适量糖水，便可享用。

Mango Water chestnuts Tangyuan with Coconut Milk

Ingredients A :  glutenous flour120g，shortening 60g，mango juice 75 -80g
Ingredients B :  sago650g，20 skinless water chestnuts
Syrup A :  coconut water/water600ml，sugar 70g，3 pandan leaves
Syrup B :  thick coconut milk  200ml，salt /4tsp


Method：
1. Boil syrup A ingredients, after cooling down,pour in B.
2. Mix A and knead until not sticky and smooth ( add or reduce water accordingly),then make it into small portion and knead into small balls.
3. Boil the tangyuan in boiling water until afloat, dish out and soak in cold water.
4. Use the remaining water to boil sago until transparent,sift to strainer and rinse under tape water to wash away excessive starch.
5. Place a few pandan tangyuan in serving bowl with some sago and shredded coconut flesh and then pour in syrup made in step (1) and serve.

 由于找不到新鲜的马蹄（荸荠），我只好以罐头替代，可是有点美中不足。

个人觉得这品牌的马蹄清脆有余 ，香甜不足；

所以，可以的话，还是以新鲜马蹄为首要选择。

 加了适量的芒果汁，不仅在味道上不再单调，视觉外貌也变得亮丽多了。

而且天然色素的加入，让人吃了也比较放心。 

如果喜欢，也可以随意的加入切块的芒果块。

总之口味，口感随自己喜欢就好，甜品本来就是带有喜悦的料理。

但求做的人开心，品的人欢喜，那既是简单，也是一道极品！

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

巧克力草莓冰淇淋蛋糕 (Chocolate-Strawberry Ice cream Cake)

冰淇淋蛋糕，说难不难，但耗时。

加了少许蛋糕，冰冷的口感不再单调。

加了冰淇淋的蛋糕，美味愈加。

所以冰淇淋蛋糕，还是受欢迎的。

做冰淇淋蛋糕，不需技巧。

倒是品质优良的冰淇淋是重点，

然后是所选择的口味必须互相配搭。

就如巧克力和草莓向来都是好搭档。

巧克力草莓冰淇淋蛋糕
（6寸圆形脱底模1个）

材料  ：
1个  6寸巧克力海绵蛋糕
500克 草莓冰淇淋
500克  巧克力冰淇淋
50克   Oreo 饼干碎（随喜）

70克  植物性鲜奶油
1/2 茶匙  草莓粉

巧克力干那许 ：
100克 黑巧克力
100克 动物奶油
10克牛油

做法：
1。 将草莓冰淇淋置放温室20分钟。
2。 巧克力海绵蛋糕1切成2片，将其中1片排放到一个6寸脱底圆形模子。（另一片可以保留其它用途）
3。 将软化后的草莓冰淇淋快速搅拌成乳霜状，然后铺在蛋糕上，抹平，盖上保鲜纸，藏于冷冻库1小时或至硬。
4。 将巧克力冰淇淋置放温室20分钟。
5。 将软化后的巧克力冰淇淋快速搅拌成乳霜状，然后和Oreo饼干碎一起铺在凝固的草莓冰淇淋上，抹平，盖上保鲜纸，藏于冷冻库1小时或至硬。
6。  将植物性鲜奶油和草莓粉搅打至顺滑的草莓奶油霜。从冷冻库取出冰淇淋蛋糕，脱模，快速将草莓奶油霜铺盖整个蛋糕，再次藏于冷冻库1小时。
7。小火将干娜许材料煮至成光滑。冷却后淋在做法（6）的蛋糕上，冷藏于冷冻库隔夜或8个小时至凝固即可。 

Chocolate-Strawberry Ice cream Cake
(One 6" round mould with removable base)

Ingredients:
1pcs  6"chocolate sponge cake
500g strawberry ice cream
500g chocolate ice cream
50g   Oreo crumbs (optional)

70g  topping cream
1/2 tsp  strawberry powder

Chocolate ganache ：
100g dark chocolate
100g whipping ceam
10g butter

Method:
1. Warm the strawberry ice cream at room temperature for 20 minutes.
2. Cut the chocolate sponge cake in half(height-wise). Place one half in a 6" round mould with removable base and keep the other half for other uses.
3. Beat the half-melted strawberry ice cream at high speed to make it creamy, then spread it evenly onto the cake base. Flatten it with a spatula and cling wrap the mould before freezing it in the freezer for an hour or until it has solidify.
4. Warm the chocolate ice cream at room temperature for 20 minutes.
5. Beat the half-melted chocolate ice cream at high speed to make it creamy, then spread it together with the Oreo crumbs evenly onto the solidified strawberry ice cream. Flatten it with a spatula and cling wrap the mould before freezing it in the freezer for an hour or until it has solidify.
6. Whip the topping cream and strawberry powder into a smooth strawberry cream. Remove the ice cream cake from the mould and quickly cover the cake with the strawberry cream. Freeze for another hour.
7. Stir and cook all the ganache ingredients over a low flame until smooth and gleaming. Allow it to cool before drizzling it over the cake, then freezing it overnight or for 8 hours to allow it to freeze completely.

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

抹茶草莓大福(麻糬) Strawberry Matcha Daifuku

大福是日本和菓子的其中一款体积較大，
裹着紅豆馅的日本式麻糬（Mochi)。

大福的內馅口繁多，其中以草莓大福最受欢迎。

当好友Esther 分享这道和风味气息浓郁的甜品时，
我就被她特别的外貌给吸引了，即刻标签食谱收藏。
今天我也把它纳入最佳甜品，与大家分享。

抹茶草莓大福(麻糬) 

（可做9粒）
食谱参考 ： Copycake Kitchen   最爱的。。

材料:
9个 中型草莓
(35克 x 9) 红豆泥，搓成圆球
200克 糯米粉
4茶匙 抹茶粉
50克 细砂糖
300毫升 水
一些粟米粉
一些花生粉或kinako（烤香黄豆粉）


做法 :
1。 将一粒红豆球搓扁，裹入一颗草莓成红豆球。
2。 重复做法（1）至完成9颗草莓，然后放到加盖容器，冷藏待用。
3。 在一个烤盘上，撒一层粟米粉，（粟米粉务必要覆盖整个烤盘）置旁待用。
4。 在一个蒸碗内，倒入糯米粉，细砂糖和抹茶粉，混合均匀。 徐徐的加入水，搅拌均匀。将面糊放到蒸锅里去，盖上保鲜纸。 蒸煮12- 15分钟。 大约在8分钟时，用沾水刮刀搅拌，然后再盖回保鲜纸，继续蒸煮至呈半透明的麻糬面团。(如果选择运用微波炉的方法请按： here)
5。 用刮刀将麻糬面团搬移到烤盘里并将麻糬面团拌入粟米粉堆。 然后分成9份。
6。 从冰箱拿出红豆球，手沾少许的粟米粉，取1份麻糬面团，压扁，裹入1颗红豆球。重复至完成所有的红豆球。
7。 最后撒上适量的花生粉即可享用。

  
Strawberry Matcha Daifuku
(yields 9 balls)
Recipe adapted from : Copycake Kitchen 最爱的。。

Ingredients:
9 strawberries
315g (9 x 35g) sweet red bean paste, rolled into balls
200g gutinous rice flour
4tsp matcha powder
50g caster sugar
300ml water
Some corn starch
Some ground peanut / kinako (roasted soybean flour)

Method:
1. Use a red bean ball each to wrap the strawberries.
2. Arrange the wrapped strawberries in a container lined with non-stick baking paper and refrigerate.
3. Sprinkle a layer of corn starch on a baking tray. Make sure that it completely covers the base of the baking tray.
4. In a steam-able bowl, mix the glutinous flour, sugar and matcha powder evenly. Slowly add in water and mix with a spatula until smooth. Cover the bowl containing the mixture with cling wrap and put it into a steamer. Steam for 12 - 15 minutes. About halfway through the steaming(about the 6th - 8th minute), stir it with a wet rubber spatula before covering it again and finish the steaming. It will turn into a translucent dough. (for microwave method, refer here)
5. With a spatula, remove the mochi from the bowl and transfer it to the baking tray. Use the spatula to fold the corn starch into the mochi. Then divide it into 9 equal portions.
6. Take out the red bean balls from the fridge. Dust your hands with some corn starch before taking one portion of mochi, flattening it into a disc and then wrapping a red bean ball with it. Repeat for the rest of the mochis.
7. Sprinkle the daifuku with some ground peanut / kinako before serving.

Q软的外皮，有股淡淡的抹茶香气，

包着甜甜的红豆泥和酸甜的鲜草莓，

整体甜而不腻，香甜可口，清香宜人！

 

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

 

红豆椰奶雪条（ Red bean with Coconut Milk Popsicles)

无巧不成书，自己煲了一锅红豆糖水，

邻居又难得送一锅过来，

结果多出来的分量，拿来冷冻成这批富有童年回忆的雪条。

做法简单，只需将红豆糖水加入适量的椰奶。

再灌入雪条袋，封口打结，藏于冷冻库，冷藏隔夜即可。

红豆糖水
材料 ：
红豆  150克
沙谷米 15克
糖    100克
水    1000毫升
班兰叶   数叶

做法 ：
1。 将红豆洗净沥干和班兰叶及水一起放入慢炖锅，炖煮。
2。  一个小时后，加入沙谷米，继续炖煮。
3。  四个小时后或红豆已煮烂，加入糖，搅拌均匀即可享用。

小小分享  ：
-以上红豆糖水食谱的分量，我加入100毫升的椰奶，可以做成10条雪条。
-如果家里没有椰奶，可以以淡奶或炼奶取代。 甜度也随个人喜爱而加减。


Red bean Dessert
Ingredients ：
Red beans 150g
Sago 15g
Sugar   100g
Water  1000ml
Few Pandan Leaves 

Method ：
1.  Clean and cook the red bean and pandan leaves with water using a slow cooker .
2.  After 1 hour, add in the sago.
3.  After 4 hours or when the red bean is tender, add in sugar and stir well. Serve hot or cold according to personal preference.

Tips：
- I added 100ml of coconut milk to the above recipe and used it to make 10 popsicles.
- You may substitute coconut milk with evaporated milk or condensed milk.

炎热的午间，嘴嘬着自家雪的红豆椰奶雪条，

和家人说三道四，童年的天真，少年的无知。。。

一段段往事仿佛昨天的事。

不仅叫人慷慨，岁月不留人啊！

谈话间知道好友家也有多余的红豆糖水，也打算雪成冰棒。

所以，今天我们又来玩同贴。

来，好友，1条换1棒！

哈。。。。哈。。。。

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

Nigella's Mum In Law Madeira Cake (Nigella马德拉蛋糕)

正当我烦着着落娜娜明早的早餐时，

银幕上突然出现Lena家的“跟随烘#79 :家婆马德拉蛋糕”。

因为名字的特别，引起我好奇它的口感，

所以，这回的“跟随烘 ”，我参与了。

I was wondering what to get NaNak for breakfast when I stumbled upon Lena's blog:

"Bake-Along #79 : Mother-In-Law's Madeira Cake"

The unique name of the cake made me really curious,

therefore I decided to jump onto the Bake-Along #79 bandwagon too!

根据维基百科,

马德拉蛋糕是英国人的一款传统海面蛋糕。

According to Wikipedia,
Madeira cake is a sponge cake in traditional English cookery.

 马德拉蛋糕拥有密实但轻盈的蛋糕体。它实际上比较倾向磅蛋糕。这充满柠檬香气的蛋糕，一般都会选择下午茶或早餐享用。

The Madeira cake has a firm yet light texture. It is rather similar to a pound cake, and is eaten with tea or for breakfast and is typically flavoured with lemon.

Nigella's Mum In Law Madeira Cake
Ingredients ( from How to be a Domestic Goddess, Nigella Lawson )
in a 9x5 inch loaf pan
225gm softened butter
170gm sugar, plus extra for sprinkling
grated zest and juice from 1 lemon
3 large eggs
166gm self raising flour
62g plain flour

Directions
Preheat oven to 177C and line the loaf pan with baking paper. Using the paddle attachment on your mixer on medium speed,  cream the butter and sugar until light, then add in the lemon zest. Add the eggs one at a time with a tablespoon of the flour for each. Then lower the speed and mix in the rest of the flour and lemon juice and mix till well incorporated.

根据维基百科,葡萄牙盛产一款酒 - 马德拉酒。

十九世纪的英国人喜欢享用这款酒时，搭上数片这款蛋糕，

因此后来这款蛋糕也就被称为马德拉蛋糕。

 It is named after Madeira wine, a Portuguese wine, 

which is usually served with this cake, 

and was very popular in England during the nineteenth century.

有着磅蛋糕的密实，又有海面蛋糕的轻盈。

表层是香甜酥脆，蛋糕体充满柠檬香气，

这蛋糕一拍好照就不见三分之一，它的美味就不用置疑了。

感谢Lene,Joyce和Zoe的美好分享，让我和家人都受惠了。

As dense as a pound cake, yet also as soft as a sponge cake. This lemony cake with its crispy skin was so tempting, a third of it was gone immediately after I finished with the pictures! 
Thanks alot to Lena, Joyce and Zoe for this wonderful recipe, my family and I love it!

芒果班戟（Mango Pancake）

 班戟(ban [jǐ])是pancake的粤语音译，又称薄煎饼。
很久以前就想做这道漂亮又美味的甜品。
趁着芒果旺季和甜品月的热潮，
选了这道美味的芒果班戟与大家分享。

冷冻草莓优格(Strawberry Frozen Yogurt)

今天我们和“冷冻优格”(Frozen Yogurt)有约哦！

你准备了吗？

Time to fulfill a Frozen Yogurt promise!

为了约会，我准备了这道一身粉红的的草莓冷冻优格。

本来圆圆一球球，蛮可爱的，

可是热情的太阳公公，

不懂怜香惜玉，把人家娇滴滴的草莓冻球，

溶化到不成球形了，

呜。。。。。

For the date, I had prepared this pretty pink Strawberry Yogurt, but unfortunately the Sun was merciless...... So, as you can see, my yogurt is half-melted in all the pictures......

冷冻草莓优格 
(供4人份)

材料 :
140克 鲜草莓
200克 罐头炼奶
450克草莓优格/酸奶

做法 ：
1。 将一半的草莓切成小块状，置旁待用。另一半草莓用搅拌机搅拌成草莓泥。

2。 在一个大碗，倒入草莓泥和炼奶，再轻轻地加入草莓优格。最后拌入草莓块，搅拌均匀。
3。 把做法（2）的草莓优格混合物舀入一个容器，加盖，冷藏于冷藏库至隔夜或凝固。
4。 欲享用时，提前10- 15分钟从冷冻库取出。

Frozen Strawberry Yogurt
(serve 4)

Ingredients :
140g strawberries
200g can condensed milk
450g strawberry yogurt

 Method :

1. Roughly chop half the strawberries and puree the rest in a blender.
2. In a big bowl, stir the condensed milk into the puréed strawberries then gently stir in the yogurt until well mixed. Fold through the chopped strawberries.
3. Scrape the mixture into a container, pop on the lid and freeze overnight, until solid. 

4. Remove from the freezer about 10-15 mins before serve . 

虽然没有完美的呈现，

可是那味道是可以弥补这小小遗憾的。

喜欢草莓的天然果酸气和香甜的炼奶超搭，

酸酸甜甜，恰恰好，很开胃！

顺滑的口感，加上冰冰凉凉，

这甜品，太棒了！

On the bright side, the taste of the yogurt more than makes up for the presentation! The natural sour taste of the strawberries pairs up well with the sweet taste of condensed milk, making it a wonderful appetizer! The feel of the smooth and chilly yogurt sliding down your throat on a hot day......mmm! Refreshing!

做法竟然简单到你不信，

就是草莓块加上所有材料搅拌均匀，

冷冻于冷冻库至隔夜后，就可以享用了。

The best part?

 This amazing recipe is so simple ! Blend all the ingredients and mix with chopped strawberry, frozen the mixture overnight, 

and ta-dah! It's as simple as "abc"!

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

This post is linked to the event Little Thumbs Up May 2015: （YOGURT）
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by me, Cheryl of Baking Taitai