南乳烤鸡翅膀 Nam Yu Roast Chicken Wings

在Min贴上她这个食谱时，已经mark住了它。爱南乳也爱鸡翅膀，于是这个食谱当然是不可以错过的。那天又看到Cherry Potato家里也做了这道料理，她也赞不绝口，所以即刻买了鸡翅膀回来做这道香喷喷，好到吮手指的南乳鸡翅膀。我自认口味比较重，所以擅自加多了酱油和鱼露来调味。最近工作比较忙，这个简单又叫好的食谱真的来得正是时候。

谢谢Min的好分享。

南乳烤鸡翅膀

鸡翅膀 8个 

醃料

南乳 2块

南乳汁 2tsp

酱油 2tsp

麻油 1tsp

蜂蜜 1Tbsp

鱼露 1 Tbsp

做法：

1。 用汤匙把南乳块弄碎和其它醃料混合一起。 

2。鸡翅膀清洗干净抹干后， 均匀的涂上醃料， 醃至少一个小时。（我醃隔夜）。

3。把鸡翅膀用竹签插好（我直接放入铺上锡纸的烤盘）， 放入预热200‘C的烤箱， 烘大概15分钟， 拿出来把鸡翅膀翻面,用剩余的酱料涂抹在鸡翅膀，再烘15分钟。 然后转用上火烤10分钟上色。

Nam Yu Roast Chicken Wings

Ingredients:

Chicken Wings 8

Nam Yu 2 pieces

Nam Yu liquid 2tsp

Light soy sauce 2tsp

Sesame oil 1 tsp

Honey 1Tbsp

Fish sauce 1 Tbsp

Method:

1. Mash up the nam yu with the liquid and mix with the other ingredients for marinate.

2. Clean and pat dry the chicken wings, and coat well with the marinates, marinate for at least 1 hour. (I marinate for overnight)

3. Roast the chicken wings in preheated oven at 200‘C for 15 minutes, flip the chicken wings and bake for another 15 minutes. Baste frequently with reserved sauce.  Switch oven to grill and grill chicken wings for another 10 mins or until golden brown.

Recipe adapted from : Min's Blog

蔓越莓轻乳酪蛋糕 （Cranberry Cotton Light Cheesecake）

最近在不少朋友家里都看到了轻乳酪蛋糕，这又勾起了我对轻乳酪蛋糕的思念。距离上一次做轻乳酪蛋糕也有好几个月的事了，这个模具也买了有一年有多了，没有开张过，就试试用这个模具做小小的轻乳酪蛋糕吧！

轻乳酪蛋糕一般都用水浴法来烘的，但是也看到很多朋友用了水蒸法来做。 之前自己也很混乱，什么是水浴法？到底水浴法是要用烧水还是冷水？？翻查一下资料，结果看到这篇稿文就一目了然了。原来“真正的水浴法”是把装着蛋糕的烤盘放进另一较大的烤盘再加入冷水，才一起送进烤箱。若是把蛋糕盘放在烤架上而不是水里，那就不叫水浴法了。

这个蛋糕原以为会像做杯子蛋糕那样，倒入八分满然后，蛋糕会在烘培的过程中会膨胀到十分，填满模具。想不到，蛋糕不太会涨高，所以最后还是无法填满。下次再做就要把它填到九分满才可以。

我喜欢这样小小的一个一个，省了要沾热刀来切蛋糕的麻烦。更重要的是蔓越莓和蓝姆酒香气，给这个蛋糕加了几分色彩和丰富了口感。

材料：

125克 奶油奶酪，    

125克 牛奶，        

2个 鸡蛋，          

25克 黄油，         

25克 低粉，         

15克 玉米粉，       

 45克 砂糖，        

1／4tsp 塔塔粉      

30克 蔓越莓干朗姆酒泡软，沥干

（1x12小型中空模具）

做法：

1. 奶酪加牛奶加20克糖隔水小火溶化。

2. 加入室温黄油溶化，关火，放凉。

3. 分开蛋白和蛋黄，蛋黄加入到奶酪糊中搅匀。

4. 低粉加淀粉混匀筛到奶酪糊中拌匀。

5. 模子刷薄油后，放一圈蔓越莓干。

6. 蛋白加塔塔粉，分三次加25克糖打至湿性发泡。

7. 混合蛋白和奶酪面糊切拌均匀，入模。多余的蔓越莓干可以投入面糊中。

 8. 烤箱预热150度，水浴法烘约40分钟左右。

食谱原自：简单好

Ingredients：

125g cream cheese

125g milk

2 eggs

25g butter

25g low protein flour

15g corn flour

45g caster sugar

¼ tsp cream of tartar

30g cranberry soak in rum, drain

Method：

1. Add cream cheese and milk together in a small saucepan and stir over double-boiler until melt and mixture is smooth and creamy.

2. Add in butter and remove saucepan from double-boiler. Leave to cool slightly.

3. Divide egg whites and yolks. Add the yolks into cream cheese mixture.

4. Sift together cake flour and corn flour. Fold the flour into the mixture.

5. Lightly grease the mould with butter and scatter with cranberries.

6. Beat egg white until frothy and add in cream of tartar. Slowly add in caster sugar and beat until soft peak form.

7. Fold 1/2 of the whites into cheese mixture gently with a rubber spatula. Do not inflate the whites by over-fold the batter. Pour the batter into the remainder cheese mixture and continue fold it gently until blended.

8. Use water bath method, bake the cake on preheated oven 150C for 40 minutes.

Mango Mousse Cake （芒果慕斯蛋糕）

自从自己会做蛋糕以后，就很少在外面买蛋糕来吃了。只是有时在蛋糕店或café的橱窗望一望，看看有什么蛋糕比较吸引的可以偷偷点子。那天心血来潮，在“D” Cafe喝咖啡时，叫老公order一个巧克力慕斯蛋糕给我试试看。蛋糕第一口咬下去，我问老公有order错吗？这个是mud cake还是mousse cake。老公说只有一种巧克力蛋糕排在那里嘛！没有错啊。。。我不甘心，即刻打开menu检视一下，果然餐牌里的巧克力慕斯蛋糕和摆在我面前的是一模一样的，只是照片里的蛋糕好像比较完美和柔软，而在我的面前的是一个硬蹦蹦一块类似mud cake的mousse cake。因为付了6。95（马币21块钱一片糕，心痛到要命），所以只好乱乱吃了一点就算。很生气，即刻去超市买了材料回家立志自己做一个慕斯蛋糕。芒果慕斯蛋糕一直都在我的to do list里面的，正是芒果季节，还等什么，就是它了  －  期待已久 的芒果慕斯蛋糕。

翻查了很多家，忽然看到All That Matters家的芒果慕斯蛋糕做得很美，所以决定用了她的食谱。不只是好看，食谱也是我觉得很赞的哟！

芒果慕斯蛋糕 （Mango Mousse Cake)

Mango Mousse Cake

Sponge Cake Base :


(A)


2 Egg Whites


35g Fine Sugar


1/4 Tsp cream of tartar



(B)


2 Egg Yolks


20g Fine Sugar


50g Milk


24g Corn Oil



48g cake flour


20g cocoa powder (Sift together
with cake flour)


Method


1) Prepare and line a 16cm baking tin. In a clean bowl, whisk egg white and sugar. Add cream of tartar and whisk till stiff peak.



2) In another bowl, whisk egg yolks, sugar until combine.
add milk and corn oil to egg yolk mixture then fold in sifted flour mixture.



3) Fold in egg white mixture into egg yolk mixture in 3 portions

4) Bake at 170°C for around 35 minutes or till skewer comes clean. When cake is out of the oven, immediately invert the tin and leave the cake in the tin to cool completely. Slice the cake horizontally into 2 slices.

Mango Mousse :


17g Gelatine Powder


60g Hot Water



350g Whipping Cream


3 Tbsp Icing Sugar

300g Mango Puree (if regrigerated, bring to room temperature)


1Tbsp Rum

200g to 220g Cubed Mango




Mango puree topping:


150g mango puree (bring to room temperature)


1 Tbsp gelatin
4-1/2 Tbsp boiling water



Method 


1) In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refrigerate to chill.



2) In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Add rum to the mixture. Mix well.



3) Add the mango mixture to whipped cream. Mix well till incorporated.



4) Use a 17cm inch cake ring (or spring form pan), place a layer of cake and pour in mango mousse, or use a large piping tip to pipe the mixture. Do take note of the corners. Add mango cubes and cover them with some mousse. Let it slighlty set for about 10 minutes in the fridge.



5) Lay another cake layer and pour the remaining mousse. Let it set for 30 to 45 minutes in the fridge.



6) Meanwhile, dissolve gelatine in hot water for mango puree topping. Mix in mango puree. Pour the topping onto the set mousse carefully. Let the cake chill for at least 3 hours before removing the cake ring and decorate with sliced mango, blueberries and edible flowers.

Recipe adapted from :All That Matters

* to remove the cake from the tin, i used a hot towel to wrap around the cake tin until u can see the top jelly started to loosen from the mould.

蛋糕就算不刻意装饰，简简单单的亮面，我也觉得挺好看的！