Lemon-Orange Cake

This lemon-orange cake is definitely a good option for afternoon tea or served as after dinner dessert. Refreshing and simply delicious.


Ingredients:

Cake
185 g butter softened (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
170 g caster sugar
3 large eggs at room temperature
Grated zest of one lemon and one orange
185 g self-raising flour
80 ml citrus juice (about 2 tablespoons orange juice and 2 tablespoons lemon juice)

Citrus Icing
130 g icing sugar
30 ml citrus juice (about 1 1/2 tablespoons of either lemon or orange juice or a mixture of both)
Grated zest of one lemon

Topping (Optional)
Almond flakes


Method:

Cake
1. Grease the side and base of your cake pan and line with parchment paper.
2. Using an electric mixer, beat your butter and sugar until pale and creamy (about 20 minutes).
3. Add your eggs one at a time, beating for a few minutes after each addition. Add the zest with your last egg.
4. Add half the flour and stir until just combined. Repeat with remaining flour. Mix in citrus juice.
5. Spoon mixture into prepared pan and spread evenly.
6. Bake for 50-55 minutes in your preheated oven of 170 degrees Celsius
7. Let your cake cool on wire rack before removing the pan and ice with citrus icing.

Citrus Icing
1. Stir icing sugar and citrus juice in a small bowl until smooth.
2. Pour and spread it across the top of your cake.


1. A 20 ml-tablespoon is used in this recipe.
2. The cake itself is not overly sweet.Therefore, it tastes better with the thin icing which adds extra citrus flavour and sweetness.


Adapted from:
http://www.exclusivelyfood.com.au/2006/07/lemon-and-orange-cake-recipe.html
http://thescarfer.net/blog/2010/12/13/lemon-orange-cake/

Pandan Chiffon Cake (香兰味戚风蛋糕)

材料A：
- 5粒蛋黄
- 150g 自发面粉 (self raising flour)
- 60g幼糖 (这一次, 我用了黄糖, 甜度刚好)
- 5大匙食油
- 5大匙水+2小匙 pandan essence (香兰叶精)

材料B：

- 5粒蛋白

- 半茶匙塔塔粉

- 60g 幼糖 (黄糖)

做法：

- 蛋白加塔塔粉用高速度打至发泡，慢慢加入糖，打至硬
- 把材料A搅拌成糊状

- 把打硬的蛋白分三次加入A料，上下搅拌均匀. 切记动作要轻盈。

- 倒入戚风蛋糕的烤盘，预热烤箱，用170-180C 烤55-60分钟。

- 出烤箱后马上倒扣至冷却才取出蛋糕 (一至二小时)。


Adapted from:
http://ohbin.blogspot.com/2007/12/ohbinpandan-chiffon-cake.html

Steamed Chocolate Cake (蒸巧克力蛋糕)

材料:

1-3/4 杯 面粉
1杯 可可粉
1茶匙 发粉
1茶匙 苏打粉
1杯 糖 (我用黄糖, 用白糖的可以减少点因为白糖比较甜)
2/3 杯 植物油 (原食谱用1杯)
3/4杯 牛奶
3粒 蛋 (打散)
1茶匙 香草精
2/3杯 滚开水 (原食谱用1杯 - 自己看着办因为食谱说搅拌好的巧克力糊不能太水, 因该像平时做蛋糕时的面糊一样)


做法:

1. 把所有粉类(面粉, 发粉, 苏打粉, 糖)倒入一个大碗, 搅拌均匀.
2. 依次序把油, 牛奶和打散的蛋逐一加入, 并在每一样食材加入后, 用汤匙搅拌均匀.
3. 加入香草精和滚开水 (自己看着加), 搅拌均匀.
4. 把搅拌好的巧克力糊倒入抹了油的蒸盘, 用中火蒸45分钟至熟.


食后感:
这蛋糕超容易做, 全程只用汤匙搅拌. 由于我用了较少的油, 吃后并不觉得油腻. 另外, 黄糖也让你大大减低了甜度-正合我意.


Adapted from:
http://thescarfer.net/blog/2009/06/07/steamed-chocolate-cake/

Fruit Pastry Cake (水果蛋糕)

This cake is simple, inexpensive and suitable for any social events. The uploaded photo was from my second attempt as the kiwi from my first try turned out to be dry and yellowish. The portion of this cake is rather small. It only fills up a 1 liter baking pan. So, if you are preparing for a bigger party, kindly modify the recipe accordingly.

Ingredients

100g butter
150g sugar
60g original yogurt
3 eggs (room temperature)
1 teaspoon lemon/ orange zest
1 tablespoon lemon/ orange juice
1 teaspoon vanilla extract/ 1/2 stick of fresh vanilla
210g flour
1 teaspoon baking powder
Fruits: peach, pineapple, longan, orange etc.

Method

1. Wash, cut and strain fruit in strainer. Toss with sugar if desired. Wash away sugar water for canned fruit.
2. Grease and flour the side of baking pan and line the base with parchment paper.
3. Beat butter, sugar and yogurt until light and fluffy (about 3 min with medium speed).
4. Add egg one at a time and mix well.
5. Add lemon/ orange zest, lemon/ orange juice plus vanilla bean.
6. Add flour and baking powder. Use spatula to fold in flour before using beater at low speed to combine well.
7. Pour batter into baking pan and use spatula to smoothen the surface.
8. Place fruit on top. Do not press in.
9. Bake in preheated oven of 180C for 60-70 min or until skewer comes out clean and cake top turn golden brown.
10. Left to cool before sprinkle with icing sugar.

** Avoid using fruit like kiwi and avoid cutting them too thin and small. Kiwi will turn yellowish after sitting in the oven for an hour. Cutting fruit thinly will cause them to dry up at the end of the baking.


Adapted from:
http://angelcookbakelove.blogspot.com/2010/05/fruit-pastry.html
Alternative source:
http://ohbin.blogspot.com/2010/05/blog-post_31.html

Chunky Banana and Nut Muffin

Ingredients

A
2 cups of flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt

B
2 eggs
1/2 cup sugar (or slight over if using 4 bananas)
1 teaspoon vanilla extract/ 1 stick of vanilla bean
3/4 cup unsalted butter (melted)
2 tablespoons milk

C
5 large overripe bananas
1/2 cup chopped walnut/ almond

Method

1. Sift ingredient A (flour, baking soda and salt) into a bowl. Slightly chop 2 bananas and mash together with flour until well mixed. The mixture should be lumpy.
2. Combine ingredient B (eggs, vanilla extract, sugar, milk and butter). Mix well but do not over-beat.
3. Preheat oven to 200C.
   
4. Mash the remaining 3 bananas separately to give it a chunky texture.
   
5. Chop coarsely half cup of walnut.
   
6. Add in the nuts and the mashed bananas into the batter and fold in. Again, the batter should be lumpy.
7. Fill paper cups until 2/3 full and bake for 20-25 minutes or until the tops are golden brown. If possible, put a small ovenproof glass of water in together with the pan to keep the muffins moist throughout the baking process.

Adapted from:
http://thescarfer.net/blog/2009/05/10/chunky-banana-nut-muffin-2/
Alternative ref:
http://ohbin.blogspot.com/2009/12/ohbin-banana-walnut-muffins.html

Basic Baking Tips

打发：打发这个动作几乎在所有的西点烘焙当中都要用到，是指将材料以打蛋器用力搅拌，使大量空气进入材料中，
在加热过程当中使成品膨胀，口感更为绵软。一般如打发蛋白、全蛋、黄油、鲜奶油等等。一般在打发蛋白、鲜奶油
中我们常常还会看到湿性发泡或干性发泡这样的词，它是指我们要将材料打到一种什么样的程度。

湿性发泡：蛋白或鲜奶油打起粗泡后加糖搅打至有纹路且雪白光滑，拉起打蛋器时有弹性挺立但尾端稍弯曲。

干性发泡：蛋白或鲜奶油打起粗泡后加糖搅打至纹路明显且雪白光滑，拉起打蛋器时有弹性而尾端挺直。

过筛：以筛网过滤面粉、糖粉、可可粉等粉类，以免粉类有结块现象。但要注意的是，过筛只能用在很细的粉类材料中，
像是全麦面粉这种比较粗的粉类不需要过筛。

隔水溶化：将材料放在小一点的器皿中，再将器皿放在一个大一点的盛了热水的器皿中，隔水加热，以使小器皿中的
材料溶化。这种方法一般用在不能直接放在火中加热溶化的材料中，像巧克力、鱼胶粉等材料。

隔水打发：全蛋打发时，因为蛋黄热后可减低其稠性，增加其乳化液的形成，加速与蛋白、空气拌和，使其更容易起泡
而膨胀，所以要隔热水打发。而动物性鲜奶油在打发时，在下面放一盆冰中隔水打发，则更容易打发。

隔水烘焙或水浴：一般用在奶酪蛋糕的烘烤过程中，将奶酪蛋糕放在烤箱中烘烤时，要在烤盘中加入热水，再将蛋糕模
具放在加了热水的烤盘中隔水烘烤。

室温软化：黄油因熔点低，一般冷藏保存，使用时需取出放于常温放置软化，若急于软化，可将黄油切成小块或微波，
黄油软化至手指可轻压陷即可，且不可全部溶化。

烤箱预热：在烘烤前，要提前10分钟把烤箱调至烘烤温度空烧，这样做是为了让烤箱提前达到所需要的烘烤温度。

面团松弛：蛋塔皮、油皮、油酥、面团因搓揉过后有筋性产生，经静置松弛后再擀卷更易操作，不会收缩。

倒扣脱模：一般用在戚风蛋糕中，烤好的戚风蛋糕从烤箱中取出，应马上倒扣在烤网上放凉后脱模，因戚风蛋糕容易
回缩，所以倒扣放凉后再脱模，可以有效的减轻回缩。

烤模刷油撒粉：在模型中均匀的刷上黄油，或再撒上面粉，可以使烤好的蛋糕更容易脱模，但要注意，戚风蛋糕不可以
刷油撒粉。

Source:
http://baking.abang.com/od/hongbeijichu/a/caozuomingci.htm

戚风蛋糕回缩和蓬不高原因及解决办法

配方问题

配方里油、水太多，又没有加适量的泡打粉，和没有及时倒扣一样，会被自身重量压塌，

解决的办法：调 整配方。

面糊出筋, 凉后回缩

解决的办法：用低筋面粉，或者用80%中筋粉+20%玉米淀粉，

在操作 时注意：加蛋黄前面糊不要多搅拌，用蛋抽转6~7圈就可以了，不均匀不要紧，加蛋黄后在多搅拌一会，至均匀稀糊。蛋黄糊和蛋白糊相拌时也要注意轻拌，上下 翻拌，而不是绕圈拌。

面蛋白消泡

蛋白打发不足，或者打发中断停留一段时间后再打，或者打蛋时间过长，加糖时机不 对....都不容易达到干性发泡，这样蛋白泡沫不稳定，容易消泡，气孔减少，使蛋糕糊体积减小，熟后的蛋糕体在凉后还要回缩。消泡后的蛋液容易沉淀，烤中 变成布丁层，这也是蛋糕回缩的可能原因。

解决的办法：

• a. 打蛋头、打蛋盆要干净，不能有水和油，最好用铜、不锈钢打蛋盆，
• b. 蛋要新鲜，但要经过冷藏，蛋白蛋黄分得干净 蛋白里不能留有一丝蛋黄.
• c. 加糖和白醋（塔塔粉）和玉米淀粉有帮助打发、稳定泡沫的作用。
• d. 开始低速打，粗泡后开始加1/3的糖和白醋（塔塔粉）和玉米淀粉，中速打发，中间加第2第3次糖等，连续搅打，不要中途停留过长再打，直打到乾性发泡。

这 里乾性发泡的程度检验：这时打蛋盆倾斜，泡沫都不流动，倒放不掉，提起打蛋头，见短小直尖角，盆里也见直立不倒的尖角。这时盆边有少许棉絮状泡沫组织，是 容许的。

检查蛋白泡有没有消泡的另外一判断方法：在分3批和蛋黄糊搅拌过程中，最后看将要和蛋黄糊搅拌的第3个1/3蛋白泡，在盆倾斜时能 不能滑动？应该还是不滑动的，否则说明蛋白泡沫还是有消泡，打发的不够硬，蛋糕后来会有或多或少的回缩。应该不流动才对，否则说明你的蛋白还没有打够，下 一次还要打更硬才行。

但蛋白也不可打太硬，否则口感差，也不好搅拌。

蛋黄糊搅拌问题

蛋黄糊没有搅拌 均匀，油脂没有充分乳化，或者蛋黄糊和蛋白糊2糊相拌不匀，还有前面提到的蛋白糊消泡，这些情况都会因比重大的成分下沉，烤后形成布丁层，蛋糕蓬不起来。

解 决的办法：掌握好搅拌要领，动作轻，速度快，但一定要拌匀。

模子模壁防粘

所用模子的模壁防粘，或者在模壁上涂油， 或者模子内壁没有洗干净，有油层，.....都会造成附着力不足，烤制时蛋糕糊无法攀爬长高，蛋糕始终都长不起来。

解决的办法：拒绝防粘 模，保证模子内壁无油。

底火太大

底火太大，容易导致底部上缩，倒扣完取出时，发现底部上凹，形成倒环形山状的窟 窿。模底抹油也可能出这问题？

解决的办法：降低下火，或者烤模放在烤箱更上一格上，或者烤模改放在烤盘上，或者同时降低上下火....

没有完全烤熟

没有完全烤熟就中止烘烤，亚成熟也是蛋糕回缩的常见原因。

解决的办法：完全烤熟，如果怕表面烤焦。可以降低 烤温，延长烘烤时间，或者上表面加盖锡纸（但别封住，避免闷烤）。常用的检查方法是牙签插入，看有没有蛋糕被粘出来。有经验的可以用手拍蛋糕表面，没有明 显沙沙声，回弹好，不留手印即可。

烤温降低过快

烘焙过程中温度降低过快，包括短时调温降的过多、开炉门时间过长， 次数过多，有时上方加盖厚大的冷DD——烤盘或过大过厚的锡纸，也会有影响。

解决的办法：避免炉内温度骤降。在蛋糕长高阶段特别注意：避免 开炉门，慎重调温。前半程见蛋糕停止长高，反缩，就要适当加温。

烤的时间过长

烤的时间过长，水份流失多，也会缩。


没有及时倒扣

出炉后没有及时倒扣，因为戚风油水量大，在冷却定型过程中下部气孔容易被压扁，下半部变的紧密瓷实，蛋糕体积缩小，表面回 缩。

解决的办法：出炉后及时倒扣，至凉。

戚风蛋糕制作过程中的注意事项：

1、戚风蛋糕需要把蛋清、蛋黄分开，所以在分蛋的时候要特别注意，不要使蛋清沾到
一丝水、油或蛋黄，打蛋器和打蛋盆也要清洗干净并完全擦干水份。

2、在打蛋清时，一定要把蛋清打至硬性发泡，即拉起打蛋器蛋清尖端能竖立不下垂才行，
否则蛋糕不容易发或容易回缩。可以在打蛋清时加入少量塔塔粉、柠檬汁或白醋，这样蛋
清会更容易打发并比较稳定。

3、加色拉油和牛奶时，要一匙加入搅拌均匀后再加入第二匙，不要一次全部加入，否则
容易搅拌不均匀。

4、面粉筛入后要用橡皮刮刀轻轻搅拌，不要用力搅拌或搅拌过久。

5、将打好的蛋清与蛋黄糊混合时，要先在蛋黄糊中加入1/3的蛋清，搅拌均匀后再全部
倒入蛋清中，动作一定要轻且快，如果拌得太久或太用力，打好的蛋清就会消泡，面糊会
变稀，烤好的蛋糕会塌陷。

6、戚风蛋糕的模型中切不可抹油，因为戚风蛋糕的面糊必须借助黏附模型壁的力量往上
膨胀，有油就会失去附着力。

戚风蛋糕制作过程中的常见问题及解答：

烤好的蛋糕为什么没有发起或出炉后回缩？
答：蛋清没有打到硬性发泡，或在分蛋时蛋清沾到蛋黄、水或油，蛋清不纯净就无法打硬，
就会导致蛋糕没有发起或出炉后回缩。

如何使烤好的蛋糕没有蛋腥味？
答：可以在打发蛋清时加入柠檬汁，就可以有效的消除蛋腥味。

为什么蛋糕在外表焦了里面却没有熟？
答：是因为烤箱温度过高引起的，可以降低烤箱温度并延长烘烤时间。

如何判断蛋糕是不是熟了？
答：可以用一根筷子或竹签插进蛋糕中，拉出时用手试一下，如果上面粘有湿的面糊就表示
蛋糕没有熟，如果上面比较干净就表示已经熟了。

Source:
http://www.bobopo.com/article/ent/%E6%88%9A%E9%A3%8E%E8%9B%8B%E7%B3%95%E5%9B%9E%E7%BC%A9.htm
http://baking.abang.com/od/hongbeijichu/a/qifengdangao.htm

Coffee Chiffon Cake

材料 A：

-5粒蛋黄

-150g 自发面粉

-60g幼糖 (减一吃饭汤匙)

-5大匙食油

-5大匙水+2大匙即溶咖啡粉

材料B：

-5粒蛋白

-半茶匙塔塔粉

-60g 幼糖 (减一吃饭汤匙)

做法：

-把材料A搅拌成糊状

- 蛋白加塔塔粉用高速度打至发泡，慢慢加入糖，打至硬

-把打硬的蛋白加入A料，顺着同一方向搅均便可。

-倒入 22cm烤盘，预热烤箱，用150C 烤40分钟。

-倒扣至冷却才取出蛋糕。

Source:
http://ohbin.blogspot.com/2007/12/ohbincoffee-chiffon-cake.html

Japanese Cotton Cheesecake

材料 A：
1. Cream Cheese 160g
2. 牛油25g
3. 牛奶120g

材料B：
1. 面粉40g+蜀粉30g 拌均
2. 蛋黄4粒

材料C:
1. 蛋白4粒
2. 糖100g ... (80g is enough)
3. 塔塔粉1/8茶匙


做法：
1. 烤盘里面涂油外面用锡纸包好
2. 材料A隔水煮至浓稠
3. 循序加入材料B
4. C打致湿性发泡拌入3即可
5. 用水浴法160c烤45分钟左右即可。


Source:
http://ohbin.blogspot.com/2009/12/ohbin-japanese-cotton-cheesecake.html

Marble Cheesecake

材料：
1. 马里饼20片 + 适量的融化牛油
2. Cream Cheese 500g
3. 幼糖100g
4. 蛋4粒
5. 鲜奶油 - 200 ml to 250ml
6. 蜀粉25g
7. 适量的融化巧克力

做法：
1. 用材料1铺平在蛋糕模底部压实，放进冰箱
2.奶油芝士和糖打至滑
3.分次加入全蛋
4.加入鲜奶油打匀
5.加入蜀粉拌匀
6. 取出3汤匙芝士糊，与融化巧克力混合， 其余的淋在饼底上
7. 巧克力芝士糊挤在芝士糊上，用牙签画成大理石图案
8. 水浴160度，烤1个小时20分钟（表面上色之后加盖锡纸），冷藏一夜。

贴心建议：
1. 最好是用能脱底的烘盘，记得在烘盘外包上两层的锡纸 （Ohbin试过进水然后浸水）
2. 水浴的意思是蛋糕本身那个烤盘再放进另一个有水的烘盘里，才开始烤

Source:
http://ohbin.blogspot.com/2009/04/ohbinmarble-cheesecake.html

Triple Berry Muffin

Ingredients

• 3 cups all-purpose flour
• 1 1/3 cups sugar
• 4 1/2 teaspoons cinnamon
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 1/4 cups milk
• 1 cup butter or margarine, melted
• 1 cup fresh blueberries
• 1/2 cup fresh raspberry
• 1/2 cup chopped fresh strawberries

Directions

1. In a large bowl combine the dry ingredients.
2. In another bowl beat the eggs,milk and butter, stir into the dry ingredients,just until moist.
3. Fold in berries.
4. Fill greased or paper lined muffin pans 3/4 full.
5. Bake at 200 degree for 20-25 minutes or until toothpick comes out clean.
6. Cool for 5 minutes.
7. Remove from Pan to a wire rack.

Source from: http://www.recipezaar.com/Triple-Berry-Muffins-38952?scaleto=18

Blueberry Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Source from: http://allrecipes.com/recipe/to-die-for-blueberry-muffins/detail.aspx

Buttermilk Berry Muffins

2 1/2 cups (295 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Zest of one orange

1 large egg, lightly beaten

3/4 cup (180 ml) buttermilk

2/3 cup (160 ml) safflower or canola oil

1 teaspoon pure vanilla extract

2 cups fresh or frozen berries (blueberries, raspberries, blackberries, and/or strawberries)

Preheat oven

to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside.

In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.

In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Dust with powdered sugar.

Makes 12 regular sized muffins or 6 jumbo muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time. Also, if making jumbo sized muffins, again, you may have to bake the muffins a little longer.

Source:

http://www.joyofbaking.com/muffins/ButtermilkBerryMuffins.html

Fresh Orange Muffins

SERVES 12

Change to: Servings US Metric

• 1
• 2
• 3
• 4
• 5

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Ingredients

• 1 orange, quartered and seeds removed (with peel)
• 120 ml or 1/2 cup orange juice
• 1 large egg
• 116 g or 1/2 cup butter or margarine
• 270 g or 1 3/4 cups all-purpose flour
• 150 g or 3/4 cup white sugar (reduce to 130g)
  
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Directions

1. Preheat oven to 400F; spray a muffin tin (12) with non-stick cooking spray like Pam and set aside.
2. Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed.
3. Add egg and butter to food processor and combine; pour into large bowl.
4. Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.
5. Stir to combine.
6. Fill muffin cups about 3/4 full.
7. Bake in preheated oven (190 deg C/ 200 deg C)) for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.

Source:
http://www.recipezaar.com/Fresh-Orange-Muffins-14325