Hidden: September 2011

Friday, September 16, 2011

2011.09.16

很明显

我开学了

少了做蛋糕、点心的时间

哈哈

开学了就要专心咯

专心读书~

我给自己的要求不能像以前那么随性

这次要认真点了！

决定不再做自己后悔的事

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开学这几天

就老样子呗

不过放了四个月的假

回到学校

肚子就不太能适应咯

人就发热了

今天还差一点

生病了

（我可不想生病）><

—————————————————————

我呢

整理好了

不去奢望就行了

不去多想

不去多管闲事

那就行了

我这次不会、再也不会那么做

伤了自己、也伤了别人

Wednesday, September 7, 2011

almond cheese cake

ALMOND cheese cake ~

recipe:

150g Marie biscuit (grind, not too fine)

135g Melted butter

Combine the marie biscuit and melted butter in a large bowl and stir to mix evenly, add melted butter to the biscuits and mix till combined, add more butter to it if biscuit crumbs are too dry.

Press biscuit crumbs evenly at the bottom and about 2 1/2 inches up the sides of the cake tin and put in refrigerator for later use.

Wrap cake tin with aluminium foil to prevent water from sipping in during the process of baking.

Cheese filling

50g Soft butter

40g Sugar

3 Egg yolks

3 Egg whites

40g Sugar

250g Cheese cream, at room temperature

50g Ground almond

25g Cake flour/Plain flour or Corn flour

200g Dark sweet cherries (pitted) or Blueberries

1/2 tsp Vanilla extract or almond flavor

Method:

Beat cheese cream, butter, sugar and vanilla extract till light and smooth at medium speed.
Add egg yolks one at a time till mixture combined then add flour and ground almond into it, mix well and transfer to a large bowl.
Whisk egg whites and sugar till peak form and fold egg whites into cheese mixture with a rubber spatula.
Pour cheese mixture evenly into prepared cake tin, gently drop dark sweet cherries or blueberries on cheese mixture and sprinkle some toasted almond flakes on top.
Steam-bake in preheated oven at 170C for about 50 mins.
Leave cheesecake to cool and put in the fridge for about 30 mins before removing cheesecake from the cake tin.
Use scissors to trim the uneven biscuits crumbs at the sides.
Mix 1 tbsp apricot gel and 1 tbsp hot water, mix well (add more hot water if mixture is too thick) together and brush on cheesecake.
Chill cheesecake before serve.

Please refer to ancoo recipe