终于败了@@@转转盘

看了很久，
想了很久，
梦了很久，
终于忍不住了，狠狠开刀吧！
在烘焙店刚刚看到的时候，排住有很多个，
两个星期后再去，看到剩下两个，
哇捞也，不可以了，一定要买，再不买就卖完了，那我不是又要等很久？

然后又在另一间看到这些盘有offer，又败了一点点而已啦！哈哈.......

Oreo Cheese Cake

第一次做Oreo Cheese Cake，真的是找机会等有人生日的时候才能做，因为做了没人吃， 孩子们不大喜欢吃cheese cake，剩下我一个人吃一定肥死了， 哈哈......

这次是SIL的生日, 所以就趁机会囖，我想做这Oreo Cheese Cake很久了。

味道不错，不会太甜，很喜欢Oreo饼干的香味。

 

OREO CHEESE CAKE

Biscuit  base: - (for 8”cake pan)

• 200gm Oreo biscuit (without cream)
• (exactly 2 packet of Oreo biscuit – 137gm)
• 50gm melted butter

Ingredients :-

• 500 gm cream cheese
• 110 gm sugar
• 1/2 tbsp essence vanilla
• 2 eggs
• 150ml whipping cream
• 1 tbsp. lemon juice
• 15 pcs biscuit Oreo

Methods:-

1. Biscuit base: Blend the Oreo biscuits and mixed with the melted butter. Put into the cake pan and pressed hardly, keep in the fridge for about half hour.
2. Filling: Beat the cream cheese and sugar until mixed, add in the essence vanilla and eggs one by one. Followed by the whipping cream and lemon juice, beat until mixed. Then add in the Oreo biscuits
3. Pour all into the cake pan which prepared earlier with the biscuit based. 
4. Decorate the cake with Oreo biscuits on top.
5. Bake at 150C (water bath method) for about 50 minutes. Switch off the oven and let the oven door open a litter and let the cake cool inside the oven for about 1 hour.
6. Take out the cake from oven, let it cool completely and cover with plastic wrap and keep in the fridge for at least 4 hours before serve.

UPSR..........你拿几A个？

你拿几A个啊？
昨天UPSA放榜了，朋友来电问，你考几个A啊？
哈哈，我也问她考几个A啊？
原来这次是我们－妈妈班考试，而不是孩子们考。
不过，昨天真的很高兴，因为孩子真的考7个A回来，真的不敢相信。
一路来孩子的成绩都不错，不过我们都没有强迫她一定要拿到7个A，有5个A也不错了，那知道她竟然能那到7个A，真的很surprise, 全家人都很开心！
孩子啊! 虽然这次拿到好成绩，不过你还有很多路要走，希望你接下来也能再接再力，尽力去做你们应该做的本份吧！
所谓：成绩不是一切，但要尽力而为！

 在这里只是想记录一下我现在的心情。

忙碌的一周

上个星期真的很忙，星期二做angry bird蛋糕，星期三做cream chesse chiffon和pandan swissroll，星期四又做chocolate cupcake。
蛋糕做来送给表姊的孩子，Chiffon和Swissroll 是给女儿的巡查员party, 而Chocolate cupcake是给孩子们的学校义卖会。Cupcake放好edible cartoon photo 忘了拍照，哈哈。。。

 Angry Bird Cake

 Cream Cheese Chiffon

Pandan Swissroll

 

Chocolate Cupcakes

CHOCOLATE MARBLE CREAM CHEESE CHIFFON

  
Recipe (for 9" Chiffon Mould)
Ingredients
100g milk
100g cream cheese
45g butter
110g cake flour
1/4tsp baking powder
6 egg yolk
1/4tsp salt

6 egg white
1/4tsp cream of tartar
100g caster sugar

Steps:
1. Preheat oven to 180C.
2. Cook butter, cream cheese and milk together over double-boiler until thicken.
3. Strain and set aside to cool.
4. Sift flour and baking powder together and set aside.
5. Use a hand whisk mix egg yolk and salt together.
6. Add in cream cheese mixture and whisk till combined.
7. Add in flour and stir until batter is smooth.
8. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
9. Gradually add in the sugar and whisk till stiff peaks form.
10.Fold in 1/3 of the meringue into the egg yolk mixture until combined.
11.Then fold in the rest of the meringue lightly until well combined.
12.Pour some batter into a bowl, mix with chocolate syrup.
12.Pour the original batter into a chiffon mould, then pour in the chocolate batter.
13.Bake in a preheated oven for 45-50mins.
14.Remove from oven, invert cake onto table until completely cool.
15.Remove cake from pan and serve.