Basic Chiffon Cake 基本雪芳蛋糕

Ingredients A:
5 egg yolks
150g self-raising flour
75g castor sugar
5tbsp corn oil
5tbsp water

Ingredients B:
5 egg whites
1/2tsp cream of tartar
75g castor sugar

Method:
Put all ingredients A into a mixing bowl.
Use a whisk and stir in one direction until smooth and well-combined.
Put egg whites and cream of tartar into a mixing bowl, use high speed to whisk until frothy.
Add in sugar slowly.
Continue to whisk until stiff but not dry (egg whites can form into small peak)
Pour in mixture A.
Use whisk and stir in one direction until smooth and well-combined.
Pour into a 22cm chiffon cake tin (do not grease or line).
Bake in pre-heated oven at 150C for about 30 minutes until light brown. Change to 180C and continue to bake until 100% cooked and golden brown.
Remove from oven, invert and leave to cool completely before removing cake from the tin.

材料A：
5粒 蛋黄
150g 自发面粉
75g 幼糖
5大匙 栗米油
5大匙 水

材料B：
5粒 蛋白
1/2小匙 打打粉
75g 幼糖

做法：
先将所有A料放入深碗中。
用拌打器同一方向搅拌成浓糊状即可。
将蛋白和打打粉放入搅拌碗中，同高速度拌打至发起及呈许多泡沫状。
慢慢加入糖。拌打至发白至适度的硬 （拉起蛋白时，呈尖形）
倒入搅匀的A料，用拌打器顺着同一方向搅匀便可。
倒入22cm 烤盘中，（不需要抹油及铺纸），放进已预热烤箱。
用150C 烤30分钟至开始转浅金黄色，改用180C烘至金黄色及100%熟便可。
取出，倒扣放着至冷却才取出蛋糕。

From：蓝赛珍 Agnes Chang (轻轻松松学烘焙 Baking Made Easy)

Chop-chips Walnut Cookies 巧克力合桃曲奇

Ingredients A:
250g butter
200g castor sugar
1/2tsp vanila
3/2 eggs
1/2tsp instant coffee

Ingredients B(sifted)
400g plain flour
4tbsp cocoa powder
2tsp baking powder

Ingredients C:
200g chop-chips
120g walnut, chopped coarsely

Method:
Cream A till well-combined, add B and mix well. Lastly add C and mix well.
Use teaspoon to shape into balls and arrange on greased baking tin. Bake at 180C for about 15-20 minutes till firm.
Remove and leave to cool before storing.
(Can use toasted almond, cashew nut or peanut to replace walnut)

材料A：

250g 牛油

200g 幼糖

1/2小匙 云尼拉

3/2粒 鸡蛋

1/2小匙 咖啡精

材料B（一起筛过） ：

400g 面粉

4大匙 可可粉

2小匙 发粉

材料 C：

200g 巧克力粒

120g 合桃, 切粗粒

做法：
将A料打匀，加入B料搅拌均匀，最后加入C料搅匀。
用茶匙将混合物逐粒放在烘盘上，用180C之火度烘约15-20分钟至硬身。
取出待冷，便可收藏。
（可用烘香的杏仁，腰豆，花生来代替合桃）

From：蓝赛珍 Agnes Chang (轻轻松松学烘焙 Baking Made Easy)

Marble Cake 牛油云石蛋糕

Ingredients:
Use Basic Butter Cake recipe
1tbsp cocoa powder, add 3tbsp hot water and mix into paste

Method:
Keep 1/4 portion of cake mixture and mix in cocoa paste.
Use a spoon to spoon cocoa mixture on top of the plain mixture.
Use a small knife to draw lines vertically to get marble effect.
Turn the baking tin and draw more lines to get stronger marble effect before putting it into a pre-heated oven to bake.


材料：
用“基本牛油蛋糕”同样的份量
1大匙 可可粉，加入3大匙热水搅匀

做法：
留1/4的面糊，加入可可糊搅拌均匀。
放在白色面糊上。
先用小刀打直画出云石花纹。在打横画出美丽的云石的图案，便可送进烤箱。

From：蓝赛珍 Agnes Chang (轻轻松松学烘焙 Baking Made Easy)

Basic Butter Cake 基本牛油蛋糕

Ingredients:
250g butter
200-250g castor sugar
4 eggs
1tsp vanila
250g self-raising flour
4tbsp milk

Method:
Put butter and castor sugar into a mixing bowl. Use slow speed to mix until even. Change into medium speed and beat until light(sugar has not dissolved yet). Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides for even mixing. Add in vanila and mix well. Divide flour into 3 portion, use the lowest speed to mix in flour. Scrape down the sides for even mixing. Finally, add milk. Mix until well-combined. Pour into a 22cm lined and greased baking tin. Shake lightly to distribute cake mixture evenly. Bake in a pre-heated oven at 180C for about 45 minutes until golden brown and cooked. Remove from oven and leave to cool.

材料：

250g 牛油

200-250g 幼糖

4粒 鸡蛋

1小匙 云尼拉

250g 自发面粉，筛过

4大匙 鲜奶

做法：

将牛油和糖放入搅拌碗中。

先用低速度拌打均匀，用中速度继续拌打至松发（糖应还未完全溶解）。加入第一粒蛋。

打至呈奶油状，每加一粒蛋需拌打至完全均匀。

同时也用塑胶刮刀刮下碗边沿的面糊搅匀，继续拌打成光滑的奶油状。加入云尼拉搅匀。面粉分3次加入，用最低的速度拌打，同时也用塑胶刮刀刮下碗边沿的面糊以搅匀。

最后加入鲜奶拌打成光滑的面糊。

倒入已铺上纸及抹上油的22cm烤盘中，摇一摇烤盘让面糊均匀的填满空间。送进已预热烤箱，用180C烤约45分钟或至金黄色及熟便可取出。

From：蓝赛珍 Agnes Chang (轻轻松松学烘焙 Baking Made Easy)

Date Butter Cake 甜枣牛油蛋糕

Ingredients:
250g butter
250 caster sugar
1/4tsp salt
4 eggs
300g plain flour
1tsp baking powder
40g Nestum
160g pitted dates(chopped)
3-4tbsp milk


Method:
Grease small tube baking tins. Preheat oven to 180 C.
Beat butter, sugar and salt until light and fluffy.
Add in eggs, one at a time, beating thoroughly after each addition.
Fold in sifted flour, baking powder, nestum and dates. Mix until well blended. Spread into prepared tins.
Sprinkle some nestum on top. Bake in oven for 35 minutes.


材料:
250克 牛油
250克 细砂糖
1/4小匙 盐
4粒 鸡蛋
300克 普通面粉
1小匙 发粉
40克 麦片
160克 去核甜枣（切碎）
3-4大匙 牛奶


做法:
先将空心烘盘涂上油; 预热烤箱180 C。
将牛油，细砂糖及盐打发至松白。
加入一粒鸡蛋，搅拌至蛋与牛油完全吸收后，才加入第二粒鸡蛋; 继续搅拌均匀，至到把鸡蛋加完为止。
拌入筛过的面粉，发粉，麦片及甜枣，搅拌均匀; 把面糊倒入烘盘里，铺平。
撒上些许麦片作装饰，盛入烤箱烘约35分钟或至熟。

Chocolate Brownies

Ingredients:
1 cup unsalted butter
3 ounces semisweet chocolate, finely chopped(1 ounce=30 grams)
1 cup sugar
1/2 cup cococa powder
1/2 cup mascarpone cheese, softened
3 eggs
2 teaspoons vanila extract
1/2 cup all-purpose flour
1/4 teaspoon fine salt
Ganache, recipe follows

Directions:
Preheat the oven to 325 degrees F (162.778 degrees C).
In a small saucepan, melt the butter and bring it to just below a boil. Place the chopped chocolate in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanila, mixing until smooth. Gently fold the flour and salt into the batter.
Pour the batter into the prepared baking pan and spread evenly. Bake for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.
Spread the warm ganache pver the brownies. Allow the ganache to set completely before cutting into squares.
You may serve with ice-cream and berry.

Ganache:
Ingredient:
6 ounces semisweet chocolate, finely chopped
6 tablespoons heavy cream
3 tablespoons unsalted butter

Place the chocolate in a large mixing bowl and set aside. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
The ganache should be used for spresding while warm.

From: http://www.foodnetwork.com/recipes/the-cookworks/best-ever-chocolate-brownies-recipe/index.html