奥里奥咖啡乳酪蛋糕 Coffee Oreo Cheesecake

It's been a quite since I last baked cheesecake. The was a block of leftover cream cheese from my last bake and half of it has gone bad while still leaving me with a decent chunk of cream cheese to make a cake for the family.

我已好久没制做奶油乳酪蛋糕了。正好家里找到了一批之前制做奶油乳酪蛋糕剩下的材料而从中有半部份的奶油乳酪已变质不能采用，但是幸好还是有一大半块还没发坏的奶油乳酪可以取来制做一项奶油乳酪蛋糕给予家属品尝。

Instead of adopting conventional water bath method which might risk getting the bottom biscuit layer soaked, I tried steam baking the cake by placing a tray of water on the lowest rack of the oven while the second lowest metal rack place the cake. In the end, the cake turned out well with minimal cracks and most importantly everyone loves it.

一般的重奶油乳酪蛋糕都是采用水浴法来烘焙而我为了避免水份渗透底层的饼干层破坏口感，结果便把烤模摆在烤箱的最底第二层然后又放个盛了水的烤盘在烤箱的最下底层来补助蛋糕的烘焙。烘焙出来的蛋糕效果不错，表面没出现太大的裂痕，而且还受欢迎。

奥里奥咖啡乳酪蛋糕
Coffee Oreo Cheesecake

Ingredients 材料

(A)
28 pcs Oreo Cookies 奥里奥饼干
105g Unsalted Butter 无盐牛油 (melted 融化)

(B)
3 Tbsp Instant Coffee Granules 即融咖啡精
4 Tbsp Hot Water 滚水

(C)
600g Cream Cheese 奶油乳酪 (softened to room temp 温室回温)
140g Castor Sugar 细砂糖
1-1/2 Tbsp Plain Flour 中筋面粉
1/4 Tsp Salt 盐
75ml Whipping Cream 淡奶油
1-2 Tsp Pure Vanilla Extract 香草精
3 Large Eggs 大号鸡蛋
14 Oreo Biscuits 奥里奥饼干


Directions 做法

Light grease an 8" round cake pan with removable base with a bit of the melted butter (A). Set aside.

准备一个8寸圆形活底蛋糕模具，在模具内涂上一层融化的牛油A。搁置备用。

Crush or blend the whole cookies (A) together with the cream fillings into fine crumbs. Stir the biscuit crumbs together with the melted butter (A) into a mixing bowl and press the mixture tightly into the bottom of the prepared cake pan. Referigerate for 10-15 mins for the crust to hardened.

先把奥利奥饼(连同荚饼的馅料)擀面杖压碎或用食物加工器搅碎。然后把融化的牛油A和压碎的饼干A一起混入盆里混合成饼底材料。 把混合好的饼底材料倒入模具紧紧地压实后置入冰箱冷藏10至15分钟待定型。

Combine (B) until evenly combined. Set aside.

将B材料一起混合入一个小碗，混匀搁置备用。

In another mixing  bowl, beat cream cheese, salt, castor sugar and flour (C) with electrial mixers until smooth. Add whipping cream, coffee mixture (B) and vanilla extract and beat on low speed to combine.

奶油乳酪，盐，细砂糖及面粉C加入搅拌盆里，用打蛋器打发至光滑无颗粒状，加入淡奶油，咖啡精B，香草精转慢速搅拌混匀。

Scrape down the sides and beat in eggs, in 3 additions until completely combined.

再把盆边的乳酪糊刮入混合，分三次把鸡蛋计入乳酪糊中，边搅拌均匀后再加入下一次至到完全混匀即可。

Break the oreo biscuits (D) into quarter. Using a rubber spatula, fold in 3/4 portion of the biscuits (D) into the cheese batter.

最后把每份奥利奥D饼干拨开成四份之一，使用橡皮刮刀将3/4的饼干D混入乳酪蛋糕糊内。

Transfer the batter over the chilled Oreo crust. Decorate the top with the leftover quartered Oreo biscuits.

然后把乳酪蛋糕糊倒入已冷却定型的奥利奥饼底层上。在蛋糕表面摆入剩余的奥利奥饼干D为装饰。

Preheat oven to 170C degrees. Place a baking tray filled with hot water on the lowest baking rack directly below the cheesecake.

烤箱预热至170C度。烤箱的最底层摆另一个烤盘，盘里倒入热水。

Bake cheesecake in the 2nd lower rack of the preheat oven at 170C degrees for 30 mins.  Then reduce to 150C degrees and continue baking for another another 20-25 mins until the sides are set and center jiggly.

把乳酪蛋糕模具放在已预热至170C度烤箱里第二底层的烤架上烤30分钟左右，转小火150之间继续烘烤20至25分钟直到表面颜色变深，而蛋糕中心微微摇摆即可。

Turn off the oven heat and let the cake sit in the warm oven with the door open for 1 hour until completely cooled to room temperature before refrigerating overnight.

熄火后把烤箱门打开让蛋糕慢慢散热一小时，等蛋糕完全冷却后才放入冰箱冷藏隔夜为佳。

Remove cheesecake from the fridge half an hour before serving.

享用之际最好提前半个小时从冰箱取出待稍微软化后才切块品尝。

Note: 

As this cake is not bake directly through water bath, the cake surface will likely crack during baking. Generally, the crack lines will sink and level back after leaving the oven when the cake cools down. Should the cake develop huge cracks during baking, it is advisable to lower down the oven temperature to prevent further cracks to the cake.

由于这款蛋糕没有采用水浴法，在烤的过程中，乳酪蛋糕表面可能会有轻微的开裂，一般上出炉后小裂纹都会平复。但如果裂口比较大，则可能是烤的温度过高，请酌情调温度。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

香浓咖啡海绵蛋糕 Rich Coffee Sponge Cake

A lovely sponge cake adapted from Allie's blog. The cake is so moist and spongy that melts instantly in the mouth. 

这道超好吃即蓬松湿润的海绵蛋糕食谱取自于Allie's博客。一旦进入口里即融化填满了香甜满足的口感。

香浓咖啡海绵蛋糕
Rich Coffee Sponge Cake

Ingredients 材料

(A)
70g Olive Oil 橄榄油
100g Low Protein Flour 低筋面粉
6 Egg Yolks 蛋黄
2 Eggs 鸡蛋
80g Milk 牛奶
60g Castor Sugar 细砂糖
1 sachet Old Town Kopi O 怡宝旧街场咖啡乌
1-2 Tsp Cappuccino Coffee Emulco 卡布奇诺咖啡精

(B)
6 Egg Whites 蛋清
70g Castor Sugar 细砂糖
1-2 Tsp Lemon Juice 柠檬汁


Direction 做法

Heat oil (A) in a saucepan until lines starts to appear on the side of the pan. Whisk in flour to blend.

把橄榄油A置入锅烧热后立刻倒入面粉，用打蛋器搅拌均匀。

In another bowl, beat egg yolks and eggs (A) until combine. Whisk into the flour mixture in 5 batches until mixed.

将蛋黄和鸡蛋A一起混入碗里，搅匀。接着分五次不停的搅拌地混入面糊至混匀。

Combine (A) milk, sugar  and Kopi O sachet into a heat proof mug. Immerse mug into a saucepan of boiling water and boil over low heat until sugar dissolved.  Add cappuccino emulco (A) to combine. Transfer into the egg batter and to combine. Cover and set aside.

将A的牛奶，砂糖及怡宝旧街场咖啡乌袋混入耐热杯里。再把杯子放入煮滚热水的锅里用小火煮至糖融化后便加A卡布奇诺咖啡精混匀。接着混入鸡蛋面糊，搅匀后把盆盖上搁置。

In another clean and grease free mixing bowl, beat egg whites (B) until frothy. Add lemon juice then continue beating while gradually add in (B) castor sugar in 2 additions. Continue to beat until firm peaks.

蛋白B先用打蛋器打出一些泡沫，倒入柠檬汁继续搅打间中慢慢地分次加入细砂糖B打成尾端挺立的蛋白霜。

Transfer 1/3 of the beaten egg whites into the cake batter, lightly whisk to combine. Then transfer the batter into the beaten egg whites mixture. Use a rubber spatula to fold until combine.

取出1/3份量的蛋白霜混入蛋糕糊中，用打蛋器轻轻的混匀后, 再把面糊倒入蛋白霜里用橡皮刮刀沿着盆边翻拌搅拌均匀。

Transfer cake batter into 2 x 7 inch baking pan. Drop the pan on the kitchen top several times to release air bubbles.

把蛋糕面糊置入两个7寸圆形蛋糕模具。入烤箱前先把模具从一尺高处摔几下解放气泡。

Transfer cake pan into the oven's baking tray at the mid lower level of the preheat oven. Bake with water bath at 170C degrees for 15 mins, then reduce oven temp to 150C degrees and continue baking for 40 mins until baked.

浸入已盛满热水的大烤盘及预热至170C度的烤箱的中下层烘烤15分钟，然后再调低至150度继续烘烤40分钟至烤熟为止。

Unmould and invert the cake to remove parchment paper. Invert cake back onto wire rack to cool. If the sides are still moist, place the cake back into the oven for 15 mins to allow the remaining oven's heat to dry it. Allow to cool completely before storing.

蛋糕出炉后脱模倒扣撕去烤纸, 马上又倒扣置于凉架上待凉。若是蛋糕的边缘或低部还带湿，可以把整个凉架及蛋糕一起置入烤箱15分钟让烤箱的余温把蛋糕烘干。蛋糕出炉后需冷却后才收藏。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

日式巧克力克宁姆软面包 Japanese Chocolate Cream Bread

Today is the eve of lunar Chinese New Year and many have returned back to their respective home town to celebrate the festival with the family.

今天是农历新年除夕，许多朋友及亲友们都已回乡与家属一起庆祝新年。

This year we didn't have much time to prepare nor bake for the occasion. Instead of making all the yummy CNY cookies, I ended up purchasing them from everywhere. This is the only thing I have made by the 3rd week of the month January so here is the recipe.

往年我都会自己亲自下手弄些新年糕饼，今年却因繁忙而没办法到处购买市卖的过年饼来取代。这整个一月份里都没太多的尝试，唯能与您分享这项简单即好吃的日式软面包食谱。

日式巧克力克宁姆软面包
Japanese Chocolate Cream Bread


Ingredients 材料

(A) Tangzhong 汤种
50g Bread Flour 高筋面粉
200g Chocolate Milk 巧克力鲜奶

(B)
540g Bread Flour 高筋面粉
2 Tbsp Cocoa Powder 无糖可可粉
30g Cake Flour 蛋糕粉
105g Castor Sugar 细砂糖
11g Instant Yeast 即用酵母粉
8g Sea Salt 海盐
2 Grade B Eggs 鸡蛋（中）
155g Cold Chocolate Milk 巧克力味鲜奶
130g Whip Cream 淡奶油

(C)
55g Unsalted Butter 无盐牛油

(D) Fillings 内陷
500g Fresh Milk 鲜奶
85g Sugar 砂糖
110g Unsalted Butter 无盐牛油

2 Eggs 鸡蛋 (slightly beaten 打散)
30g Corn Flour 玉米粉 (sifted 过沥)
30g Cake Flour 蛋糕粉(sifted 过沥)

(F) Mexican Topping
90g Butter 咸牛油
75g Castor Sugar 细砂糖
1 Egg 鸡蛋 
2 Tsp Coffee Extract 浓缩咖啡精
80g Plain Flour 面粉
1/2 Tsp Baking Powder 发粉



Method 做法

Combine (A) into a saucepan and cook over medium heat while stirring continuously until the mixture thickens to the constancy of baby porridge the tangzhong is deemed ready.

将材料A的鲜奶及面粉一起混入锅里，以中小火加热，边煮边搅拌直到面糊开始转浓稠，继续搅拌至无粒粒如婴儿粥般即可离火。

Transfer tangzhong paste into a clean bowl and place a piece of cling wrap directly onto the paste to prevent a film from forming on the surface. Allow the mixture to cool. Refrigerate for at least 12 hours before using.

把汤种面糊转入一个干净的碗，马上在面糊表层铺上一层保鲜纸以免面糊表面上生一层皮。等面糊冷却后冷藏12小时后才可使用。

Combine (D) milk, sugar and butter into  saucepan and boil until sugar dissolved. Remove from heat and set aside.

把D里的牛奶，糖及牛油一起倒入锅里以小火煮至糖融化即可离火。

In another bowl, add eaten eggs (D), sifted corn and cake flour (D) mixture together and mix till combined. Transfer mixture into the saucepan of warm milk butter mixture and stir to combine. Heat up the mixture while stirring continuously until thickened into paste form. Remove from heat.  Cover and set aside to slightly cool before using.

把D里的鸡蛋，玉米粉和蛋糕粉一起倒入另一个碗混匀，再转入已烧热牛奶的锅里不停地搅再次以小火煮至糊状即可离火。表层盖上一层保鲜膜，待凉后便可使用。

With the exception of butter (C), combine 205g Tangzhong and (B) into a mixing bowl and knead until all ingredients are well combined.

除了牛油(C)以外，将205克汤种以及所有材料(B)混入一个盆中搅拌搓揉成为一个不粘手的面团.

Add in butter (C) and continue kneading for approx 25-28 mins, until the dough becomes smooth and pass the window pane test.

把牛油(C)混入面团然后依揉面标准程序继续搓揉大约25-28分钟，搓成为撑得起薄膜的面团.

Place dough into a slightly greased bowl. Cover bowl with cling wrap and allow the dough to proof for 1-2 hours or until it doubled in size.

将揉好的面团滚圆，收口朝下捏紧放入涂抹少许油的盆中，盖上保鲜纸放置到温暧密闭的空间进行第一次发酵约1-2小时至面团变两倍大为止。

In another mixing bowl, combine butter and sugar (F) and beat until light and fluffy. Gradually add one teaspoon beaten egg, beat well after each addition until fully incorporated. Add coffee extract to combine.

把温室回温的牛油及细砂糖(F)混入另一个搅拌盆一起捣打至松发。用茶匙分次的把已打散的鸡蛋混入，每加一茶匙又再继续搅拌均匀才加入下一部份的蛋液， 重复步骤直到完全混入后，再混入咖啡精混匀。

Sift and flour mixture (F) over the butter egg mixture (F) to combine. Transfer mixture into piping bag and refrigerate until needed.

沥入粉料(F)于鸡蛋牛油糊里，拌匀。把奶油霜转入挤花袋送入冰箱冷藏备用。

Punch down the dough. Divide the dough into 22 equal portions and mould it round. Let it rest for another 15 mins.

将面团用手压除气体，再把面团平均分割成22等份, 滚圆盖上拧干的湿布或保鲜膜再让面团松弛15分钟.

Sprinkle the worktop with bread flour, flatten each dough into a disc shape. Wrap adequate amount of fillings (D) and seal the edges. Repeat the process for the balance 21 ps of dough.
座面上撒些高筋面粉，将休息好的面团用擀面棍把面团压扁成圆型，包入馅料D捏紧收口。再重复同样的做法把其余的21份面团完成。

Arrange the dough on baking tray line with greased parchment paper or silicon mat. Space the doughs 4 inches apart to make room for the doughs to expand. 

将整形好的面团排入已刷上不融化牛油(或铺上烘培纸)的烤盘上。面团之间应保留4寸的距离，给予面团膨胀的空间。

Spray some water over the surface with a fine mist nozzle. Final proof the bread in a unheated oven for another 50-60 mins.

将烤模放入未开火的烤箱中, 面团表面喷些水然后盖上烤箱门, 再侍发酵50-60分钟至两倍大。

Remove chilled coffee cream topping (F) from fridge 10 mins prior to using to allow it to soften.
把冷却的咖啡奶油霜(F)从冰箱取出10分钟后便可使用。

8-10 Mins prior to baking time, remove baking pan from oven and turn on the oven heat to 180C degrees.

发酵好前8-10分钟, 将烤面团模从烤箱中取出, 烤箱打开预热刊至180C度.

Pipe topping (F) onto the buns (as per picture) and bake in the middle rack of a preheated oven at 180C degrees for 16-17 mins or until golden brown. 

根据图片的做法，在面包团的表面上绕着圈圈挤上咖啡奶油霜(F)。送入已预热至180C度的烤箱的中层烘烤16-17分钟至面包烤熟及表面变金黄色即可。

Remove bread from oven and allow to cool on cooling rack.

烤好后放在铁网架上放凉。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

咖啡燕菜千层糕 Coffee Agar Agar Layer Cake

Happy New Year!
新年快乐！

Beginning a new chapter to more exciting kitchen ventures and a big thank you to all the great bloggers and Facebook supporters who truly inspires me since I started learning baking 3 years ago. There are still so much more to learn and let's motivate experiment and to share out better recipes.

新的一年意味着一个更精彩即充满着更多的下厨考验，在此我要感谢所有这3年里我开始学习烘焙的博客和Facebook网友们的支持，还有他们的烘焙烹饪方面给予的启发。必然学问是无止尽而且还有很多所要学习的，让我们彼此激励对方一起尝试不同的食谱，分享出更好的食谱给予大家。

Here is an adapted recipe from Alan Ooi's "In Love With Cakes".

在此所分享的蛋糕食谱取自于黄思纶的‘我爱蛋糕’食谱书籍。

咖啡燕菜千层糕
Coffee Agar Agar Layer Cake


Ingredients 材料
(A)
175g Salted Butter 咸奶油
125g Castor Sugar 细砂糖
1 Tsp Vanilla Extract 香草精
3 Large Eggs 大号鸡蛋
175g Self Raising Flour 自发面粉

(B)
825ml Water 清水
140g Brown Sugar 红糖
5 Tsp Agar Agar Powder 燕菜粉
3 Tsp Instant Coffee Powder 即溶咖啡粉
2 Tsp Chhocolate Emulco 巧克力香精

(C)
400ml Coconut Milk
400ml Water 椰浆
110g Castor Sugar 细砂糖
100ml Fresh Milk 鲜奶
50g Corn Flour 玉米粉
1/3 Tsp Salt 盐
2 Tbsp Agar Agar Powder 燕菜粉


Method 做法

Preheat oven to 180C degrees. Grease and line a 24x24cm baking pan.

烤箱预热至180C度。准备一个24x24cm方型模具。盘底涂抹食油铺上一层烘焙纸。

In a mixing bowl, cream butter and sugar (A) until light and fluffy.  Add vanilla extract to combine.

把A的奶油及细砂糖倒入搅拌盆内，用打蛋器打至松发。加入香草精搅匀。

Gradually add eggs (A) in 3 additions and mix until even before adding another.

然后分次把3粒鸡蛋A混入，每个鸡蛋均匀的混入后才加入一直到混匀为止。

Sift in flour (A) and lightly fold to combine. Pour into prepared mould.

沥入粉料A，拌匀转入预备好的4x24cm方型模具。

Bake in a preheated oven at 180C degrees for 22-25 mins until baked.

放入预热至180C度的烤箱烤22-25分钟至熟透即可。

Unmould cake and leave to cool on wire rack.

蛋糕烤熟后脱模，置于铁架待凉备用。

Combine (B) into a saucepan and cook while stirring until boil. Transfer cooked mixture into a deep 22-23cm square baking pan and leave until 80% set.

把材料B混入煮锅，一直搅拌煮滚里活。倒入一个22-23cm方型蛋糕模具待放至8分凝固。

Repeat the same process by boiling (C) in a saucepan. Pour over the almost set coffee layer and leave till 80% set.

重复同样的做法把材料C放入煮锅煮滚。倒入在已8分凝固的咖啡燕菜层B上，待放至8分凝固。

Trim the baked cake (A) layer and assemble over the coconut milk agar agar (C) layer. Gently press the sponge cake (A) onto the agar agar layer.

把蛋糕A稍微切割掉边缘足以装入及盖上椰浆燕菜层C上，并轻轻按压。

Allow to cool before chilling the cake in the refrigerator.

待冷却后放入冰箱冷冻。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog

咖啡朗姆核桃马芬 Coffee Rum Walnut Muffins

Sharing another yummy rich coffee liquored cake recipe adapted from Carol Hu's "The First Book of Baking for Beginners". This is one of the best reference baking books which helped me a lot when I first went into baking 4 years ago. All her books are packed with lots of practical recipes with step by step pictorial illustrations with high success rates. 
这道浓厚咖啡酒蛋糕是取自于湖涓涓的‘烘焙新手必备的第一本书’中所修改制做的。从我四年前开始学习烘焙至今，她的书籍是我众多的食谱书籍中给予最多帮助的书籍之一。书籍里所呈现的食谱都很生活化，食谱种类多样化而且还附上了每个制做过程的图片，只要跟着方式做很少会有失败的现象。


咖啡朗姆核桃马芬 
Coffee Rum Walnut Muffins

Ingredients 材料
(A)
100g Walnuts 核桃

(B)
125ml Milk 鲜奶
4 Tsp Instant Coffee Granules 即溶咖啡粉

(C)
200g Butter 奶油 (softened to room temp 室温回温)
160g Castor Sugar 细砂糖
5 Large Eggs 大鸡蛋 (room temp 室温)
2 Tsp Rum 朗姆酒
250g Cake Flour 低筋面粉
1.5 Tsp Baking Powder 泡打粉


Directions 步骤

Lightly toast the walnuts (A) at 150C degrees for 7-8 mins until crispy. Allow to cool before chopping to smaller bits. Set aside.

核桃A放入烤箱以150C度烤7至8分钟至香脆，放凉后切碎，搁置待用。  

Heat up milk (B) in the microwave oven for a minute. Stir in instant coffee (B) until dissolves. Set aside to cool before using.

鲜奶B采用微波炉叮热一分钟，接着把即溶咖啡粉B倒入混合均匀放凉备用。

Combine cake flour and baking powder (C) together into a bowl. Sift and set aside.

低筋面粉加泡打粉C一起混入小碗，用沥网过滤，搁置待用。

Preheat oven to 170C degrees.

烤箱预热至170C度。

Cream butter together with castor sugar using an electrical mixer until pale and fluffy. 

把奶油和细砂糖用打蛋器搅打至泛白霜状。

Add beaten eggs (C) in 4-5 additions until fully incorporated.

鸡蛋C打散分4至5次加入奶油霜，每次确认搅拌均匀才加入下一次。

Add rum and mix till combined.

再倒入朗姆酒，搅匀。

Alternate between adding sifted flour mixture and coffee mixture into the butter eggs mixture in 2 additions until incorporated.

又再把过沥的粉料及咖啡牛奶各自交替分两次加入至搅拌均匀即可。

Fold in 3/4 of the chopped walnuts (A) to combine. 

将3/4的碎核桃均匀地拌入面糊。

Spoon batter into the prepared cupcake liners till 3/4 full.

用汤匙把面糊舀入纸杯中至七分满即可。

Sprinkle the balance 1/4 walnuts onto the surface of the cake batter.

最后把剩余的1/4核桃碎撒在蛋糕面糊上。

Bake in the middle rack of a preheated oven at 170C degrees for 10 mins then reduced to 160C degrees for another 10 mins until the skewer inserted comes out clean. 

送入已预热至170C度的烤箱的中层烘烤10分钟，再继续以160C度烘烤10分钟，直到竹签插入中心没有沾粘即可出炉。

Allow the cakes to cool on the cooling rack before serving.

蛋糕出炉后马上摆上铁架待凉即可品尝。

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