洒香咖啡芝士蛋糕 Bailey Coffee Cheesecake

食材	Ingredient
马里饼皮: 160g咖啡马里饼干 135g溶化无盐份牛油 1小匙咖啡香精(随意) 咖啡酒芝士馅料: 500g 软化奶油芝士 125g 幼糖 2 粒蛋 1 1/2 大匙粟粉，筛过 1 1/2 大匙可可粉，筛过 *60g Bailey咖啡酒 1 1/2 小匙即溶咖啡粉，加入3小匙热水拌匀	MARIE BISCUIT CRUST : 160g coffee marie biscuits 135g melted unsalted butter 1 tsp coffee paste, optional BAILEY COFFEE CHEESE FILLING 500g softened cream cheese 125g caster sugar 2 eggs 1/2 tbsp corn flour, sifted 1 1/2 tbsp cocoa powder, sifted *60g Bailey coffee Jiquer 1 1/2 tsp instant coffee, dissolved in 3 tsp hot water

做法:
马里饼皮:将马里饼压碎，加入其余材料拌匀，放进7”/17.5cm方型脱底模里，然后压紧。放进冰箱冷冻30分钟至硬。 咖啡酒芝士馅料:奶油芝士和搪拌匀，逐粒加入蛋拌匀，然后加入栗粉和可可粉拌匀。最后加入咖啡酒和咖啡拌匀即可。 然后倒入模型中，送进预热烤箱以170c烤30分钟。 让芝士蛋糕在烤箱中慢慢冷却，1小时后才取出，放入冰箱冷藏至少小6时或隔夜。才脱盘切开享用。
METHOD:
MARIE BISCUIT CRUST : Crush coffee marie biscuits into crumbs. Add in the remaining ingredients and mix well. Press crumb mixture evenly onto bottom of a 7”/17.5cm square loose base tin. Chill in the fridge for 30 minutes until firm. BAILEY COFFEE CHEESE FILLING : Beat cream cheese and sugar until smooth. Add in eggs one at a time and mix well. Add in corn four, cocoa powder and mix well. Lastly mix in Bailey coffee liquer and instant coffee. Pour mixture onto rust and bake at 170c for 30 minutes. Let cake cool in oven with heat off for 1 hour. Remove and chill in the fridge for at least 6 hour or overnight before serving.

注 Note:
Bailey咖啡酒是含有奶油的咖啡甜酒，也可用不含奶油的咖啡酒如 Kahlua 或 Tia Maria来取代。 Bailey coffee liquer contains cream. You may use other coffee liquer without cream to substitute Bailey for example Kahlua or Tia Maria.

杏桃芝士蛋糕 Apricot Cheesecake

食材	Ingredient
甜面团饼皮: l份(25Og)甜面团饼皮 (请參考甜面团饼皮做法) 杏桃芝士馅料: 500g软化奶油芝士 125g幼糖 3粒蛋 1/2 大匙柠檬汁 60g切碎杏桃干 * 3大匙樱桃酒(随意)	SUGAR DOUGH CRUST : 1 portion ( 250g ) sugar dough ( Please refer to sugar dough crust for recipe ) CHEESE FILLING 500g softened cream cheese 125g caster sugar 3 eggs 1/2. tbsp lemon, squeezed juice 60g chopped dried apricot * 3 tbsp kirsch (optional)

做法:
甜面团饼皮:将面团压在8"/20cm圆形脱边模中, 然后用叉刺洞。再放进己预热烤箱用160C烤至金黄色即可。 杏挑芝士馅料:将奶油芝士和幼糖以慢速拌打至光滑，逐粒加入鸡蛋拌匀，然后加入杏桃碎和樱桃酒拌匀。 将芝士糊倒在饼皮上,放进己预热烤箱以170C烤40分钟。 让芝士蛋糕在烤箱中慢慢冷却，1小时后才取出。放入冰箱冷藏至少6小时或隔夜，才脱盘切开享用。
METHOD:
CRUST : Press sugar dough evenly onto bottom of a 8”/20cm round springform pan, Prick some holes by using fork and bake at 160C until golden brown. Remove and leave to cool. APRICOT CHEESE FILLING : Beat cream cheese and caster sugar at low speed until smooth. Add in eggs one at a time and mix well. Lastly mix in chopped apricot and kirsch. Pour cheese filling onto crust and bake at 170C for 40 minutes. Let cake cool in the oven with heat off for 1 hour, Chill for 6 hours or overnight before serving.

注 Note:
没有樱桃洒(kirsch)的话，可改用兰姆酒或白兰地。 Can use rum or brandy to substitute kirsch.

杏仁松脆芝士蛋糕 Almond Crumble Cheesecake

食材	Ingredient
甜面团饼皮: l份(25Og)甜面团饼皮 (请參考甜面团饼皮做法) 芝士馅料: 500g软化奶油芝士 130g幼糖 2粒蛋 1大匙柠檬汁 杏仁松脆(拌匀): 40g软化无盐份牛油 40g面粉 25g杏仁粉 20g杏仁粒 2大匙黄糖	SUGAR DOUGH CRUST : 1 portion ( 250g ) sugar dough ( Please refer to sugar dough crust for recipe ) CHEESE FILLING 500g softened cream cheese 130g caster sugar 2 eggs 1 tbsp lemon juice ALMOND CRUMBLE (MIXED WELL): 40g softened unsalted butter 40g plain flour 25g ground almond 20g almond nibs 2 tbsp soft brown sugar

做法:
甜面团饼皮:先将面团压在7”/17.5cm脱底方形模中，然后用叉刺洞，再放进已预热烤箱以160c它烤至金黄色即可，取出待冷。 芝士馅料:将奶油芝士和幼糖以慢速拌打至光滑，逐粒加入鸡蛋拌匀，然后加入柠檬汁拌匀。 将混合料倒在饼皮上，送进已预热烤箱以170c烤30分钟。 取出蛋糕, 洒上杏仁松脆再烤10分钟。 让芝士蛋糕在烤箱中慢慢冷却，1小时后才取出，放入冰箱冷藏至少6小时或或隔夜，才脱盘切开享用。
METHOD:
SUGAR DOUGH CRUST : Press sugar dough onto a 7”/17.5cm loose base square tin and prick some holes with fork. Bake at 160C until golden brown. Remove and leave to cool CHEESE FILLING : Beat cream cheese and caster sugar at low speed until smooth. Add in eggs one at a time and mix well. Mix in lemon juice. Pour batter onto the crust and bake at 170c for 30 minutes. Remove cake, sprinkle almond crumble on top and return to oven. Bake for another 10 minutes Let cake cool in the oven for 1 hour with heat off. Chill in the fridge for 6 hours or over night before serving.

菠萝蜜芝士蛋糕 Jackfruit Cheesecake

食材/材料 INGREDIENT

甜面团饼皮: l份(25Og)甜面团饼皮 (请參考甜面团饼皮做法) 菠萝蜜之士馅料: A: 250g 软化奶油芝士 130g 甜炼奶 1 粒蛋 B(打烂成泥): 35g 鲜奶 20g 淡奶 150g 菠萝蜜 100g 菠萝蜜，切碎 SUGAR DOUGH CRUST : 1 portion ( 250g ) sugar dough ( Please refer to sugar dough crust for recipe ) JACKFRUIT CHEESE FILLING A: 250g softened cream cheese 130g sweetened condensed milk 1 egg B (BLENDED UNTIL SMOOTH) : 35g fresh milk 20g evaporated milk 150g jackfruit Extra 100g jackfruit, finely chopped

做法 METHOD:

甜面团饼皮:将面团压在8"/2Ocm方形脱底模中，然后用叉刺洞，再放进已预热烤箱以160C烤至金黄色即可，取出待冷。 菠萝蜜芝士馅料:奶油芝士加入炼奶拌匀至光滑，加入蛋拌匀，慢慢加入B料拌匀，最后加入菠萝蜜碎拌匀。 将麦士糊倒在饼皮上，送进已预热烤箱以170C烤35分钟至熟即可。 让芝士蛋糕在烤箱中慢慢冷却，1小时后才取出，放入冰箱冷藏至少6小时或隔夜，才脱盘切开享用。 SUGAR DOUGH CRUST: Press sugar dough evenly onto bottom of a 8"/20cm loose base square pan and prick some holes by using fork. Bake at 160C until golden brown. Remove and leave to cool. JACKFRUIT CHEESE FILLNG : Beat cream cheese and condensed milk until smooth. Add in egg and mix well. Slowly add in B mixture and mix well. Lastly add in chopped jackfruit and mix well. Pour cheese mixture onto crust and bake at 170C for 35 minutes or until center is set. Let cake cool in oven with heat off for 1 hour. Chill in the fridge for 6 hours or overnight before serving.

注 Note:
如果尝到不够甜的话，可以多加30g糖在材料A里。 If you want the cake sweeter you may add addition 30g of sugar to ingredient A.

草霉芝士蛋糕 Baked Strawberry Cheesecake

食材	Ingredient
甜面团饼皮: l份(25Og)甜面团饼皮 (请參考甜面团饼皮做法) 草毒芝士馅料: 250g 软化奶油芝士 70g 糖粉 60g草毒果酱 1 大匙草毒香精 1 粒蛋 1大匙柠檬汁	SUGAR DOUGH CRUST : 1 portion ( 250g ) sugar dough ( Please refer to sugar dough crust for recipe ) STRAWBERRY CHEESE FILLING 250g softened cream cheese 70g icing sugar 60g strawberry jam 1 tbsp strawberry oil 1 egg 1 tbsp lemon juice

做法:
甜面团饼皮:将面团压在7"/l7·5cm方形脱底模中，然后用叉刺洞，再放进已预热烤箱以160C烤至金黄色即可，取出待冷。 草毒芝士馅料:奶油芝士加入糖粉拌打至光滑，加入草葛果酱和香精拌匀，再加入蛋和柠檬汁拌匀。 将芝士糊倒在饼皮上，送进已预热烤箱以160C烤30分钟。 让芝士蛋糕在烤箱中慢慢冷却，1小时后才取出，放入冰箱冷藏至7小时或隔夜，才脱盘切开享用。
METHOD:
SUGAR DOUGH CRUST : Press sugar dough evenly onto bottom of a 7/17.5cm square loose base tin and prick some holes by using fork. Bake at 160C until golden brown. Remove and leave to cool. STRAWBERRY CHEESE FILLING : Beat cream cheese and icing sugar at low speed until smooth. Add in strawberry jam, oil and mix well. Add in egg, lemon juice and mix well. Pour cheese mixture onto crust and bake at 160C for 30 minutes. Let cake cool in the oven with heat off for 1 hour. Chill in the fridge for 6 hours or overnight before serving.

烘焙贴士 5/5 Baking Tips 5/5

烘好的芝士蛋糕最好不要立刻从烤箱取出，让它在烤箱里慢慢冷却才移放进冰箱冷冻隔夜才享用，尤其是饼碎底芝士蛋糕，必须要冷藏过才可脱盘，否则其饼底会破碎, 因为牛油还没有凝结。

After baking, do not remove the baked cheesecake immediately from the oven. The baked cheesecake should be left to cool in the oven before removing and chill in the fridge overnight before serving, especially for cheesecake with biscuit crust base because the butter used in the biscuit crust needs to be chilled and set before it can be removed from the baking tin.

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烘焙贴士 4/5 Baking Tips 4/5

在烤箱中放置。碗水与芝士蛋糕一起烘烤，或在浅盘中注入水，再将蛋糕模放在上面一起烘烤。都是让烤熟的芝士蛋糕保持润湿不会干燥。

During baking, put a bowl of water in the oven or place the baking tin onto another baking tray filled with water. This is to prevent the baked cheesecake from becoming dry.

烘烤芝士蛋糕时，上火最好避免用超过 180它，因为温度太高会使到蛋糕表面下沉或裂开，应该用160C-l70C的温度来将芝士蛋糕慢慢烤至熟。

While baking cheesecake, the top fire should not be more than 180C because cheesecake will crack or sink if the temperature is too high. The correct temperature should be 160C-170C, so that the cake can be baked slowly until set.

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烘焙贴士 3/5 Baking Tips 3/5

如何从脱底蛋糕模(loose base pan)脱出芝士蛋糕: 1.先将尖刀顺着蛋糕的边沿划一圈。 2.将整个蛋糕盘放在一个比较高的碗或其他器具上，慢慢的将蛋糕盘往下脱出使可。 To remove cake from loose base pan, 1. use a very sharp thin knife and scrape the sides to loosen the sides of cake. 2. place the cake tin base on top of a bowl and the cake is out.

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烘焙贴士 2/5 Baking Tips 2/5

在烘烤饼碎皮芝士蛋糕肘，最好将蛋糕模放在另一个浅盘上才烤，这样其饼皮的油分才不会遇热溶化而流泻滴在烤箱上。

When baking cheesecake with biscuit crust base, it is advisable to place the cheesecake tin onto another shallow baking tin so that the melted butter from the cheesecake base will not flow onto the oven.

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烘焙贴士 1/5 Baking Tips 1/5

如果用普通的烤盘烤蛋糕，可用一大张锡箔纸铺好，烤好之后可轻易的脱出蛋糕。如果不是马上切开来享用或将蛋糕作为送礼，可直接用锡箔纸将整个蛋糕包好，非常的方便.

If you do not have a spring form pan, you can bake cheesecake in an ordinary baking tin by one big piece of aluminium foil ( Sining the tin with ) After baking, just lift up the cake together with the foil. You can also wrap up the whole cake by using the same foil and give away as gift or store up in the fridge.

Next Tips

饼干饼皮 Biscuit Crust

饼干饼皮可用消化饼、马里饼、巧克力曲奇等等其他饼干。现将饼干压碎，加入溶解牛油、云尼拉搅拌均匀。倒入烤盘中，用汤匙压至平实便可。

To make biscuit crust, you can use digestive biscuit, marie biscuit or chocolate cookies. Just crush the biscuits or cookies into crumbs mix with melted butter until well-combined and press onto the base of the baking tin.

甜面团饼皮 SUGAR DOUGH CRUST

甜面团饼皮:

• 200g軟化監味牛油
• 100g糖粉
• 1粒蛋
• 380g普通面粉
• 1小匙云尼拉香精

SUGAR DOUGH CRUST:

• 200g softened salted butter
• 100g icing sugar
• 1 egg
• 380g plain flour
• 1 tsp vanilla essences

做法:

1. 将牛油和糖粉用慢速拌匀，　再加入鸡蛋拌匀。
2. 慢慢加入面粉和云尼拉拌匀成团即可。
3. 将面团压在8”/20cm圆型脱边模里，用叉刺上一些洞，　然后放进预热烤箱，以150C－160C烤至微金黄色即可。
(以上份量可做成3个8”模的饼皮。）

METHOD:

1. Beat butter and icing sugar until well combined. Add in egg and beat well.
2. Lastly add in flour and vanilla and mix into a dough.
3. Press dough onto a 8”/20cm round springform pan and prick some hole with fork. Bake at 150C-160C until golden brown.
(Above ingredients can makes 3 sugar dough crusts for 8” pan)

注:

1. 烘烤甜面团饼皮时，必须要用叉在饼皮上刺洞，让空气排出，否则烤好的饼皮会凸起不美观。
2. 如果在烘烤饼皮时，出现膨胀，要马上取出，用叉刺洞，让空气排出。
3. 打好的面团可以用保鲜纸包好，放进冰箱中冷藏，可保存½年时间。

Note:

1. Before baking pastry, use a fork to prick holes on the pastry to release air that has been underneath so that the pastry will not puff up during baking.
2. During baking, if the pastry puffed up, immediately use a fork to prick holes on the area to release to air.
3. Pastry can be wrapped with plastic and store in the freezer for ½ year.

藍莓芝士蛋糕 Blueberry Cheese Cake

甜面团饼皮: 1份(250g)甜面团饼皮 (请參考甜面团饼皮做法) 藍莓芝士餡料:

• 500g軟化奶油芝士
• 75g軟化无監份牛油
• 130g糖粉
• 1粒蛋
• 1小匙云尼拉
• 1大匙柠檬汁

*适量藍莓派陷料 SUGAR DOUGH CRUST : 1 portion (250g) sugar dough ( Please refer to sugar dough crust for recipe ) BLUEBERRY CHEESE FILLING

• 500g softened cream cheese
• 75g softened unsalted butter
• 130g icing sugar
• 1 egg
• 1 tsp vanilla essence
• 1 tbsp lemon juice

*Some blueberry pie filling 做法:

1. 甜面團饼皮:將面团庄在7"/17.5cm方形脫底模中，然后用叉刺洞。再放进已預熟烤箱以16OC烤至金黃色即可，取出待冷。
2. 藍莓芝士焰料:奶油芝士。牛油和糖粉以慢速拌打至光滑。加入鸡蛋拌勻。然后加入云尼拉和柠檬汁拌勻。
3. 在饼皮上舀入½的芝士糊。放入适量藍莓派餡料，再加入剩余的芝士糊。
4. 送进已預熱烤箱以170C烤30一35分钟。
5. 让芝士蛋糕在烤箱中慢慢冷却。1小咐后才取出。 再鋪上适量的蓝莓派馅，放入冰箱冷藏至少6小时或隔夜。才脫盘切开享用。

METHOD:

1. SUGAR DOUGH CRUST : Press sugar dough evenly onto bottom of a 7/17.5cm square loose base tin and prick some holes by using a fork. Bake at 160C until golden brown. Remove and leave to cool.
2. BLUEBERRY FILLING : Beat cream cheese, butter and icing sugar at low speed until smooth. Add in egg and mix well. Lastly mix in vanilla and lemon juice.
3. Pour 2 of cheese filling onto crust. Spread some blueberry pie filling on top of cheese filling. Spread the remaining cream cheese filling on top.
4. Bake at 170C for 30-35 minutes.
5. Let cake cool in the oven with heat off for 1 hour. Chill in the fridge for 6 hours or overnight before serving.

注/Note : 藍莓派陷料可在烘焙原料店其到，也可用草莓派餡料或萍果派焰料做成不同風昧的芝士蛋糕。 You can purchase blueberry pie filling in any shops selling cake ingredients. Strawberry pie filling or apple pie filling can be used to substitute blueberry pie filling for other flavors cheesecake.

香芒夏威夷果芝士蛋糕 Mango Macadamia Cheese Cake

夏咸夷果併皮:

• 130g凸里拼千
• 50g夏威夷果，抽碎
• 2小匙肉桂粉
• 130g溶化拈份牛油
• 2大匙幼糖

芒果芝士伯料:

• 500g軟化奶油芝士
• 150g幼黃糖
• 2粒蛋
• 2小匙云尼拉香精
• 25g面粉
• 150g芒果肉，切碎

裝佈: 造量烘香夏威夷果碎

MACADAMIA MARIE BISCUIT CRUST

• 130g marie biscuits
• 50g macadamia nuts, coarsely chopped
• 2 tsp cinnamon powder
• 130g melted butter
• 2 tbsp caster sugar

MANGO CHEESE FILLING :

• 500g softened cream cheese
• 150g soft brown sugar
• 2 eggs
• 2 tsp vanilla essence
• 25g plain flour
• 150g fresh mango flesh, chopped

FOR GARNISHING : Some chopped toasted macademia nuts

做法:

1. 夏咸夷果併皮:先將耳里拼千庄碎，然后將全部材料混合均勻。准音一介8"/20cm園型脫遠模，將混合料放入，仕平，然后放迸冰箱冷涼至奕硬即可。
2. 芒果芝士怕料:奶油芝士加入幼黃糖用慢速度拌打至光滑，逐粒加入蛋拌勻。
3. 然后加入云尼拉和面粉慢慢拌勻，最后加入芒果肉拌勻。
4. 將芝士糊倒在拼皮上，抹平表面，放迸預熱烤箱以170C烤30分卸至熟或中心魚己烤至凝固即可。
5. 仕芝士蛋糕在烤箱中慢慢冷卸，1小吋后才取出，酒上烘香夏咸夷果碎，放入冰箱冷藏至少6小肘或隔夜，才脫盎切升享用。

METHOD :

1. MACADAMIA BISCUIT CRUSH :Crush marie biscuits into crumbs. Add in the remaining ingredients and mix well. Press crumb mixture evenly onto bottom of a 8“/20cm round springform pan. Chill in a fridge until firm.
2. MANGO CHEESE FILLING : Beat cream cheese and soft brown sugar until smooth. Add in egg one at a time and mix well.
3. Add in vanilla essence, plain flour and mix well. Lastly mix in mango flesh.
4. Pour cheese filling onto crust and bake at 170C for 30 minutes, or until center is firm and set.
5. Let cake cool in the oven with the heat off for 1 hour before taking it out to prevent sinking. Sprinkle chopped toasted macademia nuts on top and chill in the fridge for at least 6 hours or overnight before serving

注:

1. 可以將芒果肉切得稍微大粒，这祥就可以吃到芒果肉了。
2. 买回来的芒果如果不够酸的话，可以加入½大匙柠檬汁。

Note:

1. You can chop mango coarsely so that when you eat you can bite into mango flesh.
2. If the mango flesh is too sweet and no sour taster, you can add in 1/2 tbsp lemon juice to enhance the taste.

香蕉芝士蛋糕 Banana Cheese Cake

香蕉饼皮: 160g香蕉夹心饼于 120g溶化无盐份牛油 香蕉芝士馅料: 500g 软化奶油芝士 125g 幼糖 2 粒蛋 1.5大匙粟粉 100g香蕉肉，压烂，加入小匙香蕉香精 BANANA BISCUIT CRUST : 160g banana sandwich biscuits 120g melted unsalted butter BANANA CHEESE FILLING : 500g softened cream cheese 125g caster sugar 2 eggs 1.5 tbsp corn flour 100g banana, mashed into puree, mixed in 0.25 tsp banana essence 做法:

1. 香蕉饼皮:先将香蕉夹心饼干压碎。然后将全部材料混合均匀。准备一个7"/17·5Cm方型脱底模，将混合料放入，压平。然后放迸冰箱冷冻至变硬即可。
2. 香蕉芝士馅料:奶油支士加入糖用慢速度拌打至光滑，逐粒加入蛋拌匀。
3. 然后加入粟粉慢慢拌匀，最后加入香蕉泥拌匀。
4. 将芝士糊倒在饼皮上，抹平表面，放进预热烤箱以170C烤40分钟至熟即可。
5. 让芝士蛋糕在烤箱中慢慢冷却，1小时后才取出，放入冰箱冷藏至少6小时或隔夜，才脱盘切开享用.

METHOD :

1. BANANA BISCUIT CRUST : Crush biscuits into crumbs, add in the remaining ingredients and mix well. Press onto a 7" /17.5cm square loose base tin and chill in the fridge until firm.
2. BANANA CHEESE FILLING : Beat cream cheese and caster sugar at low speed until smooth. Add in eggs one at a time and mix well.
3. Add in corn flour and mix well. Lastly mix in mashed banana.
4. Pour cheese mixture onto crust and bake at 170C for 40 minutes or until center is set.
5. Let cake cool in the oven with heat off for 1 hour. Chill in the fridge for 6 hours or overnight.

Tiramisu Recipe

Ingredients

• FRENCH VANILLA LIGHT FRUCHE
• 300 gr FRESH RICOTTA CHEESE
• 200 gr EGGS
• 1 CASTER SUGAR
• 2 tbs BOILING WATER
• 1 cup INSTANT COFFEE GRANULES
• 3 tsp MARSALA
• 1/3 cup LADYFINGERS, (or savoiardi)
• 1 package COCOA POWDER
• 2 tsp to dust

Directions

1. Place the fruche, ricotta, egg and sugar in a medium mixing bowl.
2. Use electric mixer to whisk for 1 minute or until sugar dissolves. Set aside.
3. Combine the water and coffee, then marsala, in a jug. Pour half into a bowl.
4. Dip one sponge finger at a time into the bowl of coffee mixture, then place in a single layer to cover base of an 8-cup serving dish.
5. Brush any coffee mixture remaining in the bowl over layer of sponge fingers. Refill bowl with remaining coffee mixture.
6. Spread 1/2 the Frûche mixture evenly over the layer of sponge fingers.
7. Repeat to make one more layer with the remaining sponge fingers and coffee mixture.
8. Top off with remaining Frûche mixture.
9. Smooth the surface with the back of a large metal spoon.
10. Dust evenly with the cocoa powder.
11. Cover and place in fridge for at least 4 hours (Overnight is best for the flavors to develop. It tastes even better after 2 days.)

Ingredient name in Chinese vs English 各式食材中英文对照

A. 面粉类

• 麵粉／中筋麵粉 Plain flour /all-purpose flour
• 低筋麵粉／低根粉 cake flour / soft flour / weak flour / low protein flour
• 高筋麵粉／筋麵／根麵／高根粉 gluten flour/strong flour/bread flour/baker's flour/high protein flour
• 全麥麵粉 whole wheat flour
• 澄麵粉／澄粉／澄麵 non-glutinous flour / wheat flour / wheat starch
• 自發麵粉 self- raising flour
• 粗玉米豆粉 polenta / yellow cornmeal
• 粟粉／粟米粉／玉米粉／玉米澱粉 corn flour / cornstarch
• 生粉／太白粉／地瓜粉 potato starch / potato flour
• 樹薯粉／木薯粉／茨粉／菱粉／泰國生粉／太白粉／地瓜粉 Tapioca starch / tapioca flour
• 蕃薯粉／地瓜粉 sweet potato flour
• 馬蹄粉 water chestnut flour
• 葛粉 arrowroot flour
• 臭粉／胺粉／阿摩尼亞粉／嗅粉 powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate / ammonia carbonate / hartshorn
• 發粉／泡打粉／泡大粉／速發粉／蛋糕發粉 baking powder
• 蘇打粉／小蘇打／梳打粉／小梳打／食粉／重曹 baking soda / bicarb ofsoda
• 塔塔粉／他他粉 cream of tartar
• 卡士達粉／蛋黃粉／吉士粉／吉時粉／ custard powder
• 卡士達／克林姆／奶皇餡／蛋奶餡 custard / pastry cream
• 蛋白粉 egg white powder
• 粘米粉／黏米粉／在來米粉／在萊米粉／再來米粉 rice flour
• 糕仔粉 cooked rice flour
• 糯米粉 glutinous rice flour / sweet rice flour
• 鳳片粉／熟糯米粉／糕粉／加工糕粉 fried sweet rice flour / fried glutinous rice flour
• 綠豆粉 mung bean flour / tepung hun kwee
• 小麥胚芽／麥芽粉 wheat germ
• 小麥蛋白／麵筋粉 wheat gluten
• 鹼水／(木見)水 alkaline　water／lye　water／potassium carbonate
• 白礬alum
• 硼砂 borax
• 石膏 gypsum
• 酵母／酒餅 yeast／ibu　roti
• 麵包／麵飽 bread
• 土司麵包／吐司 toast
• 麵包糠／麵包屑 breadcrumbs
• 香草豆／香草莢／香草片／香子蘭莢 vanilla　bean／vanilla　pod
• 香草精／雲尼拉香精／凡尼拉香精 vanilla　extract／vanilla　essence
• 香草粉 vanilla　powder
• 班蘭粉／香蘭粉 ground　pandan／ground　screwpine leaves／serbok daun pandan
• 班蘭精／香蘭精 pandan　paste／pasta　pandan
• 玫瑰露／玫瑰露精 rosewater／rosewater essence　essence
• 杏仁粉 almond　flour／almond mieal
• 皮屑 grated　zest／grated　rind
• 海苔粉 ground　seaweed

B. 糖类

• 黑蔗糖漿／糖蜜／甘蔗糖蜜 molasses
• 金黃糖漿 golden syrup
• 楓糖漿／楓樹糖漿／楓糖 maple　syrup
• 玉米糖漿 corn syrup／karo syrup
• 葡萄糖漿 glucose syrup
• 麥芽糖漿 barley maltsyrup／maltsyrup
• 麥芽糖 maltose／malt sugar
• 焦糖 caramel
• 果糖 fructos
• 乳糖 lactose
• 轉化糖 invert sugar
• 日式糙米糖漿 amazake
• 綿花糖霜 marshmallow cream　cream
• 冰糖 Rock sugar
• 椰糖／爪哇紅糖 palm　sugar／gula　malacca
• 黃砂糖 brown　sugar
• 紅糖／黑糖 dark brown sugar
• 粗糖／黑砂糖 muscovado sugar
• 金砂糖 demerara sugar
• 原蔗糖 raw sugar／raw cane sugar／unrefined cane sugar
• 白砂糖／粗砂糖 white sugar／refined sugar／refined cane sugar／coarse granulated sugar
• 細砂糖／幼砂糖 castor sugar
• 糖粉 icing sugar／confectioners' sugar
• 糖霜／點綴霜 icing／frosting
• 蜜葉糖／甜葉菊 stevia／honey leaf
• 代糖／阿斯巴甜 aspartame／sweetener／sugar substitute

C.其它

• 牛油忌廉 butter cream
• 什色糖珠 ＨＵＮＤＲＥＤＳ　＆　ＴＨＯＵＳＡＮＤＳ
• 巧克力米／朱古力米 chocolate vermicelli
• 巧克力削／朱古力削 chocolate curls
• 巧克力珠／朱古力珠 choc bits／chocolate chips
• 椰絲／椰茸／椰子粉 desiccated coconut／shredded coconut
• 涼粉／仙草 grass jelly
• 果子凍／果凍粉／(口者)喱 jelly
• 魚膠粉／吉利丁／明膠 gelatine sheets／powdered gelatine　
• 大菜／大菜絲／菜燕／燕菜精／洋菜／洋菜粉／瓊脂 agar agar powder
• 食用色素 food colouring
• 牛油／奶油 butter
• 瑪珈琳／瑪琪琳／乳瑪琳／雅瑪琳／人造奶油／菜油 margarine
• 起酥油／起酥瑪琪琳 pastry margarine / oleo margarine
• 豬油／白油／大油／板油 lard / cooking fat
• 酥油／雪白奶油 shortening
• 硬化椰子油 copha
• 烤油 dripping
• 淡忌廉 light cream／coffee cream／table cream
• 鮮奶油／忌廉／鮮忌廉 cream／whipping cream

  包括﹕

  1. light whipping cream
  2. heavy whipping cream／heavy cream／thickened creams
  3. double cream／pure cream

• 酸奶油／酸忌廉／酸奶酪？／酸乳酪 sour cream
• 酸奶 buttermilk
• 牛奶／鮮奶／鮮乳 milk
• 奶粉 powdered milk / milk powder
• 花奶／淡奶／奶水／蒸發奶／蒸發奶水 evaporated milk
• 煉奶 condensed milk／sweetened condensed milk
• 起士／起司／芝士／乳酪／奶酪／乾酪／乳餅 cheese
• 起司粉 powdered　cheese
• 奶油起司／芝士忌廉／奶油乳酪／凝脂乳酪 cream　cheese
• 瑪斯卡波尼起司／馬司卡膨起司／馬斯卡波涅起司／義大利乳酪 mascarpone cheese
• 優格／乳果yoghurt
• 優酪乳 yoghurt drink／drinking yoghurt
• 黃豆 soy bean
• 紅豆 red bean／adzuki bean
• 紅豆沙／烏豆沙 red　bean　paste
• 綠豆 mung bean
• 綠豆片 split mung bean
• 薏米 pearl barley
• 沙莪粒／西米／小茨丸 pearl sago／pearl tapioca
• 蓮藕 lotus　root
• 蓮蓉 lotus　paste
• 紅棗 chinese red dates
• 蜜棗 preserved red dates
• 棗泥 red date paste
• 龍眼乾／龍眼肉／桂圓／圓肉dried longan
• 葡萄乾 raisin
• 柿餅 dried persimmon
• 桃脯 dried peach
• 杏脯 dried apricot
• 蘋果脯／蘋果乾 dried apple
• 陳皮 dried orange peel／dried tangerine peel
• 百合 dried lily bulb
• 蜜漬櫻桃／露桃／車梨子 glace cherry／candied cherry
• 蜜漬鳳梨 glace pineapple／candied pineapple
• 腰子豆／腰果／腰果仁／介壽果 cashew nut
• 花生 peanut
• 瓜子／南瓜子 pepitas / dried pumpkin seeds
• 崧子／松子仁 pine nut
• 栗子 chestnut
• 栗蓉 chestnut puree / chestnut paste
• 核桃／核桃仁／合桃／胡桃 walnut
• 杏仁／杏仁片／扁桃 almond
• 北杏／苦杏仁 apricot kernel / chinese almond / bitter almond
• 南杏 apricot kernel
• 榛果／榛仁 hazelnut / filbert / cobnut
• 開心果／阿月渾子 pistachio
• 堅果／澳洲堅果／夏威夷果／澳洲胡桃／澳洲栗／澳洲核桃／昆士蘭龍眼／昆士蘭栗macadamia / california nut
• 山胡桃／胡桃 pecan
• 石鼓仔／馬加拉／油桐子 candlenut / buah keras
• 白果／銀杏 ginkgo nut
• 檳榔 betel
• 芝麻 sesame seed
• 蓮子 lotus seed
• 罌粟子 poppy seed
• 亞答子 atap seed
• 法式吐司 french toast
• 裸麥麵包 rye bread
• 派／批 pie
• 塔／撻 tart
• 凍派／凍批 cream pie
• 蛋塔 egg tart / custard tart
• 法式蛋塔 quiche lorraine
• 戚風蛋糕 chiffon cake
• 海綿蛋糕 sponge cake
• 泡芙 choux pastry / puff
• 瑪琳／焗蛋泡 meringue
• 蛋蜜乳 eggnog
• 可麗餅 Ｅcrepe
• 煎餅／熱餅／薄烤餅 pancake
• 厚鬆餅 pikelet / hotcake
• 墨西哥麵餅 tortillas
• 曲奇 cookies
• 慕斯／慕思 mousse
• 布甸／布丁 pudding
• 司康／比司吉 scones
• 舒芙蕾 souffles
• 洋芋塊 hash brown
• 英式鬆餅／瑪芬麵包 english muffin
• 鬆糕／瑪芬 american muffin　
• 格子鬆餅 waffle
• 蕃茄醬: ketchup
• 水蜜桃罐頭: peaches in syrup
• 切片水蜜桃罐頭: sliced peaches in syrup
• 綜合水果罐頭: cocktail fruit in syrup　
• 蘇打餅干: saltine crackers
• 白醋: rice vinegar (工研醋)
• 烏醋: black vinegar
• 辣椒醬: chili sauce
• 牛頭牌沙荼醬: bull head barbecue sauce/Chinese barbecue sauce
• 抹荼粉: green tea powder
• 餛鈍皮: wonton wrapper/wonton skins
• 水餃皮: dumpling wrapper / dumpling skins /gyoza wrapper.
• 春捲皮: spring roll wrapper , egg roll wrapper
• 黑木耳: dried black fungus
• 燒海苔: roasted seaweed sushi nori
• 蝦米: dried shrimp
• 鹹蛋黃: salted egg yolk
• 杏桃果膠 apricot glaze
• 薑粉 ginger powder
• 耐烤巧克力豆 choc bits(澳洲的英文名) / chocolate chips(美國、加拿大的英文名)
• 洋梨 pear
• 杏桃 apricot
• 無花果乾 dried fig
• 手指餅乾 sponge fingers / ladyfingers / savoiardi(義大利名)
• 蕃茄醬 tomato sauce(普通甜的)
• 蕃茄醬 tomato paste(義大利料理用的)
• 白醋 white vinegar(西洋料理用的)
• 豆辦醬 chilli bean sauce
• XO醬 XO sauce
• 桂圓 dried longan
• 黑木耳 black fungus / wood ear fungus
• 燒海苔 toasted nori seaweed
• 板海苔 nori seaweed / dried sea laver
• 南乳 fermented red bean curd
• 雜糧預拌粉 multi-grain flour
• 威化餅乾 wafer biscuit
• 幼糖 caster sugar
• 軟化牛油 soft butter
• 麵粉 plain flour
• 玉米粉 ( 太白粉) corn flour
• 自發麵粉 self-raising flour
• 乾椰絲 desiccated coconut
• 葡萄乾dried currant
• 糖份混合物 icing sugar mixture

Chocolate cake - Brownies

Ingredients 原料

• 1+1/3 cup (150 g) all-purpose flour 通用面粉
• 1+½ cup (330 g) sugar 砂糖
• 4 tablespoons unsweetened cocoa powder 汤匙可可粉
• 1 teaspoon baking powder茶匙發酵粉
• 1 teaspoon vanilla extract茶匙香精
• ¾ cup (170 g) butter奶油
• 3 fl oz boiling water沸水
• 3 eggs 蛋
• 4 oz (120 g) chocolate chips 巧克力片
• 5 oz (150 g) chopped walnuts or pecan nuts 胡桃

Frosting

• 1/3 cup (75 g) butter
• 8 oz (220 g) sweet or semisweet dark chocolate
• 2 tablespoon light corn syrup
• 2 tablespoon hot espresso or very strong coffee

Method 制作流程

1. Preheat oven to 350F 烤箱预热.
2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
3. Melt the butter in a saucepan.
4. In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract.
5. Add eggs, melted butter and hot water and mix until smooth.
6. Add chocolate chips and nuts.
7. Bake at 350 degrees F until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
8. Cool the cake. Glace with the chocolate frosting.
9. For the frosting, mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth and spread over the cake.