班兰椰香戚风 （Pandan Coconut Chiffon）BREE#10

做过了几次的班兰戚风，可是却不曾把它记录下来
为什么？因为。。。。。我也不知道，懒惰吧
哈哈哈哈
所以这次特地约了一班姐妹一起上班兰戚风
一来希望绿化部落格，二来也可与脸书网友互动互动
可能有些人认为我太高调了，可是我却非常喜欢这样的互动方式
大家可以做自己喜欢的烘培，也可以一起交流交流，何乐而不为？
说真的，玩了那么多次的刷墙活动，大家开始有点厌倦了吧
我答应你，这是暂时的最后一次，下一次的活动，择日再玩

也顺带的在这里跟每位朋友说，现在开始倒数89天，也即是说三个月的时间，{最棒食谱}要跟大家说再见了
因为本人有点忙，而且寻找主持也有点困难，为了不打扰朋友们，唯有结束了
八月是{最棒食谱}的毕业月，希望在这几个月大家仍然踊跃参与。也谢谢前几个月的主持人的热心主持，也感激大家的热情参与

说回这班兰戚风，使用的食谱是The Kitchen 70的
这食谱屡试屡不腻，香香的班兰香，淡淡的椰子香
烤好后冷却好，拍照时间配合不到，唯有放进冰箱收藏好
怎知道拿出来时，底面竟然粘着蛋糕纸了
唉，不管了，拍照继续。。呵呵呵
颜色喜不喜欢？因为我放了好多的班兰叶，大概有20片吧
所以才会有如此美丽的绿色，真得越看越喜欢

班兰椰香戚风 （Pandan Coconut Chiffon）
{食谱有少许更改/Slightly changes }

材料 Ingredients A 
新鲜椰浆 Fresh Coconut Milk 70g
班兰汁 Pandan juice 30g
粟米油 Corn Oil 75g
自制浓缩班兰精华 Self made Extra Pandan Paste 20g
低筋面粉 Low Protein Flour 100g
蛋黄 Egg Yolk 4pcs (A size)
蛋白 Egg White 4pcs (A size)
细砂糖 Castor Sugar 75g

做法 Method
1.椰浆开小火煮至微滚，加入班兰汁、粟米油与班兰精华，搅拌均匀，筛入低筋面粉，拌匀至无颗粒。
Boiled coconut milk till slightly boil,pour in pandan juice,corn oil and pandan paste,stir well,sift in low protein flour,mix well.

2.待面糊稍冷，逐粒加入蛋黄，混合均匀。备用。
Wait till mixture a bit cool,add in egg yolk one at a time,mix well.Set aside.

3.分次加入细砂糖入蛋白打至湿性发泡，再与蛋黄糊混合。
Gradually add in castor sugar in egg white and whisk till soft peak,and then fold with egg yolk mixture.

4.把面糊倒入20cm中空模，轻敲出气泡，放入预热烤箱，140度，烤60分钟（烤箱温度自行调节），烤好倒扣放凉。
Pour batter into 20cm chiffon mould,lightly knock to remove air bubbles,put in preheat oven bake 140 degrees 60 minutes(please adjust temperature),remove and revert cake after cooked. 

I am joining Best Recipes for Everyone 

June 2015 Event : Secret of Chiffon and Roll Cakes

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巧克力戚风蛋糕 （Chocolate Chiffon）BREE#10

戚风蛋糕对于我来说，是一款完全无负担的糕点
它轻盈的体重，柔软的身躯
时而有些小痘子，时而脾气暴躁
可是，我最爱做的还是它

我家孩子不大喜欢戚风，原因是它太轻了
握在手里感觉像握着棉花糖
根本不像吃蛋糕
唯一能够哄他们吃下它的就是做巧克力口味的
最近孩子竟然要求班兰口味的
看来我的哄计有点小成就了

每次制作巧克力口味的蛋糕，我往往都要做大分的
因为没一下子就会被一扫而空

这次蛋糕使用20公分的中空模，刚刚好烤出满模的蛋糕
从烤箱取出时欣喜万分
为了让孩子带去学校享用，在天未亮的早上6点拍的照片
颜色好淡，可是却浇熄不了我想与大家分享

巧克力戚风蛋糕 (Chocolate Chiffon Cake)
材料A Ingredients A
蛋黄 Yolks 5pc (A size)
细砂糖 Castor Sugar 30g
粟米油 Corn Oil 60ml
牛奶 Milk 65ml
低筋面粉 Low Protein Flour 75g
可可粉 Cocoa Powder 25g (Varlhona)

材料B Ingredients B
蛋白 Egg White 5pc (A Size)
细砂糖 Castor Sugar 65g
柠檬汁 Lemon juice 1/4tsp

做法 Method ：
1.材料A的蛋黄与细砂糖打至起泡，倒入粟米油与牛奶，混合均匀。
Beat egg yolks and sugar in ingredients A till have bubbles,pour in corn oil & milk,stir well.

2.筛入低筋面粉与可可粉，混合至无颗粒。
Sift in low protein flour and cocoa powder,mix till no lumps.

3.分次加入材料B的细砂糖入蛋白内，打发至尾端提起呈弯曲即可。
Gradually add in sugar in ingredients B into egg white,and whisk till stiff peak.

4.勺1/3蛋白霜入准备好的材料 A的面糊，以塑胶刀拌入均匀。
Spon 1/3 of the meringue into batter ,use a spatula to fold in the meringue.

5.再把面糊倒入蛋白霜内，继续拌入均匀。
Pour the batter all in the meringue,and continue to fold in till well mix.

6.倒入20cm中空模，轻敲出气泡，放入预热烤箱，140度烤60分钟。
Pour the mix well batter into 20cm chiffon mold ,lightly knock the mould to remove the qir bubbles.Put in preheat oven 140 degrees,bake for 60 minutes.

7.烤好从烤箱取出，倒扣放凉即可脱模。
Remove from oven after cooked,revert the mould onto a wire rack to cool.

I'm joining Best Recipes for Everyone ~ BREE#10

June 2015 Event: Secret of Chiffon & Roll Cake 

Organized & hosted by Fion of Xuan Hom's Mom Kitchen Diary

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BREE # 10 Secret of Chiffon & Roll Cakes （戚风蛋糕与蛋糕卷秘密面纱）

戚风蛋糕是英文Chiffon cake的翻译。属海绵蛋糕类型，质地非常轻，用菜油、鸡蛋、糖、面粉、发粉为基本材料。由于菜油不像牛油（传统蛋糕都是用牛油的）那样容易打泡，因此需要靠把鸡蛋清打成泡沫状，来提供足够的空气以支撑蛋糕的体积。戚风蛋糕含足量的菜油和鸡蛋，因此质地非常的湿润，不像传统牛油蛋糕那样容易变硬。戚风蛋糕也含较少的饱和脂肪。但是由于缺乏牛油蛋糕的浓郁香味，戚风蛋糕通常需要味道浓郁的汁、或加上巧克力、水果等配料。
戚风蛋糕的制法与分蛋搅拌式海绵蛋糕相类似（所谓分蛋搅拌，是指蛋白和蛋黄分开搅打好后，再予以混合的方法），即是在制作分蛋搅拌式海绵蛋糕的基础上，调整原料比例，并且在搅拌蛋黄和蛋白时，分别加入发粉和塔塔粉。
戚风蛋糕组织膨松，水分含量高，味道清淡不腻，口感滋润嫩爽，是目前最受欢迎的蛋糕之一。这里要说明的是，戚风蛋糕的质地异常松软，若是将同样重量的全蛋搅拌式海绵蛋糕面糊与戚风蛋糕的面糊同时烘烤，那么戚风蛋糕的体积可能是前者的两倍。戚风蛋糕口感绵软 ，香甜是外出旅行的和电影院必不可少的休闲美食。

点击：这里有一片文章详细解释与教导如何做一个成功的戚风蛋糕。

蛋糕卷，它是戚风蛋糕（sponge cake）的一种，最先由瑞士传入美国，台湾是在民国50年代由“美国小麦协会”为了推广美国的面粉，才大力推广此类糕点到台湾，由于推广已久，所以在台湾是很普遍的糕点，几乎每间西点面包店必备的长青产品它不是瑞士特产只不过台湾人最初发现它的地点在瑞士。

这一期的最棒食谱专题，我们即将一起研究与发觉戚风蛋糕与蛋糕卷的无形魅力。
您是否特爱戚风蛋糕呢？您是否对卷蛋糕有一份忐忑的心呢？
那么在这个月里，我们一起掀开它们的面纱吧！

点击名称进入相关蛋糕食谱：

伯爵红茶乳酪戚风蛋糕

南瓜北海道杯子蛋糕

香蕉坚果戚风蛋糕

长颈鹿可可蛋糕卷

What you need to do is:

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Example: I'm joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes. Organized and hosted by Fion of XuanHom's Mom Kitchen Diary
This event is open for every blogger friends all around the world.Blogger friends could participate as many posts they want.
Important is all the post must be match with the THEME of that month.And all the post must be current post.
All participant post must be you own bake/cook. If you are using a recipe from a book or website. Please mention the title and author of the book or link of the website.

Special Note: This event will be start on 3rd June 2015 and will be ended on 30 June 2015

I hope that all blogger friends will participate my event. And recommend your best and popular desserts recipes to everyone.

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彩色汤圆 （Colourful Dumpling）BREE#9

前几天小儿子看到网上有个阿姨上传汤圆照片

就穷追猛吵的吵我做汤圆给他吃

说真的，我还真的没做过汤圆，是因我不爱吃

哈哈哈哈哈

然后AuntyYoung问我要不要玩汤圆

难道时机到了？一口就答应了

陪我一起吃这彩色汤圆，好吗？

有黄色、红色、青色与蓝色

吃了这彩色汤圆，人生就充满惊喜，环绕着色彩

彩色汤圆 Colourful Dumpling

橙色~南瓜 （Orange~Pumpkin)

南瓜泥 Mashed Pumpkin 50g

糯米粉 Glutinous Flour 40g

~南瓜泥趁热与糯米粉混合成团，分割每份8克，搓圆。

~Mix mashed pumpkin while its hot with glutinous flour,divide to 8g and roll round.

红色~红麴 （Red~Red Yeast Powder)

红麴粉 Red Yeast Powder 1tsp

糯米粉 Glutinous Flour 50g

温水 Warm water 30g

~温水倒入糯米粉和红麴粉混合成团，分割8克，搓圆。

~Mix flour with warm water,knead become dough,divide to 8 g each,roll round.

青色~班兰 (Green~Pandan)

糯米粉 Glutinous Flour 50g

班兰汁 Pandan Juice 40g

~班兰汁倒入糯米粉内混合成团，分割8克，搓圆。

~Mix glutinous flour with pandan juice and knead become dough,divide 8g,roll round.

蓝色~蓝花 (Blue ~Bluepea)

蓝花 Bluepea flower 20pcs 

热水 Hot water 30g

糯米粉 Glutinous Flour  50g

~蓝花与热水浸泡至变色，倒入糯米粉内混合成团，分割8克，搓圆。

~Soak bluepea flower in hot water till become blue colour,pour into glutinous flour and knead become dough,divide to 8 g each,roll round.

*煮滚一锅水，把汤圆放入，待汤圆浮起即熟，可捞起。

*把2汤匙红糖与200毫升清水，与3片班兰叶煮滚。

*把汤圆放在碗内，倒入红糖水即可食用。

*Boil a pot of water,put dumpling into hot water,wait till dumpling float and remove from hot water.

*In another pot,cook with 200ml water and 2 tablespoon brown sugar and pandan leaves.

*Put cooked dumpling into a bowl,spoon some brown sugar water into it and ready to be serve.

I'm joining Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young

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草莓优格雪糕 （Strawberry Frozen Yogurt）

雪糕/冰淇淋对我家孩子来说，简直是个宝

说来奇怪

大的喜欢雪糕，小的喜欢冰棒

大的喜欢巧克力，小的喜欢香草

我呢，喜欢莓果类的

所以特地去超市选购，原本打算买蓝莓

不得了不得了！！

韩国草莓大大颗、红咚咚

价钱也便宜哦

快快买了两盒，可是可是

昨天跟May聊天，她说她买的价钱比我的便宜

也是同一家超市，可是May是早上买，我是晚上买

怎么价钱相差这么远啊

我说，晚上拍照、室内拍照还要是拍冰淇淋

那种难度，超难滴

以为特地选早上拍，应该不会太快溶化，想不到还是一样

这次雪糕不打算搅拌几次，因为象有点口感，像是冰沙的感觉

试吃了一口，想不到。。。。

好吃得不得了，草莓因为没完全打烂的关系，吃下一口咬到草莓颗粒呢

天然水果做的雪糕，真的非同凡响啊！

下次我要试试蓝莓滴。。呵呵

草莓优格雪糕 Strawberry Frozen Yogurt 

食谱参考 Recipe refer from:这里/Here

新鲜草莓 Fresh Strawberry 200g

原味优格 Plain flavor yogurt 120g

细砂糖 Castor Sugar 80g

柠檬汁 Lemon juice 1 tbsp

动物鲜奶油 Whipping Cream 120g

做法 Method：

1. 草莓洗净、去丁，将草莓、优格、细砂糖和柠檬汁放在一次搅烂。

Wash & remove strawberries's core,blend with yogurt,sugar and lemon jiuce.Set aside.

2.动物鲜奶油打至7分发，把（1）加入，混合均匀，放入盒子盖着放进冰橱冷冻室隔夜。

Whipped the whipping cream and add in (1) mix well. Pour into a container and freezer till overnight.

I'm joining Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young

 

This post also joining to the event Little Thumbs up 【 May 2015：Yogurt】

Origanized by  Zoe of Bake For Happy Kids & Mui of My Little Favourite DIY

Hosted by Cherly of Baking Tai Tai

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蜜瓜椰汁西米露 （Honeydew Coconut Sago Dessert）

有一天，老的在网上看见有人分享这道甜品
快快叫我去看看他刚刚按赞的页面
我说：老公，我怎么看到你赞了那个朋友的分享的东西啊？
这个老小孩竟然发起小孩脾气来，说我不去看，又说看不到
我跟他那个分享这道甜品的朋友并不是朋友关系，所以我无从下手
问清楚他是什么甜品啊？他说是用蜜瓜做的，有沙谷米的，要加椰浆的
哈哈哈。。。那我知道是什么了
好吧，竟然你这么想吃那么我就非常乐意做给你吃
事先声明哦，我吃不多，因为我不大爱蜜瓜，他说他搞掂

趁星期日家庭日，没上班，赶紧拖他去超市买了材料
回家就干起来了
刚做好的西米露是稀稀的，可是冷藏后变得好浓稠了
是否这样？可是我这突然变了老小孩的他，却非常享受呢


蜜瓜椰汁西米露 Honeydew Coconut Sago Dessert

材料 Ingredients ：
蜜瓜Honeydew
椰汁 Coconut milk 150ml
淡奶 Evaporated Milk 50ml
细砂糖 Castor Sugar 50g
沙谷米 Sago 50g

做法 Method：
1.煮滚一大锅水，沙古米放入煮5分钟后，熄火盖着30分钟。
Boiled a pot of water,put in sago in and simmer for 5 minutes,and then turn off heat let in the hot water for 30 minutes.

2.把沙谷米与水晒掉，开着自来水清洗煮好的沙谷米。备用。
Drain cooked sago and water,turn on water pipe and clean the sago. Set aside.

3.一颗蜜瓜切半，把一半蜜瓜收好，另一半的蜜瓜挖出大概一碗的蜜瓜粒。
Cut half of a honeydew,keep chilled for the another half,spoon out about 1 bowl of the honeydew.

4.把没挖完的蜜瓜切出，放入搅拌机内搅烂。
Cut out the unfinished honeydew and blend it.

5.将椰汁、淡奶和细砂糖放入一小锅内，以小火搅拌至糖溶解，微热既好。
Simmer coconut milk , evaporated milk & castor  sugar,using low heat and stir till sugar dissolve,no need to cook till boiled.

6. 把（4）和（5）混合在一起，冷藏4小时再享用。
Mix (4) & (5) together and chilled for 4 hours before serve.

I'm joining Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young

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榛果巧克力马卡龙（Nutella Macaron）BREE#9

小粉马卡龙来赴约啦！！
真的千钧一发，临时完成的马卡龙
之前一直尝试意式马卡龙，可是偏偏不成功
成功的却是空心的
从上个月的杏仁月到这个月的甜品月，不懂试过多少次的意式马卡龙
大多是失败收场

原本心想Aunty邀约玩马卡龙我要爽约了
可是偏偏啊，不死心，送了孩子上学，赶紧敲鸡蛋，准备材料
做个百发百中的法式马卡龙好了
可是我的时间有限，唯有试试Joceline的方法
咦，真的不错哦，好快就结皮，一小时就烤好了呢！

嘻嘻嘻嘻。。。特别做了几颗迷你的马卡龙，一口就能吃下
可是我偏爱咬一半，慢慢欣赏它的内在
这次临时才制作成功的马卡龙，没准备到任何馅料
幸亏家里必定有一罐的榛果巧克力酱standby的
夹着这酱，发觉。。。还真好吃的不得了
虽然是甜了，可是却是甜入心扉的

材料 Ingredients：
杏仁粉Almond Powder 60g
糖粉 Icing Sugar 60g
蛋白 Egg White 1pc
细砂糖 Castor Sugar 60g
粉红色粉 Pink Colour Powder 1/2 tsp

做法Method：
1.杏仁粉与糖粉一起过筛2次，加入色粉再次过筛。
Sift almond powder and icing sugar for twice,add in colour powder and sift for one more time.

2.蛋白分次加入细砂糖打成中性发泡，既是提起尾段弯曲。
Gradually add in castor sugar into egg white and whisk till soft peak.

3.将杏仁粉筛入蛋白霜内，以切拌方式混合均匀。混合至面糊提起能够呈现顺滑的三角状。
Sift in (1) into (2), fold in the egg white meringue with and mix well till the batter can present triangle and smooth batter when remove the spatula from batter.

4.把面糊勺入挤花袋，预热烤箱160度，把面糊挤在马卡龙垫上，轻巧烤盘，如果面糊有气泡用牙签挤破。
Spoon batter into piping paper,preheat oven 160 degree,press batter onto a macaron mat,lightly knock the pan,use a wooden stick to remove the air bubble.

5.把面糊的烤盘放入烤箱内，熄火，盖着炉门焖着大概7分钟，轻抹表层已结皮，把温度调至150度，烤至出现裙边。
Put baking pan into oven,turn off the heat,let the batter sit in oven for about 7 minutes,and turn on oven to 150 degrees to bake till the feet rising.

6.当出现裙边后，把一个烤盘放在马卡龙的烤盘上方，以免把表面烤得太上色。继续以150度烤10分钟。
After the feet is showing up,put another baking pan on the top of the macoron's pan,is for avoid the macaron baking too dark.Continued bake for 10 minutes using same temperature.

7.烤好移出烤箱，待完全放凉再脱模，挤上榛果巧克力酱,两片马卡龙夹着，放入冰箱冷藏后食用，味道更佳。
Remove from oven,wait till completely cool then remove the macaron from the mat,press some Nutella on the between of 2 pieces of macaron. Chilled before serve make it much more tasty.

I'm joining Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young

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芒果椰汁布丁 （Mango Coconut Pudding）BREE #9

买了芒果打算做杨枝甘露，可惜没时间
闻着芒果的味道越来越浓代表它已经熟透透了
不能了，唯有做个布丁消灭它们
家里的吉利丁片完了，改用吉利丁粉
我后悔莫及，吉利丁粉有很强的味道
做出来的芒果层不大好吃，可是椰浆的却好好吃
早知道如此，索性改用燕菜粉好了
幸亏啊，拿了一粒芒果切了丁摆上去
挖来吃时还能吃到芒果的香甜
这可说是幸好。。哈哈

 QQ的布丁，我喜欢
我不喜欢软软的布丁，咬下去好像没吃到的感觉一样
还有西柚，拿来做布丁不懂好吃吗？

芒果椰汁布丁 Mango Coconut Pudding

(A)
细砂糖 castor sugar 30g 新鲜椰浆 Fresh Coconut Milk 200ml
吉利丁粉 Gelatine Powder 12g
牛奶 milk 200ml
(B)
芒果 Mango 3pc (I bought Lily)牛奶 Milk 150ml
细砂糖 Castor Sugar 50g

吉利丁粉 Gelatine Powder 8g

做法 Method：
1.把（A）里的吉利丁粉倒入一茶匙的水，让它吸收水分，备用。
Put 1 table spoon of water into gelatine powder (A),let it absorb water,set aside.

2.(A)里的材料混合一起，以小火煮热，把吉利丁粉倒入，搅拌至吉利丁粉融化。
Put all ingredients A into a bowl,mix well,use low heat to cool till hot,put in gelatine and stir until gelatine is dissolve.

3.把椰浆层倒入布丁杯里，用保鲜膜盖着放入冰箱至少3小时。
Pour coconut milk into pudding glass and cover with clingwrap put into fridge at least 3hours.

4.把芒果切丁，放入搅拌机内，加入（B）的牛奶内，打成泥状。把（B）的吉利丁粉像（1）的做法一样。
Cut mango into cubes,put in a blender together with milk in (B),blend it. Follow step one for gelatine in B

5.把所有材料放入锅内煮至热，倒入吉利丁粉，搅拌至融化。把芒果酱倒入椰浆层上。
Put all ingredients (B) to cool till hot,stir with gelatine till dissolve.Pour onto coconut layer.

6.保鲜膜盖着放入冰箱冷藏3小时，即可享用。
Cover with cling wrap and put in fridge for 3 hours,and it's ready to be served.

I'm joining Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young

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核桃酒香布朗尼 (Liqueur Walnuts Brownies) BREE#9

为了支持Aunty Young，约了网友们一起做这个布朗尼
除了约了部落格网友，还约了脸书网友
大家都很乐意接受此任务，我真的感受到大家都很期待这个玩意儿
与大家的布朗尼之约，大家都很期待，我更期待
趁这两天心情来了，赶快做了这布朗尼
除了支持Aunty Young，也想支持Cheryl
所以把原本的食谱改了些许
除了加入优格，也加了买了很久的咖啡酒(Kahlua)

这食谱是湿润的，可是吃多了就感觉有点咽喉
不过如果搭配一杯咖啡或奶茶，这道甜品可是非常适合
这次的布朗尼，我下足成本
使用入口可可粉，还使用入口巧克力
咬在嘴里，吞进喉咙里是两码子的感受
嘴里=浓浓的可可香
喉咙里=淡淡的酒香
难怪孩子不大能接受，因为那个酒香久久留在喉咙
不愿散去。。。。可是，我好喜欢

核桃酒香布朗尼 Liqueur Walnuts Brownies
食谱参考 Recipe refer to ：Here

材料 Ingredients：
奶油 Butter 150g
苦甜巧克力 Semi Sweet Chocolate 200g
赤砂糖 Light Brown Sugar 100g
原味优格 Plain Yogurt 2tbsp
咖啡酒 Kahlua 1tbsp
A型鸡蛋 A Size eggs 3pcs
低筋面粉 Low Protein Flour 100g
可可粉 Cocoa Powder 35g
核桃 Walnuts 100g 烤香切碎，Toasted & cut small

做法 Method：
1.奶油和巧克力一起隔水融化，离水，加入赤砂糖搅至糖溶解。
Double boiled butter & chocolate till dissolve, remove from water ,put in light brown sugar stir till sugar complete dissolve.

2.慢慢加入蛋液，快手搅拌均匀，以免鸡蛋烫熟，倒入咖啡酒和优格，搅拌均匀。
Slowly pour in eggs, quickly stir to avoid the eggs cooked in the hot chocolate batter,pour in kahlua & yogurt,stir well.

3.筛入可可粉和低筋面粉，轻轻搅拌均匀，倒入核桃碎，搅拌均匀，倒入抹油烤模，放入预热烤箱160度，烤40分钟，或竹签插入没粘连。
Sift in cocoa powder & low protein flour,gently mix well,put in walnuts & stir well. Pour batter into a greased cake mould，bake in preheat oven 160 degrees 40 minutes. Use a wood stick to test.


PS：在此谢谢Jozelyn为我翻译这个标题，本人英文差想了好久都想不到英文标题如何写。。。哈哈哈

I'm joining Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young

 

This post also joining to the event Little Thumbs up 【 May 2015：Yogurt】

Origanized by  Zoe of Bake For Happy Kids & Mui of My Little Favourite DIY

Hosted by Cherly of Baking Tai Tai

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龙眼龟苓膏 （Longan Guilinggao） BREE#9

近来天气实在太热了，即使喝了很多水还是感觉很渴
有一天，被孩子们发现了橱柜还有剩三包龟苓膏粉
挡不住他们的要求就立马做了这凉爽可口的饭后甜品
单单吃龟苓膏有点单调，所以放了龙眼
这单调的龟苓膏参着龙眼吃立刻变得更美为了

又是一款简单好吃的饭后甜品，你喜不喜欢？

材料 Ingredients：
龟苓膏预拌粉 Guilinggao Powder 30g
清水 Water 700g
燕菜粉 Agar-agar Powder 1/3tsp
赤砂糖 Light Brown Sugar 3tbsp
罐头龙眼 Canned Longan few

做法 Method：
把所有材料除了罐头龙眼外，在一个小锅内边搅拌边煮至滚继续再煮1分钟。
Mix all ingredients into a small pot and cook till boiled.Must stir while boiling .Continued stir & cook for 1 minutes.

倒入杯子内，待稍冷放入冰厨待凝结。
Pour into small cups ,wait till cool and put into fridge till solidify.

放入龙眼与一汤匙龙眼水，即可食用。
Put some longan and a tablespoon syrup before serving.

I'm joining Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young

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炼奶巧克力雪糕 (Condensed Milk Chocolate Ice-Cream)

连续4天的假期，我没有闲着，也不得空闲着
可能是假期，很多客人到来修理汽车
每每做得很晚，回到家已经累得很
没力气更新帖子，没力气准备甜品
说起来还真对不起Aunty Young
我为了道歉，请Aunty Young吃这个简单得如ABC的雪糕
Aunty，请笑纳

这款雪糕，只需三种材料
鲜奶油、可可粉和炼奶
只需简单食材步骤就能轻轻松松完成滑滑、奶香味十足的雪糕了

天气热，雪糕好快融化
一挖出来就慢慢看着它融化了
快手快脚拍了照片，快快塞给老公解决它
哈哈哈哈
为什么不是我解决？
因为这款雪糕使用炼奶做的，奶味对我来说太呛了
爱奶味的朋友们，这雪糕妳可不能错过哦

炼奶巧克力雪糕 Condensed Milk Chocolate Ice-cream
食谱 Recipes refer from here

材料 Ingredients ：
炼奶 Condensed Milk 160ml
动物鲜奶油 Whipping Cream 240ml
Valrhona Cocoa Powder 1 1/2 tbsp

做法 Method：
1.可可粉筛入炼奶里，搅拌均匀。
Sift in cocoa powder into condensed milk and stir well.

2.动物鲜奶油打至8分发，把（1）加入，搅拌均匀。
Beat whipping cream till stiff,add in(1)into it and stir till well combined.

3.把雪糕糊倒入带盖盒子内，放入冷冻室至凝结，即可享用。
Pour batter into a container with lid,store in freezer till become ice-cream.

I'm joining Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young

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BREE # 9 May 2015 ~ My Favourite Desserts （我最爱的甜品）

Dessert  is a typically sweet course that concludes an evening meal. The course usually consists of sweet foods, but may include other items.

In world cultures there are a wide variety of desserts including cakes, tarts,cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Many different cultures have their own variations of similar desserts around the world, such as in Russia, where many breakfast foods such as blint, oladi, and syrniki can be served with honey and jam to make them popular as desserts. The loosely defined course called dessert can apply to many foods.

甜品是西餐正餐的最后一道甜味菜品，也可以说是西方人在餐后食用的甜味食物。可以是水果拼盘、小蛋糕、馅饼、布丁或者冰激凌等。

如今，中文中甜品一词还可指称所有（非正餐的）甜味食品。固态、液态者皆可纳入，如糖水也是甜品。甜品，是一个很广的概念，大致分为甜味点心和广式的糖水。甜品，一般不会被当作正餐，通常作为下午茶的小食。

甜食，是治疗抑郁、放松心情的灵丹妙药，大多人在犒劳自己的时候喜欢来一点甜的，忘记减肥、忘记塑身、忘记那些好看但绷着身体的华丽衣服。

Obviously,the new BREE New Theme for May 2015 is DESSERTS！

依以上说明，这期最新的最棒食谱专题就是～～甜品啦！

Is my pleasure that we have Aunty Young to host this theme.

很荣幸的，Aunty Young将会是我们最新的主持哦！ 

What you need to do is:

Every post must be display with the BEST RECIPES batch on it(see above). And please link back the post to me & co-host.
Example: I'm joining Best Recipes for Everyone May 2015 Event Theme: My Favourite Desserts Organized by Fion of XuanHom's Mom and co-host by  Aunty Young
This event is open for every blogger friends all around the world.Blogger friends could participate as many posts they want.
Important is all the post must be match with the THEME of that month.And all the post must be current post.
All participant post must be you own bake/cook. If you are using a recipe from a book or website. Please mention the title and author of the book or link of the website.

Special Note: This event will be start on 3rd May 2015 and will be ended on 31 May 2015
Aunty Young will be announce the the links and T & C later.

I hope that all blogger friends will participate my event. And recommend your best and popular desserts recipes to everyone.

I will update the new event & co-host every month. I also like to hear your suggestion for any event theme you prefer.

It would be very fun if you do so.You could email me :chengxuan06@gmail.com for any suggestion.

PS:The new inlinkz will be post out soon in the blog post of each co-host!

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