Egg-free Tiramisu (with simple recipe) 免蛋意大利芝士凍餅 (附簡單食譜)

Didn't do any baking experiment recently since I was out-of-town for a month earlier, in addition to the hot summer weather.   I have got the below ingredients for awhile, so I'd better to use them before they go expired.

Lady fingers, mascarpone cheese... therefore, I made a Tiramisu this weekend.

Although I don't work out often and I do eat unhealthy food, I would mind to intake any raw food, particularly my stomach and digestion is not well..  So, this Tiramisu is based on an egg-free recipe I referred from a very popular cooking blogger Christine's Easy Recipe (http://www.christinesrecipes.com/2008/09/tiramisu.html).  I only adjusted a bit based on the ingredients i have stocked up on hand.

Ingredients/ 材料：

1 TBSP            即溶咖啡粉 (coffee powder)
120 ml             滾水（hot water)
~3 TBSP          甜酒 (rum)
~75 ml             鲜忌廉（whip cream）
2-3 TBSP         糖霜 (icing sugar)
250 ml             馬斯卡彭芝士（Mascarpone cheese）
~12pcs            手指餅 (lady fingers)
2 TBSP            朱古力粉（cocoa powder）

Procedure/ 做法：
1)  Dissolve coffee powder with the hot water; add 1.5 TBSP Rum to the mixture; chill the mixture in the fridge.

2)  whisk the whipping cream with the icing sugar to stiff; fold in mascarpone cheese and the other 1.5TBSP Rum.

3)  Line up 6pcs lady fingers in the container.

4)  Put the chilled coffee mixture  onto the lady fingers with a brush. You may also dip the lady fingers into the coffee mixture and line up on the container.

5)  Pour half of the cheese & cream mixture on the lady fingers.  And line up second layer of lady fingers on top of the cheese & cream mixture.

6)  Repeat step 4) and 5).

7)  Finish the tiramisu by sprinkling the cocoa powder on top, cover it up to prevent dry out and chill in the fridge before serving.

DONE!  

ladyfinger experiments (with simple recipe) 手指餅實驗 (附簡單食譜)

最近的興趣是烘焙，一連上了兩個烘焙課，又四處找一些簡易好味，而又已有現成材料和工具在手的食譜自娛一下。最近就選了做 ladyfinger 手指餅。

Ladyfinger手指餅是一款本身既是餅乾點心，也是一些冷凍甜品的基本材料。做法並不困難，像我一樣的新手學生都一樣能成功出爐。我參考和實驗了幾個食譜，之後又按自己喜好和手頭的材料隨心增減一點份量和做法，味道和口感跟我兒時喜歡的雞蛋餅相似。一出爐父女二人吃了差不多一半啊。

我首先試做了Carol 的食譜。不會過甜，很香脆有蛋香，很似兒時愛吃的雞蛋脆餅。
http://tw.myblog.yahoo.com/jw!8bO6wmCeFRjv7ZnJEKc-/article?mid=86882

然後又試做了法國餅神Pierre Herme的食譜。餅神用的材料更簡單，但麵粉用量相對較多，口感比較似小蛋糕。我試做了食譜的1/3份量，擠出約4cm直徑比較大的圓餅形，約有35個圓餅。由於質地比較綿密似蛋糕和泡芙，可以考慮夾上新鮮打起的奶油或吉士或自家制的冰淇淋凍吃。
http://blog.roodo.com/kitty_bistro/archives/1347169.html

餅神的食譜樣子吸引，口感綿密似蛋糕，但宜即焗即吃。

可惜餅神的食譜比較不耐放，也許是香港天氣問題吧。發現只存在食物盒裡一天便已回潮了，口感變得更厚實，表面略顯濕淋。反之，用另外的食譜同樣存放在食物盒裡，卻可以放上一星期，表面仍然乾爽，口感亦沒有變得太差，仍然是鬆的。總結實驗，隨心的作了少許改動增刪。喜歡這個手指餅既不太甜又有蛋香，沒下牛油零脂肪，絕對是個既健康又極之容易成功的減壓輕鬆料理。

做型可以長條、圓形、排狀作凍餅圍邊或餅底

Ladyfingers 手指餅
約做55個 (3cm圓形)

材料:
蛋黃2個
砂糖40g
低筋麵粉40g
玉米粉10g
蛋白2個40g
糖粉適量

做法:
1. 蛋白先打起白泡沫，分兩三次加入其中30g砂糖用高速打至挺立的狀態 (stiff and peak)。
2. 蛋黃加入餘下10g砂糖打至均勻。
3. 將蛋黃麵糊分兩三次拌蛋白霜中輕手混合均勻 (cut and fold)
4. 將已經過篩的粉類分2次加入麵糊中，用矽膠刮刀快手混合均勻 (cut and fold)。
5. 混合完成裝入擠花袋中，可擠出長條狀、圓形或喜歡的形狀，表面灑上糖粉。
6. 放入已預熱烤箱，用170度C烤12分鐘或上色就取出放涼。實際時間視乎大小和脆口程度而定。

樣子不佳但味道真不錯，一出爐就吃了一半 ^^

cakes!

已經多年沒做糕餅的我（都有五年多了），早前跟同事上了SOGO Club的cup cake class，是第一次接觸cake decoration。原來唧花真的好好玩，依家成日心思思想做蛋糕，可惜沒有時間。加上我典型白羊座的三分鐘熱度，好驚買晒工具材料之後唔玩，浪費晒ｄ野啊！要冷靜啊！

Miss 做的．．．．靚靚！








我地的...見miss的玫瑰靚就中了玫瑰毒，不停做玫瑰，好悶呢！一ｄ創意都冇啊～




同場加映...

my birthday cakes...

The 8th

My 8th handsewn bear born on Dec 5th 2009

I started the 8th bear months ago for just to stock up some bears for whatever purpose.  It was nearly finished quite a while but pending to just the final step by sewing up all arms and legs to it's body.  Until one day I know I need something to a birthday girl next day, I completed it in rush in the night just right before the gathering.  I even forget to take a picture, so I could only take this in office next day.



So, its a SHE with no name.
Born on the night of November 12th 2009.


Experiment on cupcake decoration..... so ugly!