17 kind mousse

http://www.japan-guide.com/e/e3922.html

mini cheesecake with oreo crust

Mini Cheesecakes with an Oreo Crust

Makes 12 mini cheesecakes

Ingredients

Crust:

• 1 cup of crushed Oreos
• 1/4 cup of melted unsalted butter

Filling:

1 1/2 packages (12 ounces) cream cheese, room temperature
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 eggs
1/2 cup plain yogurt

Process

1. Preheat the oven to 325. Line a 12-muffin pan with aluminum liners.
2. To make the Crust:  Put Oreos into a large resealable bag to crush with a rolling pin. Continue rolling Oreos until they are finely crushed. In a medium bowl, combine the Oreo crumbs with the melted butter. Divide the crust mixture into the muffin liners. Press down the mixture firmly with your fingers. Bake the empty crusts for 5 minutes.
3. To make the Filling: Using a hand mixer or stand mixer, beat cream cheese until creamy. Gradually add the sugar, salt, and vanilla; beat well. Add eggs one at a time, mixing just until blended. Stir in yogurt.
4. Evenly divide the filling into the baked Oreo crusts, about a 1/4 cup of filling. The filling should should come almost to the top of the liner. Bake for 15 minutes or until tops of cheesecakes are puffed and only slightly jiggly in the very center. Cool to room temperature and then refrigerate for at least a couple hours, preferably overnight, until serving.

mini cheese cake + mini blueberry cheese cake

Mini Cheesecakes

Mini Cheesecakes

2 (8 oz) cream cheese (can use the less fat kind too)
2 eggs beaten
1 tsp vanilla
3/4 c. sugar
1 tbsp lemon juice
18 vanilla wafers
topping of your choice

Preheat oven to 350 degrees. Beat cream cheese, eggs, vanilla, sugar, and lemon juice. Place a vanilla wafer in the bottom of each muffin tin wrapper. Pour batter into tins, bake 12-15 minutes. Let cool, and then refrigerate for a couple of hours. Garnish with your desired topping.

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mini blueberry cheesecake recipe:

Ingredients:

Crust:

• 2 cups crushed graham crackers
• 1 stick butter, melted
• 3 T white sugar

Cheesecake:

• 2 bars of 8oz cream cheese, room temperature
• 1 cup white sugar
• 2 large eggs
• 1 cup heavy cream
• 2 t vanilla
• 1/2 t fine salt
• 1 21-oz can of blueberry pie filling/topping

Directions:

1. Preheat oven to 175°C and line 3/4 oz mini muffin tins with paper cups.
2. To make crust, combine until evenly blended the graham cracker crumbs, sugar, and melted butter in a bowl.
3. Press around half a tablespoon of crumbs onto the bottoms of the muffin cups. Set aside.
4. To make the cheesecake, with the lowest speed setting, beat cream cheese until smooth and fluffy.
5. Gradually add sugar and salt while beating, scraping the sides of the bowl often.
6. Add the eggs one at a time, mixing until incorporated.
7. Add the vanilla extract and heavy cream and mix well.
8. Let the cheesecake batter rest for around 10 minutes to remove most of the air bubbles that were formed during the mixing process.
9. Scoop cheesecake batter into prepared crusts and bake for about 20-25 minutes, or until firm but the centers of the cheesecakes still a bit jiggly. 
10. Remove from the oven and let coolthen refrigerate (a few hours or even overnight).
11. Serve with chilled blueberries (with sauce) on top.

Yield: 72 mini cheesecakes

This is just for a basic cheesecake recipe. There are hundreds of toppings you can use to suit the flavor you want. Make one today. :)

草莓海绵蛋糕

           

材料:

4 粒蛋 （室温）

206 细糖 （一定要减， 我用110g)

4g 盐

140g (我用110g普通面粉加30g 粟粉，也可以试用低筋面粉）

30g 植物油

30g 鲜奶

装饰：

300ml 植物性奶油

草莓

做法：

1。蛋，细糖和盐用高速搅打5-7分钟至到发到双倍分量（我觉得是发到好几倍涅。。），蛋液滴下不会马上消失（ribbon-like)。用慢速搅打1-2 分钟， 这样可以稳定打发的蛋液。 

2。加入筛过的面粉+粟粉， 用刮刀由下往上轻轻搅拌至均匀。

3。拿出1/3 的面糊, 拌入植物油， 拌均后把这有油的面糊倒入其余的面糊， 轻轻拌均。

4。加入鲜奶， 轻轻拌均。 

5。倒入8" 蛋糕模（旁边已抹了一层油，底部铺了烘焙纸）， 放入预热烤箱180度， 35分钟。  

    

装饰：

烤好的蛋糕冷却后， 切一半， 抹上打发的植物性奶油， 撒上切成颗粒的草莓，盖上蛋糕。 蛋糕体抹上打发的植物性奶油，放上草莓及手指饼。

相思蛋糕 - do for mum

我用7寸方模

材料A:
50g 玉米油
60ml 牛奶
1/8tsp 盐
100g 蛋黄
1粒 全蛋
70g 特幼面粉

材料B: （我只做抹茶口味，直接用2tbsp的抹茶粉加20ml的温水）
1tbsp 抹茶加10ml温水搅匀
1tbsp 可可粉加10ml 温水搅匀

材料C:
200g 蛋白
80g 幼糖
1/2tsp 塔塔粉

做法：
1. 以上食谱材料A都除二，分成两份。分别放入两个大碗，各自将材料B的油、液体、盐和蛋打出细泡，加入面粉和材料B拌匀，盖上避免吹风。（我只做一种口味，不用分两份）
2. 把蛋白打成湿性发泡（尾端挺立有少许弯曲），分两份加入做法(1)里，用切拌方式混合。（我只做一种口味，不用分两份）
3.  把抹茶面糊倒进烤模，接着倒入可可面糊，刮平，轻敲几下敲出气泡。（我的烤模地层有铺纸，烤模底层是活动性的，所以烤模外包两层锡箔纸，避免进水）
4. 以170度C水浴法，烤箱中下层烤50分钟或至熟，注意上色。出炉后倒扣放凉。

banana cake

材料：（1个 9X5" 的烤模）
2颗 蛋，打散
*1/3杯 酸奶 （Buttermilk，我用自制的，1/3杯牛奶加1/2tsp柠檬汁搅匀，静置几分钟）
1/2杯 植物油（我用玉米油）
1杯 熟香蕉，压成泥
1+1/2杯 糖 （我用1杯糖，依香蕉熟甜度来减。原食谱用太多糖了，觉得一定要减就对了）
1+3/4杯 普通面粉
1tsp 小苏打粉
1/2tsp 盐
1/2杯 pecan/胡桃，稍微切碎 （我用walnut，如果不喜欢可以不放。很多人不喜欢walnut那独特的油味）
       

做法：

1. 烤箱预热165度C。烤模涂 / 喷油防沾。

2. 将蛋，酸奶，油和香蕉泥搅匀。（建议用打蛋器会比较容易）

3. 将糖、面粉、小苏打和盐过筛入香蕉糊，搅匀，再加入pecan/walnut拌匀。

4. 把面糊倒入烤模，送入烤箱烤约1小时20分钟或至熟，用竹签或cake tester插入蛋糕，没沾面糊就表示熟了。

5. 脱模，放凉后享用。

 

*我的笔记：

如果没有现成的Buttermilk （酸奶），可以自制取代。真正的比例是1杯牛奶加1tsp柠檬汁搅匀，静置几分钟后就变成豆腐渣般的酸奶。

Mango and Peach Charlotte Cake - for mr bobby cake

 
Mango and Peach Charlotte Cake

Ingredients:
(makes a 7” cake)

1 packet sponge finger biscuits, halved crossways
1 can peach slices
100g peach and mango flavoured yogurt
150ml Vitagen (peach flavour)
150ml non-dairy whipping cream
1 tbsp gelatin
2 tbsp sugar (original recipe calls for 3 tablespoon)
150ml water
1 cup fresh mango chunks

Method:

1. Dip sponge fingers in syrup from canned peach syrup. Arrange flat side around inside and base of prepared tin. (If you prefer the sponge fingers to be crisp and crunchy, you may choose not to dip them in the syrup).
2. Sprinkle gelatin over water in a bowl. Add in sugar and stand the bowl in a pan of simmering water, stir until dissolved. Set aside to cool.
3. Mix yogurt and vitagen and add in cooled gelatin solution. Mix well.
4. Whip non-diary whipping cream till mousse-like. Add in the yogurt mixture to the whipped cream and mix well.
5. Pour one-third of filling over the biscuit base. Top with mango chunks, then remaining filling. Refridge till set. Decorate top with peach slices.