, }! b! x$ B% ~" e薰衣草豆腐蛋糕 5 s% S& y9 x5 J; M' N材 料 : 3 隻雞蛋 80 克砂糖 25 克粟粉 80 毫升豆漿 80 毫升鮮檸檬汁 500 克日本絹豆腐 1 茶匙食用薰衣草 1 茶匙雲呢拿香油 餅 底 : 180 克消化餅 70 克無鹽牛油做 法 : (1) 消化餅放入保鮮袋中封口，用麵棍將消化餅輾碎後盛混合軟牛油，再放入一個直徑約八吋的 蛋糕模中，用匙羹壓平成餅底，放入冰箱內冷藏待用。 (2) 薰衣草混合豆腐，以慢火加熱至剛冒煙，離火，浸十五分鐘至出味後隔渣，放涼備用。 (3) 豆腐隔去水份，置攪拌機中攪成茸。 (4) 雞蛋混合砂糖以打蛋器拂成淡黃色，分別加入粟粉、雲呢拿香油、鮮檸檬汁、豆漿及豆腐茸 拌勻。 (5) 取出蛋糕模，將糊倒於餅底上鋪平。 (6) 預熱 180 oC 焗爐約十分鐘，焗盤內注入熱水，放上焗爐架，架上放上蛋糕模，焗四十五分 鐘至一小時即成。備 註 : (1) 日本絹豆腐在 CitySuper 有售，亦可用蒸煮豆腐代替。 (2) 焗蛋糕時在焗盤內注入熱水可令餅底保持乾爽。" v2 |: Z* x: `# w, A& @
Lavender & Beancurd Cake1 S% Q; {' z7 {; y; F4 q4 L
Ingredients : 3 Eggs 80g Sugar 25g Cornflour 80 ml soy bean milk 80 ml fresh lemon juice 500g Japanese beancurd 1 tsp dried lavender buds 1 tsp vanilla extractCake Base : 180g Digest biscuit 70g Unsalted butterMethod : (1) Place the digest biscuit into a bag & seal. Roll with a flour roll on top of the bag to make the digest into small pieces. Then, mix it with soft butter. Put into a 8-inch cake mould & use a spoon to make it smooth. Fringe. (2) Mix the dried lavender buds with soy bean milk. Then, boil until the smoke comes out. Remove from heat & soak for 15 mins. Serve & cool down. (3) Absorb the water from beancurd. Blend into mash. (4) Beat the egg with sugar until slightly yellow. Then, add in cornflour, vanilla extract, fresh lemon juice, soy bean milk & mashed beancurd. Mix well. (5) Take the cake out. Place on op & spoon it smooth. (6) Preheat the oven to 180 oC for 10 mins. Pour in hot water onto the oven tray. Put the cake mould on top & bake for 45 mins to 1 hour. Ready to serve.
