豆腐蛋糕 - Tofu Cake

Ingredients
55g Tofu
41g Soya Milk
46g Oil
1g 泡打粉
88g Cake Flour
220g ehh white
146g caster sugar
0.1g salt


Method
把常溫的蛋白裝入乾淨的調理盆中，再準備調理盆把低筋麵粉、泡打粉過篩倒入再加入豆漿、沙拉油、嫩豆腐，嫩豆腐用過篩網篩入盆中再用攪拌棒攪拌均勻即可，把先前蛋白加入塔塔粉、鹽用攪拌機打發，等大泡泡出現後加入一半的砂糖打到濕性發泡即可，再加入另一半糖再打到乾性發泡，把打好的蛋白取一些到麵糊中用手攪拌均勻，再整個麵糊倒入蛋白中攪拌均勻即可，再把麵糊倒入烤模中約6～7滿後再輕敲一下，讓裡面空氣打出來，即送入烤箱烤箱溫度下火160度上火180度烤30分鐘，如無上下火溫度170度烤30分鐘即可，烤完取出脫模裝盤，這樣就完成豆腐蛋糕

recipe and photo adapted from ytower

Chocolate Sponge Cake

Ingredients
whole egg 203g
egg yolk 32g
caster sugar 135g
syrup 21g
salt 1g
oil 32g
chocolate powder 21g
cake flour 106g
soda bicarbonate 1g
milk 21cc


Method
1. 準備鍋子開火把沙拉油倒入煮，煮到油有紋路時就把可可粉倒入鍋中攪拌關火，準備調理盆把全蛋、蛋黃、細砂糖、鹽加入用攪拌機快速打發均勻
2. 攪拌後蛋液會比較白且糖鹽均已溶化，再來把糖漿加入用中速來攪拌，之後用過篩器把低筋麵粉、小蘇打粉過篩到調理盆中
3. 再來先用慢速約攪三秒來攪拌麵粉到蛋糊中，再來用中速約20秒來攪拌即完成麵糊，把麵糊倒一部份至之前煮巧克力鍋中用刮刀攪拌一下即可
4. 再把鍋中的麵糊、牛奶倒至調理盆中攪拌均勻，再來準備活動烤模把巧克力麵糊倒入約7分滿即可，烤箱溫度上火180度下火160度，烤35分鐘即可，烤好後準備一個下透氣架把蛋糕倒蓋靜置放涼，放涼後從烤模取出蛋糕這樣就完成巧克力海綿蛋糕

recipe and photo adapted from ytower

番茄炒蛋 - tomato fried egg

Ingredients
4 eggs
2 tomato
1 tblspoon ketchup
spring onion
2 tblspoon corn flour
1/2 bowl water
1 tblspoon sugar


Method
1. 把四個雞蛋打散，在鍋中加入少許的油，再把蛋倒入鍋中，注意不要炒到焦熟
2. 蛋在鍋中時，用大火慢慢推拌，這樣雞蛋的形比較完整，看起來會比較像片狀，而不會碎碎散散的，倒入盤中
3. 把半碗水加入鍋中，順便把番茄也加入，加入番茄後可以先煮一下，讓番茄軟化而讓味道融入湯汁之中，之後可以放一大匙砂糖，再加入一大匙番茄醬，大約煮個一分半之後
4. 煮到番茄軟化，加一小匙的鹽，火關小之後再加2大匙太白粉水勾芡，最後把蛋加入鍋中翻炒一下即可完成，放入盤中，再灑點蔥花在上面，美味的番茄炒蛋就完成了

recipe and photo adapted from ytower

輕乳酪蛋糕 - Japanese cheesecake

Ingredients
200g Cream cheese
100g Milk
60g Butter
20g Corn flour
25g Cake flour/Low-gluten flour
5 Egg yolk
5 Egg white
110g Caster sugar


Method
1. Put a mixing bowl on top of the boiling pot (to avoid direct heat), use lightest heat.
2. Mix well both cream cheese and milk in the mixing bowl.
3. Add in corn flour and cake flour into the mixture. After mixed well, add in butter.
4. Add in egg yolks last and stir fast to avoid hardening of the egg yolk.
5. In new mixing bowl, beat the egg whites till until fluffy (Don't overdone till too dry). Add in the suger as 2 session (Do not add in suger all at once).
6. Once done, add in 2 mixture together. mix well (do not stir too much to avoid too much air in mixture).
7. Oven bake mixture, 160-170C for 50-60 minutes.

先準備容器把奶油乳酪與牛奶混和後，用鍋子隔水加熱方式開小火來糊化起士牛奶，這時把玉米粉加低筋麵粉過篩，之後把糊化中的起士加入奶油持續攪拌，之後再加入蛋黃這時要趕快攪拌才不會熟,最後把過篩的麵粉一直攪拌均勻糊化即可。 再來準備烤模，在底部鋪上白報紙，準備調理盆倒入蛋白用攪拌機中速攪拌蓬鬆後，分兩次加糖攪拌，打到呈現濕性發泡即可，再把打完的蛋白取適量加入糊化的起士中攪拌均勻，攪拌後再倒回打完的蛋白中再攪拌，這樣就可以倒入烤模中約8分滿。 準備烤盤後，加水再放入烤模即可送進烤箱，烤箱溫度１６０～１７０度烤熟，烤焙約50~60分鐘即可即可，烤熟後倒出裝盤這樣就完成好吃的輕乳酪蛋糕。

recipe and photo adapted from ytower

Chocolate truffle dessert

Ingredients (serves 6)
250g dark chocolate, broken into small pieces
250g ready-made custard
400ml thick cream
2 tbs cocoa powder, sifted
Creme fraiche, to serve

Method
1. Place chocolate in a bowl over a pan of simmering water. When melted, set aside to cool slightly. 2. Beat in custard and cream, folding until combined.
3. Line six 150ml round dessert moulds or souffle dishes with plastic wrap. Divide mixture between moulds and refrigerate at least 6 hours.
4. When ready to serve, unmould onto serving plates, dust tops with cocoa powder and serve with a dollop of creme fraiche.