【Easy Recipe】Taste like Cheese Tart! Foolproof Low Sugar Cream Cheese Sc...

Low Sugar Cheese Scone Tarts | 低糖奶油乳酪司康派

@ FoodiEat随食慢活

Was gifted my favourite fruit spreads(Thank you PR Comm), so thinking to use my previous scone recipe to make into scone tarts, add cream cheese to make it into cheese tart, and I like it! The Scone shell is not hard, and Taste like Cheese Tart  Taste the same whether you eat it hot or cold. 

收到公关公司送的果酱，于是想用我之前做过的司康当挞皮，做成乳酪挞。成果一次成功，而且挞皮不干硬，真的像在吃乳酪挞。非常好吃！

* simple ingredients 简单材料

* less sugar 少糖

* Taste like Cheese Tart 像吃乳酪挞

(Recipe adapted from here)

Ingredients: 

Cream Cheese with fruit spread Filling :
100g Cream Cheese
20g Sugar (I used Low GI sugar)
10g St. Dalfour Cranberry with Blueberry Fruit Spread

Tart Shell:
130g Cake Four
1/2 tsp Baking powder
30g Butter
10g Sugar (I used low GI sugar)
10g Osmanthus Syrup (can use honey too) 

45g Milk

Method:
1. Sift Cake Flour and BP.
2. Add sugar and mix well.
3. Rub in butter till combine.
4. Add Honey and Milk.
5. Form dough and rest for 15 minutes.
6. Form bowl shape and pipe in cream cheese mixture . Can mix or Top with fruit spread.
7. Egg wash scone tarts.
8. Bake in 170-180 degree for 30 min.
9. Serve warm.

奶油乳酪馅：

100g  奶油乳酪

 20g  低升糖赤糖

10g 蓝莓蔓越莓果酱

挞皮：

130g 低筋面粉 + 泡打粉

10g 低升糖赤糖

30g 牛油

45g 全脂牛奶

1 tbsp 桂花蜜（或蜜糖）

做法：

1. 把奶油乳酪馅放入裱花袋中冷藏

2. 过筛面粉和泡打粉

3. 牛油切成碎，混合均匀

4. 加牛奶和桂花蜜（或蜜糖）

5. 面团静置冷藏15分钟

6. 面团搓圆和捏成碗状

7. 挤入奶油乳酪和果酱

8. 刷蛋液

9. 放入170-180度预热烤箱烤30分钟

Video with English Subtitle 记得开启字幕，Turn on CC For subtitles For full method, see video: https://youtu.be/dG9NyQmYNgI 完整做法，请看影片： https://youtu.be/dG9NyQmYNgI For written recipe: http://foodplayground.blogspot.com/2021 文字食谱：http://foodplayground.blogspot.com/2021 谢谢支持！记得订阅： https://www.youtube.com/channel/UCgCOHfPwLDi74RYBpuyNVHg?sub_confirmation=1 Remember To SUBSCRIBE, go to : https://www.youtube.com/channel/UCgCOHfPwLDi74RYBpuyNVHg?sub_confirmation=1 我的日常生活 Follow me on : Facebook: https://www.facebook.com/foodieatplayground Instagram: https://www.instagram.com/foodieatplayground Want to see more recipes? Check out: http://foodplayground.blogspot.com/ 关于合作事项可电邮联系 | Business/DM for collab: Email: foodplayground@gmail.com 分享你有兴趣的 （Popular Playists）: 【简单健康食谱 Healthy RECIPES】- https://youtube.com/playlist?list=PLi0IEmHC2ayB2H1nwV570ZzFWxIh2bGGM 【简单蛋糕食谱 Easy Cake RECIPES】- https://youtube.com/playlist?list=PLi0IEmHC2ayD80kdZ2zVYYa3ooj_IOl1H 【甜品料理食谱 Dessert RECIPES】- https://youtube.com/playlist?list=PLi0IEmHC2ayAhn2CMCeN4M61m94iCYAXe 【饭锅料理食谱 Rice Cooker RECIPES】 - https://youtube.com/playlist?list=PLi0IEmHC2ayCi8ZNH-Yur_-AwUJaWu_so 【早餐料理食谱 Breakfast RECIPES】- https://youtube.com/playlist?list=PLi0IEmHC2ayC8o6TEFGEhTV_juZcQhFcg 【开箱分享 Unboxing & Review 】- https://youtube.com/playlist?list=PLi0IEmHC2ayAM40k5wTqcnIQStsjnsJp6 ❤️想看到更多食谱、vlog、开箱影片的话，记得订阅，留言、按赞、分享。订阅无需花你一份钱，但却会给我多一份动力去制作更多影片。你的举手之劳是我的一臂之力。希望你可以不吝啬地给我一点鼓励。谢谢❤️ If you like this video, appreciate if you can subscribe, like, share and comment to my channel. It doesn’t cost you a cent but it gives me the opportunity to show you more videos. Do press bell for latest notification once you subscribed. Thank you for watching! To subscribe: https://www.youtube.com/channel/UCgCOHfPwLDi74RYBpuyNVHg?sub_confirmation=1

Review: Cat & The Fiddle Cheesecakes

收到这份礼物之前，已先在报章得知这个新品牌。Cat & The Fiddle最大卖点就是专门供应宅配乳酪蛋糕。此外，价格非常合理，而且口味新颖。

原本想在适当的节日订一个试试，却没想到美梦成真，得到了公关公司的厚爱，让我可以自选喜欢的乳酪蛋糕。

我上了该官网：www.catandthefiddle.com,看了每一种蛋糕的特色和图片，甚至留意顾客留言，最后决定订购当中最贵，材料最多的Sicilian Wildcats乳酪蛋糕（$31.90）。

目前，该网站共推出10款乳酪蛋糕，每个重1.1公斤，包括下次很想尝试的Paws of Fury（$24.90）和The Emperor's Romance（$24.90）。前者是鸳鸯口味；后者是荔枝马提尼口味。其他让人垂涎的口味还包括Sweet and Smokey Taffy($19.90)-海盐焦糖口味、The Modern Duke's Pudding($22.90)-Cookies and cream口味、Over The Moon($19.90)-香草原味、The Russian Whiskers($24.90)-芒果伏特加口味、Maneki Neko($28.90)-柚子柑橘口味、Carribean Surfari($28.90)-黄梨椰子兰姆酒口味和Queen of Hearts($22.90)-草莓口味。

我订的Sicilian Wildcats乳酪蛋糕（$31.90）其实是Tiramisu口味，乳酪蛋糕中间是浸了满满Espresso和Marsala酒、Rum和Brandy的海绵蛋糕。那么多种酒？不要被这些酒给吓到，其实酒味和分量刚刚好，不会太强，连不喝酒的我都能接受。

上网订购的程序非常简单，只要选择你要的口味，然后选择要不要附加品（如蜡烛，印板等等）。接着，你必须输入个人详情，并写明你要宅配或自取，宅配要另外付$9。好处是若今天下午两点前下订，隔天就可送到。你可选择中午12点至5点送上，或是5点之后送上。

我在星期五的中午下订，隔天4点45分就收到。我迫不及待地把送到的乳酪蛋糕送进嘴里。可能蛋糕须放在冷冻库保鲜，口感像在吃乳酪雪糕。于是我把蛋糕放进冰箱，并发现放在冰箱几小时后取出的口感更佳--绵密细滑，而且海绵蛋糕湿润，口齿留香。

这里的乳酪蛋糕都是现烤，不加人造色素和添加物，因此一般建议在三天内吃完。我为了要试验三天后的成果，于是待一个星期再尝试，发现外层虽然有一点干，但里面的海绵蛋糕还是湿润的。口感还不错。

蛋糕盒上贴心地附上一张感谢卡，发现有小提醒：三至四个小时后才吃，口感更佳。原来是自己没注意，下次我不会再这么急了。如果你要请客，最好也要把这几小时算在内。

是不是也想试一试？喜欢吃乳酪蛋糕的朋友，记得上网：www.catandthefiddle.com 浏览和订购。

Parmesan Cheese Chiffon Cake

These days I am into Chiffon Cake, after the successful attempt of Yuan yang Chiffon Cake. I always like the spongy texture of Chiffon Cake, and since now I can make my own, as and when I want to eat or crave for Chiffon cake, I will start baking.

Few months ago, I bought a bottle of Parmesan cheese powder. It's expiring in 2 months time and I still have not used it. So I thought maybe I can google and see if there's any cake recipe that call for Parmesan cheese powder. True enough, I read some good reviews of Parmesan cheese chiffon cake. So I used the previous chiffon cake recipe and use permesan cheese as one of the ingredient. Here is the recipe:

Ingredients:
2 egg yolks
10g caster sugar
35g permesan cheese powder
50ml water
20ml cooking oil (I used Canola oil)
50g self-raising flour

2 egg whites
1/4 tsp cream of tartar
50g caster sugar

Method:
1. Whisk egg yolks and sugar till slightly pale.
2. Add water and oil into the egg yolk batter. Fold in the permesan cheese powder and flour.
3. Beat egg whites and cream of tartar until mixture is foamy. Gradually add in sugar and beat until stiff peak form.
4. Gently fold beaten egg white into egg yolk batter until blended in 3 batches.
5. Pour batter into ungreased chiffon mould. Bake in pre-heated oven at 180 deg C for the 1st 10 minutes, then reduce to 170 deg C for the next 30 minutes.
6. Remove from oven and invert cake immediately until it is completely cool (I let it rest in oven for 5 minutes with door slightly open before invert, in case the cake shrink).
7. Cool completely before remove cake from mould and serve.