Mini Cheese Cake

Ingredients

Base

• 55 gm Marie Biscuit
• 25 gm Icing Sugar
• 25 gm Unsalted Butter, melted

Filling

• 450 gm Cream Cheese, softened
• 100 gm Caster Sugar
• 15 gm Lemon Juice
• 2 gm Grated Lemon Zest
• 3 gm Vanilla Essence
• 2 Eggs
• 250 gm Strawberry Filling, for decoration

Directions

1. Preheat oven to 165 degrees C. Prepare 12pcs solo cup.

预热烤箱至165摄氏度，准备12个杯.

2. In a medium bowl, mix together the Marie Biscuit, Icing Sugar and melted Butter with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each solo cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.

混合玛丽饼干，糖粉和融化牛油在一个中型碗,用叉子搅拌直到均匀.用饭匙衡量每个杯底一匙，压紧.放进预热烤箱烘烤5分钟，然后取出冷却. 烤箱保持温度.

3. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.

搅拌奶油乳酪，糖，柠檬汁，柠檬皮，香草香精直到松软.加入鸡蛋.

4. Pour the cream cheese mixture into the solo cups, filling each until 3/4 full. Bake at 165 degrees C for 25 minutes. Cool completely and pour some strawberry filling on top for decoration. Refrigerate until ready to serve.

把奶油乳酪糊倒入杯，每个填至3 / 4满.放进预热烤箱烤25分钟。完全冷却后倒上一些草莓馅料作装饰. 放进冰箱准备冷藏.

Merry Christmas to all Hearty's members...

Chocolate crepe cake

Ingredients

(Crepe)

• 250gm Superfine Flour
• 1tbsp Caster Sugar
• 3# Eggs
• 3# Egg yolks
• 600ml Milk
• 40gm Unsalted butter, melted
  

(Chocolate & Espresso Filling)

• 250gm Compound Dark Chocolate, roughly chopped
• 50gm Unsalted butter, chopped
• 150ml Milk
• 100ml Thickened cream
• 100ml Strong black coffee (espresso)
• 55gm Caster sugar
  

Method

1. Mix flour, sugar, eggs, yolks and milk in a blender or food processor until smooth, then pour into a jug and stand for 30 minutes. Just before cooking, stir 40g melted butter (2 tbsp) through the batter.

混合面粉，糖，鸡蛋，蛋黄，和牛奶在搅拌机里搅拌至光滑，再倒入量杯休息30分钟.在烹调前，加入40克的融化牛油.

2. Heat an 20cm fry pan or non-stick frypan over medium-high heat. Brush with extra melted butter, add enough batter to coat base, swirl to cover, then tip out any excess. Cook for 45 seconds, then flip and cook for 30 seconds more or until golden. Repeat with butter and remaining batter (you should have about 18 crepes), stacking with baking paper in between. The crepes can be made 2 days ahead, then wrapped in foil and refrigerated, or frozen for up to 1 month. If frozen, defrost at room temperature for 1 hour.

以中高热量焮热一个20厘米平底煎锅或不沾煎锅.刷一层融化牛油，在倒入足够的面糊，盖完煎锅的表面层，再出多余的面糊.煎约45秒，然后翻转和煎30秒钟或至金黄色就可以取出.用牛油和剩余面糊重复（你大约可以做18片薄饼），之后用烤油纸隔着堆叠薄饼.该薄饼要收2天，可以用铝箔纸包着在冷藏，或可以冷藏1个月。如果要解冻，在室内温度放约1小时.

3. For the filling, melt the chocolate in a heatproof bowl over a pan of simmering water (ensure bowl doesn't touch water). Stir in butter, milk, cream, coffee and sugar, then whisk until mixture is smooth and sugar dissolves. Remove from heat, cover and set aside for 20-30 minutes until mixture cools and thickens.

馅料：隔水炖融巧克力（确保碗是不触及水）.加入牛油，牛奶，奶油，咖啡和糖，然后搅拌馅糊至光滑和白糖完全溶化.离火，盖着和放一旁约20-30分钟至馅糊冷却和增厚.

4. Lightly grease an 20cm mousse ring. Place a crepe in pan and spread with a little filling. Continue layering, finishing with a crepe. You should have about 1/3 cup (80ml) filling left. Cover cake with foil and chill for 1 hour.

在一个20厘米的慕斯圈抹油，摆放一片薄饼然后一点点填补馅料.继续分层，直至薄饼用完.你应该剩大约1 / 3杯（80毫升）馅料.把已完成的薄饼蛋糕有铝箔纸盖着1小时.

5. Preheat oven to 180°C.

预热烤箱至180 ° C.

6. Place cake pan on a baking tray and heat gently for 10 minutes. Meanwhile, reheat remaining filling in a heatproof bowl over a pan of simmering water for 2-3 minutes until warm. Serve cake drizzled with filling.

把慕斯圈放在烤箱里焮热10分钟.同时，隔水炖热其余的馅料直至温热.最后把馅料浇上蛋糕即成.

BAKING CLASSES ON JANUARY 2011 一月课程表

Date / Time	Chef	Decription
08.01.2011 Saturday 2.00pm - 5.00pm	Coco *Chef from Y3k RM 60 Demo	Chinese New Year Cookies	过年饼
		1. Cheese Stick	1. 奶酪棒
		2. Cookies Lapis	2. 拉皮斯饼干
		3. Mint Nestum Cookies	3. 薄荷麦片饼干
		4. Almond Slices	4. 杏仁片
09.01.2011 Sunday 10.30am - 1.00pm	Han RM 80 Work shop	Birthday Cake Decoration	生日蛋糕装饰
		（with Fresh Cream & Chocolate）	（新鲜奶油及巧克力装饰）
		1. How to cut Layer Cake	1. 如何切夹心蛋糕
		2. How to bake Sponge Cake	2. 如何烘焙海绵蛋糕
		3. How to beat Fresh Cream	3. 如何打鲜奶油
		4. How to Decoration with Chocolate	4. 如何用巧克力做装饰
15.01.2011 Saturday 10.00am - 2.00pm	June RM 80 Demo	4 Jam Kek Kukus	4小时蒸蛋糕
		1. Kek Kukus Mata Kuching	1. 龙眼蒸蛋糕
		2. Kek Kukus Buah Moist	2. 蒸杂果蛋糕
		3. Kek Kukus Chocolate Moist	3. 蒸巧克力蛋糕
15.01.2011 Saturday 2.00pm - 5.00pm	June RM 50 Demo	Apam Series	“各种Apam糕”
		1. Apam Kuntum Mekar
		2. Apam Hitam Manis
		3. Apam Tepung Beras
		4. Apam Gula Hangus
		5. Apam Siam
16.01.2011 Sunday 2.00pm - 5.00pm	Steven RM 50 Demo	Basic bun with Sweet Dough	基本甜面团与面包
		1. Home-made Sandwich Loaf	1. 自制三文治面包条
		2. Yam Bun	2. 芋头面包
		3. Blueberry Cheese Bun	3. 蓝莓芝士面包
		4. Potato Sweet Bun	4. 马铃薯甜面包
		Learning how to make Yam Filling & Cheese Filling	学习如何做芋头面包的馅料 & 蓝莓馅料
Above information are subjected to changes or cancel without prior notice.
Please walk in registration 3 day in advance. Payment are required when registration. All the conducted with limited seat only.
Family member above 12 years old are chargeable too and children below 11 years old are not allowing during class proceed.
For more information can visit through our facebook hearty ingredient supply

Gingerbread Cookies

Ingredients & Method:

• 375 gm All-Purpose Flour
• 4 gm Ginger Powder
  
• 2 gm Cinnamon Powder
  
• 1 gm Nutmeg Powder
  
• 5 gm Baking Soda
• 2 gm Salt
• 170 gm Butter, softened
• 165 gm Brown sugar
• 120 ml Black Treacle
• 1 egg
• 5 gm Vanilla Essence

1. Beat Butter and Brown Sugar in large bowl with electric mixer on medium speed until light and fluffy. Add Black Treacle, Egg and Vanilla; beat well.
使用电动搅拌器将牛油和黄糖搅拌至蓬松和轻. 加入黑糖浆，蛋和香草精拌至均匀.

2. Gradually beat in Sift Flour, Ginger, Cinnamon, Nutmeg, Baking Soda and Salt on low speed until well mixed.
把混合过筛面粉，生姜粉，肉桂粉，肉豆蔻粉，苏打粉和盐，渐渐地把它们倒入拌至均匀.

3. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
按面团压在一个厚厚的平盘.在用保鲜塑纸包着.冷藏4小时或隔夜.

4. Preheat oven to 180'C.
预热烤箱至180'C.

5. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 3' inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
把面团压至 1/4' inch的厚度，在面团表面上轻轻撒上面粉. 然后切制大约3' inch的姜饼形状. 把饼干排在烤盘相距1' inch.

6. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.
烤8至10分钟或直到饼干边缘开始出现褐色. 在烤盘凉1至2分钟才把饼干移至铁丝架，待完全冷却.

7. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.
等饼干冷却后就可以装饰饼干.收在密闭的Container里存放长达5天.

Merry Christmas to all Hearty's members...

Molasses Sugar Cookies

Ingredients & Method :

• 50 gm Butter
• 65 gm Caster Sugar
• 20 gm Black Treacle
  
• 3/8 Eggs
• 85 gm Superfine Flour
• 3 gm Baking Soda
• 1gm Cinnamon Powder
  
• Pinch of Ginger Powder
  
• Pinch of Salt

1. Melt the butter in a large pan on the stove, and cool.
把牛油放在炉子上的大锅里融化，然后冷却.

2. Add sugar, eggs, and black treacle, beat well.
加入幼糖，鸡蛋，黑糖浆搅拌均匀.

3. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
在另一搅拌碗里，将面粉，苏打粉，肉桂粉，姜粉一起过筛然后加入锅. 搅拌均匀，冷藏3小时或过夜.

4. Form into walnut-size balls. Roll in granulated colour sugar. Place on greased cookie sheet about 2 inches apart.
揉成核桃大小的球. 在有色料的砂糖上打滚。完成后，放在已涂油的饼干盘上，放置约2' inch远.

5. Bake at 190'C for 8-10 minutes.
190'C烤8-10分钟.

6. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!
在密封的Container中存储.
如果饼干太硬，另一个简单的方法可以恢复它柔软度，把一片新鲜的面包放进饼干的Container里两小时以上或一个晚上就可以了！

Pistachio Biscotti

Ingredients & Method:

• 55 gm Butter
• 150 gm Caster sugar
• 6 gm Orange zest
• 3 gm Vanilla essence
• 2 eggs
• 1 egg white
• 250 gm Superfine Flour
  
• 7 gm Baking Powder
• Pinch of Salt
  
• 55 gm Honey
  
• 60 gm Golden Raisin
  
• 160 gm Pistachio Nuts

1. In a large bowl, cream together butter, sugar, orange zest, and vanilla essence with an electric mixer until light and fluffy.
将牛油，糖，橘子皮，香草精放在一个大碗里并用电动搅拌机直到轻和蓬松。

2. Mix in eggs and egg white one at a time, beating well after each addition.
慢慢的加入鸡蛋和蛋白，搅拌均匀.

3. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, golden raisin, and pistachios.
把过筛的面粉，发粉和盐逐步倒入. 用木勺拌入蜜糖，黄金葡萄干，和开心果.

4. Cover, and chill for 30 minutes, or until dough is no longer sticky.
如果盖好，冷藏30分钟，或直至面团不再粘.

5. Preheat oven to 165' C. Line a baking sheet with parchment paper.
预热烤箱至165摄氏度. 用线Parchment Paper铺在烤盘上.

6. Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
打开面团和轻轻的撒一些面粉在面团的表面上，并分为两半.
把面团卷/扎像木条般约12' inch长，和3' inch宽. 然后把面团排列在烤盘上距离至少3' inch远.

7. Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
放进预热的烤箱里烘烤30分钟，或直至淡金色。允许Biscotti在烤盘上的降温至足够冷却.
在砧板上，把Biscotti横向上对角线切，为1' inch 厚片，排列在烤盘.

8. Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.
额外在烤多15分钟，至金黄色。转移biscotti到铁丝架，并完全冷却。储存在室温下的密封的Container.

Merry Christmas to all Hearty's members...

Bread Pudding

Ingredients & Method :
serving about 12 persons

• 6 slices day-old bread
• 30 gm melted butter
  
• 80 gm black raisins
  
• 4 eggs, beaten
• 475 gm milk
• 150 gm caster sugar
• 3 gm cinnamon powder
  
• 5 ml vanilla essence

1. Preheat oven 160'C.
烤箱预热至160'C

2. Break bread into small pieces into rectangular baking foil or cup. Drizzle melted butter over bread. If desired, sprinkle with raisins.
把面包切成小块放进长方形铝箔或烤杯. 在将融化牛油洒在面包，然后撒上葡萄干.

3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon powder, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
在另一个搅拌碗，将鸡蛋，牛奶，糖，肉桂粉，香草精打至完全混合.倒盖过面包上，用叉子轻轻按，直到面包完全的被蛋液覆盖.

4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
最后放进预热的烤箱烘烤45分钟，或直至轻轻拍时会弹回.

Merry Christmas to all Hearty's members...