I tried teh telur !!

Teh telur, otherwise also known as Teh talua is a tea beverage from Indonesia and is considerably rare to be sighted here in Malaysia. I'm not surprised tho to see this here but I was expecting egg coffee to arrive Malaysia before egg tea. Anyhow, it's a great thing that it has traveled far and that we now know how this combination is totally possible.

For those who is curious with the taste of it - think teh tarik with thick and heavier froth texture with hints of zesty lime . Also, because of the curdle when acid of lime meets protein in egg, this hint of zest is distinct within every sip, making it interesting. My only concern is of course the use of raw egg and the risk of salmonella infection.

Look out for this in food trucks or bazaars. This one I had in in Melaka's food truck park .

蝴蝶蛋糕（Butterfly Cakes）

【份量】12片

【烹調時間】45分鐘

【器材】
12孔蛋糕烤盤
防油紙*1
大碗*1
叉子*1
攪拌器*1
散熱架*1
烤箱*1
鍋鏟*1
篩子*1
蛋糕紙*12張

【食材】
軟化奶油*110g
砂糖*110g
雞蛋*2個
低筋麵粉*110g
糖漬櫻桃（裝飾用，切成方形）*3／4顆

【做法】
1。烤箱預熱至190℃。在一個碗裡混合軟化的奶油和砂糖，直到變成白色。加入一個雞蛋並攪拌。如果混合物開始凝固則添加1大匙的低筋麵粉，再攪拌至光滑。之後添加第二個雞蛋拌勻，慢慢加入麵粉，直到調勻的糊狀物而形成。
2。把蛋糕紙鋪在烤盤孔中，均勻地把麵糊鋪上，再放進烤箱烤20～25分鐘至金黃色。當完成時，可以拿一根乾淨的竹籤插進去檢查，應該要是淺金黃色。完成後放在散熱架上冷卻
3。當冷卻完成，在每個蛋糕的中央切出一個小圓，將小圓再切一半可以拿來做翅膀，將少量的香草糖霜覆蓋住圓孔，然後輕輕地將兩片翅膀推入糖霜中，最後再放上一小片櫻桃，撒上糖粉放在密閉容器中即完成。

香草糖霜
【食材】
軟化奶油*110g
糖粉*225g
牛奶*3大匙
香草精*1／2～1大匙

【做法】
4。將奶油和糖粉混合在一個碗裡，並攪拌直到融合。加入牛奶和香草精，拌勻，在食用前灑上一點糖粉。

Butterfly Cakes

makes 12

total time; 45 minutes (including cooling time)

Ingredients

110g butter softened

110g caster sugar

2 eggs

110g self raising flour

3/4 glace cherries for decoration cut into quarters

12 Paper cases

Turn oven to 190degrees

1.In a bowl mix the softened butter and caster sugar until pale. Add one egg and beat. If the mixture begins to curdle add a tablespoon from the measured self raising flour and beat until smooth. Add second egg and mix well. Slowly add the flour until a smooth paste is formed.

2.Put 12 paper cake cases in a cake/bun tray with holes and evenly put the mixture between the cases. Then bake in the oven for 20-25 minutes until golden.

They are cooked when a skewer is inserted in the center comes out clean. They should be a light golden colour.

Leave to cool on a wire rack.

When cool, cut out a disk from each cake with a knife. This is then cut in half to create the wings. Place a small amount of vanilla frosting to cover the hole and then gently push the two halves into the icing. Finish with a small piece of cherry.

Sprinkle with icing sugar.

Keep in an airtight container.

Vanilla frosting

Ingredients

110g butter softened

225g icing sugar

3 tbs milk

1/2 to 1 tsp vanilla extract

In a bowl mix together the butter and icing sugar until smooth and well combined. Add the milk and vanilla extract and mix well.

Finally, cut a circle out of the middle of the cake and cut the circle in half. Place a little frosting in the hole and then place the 2 half circles on the frosting so they look like wings.

バナナを練りこんだ生地とクリームチーズは相性バッチリ！
とろ〜っとかかったカラメルが決め手のリングケーキにやみつきです♡
おうち時間のお供に、ぜひ作ってみてくださいね♪

ふわふわバナナリングチーズケーキ

10人分
材料：
■チーズケーキ
クリームチーズ　450g（室温で柔らかくしておく）
粉砂糖　60g
バニラエクストラクト　小さじ1

■バナナブレッド
熟したバナナ　4本
薄力粉　190g
グラニュー糖　100g
ベーキングパウダー　小さじ1
サラダ油　大さじ4
卵　1個
重曹　小さじ1
塩　小さじ¼
シナモン　小さじ1
バニラエクストラクト　小さじ1

■カラメル
グラニュー糖　200g
バター　大さじ6
生クリーム　120ml（室温戻す）

作り方：
1.オーブンを180℃に予熱しておく。ケーキ型にオイルをスプレーしておく。

2.中くらいのボウルに、クリームチーズと粉砂糖、バニラエクストラクトを入れて、滑らかになるまでよく混ぜる。冷蔵庫で冷やす。

3.大きなボウルに、バナナを入れ、フォークで潰す。薄力粉、砂糖、ベーキングパウダー、サラダ油、卵、重曹、塩、シナモン、バニラエクストラクトを加える。混ぜすぎないようにザックリと混ぜる。用意しておいたケーキ型に、半量を注ぐ。

4.(3)に(2)をアイスクリームスクープで均等に乗せていく。型のふちにはつかないように（生地の内側に収まっているように）注意する。残りの(3)の生地を型に注ぐ。

5.バナナブレッドが黄金色になるまで、30分焼く。

6.キャラメルグレイズを作る。中くらいのお鍋に砂糖を入れ、強めの中火にかける。砂糖が解け始めたら、木のスプーンか泡立て器で混ぜる。沸騰したら、バターを加え、溶けるまでかき混ぜる。火からおろして生クリームを加え、よく混ざるまで急いで混ぜる(生クリームは必ず室温に戻しておくこと。そうでないと、ソースが固まってしまう）。キャラメルを冷ます。

7.(5)を裏返して型から出し、ベーキングシートを敷いた金網の上に乗せる。

8.(7)の上から、(6)のキャラメルグレイズを、余分に下に垂れるまで、たっぷり注ぐ。キャラメルグレイズが固まったら、ケーキを切り分けて完成！

Cheesecake-Stuffed Banana Bread Ring
Ingredients
for 10 servings

nonstick cooking spray
CHEESECAKE

16 oz cream cheese (450 g), softened
½ cup powdered sugar (60 g)
1 teaspoon vanilla extract
BANANA BREAD

4 ripe bananas
1 ½ cups all-purpose flour (190 g)
½ cup granulated sugar (100 g)
1 teaspoon baking powder
4 tablespoons vegetable oil
1 egg
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
CARAMEL

1 cup granulated sugar (200 g)
6 tablespoons butter
½ cup heavy cream (120 mL), room temperature

Preparation
1.Preheat the oven to 350°F (180°C). Grease a Bundt pan with nonstick spray.

2.In a medium bowl, whisk together the cream cheese, powdered sugar, and vanilla, stirring until smooth. Refrigerate.

3.In a large bowl, mash the bananas with a fork. Add the flour, sugar, baking powder, oil, egg, baking soda, salt, cinnamon, and vanilla. Stir until just combined, without overmixing. Pour half of the batter into the prepared Bundt pan.

4.With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter in the pan, making sure that it does not touch the sides. Pour the rest of the banana bread batter on top and smooth it evenly.

5.Bake for 30 minutes, or until the banana bread is golden.

6.To make the caramel glaze, heat the sugar in a medium saucepan over medium-high heat. Once it begins to melt, stir with a wooden spoon or whisk. When it reaches a boil, add the butter and stir until melted. Remove from the heat, add the heavy cream, and immediately stir until incorporated. (Make sure the cream is at room temperature or else it will curdle the sauce.) Allow the caramel cool and thicken.

7.Invert the banana bread onto a wire rack set over a baking sheet.

8.Pour the caramel glaze over the cake, letting the excess drip off. Once the glaze has set, slice the cake.

9.Enjoy!

#TastyJapan #レシピ

MUSIC
Licensed via Audio Network

ふわふわに膨らんだ姿が可愛いチョコスフレ。巨大なココット皿で焼き上げればパーティーにもぴったりなひと品に♪ぜひ作ってみてくださいね！

ふわっふわチョコスフレ

10人分
材料：

無塩バター（室温に戻しておく） 大さじ2
グラニュー糖 150g
牛乳 600ml
チョコレート（刻む） 340g
卵（卵黄と卵白に分ける） 6個
小麦粉 30g
塩 小さじ1/2
バニラエクストラクト 小さじ1
乾燥卵白 小さじ1/2
粉糖 適量
ホイップクリーム お好みで

作り方：

1.オーブンは200℃に予熱しておく。

2.ココット皿の内側に柔らかくなったバターを塗り、50gの砂糖を全体にまぶす。

3.鍋に牛乳を入れて中火にかけ、沸騰直前に火からおろし、刻んだチョコレートを加えてなめらかになるまで混ぜる。

4.ボウルに卵黄、砂糖50g、小麦粉、塩、バニラエクストラクトを加えてなめらかになるまで混ぜる。

5.(3)の半量を(4)に加え、なめらかになるまで混ぜる。

6.(3)の残りは再び中火にかける。温まったら(5)を加えて、もったりとするまで絶えずかき混ぜる。

7.ボウルに移し、表面が乾かないようにぴったりとラップで覆い、粗熱が取れたら冷蔵庫で30分冷やす。

8.メレンゲを作る。ボウルに卵白、乾燥卵白を加え、ハンドミキサーで泡立てる。全体が白っぽくなったら砂糖50gを2回に分けて加え、ツノが立つまで泡立てる。

9.(7)にメレンゲを3回に分けて加え、ゴムベラで気泡をつぶさないようにさっくりと混ぜる。

10.ココット皿に生地を流し入れ、親指の腹で生地の淵をココットの内側に添わせる。

11.オーブンの温度を190℃に下げて、(10)を入れて十分膨らむまで45-50分焼く。

12.粉糖をふるってホイップクリームをトッピングしたら、完成！

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Giant Chocolate Soufflé
Servings: 10

INGREDIENTS
2 tablespoons unsalted butter, softened, for greasing
¾ cup granulated sugar, divided
2½ cups whole milk
12 ounces semisweet chocolate, chopped
6 large eggs, separated
¼ cup all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon cream of tartar
Powdered sugar, for topping
Whipped cream, for topping

SPECIAL EQUIPMENT
1½ quart ramekin

PREPARATION
Preheat the oven to 400°F (200°C) and position a rack at the bottom of the oven, removing the other rack.
Grease the ramekin with the softened butter and pour in ¼ cup of sugar. Tilt the ramekin to coat with sugar evenly, then pour out the excess and set the ramekin aside.
In a medium saucepan, scald the milk over medium heat. Just before boiling, remove the milk from the heat and whisk in the chopped chocolate until melted. Set aside.
In a large bowl, whisk together the egg yolks, ¼ cup of sugar, the flour, salt, and vanilla, until smooth.
Add ½ cup of the chocolate milk mixture to the yolks and whisk until combined. This will temper the egg yolks so they don’t curdle when added to the rest of the chocolate mixture.
Return the pan with the remaining chocolate milk mixture back to the stove over medium heat and pour in the chocolate egg yolk mixture. Whisk constantly until thick.
Remove the chocolate pastry cream from the heat and transfer to a large bowl. Cover with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming. Chill in the refrigerator for 30 minutes.
In a large bowl, combine the egg whites and cream of tartar. With an electric hand mixer, whip the egg whites until they turn opaque and leave trails. Gradually add the remaining ¼ cup of sugar and beat until stiff peaks form.
Spoon about 1 cup of the whites into the chocolate pastry cream. Fold until no white streaks remain. Gently fold in the rest of the whites in 2 additions, being careful not to deflate the whites. Once no white streaks are visible, transfer the batter to the prepared ramekin and smooth out the top.
Run your thumb between the outside edge of the dish and the batter to create a border.
Reduce the oven temperature to 375°F (190°C), then immediately place the soufflé in the oven and bake for 45-50 minutes, until the soufflé has risen over the edge of the dish. Do not open the oven while baking.
Dust the soufflé with powdered sugar and top with whipped cream.
Enjoy immediately!