自制蛋糕、蛋挞

绿茶桔子蛋糕

挞皮是买现成的，蛋是用organic的

香蕉蛋糕

酥皮蛋塔

[塔皮]
1、奶油 60g
2、糖粉60G
3、盐 1G
4、全蛋28G
5、低筋面粉140G

[蛋塔液]
1、鲜奶195G
2、细砂糖70G
3、盐2G
4、全蛋155G
5、蛋黄80G

[做法]
1、将鲜奶加热至80度左右（锅边冒小泡泡），加入细砂糖及盐搅拌均匀至糖完全深化
2、将全蛋及蛋黄拌均匀后，边搅拌边冲入煮好的鲜奶
3、过筛两次后静置30分钟以上备用
4、将奶油加入糖粉及盐，以电动打蛋器打发至奶油变白，体积变大（手动打蛋也可以）
5、将全蛋分次加入搅拌均匀
6、将低筋面盆过筛后，改用橡皮刮刀压拌均匀成团
7、将面团分割成每个约25公克，放在掌心压平到约模型大小后，压入模型中塑型使蛋塔皮紧贴模型边缘
8、将超出模型多余的面皮以刮刀修掉
9、将蛋塔液倒入做好的蛋塔皮中约8~9分满
10、将做好的蛋塔放入烤箱中，以上火/下火 475F 的温度烤至蛋塔皮上色后，将上火关掉，下火降至400度继续烤至蛋塔液凝固即可

英式玛芬

1、奶油125G
2、糖粉110G
3、盐巴1G
4、全蛋125G
5、低筋面粉200G
6、发粉（baking powder）7.5G
7、牛奶125G
8、耐烤焙巧克力豆100G
9、玛芬杯8个

做法：
1、将奶油放于室温软化后放入盆子中，加入过筛的糖粉打到奶油发白，体积变大
2、分次加入蛋汁使蛋汁完全吃入面糊中
3、将低筋面盆及发粉过筛后加入拌匀
4、加入牛奶及一半的耐烤焙巧克力豆拌匀
5、填入玛芬杯中约七分满，然后撒上剩下的一半的巧克力豆
6、放入烤箱给（375/350F）的温度烤约20~25分钟

*玛芬的口味很多变可以把巧克力豆换成果仁或是什锦水果

Banana Pepita Bran Muffins

Ingredients/Directions:

Combine the following (easy in a blender):
3/4 c milk (or substitute)
1 egg
1/4 c blackstrap molasses
3 Tbsp honey or marmalade
1 large ripe banana - mashed

Combine separately:
1 c whole spelt flour (or whole wheat flour)
1 c wheat bran
1/4 tsp salt
3/4 tsp soda

1/2 c pepitas (pumpkin seeds) to sprinkle on top

Mix wet with dry

Pour into generously buttered or well oiled muffin tins and sprinkle pepitas on top.

Bake at 350 for about 25 min (for 9 muffins) or about 23 min (for 12 muffins)

Yum!

Banada Bread

2 cups sifted all purpose flour
1 teaspoon soda
1/2 tsp salt
1/2 cup of butter or shortening
1 cup of sugar
2 eggs
1 cup (2 medium sized) mashed banadas (best if they are quite ripe)
1/3 cup milk
1 tsp lemon juice or vinegar
1/2 cup chopped nuts (usually walnuts or pecans)

OVEN 350 F   Yield: 1 loaf

Method:
Sift flour with soda and salt. Cream butter. Gradually add sugar, creaming well. Add eggs and bananas; Blend well

Combine milk and lemon juice. Add dry ingredients to banada misture alternately with milk, beginning and ending with dry ingredients. Blend well after each addition. Stir in nuts. Grease bottom of 9*5*3-inch pan (loaf pan). Pour in batter. Bake at 350F for 60-70 minutes, until bread springs back when lightly touched in centre. Remove from pan. Cool on wire rack.

One thing to remember is that this type of break freezes well so you can make several loaves at once and have them ready in the freezer. Just wrap in plastic wrap tightly when the break is totally cooled.