Strawberry Chocolate Souffle Cheesecake (flourless) 草莓巧克力舒芙蕾芝士蛋糕 (無粉)

這是Princess Megan三歲生日蛋糕，名堂是：Strawberry Chocolate Souffle Cheesecake ☞草莓巧克力舒芙蕾芝士蛋糕

Flourless, 無麵粉

No cracks, 無裂痕

No wrinkle, 無皺紋

Color even, 顏色均勻

But, very sweet, hahaha. Think i should have reduced the strawberry chocolate chip. I have seen people using either white chocolate or dark chocolate, guess i'm the first one who try with strawberry chocolate chip? 

時隔那麼久，BB Megan 還是很喜歡 Frozen, 我也是找了很多間bakery shop 才找到一間有賣，1 set rm19.90, 不貴，而且，都蠻大的，我以為小小只的。

Ingredients:

5 eggs, separated 雞蛋，分白黃

200g cream cheese 芝士奶酪

190g strawberry chocolate chip 草莓巧克力粒 (may use other chocolate bar)

Method: 

preheat oven 170° 預熱烘爐

1) melt cream cheese and chocolate 溶化芝士+巧克力

2) add in egg yolk, mix well 加入蛋黃

3) beat egg white till stiff peak formed 把蛋白打至硬性發泡

4) fold in egg white to yolk mixture in 3 batches 把蛋白以3次加入蛋黃混合物

5) water bath. 170° 15 minutes, 160° 15minutes, off heat, let the cheesecake sit in the oven with door ajar for another 15minutes  水浴法。170°烘15分鐘，160°烘15分鐘，然後關電，讓芝士蛋糕在烘爐裡再坐多15分鐘 (門打開一點) 

6) chill for few hours 冷藏幾小時

As im using lose base tin (8" 模) 

Not very pink

Water bath

Nice, no crack, no wrinkle 

❀❀❀❀❀❀❀❀❀❀

Princess Megan

Breakfast Soufflé 早餐•舒芙蕾

又是週末囉，又是一道簡易早餐給我自己和愛人：) happy weekend everyone, here's another simple breakfast for myself and my love one :)

在网上看到這食譜，喜歡它用的是簡單材料，但卻能弄出那麼美的舒芙蕾圓頂 Saw this recipe online, was impressed with so simple ingredients but come out with a nice souffle dome.

材料簡單，步驟簡單，但有些地方要注意Ingredients are simple, method is simple, yet, there some step which you need to take note:
1) 蛋白 - 不能打太久 egg white - do not over beat

2) 烘的時間 - 不能超過12 分鐘，除非妳要的蛋黃是熟透的 cooking time - not more than 12 minutes, unless you want a cooked yolk

Ingredients: (2 ramekin, 2人份) 

~ 2 eggs 雞蛋

~ pinch of salt 少許鹽

~ pinch of black pepper 少許黑胡椒粉 (optional 可選擇不放)

~ 1tbsp grated cheddar cheese (車達芝士絲) 

~ parsley flakes (洋香菜片)

Method:

1) preheat oven at 190° 烘爐預熱

2) lightly grease ramekin with butter 用牛油稍為涂在ramekin內

3)  separate the eggs 把雞蛋分白和黃

4) beat egg white till SOFT PEAK,which in high speed not more than 50 seconds 高速打蛋白至濕性發泡，大概不超過50 秒

5) fill up ramekin with egg white till it is full 把蛋白放入ramekin到頂

6) make a well at the center 在中間開個洞

7) pour in egg yolk slowly 慢慢倒進蛋黃

8) sprinkle pinch of salt, black pepper and cheese 灑上鹽，黑胡椒粉，芝士

9) cover back with egg white 把蛋白蓋好

10) bake for 12 minutes 烘12 分鐘

11) sprinkle some parsley flakes before served 灑上洋香菜片，享用 ♥

Greased ramekin

Egg separated

Egg white at soft peak

Fill the ramekin with egg white till top

Egg yolk in the well

Sprinkle salt, pepper and cheese

Cover back the egg white

In the oven

Rising high especially the left one, as my oven temperature is not even, left side always cooked faster

Out from oven

Sprinkle parsley 

Breakfast Souffle  (",)