巧克力杯子蛋糕 / Buttermilk Chocolate Cupcakes

今天用了自己调的酸乳做了巧克力杯子蛋糕。它看似簡單，但是口感湿润松软，不甜不腻，我醉了！~.~

Soft , fluffy and sinfully delicious chocolate cup cake that is perfect for all ages .

预热烤箱 170度，上下火

Preheat the oven at 170 deg C, top and bottom heat 

材料 :    Ingredients 

170 g   牛油           Butter

200 g   有机蔗糖    Organic raw cane sugar

3 pcs    蛋 （B）   Egg (B)

200 g   低筋面粉    Cake flour

60 g     苦可可粉   Dutch cocoa powder 

1 tsp    泡打粉        Baking powder

1 tsp    香草精         Vanilla essence

3/4 cup 低脂原味酸奶  Low fat yogurt

1/4 cup  牛奶            Milk 

做法 ：    Method

1. 将酸奶和牛奶轻轻拌匀，备用。（只用1/2杯）

Lightly mix the yogurt with milk , leave aside . （Use only 1/2 cup)

2. 将蛋糕粉、可可粉和泡打粉过筛。

Sift the cake flour, cocoa powder and baking powder together .

3. 牛油室温软化后加入蔗糖打至松白。

Beat the softened butter with sugar until fluffy .

4. 加入蛋和香草精，搅打均匀， 每次都要拌匀后才加入新的鸡蛋。

Add in eggs and vanilla essence , 1 at a time , beating well after each addition .

5. 拌入1/3 的粉类，用橡皮刮刀切拌均匀。加入一半牛奶酸奶混合液体，用橡皮刮刀切拌均匀，液体与粉类如此交替进行，直到将所有粉类和液体全部拌入。（3 次粉类/2 次液体）

Fold in the flour mixture in 3 batches , alternating with buttermilk .(Begin with flour and end with flour )

6. 将蛋糕糊勺入蛋糕杯里3/4 满，入烤箱烤约 17～20分钟。

Divide the mixture into paper cup 3/4 full and bake for about 17～20minutes .

咖椰 / Homemade Kaya

咖椰是我家早餐必备的抹酱之一。热腾腾的烤吐司抹上咖椰、牛油，一口咬下去酥酥脆脆的吐司，顺滑的咖椰带着焦香糖和独特的滋味，让人齿颦留香，一口接一口吃个不停。

材料 ：

6  pcs    鸡蛋 (C)/285g 蛋液 

250 g     有机蔗糖        

250 g      鲜榨椰浆       

3  pcs      香兰叶，洗净，打结 

做法：

1. 鸡蛋加糖搅至糖溶，然后过滤到一个不锈钢锅里。

2. 投入香兰叶、椰浆拌匀。

3. 另取一锅水煮沸后转小火，将以上隔水炖煮，不停搅拌约半小时，取掉香兰叶。

4. 用 2 张铝箔纸包好 （3） ，放进已预热200 度的烤箱烤1个小时。

5. 将稍微冷却的咖椰用搅拌机搅拌至顺滑。

Ingredients :

6  pcs    Egg (C)/285g  without shells 

250 g     Organic raw cane sugar 

250 g      Freshly squeezed coconut milk 

3  pcs     Pandan leaves, cleaned and knotted

Method :

1. Gently whisk the eggs and sugar in a bowl till the sugar dissolves , sieve the batter to a heat proof bowl .

2. Add in the pandan leaves and coconut milk and stir to combine .

3. Bring a pot of water to a boil then turn down the fire , place the above on top and keep stirring for half an hour , discard the pandan leaves .

4. Use 2 pieces of aluminium foil to cover (3) and bake in the preheated oven at 200 deg C for one hour.

5. Leave the kaya to cool before you blend it .