Ingredients and equipment

You will need a 7″round 3″ deep cake tin lined with greaseproof paper at the bottom.

1.  4 egg yolks
2.  80g of plain yoghurt
3.  A pinch of salt
4.  40g of vegetable oil
5.  15g of potato flour
6.  60g of plain flour
7.  60g of sugar
8.  4 egg whites
9.  A few drops of vinegar
10.  A cup of berries of your choice

Method

1. Preheat the oven to 160C.
2. Mix the yoghurt, oil , salt and egg yolks until combined, then add in flour (sifted) in a few batches
3. In a separate bowl, using clean beaters, whip the egg whites with the vinegar for a few seconds. Gradually adding  in the sugar and continue whipping to stuff peaks.
4. Fold the egg whites into the yoghurt mixture in three batches. Pour the well mixed mixture into the cake tin. Arrange the berries on the mixture.
5. Bake for 30 minutes in the preheated oven, then reduce the heat to 150C. Bake for 15 more minutes. Place a cake stick to test if the cake is done, if the stick is clean then the cake is done.
6. Remove the cake from the oven, tap the cake gently a couple times on the worktop to get rid of the hot air and let it cool on the rack
7. When cool, run a stick around the side of the pan, and take the cake out.
8. The cake is best served chilled.

“The BEST millionaire shortbread in Newbury!” – Katy from Newbury

焦糖黑朱古力餅，傳統西方甜食，配茶或咖啡就最合適。

Ingredients and Equipment

A baking tray (12″ x 7″).

The Shortbread

• 150g of plain flour.
• 50g of self raising flour.
• 25g of rice flour.
• A pinch of salt.
• 130g of butter.
• 70g of sugar.

The Caramel

• 120g of butter
• 75g of brown sugar
• 397g can of condensed milk
• 30g of honey
• Some coarse sea salt

温韾提示：做人一定要有尊嚴，做這款餅一定要記住樽盐！

The dark chocolate topping

• 300g of dark chocolate

Method

1.  Preheat the oven to 170C.

2. Mix the flour (sifted), sugar and a pinch of salt

3. Cut butter into small bits

4. Mix the butter with the flour mixture and rub until the texture resembles fine breadcrumbs.

5. Press the mixture into the base of the tin. Prick the shortbread lightly with a fork and chill for 10 minutes. Bake for 15 to 17 minutes. Leave to cool in the tin.

6.  To make the caramel, place the butter ( cut into small pieces) , brown sugar, honey and condensed milk in a pan using medium heat, then low heat for about 7 to 8 minutes or until the mixture has thickened slightly.  Pour over the shortbread and leave to cool.  Add small amount of coarse sea salt on top of the caramel.

7. Break the dark chocolate into small pieces and melt it in a bowl inside the oven using the residual heat. It takes a few minutes depending on the temperature of the oven.

8. Pour the melted chocolate over the caramel and leave to set. Cut into squares and ready to serve.

“Tze’s Tiffin is the best !” said Isabella.

You will need a tray 12″x7″ lined with greaseproof paper.

The base

Butter 165g

Brown sugar 60g

Golden syrup 75g

Cocoa powder 6 t/spoon

Rich tea biscuits 250g

Digestive biscuits 50g

Raisins or chopped dates 30g

Maltesers 100g

Topping

Dark chocolate 300g

Method

Crush the biscuits into small pieces.

Melt the butter, sugar in the pot using medium heat.

Turn the heat to low, add the syrup and cocoa powder until combined.

Turn off the heat add the raisins, crushed biscuits and maltesers. Mix well.

Pour the biscuits mix into the tray and press hard.

Melt the dark chocolate and pour on top.

Chill in the fridge until set and cut into squares.

“It melts in your mouth!”

Ingredients and Equipment

You will need a 7″ round 3″ deep cake tin and a tray slightly bigger tin (for hot water bath).

• 4 egg yolks,
• 100ml of milk
• 200g of cream cheese
• 1 teapoon of lemon zest
• 10g of potato flour, 26g of corn flour and 20g of plain flour
• 4 egg whites
• 80g of sugar
• a few drops of white vinegar

Please support Dragonmama by buying your cake tin using the following link. Thanks!

Method

1. Preheat the oven to 180 C . Line the bottom of  the round cake tin with parchment.
2. Bring the cream cheese to room temperature, then in a bowl mix in with lemon zest and milk
3. Add the egg yolks follow by the flour(sifted)
4. In a separate bowl, using clean beaters, whip egg whites with a few drop of white vinegar for a few seconds. Gradually sprinkle in the sugar and continue whipping to stiff peaks.
5. Fold egg whites into the cream cheese mixture in three batches. Pour into the cake tin. Place the tin on the bigger tin and pour hot water in the big tin for about 2cm.
6. Bake for 15 minutes in the preheated oven, then reduce the heat to 150 degrees C . Continue to bake for 15 more minutes, then reduce to 120C for another 15 minutes.  Let the cake cool before removing from the pan.