2o12龙年 - 冷冻优格芒果蛋糕 Chill Yogurt Mango Batik Cake

(A)
1/2罐 炼乳 condensed milk (388g/2)

200g  淡奶 ideal milk

250g  原味优格 plain yogurt

300g  浓芒果酱 mango puree 

150g  奶粉 milk powder

150g  奶精粉 coffee mate

100g  芒果冰淇淋粉 mango ice cream powder

100g  米糊 baby rice

(B)

500-600g  葡萄干饼干 sultana biscuit

1  铺一张蛋糕纸在8" - 9"模底，铺上一层B『再多留一份同样份量的B备用』

2  剩余的B折分成小片
3  混合A
4  加入2拌匀
5  倒入1，另外再铺上一层B，用力按压实，冷藏隔夜即可

1  Line 8" - 9"cake tin, layer B 『prepare another same amount B』
2  Cut remaining B into small pieces
3  Mix well A
4  Add in 2 mix well
5  Pour in 1, layer another B, press firmly with lapis press, keep chilled overnight

2o12龙年 - 冷冻芝士蓝梅千层蛋糕 Chill Blueberry Cheese Layer

芝士糊：(A) ~ (C)

(A)

500g 奶油芝士cream cheese

250g 牛油 butter

200g 幼糖 castor sugar

(B)

250g 降脂奶油 reduce cream

100g 炼乳 condensed milk

(C)

200g 蓝梅浓浆 blueberry fruit filling

1-2T 新鲜柠檬汁 fresh lemon juice

(D)

2-3包 芝士薄饼 salt cheese biscuits

1  打A至松软
2  加入B打至光滑
3  加入C拌匀
4  先铺一层D在8"1/2"或是9"方形脱底模，倒入一层3芝士糊，重复此步骤至完
5  冷藏隔夜即可

1  Beat A till creamy
2  Add in B beat till light
3  Add in C mix well
4  Layer D into 8"1/2" or 9" square loose tin, layer 3 cheese mixture, layer by layer till finish
5  Keep chilled overnight