IMG_8905Please click HERE for recipe and directions
食材和做法请点击此链接

Personal notes/温馨小贴士:

IMG_8902– Replace milk in original recipe with milo: This is how i made my milo “gao” (meaning thick): add 1tbsp sweetened condensed milk with 3 tbsp of milo. add a little hot water to mix, then top with milk to 125ml. measure out necessary portion to use, and… drink the rest (•⚗৺⚗•). feel free to add more milo for a stronger milo taste (i WILL definitely add more milo in future)
原食谱中的牛奶以美录替代:我是这么制作我的美录饮料(加厚版):量杯里加入三大匙美录饮料粉和一大匙炼奶。加入一点热水,搅拌至融化后,加入 125毫升牛奶。拌匀。将所需份量舀出后,剩余滴。。。喝了呗。美录饮料粉可随意增加 ~ 我下回必定(看清楚。。是必定哈)多加

– as my cake rose very high on the centre rack during the previous bake, i baked it this time on second lowest rack of oven. 180 degrees C, 30 mins and 150 degrees for 55mins
固之前蛋糕摆在烤箱中层烘焙而升得太高,这次蛋糕用了烤箱倒数第二层:180摄氏度 30分钟后,转 150摄氏度烤 55分钟

– embosser was purchased from here
烙印是这儿淘滴

– please refer to this post for embossing tips
烙印用法,请点击此链接

IMG_8903  i am submitting this post to Best Recipes for Everyone May 2015: Desserts theme organised by Fion of XuanHom’s Mom and co-hosted by Aunty Young
Best_Recipes

IMG_8906

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(26) Comments

  • Irene Tan (May 18, 2015)

    It there any video to see the step how to do?

  • Shu Hui (May 18, 2015)

    Hi, at which step do i add in e milo mixture? Thks.

    • Victoria Bakes (May 18, 2015)

      Hi Shu Hui

      apologies for the vague instructions. i should hv been more explicit to say milo will substitute the milk in the original flavoured cheesecake recipe. DO make your milo thicker as mentioned in my personal notes. MORE \”gao\” (if you understand) will be better 😉

      • Shu Hui (May 18, 2015)

        Thanks for yr quick reply!! will do it soon!!😄😄

  • Rumbling Tummy (May 18, 2015)

    this is perfect for my afternoon tea. nevermind, I will eat it visually.

  • May Law (May 18, 2015)

    我还以为有美绿, 那么这蛋糕肯定是”乌乌“的咯,
    进来后却没看到美绿的影子, 只看到美丽的蛋糕和漂亮的印章! 嘻嘻。。

  • Shar Kay (May 18, 2015)

    Perfect looking cake! I\’m loving this so much babe! Can I join you for tea? 😉

  • 0620 (May 18, 2015)

    这个蛋糕,完美得无可挑剔,妳也太棒了吧。。。。

  • Jasline @ Foodie Baker (May 18, 2015)

    Wow I thought the cake will be brown colour but ehhh not like that leh! This looks so soft and fluffy!

    • Victoria Bakes (May 18, 2015)

      Hanor!! I thought so too.. but the colour turned out so pale.. must power up the meeeeloooo nx time

  • Shannon Boay (May 18, 2015)

    very beautifully baked! shall try soon. Btw, just curious, how do you do the fork n spoon pattern on top?

    • Victoria Bakes (May 18, 2015)

      Hi, for embossing tips, pls refer to the link provided in the post. Tks

  • abby (May 18, 2015)

    请问是double boil烤这个cake ?

    • Victoria Bakes (May 18, 2015)

      您好。我对这个词儿不是很了解。 double boil 对我来说是类似炖汤的方式。水域发差不多是这个意思

  • Qi Qi in the house (May 18, 2015)

    咦?看不到美禄的踪迹咧?!吃的时候,会吃出美禄味吗?

    • Victoria Bakes (May 18, 2015)

      是咯,颜色淡得不行。。失望。味道就那么微微的,所以我在小贴士强推增加美录粉咯

  • 鲸鱼 (May 18, 2015)

    太漂亮了!!!
    蛋糕高高的
    你真能干

  • chloe (May 19, 2015)

    Hi Victoria. Another winner from you no doubt. Question : so milo and condensed milk and some water and milk adds up to 125 ml. In the original recipe the total milk is 112 ml. So we just 112ml of the Milo mixture. Am I right. By the way which do you prefer tastewise? Thanks for your help.

    • Victoria Bakes (May 19, 2015)

      Hi Chloe, if you referred to my notes, you may have noticed this \”…measure out necessary portion to use, and… drink the rest. feel free to add more milo for a stronger milo taste (i WILL definitely add more milo in future)\” . the reason i used 125ml as a reference is because that makes half cup of milo and is easier to prepare as compared to a 1/3 cup, 3/4 or 7/8 cup (if you know what i mean). so yes, the usage is still 112ml.

      taste is very subjective. both are different but they have the same texture. if you like to try this, please take my advice to add more milo.

      hope this helps

  • Aunty Young (May 19, 2015)

    简单的迷你匙叉烙印,好可爱秀气!
    你家的作品就是有股把人引进来的魅力!

  • 婉婉下午茶 (May 19, 2015)

    天啊!这太完美了啦!怎会有那么完美的蛋糕啊?!
    原来轻乳酪蛋糕也可以做成美录版,虽然看不到美录的颜色,但我深相信它是美味极了!!

  • Zoe (@bake4happykids) (May 20, 2015)

    Ai yo Victoria! You are always so good in your souffle cheesecake baking!!! You know hor… my lousy oven just ka-po recently!!! Hope that my new one with gentle heating is a better oven to bake souffle cheesecakes!!! Fingers crossed!

    Zoe

  • Thuy (May 21, 2015)

    i love your bread stamp but unfortunately taobao dont ship internationally:( do you happen to know anywhere that ship international at all ? TIA

    • Victoria Bakes (May 21, 2015)

      Hi, I\’m surprised they don\’t do international shipping as many of my blogger friends who reside in SEA order from taobao. If its this supplier whom don\’t ship, u may have to find other suppliers from taobao accordingly.

      Afraid i can\’t help further on this and thanks for coming by.

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Victoria Bakes – Baking into the Ether