Saturday, March 29, 2014

JAPANESE COTTON CHEESECAKE

Another cheesecake that I wanted to share with you all. I made this last Tuesday.  I get to try 1 bite only because my eldest sister & my grandma were in my house for a night. Kept 2 slices for my mum & my niece. Haha... I was happy it turned out beautifully.  But mine looks shorter than a blogger did. Will try it again. This recipe was adapted from Alex Goh's Fantastic Cheesecake.  I bought this book since 2010 but tried 1 or 2 recipes only. Heehee ..

The original recipe portion is too big. As a lazy baker... I followed exactly Wendy's measurements. She did 75% from the original recipe. Do click on the link below for recipe

http://wendyinkk.blogspot.com/2010/05/japanese-cotton-cheesecake-with-fresh.html?m=1

Have A Nice Day!!!!

LEMON CHEESECAKE

Here is another cheesecake I made last January.  I love this cheesecake so much. The taste of cheese was strong & the lemon taste was great combinations. This recipe was adapted from 我和芝士蛋糕的秘密 by Kevin Chai.

Sharing with you the recipe here. Slightly changes from the original recipe.

Base
• 250g crushed digestive biscuits
• 120g melted butter

Filling
• 750g creamcheese
• 140g caster sugar
• 4 eggs
• 230g non-dairy whipping cream
• 2 tbsp corn starch
• 1 tbsp grated lemon rind
• 2 tbsp lemon juice

1. To make the base, stir all ingredients until combined.  Press mixture into base of 23cm ( 9 inch) cake tin.
2. To make filling, beat cream cheese and sugar until smooth.  Beat in eggs, one at a time, beating well after each addition.
3. Theb beat in whipping cream, corn starch, lemon rind & lemon juuce until well blended.
4. Pour filling into prepared tin. Bake in preheated oven at 170c for 40-45 minutes or until cooked. I used water based method. Remove from heat and leave to cool. Chill in fridge.
5. Remove & slice.

BERRIES CHEESECAKE

I would like to share this beautiful cheesecake with you. I found this recipe from a blog. Her cakes are beautifully made.

I made this recipe twice. I made 1 for my friend's birthday last November.  Her kids love it so much.

Visit the link below to get the recipe
http://www.thebakingbiatch.com/2013/10/cynthias-mango-strawberry-cheesecake.html?m=1

CNY COOKIES

Am I late? Haha... sorry for the late & my laziness. Here, I would like to share 4 new recipes I made during Chinese New Year.

The 1st cookies I made was Rosemary Cookies adapted from The Secret of Cookies by Gu Huixue.  The taste abit weird because I don't like the rosemary taste. Next time, I will try to replace it with dried rose.  Below are the ingredients & method.

A
• 120g butter
• 15g milk powder
• 100g caster sugar

B
• 50g egg
C
• 200g cake flour
D
• some dried rosemary

1. Cut softened butter into dices. Beat whole egg.
2.  Line baking tray & preheat oven to 170c.
3. Using a whisk, beat ingredients A till fluffy.  Add ingredients B in 3-4 batches and beat well after each addition.
4. Sift in ingredients C. Using a spatula, press down till the mixture is well combined. Add in rosemary, keep pressing it with your hand and a scraper till a dough is formed.
5. Place the dough into plastic bag and slightly flatten it, wrap tightly. Refrigerate for 1 hour.
6. Remove the dough. Sprinkle some flour over workspace and place the dough onto it. Roll out the dough to 0.5cm thickness.
7.  Stamp out with a cookies cutter and place them onto a lined baking tray.
8. Bake in oven for 20 minutes. 

The second cookies I made was Earl Grey Milk Tea Cookies. The recipe was also from the book I mentioned above. Here goes the recipe:

A
• 150g butter
• 100g icing sugar
B
• 20g egg yolk
C
• 60g ground almond
• 200g cake flour
D
• 50g milk
• 5g earl grey tea leaves

1.  Beat ingredients A till light and fluffy. Add ingredients B in 2-3 batches and beat well after each addition.
2.  Heat milk to 90c and remove from heat. Add in tea leaves and cover with lid for 5 minutes.
3. Filter milk tea and place some leaves into the mixture of method 1. Using whisk to beat well.
4. Sift in ingredients C. Using a spatula keep pressing down till the mixture is well combined.
5. Place the dough into plastic bag and slightly flatten it, wrap tightly. Refrigerate for 30 minutes.
6. Remove the dough. Sprinkle some flour over your workspace and place the dough onto it. Roll it out to 0.5cm thickness.
7. Stamp out with cookies cutter and place them onto a lined baking tray.
8. Bake in oven for 20 minutes.

The 3rd cookies I made was Two-Tone Cookies.  It was also from the recipe book I mentioned.  My mum and my niece love it so much. Yesterday I made it again since I have left nuts. Do try it if you love nuts.  Here you go the nutty recipe.

Original Flavour Dough
A
• 150g butter
• 50g icing sugar
B
• 200g cake flour
C
• 75g almond ( toasted & chopped)
• 50g macadamia nut ( toasted & chopped)
• 30g pumpkin seeds ( toasted & chopped)

Cocoa Flavour Dough
E
• 150g butter
• 75g icing sugar
F
• 200g cake flour
• 30g cocoa powder

1. Beat ingredients A till fluffy. Sift in ingredients B. Using a spatula keep pressing down till the mixture is well combined.
2. Remove the dough onto your workspace and add in nuts. Knead the mixture with hands and scraper till a dough is formed. 3. Place the dough into plastic bag and slightly flatten it, wrap tightly. Refrigerate for 30 minutes.
4. Beat ingredients E till fluffy. Sift in ingredients F. Using a spatula, keep pressing down till mixture is well combined. Knead on a workspace till a cocoa dough is formed.
5. Place the dough into plastic bag and slightly flatten it, wrap tightly. Refrigerate for 30 minutes.
6 . Remove the original dough. Sprinkle some flour over workspace and place the dough onto it. Using a scraper,  cut the dough into 2 portions, and shape each into log. Wrap the dough with baking paper and refrigerate till slightly hardened.
7. Remove cocoa dough. Divide it into 2 portions. Roll out the dough and into rectangle shape. Smear on a thin layer of water.
8. Place the original dough onto it and roll them up into a log. Refrigerate till slightly hardened. Remove and cut the dough into 0.5cm.
9. Bake in oven for 20 minutes.

Lastly was Peanut Cookies from a blogger,
http://wendyinkk.blogspot.com/2008/01/peanut-cookies.html?m=0

PUMPKIN CHICKEN

Wow... quite a long time I didn't pop up here. This was a dish I prepared last few weeks. I taste nice & special.

I just simply marinated the chicken pieces with soy sauce, oyster sauce & pepper. Stir-fry the marinated chicken with minced garlic, then put everything into a pumpkin ( washed & removed seeds) & steam for 30 minutes. 

Next time, I will try to add in others ingredients. Share with you all once tried. Hope you like it.

Friday, October 25, 2013

PUMPKIN BREAD

Final exam was over!!!! Yeah.... I can put away the BIG stone :-) So stress during the month.  Made a pumpkin bread to brighten up my day!

Saw nice pumpkin selling at the market. I just bought some & decided to bake a pumpkin bread.  I don't have any pumpkin bread recipe, so I just added mashed pumpkin to the Hokkaido Milk Toast recipe.

It turned out great... super soft till it can't stand properly on the wire rack. So I inverted the bread. Haha....  :D  It was hard to slice ( too soft ) & the shape gone too. Haha..... taste yummy!!!!

I added 250g mashed pumpkin into the recipe. Milk reduced to 100ml & added more bread flour ( 300g). But I think I added too much mashed pumpkin & forgot to put in EGG!!! Haiz... Next round, I will put in 150g. Hope the bread can stand after baked. Will adjust the measurements & will post the accurate measurements soon. Heehee...

Have A Nice Day!!!!

Friday, October 4, 2013

ORANGE OGURA CAKE

It was my busy day. Final exam is around the corner. I'm super busy doing revision with my kids. Tiring, but I still do baking for my family. 

Today I tried to make "Ogura Cake" 相思蛋糕。Wanted to bake this cake long long ago after I tried it. It was bought by my aunty from USJ bakery shop. It is a popular cake now. The texture is just like Chiffon Cake. I will describe the texture as butter cake + chiffon cake ( fine & soft )

I searched many recipes from internet but more a least are the same. I watched video too. The method is exactly the same with Chiffon Cake.

Here's the recipe I modified :

• 4 egg yolks + 1 whole egg
• 40g corn oil
• 65g fresh orange juice
• 1/4 tsp Salt
• 60g Plain flour or Cake flour
• orange zest

• 4 Egg whites
• 1/4 tsp Cream of tartar
• 60g Sugar

1. Line baking sheet at the bottom of an ungreased 7 inch square pan and preheat the oven to 160C with a tray of boiling water on the most bottom rack.

2. Whisk egg yolks and corn oil until frothy and add orange juice, mix well. Sift in flour, salt and orange zest, mix well set aside.

3. Using an electric mixer, whisk egg white, cream of tartar and castor sugar till peak form (not stiff).

4. Mix 1/3 of meringue with yolk batter with a rubber spatula. Then pour in balance of meringue. Fold gently to mix well.

5. Pour batter into pan and tap pan lightly to remove air bubbles.

6. Steam bake for 40 minutes at 160°C and bake for another 20 minutes at lower temperature 140°C.

7. Remove cake immediately after baked and invert cake on wire rack to cool.

Enjoy your day with a light & yummy cake!!