Wednesday, November 19, 2014

LEMON CRANBERRY WALNUT CAKE


I love this cake so much. My family and friend as well. It's so tasty. The original recipe is from 100 Desserts- Winnie姐. Why I mentioned original is because I made some changes. Here goes my recipe:

● 240g flour
● 2 tsps baking powder
● 1 cup castor sugar
● 1 tbsp grated lemon zest
● 3/4 whipping cream + 1 tbsp lemon juice
● 2 eggs
● 2 tbsps melted butter
● 2 tbsps canola oil
● 150g dried cranberries
● 1/2 cup chopped and toasted walnuts

Topping :
● 3 tbsps sugar
● 2 tbsps lemon juice

1. Sift flour, baking powder together.
2. In a mixing bowl, beat castor sugar, grated lemon zest, whipping cream, melted butter and canola oil together. At 1 egg at a time. Beat after each addition. Pour into the dry ingredients from step 1. Fold gently to mix well. Add cranberries and walnuts at last. Mix again.
3. Pour batter into 2 ( 8×3 inch) loaf tins lined with baking paper. Bake in a preheated oven at 190° for 40 minutes.
4. To make topping, mix sugar with lemon juice. Stir until sugar dissolves. Brush on the cake when it's hot.

Enjoy!!!!

BREADS AND BUNS

Hi ladies and gentlemen. I'm lost for quite a long time.I'mso lazy to do blogging.. heehee. But today I would like to share some the recipes that I had tried. I found a good recipe from facebook's friend. She did a very nice and soft bread that I must try. It was amazing....I love the method slamming, folding  and pulling. It is a good exercise. HAHA... It turns out really soft and I cannot be selfish to keep these recipes to myself only. Hahahaha..... I kept sharing these recipes to my friends and relatives. They love it too. Here's the link for the 1st picture. 
I didn't follow the last steps. I added some cheddar cheese and sugar on top. The top with black sesame are red bean filling. 
The 2nd picture also from the same blogger. Mixed berries yoghurt loaf. Here's the link

The 3rd picture is black sesame potato buns. I followed the recipe my aunty posted. I reduced the yeast from 1 1/2 tsp to 3/4tsp. The texture is still fluffy and nice. Here's the link 

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.