The new gal is coming on board tomorrow and there were so many things to I would like to go through with her so that hopefully she got a good overview picture.
Lots of mix feelings but to date I have no regrets on my decision to leave and spend time with my kids.
Nevertheless... just as a appreciation of the my dearest colleagues n specially to my kakis...
Never had I make so many variant of the cakes in 3 hrs and of which 2 are new....
They have been my "白老鼠" for my cakes testing and has been very supportive and gave me feedback. Good ones and definitely how the desired texture.
The cakes which i have made were Brownies Cheesecake, Blueberry cheesecakes & Mango non-bake cheesecake.
 |
| Brownies Cheesecake |
 |
| Blueberry Cheesecake |
 |
| Mango Cheesecake |
Ingredients
Brownies Layer:
150g Chocolate (Broken into small pieces) - Used 200g
60g butter
60g brown sugar
2 eggs
1 tspn vanilla essence
50g plain flour
50g walnut - Used almond slices instead as I do not have walnuts
50g raisin
Cheese Layer:
400g cream cheese
100g caster sugar
2 eggs
300g yoghurt
1 tbspn cornflour
Topping :
1tsp cocoa powder
2 tspn water
Method:
1. Grease a 8-inch baking tin. Line with aluminium foil. Preheat oven to 180C.
2. To make brownies, melt chocolate and butter over low heat. Remove from heat, stir in brown sugar till sugar almost melt. Stir in eggs and vanilla essence, mix well.
3. Fold in sifted flour, chopped walnuts and raisin. Pour mixture into prepared tin. Bake for 20 mins.
4. To make the cheese layer, beat cream cheese and sugar until smooth. Beat in eggs, one at a time, beating well after each addition.
5. Beat in yoghurt and cornflour until blended. Reserve 1 tbspn cheese mixture for topping, the rest of the mixture to pour over the brownies.
6. To make the topping, mix well cocoa powder with water. Add in 1 tbsp of reserved cheese mixture, stir until blended. Drizzle over the surface of the cheese mixture and draw marble pattern with skewer.
7. Continue to bake in oven at 180C for 30mins for until lightly brown. Remove from heat and leave to cool. Chill in fridge.
Mango Cheesecake (Also from the book)
Ingredients:
Base :
300g crushed marie biscuits - Used digestive biscuits instead
60g chopped walnut - omitted
2tbsp brown sugar - omitted
180g melted butter
Filling:
250g cream cheese
100g caster sugar
1 tbspn gelatine powder
3tbspn water
120g sour cream
2 tbspn lemon juice
200g mango puree - used unsweetened one
1/2 tspn mango essence - omitted cos I do like to add artifical flovouring
Method:
1. To make the base, stir all the ingredients until combined. Press mixture evenly into base and side of the cake tin. (Me being lazy ... only does the bottom base)
2. To make filling, stir gelatin powder with water over simmering water until dissolved.
3. Beat cream cheese and sugar until smooth. Fold in sour cream, lemon juice & mango puree. Then stir in gelatin.
4. Pour filling into prepared crust. Chilled until set, several hours or overnight.
5. Decorate as desired.
No comments:
Post a Comment