Soft Marble Cheesecake

I open the fridge, there lies a 1 kg of cream cheese which I bought 3 weeks ago...
Staring at it.....

What should i make... Cheesecakes..
but... Bake or Non-bake?
Recently had been eating so much heaty food...

Took out my cookcook on cheesecake and start to flip n flip & finally settle down on a different preparation method for the cheesecake from the convention ones which i used to bake.

It uses a sponge cake base and got to melt the cheese and beat the egg white separately..
Yesh! Shall give it a try...

It took quite a fair bit of effort as I will need to prepare the sponge base and allow it to cool before it can be used. There after, the cheesecake mixture shall be steam baked for abt 1 hr plus.

But... all the efforts were worthwhile as the cake is so fantastic. It's so light and fluffy.
Simply yummy! My ah bui ate 2 pcs and still wants more  :)

Recipe adapted from 我和芝士蛋糕的秘密（by Kelvin Chai)

Ingredients:

1 pc Sponge cake

160g cream cheese
50g whipping cream
70ml milk
60g unsalted butter
100g caster sugar
30g cornflour
1 tsp canilla essence
4 egg yolk
4 egg whites
1 tsp of cream of tartar
1 tbspn cocoa powder (I have used melted baking chocolate instead)

Additional fillings i used: Dark Pitted Cherries


Method:
1) Melt the cream cheese, whipping cream, milk and butter over double boiler unitl smooth.
    Remove from heat.

2) Add in 50g of sugar, cornflour, vanilla and egg yolks, stir well.

3) Beat egg white and cream of tar tar until mixture form soft peak, gradually add in the rest of the
    sugar, continue beating till frothy and stiff peak form.

4) Gently fold in beaten egg  foam into cheese mixture until blended.

5) Stir 120g of cheese mixture with cocoa powder until well combined.

6) Place the sponge cake into the 18cm baking pan, pour in the vanilla and cocoa cheese mixture alternately into cake tin. Drizzle some cocoa mixture over the surface and draw marble pattern with skewer. Place the baking tray in a larger tray.

7) Pour enough water into larger tray to come half way up sides of baking pan. Bake in preheated oven at 180C for 30mins. Reduce heat to 120C and continue bake for another 30 mins or unitl light brown.

Remove from heat and leave to cool. Chill in fridge.
   

CNY Goodie : Pineapple Tarts (MUST HAVE!)

I have been lazing for a while on baking.....

However.... 

For Chinese New Year, pineapple tarts is a MUST have for me.

Most important of all, I am super particular on the pastry of the pineapple tarts. Must be those which melts in the mouth. 

Yesterday, i tried out a new recipe which mentioned that its the best enclosed tarts recipe ever.. 

it has been in my archive for a long long time..but when I tried out.... I was so disappointed as I dun feel that it melts... the same verdict from my hubby... It melts in my stomach but not on my mouth.. 

Perhaps its my way of handling.. I am not sure..... 

Today, I revert back to my old recipe which I have been using since 20 years which is still my best ever enclosed tarts to my taste bud. :P

The enclosed recipe is the modified version from the originator.

This is still my old time fav recipe. :)

Ingredients:

1kg Hong Kong Flour

650g butter (I used Golden Churn)

6 egg yolks + 1 egg white

1 tbspn vanilla extract

1 kg pineapple paste (I have no time to prepare... so i got the ready made from Phoon Huat - Premium quality)

Method :

1. Sift the flour into the mixing bowl.

2. Add in the butter, using rubbing in method, rub till it resembles fine breadcrumb.

3. Make a well in the centre of  bowl, add in the egg yolk, white & vanilla extract and knead till it binds into a dough.

4. Allow the dough to rest in fridge for at least 30 mins before use as it is easier to knead.

5. Roll the dough into strips, divide into the portions that u want. Roll into balls, flatten it with your palm. Place a pineapple jam on the dough and wrap it up, roll into balls and place it on a lined baking tray.

6. Decorate with a clove or as desired. (I love the fragrance of the clove). [You may glaze with egg yolk if you like but i am lazy....]

7. Preheat the oven @ 180C and bake it for 20-25 mins.

Before Baking (Decorate with Clove)

After Baking (Cheese topping and normal)

Happy Chinese New Year To All! 

Huat Huat Huat!

Walnut Mooncakes

Walnut Mooncake is my Dad's & mine favourite.

In the past, I used to buy from Harbour City Restuarant which sells very nice Walnut Mooncake. However, 3 years ago.. I cant find it anymore... searching high and low for it... but was in vain.
then I got to know that the restaurant is no longer in business....

Sadly.. we have not taken that for these 3 years as I am unable to find good ones. Recently, I google for the recipe of this moon cake and was so happy that I found it and it seems that its a good one since so many food bloggers has had tried it out.

Today, I finally given it a go to try it...

Thanks for the food bloggers for the generous sharing of the wonder recipes.

Walnut Mooncake (Source from Baking Mum)

Ingredients :

360g Plain flour
25g custard powder
1/2 tsp Sodium Bicarbonate
50g Icing sugar
50g Shortening
220g butter (Salted)
1/2 tsp vanilla extract
1/2 tsp Ammonium Bicarbonate - Omitted
1 egg
Walnut for decoration

Filling:
1 kg Lotus paste - used White Lotus paste (Less sugar)
200-250g walnut (Toasted and Chop) - I replaced with melon seeds

Method :

1. Cream sugar, shortening, butter, vanilla extract together till slightly white (Slow speed first then change to high speed.

2. Gradually add in egg.

3. Lastly, add in the sifted flour,  custard powder and sodium bicarbonate to knead to a dough (Don't mix too long). Leave the dough in fridge overnight or for few days.

4. Take out the dough from fridge and divide into each portion of 20g each.

5. Divide the fillings into 30g each. (If you like egg yolk, filling 25g to wrap the 1/2 yolk) 

6. Wrap fillings into dough and decorate with walnut. Apply egg wash and bake at 160C for 10 mins. Take it out and leave it for about 10mins and apply egg wash again. Bake for another 15 mins.

He has been eyeing and eyeing ever since this tray is out of the oven..... and he finally get to taste...
He took 2 at a shot....  if not of me stopping him.... he is out for 3rd serving...... hahaha....

Really a nice nice recipe.. Thanks so much for sharing.... Its really Yummy!!

Black Forest Cake

Today is hubby's birthday.

Initially, I was thinking of whipping up a delicious breakfast after I send  my 2 little 小顽皮 to school. However he mentioned that he have had got an appointment with his colleague.. I head home planning to start the Black Forest Cake Baking. Who knows.. he said his call leg fly his kite.. so he said," Let's head to market for breakfast."

After breakfast, I head out to supermarket to pick up the groceries for tonight's dinner. There after, I began my cake baking. Originally, I am suppose to make this Black Forest cake for my Daddy's birthday which was last Sunday. Unfortunately, I was down with migraine. So I am making it today.

Of cos there are some simple dishes which i whip up for the family which i will post later when I  am available.

Just tasted it... wow.. it taste good.. with the moist in the cake and lots of the cherries.. yummy.. My hubby & kids love it :) 

Recipe is adapted from Joy of Baking

Ingredients : 

Cherries

24 ounce (700 ml) jar of Morello Cherriesin syrup

4 tablespoons Kirsch or Cherry Brandy - Omitted

1/4 cup (50 grams) granulated white sugar

Chocolate Genoise:

3 tablespoons (42 grams) hot melted unsalted butter

1/2 cup (60 grams) cake flour

1/4 teaspoon salt

1/3 cup (30 grams) unsweetened regular or Dutch-processed cocoa powder

4 large eggs

2/3 cup (135 grams) granulated white sugar - used only 65g

1 teaspoon pure vanilla extract

Whipped Cream Frosting

2 1/2 cups (600 ml) heavy whipping cream (double cream) (35% butterfat)

1 teaspoon pure vanilla extract

3 tablespoons (35 grams) granulated white sugar 

Method: 

Cherries:

Drain the cherries, reserving the liquid. Place the cherries in a bowl and toss with 2 tablespoons Kirsch. Cover the bowl with plastic wrap and set aside. Place 1 cup (240 ml) of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat, add 2 tablespoons Kirsch, and let cool.

Chocolate Genoise: 

1. Preheat oven to 350 degrees F (180 degrees C). 

2. Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper.

3. In a bowl, sift the flour, salt and cocoa powder.

4. In a heatproof bowl whisk the eggs with the sugar. Place over a saucepan of simmering water, and whisking constantly, heat until lukewarm (about 5 minutes). Remove from heat and transfer to the bowl of your electric mixer. Beat on high speed until the mixture is thick (about 5 minutes) (the batter will fall back into the bowl in a ribbon-like pattern). 

5. Beat in the vanilla extract. Then sift about one-third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest. Take 1 cup of the batter and fold it into the melted butter (to lighten it). Then gently fold it into the egg batter. Pour into your pan, smoothing the top.

6. Bake for about 20 -25 minutesor until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan. The cake can be stored for two days or frozen for a month.

Whipped Cream Frosting:

In your mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form.

Assemble Cake:

Using a sharp knife, cut the genoise, horizontally, into two layers. 

Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. 

Brush the cake layer with 1/4 cup (60 ml) cherry syrup.

Take 1 cup of whipped cream and spread on the moistened genoise.Place the cherries evenly over the cream. 

Brush the cut-side of second genoise layer with 1/4 cup (60 ml) syrup. 

Place cut-side down on top of the cherries, gently pressing to compact. Reserve one cup (240 ml) of whipped cream and spread the remaining cream over top and sides of cake. 

Place reserved cream in a pastry bag fitted with a large star tip and pipe rosettes on top of cake. Cover and refrigerate the cake for several hours (or overnight) before serving. 

Decorate with fresh cherries and shaved chocolate.

  

Simple Meal for My Daddy's Birthday

It was my Daddy Birthday and this year we have opted to have home cooked food this year.

It is then my job to crack my brain what to cook for the family as both sister-in-laws cant cook. So I have decided the following dishes on my Menu :

Longevity Noodle
Braised Duck (Dad's favourite)
Sweet Sour Pork
Fried Chicken
Broccoli with Egg Toufu
Butter Cereal Prawn
Grilled Pork Ribs

The preparation of the menu starts the day before the actual day as I love the food to be well seasoned and flavours to be absorbed into the food. 

Braised Duck is something which i started as it need a couple of hours to prepare. 

Spare Ribs

8 pcs of Spare Ribs

6 tbspn Hua Tiao Jiu
1/2 bottle of Master Food Red Wine & Garlic Marinate
2 tbspn of Honey

Method:

1. Season all the above ingredients for at least 4 hours.

2. Preheat the oven at 250C. 

3. Place them in a grill pan and grill for 15 mins on each side. Max is 30 mins as the meat will be tough if cooked for too long.

The verdict for this dish...  Yum Yum & fingers licking..



Sweet & Sour Pork

Ingredients:

A: 
800 g pork (I dont know which part cos I just tell uncle what I need it for)
5 tbsp Hua Tiao Jiu
5 tbsp Sesame Oil
4 tbsp vegetarian oyster sauce

B:
1 egg
Cornflour (aga aga)

C:
1 Big Onion
1 Japanese Cucumber
1 can of longan
4 tbsp Ketchup
1/2 lemon (extract the juice)

Method:

1. Season all the ingredients for at least 4 hrs.

2. Add in the egg, mix well then follow by the cornflour (based on estimate).

3. Fry the meat till the golden brown then set aside to drain off the oil. 

4. Stir fry the onion,then add in the cucumber and longan and quick fry. Add the Ketchup, lemon juice then bring to boil. Add the the pork and ensure its evenly coated with the sauce.

5. Ready to serve. 


Fried Chicken

Ingredients:


A:
1 Whole Chicken (Debone)
6 tbsp Hua Tiao Jiu
6 tbsp Sesame Oil

2 packets of Kogi Chicken Powder Mix

Method :

1. Season all the ingredients in A for at least 4 hrs.

2. Heat the oil in a wok. 

3. Dip the chicken in the powder and fry till golden brown.



Butter Cereal Prawn

Ingredients :

700g large prawns (i de-shell for the ease of eating :P)
1 egg
Some Cornflour

3 sticks of curry leaves
300g Nestum Cereal
2 tbsp of milk powder
1/2 tbsp icing sugar
100g butter

Method:

1.  Add the egg into the prawn. Add in the the cornflour and allow it to absorb slightly.

2. Shallow fry the prawn till crispy. Set aside too drain off the oil.

3. Heat the wok, add in the butter and stir it gently. Add in the washed curry leaves fry till crispy. Add in Cereal (Already mix well with the milk powder and icing sugar). and fry till well mix. Pour in the prawns and stir well then serve.

Overall, everyone enjoyed all the dishes prepared and of course I am happy though its tiring afterall I prepared almost all the stuffs with some help from my younger brother :)

Cake Decoration classes.....

Yesterday I was browsing through the website looking for some courses on cake decoration. And I came across Creative Culinaire by Ms Judy Koh which looks interesting to me.

http://www.creativeculinaire.com/courses/cake-baking1.html

I called to make a reservation for the upcoming course which stretches over 4 weekends commencing in Aug to Sep. To my dismay, it was fully booked.. Now I am on wait list.. Looking forward for the new schedule.

Old Time Favourite ~ Pandan Chiffon Cake

With all the news which upset me... 

Baking is one of the best thing which I do which will help to cheer me up...

Its the all time favourite Pandan Cake...

I have modified the recipe slightly to the texture which I like... 

I like those moist type like Bengawan...

The Modification is only adjustment of the Coconut milk to 150ml & Corn oil 20ml.

Ingredients :

A: 5 egg yolk
   20g caster sugar
   85g cake flour
   100ml coconut milk
   30 ml corn oil
   1.5 tsp pandan paste


B: 5 egg whites
    70g caster sugar


** used latest 255g coconut milk + 40ml corn oil

1 tsp lemon juice into egg white

Can reduce to sugar to 50g

Method:

1. Beat the egg yolk and sugar till thick and fluffy. Pour in the corn oil and coconut milk and beat till well mixed. Sift the cake flour into the mixture and fold till well combined.

2. In a separate mixing bowl, beat the egg white till foamy. Pour in about 1/2 of the Sugar and continue to beat. Add in the rest of the sugar and beat till firm peak. Then reduce the mixer speed to lowest and beat for 1min. This will help to reduce the air particles in the mixture.

 3. Pour in 1/3 of the egg white into the egg yolk mixture and fold in gently into the egg yolk mixture. After its well combined, pour in the rest of the egg whites n fold till well combined. 4. Pour the mixture into the baking tin and bake in the preheated oven of 180C for abt 40mins.