Japanese Cotton Cheesecake

Still left one bar of cream cheese siting in the fridge so decided to make cheese cake but not the one with the crust, came across this recipe from Fiona Lau which excite me to try to bake this. The texture is soft, cottony and the cream cheese is not too overpowering.

Ingredient for 8 inch cake pan

227g cream cheese (I used cowhead, not bad)
128g milk
46g unsalted butter
4 egg yolks
4 egg white
80g sugar
1/4 tsp of cream of tartar
26g cake flour (21g plain flour, 5g of corn flour)
14g corn flour

Method as follow:

Preheat the oven 150 deg C and bake for 1hr  (in the lowest rack) using water bath method

1 Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, corn flour, egg yolks and mix well.

2 Whisk the egg white til foamy, next add in the cream of tartar which will help to stabilize the egg white. Add in the sugar in three additional and whisk til soft peak form.

3 Add in the egg white to the cream cheese mixture and fold well.

4 Pour the mixture into the 8 inch cake pan (light grease and line the bottom and side with greaseproof paper

5 Add hot water into the tray up to half way and place the 8 inch cake pan on the tray.

6 Bake the cheesecake for 1hr or until set and golden brown (baking time is depend on your own oven)

7 Leave to cool in the oven with door ajar, about 30mins as sudden changes of temperature may cause the cake to collapse.

Isn't it beautiful, with no crack on top of the cake and the texture is soft and fluffy.

Enjoy :)

Scissor and Pin for Buttercream

With the use of the pin and scissor now the beautiful flower that u had created can transfer to the cake easily. The dia of the pin is abt 3cm.

The price for this set will be sgd 8 (exclude postage) I will not be responsible for loss of item if normal mail is opt, price will be sgd 10 (include postage)

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Sugar bread (白糖面包)

Sugar Bread （白糖面包）

This is a simple bread which is liked my whole family especially my FIL (which is his fav).
The bread is soft due to 汤种法, I love this method so much as it help the bread to be soft and nice, but I realised is that the bread can't keep longer than three days. Anyway, the bread will be finished within the next day, so that is no issue to it :).

Let get down to see the ingredient for this soft and sweet bread:

Ingredient

230g bread flour
160g cake flour (which I replace by 135g plain flour, 25g corn flour)
100g sugar (which I had reduced to 85g as I will be spreading sugar on the bread itself)
1/2 tsp salt
3 tsp of instant dry yeast
20g milk powder (which I had omitted due to no milk powder available)
2 eggs weigh abt 60g each
15g water/milk
Tangzhong (汤种）75g (15g of bread flour mix with 75g of water/milk)
60g of unsalted butter

Here come the method:

I had used bread machine to help me to mix the dough and for the first proof

below is the ingredient sequence to be placed in the bread machine

egg, tangzhong, water/milk, flour mixture (bread and cake flour shift), sugar (to be put in one corner of the bread pan), salt (another corner of the bread pan), yeast (make a hole in the centre), milk powder (another corner of the bread pan) and lastly butter (to be placed 5 min later when the machine start)

After the first proof, divide the dough into 30g (I can get 14 small dough) and rest the rolled dough for abt 15 min.

Now can start to shape the dough, roll out the dough into oblong shape and roll up in lengthwise.

Place the 收口facing upward getting ready for the second proof for abt 40mins.

After second proof, brush a layer of water on the dough and sprinkle sugar and is ready to bake.

Preheat the oven 180 deg C for abt 15mins.

Invert the bread onto the cooling rack.

Once the bread is cool, is ready for breakfast or tea break (is all depend on you)

Enjoy :)

CHERRY SEED REMOVER

Cherry seed remover on sale, only 2pcs.

This little handy helper will help you to remove the cherry seed in second, leaving the whole cheery intact which can be used to make delightful cake like Cherry Clafoutis (yummy)

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8 INCH REMOVABLE BASE ROUND BAKING PAN

Brand new 8 inch removable base round baking pan, qty 1pc.

Suitable for baking sponge cake, cheeseake or chiffon cake which will be much easier to release the cake from the pan itself.

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Macaron with nutella buttercream

 "Macaron, I hate you, you had failed me so many times til I had lost count of it. Really need to understand you before I can achieve you."

The ingredient for the macaron only four, even four ingredients can make things so difficult to achieve. I nearly gave up trying to bake this incredible little thing, and this little bake is too sweet for me to take. Luckily, all the failed macaron all into my hubby, girl and Casandra's tummy.

Even now, I still had failure macaron due to baking time. I still had not catch the correct time to bake this little thing in my own oven.

Next, will be trying new flavour filling and will be update in another post, stay tuned.

Ingredient:

25g egg white
25g fine sugar
30g ground almond
40g icing sugar

Method

1 Blend the ground almond with the icing sugar, as this is necessary to get a smooth top.
2 Sieve the almond mixture, set aside.
3 Beat the egg white until foamy, and start adding the sugar in three addition.
4 Add colour paste when the meringue is at soft peak, continue to beat until stiff peak.
5 Sieve the almond mixture again into the meringue.
6 Gently fold the mixture, initially the mixture will not be smooth but as you fold along the mixture will be smoother.
7 Stop folding the mixture when you lifted the spatula the mixture will be like lava flowing back to the bowl
8 Pour the mixture into a piping bag and start to pipe.
9 After piping, bang the tray three times on each direction in order to release the air bubbles in the macaron
10 If necessary, poke the air bubbles (I try not to touch the macaron after banging)
11 Let the macaron to sit about 1/2hr(this is the estimate time as it depend on that day weather, sometime I will let the fan blow directly on the macaron to speed up the drying part) to dry the top (note: the top of the macaron need to be dry when you gently touch the top)
12 Preheat the oven at 150 deg C and bake for 18 mins (the duration of baking is depend on your oven and the size of the macaron you had piped, all go through trial and error for me)
13 Take the macaron out and let it cool.
14 You will know that your macaron is done, when the macaron is easily peel off.

Nutella Buttercream
27g butter (room tempertuare)
45g icing sugar
2tsp of nutella (you may add more if you wish)

1 Cream the butter and icing sugar til well combined and add in the nutella.
2 Nutella buttercream is ready to used.

Assemble time:
1 Just  pipe out the buttercream onto one of the shell and take another shell gently pressed down.
2 Pop the ready macaron into the fridge, it is best to eat this little one day after in the fridge.

Even though I am not expert in this, but I am glad that I manage to form the little feet. Overall, still not that bad.

Simply love the colour of the macaron.

CONDENSED MILK COTTON CAKE

For this recipe, really take a long, long time to bake as this takes 1hr 30min to bake this cotton cake.
The ingredient and method is simple, and not difficult to make but time is necessary. You will be delighted to have the first bite on the cake, as the name of this cake, the texture is really very soft, just like you are eating cotton candy. Simply love this cake and my girl love this too.

Here is the recipe for this super soft cotton cake:

Ingredient:

8' square pan
3 egg yolks
1 whole egg
50g condensed milk (I reduced to 40g)
50g plain flour
1/4tsp bicarbonate of soda
35g oil (any type of oil that you prefer, but not oil like peanut oil that is too strong)

3 egg whites
45g castor sugar
1/4tsp cream of tartar

Method

1 Preheat the oven at 140 deg C with a tray of hot water
2 Grease the side and line the bottom of the 8" square pan
3 Sieve flour and bicarbonate of soda. Set aside.
4 Heat up  the oil and drizzle over the flour mixture, mix quickly to a smooth texture.
5 Beat egg yolks, 1 whole egg, and condensed milk until well combined. Pour the flour mixture into it, and mix until well combined.
6 Beat the egg whites until foamy, add in the cream of tartar. Continue to beat and add in the sugar in 3 addition. Beat until soft peak.
7 Fold the meringue gently to the egg yolk mixture in 3 batches until there is no more streak of egg whites.
8 Pour batter into the baking pan, bang on the table top for a few times to release the air bubbles.
9 Use waterbath method, Baked at 140 deg C for 15 mins, turn down the oven temperature to 130 deg  C for another 75 mins.
10 Once baked, remove from oven immediately and invert to cool for 5 mins, the remove the baking pan and baking paper, and revert back upright to cool completely.

Hope you enjoy the cake as much as I do.