Tuesday, May 19, 2015

Japanese Cheesecake

Received an "order" for a Cheesecake, those light Japanese version and I decided to take up the challenge as it has been a while since I baked a Japanese Cheesecake. The thoughts of mixing in Egg Whites deter me as I haven really been baking cakes much.

I googled and decide to try a new recipe from JustOneCookBook. Her Japanese recipe never fails me and always keep me happy after seeing my end product. Ha~

I followed the recipe exactly except that I mixed 40g Plain Flour + 40g Corn Flour instead of 80g Plain Flour and I omit Lemon juice as I kept forgetting to replenish them! Other than that, I took about 10 tablespoon of batter and mix with 1.5Tbsp of Cocoa powder. I wanted to drip small dots to make flower swirl to run thru skewer but I was too clumsy and end up piping all the batter onto the cake. So I jus swirl it big for marble effect!

End results? I think lemon juice should not be omitted. But the cocoa marbled effect really makes the cake taste yummy! Texture is so good! All packed to give away!

Japanese cheesecake (adapted from JustOneCookBook)
400g Cream Cheese
60g Sugar
60g Butter
200g Whipping Cream
6 Egg Yolks
1Tbsp Vanilla extract
80g Plain Flour

6 Egg whites
100g Sugar

1) Beat cheese and sugar til combined. Add butter and continue to beat til it is fluffy.
2) Add yolk, followed by Whipping Cream making sure it is well mixed after each addition. Add in Vanilla extract. Add in Plain Flour and mix well.
3) Beat whites with sugar til stiff peak and add to cake batter in 2 additions.
4) Water bake for 1hr at 160deg then 30mins at 150g. 
5) Once skewer comes out from cake clean, leave it to cool in oven with door ajar. Serve after chilled.

Wednesday, May 6, 2015

Butter Loaf (somewhat similar to Danish Loaf)

Finall, after so long I take out my bread maker again. Hahha~ intrigued with this recipe that is somewhat similar to Danish Loaf but using lesser butter. So should be less sinful hor.

I made into a mini loaf, braided choc bun, mini sausage bun too. My kid were so happy to see me baking mini buns for them. And even more happier to see chocolate and double sausage. 

Basically I followed thru the recipe, except that I uses my Breadmaker to knead and proof. Then using it to bake the mini loaf while my buns went in to oven and "tan" themselves.

Hub likes the bread. I feel texture a bit like baguette. Ha~ Slight crusty outer with soft & chewy on the inside. Loves...

Butter Loaf (adapted from Carol)
200ml Milk
270g Bread Flour
30g Cake Flour (I uses Cornflour as I ran out of Cake flour)
30g Sugar
1/8tsp Salt
1/2tsp Yeast
20g Butter + some to spread on dough

1) Put in ingredients in above sequence then press Function 8: Dough kneading
2) Press Function 10: proof for 1st proof. Take out dough once done, punch.
Roll out and spread thin layer of butter then roll up and seal like Swiss roll.
3) I cut out 4x25g and seal up them. Then I cut the larger dough into 3 stripes and braid and leave in Breadmaker for 2nd proof.
I roll out the 25g dough and put my sausage, proof for 45mind and bake for 20mins or til golden brown.
4) Press Function 14: Bake and set to 50mins. Look out for loaf browning around 40mins onwards.