Japanese Cheesecake

It was my first attempt after trying my ex colleague's Japanese Cheesecake.

As usual, my Project Manager got me this link: http://ieatishootipost.sg/japanese-cheesecake-recipe/

taste ok, but i think i will try jeannie tay's recipe one day.

Neopolitan Chiffon

I baked this using Susanne's recipe, however i changed it to pandan flavour as my first attempt's neopolitan's chocolate portion was heavy and the texture was different. 

so i created this Strawberry, Vanilla and Pandan flavoured chiffon.

Strawberry Waved Chiffon

I was planning to do some pattern with my colleague's name on it.

before pouring the batter in, i had to do a mirror image as seen below.. else the name will be in another direction when you unmould after baking.. hahah

the wave i created. not curvy enough. looks funny

letterings are too small

Neopolitan Chiffon Cake

Thanks to Susanne's recipe: http://lovingcreations4u.blogspot.sg/2015/12/koala-bear-neopolitan-chiffon-cake.html

Happy Birthday to Jolene!

Only did the 3 flavoured base as the koala was too tough for me.. lol

Strawberry Jelly Cheesecake

Recipe from: http://www.noobcook.com/strawberry-jelly-cheesecake/2/

Strawberry Jelly Cheesecake Recipe

Instead of making it as a cake, you can also make and serve the strawberry cheesecake in individual ramekins.

Serves: 9 strawberry jelly hearts

 

Prep Time: 40 mins (excluding chilling time in the fridge)

INGREDIENTS

(A) Crust

• 150 grams digestive biscuits processed or pounded into fine crumbs
• 75 grams butter melted
• 20 x 20 cm (8 x 8 in) tray or cake tin grease the bottom and sides with some melted butter

(B) Cheesecake Layer

• 1 level tbsp gelatin powder
• 3/4 cup (175ml) hot boiling water
• one block (250 grams) cream cheese softened at room temperature for about 3 hours
• 1 tsp vanilla extract
• 45 grams icing sugar
• 5 strawberries cut off the top, half each strawberry lengthwise then trim the top into a "V" heart shape

(C) Jelly Layer

• one box (90 grams) strawberry jelly (jell-o) (Note: I used Tortally brand)
• 3/4 cup (175ml) boiling water
• 3/4 cup (175ml) cold water

DIRECTIONS

(A) Crust

1. In a large bowl, combine biscuit crumbs and melted butter and mix well. Pour biscuit mixture into the tray, levelling the crust with a flat spatula. Allow to chill in fridge for about an hour, or until the crust is hardened.

(B) Cheesecake Layer

1. Dissolve gelatin powder in a bowl of hot water, allow to cool for a few minutes.
2. Meanwhile, add softened cream cheese, vanilla and sugar to electric mixer. Whisk until the mixture is light and fluffy.
3. Add cooled gelatin mixture, a little at a time and whisk until the batter is smooth.
4. Use a fork to prick holes all over the biscuit base. Pour the cream cheese mixture on to the biscuit base. Arrange and press 9 strawberry halves (3 by 3 grid) into the cream cheese mixture, letting each strawberry sink in gently. Allow to chill in fridge for at least four hours or overnight.

(C) Jelly Layer

1. In a bowl, add jelly powder and boiling water. Whisk to dissolve the jelly crystals completely, then add cold water.
2. Gently pour the cooled jelly mixture over the cream cheese layer. Return to fridge and chill for a few hours until the jelly is set.
3. To serve, divide and cut the cheesecake to 9 equal pieces. With each slice, wipe your knife clean with a kitchen towel and dip the blade in water. Store in an airtight container in the fridge for a few days.

Recipe adapted from Bing Cooks

Ingredients Used: butter • cream cheese • digestive biscuit • gelatin • icing sugar • jelly • strawberry •vanilla extract

Rainbow Chiffon Cake

I have a colleague whose last day is today, with my department and i decided to bake her a Rainbow Chiffon Cake using Susanne's recipe: http://lovingcreations4u.blogspot.sg/search/label/Rainbow

Baked this on 3 March 2016, only finished baking at 1am..

Picture taken right after baking, before i turn up upside down for cooling down.

Taken this morning after it has cooled down, abit wet on top. Checked with Susanne and it is probably under baked.

As it was 6.30am this morning, it was a little rush when i unmoulded it. It got chipped off on the pink portion. =(

Side view still looks good =) yay finally the layering is better this round.. By the way this is my third time attempting rainbow chiffon cake. teeheehee

The other day i went Phoon Huat, now it comes in handy. Ready to go as a gift.

Sorry for the chipped off top part of the cake.

After my colleague dissected it. Everyone loves it! hurray, TGIF!

See my first two attemtps:

Top: 12 Feb 2016

Middle: 14 Feb 2016

Bottom: 3 Mar 2016

Mango Yogurt Chiffon Cake

After baking pandan and more pandan chiffon, decided to have other flavours. Started with this mango yogurt chiffon: http://thedomesticgoddesswannabe.com/2015/06/mango-yogurt-chiffon-cake/

For 18cm tube pan

1. 3 egg yolks
2. 25g caster sugar
3. 35g oil - I used canola oil
4. 50g cake flour
5. 1/4 teaspoon baking powder
6. 1/8 teaspoon salt
7. 42.5ml mango yogurt drink
8. 3 egg whites
9. 1/8 teaspoon cream of tartar
10. 35g caster sugar
11. Baking Time: 30 minutes

For 21cm tube pan

1. 4 egg yolks
2. 33g caster sugar
3. 47g oil - I used canola oil
4. 67g cake flour
5. 1/4 teaspoon baking powder
6. 1/8 teaspoon salt
7. 57ml mango yogurt drink
8. 4 egg whites
9. 1/8 teaspoon cream of tartar
10. 47g caster sugar
11. Baking Time: 40 minutes

Instructions

1. In a mixing bowl, beat together the yolks and sugar until the mixture turns light and fluffy.
2. Add the oil and continue beating. The mixture will get a tad paler.
3. Add the mango yogurt drink and mix to combine.
4. Add the flour and mix until the flour is just incorporated. Scrape the bowl, mix one final time and set this aside.
5. In another clean mixing bowl, whisk the egg whites until they turn foamy.
6. Add the cream of tartar and whisk until soft peaks form.
7. Gradually add the sugar and whisk until stiff peaks form.
8. Transfer one-third of the meringue into the egg yolk mixture. Beat it in. This stabilizes the mixture.
9. Gently fold in the remaining meringue in two batches.
10. Once no white streaks remain, pour the batter into an UNGREASED tube pan.
11. Lift the pan about 10cm off the table top. Drop it vertically onto the table to remove any larger air bubbles. Repeat twice more.
12. Bake at 160°C for the required time. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.
13. Once the cake is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.

Notes

1. Baking times may have to be adjusted - get to know your oven so you can make the necessary adjustments!

It was a gift from Dianna. "Copycat Jenny Biscuit" and Almond Florentine.

The Butter Cookies actually melt in your mouth.. Mmmm, so i decided to try baking myself. She was so nice by sharing the recipe. =) Thank you so much, Dianna.

Here i go~

100g salted butter (i used Golden Churn)

25g icing sugar

45g wheat flour (i used plain flour)

30g bread flour

25g rice flour

combine butter and sugar until fluffy (i used mixer)

sieve in all the remaining ingredients and FOLD until well combined.

baked at 160 degree C for around 15mins to 18mins depending on your oven.

end product

my hubby and kids love it so much.

Butter Cupcake with Swiss Meringue Butter Cream Cheese

Swiss Meringue Butter Cream Cheese from http://thedomesticgoddesswannabe.com/2014/07/cream-cheese-swiss-meringue-buttercream/

Ingredients

1. 4 egg whites
2. 1 cup (225g) caster sugar
3. 1 1/2 cup (337.5g) unsalted butter, cubed
4. 12 oz (340g) softened cream cheese
5. A pinch of salt
6. 2 teaspoons (10ml) vanilla extract

Instructions

1. Place the bowl over a pot of gently simmering water and heat the egg white-sugar mixture, whisking constantly, until the sugar is completely dissolved and the mixture is hot to the touch, about 160˚F (71.1˚C).
2. Attach the bowl to the mixer base and beat the mixture with the whisk attachment on medium speed until foamy, then increase the speed to medium-high and beat until you get a stiff-peaked meringue. If the meringue is still warmer than room temperature, reduce the speed to low and stir until completely cool.
3. Meanwhile, cut the unsalted butter into cubes and let it come to room temperature while the meringue whips. The butter should be a spreadable consistency and not melty in any way.
4. Add the butter, cube by cube, to the meringue, stirring on low speed. The meringue will fall and start to look curdled, but keep adding the butter and stirring and it will come together into a fluffy frosting.
5. Scrape the frosting into a different bowl and set aside.
6. In the mixer bowl, whip the cream cheese until very light and fluffy.
7. Scrape down the bottom and sides of the bowl several times with a spatula to make sure it is thoroughly whipped.
8. One spoonful at a time, gradually add the SMBC to the whipped cream cheese, stirring on medium-low speed. Once combined, the frosting should be like softly whipped cream. Increase the speed to medium-high and beat until the frosting is like stiffly whipped cream. Add a dash of vanilla and a pinch of salt. You can use the frosting right away, or chill it to firm up a bit (re-whip before using).

Notes

1. If you have never made a SMBC before, I would advise that you master SMBC before attempting to make the cream cheese version as it is a bit more tricky to make.
2. The buttercream can be stored in air-tight containers and left at room temperature overnight, in the fridge for 3 weeks and in the freezer for up to 3 months. If chilled or frozen, thaw in the fridge and bring to room temperature before whisking the cream to buttercream consistency before using.
3. Swiss Meringue buttercream can be used to frost cakes/cupcakes in advance and the cakes/cupcakes can be left in an air-conditioned room. The buttercream will hold.
4. Swiss Meringue buttercreams must be eaten at room temperature.
5. You can add any food coloring to the buttercream then whisk to incorporate.
6. If the buttercream looks like it had curdled, just keep mixing and it will come together and become smooth.
7. If the buttercream is too runny, place it in the fridge for about 10-15 minutes, then continue mixing.

Butter Cake (Mrs Ng Sk)

Serves 8

Ingredients

230g Salted Butter, room temperature

4 egg yolks

150g caster sugar

200g self-raising flour, sifted

60ml fresh milk

1 teaspoon vanilla extract

4 egg whites

50g caster sugar

Instructions

In the bowl of a mixer, cream the butter and sugar (150g) until it turns light and fluffy. Scrape the sides of the bowl occasionally. Be patient and let the machine do its work!

Add the egg yolks, one a time and beat it in before adding the next.

Beat in the vanilla extract. Fold in half the flour.

Add the milk and mix. Add the remaining flour and fold until just incorporated.

Scrape the bowl and give the batter one final mix. Set this aside.

In a clean mixing bowl, whisk the egg whites until it turns foamy. Slowly and gradually, add the sugar (50g), whisking all the while. Whisk this until stiff peaks form.

Transfer 1/3 of the egg whites into the egg yolk batter. Beat this in.

Gently fold the remaining egg whites in 2 batches until all the egg whites have been incorporated.

Pour this into a lined and greased 8×8-inch baking pan.

Bake at 170°C for 45 minutes.

When the cake is done (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.

Cut into slices and enjoy!!

Notes

As I noticed that the top of the cake was getting quite brown, I reduced the heat to 150°C at the final 20 minutes, then to 140°C at the final 5

minutes. You need to keep an eye on the cake and to know how your oven behaves so you can make the necessary adjustments.

the domestic goddess wannabe http://thedomesticgoddesswannabe.com/

Butter Cupcake (Mrs Ng)

I started baking simple butter cake in cuppies using this recipe:

Butter Cake (Mrs Ng Sk)

Serves 8

Ingredients

230g Salted Butter, room temperature

4 egg yolks

150g caster sugar

200g self-raising flour, sifted

60ml fresh milk

1 teaspoon vanilla extract

4 egg whites

50g caster sugar

Instructions

In the bowl of a mixer, cream the butter and sugar (150g) until it turns light and fluffy. Scrape the sides of the bowl occasionally. Be patient and let the machine do its work!

Add the egg yolks, one a time and beat it in before adding the next.

Beat in the vanilla extract. Fold in half the flour.

Add the milk and mix. Add the remaining flour and fold until just incorporated.

Scrape the bowl and give the batter one final mix. Set this aside.

In a clean mixing bowl, whisk the egg whites until it turns foamy. Slowly and gradually, add the sugar (50g), whisking all the while. Whisk this until stiff peaks form.

Transfer 1/3 of the egg whites into the egg yolk batter. Beat this in.

Gently fold the remaining egg whites in 2 batches until all the egg whites have been incorporated.

Pour this into a lined and greased 8×8-inch baking pan.

Bake at 170°C for 45 minutes.

When the cake is done (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.

Cut into slices and enjoy!!

Notes

As I noticed that the top of the cake was getting quite brown, I reduced the heat to 150°C at the final 20 minutes, then to 140°C at the final 5

minutes. You need to keep an eye on the cake and to know how your oven behaves so you can make the necessary adjustments.

the domestic goddess wannabe http://thedomesticgoddesswannabe.com/