Japanese Cotton Cake

Ok so I told myself no more baking but I just needed to try something new or more like bake this Japanese cheesecake that I've got the ingredients for but have not dared to adventure into it.

To my surprise the end result smelt really nice but I was disappointment at the height of the cake. I used a very big cake tin so that's probably why. I will have to search for a smaller pan if I want my cake to rise more.

There were a few variety of recipe for Japanese Cottonsoft cake but below is one that I chose from a blog I read.

Here is the end result, more like a cheese pancake:


Jap Soft cheesecake

Ingredients:

125 g creamcheese at room temperature
20 g butter, soften
40 ml milk
65 g caster sugar
3 large eggs, white and yolk seperated
1/4 tsp cream of tartar
40 g self raising flour ( or cake flour)
1/4 tsp salt
1 scant tbsp orange juice
1 tbsp orange zest

Method :

1. Add 500 ml water into a big baking tray ( that the tin you use for the cheesecake can fit in) and place the tray in the oven then preheat the oven to 160c.Line the base and side of a 18-20 cm springform/cake tin with parchment paper. Then use a big piece of foil to wrap the tin around from the bottom upto top of the tin side.

2. Place the butter, creamcheese and milk in a bowl set over a saucepan then wait until the butter has melted, remove the bowl from the heat and give it a really good stir until the mixture is smooth, set aside and leave it cool to the room temperature.

3. Add the orange juice and zest to the creamcheese mixture, stir to blend then add the yolks and mix them until incorperated. Sift the flour and salt into another mixing bowl,pour over the cream cheese and egg mixture in the center of thr flour. Quickly whisk or stir everything until just blended ( don't overmix or the cake will be tough)

4. In a seperate mixing bowl , beat the egg white with cream of tartar until foamy, then gradually add the sugar ,few tablespoons at a time, and continue to beat at high speed until reach the soft-medium peak ( more than soft but not hard peak). Gently fold the white into the creamcheese mixture until blended.

5. Pour the batter into the prepared tin. Place the tin in the preheated baking tray and bake for 50-60 minutes or until a toothpick inserted from center comes out clean. Turn the cake out on to a wire rack once taken from the oven ( the cake will shrink if left too long in the tin!). Leave to cool at room temperature, then let it set in the fridge for another hour or so before slicing and serve.

Chocolate Sunkun Brownie cupcakes

NO MORE BAKING!! That's me trying to stop myself from baking consecutively for the last 2 days!! Today I tried making chocolate cake but made it into cupcakes instead...because of the high heat and small mixture I think that's why my cupcakes sank in the middle =( Hence the title of this blog.




Despite the look and my family all asking me why it sank in the middle, they all said it was yummy and it finished within minutes!

What you need:

150g unsalted butter
½ tsp salt
150ml water
1/3 cup cocoa powder
some chocolate bits (optional)
1 2/3 cup cake flour
2 tsp baking powder
200g castor sugar (I used abit less)
2 eggs
1 tsp vanilla essence

Method
A)

Combine butter, salt and water in a small pot. Cover and cook over low heat till the butter has melted and the mixture is about to boil.

Add in cocoa powder and chocolate bits (optional) whisk until smooth. Let it cool completely.

Preheat oven to 180˚C.
B)

Sift cake flour and baking powder. Add in sugar and mix very well. Stir for at least a min.

Add in eggs and vanilla to the cocoa mixture and beat until smooth. Scrape this mixture into the flour.

Stir with a whisk until smooth, then spoon batter into a greased baking pan.

Bake for 20-22 mins

This chocolate cupcake turned out with a brownie texture which make it yummy. Next time I will do it in a proper cake tin!

Note to self: strawberry season is here soon will go well with chocolate desserts!

Vanilla green tea layered cake

I have been stuffing my face with the banana cake I made yesterday that it's all finished with the help of my hubby =)

Today I tried searching for green tea powder so that I can make something with red bean green tea but have yet to find it in the asian supermarkets in Auckland. I bought red bean paste so I guess when I feel up for it i'll make something with red bean.

Although I enjoy baking cakes and seeing the expressions of those that tries it, I have never really thought or gone into cake decorating. My sister in law has been to cake decorating classes and from all the designs she has done, it has really been inspiring! I don't know if I have the patience enough to do them!

Here is one cake that she decorated just today at her class Milleys!

I proudly present to you vanilla greentea layered cake beautifully designed with icing and a pink ribbon on top:


Inside of the cake is moist and beautifully layered:


If you need any cakes done for special occasions you can place your order here! =)

Bon apetit!

Banana Sponge Cake

I can have banana cakes and bread anytime! It's just easier to buy them than make it especially if im the only one eating it at home! HOwever, had some bananas even though they are not very very ripe I thought i'll use them up before they rot and cause flies to come!

So I've decided to try this new recipe I got from the internet and it turned out nicer than I thought and it smells SOOOO good with banana chunks still intact! The cake is so moist & spongy!



The recipe is very simple and here it goes:

Ingredients:
3 eggs
1 cup sugar (I used 3/4 cup)
3 medium bananas
1 1/3 cup all purpose flour (I used cake flour as it seems to give me a lighter texture)
1/2 tsp Baking powder
1/4 tsp Bicarbonate of Soda
100 ml Canola oil or Cornoil (I used canola oil)

Method:
1.Grease baking pan
2.Preheat oven to 160 degrees C
3.Sieve flour, baking powder, and soda together
4.Whisk eggs, sugar and banana at maximum until batter stiff
5.Add in the sieved flour and fold well
6.Add in oil and mix
7.Pour into baking tray and bake for about 30 mins to 40 mins

Smells great & the taste was light and moist, and with banana chunks stil intact reminds me of goreng pisang...family also loves it and said it's definately a recipe to keep!

Chicken Rice made easy

Today I tried making chicken rice using Prima Chicken Rice premix. It was easier than I thought as I don't really cook chicken from scratch but the premix made it easy with the sauces and the stock ready to use. It was delicious, the rice was fragrant and so was the chicken with the chilli and dark soya sauce to accompany. I was impressed! With cucumber slices and cheesecake oreos to follow I was satisfied. Thanks Prima mix hehe

Cheesecake on oreo cookie

Today's weather was so bad that I didn't end up going out at all but had a lazy day in. I decided to try baking something new and attempted making cheesecake because I bought cream cheese so though what can I do with it? Also...my cousin Ford loves cheesecake and chocolate so if it taste alright i'll pass one to him tomorrow haha.

It's actually really simple to make. I got the recipe from Little Corner of Mine. I didn't want a recipe that had too many ingredients so this was great. Also, I used oreo cookies because that was the only cookies in my cupboard and I LOVE OREOS!!!

This is what it turned out from my muffin trays before I put them in the fridge to set:


Smells like cheesecake but not sure about the taste will know soon!
These cheesecakes turned out really small so you can't really taste the cheese part but maybe after eating a few you will! Ok definately need to run tomorrow Ford!


Ingredients: (Yield 12 cheesecake cups)

Base:
Round cookie of your choice (I used Oreos)

Cheesecake topping:
1 pkg (8oz) cream cheese, soften
1/4 cup sugar
1/2 tsp. vanilla extract
1 large egg

Method:

1. Lined paper cups in muffin pan. Add in round cookie of your choice.

2. In a mixing bowl, add in cream cheese, sugar and vanilla, beat with an electric mixer until blended. Add in egg and mix until blended. Spoon cream cheese on top of each cookie cups, divide among 12.

3. Bake at preheated 350'F for 13-15 minutes or until center is almost set. Cool. Refrigerate for at least 2 hours. Decorate with gels, sprinkles, fruit preserved, chocolate syrup, whipped cream if desired. Store in refrigerator.

Ok time to put them in the fridge!

Trip to Singapore & one night in KL

I only manage to post some of the food that I enjoyed eating in my recent trip to Singapore.

My favourite is Mee Pok which is similar to the Taiwan dry noodles Zha Jiang Mian, Kuching Kolo Mee or just like Spagetti. I enjoy my mee pok with fishballs but some have minced pork on top. The best Mee Pok I tried during this trip was at Tiong Bahru markets. This market is well known for their local food, their paos and many other food.


Something away from the local food...scones!! As you may already know, I have a love for scones...any type of scones is fine as long as they have a nice texture. Knowing I enjoy scones, my friend brought me to this place inside Takashimaya in Orchard. It's called Royal Copenhagan Tea Lounge. There they had high tea sets and popular for their scones. The way they served their tea and butter/cream was very interesting too. I would definately come back here to eat their scones again!


Ok now for this new Hong Kong restaurant in Sunway Pyramid in KL! I don't know where else has good wonton mee or ying yang cha (coffe & tea mix) but at CANTON-i in pyramid I thought that this was one of the BEST wonton mee I've tasted! The noodles were so fine and the sauce was perfect and so was the size! I finished the plate in no time!


They also had char siew which was also very nice:


They also sell dim sum and other dishes but obviously we couldn't order the whole menu but this couldnt pass my eyes! I saw it on the menu and I knew I had to try it! It's something like egg custard inside but to my surprise the taste was actually as good as it looked...




I'll definately come back here again!

Ironique

On the day I flew out to Singapore I was craving for a nice brunch at a new place so we tried Ironique at 448 Mt Eden road.

Their coffee was one of the best I've tasted and also their date scone! The date scone sold in a flash!

They have a variety of breakfast menu which was much more pleasing to the eye than those in the cabinet.


Their salmon egg benedicts was not bad although I thought the salmon would be raw but it was cooked salmon fillet. Their big breakfast was delicious but the sauce tasted like pasta sauce and really creamy so perhaps a little heavey for brunch.

Overall, definately not a bad place to visit as their food coffee was comparable to other cafes along Mt Eden road.