Air Fried Basque Burnt Cheesecake

Wow. It has been a year since I last update this blog. Just to add on a recent bake I did in July 2019, the ever famous Basque Burnt Cheesecake. I’m using air fryer for this.

250g creamcheese

90g sugar

125ml whipping cream

3 eggs

10g plain flour

1/2tsp vanilla paste

1. Beat cream cheese and sugar till fluffy. 
2. Add in egg 1 by 1. 
3. Then add in flour, whipping cream and vanilla paste. 
4. Mix well. 
5. Pour into ready lined mould. 
6. Bake in air fryer at 200’C for 30 mins with aluminum foil covered the top. 
7. Remove the aluminium foil and bake for another 8-10mins. 
8. If not burnt enough, add few minutes more. 
9. Allow cake to cool completely before storing in fridge. 
10. Serve chilled. 😍

Baked first round on 11 july 2019 with 90g sugar. Too sweet for me.

Second bake on 15 july 2019, reduced sugar to 45g. Good enough. 

Banana Chiffon

Ingredients:

3 yolks

85g banana puree

30g oil

50g plain flour

5g corn flour

3 whites

50g sugar

Method:

Slightly whisk yolk

Stir in banana puree

Mix in oil

Sift in plain flour and corn flour, mix well

Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak

Fold 1/3 whites to yolk mixture

Fold in the rest of whites

Pour batter in mould

Bake in preheated oven at 180'C for 55-65mins (depending on oven)

Leave to cool upside down

Let it cool completely before slicing

Orange Chiffon

First bake of 2018.

Ingredients:

3 yolks

30g freshly squeezed orange juice 

30g oil

55g plain flour

5g corn flour

3 whites

40g sugar

Method:

Slightly whisk yolk

Stir in orange juice

Mix in oil

Sift in plain flour and corn flour, mix well

Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak

Fold 1/3 whites to yolk mixture

Fold in the rest of whites

Pour batter in mould

Bake in preheated oven at 180'C for 55-65mins (depending on oven)

Leave to cool upside down

Let it cool completely before slicing

Coffee Chiffon

It has been a long time since i last bake a chiffon. Testing mixer given by sis. Second bake for 2018.

Ingredients:

3 yolks

30g coffee (i used 4g essenso powder + 30g hot water, mixed and leave cool) 

30g oil

55g plain flour

5g corn flour

3 whites

40g sugar

Method:

Slightly whisk yolk

Stir in coffee 

Mix in oil

Sift in plain flour and corn flour, mix well

Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak

Fold 1/3 whites to yolk mixture

Fold in the rest of whites

Pour batter in mould ( i used 16cm cast iron)

Bake in preheated oven at 180'C for 55-65mins (depending on oven)

Leave to cool upside down

Let it cool completely before slicing

Green Tea Chiffon

Egg white 2
Sugar 35

Egg yolk 2
Oil 25
Milk 30
Green Tea Powder 3/4tsp
Flour 35

All measurement in gram.

Method:
Slightly whisk yolk
Mix in oil
Stir in milk
Sift in plain flourand green tea powder, mix well
Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak
Fold 1/3 whites to yolk mixture
Fold in the rest of whites
Pour batter in mould
Bake in preheated oven at 170'C for 45-55mins (depending on oven)
Leave to cool upside down

Salt Lemon Chiffon

2 yolks

20g lemon juice

20g oil

38g plain flour

2-3g salt

Zest of 1 lemon

2 whites

35g sugar

Method:

• Slightly whisk yolk
• Mix in oil
• Stir in lemon juice and salt
• Sift in plain flour, mix well
• Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak
• Fold 1/3 whites to yolk mixture
• Fold in the rest of whites
• Pour batter in mould
• Bake in preheated oven at 170'C for 45-55mins (depending on oven)
• Leave to cool upside down
• Let it cool completely before slicing

Mango Chiffon

Ingredients:

• 3 yolks
• 30g mango juice (i used peel fresh)
• 30g oil
• 55g plain flour
• 5g corn flour
• 3 whites
• 40g sugar

Method:

• Slightly whisk yolk
• Stir in mango juice
• Mix in oil
• Sift in plain flour and corn flour, mix well
• Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak
• Fold 1/3 whites to yolk mixture
• Fold in the rest of whites
• Pour batter in mould ( i used 16cm cast iron)
• Bake in preheated oven at 180'C for 55-65mins (depending on oven)
• Leave to cool upside down
• Let it cool completely before slicing

Castella Cake aka Kasutera or 蜂蜜蛋糕

Thanks to my baking lover for introducing this cake to me. Looks easy, so I gave it a try. Indeed easier than chiffon. Texture wise, it's kinda chewy. When I first tasted it, I don't quite like it (i ate those side trim offs, which is rather dry), however when I ate it the next morning, it's moist. Still, i find it rather sweet for my liking, still love chiffon more. hahaha.

2 egg white
2 egg yolk
50g sugar (original was 70g)
50g bread flour
1 tbsp honey diluted with 1 tbsp hot water

1. Line pan with aluminum foil, followed by parchment paper.
2. Preheat the oven to 165'C.
3. Beat egg whites till foamy. Add in sugar gradually and beat till almost peak.
4. Add in egg yolk, one by one, mix till combine.
5. Mix in the sifted bread flour.
6. Pour in honey mixture, mix well.
7. Pour the ready batter into lined pan. Give it a bang and take a satay stick to run over the batter.
8. Bake for 45 mins.
9. Remove from oven and drop it onto counter top to prevent shrinkage.
10. When the cake is slightly cool, remove the parchment paper and wrap the cake in a new piece of parchment paper. Cling wrap it and store in airtight container overnight.
11. The next day, trim off the sides and slice the cake.

Original recipe from: http://www.rotinrice.com/2012/02/honey-kasutera-%E3%82%AB%E3%82%B9%E3%83%86%E3%83%A9-honey-castella/

Natural Leavened Soft Bread Loaf

Thanks NgaiLeng for the wonderful recipe. I gave it a slight tweak in the recipe as I ran out of milk. And I didn't do cold ferment.

250g bread flour
100g natural yeast starter/sourdough (i used my kombucha natural yeast)
25g fine sugar
8g vegetable oil
4g fine salt
135g cold water
1tbsp milk powder
20g butter

Following are the steps I did for this loaf.
1. Mix all ingredients except butter in bread machine.
2. Add in butter after 5 minutes of mixing.
3. Knead till the dough become smooth and shiny.
4. Take dough out from machine and let proof in a bowl cover with plastic food wrap. Let rise for 30-45mins.
5. Divide the dough to 3. Roll them up like a ball.
6. Then flatten each ball to a long strip and roll up like swissroll.
7. Put them in pullman tin and let rise till it reach bout 80% of the height.
8. Bake in preheated oven at 170'C for 45-50 mins.
9. Remove bread from mould immediately after baking.
10. Let it cool completely on wire rack before slicing.


Original recipe from : http://mymindpatch.blogspot.my/2016/06/natural-yeast-japanese-milk-loaf-cold.html

Natural Leavened Cheese Batard with Chia Seeds (Eric Kayser)

Adapted from "The Larousse Book of Bread by Eric Kayser

250g bread flour
165g water
60g lemon lime natural yeast starter
5g salt
chia seeds
cheese cubes

1. Mix all ingredient in mixer with low speed for 3-4mins. Autolyse for 30 mins.
2. Continue kneading at higher speed for 7-8mins.
3. Do 2 rounds of S&F, 20-25 mins interval.
4. Roll dough flat, spread cheese cubes and shape into batard. Leave the shaped dough in cast iron pot/ dutch oven. Keep it covered in fridge for 24 hours.
5. Take out from fridge and let rest in room temp for 30 mins.
6. Bake in preheated oven at 220'C for 25 mins with lid on, and another 25-30 mins without lid. *Adjust to own oven
7. Let cool completely on wire rack before slicing.

Natural Leavened Plain Boule (Eric Kayser)

Adapted from "The Larousse Book of Bread by Eric Kayser)

250g bread flour
150g water
50g lemon lime natural yeast
5g salt

1. Mix all ingredient in mixer with low speed for 3-4mins.
2. Let rest for 5 mins, continue kneading at higher speed for 7-8mins, till dough become shiny.
3. Let proof for 30 mins.
4. Shape into boule and put in cast iron pot/ dutch oven.
5. Let rise till double or triple.
6. Bake in preheated oven at 220'C for 25 mins with lid on, and another 25-30 mins without lid.
7. Let cool completely on wire rack before slicing.

Natural Leavened Chocolate Mantou

Thanks to FC Ng who shared this link to me. Saw the ingredients and it look easy. Therefore, i gave it a try. What i did was prepare the dough at night. Let proof in fridge overnight. Brought to office and steam. Nice and fluffy texture. Love it. Gonna try with other flavours soon.

Ingredients:

50g natural starter

50g bread flour

50g plain flour

20g sugar

10g cocoa powder

40g water (i replaced the milk with water)

Method:

1. Mix all ingredient till dough form. Knead till shiny. 

2. Let rest 15 mins. Roll flat and roll up like swiss roll. Rest another 15 mins. 

3. Roll flat again and roll up like swiss roll. 

4. I kept the dough in container and put in fridge overnight. 

5. Bring out to room temp. Cut and steam in steamer for 10mins.

*Edited: point to note for own reference; do after step 3. Cut/shape into desired design, put on baking paper then only proof and steam. 

Original link: https://icook.tw/recipes/122923

Also tested with green tea, plain with cranberries. 

Orange Chiffon

Orange Chiffon

Ingredients:

• 2 yolks
• 20g orange juice
• zest of 1 orange
• 20g oil
• 30g plain flour
• 10g corn flour
• 2 whites
• 50g sugar

Method:

• slightly whisk yolk, add in orange juice
• mix in oil
• sift in plain flour and corn flour, mix well
• whisk whites till bubbly, add in sugar in 3 batches, whisk till stiff peak
• fold 1/3 whites to yolk mixture
• fold in the rest
• pour in mould
• bake in preheated oven at 175'C for 40mins

Pandan Chiffon

Pandan Chiffon

Ingredients:

• 2 yolks
• 20g milk
• 1 tsp pandan paste
• 20g coconut oil
• 30g plain flour
• 10g corn flour
• 2 whites
• 50g sugar

Method:

• slightly whisk yolk, add in milk
• mix in oil
• sift in plain flour and corn flour, mix well
• whisk whites till bubbly, add in sugar in 3 batches, whisk till stiff peak
• fold 1/3 whites to yolk mixture
• fold in the rest
• pour in mould
• bake in preheated oven at 175'C for 40mins

Lychee Chiffon

Ingredients:

• 2 yolks
• 20g lychee juice (i blended fresh lychee)
• 20g oil
• 30g plain flour
• 10g corn flour
• 2 whites
• 50g sugar

Method:

• slightly whisk yolk, add in lychee juice
• mix in oil
• sift in plain flour and corn flour, mix well
• whisk whites till bubbly, add in sugar in 3 batches, whisk till stiff peak
• fold 1/3 whites to yolk mixture
• fold in the rest
• pour in mould
• bake in preheated oven at 175'C for 40mins

*recipe adapted from coffee chiffon is done by kevin chai

Castella Cake in Rice Cooker

It has been a long time since I last use my "big" rice cooker. Since I have some time, i took it out to bake cake. The texture is abit too dry for my liking, i think with this rice cooker setting, it could be done by 35mins instead of 45mins.

Ingredients:

• 3 eggs
• 90g sugar
• 45g cake flour
• 45g bread flour
• 2tbsp milk
• 1tbsp honey

Method:

1. Warm the milk then stir in honey till all dissolved.
2. Beat eggs with sugar till fluffy.
3. Add in honey mixture.
4. Place bowl over a pot of warm water, beat the batter till ribbon stage.
5. Sift in flour, fold till combined.
6. Grease the inner pot of rice cooker, then pour in batter.
7. Set to "Cake" setting and set 45mins.
8. Once done, remove from rice cooker, let cool until warm, then store in airtight container to keep it moisture.

Recipe from : http://everybodyeatswell.blogspot.com/2013/06/rcc-7-japanese-castella-kasutera-cake.html

Orange Sponge Cake

125gm sponge mix

2 eggs

30ml freshly squeezed orange juice

30ml oil

1 lemon zest + 1 orange zest

1. Beat egg and sponge mix for 8 mins on high speed.

2. Add in orange juice gradually. Mix well

3. Then add in oil slowly and mix well. 

4. Pour batter in pan and bake at 170'C for 15 mins.

2 Ingredients Pizza

Thanks gals for sharing the recipe.
Quick breakfast at home.

Only 2 ingredients are needed. Quick and easy.

• 135ml of greek yogurt
• 154g self raising flour
• Toppings of your choice ( I did one side with garlic butter, the other side using Jamie Oliver's Bruschetta sauce)

Method:

1. Place the ingredients into bread machine, select dough function and knead for 10 minutes.
2. Roll out the dough into the desired size.
3. Place onto lightly greased tin.
4. Spread the sauce, sprinkle cheese and top with your favourite toppings.
5. Add a generous amount of cheese on top.
6. Bake in a preheated oven at 200°C for 20 minutes.

Adapted from: http://dequeenkitchen.blogspot.com/2014/05/homemade-pizza-2-ingredients-dough.html

Cranberry Yogurt Cake

Recipe from : http://honeybee916food.blogspot.com/2014/05/banana-yogurt-cake.html

I've changed the banana yogurt to homemade cranberry yogurt.

Banana Yogurt Cake

Inspired and tempted by my baking lover. Since I have some bananas at home, i thought this could replace the blueberries, indeed, it's great. I added some choc chips too. But it's bit sweet for my liking. Should reduce sugar if i were to use flavoured yogurt.

I baked 2 eggs recipe in 6" square pan. For 3 eggs recipe, refer to my baking lover's blog.

http://dequeenkitchen.blogspot.sg/2014/05/blueberries-yoghurt-cake.html

• 87g plain flour
• 93 self raising flour
• 133g sugar
• 2 eggs
• 122g banana yoghurt
• 83g butter
• 1/4 tsp vanilla essence
• Sliced banana

Method:

1. Sift both flour and set aside.
2. Cream butter and sugar till pale and creamy.
3. Add eggs,one at a time.
4. Add vanilla essence. 
5. Add flour and yoghurt alternately. 
6. Pour into cake pan. 
7. Top with banana. 
8. Bake in a preheated oven at 180°C for 50 mins. 
9. Leave in tin for 10 minutes before removing to cool on rack.
10. Serve when cooled.