Some of the bakes in December 2013

Been lazying for sometime...no mood for anything including baking...probably just too tired...here's some post on my bakes

Coffee Sponge:

Butter Cookie 

Orange Japanese Cotton Cheesecake

Strawberry Cheesecake (Non-baked)

Thanks Cynthia for sharing the wonderful recipe. I used 1/4 from the original.

Ingredients:

125g strawberry yoghurt

125g room temp cream cheese

1 1/4 tbsp gelatin powder

50ml water

38g castor sugar

68g jacob's weetameal biscuits

28g melted butter

red wilton gel food colouring

Methods:

1. Crush biscuits till sandy

2. Mix melted butter with crushed biscuits. 

3. Press the biscuits into tin, and press firmly. Put in freezer to set while working on the following.

4. Mix gelatin with water and pop into microwave to heat it.

5. Set aside to cool.

6. Beat cream cheese and sugar in a mixing bowl till creamy.

7. Add in cooled gelatin. Mix till well combined.

8. Add in the yoghurt. Mix till well combined too.

9. Pour the cream cheese mixture on the pressed biscuits.

10. Chill in fridge for few hours before serving.

Original recipe from : http://www.thebakingbiatch.com/2013/09/cynthias-strawberry-cheesecake.html

3 Ingredients Cheesecake

Ingredients:

• 2 eggs (separate yolks & whites)
• 80g chocolate
• 80g softened cream cheese

Method:

1. Melt chocolate over double boiler.
2. Add cream cheese and stir till melted.
3. Remove from heat.
4. Add egg yolks and mix well.
5. Whisk egg whites to peak.
6. Fold egg whites into the egg yolk mixture in 2 batches.
7. Pour into a greased tin, lined tin.
8. Drop the tin lightly on the counter top to release any bubbles.
9. Place the tin on a tray of hot water.
10. Bake in a preheated oven at 170°C for 15 minutes
11. Reduce heat to 160°C and bake for another 15 minutes.
12. Off the heat and leave the cake in the oven for another 15 minutes
13. Remove from tin after cake is completely cooled.
14. Cool the cake in the tin on a cooling rack

Thanks shifu: http://dequeenkitchen.blogspot.com/2013/08/japanese-cotton-cheesecake-ii-easy.html

Orange Japanese Cotton Cheesecake

Thanks shifu for the wonderful idea.
We can always substitute the milk portion with juice now.
So refreshing and yummy.
And I did this to celebrate my colleagues birthday.
Love it to the max...but do watch out if you are on diet like me! Cheese is very very fattening.

Recipe from:
http://honeybee916food.blogspot.com/2013/04/japanese-cotton-cheesecake-marble.html

Mango Orange Butter Cake

Suppose to do the cranberry cheesecake for celebration, but clumpsy me dropped the pan. RUined the cake, so i bake this last minute to replace it. Sad!

Ingredients:

125g butter,softened

90g sugar

Cranberry Cheesecake

Planning to do a cake for jiejie's birthday and father's day celebration..since she likes cheecake, i took the courage to try new recipe...took out Alex Goh's book and saw this recipe which seems to be interesting..so gave it a try...Alex rated the complexity of this cake as difficult..erm..i think i've partially succeeded...need to improve further though..

I halved the recipe and used yoghurt instead of sour cream...

Ingredients:
(A)
Cream Cheese 250g
Sugar 60g
Butter 25g


(B)
Orange Zest from 1 Orange
Orange Juice 1 tbsp
Corn Flour 18g
Plain Flour 18g

(C)
Yolks 2

(D)
Plain Yoghurt 63g (you can use sour cream as mentioned in recipe book)

(E)
Whites 2
Sugar 35g

(F) pre-soak the berries in juice for an hour
Dried Cranberries 75g (cut smaller pieces)
Orange Juice 40g

Method:

1. Grease and line tin. I used 7" removable base tin. (I think can use 5") Wrap the outside of the pan with aluminium foil.
2. Cream (A) until light. Add (B) and cream till smooth.
3. Add (C) one at a time, cream till well blended in eaach addition. Add (D) and mix till well combined. Set aside.
4. Whip (E) till soft peak. Make sure utensils are dry and clean before whipping.
5. Add whites to cheese batter and mix till well incorporated. Add in (F), mix till well combined.
6. Pour batter to lined tin. Bake in water bath at preheated oven at 160'C for 50 minutes.
7. Remove cake from pan and set aside to cool. Keep refrigerated overnight.

Recipe from Alex Goh's Baking Craft Series 1010 : Fabulous Cake Business

Cheddar Cheese Chicken Floss Muffin

so bored...hand was so itchy!! i didn't bake for almost 3 weeks..can't stand anymore...so I tried out new venture...savoury muffin...

amended from previous post : http://honeybee916food.blogspot.com/2012/12/strawberry-crumb-muffin.html#more


omitted the crumbs

Ham & Cheese filled Foccacia

Ham  and Cheese filled Foccacia
Shared by Kymn Lee (MFWL)
From Delia Smith's How to Cook Book 3

Japanese Cotton Cheesecake (Marble)

After seeing shifu baking this, I baked too. copy cat huh. too tempted le. FOllowed her style, added some cocoa to do marble effect.

Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake

Source: joyofbaking.com

Cocoa Japanese Cotton Cheesecake

(A)
160g Cream Cheese

35g Butter

120g Milk 

(B)
40g Plain Flour

25g Corn Flour
10g Cocoa Powder

(C)
4 Egg Yolks

(D)
4 Egg whites

100g sugar

Method:

1. Place (A) into a mixing bowl and stir over double boiler(bowl over simmering pot of water) until well mixed.
2. Remove from heat.
3. Add (B) and mix well.
4. Add (C) and mix well.
5. Whisk egg (D) till almost stiff peak then add into the above and mix well.
6. Pour batter into lined baking tin. (i used loaf tin, came out the cake quite short)
7. Steam bake at 170°C for 40 mins. I placed a tray of water at the bottom layer and the tin on the layer above the tray of water. (Oven temp varies, so please monitor own oven) Should bake for another 10 minutes for this round.
8. Remove from tin immediately when done. Do it gently to avoid breaking the cake. Cake is very fragile when it's hot.

http://honeybee916food.blogspot.com/2012/09/japanese-cotton-cheesecake.html

Adapted from Keiko : http://www.dequeenkitchen.blogspot.com/2012/04/japanese-cotton-cheesecake.html

Japanese Cotton Cheesecake

Wanted to do japanese cheesecake after seeing my fb gang doing...asked one of the member to share recipe..so kind of her, did the recipe up for me and shorten her nap time...so excited...went home wanted to start baking and realized, i have only 2 eggs in the fridge...someone came to my rescue...my beloved fren shared her 2 eggs recipe to me...so i followed hers...thanks for the yummy recipe...

(A)
80g Cream Cheese

17.5g Butter

60g Milk ( i used milk powder + hot water)

(B)
20g Plain Flour

12.5g Corn Flour

(C)
2 Egg Yolks

(D)
2 Egg whites

55g sugar

Method:

1. Place (A) into a mixing bowl and stir over double boiler(bowl over simmering pot of water) until well mixed.
2. Remove from heat.
3. Add (B) and mix well.
4. Add (C) and mix well.
5. Whisk egg (D) till almost stiff peak then add into the above and mix well.
6. Pour batter into lined baking tin. (i used loaf tin, came out the cake quite short)
7. Steam bake at 170°C for 40 mins. I placed a tray of water at the bottom layer and the tin on the layer above the tray of water. (Oven temp varies, so please monitor own oven)
8. Remove from tin immediately when done. Do it gently to avoid breaking the cake. Cake is very fragile when it's hot.

Adapted from Keiko : http://www.dequeenkitchen.blogspot.com/2012/04/japanese-cotton-cheesecake.html

Cheddar Cheese Cupcakes

the original recipe is shared by someone in BW FB group, but i cannot remember who liao le...sorry...
my fren help me to translate to english de...

(A)
3 egg yolk
3 cheddar cheese (can add to 4 slices for stronger cheese taste)
50g butter
50g milk
50g All purpose flour

(B)
3 egg white
1/4tsp cream of tartar
50g caster sugar

1. Cook cheddar cheese, butter and milk over a pot of hot water then leave cool.
2. Beat egg white till fluffy, add in sugar in batches and beat till stiff peak.
3. Pour yolk to cheese batter
4. Add 1/3 egg whites to cheese batter, fold in flour, then pour batter to remaining egg whites
5. Pour in cake mould and bake at 170'C(water bath) for 30 mins/ till cooked. If cupcake, then bake at 150'C(water bath) for 25 mins