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

Dark Cocoa Chiffon

Thanks Fion for getting the heart shape chiffon tin for me. Saw her post on chocolate chiffon using the heart shape mould, i followed. 

Ingredients:

40g cake flour

10g dark cocoa powder

30ml oil

30ml milk/water

2 yolks

2 whites

50g sugar

Method:

1. Sift flour and set aside.
2. Hand whisk egg yolks,oil and water till well combined.
3. Add flour till well combined.
4. Whisk egg whites and sugar to stiff peak.
5. Fold in egg white mixture into egg yolk mixture in 3 batches.
6. Pour into chiffon tin.
7. Bake in a pre heated oven for about 45 minutes at 170°C.
8. Cool upside down on a bottle.
9. Remove from tin after cake has completely cool.

* It's abit dry. I think slightly overbake. Can reduce temp n time in future.

Steamed Egg

i realised that ever since i start baking, i hardly blog about cooking.
well, most of the time, cooking u can agak-agak...but not baking..baking gotta be precise...

well today, i saw my fren posted the steamed egg and this triggers me to blog bout it.
someone in the group recommended this youtube link, hence i took the chance to try it out..really smooth and silky egg...yummy!

ops! can't find my picture, wait till i get them!

Ingredients:
2 eggs
200 ml luke warm water

 

Seasoning:
1 tsp chicken powder
a pinch of sugar
1/3 tsp salt
1 tsp sesame oil

Method:

1. Beat up egg slightly
2. Mix seasoning to water except sesame oil, stir well.
3. Slowly add the seasoning water to egg and beat well.
4. Pour the egg mixture over strainer to another glass/bowl.
5. Add in sesame oil.
6. Pour egg mixture into plate that has been pre-steamed.
7. Steam at high heat for 3 mins, then off fire and let egg mixture sit for 15 minutes.
8. Garnish with some slices spring onions before serving.

http://www.youtube.com/watch?feature=player_detailpage&v=bu0VlLaqUCQ

Orange Chiffon

Having eggs and orange at home, I've decided to try chiffon again..so here you go...so happy on the result as for the past 2 months, chiffon has been a failure to me..

Ingredients:
4 egg yolks
50ml oil (i used canola)
60ml orange juice

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

Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) : Steamed Assorted Baos

No more buns left for breakfast. Once I saw this post from Peng's Kitchen, I got hooked up. Being a newbie and copycat, I followed exactly on the ingredients except for the filling. I had not only luncheon meat but hotdogs and azuki paste.

I'm submitting this post to Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.


Ingredients:

•     200gm Hong Kong Flour
•     1 tsp instant yeast