Saturday, June 28, 2014

Fried Kway Teow



Ingredients:

1 serving plate of Kway Teow (粿条), room temperature
6 medium prawns, removed shelled
1tbsp of fresh/canned cockles  or used fish cake, cut into strips
Handful of bean sprout, trimmed
Extra green vegetables
1 large egg
1 – 2 tablespoons of Sambal chili paste
2 tablespoon of light soy sauce
2 tablespoon of dark soy sauce

Spring onion or Chives, cut into 2 inches long, lengthwise


Method
1) Over high heat in 3 tablespoon of oil, add fresh prawns seared bothside for few second and add beansprout & vegetables and fresh kway teow at the same time, mix well few second.

2) Add in light soya sauce, dark soya sauce n chili paste, mix until well combine and add in fresh/canned cockles and break in 1 large egg mix into the noodles and sprinkle with chives or spring onion, but a tablespoon of water if needed and stirfried to mix well and dish up.

( for the vegetables / beansprout you could added in just before you stirfried to dish up ) 

Friday, June 27, 2014

Quick & Easy Scones

27.06.2014 - Nongsa, Batam.  Im so desperately hungry for scones, perhaps im starving too.

This recipe is quick and easy.  I have made 9 scones with this recipe.  Following this recipe, you can make a batch of scones in no time to feed your hungry stomach!!

There is no secret of making a good scones.  It is very simple, you just don't over knead or over mixed it, your scones will good to go into the oven and you will have a fluffy and soft scones to enjoy.  A cup of tea is never the same without scones - served with freshly whipped cream and strawberry jam and some fresh strawberries.



Ingredients scones:
2 cups sifted flour
1/2 tsp salt
4 tsp baking powder
20g unsalted butter
3/4 cup milk

Cream
1tbsp confectioner's sugar
1/3 cup whipping cream


Method:

Mix the dry ingredients together. sift in flour, salt, sugar, baking powder

Add the wet ingredients. ( i like shaving cold butter ) & milk into mixture. )

Put dough onto a lightly floured surface and knead gently until smooth (don’t knead dough too much or scones will be tough).

Pat dough flat and cut into 9 rounds. If you want to make a bigger batch, simply double all the ingredients in the recipe.

Place scones onto prepared baking tray and sprinkle tops with a little plain flour.

Bake at 240°C, 13 minutes + (until golden brown).

Transfer to a wire rack. Serve warm with jam and cream.


Sunday, June 22, 2014

Best Ever Japanese Cotton Cheesecake

21.06.2014 - Nongsa, Batam.  Today bake myself another japanese cotton cheesecake...keep on trying until i get to perfection.  This time is a shocking method i used....(lol) i am baking my sensitive and delicate cheesecake at the temperature of 180c !!! ta-da!! haaaa.....however it works for my cake this time. :)

I have been trying baking cotton cheesecake with the temperature as low as 150c but my cake always came out not cook and with the temperature 160-170c...i even tried with the steambath tray placed at the lower rack and put the baking pan unattached with the water tray, it didn't work either!! i did this because i didn't want my cake to be wet and soggy, i did ever tried putting 4 baking tins at the corners, or i bake at the middle rack, but nothing's work!! everything i tried seems to fail me!!

I realize it was my oven temperature problem but i can never get it right.  My 3rd and 4th cheesecake had failed me again!!  It came out soggy, wet and texture just half cooked or getting just way too soft...very bad in another word.  i sometimes suspect the quality of one baking pan is the main culprit.

Today, its my 5th attempt of baking a cottony cheesecake and i saw Anncoojournal.com recipe again, i had keep her cheesecake on my list to try for a longtime though, so i tried hers.

I follow every ingredients in the recipe except for one thing "the temperature". Well at least i try..... for the better or worse...Any bakers will disagree with my method i think....they would say cake will cracks, burn very fast or rise too quicky and shrunk whatever it is, my cake just didn't disappoint me this time!! All i wanted is a cooked cheesecake that is edible!!  180c temperature result really blows me away!! definitely will keep the recipe with this temperature of baking for my oven.  it came out perfectly PERFECT!! Surprise... Suprise!!

Its the most beautiful japanese cotton cheesecake that i have ever made!! shrinks a little at the side which is very normal, no cracks or half cooked.  I will keep the same temperature n using the same pan to bake a good japanese cotton cheesecake with MY OVEN!! :) * Im overwhelming with the result!! so happy indeed.



INGREDIENTS :
265ml Full cream milk or Low fat milk
85g Butter
250g Cheese cream (room temperature)
40g Plain flour
35g Corn flour (sift together with plain flour)
7 Egg yolks (large eggs)
2 tsp Vanilla flavor

7 Egg whites ( large egg )
3/4 tsp Cream of tartar ( i used pinch of tp / 1/8tsp )
125g Sugar


Method:

Grease 9" square cake pan with parchment paper base & side 2" higher set aside.

Boil milk and butter together at medium heat, lower heat add in cheese cream~use hand whisk to stir cheese cream till smooth. Add in plain flour and corn flour mix well.  Lastly add in egg yolks and vanilla flavor, mix cheese cream mixture till thick and transfer to large bowl, leave to cool. ( I shift my cream cheese mixture, so it free of lumps )

In a mixing bowl whisk egg whites, cream of tartar and sugar till peak form (that is the form peaks with tips stand straight when the beaters are lifted).

Use a rubber spatula to fold egg whites in two batches to the shifted cheese cream mixture.
Pour cheese cream mixture into the pan.

Steam bake at preheated 150C for about 1 hour 15 mins.  Place cake tin at the lowest rack in the oven.  *After about 30 mins of baking or when you find the top of the cheesecake turned brown half way of baking, place a foil cover loosely over the cake tin.

( I pre-heat  my oven at 180c, preheat for 10mins without putting in the steambath tray.  When the oven is ready to bake, Put a cup hot water fill in the black baking tray ready for steambath baking method and in the cake. Bake at lower rack oven at 180c for 53mins and reduce temperature to 170c for 17mins till finishing.  A total time 70mins, i let my cake brown till finish without covering the top.  Leave at oven door adjour for 45mins and remove from oven leave it to cool to room temperature before into the fridge.  Best result to consume is to fridge for 4 hours or overnight. )

Cool down cheesecake in room temperature. *Cheesecake will shrink as it cools.
Best to chill cheesecake before serve.








Saturday, June 21, 2014

Butter Cake

07.06.2014 - Nongsa. Batam.  Its been awhile not having my buttery butter cake...here i am, missing it like crazy...and immediately i bake myself one all for my greedy tummy!! :)  Recipe by Cooking Crave.


Ingredients:
250g Butter - Soft (Golden Churn canned) 
85g Caster sugar
1 tsp Vanilla paste
1/8 tsp salt (if prefers less salty just a pinch will do)
4 Egg yolks
1 tbsp Milk
200g Plain flour
1 tsp Baking powder

4 Egg whites
85g Caster sugar


Method:
Preheat oven at 170C. Line a 8" square baking pan. ( i preheat my oven at 180c and with round pan )
1. Cream butter, sugar, salt and vanilla untill light and fluffy.
2. Add in egg yolks one at a time and beat till creamy. Add in milk and mix well.
3. Sift in flour and baking powder and mix well. Set aside.
4. Whisk egg white and sugar till soft peak in another bowl. ( i used electric hand egg whisk panasonic not with hand mixer )
5. Fold 1/4 of egg white mixture into butter mixture (3). Mix well and fold in the rest.
6. Pour batter into lined baking pan and bake for 40-45 mins or until cooked.




My son so hungry after he saw this fresh from oven!! :) heheee....



Durian Swiss Roll

13.06.2014 - Nongsa Batam.  Durian is my favourite fruit!! i am dying of making durian swiss roll. Finally get some durian and make myself one!! It was heavenly!! As i expected, it was so good, soft and delicious!! Durians in the air!! Yummm....


Durian Filling
197g Durian flesh ( if you love to add more is up to your desire )
1 cup whipping cream
2tbsp confectioner's sugar ( your desire to add more or less or omit )

* shieve durian flesh in to paste.  Whip up 1 cup of whipping cream and confectioner's sugar mixed in smooth durian paste and mixed well.  Keep in side the fridge.

Sponge Cake Ingredients:
3 eggs ( large )
1/3 cup or 65g sugar
80g cake flour 2/3 cup
20g unsalted butter, melted
2~3 drops vanilla extract
1tsp baking powder

Method:
Sift cake flour and baking powder, set aside.

Line grease paper on 8.5" x 11" rectangle baking pan. Pre-heat oven to 180c.

With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the batter should leave a ribbon-like texture when the beater is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.

Add sifted cake flour into the batter in 3 separate addition. With each addition, use a spatula, gently fold in the flour until well blended. Take care not to deflate the batter.

Add the melted butter and vanilla extract, fold with spatula until well blended.

Pour the batter into baking tray. Spread and smooth out the batter evenly.

Bake in middle rack for 25-30 mins*, until the surface turns golden browned or until a skewer inserted in the centre comes out clean.

Remove tray from oven. Remove sponge layer from tray (with parchment paper still in tack), place a new parchment paper on top of the sponge cake and turnover, roll up immediately while the cake is still warm.  and leave it set to cool.

Remove the parchment paper, and turn the sponge layer with the 'skin' side down on a sheet of clean parchment paper. Spread the durian filling and roll up the sponge layer. Let it set in the fridge for another 1 hour before served.


NOTE:
*Do not over bake the sponge layer, otherwise it will turn dry and may crack upon rolling.
** The reason for doing so is to keep the sponge layer moist for easy rolling.










Greentea Japanese Cotton Cheesecake

This is a late post :) This is my some other modification of japanese cotton cheesecake.  I added greentea powder to get a greetea cotton cheesecake.




Greentea Japanese Cotton Cheesecake Recipe

Ingredients:
135gm granulated sugar
6 egg whites                                                                                        
6 egg yolks
1/4 tsp cream of tartar
50gm butter
250gm cream cheese
100ml fresh milk 129ml
60gm cake flour ( I used self raising flour )
20gm cornflour
add 3 sachet Green Tea Powder 8g = 3pkts / 1 tbsp full

Method :
1. Melt cream cheese, butter and milk over a double boiler. Fold in the flour, cornflour mixed well and add in 6 egg yolks and green tea powder mix until combined. Sheive cheese mixture before mix into egg white.

2. Whisk eggs white till formy add in cream of tartar. Add in the sugar (3 batches ) beat until soft-stiff peak form.

3. Scoop at dollop of egg white into shifted cream cheese mixture. mix evently with the baloon whisk and mix well with 2nd and 3rd egg white until well combine.

4. Pour into a 9-inch round baking pan ( pls do use a removable base cheesecake pan if you have one).  Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper.

4. Pre-heated oven at 180c.  Baking method steambath for 1 hours 10 minutes (70mins) with the same temperature 180c until timing over. ( if you understand your oven well follow the temperature you always used, and afraid your cheesecake might rise too quick, burn too quickly or cracks with 180c, you may stick to the usual temperature of 150c-160c )

5. Let the cake cool inside the oven with door open slightly for 45mins and let it continue cool down in room temperature for 1 more hour and keep into the fridge for 3-4 hours before can be served.  Or keep the cake overnight will be more set and perfect.





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