Welcome 2013

May all your wishes come true in 2013 *^_^*

Happy Birthday

Japanese Cheesecake

(Recipe adapted & modify from Small Small Baker)

Ingredients: 
200g cream cheese
130g milk
30g butter
26g plain flour
14g cornflour
4 egg yolks
4 egg whites
80g sugar
1 lemon zest
  
Method:
1. Cut cream cheese into small cubes & soak in milk for 30mins. Melt the butter over hot water.

2. Place the bowl of cream cheese & milk mixture over double-boiler. Keep stirring until the mixture is thick & no lumps. Add the melted butter & mix well. Remove from heat to cool.
 
3. Sift in the flour & cornflour, mix well. Add the egg yolks & mix well. Make sure the mixture is smooth. Add in lemon zest.

4. Beat the egg whites until foamy. Add the sugar gradually while whipping until soft peaks form.
 
5. Add the egg white mixture into the cheese mixture, fold in gently until just blended.

6. Pour the batter into a greased and lined tin. Bake in a water bath at 150C for 20mins until the cake surface shows a slight colour change. Reduce the temperature to 100C & bake for another 40mins. 

7. Remove cake from the oven. Remove cake from the mould & leave on the rack to cool. 

 A light cheesecake with peaches, simply awesome! 

Happy Birthday to me! *^_^*

 

 Received this cute figurine from sweet students =)

My Edible Xmas Tree

Recipe here

*Add green tea powder to craquelin

I am submitting this post to Aspiring Bakers #26 - Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies

Merry Xmas!

Penguins Logcake

 Light Chocolate & Walnut fillings

 Chocolate Chips Cuppies

Have a Merry Christmas Everyone! *^_^*

Counting Down to Xmas

My Penguins from Antarctica swam all the way here to wish you a Merry Xmas *^_^*

 

I love Xmas

Chocolate Chips Muffins

(Recipe adapted from Vivian Pang Kitchen)

Ingredients:
(A)
1 egg
250ml milk
90g melted butter
120g sugar  

(B)
240g plain flour
25g cocoa powder
2 tsp baking powder
½ tsp baking soda
¼ tsp salt

¾ cup of chocolate chips 

Methods:
1. Mix all ingredients (A) in a bowl till well combine.
2. Add in sifted dry ingredients from (B). Stir in chocolate chips.
3. Fill the batter into lined muffin cup. Bake in preheated oven at 180C for 20mins.
4. Let the cupcakes cool down & decorate as desired with buttercream (can use tip 1M for piping of xmas tree) 

Buttercream recipe here

I am submitting this post to Aspiring Bakers #26 - Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies

Xmas Logcakes

Mango Peach Logcake

Raspberry Strawberry Logcake

Raspberry Cream Cheese Brownies

Cream Cheese Brownies

(Recipe adapted & modify from joyofbaking)

Ingredients 
Brownie Layer: 
113g salted butter
115 g unsweetened chocolate 
150g raspberry puree 
150g sugar 
2 eggs
65g plain flour 

Cream Cheese Layer: 
227g cream cheese
65g sugar
1/2 tsp vanilla extract
1 egg 

Method

1. In a heatproof bowl, placed over a saucepan of simmering water, melt the butter & chocolate. Remove from heat & stir in the sugar & puree. Add in eggs & flour until the batter is smooth. Pour the brownie batter evenly onto the bottom of a 8"pan. 

2. Whisk cream cheese & sugar until smooth. Add in vanilla & egg & continue to beat until combined. Spoon dollops of the cream cheese batter on top of the brownie batter. Run a skewer back & forth through the two batters until you have a marble effect. 

3. Bake in the preheated oven @ 160C for 45mins.

 

Rudolph the Red Nosed Reindeer....

(recipe here) 

I am submitting this post to Aspiring Bakers #26 - Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies

Xmas in the air

Cranberry Xmas Wreath Bread

Snowman bread! What is Xmas without a snowman? *^_^*

Bread recipe here

I am submitting this post to Aspiring Bakers #26 - Creative Christmas Motif Bakes! hosted by Alan of Travellingfoodies

Custard Cream Puffs

This post is sponsored by LIV butter. Try a Liv butter today!

Choux 

(Recipe adapted & modify from Nasi lemak Lover)
 
Ingredients
125g milk
125g water
125 Liv salted butter
5g sugar
250g eggs
163g plain flour (sifted)

Method
1. Boil together milk, water, butter & sugar in a saucepan over medium high flame.

2. Remove from heat, using a wooden spoon, quickly stir in sifted flour until combined & mixture comes together into a ball. Return to low heat & cook, stirring constantly until the mixture leaves the sides of the saucepan and film forms on the bottom of the pan.
 
3. Transfer the dough to a clean mixing bowl & stir the dough till reach room temperature.
 
4. Gradually add in egg mixture & stir to incorporate. Mix thoroughly until desired texture 

5. Pour batter into a piping bag & pipe on a baking tray line with baking paper.

6. Bake at preheated oven at 190c for 20mins.
 
Craquelin
75g Liv salted butter
75g brown sugar
90g plain flour, sifted

Method
1. Beat butter and brown sugar till light & creamy.
 
2. Add in sifted flour, mix to combine.
 
3. Keep in fridge to harden.
 
4. Place dough in between two sheets of plastic sheet, roll into thin sheet (1-2mm).
 
5. Cut into small square & place on top of the choux pastry.

Custard Cream  

(Recipe adapted from Food@Home Sweet Home)

Raspberry Cheesecake Ice Cream

Raspberry Cheesecake Ice Cream 

(Recipe adapted & modify from Table for 2)

Ingredients
225g Cream Cheese
50g sugar
280g Strawberry yoghurt
125g Whipped whipping cream
Raspberry Puree 

Method
1. Beat cream cheese with sugar until smooth & creamy.

2. Mix in yoghurt & fold in whipped cream into cream cheese mixture.

3. Fill an 8" pan with 1/3 of the cheese mixture & level it. Spoon some raspberry puree over & gently spread it around.

4. Pour in the rest of the cheese mixture & smooth the surface.

5. Drop tsps of raspberry puree onto the ice cream & do a swirl.

6. Freeze cheesecake for few hours. Let ice cream sits in fridge for 1/2 hr before slicing.  

 

Healthy Mantou

黑红黄豆豆浆

(Using Joyoung maker)
  
Ingredients
80g black beans + red beans + soya beans
1000ml water
1 Tbsp sugar

Healthy Mantou

(Recipe adapted & modify from AgnesBakes)

Ingredients
150g plain flour
80ml soymilk
15g sugar
1g baking powder
1g yeast
8g oil

Method
1. Mix all dry ingredients together & make a well. Pour in the soymilk & mix.

2. Add in oil & continue to knead by hands until the dough become smooth & non-sticky. Rest the dough for 10mins.

3. Roll the dough out into a rectangle using rolling pin. Using your hands, roll up the dough lengthwise to form a cylinder roll.

4. Cut the roll into 6 equal parts & place each of them on a piece of baking paper. Let rest for 20 mins until each bun doubled in size.

5. Steam the mantou for 12 mins.

Raspberry Bars

Raspberry Bars 

(Recipe adapted & modify from Sugar & Everything Nice)

Ingredients
150g plain flour
35g icing sugar
125g salted butter, cut into cubes
 
Ingredients for the Filling:  
3 eggs
160g sugar
30g plain flour
1 tsp baking powder
200g raspberry puree
Confectioner’s sugar (for dusting)

Method:

Base:
1) Mix the flour & icing sugar in a medium large bowl. Add in butter until the mixture resembles coarse crumbs.

2) Press the dough into the base of a baking pan. Bake at 180 degrees for 20mins until just golden. 

Filling :
1) Whisk the eggs until slightly frothy. Gradually whisk in the sugar. Then beat in the flour & baking powder until well-mixed.
 
2) Add in the fruit purée & whisk until thoroughly combined. Pour the filling over the crust in the baking pan. Bake at 160 degrees for 30mins until the top of the bars are golden brown & the center is firm.

3) Cool completely & refrigerate for a few hours before slicing into squares.

Mango Raspberry Cheesecake

Mango Raspberry Cheesecake 

(Recipe adapted & modify from HHB)

Ingredients
crust:
150g digestive biscuits, finely crushed
60g butter, melted

*Combine crushed digestive biscuits & butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan. 

filling:
100ml water
2 Tbsp gelatin powder
250g cream cheese
75g sugar
250ml sour cream (whipped cream +1.5 Tbsp lemon juice)
90g Raspberry puree
90g Mango Puree

Method:   

1. Filling: Sprinkle gelatin over water. Microwave the mixture until gelatin melts. Set aside to cool.

2. Beat cream cheese & sugar together until smooth. Add in the gelatin solution & sour cream, beat till the mixture turns smooth.

3. Divide mixture evenly into two bowls. Add 90g of mango & raspberry puree into the bowls & mix well with a spatula.

4. Spoon the two mixtures in alternate blobs into the chilled crust. Level top & swirl with a knife through the mixture to create a marble effect. Refrigerate until set.

Healthy Baguette

 Baguette    

Ingredients

250g bread flour

50g red bean porridge 

1 tsp salt

1/2 tsp yeast

120ml red bean soymilk   

红豆浆 Red bean Soymilk

(Using Joyoung maker)
  
Ingredients
2 Tbsp sugar
1/2 cup red beans

1/2 cup soya beans

1000ml water

红豆米糊 Red Bean Porridge

(Using Joyoung maker)
  
Ingredients
2 Tbsp sugar
1 cup red beans

70g rice 
1000ml water
   

*功能: 浑冷本水，排脓消肿、治水肿、足气、黄疸、止痢

Coconut Pie

 

Coconut Pie 

(Recipe adapted from Anncoo)

Ingredients

3 Eggs

130g Sugar

75g Butter, softened

60g Desiccated coconut

1.5 Tbsp Lemon zest

1.5 Tbsp Orange zest
60ml Lemon juice 

125m Orange juice

200ml coconut milk

70g Plain flour, sifted

Method:  

1. Place the eggs, sugar, butter, desiccated coconut, lemon and orange zest & juice, coconut milk & flour in a food processor & blend until well combined. Pour into a buttered pie tray.

2. Place pie tray at the lower rack of the oven & bake @ 170 degrees for 60 - 80 mins.

Almond Walnut Coffee Cake

This post is sponsored by LIV butter. Try a Liv butter today! 

Almond Walnut Coffee Cake  

(Recipe adapted & modify from Anncoo)

Ingredients

150g butter
1 tsp salt

120g brown Sugar

3 eggs, lightly beaten

1.5 tbsp Instant coffee powder 

2 Tbsp Baileys

170g plain flour + 1 tsp baking powder,   sifted

2 tbsp ground almond
chopped walnuts

Amond flakes for topping 

Method 

1. Cream butter & sugar at medium speed until light & fluffy.

2. Gradually add beaten eggs until combined & add coffee powder & Baileys. Mix well.

3. Sift the plain flour, salt & baking powder to the batter with ground almond. Fold well with a rubber spatula. Stir in walnuts.

4. Pour batter into prepared cake pan & sprinkle almond flakes on top.

5. Bake at preheated oven @ 170C for 30mins.