Light Chocolate Cheesecake

Recipe

Ingredients
120g chocolate milk
150g cream cheese
10g cocoa powder
40g butter
25g sugar
40g cake flour }sift
10g corn flour }together
4 egg yolk

4 egg white
60g sugar

Steps:
1. Line the base of a 8.5"/9" round springform baking tin with grease proof paper and set aside.
2. Double-boil milk, cocoa powder, cream cheese, butter and sugar until cream cheese has melted completely.
3. Remove from stove and set aside to cool.
4. Preheat oven to 150C. (Don't preheat the oven too early as the oven will be too hot.)
5. Strain the mixture into a bigger mixing bowl.
6. Whisk egg yolk into the cream cheese mixture until well combined.
7. Follow by the flour mixture, whisk until smooth batter.
8. Use a cake mixer and whisk the egg whites till frothy.
9. Gradually add in the sugar and whisk till soft peaks form.
10.Fold in 1/4 of the meringue into the cream cheese mixture until combined.
11.Then fold in the rest of the meringue lightly in 3 portions until well combined.
12.Pour batter into the prepared cake tin, wrap the base and surrounding of the tin with 2 layers of foil or sit the cake tin in another bigger tin.
13.Steam-bake cheesecake in a preheated oven for 55-60mins.
14.Leave the cheesecake to cool in the oven for 1hr with the door ajar.
15.Remove cake from tin and cool on the wire rack.

Note: If cheesecake have some hairline cracks. Don't worry, it will close up when it cool.

Kreativ Blogger Award

Thanks to Small Small Baker for sharing this award with me. This is my first award and I will cherish it. I will keep up on my precious work and share more bakes and delicious with my fellow readers. :)



The Kreativ Blogger Award comes with some rules:

1. You must thank the person who has given you the award.
2. Copy the logo and place it on your blog.
3. Link to the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 other Kreativ Bloggers.
6. Post links to the 7 blogs you nominate.
7. Leave a comment on which of the blogs to let them know they have been nominated

I have to write 7 interesting things about myself, but I don't have much to talk about 'me'. I am just a simple and boring homemaker who has stick herself to her daily routine. So I think I will skip this part and share the award with the following:

Wen's Delight
Tested & Tasted

Ume Cupcakes

You can buy Ume Plum paste from Kitchen Capers retail shop.

Recipe

Ingredients
2 egg yolk
1/2tbsp sugar
1/4tsp salt
30g milk
30g corn oil
1tbsp Ume Plum paste
60g cake flour
1/4tsp baking powder

2 egg white
1/4tsp cream of tartar
25g sugar

40g cranberries (chopped and dust with some flour)

Steps:
1. Preheat oven to 175C.
2. Line a muffins tray with paper cups and set aside.
3. Sift flour and baking powder together, set aside.
4. Use a hand whisk mix egg yolk, sugar and salt together.
5. Add in oil, Ume Plum paste and milk, whisk till combined.
6. Add in flour and stir until batter is smooth.
7. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
8. Gradually add in the sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
10.Then fold in the rest of the meringue lightly in 3 portions until well combined.
11.Spoon batter into a piping bag.
12.Then pipe it into paper cups until 80% full.
13.Put into a preheated oven and bake for 15-20mins.
14.Remove cupcakes from tray and cool it on a wire rack.

Note: Cupcakes will shrink slightly after cool.

Ume Plum Konnyaku Jelly

Recipe

Ingredients
10g konnyaku jelly powder
190g sugar
950g water
3tbsp Ume Plum paste
adequate plum of your choice

Steps:
1. Mix jelly powder and sugar together and set aside.
2. Boil water, remove from stove and stir in the jelly powder mixture until dissolved.
3. Stir in the Ume Plum paste. (You may add more if you prefer a stronger taste.)
4. Pour into mould.
5. Leave it to about half set then drop the plum into the jelly.
6. Chill in the fridge until set and serve.

Nestum Muffins

Recipe

Ingredients
60g butter
70g sugar
1/4tsp salt
1 egg
125g milk
1/2tsp vanilla essence
120g self-rising flour (sifted)
20g chopped almond
35g Nestum

Steps:
1. Preheat oven to 180C.
2. Line muffins tin with paper cups and set aside.
3. Melt butter over low heat and remove from stove.
4. Stir in sugar and salt until sugar dissolved.
5. Cool slightly, then stir in the milk, egg and vanilla essence.
6. Mix flour, almond and Nestum together in a large blow.
7. Pour the batter into the flour mixture slowly and mix until just combined.
8. Spoon batter into the lined muffins tin.
9. Sprinkle some Nestum on top.
10.Bake in a preheated oven for 25-30mins.
11.Remove muffins from tin and cool on a wire rack.

Chocolate Mousse Cake

Bake this cake for my Hubby's Birthday. :)

Almond Brownies

Recipe

Ingredients
150g butter
100g sugar
3 egg
165g chocolate (melted)
100g cake flour (sifted)

adequate almond flakes (roasted)

Steps:
1. Greased a cassata mould/loaf pan with butter and sprinkle the almond flake around it.
2. Chill the mould in the fridge, so that the almond flakes will stick to the mould.
3. Preheat oven to 180C.
4. Cream butter and sugar until light and fluffy.
5. Slowly beat in the egg until well combined.(If batter curdle add in some flour.)
6. Next beat in the melted chocolate until combined.
7. Lastly fold in the flour until well combined.
8. Pour batter into mould.
9. Bake for 40-45mins, if skewer comes out clean when inserted into cake then it done.
10. Leave cake to cool in pan for 5mins then remove and cool on a wire rack.

Steamed Caramel Cake

Recipe

Ingredients
2 egg
50g sugar
1/8tsp salt
95g thick coconut milk
85g plain flour
1/2tsp baking soda

55g sugar
25g water

Steps:
1. Melt sugar in a pot until golden brown.
2. Add in water slowly and bring to boil.(thick caramel syrup)
3. Remove from stove and set aside to cool.
4. Sift flour and baking soda together and set aside.
5. Whisk the eggs, salt and sugar together until light and fluffy.(Do the ribbon test: Use the whisk to spoon some batter, drip some into the mixing bowl. If it stay visible for a while then this is the right stage.)
6. Switch the mixer speed to low, add in the caramel syrup and coconut milk.
7. Lightly fold in the flour and set aside to rest for 30mins.
8. Spoon batter into moulds till 90% full.
9. Steam in a preheated steamer at high heat for 15-20mins till done.
10.Remove from moulds and cool on a wire rack.

Maple Syrup Chiffon Cake

Recipe

Ingredients
3 egg yolk
35g corn oil
1/4tsp salt
65g maple syrup
30g milk
90g cake flour
1/8tsp baking powder

3 egg white
35g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. Sift flour and baking powder together, set aside.
3. Use a hand whisk mix egg yolk and maple syrup together.
4. Add in oil and milk, whisk till combined.
5. Add in flour and stir until batter is smooth.
6. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue lightly in 3 portions until well combined.
10.Pour batter into a 20cm tube pan.
11.Put into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake onto table until completely cool.
13.Remove from pan and serve.

Polka Dot Roll

Recipe

Ingredients
3 egg (separated)
50g sugar
55g cake flour
1/4tsp baking powder
35g corn oil
1/2tsp vanilla paste
adequate chocolate chips

adequate butter cream }mix
adequate hazelnut spread }together

Steps:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, sprinkle the chocolate chips on the tray and set aside.
3. Use a cake mixer and whisk the egg whites until frothy.
4. Gradually add in the sugar and whisk till stiff peaks form.
5. Change the speed to medium and gradually add in the egg yolks and whisk for another 1min until well combined.
6. Shift the cake flour and baking powder together into the cake batter in 3 portions and fold in lightly.
7. Lastly fold in the vanilla paste and oil into the batter until well combined.
8. Pour the batter in tray.
9. Bake in a preheated oven for 10mins.
10.Remove it from the pan and set aside to cool.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the crust side facing up.
2. Spread the cream on the cake.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

Paper Sponge Cake

Recipe

Ingredients
2 egg
2 egg yolk
95g caster suger
1/4tsp salt
1/2tsp vanilla essence
100g cake flour
1/4tsp baking powder
1 1/2tbsp milk
1 1/2tbsp corn oil

Steps:
1. Preheat oven to 190C.
2. Lined muffin cups with paper napkins and set aside.
3. Use a cake mixer to whisk the eggs, salt and sugar until light and fluffy. (Do the ribbon test: Use the whisk to spoon some batter, drip some into the mixing bowl. If it stay visible for a while then this is the right stage.)
4. Shift the cake flour and baking powder together into the cake batter in 3 portions and fold in.
5. Add in the vanilla paste, milk and oil and fold in lightly until well combined.
6. Pour batter into piping bag.
7. Pipe batter into prepared cups until to the rim of the cup.
8. Bake in preheated oven for 15-20mins.
9. Remove cakes from muffin cups and cool on a wire rack.

Nestum Cookies Crisp

Recipe

Ingredients
125g butter
65g sugar
175g plain flour
1/4tsp baking soda
1 1/2tbsp corn flour
1tbsp milk powder
1 1/2tbsp Milo
15g ground almond
25g Nestum

chocolate rice

Steps:
1. Preheat oven at 175C.
2. Cream butter and sugar until light and fluffy.
3. Shift flour, corn flour and baking soda together.
4. Beat in flour mixture, milk powder and Milo into Step 2.
5. Lastly add in almond and Nestum to form soft dough.
6. Wrap up the dough and rest in the fridge for 15mins.
7. Pinch some dough and shape into round ball.
8. Flatten the dough and place it on a greased tray.
9. Brush surface with some egg wash or milk and sprinkle with some chocolate rice.
10.Bake in a preheated oven for 15-20mins until firm.
11.Cool on wire rack and keep in an airtight containers.