Saturday, April 30, 2011

Cheesy Snowballs

I am submitting this post to Aspiring Bakers #6: Say Cheese! (April 2011) by Noms I Must.


140g butter
70g cream cheese
60g icing sugar
155g plain flour
35g potato flour
30g cheddar cheese (grated)

adequate icing sugar for dusting

1. Preheat oven at 160C.
2. Cream butter, cream cheese and icing sugar until light and fluffy.
3. Sift flour and potato flour together.
4. Fold in flour and grated cheese into creamed mixture.
5. Mix till it form a soft dough.
6. Pinch some dough about 7g, shape into round ball.
7. Arrange them on a greased tray.
8. Bake in a preheated oven for 20-25mins.
9. Remove tray from oven and dust cookies with icing sugar.
10.Cool it on a wire rack and keep it in an airtight containers.

Tuesday, April 26, 2011

Cinnamon Roll Again

This was the third time within a month I had been baking cinnamon roll. All of a sudden, my boys fell in love with cinnamon roll. For the past two days they had cinnamon rolls for breakfast, tea and supper. Yet they don't feel sick of it and still asking for more. Aiyoyoya...;p

Monday, April 18, 2011

Caramel Cheesecake

I am submitting this post to Aspiring Bakers #6: Say Cheese! (April 2011) by Noms I Must.


Sponge cake:
3 egg
90g caster sugar
1/4tsp salt
95g cake flour
25g veg. oil
2tbsp milk

Cream cheese mixture:
65g caster sugar
320g milk
180g cream cheese
20g unsalted butter
35g cake flour (sift)
1/2tsp vanilla paste
4 egg yolk

4 egg white
60g caster sugar

Sponge cake:
1. Preheat oven to 180C.
2. Lined base of a 8" round tin with greaseproof paper and set aside.
3. Use a cake mixer to whisk the eggs, salt and sugar until thick and fluffy.
4. Sift the cake flour into the cake batter in 3 portions and fold in.
5. Mix milk and oil together and fold in lightly into the batter until well combined.
6. Pour batter into the cake tin.
7. Bake in preheated oven for 25-30mins.
8. Remove cake from tin and cool on a wire rack.
9. Slice the cake horizontally into 2 layers.

Cream cheese mixture:
1. Line the side and base of a 8" round springform baking tin with grease proof paper and place the sponge cake at the bottom.
2. Melt sugar in a saucepan over low heat until it turn golden brown.
3. Slowly pour milk into caramel sugar and bring to a slow boil.
4. Place the saucepan in another bigger pot with simmering water in it.
5. Double-boil caramel milk, butter and cream cheese until cream cheese has melted completely.
6. Add in flour, stir and cook until mixture has thicken.
7. Remove from stove and set aside to cool.
8. Whisk in egg yolk into the cream cheese mixture until well combined.
9. Strain the mixture into a bigger mixing bowl.
10.Preheat oven to 175C.
11.Use a cake mixer and whisk the egg whites till frothy.
12.Gradually add in the sugar and whisk till soft peaks form.
13.Fold in 1/4 of the meringue into the cream cheese mixture until combined.
14.Then fold in the rest of the meringue lightly in 3 portions until well combined.
15.Pour batter into the prepared cake tin, wrap the base and surrounding of the tin with 2 layers of foil.
16.Steam-bake cheesecake in a preheated oven for 15mins then reduce temperature to 150C and continue to bake for 1hr.
17.Leave the cheesecake to cool in the oven for 1hr with the door ajar.
18.Remove cake from tin and chill in the fridge for about 1hr.(You can also chill the whole cheesecake in the cake tin.)
19.Cut and serve the cheesecake.

Monday, April 11, 2011

Chicken Floss Cake


4 eggs
150g caster sugar
1/4tsp salt
180g cake flour
1tsp double action baking powder
10g custard powder
2tbsp milk
1tsp concentrated chicken stock/ chicken granules stock powder
60g veg. oil
20g chicken floss

extra chicken floss
toasted sesame seed

1. Sift flour and double action baking powder together, mix in the chicken floss and set aside.
2. Mix milk, custard powder, chicken stock and oil together, set aside.
3. Whisk the eggs, salt and sugar together until light and fluffy.
4. Lightly fold in flour mixture into the egg batter.
5. Lastly fold in the oil mixture until well blended.
6. Pour into a lined 7inches round bamboo basket or round cake pan.
7. Sprinkle surface with extra chicken floss and sesame seed.
8. Place it into a preheated steamer and steam for 35mins.
9. Remove cake and cool it on a wire rack.

Wednesday, April 6, 2011

Longan and Walnut Cakes


Ingredients (yield 6cakes)
125g unsalted butter (room temperature)
70g brown sugar
1/4tsp salt
2 eggs
125g cake flour
1/4tsp baking powder
3tbsp milk
100g dried longan/Longan Aril/Arillus Longan (cut into half)
40g walnut (chopped)

1. Preheat oven to 180C.
2. Sift flour and baking powder together, set aside.
3. Cream butter, brown sugar and salt together until light and fluffy.
4. Slowly beat in egg.
5. Fold in flour and milk until well combined.
6. Lastly fold in logan.
7. Spoon batter into greased muffins tray till 80% full and sprinkle some chopped walnut on the surface.
8. Bake for 25mins, if skewer comes out clean when inserted into cake then it done.
9. Remove cakes from tray and cool it on a wire rack.

Third Lovely Blog Award

These are the third 'Lovely Blog Award' I had received. Thanks to all my blog friends for visiting my blog and dropping down yours lovely comments. And most of all is sharing awards with me. :) Happy baking! ;>

Thanks to I Love. I Cook. I Bake. for dedicating this award to me. :)

Monday, April 4, 2011

One More Lovely Blog Award

Thanks to Mui Mui for dedicating this award to me. :)

Friday, April 1, 2011