Pumpkin Kaya Roll

Pumpkin Kaya recipe from here.

My First Fondant Cupcakes

Last Saturday, I attended a 2hours basic Fondant class. The class was taught by a young homebaker. It was a small class of 4. We had a hands-on on stir and bake Fruity Cupcakes, making our own Marshmallow Fondant and decorating our cupcakes with fondant as well. I find that it is fun and enjoyable to play with dough again. :)

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.