Wednesday, August 24, 2016

Cheddar Cheese Cake



Recipe source: Nasi Lemak Lover

(A)
6 slices cheddar cheese (120g), tear into pieces
100g butter, softened
100g milk

(B)
6 egg yolks (about 59g each)
85g plain flour
15g rice flour

(C)
6 egg whites
80g caster sugar

(D)
cocoa powder

  • Preheat oven to 150° degrees C.  Grease and line a 7" square pan.
  • Put about 1" of water to a saucepan and bring to a very gentle simmer. Place a bowl on top of the saucepan so that the bottom of the bowl does not touch the water.  Add the cheddar cheese and butter to the bowl and stir occasionally with a spatula until melted and smooth.  Add in milk and stir to combine.  Set aside to cool.
  • In another mixing bowl lightly beat egg yolks. Add one third of the cheese mixture into the egg yolks and mix well. Then add in the rest and mix to combine.
  • Sift flours into the egg mixture and mix to combine.
  • In a clean and dry bowl, beat egg whites until frothy.  Gradually add in sugar and beat until stiff peaks form.
  • Mix one third of the meringue into the cheese mixture and mix with a balloon whisk to lighten the batter.
  • Gently fold in the rest of the meringue in two batches.  Mix well.
  • Pour a layer of the batter into the prepared pan and sift cocoa powder over it.  Gently pour another layer of batter over the cocoa powder (you don't have to level it).  Then sift cocoa powder over the batter.  Repeat the process.
  • Place the cake on the lower rack of the oven and steam bake (place a bowl of hot water on the floor of the oven) for 1 hour 20 min or until cooked.
  • Turn off the oven and let the cake sit in the oven with the oven door ajar for 5 minutes.
  • Remove the cake from the oven and immediately unmould the cake and let it cool on a wire rack.

Tuesday, August 16, 2016

Cheddar Cheese Cotton Cake




Recipe adapted from Baking TaiTai's Yoga Cotton Cake


(A)
2 slices (42g) cheddar cheese
30g natural yogurt

(B)
55g oil
60g plain flour
15g rice flour
(C)
6 egg yolks (57g each, with shell)
1 whole egg
1/4 tsp salt
1/2 tbsp vanilla extract

(D)
5 egg whites
1/4 tsp cream of tartar
55g caster sugar

  1. Line a 7" square pan.  Preheat oven to 150°C.
  2. Place cheese and yogurt in a bowl over a pot of simmering water.  Stir until the cheese is melted. Remove from heat and set aside to cool.
  3. In a small saucepan, heat oil over low fire until lines appeared.  Turn off fire and immediately add in sifted flours and mix well to combine.  Set aside.
  4. In a mixing bowl, whisk egg yolks, whole egg and salt together.  Then whisk in melted cheese mixture and vanilla extract, followed by the cooked dough (in step 3).
  5. In a clean mixing bowl, beat egg whites until frothy.  Add in cream of tartar and beat until soft peaks formed.  Gradually add in sugar and continue to beat until stiff peaks formed.
  6. Add 1/3 of the meringue into the egg yolk mixture (in step 4) and mix well to combine. Then pour the mixture into the meringue and fold gently.
  7. Pour the batter into the prepared pan and drop the pan onto the benchtop or use a chopstick to swirl around the batter to eliminate any large air bubbles.  
  8. Steam bake the cake for 80 minutes or until golden brown. 
Note:  To steam bake, I place 3 small bowls of hot water on the oven floor to keep the air inside the oven moist.


Wednesday, August 10, 2016

Soft Baked Coconut Buns


coconut bread
coconut bread
coconut bread

Tangzhong Starter: (Refer to Christine's Recipe on how to cook tangzhong)

40g bread flour
200g water

  • In a small pan, combine flour and water.  Cook over low heat, stirring continuously until the mixture thickens and you'd notice some "lines" appear in the mixture when you stir (or until it reaches 65°C).
  • Remove from heat and transfer to a clean bowl. Place cling wrap directly onto the surface of tangzhong to prevent from drying up.  Cool or bring to room temperature before using. Measure the amount of tangzhong you required and the rest can be kept in the refrigerator.  But remember, once the tangzhong turns grey, discard it.

Main Dough:  

525g bread flour
60g caster sugar
8g salt
10g milk powder (optional)
8g instant dried yeast
84g egg (lightly beaten)
180g fresh milk
180g tangzhong
45g butter, softened

  • Combine all the main dough ingredients, except butter.  Knead until well combined and smooth.  Then add in butter and continue kneading until dough is smooth and elastic and passed the "window pane test" (refer here).
  • Place the dough in a lightly greased bowl.  Cover with a damp cloth and let it rise until doubled.
  • Punch down the dough to release trapped air.  Divide dough into 25 equal portions and roll into round shape.  Cover and let them rest for 15 minutes.
  • Flatten each ball of dough into circles and place coconut filling in the centre.  Seal properly and roll into a ball.  Place onto a greased pan.  Continue with the rest of the dough and filling. Cover and let them rise until almost doubled (90%).
  • Preheat oven to 170°C.
  • Brush the buns with egg wash and bake for about 30 minutes or golden brown.

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