Huat Ah!

Surfing the net and came across Japanese Cotton Cheesecake and I do have a block of cream cheese, decided to bake it. I like to eat cheesecake whether heavy or light.
I must have made a mistake by putting a tray with hot water in the oven and together the oven heat up so does the temperature of the mater. After I put the batter in the oven, about 5 minuts later, the surface of the cake begins to puff up. Half an hour later, checked again, the cake has crack and risen up double the size, Normally, I don;t like to see the cake rise very fast, from there I know that the cake is not done properly in some process.



When the cake cooled down, it has shrnk, luckily despite of the looks, the cake is still cotton soft and yummy. Let my friends taste and they like it.

Japanese Cotton Cheesecake

Ingredients:
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt

Instructions:
(Preheat oven to 160deg)

1. Melt cream cheese, butter and milk over a double boiler. (Softening the cream cheese WITHOUT its foil, in a microwave helps speed up this step. Should take 15-20s depending on your microwave)

2.Cool the mixture. Mix in lemon juice, egg yolks and then fold in the flour and cornflour.

3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

4. Fold egg white mixture 1/3 at a time, to the cheese mixture until the batter is even.

5. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown.

pleats

This is my second attempt making pau since last year. It's seems to be a long time, so is my breadmaker. Use the breadmaker today, to make the dough, after 5 mins, pop goes my circuit breaker, guess that there is some dampness inside the electrical components. Trying to prolong the life of my cake mixer, I buy the breadmaker to help me to knead the dough.

I have a light ear, when hearing that a certain equipment is good, I will be tempted.

Now I am aiming to learn photography and I still need practising on the pleats of the pau.

a failed attempt

a not successful pandan chiffon that I made last night, the top sink a little bit, Haiz... despite of the looks the pandan chiffon is moist and fluffy, still edible, we have for breakfast this morning. Will try until succeed, any advise for me to improve my chiffon? Would appreciate your help.

For those who wanted to try the recipe, I use Prima recipe. Enjoy :)


PANDAN CHIFFON CAKE
100 g PrimaFlour Top Flour
1 tsp Baking Powder
1 tbsp Pandan Juice
100 ml Coconut Milk
4 Egg Yolks
50 ml Corn Oil
¼ tsp Green Colouring
5 Egg Whites
¼ tsp Cream of Tartar
100 g Castor Sugar
Pinch of Salt
Instructions
Preheat oven to 170°.

Extract pandan juice from finely pounded pandan leaves and add to coconut milk.

Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.

Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.

Beat egg whites and tartar at high speed until formy. Add remaining 50 g sugar and beat until stiff.

Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.

Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.

Pour mixture into an ungreased 18cm chiffon tin and bake for about 50mins.

Turn tin over on a cake rack to cool before loosening cake.

Green Tea

My friend, Daphne gave me present which was a can of green tea powder from Japan. According to her, it has a short shelf life. Seeing friends have been baking chiffon, follow the trend, decided to bake a green tea chiffon cake. I can never baked a perfect chiffon, but it still acceptable, this type of cake is not my forte, maybe it was lack of practice, Should make it a habit to bake a chiffon every month to get the perfection. Why not.(encouraging myself)



Tasted the baked green tea chiffon and the taste of the green tea was superb and fragant, and I did not add colouring and that's was the natural colour of the green tea powder. The colour is beautiful. hmmmm I loved it. Thanks Daphne, for making my chiffon wonderful despite of some defects. :)