Bailey cheesecake

recipe adapted from aunty yochana which it was qutie a while that i did not make this no bake cheesecake. In order to clear my whipping cream and cream cheese. Decided to re visit this cake.

Barry Apek's brownie

Mango cake

this cake was baked in 2014

Marble cake - 16.02.14

Blueberry cheese tart 15.02.14

This morning, i decided to make some tart as my girl has been requesting it for so long. Finally, i did it and has adapted from Aunty Yochana's recipe according. And i also noted from her comment that never let the pastry be too wet. Otherwise, the pastry will be hard to remove from our mould as i ever experience this and therefore i jolt down this note here.

I have make into around 40 pcs mini tart mould:

Ingredients for pastry:

100gm butter
60gm icing sugar
30gm beaten egg
200 gm plain flour
1/8 tsp salt
1/2 tsp vanilla essence

Ingredients for cream cheese filling:

250gm cream cheese
66g icing sugar
1 tsp lemon paste Or (1tsp lemond rind with 1/2 tbsp lemon juice)
12g vanilla essence
41gm whip cream
20 gm of cornflour
1.5 large egg

Method:
1. Cream butter, icing sugar till slightly creamy
2. Add in beaten eggs, salt and vanilla essence
3. Fold in flour and mix into a dough. Leave in the fridge for 20 mins
4. Press dough into tart mould and cut off exces dough
5. Bake the tart mould till half baked and let cool slightly at 170 deg for about 10 to 15 min
6. Cream cream cheese and icing sugar till creamy
7. Add in lemon paste and vanilla essence
8. Add in egg on at a time, beating well after each addition
9. Add in whip cream and mix evenly
10. Pour filling into half baked tarts, scoop a little blueberry jam topping on top of filling and then use a skewer to swirl into a marble effect and bake in preheated oven at 180C for 10 to 15 min or till set.
11. Leave to cool before serving.

Traditional Mooncake - 14.09.13

This afternoon, i decided to make some mooncake since i got a kg of lotus paste bought from Ng Ming Huat in JB. This is very easy as i followed aunty yochana recipe accordingly.

Wish everyone have a nice festive gathering.


For Mooncake Pastry:

350gm Hong Kong Flour
90 gm Oil
200gm Mooncake syrup
1-1/4tsp alkaline water

Method:
1. Mix the above ingredients together in a mixing bowl(dont use any mixer machine) by hand mix will do. Rest for an hour before moulding it with lotus paste.
2. Mix 30gm of roasted melon seed into the paste, weight the lotus paste and egg yolk at 48gm. (i have soaked my yolk with wine and bake for 8mins under 160C)
3. Wrap with about 26gm of pastry and press into mooncake mould. Knock out from mould and bake the mooncake for 9mins at 200C, cool slightly then brush with egg
glaze, then re-bake again for another 8 mins at 170C


*Remarks: egg glaze: 1 yolk + 1/2 egg white plus drop of egg coloring

Cocoa Mocha Layer Cake - 09.09.2013

I change my mind las minute to give a try on this recipe from Bisous A Toi. As this layer cake use much lesser butter then the usual traditional kueh lapis. Therefore, i kept my one tin of golden churn butter in the fridge. This cake is full of favour, soft, but not very wet must be due to butter.

Ingredient:
(A)
250g butter
150g sugar ( i reduced to 100g)
14 yolk
5 tbsp condensed milk

(B)
150g sugar ( i reduced to 100g)
7 egg white
1/4 tsp cream of tartar

(C)
160g hong Kong flour
40g holick
1 tsp baking powder

(d)

1/4 tsp yellow coloring + 1/2 tsp vanilla essence
1 tbsp mocha latte paste
2 tbsp cocoa powder + 3 tbsp hot water

Pre heat over at 175C for 15 min using 8x8 pan

Method:
(A) whisk it till white and creamy, add in yolk one at a time and continue to whisk till well combined, set aside.
(B) in another bowl, whisk white and sugar a little at a time till soft peak
(C) flod in carefully sifted flour, holick and baking powder into A
- Divde batter into 3 portion each 350g
- Every layer bake 7 min using upper fre grill
- Grill all the chocolate portion 1st, continue your mocha portion and lastly yellow portion
- Bake last layer using upper and lower fire for 15 mins.