Wednesday, June 25, 2014

Souffle Cheese Cake

Soft souffle cheese cake easy recipe.  
souffle soft cheese cake
Souffle Cheese cake soft

baked souffle cheese cake
Cheesecake Baked 
Ingredients:
140 gm cheese block at room temperature
40 gm butter at room temperature
80 gm milk
60 gm cake flour
20 gm cornstarch
1/2 teaspoon salt
3 big eggyolks or 4  small ones
2 tablespoon of lemon juice

3 big egg whites or four small ones

70 gms caster sugar
Ingredients cheesecake
Ingredients for Souffle Cheese Cake


 Method:

Egg Yolk Mix
1) Place milk in a bowl and over simmering water, add cheese, stir well
2) Add in butter, stir till dissolve and mix well.  Remove and let cool.
3) Add egg yolk into cool mix and mix well
4) Combine cake flour, corn flour and salt.  Slowly add into above cheese mixture and mix well. 
5) Add in lemon juice.
6) Put aside

Egg White Mix
7) In a separate clean bowl, beat egg whites and caster sugar till white and light.  
8) Once stiff peak white, add it onto the cheese mixture in two stages and mix well.
cheesecake eggs mixtures
egg yolk mix and egg white not beaten yet
egg yolk mix and beaten egg white

9) Pour the well mixed mixture into 9-10 inches baking tray and bake in preheat oven of 170 degree celcius. 
10) Bake for about 30-45 mins till ready.  Do the toothpick check to see if middle is cooked.  Take out to serve.
cheesecake in 9 inches tray



Friday, June 20, 2014

Pandan Chiffon Cake

My Chocolate chiffon cake was such a success, I decided to bake pandan chiffon cake by using the same ingredients, replacing cocoa powder with pandan paste.  I halved the ingredients, as I only want to bake one piece of cake instead of two.  Results were amazing, with fragrant and soft chiffon cake I have ever tasted....  Hmmmmmm.... fantastic pandan chiffon cake success....!


pandan cake
soft pandan chiffon cake
pandan chiffon cake
pandan chiffon cake

  
pandan pounded
pandan cake ingredients
Pandan chiffon cake ingredients
3 eggs, white and yolk separated
120 gms of caster sugar, divided into half
120 gms of cake flour
50 gms  of vegetable oil

Pound pandan leaves, place pounded leaves in cup and add half cup of hot water 
small amount of pandan paste (optional) + you can get this from supermarket, it is similar bottling like vanilla essence
2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon salt
1 teaspoon of vanilla essence

Separated egg yolk and add half of the caster sugar, beat well
Add oil, , baking powder, baking soda, salt and vanilla essence, mix well
Then add pandan leave water and pandan paste 
Mix well

Add cake flour to the egg yolk mix, mix well

pandan mix egg yolks
In a separate bowl, mix egg whites and the other half of the caster sugar, beat till white and foamy.

Then add in half of the beaten and foamy egg white, mix well, then add in the rest and mix well.
egg white and sugar
egg white and sugar well beaten and foamy and light
Heat up oven for about one min. 

Put half of the final mixture into a greased 9-10 inch tray.  Bake at 180 degree celcius for about 25-30 mins. Hmmmm...... such nice pandan chiffon cake,,,,,,
chiffon cake pandan
pandan mix in a round tray
chiffon cake
pandan chiffon cake

Tuesday, June 17, 2014

Chocolate chiffon cake

Looking for a soft, non buttery chiffon cake?  Look no more, this is one of the best and easy recipe to get that nice. delicious chocolate chiffon cake.

6 eggs, white and yolk separated
220 gms of caster sugar, divided into half
220 gms of cake flour
100 gms  of vegetable oil

50 gms of Van Houten cocoa powder 
2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon salt
1 teaspoon of vanilla essence
100 gms of brewed coffee

Separated egg yolk and add half of the caster sugar, beat well
Add oil, cocoa powder, baking powder, baking soda, salt and vanilla essence, mix well
Then add brewed coffee and mix well

In a separate bowl, mix egg whites and the other half of the caster sugar, beat till white and foamy.

Add cake flour to the egg yolk mix, mix well

Then add in half of the beaten and foamy egg white, mix well, then add in the rest and mix well.

Heat up oven for about one min. 

Put half of the final mixture into a greased 9 inch tray.  Bake at 180 degree celcius for about 25-30 mins. Bring out to cool, cake will look cringe up at the side when cool, its ok, cut them into pieces and enjoy the delicious tasty cake.


Friday, June 6, 2014

Mango Muffins Cupcakes


mango chiffon muffin
mango muffin
Ingredients for 18 pcs of mango muffins

Ingredients
Blend and set aside 120 gm fresh, sweet mangoes 

3 egg yolks 
20 gm caster sugar
50 ml vegetable oil
1 teaspoon lemon juice
80 gm cake flour

4 egg whites 
50 gm caster sugar

for the filling/frosting:
80 gm fresh, sweet mangoes 
20 gm caster sugar
70 gm mango flavoured yoghurt 


Method:
  • Stir egg yolks and sugar.  Gradually add in vegetable oil and beat it.  Add and combine lemon juice. Add the blended mango.  Sieve over the flour and whisk till the flour is fully incorporated. Do not over mix. Place aside while preparing the egg white.
  • In a dry mixing bowl, beat egg whites and sugar and beat until the egg whites are white and foamy.  The egg whites should appear smooth and glossy.  Do not overbeat the egg whites.
  • Add the beaten egg whites into the egg yolk batter in 2 separate additions, each time mix gently till properly blended.
  • Place buttered or oiled muffin paper cups on muffin tray.  Pour the batter up to rim of muffin tray.  Bake muffins in 200 deg C for 20 mins, or until a toothpick inserted into the centre comes out clean.
  • The muffins will shrink when cold.
For filling
  • Blend mango flesh, sugar, yoghurt until the mixture becomes smooth. 
  • With an electric mixer, whisk non-dairy whipping cream till stiff. Fold in the whipped cream to the mango mixture. Blend thoroughly.
  • Leave to chill in the fridge.  serve chilled

mango muffins


mango muffin
mango muffin ingredients

muffins

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