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Friday, October 6, 2017

Taiwanese Old School Cheese Cake

Pardon the camera photo because it didn't do justice to the cake


With many shops, new and old, popping out wobbly and eggy old-school style cake, it will be strange if I am not part of the cake baking frenzy.

This cake is not difficult to bake but the number of appliances after the preparation really makes me think that a dishwasher will be a good thing to have in the kitchen. In any case, all the hard work was totally worth it. Though it does not have a thick, brown crust like those in the shops, I love it for its light tan. It makes the cake look delicate and too pretty to eat.

The recipe is mostly Zoe’s but I made slight modifications to suit my situation.


Ingredients:

Yoke base:
A-
20g of cooking cream
70g canola oil
70g full fat milk

B-
6 medium egg yolks

C-
90g cake flour
½ tsp baking powder
1/8tsp fine salt

Meringue:
D-
6 medium egg whites
80g caster sugar
½ tsp cream of tartar

E-
20cm by 14 cm baking tin, lined with baking paper
Aluminum sheet, double the size of baking tin
Shallow water bath tray, about 1 inch deep and big enough to accommodate the baking tin.
4 slices of savory cheddar slices

Method:
To prepare the baking tin, line the tray.
Wrap the exterior with AL sheet.
Place in the water bath tray.
Reserve.

Preheat oven to 150C, with a low rack.

In a mixing bowl, whisk at low speed (A) cream, oil and milk.
Add yolk, one at a time, whisking at low speed until mixture is homogenous.
Sieve in (C ) flour, baking powder and salt.
Whisk on low until homogenous.
Sieve yoke batter into another mixing bowl to remove possible lumps.
Reserve.

In another bowl, whisk on low speed egg whites until coarse foam forms.
Add cream of tartar. Whisk.
Pour sugar in a steady stream, whisking at medium speed.
When soft peaks form, stop.

In 4 portions, introduce the meringue to the yoke mixture.
Fold gently until homogenous.

Pour half the cake batter into prepared tin.
Gently place cheese slices on the batter, covering every area possible.
Gently pour the rest of the batter, covering the cheese.

Just before baking, pour steaming hot water into the bath that is holding the baking tin.
Bake at 150C for 70 minutes.

Remove cake to cool completely before transferring to storage box.
Or like most bakers will advise, eat it while steaming hot.




Thursday, October 5, 2017

Flaxseed Bread


Seedy breakfast stuff

After many loaves of storebought bread, it is time  to let the KA do some bit of work. This dough is one tough one to knead because of the wholemeal flour and soaker, but the KA made light work out of it.

I logged this because this bread is a pleasure to eat; soft and moist. Flaxseed is oily when fully soaked and that may be the reason for the soft crumb despite it being made of wholemeal.

Credits : Adapted from Artisan Bread by Eric Kastel

Soaker:
90g flaxseed + 100g cold water ; soaked overnight

Dough:
170g lukewarm water
15g honey
10g malt

220g bread flour
70g wholemeal flour
3g instant yeast
5g fine salt

Method:
A: ( Day 1 )
Prepare soaker overnight. Leave it in the fridge.
In a mixing bowl of a stand mixer, combine water,honey and malt.

B: ( Day 2 , preparation of dough )
Add bread flour, wholemeal flour, yeast and salt
Knead on low / medium for a couple of minutes.
When gluten forms, add soaker in 2 portions and knead.
When dough comes together and soaker is evenly incorporated in the dough, transfer dough to ferment in an oiled bowl, about 1.5 hours

Second fermentation :
Prepare a baking tray, greased and dusted.
When dough has doubled in bulk, knead lightly on a dusted worktop and make a log out of the dough.
Transfer the dough to the prepared tray. Leave to ferment until dough doubles, about 1-2 hours
Baking :
Preheat the oven to 230C, with baking rack in place.
While waiting for the oven, score the dough lengthwise.
Mist spray.
Just before baking, mist again.
Bake in the preheated oven at 230C for 30 minutes.
Remove the bread from the tray to cool completely before cutting or storing.



Saturday, September 16, 2017

Whole meal mee hoon kueh (MHK)



Before kiddo heads back to the land of fish and chips, I made the noodles so that she can remember what home cooked goodness tastes like until the next summer. This noodle is made with 100% whole meal flour. Although it lacks the silky smooth texture plain flour offers, whole meal flour noodles is robust and holds well in soup for the slow eater.

Admittedly, I cheated a little with store bought fried shallots but there’s nothing to prevent anyone from making it from scratch. I microwaved the ikan bilis crisps to save myself from the headache of ‘what to do with the oil huh?’ problem.

Sayur manis vegetable goes well with whole meal MHK but if you wish to let the robust noodles stand out, any tender leaves will do pretty well too.

For 2, as mains

Credits : Adapted from  Zoe’s blog

Ingredients :

Dough -
250g whole meal flour
100ml water
1 Tbsp oil
pinch of fine salt
1 large egg

Misc –
1 fistful of ikan bilis, washed
1 handful of dried prawns
6 cups of water
2 shitake mushrooms, hydrated and thinly sliced
200g of minced pork, seasoned with pinch of salt, pepper and 1 Tbsp of corn starch
1 Tbsp of wolfberries
1 egg
2 cups of vegetables

Method:

To make the dough, combine water, oil, salt and egg.
Add flour and knead until dough is pliable.
Rest the dough in an oiled bowl, covered, for at least 1 hour or overnight in the fridge. I tried both timings and it was wonderful.

To make the noodles, transfer the rested dough to a lightly floured work top.
Flour a rolling pin.
Roll out the dough to desired thickness.
Cut out strips using a pizza cutter.
Dust with flour.
Transfer to a floured plate using a pastry scrapper.

To make soup, fry dried prawns in a tiny amount of oil until fragrant.
Add water and mushrooms.
When water is about to boil, add spoonfuls of seasoned minced pork. Boil until pork is cooked.
Add wolfberries.
Add egg and drag it along the broth with a chopstick like making egg drop soup.
Add vegetables.
Add cut out dough strips.
Bring soup to a boil.
When noodles are al dente, remove from heat.
Serve immediately.
Garnish the dish with shallots and every of your favorite condiments.



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Sunday, September 3, 2017

Cheese cake in a chiffon pan






I am on a baking frenzy. A huge feast last night that was eaten up without any leftovers motivated me to go back to the kitchen for more baking. The task is made more urgent because my baby will be going back to London in days and who knows when the next time she eats any home baked stuff?

I bought a monster tube of cream cheese and after using it for frosting a carrot cake, I had the urge to make another cake totally different with the remaining cheese. I wanted a cheesecake that is neither too airy or dense and this fits the bill. The experiment with the lemon juice caused me to lose my calm because the batter curdled but the end result was a beautiful, moist cake with very close and fine texture. Whew!

I had a piece while the cake was cooling because the crust was irresistibly crunchy. My verdict? Some cheddar will be wonderful to put the cake into a bit of sweet and savoury zone.

Eat it with cream cheese frosting if any is lurking in the fridge for a decadent touch.

Inspired by cakeblog

Ingredients:

240g unsalted French butter, softened
1 cup fine sugar
280g cream cheese, softened
6 eggs ( abt 60g each )
juice of 1 wedge of lemon
3 cups plain flour, sifted
1 Tbsp baking powder

Method:

Preheat oven to 170C.
Prepare a chiffon pan. Do not grease.
Whisk butter until pale and fluffy.
Add sugar and whisk.
Add cream cheese and whisk until light and airy.
Whisk eggs, one at a time.
Add lemon juice and whisk for a second.
Add sifted flour and baking powder, whisking slowly, in 3 portions.

Transfer batter to the pan.
Bake at 170C for 1 hour or until the skewer pierced in the thickest section comes out clean.
Remove the cake carefully and cool before storing.