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Monday, 23 June 2014

Japanese Soufflé Cheesecake 日式舒芙蕾乳酪蛋糕


I'm having problem to view updates from friends at the moment. Normally I can see all the recent postings from friends on my dashboard but since yesterday, I can only see 1 update from there & the rest has gone missing.  So I have to manually click on the Blogs that I'm following to check whether any new recipe has been posted & this is very time consuming!
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I think baking a cheesecake can be addictive. After finish eating our <Chocolate Souffle Cheesecake>, I had immediately baked another one in the following week using the remaining of the cream cheese left in my fridge. 

对於乳酪蛋糕会有种莫名奇妙的迷恋,你也会吗?继吃完那<巧克力舒芙蕾乳酪蛋糕>後,紧接著又再烘了一粒原味的

Japanese Soufflé Cheesecake 
日式舒芙蕾乳酪蛋糕
Recipe Sources:
Coco's 流水厨房 with Minor Adjustments
Makes a 7" Square or an 8" Round Cheesecake

Ingredients:
125g Cream Cheese, roughly chopped
60g Unsalted Butter, roughly chopped
5 Egg Yolks
125g Milk
2tsp Lemon Juice
75g Cake Flour, sifted
35g Corn Flour, sifted
5 Egg Whites
100g Caster Sugar

Method:
1. Line the base and sides of a 7" square cake pan with non-stick baking paper. For the sides, make sure that the paper extends to about 1-2" higher than the pan.
2. Mix low gluten & corn flour together. Set aside.
3. Melt cream cheese and butter in a heat-proof bowl over a pot of simmering water. Stir until no lumps. Remove from heat and leave to cool.
4. Add egg yolks to the cream mixture, one at a time and mix with a handwhisk. The mixture becomes smoother after the 1st egg is added.
5. Add milk and lemon juice, whisk to combine.
6. Add flour mixture gradually. Mix until well-combined. Do not over mix.
7. In a separate bowl, beat egg whites until frothy. Add sugar in a few rounds &  beat until soft peaks.
 8. Give the cream mixture a good stir, then add 1/3 of (7) into the cream cheese. Mix gently with a handwhisk.  Gradually add in the rest of (7) into the cream mixture & mix until well-combined.
9. Pour batter into the cake pan. Pour from a certain height slowly to help remove air bubbles. Tap the pan lightly on a table top to level up the batter and also to further remove air bubbles.
10. Place the cake pan in a big baking tray, then put them in the lower middle oven rack. Carefully fill up the tray with hot water. The water level should just be about 1’’ height of the big tray.
11. Bake in a 150C preheated oven(Bake only, not Fan-Bake) for 10 minutes, then reduce to 140C for another  10 minutes, then 130C for 10 minutes & the final 30 minutes at 120C.
12. Remove cake pan from oven and immediately drop the pan from a height of 20cm onto the table top. This is said to prevent the cake from shrinking upon cooling. Remove the cake from pan immediately. To unmold, place a large baking sheet on top of the cake pan, invert the cake pan onto the baking sheet. Remove the cake pan and the paper on the base and sides of the cake. Turn the cake back to the top again on a wire rack. Cooled. Refrigerate overnight.





I’m submitting this to Little Thumbs Up(LTU) Jun – Butter that was originally organized by Zoe@Bakefor Happy Kids & Mui Mui@My Little Favourite DIY & is currently hosted by Jozelyn@Spice Up My Kitchen.


I am going to take a Blog break from now on and thank you for visiting my Blog.
上完这帖子後我便要"告假"了,谢谢大家的到访与留言


Monday, 16 June 2014

Japanese Chocolate Soufflé Cheesecake 日式巧克力舒芙蕾乳酪蛋糕


I thought that I never have the guts to try on the  soufflé cheesecake recipes until I saw Jeannie@Baking Diary shared her <Green Tea Souffle Cheesecake> recently.  With a nervous heart, I crossed my fingers & my toes and never stopped checking on the oven during the whole process of baking, luckily, the cake came out nicely disregard some fine cracks on the top. A big thanks to Jeannie.

前些时候May的家上了几个乳酪蛋糕,看得我心痒痒的。总是觉得自己不大懂弄这类型的蛋糕,直到看了Jeannie@Baking Diary<绿茶舒芙蕾乳酪蛋糕>。她的食谱里分享了一个很特别的步骤,就是在蛋糕出炉後就从高处把蛋糕扔下桌面,有说,这可以防止蛋糕收缩



This recipe only requires 125g of cream cheese to make a 8" Round Cheesecake(I used a 7" Square Pan).

最吸引我的就是这个食谱只用了125克的奶油乳,就能烘一粒八寸大的圆乳酪蛋糕(我用了七寸的正方形模),心想就算第一次失败了,还可以用其奶油乳再试多一次


A special technique was shared in this recipe, which is to drop the pan from a certain height soon after the pan is removed from the oven. It is said to prevent shrinkage upon cooling.


Chocolate  Soufflé Cheesecake(Japanese style)
日式巧克力舒芙蕾芝士蛋
Recipe Sources:
*Coco's流水厨房 with Minor Adjustments

Makes a 7" Square or an 8" Round Cheesecake

Ingredients:
125g Cream Cheese, roughly chopped
60g Unsalted Butter, roughly chopped
5 Egg Yolks (Total Weight is 77g)
125g Milk
75g Cake Flour, sifted
35g Corn Flour, sifted
13g Cocoa Powder, sifted
5 Egg Whites (Total weight is 178g)
120g Caster Sugar

Method:
1. Line the base and sides of a 7" square cake pan with non-stick baking paper. For the sides, make sure that the paper extends to about 1" higher than the pan.
2. Mix flour and cocoa powder together. Set aside.
3. Melt cream cheese and butter in a heat-proof bowl over a pot of simmering water. Stir until no lumps. Remove from heat and leave to cool.
4. Add egg yolks to the cream mixture, one at a time and mix with a handwhisk. The mixture becomes smoother after the 1st egg was added.
5. Add milk, whisk to combine.
6. Add flour mixture gradually. Mix until well-combined. Do not over mix.
7. In a separate bowl, beat egg whites until frothy. Add sugar in a few rounds &  beat until soft peaks.
8. Give the cream mixture a good stir, then add 1/3 of (7) into the cream cheese. Mix gently with a handwhisk.  Gradually add in the rest of (7) into the cream mixture & mix until well-combined.
9. Pour batter into the cake pan. Pour from a certain height slowly to help remove air bubbles. Tap the pan lightly on a table top to level up the batter and also to remove air bubbles.
10. Place the cake pan in a big baking tray, then put them in the lower middle oven rack. Carefully fill up the tray with hot water. The water level should just be about 1’’ height of the cake pan.
11. Bake in a 150C preheated oven(Bake only, not Fan-Bake) for 10 minutes, then reduce to 140C for another  10 minutes, if cracks happen, reduce to 120-130C & continue to bake for about 40 minutes(total baking hour is 1 hour).
12. Remove cake pan from oven and immediately drop the pan from a height of 20-30cm onto the table top. This prevents the cake from shrinking upon cooling. Remove the cake from pan immediately. To unmold, place a large baking sheet on top of the cake pan, invert the cake pan onto the baking sheet. Remove the cake pan and the paper on the base and sides of the cake. Turn the cake back to the top again on a wire rack. Cooled. Refrigerate overnight.



I’m submitting this to Little Thumbs Up(LTU) Jun – Butter that was originally organized by Zoe@Bake for Happy Kids & Mui Mui@My Little Favourite DIY & is currently hosted by Jozelyn@Spice Up My Kitchen.

~Enjoy!~

Tuesday, 10 June 2014

Pick-Your-Own Mandarin Oranges at Watkins Orchard 採柑记

With the winter just kicks off, this also means that it is the time to eat some sweet Mandarin oranges! The decision of going to an orchard was made after watching an episode of the Sydney Weekender recently.

冬天是吃甜的季节。最近看了Sydney Weekender电视节目後才知道离家不远处有几个园刚开放给採摘,趁著上周的长周末,便带孩子去了一趟

时家人都是各有各忙的,难得遇上天气晴朗,到郊外走一趟,看看景色,採採,可以松弛一下繁重的生活



The Watkins Orchard is located next to the main road, the Singleton Road. It’s on your left if you are driving from Wisemans Ferry and just passes the sign of another orchard owned by the same Watkins family.

This orchard has easy access and plenty of parking spaces. Since it has just opened to the public not long ago in this season, there are still many fruits available for picking! 


These Mandarin oranges are sweet & juicy!
甜又多汁,带了两桶回家

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Pick-Your-Own Mushroom at Watkins Family Farm

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1125 Singleton Road
Laughtondale(11km from Wisemans Ferry)

No entry fee

$10 per bucket

Or

1006 Singleton Road


Monday, 2 June 2014

Thomas Keller’s Lemon Poppy Seed Muffin(Overnight Batter) 柠檬罂粟籽马芬(值得推荐)


This Thomas Keller’s Lemon Poppy Seed Muffin caught my eyes when I was randomly surfing for a new muffin recipe on the internet. Here are some of the comments made by those who had used the recipe:

 “The Best Lemon Poppy Seed Muffins!”

 “It’s worth to spend time to try this though you already have your own favourite Lemon Poppy Seed Muffin recipe!”

终於来到了冬天,天气在短短几天内已回冷了。现在一起身第一时间就会冲进厕所先把暖气机开著。虽然怕冷,如果在热与冷之间让我选,我还是会选冬天,因为家里的杂草长得也比较慢,所以不用常常打理

 

What makes this recipe soooooooooo special is that the batter has to rest in the fridge for at least 12 hours(up to 36 hours) before baking! According to Mr Keller, the secret key to make good muffins is to allow the batter to have enough time to rest and hydrate completely! Got it, after reading this, I jumped into action, wasting no more of time!

上个星期在网上看到了一个很赞的马食谱,来自美国的一位名人厨师,Mr Thomas Keller。试做过的人都做了同样的评语,都说好好吃。最吸引我的是马芬的糊需要冷藏最少十二至三十六个小时。对,你没看错!冷藏夜种的面包我有听过看过,但是做马芬也需要这冷藏还是第一次看到。好奇心作祟,所以马上行动看看是不是这麽的好吃



These muffins are so tasty. Lemon scented, buttery, soft but don’t crumble! Somehow, I think I can still reduce the sugar by another 5g in the future.

师的食谱真的好棒,这些马芬不像一般的扎实,却有点像蛋糕的口感。除了是长时间冷藏过,可能也和那牛油的份量有点关系吧


Lemon Poppy Seed Muffin
 柠檬罂粟籽马
(Recipe Source:Viviana 的英伦厨房笔 who uses the Recipe of Thomas Keller from the Bouchon Bakery Cookbook with Minor Adjustments)

Makes 10 Medium Muffins
Ingredients:
160g Low Gluten Flour, sifted
1/2tsp Baking Powder, sifted
1/4tsp Salt
165g Eggs(about 4 small eggs), lightly beaten
210g Caster Sugar(can be reduced to 205g)
190g Unsalted Butter, melted
50g Lemon Juice
10g Milk
1/2tsp Vanilla Extract
6g Fine Lemon Zest(from 2 small lemons)
8g Poppy Seeds

Method:
1. Mix flour, baking powder, salt  & poppy seeds in a bowl. 
2. Mix eggs with sugar, using handwhisk. Sugar should be added in a few separate rounds. Add butter and vanilla extract.
3. Add lemon juice, lemon zest & milk.
4. Add flour mixture in 2-3 rounds. Mix well with a hand whisk.
5. Cover with cling wrap & refrigerate for at least 12 hours. I rested the batter for 15 hours.
6. Remove the batter & leave it in room temperature for 1/2 hour. In hot weather, you may just need to rest it for 10-15 minutes.
7. Preheat oven to 160C, Bake only. Place rack at middle level.
8. Line a muffin pan with some cupcake liners.
9. Spoon the batter into the liners up to 80-90% full.

10. Bake for about 30-35 minutes or until the cake tester comes out clean. Remove the muffins from the pan immediately & let to cool down completely on a wire rack.

NOTE:
I like the muffin tops to look golden so at the final 5 minutes of baking, I shifted the rack to the upper middle level & changed the mode to Fan Bake so the tops turned golden evenly.

SMALL TIP:
This recipe doesn’t require a stand mixer or electric mixer to mix the batter. A hand whisk will do the job! Don’t over mix the batter.



The cupcake liners that I used this time were given by my girlfriend. She told me that when she saw “Will & Jess”on the box, she immediately thought of me because Will & Jess are the short names of my husband & I. What a co-incidence!


朋友在某某店看到"Will & Jess"牌子的cupcake liners想也不想就买了给我,因为"Will & Jess"正好是我和老公名字的短称哦




I’m submitting this to Little Thumbs Up(LTU) Jun – Butter that was originally organized by Zoe@Bakefor Happy Kids & Mui Mui@My Little Favourite DIY & is currently hosted by Jozelyn@Spice Up My Kitchen.


~Enjoy!~

Monday, 26 May 2014

Watermelon Kanten Jelly 西瓜寒天果冻

 

A while ago, the watermelons were selling very cheap in our local supermarkets, something like aud$0.50per kg.  The watermelons were super sweet & juicy so I one day, I decided to grab one of the smallest watermelons home, well, you know, the smallest watermelon that I got still weighed 7.6kg!

早前在超级市场抱了一粒重达七点六公斤的西瓜回家,这还是众多的西瓜之中,最小的一粒呢。那西瓜超甜又多汁,感觉上是吃来吃去还乘下一大块在冰箱,想起一位新加坡的朋友送了一盒寒天粉给我,还有她给的小陶匙和Hello Kitty玻璃瓶,我这就一次过让它们全部亮相了



My Singaporean friend has given me a box of Kanten Powder back in January, so I thought for having such a big watermelon at home, why not using some to make jellies?

On the 1st round, I used just watermelon juice to make the jelly. Both my husband & I felt that the taste was a bit plain. So on the 2nd round, I used 35ml of lime juice to replace with part of the watermelon juice, and this time, we were very please with the outcome.  The jellies turned out to be more sour than sweet, something that suits our taste buds.

第一次做了纯西瓜汁的版本,老公说味道有点单调,没什麽特别的,我自己也同意他的说法。於是第二天把西瓜汁的份量减少,又加了些青檬汁在里面,这一回啊,超甜的西瓜汁却尝不到了,换来的是带点酸酸的,又有点微甜的果冻,这版本都是我和老公较喜欢的

On Blue Little Kitchen’s Blog, you can see that she had added some orange juice inside her watermelon jelly.
小厨的家看到她曾做了柳橙版本的西瓜果

Watermelon Kanten Jelly
西瓜寒天果
(Recipe Source: Jessie-CookingMoments)
Serves 3-4

Ingredients:
470ml Fresh Watermelon Juice
35ml Fresh Lime Juice
4g Kanten Powder
10g Caster Sugar *May vary according to the sweetness of the watermelon*

Method:
1. Place all ingredients in a pot. Cook over medium heat until boiling hot. Reduce to low heat, cook for another 2 minutes. Stir occasionally.
2. Remove from heat. Let to cool down for 10-15 minutes before pouring into the moulds.
3. Refrigerate for a few hours.


~Enjoy!~ 

Sunday, 18 May 2014

Raspberry Swirl Cheesecake 覆盆子芝士蛋糕


We had recently celebrated my daughter's birthday and though she doesn’t eat cakes, I still baked a cheesecake for the guests who had come to celebrate this special day with us.  I have to be honest that I’m not good in decorating a birthday cake so whenever I have to make a birthday cake, I could only thought of cheesecake.  

又到了女儿的生日不吃蛋糕,而我又不会装饰生日蛋糕,所以选了容易做的乳酪蛋糕来和家人享用。原本的食谱来自君之。而在Jane的博客家发现到她用了同样的食谱两次,各做了<大理石纹芝士蛋糕><覆盆子芝士蛋糕>。心想这食谱应该会很赞,不然Jane不会重做的嘛


I found this recipe from Jane@Jane’s Corner blog. The original recipe came from a very popular Chinese blogger, 君之 and I noticed that Jane had used the same recipe to make a <Chocolate Marble Cheesecake> & a <Raspberry Cheesecake>. It must be a very good recipe,otherwise Jane wouldn't use the same recipe twice! Since this cake was baked for a birthday occasion, I decided to try the raspberry version.


I have baked quite a number of cheesecakes so far but this is my most favourite one! The recipe uses egg separation and “water-bath” methods & it results to a smooth cheesecake, not too heavy. But the winner in this recipe is actually the raspberry sauce! I used 150g frozen raspberry to blend with 1 tablespoon of caster sugar & it just gave a lift to this cake!  If you don’t have raspberries at home, I think chocolate sauce is just as good.

谱用了分蛋式和水浴法蛋糕细滑的,容易进口。最让人惊喜的是那洒在蛋糕上的覆盆子酱,拿它来和蛋糕配吃真的是太棒了。谢谢Jane的好食谱如果没有覆盆子的话,做巧克力口味的相信也会很好吃


Raspberry Swirl Cheesecake 
覆盆子芝士蛋糕
Makes an 8 inch round cake

Cake Base Ingredients:
125g Oreo Biscuits Crumbs, no cream
80g Butter, melted

Cake Filling Ingredients:
A: 400g Cream Cheese, soften at room temperature + 40g Caster Sugar
B: 4 Egg Yolks
C: Finely Grated Zest of 2 Oranges + 2tbsp Orange Juice
D: 50g Low Gluten Flour, sifted
E: 200g Cream, 35% Fat
F: 4 Egg Whites + 80g Caster Sugar

Raspberry Sauce Ingredients:
150g Frozen Raspberry, thawed
1tbsp Caster Sugar
125g Fresh Raspberries

Method:
1. Line the base of the springform. Wrap outside of the springform with a few layers of aluminium foil. I used 4 layers. This is to prevent water from getting into the springform.
2. To make the cake base, mix the oreo biscuit crumbs with the melted butter, then press evenly onto the pan.
3. To make the raspberry sauce, blend raspberries and sugar together. Put through a fine sieve, then cook the sauce over low heat for 3 minutes or until slightly thicken.
4. Preheat oven to 160C(Bake only), place rack at lower middle level.
5. To make the cake filling, cream (A) with an electric mixer. Add (B), one at a time & mix at low speed. Add (C). Mix well.
6. Add (D) in 2-3 batches, mix well. Add (E) slowly. Keep aside.
7. Beat (F) to soft peaks. Add 1/3 of egg white mixture into (6). Mix well with a hand whisk.  Add in the rest of the egg white mixture.
8. Pour (7) into the pan. Level the cake mixture. Fill in a piping bag with raspberry sauce. Cut a small hole, then pipe in  lots of small dots on the top of the cake. With a bamboo skewer, draw pattern through the centre of the dots to create swirl effect.
9. Bake for an hour or until the side has set but still a little bit wobbly in the centre by using “water-bath method.”
10. Cooled. Refrigerate overnight in the springform. Serve with the rest of the raspberry sauce.

Wishing my little one always be safe, happy and healthy!