Non bake strawberry yogurt cheese cake

Is been quite some time i didnt make non bake cheese cake.

Jacynth just recover & she has cough so i decided to do something light & not heaty to fulfill her gluttonous.

Took me some time to browse some blogs & think about what kind of cheese cake i should make. I found this yogurt cheese cake in 小本厨房，i add 20% more for the cheese batter as she is using 200g & i dont wish to keep jus a 50g in my fridge. I use strawberry yogurt instead of plain yogurt. The base dough i just use a simple digestive biscuit & melted butter.

The cheese cake turn out so light & the texture is like pudding. Just cant stop eating it & will not feel guilty to gain weight （≧∇≦）

A
70g digestive biscuit (crushed)
35g melted butter

B
250g cream cheese
70g sugar
125g yogurt
300g milk
1 tbsp lemon juice
13g gelatin ( i use film type)

1. Mix A & press firmly in a 6" round pan as a base & keep in freezer to chill
2. Soak the gelatin in ice water & keep aside
3.Melt the cream cheese & sugar in double boiler & add half of the milk mix well then add in the soften gelatin
4. Keep the bowl away from flame & add in the rest of milk, yogurt & lemon juice.
5. Mix well & pour the batter on top of the chilled base in pan & keep in fridge for at least 6 hrs

Here is the blog's link
http://www.wretch.cc/blog/bear1210/13665214

Peppermint chocolate cupcakes

There is few extra cupcakes after i done the order from my ex-colleague, so i make some buttercream to frost it.

I make an easy buttercream frosting, it only needs some butter, icing sugar, a little bit of milk, flavoring & coloring.

Here is the peppermint buttercream frosting recipe:

100g butter (soften)
200g icing sugar
1tbsp milk
1tbsp of peppermint extract
1 drop of green food coloring

Beat all ingredient till smooth & fill into piping bag & ready to frost.

* it is best if u have the fresh peppermint leafs, jus blend some & get the juice to replace the flavoring.

SpongeBob cupcakes

My ex-colleague whatsapp me & asked if i could make some cupcakes covered with fondant for her little son's 1st Birthday.

I browse & search online to get the spongebob pictures as i only watched spongebob once or twice so far. Its a bit challenge because im not sure if i can do the character correctly.

I use a chocolate cupcake as the cupcakes base & marshmallow fondant to make the cupcakes topper & spongebob character. The chocolate cupcakes recipe is from joy of baking, i had baked this cupcakes twice, i love it a lot because its not too sweet & very moist. For the marshmallow fondant, i follow most video on youtube.

Chocolate Cupcakes: joy of Baking

Yield: 15-20cupcakes ( depend of the size)

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract



Instructions:

Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls.

http://m.joyofbaking.com/cupcakes/ChocolateCupcakes.html

Strawberry chiffon

I bought a small box of strawberries from shop&save 1 night before yesterday but its quite sour & Jacynth don't like to eat it.

Jacynth has cough & running nose, so i want to bake something in light texture for her as snack. I decided to puree the strawberries that left over & bake a chiffon...

I use a pandan chiffon recipe shared by a bakingwonderland member. I change the pandan juice to strawberries puree & increase sugar as the strawberries are sour.

Ingredient:

5 yolks ( i use 60g egg)
50g sugar
50g corn oil
80g strawberries puree
83g cake flour

5 whites
70g sugar
1/4tsp cream of tartar

1. Prepare a 8" chiffon pan & Preheat the oven 170C•
2. Mix the yolks & sugar till incorporate then mix in the corn oil & mix well
3. Add in the strawberries puree, mix well & sift in the cake flour, mix till incorporate (don't over mix)
4. Beat the whites till stiff peak with cream of tartar & adding sugar in 3times
5. Fold 1/3 whites into yolks mixture & pour the batter into whites, fold till just incorporate ( don't over mix)
6. Bake about 50mins. I tented the cake with foil after about 30mins

Potatoes cheese buns & red bean paste buns

I decided to bake another batch of bread because the cheesy cheese toast are finish in morning & i wanted to have some bread for breakfast tomorrow morning especially for Jacynth.

I get this potatoes buns recipe from a baker that i know from Baking wonderland in facebook. Soh Pin Tee, a stay home mother from malaysia. She has a lots of wonderful recipes & she is very generous to share & teach. She even take step by step photos & post in her facebook album to show us how she bake.

Im trying to finish my cheese & i wrap in some red bean paste for the rest of my dough after i finish my cheese.

Im not sure if im too greedy to wrap in a lots of cheese or i didnt wrap my buns well. Almost all the buns for my 1st tray are explode & the cheese leaked out from the bun.


250g bread flour
200g steamed & mashed potatoes
40g sugar
35g beaten egg
20g water/milk (dont use all, depend of the dough consistency)
1/4tsp salt
1tsp instant yeast
30g butter

1. Knead all the ingredients except the butter till form a dough & add butter
2. Knead the dough till membrane stage & cover it with damp cloth. Let it proof in a warm place to get double of the size.( i keep mine in microwave with a cup of hot water for bout 1hr)
3. Place the dough on a oiled surface & press out the air then divide it into the size that u want
4. Roll the divided dough into ball shape & rest for 15mins
5. Shape & add ur filling. Arrange shaped buns on an oiled tray & spray with some water
6. Let it rest for about another 1hr to proof & get double of the size
7. Preheat your oven to 180C• 10mins before the buns done the 2nd proof.
8. Egg wash the buns & bake for about 12-15mins or untill the buns has brown. ( depend of the oven's heat)

P/s: i actually reduce the yeast as she use 1/2 tbsp. Because im find that my bread can proof very well even that i use only 1/2tsp instant yeast for my previous bread.

Cheesy cheese toast 芝士吐司

I love to buy this kind of toast from crystal jade or bread talk, i always wan to try baking a toast as my toast baking are not really good. My toast always came out bit dry, i think maybe i dont know how control my oven's heat well...

Hubby off on Tuesday & we had our groceries shopping at Giant. He saw a lot of cheeses & picked a thin block of cheddar cheese.

After browse & browse on Carol 老师's blog, i decided to bake a toast with the cheese. I use her layers toast recipe that she spread a layer of butter on the rolled out dough then roll & fold. I add in the cheese that i cut into cubes.

I proof the dough for almost 2hrs because i brought Jacynth's to pediatric clinic, she had a bad cough & running. After i rolled & shape the dough, i proof it bout 1 & half hour. Sprinkle with some grated mozzarella cheese & bake it.

Im really happy with this toast because it gives a very nice & soft texture & with my favorite cheese... Dont miss this if u are a cheese lover...

http://tw.myblog.yahoo.com/carol-jay/article?mid=161256&prev=162983&next=160379&l=f&fid=38

Here is the recipe:

270g bread flour
30g cake flour
30g sugar
200ml milk
1/2 tsp instant yeast
1/8 tsp salt
20g butter

Normal method for bread kneading.
I bake this 35mins with 170c•

My very 1st Sugee cake

My aunt been asking if i know how to bake a sugee cake for awhile & last week Jacynth's teacher asking me about this too... She wanted to order a sugee cake from me if i can bake it & ship to Ireland for her son & grand children.

After i do some browsing online & few blogs, i decided to try this recipe from little Teochew.

This cake is specially bake by using semolina flour a.k.a sugee flour, nuts & some liqueur or rose essence or it has a very nice aroma scent. But i think it is content high calories & cholesterol etc, as it need quite lots of yolks & sugar...

I never see or taste a sugee before, so i has no idea that if i get it right... Have to wait for the feedback from Jacynth's teacher...

Recipe adapted from littleteochew
http://www.thelittleteochew.com/2010/01/sugee-cake.html?m=1

Maple syrup chiffon

I baked a maple syrup chiffon just only on Monday by changing the liquid that require in the recipe to maple syrup & omitted the sugar in yolks batter by using Caryn "a lady from FB baking group" recipe. It turn out with a great fragrance that tempting me to eat more.

After beeing busy by doing makeup assignment this 2 days & i miss baking & my hands are itchy to bake.

Here is my Maple syrup chiffon. Im adapt this recipe from a blog. This lady baked over a hundred chiffon, her chiffon all look so tasty & pretty... Im placing her link at below. I had did some modify for this recipe. I use maple syrup instead of milk & omitted the sugar for yolk batter as well.
After i done combining the yolks batter with meringue i try to add in some maple syrup to do some marbling & the syrup are too watery & it turn out nothing marbling. It cracked in a funny way at tgr same time ^^

http://closeto-u.blogspot.sg/2011/04/blog-post_27.html?m=0#more

Im new to blog!!!

Had created this account for awhile but i has no idea how to start!!!
And finally i decided to give a try, i hope that i can maintain this blog well...

Here is my butter cake that i had done it yesterday... A popular Mrs'NG butter cake that has a fluffy & soft texture. Im using Lurpark butter this time, it turn out really nice...