Chocolate Japanese Cotton Cheesecake

My sister will be coming over this weekend. I'm thinking of baking cheesecake and my daughter suggest I baked japanese cheesecake instead of moist liked cheesecake or non bake ones. I normally bake the 'usual' cheesecake so I don't have really good tested recipe yet. As for that matter I have to browse in the internet searching amongst other good cooking blog for the recipe and finally I found this japanese cheesecake recipe that I fell in love by looking at the photo.. Besides never tried this recipe before I want to challenge myself by changing the flavour as well and hopefully everything will turn out well...I'm thinking of making chocolate flavour japanese cheesecake.


Ingredients:
(A) 160g Cream Cheese, 25g Butter, 120g Milk
(B) 40g Flour, 30g Cornflour
(C) 4 Egg yolks
(D) 4 Egg whites, 1/8tsp Cream of Tartar, 100g Sugar, pinch of Salt

Method:
1. Grease and line the bottom of two 20-cm oval pans. Wrap outside of the pans in foil.
2. Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double-boiler.
3. Add (B) and mix until well combined. Add (C) and mix until well blended.
4. Whip the egg whites in (D) until foamy. Then add the remaining (D). Continue whipping until soft peaks. Add it into the cheese mixture from step (3).


5. Pour the cheese filling onto the prepared pans. Bake in water bath (steam bath) at 160C for 40-45 minutes or until well incorporated.
6. Remove cake from the oven. Remove the cake from the mould immediately. Set aside to cool.

zaedaman lasagna

zaedaman Lasagna

My kids love Italian cuisine and lasagna is one of them. Although I can easily get the sauce from ready on the shelf like 'Prego', I like to use my kinda recipe when cooking this. So far the judge; my lovely kids are always gave thumbs up to it and that is enough for me to feel like I'm true chef to them...Besides its cheaper coz with same amount I spent on buying the ready made sauce I can get almost double..Below is the recipe for about 4-5 people meal.

Ingredients:

150g / 6 pieces large Instant Lasagna
2-3 tbsp oil
2 onions-finely chopped
2 clove garlic- finely chopped
500g minced meat
100g tomato puree
2 tblsp chilli paste
1/2 cup mixed vege/ button mushroom
2 beef cube (stock)
2 tblsp tomato sauce
Salt,pepper n sugar to taste
Mixed Spices, black pepper

Buchammel Sauce
2 tblsp butter
1/4 cup flour
2 cups milk
125g mozzarella or cheddae cheese ( I used both..)

Meat Sauce



Heat oil in a saucepan. Add garlic and onion, cook until soft. Add minced meat. cook until brown.
Stir in chilli paste and mixed until fragrant. Add in tomato puree, mixed vege and stir to mix. Pour in 1 cup of water and 2 beef cube. Simmer slowly until all ingredients blend in. Season with salt, black pepper,sugar and mixed spices (italian spices)

Buchamel Sauce


Melt the butter inseparate saucepan. Stir in flour and cook for 2 minutes over slow heat. Remove from heat and pour in milk. Return to heat, stir until thick and smooth. Season with salt, pepper and add mozzarella and cheddae cheese. Stir until cheese melts.


Assembly


Preheat oven for 180deg Celc.

Pour 1 cup of Buchamel sauce into greased baking dish. Put a piece of lasagna on top and cover with meat sauce all over it. Sprinkle with grated cheese. Alternate layers of lasagne, meat sauce and buchamel sauce; repeat for 3-4 layers. Lastly sprinkle mozzarella and parmesan cheese on top. Bake for about 30-35 minutes. Let stand 5 minutes before serving.

Blueberry Swiss Roll

I have baked a lot of cakes and cookies but not even once make Swiss Roll myself. I normally buy them from supermarket or any bakery cause I like the soft and fluffy kinda cake with less sweet filling inside. I was inspired...again..when I read my fav cooking blog and wants to give it a try..She baked Strawberry Swiss Roll and I want to change it to blueberry cause I don't really like strawberry.

This recipe is my first attempt of baking swiss roll.I have discovered that the important thing in baking a good Swiss Roll is the baking time and temperature. You have to do trial n error with your oven in order to get satisfied result. As for me the best temperature is 170deg Celc for about 12 minutes. And difficult part is rolling the cake without crack them..You have to roll it extra carefull plus do it slowly and use a good greaseproof paper so that the 'skin' won't stick to it and ruin the 'look'.

Ingredients :

6 eggs gred A or B
120g castor sugar
1 tsp baking powder
1 tsp vanilla essence
1 tblspn ovallete
90g all purpose flour
1 tblsp milk powder
120g melted butter
a bit of chocolate emulco
whipped cream or strawberry jam

Method:

- Beat the eggs, sugar, ovallete,baking powder, vanilla essence,flour and milk powder with maximum speed until light and fluffy (5-7mins)
- Fold in melted butter and mix well.
- Take about 1 1/4 cup of the batter and mix it with chocolate emulco and put it in piping bag.
- Pour the plain batter into prepared tin and smooth it out with spatula.
- Pipe the chocolate batter on top of the plain batter.
- Use a toothpick to draw pattern.
- Bake in the oven at 170deg Celc for about 10-12 mins.
- Once the cake is cooked, transfer on greaseproof paper and slowly peel off the baking sheet off.



- Roll the cake while it's still warm together with the greaseproof paper and leave it rolled for about 5 minutes.
- Unrolled it slowly and spread the cream evenly and later the blueberry filling.Roll them again but this time without the paper.
-Wrap the cake with cling wrap tightly and chill it in the fridge overnight.

Garlic Bun

I've been inspired recently on baking the bread by a friend..as I love bread as well. Since I have 'master' one good bread/ bun recipe, I have been using the same recipe for other kind of bun and bread..unless if I wanted to make wholemeal bread; of course the ingredients definitely going to be different.. I use the same sweet bun recipe but this time I add variety of savoury filling and fruit like banana to give various taste that hopefully will suits everyone..I used sweet bun recipebut with slight adjustment as I got the tips from the bakery owner whom I got all my baking goods..

Garlic Bun


Ingredients:

300g bread flour
200g soft flour/ cake flour
100g caster sugar
50 g milk powder
2 egg
80g melted butter
1 tsp salt
1 tsp bread improver
1 tsp bread softener

250ml warm water }Mix together plus add a 1 tablespoon
11g yeast (or 1 packet Mauripan yeast) }of sugar.


filling:
30g butter, soften room temperature
2 cloves of garlic (finely chopped)
1 tsp parsley ( chopped)

note: OR you can skip this and get ready made garlic butter from supermarket


Method

Mix the warm water with yeast and a bit of sugar. Leave aside until form bubble..
In a mixing bowl mix together flour, sugar, milk powder, salt, bread improver and softener. Pour in melted butter and egg. With medium speed add the yeast mixture slowly until form a dough. Knead the dough for about 15 -20minutes.

Place the dough in the mixing bowl and cover with a damp towel or cling wrap to seal in the moisture. Allow the dough to ferment(or proof) until double in bulk. This will take about 45 miutes. To test whether the dough has been fully proofed, press a finger into the dough and withdraw quickly. It should leave a deep impression and spring back very slowly.

Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 6 or more(depending on the size you like..I like mini..) equal portions and shape into balls. Cover with cling wrap, let the doughs rest for 15mins.

Flatten each dough into a round disc. Roll up Swiss roll style and pinch the seams in place. Roll the dough on work surface to shape it into a longish oval shape or torpedo shape.

Place doughs seams side down on a baking tray, lined with parchment paper. Loosely cover with
a damp cloth or cling wrap and let dough proof for 30mins.






Sprinkle over chopped parsley or my case I used spring onion on top

Prepare filling by mixing butter and garlic to form a smooth paste. Spread on the dough and then sprinkle over chopped spring onion or parsley on top.

Brush each dough with egg wash.

Bake at preheated oven at 180 degC for about 12-15 mins. Remove from oven and let cool on wire rack. Serve it hot