Wednesday, 1 August 2007

Japanese Cheesecake 輕乳酪蛋糕 - 日式芝士蛋糕

Japanese cheesecake or known as light cheesecake, it is a moist, soft and tasty cheesecake that you won't get enough with a piece and won't get full even after pieces. It is quite easy to bake it, the hints is your egg white shouldn't over beating. I baked this cake last month but now only have time to publish it.

Source: Eupho Cafe, Seadragon, Jas's Kitchen,

250g cream cheese
50ml heavy cream
100ml milk
80g soft butter
25g cornstarch
20ml milk
150g egg whites (about 4-5 eggs)
100g sugar
10g cornstarch
1tbsp vinegar, or lemon juice or 1 tsp cream of tartaar
138g egg yolks (about 4-5 eggs)
1. Combine (A), stir over a double boiler till dissolved.
2. Mix (B) and pour into (A). Lighlt beat egg yolks and add into the batter as well, sift the mixture for a smooth batter. Meanwhile, preheat the oven 150 degree celcious. Line the bottom of mould with a piece of parchment paper, if using non-stick mould, wrap outside of the mould with some aluminium foil to prevent water going inside.
3. Beat egg whites with vinegar, add in sugar and conflour for twice and beat it till soft peak but not stiff peak or you may failed.
4. Scoop 1/3 of the egg whites into the batter and mix, and then pour into the rest of egg whites and stir it with a spatula. Do not ovemix!!!!!!!
5. Pour into mould, put the mould into a bigger pan that can fit the mould. Add in warm water into the bigger pan for water bath. The water lever should at least half of the mould.
6. Bake 25 minutes at 150 degree celcious, bake 125 degreee celcious for an hour or until a skewer come out clean. Let the cake cool completely and refrigerated for a night. Served on the next day.
1. Water bath baking is to prevent the cake quickily heating and crack, do not skip this step please.
2. You may have some crack on the surface, when it is cool, it may a bit collapse and you may not see the crack.
3. You may cover the cheesecake with some glace ---apricote jam or with some whipped cream.
4. Best chilled served, remember cut the cake only the cake completely cool down.

White Sugar Sponge Cake - Pak Thong Kou - 白糖糕 - 伦教糕

伦教糕 or 白糖糕 is white sugar sponge cake (also called white sugar cake and white sugar pastry) or called as Pak Thong Koh in cantonese. When I made this cake, it seem to be very less liquid, so I added more water in the batter. The result is my bak thong koh is too soft. If you made it, follow this recipes without any addition of water for a spongy texture. Anyway, my bak thong koh is tasty, next time will follow the recipes!!!!

Source: Seadragon

A.Sponge Dough
50ml rice flour
50ml tepid water(lukewarm water)
1tsp dry instant yeast
B.Main Batter
150ml rice flour
350ml water
180g sugar
pinch of salt

1. Combine A(sponge dough) and let it prove for an hour.
2. In the meantime, place rice flour in a big mixing bowl, bring water,sugar and salt to boil till sugar is dissolved. Pour it into rice flour, stirring to mix well. Let it cool completely.
3. Add main dough to sponge dough and mix well. Let it proof till the surface is full of tiny bubbles with sweet yeasty smell. If you smell strong sourish smell, steam immediately.
4. Lightly oil the 20cm mould, pour in batter and steam for 25 minutes over high heat.

1. Cover the lid with clothes to prevent water dripping down, you must steam it over roaring boiling water.
2. Don't add more water or you may get soft texture likes me.

Sweet Buns 甜麵包

This is my second time bake bread using the same recipes but I bake it at 180 degree celcious for 30 minutes instead of 210 degree celcious. Hahahah.... it turn out good.

Source: Koopmans, Jo's Deli And Bakery

1 package Koopmans Witbrood Mix (500g white bread mix)
70g sugar
25g butter/margarine
1 Grade C egg
220ml water


1. Combine flours,water and egg in a mixing bowl.
2. Mix the ingredients and knead to form dough, add in salt and knead till smooth. Then add in butter and knead till smooth and shiny and elastic.3. Place in greased bowl, cover with damp clothes and leave in warm place for 60-90 minutes till double size.
3. Punch down, divided dough 50g each, rest 5 minutes before shaping. Cover with damp clothes and let it rise again for 30-40 minutes till double size.
4. Brush with some egg wash or milk and bake in preheated oven at 180 degree celcious for 30 minutes or till done.

1. You have to adjust the temperature, too high temperature of the oven will result in buns with thick and hard crust. Adjust temperature of oven when necessary.
3. Avoid using too much flour will cause relative tough and crusty surface in the product.
4. You can add filling into buns too.

Marble Cake 扭紋牛油磅蛋糕

This is a old-fashioned home style cake which best serve with a cup of tea or coffee. I used strawberry paste in stead of food colouring for more fragnant, you may use a few red colouring in stead of strawberry paste.

Source: Seadragon, Lily Wai Sek Hong

125g butter (soften)
165g sugar
1tsp vanilla extract
3 eggs
120ml milk
225g self-raising flour
For chocolate batter:
1tbsp cacao powder
1tbsp hot water
For strawberry batter:
1tsp strawberry paste, adjust the colouring as desired
1. Preheat oven 180 degree celcious, greased the spring form ( I used 20cm).
2. Cream butter and sugar to pale and creammy, add in vanila and mix well.
3. Beat in eggs one a time, beating well after each addition.
4. Fold in half portion of flour and then half of milk, repeat till done.
5. Divided the batter to 3 portions, one for plain, one for chocolate batter and one for strawberry batter. Mix well.
6. Scoop out the plain batter, then follow by chocolate batter and then strawberry batter. Repeat till finish.
7. Bake 45 minutes. Done.
1. Do not overmix the better after fold in flour, you may get hard cake. Use cake flour if you prefer soft cake.
2. If you replace milk with soy bean milk, you can use margerine in stead of butter too.
3. You must cream the soft butter to creammy and pale form before adding vanilla essence and eggs.
4. All ingredients suppose in room temperature before baking.

Peutercakejes - Toddler cakes

Kids love cuties things, I turn my hot cakes into bear forms and served it in colourful IKEA plates, they finished it between 10 minutes. Hahhahah... easy and simple but happy tea break.

Source: A dutch friend of mine

1 cup of self-raising flour
1/4tsp baking soda
2tbsp sugar
1 egg
125ml milk
2tsp oil
1/2 cup raisins (optional)
1. Sift flour and baking soda together, mix in sugar.
2. Make a hole in the center, add in agg, milk and oil and mix well. Add in raisins if you want.
3. Heat a non-stick pan, when it is enough heat,scoop batter out to the pan as desired forms. Use low heat, pan-fry it, you will see a lots of bubbles on the surface of batter, turn it and fry it till golden brown. Served.
1. I used non-stick pan, I didn't use any more oil to fry it, if you use normal pan, grease it with some oil before pour in batter to bake.
2. You can store it in freezer for a month.