Green Tea Cake

Green tea cake

During my birthday, my husband bought me a green tea cake with red bean paste, which i found it so delicious. Important is my daughter loves to eat the cake too. As you know small children tend to be picky in eating. I remembered i saw one of the recipe of the same green tea cake with red bean paste in one of the Flavour magazine. Therefore, without wasting time, i followed the recipe and bake the cake once i got hold all the ingredient. So sad to say that this cake turned out to be unsuccessful. My heart sank as I've planned to bake this cake for my daugther and husband birthday sometimes next month. The cake flavour is there but the texture is a bit wet and heavy. i guess it has to do with how I beat the egg whites. Since their birthday still a month ahead, i guess i still have time to practice. Hope my next baking will turn out to be successful then i will post the recipe here.

Raisin bun

I purposely bake this bread for my daughter as she loves to eat bread so much. Plus raisin is her favourite too. I've got the recipe from Daily Delicious blog. The bread turn out to be nice just the process is a bit messy especially after i pouring the custard and raisin. i got difficulty to roll it up. Later, when i cut the roll into 6 pieces, ouch... too much custard leaking out. The whole table turned very messy with all the custard batter.

Nevertheless, it still a very nice raisin bun to have for the breakfast: 2 for myself, 2 for husband, 1 for my daughter and the other one is for my mum in law. I intend to bake it again :)

9 Layer Cake

I like to eat 9 layer cake. However never bother to know how is the process until I saw the recipe note from Florence blog. Told myself should give it a try. Overall the taste is good but the texture of the kueh is too sticky until i had hard time to cut it! i guess i know where has gone wrong... should use lesser water. The recipe is called for 560 - 750 ml of water. i selected 700ml which is too sticky for me. i guess for next time i should try to 560ml only. Will update the result later

Durian Baked Cheesecake

Since I had some leftover of durian in the fridge. I think i better make use of it before it turn rotten. Therefore, I decided to bake a Durian cheesecake. This time round i'll try to make a durian cheesecake which is baked version as i have tried the non-bake version which i don't like to use the gelatin powder. I guess this cheesecake should be fine for those that is vegetarian.

Ingredient:-
For the Cake Base
200g of digestive biscuit - blended
100g of butter

For the Filling
350g of durian flesh - mashed finely/blended
500g of cream cheese
100g of sugar
40g of cornflour
180ml of evaporated milk
100ml of whipping cream
3 eggs (beaten)

Method:-
1. Mix all the digestive biscuit and the butter together and press into a 8" springform cake base. Chill in the fridge while preparing the filling.
2. Beat the cream cheese together with the sugar until well combine. Add in the corn flour followed by the rest of the ingredient. Mix until a smooth batter.
3. Pour cream cheese durian mixture into the chilled biscuit base and then steam bake at 160 degree for about an hour 20 mins.

NOTE: Remember to wrap the springform using a aluminium form to prevent the water leaking into the cake base.

Durian Choux Puff

Since now is durian session, I have try to search internet for any recipe of it. Too many and finally decided to make the following as it is quite easy and straightforward to understand.

Ingredient for the puff:-
125ml water
50g butter
A pinch of salt
A pinch of sugar
70g All purpose flour
2 nos of egg (lightly beaten)

Ingredient for the filling:-
150g durian
125ml of non-diary whipping cream

Method for the puff:-
1. Boil the butter, water, sugar and salt in a saucepan until bubbling start to form then turn to low heat.
2. Pour all the flour one go into the mixture and stir vigorously using a wooden spoon until a dough is formed.
3. Keep on stirring until a white coat/film formed at the botttom of the saucepan and remove from the heat (about 1 - 2 mins)
4. Transfer the dough to a mixing bowl and beat till it is lukewarm.
5. Add in the egg by half and mix till well blended and smooth before adding in the remaining egg. You will find your batter will be very sticky but smooth at the end
6. Place the batter into a piping bag and pipe it onto a lined pan in rounds of about 4cm in diameter or you can also scope out a spoonful of the batter and lined it up.
7. Spray some water on it. (I guess without will be better)
8. Bake at 200 degree for 25 mins then 180degree for 10 mins or till dry and golden brown in colour. Turn off the oven and let it cool in the oven for 30 mins before take it out.

Method for the filling:-
1. Beat the whipping cream until soft peak
2. Add in the durian flesh (mashed) and mix until combine
3. Put the filling into a piping bag and freeze. Remove from freeze when needed.

Basic Vanilla Sponge Cake

Even though this is already 4th time i've make this sponge cake but i find the result still not 100% perfect. If I'm going to rate it, is about 7 only. I'll try to improve from time to time.

Anyway, this is the recipe for the sponge cake:-

Ingredient:-
140g cake flour
4no eggs
30g milk
200g sugar
1 tsp vanilla essence
4g salt
30g oil

Method:-
1. Sift the cake flour and set aside
2. Add salt and sugar and pour in a mixing bowl with eggs. Immediately using high speed beat the egg mixture until pale and fluffy then reduce to medium speed. Continuous beating until the egg mixture reach soft peak (when the mixer lifted, the dripping about 2 to 3 sec once)
3. Now mix the flour into the batter using slow speed to avoid the flour from flying then follow for medium speed until just well combine. (NOTE: Don't overbeat as the egg batter will deflate - possible just use a rubber spatula to mix)
4. In another clean bowl, mix the milk and oil together. Pour 1/3 of the egg batter into it and mix well. Pour back the oil mixture into the remaining egg batter and mix until just combine, when you will notice that the batter is shining.
5. Pour the mixture in a loose baking base and fill up to 70% to avoid uneven baking especially the middle part.
6. Bake at preheated oven at 170 degree for 35 mins or until a skewer inserted into it comes out clean.