Chilled Coffee Cheesecake

It's been long long time I didn't make this cheesecake and I'm recently quite naughty with sweet and rich flavour of desserts. So, I made this to fill my appetite. The cheesecake very creamy with rich coffee flavour and the chopped chocolate beads has enhanced its texture!

Since my biscotti and cookies jar had emptied, I tried the wholewheat cookies recipe from HHB to refill some cookies to the jar. I don't have any pretty cookie cutter so I just cut them into square. It's quite a rustic but I love the country look. The texture is crispy and crunchy! Although the process was a bit troublesome but it's worthwhile! Thanks HHB for sharing a great recipe again!

Chilled Coffee Cheesecake Recipe for 8 inches baking tin or 8 of 5cm chef rings
Bottom base:
90g digestive biscuits crumbs
30g oreo biscuits crumbs
75g butter (melted)
Fillings:
250g cream cheese
60g sugar
12g instant coffee (dissolve with 1 tablesppon water)
2 teaspoon gelatin (dissolve with 1 tablespoon hot water)
170ml whipping cream
40g chocolate beads
Toppings:
150g whipping cream
50g dark bitter chocolate
8 pieces of mocca beans (deco)

Method:

1. Mix the crumbs and melted butter in a bowl. Press crumbs mixture onto bottom baking pan or little chef rings and keep in the fridge.
2. In another bowl, beat cream cheese until soften, gradually beat in sugar until the sugar dissolve. Add in the coffee mixture until well blended.
3. Whisk the whipping cream in another bowl until thicken.
4. Mix the dissolved gelatin into the coffee mixture until well incorporated. Fold in the in the whipped cream until everything well combine.
5. Pour into the baking pan or chef rings and chill in the fridge until it set.
6. After the cheesecake has set. Melt the chocolate with the whipping cream. Pour a thin layer on top of the cheesecake. Let it set in the fridge.
7. Run a sharp knife at the edge of the cake pan and unmold when everything has set. Decorate with a dollop of whipped cream and go with the mocca bean. Enjoy!

Cakes Corner, Cheesecake | HT | 5:14 PM No comments Read More

Coffee Bun

Some say "roti boy" some say "mexican bun", whatever it is, I must say it's delicious! I think everyone will hardly resist the coffee smell when it's about to come out from the oven. For me, it is.

The buns are super soft and I didn't feel I've eaten two of it in a short time. I hardly tell the difference of the commercial one with these buns. Yes, we can get this kind of bun easily everywhere but I just feel good to make it myself and it's as good as the commercial one! Try it out!

(Recipe for 10 little buns)

For the dough:

250g bread flour

38g caster sugar

3g salt

4g yeast

1/2 beaten egg

135g fresh milk

30g butter

For the filling:

100g butter (softened)

1/4 teaspoon vanilla extract

35g brown sugar

For the topping:

50g butter

40g icing sugar

38g beaten eggs

1 teaspoon granulated coffee dissolve with 1 teaspoon water

pinch of cinnamon powder (optional)

50 plain flour

How I made it:

1. For the filling, using an electric mixer beat the butter and brown sugar until light and pale until the sugar totally dissolved. Add in the vanilla extract for the final beating. Place the mixture into the fridge until it harden. Divide the harden mixture into 10 portions and sit in the fridge until ready to use.
2. For the toppings, beat the softened butter with icing sugar until everything well combine. Gradually add in beaten eggs then the coffee mixture. Add in pinch of cinnamon powder with the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use.
3. For the dough, knead all the ingredients together except butter. When the dough become a smooth dough add in butter and continue the the kneading process until the dough become smooth and elastic but not sticky. I used a standing kneading mixer to knead for approximately 30 minutes at speed 2.
4. Divide the dough into 10 little doughs and shape it into round ball shape. Let it rest for 15 minutes before add in the filling.
5. Roll out each doughs to a flat disc and add the butter filling. Seal it tightly. (make sure you seal it tightly otherwise it will split out during baking)
6. Place each doughs on a baking tray, make sure they sit a part from each other because they might stick to each other during the baking. Cover the doughs with cling film and proof for 50 - 60 minutes.
7. Before the doughs place into the oven, pipe out the filling in a spiral start from the top center of each buns. Bake for 12 minutes at 200'C preheated oven.

Enjoy!

Bread Corner | HT | 10:34 PM No comments Read More

Creamy Mushroom Pizza

I baked some 12 inches thin crust pizzas in the weekend, there are six different flavours. I would like to introduce the creamy mushroom pizza that my friends and I love it so much!

The pizza doesn't need tomato sauce for the topping as the creamy mushroom had its unique flavour with the mozzarella cheese. The recipe is very simple, pan fry lots of chopped garlic, then add in some chopped sticky bacon together with one big chopped yellow onion. Pan fry at low heat until the bacon caramelized with the onions. Stir in big chunky of fresh mushroom for about two minutes or so. Don't over cook it. Season with salt and peppers and add 5 tablespoon of cream and 5 tablespoon of milk. Add some dried oregano or italian herbs. Cook for another two minutes and it's done! Top on the pizza dough and go with some mozzarella cheese and bake until the cheese melt. Delicious!

I've also baked another chiffon, pumpkin chiffon. It's beautifully baked!

Bread Corner, Craving Corner | HT | 11:32 PM No comments Read More

Berries Cream Puffs

A sweet lady bought me super sweet and giant size of strawberries last week. Normally I find big size of strawberries would not be so sweet however these package of strawberries really super sweet. I need four big bites to finished a strawberry and imagine how big it is and I love strawberries crazily.

To appreciate her lovely thought, I quickly tuck into my kitchen to make some cream puffs to sandwich the strawberries and some leftover blueberries for her. The berries cream puffs was very refreshing in this hot and humid weather.

Recipe for 20 puffs:

For the Puff: 70g plain flour/3 beaten eggs/100g water/60g unsalted butter/Pinch of sugar and salt

For the custard: 3 egg yolks/200ml milk/60g sugar/20g plain flour/10g unsalted butter/1 tsp vanilla extract

How I made it:

1. For the puff, boil the water, butter and pinch of sugar and salt in a cooking pan until its bubbling. Off the heat, add in all the plain flour and mix with a wooden spoon until well combine and become a smooth dough.


2. Add half of the beaten eggs and mix (this stage is a bit hard work but please patient and keep stirring until the egg mix into the dough.) Once the eggs completely mix with the dough, you will find it quite dry and hardly to mix. Add the beaten eggs little by little into the dough and continue mixing. You might not finish using the beaten eggs. You will need to have a smooth and silky consistency of the mixture. When you spoon up the mixture, it should drop back to the pan very slowly. The mixture should not too dry or too wet.


3. Once you get the right consistency of mixture, transfer it into a piping bag and pipe out about 20 dollops of mixture on a baking tray with baking paper.


4. Dip your fingers with some water and gently touch the top of the mixture. This is to prevent it over burning while it's baking in the oven. Then spray some water on the mixture surface. (Not too much)


5. Bake at 200'C preheated oven for 15 minutes until it puff up then turn the temperature to 170'C and bake for another 15 minutes. Transfer the puff on a wire rack to cool down.


6. For the custard, boil the milk with sugar until sugar dissolve but not boiling. Meanwhile, mix the egg yolks and flour a thick paste but no lumps. Add two tablespoon of milk if you find it too dry to mix.


7. Pour the dissolve warm sugar milk into the egg yolks mixture, pour little by little and mix with a hand whisk until everything combine. Then, pour back the mixture into the cooking pan. Cook in very low heat and keep stirring until it thicken.


8. Once the mixture thicken, remove from the heat and keep stirring until the heat slightly cool down but slightly warm. Then add in the butter and vanilla extract. Continue stirring until well combine.


9. Transfer the custard into a plate and cover with cling film. Make sure the cling film touch on the mixture, this is to prevent it from skin forming on its surface.


10. To assemble the berries cream puffs, squeeze in some custard then sandwich some strawberries and blueberries. Chill in the fridge before serve.

Craving Corner | HT | 6:35 PM No comments Read More

Coffee Chiffon

To increase my confident, I'd like to try again another chiffon which I made before. Other than instant granulated coffee, I added cocoa and cinnamon powder to give it an extra flavour. I love coffee with some cinnamon taste, it's wonderful! Some expert said, the smell of cinnamon could give you a clear of mind.

Inside the chiffon, I added some mocha beans that bought from Phoon Huat and I cut it in four portions. The mocha bean really gave the texture a boost and I won't feel boring with a plain coffee chiffon. This chiffon had given away so I'd no chance to cut out a piece for the shooting. But I'll do it another time. I'm very satisfied with the result, as it's getting much better, as well as the flavour really special. Hope you will like it.

Recipe for 17cm round chiffon

For the egg whites mixture:
110g egg whites
55g caster sugar
5g corn flour

For the egg yolks mixture:
40g egg yolks
50g milk
36g vegetable oil or olive oil
55g plain flour

1/4 tsp cinnamon powder
3g cocoa powder

3g instant granulated coffee

10g sugar

Method:

1. Mix the egg yolks, milk, oil until everything well combined then add in sifted flour. Mix everything well combine and no lumps left. Add the cinnamon powder, cocoa and granulated coffee and mix until everything dissolve then add in sugar. The mixture would be very thick and and smooth. Fold in the mocha beans.


2. Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Continue to beat until soft peak foam. The egg whites mixture should be peak foam, smooth and shiny.


3. Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)


4. Pour the well mix mixture into a 17cm chiffon cake tin and bake at a 160-170'C preheated oven for 45-50 minutes. After baked, let the baked cake turn upside down for cooling before unmold it.

Chiffon Corner | HT | 11:16 PM No comments Read More

Chocolate Chips Cookies

All thanks to HHB for a wonderful recipe. I followed exactly her recipe. It's crunchy yet not too sweet, fantastic! I'll use this recipe to make more than four hundred cookies for a charity concert for Myanmar refugee. Thank you HHB!

Craving Corner | HT | 1:53 AM No comments Read More

Troubleshooting on Chiffon

Actually I don't have confidence to do it anymore, but I really like to give it a try again. This time, it raised steadily, the texture cottony soft and it was great. I'm happy now. Thanks for everyone gave me such a great encouragement. Thank you thank you!

I followed the recipe which I normally use to and all of the recipe at my blog are about the same method is it just about the flavor and additional ingredients for the texture. This is a simple chiffon with some dried fruit & chopped walnut. The texture very cottony soft and fruitful with the walnut gave the crunchy texture was great!

Recipe for 17cm round chiffon

For the egg whites mixture:

110g egg whites

55g caster sugar

5g corn flour

For the egg yolks mixture:

50g egg yolks

36g water

36g vegetable oil or olive oil

55g plain flour

10g sugar

20g walnut

120g dried fruits

Method:

1. Mix all the egg yolks mixture except flour. When everything well combined then add in sifted flour (I used electric mixer, its came very handy for this process). Mix everything well combine and no lumps left. The mixture would be very thick and and smooth. Mix in the dried fruits and chopped walnut.


2. Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Continue to beat until soft peak foam. The egg whites mixture should be peak foam, smooth and shiny.


3. Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)


4. Pour the well mix mixture into a 17cm chiffon cake tin and bake at a 160-170'C preheated oven for 40 - 45 minutes. After baked, let the baked cake turn upside down for cooling before unmold it.

Chiffon Corner | HT | 10:54 PM No comments Read More