Monday, December 27, 2010

Santa Claus Boston Cheesecake



It seem to be quite awhile that I have not baked anything for dear husband's colleagues. Since is festive season, I decided I should bake a cake for dear husband to celebrate advanced Christmas with his colleagues since his office will be shut down from Christmas Eve until after New Year.

I gave options for dear husband, cheesecake or american carrot cake. To my surprise, his choice is cheesecake (I guess he has fell in love with cheesecake after the cheesecake I had made for dear brother's birthday recently which I have yet to post as I need to jump queue for Christmas bakes).


I wanted to have another entry to the Christmas Giveaway hosted by Swee San of The Sweet Spot to give her more support. And at the same time, I do not want the cake to look simple and plain, so I decided that I should use whipped cream to pipe out some design on the cake to have more Christmas feel :).

Ho.Ho.Ho. Have you known my identity already?

Do you think the cake look like Santa Claus face? Dear husband and dear daughter and friends asked me why the hat is pink instead of red? SK even said I "forced" the Santa Claus to change his hat to pink cos dear daughter likes pink hahaha... Not that I want it to be pink but no matter how much red coloring I added to the whipped cream, it just turned out to be dark, darker, darkest pink, I just wouldn't get red color :(. And I was so lazy to mix another color for the face, so I just use the cake as the face. So lthis cake ook more than a sun tanned girly Santa hor? heeheehee....


The sliced cake looks very messy, cos I "dig" the cake out from the mini chiffon cake pan, just want to show you the inner look.


Dear husband took photos of the cake after sliced.

I am submitting this entry to the Christmas Giveaway hosted by Swee San of The Sweet Spot.

I am also sending this to Aspiring Bakers #2 Christmas (Dec 2010) hosted by Jane of Passionate About Baking.

Recipe adapted from 愛在廚房.

Ingredients : (for 9" but I used 8" round cake pan and a mini chiffon cake pan)
Sponge Cake Base :
2 eggs
60g castor sugar
48g (4.5 tbsp) cake flour
32g butter, melted (I burnt the melted butter so I replaced with canola oil)

Cheese Layer :
150ml milk
20g castor sugar
3 eggs
20g constarch
250g cream cheese, room temperature (I increased to 300g)
1/2 lemon zest
130ml whipping cream
2 tbsp cake flour
60g raisins (I increased to 80g)
60g sugar
1 tsp lemon juice

Method :
For Sponge Cake :
1. Line and grease 9" cake pan, pre-heat oven to 180C.
2. Whisk eggs in the mixing bowl, mix sugar in a few additions.
3. Whisk till ribbon stage - when you lift up the whisk, the marks will disappear in about 3 counts or you are able to write the number "8" on the batter using the dripping batter and the "8" will only disappear in 3 counts.
4. Pour the batter into the cake pan and bake for 20 mins or until skewer come out clean.
5. Remove the cake from the cake pan immediately and set the cake a side till cool.

For Cheese Layer :
1. Pre-heat the oven to 150C.
2. Seperate egg yolks and whites.
3. Pour 100ml milk and 20g sugar into a small pot, heat up and stir until the sugar has dissolved, turn off the fire.
4. Add in the balance 50ml milk and stir well, add in egg yolks and mix well, add in cornstarch and stir till well mixed.
5. Turn on small fire and cook till the egg & milk mixture become slightly thicken (just for a while if not the mixture will turn to custard).
6. Off the fire, sift the egg & milk mixture and set a side to cool.
7. In a mixing bowl, beat the cream cheese until fluffy, pour in the egg & milk mixture in a few additions, mix well.
8. Add in the lemon zest, whipping cream and mix well.
9. Sift in the cake flour, mix well and add in raisins.

10. Whisk the egg whites and lemon juice till foamy, add 60g sugar in 3 additions and whisk till soft peak.
11. Add in 1/3 of whites to the yolk mixture and mix well.
12. Pour in the yolk mixture into the remaining whites and fold gentle till well combine.
13. Place the sponge cake on the cake pan and pour in the cheese mixture.
14. Bang the pan on a flat surface to get rid of those big bubbles trapped in the batter.
15. Bake the cake in water bath method for 2 hours.
16. Cool the cake in the wire rack and chill the cake for 1 day or at least 6 hours, unmould cake and serve.

Verdict?
The amount of cream cheese used in this recipe is more towards light cheesecake. However this cake is special, the texture is between light and heavy cheesecake. It tasted rich, creamy with light texture but not as heavy and solid as amercia cheesecake. The lemon zest and raisins have definitely make the cheesecake more flavourful. This is my review based on the cheesecake baked in mini chiffon cake pan without sponge cake base that I kept for myself. As for the comment from dear husband based on the 8" cake, he said the sponge cake layer is dried (not sure why cos this is the 1st time I used sponge cake as cheesecake base, mostly I used cookies base. And the sponge cake looked soft and moist and spongy before I sent in for baking with cheese layer), cheesecake layer has hint of cheese taste, not thick but still delicious.

Thursday, December 23, 2010

Christmas Light Fruit Cake


JQ, a closed colleague of mine, likes fruit cake, he has asked me a few times whether I know how to bake a nice fruit cake. Whenever I brought my bakes to office, he will ask me when am I going to bake fruit cake. However he is the one and only one in my office likes fruit cake. However, I have in mind to bake one for just for him but as I have a long baking list, this has been pending for quite a while.


Until 1 months plus ago, I told him officially that I am going to bake him a fruit cake to return his flavour - he helped me brought back some baking books from Taiwan :P. However this has been delayed again due to our schedule, when I am available to bake for him, he was not in town. When he was in town, it was my turn to fly. This year is going to be over, I do not wanna drag it any longer so even I have tight schedule recently, I still squeeze out time to bake this fruit cake for him.


The cake looks nicer with dusting of snow sugar right?

I am submitting this entry to the Christmas Giveaway hosted by Swee San of The Sweet Spot.

I am also sending this to Aspiring Bakers #2 Christmas (Dec 2010) hosted by Jane of Passionate About Baking.

I used the recipe from Aunty Yochana that I had baked before and recieved good comments. I baked a 6" cake for him and balance in cupcakes for dear husband as fruit cake is also his favourite.

Ingredients: (for 6" round cake pan and 6 cupcakes)
400 gm currants/sultanas/Raisins/glaced cherries/mixed peel
3 Tbsp rum
230 gm Butter
190 gm sugar
finely grated rind of 1 orange
finely grated rind of 1 lemon
4 eggs
50 gm chopped almonds
50 gm ground almonds
230 gm plain flour

Method:
1. Soak currants, sultanas, raisins, cherries and mixed peel with rum. (I soaked for months)
2. Prepare an 8" round cake tin and lined the side and base with double layer of greaseproof paper.
3. Cream butter and sugar till creamy. Add in orange zest and lemon zest and continue to beat till light and fluffy.
4. Add in eggs one at a time till thoroughly mixed before adding in the next egg.
5. Mix 2 Tbsp of flour into the soaked fruits.
6. Fold in soaked fruits. Fold in sifted flour to make a soft dropping consistency.
7. Pour batter into prepared cake tin and bake at 160C for about 1.5 hour or until centre is firm to touch until skewer comes out clean. For cupcakes, I baked for about 25 mins.
8. Let the cake cool in the tin for 20 mins. then remove it onto a wire rack and leave it to cool completely.
9. Leave the greaseproof paper intact and remove it only when you want to serve so as to keep the cake moist while stored.
10. Drizzle some rum onto cake once a while to keep cake moist.

Wishing all my friends and readers a Merry Christmas and Happy New Year!

Wednesday, December 22, 2010

Award and Surprises





Recently, I have received a few surprises. I truely appreciated the nice gesture of these baking friends, they have brighten my days especially I am in my down period on my work recently.

I would like to take this opportunity to say thank you to them, in 1st come 1st serve basis :P.

Firstly, I would like to thanks Elin of Elinluv's Sweet Delights and Elinluv's Tidbits Corner for sharing this award with me, I felt so honor and happy to recieve it. I do not have time to select the blogs (gosh, this is really a very tough and headache job, definitely is a hard time for me) that I want to pass this award to so I would like to share this award with all my readers and baking friends, each and every of you deserve it.


Take a look at my new collections of cupcake casing, very pretty and cute right! I want to thank Esther of 我的厨房乐园, I was so surprised when recieved her email saying that she had posted out a parcel for me. She is such a nice and sweet lady.



Another nice and generous lady is Ann of Anncoo Journal. She gave me another surprise by sending me a packet of dried osmanthus and a pretty doggie key chain. She is making me feel so paiseh, I just gave her a can of Dulce de Leche and she is returning so much more...

Ladies, again thank you for your generous and nice gesture, I am glad that I started blogging and I am receiving so much through blogosphere. Beside knowledge and information that had helped me improved on my baking and cooking, I am able to get to know a group of hobby alike friends, this is really precious to me. I love you friends!

Monday, December 20, 2010

Chocolate Clear Water Sponge Cake



When I 1st saw this clear water sponge cake at The Little Teochew, I was immediately got hooked by the look, her cupcakes turned out to look alike of little mushrooms, so cute. Unfortunately, my cupcakes didn't turn out to be cute, the taste is far beyond better than the look :).


This recipe has been pending for quite awhile due to my super long baking list. Until recently, dear daughter requested for chocolate cupcakes and I remember I saw the chocolate version of clear water sponge cake at here. I am not sure why these cupcakes named as clear water since there is no water use in the recipe.



As I wanted to give some support to Jane of Passionate About Baking since she is the host of Aspiring Bakes # 2 for Dec 2010, Christmas theme. Thus, I made some Christmas cupcake wrappers for these cupcakes and dig out a mini Christmas tree for photo taking.


Thank you Ann for sharing with us how to DIY cupcake wrappers, if you are interested to do some yourself, pls hop over her blog for detail instructions. I had miscalculated the size so my cupcake wrappers are way to high for the cupcake cases.

I am sending this to Aspiring Bakers #2 Christmas (Dec 2010) hosted by Passionate About Baking

Recipe adapted from 爱'生活 My Life.

Ingredients : for 10 to 20 cupcakes depending on sizes
3 egg yolks
1 whole egg
50g corn oil (I used canola oil)
18g chocolate (melted)
50g low protein flour (I used cake flour)

3 egg whites
40g castor sugar
1g salt

1/3 cup chocolate chips

Method :
1. Beat whole egg + egg yolks + oil with egg beater till well mixed.
2. Add in melted chocolate and mix well.
3. Sift in cake flour and mix well.
4. Whisk egg whites till frothy, add in castor sugar and salt and beat till stiff peaks.
5. Fold in the egg white mixture to egg yolk mixture in 3 additions, mix till well combined. Scoop the batter into paper cups till 80% full and drop some chocolate chips in the batter.
6. Bake in preheated oven at 170C for about 20 to 23 mins (18 mins for me)

Verdict?
The cake is moist, soft and spongy and light. Dear daughter likes the cupcake a lot, she told me she ate 6 cupcakes within a day :).

Monday, December 13, 2010

Barbie Doll Cake - My 1st attempt


This Barbie doll cake was made for dear daughter to celebrate in her school at Mid November but was delayed until now then I managed to post it up :P.

Dear daughter's birthday is at mid December but if she is celebrating her birthday in school, she has to do it in advance during November before school shut down for school holidays. Dear daughter always requesting for changing of her birth month, she doesn't want it to be December, she wants a much earlier month so that she can have a birthday celebration faster rather than wait till end of the year, she has not much patience as usual :P. She will always come to me with different birth dates, telling me she wanna change to this and that date for her birthday hahaha...



After I promised to bake a barbie doll cake for dear daughter to celebrate her birthday in school, I was regretted that why am I inviting for trouble. Looking at the barbie doll cakes that I surf from internet, I started to get panic, it seem to be quite complicated and challenging that I was fear that this is beyond my capability. But since I had promised, I have to keep my promise so die die I must come out one for her. I was thinking, the most I will get is a barbie doll cake with not so nicely frosting and decorating, and not so rounded gown. Guess dear daughter and her classmates should not be so "sharp" and "smart" to spot the flaws :P. Thus, all the self consoling thoughts making me still went ahead for this challenging project.


Well, compared to the 1st birthday cake - 2 tier Princess Castle Cake that I made for dear daughter last year, the making of barbie doll cake was actually quite smooth, it was very time consuming but not as difficult as what I think of. I baked 3 chocolate cakes in day 1, day 2 done all the slicing, layering, trimming, frosting and decorating of the cake and day 3 early morning, sent the cake to the school for the celebration.


Although there are a lot of flaws on the cake but I am very happy and contented with the end result, dear daughter was very happy so mission has accomplished. What's more, everyone who saw the cake were so impressed and seem unbelieveable that I am able to churn up this cake heeheehee...


The height of the chocolate cake was about 5.5" with 10" base, after the layering of chocolate butter cream and frosting of the whipping cream, the cake was about 7.25" tall with 11" base. I forgot to weigh the barbie doll cake but reckon should be at least 2.5kg.


Recipe adapted from Aunty Yochana's chocolate marvel cake :

Ingredients: (for 10")
Chocolate Cake :
5 egg white
5 egg yolks
150g sugar
94g cake flour
38g corn flour
2 1/2 tbsp cocoa powder
1.25 tsp baking powder
63g corn oil

Ingredients: (for one 9" round cake pan & one 8" chiffon cake pan)
Chocolate Cake :
8 egg white
8 egg yolks
300g sugar
160g cake flour
64g corn flour
4 1/4 tbsp cocoa powder
2 1/8 tsp baking powder
106g corn oil

Method:
1. Sift cake flour with cornflour, baking powder and cocoa powder.
2. Whisk egg white until soft peak forms and then add in sugar gradually and whisk till sugar dissolved and mixture is thick and glossy.
3. Drop in egg yolks, one at a time, making that it's evenly combined before the next addition.
4. Fold in 1/2 of flour mixture and mix well.
5. Pour in oil and mix well, fold in the balance flour mixture and mix till well combine.
6. Pour the mixture into round cake tin and bake in pre-heat oven at 175C for about 45 mins or till skewer inserted in the middle comes out clean.
7. Leave cake to cool on a wire rack.

Chocolate Butter Cream :750g butter
130g icing sugar
300g melted cooking chocolate

Beat butter and icing sugar till light. Then pour in melted chocolate and mix till evenly mixed.

For Frosting :550g non-dairy whipping cream
some pink coloring

Beat whipping cream and pink coloring until stiff.

Assembly :
1. Slice cake into 3 and apply chocolate butter cream onto each layer.
2. Chill in the fridge for 15 mins to harden the butter cream slightly and trim the cake to your desire shape - dome shape.
3. Frost the cake with pink whipping cream and chill the cake in the fridge.
4. Frost another layer of pink whipping cream for bette coverage and insert in the barbie doll.
5. Use some pink whipping cream to cover up the waist area of the barbie doll for touching up.
6. Decorate the cake as your desire.

Verdict?
This cake is soft and moist, even chilled it didn't affect the texture. It tasted delicious with the chocolate butter cream, luckily I had reduced the sugar for the butter cream, the sweetness is just nice. Dear daughter told me she had 2nd serve of the cake and one of her classmate, ate 3 servings. She said the cake finished by her class, 29 students and 3 teachers.

Wednesday, December 8, 2010

Korean Fried Chicken (KFC)




I was attracted by this Korean Fried Chicken at Almost Bourdain, I am a korean food lover and these drumsticks look so mouth-watering that I hardly can resist the temptation. I went to the Korean minmart to get hold of the gochujang (red pepper paste) - a savory and pungent fermented Korean condiment but I didn't have chance to cook it at home since FIL can't consume food with beans. So I passed this recipe to dear sister and she was immediately drawn by it too and volunteered to cook during Saturday, my visiting day to dear mum's place :P.


Although this chicken was not cooked by me, I still decided to post it to share the delicious dish. Pls excuse for the poor lighting as this dish was ready after sunset and the lighting in my mum's dining area is quite dim.

Recipe adapted from Gourmet Traveller Magazine Sept 2010 issue through Almost Bourdain.

Gourmet Traveller - "This chicken is fried twice (or if you like, thrice) to become extra crisp. Toss it through the sauce after it's fried - thoroughly messy, but seriously good.

Ingredients :
Vegetable oil, for deep-frying
2 kg chicken pieces (drumsticks and wings)
Thinly sliced spring onion, to serve

Batter:
115 g plain flour, sieved
2 tbsp cornflour
1 eggwhite, lightly beaten

Chilli sauce:
2 tbsp each soy sauce and rice vinegar
1 tbsp honey
2 tsp sesame oil
2 tsp sugar
10 g ginger (about 2 cm) piece, finely grated
1 garlic clove, finely chopped
65 gm (1/4 cup) gochujang


Method :
1. For chilli sauce, combine ingredients in a large bowl, season to taste with freshly ground pepper and set aside.
2. For batter, whisk flours, eggwhite and 170 ml cold water in bowl. Season to taste and set aside.
3. Preheat oil in a deep-sided saucepan to 180C. Dip chicken pieces in batter and deep-fry in batches, turning occasionally until light golden (5-6 minutes). Drain on absorbent paper until cooled slightly (10-15 minutes).
4. Deep-fry chicken again, in batches, until crisp and deep golden (6-8 minutes), drain on absorbent paper, then add to sauce, toss to coat and serve hot topped with spring onion.

Verdict?
These are truely finger licking good although was salty, dear sister added a pinch of salt to marinate the chicken as she afraid the chicken might taste bland but ended up, too salty hahaha.... However, none of us can stop at one, we kept going back for more as the chicken is simply unresistable good, truely a keeper.

Thursday, December 2, 2010

Sponge Pancake & Awards



Hi Hi I am back! Do you miss me? I guess so (hahaha...thick skin again) cos I missed all of you a lot especially my favourite blogs and the blogs that I always visit. And I would like to thank you my dear readers and friends that kindly left so many messages in my blog during my absence. For those enquiries, I promise I will try to reply ASAP.

I was back to Singapore last Thursday but my schedule was so jam packed after touched down. There are so many things to clear, works and even personal stuff. Worst of all, dear daughter has been sick since the day of departure to Japan, until back to Singapore and now, still in the midst of recovering :( . I brought her to consult paediatrician 3 times just within 2 weeks, spent S$300+, 1/2 of my kitchen aid gone *sob sob*. Then followed by me, I was unwell probably due to lack of rest, busy schedule but luckily, my recovery was fast.

To keep my promise for submitting this sponge pancake to the contest from Table for Two or More which the dateline is 2 Dec 2010, I had to jump queue (I have too many backlog to clear) for this posting. I cooked it during my medical leave (that's why the sponge pancake looks like from Africa, pls excuse a patient :P ok ok I know is a lousy excuse heeheehee... but I promised, the look doesn't affect the taste at all), set an alarm to wake up at 6am to write this post so that I can submit before the deadline :P. Wendy, are you touched by me? Although my sponge pancake is not creative at all and won't be giving you a "WOW", but my sincerity of supporting your contest is as high as sky (hahaha... ok ok I know I am too exaggerated)!

I made 2 versions.

 One is bak kwa (BBQ pork) with pork floss.



Another one is ham & cheese.


Ingredients :
2 eggs
2 tbsp sugar
2 tbsp all purpose flour
A bit of butter for frying

Method :
1. Separate the eggs and beat egg whites until frothy and add in sugar and beat until medium stiff peaks (egg whites has a very droopy hook and doesn't slide off the bowl).
2. Put in egg yolks and mix.
3. Sift in flour (just use a coffee strainer) and fold into the eggs.
4. Heat a 9 inch pan on medium and put in 1/2 tsp butter. Swirl it around to coat and pour the excess into batter.
5. Lightly fold the batter to incorporate.
6. Turn heat to medium low (very small fire on outer ring or just use low) and pour in all the batter. Put toppings as desired.
7.Cover with lid and cook until sides look golden, and center of pancake is cooked (doesn't stick to fingers)
8. Flip into half or just flip onto plate.

Verdict?
Even I didnt use full 2 tbsp of sugar, I still felt the pancake was a bit too sweet for me, will definitely need to reduce the sugar slightly in future. Dear daughter initially said she likes the bak kwa pork floss version more, awhile later she changed her mind that she prefer ham & cheese version. For me, I love both version of the sponge pancake, both are simply delicious that I cannot decide which to be my favourite.


There is a good news waiting for me when I vet through the comments left in my blog. Zoe, thank you so much for sharing the 2 awards with me, I felt so honor and happy, and of course greatly appreciated!



Thursday, November 25, 2010

Orange Butter Cake



This was baked quite sometimes ago. I have been thinking of baking this orange butter cake, and since I need a flavour from my maid agent to counsel my helper so I took this opportunity to bake this cake for her as a gift :).


Ingredients: (for one 8" x 3.5" x 3" and 12 cupcakes)
225g butter (softened)
200g castor sugar (if you prefer to have sweeter cake, you may increase to 225g but I reduced to 180g)
225g self raising flour (sifted)
4 eggs
1 small orange (I used medium size naval orange)

Method:
1. Wash a whole orange, cover with water in a small pot, bring to boil and then turn fire down to simmer orange slowly for about 20-30 minutes.
2. Cut cooked orange and remove the seeds and blend it, set aside to cool.
3. Cream butter and sugar till light and fluffy.
4. Add eggs, one at a time to beat till well blended
5. Add the orange pulp, mix it well
6. Fold in flour and gently mix it. As oranges and eggs vary in size, if you feel that the final batter is too soft (ie, not dropping consistency per normal butter cake), please don't hesitate to add 1 or 2 more tbsp of sifted flour to bring it to the right consistency.
7. Pour batter into a greased and lined 8 inch cake tin.
8. Baked in a preheated oven at 170C for 40-45 mins or till skewer comes out clean.
9. Let cake cool in the pan for about 5mins before turning it out on a cooling rack

Note:
1. If the cake turn brown before cook, then use aluminium foil to cover and continue with the baking
2. The orange puree MUST be room temperature when you add it to the cake mixture, so you can prepare the orange puree in advance, does not have to be necessarily just before you start baking (I did it one day in advance, I chilled the orange puree in the fridge and brought out to room temperature).

Verdict?
The cake is soft and moist, I ate once when the cake was just cooled, the texture is so fine like melt in my mouth kind. The cupcakes were shared among my family and colleagues, all given thumbs up. The only "negative" comment for the cake was a bit too sweet, probably due to the sweet orange.

Monday, November 22, 2010

Japanese Dark Pearl Chocolate Chiffon Cake




Chiffon cake is a cake that I am low in successful rate and I would like to have much more improvement so that I can bake a nice chiffon cake confidentally any time I like. So I decided to practise again and at the same time, I can submit this bake to Aspiring Bakers to give Small Small Baker some support again.


I first saw this Japanese dark pearl chocolate cake in Aunty Yochana's blog but this recipe went into my To Bake List was only after I saw it again at Honey Bee Sweets, her descriptions of the cake was tempting me so much then.


I expected to have some access batter to bake into cupcakes since the recipe stated for 23" to 25" chiffon cake pan and the size I using was 20". My heart sank when I pour the batter into my 20" chiffon cake pan and was filled just nicely. This means that I might have deflated the batter that's why yield lesser batter. I was disappointed but I popped the batter in the oven, thinking that even if the cake turn kuih alike texture, it will still taste nice.


To my surprise, the cake was rising high in the oven, I was a bit relief when seeing that. I was anxiously waiting for the cake to cool down, used big fan to blow on the cake to speed up the cooling process. Firstly I can't wait to see the cake after unmould, another reason was I need to catch the last daylight before sunset for photo taking. The top of the cake was a bit cracked but I was so delighted when seeing a nicely baked chiffon cake after unmould. The cake was almost perfectly baked and nicely unmoulded, the texture was so spongy that it will bounched back after I pressed hard. Horray! Finally another success on chiffon cake after banana chiffon.


Recipe adapted from here.

Ingredients :
Cocoa Batter:
150g chocolate - chopped
90ml water
100g corn oil
25g cocoa powder
65g cake flour
1/2 tsp bicarbonate of soda
115 g egg yolks (I used 7 egg yolks)

Egg White Batter:
225g egg white (I used 7 egg whites)
100g castor sugar (I reduced to 90g)
a pinch of salt
1/8 tsp of cream of tartar

Method:
1. Melt chocolate and stir till smooth. Add in cornoil slowly, stirring all the time till smooth. Fold in the rest of the ingredients and stir till smooth.
2. Whisk egg white with cream of tartar till frothy, then pour in sugar gradually and then add in the salt. whiks till a soft peak is formed.
3. Fold egg white into the egg yolk mixture and then pour into a 23" to 25" round chiffon cake pan. (I used 20")
4. Bake at 175C for about 45 mins or till cooked.
5. Invert cake onto a cooling rack until completely cooled. Remove cake from pan and serve.

Verdict?The cake is soft, moist, rich and chocolaty, taste even more heavenly when I spread with nutella. Next time, I will coat this cake with chocolate ganache, definitely a keeper.

Friday, November 19, 2010

Cream Cheese Chiffon Cake



I had baked a few chiffon cakes previously but not all posted out as I am too shameful to share my failure hahaha....I always wanted to bake chiffon cake again, despite failure for most of my chiffon cakes but I believe I need to practice more to achieve better result. So, this is my another practical for chiffon, my department girls love cheesecake so I chose to bake a cheese chiffon cake for them.



As my fear came true, the cake didn't come out successful. There was a hollow at the left side of the cake, you can actually view from the top surface of the cake.



But this was still much better than my previous bake that had a gigantic hollow in the cake which collapsed the whole cake :P. Tata... here are the photos of my previous bake, despite the failure and ugly look, the cake still tasted soft and nice.



So comparing both, I am considered the latter one near to success!

p.s. I have just baked another chiffon, stay tune for the result :D.

Small Smaller Baker is hosting a monthly baking event - Aspiring Bakers and November challenge will be chiffon cake. Although this bake was not successful but I will still submit to SSB to give her some support. If you are interested to find out more about Aspiring Bakers or would like to join in the fun, pls hop over here.

Recipe adapted from Baking Mum.

Ingredients : (for 20" chiffon cake pan)
A:
60g milk
40g cream cheese
25g butter

B:
65g flour (sifted)

C:
4 egg yolks

D:
4 egg whites
90g sugar
pinch of salt
1/8 tsp cream of tartar

Method
1. Preheat oven 170˚C.
2. Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.
3. Add (C) into cooled down cheese mixture and mix until well combined.
4. Fold in (B) and mix until smooth.
5. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Add salt and sugar and beat till stiff peaks.
6. Fold 1/2 of the egg whites into cheese mixture, gently with a rubber spatula until just blended.
7. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.
8. Put batter into a 9-inch chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake for 35 - 40 minutes.
9. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool

Verdict?
The texture of the cake is pillowy soft with very mild cheese flavour, my department girls likes the cake a lot.

Wednesday, November 17, 2010

Elvis Presley's Whipping Cream Pound Cake



This is the cake that I had bookmarked immediately when see it at Honey Bee Sweets. Some may realised that I baked a lot of recipes from Bee Bee, yes I admitted cos I find that we have similar taste bud so for those bakes that she raved about it, I have no hesitate to give a try.

This recipe has been in waitlist since I 1st saw it on July 2010, reason being I was hunting around for Horizon whipping cream which highly recommended by Bee Bee. However I have no luck of finding it, I went to a few cold storage and even market place but I can only found Horizon sour cream so I gave up, I just used the whipping heavy cream that I bought from one of the bakery supply store.

Recipe adapted from here.

Ingredients:
(for 9" x 5" cake pan)
1/2 cup (113.4g) quality unsalted butter, room temperature
1.5 cups (145g) Hong Kong flour, sifted (I used cake flour)
1/2 tsp salt
1 cup (225g) caster sugar (I reduced to 180g)
3 large eggs
1 tsp vanilla extract
1 cup (236.6ml) quality heavy whipping cream

Method:
1.In a large mixing bowl, cream the butter and sugar together till light and fluffy.
2.Sift the cake flour and salt together and set aside for use later.
3.Preheat the oven to 180 and grease a loaf pan (9" by 5") and line with parchment.
4.Crack an egg in to the butter mixture one at a time and mix well before adding in another.
5.Add vanilla extract and mix well again. Then add 1/4 of the cake flour in and mix well. Now add in 1/3 of the whipping cream and mix. Repeat this, alternating flour and cream till all is mixed in.
6.Pour the batter into the prepared pan and place in the oven to bake. Bake for at least 30 minutes or till the tester comes out with moist crumbs. DO NOT over bake as it will make the cake slightly dry.

Verdict :
I believed I had over whipped the batter that caused the compact and wet look texture. However the cake still tasted very delicious, dense, moist, fine, tender and melt in your mouth but a bit too sweet for me even I had reduced the sugar, next time will need to reduce further. The cake finished very fast, I think within 3 days. Definitely a keeper.

Monday, November 15, 2010

Chocolate Dulche de Leche Mousse & Lemon Cheese Cake




This birthday cake was made for one of my department gal, she gave birth the next day (2 weeks in advance of her EDD (estimate delivery date))after got the cake from me. Glad that she was still on time to taste the cake and love the cake. I combined all her favourites to come out this cake, she was craving for sour food, cheesecake and chocolate.




Ingredients : (for 6" cake tin)
For Base:
80gm digestive biscuits - blended
30gm butter - melted

Mix all the biscuit base ingredients together and press into a 6" springform tin. Baked at preheated oven at 200C for 10 mins and cool aside then chill in the refrigerator while preparing the filling.

Lemon Cheesecake :
adapted from here
250g cream cheese, room temperature
50g caster sugar

2 eggs
100g lemon cooking chocolate, chopped
60g whipping cream
30g cake flour
1 tsp lemon extract

Method :
1. Preheat the oven to 160°C. Pour some water to the base of the baking tray to create a water-bath. Wrap the base of the cake pan with aluminum foil to protect the water from sipping in.
2. In a mixing bowl, beat the cream cheese and sugar till fluffy. Add the eggs one at a time and beat again till combined.
3. Add chocolate mixture and stir well. Lastly, sift in the cake flour and combine till mixture is smooth.
4. Pour the batter into the prepared cake pan with the cookie base. Bake in the oven for 35 - 45 minutes. Making sure not to over bake, the center of the cake should still be a little "wobbly" when done.
5. Remove from oven and and set aside to cool.

Chocolate Dulce de Leche Mousse : adapted from here.
200ml whipping cream, cold
100g dulce de leche, cold
100g dark chocolate, chopped (melted the chocolate over double boiling method)
1 tsp gelatin
1 tbsp water

Method :

1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
2. Put dulce de leche into mixing bowl and put in a bit of cream. On low speed, mix to combine, adding more gradually. When all the whipping cream has been added in, turn to high speed and beat until soft peaks.
3. Turn to low speed. Add in gelatin mixture slowly while beating, and beat until stiff.
4. Fold in the melted chocolate and mix well.

Assembly :
1. Pour the chocolate DDL mousse onto the lemon cheesecake. You may reserve one cup of the mousse for decoration purpose.
2. Chill the cake in the fridge for at least 4 hours, unmould the cake and decoration as desire.

Thursday, November 11, 2010

Banana & Oreo Muffins




I will be flying away for holiday during this weekend and back a week later, need to fly again immediately for my business trip. I had quite a nos of scheduled backlog so you will still seeing my postings during the period of my absent but I won't be responding to the comments and visit your blog. Hope you won't miss me much hahaha.... thick skin me leh :P.

Dear daughter is so excited about this holiday, she has been counting down on the day of departure. When she got to know that we are going to Disneyland Tokyo, she went around to tell her classmates. I was so surprised to know that they as 6 yrs old kids, already know how to share among themselves about the holidays. Dear daughter told me that some of her friends are going to Hawaii, Australia, Korea etc. I was thinking, gosh, when I was their age, my peer don't talk about all these, anyway during my time traveling was not common at all.


Back to my bake, I received sms from S, a mother of dear daughter's ex schoolmate, dear daughter was invited to join their family for an outing. So in order to thank her for bringing dear daughter out, I decided to bake something for the family. I took this opportunity to try out this banana & oreo muffin that is in my To Bake List :).


I would like to thanks 我的厨房乐园for sharing this award with me, I am very happy and greatly appreciated. Again, my dear friend, thank you so much for awarding me.

Recipe adapted from Cuisine Paradise and I doubled up the recipe so I can bring some to office too.

Ingredients: (make 16 muffins cup size 5.5cm wide and 4cm height)
220g butter, soften
180 sugar
220g plain flour
1 tsp baking powder
1 tsp baking soda
4 egg
4 tbsp condensed milk
3 medium banana, mashed with fork
12 - 16 pieces of oreo cookies
1 tsp vanilla essence / extract

Method:
1. Sift the flour, baking power and baking soda together and set aside.
2. Remove the cream from the cookies, place the cookies in a ziplock bag, use a rolling pin, crashed the cookie into fine crumbs.
3. Cream butter and sugar with electric beater till light and fluffy(about 3 minutes on medium speed).
4. Add in egg one at a time and beat till the mixture is well combine without any egg trace.
5. Add mashed banana, vanilla essence and condensed milk into the butter mixture and give it a quick whisk.
6. Lower the mixer speed, add flour mixture and blend till the mixture become smooth.
7. Stir in the oreo cookies crumbs till combined, scoop the mixture into prepared muffin cups to 3/4 full.
8. Top the muffin batter with oreo cookies (or some extra banana slices if you like to), bake in preheated 180 degree oven for about 20 - 25 minutes or till a toothpick inserted in the center and comes out clean.

Verdict?
Like what Ellena had described, the muffin is rather soft and moist that resemble cake like texture. Banana goes very well with oreo too. S sms to tell me that the muffin is very delicious, my colleagues shared the same view and the muffin tasted great even when it is cooled.

Monday, November 8, 2010

Chocolate Nutella Dulce de Leche Mousse Cake



This is the birthday cake I made for my nephew, I do not want to make him a usual chocolate mousse cake so I combined both recipes that I had used before and came out this.



Ingredients : for 7" cake
For Base:
80gm oreo cookies - blended
30gm butter - melted

Mix all the biscuit base ingredients together and press into a 6" springform tin. Baked at preheated oven at 200C for 10 mins and cool aside then chill in the refrigerator while preparing the filling.

Dulce De Leche Mousse : Adapted from here
200ml whipping cream, cold
100g dulce de leche, cold
1 tsp gelatin
1 tbsp water

1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
2. Put dulce de leche into mixing bowl and put in a bit of cream. On low speed, mix to combine, adding more gradually. When all the whipping cream has been added in, turn to high speed and beat until soft peaks.
3. Turn to low speed. Add in gelatin mixture slowly while beating, and beat until stiff.

For Nutella Chocolate Mousse : adapted from here
1 egg yolks
15g sugar
40g melted butter
50g dark chocolate
100g nutella
150ml whipped cream
1 tsp gelatin powder + 1 tbsp water

Method :
1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
2. Melt dark chocolate and nutella over a pot of simmering hot water and stir till mix well and set aside to cool down to room temperature.
3. Whisk the egg yolk and sugar on a double boiler until pale in color and thicken. Mix in the melted butter.
4. Add the melted dark chocolate & nutella to the egg yolk mixture, mix until well combine.
5. Add in the gelatin solution and mix well.
6. Fold in the whipped cream into the chocolate mixture.

Chocolate Ganache Topping :
100g chocolate, chopped
60g whipping cream
20g butter

1. Boil the chocolate, whipping cream and butter until mix well and smooth. Set aside for cool slightly.

Assembly :
1. Alternate scoop the DLL mousse and Nutella Chocolate Mousse onto the cookie base until fill up 3/4 of the cake tin. Left one cup of DLL mouse for decoration purpose if desire.
2. Chill the mousse cake in the fridge and about 4 hours.
3. Bring the mousse cake out from the fridge and unmould the cake.
4. Pipe the DLL mousse at the edge of the cake and pour in the chocolate ganache and chill the cake until serving.

Thursday, November 4, 2010

Roasted Chicken



I have been cooking for some of the Sunday dinners, one of the dishes that I love to serve will be roasted chicken. This recipe is the roasted chicken that you can find in the chicken rice store, original recipe is using oil frying but I used oven to roast it. I am trying to minimize deep frying in my house (even though my helper can help me to deep fry but I just dislike the feeling of the whole house is so oily and smoky after each deep frying.

I am also trying to "convert" my MIL to use oven to bake the fried chicken wings instead of deep frying. Although the result is not as crispy as using oil to deep fry but still crispy and tasty, more healthy too. I love seeing the oil dripping down from the chicken when baking in the oven, feel so happy that the oil didn't go into my body :P.


Back to the roasted chicken, I used the sauce to braise some hard boiled eggs since dear daughter and myself love braised eggs. Dear daughter is crazy over hard boiled eggs, one of her tea break will be hard boiled egg if she is hunting for food. Sometimes she can eat as many as 3 eggs per day but only the whites, she will discard the yolk since is too dry for her (she is so alike of me, I dislike the egg yolk of hard boiled egg too :P). I cooked the chicken rice using ready-mix sauce to go with the roasted chicken, easy and fast and yummy :).

Recipe Adapted from Kitchen Caper

Ingredients :
1 Chicken about 1.2kg

Marinate
1/2 cup dark and light soya sauce
1 tbsp chopped ginger
1 tbsp chopped garlic
2 tbsp 5 spice powder
3 tbsp honey
2 tbsp hua-tiao wine
1 tbsp sesame oil
3 tbsp salt (cut to 2 tbsp)
1/2 tsp pepper
1.5l water

Method :
1. Bring to boil all the marinate
2. Add cleaned chicken and boil briefly for about 2 mins, turning the chicken to ensure that all parts are marinated.
3. Off the fire and leave chicken in the pot to soak, turn it once in a while. Season for about 2 hours.
4. Drain the chicken and leave to dry for a while.
5. Roast chicken at pre-heat oven at 180C for 40-50 mins or knife goes in to the thickest part of thigh and water from chicken comes out clear.
6. Let it cool before cutting & serving with a mixture of soya sauce, sesame oil and water.

Verdict?

The chicken is too salty, I will definitely need to further reduce the salt to 1 tbsp or less if I am going to cook it again. The meat is quite tender even for breast meat but the skin is not as crispy as the oil fry version and in all, still quite delicious.

Monday, November 1, 2010

Baked Durian Cheesecake





I have been very busy for the past few days, guess this busy period will be continued for the next 3 months as one of my department gal has gone for maternity leaves since last week so one manpower down.

I hardly have times to visit blogs for the past few days, I can only read/scan through the blogs while I was in public transport using iphone, totally no time for me to leave comments. I was too tire after reaching home and now almost sleep throughout the night. As usual, my weekend are always jam pack, full of visiting, outing and also sending dear daughter for her classes so when I have times, just wanna lay on the sofa or bed to rest or take a nap.


I am also getting quite lazy recently, no time plus no mood to bake, I didn't bake for about 3 weeks, luckily I still have some backlogs that scheduled for posting.

This durian cheesecake was for my MIL's birthday that I just baked last week. I have 2 boxes of durian meat in the freezer so I decided to use it for my MIL's birthday.

I had reduced the ingredients to fit into 6" cake pan and did some adjustment but the batter was too much that almost filled up the 6" cake pan. Due to the insufficient space to leave for the topping, my durian cheesecake yield a thin layer of topping which is ok for me since I love the filling much more than the topping :P.


When I whipped up some durian cream for decoration, I forgot that there will be a lot of fiber from the durian meat. It was so difficult to pipe cos the durian fiber kept stuck in the pipping tip, the cream that squeezed out from the pipping tip cannot form a nice pattern, next time I will sift the blended durian meat 1st before mixing into the whipped cream.

The cheesecake was soft when sliced and actually quite messy even I had chilled the cake overnight, probably due to I have increased the amount of durian meat and reduced slightly the cream cheese. For the sliced cake that looked so neat, because I freezed it and sliced it next day for photo shooting.


Recipe adapted from Aunty Yochana.

For Base:

80gm oreo cookies - blended
30gm butter - melted

Mix all the biscuit base ingredients together and press into a 6" springform tin. Baked at preheated oven at 200C for 10 mins and cool aside then chill in the refrigerator while preparing the filling.

Filling:
350gm durian meat
250gm cream cheese (soften)
55gm sugar
25gm cornflour
120ml coconut milk
70ml whipping cream
2 eggs (beaten)

Topping:

100gm durian meat
40gm fresh milk
30gm whipping cream
15gm sugar
1 egg

For Decoration :
100g durian meat - blended
150g whipping cream - whipped

Mix both together until well mixed.

Method for Filling:
1.Cream cream cheese and sugar till well combined. Add in corn flour follow by the rest of the ingredients. Mix till smooth.
2.Pour cream cheese durian mixture onto the chilled biscuit base and then steam bake at 160C for about 50 to 60 mins.
3.Mix the topping ingredients together and pour on top of the hot baked cheese cake. Bake for about 15 to 20 mins.
4.Leave to cool on a cooling rack and then chill for at least 4 - 5 hours before serving.
5.Decorate as desire and chill for at least 2 hours before serving.

Verdict?
The cheesecake is rich and creamy, full of durian flavour. The topping tasted like durian kuih, the durian cream tasted good only if you tasted it 1st before the durian cheesecake and topping, if not it will tast too bland. Even the oreo cookies base also tasted great, a bit crunchy since I baked the base.
If you are a durian and cheesecake lover, you will definitely fall in love with this cheesecake. I asked dear husband how is the cake, he answered "I am serving myself 2nd slice, so what do you think?" :D. Those that tasted this cheesecake given a thumb up excluded dear daughter, she wants a ice cream cake :(.
Definitely a keeper but only can indulge once in a long period cos the smell of the durian is so strong that stay long period in the fridge and even in the house.

Friday, October 29, 2010

Chocolate Cream Cheese Muffins



When I saw this chocolate cream cheese muffin at 人生加油站, I was convinced by her raved about this muffin and decided this must go into my To Bake List.





Recipe adapted from 人生加油站 and 平平凡凡,简简单单.

Ingredients : for about 6 muffin
80g butter
50g brown sugar
2 eggs
60ml fresh milk
140g cake flour
2 tbsp cocoa powder
2 tsp baking powder

Cream Cheese Filling :

80g cream cheese (soften)
1 tbsp icing sugar


Method :
1. Sift cake flour, cocoa powder and baking powder together and set aside.
2. For cream cheese filling, use spoon to mix well the cream cheese and icing sugar till soft and smooth.
3. Cream the butter and brown sugar until light and fluffy.
4. Add in egg one at a time and beat till the mixture is well combine without any egg trace.
5. Add in 1/2 of the flour mixture into the egg mixture and mix well.
6. Add in fresh milk, mix well and add in the balance of the flour and mix well.
7. Scoop the chocolate mixture into prepared muffin cups to 1/2 full, scoop a spoon of cream cheese filling and scoop the chocolate mixture till 80% full.
8. Bake in preheated 150 degree oven for about 20 - 25 minutes or till the skewer comes out clean.

Verdict?
As I baked the muffin late at night, I only got to eat the muffin the next day morning. I tasted when it was cooled which I wasn't quite impressed with the taste. However I changed my mind when the muffin was eaten when warmed. The muffin is soft, moist and chocolaty, taste delicious when every bite with melted and soften cream cheese, in my opinion this muffin definitely must eat only when is warmed. I think the cream cheese filling was a little insufficient but my department girls thought it was just nice, they like it very much and gave a thumb up. But I will still increase the amount of cream cheese filling if I am going to bake this recipe again.

Monday, October 25, 2010

Chocolate Chips Sour Cream Marble Cake



This is not a donut, if it is, it will be a 10.5" gigantic donut :P.

When I saw this chocolate chips sour cream marble cake from Honey Bee Sweets, from the way she described the cake I know that I just have to bake this cake.

If you are a loyal reader of HBS, you will definitely know that she loves and uses a lot of Valrohna chocolate. She kept mentioning how good is valrohna chocolate, tempting me to buy it . Yes the temptation is great but it still took me a while to finally decided to make the purchase. Firstly of course is the price, it costs much more than other baking chocolates. Secondly, the baking supply stores that I always frequent (nearby my house and office) do not carry Valrohna.



My resistant of temptation finally came to the end after seeing this chocolate chips sour cream marble cake post, Bee Bee had reminded me again on Valrohna. So I went straight to the baking supply store that carry this brand to make the purchase, I bought both 1 kg chocolate block and cocoa powder (despite I still have 4 boxes of Hershey cocoa powder stocked in my cabinet :p) and some other baking ingredients, I left the place with a "hole" in my pocket but fully satisfied :).


Recipe adapted from Honey Bee Sweets, I reduced the ingredients to fit my 10.5" bundt cake pan.

Ingredients :

Chocolate Paste
2.5 tbsp cocoa powder (I used Valrohna, feel free to use any brand you prefer)
2.5 tbsp hot water

Cake Batter
210g unsalted butter, room temperature (I used salted as I took the wrong one)
275g caster sugar (this amount of sugar had slightly reduced from HBS's recipe)
4 medium eggs
2 tsp vanilla extract
175g sour cream
350g all purpose flour
2 1/3 tsp baking powder
1/6 tsp baking soda
1/2 tsp salt (I omit since I used salted butter)
1/3 cup chocolate chips (I used 55.5% cocoa)

Method:
1. Preheat the oven to 180C. The generously grease a 10.5" bundt pan.
2. In a small bowl, mix the cocoa powder and the hot water together to make a smooth paste.
3. In a large mixing bowl, cream the butter and sugar together till light and fluffy. Blend in the eggs and then vanilla. Then add in the sour cream, and scraping the bottom of the mixing bowl to make sure it is evenly combined.
4. Fold in the flour, baking powder, baking soda, salt and blend well. Lastly, mix in the chocolate chips into the batter and mix well.
5. Remove 1/3 of the batter and mix in the chocolate paste in to it.
6. Spoon in big scoops of vanilla batter into the bundt pan and alternating with some spoons on chocolate batter as well to create the marble effect. Repeat till all the batter has been put in.
7. Place in the oven to bake for 35 to 40 minutes (I should have baked for 30 mins since I used reduced the ingredients to fit 10.5"), depending on your oven. Bake till golden brown and the tester comes out clean. If the top of the cake browns too quickly, cover with foil first until done.
8. Once baked, remove from oven and let cool on rack for 15 minutes, then remove from pan and let cool completely.

Verdict?
The cake is just as delicious as what Bee Bee had described, it tasted soft, velvet, moist except a little bit dry at the edge that probably I had slightly over baked the cake. The cake tasted even better the next day, this cake can only survived in my and dear mum's house until the next day :).
Valrohna cocoa powder indeed gives the deep, dark, intense chocolate flavor to the cake. It tasted a little bitter to me when bite into the 55.5% cocoa chocolate chips but it still tasted good. Consider I am a milk chocolate lover that never fancy on dark/bitter chocolate, I am starting to love bitter chocolate in my bakes, it balance off the sweetness of the cake that tasted simply irresistible. My family loves this cake a lot too, even my mum also kept praising on it, definitely a keeper.

Wednesday, October 20, 2010

Dulce de Leche Cheesecake



I feel like baking a cheesecake since dear sister likes cheesecake a lot, I wanted to bake something with Dulce de Leche so went to search my DLL recipes folder and got this DLL cheesecake.



Recipe adapted from My Kitchen Snippets with minor modification.

Ingredients : (for 6" to 7" cake pan)
Biscuit Base:
80g oreo cookies
30g melted butter

Filling :
250g cream cheese
4 tbsp of sour cream (I used 2 tbsp sour cream since I left with only 2tbsp)
4 tbsp of sugar (I reduced to 2 tbsp)
3 eggs
1 tsp of vanilla extract
4 tbsp of light cream (I used whipping cream)

some dulce de leche

Method :
1. Prepare a spring form pan and greased it with some butter. Pre-heat oven to 160 degree.
2. Blend the oreo cookies finely in a food processor and add in melted butter. Press firmly to the baking pan and set aside. (I used roller to crush the oreo)
3. Mix all the filling ingredients and blend until smooth. Pour the filling on top of the crust.
4. Drizzle some dulce de leche over the cheesecake filling then use a skewer to swirl the DDL around. (mine all sank in the bottom)
5. Bake in the pre-heated oven at 170C for 50-60 minutes or until the center of the filling set.
6. Cool complete and drizzle more dulce de leche on the top before serving.

Verdict?
The cake tasted creamy and smooth, lighter version of chicago-style cheesecake. The dulce de leche topping gives extra flavour to the cheesecake. All given thumbs up on this cake, dear sister and brother likes the cake a lot. My department gals were so excited when eating the cake, kept telling me is very yummy. One of the girl even wanna lick the plate, she said how she wish that I am selling the cake so she can order another slice immediately hahaha...

Monday, October 18, 2010

Cook and Feed with Love @ Peace Connect - My 2nd Blogger Meet Up


Edith had suggested to us during our 1st blogger gathering that we can make our next blogger gathering more meaningful, cooking for the needs.With great responses from us, she went ahead to organise this event - cooking and feeding for the old folks near her place - with committee members of Josephine, Shirley and Zhouyuan. Through words of mouths, more bloggers and even friends and relatives of bloggers participating in this event.

These are the participating bloggers including the committee members :
Edith @ Precious Moments
Shirley @ Kokken69
Josephine @ Sugar & Everything Nice
Zhuoyuan (Baker Tan) @ Baking Library :
Jane @ Passionate About Baking
Judy @ A Busy Gran's Kitchen
Wendy @ Wens' Delight
Doris @ Tested and Tasted
Winnie @ Winnie Bakerz Corner
Christine @ Yummy Koh
Esther @ Baking on Cloud 9
Sheryl @ Sweet and Happy Ending
Eelin @ The batter Baker

Please hop over the blogs for for more photos and write up if you are interested.






The committee members had meeting, discussed and came out these low salt, low sugar and healthy dishes and churned out with the help of volunteers for the elderly @ Peace Connect :

Edith's Taukwa with Beansprouts
Josephine's Stir Fried Mixed Vegetables
Shirley's Braised Mushroom with Meat Sauce
Jane's Fried Bee Hoon
Zhuoyuan's Red Bean Soup

When Edith asked me which dish I would like to cook, I told her of course dessert since I can't cook well :P. I am afraid I might over cook the dishes, green veggie become yellow, tender pork become hard like rock hahaha...

I cooked pulau hitam (black glutinous rice dessert) and tau suan (split green beans dessert) before but not red bean soup,when I have craving, I simply request my mum to cook for me :P.

According to ZY, the red bean may need to cook for up to 2 hours or more to soften, soaking the red bean overnight will helps to fasten the process. I soaked the red bean overnight, woke up at 6am to cook the red bean soup since I need to leave the house at 9am plus. I put a porcelain spoon in the red bean soup to cook with it, this method can fasten the cooking too, the red bean soup was ready in about one hour. When I asked my mum to try the sweetness of the red bean soup, then I realised that I used the wrong red bean, instead of the small red bean that commonly use, I used the bigger version :P. Well, size doesn't matter, as long as it is still delicious heeheehee...

I am a lucky sister that having wonderful and helpful sister and brother. Both my late" wakers' sister and brother, one who volunteer to drive me there and one to look after my active daughter so that I can concentrate helping in the center, woke up early despite they only slept for little hours. However I was still late for the event, the time to meet up was 10.15am to 10.30am but I reached at about 10.45am when all the volunteers were inside a small room for the briefing from the Center Manager, Lucy. The journey from my mum's place (oh ya I stayed over at my mum on Fri night) to the center is about 20 mins but we took about an hour to reach. Beside the traffic jam due to car accident, dear brother's GPS failed to perform that took us more than 15 mins to hunt for the centre :(.

Beside cooking the dishes, we were helping to serve the elderly with the food. The elderly enjoyed the food so much and they were so happy, our effort were being appreciated as I can kept hearing the elderly saying thank you to us. I believed beside enjoying the food, they appreciated our accompany and effort too.

I am really glad that I was able to be part of this event, contributed a tiny bit of my effort to these needy elderly. I would like to take this opportunity to thank you Edith for her initiative to organise this meaningful event, thank you the committee members and the volunteers. And also happy to meet up again with blogger pals and also get to know some new friends - bloggers and non blogger. Looking forward for our next session, hopefully a yearly event and also our next gathering.

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