Japanese Cotton Cheese Cake

My friend, Ee Fern, baked this and posted it on Facebook. I could not resist the temptation to try this recipe.

This is not an easy recipe. Most people have a difficult time getting the soft cotton like texture. The recipe called for folding flour into the cheese, whipping egg white to soft perks and folding the egg white mixture to the cheese mixture. Not easy for an amateur baker like me.

I tried baking it twice. Both time unsuccessful. The cake turned up dense at the bottom both time. I did some research in the Internet and was glad to find that I am not the only one facing the same problem. I finally realised that this is because the egg white was not fold thoroughly into the cheese mixture.

I tried it again this morning... and whhhhhaaaaaaoooooooooo.. a real Japanese Cotton Cheesecake.

Recipe from Diane Dessert:

Ingredients:
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt

Direction:
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).
( This is a large cake. I used a 9-inch cake pan)

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).
( I baked the cake in the lower rake to prevent the top from burning)


~Bel~

Chocolate Brownies

I did not realised that Brownie are such easy bake...This is another recipe form Joy Of Baking which is really quick and easy....and yummy

Ingredients
4 ounces (120 grams) unsweetened chocolate, coarsely chopped
1/2 cup (113 grams) unsalted butter, cut into pieces
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt

Chocolate Ganache:
3 ounces (90 grams) semi sweet chocolate, chopped
1/3 cup (80 ml) heavy whipping cream
1 tablespoon (14 grams) unsalted butter


Directions
1. Preheat oven to 325 degrees F (165 degrees C)
2. Butter, or spray with a non stick vegetable spray, an 8 inch (20 cm) square baking pan.
3. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water
4. Remove from heat and stir in the sugar
5. whisk in the vanilla extract and eggs, one at a time, beating well after each addition
6. Finally, stir in the flour and salt.
7. Pour into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs
8. Remove from oven and let cool on a wire rack.

Chocolate Ganache
1. Place the chopped chocolate in a medium sized stainless steel bowl
2. Heat the cream and butter in a small saucepan over medium heat
3. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes
4. Stir with a whisk or spoon until smooth
5. Let cool to room temperature and then spread the ganache over the brownies

~Bel~

Carrot Cupcake

I have been thinking of carrot cake for a while.... a LONG while and have been putting off baking them as I hate the thoughts of grating carrots. But I just could not resist the temptation when I saw this recipe at Joy of Baking.

Just have to bake them...with some modifications to the recipe



Ingredients
2 cups (260 grams) all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 cup (200 grams) granulated white sugar
1 cup (240 ml) safflower, corn, or canola oil
2 cups (210 grams) finely grated raw carrots
1 cup grated apple (I omitted this)
1/2 cup (55 grams) pecans or walnuts, coarsely chopped ( I used a mix of pecans and walnuts)
1 cup (100grams) raisin or currants ( I omitted this)

Cream Cheese Frosting:
1/2 cup (113 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
3 cups (330 grams) confectioners' (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract


Directions
1. Preheat oven to 350 degrees F (180 degrees C)

2. In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon.

3. In another large bowl whisk the eggs, sugar, and oil until slightly thickened

4. Fold in the flour mixture until incorporated

5. With a large rubber spatula fold in the grated carrots and chopped nuts,

6. . Evenly divide the batter between the 20 muffin cups and bake about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

7. Remove from the oven and let cool completely on a wire rack.

8. Pipe or with a knife or small metal spatula spread the cream cheese frosting on top of each cupcake.

I omitted the frosting. But here is the recipe for frosting :
In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract

~Bel~

Vanilla Cupcake with Chocolate Ganache frosting

This is another recipe which I had wanted to try from Joy of Baking - Vanilla Cupcake. Instead of using butter cream or cream cheese frosting, I used a simple chocolate ganache frosting and decorated the cake with some candy flowers :)

Ingredients:

1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional - I did not add this as I did not have lemon at home)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk


Chocolate Ganache:

3/4 cup of whipping cream

6 ozs of semi sweet baking chocolate

1 tablespoon of butter

Direction:

1. Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

2. Whisk together the flour, baking powder and salt

3. Beat the butter and sugar until light and fluffy

4. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

5. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

6. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean

7. Remove from oven and place on a wire rack to cool

Frosting :

1. Heat the butter and whipping cream in a sauce pan

2. Removed and stir in chocolate

3. Stir until smooth

4. Let the chocolate stand for an hour or chilled till thick

4. Frost on cool cupcakes

~bel~

Peanut Butter Chocolate Ball

I have been thinking of a peanut butter recipe ever since a friend texted "Peanut Butter" to me when he was having it earlier this week....

I saw this awesome recipe from Joy Of Baking and decided to try it..

It is really simple.... Mixed the peanut butter and unsalted butter together and roll

The peanut butter ball.....almost delicious on their own

Coat the peanut butter balls with chocolate.....

Ingredients

2 cups (500 grams) creamy peanut butter
1/4 cup (57 grams) unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
2 - 2 1/2 cups (230 - 290 grams) confectioners (powdered or icing) sugar

Chocolate Coating
9 ounces (255 grams) semi sweet chocolate, coarsely chopped
2 tablespoons (25 grams) shortening ( I would put this as optional)


Direction:
1. Line a baking sheet with parchment paper.
2. Heat the the peanut butter and unsalted butter till melted and smooth
(I used stovetop but the original recipe calls for microwave for about one minute or until just soft )

3. Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary).
4. Roll the dough into round balls
5. Place on the cookie sheet and refrigerate for about one hour, or until firm.
6. Melt the chocolate and shortening in a heatproof bowl over a saucepan
7. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate.
8. Place in the refrigerator until the chocolate has set

~bel~

Chocolate Cake

I have been wanting to try this recipe from Joy Of Baking. The first attempt today was a failure as the cake sunk in the middle :(

The second attempt was a real success. This is a relatively easy recipe...no cake mixer. It uses the "one bowl" method...mix the dry ingredients, mix the wet ingredient in a separate bowl, add the wet ingredients to the dry ingredients.

Ingredients

1 1/2 cups (195 grams) all purpose flour
1 cup (200 grams) granulated white sugar
1/4 cup (25 grams) unsweetened cocoa powder (not Dutch-processed), sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (75 grams) unsalted butter, melted
1 cup (240 ml) warm water
1 tablespoon lemon juice (or vinegar)
1 teaspoon pure vanilla extract

Chocolate Frosting:

6 ounces (170 grams) semi-sweet chocolate, chopped
3/4 cup (180 ml) heavy cream (35% butterfat)
1 tablespoon unsalted butter, room temperature

Directions:
1. Preheat oven to 250F (177degree C)
2. Combine all the dry ingredients (first 6 ingredients) in a dry bowl. Whisked to combined
3. Combine the wet ingredient together in a separate bowl
4. Mix the wet ingredient to the dry ingredient
5. Bake for about 35 minutes
6. Remove from oven and place on a wire rack to cool.

Frosting:

1. Heat the cream and butter in a small saucepan over medium heat
2. Bring just to a boil
3. Immediately pour the boiling cream over the chocolate and stir until smooth
4. Let the ganache sit at room temperature until slightly firm (about one hour) and then beat the ganache until creamy smooth and light.
5. With an offset spatula or knife spread the ganache over the cooled cake.


~bel~

Strawberry Muffins

I wanted to bake some blueberry muffins this week. But could not find any good ones and they are getting expensive. I went to HEB yesterday and saw that the strawberrys are in seasons. I bought 2 packs for USD 3. Gosh.. they are big and fat and juicy.

I decided to make some strawberry muffins instead!

The strawberry muffins - fresh from the oven !!!!!

I am happy with the perfect dome shape

and more muffins !!!!!!!!! See the strawberrys peeping out???

Muffins are one of the easiest bake. They are not cake.. but rather "quick bread". And Yes.. it is quick and easy to make muffins.. just 4 basic steps:

i) Whisk all dry ingredients together

ii) Whisk all wet ingredients together

iii) Mix the wet ingredients to the dry ingredient

iv) Fold lightly to combine

I used a simple muffin recipe and added the strawberry and also added a simple streusel topping

Ingredients for Muffins:

8 oz low cake flour

3.5 oz sugar

2.5 teaspoon baking powder

1/2 teaspoon salt

1 egg

6 oz whole milk

2.5 oz melted butter ( cool)

Ingredients for Streusel toppings :

1/3 cup packed brown suggar

1 tablespoon flour

1/8 teaspoon cinnamon

1 tablespoon butter

Directions:

1. whisked together first 4 dry ingredients together

2. whisked together the remaining wet ingredients ( make sure all ingredients at room temperature)

3. Pour the wet ingredients to the dry ingredient

4. Fold lightly. Do not overmixed

5. For Streusel, Combined all ingredients until it resembled fine bread crumbs

6. Poured muffin batter onto prepared muffin pans

7. Topped with streusels

8. Baked at 425 F for first 10 minutes, and reduced to 420F for remaining 10

~bel~