Steamed Moist Chocolate Cake

Steamed Moist Chocolate Cake

蒸巧克力蛋糕

Wet ingredients:
180g melted butter
170g castor sugar (may add brown sugar)
2 eggs, lightly beaten (add 1/2tsp vinegar)
200g milk
1tsp vanilla essense

Dry ingredients:
100g cake flour
1/2tsp soda bicarbonate
3/4tsp baking powder
50g cocoa powder
1tsp instant coffee powder

6" round tin / 5" square tin

Method:
1. Mix melted butter with sugar, egg, milk and vanilla essense.
2. Sift in dry ingredients BUT DO NOT OVERMIX.
3. Pour into lined cake tin.
4. Steam over high heat for 50-55mins.

Mini Chocolate Cheesecake

Ingredients

The Base

• 7 oz digestive biscuits crumbs (200 g)
• 3 tbsp butter (45 g), melted

The Chocolate Cheese Filling

• 10 oz full fat cream cheese (280 g), room temperature
• 1/3 cup sugar (65 g)
• 1 cup sour cream (210 g)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 4 oz semisweet chocolate (110 g)
• 2 large eggs , room temperature

Instructions

The Base

• Blend digestive biscuits in a food processor until you get a fine mixture. Skip this step if you're using already made crumbs. Pour into a bowl together with butter and mix well.
• Line a 12 hole muffin pan and distribute the mixture evenly into every hole. Using the back of a small spoon, press the mixture evenly. Place in the freezer for 30 minutes.

The Chocolate Cheese Filling

• Chop chocolate and melt in microwave. You can also use double boiler method. Set aside and leave until it has cool slightly before using.
• Add cream cheese into a bowl and using a handheld mixer, whisk on lowest speed just until it gets creamy. Now add in sugar, sour cream, vanilla and salt. Mix everything well.
• Now add in the melted chocolate and mix everything together. Set aside.
• Crack both eggs into another bowl and lightly whisk them. Add the eggs into cheese mixture and fold everything together with a spatula. Divide the batter evenly into the muffin pan.
• Bake in a preheated oven (no fan) at 285ºF (140ºC) for 25 minutes or until when you gently shake the pan, the surrounding of the cheesecakes has set and the center wiggles.
• Remove from the oven and cool completely before placing the pan in the fridge for min 8 hours.

Assembling

• Remove the cheesecake from the pan (use a knife or offset spatula to help lift them out). Peel the liners and place the cheesecakes on a serving plate. Drizzle some melted chocolate on top and sprinkle some chocolate shavings. Enjoy!
• Note: please read my tips on how to get it right in my post above.

https://www.elmundoeats.com/easy-mini-chocolate-cheesecakes/

Orange Cheese Cake

Orange Cheese Cake
香橙乳酪

2 oranges
300ml water
150g sugar

4-5 pcs wheat bisccuits
30ml melted butter
1 tsp orange rind

125g cream cheese
15g unsalted butter
50g sugar
50ml yogurt
25ml whipping cream
1 whole egg
1 egg yolk
25ml orange juice
1 tbsp cornstarch
1 tsp orange rind

6" square mold (lined)

1. Rub orange outer part with salt and rinse with water.
2. Slice 1 orange into thin slices.
3. Cook orange slices in water and sugar with medium flame until orange turn transparent and put aside.
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4. Smash wheat biscuits and add in melted butter.
5. Mix well and add in 1 tsp of orange rind and combine evenly.
6. Pour into mold and flatten with a cup based.
7. Chill in fridge for 30mins.
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8. Press melted cream cheese and unsalted butter with spatula in a bowl.
9. Add in sugar and mix well.
10. Add in yogurt, mix well.
11. Add in whipping cream, stir until smooth.
12. Beat egg with egg yolk, add into cream batter gradually and mix well.
13. Add in orange juice, stir well.
14. Sieve in cornstarch, mix well.
15. Add in orange rind, mix well and pour into the mold on top of the wheat biscuits base.
---------------------------------------------------------------------------------------------------------------------
16. Bake at 150c for 25mins
17. Remove and top with orange slice (cooked earlier).
18. Continue to bake at 120c for 20-25mins.

Source : https://www.facebook.com/watch/?v=1336361829901610

Cheddar Cheesecake

Cheddar Cheesecake

Ingredient:
6 Egg Yolk
32g caster sugar
60g corn oil
4pcs cheddar cheese
70g milk
106 self-raising flour
20g cornflour

6 cold egg white
10ml lemon juice
100g castor sugar

2 unit of 6" chiffon mould / 1 unit 24cm chiffon mould

Method:
1. Break egg yolk using whisk and add in castor sugar and mix well.
2. Add in corn oil, mix well and set aside.
3. Double boil cheddar cheese with milk until all dissolve.
4. Remove and pour into egg yolk mixture.
5. Add in self-raising flour with cornflour, mix well and set aside.
6. In a clean bowl, beat egg white using mixer and add in lemon juice.
7. Gradually add in castor sugar in 3 portions and beat till soft peak.
8. Add in 1/3 of meringue into egg yolk batter and mix well.
9. Pour egg yolk batter into remaining meringue and keep folding using spatula.
10. Pour into cake mould and bake at 150c for 50mins.

Source : https://www.facebook.com/groups/504937196534229/search/?query=cheddar&epa=SEARCH_BOX

Airfried Prawn Sauce Chicken Wings

Airfried Prawn Sauce Chicken Wings

气炸虾酱鸡翼

Ingredients:
6 chicken mid wings

Marinate:
1 tbsp prawn sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp Shaoxing wine
1/2 tsp white pepper powder
1 tbsp oyster sauce
1 tsp corn flour

Method:
1. Clean & poke chicken wings using toothpick for marinate to easily absorb into meat.
2. Marinate chicken wings with marinate sauce in ziplock bag for at least 4hours / overnight.
3. Remove chicken wings from fridge 10mins earlier.
4. Coat chicken wings with thin layer of cornflour.
5. Brush some oil.
6. Airfried upside down at 180c for 8mins.
7. Increase temperature to 200c for 5mins.
8. Flip over and continue to airfry at 200c for another 5mins.

Recipe adapted from : https://dingoozatfood.blogspot.com/2014/12/oven-baked-shrimp-paste-chicken.html?showComment=1562637029842&m=1#c8440059192322366635

Walnut Brownies

Walnut Brownies

核桃布兰妮

Ingredients:

270g dark chocolate
180g butter
3 large egg
80g brown sugar
105g self-raising flour (sieved)
1 big+ 1.5 small green apple (grated)
80g walnut (roasted and removed skin, cut into 4pcs each)

75g dark chocolate
40g whipping cream

6" / 7" square cake tin

1. Double boil to melt dark chocolate and butter and set aside.
2. Beat egg using electric whisk and gradually add in brown sugar and beat until sugar dissolve.
3. Add in dark chocolate, self-raising flour and green apple.
4. Pour half batter into cake tin, sprinkle walnut and pour the remaining batter on top.
5. Bake in preheathed oven at 180c (25mins) & 160c (35-40mins) with a bowl of water inside oven.
6. Once cake cool down, double boil chocolate with whipping cream.
7. Pour into a plastic and cut a hole.
8. Add chocolate on top of the cake evenly and garnish with remaining walnut.
9. Let the chocolate to cool down and harden.

*Reheat the cake with microwave before eating for a better taste.

Source :  Mom

Banana Walnut Cake

Banana Walnut Cake

香蕉核桃蛋糕

Ingredients:
240g all purpose flour (sieved)
1tsp baking powder (sieved)
1tsp baking soda (sieved)
pinch of salt

200g salted butter
180g sugar
3 large eggs
1tsp vanilla essence

5 medium bananas (berangan/rastali, very ripe), mashed into 1.5cup
3tbsp milk
1tbsp lemon juice (mix into milk)
walnuts (optional)

7" square / 8" round cake tin

Steps:
1. Beat butter and sugar until light and fluffy with mixed (approx. 15mins)
2. Add in egg one at a time, beat thoroughly before adding the next one.
3. Add in vanilla essence, followed by milk, mix thoroughly on low speed.
4. Add in flour and mix on low speed until just combined (or use folding method using spatula).
5. Fold in mashed banana until completely combined.
6. Bake in pre-heated oven at 160c, 55-60mins.
*If cake starts to brown, tent with aluminium foil in last 15mins.

Source : FB - Daily Homecook Meal (Tessa Low Teck Loo)

Three Layers Chocolate Pound Cake

Three Layers Chocolate Pound Cake

三层巧克力磅蛋糕

Ingredients:
2 eggs
40g milk
1tsp vanilla essence
80g sugar
1/4tsp salt
100g cake flour (sieved)
1/2tsp baking powder (sieved)
125g butter
30g dark chocolate
1.5 tbsp cocoa powder

Pan size 16cm x 6cm x 8cm

Method:
1. Crack eggs into a measuring cup.
2. Add in milk and mix evenly using balloon whisk.
3. Add in vanilla essence, stir and set aside.
4. In a mixing bowl, add in sugar, salt, cake flour, baking powder and butter and beat until light and fluffy.
5. Gradually add in egg mixture while keep beating.
7. Melt dark chocolate using double boiled method.
8. Divide batter into 3 portions.
    1st portion = mix with dark chocolate and 1tbsp cocoa powder
    2nd portion = mix with 1/2tbsp of cocoa powder.
    3rd portion = original butter flavour
9. Pour layer by layer into cake tin (dark chocolate at the bottom, followed by cocoa and original flavour on top.
10. Make the top surface smooth using spatula and tap cake tin few times on worktop.
11. Bake in pre-heated oven at 160c, 40-45mins.
12. Remove cake from oven and let cake cool down and remove from cake tin.
13. Cut and serve.

Source : https://www.youtube.com/watch?v=Td3AbPa6t6E&feature=youtu.be&fbclid=IwAR31rX3BHoT0ooKv22dlUf2JaLKEsk-Kfi3NO-N4pAKw7myzs2TXNRzUacM

Butter Sponge Cake

Butter Sponge Cake

烫面牛油棉花蛋糕

Ingredient:
70g butter
56g milk
40g sugar

92g egg yolk (4 egg yolk)
96g cake flour
pinch of salt

140g egg whites (4 egg whites)
1/2 tsp cream of tartar / lemon juice
75g sugar

two 6" OR one 8" round baking pan
(grease with butter and line with parchment paper at bottom and sides)

Method:
1. In a saucepan, heat the butter over low heat, add milk and sugar and stir until melted.
2. Turn off heat, add egg yolks one by one and beat for 5secs after each addition.
3. Add in pinch of sea salt and cake flour and whisk until smooth.
4. Strain the batter for extra smooth.
5. In a separate clean bowl, beat egg whites until foamy and add in cream of tartar and sugar gradually until stiff peak stage (abt 3mins)
6. Fold egg whites into smooth batter until well incorporated.
7. Pour mixture into baking pan and use spatula to smooth the surface.

8. Pour hot water into larger baking pan.
9. Bake using water bath method in preheated oven.
10. 130c, 40mins (2 x 6") OR 160c, 90mins (8")
11. Leave to cool in oven for 15mins and remove from oven.
12. Once cake is cool, remove lining and cut.
13. Any leftover can be covered and kept in fridge for 2 days.

Source : http://yummyeasycooking.blogspot.com/2016/09/homemade-butter-sponge-cake-cooked.html

Chocolate Muffin

Chocolate Muffin

巧克力马芬

250 self-raising flour
20g cocoa powder
1/2 tsp soda bicarbonate
200ml milk
90ml melted butter
2 eggs (room temperature)
150g castor sugar
chocolate chips

Steps:
1. Sieve self-raising flour, cocoa powder and soda bicarbonate and set aside.
2. Melt butter using double boiled method and add in milk.
3. Beat eggs with castor sugar until sugar slightly dissolve.
4. Add in butter and milk.
5. Fold in flour, cocoa powder and soda bicarbonate.
6. Add in chocolate chip and mix well.
7. Fill up paper cupcakes with 70% full.
8. Sprinkle some chocolate chips on top.
9. Bake at preheated oven at 170, 25-30mins.

Source : Mom

Chocolate Cotton Sponge Cake

Chocolate Cotton Sponge Cake

巧克力棉花蛋糕

Ingredients:
5 egg yolks
1 egg
60g butter
80g dark chocolate
50ml milk
90g plain flour
1 tbsp cocoa powder (approx.8g)

5 egg whites
1/4tsp salt
100g castor sugar

Method:
1. Sieved flour and cocoa powder.
2. Melt butter, chocolate and milk using double boiled method and balloon whisk.
3. Remove and add in flour and cocoa powder and stir to mix evenly.
4. Gradually add in egg yolk and egg, mix and put aside.
5. In a clean bowl, beat egg whites using mixer.
6. Add in salt.
7. Add in sugar in 3 batches and beat until meringue formed.
8.  Fold in 1/3 meringue into chocolate batter and fold using balloon whisk until well combined.
9. Pour the batter into remaining meringue and keep folding using spatula.
10. Pour batter into cake tin and tap few times on worktop to release air bubbles.
11. Bake in preheated oven at 150c water bath method for 90mins.
10. Remove from cake tin immediately when done baking and let it cool down.

Source : https://www.youtube.com/watch?v=hNw6NaxNLLU

Yogurt Butter Cake

Yogurt Butter Cake

乳酪牛油蛋糕

Ingredients:
250g Butter
50g plain yogurt
150g castor sugar
220g plain flour
1 tsp baking powder (4g)
50g milk
4 eggs

Steps:
1. Sieve flour together with baking powder.
2. Remove butter from fridge for about 20mins.
3. Beat slightly melted butter with castor sugar until color turn pale.
4. Add in egg one by one (beat thoroughly after each addition).
5. In case batter turn into tofu condition, just add in 2 spoonful of flour.
6. Gradually add in yogurt.
7. Fold in half of flour.
8. Fold in milk.
9. Fold in remaining flour.
10. Pour into lined 7" cake tin.
11. Bake at 150c, 60mins.
12. Remove from cake tin when cake is still slightly warm.

MARBLE CAKE
After step 9, add in 1-2 tbsp of cocoa powder + 1 packet of nescafe blend into 1/3 of the batter. Mix well.
Randomly pour in butter batter and chocolate batter into cake tin.
Draw few line on the batter and bake.

Source : https://jaclynsanbaking.blogspot.com/2015/04/yogurt-butter-cake.html

Butter Cake

Butter Cake

牛油蛋糕

Ingredients:
250g salted butter
180g caster sugar
5 eggs
230g plain flour
1/2 tsp baking powder
50g milk
1/2tsp vanilla extract

Steps:
1. Cut room temperature butter into small pieces.
2. Beat butter and add in castor sugar using electric mixer. Start with low speed to medium speed until light, pale and fluffy. Scrape side from time to time.
3. Add in egg one by one and keep mixing until well combined after adding each egg.
4. After 4th egg, add in 1 tbsp of plain flour and mix well.
5. Add in final egg and continue mixing.
6. Add in remaining flour, mix and add in milk.
7. Continue mixing until everything well combined.
8. Add in vanilla extract and fold using spatula.
9. Pour into lined cake tin and tap few times on worktop.
10. Bake at preheated oven at 180c (45mins)

Source : https://www.youtube.com/watch?v=r007joWUqNY

Honey Lemon Butter Cake

Honey Lemon Butter Cake

蜂蜜柠檬牛油蛋糕

Ingredients:
250g butter
4 egg yolks
200g self raising flour
1 tbsp poppy seed (optional - can add into flour)
120g sugar
50g freshly squeezed lemon juice
25g honey (stir into lemon juice)
zest of 1 lemon
1 tsp vanilla extract
1/2tsp salt (omit if using salted butter)

4 egg whites
50g castor sugar
1/4 tsp cream of tartar

8" round or 7" square pan

Method：
1. Cream butter with sugar using mixer until pale and creamy.
2. Add in egg yolks one by one, beating well to combine.
3. Add 1/3 of flour followed by half the honey lemon juice, and another 1/3 flour and balance of juice.
4. Add in last 1/3 portion of flour, lemon zest and vanilla, mix well on low speed with mixer. Scrap down as needed to get a smooth batter. Set aside.
5. In a clean bowl, whip egg whites until frothy before adding cream of tartart and gradually adding sugar until firm peaks formed.
6. Add in 1/3 of meringue into the yolk batter and mix well.
7. Pour the batter into remaining meringue and fold until evenly mixed.
8. Pour into prepared pan and place the cake into another bigger pan.
9. Place a ramekin filled with hot water at the hottest spot of the oven in order to obtain a crack free cake.
10. Bake at 170c (50-55mins) on lowest level.
11. Remove ramekin half way through the baking time.

Source : https://jeannietay.wordpress.com/2019/01/24/honey-lemon-butter-cake/

Portuguese Tart

Portuguese Tart
(make 6pcs)

Kawan puff skin


Filling:
50ml milk
50ml whipping cream
20g castor sugar
1 whole egg
1 egg yolk
8ml rum wine

Steps:
1. Preheat oven at 240c.
In a pot, add in milk, whipping cream and castor sugar and cook in low heat until sugar dissolves.
2. Off heat and keep aside till warm.
3. In another bowl, whisk egg using balloon whisk.
4. Add in step 1 slowly while keep stirring.
5. Sieve.
6. Place a piece of kitchen towel on top of a cup and pour the filling through it to remove bubbles.
7. Pour the filling into puff skin for 80% full.
8. Bake at 220c (10mins), 190c (10-12mins)
    * the purpose for high temperature at start is to let the skin expand immediately and in shape.

補充:
1.若使用市售冷凍酥皮,做法是將多片的冷凍酥皮一片一片
   接起來捲成直徑約5cm圓柱狀
2.市售酥皮較不會回縮,麵皮桿壓大小與塔模大小相同即可
3.市售酥皮烘烤溫度約200度c烘烤15分鐘,再將溫度調整成
   180度c烘烤至蛋塔呈現金黃色即可
4.倒蛋液的時候,紙巾只要鋪在蛋液上這樣倒就可以.這樣倒
   的時候蛋液上方會跟紙巾摩擦就不會產生氣泡,並不是從紙
   巾過濾出來.

Source : Filling - https://caroleasylife.blogspot.com/2009/12/blog-post_2572.html

Chocolate Castella Cake

Chocolate Castella Cake

台湾古早味巧克力蛋糕

Ingredients:
50g/4tbsp Vegetable oil
25g/4tbsp Cocoa powder (sieved)
65g/5 tbsp Cake flour (sieved)
90ml milk
5 egg yolk

5 egg whites
70g/9tbsp sugar
1/4tsp salt
dark chocolate bar
chocolate chips

6" x 6" x 3" cake tin

Steps:
1. Line cake tin with baking sheet.
2. Heat up vegetable oil on pot and remove.
3. Add in cocoa powder and cake flour and mix evenly using balloon whisk.
4. Add in milk and stir to let everything combine evenly.
5. Add in egg yolk and keep mixing.
6. In a clean bowl, beat egg whites using mixer until bubbling.
7. Add in sugar in 3 batches and beat until meringue formed.
8. Fold in 1/3 meringue into chocolate batter and fold using balloon whisk until well combined.
9. Pour the batter into remaining meringue and keep folding using balloon whisk.
10. Pour 2/3 batter into cake tin.
11. Grate some dark chocolate to cover the top of batter layer.
12. Continue to pour remaining batter into cake tin.
13. Garnish with chocolate chips on top.
14. Tap few times on worktop to eliminate air bubbles.
15. Add hot water into another bigger mold.
16. Put the batter mold into the bigger mold.
17. Bake in water bath method at 150c (50-60mins)
18. Remove from cake tin. Peel off the baking sheets.
19. Cut and serve.

Source : Youtube/FB - Aaron - https://www.youtube.com/watch?v=uvfuu9FVagA

Japanese Cotton Cheesecake

Japanese Cotton Cheesecake

日式棉花芝士蛋糕

Ingredients A:

250g cream cheese
120g whipping cream
100g butter

Ingredients B:
1 tbsp lemon juice
1 tsp lemon zest
5 egg yolks
60g castor sugar
20g corn oil
Some salt
60g superfine flour

Ingredients C:
5 egg whites
60g castor sugar
1/4tsp tartar

8" x 3" cake pan

Steps:
1. Whisk Ingredients A in warm water bath till smooth.
2. While still warm, add in Ingredient B one by one -  egg yolk, castor sugar, corn oil and salt, lemon juice, lemon zest, and keep whisking.
3. Remove from water bath, add in flour and fold until smooth and put aside.
4. Preheat oven at 170c.
5. In a clean bowl, add in egg whites and beat until foamy.
6. Add in cream of tartar and beat till bubbles become small but still visible.
7. Gradually add sugar and beat until soft peak.
8. Fold 1/3 white into batter.
9. Add in batter into remaining meringue and keep folding.
10. Pour into cake pan and tap on worktop to release air bubbles.
11. Bake using water bath method for 150c (90mins)
12. When done, open oven door for 10mins for cake to cool down.
13. Remove from oven and let cake to cool down and keep in fridge for at least 2-3hours before cutting.

Source : https://jaclynsanbaking.blogspot.com/2016/04/japanese-cotton-cheese-cake.html

Pandan Chiffon Cake

Pandan Chiffon Cake

班兰雪纺蛋糕

Ingredients:
6 egg yolks
65g castor sugar
70g corn oil
40g pandan juice
50g milk
100g self-raising flour (sifted)
60g xx flour (sifted)

6 egg whites (cold)
65g castor sugar

Steps:
Pandan Juice:
Wash 8-9pcs medium size pandan leave, cut into small pieces and blend with 100ml water.

Cake:
1. Whisk egg yolk with castor sugar using balloon whisk until sugar dissolves.
2. Add in corn oil, pandan juice, milk and follow by flour and mix until no lumps.
3. Preheat oven.
4. In another clean bowl, beat egg white using mixer until bubbling and add in castor sugar in 3 batches.
5. On last batches of sugar, continue to beat for another 2.5mins or until fluffy.
6. Fold in 1/3 of meringue into step 2 until evenly mix.
7. Pour into the remaining meringue and keep folding until evenly mix.
8. Pour into chiffon cake mould and tap few times on kitchen top to remove air bubbles.
9. Bake at 150c for 60mins with a cup of water in oven.
10. Remove from oven and tap few times on kitchen top to remove heat.
11. Place it upside down until fully cool down.
12. Remove sides of cake using hand and use knife to cut the bottom of cake and remove the mould.
13. Cut and serve.

Source :  Mom

Orange Chiffon Cake

Orange Chiffon Cake

香橙雪纺蛋糕

Ingredients:
6 egg yolks
65g caster sugar
70g corn oil
30g fresh orange juice
1 whole orange zest
10g sunquick mandarin liquid
50g milk
100g xx flour (sieved)
60g xx flour (sieved)

6 egg whites (cold)
65g caster sugar

Steps:
1. Whisk egg yolk with caster sugar using balloon whisk until sugar dissolves.
2. Add in corn oil, orange juice, orange zest, sunquick mandarin liquid, milk and follow by flour and mix until no lumps.
3. Preheat oven.
4. In another clean bowl, beat egg white using mixer until bubbling and add in castor sugar in 3 batches.
5. On last batches of sugar, continue to beat for another 2.5mins or until fluffy.
6. Fold in 1/3 of meringue into step 2 until evenly mix.
7. Pour into the remaining meringue and keep folding until evenly mix.
8. Pour into chiffon cake mould and tap few times on kitchen top to remove air bubbles.
9. Bake at 150c for 60mins with a cup of water in oven.
10. Remove from oven and tap few times on kitchen top to remove heat.
11. Place it upside down until fully cool down.
12. Remove sides of cake using hand and use knife to cut the bottom of cake and remove the mould.
13. Cut and serve.

* May reduce castor sugar if orange is sweet.

Source :  Mom

Coffee Choco Chips Cake

Coffee Choco Chips Cake

Ingredients A:
5 egg yolk
10g castor sugar
70g 3 in 1 white coffee
50g vegetable oil
83g cake flour

Ingredients B:
5 egg white
70g castor sugar

Choco Chips (Optional)
7" cake tin

Steps:
1. Mix 1/2 or 1 packet of 3 in 1 white coffee into 70g of hot/warm water and put aside till it cool.
2. Mix egg yolk with castor sugar using balloon whisk until sugar dilutes.
3. Add in vege oil, coffee mixture and then follow by cake flour and mix until no lumps.
4. Preheat oven at 160c.
4. In another bowl, beat egg using mixer white until bubbling and add in castor sugar in 3 batches and beat until fluffy.
5. Fold in 1/3 of egg white into coffee batter and mix.
6. Pour in the batter into the remaining meringue mixture and keep mixing until balance.
7. Pour into cake tin and tap for few times to remove air bubbles.
8. Sprinkle choco chips and put into oven.
9. Bake at 130c (30mins), 140c (20mins), 150c (10mins).

Source : https://www.facebook.com/photo.php?fbid=2852647488083890&set=p.2852647488083890&type=3&theater

No-Bake Cheesecake

No-Bake Cheesecake

免烤芝士蛋糕

Ingredients:
250g digestive biscuits (crushed)
90g unsalted butter (melted)

220g heavy whipping cream
500g cream cheese (softened to room temperature)
85g icing sugar / confectioners' sugar
45g sour cream (room temperature)
1.5 tsp lemon juice
3/4 vanilla extract

8" spring form pan

Steps:
Base
1. Put digestive biscuits into Ziploc bag and crush them with rolling pin. Alternatively, you could throw them into a food processor.
2. Pour the biscuits into a bowl and add in melted butter. Mix well until it resembles wet sand.
3. Pour into spring form pan, distribute evenly and press firmly.
4. Put in the refrigerator and freeze for at least 30mins to set.

Filling
1. Using a mixer and whip cold heavy cream into stiff peaks on medium-high speed for about 4-5mins and set aside.
2. In another bowl, use mixer to mix cream cheese, for 1 min.
3. Add in icing sugar, sour cream, lemon juice and vanilla extract and beat for 2-3mins on medium-high speed until smooth and combined. Make sure no large lumps of cream cheese. If there is, keep beating until smooth.
4. Add whipped cream into cream cheese mixer and fold using spatula slowly. DO NOT OVERMIX as this will deflate all the air in the whipped cream.
5. Remove crust from the freezer and spread filling into crust.
6. Use offset spatula to smooth down the top.
7. Cover tightly with plastic wrap or aluminium foil and refrigerate for at least 6-8hours and up to 2days. For best result, 12 hours is the best.
8. Use knife to loose the chilled cheesecake from the rim of the spring form pan then remove the rim.
9. Use sharp knife to cut into slices for serving. Wipe knife clean between each slice.
10. Serve cheesecake with desired topping.

* Cover and store leftover cheesecake in refrigerator for up to 5 days.

* Lemon Juice:
   It brighten up the flavor and does not taste like lemon. For lemon flavored no-bake cheesecake, remove sour cream from recipe and add 1.5 tbsp lemon juice and 1 tbsp lemon zest.
* Room Temperature Ingredients:
   Bring cream cheese and sour cream to room temperature before beginning as it will guarantee a smooth cheesecake filing. Beating cold ingredients together will result in a chunky cheesecake filling. HOWEVER, heavy cream must be cold in order to whip into stiff peak.
* Toppings:
   Before serving, decorate with whipped cream / lemon curd / strawberry sauce / fresh berries / salted caramel, or any favourite cheesecake topping.

Source : https://sallysbakingaddiction.com/no-bake-cheesecake/ (for cream cheese filing)
Source : http://www.bearnakedfood.com/2015/08/14/no-bake-oreo-cheesecake/ (for base)

Castella Cheese Cake

Castella Cheese Cake

古早味棉花芝士蛋糕

Ingredients:
3 egg yolks
10g castor sugar
1/8tsp salt
33g fresh milk
33g corn oil
10g corn flour (sieved)
50g self raising flour (sieved)

3 cold egg whites
10ml lemon juice
60g castor sugar

4 pcs cheddar cheese
Parmesan cheese powder

6" cake tin

Steps:
1. Line 6 inch cake tin.
2. Whisk egg yolk, caster sugar and salt using balloon whisk.
3. Add in fresh milk, corn oil and mix well.
4. Add in corn flour and self raising flour and mix well until it becomes smooth batter.
5. Preheat oven at 150c with 2 cups of water inside oven.
6. In a clean bowl, add in egg whites and beat with hand mixer till bubbly,
7. Add in lemon juice and keep mixing.
8. Add in castor sugar in batches and beat until soft firm peak meringue formed.
9. Fold in 1/3 of meringue into egg yolk batter until combine well.
10. Pour all into the remaining meringue and keep folding.
11. Pour 2/3 batter into cake tin.
12. Lay cheddar cheese on top and pour in the remaining batter.
13. Sprinkle some parmesan cheese powder on top.
14. Tap few times on worktop to eliminate some air bubbles.
15. Bake at 150c for 80mins.
16. Remove and tap few times on worktop.
17. Lay on each side (standing) for 1min each side.
18. Let it stand until fully cool down.
19. Remove from cake tin, cut and serve.

Source :  https://www.facebook.com/littleduckkitchen/videos/625688747920888/

Pandan Coconut Ogura

Pandan Coconut Ogura

Ingredients:
5 egg yolks
1 whole egg
45g canola oil
60ml coconut milk
30ml fresh pandan extract
100g cake flour (sieved)
1/4 tsp salt

5 egg whites
1/8 tsp cream of tartar
80g castor sugar

7" square cake tin

Steps:
1. Whisk egg yolks, whole egg and oil together.
2. Add in pandan extract and coconut milk, mix  until well combined.
3. Fold in cake flour followed by salt, mix well and set aside.
4. In a clean bowl, beat egg whites until foamy.
5. Add in cream of tartar and continue beating.
6. Add in castor sugar in 3 batches and beat until soft firm peak meringue formed.
7. Fold in the meringue into the batter in 3 batches until well combined.
8. Pour into cake tin, tap few times from 8cm height worktop to eliminate some air bubbles.
9. Bake using water bath method : middle rack 150c, 30mins,
10. Lower rack 140c, 45mins
11. Remove cake from oven and tap on worktop for few times.
12. Unmould cake immediately and let it cool on wire rack.


Source : https://www.facebook.com/605627126253978/posts/1310473672435983?s=100023026372832&sfns=mo

Fried Okra

Fried Okra

Bunch of okra (lady finger)
4 tsp Cornflour
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 fish curry powder
1/2 sugar
1/2 salt

1. Clean okra and slit into 4 each.
2. Coat with all the powder.
3. Mix well and sprinkle some water till all well coated and dry.
4. Fry and serve.

Source :  FB - Daily Homecook Meal - Pari Malar Thoraisingam

Savory Swiss Roll with Chicken Floss

Savory Swiss Roll with Chicken Floss

Ingredients:
50g vegetable oil
70g plain flour (sieved)
80g fresh milk
1 whole egg
4 egg yolks
pinch of salt

4 egg whites
70g castor sugar
1/2 tsp lemon juice

Topping:
Spring onions (diced)
Chilli (diced)
Black sesame
White sesame

Filling:
4 tbsp mayonnaise mixed with 1 tbsp condensed milk
Chicken floss

28cm x 28cm pan

Steps:
1. Heat up oil to 80c, turn off heat.
2. Immediately add in flour and use whisk to mix well combined.
3. Pour in milk, stir till well incorporated.
4. Add in whole egg, stir well and then add in egg yolks one by one, mix well after each addition and set aside.
5. Beat egg whites with lemon juice until foamy, add sugar in 3 batches and beat till firm peak.
6. Fold 1/3 of meringue into the egg yolk batter and mix till evenly incorporated.
7. Use

Source : carolpassionibake
https://www.facebook.com/carolpassionibake/posts/1213302658819752/

5. Beat the egg whites with the lemon juice until foamy, add the sugar in 3 batches and beat till firm peak
6. Fold 1/3 of the meringue into the egg yolk batter and mix till evenly incorporated, use a spatula to gently fold in the balance of the meringue in 2 batches until evenly mixed
7. Pour the batter into prepared pan, spread evenly, tap the pan on counter top 2-3 times to remove air pockets
8. Sprinkle the toppings on top
9. Bake in preheated oven - 175C for 15 mins, 150C for 10 mins and 140C for 5mins
( each oven temperature varies, you will have to adjust to your own oven temp)
10. Remove from oven and drop pan on counter top 2 times
11. Cut along the sides and take out cake from pan, remove baking paper and cool on rack completely
12. Once cool, spread the mayonnaise mixture evenly and sprinkle with chicken floss, roll up snuggly and chilled in fridge for 1 - 2 hours before cutting and serving

Enjoy💕

Soy Sauce Pork Belly

Soy Sauce Pork Belly

Pork belly (cut into cubes)
Premium soy sauce
Dark soy sauce
Sugar
Oyster sauce
3 cloves garlic (slightly smashed)

1. Marinade pork belly with soy sauce, dark soy sauce for at least 30mins.
2. In a wok, heat up some oil and fry garlic till fragrance.
3. Add in pork and give it a good stir.
4. Add some water and let it boil.
5. Reduce heat and simmer.
6. Add in oyster sauce and sugar to taste and continue to braise for at least 45mins or until meat is soft and sauce is thicken.

Source :  FB - Daily Homecook Meal - Adrian Gan
https://www.facebook.com/photo.php?fbid=10157455964868659&set=pcb.935572013501735&type=3&theater

Egg Tart 奶香蛋挞

Egg Tart

奶香蛋挞
⭐⭐⭐⭐

Ingredients (make 12 regular egg tart):

Tart Shell:
80g salted butter (softened to room temperature)
40g icing sugar (sifted)
20g egg (beaten)
1/2 tsp vanilla extract
135g all purpose flour/plain flour

Custard Filling:
30g castor sugar
50ml water
1 pandan leaf
1.5 eggs (half egg remaining from tart shell)
75ml fresh milk

Steps:
Tart Shell
1. Use spatula to mix butter and icing sugar until smooth.
2. Mix in egg and vanilla extract.
3. Mix in all purpose flour to form a soft dough.
4. Cover the dough with cling wrap and keep in freezer for 20mins.
5. Divide dough into 25g each portions (or according to mould size)
6. Gently press to fit into the mould and trim excess dough with plastic scraper.
7. Prick the tart base using fork and repeat the remaining dough.
8. Cover the tart shell with cling wrap, keep chill in fridge while preparing the egg custard.

Custard Filling
1. Add castor sugar, pandan leaf and water into saucepan and simmer until sugar dissolved.
2. Turn off heat, set aside to cool and discard pandan leaf.
3. Gently beat egg and milk with hand whisk.
4. Stir in pandan syrup from no.1.
5. Sieve mixture twice.
6. Pour the mixture into tart shell.

Bake
1. Preheated oven.
2. Bake at 170c, 25mins.
3. Continue to bake at 160c, 5-10mins or until egg custard is cooked.

Remove
1. When tart is still little warm, use toothpick to pick from the side of the egg tart to remove from mould.

* If want to bake tart shell first:
1. Preheat oven, bake at middle rack at 150c, 15mins.
2. 180c, 3mins till slightly brown.
3. Remove from oven and leave it cool down completely.
4. Preheat oven.
5. Pour in custard filling, bake with baking tray on the bottom rack at 165c, 15mins.
6. Remove, top up custard filing, bake at middle rack at 150c till custard set.

Recipe adaprted from : https://dingoozatfood.blogspot.com/2019/04/fragrant-egg-tart.html?fbclid=IwAR1cHGwg4VLes4K21S8WvRq6Y0uir4HZUNSVca4sKvV98Z8OlaD6eC4fYLs

Potatoes with Minced Meat Stew

Potatoes with Minced Meat Stew

马铃薯焖肉粹

Source : https://youtu.be/s7fjwpxl7pg

Pillow Chocolate Cake

Pillow Chocolate Cake

Ingredients A:
95g cake flour/superfine flour
10g cornflour
20g cocoa powder (any brand)

90g milk (can replace with sugar free soya milk)
60g vegetable oil
20g button chocolates

7 egg yolks (kampung egg size)
10g castor sugar

Ingredients B:
7 egg whites
1/4 tsp cream of tartar
90g castor sugar

7" square cake tin and lined

Steps:
1. Sieve cake flour + corn flour + cocoa powder together and put aside.
2. Heat on stove : milk + vegetable oil + button chocolates with very low flame till button chocolates melted.
3. Off heat and add in flour mixture from no.1 and put aside.
4. Mix egg yolk + castor sugar until well and add into no.3, mix in until well combined.
5. Whisk egg white + cream of tartar + sugar (divided into 3 times) until form peak form.
6. Mix 1/3 of meringue into egg yolk mixture with balloon whisk until smooth.
7. Add in remaining meringue, switch to spatula and lift batter from bottom to fold, ensure mixture is well combined and smooth.
8. Pour into cake tin and tap on table for few times to release air bubbles.

Oven:
Preheat oven at 180c.

Steam-baked (put on top of a rack in water)
Put in mixture and normal water at the same time     : 180c, 15mins
                                                                                    : 150c, 60mins
Remove water and continue to bake                           : 150c, 15mins

Source : FB - Daily Homecook Meal - Candy Wong :
https://www.facebook.com/photo.php?fbid=10218795525378274&set=pcb.2144139479180309&type=3&size=640%2C960

Airfried Prawn Paste Pork Ribs

Airfried Prawn Paste Pork Ribs

虾酱排骨

Ingredients:
400g pork ribs

Seasoning:
1 tbsp prawn paste
1 tbsp oyster sauce
1/2 tbsp Chinese cooking wine
1 tsp sesame oil
Some white pepper

Cornflour

Steps:
1. Clean and dry pork ribs with kitchen towel.
2. Poke some holes on pork ribs for easier marinate absorption.
3. Marinate pork ribs with seasoning and set aside for at least 10mins or overnight.
4. Coat pork ribs with cornflour.
5. Lay pork ribs on basket net and brush/spray some oil.
6. Airfried at 160c, 20mins.

Source ; https://dingoozatfood.blogspot.com/2014/12/oven-baked-shrimp-paste-chicken.html?showComment=1562637029842#c8440059192322366635