Last bake of Year 2016! - Mascarpone cheesecake

Photo taken from google


This is really the last bake for this year! Need to try finishing all my baking ingredients because it's going to be months before I bake again! Next time round, will be 'baking with rainbow' ;). I needed to finish up the mascarpone cheese, so, I was searching for cheesecake with mascarpone cheese in the recipe. It turned out creamy and light with tad of lemon fragrance, just right to my liking!

Fudgy Chocolate Brownie

I craved for brownie and I just had to bake it on my own to control the level of sweetness. I love baking brownie because it's super easy and only 2 big bowls are required. Love it when washing is kept to minimal. :)

Dear husband - Day 13 (Tubby's birthday + Tiramisu cake recipe)

Dear husband, Happy birthday!

Chocolate Mud Cake

It's Chocolate Mud Cake kind of day!

Enough of cheesecake. Finally tried on chocolate mud cake today after procrastinating for few weeks. ;)

Here are the ingredients required:

Wet ingredients
2 large eggs
240ml warm water or coffee
240ml milk
120ml cooking oil
1 1/2 tsp vanilla extract

Dry ingredients
245g flour
190g cocoa powder
7g baking soda
6g baking powder
1/2 tsp salt
200g castor sugar

Steps
1) Combine flour, cocoa powder, baking soda, baking powder and salt together.
2) Sift the mixture and then combine with castor sugar.

3) Combine all the wet ingredients in a mixing bowl and mix well.
4) Slowly add in the dry ingredients (mixture (2)) and mix until smooth texture.

5) Pour into greased baking tray.

6) Bake for 35 mins for 180dC or according to your oven performance.
7) Tips: Cake is done when a toothpick inserted in the center comes out clean.

While baking, prepare the coating.

Dark chocolate butter ganache
200g dark chocolate (75% cocoa)
120g salted butter
125ml heavy cream

Steps
1) Add in dark chocolate and salted butter into a small bowl or saucepan and place it over medium-low heat for few minutes until both are soften and melt.
2) Pour the cream into the mixture and mix until smooth.
3) Refrigerate for 30-45 mins to cool down the ganache. Tips: Make sure it's loose enough to flow but thickened enough to stay on the cake.

Once ready, pour the ganache onto the cake to cover the whole cake. This is the fun part!

Put the cake back to fridge for at least 10 mins to let the ganache set to the cake.

Voila! Have a slice of chocolate mud cake with dark chocolate ganache and a cuppa rosemary tea! <3

Have a Lovely Day!

A little little sweet thing I did for tubby for breakfast this morning. <3

His respond was....boliao -_-

Classic Cheesecake

Classic Cheesecake

Ingredients:

Crust
Crushed digestive biscuits 185g
Unsalted btuter 100g
1/2 tsp salt
1/2 tsp castor sugar

Filling
Cream cheese 500g
Sour cream 200g
Castor sugar 85g
1 tsp lemon zest
1 tsp lemon juice
1/2 tsp salt
2 tsp vanilla essence
3 eggs (beat well first)

Steps:
1) Make sure all the ingredients are at room temperature.
2) Preheat oven at 200dC.

3) Crust: Crush the biscuits, pour in the melted butter, salt and sugar and mix well.
4) Grease and line the cake pan.
5) Pour in the biscuits mixture and press firmly into the base of your cake pan.
6) Bake crust for 15 mins or until set/dry. Set aside to cool.
7) Reduce temperature to 150dC.
8) Boil water in a pot (to be used for waterbath)
9) Filling: Using a cake mixer, mix cream cheese and sour cream first. Then, add in the castor sugar, lemon zest, lemon juice, salt and vanilla essence. Once combined, only add in the eggs. (Tip: Beat the eggs first before adding to the mixture to give a smoother texture. Add in egg last to avoid lumps).
10) Sieve the filling once to remove lumps.
11) Pour the filling onto the crust.
12) Place the cake pan in another pan with boiled water, serves as waterbath.

13) Bake for 1 hr 30 mins at 150dC, or depending on your oven performance.
14) Once baked, let it cool and place in fridge for at least 4 hrs or overnight.

Voila!

Japanese cotton cheesecake - de cousin version

So it's another baking time. This time round at cousin's place.

Materials required:
Cream cheese - 125ml
Whipping cream - 100ml
Butter - 60g
Egg yolk - 3 pieces
Egg white - 3 pieces
Castor sugar - 50g
Superfine flour/cake flour - 30g
Corn flour - 10g

Steps:
1) Whisk cream cheese, butter (cut into smaller pieces) and whipping cream over waterbath. Cream cheese and butter will melt nicely into a creamy smooth texture.

2) In a separate bowl, mix egg yolk (one at a time) and 30g of castor sugar until well mixed.

3) Separate cream cheese-whipping cream-butter mixture from waterbath. Add in egg yolk-sugar mixture. Note: Important not to mix over waterbath as egg yolk will be cooked.

4) Sift both flour to remove any lumps and fold in the flour gently. Do not over mix it as more gluten will form and make the batter stiffer.

5) Sift the mixture slowly into another bowl to remove lumps.

6) In a separate bowl, beat the egg white and the remaining 20g of castor sugar until smooth and fluffy. Recommend to use a handheld beater to give you more control.

7) Slowly fold in egg white mix to the mixture and mix well.

8) Line cake pan with baking paper.
9) Pour in the cake mixture.
10) Place the cake pan over hot water which serve as waterbath. Bake in waterbath so as the water will absorb the heat and provide a gentle, moist heat to bake the cake. Use a pan that gives about 5cm of hot water all round the cake pan. It's even better to place a folded towel at the bottom of the pan to make sure there is a layer of water beneath the cake pan.
11) Bake at 1600C for 1:20 hr or adjust according to your oven's performance.

VOILA! Fluffy Japanese cotton cheesecake

Happy baking :D