Cotton Cheese Soufflé Cupcakes

These Cheese Soufflé Cupcakes are soft and light as cloud.

 



 

 

 

 

Cotton Cheese Soufflé Cupcakes

[Adapted from CornerCafe, makes about 12-15 cupcakes]

 

Ingredients:

• 125g cream cheese, soften
• 60ml milk
• 40ml canola oil
• 3 egg yolks
• 40g caster sugar
• 20ml lemon juice
• 30g cornflour, sifted
• 3 egg whites
• 70g caster sugar

 

 

Steps:

1. Preheat oven to 150°C. Line the holes of muffin pan with paper cups.
2. Place a large tray of hot water at the bottom rack of the oven.
3. Mix cream cheese with milk and oil in a bowl over simmering water. Whisk until smooth, remove from heat and set aside to cool down.
4. Beat egg yolks with 40g sugar until combined, Add in lemon juice. Gradually add in lukewarm cheese mixture and whisk to combine. Add in the sifted corn flour, whisk lightly to combine. Set aside.
5. Beat egg whites in a clean bowl until foamy. Add in 70g sugar over several batches, beat well after each addition until the egg white become firm but not stiff.
6. Spoon 1/3 of the egg white mixture into the cheese mixture. Mix to combine thoroughly. 
7. Fold in the remaining egg white and fold carefully to combine.
8. Spoon batter into the prepared muffin cups, filling each cup nearly to the rim.
9. Place the muffin tray on the oven rack just above the tray of hot water.
10. Bake for 35-40 minutes, or until the tops of the cheesecakes are lightly browned.

 

Egg Muffins with Ham and Cheese

A simple and yummy-licious breakfast options for weekend! These are basically egg omelette baked in oven.

 

Egg Muffins with Ham And Cheese

Makes 6

Ingredients:

• 4 Eggs
• 2 pieces of breakfast ham
• Some chopped button mushroom
• About 1/4 cup of grated cheese of your choice (may use up to 1/2 cup for more cheesy muffins)
• Ground black pepper and salt seasoning, to taste
• *More grated/shredded cheese for topping

 

Steps:

1. Preheat oven at 190 degree C. Grease a 6-hole muffin pan with cooking spray.
2. Mix all ingredients (except *) together with a hand whisk.
3. Pour the egg mixture into the muffin holes till 3/4 full.
4. Sprinkle more grated / shredded cheese on top of each muffin
5. Bake for 20 minutes or until muffins have risen and are slightly browned and set.
6. Serve warm.

Cinnamon Apple Ring Bread

This Cinnamon Apple Ring Bread has a soft texture with full of Cinnamon favour and sweet juicy apple cubes in the centre.

 

I adapted the bread recipe from Mummyposhpearl and filled it with cinnamon apples. I am very happy with how well it turned out.
 

 

 

Cinnamon Apple Ring Bread

 Ingredients:

• 180g bread flour
• 120g cake flour
• 30g caster sugar
• 4g salt
• 4g instant yeast
• 210g of 1 egg + fresh milk mixture
• 20g unsalted butter, soften
• Cinnamon Apple Fillings (See recipe below)

 

Method:

1. Mix the dry ingredients together.
2. Warm up the milk and egg mixture in a small pot over low fire. Do not let it boil.
3. Add the warm milk mixture into the flour mixture. Knead till well combined.
4. Add in the soften butter and knead the dough until it become smooth and non-sticky. Sprinkle additional flour sparingly if necessary as the dough is sticky to knead at the beginning.
5. Transfer the dough to a oiled bowl, cover with cling wrap and let it rise until double in size, about 1 hour.
6. Punch out the air and transfer to a flat work surface.
7. Roll it out into a flat rectangular shape and spread the cinnamon apple filling evenly over the surface.
8. Roll up firmly like a log, and joined the 2 ends together to form a round ring. Carefully transfer it into a buttered spring form ring cake pan, seamed side down.
9. Proof for a second time until double in size, about 30 minutes.
10. Use a kitchen scissor to make a few diagonal cuts around the ring. Brush some melted butter over the top and bake in pre-heated oven at 175 degree C for 20 minutes or until golden and firm to touch.
11. Brush the top with more melted butter for a glossy look. Let cool before storage.

 

Cinnamon Apple Fillings:

Peel and cut 4 medium apples into small cubes. Mix with 2 tablespoons of caster sugar and 2 teaspoons of ground cinnamon. Cook in a a small pot over low fire until soft. Set aside to cool down for later use.


This is for Yeastspotting.

Yomeishu Baked Chicken

This east-meet-west baked chicken with herbal wine is a regular dish on my family's dinning table.Not only  it is good for health and flavourful, it is frill-free to prepare too.

 



 

Yomeishu Baked Chicken

Ingredients:

 

• 1 spring chicken
• 5 tbsp Yomeishu (养命酒)
• dash of freshly grounded black pepper
• 1 tsp of Chinese five-spice powder
• Salt to taste
• 1 tbsp light soy sauce

 

 

Methods:

1. Clean the whole chicken, butterfly it. Discard the feet and head.
2. Mix together the seasoning ingredients.
3. Rub the inside and outside of the chick with the seasoning mixture.
4. Pour the remaining mixture over the chicken.  Leave chicken in the fridge to absorb the seasoning, at least 2 hour.
5. Place the chicken and seasoning mixture in a baking pan lay with aluminium foil.
6. Fold the foil to seal the chicken.
7. Baked in pre-heated oven at 200 degree C for 50 min.

 

I am submitting this to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker

Soft Cheese Butter Loaf

I have been making breads over the last few weekends. This afternoon, I made cheese butter loaf. It is so tasty and soft that I can't wait to write this post to capture the recipe.
 

 

 

 

Cheese Butter Loaf

Inspired by Table for 2....or more

Dry Ingredients:

• 320g bread flour
• 1 tsp instant yeast
• 1/2 tsp salt

 

Wet Ingredients:

• 1 egg (lightly beaten)
• 33g honey
• 165g low fat milk
• 65g low fat cream cheese (soften)

 

• 16g unsalted butter (soften)

 

• 3 tbsp of grated Parmesan cheese

 

Topping Ingredients:

• 15g soften unsalted butter
• 15g soften cream cheese
• 1 tbsp caster sugar
• 1 tbsp grated Parmesan cheese

 

Steps:

1. Mix together the wet ingredients of egg, honey, milk and cream cheese and set aside.
2. Mix together the dry ingredients in a mixing bowl.
3. Add wet ingredients into the flour mixture.
4. Knead by hand for 10 minutes. Add in butter and continue kneading until the dough become nonsticky and elastic. Sprinkle some flour if needed during the kneading process.
5. Leave the dough in a oiled bowl, cover with fling wrap and let it rise until double in size.
6. Once doubled, punch the dough down and move it to a work surface.
7. Divide it into 6 balls.
8. Stretch each ball into a long rectangular flattened piece, sprinkle some Parmesan cheese over the top. Roll it up from the short side. Place roll into a greased loaf pan, seamed side down. Repeat the same for the other 5 balls.
9. Cover the loaf pan with fling wrap, let the rolls proof for the second time until double in size, around 30-40 minutes.
10. To make the topping, mix everything together and set aside.
11. Preheat oven to 175 degree C. Using a knife, make a long slit in the middle the loaf lengthwise.
12. Spoon the topping over to cover the slit.
13. Bake at 175 degree C for 10 minutes. Lower the temperature to 160 degree C and continue to bake for another 20 minutes.
14. Brush with melted butter when it out from the oven.

 

We absolutely enjoyed the soft and yummy bread!

 

This is for yeast spotting.

Birthday Cakes for January Babies

I baked 2 birthday cakes last month. Both cakes used the same  moist chocolate cake recipe which I liked very much.

 

Birthday Cake #1 - This is for my friend who celebrated her 50th birthday - a simple cake decorated with sprinkles:

  

 

  

 

The second one, is for my 6-year old nephew. I used coco pop cereals and oreo cookies to create this "Coco-Beary Happy Birthday Cake". It was a pleasant surprise for him and he liked it very much. :)

 

 

 

 

Moist Chocolate Cake Recipe

(adapted from my previous post with small adjustments and baked in 7-inch round cake tin)

 

Ingredients:

• 1 cup milk
• 80g unsalted butter
• 1/3 cup cocoa powder
• 1 tsp instant coffee granules
• 1 egg, lightly beaten
• 2/3 cup self-raising flour
• 1/2 tsp baking soda
• 120g sugar

 

Steps:

1. Preheat the oven to 175 degree C. Line and grease a 7-inch round baking pan.
2. Heat milk, butter, oil, coffee granules and cocoa powder till the butter melts. Let it cool to room temperature.
3. Combine flour, baking soda and sugar. Add this and the beaten egg into the cooled wet ingredients. Use a hand whisk to beat till the batter is smooth and well mixed.
4. Pour the batter into the baking pan. Bake in the preheated oven for 25 minutes or until a knife insert into the middle come out clear. Remove from oven and let it sit in the pan for 10 minutes. Remove cake from the pan and let it cool on the iron rack before applying any decoration.

 

For the Coco-Beary Cake, I first applied a thin layer of frosting (beating 1/2 cup of nutella with about 28g butter until creamy and fluffy), then I lightly pat the coco pop cereals to cover the entire cake. I used 3 pieces of yellow oreo cookies and nutella spread to form its eyes and the nose. Another 2 pieces of the cookies are stuck to the two sides as its ears.

Almond Cookies

This is another cookies that I will bake every year for Chinese New Year - Almond Cookies. They are healthier compared to many other traditional CNY cookies such as pineapple tarts as they are baked with canola oil instead of butter.

 

 

 

 

 

The original recipe is from Alan Ooi's New Year Cookies Cookbook via melspantrykitchen. I have made some variations as below.

 

Almond Cookies

(Made about 50 cookies)

 

Dry Ingredients:

• 100g ground almond
• 20g almond bits
• 150g plain flour
• 30g corn flour
• 80g icing sugar
• 1/4 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda

 

Wet Ingredient:

• 120 ml canola oil

 

For Egg Wash:

• 1 beaten egg yolk

 

Method:

1. Combine the dry ingredients together. Add in the wet ingredient and mix well with your fingers to hold them together to form a dough.
2. Pinch a small piece of the dough and roll it in your two palms to form a small marbled-size ball. Repeat until all the dough is used up.
3. Line the almond balls in a baking tray lined with baking paper. Apply egg wash over all of them.
4. Baked in pre-heated oven at 175 degree C for 20 minutes of until the cookies turned lightly golden.
5. Let them cool down completely before storing in air-tight container.