Orange Chocolate Cheese Cake

I am craving for Cheesecake since my last bake. I forgot which recipes books i came across with this idea, which i had copied down in my note. But, i just wanna to taste how chocolate and orange be together. And, i wanna try the recipe with flour added in making cheesecake.

This time, i am using oatmeal biscuits. I didn't crush until very fine, very small pieces which are bitable. The base turns out very crunchy! Well, i don't really taste the orange flavour in the cheesecake. Maybe juice from only one orange doesn't enough. I suggest to squeeze in 2 oranges and skip away the milk. Flour added cheesecake do taste a little bit like cake.

Recipes
Base:
1 pkt Oat biscuits, crushed
120g melted butter

Ingredient:
90g sugar
3 egg whites
600g cream cheese
3 egg yolks
50ml milk
50g flour
juice from 1 orange

Toppings:
Melted chocolate
whipping cream

Methods for cream cheese batter:
1. whisk egg whites and sugar until creamy, set aside.
2. Beat cream cheese and egg yolks until well combined.
3. Add in milk and orange juice, continue beating.
4. Fold in flour, and stir well.
5. Pour in egg whites micture into cheese batter in 3 times, gently and slowly stirring until fully combined.
6. Pour the batter on top of biscuits base.
7. Bake 150C for 45mins. Leave in the oven for another 1 hour with door slighly open.
8. Keep in the fridge for at least 4 hours. Spread the chocolate topping and garnish with oranges.

花旗参炖田鸡

This soup is specially made to my dearest son. He is very pitiful, "torturing" by skin problem for nearly a year. I have to be very careful for his eating habbits. Eggs and chickens are strictly prohibited. My Indon maid even told me that in her kampung, people with skin problem also cannot take fish. SO, my poor son can only take pork and vegetables. Can you imagine, how boring is his meals?

My mom-in-law suggested me to give him edible frog (田鸡), which helps in skin healing. Here is the soup i made for him. He enjoy it eventhough it's a bit bitter, with the herb (花旗参). GOOD BOY!

材料：

花旗参 两小包

红枣 一手把

枸杞子 少许

300克 田鸡

三碗水

Pandan Egg Tarts

Pastry AGain!

Yes, the same dough recipe with last post, Apple Pie. The crust is so irresistible that i use it again to bake egg tarts.

Mikiko's pics really enlighten me and it's definately a motivation for me to bake this Pandan Egg Tarts straight away! Well, it is simply DeLiCiouS!

Highly recommended ...

Recipes from Mikiko 班兰蛋挞
(enough to make 20 mini tarts)

Egg custard filling:

60g sugar

145ml water

2 1/2 eggs

40ml fresh milk

few drops pandan colouring

1. Bring 145 ml water to boil, add in sugar and stir until fully dissolved.

2. Leave the syrup to cool. Then add in eggs and milk, stir until well combined.

3. Give two drops of pandan colouring, and stir again.

4. Sieve 2 to 3 times.

Dough:
150g plain flour
1 tsp custard powder
1 tsp milk powder
1 tbls sugar
1/2 egg
100g melted butter

1. Mix flour, milk powder, custard powder and sugar in a bowl.
2. Add in melted butter and egg. Use spoon to mix well, until it form a dough. Do not over mix, or it will become tough. (no machine needed)
3. Assembly the dough into mini tart mould, use fork to prick some small holes, then fill in the custard filling.

4. Bake 160 C for 25mins.

Apple Pie

This pastry recipe is adapted from Mikiko blog, originally from egg tart recipe. You got to believe me, this pastry is the best! It's just crispy!

This apple pie is best serve warm, while it's fresh from oven. Yummy and delicious to serve at tea time, with a cup of coffee! Ehmmm......

I think the looks spoilt a bit, just because the braids i made are too thick, which looks rough. However, i did spend lot of time doing it. Very tedious and tiring though :(

The happiest thing is that ... all 12 mini apple tarts are finished within the evening. Wow!

Recipes from Mikikomikiko の 苹果派

(enough to make 12 mini pie)

Filling:

1. Peel, cut and dice 2 apples, then cover with salted water.

2. Drain the apples when dough is done.

3. Mix the diced apples with 1 1/2 tbls of sugar, 1 tbl of corn flour and 1 tsp of cinnamon. Stir until well combine.

Dough:

150g plain flour

1 tsp custard powder

1 tsp milk powder

1 tbls sugar

1/2 egg

100g melted butter

1. Mix flour, milk powder, custard powder and sugar in a bowl.

2. Add in melted butter and egg. Use spoon to mix well, until it form a dough. Do not over mix, or it will become tough. (no machine needed)

3. Assembly the dough into pie mould, fill in the apple filling. To decorate, roll some dough into thin lines and assemble by cross on top of the pie.

4. Bake 180 C for 30mins.

Cheesecake in Mooncake

New challenge, new experiment! I hope you like it!

I am thinking to make a mooncake without hassle to duel with the skin. Traditional and snowskin mooncake need many ingredients and preparation, which i have no patience, oops!

I am into cheesecake so much that i am thinking hard how to put it into mooncake. Well, i am inspired by 《大日子》，ice-cream filling in a chocolate skin mooncake! OK! let's substitute it with cheesecake filling!!!

Well, i admit it's fattening. Women like me wants to keep fit, will not have many pieces. Anyway, i like my new experiment!!

Recipes (make 4 mooncakes)

Cheesecake filling:

125g cream cheese

20g sugar

1 egg

Methods:

Combine all the ingredients and fill up 4 moulds. Bath-bake for 30 mins. Leave cool and refrigerate for later use.

Chocolate skin:

300g chocolate bar, chopped

90g butter, melted

Methods:

Combine melted butter with chopped chocolate bar. Stir until fully melted and smooth. Stay warm.

Assembly:

Wet the jelly mooncake mould (for easier remove later).

Put 3 tablespoon of chocolate in to the mould. Spread evenly and flat. Freeze for 10mins.

Put the cheesecake on top of the frozen chocolate. Pour remaining chocolate on top, and spread evenly. Bring it back to freezer for another 5 hours.

Rinse mould with tap water, bring out the ready mooncake into plate. Cut and serve!

Cream Cheese Brownie

I love this brownie, soft and moist, but not hard. It's also rich but not greasy. The cheese filling is warm, and it tastes different from frige-cool cheese cake.

Do not overbaked, to avoid the brownie to become hard. Right timing is just perfect for soft and moist texture!

Try this recipe and enjoy your baking...

Brownie Ingredients:

180 gm. Butter - melted

180 gm. brown sugar

3 eggs

1 tsp. vanilla essence

120 gm. self-raising flour

70 gm. cocoa powder

Cheese filling:

250 gm. cream cheese

45 gm. butter

60gm. icing sugar

1 egg

Some chocolate chips to sprinkle on top

Method:

(1) Mix melted butter and brown sugar until dissolved. Beat again until creamy like caramel.

(2) Add in eggs, one at at ime, mixing well after each addition. Stir in vanilla essence.

(3) Gently fold in flour and cocoa powder and stir till smooth.

(4) For cheese filling: beat cream cheese, butter and icing sugar until well combined. Add in egg, beating well.

(5) Pour half of brownie batter into loaf pan, then pour in cheese filling. Then pour the balance brownie batter on top of cheese filling. Sprinkle top with chocolate chips.

(6) Bake in preheated oven 160C for 35 min.s or until cooked.