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.

Chocolate Chips Muffin

This recipe followed my previous bake for Nutella Frosted Cup Cakes .

The baking process is really refreshing. It's because of the aroma coming from the oven. Yes, it's really aromatic and appetizing. My daughters are so delighted and eager to have a bite!

However, i need to admit that i am too greedy. I added in too many of Chocolate Chips. It may be a bit too sweet, and require lots of water. Opps! ;P

Ingredient:

140g butter, softened

100g castor sugar

3 eggs

1/2 tsp vanilla

200g sifted flour

1/4 tsp salt

2 tsp baking powder

chocolate chips

Methods:

1.Preheat oven to 180c. Grease baking dish with butter.

2.Cream together butter and sugar until light, around 2 minutes.

3.Add in eggs one at a time, until fully incorporated.

4.Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.

5.Stir in chocolate chips, and fill the baking dish with batter. Spinkle somemore chocolate chips on top.

6.Bake for 25 minutes.Remove to a wire rack to cool completely.

NY Cheese Cake

My cousin, Rachel tempted me to bake this! I got the recipe from her and crazily bought 2kg of cream cheese to store. (Just to get 50% cheaper in restrited quantity)

My first cheesecake was given birth 10 years ago. It's Philadelphia 3 easy steps cheese cake recipe, which is exactly the same as followings. 10years back, i was instructed to normal bake it; Now, this recipe is using the same ingredients but required bath-baking. I am very curious and wondering, different baking method for the same ingredients..... what will happen to the texture??? So, i am very eager to try it out to find out the answer!

Another reason for the urge to bake is.... the CRUST!!! Do you notice that, this crust is not made by crushed biscuits or Oreo cookies with melted/soft butter??? YES! i just wanna to try it out!!!

********************************

The cheesecake taste SilkY & MilkY! The walnuts crust really adds flavours to the plain cheesecake. GOOD!!

Ingredients

Crust:

5 tablespoons unsalted butter, softened

3 tablespoons of sugar

1 egg yolk

125g all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

80g chopped walnuts

Prepare 1 8-inch spring form/round pan, bottom buttered, lined with a round of parchment
In a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth.
In a separate bowl, combine the dry ingredients and gently fold them into the butter mixture with a rubber spatula. The mixture will be crumbly.
Press the dough down evenly and firmly to cover the pan bottom, which has been buttered and lined with a round of parchment paper.
Bake for about 15-20 minutes at a low temperature (160C preheated oven), until the dough is golden and baked through.

Cheesecake Filling:
750g cream cheese

150g sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
3 eggs

Beat the cream cheese until smooth. Remember to scrape the mixing bowl and continue beating.
Add the sugar in a stream, mixing until just combined. Stop and scrape.
Add the vanilla extract and lemon juice. Mix only until absorbed. Stop and scrape.
Add the eggs, one at a time, mixing only until each is absorbed. Stop and scrape after each addition.
Pour the filling into the pan over the crust , and place the pan in a jelly-roll or roasting pan filled with water to a depth of 1/2 inch.
Bake the cheesecake for about 60 minutes, or until firm except for the very center. Remove from the pan.
Cool completely. Wrap the cheesecake in plastic or foil and chill overnight before unmolding.

My 1st Tiramisu

I have longed for trying to make my own Tiramisu. Finally, i got all the ingredients to start.

This is no fuss, super fast and easy. Just put in the fridge for 4 hours, it's firm and easy to cut and serve.

I don't really satisfy with this first attempt. I found the finger biscuits are not soggy enough, and it doesn't give me the taste of coffee. I think the main problem lays with the method i used. In order not to have a over-dip biscuits to become very soft, I "BRUSH" the coffee on the finger biscuits. I think that's why it didn't absorb well. The better way is to "DIP" half the finger biscuits into the coffee. *Important note*

Ingredients:

(Tiramisu CreamCheese)

250g cream cheese

250ml whipping cream

2 eggs

50g icing sugar

(Coffee Mixture)

2 tbs 3-in-1coffee

1/3 cup boiling water

unsweetend cocoa powder

lady fingers

Methods:

(Tiramusi CreamCheese)

1. Beat egg yolks and cream cheese until well combined.

2. Beat egg white and sugar until peak form.

3. Beat whipping cream until stiff.

4.Stir together the above three mixture to become Tiramusi CreamCheese.

(Coffee Mixture)

1. Boil 1/3 cup water, and stir in 2 tbs of 3-in-1 coffee to dissolve.

Assembly:

1. Prepare a clear glass dish or bowl.

2. Dip finger biscuits into coffee mixture, and assembly in the bowl.

3. Spread the Tiramisu CreamCheese on top of the biscuits.

4. Dip finger biscuits into coffee micture, and assembly on top of the creamcheese. Slightly press.

5. Spread the remaining creamcheese on top. Sprinkle with unsweented cocoa powder.

6. Refrigerate for at least 4 hours.

Nutella Mud Cake

Nutella AGAIN!!! This is definately a MUST BAKED recipe for readers.

Although it looks the same as my last baked, Chocolate Moist Cake w Chocolate Fudge Topping , the texture is totally different. The previous is soft and moist, but this is simply RICH and FUDGY!

With both Nutella and cocoa powder, you can't doubt the taste of CHOCOLATY!!! can you?

Anyway, i didn't follow the below recipe for the chocolate ganache, since i got no stock of whipping cream in my kitchen. Instead, i use back the last recipe of chocolate fudge topping. It never failed the taste!! Oh, i just love it!

Ingredients
- 185g cake flour
- 40g cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 salt
- 90g butter, soften at room temperature
- 90g Nutella spread
-150g sugar
- 2 eggs, lightly beaten
- 200ml plain, non-fat yogurt

Method

1) Preheat oven at 170 degC. Line bottom of a 20cm (8") round pan with parchment paper. Grease and flour the sides of the pan, set aside.

2) Sift together cake flour, cocoa powder, baking powder and baking soda. Set aside.

3) beat butter and nutella for 1 min. Gradually add in sugar and salt, beat on high speed for about 5 mins. Scrape down the sides of the mixing bowl
4) Dribble in the eggs slowly, beat constantly for about 4 mins.
5) Using a whisk, fold in 1/3 of the flour mixture, follow by 1/2 of the yogurt, alternate ending with flour. Mix till well blended but do not overmixed.
6) Pour batter into the greased pan, smooth the top evenly with a spatula.
7) Bake for about 60mins or until a toothpick inserted into the centre comes out clean.

Chocolate Ganache

- 75g Dark Chocolate
- 75g Whipping Cream
- 15g Butter

Bring cream to boil than pour over chocolate, stir till well blended, add in butter, stir to blend and leave to cool