Monday, August 25, 2014

Light Cheddar Matcha Cheesecake

I am craving for... a Matcha Cheesecake and yet going easy on my cheese....


This Light Cheddar Matcha Cheesecake was just perfect for a very light dessert... Without having to use a big amount of cheese and yet being able to enjoy one... 

Wouldn't you think so too?


Nat was in a favor for this Matcha Cheesecake too, being a fan of any cheesecake, I was glad that she loved this new flavor in her cheesecake list.



Light Cheddar Matcha Cheesecake 
轻切达芝士蛋糕^抹茶口味
(recipe as adapted from Light Cheddar Cheesecake )





Ingredients材料

3 egg yolks 3蛋黄 
3 pieces of cheddar cheese slice 3切达奶酪
50g fresh milk  50克鲜奶
50g butter 50克奶油
50g plain flour 50克普通面粉
1 tsp green tea powder 1茶匙抹茶粉

3 egg whites 3蛋白
1/4 tsp cream of tar tar 1/4 茶匙塔塔粉
50g sugar 50克糖 



Method:

1. Using double boil method, melt the butter & cheese together with the milk, until you get a smooth texture. Set aside and let it cool.
用炖的方法,融化奶油和切达奶酪连同牛奶,直到你得到一个光滑的质感。抛开,让它冷却。

2. Add in the egg yolks into the cool cheese mixture, blend well. Add in the sieved flour and green tea powder and mix until well combined.
加入蛋黄在凉奶酪混合,拌匀。加过筛面粉和
抹茶粉,混匀,直至以及结合。

3. Whisk the egg whites with the cream of tar tar until foamy, gradually add in the sugar and continue to whisk until stiff peaks.
在另一个碗里,用打蛋机将蛋白和塔塔粉打出泡沫。慢慢倒入糖直到尾端挺立的蛋白霜(乾性发泡)。

4. Take 1/3 of the egg white meringue and mix well with the egg yolk mixture, and repeat the step until all egg white meringue is mixed up.
挖1/3份量的蛋白霜混入蛋黄面糊中搅拌均匀。然后再将均匀的面糊倒入剩下的蛋白霜中混合均匀。 

5. Pour the batter into a lined cake pan and water bake in a preheated oven of 150C for about 50 minutes.
把面糊倒入蛋糕盘,内衬烘焙纸。将烤模放置到深烤盘中,烤盘内倒入1cm高的热水。放入已经预热到150C烤箱中烘烤50分钟。

6. Open your oven door slightly to allow your cheesecake to cool for about 5 minutes, inside the oven. Remove the cake from the oven & lined paper, allow the cake to cool completely before slicing.
稍微打开烤箱门,让乳酪蛋糕在烤箱内冷却约5分钟。从烤箱取出蛋糕,让蛋糕切之前完全冷却。


Do link back to MiMi Bakery House if you have used any information as published in this blog.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe, Bake for Happy Kids, hosted by Diana from Domestic Goddess Wannabe at this post.
 

Wednesday, August 20, 2014

肉桂公仔饼▪Cinnamon Fish Doll Mooncake


I was never a fan of 公仔饼, to me it was never that tasty. 



Using my same recipe book, I had amended so of the ingredients of these Fish Doll Mooncake and made them into a Cinnamon Flavor. And you will be amazed that this 公仔饼 was easily made. :)

Perhaps, none of us had ever had a Cinnamon Fish Doll Mooncake before???

I was rather pleased with the outcome of this mooncake, plus Nat told me that she loved this mooncake very much.

These mooncake were crunchy on the outside and soft in the inside, and now I am starting to like this Cinnamon Fish Doll Mooncake myself... yummmmmyyyy.... :D






肉桂公仔饼 ▪ Cinnamon Fish Doll Mooncake
Recipe adapted from 花前月下 by Alan Ooi





Ingredients 材料

190g plain flour 190低筋面粉
3/4 tsp cinnamon powder 3/4 茶匙肉桂粉
130g golden syrup 130克糖浆
30g canola oil 30克油
3/4 tsp alkaline water 3/4 茶匙砚水 




Method 作法 :

1. Mix the golden syrup, canola oil and alkaline water in a small mixing bowl. Put the flour into a mixing bowl, make a well in the flour and pour the syrup in and mix as you pour the syrup. Mix until you get a dough and set aside for 3 hours. Divide into 7 portions of 50 grams each.
1。将糖浆,油和砚水混合均匀。在另一个搅拌碗放入面粉,倒入糖浆混合搅拌均匀。放置旁体面3个小时。将面团分成7份,每份50克。


2. Roll the dough into a round shape and dusted lightly with flour. Press it into the mooncake mould. Tap lightly to de-mould. Arrange the mooncakes on the baking tray.
2。将面团搓圆,压入月饼模型里,口出排在烤盘上。




3. Bake in a preheated oven of 160C for 10 minutes. Remove and cool for about 15 minutes, egg-wash the top and sides. Continue to bake at 175C for 10-15 minutes until golden brown.
3。盛入预热烤箱,以160C烘烤10分钟,然后取出,放置一旁待冷,约15分钟。最后涂上一层蛋液,再盛入烘炉,继续烘烤175C, 10至15分钟至金黄色即可。

Egg wash : Mix 1 yolk plus 1 tablespoon water
蛋洗 : 混合1个蛋黄加1汤匙水



You can click here for the previous Mooncakes Recipes I have tried:


Do link back to MiMi Bakery House if you have used any information as published in this blog.


This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe, Bake for Happy Kids, hosted by Diana from Domestic Goddess Wannabe at this post.
 


This post will also be linked to Cook-Your-Book #15 with Joyce from Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg 

This post will also be linked to Best Recipes For Everyone August Event : Mooncakes, hosted by Fion of XuanHoms' Mom Kitchen Diary

Monday, August 18, 2014

Traditional Mooncakes (Part II) 传统月饼 II

I had bought a new set of mooncake moulds....

They were definitely much better to use and easily removed. So the mooncakes I have today look very much prettier in shape and with their imprints still in tact. I am just so pleased with it.


This time round, I had used another recipe, plus increased the weight of the dough to make these mini Traditional Mooncakes. The dough was much much more easier to manage and I would say I had gotten the hang of it to shape the mooncake. Though they were a little imperfect, but I generally felt that these minis were rather adoring...


Perhaps one thing, I would still need to master my skills of egg-washing these mooncakes... :P




Traditional Mooncakes with Red Bean Paste (Part II) 
传统月饼 II
Recipe adapted from 花前月下 by Alan Ooi




Ingredients 材料

125g plain flour 125低筋面粉
70g golden syrup 70克糖浆
25g canola oil 5克油
1/2 tsp alkaline water 1/2 茶匙砚水 

Fillings 馅料
420g red bean paste 420克红豆沙
melon seeds 瓜子




Method 作法 :

1. Mix the golden syrup, canola oil and alkaline water in a small mixing bowl. Put the flour into a mixing bowl, make a well in the flour and pour the syrup in and mix as you pour the syrup. Mix until you get a dough and set aside for 30 minutes. Divide into 12 portions of 20 grams each.
1。将糖浆,油和砚水混合均匀。在另一个搅拌碗放入面粉,倒入糖浆混合搅拌均匀。放置旁体面30分钟。将面团分成12份,每份20克。


2. Mix the red bean paste with the melon seeds and divide into 12 portions of 35 grams each.
2。将红豆沙跟瓜子混合,分成12份,每份35g备用。

3. Flatten the pastry dough and wrapped the filling in. Press it into the mooncake mould. Tap lightly to de-mould. Arrange the mooncakes on the baking tray.
3。将饼皮团裹馅料,搓圆后压入月饼模型里,口出排在烤盘上。



4. Bake in a preheated oven of 160C for 12-15 minutes. Remove and cool for about 15 minutes, egg-wash the top and sides. Continue to bake at 175C for 10-15 minutes until golden brown.
4。盛入预热烤箱,以160C烘烤12至15分钟,然后取出,放置一旁待冷,约15分钟。最后涂上一层蛋液,再盛入烘炉,继续烘烤175C, 10至15分钟至金黄色即可。


Total weight of mooncake is 55g ( 20g pastry skin, 35g filling)
月饼重量 55克 (饼皮20克,馅料35克)

Egg wash : Mix 1 yolk plus 1 tablespoon water
蛋洗 : 混合1个蛋黄加1汤匙水



You can click here for the previous Mooncakes Recipes I have tried:


Do link back to MiMi Bakery House if you have used any information as published in this blog.


This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe, Bake for Happy Kids, hosted by Diana from Domestic Goddess Wannabe at this post.
 


This post will also be linked to Cook-Your-Book #15 with Joyce from Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg 

This post will also be linked to Best Recipes For Everyone August Event : Mooncakes, hosted by Fion of XuanHoms' Mom Kitchen Diary

Friday, August 15, 2014

麵包教室:5度C冰種的全麦面包 Wholemeal Buns

Somehow or rather, my girls highly preferred bread rolls or buns. I had realized on MANY attempts when the bread was baked on a loaf shape, they barely touched the bread slices.. 

Mmmm...my weird bunch of kids...!!!


So here we have, some wholemeal buns for my girls, whom had all REQUESTED to have buns instead of loaf.


I wouldn't need to say anymore, these buns texture were absolutely as great as the 5度C冰種的白方包 Plain White Loaf

You can see how soft and fluffy these buns were. 


I had made 12 buns and my girls had finished 5 at one shoot and packed up 3 for their school snack.


Well, I had also kept some dough to make a square loaf... Actually I was just having fun with my newly bought bread tin, I simply find them so adorable, to make a bread in a cube... . 


I think I have under-baked the loaf as it was not "browned" enough.


Nevertheless, the bread texture was still excellent and we had the bread slices made as french toasts with ham & cheese that my girls enjoyed.



5°C冰种的全麦包 Wholemeal Bread
Recipe as adapted from 面包教室 5°c 冰种的美味 by 許正忠、柯文正

*Note: I have picked Wheat Germ Loaf and changed to Wholemeal Loaf
*注意:我选择胚芽方包,并改为全麦方包






Ingredients 材料

Overnight sponge dough 液种面团 
300g bread flour 300克高筋面粉
300g water 300克水 
1g yeast 1克酵母 

Main Bread Dough 主面团 
325g bread flour 325克高筋面粉
70g sugar 70克糖
5g salt 5克盐 
4g instant yeast 4克酵母 
1 egg 1个鸡蛋
10g milk powder 10克奶粉 
38g butter 38克黄油
130g milk 130克鲜奶 
35g wholemeal flour 35克全麦粉
250g overnight sponge 250克冷藏液种



Method 作法 :

For overnight sponge dough 液种面团 
Mix all the ingredients together until you get a smooth batter. Allow it to proof in the room temperature for 1 hour, then refrigerate it for at least 16 hours.
把所有的原料混合在一起,直到你得到一个光滑的面团。在室温下发1小时,然后冷藏至少16小时。


For the main bread dough 主面团 :
1. Mix the wholemeal flour and the milk together, allow it to soak for a while. Set aside. 
1. 混合的全麦面粉和牛奶一起,让它浸泡一会儿。抛开。

2. Put all the ingredients together in the mixer stand and knead on medium speed for about 7~10 minutes       until you get a smooth, pliable dough. 
2. 把所有的配料混合在一起,揉成面团,混合器中速约7-10分钟,直到你得到一个平滑的,柔软的面团。

3. Allow the dough to proof for about 35 minutes or until the dough doubles up in size. 
3.允许面团约35分钟或直至面团翻倍。

4. Remove the dough and punch to expel the excess air from the air.
4. 取出面团,排出多余的空气。 

5. For the bread buns: Divide the dough into 12 x 40g each. Roll them into a round ball and place the           round dough in a cake pan and allow it to double in size.
5. 馒头包子:将面团分成12×40克每个。它们卷成圆球状,然后将圆形面团在蛋糕盘,并允许它翻倍

6. For the bread loaf: Divide the dough into 2 x 150g each. Roll them into a rectangular shape and roll           them up and place the into the bread tin. Allow the dough to proof to at least 80% full, cover the tin           with the cover.
6. 对于面包的面包:将面团分成2×每150克。它们卷成长方形,并卷起来,然后将到面包锡。让面团证明,至少80%满,盖上盖的锡。

7. Bake the ready dough in the preheated oven of 190C for about 25 minutes.
7. 烘烤准备面团在190℃约25分钟预热的烤箱。

8. Remove the bread from the tin and allow it to cool completely before slicing it.
8. 取下锡面包,并允许它切片之前完全冷却。


Note:
I did not follow the method exactly from the book. I had knead the dough on the usual way I had always do for my bread..
注意: 
我并没有遵循书上的方法。我使用我通常用的面包方式。


Do link back to MiMi Bakery House if you have used any information as published in this blog.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe, Bake for Happy Kids, hosted by Diana from Domestic Goddess Wannabe at this post.
 



This post will also be linked to Cook-Your-Book #15 with Joyce from Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg 

We will be baking bread based on Dough Starter Bread, so if you have recently bake any bread which consists of a dough starter, please join us, Miss B & myself, in this blog hop which will last for 2 months starting from 3 Aug 2014 to 30 Sep 2014. 

For more details please click here: My Treasured Recipe #2 - Dough Started Breads (Aug/Sep 2014)


Please indicate that you will be submitting your post "My Treasured Recipe #2 - Dough Started Breads (Aug/Sep 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by me, Charmaine of Mimi Bakery House