Japanese soft cotton cheese cake

140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt

Instructions:
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).

Makes 1 (8-inch) cheesecake, 12 servings



I know recent I am crazy with cheese... so I find lots of cheese cake receipe to try. Actually I bought this cake from Sin kar Oon last week and the taste and softness of the cake just make me wan to have it more so think to bake it myself n see.... ( I soon to be FAT)
Hm... I like the Soft and spongy. But I make a mistake is baking it with 40minute with 160 degree. I suppose to turn to pre-heat after 20minute when the cake turn light golden colour. But the Top skin taste nice too with this golden brown. ( wrong got wrong eat!) hahhaa...

My lovely Weekend

This is more challenge Mille crepe recipe for me to try! I fail making the crepe for more than 10 peices when the time I think that I m going to gave up!... I just pray to god.. just give me the guidance and patience to make it... Can see my crepe mixture left not much...If I cant make the crepe successfully, the cream mixuture will going to be wasted by just throw it away!!! I just tell myself that I will try until the creep mixture finish...
After the prayer I still cant get the first crepe until...suddenly an idea just flash over in my mind... that why not try to up-side down the pan on a plate by turning another side of the crepe instead of using hand to turn it on the pan!! Hm..... finally I get my first creep success!! praise the lord ... I got it...lastly I just get total only 16 layer of creeps ( but suppose to make 20 layer and above)




Just copy and print out the recipe for to try on! hehhee... is just nice!

For the crêpes batter:

6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose flour
7 tbsp. sugarPinch saltvegetable oil

The day before serving the cake, make the crepe batter and the pastry cream. For the batter, cook the butter in a small pan until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.

To make the crepes, bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.

For the vanilla pastry cream:
2 cups milk1 tbsp. vanilla extract
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tbsp. butter

Bring the milk to a boil. Turn off the heat and stir in the vanilla extract then set aside for 10 minutes. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.


To assemble the cake:

2 cups heavy cream
1 tablespoon sugar
3 tablespoons Kirsch
icing sugar (optional)

Whip the heavy cream with the tablespoon sugar and the Kirsch. It won’t hold stiff peaks but that’s okay. Fold it into the pastry cream.
Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake.
Batter adapted from ”Joy of Cooking.” Pastry cream adapted from ”Desserts,” by Pierre Herme and Dorie Greenspan. Serves 10.

http://creampuffsinvenice.ca/2007/06/17/the-real-crepe-cake/

Beef and Lamb for dinner

I dont know why & when I start to learn cooks... since I was 12 I start to learn cook for my favourite meal, I mean for simple one which I can handle it... meshed potato, fried rice and fried egg( but sometime lazy or no ingrediant so just forget about it) My mom was busy in working all the time may be tat time we got a financial problem after my father pass away! So, I have some favourite foods but not all the time my mom will be free to cook every meal everyday! So, from that time when my mom cook for something which is my favourite I start to nearby and watch for the ingrediant and the method of cooking.... this where I start my cooking life... ( been force to learn)

I just motivate to learn cooking with my favourite food or the food which is attracting to me! ("_"!!) at least I learn la.. Some people said women after married face will turn "Yellow"... some said women that never learn cooking the marriage will "burn out" as her husband may find women out there to cook for him!! Why do you think off??? Hm.... I just think tat we need try our best to do everything you like by keep learning and upgrade yourself with something new!


















Rip eye beef with some special sauce by using meshed chicken liver... actually I not really like the taste of the Chicken liver... some how.. I just learn from one of the lady's blog which she used to use chicken liver to be a sauce hmm... sound special... But lastly I had modified it by add in the black paper sauce, honey and Lea & Perrin Sauce.

2 Steaks
2 Tbsp HP sauce
2 Tbsp Lea & Perrin Sauce
sea salt
freshly crushed black pepper
oil
butter
4 chicken livers
5 Tbsp Black Paper saurce
Honey

Method

1. Season the steak with HP sauce, salt and pepper.
2. Heat up a large ionised non-stick pan, drizzle in some grapeseed oil. Slowly place the chops onto the heated pan. Sear for 2 minutes each side. Splash in some Lea & Perrin sauce.

Sauce
1.Put a little butter and some grapeseed oil into a small saucepan. Put in the chicken livers. Sear all sides till completely cooked. Remove from heat and mash them up with a fork.
2. Scrap the mashed livers back into the saucepan and add some Lea & Perrin Sauce, black pepper sauce and honey,. Stir continuously until it turns into a runny paste texture. Cut off heat and spoon over the steaks and serve immediately.


This I learn from my husband.... He teach me this... I never eat lamb b4 , only after met him. He love Lamb like crazy!!!
Lamb Grill is more easier:
2 Shoulder Lamp
1 Onion
5 Tbsp soya sauce
Black Pepper
1.Seasoning the lamb with soya sauce and black pepper, then put in the Onion. Grill for 10 minutes, turn over to another side for grill. Then serve!
Try it on... Keep learning!

My First time baked New York Cheese Cake

May be I was having a very very busy days for few months ago. Suddenly a settle down, make me feel like left a lots of free time... and in term of my mentally also get sufficiently rest for after the stress of planning and preparing for just a wedding day. Huh...

I try to search net, farming games in facebook... just to past my time! Suddenly I found the baking website and "Ting!" I got something to do d...this had burn up my eager to learn up something new and never try before... hahhaa.... I Love Cheese cake.... But never seem to learn up this.
So... I search net for the recipe!

" Tang Dang"..... Thanks god... I successfully baked!

Actually, on the half way preparing the ingredient... I start felt guilty cause saw the 1kg of Cream Cheeze... was a bit ..."FAT"... oh no... but the ingredients been bought... and it cost me about RM40. Anyway... I got to continue it!

After finish the baking, is really attractive to me... when I try on it... oh mine! taste really creamy and strong of cheessy... I dont think my mom can handle the smell... hahhaa... But for me and my husband... should loving it!

The cheese cake is too large for just 3 of us ( my mom, Edwin and me) hm... What should I do to finish this cheese cake?!! hahhahaha.... I got an idea.... spread around the" Fatness" to my buddy and frens.... kekekekekee... of course to my lovely cousin Ying Fong and her Mom...( YF is too thin... so she can eat much more!!), and bring some to church!

Just a good time for sunday evening, I had to meet up Ah Lian and together go to interview with our church GB captains....But unfortunately they all having a meeting... and after ah Lian took some portion of my cheese cake... she past the whole tupperware to them for meeting!! kekekkeke...

so happy when the time I wan go back.... the whole tupperware cheese cake finish....ngek ngek... ngek... Tommy and his lover Zhi Rong eating the most!!!! FAT FAT FAT spread around to them d.....hahahhahahaha

- Happy ending of my cheese cake story! -

** The recipe is below. Can have a try!

New York Cheesecake

14 servings

1 cup Graham Cracker crumbs (store bought works well also)

3 tablespoons sugar

3 tablespoons butter or margarine, melted

5 packages (8 oz each) Cream Cheese, softened1 cup sugar

3 tablespoons flour1 tablespoon vanilla

3 eggs

1 cup sour cream

1 can (21 oz) cherry pie filling

Bese:

Mix crumbs, 3 tablespoons sugar and butter; press onto bottom of 9-inch spring form pan. Bake at 350 degrees F for 5 minutes.

Cake:

1. Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust.
2. Bake for 10 minutes and then lower the oven temperature to 250 degrees F, bake for about 1 hour and 5 minutes or until center is almost set. Run a small knife around the rim of the pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with 3.Cherry pie filling.

Other serving suggestions:

1. Cut up fresh strawberries and arrange them on each slice of cheesecake, then glaze with Strawberry Preserve

2. Using a milk or dark chocolate bar (Ghiradelli works well,) shave off chocolate curls, using a knife. Arrange them on top of each slice of cheesecake.

Tips: To cut perfect cheesecake slices, use a wet knife.
Storage suggestions:1. This will stay fresh up to 3 days in refrigerator and 1 week in freezer. Cover with plastic wrap or a cake box with a lid.