Chocolate Cheesecakes

Peach Cake

Peach Cake

I baked this cake for my 2 colleagues' birthday. One falls on 26 Aug and the other one on 1 Sept. I was too lazy to bake 2 cakes. hehe!! 2 in 1 is so much easier..

Peach Cake Recipe

Prepare a 23 cm vanilla sponge cake

Filling

1 big can of peach

200g whipping cream (whip till peak)

Topping

100 topping cream ( whip till peak)

Method:-

1) Slice the vanilla sponge cake into 2-3 layers.

2) Spread the whipped cream over 1st layer of the cake.

3) Place some peaches on it.

4) Cover with another layer of cake. Repeat step 2-3.

5) Cover the cake with whipped topping cream. Decorate as desire.

6) Chill the cake.

Coffee Pecan Cake

Coffee Pecan Cake- adapted from 'Baking Code Book'

Prepare a 23cm coffee sponge cake.
Click here for coffee sponge cake recipe.

Ingredients A

400g whipped topping cream
1 tbsp coffee paste

Ingredients B

80g pecan praline* (chopped)

Method:-

1) Slice the sponge cake into 2-3 layers.

2) Mix Ingredients A until well-blended

3) Take 200g of coffee whipped cream and mix with Ingredients B until well combined.

4) Sandwich the cake layers with the above pecan cream.

5) Cover the cake with coffee cream, coat the side with some chopped pecan praline.

6) Decorate as desire.

**Pecan Praline
Ingredients

200g sugar

60g water

200g pecan

Method:-

1) Cook sugar and water until boil and turn to light brown.

2) Add in pecan and cook until golden brown.

3) Pour it into a greased pan and set aside to cool. Crush it into fine particles.

HAPPY BAKING!!

Sponge Cakes

Chocolate Sponge Cake- adapted fr Baking Code by Alex Goh
Vanilla Sponge Cake
Coffee Sponge Cake

Ingredients A
5 egg yolks
20g sugar
1/2 vanila essence (i used 1 1 /2tsp)

Ingredients B
5 egg whites

Ingredients C
120g sugar

*Ingredients D (Choco Sponge)
90g multi purpose flour
20g cocoa powder

*Ingredients D ( Vanilla Sponge)
110g multi purpose flour

*Ingredients D (Coffee Sponge)
110g multi purpose flour
1tbsp coffee paste

** Depends which flavour of sponge cake you intend to bake.

Ingredients E
60 corn oil

Method:-
1) Whip Ingredients A until light and fluffy.
2) Whip Ingredients B until soft peak. Add in Ingredients C, continue whipping until stiff.
3) Mix the egg white mixture with Ingredients A until well blended.
4) Fold in Ingredients D, mix until well combined. Add in Ingredients E, mix until well incorporated.
5) Pour it into 23cm greased and lined round mould.
6) Bake at 180'C for 30mins.

TIPS: It will shrink slightly after cooling.

Snowskin Mooncake

Hello Kitty and Mickey Mouse Snowskin Mooncake- adapted from Alex Goh's Recipe

Pastry
A- 300g Icing Sugar (sifted)
200g Ice Water
40g Shortening

B- 1/8tsp Flavouring (Mint, strawberry)
1/8tsp Colouring

C- 150g Kow Flour ( i used lesser coz i dont like the smell of Kow Flour)
30g Corn Flour

Filing
1000g Lotus Paste
3og Melon Seeds(optional)

Method:-
1) Mix A till well blended at med speed
2) Add in B till combined at high speed
3) Add in C till well incorporated
4) Divide it into 70g each (depending on the mould size)
5) Wrap the filling and then press it into the mooncake mould tight
6) Unmould it by knocking front, back, right and left ( i used plunger type)

Rainbow Mooncake

Rainbow Mooncake- adapted from Alex Goh's recipe

Pastry
Water Dough
120g flour
40g butter
1/2 tsp syrup
60g water

Oil Dough
140g flour
80g shortening
Colouring:- pink, yellow and green

Filling
700g Lotus paste
3og Melon seeds (optional)

Method:-
Water Dough: Mix all the ingredients to form a smooth dough. all whisk at med speed.
Divide it into 2 equal portions and let it rest for 10 mins.

Oil Dough: Mix all the ingredients to form a smooth dough. take up 2pieces each weight 20g, one mix with yellow and the other one with pink. Mix the remaining with green colouring. Mix till like crumbs.

Make up
1) Divide the lotus pasteninto 20 pieces each 35g. (i divided each 30g)
2) Roll out the water dough into rectangular shape.
3) Place the pink oil dough followed by yellow and lastly green.
4) Roll out the pastry as shown and make a single fold.
5) Turn 90' and roll out into thin sheet with pink colouring portion on top.
6) Roll the sheet from top downwards to form a roll(like swiss roll). then cut into 10 pieces. (i cut more than 10 pieces)
7) Press and roll the pastry flat into round shape and wrap the lotus paste in the centre.
8) Bake at 200'C for 20 mins.

Peanut Butter Jelly Mooncake

Peanut Butter Jelly Moncake- make 12 mooncakes

Those who likes peanut butter, this is really good.. it won't taste funny with jelly. At first i thought is going to be weird taste, but my frens who likes peanuts they love it.

Molk Jelly Egg Yolk
1 1/4 tsp agar-agar powder
30g white sugar
200ml water
50g mango puree

Steps:-
1) Bring all ingredients to boil.
2) Turn off heat, pour into smal moulds.
3) Leave to set and unmould.

Filing- adapted from Alex Goh's recipe
500g water
100g coconut milk
90g sugar
100g peanut butter (smooth type)
2 1/2tsp agar agar powder

Steps:-
1) Bring all ingredients to boil except coconut milk.
2) Turn off the heat and pour in the coconut milk. Cool it but keep stiring if not it will set.
3) Pour into moulds to half set, put in the molk jelly egg yolk.
4) Leave it to set ad unmould.

Skin
700g water
150g topping cream(can replace with coconut milk* or evaporated milk)
120g sugar
3 tsp agar agar powder

Steps:-
1) Bring all ingredients to boil. * if using coconut milk- DO NOT BRING IT TO BOIL, add in the coconut milk after u turn off the heat. Leave it to cool but keep stiring.
2) Pour half of the agar-agar mooncake skin into plastic moulds and leave it to half set.
3) Put in the filling.
4) Fill the mould with agar-agar mooncake skin till full.
5) Leave it to cool and chill it.

Triple Mango Jelly Mooncake

Triple Mango Jelly Moncake- make 12 mooncakes

After trying out so many jelly mooncakes and this is my own version. I made my own recipe. hehe!! My recipe is abit too sweet but you may reduce the sugar if you dont like it too sweet.


Molk Jelly Egg Yolk
1 1/4 tsp agar-agar powder

30g white sugar
200ml water
50g mango puree

Steps:-
1) Bring all ingredients to boil.
2) Turn off heat, pour into smal moulds.
3) Leave to set and unmould.

Filing
400g water
90g sugar
130g mango
2 1/2tsp agar agar powder
100g topping cream

Steps:-
1) Bring all ingredients to boil.
2) Pour into moulds to half set, put in the molk jelly egg yolk.
3) Leave it to set ad unmould.

Skin
700g water
150g topping cream(can replace with coconut milk* or evaporated milk)
120g sugar
3 tsp agar agar powder

Steps:-
1) Bring all ingredients to boil. * if using coconut milk- DO NOT BRING IT TO BOIL, add in the coconut milk after u turn off the heat
2) Pour half of the agar-agar mooncake skin into plastic mould and leave it to half set.
3) Put in the filling.
4) Fill the mould with agar-agar mooncake skin till full.
5) Leave it to cool for 15 mins and chill it.

Non- Bake Oreo Cheesecake

Non-Bake Oreo Cheesecake- adapted from Happy Home Baking

Without decoration

See chunks of oreo crust there.. So Yummy

My 2nd attempt for Mid- Autumn Festival (gathering with family)

Ingredients:
Base:
110g digestive biscuits(about 8 pieces), chopped into fine crumbs (I used Oreo)40g melted butter
3 tbsp sugar

Filling:
300ml whipping cream (chilled, I used Bulla Thickened Cream)
1 tablespoon gelatin powder
3 tablespoon boiling water
10ml lemon juice
250g cream cheese, soften at room temperature
50g icing sugar
45ml fresh milk
1 table spoon vanilla essence
8 pieces of oreo cookies (coarsely chopped, with cream removed)
4 pieces of oreo cookies (finely chopped, with cream removed)(1 piece refers to half of the oreo cookies)

Method:
1)Mix biscuit crumbs & melted butter together and press firmly with the help of a spoon onto the base of a 18cm cake tin. Chill for 30 minutes.
2)Beat whipping cream with electric mixer until 70% stiff or until mousse-like. Do not over mix. Takes about 2 to 3mins on low speed. Keep in the fridge.
3)Place gelatin powder, lemon juice & boiling water in a bowl. Heat a pot filled with water until just simmering and place the bowl inside the pot. Dissolve gelatin, lemon juice & boiling water in the bowl. Keep warm.
4)With an electric mixer, beat cream cheese , icing sugar, milk and vanilla essence until smooth & creamy. Blend in gelatin solution. Blend in whipping cream with a spatula.
5)Pour half of the cheese mixture into a bowl. Stir in finely chopped oreo cookies. Mix well. Pour the mixture the cake tin. Chill for 15 minutes.
6)Sprinkle coarsely chopped oreo cookies on top of the first half of cheese mixture which has been chilled. Pour in the remaining half of the cheese mixture. Chill for 3 to 4 hours before serving. Remove from pan and decorate with chocolate shavings or as desired.

Tips:To ensure easy whipping, make sure the cream is chilled. Chill the mixing bowl in the fridge for 15mins before using it to whip the cream.

To achieve a clean slice, heat up the knife before slicing (eg. soak knife in a cup of hot water or heat over a stove on low heat). Clean the knife after each cut.

Blueberry Cheesecake

Blueberry Cheesecake- adapted from Kraft

Ingredients:-

6 tablespoons butter, melted
2 cups HONEY MAID Graham Cracker Crumbs (i used digestive biscuits)
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 cup blueberries ( I used 2 packets of blueberry puree, you can get it from bake with yen)

Steps:
1. Preheat oven to 350 degrees F. Mix butter and graham crumbs in 13x9-inch baking pan. Press firmly onto bottom of pan. Refrigerate until ready to use.
2. Beat cream cheese in large bowl with electric mixer on medium until creamy. Add sugar, eggs and vanilla; beat until well blended. Set aside. Stir 1 packet of blueberries until well combined;.Pour into the pan Sprinkle the remaining blueberries on top evenly with the cream cheese mixture.
3. Bake 30 min. or until slightly puffed. Cool completely in pan. Cut into 24 bars to serve. Store any leftover bars in tightly covered container in refrigerator up to 3 days.

Cappuccino Cheesecake

Cappuccino Cheesecake- adapted from Kraft

This is my very 1st time i make Cheesecake. Im so proud of myself that my cheesecake doesnt crack or sink after cooling. In fact, it is very smooth..

Crust Ingredients:
1 1/2 cups finely chopped nuts ( I used 1 roll of digestive biscuits)
2 Tablespoons sugar
3 Tablespoons butter, melted (I added more)

Filling Ingredients:
32 oz cream cheese, softened1 cup(200g) sugar3 Tablespoons all-purpose flour4 large eggs1 cup sour cream1 Tablespoon instant coffee granules1/4 teaspoons cinnamon1/4 cup boiling water

Cappuccino Cheesecake Directions:
1. Combine nuts, 2 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
2. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended.
3. Add eggs, one at a time, mixing well after each addition. Blend in sour cream.
4. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust.
5. Bake at 450 degrees F., 10 minutes., then reduce oven temperature to 250 degrees F; continue baking 1 hour.
6. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Durian Bavarios Cake

Durian Bavarios Cake
Vanilla Sponge cake- Adapted from from Aunty Yochana's

Ingredients:-

100 g top flour
30 g cornflour
25 g water

1 tsp Baking powder

5 eggs

1 tsp vanilla extract

80g sugar

10 g ovalette (cake stabilizer)

50 g cornoil

Durian filling( my own version) easy and yummy!

500 g Durian flesh

200 g whipped cream/ topping cream

Topping
200 g Topping cream
(whisk till stiff peak)

Method:

1) For vanilla sponge cake, whisk all the ingredients together except the cornoil until thick and fluffy. Add in cornoil and mix till well blended. Pour mixture into 3 - 9" square trays. You can also pour it into 2 trays for a thicker sponge. Bake for 15 to 20 mins. at 175 deg C till cooked.

2) For durian mousse: Whisk the whipping cream till fluffy and fold in durian flesh.

3) Spread 1 portion of durian mousse onto 1 slice of sponge cake. Then spread the durian mousse again and then top up with the second slice of sponge cake and cover with the last layer of sponge. Cover the cake with the topping cream.
Chill in the fridge till set.

4) Decorate cake as desired. Enjoy!

Oreo Butter Cake

Oreo Butter Cake - adapted from My Kitchen: My Laboratary

My colleague who doesnt take butter cake but after trying this she likes it. in fact, she asked for the recipe. Usually butter cakes are abit dry but try this, it uses yogurt in it which gives a better texture.




Ingredients:-
225g cake flour (or Top Flour)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
85g unsalted butter, cut into pieces
170g sugar
2 eggs,beaten
1 cup(240ml) nonfat unsweetened yogurt
1 tsp vanilla essence
80g Oreo cookies, roughly crushed (I use mini Oreos)
Whole Oreo cookies for decorating

Steps:-
1) Preheat oven to 180C and grease or line a 8-inch round tin.
2) Sift together cake flour, baking powder, baking soda and salt.
3) Cream the butter and sugar until light and creamy. Dribble in eggs slowly, about 1 tbsp at a time, beating constantly for about 2 mins.
4) On LOW speed, beat in 1/3 of the flour mixture until just combined. Beat in ½ of the yogurt. Then beat in 1/2 of the remaining flour mixture, followed by the remaining yogurt, and vanilla extract. Finally beat in the remaining flour mixture.
5) Lastly, fold in the crushed cookies.
6) Pour into prepared tin, arrange whole Oreos on top and bake for about 40 - 50 mins till skewer inserted comes out clean.
7) Cool in pan for 5 mins. Unmold and cool completely.

Note:I use a stand mixer for this, which can ‘fold in’ the flour and yogurt gently on its lowest speed. If you cream the butter manually or with a hand-held mixer, after the eggs have been incorporated, use a spatula to gently fold in the flour and yogurt.

Rotiboy

"Rotiboy" Mexican Coffee Bun Recipe
(makes about 17 buns)
Coffee Topping Ingredients
*200 g softened butter
*160 g icing sugar
*3 lightly beaten eggs
*2 tbsp instant coffee dissolved in 1 tbsp water
* a pinch of ground cinnamon
* 200 g flour

Method
Beat the butter and sugar until the mixture is light and fluffy. Gradually beat in eggs. Mix in coffee flavoring. Sift flour onto mixture and mix until combined. Refrigerate the mixture.


Sweet Bun Dough Ingredients
500 g bread flour
20 g milk powder
75 g castor sugar
6 g salt
8 g instant yeast
5 g bread improver (vital wheat gluten - optional)
1 lightly beaten egg
270 g water
60 g softened butter

Method
1. Mix flour, milk powder, sugar and salt in mixer on low speed 1 min.
2. Add in yeast, egg and water. Mix on low speed for 1 minute, then medium speed for 8 minutes.
3. Add butter and mix for 5 minutes more on medium speed until a soft, smooth and elastic dough forms.
4. Remove dough from mixing bowl and shape into a ball.
5. Divide the dough into 55 gram portions. Roll each portion in to a ball and then cover and set aside for 10 minutes.
6. Flatten a ball of dough and place a 10 gram cube of butter into the center of the dough.

7. Gather the edges and pinch to seal. Pat into shape and place on a greased baking tray. Proof the buns for 45 minutes.
8. Preheat oven to 200*C (400*F).
(Notice that we're using the wrappers from sticks of butter to line the baking sheet. Annie learned this tip from Fine Cooking magazine. The butter wrappers are like pre-greased parchment paper!)
9. Scoop the topping mixture into a piping bag and pipe the topping in a spiral pattern onto the buns.

10. Bake for 12-15 minutes or until the buns are lightly brown.

Remove from oven to cool, but not too long. They are best eaten warm. Can't eat just one!
I dont remember where i adapted this recipe from. so sorry!!

"Rotiboy" Mexican Coffee Bun Recipe
(makes about 17 buns)
Coffee Topping Ingredients
200 g softened butter 160 g icing sugar 3 lightly beaten eggs 2 tbsp instant coffee dissolved in 1 tbsp water a pinch of ground cinnamon 200 g flour
Method
Beat the butter and sugar until the mixture is light and fluffy. Gradually beat in eggs. Mix in coffee flavoring. Sift flour onto mixture and mix until combined. Refrigerate the mixture.
Sweet Bun Dough Ingredients
500 g bread flour 20 g milk powder 75 g castor sugar 6 g salt 8 g instant yeast 5 g bread improver (vital wheat gluten - optional) 1 lightly beaten egg 270 g water 60 g softened butter
Method
1. Mix flour, milk powder, sugar and salt in mixer on low speed 1 min.
2. Add in yeast, egg and water. Mix on low speed for 1 minute, then medium speed for 8 minutes.
3. Add butter and mix for 5 minutes more on medium speed until a soft, smooth and elastic dough forms.
4. Remove dough from mixing bowl and shape into a ball.
5. Divide the dough into 55 gram portions. Roll each portion in to a ball and then cover and set aside for 10 minutes.
6. Flatten a ball of dough and place a 10 gram cube of butter into the center of the dough.

7. Gather the edges and pinch to seal. Pat into shape and place on a greased baking tray. Proof the buns for 45 minutes.
8. Preheat oven to 200*C (400*F).
(Notice that we're using the wrappers from sticks of butter to line the baking sheet. Annie learned this tip from Fine Cooking magazine. The butter wrappers are like pre-greased parchment paper!)
9. Scoop the topping mixture into a piping bag and pipe the topping in a spiral pattern onto the buns.

10. Bake for 12-15 minutes or until the buns are lightly brown.

Remove from oven to cool, but not too long. They are best eaten warm. Can't eat just one!

Banana Walnut Cupcakes

On 14th July when me and my fren went for shopping in pyramid and we passed by popular. Ops.. i hopped in to popular and grab a recipe book by Alex Goh.

After flipping thru the recipe book for thousand times and i decided to make Banana Walnut Cupcakes. I've all the ingredients except for Banana( the main ingredient) haha!!...

Yesterday, 22 Jul i went for a hair wash and dinner with a friend in 'Neighbourhood' Restaurant. After the dinner, he drove me around Kota Damansara searching for fruits stall to buy bananas. In there, i asked the lady for assistance, which type of banana is best for baking. This kind lady, picked n mix 3 different kinds of banana for me n this only cost me RM 1.50 for 350gm of bananas.

Then i went home happily n start baking Banana Walnut Cupcakes. My fren followed me home coz he wanted to kill time before his salsa nite in Damansara Heights. Half way beating the ingredients, i chased my fren out.. i felt so bad!! Anyway,it was alredi 9.45pm and he suppose to be there at 10pm. another reason i chased him out because i was about the sift the flour and etc.. I doesnt want to do half way with my hands dirty and he wants to go off and i got to open the door for him. Then he went off for his salsa dance...and i enjoyed my baking..

My 1st time baking banana cupcakes.. fortunately, it turns out nice and everyone loves it..Here's the recipe to share with you..

Banana Walnut Cupcakes - adapted from Alex Goh's recipe

Ingredients A

2 eggs

250g sugar

Ingredients B

250g banana( i put in 300g)

1/8tsp salt ( i put in a pinch)

Ingredients C

90g milk

Ingredients D

250g plain flour

2tsp baking powder

1/2tsp baking soda

Ingredients E

150g corn oil

Ingredients F

100g sultanas/ raisins

Ingredients G

80g chopped walnuts

Method:-

1. Whip Ingredients A until light and fluffy. Mash Ingredients B, add it into Ingredients A and whip until thick.

2. Add in Ingredients C, mix until well- blended. Add in Ingredients D, mix until well-combined.

3. Add in Ingredients E, mix until well incorporated. Add in Ingredients F, mix until well-blended.

4. Pour it into cupcake mould and sprinkle some chopped walnuts on top. Bake at 180'c for 25-30mins

Happy baking!!

Jane's baby

3months old


Hie! I'm Nicholas


Hehe, Auntie Stephanie so funny!!

Today i created this blog is the same day that my best friend gave birth to a baby boy. Both mummy and baby are safe. Her baby's weight is 8pounds. That's big innit? Just wanna share the story of my fren's MIL and her. You cannot imagine that there's still such MIL in this world who is still so CINA AH LIAN's thinking.

Lets begin the story. She's 26 this year and she got married 2 yrs ago. She has been trying for more than a year to conceive but just couldnt get. One day, I brought her to Tony(Sifu) in Jalan Raja Laut and asked si fu's to bless for her to conceive. A month later, she told me that she's pregnant. I was so happy for her and congrats her. Do you think its so coincident or the sifu helped her in this? well, no one knows....except GOD..

During her 1st trimester she got morning sickness until she got to take leave from work. Sometimes i asked her out for dinner and she said she wanna rest and sleep.. poorthing gal..After her 1st trimester, she's so much better.. we can go shopping, dinner, yam cha together..

3 weeks before her expected due date, she took leaves from work and she came to look for me for lunch mostly everyday. The 1st time she came, when i opened the car door, she was wearing a CHANNEL sunglasses with her big tummy. WOW!! HOT MAMA!!

Actually, I was so worried for her that suddenly she gets contraction while driving. but she still drive around the town and do her own shopping, visiting friends and etc..

One day, she went for check-up and the DR told her that her baby is 8 pounds big and might have difficulties going for natural birth. So, she got paranoid and thinking whether to go for scissarion(sorry wrong spelling) or natural birth. But she said her hubby would prefer her to go for natural birth. But after discussing with her hubby, both of them decided to opt for scissoring.
She even booked the date and time with her DR.

Just one day before her delivery, her MIL called and asked them to think twice coz if scissarion cannot give birth to more and more babies.. how many she wants? one football team? CRAZY!! Her MIL never thought of my fren and baby's safety.. Such a big baby, how to 'push'? In fact, her MIL asked her to pospone her delivery... GOSH!! what is this??

Just before she sleeps, she texted me and said she;s so bloody angry at her MIL. If i were her i would have ignored my MIL.. that's my baby and he's in my tummy... is up to me!! Even DR advised to go for scissarion but her MIL trying to be the HERO..

Anyway, after all the hassle.. *phew* dont care what her MIL says.. A good pleasant day, 23 July 09, my fren gave birth to a baby boy. She was admitted to the labour room at 6am and she wokes up at 4am to wash her hair, clean herself and get ready to deliver..

She mms-ed me her CUTE LITTLE PRINCE.. he's just so CUTE and ADORABLE..
Thank god, both are safe.