Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts

Tuesday, January 7, 2014

Tiramisu Cupcake


Tiramisu Cupcake

Hi!Hi!  Hope it's not too late to wish everyone Happy New Year! Cheers!!

Ingredients :
90 gm butter, softened
1/2 tsp vanilla extract
100 gm caster sugar
Tiramisu Cupcake
2 eggs
150 gm self-raising flour
2 tbsp milk

Method:
Preheat oven to 180 C.
Line muffin tray with cupcake liners.
Beat butter, sugar,vanilla and eggs till fluffy.
Add in milk and sieved self-raising flour.Mix well.
Pour the batter into the muffin tray.
Bake in pre-heated oven for about 20 minutes.
Cool cupcakes on wire rack.

Mascarpone cream :
250 gm mascarpone cheese
40 gm icing sugar
1 tbsp marsala 
180 ml whipping cream, whipped.

Combine mascarpone cheese ,sifted icing sugar and marsala, mix well.
Add whipped whipping cream into it, and mix well.
Keep in fridge for later use.
Coffee mixture :
1 tbsp instant coffee granules
80 ml boiling water
2 tbsp marsala 

Combine all the ingredients and set aside.

Some grated dark chocolate for garnishing.

Assemble:
Remove cakes from cases.
Cut each cake horizontally into four.
Brush both sides of cake with slices with coffee mixture.
Join cake slices with mascarpone cream.
Spread tops of cake with mascarpone cream and sprinkle some grated chocolate.
Refrigerated for 3 hours before serving.

Tiramisu Cupcake

This post is linked to the the event, Little Thumbs Up organised by Zoe from Bake for Happy Kids and  Doreen from My Little Favourite DIY , hosted by lice from I Love.ICook.IBake  .


Tuesday, July 30, 2013

Roti Canai Cheese


Roti canai is one of the famous/popular food in Malaysia. At first, I thought it is very difficult to make, until I saw this video .
My family love this roti canai with cheese filling....

Here's the recipe from Poh's Kitchen 

Ingredients:
500 gm flour
1 tsp salt
1 tsp sugar
2 tbsp condensed milk
2 tbsp margarine/butter
1/2 egg ( slightly beaten)
1 cup water ( adjustable)

For cheese filling:
cheddar cheese
some sugar
margarine/butter

Method:

Combine flour, salt and sugar in a large mixing bowl.
Add in  water, condensed milk, margarine and egg. 
Knead the dough until smooth and elastic. 
Divide the dough into 80 gm each.
Smooth them and coated them with margarine.
Place them into a bowl, cover with cling film and leave it at room temperature overnight.
Gently press the dough with palm, stretching the dough slightly.
Hold and stretch to expand the dough, and shall get a thin sheet of dough.
Spread some margarine /butter and sprinkle some sugar and cheese on top, then fold it up.
Fold or coil it up into a lump.
Fry on both sides over medium heat until golden brown.
Can eat it on its own or serve with chicken curry or dhal curry.



Pull and stretch the dough into a thin sheet...


Spread  margarine /butter onto the dough and sprinkle some sugar...

Place cheddar cheese.....


Fold it up....

And fold again....ready to fry....


There you are, roti canai cheese...


This is roti canai kosong,served with curry chicken...


Yums!!!!

Friday, April 12, 2013

Cheesecake Brownie

Cheese Brownie
This brownies taste very good when serve chilled.

Ingredients:
(A)
180 gm butter
225 gm cooking chocolate

(B)
3 eggs
3 tbsp golden syrup or honey
1/2 tsp vanilla

(C)
100 gm cake flour/superfine flour
1/4 tsp baking powder

Cheese Mixture:
350 gm cream cheese
150 gm caster sugar
1/4 tsp salt

1 egg yolk
1 egg

Method :
Line a 8 inch baking tin.
Melt the chocolate and butter(A) over a simmering water,till the chocolate melted.
Beat (B) until thick add in melted (A).Mix till well combined.
Fold in (C),mix till well incorporated.
Pour 2/3 of the batter into the lined tin. Bake at 170C for 10-12 mins.
In the meantime, Beat cheese , caster sugar and salt till fluffy.
Add in eggs, and beat till well incorporated.
Pour the cheese mixture onto the baked brownie, followed by the remaining brownie batter.
Bake at 170C for 35-40 minutes or till cooked.


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Friday, April 13, 2012

Kumquat Rolls

I still have some pureed kumquat compote in my fridge , the leftover from Kumquat Almond Tea Cakes.
I love the soft texture of the rolls .
And I made the rolls again....hehehe , but just changed the filling, I use kumquat compote as the filling, and it turned out great!
I like the sweet and tangy taste of these rolls ...yumyum, and  not forget the topping too.Don't skip the topping.
The rolls and Kumquat Compote originally from Wendy.

Ingredients:
Dough:
250 gm bread flour
125 gm fresh milk
50 gm sugar
5 gm instant yeast
1/2 tsp salt
38 gm butter
1 egg

Filling:
Some butter
Some Pureed Kumquat Compote

Frosting/ Topping
45 gm cream cheese
30 gm butter
70 gm icing sugar( I used 60 gm)
1/4 tsp vanilla extract
Pinch of salt

Method:
Mix all the ingredients for dough in a mixing bowl.
Knead on speed 4 for 15 minutes( using KA) or until window pane stage.
Cover and let the dough proof until double, for about 11/2 hour.
While dough is proofing, grease a 9 inch tin, ( I use square pan & lined the bottom)
When the dough is ready, roll it into a rectangle about 8mm thick( mine about 3-4mm thick)
Spread butter over the dough, then spread some Kumquat Compote over and roll up.
Pinch seams and cut roll into 9 pieces.
Arrange then in prepared baking pans .
Cover and let them proof for another 30 minutes, until they looks puffy.
Bake in preheated oven 150( fan) / 170C for 20-25 minutes.( Mine at 180C for 20 minutes)

While rolls are baking,prepare frosting.
Place all frosting ingredients into a microwaveable bowl and zap on high for 30 seconds.
Stir to combine.
(Or, you can just let everything come to room temp and beat together, not necessary to zap, but it's so much easier to zap)

If too runny, chill in fridge awhile waiting for the rolls to bake and turn warm.
Frost the warm rolls and serve.

 Waiting for it to rise...

Ready to go into the oven, like the color, very nice..

After baking....

Soft rolls with the sweet and tangy filling...yumyum with the topping ;)

Thursday, April 5, 2012

Cheddar Cheese Buns

These delicious buns were from  dailydelicious's blog. Try it and you'll love it.
Here's the recipe I copied from dailydelicious .

Dough
270 g Bread flour
30g  Cake flour
5g  Salt
2tsp instant yeast
50g  Sugar
30g Unsalted butter
100g Milk
1  Egg
80g Water

Filling
100g Cheddar cheese (grated)
90g Salad cream or mayonnaise


Topping
Cheddar cheese (grated)
Salad cream or mayonnaise

Method:
Mix together egg, water and milk.
Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the egg and milk mixture into the bowl.
Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.
Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny. But this dough is a bit sticky, use a bit of flour will help (1-2 tbsp)
See how to knead bread, here.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

For topping:   
Mix Salad cream or mayonnaise with cheddar cheese.

Preheat the oven to 180°C.

Line 2 baking sheets with baking paper.
Take the dough out of the bowl, deflate by touch it lightly.
Cut the dough into 10 pieces roll into a ball and let them rest for 10 minutes.
Flatten each ball with the palm of your hand into a  circle. Place a filling mixture in center of each dough round, and gather up edges to enclose filling, twisting edges together and pressing to seal and place it seam side down Repeat with remaining dough and filling.
Let the dough rise until almost double in size, about 30minutes.
Sprinkle with Cheddar cheese and drizzle salad cream or mayonnaise with before baking.
( I drizzled mayonnaise then sprinkle some grated cheddar cheese) 
Bake for 15-20 minutes or until golden brown.

Final proof.


Ready to bake.

Monday, March 26, 2012

Clone of a Cinnabon / Cinnamon Rolls


When I saw Wendy post this up, I knew I must try it, and I am really glad that I did it.

These wonderful rolls are indeed sooo delicious, the soft rolls with the nice aroma of the cinnamon plus the topping/frosting , they were such a  perfect combinations......

Here's the recipe from Wendy , I reduced a bit the sugar, still very yummy...... 

Ingredients:
Dough:
250 gm bread flour
125 gm fresh milk
50 gm sugar
5 gm instant yeast
1/2 tsp salt
38 gm butter
1 egg

Filling:
100 gm light brown sugar ( I used 70 gm)
3 tsp ground cinnamon ( I used 1.5 tsp)
38 gm butter, softened
1 tbsp flour ( it's recommended by some reviewers so that the cinnamon sugar stays put)

Frosting/ Topping
45 gm cream cheese
30 gm butter
70 gm icing sugar( I used 60 gm)
1/4 tsp vanilla extract
Pinch of salt

Method:
Mix all the ingredients for dough in a mixing bowl.
Knead on speed 4 for 15 minutes( using KA) or until window pane stage.
Cover and let the dough proof until double, for about 11/2 hour.
While dough is proofing, grease a 9 inch tin, ( I use round spring form pan, so I didn't grease.)

Mean while prepare the filling :
Melt butter and mix everything else together ( it'll become a paste). Set aside.

When the dough is ready, roll it into a rectangle about 8mm thick( mine about 3-4mm thick)
Spread filling over the dough and roll up.
Pinch seams and cut roll into 9 pieces.
Arrange then in prepared baking pans.
Cover and let them proof for another 30 minutes, until they looks puffy.
Bake in preheated oven 150( fan) / 170C for 20-25 minutes.( Mine at 180C for 20 minutes)

While rolls are baking,prepare frosting.
Place all frosting ingredients into a microwaveable bowl and zap on high for 30 seconds.
Stir to combine.
(Or, you can just let everything come to room temp and beat together, not necessary to zap, but it's so much easier to zap)

If too runny, chill in fridge awhile waiting for the rolls to bake and turn warm.
Frost the warm rolls and serve.
Spread fillings....


Arranged them into prepared pan...let it proof for 30 minutes.


 After  30 minutes proofing....




Delicious!!!!!

Friday, February 24, 2012

Red Velvet Cupcakes


This one of the popular cakes.The cake texture, really soft and light, just like velvet.Although the cream cheese frosting a little bit runny, I really enjoying it with the cake.
Recipe source from Sonia's and Lena's recipe with a little bit changes.

Ingredients:( 11 cupcakes)
150 gm cake flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp cocoa powder
80 gm unsalted butter, at room temperature
120 gm caster sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup buttermilk, at room temperature( or substitute by combine 1/2 cup milk + 1/2 tbsp lemon juice, set aside for 5 minutes)
1 tbsp liquid red food coloring
1/2 tsp white distilled vinegar
1/2 tsp baking soda

Method:
Preheat oven to 180C.
Line muffin pan with paper liners.
Sift flour, baking powder, salt and cocoa powder together in a bowl.
In a jug, stir the red coloring into the buttermilk. Set a side.
Beat butter and sugar until light and fluffy.
Beat in egg, followed by vanilla extract until the mixture is smooth.
With the mixer on low speed, alternately add the flour and buttermilk in 3 additions, starting and ending with flour.Mix until evenly combined.
Combine vinegar and baking soda in a small bowl until it fizzes. Quickly add to the batter and fold through briskly until evenly incorporated.
Divide batter evenly among lined cupcakes and bake for 20 minutes or until skewer inserted comes out clean.
Let cupcakes cool before frosting.

Cream Cheese Frosting :
110 gm cream cheese
35 gm butter, at room temperature
1 tsp vanilla extract
1 1/4 cup icing sugar, sifted

Method:
Beat butter and cream cheese until fluffy.
Add in vanilla extract.
Gradually add in icing sugar and bear till creamy.

 Ready to bake......180C for 20-25 minutes, depends on individual oven.

The cake really soft, just like velvet....

Friday, February 17, 2012

Oreo Cheesecake

We really enjoy and love this oreo cheesecake.The oreo gives a crust crunchy taste,the cream cheese needless to say, so rich & nice aroma perfect combinations.
The sweetness of the cake, are just nice, no need to cut down the sugar.
I adapted this recipe from 100道小蛋糕   . This recipe called for a small tin, (18cmx8cmx6cm), but I used slightly big (23cmx8cmx8cm). So I made 1 1/2 half recipe.

Ingredients:( for small 18cmx8cmx6cm)
(A)
15 gm butter ,let it soft at room temperature
55 gm oreo

(B)
150 gm Cream Cheese
50 gm caster sugar
85 gm whipping cream
1 tsp flour
1 egg yolk

Method :
Use a roller pin and a plastic bag, finely crush the oreo.
Mix butter with crushed oreo. Set aside.
Line the tin with aluminium floil.
Beat cream cheese & sugar over double boiler , till smooth.
Add in whipping cream & cream well.
Take off from the heat, add in egg yolk & flour, mix well.
Spread mixed (A) onto the bottom of the prepared tin.
Pour in cream cheese mixture , top it with the remaining oreo.
Cover with aluminium floil and bake in preheated oven 180 C for 30 minutes.
Cool on wire rack, and chilled in fridge before serving.


 Crush the oreo this way, safe time, and it gives the oreo crust more crunchy.


 Mix in the butter. No need to melt the butter, just leave the butter to room temperature till soft.


 Line the tin.


 Beat cream cheese and sugar over double boiler till smooth, and no more lumps.





Top with the remaining oreo.


Ready to bake.

And thanks to Amelia for the lovely award.