Coffee cotton cake 咖啡可可棉花蛋糕

 

咖啡可可棉花蛋糕 (食谱来自JJ Sk Sharon )

材料 A: 葡萄籽油80g(我用粟米油),特幼面粉80g (我用80g普通面粉+10g蜀米粉),可可粉10g,蛋黄6个 (54-55g全蛋的重量),全蛋2个, 1包越南咖啡+1包nescafe 3合1,热鲜奶100g ~*咖啡粉加入热奶拌至溶,待凉,备用。

材料 B: 蛋白6个,原庶糖60g(我放幼糖70g)。

做法:

1. 粟米油加热至有纹路,熄火,马上倒入过筛了的粉类中搅拌成烫面糊,待凉,备用。

2. 蛋黄加入全蛋,加入咖啡糊搅拌均匀,再加入烫面糊搅拌均匀,备用。

3. 蛋白打至粗泡,分3次加入幼糖打至中性发泡,分次与蛋黄糊混合均匀。

4. 把面糊倒入8″圆模中,轻震出气泡。

5. 预热烤箱以"水浴法"以170度单单上火,中下层,烤40分钟,再转150度上下火,中下层烤20分钟或至熟(~我是150度烤80分钟或至熟~ by Joanne Lai🤗🤗🤗)

6. 出炉 倒扣 待凉 脱模。

Pumpkin bread with raisin & rosmary salted nuts

Ingredients
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 2 eggs
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmet
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 & 1/2 cups all-purpose flour
  • Abt 1/2 cup raisin
  • Mix nuts for topping
Instructions
  1. Preheat oven to 160 degrees C. Liberally grease an 8″ loaf pan with cooking spray and line the bottom.
  2. In a large bowl, beat together the butter and brown sugar until creamy, about 1 minute. Beat in the eggs and pumpkin and beat to combine. Add in the spices, baking powder, baking soda and flour and mix to combine, careful not to overmix. Mix in raisin. Mixture may be slightly lumpy; this is okay! Overmixing will lead to tough bread.
  3. Pour the mixture into the prepared pan and smooth out the top. Sprinkle mix nuts on top.
  4. Bake for approx. 45-55 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for at least 20 minutes before inverting on a wire rack to cool completely, or let cool completely in the pan. Cut into slices!

Recipe adapted from Pintres

Japanese cotton cheese cake

Cotton Soft Japanese Cheesecake Recipe
I able to get a tall and cotton smooth texture cake with this recipe.  However, I still facing difficulty to get a smooth top japanese cotton cake. I think most probably due to the oven temperature. Need to try again. May try 9″ springform pan.
Adapted from Rasa Malaysia
Ingredients:

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

Method:

1. Beat cream cheese over a double boiler. Beat in egg yolk, 2 at a time. Beat in 1/3 of sugar. Melt butter with milk in the microwave abt 20 sec. Mix in. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.

2. Make the meringue by whisking egg whites with 1 tsp lemon juice until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar in 2-3 times and whisk until soft peaks form.

3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a springform 8-inch round cake pan. Without greesing.

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

Tiramisu cake with caramelized nuts

Cream cheese filling
250g cream cheese
200g whipping cream or heavy cream
1tbsp gelatin powder
2tbsp water
60g icing sugar, sifted

Method
1. Sprinkle gelatin over the water in a bowl, stand the bowl over a pan of simmering hot water till dissolved and clear liquid.
2. Beat cream cheese and sugar until light and fluffy. Using the same mixer, beat whipping cream till soft peak.
3. Fold in whipped whipping cream and gelatine into cream cheese mixture, mix till smooth.

Coffee syrup
80ml expresso (chilled)
2tbsp Kahlua

Method
1. Mix chilled espresso with Kahlua in a small mixing bowl, set aside

Caramelized almonds
Abt 100-130g almond flakes and pumpkin seeds, toasted (170c for around 5-7mins)
100-120 g sugar

Method
1. Line a non-stick baking paper on a flat tray.
2. Place sugar in a small, heavy bottom saucepan set over low heat.
3. Cook, stirring occasionally, until sugar melts and turns a golden brown.
4. Add almonds, stir to coat all evenly. Remove from heat and tip onto prepared tray.
5. Leave to cool and set before crushing almonds.
6. Store in air-tight container jar until ready to use.

Basic Plain Sponge Cake
(recipe source: by Sonia aka Nasi Lemak Lover)
*make a 7” round cake (with removable bottom cake pan)

4 egg yolks (large)

20g caster sugar
50g corn oil
50g milk
1/2tsp vanilla extract ( I use Cointreau )
100g cake flour

4 egg white (large)
1/4tsp lemon juices or 1/4tsp cream of tartar
60g caster sugar

Method
1. Lightly whisk egg yolk with sugar.
2. Add in corn oil and milk, stir to combine.
3. Add in cake flour, mix well, set aside.
4. Add lemon juices into egg white, beat till foamy.
5. Gradually add in sugar, beat till stiff peaks (十分发 / 硬性发泡)~ (hand mixer speed 3 takes about 5mins)
6. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
7. Fold the balance of egg white mixture into egg yolk mixture, combine well.
8. Pour batter into the pan (don’t need to line with paper but you can also line paper but use normal baking paper, also don’t use a non-stick pan), bake at pre-heated oven at 140c for 30mins (at lower rack, i place 2nd rack from lowest), then increase to 170C and continue to bake for 25-30mins.

Note : modify recipe from  Nasilemaklover

Light lemon cupcakes with fresh cream frosting

Ingredients

1 1/4 cups cake flour

1 1/4 tsp baking powder

1/2 tsp baking soda
1/2 tsp salt
2 large eggs, room temp
3/4 cup sugar

1/2 cup oil
1/2 cup buttermilk (i use fresh milk + 1tbl lemon juice)

1 lemon jezz

1 tsp vanila extract

Method:

Preheat the oven to 170 degree C and line a cupcake/muffin pan with cupcake liners.
1. In a medium bowl, whisk together  cake flour, baking powder, baking soda and salt. Set flour mix aside.

2. beat eggs and sugar with the whisk attachment on medium speed (15-20 seconds).

3. Add butter milk, oil and vanila.

4. Stop electric mixer, add flour mix and stir lightly by hand.

5. Scoop the batter in cupcake liner n bake for about 20 min until golden brown.

6. Let it cool before deco with freshcream frosting.

 

Baked lemon cheesecake

(makes one 7-inch cheesecake

For the crust:

1 cup Oreo findly crust

3 tablespoons butter, melted

For the cheesecake:

250g Cream Cheese, at room temperature

90g cups granulated sugar

1 tablespoons lemon zest (from about 1 lemons)

1 teaspoons vanilla extract

1/2 cup Greek yogurt

1 whole egg & 1 egg york

1 tbl lemon juice

Keep some lemon zest for garnish, optional

Preheat oven to 170 degree C and butter the bottom of a 7 inch spring form pan

Mix together the Oreo crumbs and melted butter.  Press into the spring form pan, going up the side of the pan only 1/3 inch. Cool in the fridge for 15-20 min.

In a stand mixer, cream the cream cheese until it’s smooth.  Add the sugar and lemon zest and mix together.  Add the vanilla extract, yogurt and stir until combined.  Add the eggs and yolks one at a time; mix each in before adding the next.  Stir in the lemon juice.  Pour the cheesecake filling into the spring form pan on top of the cooled crust.  Bake in a water bath for 50-60 minutes.  The outer edges should be set and the center will still jiggle a little when you move it.  (The cake continues cooking after it’s removed from the oven.)

Cool for 15 minutes, then remove the spring form rim.  Cool completely, then place into the refrigerator for at least 8 hours, overnight is best.  You can garnish with lemon zest n strawberry.

Update:  To ensure that no water leaks into the cheesecake while it’s baking, wrap aluminum foil around the outside of the spring form pan.  Don’t fill the water bath until you’ve already placed the cheesecake in the oven, and only fill it to 1/3 up the side of the spring form pan.

古早味芝士蛋糕

原食谱➗6,用7/8寸方模
有改了一点材料:
1)牛奶 90克,玉米油80克,乳酪
粉20克,盐 1/8茶匙
2)低筋面粉110克 + 1/4茶匙泡打粉
3)蛋黄107克 / 6颗 A蛋黄
4)蛋白240克 / 6颗 A蛋白,幼糖80克,
塔塔粉1/4茶匙
5)芝士片 4 片
6)帕米桑芝士粉少许(撒面用)

做法:参考原食谱
烤温:150度烤50-60分钟,160度烤10分
钟。我用蒸烤法。
(每个烤箱温度有差异,温度只供参考)