Sunday, July 24, 2011

Chocolate Cheese Swiss Roll

Finally I arrived in Sydney after 7+hours of flight.  The weather is pretty nice this time, not very cold and chilly although  it's 13*C.  Heard from the taxi driver that it rained heavily on Friday,  fortunate that the weather forecasted sunny in coming week.  Phew!!

When I arrived the hotel, it's already 5+pm and the sky had turned dark.  Nothing much I could do here at this hour since most of the shops had been closed except the cafe and convenience shops.  Things are so expensive here.  I went Seven Eleven to get some stuffs for dinner, an apple cost me A$2 and A$2.45 for an instant noodle (mini cup)!

Since the night is still young, I decided get the chocolate cheese swiss roll pictures posted - this was baked last week  and had no time to do it during weekday.

This recipe is definitely a keeper.  It's so yummy! My family enjoyed eating!  Again, I followed the 孟老師's recipe but with some alternations.

I just realized that I didn't bring along the recipe here and therefore, I could only update this post with more details after returning home.  Cheer!

Updated on July 31.
Finally back in Singapore and hope I'm still able to make it to submit this entry to Aspiring Bakers #9 – “Swiss Rolling Good Times” (July 2011) hosted by Lynn of Obsessedly Involved with Food. 

Chocolate Cheese Swiss Roll Recipe  
Sponge Cake Ingredients
- 25g unsalted butter (melted)
- 2 tsp instant coffee powder + 1 tsp cocoa powder (or 3 tsp instant coffee or cocoa powder)  }
- 20g hot water                                                                                                                 } Premix together
- 80g egg yolk  (about 4 pcs)
- 25g caster sugar
                                                                                                      
-  45g Cake flour
- 120g egg white (abt 3.5 pcs)
- 52g caster sugar

Preparation:
- Line a baking tray with parchment paper and greased it again. Preheat oven to 175*C.
 
Method:
  1. Microwave butter for 20 sec. Set aside.
  2. Premix coffee/cocoa powder and water together and stir till dissolved.
  3. Beat the egg yolks and sugar under hot water or double boiler till pale and thicken.   
  4. Add in coffee mixture and melted butter, mix till combined.   
  5. Add flour in few separate portions and stir till combined.  Set aside.
  6. In another mixing bowl, beat the egg white and add sugar gradually till mixture is stiff peaks (about 3 mins).  
  7. Take 1/3 egg whites, add into yolk mixture (step 5), fold gently till incorporated.  Repeat the same till remaining egg white finishes.
  8. Pour the batter into the baking tray (36cmx26cm) .  Bake at 175*C for 15-18 mins.   
  9. Remove the parchment paper and leave it cool. 
 Cheese Filling Ingredient

- 175g Philadephia cream cheese
- 50g butter
- 15g sugar
- 3/4 tsp lemon juice
- 50g toasted almond flake
Method:
  • Cream cheese, sugar and butter together until light and creamy. Add in lemon juice and blend well.

To Assemble:
  1. Spread the cheese filling onto the sponge cake and gently roll into row.  Spread remaining cheese filling over the outer layer of the sponge and sprinkle with almond flake.
  2. Chill in the fridge to allow the swiss roll to set.  

Yam Chiffon Cake

Boarding soon!  Need to leave for a week for a business meeting in Sydney. 

Just remembered this post is still under draft.  Since I'm waiting for boarding, I should just kill my time to get this posted. 

This is just a simply delicious cake!  If you would like to give it a shot, here is the recipe.
 
Enjoy Baking!!

Sunday, July 17, 2011

Yam Swiss Roll

I wasn't feeling well on last Monday. It started with some soar throat and then followed by running noise and cough.  Since I had been disrupted by the sleeping problem, I asked the doctor to prescribe me some pills to help my sleep.  He refused but he said the medicine for the night would be drowsy and that should help me.  However, it didn't seem to work, I still had the difficulty to fall sleep at night.  This problem had been troubling me since for a while,  it made me very depressed.  Luckily, last night, I managed to catch some good sleep.  Phew!

I wanted to bake something yesterday afternoon - Saturday so that I could keep myself away from my laptop.  Since the Aspiring Bakers for July theme is swiss roll, it's a good opportunity for me to master my swiss roll skill.  I picked up a recipe  from 孟老師的美味蛋糕卷 cookbook - Yam Swiss Roll.  This is my first attempt trying 孟 老師's recipe.  Although I'm bilingual, reading Chinese cook book is always a challenge,  somehow, it's difficult to comprehend the instruction as opposed to English.  I normally have to read a few times before I can get it right and  I must translate them to English so that it's easier for me to  follow.  Therefore,  using Chinese recipe is more work for me but I enjoy since I prefer Asian recipe than Western's.

I like 孟老師's recipe although it's more work.  Overall, this cake turns out pretty good.  The sponge cake is fine, soft and light.  The sponge and the Yam custard blends well, it tastes like "OrNee".  My family likes it but I think it's a bit sweeter.

I am submitting this yummy Cream Cheese Swiss Roll to Aspiring Bakers #9 – “Swiss Rolling Good Times” (July 2011) hosted by Lynn of Obsessedly Involved with Food. 

Interested?  Pls refer to following recipe:

Recipe for Swiss Roll
- 30g unsalted butter
- 80g egg yolk  (about 4 pcs)
- 20g caster sugar
- 40g Yam paste
-  45g Cake flour
- 130g egg white (abt 3.5 pcs)
- 65g caster sugar

Preparation:
- Line a baking tray with parchment paper and greased it again. Preheat oven to 180*C.
 
Method:
  1. Microwave butter for 20 sec. Set aside.
  2. Beat the egg yolks and sugar under hot water or double boiler till pale and thicken.   
  3. Add in yam paste, continue to beat till combined.   
  4. Add in melted butter, mix well.
  5. Add flour in few separate portions and stir till combined.  Set aside.
  6. In another mixing bowl, beat the egg white and add sugar gradually till mixture is stiff peaks (about 3 mins).  
  7. Take 1/3 egg whites, add into yolk mixture (step 5), fold gently till incorporated.  Repeat the same till remaining egg white finishes.
  8. Pour the batter into the baking tray (36cmx26cm) .  Bake at 175*C for 15 mins.   
  9. Remove the parchment paper and leave it cool. 

 Recipe for Yam Custard Filling:
- 70g milk
- 30g caster sugar
- 10g corn flour
- 50g whipping cream (dairy)
- 50g yam paste
- 1/2 tsp gelatine powder (double boil till melted) + 5g water

Method:
  1. Mix milk, caster sugar and corn flour  together.  Well mix.
  2. Add in whipping cream and whisk under double boiler  till thicken.  
  3. Add in yam paste and continue to whisk till thicken.  Put aside first.
  4. Mix gelatine with water, double boil till melt and pour into step 3.  Mix till combine.
  5. Pour yam custard into a tray (14 cm x11 cm) and freeze for 30 mins.   
Recipe for Whipped Cream:
- 100g whipping cream (dairy)
- 20g caster sugar

Method:
  1. Add whipping cream and sugar together, whisk at high speed till stiff (abt 2 mins)

To Assemble:
  1. Cut the sponge cake into 2 pieces.  
  2. Cut yam custard into pieces.
  3. Spread the whipped cream onto one of sponge cake, arrange the yam custard square into line and then cover with some more cream.
  4. Gently roll up the sponge, wrap with a cling wrap and chill in the fridge to allow the swiss roll to set.  
  5. Repeat the same for the second roll.   

Sunday, July 10, 2011

Blueberry Crumble Muffins

Sunday has become a rest at home event for me and since the kids will be busy with their own stuff, my hubby will normally spend his time catching up movies and for me, I will spend time exploring new recipes unless we have event to attend or are occupied with something else.

After clearing the cream cheese, I needed to clear the blueberry as it was brought since Monday. I could have just eaten them as fruit but since my afternoon was very empty, to kill my time, I decided to try out another recipe after the cream cheese chiffon bake.

I bought the okashi cookbook at least a year ago but never tried out any of the recipes before, since this cookbok is well received by a lot of bakers,  I decided to give it a shot. 

This muffin recipe has an extra step - make the crumble for the topping, it's slightly more work as compare to other muffin recipes but overall, the process went well. 

 
Although it looks so tempting, I was very disappointed with its turnout - it's a bit dry and pain.  Did I do it wrongly or .... For those who prefer something pain, I think this might fit them but certainly not me! Sorry for not sharing this recipe as the copy right is reserved according to the publisher.

Cream Cheese Chiffon Cake

Still left with some cream cheese after the cream  cheese swiss roll bake, I needed to find a recipe to use up this leftover and hence I picked a simple chiffon cake from The Kitchen 70's.  This cake is nothing new to me,  I baked something similar previously but since I wasn't very satisfied with my previous attempts, I decided to add more cream cheese and extra chocolate chips to this recipe in order to give a richer and stronger flavor for my liking.

Not sure what happen along the way, I totally forgot about chocolate chips, fortunately, it struck my mind last minute and I managed to drop it in time.  Somehow, the batter consistency was quite liquid, after the bake, I realized all the chocolate chips sank to the bottom.  I should dust the chocolate chips with a bit of flour before swirling them to the batter, this way, the flour could help to make the "add-ins" less slippery and therefore they could stay put where they are - I learned this from one of the baking lesson.

Despite the flaw, this cake is pretty delicious.  The texture is fine, soft and light and certainly it has a stronger flavor and taste.  I am satisfied with this outcome :)

Want to give this recipe a try?  Here you go ..

Cream Cheese Chiffon Cake recipe modified from The Kitchen 70's.  

Ingredients
- 90g milk
- 60g cream cheese
- 60g butter
- 100g cake flour/ top flour (I use 50g each) - sifted
- pinch of salt
- 80g egg yolk
- 175g egg white
- 80g caster sugar
- 40-60g chocolate chips

Method:
  1. Preheat oven to 175C.
  2. Cook butter, cream cheese and milk together over double-boiler until thicken.  Set aside to cool.
  3. Add in flour and salt, stir till smooth.
  4. Add in each egg yolk one at a time, whisk well with each addition.  
  5. Use a cake mixer,  whisk the egg whites till frothy, gradually add in the sugar and whisk till 80% peak form.
  6. Fold in 1/3 of the meringue into the egg yolk mixture until combined.
  7. Repeat the same, fold in the rest of the meringue lightly in 2 portions until well combined.
  8. Pour batter into a 21cm tube pan and swirl in the chocolate chips (coated with some flour).
  9. Bake in a preheated oven for 45-50mins.
  10. Remove from oven, invert cake onto table until completely cool. 
  11. Remove cake from pan and serve.

Saturday, July 9, 2011

Cream Cheese Swiss Roll

Having some troubles with sleep lately again, not sure why (work stress?) but since today is a Saturday, I should just wake up early to do something else instead of lying on the bed ...Somehow, first thing on my mind is to get onto my laptop and to scan through any urgent mails that came over the night.  Am I workaholic?  I guess it's hard for me to change and since it's the Friday afternoon for the US folks, if I could get them a response now, they could probably close the case and not to wait till next week... 

I hardly bake swiss roll because I hit a couple of failure and bad experience previously. Given that this month, the Aspiring Bakers slogan is Swiss Rolling Good Times, I think I should join the crowd and send in an entry.  I wanted something simple, not too elaborate as I don't want to spend too much time on it and therefore, I picked this Cream Cheese Swiss Roll recipe from one of Alex Goh cookbooks - Baking Code.   Though there were some difficulties with the rolling part at the start, the whole process went pretty smoothly.  Unexpectedly, this swiss roll turns out so awesome!  The texture is so great -  fine, soft and moist.  This recipe is definitely a keeper!

Join me!  I trust you will like it.

I am submitting this yummy Cream Cheese Swiss Roll to Aspiring Bakers #9 – “Swiss Rolling Good Times” (July 2011) hosted by Lynn of Obsessedly Involved with Food. 

Here you go ...

Cream Cheese Swiss Roll Recipe adapted from Alex Goh's Baking Code.   

Ingredient A:
- 60g milk
- 50g cream cheese

Ingredient B:  25g corn oil

Ingredient C:  65g cake flour (sifted)

Ingredient D:
- 6 egg yolk
- 8g sugar
- a pinch of salt

Ingredient E:
- 3 egg white
- 55g caster sugar

Method:
  1. Cook ingredient A (milk & cream cheese) until the cheese melts.  Add in oil, mix until well-combined.
  2. Add in flour, stir till even.  Then add ingredient D (egg yolk, sugar, salt) one portion at a time till finish.  Mix till well combined.
  3. Whip egg white till bubbly, then add in sugar, continue to whip till stiff (80%) -all about 3 mins.
  4. Take 1/3 of egg white, add into cream mixture (step 2), gently mix well.  Repeat the same step till egg white finish.  
  5. Pour it into a greased and lined 40x23x3 Swiss Roll mould.  
  6. Bake at 170*C for 20-23 mins. 
  7. After it cools, spread the filling (pls refer to below step) on top of the cake and roll it up.

Cream Fillings
- 125g cream cheese
- 35g caster sugar
- 40g butter
- 1 tsp lemon juice
- 1/2 lemon zest

Method
  • Beat cream cheese until smooth.  Add in sugar, cream until well-combined.  Add in butter, cream until well-combined.  Add in lemon juice and zest and mix till well-combined.

Monday, July 4, 2011

Crunchy Cheese Butter Cake

I just bought a new cookbook, it's Agnes Change's Baking Made Easy.  I read many good comments about her recipes- i.e. easy and nice, and since I found it in a bookstore, I decided to keep a copy at home.

Not sure where I got the energy and motivation yesterday afternoon.  After the Japanese Cotton Sponge Cake,  I decided to continue with another bake despite my maid was out - no helper to do all the cleaning and washing.  

 I didn't have particular reason on why I chose this recipe, it's just by random.  I realized that the method of this bake is very different from what I tried before, what amazed me is although the method is simple, the cake turns out very yummy,  the texture is soft, moist and has the lovely crunch on top.  In addition, the saltish taste of the cheese really enhances the flavor of the whole cake and make this cake very unique and delicious!

If you're a cheese lover, I believe you'll like it.  Here you go.. slight modification from Agnes Chang's recipe below.

 Ingredient
  • 220g butter
  • 95g caster sugar
  • 5 egg whites
  • 120g castor sugar
  • 5 egg yolks (slightly beaten)
  • 130g cake flour
  • 100g top flour
  • 2 tsp baking powder
  • 100g grated cheddar cheese

Topping:
  • 60g grated cheddar cheese

Method
  1. Cream butter and sugar till light (about 4-5 mins).  Put aside
  2. Whisk egg white and castor till stiff peak (about 3 mins). Add in egg yolks and gentle mix well.
  3. Mix in butter mixture (step 1) and fold in flour and cheese one portion at a time. Gentle mix well.
  4. Pour into a 8" squre pan (greased and lined) and bake for 40 mins at 170*C. 

Japanese Cotton Sponge Cake Again!

Since I had a free afternoon yesterday,  I decided to bake another batch of Japanese Cotton Sponge Cake for my mum-in-law as I planned to visit her in the evening  for dinner.  My mum-in-law likes plain cake, not too buttery and creamy except durian cream cake.  This Japanese Cotton Sponge Cake is one of her favorite, I guess it lies with its texture - smooth, moist, bouncy and tasty.  From my view, I will prefer this cake than Chiffon cake.  This time round, I sprinkle some dessicated coconut over and glad that it blends well.    
Trust me, this recipe is really a keeper!   I have pasted the same recipe here for your easy reference.  Cheer!

Japanese Cotton Sponge Cake Recipe

Preparation:
-  Prepare a 8" square baking pan lined with baking paper.
- Preheat oven at 170*C for 15 mins. 

Ingredients:
- 60g butter  (microwave for 20 sec till melted)
- 80ml evaporated milk (microwave for 20 sec) or 70 ml evaporated milk +10ml water
- 40g cake flour + 40g top cake (sifted)
- 1 egg and 5 egg yolks (lighten beaten)
- 1 tsp vanilla essence(cut down to 3/4  tsp if  use vanilla paste)
- 5 egg whites
- 115g sugar
- Pinch of salt

Method:
  1. Mix melted butter and hot milk together.  Add in sifted flour and mix till well combined.
  2. Add in the beaten egg yolks and vanilla essence, mix till well combined.
  3. In a separate bowl, whisk egg whites till foamy (abt 40 sec).  Add in sugar, cream of tartar and salt and continue to whip till stiff (another 2 mins).
  4. Take 1/3 of egg whites,  mix well with above egg yolk batter.  Take another 1/3 egg whites, repeat the same step.  And same for the last 1/3 egg white.  Don't overmix.
  5.  Pour batter into fully lined baking pan.  
  6. Bake at 170*C for 10 min and then reduce to 155*C for 30-35 mins.
  7. Remove from oven and overturn for 5 mins (to prevent cake from sinking) before unmould. 
  8. You can cut the cake into half horizontally and spread a layer of buttercream if you prefer.

Friday, July 1, 2011

Japanese Cotton Sponge Cake

I had been wanting to start a regular exercise regime to keep a healthy lifestyle but it's so hard for me to achieve.  I always come up a lot of excuses, e.g. "too tired", "too busy", etc last minute...  

Few weeks ago, with the influence of my sis-in-law, my hubby and I joined a Qigong exercise group, my aim was to do it at least 3 times a week but end up, I only managed to achieve on every Sunday morning.  I blamed on the late night conference calls, as a result, I didn't have good and enough sleep and therefore, not be able to wake up early as the exercise starts at 6am ..blah..blah..blah..   My sis-in-law exercises 2 hours every morning from 5:30am for a consecutive 6 days a week.  Isn't my excuse very lousy?? Today, My hubby and I take leave, although we didn't make it for the Qigong exercise, we went for a slow walk at park for almost an hour.  It was a nice stroll.. Hope I could keep it up and  stop all these excuses ...   

Enough for exercise regime.  Let get back to baking.    I was craving for this Japanese Cotton Sponge Cake  as I remembered  it was so tasty and yet an easy cake.  Therefore, I decided to bake this again.  This time round, I used a low fat evaporated milk, somehow, it didn't turn out as tasty as I expected.   I think I should stick with full cream milk, forget about the calorie else, I will be getting all these disappointments :(    

Interested?  Recipe here.

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