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Archive for December, 2008

I found this recipe on Baking Mum but changed the ingredients a little. The cake has a very subtle cheese flavor even with 2/3 block of cream cheese in it. The cake is not as light as my pandan chiffon cake, don’t know if it’s because of too much cream cheese or not enough eggs?… Lots of big air bubbles too( I bang the cake pan only once)– should band the cake pan a couple more times before into the oven.

Cream Cheese Chiffon Cake

Cream Cheese Chiffon Cake

Cream Cheese Chiffon Cake Recipe

Ingredients (egg yolk mixture):
1/3 cup milk
6 oz cream cheese (2/3 block)
2 tbsp butter
1/2 tsp vanilla extract
4 egg yolks
1/4 cup sugar
4 tbsp cooking oil
1 cup cake flour
1/2 tsp baking powder
1/4 tsp salt

Ingredients (egg white mixture):
4 egg whites
1/4 tsp cream of tartar
1/3 cup sugar

Method:

  1. Preheat oven 325°F. Warm up milk, cream cheese, butter and vanilla extract. Stir until well blended and let cool.
  2. Sift together cake flour, baking powder and salt. Set aside.
  3. Whisk egg yolks and sugar until fluffy and pale in color. Add cream cheese mixture and oil. Mix until well blended. Add sifted flour mixture until well combined.
  4. Whisk egg whites until foamy, add cream of tartar and beat for a little while. Gradually add in sugar and beat on high speed till peaks form (reduce to med speed later to avoid big air bubbles).
  5. FOLD IN 1/3 of egg white into egg yolk mixture gently with a spatula until just blended. FOLD IN remaining 2/3 of egg white into the egg yolk mixture. Take care not to over blended.
  6. Pour the batter into a chiffon cake pan. Bang the pan on hard surface 1-2 times to release air bubbles and bake for 30-35 minutes. Do not open the oven door while it’s baking or the cake won’t rise.
  7. Invert the cake IMMEDIATELY after baking to let cool. Remove the cake from the pan when it is completely cool.

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I made 4 different types of buns today– mini hot dog buns, nutella scrolls, cream cheese scrolls and twisted cheese rolls. The basic sweet bun dough recipe is from Alan Ooi’s Bread Magic, and I just changed the fillings and formed different shapes. The sweet bun dough recipe yields 10 mini hot dog buns, 3 small nutella scrolls, 4 cream cheese scrolls and 2 twisted asiago cheese rolls.

Mini hot dog buns— I have made mini hot dog buns several times before. They are quick and easy and my boys love them! This time Iwas trying to play with the outlook and make it a bit more interesting rather than plain round top. Next time I’ll make some small cuts on the surface so the bun will look spiky:)

Mini hot dog buns

Mini hot dog buns

Nutella scrolls— Nutella is a hazelnut chocolate spread that you can buy at the  grocery stores. It’s so GOOD and addicting, consider I am not a chocolate person at all. I initially wanted to make it a nutella roll but forgot ;). The scroll shape is nice too because the color and scroll pattern will show after baking. Take care when twisting to form a scroll as the nutella spread can be messy and dirty up the scroll surface easily. Also keep eye on the oven toward the end of baking as chocolate burns quickly.

Nutella scrolls

Nutella scrolls

Cream cheese scrolls— There is some cream cheese leftover from cream cheese chiffon cake so this is a good way to use it up. I microwared the cream cheese 15 second to soften it and mix it with some powder sugar, then put back to the fridge to thicken it for easier handling. Right before baking, I brushed some egg wash on top, sprinkle some sugar and shredded asiago cheese.

Cream cheese scrolls

Cream cheese scrolls


Twisted cheese rolls— This is another easy bun, simply brushed egg wash on top, sprinkle generous amount of sugar and asiago cheese before putting into the oven. I tried parmesan cheese before but found it a bit salty in the flavor.

Twisted cheese rolls

Twisted cheese rolls

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This recipe from Sarah’s grandma (Mrs. Kang) is very easy to remember as the numbers represent the portion of the only 4 seasoning used for this dish (for each pound of the ribs). It is very easy to prepare as well. Every time I make this dish not only do I have an entrée but also a good soup stock for the day! It makes a great party food too as you can prepare ahead and everyone loves it.

4-3-2-1 Ribs

4-3-2-1 Ribs

4-3-2-1 Ribs (Easy)

Ingredients:
1 lb pork spareribs– cut into 3 inches long
2-3 slices of ginger

Seasoning (for EACH pound of the spareribs– pls multiply the proportion if needed):
4 Tbsp soy sauce
3 Tbsp sugar
2 Tbsp rice vinegar
1 Tbsp rice cooking wine

Method:

  1. Blanch pork ribs in boiling water for a couple of minutes. Remove and wash out any impurities. Discard the water.
  2. In another pot bring enough water to a boil (enough water to cover the ribs). Add in ginger and blanched ribs then cover with lid. Continue boiling the ribs on high heat for 5 more minutes. Turn the heat to medium low (mark #4) and let it cook covered for 45 minutes. At this point the ribs are tender enough and can be cooked in th sauce later at any time.
  3. Add all the seasoning to a cold wok and heat up to dissolve the sugar. Scoop up the ribs and put into the wok to coat the sauce evenly. Keep stirring the ribs when sauce starts to thicken to prevent burnt (if you want a spicy version you can add some chili powder at this point). When the sauce is almost dry and ribs are shinny looking dish out and serve hot.

Note:

  1. This is a great party food– ribs can be boiled ahead of time and kept in the broth. Just cook them in the sauce right before guests arrive. People like the flavor too.
  2. Discard the fat in the broth and you’ll have a good soup base or for use in porridge.

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