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 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
- Preheat oven 325°F. Warm up milk, cream cheese, butter and vanilla extract. Stir until well blended and let cool.
- Sift together cake flour, baking powder and salt. Set aside.
- 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.
- 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).
- 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.
- 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.
- 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
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.
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
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
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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 (Easy)
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
- Blanch pork ribs in boiling water for a couple of minutes. Remove and wash out any impurities. Discard the water.
- 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.
- 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.
- 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.
- Discard the fat in the broth and you’ll have a good soup base or for use in porridge.
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My neighbor Mrs. Wang made some 餡餅(Chinese hot pockets) with green onion filling and they tasted pretty good, so I asked her about the dough recipe and decided to change the filling to chives since Richard loves chives. It sounds complicated but actually is a relatively simple recipe. You can change the filling to whatever ingredient you like, and most important of all, it doesn’t require baking, steaming, or pan-frying… just cook the 餡餅(Chinese hot pockets) in a clean DRY pan– Pretty much hassle free when it comes to cleaning and also much cleaner when you eat with your hand. Served hot and it’s crunchy on the outside and a bit juicy on the inside… I recommend you all to give it a try.
Chinese Hot Pockets with Spicy Chives filling
Chinese Hot Pocket( 餡餅) with Spicy Chives filling (makes 18 pcs):
Dough ingredients(pls note I have updated portion of oil to 1/2 tbsp):
3 cups all-purpose flour
1/4 tsp salt
1/2 tsp dry yeast
1 cup warm water
1 1/2 Tbsp oil
1/2 lb chives– chop into small size like you would with green onion
2 pcs preserved five-spice pressed tofu 五香豆干– chop into small size like you would with green onion.
2 eggs– beaten (for scrambled eggs).
1/4 lb ground pork– seasoned with salt, pepper, sesame oil, corn starch and a little water.
4 Tbsp dried shrimp skins 虾皮– rinsed.
2 cloves garlic– minced.
Seasoning: salt, pepper, chicken bouillon powder, XO sauce
In a big bowl combine flour and salt. Dissolve yeast with 1/3 cup of warm water then pour into the flour mixture while stirring it. Gradually Pour in remaining 2/3 cup of warm water to wet the flour mixture to form a dough (add a little water/flour is dough is too dry/wet). Add in the oil and knead until the dough doesn’t stick to the bowl. Transfer to a cutting board and continue kneading until the dough is soft and smooth, about 5 minutes. Put it back to the bowl and cover with plastic wrap. Let it rise for 1- 1 1/2 hrs or double in size. In the meantime prepare the filling.
- Heat the wok and make finely scrambled eggs. Set aside.
- Sauté garlic, dried shrimp skins and ground pork. Use the spatula to loose up ground pork as fine as possible. When the ground pork is cooked, add in five spice tofu.
- Put in chives, add seasoning and sauté quickly. Set aside to let cool before wrapping (I made the filling a little saltier and spicier as the flour dough will balance the taste when wrapped).
To Wrap the Filling:
- After the dough rise to double size, transfer to a lightly floured surface and knead a little bit. Divide into 18 balls. Cover the dough that you’re not working on to avoid drying out on the surface.
- Roll out 1 ball to thin circle. Scoop 2-3 Tbsp of filling onto the dough and pinch the edge carefully to seal. Face the sealed side down. Repeat this step until all finished.
- Turn the stove heat to low (mark #2 or 3). With sealed side facing down, put the hot pockets in a DRY CLEAN pan and cover the pan with a lid. Cook until the bottom side is golden brown and the surrounding edge doesn’t stick, about 5 minutes. Flip over and cook the other side for 5 minutes until golden brown.
- Remember to press down the hot pockets a little before cooking them as they will puff up during the cooking process. Don’t worry if a little oil from the filling oozes out.
- 餡餅 is best when served hot. To reheat just microwave until the interior is warm then put them in a DRY CLEAN pan so they have a crunchy skin again.
- Filling is very versatile. You can add in chopped clear noodles too. For those who can’t stand the heat you can skip the XO sauce.
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