Thursday, November 23, 2006

Cotton Cheese Cake

Made this cake sometime in October, was trying to finish the cream cheese before it expired. I like the cake because there wasn't any sour taste unlike other recipes as it doesn't use lemon juice, Kenny also said that this cake is nice.

Cotton Cheesecake

Ingredient A:
250g softened cream cheese
45g soften butter
100g whipping cream
100g fresh milk

Ingredient B:
100g cake flour or low protein flour
6 egg yolks

Ingredient C:
6 egg whites
100g caster sugar
¼ tsp cream of tartar


1.Double boil ingredient A and stir until dissolved. Remove from heat. Add in egg yolk 1 at a time and beat till well combined. Add flour and mix till well combined.

2.Beat egg white till it bubbles then add in cream of tartar and beat till it turns white and forming, then add in sugar and in 3 intervals and beat till white and soft peak.

3.Mix 1/3 of egg white mixture with cheese mixture, then add cheese mixture back into the remaining egg white and mix till well combined.

4.Pour batter onto a 8” round cake pan(lined with greaseproof paper) and place onto a tray fill with hot water. Bake at about 150degC-160degC for 1hour or till cooked.

5.Leave the oven door half open and let the cake cool in the oven with heat off for 1 hour. Best to serve the cake after chill.

Wednesday, November 15, 2006

Braised Chicken wings in soya sauce

Cooked this dish for last Saturday's dinner per Kenny's request. Took reference from Tham Yui Kai's book. Remark was encouraging for first attempt on such dish.

Braised Chicken wings in soya sauce (豉油鸡)

6 chicken wings
some salt and black pepper

4 tbsp light soya sauce
2 tbsp dark soya sauce
½ cup rock sugar
4 tbsp cooking wine
1/2tsp Sichuan pepper corn
2 pcs of cinnamon
3 star anise
½ tsp cloves
1 tsp powder chicken stock
700ml water

1) Marinate chicken wings with some salt and black pepper for a few hours in fridge.
2)Add all the spices and sauces and water into a pot, bring to boil. Add in chicken wings and boil for 30min on low fire. Remove chicken and lay on plate.
3)Pour some sauce of 2) into wok, add a little water and 1 tsp sesame oil bring to boil and stir in corn flour water and boil till the gravy thickens. Pour the gravy over the chicken and serve.

Swiss roll

Finally decide to create my own blog. To a picture of swiss roll. Was trying to use up the strawberries in the fridge, so made this swiss roll. Still need lots of practise on the rolling part. Kenny said the texture is very soft compare to the previous ones I made, I know he like it because he ate half of it.

Strawberry Swiss roll

3 egg yolks
40g caster sugar
3 egg whites
40g caster sugar
50g cake flour
25cc milk
1tsp vanilla essence
20g butter (melted)

½ cup of whipping cream
1tbsp icing sugar
chopped strawberries

1) Beat egg yolk with the 1st part of sugar till pale yellow colour, the batter should be able stay a few seconds when draw line on it.
2) Beat egg white till foam then add the other part of sugar in 3 intervals and beat further till stiff peak.
3) Add 1/3 of egg white to the egg yolk batter and mix till well combined then add the other 2/3 into the egg yolk mixture and mix till well combined.
4) Mix in the sifted cake flour over 4-5 times interval till well combined.
5) Add milk, vanilla essence and butter into a bowl and melt the butter over double boil method.
6) Add the butter mixture into 4) over 2-3 times till well combined.
7) Pour the batter into 12” by 7” shallow tray, spread the batter evenly.
8) Bake at 180°C for 15-20min.
9) Remove the cake and let it cool.
10) Beat the whipping cream with icing sugar till stiff.
11) Lay the cake on a piece of grease proof paper, spread the cream on the cake, add chopped strawberries on top of the cream, roll the cake.
12) Chill the swiss roll for half an hour before serve.