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This cake is also known as Sakura Cheese Cake, maybe of its soft texture. It is a must try recipe. Anyone who has tasted Miki Ojisan cheese cake from Sogo KL will surely love this (it taste FANTASTIC!)

This demo again is performed by Chef Alicia sometime back, surrounded by many curious eyes.

This demo was actually requested by Suit Ling (busy copying the ingredients as shown above). For this cake, Alicia used recipe from “Bake with Yen” (which is also called a baking bible according to Mrs Yong).

Ingredients A: 140g castor sugar, 6 egg whites, 1/2t cream of tartar
Ingredients B: 50g butter, 250g cream cheese, 6 egg yolks, 100ml fresh milk, 1T lemon juice
Ingredients C: 60g superfine flour, 20g corn flour

Method
1. Melt butter, cream cheese & milk over a double boiler. Cool down, add in egg yolks & lemon juice.
2. Whisk egg whites with cream of tartar until slightly stiff. Divide (1) and flours 3x (alternately), mix in, stir well till combine (must be fast so air will not lost).
3. Pour batter into a greased & floured 9″mould.
4. Steam-bake at 160C for 1hr and 10mins.

I was told that the texture of the cake depends also on the type of the oven we use which made up of different types of electrical supplies.

Tips:  To retain the moisture of the cake, u can cover the baking try with a foil to prevent your cake baking dry. Otherwise you can also try to bake with the chiffon cake mould (and you get a cotton cheese cake with a hole in the middle)

Mini Cupcakes for the kids

Bigger cups for the adults

I have great mood whenever a vacation has been planned. Baked some cupcakes a few weeks back to bring it along to Genting trip with families. Instead of using only butter, I add replace 1/3 with planta and it taste really great (even much better than recipe in my baking book), thanks to Elaine for her great recipe.

See recipe as below:

• 160g butter ( I used Farm Cow)
• 80g margerin (I used planta)
• 160g castor sugar
• 200g self raising flour
• 2Tbsp lemon juice
• 1 tsp lemon rind
• 3 eggs (I used biggest eggs)

Cupcakes like this can be kept for days in tight container and it is really convenient to be eaten during outing. I think these cute cupcakes will surely do a great snacks for my friend and their long distance movers when they move over to KL on this coming Saturday.

I was tempted to test my cake decoration skill, decorating one whole cake. However each time I think of the surface of the cake that needed to be smooth, I chickened out and bake cupcakes instead. Reason is because little cupcakes are more easier to decorate where I can easily pipe the cream onto it.

Few weeks back I decided it’s time to show off my decorating skill and see what I have done to the cake above? Haha…I piped creams onto the whole cake instead of smoothing the cream on the surface. And those creams are just yummy and irresistable. I think I am going to need the best weight loss products again after eating this one whole cake.

My girl went to Maggi excursion before the holiday in August. It is really a good exposure for the kids to visit Maggi Masak-masak studio. Organised by their pre-school, each child only has to pay Rm10 and they get a good experience on the hands-on pastry making.

Luckily each kid only brings back 2 very tiny dry puffs and not those drooling-fattening ones. Otherwise I’ll need to pop a few of my supplement to help me burn fat in my fatty tummy again.

Each child wore back a red apron and brought back a bag of Maggi goodies (packs of cooking ingredients to please their mummies). QQ mentioned that they were served with yummy chocolate cakes, nuggets, biscuits and  little Milo packs as their morning snack. Not bad for a RM10 paid right?

Beware when you handle hot oven. Although we are covered by the rv insurance, I always make sure that my kids are away from the kitchen when I bake.

When I saw my chiffon cake mould this morning, I just realise I have not been using this to make chiffon cake for many years.  See below for orange chiffon cake recipe (thanks to Alicia). Am surely going to try again using it to make soft cheese cake

Ingredients
A- 6 egg whites, 1T cream of tartar, 4oz castor sugar (takde castor, so i blend normal sugar)
B- 6 yolks, 6T sunquick, 6T oil, 4oz self-raising flour

Method
1. Cream B well in one direction
2. Beat A until stiff (high speed). Slowly add in sugar once egg white formy. Must ensure container very clean.
3. Fold B into A slowly, making sure the mixture does not collapse.
4. Bake in preheated oven (+ chiffon tin) at 160C for 30mins till lightly brown. Change to 180C and bake till golden brown.

Went out to get some baking stuffs just now but did not have a good trip as I witness a bad accident which involves a bike and a lorry. That incident really did not look pleasant. I hope the rider would get help from the San Jose motorcycle accident attorney for claim in his badly damages caused by the other party.

Quick shaken, I then quickly pick up my baking stuffs at the bakery in Kajang and manage to get the chiffon cake tins that i want. It’s a new place with quite good supply of baking stuffs. Got hold of a set of nice muffin paper cups too. So initially wanted to bake only chiffon cake today, but the mood of trying out baking in the lovely cup really irresistable, so i tried with my own modified recipe. Amount was cut down and estimated, so only managed 2 cups, haha…

Ingredients: Self raising flour, egg, vanilla essence, majerin, castor sugar, grated cheddar cheese, water, heartshapes toppings

Method: beat everything into the mixing bowl till light, slowly mix in water and flour. Beat till even. Pour into cups and bake at preheated oven at 180 celsius for 25mins.

My 3rd attempt making choux puffs few weeks back.

When I reached home, my mood was somehow spoilt. Not sure which part went wrong, the batter was too dry this time (probably less eggs used). I was so worried that they would not fluff up and rise in the oven. To my surprise, they fluffed up perfectly, once again. I guess we can never go wrong with the self-raising flour

Marinated wings are arranged on a tray of cut potato, carror, and onion chunks.

1st Birthday Platter for the neighbours

It has been exactly one year since we did birth announcements for our boys. In just a blink of eye, they are already crawling everywhere in the house, waiting for me to celebrate their first birthday.

Since we already did a mass celebration at hometown with family members with cakes and party, we only have a simple dinner at home on their actual birth date.

I marinated some wings (with mixture of oyster sauce, thick and soy sauce) and baked them in my oven. I even baked some small banana cupcakes (should have did some lil egg tarts instead) and did some red eggs, just for the sake of having fun. Since we had extra, I prepared a platter too, as giveaway to the neighbours. Just something so simple and nice

After a while taking a break in baking for the kids birthday, I baked again a few days back, just for the sake of fun. This time I made mini banana cupcakes, with my girl around sitting on the alleviated seat using the seat lifts so she could be tall enough to help me line the cups on our kitchen workplace.

Notice that my cakes do not fluff up? I probably adjusted the temperature in my oven too hot. Thus they ended up quite dry but crispy. Cute yeah, just great to stuff a few into my girl’s lunchbox the next day

I made butter cakes so frequently, but have not jotted down the recipe I used from Agnes Chang. Here is it, for Miche. (This recipe can 24 medium size cupcakes)

Ingredients

• 250g butter
• 200g castor sugar
• 4 eggs
• 1tsp vanilla
• 250 self-raising flour
• 4 tbsp milk (optional)

Method

1. Mix butter and caster sugar at slow speed till even (sugar not resolved yet)
2. Add egg one at a time and beat well before adding next
3. Add vanilla and mix well.
4. Divide flour by 3 portions and fold in flour (hand fold or use slowest speed mixer)
5. Finally add milk.
6. Pour into baking tin or 24 cup liners (1/2 full) and shake lightly to distribute bottom evenly.
7. For cake: bake at pre-heated oven @ 180 degree celcius for about 45 mins.
8. For cupcakes: I bake at 10 mins, then rotate them (inside out) and continue baking another 10mins till golden brown