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Saturday, October 14, 2017

No-bake mini matcha cheesecakes


So many cheesecakes , so little time .

No-bake cheesecake is probably the easiest dessert one can make , with just few ingredients and a bit of time , you can dress it up or down and voila ! From my Nutella cheesecakes , Matcha Oreo cheesecakes , Baked cheesecakes , Strawberry cheesecakes , Lemon cheesecakes with homemade lemon curd topping , Cherry-lemon cheesecakes to name a few , these unhealthy desserts are worth the extra calories ðŸ˜ 


So , here's another simple yet delightful minis . You'll probably know about Matcha by now , if not just click that link .

This is a flexible / forgiving recipe , original is actually an Earl grey cheesecake but I don't like the taste of it . You can add a bit more cream cheese to my tweaked recipe , more or less sugar according to preference , you can double the recipe if you want . My toppings are ( canned ) adzuki / Japanese sweet red beans and some sliced figs but you can use either homemade strawberry sauce or fresh strawberries , yeah , think color contrast heh ! 

The moulds that I used are all the same in my previous mini bakes , they're individual and aluminium loose-bottom ones ( check the last photo ) . I only used 6 moulds instead of 8 because I can't find the rest ugh ! No moulds ? You can use muffin liners but as this is a no-baked cheesecake , maybe some of it will stick at the liners .


Recipe inspiration from 2人免焗小蛋糕 / 芝芝[著] by èŠèŠ , original recipe , Earl grey cheese cake is listed below 

Makes 8 minis 

Crumb base : 

115 grams Biscoff / speculoos biscuits
25 grams melted butter 

* Prepare eight  2 1/4 x1 1/4-inch loose-bottom tins , lightly-butter the bottom part of the tins , set aside .

* Place both biscuits and butter in a small food processor and whizz until it resembles a fine crumbs  . Or place biscuits into a ( food-grade ) plastic bag and bash it with a rolling pin until finely crushed , combine with melted butter and mix well . 

* Transfer crumbs into the prepared tins at about 18 grams each . Use a straight-sided rolling pin or a teaspoon ( cutlery ) to press and smoothen crumbs at the bottom of the tin . Freeze for 20 minutes . 

Matcha cheesecake batter : 

5 grams gelatin sheets 
100 grams whipping cream 
100 grams cream cheese , softened 
35 grams caster sugar
5 grams matcha powder , sift 3 times 
60 grams milk 

* Soak gelatin sheets in cold water for 10 minutes or until softened . 

* In a mixing bowl , beat cream until firm peaks form , do not over beat . Chill in the fridge until needed .

* In another bowl , beat cream cheese until smooth , add in sugar in 3 additions and mix until light and fluffy . Or you can beat cream cheese and sugar together , make sure that the sugar is thoroughly absorbed . 

* In a small bowl , combine milk and matcha powder , place bowl inside the pan with barely simmering water , whisk until matcha is well absorbed . Squeeze out excess water from the softened gelatin , add it into the hot matcha milk mixture and stir until melted . Take out bowl from the pan and pour immediately into the cream cheese mixture , whisk until well combined . Lightly fold in the whipped cream . Pour batter into the prepared tins . Chill in the fridge for at least 4 hours or overnight . 

* To unmould the cheesecakes , ran the hair / blowdryer around the sides of the tin for few seconds , pop out the cake and chill for 20 minutes before removing the bottom part of the tin . 

* Some adzuki / Japanese sweet red beans ( canned ) and sliced figs for toppings . Serve chilled . 
                                
                                                                        **********          

Earl grey cheesecake , makes one 3.5-inch cake 

Crumb base :

15 grams digestive biscuits , finely crushed 
7 grams melted butter 

Cheesecake batter :

40 grams cheesecake 
15 grams caster sugar 
1 Earl grey tea bag 
3 tbsp hot water
3 grams gelatin sheets
a little hot water
40 grams whipping cream 



Thursday, September 28, 2017

Ube ensaymada / Filipino-style bread rolls


Ensaymada is a Filipino-style bread adapted from a sweet pastry bread originated in Mallorca , Spain  , called Ensaimada de Mallorca. The first time I've made Ensaymada de mallorca was more than 5 years ago . Those homemade ensaymada reminds me of the one I usually ate when I was young and not the brioche-like ensaymada that is popular back home nowadays .  


This recipe is from The Great British Bake Off book ( 2016 ) which I slightly modified . At first , I wasn't keen on using the recipe as the photo of the mallorcas look dense , not the fluffy brioche-like ensaymada that I was looking for . So I tweaked the recipe a bit , added more flour , used some plain yogurt and reduced a bit of butter . And kneaded until it pass a window pane test or show a characteristic as it is a buttery dough  . Okay , I didn't knead it myself as I used my bread machine  . My modified version certainly created a buttery and fluffy sweet bread though not in par with the almost cakey version of Muhlach ensaymada . My tweaked ensaymada will stay soft for 3 days stored in a plastic food bag at room temperature.


This mallorca dough is very wet and using a bread machine or a stand mixer is a must . If you're not a " native " or don't like ube halaya or can't find it in your neck of the woods , you can omit it and just  brush the dough before rolling it with melted butter instead . Nutella , peanut / almond / cookie butter or jams / preserves are some fillings that you can explore , just skip the cheese topping 😁 And if you think that adding grated cheese topping is a bit weird , yeah , with a bit of butter cream , too , the combination of sweet , salty , almost savoury is actually delicious and addictive , but then taste is subjective ......



Recipe adapted from The Great British Bake Off at Home with my modification in blue ( instructions are mostly mine ) 

Makes 10 

Mallorca dough : 

350 grams bread flour 380 grams ( Casarine ) bread flour 
7 grams active-dried yeast 6 grams 
40 grams caster sugar
5 grams fine sea salt
3 medium eggs , at room temperature , slightly beaten ( weight ranging from 61 to 64 grams ) 
5 tablespoon cold water 50 grams ( sweetened ) plain yogurt + 25 grams water at room temp
150 grams unsalted butter , cut into small cubes , softened 120 grams 

Filling : 

( homemade ) 350 grams ube jam / ube halaya 

1 egg , beaten ( for egg wash ) 

To finish : 

some grated cheese 
60 grams butter ( softened )  and 40 grams sugar ( whisk until butter is smooth , add sugar and mix until just combined ) 

* Pour in the eggs , yogurt and water into the bread machine pan , followed by sugar , salt and flour . Make a small well on the flour and add in the yeast , cover yeast with some flour . Select dough programme and add in the butter after 20 minutes . Turn off the dough programme then start it again and let machine knead the dough for another 20 minutes . The reason for this is that my machine kneading cycle which is 23 minutes is not strong enough to knead the dough well so another extra time is needed to make it smooth and elastic .

* Form dough into a smooth round ball then place it in a lightly-oiled mixing bowl , cover tightly with cling / plastic wrap . Let stand at room temperature for about 20 minutes then place in the fridge to chill overnight .

* Tip dough on a lightly floured the work surface ,  knead briefly to form into a smooth round ball .  Divide dough into 10 portions @ ( approximately ) 77 grams each ( my final dough is 773 grams ) . Let rest , covered , for 15 minutes .

* Lightly-greased 10  4 1/2  x 3 1/4-inch brioche tins , set aside .

* Roll dough , one portion at a time ( keep the rest covered ) , into about 9 x about 5-inch rectangle . Spread 35 grams of ube jam on top of the rolled dough , leaving a bit space on all sides . Starting on the long side , roll dough into a log and gently pinch seam to seal . Roll the log until seam is smooth and about 10-inch in length , coil into spiral and tuck end underneath . Place roll on a prepared tin and place tin on a baking sheet , lightly cover with plastic wrap or clean tea towel . Continue with the rest of the dough .

* Let dough rise until double in size , about 1 1/2 hours , depending on ambient temperature .

* Place oven rack on lower middle position and preheat oven to 190ºC .

* Gently brush the top of each roll with egg wash .

* Bake for 15 to 20 minutes until rolls are golden brown .

* Transfer tins to wire rack and let cool for about 10 minutes before removing rolls . Let cool completely before adding the toppings .