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Saturday, August 30, 2014

Japanese orange soufflé cheesecake with orange and lime curd


I checked my older posts and saw several cheesecakes in there . Another one wouldn't hurt , right ?! Actually , I've still got about 500 grams of cream cheese so , a coffee-flavored one is in the offing lol 

This is my 3rd soufflé cheesecake in a week . The second one was not for personal consumption . My first attempt was scorched , I've forgotten to cover the top after 25 minutes of baking , I made the full recipe at that time and I was stalking somebody online when I noticed this smell oops ! Oh , it was still edible , the guinea pigs just scraped off some of the scorched top .

Everytime I see a cheesecake , I always say , it has my name on it ! I'm so shameless hee hee ! I've baked several soufflé cheesecakes but haven't had the orange-flavored one until I saw Adeline's perfectly-baked version . So , I told her that I'm gonna bake it asap ! ASAP turns out nearly 2 months pffffftttt ! Hey , I sort of made up for it , baking it twice within a week , 3 if you count the other one ?! 

This 3rd bake , I played around with it a bit , adding cream cheese , not much , but the result is a bit dense compared to the original recipe . I've also amped up the sugar and used vanilla sugar instead . The top is not smooth because I stirred it too much , resulting in more bubbles that I can't get rid off after several not-so gentle drop . Oh well , you can't win them all ! 

Have you baked any calorific treats lately ?! 


Please check original recipe @ Lite Home Bake 

Makes 6 by about 1 1/4-inch cake 

A:
150 grams cream cheese , at room temperature
125 grams UHT whole milk 
60 grams butter , softened 

B:
25 ml orange juice 
zest of 1 small orange 

C:
3 egg yolks
50 grams vanilla sugar or granulated sugar

D:
35 grams cake flour
10 grams tapioca starch

E:
3 egg whites 
1/4 teaspoon cream of tartar
30 grams sugar

* Over a saucepan with simmering water , melt cream cheese and milk , stirring until mixture is smooth , take pan off heat then add butter , stir until well combined . Strain cream cheese mixture for a smoother texture , let cool . 

* Preheat oven to 150°C . Lightly grease a 6-inch square pan , line bottom and sides with parchment paper , grease those as well .

* When mixture is cool , add in B and C , mix until well combined . Sift D into the mixture in 3 batches , mixing well after each additions . 

* Beat egg whites for few seconds then add in the cream of tartar , beat until frothy . Add in sugar in 2 batches until soft peaks form . 

* Mix egg white mixture in 3 batches to the cream mixture until just combined . Pour mixture into the prepared pan , drop pan several times on the flat surface to remove bubbles from the mixture .

* Bake with water bath ( pour water into the roasting tin and put pan on the oven rack above it ) for 45 to 55 minutes until skewer inserted in the middle of the cake comes out clean . Open the door of the oven slightly ajar and leave the cake inside for 30 minutes . Take out cake and let cool on the wire rack completely . Chill in the fridge for a while , if prefer . Serve with curd , if available .

*** This is a small cake and won't brown much esp if you put it in the bottom rack of the oven , so you don't have to cover the top of the pan with foil but keep an eye on it , just in case .


Orange and lime curd ( Please check original recipe @ Fine Cooking , the filling recipe ) 

Makes about 3/4 cup

5 1/2 tablespoon vanilla sugar or granulated sugar
2 teaspoon tapioca starch
2/3 cup orange juice
about 3 tablespoon lime juice
1 large egg yolk 
15 grams salted butter 

* Combine sugar and starch in a saucepan , use a whisk to mix , add orange juice and yolk and mix thoroughly . 

* Put saucepan over medium-high heat , let boil and cook for 3-4 minutes , whisking constantly . Take pan off heat and add in the butter , stir well until well combined . Transfer curd into a heat-proof jar , place a plastic wrap directly on curd ( to prevent film from forming on top ) Let cool completely , chill in the fridge for at least 4 hours or overnight before using . 


Thursday, August 28, 2014

Mamak mee goreng


The mee goreng that I usually eat is cheap , easy to prepare , my taste buds love it and certainly unhealthy . Whenever I go to market I always give myself a good talking-to not to buy it . So far , I haven't had it for more than 2 weeks . Ha !


Mamak mee goreng is a Malaysian version of stir-fried yellow noodles , literally translated as Uncle's fried noodles . Mamak means uncle but it actually refers to the Indian Muslims who immigrated to Malaysia . This type of noodles is commonly found in hawker centre around Malaysia and Singapore . 

This is Gordon Ramsay's version , it may not be as authentic as the one you can have at some Mamak stalls but it was certainly pretty delicious ! Actually , the taste kinda reminds me of my fave instant mee goreng lol 

I've only made half of the recipe and regretted it *sigh* I should have done the whole kaboodle !

Don't be intimidated by the long list of ingredients , if you cook Asian food from time to time , I'm pretty sure most ingredients can be found in your kitchen . The actual cooking time is quiet fast , less than 15 minutes and you can have this fantastic and hearty one-pot  ( or wok ) meal on your table !  


Recipe adapted from Gordon's Great Escape : Southeast Asia , page 116 

Serve 4 

Sauce :

2 tablespoon chilli sauce
2 tablespoon oyster sauce
1 tablespoon tomato ketchup 
2 tablespoon dark sweet soy sauce
2 tablespoon peanut oil 

* Combine all ingredients above into a bowl , mix well and set aside . 

Stir-fry :

2 tablespoon peanut oil 
2 cloves of garlic , peeled and finely minced
2 shallots , peeled and finely sliced
2 chicken breast , skinless and boneless , sliced or cut into bite-sized pieces 
1 potato , boiled , peeled and diced 
2 teaspoon curry powder
50 grams beansprouts or more , if prefer
500 grams fresh yellow noodles
2 squid , cleaned and cut into rings

Garnish :

2 stalk spring onions ,sliced
8 large poached shrimps/prawns , peeled and de-veined
2 red chillies , sliced
1 lime , cut into wedges
2 hard-boiled eggs , cut lengthwise into quarters

*  Heat the oil in a wok or a large pan , over medium-high heat , cook the garlic and shallots for 1 minute . Add in the chicken , potato and curry powder and stir-fry for 3-4 minutes until chicken is browned and potato is crispy .

 *  Reduce the heat to medium and add the sauce into the pan and mix thoroughly , let sauce boils and reduce slightly . Add the beansprouts and noodles , stir-fry for 3-4 minutes , until noodles start to  crisp up in some places . Move the noodles at the side of the wok/pan and toss in the squid and continue to cook for a further 1-2 minutes then stir everything together until well combined . 

* Divide noodles into plates/bowls and add in the garnish , serve immediately  .



This post is linked to the bloghop event Cook like a Star , Gordon Ramsay is the featured chef . This event is organized by Zoe of Bake for Happy Kids , Yen of Eat your Heart Out and Mich of Eat a Piece of Cake 

                                                                 Photobucket

Also linked at Cook your Books event , organized by Joyce of Kitchen Flavours


                                                             cyb12 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

Wednesday, August 20, 2014

Mini cheese sausage bread rolls


I've made these cuties few days ago after more than a month of mooning over them . I've first seen Sonia's gorgeous mini rolls then Jeannie's . Fed up of buying the same bread over and over again , making something that I really want to eat seems a good idea at that time eventhough kneading bread dough in our tiny and stuffy kitchen was just insane ! I was sweating like a pig by the time I finished manhandling the dough but boy , after hours of waiting , it was so worth it

As with most of my baking foray , this one had a minor mishaps , instead of 45 grams of lard , I measured 65 grams ! As I was kneading it into the dough , some of the lard kept leaking out , the dough just can't absorbed it so I scraped some of it straight into the sink . Yeah , good thing that I stayed in the Hell's Kitchen instead of doing it in the dining room lol

Luckily , they turned out well and good . While these minis were still warm , the crust is a bit crispy , either the extra lard or the use of lard instead of butter is the reason . The tangzhong makes these rolls soft for days , okay , a day and a half this time , instead of my usual 3 days coz I can't stop eating it , hey , they're minis, okay ?! hee hee !  

I've used the recipe from Bread Doctor book , it's a sausage twist bread recipe but made mini rolls out of it . I didn't actually make 28 minis since I only had 16 sausages at that time and just found out this morning that I still have 4 sausages lurking inside the freezer ugh ! I've made the remaining dough ( 50 grams each ) into 5 braided rolls .

This is a great recipe if you're new into breadmaking , the dough is very easy to handle and simple enough to make . Just measure each ingredient correctly . Ha !  


Recipe adapted from 65° Bread Doctor by Yvonne Chen , page 67 ( Translation by Fufu ) 

Makes 28 mini rolls ( about 2 1/2-inch each ) 

195 grams bread flour
90 grams cake flour
6 grams instant yeast 
30 grams sugar
12 grams milk powder
6 grams fine sea salt
60 grams egg , lightly beaten
65 grams water
75 grams Tangzhong
45 grams butter , cubed and slightly softened 

28 pieces cheese cocktail sausage
sesame seeds for topping

1 egg , beaten then strain ,  for egg wash

* In a mixing bowl , combine bread flour , cake , flour , yeast , sugar , milk powder and salt , use a whisk to mix everything together . Make a well in the center and add in the beaten egg , water and the Tangzhong , use hand or a wooden spoon to mix everything until it forms a shaggy dough . Turn dough into a work surface , knead for 3-4 minutes , shape dough into a disk and add butter on top , fold and continue to knead for 15 minutes ( depending on how rigorous you're kneading  ) or until dough is elastic and smooth or do the window pane test . Transfer to a lightly greased or floured mixing bowl , cover top with plastic wrap and let proof for an hour ( depending on the warmth of your kitchen ) or until dough tripled in size . 

* After the first proofing , tip dough into the work surface , knead for few seconds and divide dough into 28 pieces ,  form into a small balls , 20 grams each ( my final dough is 570 grams ) , cover and let rest for 10 minutes . Roll each piece of dough into a cigarette-like shape , about 6-inch length then use a rolling pin to flatten it and it should resemble roughly like a cone ( see image at the bottom ) . From the wider side , put sausage on top of the dough and roll it tightly , lightly press the edge to seal , transfer to a lightly greased baking sheet and cover with plastic wrap , continue with the rest of the dough . Let rest for another 45 minutes or until double in size . 

* Meanwhile , preheat over to 180°C . Gently brush top  of the rolls with egg wash then sprinkle sesame seeds on top . Bake for 16 minutes or until top is golden brown. 

* Take out from the oven , take photos immediately and start devouring them .