Pancake with Cream Cheese

http://www.tastebook.com/recipes/3330201-Pancake-with-Cream-Cheese

At last, I managed to make nice looking pancakes, so easily with Morinaga Premix. I have created my own pancake with cream cheese filling and its indeed yummy! 

As promised to my colleagues,  they will get to eat these pancakes tomorrow. 

Ingredients

• 1 pkt of Morinaga Pancake Mix (4 pkts in a pack)
• 1 egg
• 110ml fresh milk

Filling

• 125g Philadelphia cream cheese
• 50g butter
• 50g icing suger (sifted)

Directions

1. Beat egg and milk in a big bowl.

2. Add pancake mix and beat well

3. Heat up non-stick pan and add a little butter for the first time.

4. Scoop a ladle of batter and pour in pan using the base of ladle to spread out the batter into large circle.

5. Once bubbles appear, turn the pancake over.

6. Mix all filling with a electric mixer until well combined.

7. Sandwich cream cheese in centre of pancake and fold into half.

8. Chill in the fridge for an hour and ready to serve.

Notes

These pancakes taste nice with peanut butter, honey and nutella too.

Steamed Mini Pandan Sponge Cake aka Puteri Ayu

http://www.tastebook.com/recipes/3336221-Steam-Mini-Pandan-Sponge-Cake

Reading this recipe, it seems easy to make but I felt that the preparation takes quite some time, to oil the molds (as I did not have a brush) and filling the coconut at the bottom of mold (pressing and having to make it neat). The batter can actually made 40pcs instead of 15pcs as mentioned in the recipe which I adapted from Nasi Lemak Lover. Notice steaming is also important, I steamed for less than 10mins and it was perfectly done than those that I steamed longer (wet & heavy). I did not add the green food colouring to yield a darker green colour as I have ran out of it but I will add it the next time. Overall, the cake looked pretty and taste nice!

Ingredients

• 2 eggs
• 100g caster sugar
• 150g plain flour
• 1/2 tsp baking powder
• 1 tsp ovalette/cake emulsier
• 120ml coconut milk (add 2 tsp Pandan paste)
• 1/2 tsp salt
• A drop of green food colouring, optional

• 60g fresh shredded coconut
• 1/4 tsp salt
• 1 tsp corn flour

Directions

1. Mix the topping ingredients together and keep aside.

2. Brush the molds with some cooking oil, fill bottom of the mold with shredded coconut. Stack 2 molds together and press till shredded coconut is firm.

3. Sift flour and baking powder. Add salt.

4. Beat sugar, eggs and ovalette until fluffy.

5. Add coconut milk and mix well.

6. Slowly add in flour and mix till well combined, add in colouring.

7. Fill the sponge cake molds with batter till full.

8. Prepare steamer, when water boil put in the mini sponge cake, steam for 10 mins.

9. When cake turned slightly cool, remove the cake from the mold. Serve with coffee or tea.

Notes

Do not over steam as the cake will be wet and heavy.

Cinnamon Walnuts & Chocolate Chips Muffins

http://www.tastebook.com/recipes/3330754-Cinnamon-Walnuts-Chocolate-chips-Muffins

I was looking at this muffins recipe that used canola oil instead of butter. I thought the texture should be lighter than the usual muffins, but in my expectations of a good muffin, this texture was still teeny weeny on the dry side with a crusty top. The new thing I had learnt was the folding of wet ingredients into the dry ingredients with the importance of no over-mixing. I always worry whether I did it correctly in such baking method to yield a good muffin and this time, I guess I had done a decent job. 

Ingredients

• 140ml fresh milk
• 80ml canola oil
• 1 egg (lightly beaten)
• 50g walnuts (coarsely chopped)
• 50g chocolate chips
• 1/8 tsp salt
• 1 tsp vanilla extract

Sift together:

• 200g plain flour
• 1 tsp baking powder
• 1 tsp cinnamon powder

Directions

1. In a mixing bowl, whisk together milk, oil, egg and vanilla extract until just combined.

2. Combined and stir together sifted flour mixture, sugar and salt.

3. Pour the wet ingredients into the dry ingredients. With a spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are just combined (note: stop stirring once the flour incorporates into the batter, but do check that there is no pocket of flour at the bottom of the bowl).

4. Reserve some chocolate chips and walnuts for the topping. Gently stir the rest of the chopped chocolate chips and walnuts into the batter. Do not over mix the batter (the finished batter should appear thick and lumpy).

5. Spoon batter into paper muffin cups, fill it to about 3/4 full. Sprinkle top with the reserved chocolate chips and walnuts.

6. Bake in preheated oven at 200 deg C for 25-30 mins.

Cheddar Cheese Cake

http://www.tastebook.com/recipes/3330268-Cheddar-Cheese-Cake

This cake is ideal for my whole family, even my Mother-In-Law who has diabetes can eat without worries. It's really soft, light and not sweet at all. Though it requires whisking of egg white and folding method which I don't quite like to do but since the cake taste so nice, think will bake it again.   

Ingredients

• 3 eggs (separate egg white and yolk)
• 50g Castor sugar
• 50g butter
• 50g plain flour
• 50ml fresh milk
• 3 slices of cheddar cheese

Directions

1. Use double-boil method, dissolve the cheddar cheese, milk and butter. Set aside to cool down.

2. Grease side of baking tray (qty can made 2 loaves) and line base with baking paper.

3. Whisk the egg white and sugar (add in 2 additions) till hard peak forms.

4. Add in egg yolk into the cheese batter.

5. Add half of egg white into cheese batter and mix well.

6. Sieve in flour and mix well.

7. Pour all cheese batter into the remaining egg white and mix well.

8. Bake at 150 deg C for 50 mins (using double-boil method)

Notes

Bake in Double-boil method means a pan of water placed into an oven. The hot water provides a constant, steady heat source and ensures even baking.

Birthday Cake

My daughter's birthday cake - combination of cream cheese carrot cake & buttermilk cupcakes.

Cream Cheese Pound Cake

My son loves to eat the Fruit Pastry Cake I made but I felt it was too heavy and not spongy. So when I saw this recipe, I was thinking to use this recipe and add fruits on top (just like the Fruit Pastry Cake). Amazingly, the fruits did not sink into the batter and it turned out soft and nice. Now, I am able to please my son as well as to meet my expectation of a good cake.  

http://www.tastebook.com/recipes/3324799-Cream-Cheese-Pound-Cake

Ingredients

• 150g unsalted butter (room temp)
• 140g cream cheese (room temp)
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 180g castor sugar
• 3 large eggs (room temp)
• zest of a lemon

Sift together:

• 195g plain flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda

Optional:

• Canned peach
• Blueberry

Directions

1. Preheat oven at 175 deg C. Grease baking tray (20cm X 20cm or 2-3 medium loaf tray).

2. With an electric mixer, beat butter and cream cheese until smooth. Add sugar, in 3 additions, beating well after each addition.Beat until light and fluffy.

3. Add the eggs, one at a time, mixing well after each addition. Add vanilla and lemon zest and mix well.

4. Add the flour mixture, salt and mix well. Pour batter into prepared baking tray.

5. Bake for about 50 mins.

Notes

This cake can be keep several days at room temperature and one week when refrigerated.