Cotton Cheese Cake

This is my 2nd attempt to bake cotton cheese cake and when I saw this recipe, I thought it was straight forward but still it wasn't up to my expectation. I found the folding method really tricky and I still cannot master the technique. Guess I will need more practice to perfect my skills.

Ingredients

(A) 
160g cream cheese
24g butter
120 milk

(B)
40g flour
30g corn flour

(C)
4 yolks

(D) 
4 whites
1/8 tsp cream of tartar
80g sugar
pinch of salt

Directions

1.Preheat oven at 160 deg C.
2.Grease and lined bottom pan.
3.Place (A) in mixing bowl and whisk until thick.
4.Add (B) and mix until combined. Then Add (C) and mix until well blended.
5.Whip the egg whites in (D) ingredients. Continue whipping until soft peak. Add it into the cheese mixture from step (4). Mix until well incorporated.
6.Pour cheese filing onto the prepared pans. Baked in water bath for about 40-45 mins or until firm and golden brown.
7. Remove cake from oven.
8. Remove cake from mould immediately. Set aside to cool.

Souffle Cheese Cupcakes with Marshallows

My youngest girl has pestered me to buy the tiny marshmallows and the idea of topping them on these cheesecakes came to my mind straight away. As these cottony cheesecakes usually shrink after baking, topping it with these marshmallows made the overall presentation more colorful. Guess this will be well received by kids.

Ingredients

125g cream cheese
60ml fresh milk
40ml corn oil
3 egg yolk
20g caster sugar
20g lemon juice
30g corn flour
3 egg white
50g castor sugar
Melting chocolate
Tiny marshmallows

Directions

1.Preheat oven at 150 deg C.
2.Use double boiled method, stir cream cheese and milk till well mixed. Add corn oil and mix till smooth.
3.Beat egg yolk and sugar till thicken and pour in lemon juice.
4.Add egg mixture into cream cheese mixture and mix well. Add in corn flour and mix till not lumpy.
5.In another bowl, with an electric mixer, whisk egg white, adding sugar in few portions and whisk till stiff.
6.Add 1/3 of the egg white mixture into the cheese mixture and mix. Then pour the mixture back into the balance egg white mixture and fold in with spatula till just combined.
7.Fill cups to 3/4 full and bake in water bath at 150 deg C for about 40 mins or until golden brown.
8. Once cool, add some melted chocolate and top with marshmallows.
* It is normal for the cheesecakes to shrink a little after baking.

Blueberry Baby Cheesecakes

So far, I have never used sour cream in my baking before, so when I saw this recipe, I was very excited to try it. Amazingly, they tasted like cheesecakes with the sour cream. The cakes were very soft and the toppings with the blueberries made it an excellent combination. 

One important tip to note, is not to fill too much batter into the muffin fillers (slightly less than half) or the cake will rise too high, leaving no space for the toppings. 

Ingredients

100g butter
100g caster sugar
2 large eggs (lightly beaten)
zest & juice from lemon (qty base on own preference)
140g self raising flour (sifted)
Blueberries

For toppings
250ml sour cream
25g icing sugar
1 large egg
1 tsp vanilla essence

Directions

1. Preheat oven at 180 deg C and line muffin pan with muffin fillers.
2. Cream butter and sugar until fluffy. Add in eggs gradually and beat until smooth. Add in lemon juice and zest and mix well.
3. Add flour into butter mixture and mix until smooth.
4. Spoon a little batter into fillers and push blueberries into each cup. Top with some batter and level it (pls ensure batter not exceeding half cup as the cake will rise till 3/4 cup, leaving some space for topping).
5. Bake cake for 13-15 mins or until cake is done (doesn't need to be golden).
6. Meanwhile, mix topping ingredients together until smooth. 
7. Remove cakes from oven and spoon topping over. Top with more blueberries.
8. Bake for another 5-7 mins until topping is set. 

Looking for the 50th follower

Hi Bloggers,

Warm welcome for those who have joined or just joined as followers to my blog. Really appreciate your support and great comments. I am looking forward to meet my target of 50 followers by the end of 2013. The 50th follower will get to receive a mystery gift from BeautyMe Love Recipes. 

I hope you will have many hours of enjoyment in baking. Meanwhile, I will continue to find good recipes to add to my collection in my blog. 

Happy Baking!  

BeautyMe Love Recipes

Orange Cranberry Cupcakes

Baked these Orange Cranberry Cupcakes for Teacher's Day

I found this recipe so similar to my Orange Sponge Cupcakes that I did before. The only difference for this recipe is that the cake has a nice dome and texture really soft and spongy. I wanted to explore if cranberries would taste nice with the cupcakes and miraculously it tasted wonderful. The sweetness of the cake and the slight sourness from cranberries made it a perfect match. I love these cupcakes and so do everyone in the family. 

Ingredients

50g corn oil
70g fresh squeeze orange juices
6 eggs (cold from fridge)
190g caster sugar
200g cake flour
100g dried cranberries

Directions

1. Mix corn oil and orange juices together, set aside.
2. Sift flour and salt together, set aside
3. Remove eggs from fridge and add into mixer bowl. Then add in caster sugar and whisk (use Balloon Whisk) speed 4 for 5 mins till pale and fluffy.
4. Add in flour spoon by spoon and mix well.
5. Add in corn oil + orange juices and use a spatula to fold the batter till well combined. Do not over mix. 
6. Pour batter till half filled, add cranberries and top with more batter until 90% full. Slightly tap on countertop twice to remove air bubbles. 
7. Bake at pre-heated oven at 170 Deg C for 20mins or until lightly golden brown.

* Note: for waxy fillers 6cm (diameter) X 3.5cm (height), 30g each, 27pcs.

Soft Blueberry Cupcakes

My son has been bugging me to make his favorite blueberry cupcakes and I thought of trying a different recipe. Not sure why this recipe called for brown sugar but I felt the color were too brown inside. Perhaps I will try with white sugar the next time. The cupcakes indeed were much softer than the usual ones I made and my son likes it alot. 

Ingredients

100g butter (softened)
100g brown sugar
2 large eggs (lightly beaten)
zest and juice from 1/2 lemon
140g self raising flour (sifted)
Blueberries

Directions

1. Preheat oven at 180 Deg C and line muffin pan with fillers. 
2. Cream butter and brown sugar until fluffy. Add in eggs gradually and beat until smooth. Add in lemon juice and zest and mix well.
3. Add flour into the butter mixture and mix until smooth.

4. Fill the fillers with 1/2 batter and push blueberries into batter. Top with batter (up to 3/4) and level it. Add a few more blueberries on top.
5. Bake at 180 Deg C for 15 mins or until a toothpick inserted and comes out clean.

Rainbow Tang Yuan (彩红汤圆)

With so much of red bean paste left, I decided to make these Rainbow Tang Yuan (彩红汤圆). I just needed to buy a packet of glutinous rice flour and added all my favorite coloring to it. So happy to see everyone eating it with a cheery smile on their faces.  

Ingredients

115g glutinous rice flour 
100ml water
Red bean paste

Ginger Syrup
3 cups of water
2 slices of ginger
Rock sugar to taste

Directions

1. Mix the glutinous rice flour with water in a bowl until it forms a smooth paste and no longer sticks to your hand. 
2. Divide dough into 3 portions and mix in colorings as desired. 
3. Roll dough and red bean paste into small balls

4. Flatten a dough ball using your palm and place a red bean ball in the center. Fold the edges to seal tight and gently roll the dough using your palm. Dust with some flour if it sticks to your hand and place dough on a piece of parchment paper.
5. Prepare ginger syrup by boiling water. Add the ginger into the water and boil for 10-15 mins. Add rock sugar (to taste) and boil for another 5 mins. Lower heat to simmer.
6. Heat up another pot of water and bring it to boil. Drop the dough into the boiling water. As soon as they float to the top, transfer them out and into the ginger syrup. Turn off the heat and ready to serve.

Red Bean Pastry (红豆酥)

I had this plan to make Red Bean Bun (豆沙包) with the red bean paste that I bought but when I saw the ready made puff pastry in my freezer, I decided to make this quick snack, Red Bean Pastry (红豆酥) instead. Surprisingly, everyone in the family love this snack and kept asking for more. A simple and easy snack that can make anytime.

Ingredients

Store bought Puff Pastry
Red bean paste
White sesame seeds
1 beaten egg, for brushing

Directions

1. Take puff pastry out from freezer and place a sheet of pastry on board. Slice pastry into 3 long parts and 1/2 each long parts to form a rectangular (you can cut the pastry according to your preference sizes).

2. Place base pastry on a baking sheet and spread red bean paste. Cover the top with the other 1/2 rectangular pastry.

3. Press edges of pastry together with a fork. 

4. Brush the top of the puff with some egg wash. Sprinkle the white sesame seeds on the top and bake at 180 deg C for 25 mins or until golden brown. 

Apple Pie

I found this recipe from a book "The Worry-Free Bakery". Instead of making the dough as instructed, I used the store bought puff pastry which really saved me alot of work and time to make the dough. Just then when we were about to eat the apple pie, we heard the ice cream man coming and without hesitation, we went to get the 3 different flavors (Raspberry, Sweet Corn and Chocolate). Oh my godness, the pie was equally crispy and the ice cream really compliment the apple pie. Yummy!

Ingredients

Store bought Puff Pastry
2 red apples 
4 tbsp sugar
2 tsp cinnamon
1 beaten egg, for brushing

Directions

1. Peel apples, then slice into thin wedges. Place apple slices in a microwave-safe bowl. Add sugar and cinnamon and stir. Heat for 5 mins and drain off any liquid.
2. Take puff pastry out from freezer and place a sheet of pastry on board. Slice pastry into half.
3. Line apple slices on one half of pastry (you can cut the pastry according to your preference sizes).
4. Use a knife to cut line along the centre of the other half pastry and place on top of arranged apple slices.
5. Press edges of pastry together with a fork. 
6. Brush top with beaten egg and bake at 180 deg C for 25 mins or until golden brown.

Cake In A Cup

With the overestimated bought fruits (Strawberry, Kiwi and Peach), I decided to make this Cake In A Cup for my family. I used the Classic Sponge Cake recipe (you can use any cake recipe of your preference) for the layer cake and cut the cake into shape of heart using the cup opening. I started spreading whipped cream and added kiwi on top of the cream, following by a layer of cake and whipping cream. Finally, it was finished with some decoration of fruits on the top. 

I have failed to whip Emborg whipping cream before and this round I decided to give it another try. The consistency was not as stiff as Redman Whip Topping but it turned more stiff after refrigerated. The overall combination was perfect and everyone enjoyed the fruity desserts.    

Fruit Tarts - Orders 2013

Additional 2 more orders of Fruit Tarts on 12 & 13 July 2013

Mini High Tea - Orders (2013)

I am so blessed to receive an huge order for a High Tea snacks of Fruit Tarts, Egg Tarts, Brownies, Mini Cream Cheese Cupcakes and Seafood Sandwiches for a Company Grand Opening on 12 July 2013. Everything went well as planned with all the baking completed on the day before and the assembly of Fruits Tarts and sandwiches on the actual day. I am also very fortunate to have the opportunity to do the setup of my High Tea layout for the first time at the event venue. Indeed a great learning experience and I felt great accomplishment especially receiving compliment from my customer. 

Vegetable Tempura

I always love the vegetable tempura from Japanese restaurants and this is the only method of cooking that my kids and I will eat brinjals (together with carrots & cauliflowers). I have tried coating it with egg and flour before frying but the result was not to my satisfactory. I went to supermarket one day and found this tempura batter and Teriyaki Sauce. Though the overall taste not as good as those served in Japanese Restaurants but these were very close. My kids and MIL like this dish very much but I can only allow this fried dish once in a while. 

Fruity Rainbow Cake

Another great opportunity for me to design a birthday cake so I had this idea to bake a fruity and colourful cake. I decided to use butter cake recipe and added 2 layers with different colours to it. Instead of using whipping cream, I replaced with cream cheese mixture to cream the whole cake. I am very happy with the overall fruit decoration though it took me quite a while to assemble them. Indeed a great accomplishment for me when I received the compliments from everyone who tasted it! 

Celine's 9th Birthday on 23 June 2013

Celebrating Celine's 9th Birthday with Mummy's special made Hello Kitty cupcakes and her special request Monkey Cake 

Cashew Chicken with Capsicum

The original recipe is for Kung Pao Chicken but since I am not a chilli person, I decided to modify this recipe to suit my taste. I replaced dried chillies with capsicums and well, it just achieved equally impressive result. Glad that my kids and MIL love this dish as much as I love it.

Ingredients

250g skinless, boneless chicken breast (diced)
1 tsp rice wine
1 tbsp cornstarch
2 tbsp olive oil
1 tsp chopped garlic
1 pc ginger slice
1/2 yellow capsicum
1/2 green capsicum
1 handful cashew nuts
1 stalk of spring onion 

Sauce
1.5 tbsp light soya sauce
1/2 tsp dark soya sauce
1/2 tsp rice wine
1 tsp sugar
dashes of pepper
2 tbsp water
1 tsp cornstarch

Directions

1. Marinate chicken with rice wine and cornstarch for 10 mins.
2. Mix all ingredients for the Sauce in a small bowl and set aside.
3. Heat oil in frying pan and add in slice of ginger stir fry till brown.
4. Add in chicken cubes and stir fry till cooked. Then add in capsicum and cashew nuts.
5. Add the sauce and stir continuously until chicken meat is nicely coated with it.
6. Sprinkle the spring onion and ready to serve.

BBQ Pork Puffs (Char Siu Soo)

Another interesting recipe from Easy Chinese Recipes by Low Bee Yinn that I am so excited to try out. Actually, if you can buy ready made Char Siu (BBQ Pork) from the market or food stall, it will save you alot of time. However, as I am not able to find ready made ones, so I baked the Char Siu myself. I got some lean meat (choose meat with a little fat will be nicer), marinated with BBQ sauce and baked it.

Before I made these puffs, I was quite curious if they could turn out exactly like those in the Cookbook. I have used this pastry to make other sweet desserts before but they were very much flaky as compared to those in the book. I went "Wow" when the puffs were out from the oven with golden brown top and nicely puffed. They were really pretty & yummy!

Ingredients

2 sheets store bought puff pastry
1 egg yolk (beaten for egg wash)
sesame seeds
some flour for dusting

Filling
250g Char Siu (BBQ pork), diced into small pieces
some chopped coriander leaves(I used spring onions)
1 tsp garlic
some olive oil

Sauce
3 tbsp honey
1.5 tbsp hoisin sauce
1 tbsp light soya sauce
1 tsp rice wine
dashes white pepper
1/2 tsp five spice powder
1/2 tsp sesame oil

Directions

1. Heat the oil in a frying pan. Add garlic and then stir-fry to light brown before adding the Char Siu.
2. Add in the sauce, spring onion and cook till sauce becomes thick and sticky. Dish out the filing and let cool.
3. Cut the pastry sheets into 10cm squares.
4. Add about a heap of filing to the center of the pastry. Fold the puff pastry over to form a triangle. Do not overfill. Seal the edge tightly by pressing firmly with your fingers. Make sure there is no leakage.
5. After sealing, use a knife to cut the uneven edge to form a uniform triangle. Use the back of the fork to make a pattern around the edges. 
6. Brush the top of the puff with some egg wash. Sprinkle the white sesame seeds on the top and place the puff on a baking sheet.
7. Preheat the oven to 175 Deg C and bake the puff until they turn golden brown, about 20 minutes. Serve hot.

Light & Refreshing Orange Sponge Cake

My dear ex-colleagues knew that I do not like to do folding method cake but have given me a KPI to master folding method after I left the company. So after some searching for a simple recipe to start with, I am so happy to find this Orange Sponge Cake from Hearty Bakes which only used 3 eggs. But I didn't realise that there were 3 tricky steps of folding ie egg whites, flour and oil. With the KPI in mind, I bravely proceeded and prayed hard that all my steps were done correctly. The very moment the strong orange aroma and beautifully risen cakes came out from the oven eased off all my worries. It was awesome and the cakes were super soft and spongy. Really great satisfaction for meeting my KPI.

Ingredients

4 yolks
16g sugar
3 tbsp of fresh orange juice
Orange zest from 1 big navel orange 
100g cake flour
50g corn oil

4 whites
80g sugar

Directions

1. Whisk yolks and sugar till light. Add in the orange zest and juice, continue whisk till pale in color.
2. In another bowl, whisk whites to soft peak and add in sugar, continue to whisk until stiff.
3. Gently fold in whites mixture with the yolks mixture with hand whisk until well-blended.
4. Sieve in the flour and gently fold until batter is well-combined. 
5. Lastly, fold in the corn oil until well incorporated.
6. Spoon batter into fillers and bake at 180 Deg C for 30min or until a toothpick inserted in the center comes out clean.

Clay Pot Tofu

Finally, I got some time to cook a nice lunch for my family. I found this recipe from a Cookbook by Low Bee Yinn (Easy Chinese Recipes) that I have borrowed from the library. I always like this kind of dish but just could not get the right taste and I am so glad that I am able to whip this up deliciously now and confirmed with all the thumbs up from everyone in my family. Whole lot of accomplishment cooking this lunch for my loved ones.

Ingredients

4 Shitake mushrooms (cut into halves)
1 block of tofu (cut into cubes)
1 slice of ginger
8pcs frozen shrimps
1/2 canned baby corns
1 bunch of chinese cabbage (cut into small pieces)
1/2 carrots (cut into small pieces)
2 tbps of olive oil

Sauce
1 tbsp light soya sauce
1 tbsp oyster sauce
1 tsp Rice wine
1/2 tsp sesame oil
1/2 tsp sugar
3 dashes white pepper
1 tbsp cornstarch
1 tbsp water

Directions

1. Mix all ingredients in the Sauce in a small bowl and set aside.
2. Deep fry tofu to a light golden brown. Drain off excess oil and discard oil.
3. Heat 2 tbsp of oil in a clay pot over high heat. Add ginger and stir-fry to a light brown before adding carrots, shitake mushrooms, shrimps and baby corns. Stir and add tofu, chinese cabbage until all ingredients are well combine.
4. Add sauce, lower the heat and stir until all the ingredients are well coated with the Sauce.
5. Covered the clay pot with its lid and simmer for 3 minutes. Ready to serve.

Ice Cream Cone Cupcakes

My kids wanted to invite their friends over to our house to play, so I decided to plan a Mini High Tea for them. I spotted this Ice Cream Cone Cupcakes in one of the baking books that I borrowed and I was so excited to try it out. I made my own creation with my favorite Chocolate Cake in the cone and  frosted the top with cream cheese. Really so happy that it turned out well and yummy! The kids enjoyed themselves and the smiles on their faces were my greatest satisfaction. 

One flaw for this recipe is that the Ice Cream Cone will turn soft once placed outside for too long but still taste yummy overall.

Ingredients

2 eggs (room temperature)
1 egg yolk (room temperature)
55g sugar
a little salt

36g milk
50g self raising flour
10g cocoa powder

125g cream cheese
50g icing sugar (shifted)
3 tbps Milo

Directions

1. Preheat oven at 170 deg C.
2. Whisk eggs and egg yolk, sugar and salt till pale and ribbon stage.
3. Add milk, follow by flour and cocoa powder until just combined. Do not over beat.
4.Fill the cone 3/4 full and bake for 15mins.

Topping : Whisk cream cheese, icing sugar and milo together (place the mixture in fridge for a while). Scoop into piping bag and pipe out on top of cone. Decorate with colorful sprinkles.