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Friday, 31 May 2019

Chocolate Swirl Japanese Cheesecake Recipe



Make this to wow at any celebration. The best ever pillowy soft, light & heavenly cheesecake with chocolate swirl. It's a perfect summer dessert.

Ingredients
(A)
● 180g cream cheese
● 70g whole milk
● 3 large egg yolks
● 55g plain flour
● 15g corn flour

(B)
● 3 large egg whites
● 70g sugar, optional

(C)
● 1 tsp dark cocoa powder
● cake batter, optional

You will need 6-inch oval or round baking pan. Line with the prepared round of parchment paper in the bottom.

Method:
1) In a saucepan, heat the cream cheese over low heat, add milk, stir until melted. Turn off the heat, add egg yolks one at a time and sieved flour. whisk the mixture not more than 10 times, because it's very important not to over mix at this point.

2) Whisk egg whites until foamy and add sugar a little bit at a time until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Folding cake batter into a whites and mix until incorporated. Pour the batter into oval cake pan 21.5cm x 10cm, deep 6cm. Use 1 tsp dark cocoa powder, mix with the remaining batter. Place the bag inside a tall cup, spoon your chocolate batter inside the bag, snip off the corner. gently squeeze and use a chopstick or whatever tools can create any pattern you wanted on the top of cakes before you bake it to get a lovely effect.

4) Use a large baking pan for a cold water bath and bake in non-preheated rather than in preheated oven at 150C for 45 minutes. Sit in the oven for 15 minutes, until it reach room temperature, typically 55°C.

5) Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them. Use a sharp and hot knife to cut the cake and present individual plated. Serve immediately or chill in a fridge overnight.

Helpful Tips:
1) Don't over cook the cream cheese and don't over bake too.
2) Store in covered containers in the fridge and consumed within 2 days.
3) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
4) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 
5) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
7) Do not over or under-beat the egg whites.
8) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
9) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
10) To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

Recipe Source: JosephineRecipes.Co.Uk


Saturday, 25 May 2019

Chocolate Chip Cookies Recipe





























Homemade cookies can be healthier and actually delicious than store bought cookies. because you can control the ingredients that go into them. No preservatives only the the best and real butter, flour and you know to make the cookies dough here, you can add chocolate chips, chopped nuts, or oatmeal and raisins as you prefer.

Makes 16 (M)

• 15g, chopped walnuts, toasted or oatmeal
• 20g salted butter, softened
• 20g brown sugar
• 1/2 tsp vanilla extract
• 50g plain flour
• 1/4 tsp, baking soda
• a pinch of salt, 1/4 tsp
• 1 whisked egg
• 25-50g dark chocolate chips or raisins, optional

Method:
1) Put chopped walnuts, softened butter, brown sugar, vanilla extract, egg yolk, plain flour, bicarbonate of soda and a pinch of salt into a bowl and mix it in with a wide spoon.

2) Add dark chocolate chips, chunks and mix well.

No need to chill the dough, but it's okay to chill in the fridge until ready to use. 

3) Use a teaspoon to make small scoops of the mixture and press into discs and spacing them well apart  on the baking tray and has been lined with baking parchment. This mixture should make about 18 cookies, optional.

4) No preheated oven 130-150C, switch on up and down fan, middle rack. Bake for 10 minutes until they are double in sized. Switch off the oven 0C and bake for another 5 minutes for extra crisp and crunchy. Skip it if you like soft and chewy in the middle and crisp in the edges,.

5) Remove from the oven and let cool for a few minutes on the cookie sheet before moving to a cooling rack. Let cookies cool completely before storing them and transfer your cookies into an airtight container and keep the cookie container at room temperature.






Saturday, 18 May 2019

The Best Dark Chocolate Chip Cookies - Easy No Fail Recipe 超浓郁,甜味适度,独一无二,黑巧克力曲奇饼干



These are absolutely the most amazing dark chocolate chip cookies ever! They are crisp and crunchy on the outside and inside, or yet soft and moist in the middle and delicious chocolate as you can adjust by the baking time, see recipe section 3. That's all I've got for you - The best dark chocolate chip cookies with my easy recipe, that will impress your family and friends. It's also perfect for everyday baking and occasions. Hurry up and make these now, you won't regret it!

Makes 20 (S), 12-15 (M), 7-8 (L)

• 18g, 1 tbsp salted butter, melted
• 18g, 1 tbsp brown sugar
• 1 egg yolk or 1/2 whisked egg
• 25g, 2 tbsp plain flour
• 1/4 tsp, baking soda
• a pinch of salt, 1/4 tsp
• 20g, 2 tbsp cocoa powder
• 50g-65g dark chocolate chips/chunks/chopped nuts (optional) 

Method:
1) Put melted butter,  brown sugar, egg yolk, plain flour, bicarbonate of soda and a pinch of salt into a bowl and mix it in with a wide spoon.

2) Add dark chocolate chips, chunks and mix well.

No need to chill the dough, but it's okay to chill in the fridge until ready to use. 

3) Use a spoon to make small scoops of the mixture and press into discs and spacing them well apart  on the baking tray and has been lined with baking parchment. This mixture should make about 20 (S), 12-15 (M), 7-8 (L) cookies, optional.

4) No preheated oven 130-150C, switch on up and down fan, middle rack. Bake for 8 minutes (S) and (M), (L) for 10-12 minutes until they are double in sized. Switch off the oven 0C and bake for another 5 minutes for extra crisp and crunchy. Skip it if you like soft and moist in the middle and crisp in the edges,.

5) Remove from the oven and let cool for a few minutes on the cookie sheet before moving to a cooling rack. Let cookies cool completely before storing them and transfer your cookies into an airtight container and keep the cookie container at room temperature.