Archives for April 2, 2015

Don’t want to make a mess making a cheesecake! This is just the right recipe for you because in just three easy steps your cheesecake is done.

Ingredients: Recipe for 16 servings.

• 2 cups  graham cracker crumbs
• 1-1/4 cups  sugar, divided
  
• 6 Tbsp.  butter, melted
  
• 4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
  
• 1 cup  BREAKSTONE’S or KNUDSEN Sour Cream
  
•  zest and juice from 1 lemon
• 4  eggs

Directions:

1. HEAT oven to 325°F.
2. MIX crumbs, 1/4 cup sugar and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13×9-inch pan.
3. BEAT cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream, zest and juice; mix well. Add egg whites, 1 at a time, mixing on low after each just until blended. Pour over crust; top with reserved crumb mixture.
4. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

Ingredients:

• 140g/5 oz. fine granulated sugar
• 6 egg whites
• 6 egg yolks
• 1/4 teaspoon cream of tartar
• 50g/2 oz. unsalted butter
• 250g/9 oz. cream cheese
• 100 ml/3 fluid oz. fresh milk
• 1 tablespoon lemon juice
• 60g/2 oz. cake flour /all-purpose flour
• 20g/1 oz. cornflour (cornstarch)
• 1/4 teaspoon salt

Directions:

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well.
2. Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.
   
3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).

Hokkaido Chiffon Cupcakes are very different from the regular cupcakes you usually bake. Chiffon cupcakes are very soft and fluffy. But when they cool down, they would shrink. But it doesn’t matter because you could squeeze in Vanilla Custard Whipped Cream into the cupcakes with a pastry bag. Try and make it sometimes and I bet you can’t resist it. Before you know it, all the cupcakes are gone.

Ingredients: Recipe good for 24-25 cupcakes
(Egg Yolk Batter)

• 6 egg yolks
• ¼ cup granulated sugar
• 80ml cooking oil
• 80ml milk
• 1 cup all-purpose flour

(Meringue)

• 6 egg whites
• 2/5 cup granulated sugar

(Vanilla Custard Cream)

• 4 tbsp. cake flour
• 4 tbsp. corn starch
• 80g  granulated sugar
• 400ml milk
• 4 egg yolks
• 30g (1oz.) butter
• a few drops of vanilla extract

(Whipped Cream)

• 200ml heavy whipping cream (fresh cream) *chilled
• 2 tbsp. granulated sugar

(Finishing Touch)

• powdered sugar (confectioner’s sugar)

Directions:
(Chiffon Cupcake)

1. First, separate the egg yolk and egg white into two separate large bowls.
2. Add sugar into the bowl with egg yolks. Beat them with an electric mixer until white like mayonnaise. Add cooking oil and milk, then mix well with an electric mixer. Sift in the all-purpose flour and mix well with a whisk.
3. Next, make the meringue, whip egg whites and half of the granulated sugar with an electric mixer until soft peaks form. Then add the rest of the granulated sugar and whip them until firm peaks form. *If it’s thick enough, you can turn the bowl upside down without it sliding out.
4. Then you add 1/3 of the Meringue into the Egg Yolk Batter and blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and mix well with a spatula. Preheat the oven to 170C (338F). Spoon the mixture into the cups up to 70% full. Bake cupcake cups for 15-20 minutes. When they are done, place them on a wire rack and leave to cool.

(Vanilla Custard Cream)

1. Place flour, corn starch, and granulated sugar in a bowl, then mix well with a whisk. Add a bit of milk and mix well. Then add the rest and mix well again. Add egg yolks and mix well. Strain the mixture with a strainer and transfer to a saucepan. Add butter, put on low heat, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. Add a few drops of vanilla extract to finish. Leave to cool or put in the fridge to cool completely.

(Whipped Cream)

1. Combine fresh cream and granulated sugar into a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a stiff peak.

(Finishing Touch)

1. Add the Whipped Cream into the Vanilla Custard Cream 1/3 at a time and mix well with a whisk. Fit a pastry bag with a small round tip, and fill up with the cream. Pipe the cream into the chiffon cupcakes and dust with powdered sugar.

Chiffon Cupcakes are very different from the regular cupcakes you usually bake. Chiffon cupcakes are very soft and fluffy. When they cool down, they shrink. Try and make a batch sometime and I bet you can’t resist it. Before you know it, all the cupcakes are gone.