脸书的黑与白(黑白分明)

BW girl 1

by olivia, jong belegen kaas

 

有时候,觉得:人生就是有黑白分明,也就说有点“懊”妙。

懊恼的懊, 美妙的妙。

懊恼是因现实生活与“脸书”没什么差别。还是有机会遇上型型色色的人。

美秒是学会了很多知识,烘焙或烧菜。还可以友人分享医学的学问。

没想过会上脸书,也没想过会有了部落格。

人家说:多人的地方就有麻烦,让你懊恼种种人群无时无刻在埋伏着。

从前,我就单纯的放食谱上网。普通的照片,苍蝇都难找。没人晓得我是谁。更何况说找我闲聊?

一年多地为爱好而分享食谱,遇上好多事情。好的是认识些非常诚恳的人,感恩有你们,我的生命多了一些福气。有些更救了我的生命,为我日夜祷告。

脸书也是多样化,多种人群的恶化,埋伏等着遇上你。

不好的就是:拿了食谱归为自己;知道我就是一名普通的家庭主妇就溜;我有他们想要的,就虚伪地对我好;有个还会间接性来讽刺为何有人喜欢做马卡龙(当天我分享马卡龙),说甜到不能吃,然后看见她们也开始烤马卡龙;有些blogger也到处散播谣言,说只会烤蛋糕,马卡龙,吃三文鱼,与其123g 面粉而不是120g 面粉的食谱等等是为了取悦有钱的人(K.G先生,你了解爱好吗?我喜欢蛋糕,难道得罪你?);有些却看见我的本人后也突然删掉我;而有些为了部落格的读者人数,为了赚点退休后的费用,不择手段来想得名气(A.L 女士,我没有想为了名气而烘焙,也不是为了赚退休费,我的食谱不是为了争夺名利而分享的,我很平凡,没有心计去跟任何人比较,请别虚伪地围绕我);朋友告诉我,有些blogger是为了读者人数,邀请你加入他人的群团,如果你的食谱获得众人喜欢,就自然为他的部落格制造交通(抱歉,电脑的知识,我是听电脑达人解释的),如果你的食谱分享不悦,他就block 你,不给你加团(我的几位脸书友无辜就被block了,很不开心)。

因此,我更要小心。 脸书是有好有坏。但,把是非人加入自己的account 只会添麻烦。

我可以很客气和有礼貌地对待你,但有几点我不容纳:

  • 别虚伪地围绕我。如果想要利益,我觉得我没有你要的利益。
  • 若你不了解我和我的兴趣,请被随意判断我为人。我不是为名利和赚退休金而拼命要大家加入你的团 而制造网路交通。我是有权力选择我喜欢的群团。
  • 假如我开始不加你或block你,是因为听了太多关于你的不是,也遭受过你的坏待遇。
  • 妒忌也好,讨厌也好,若你不喜欢我的为人与我的样貌,觉得我的谦虚是你称的“虚伪”,抱歉!(样貌是我妈给的,为难你了,对不起!谦虚是上帝教我的,我不爱自赞!很多人就少了谦虚,也有人认为我的谦虚是假假。我认为是“客气”,就算有人说羡慕我或什么的,想说: 我的能力是上帝慷慨地给我,不是我一人功劳。)
  • 因为被伤害过,我选择往后退,不再那么热情。想说:若你不伤害别人,就不需期求被原谅。而我不想再受伤害,选择自护。毕竟是脸书,有多少是真心的。

我是为兴趣而上脸书做我喜欢的甜点来与你们分享,不是为了名利。

我记得曾经的我与现在的我还是一样,不喜欢是非,冷言冷语和虚伪。

还记得曾经的我简直没有人想认识我,我不懂得找你闲聊不是因为我是高尚的,因为我内向,不懂找话题。

我想继续为我的兴趣而分享。不想为了某些利益而上脸书。

那些了解我的,曾经的我与现在的我还是一样,黑白分明。希望还是会有你诚恳的支持,平平凡凡地为爱好而继续。

懂我的会留下,不懂我的,请别靠近。谢谢你。

感谢上帝让我看清很多,学习自护。

谢谢那些对我的真与好,我会记得你的恩。Thank you so much.

 

Thank you God for your guidance every single day.

My 2014 humble and blessing birthday

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Birthday cake: Something I would say different from what I normally tasted.

 

Oh no, I am old….

 

But I am so blessed with all the wishes from friends and family.

 

Nothing greater than warming wishes from people that I love.

 

Thank you for everything for all your genuine wishes.

 

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A decent cake from BLACK STAR PASTRY for my birthday. I cannot believe I finished all with my hubby the time we bought home.

 

I heard so much of Black Star Pastry. It took us 2 hours of journey by train just to bring home this cake.The journey was long but the time we finished  the cake was just 15 minutes.

The shop is unforgettable.People lined up outside of the shop to taste the food.

Adored the aroma from the good quality of coffee bean  used in their beverages that evolved around the entire shop. The pastry aroma definitely woken my senses in a good way.

 

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Lily from my both sisters and mum from Malaysia to Sydney. I love you all so much

Received a bouquet of fresh lily from the beautiful family ( Cassandra”kei kei”, Tracy and Amainda) when I returned home from a heavy lunch.

It was a blessed surprise. Honestly,I did not receive much flowers from anyone, husband bought me roses twice during the 10 years time being together.

Although men would think sending flower is not practical gift, honestly speaking “flower” is every girl’s favourite.

 

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I thought it was from anonymous, since the flower was not from husband after I questioned him. Who called me ” BABY” apart from hubby?

hahahah, my both sisters and my mom, you are my only everything now. Just the 4 of us, the family.

 

 

 

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Bought home some sushi,  a must to eat for my birthday every year. No dinner out today since husband is so busy.

 

 

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So many grilled chicken in Sydney, so far for reasonable taste, I would say NANDOS chicken.Juicy, succulent and the marinaded sauce into the chicken is the bonus of all.I just don’t enjoy any aussie grilled chicken, it just plain taste.

 

Nando Australia

Handphone shot: Nandos in Sydney

I love the authentic and woody ornaments and decor in this shop.

 

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Handphone shot: (Oliver Brown) Belgium waffles with ice cream and melted chocolate, Belgium dark chocolate mocha and oreo cheesecake

 

 

 

Okay, this “Oliver Brown” has just  newly opened nearby my housing area.I have to try this for my birthday.Just a simple and humble tea break.

Comment: Since my husband is a waffle-fanatic, his comment for this waffle is extremely critical.

 

Few suggestions for this Belgium waffle improvement-$12++ :

(1)Try not to drizzle the melted chocolate over, it is overly sweetened and sometimes reducing the crisp of the waffle.

(2)Try to toast the waffle in a better way that grilling it, waffles tasted burnt.Or any of a better way to treat this valuable waffle.

 

He ordered a slice of  Oreo Cheesecake cost $7++ :

Our comment: Please remove this cheesecake from the menu, or get a good cheese for the cake, what about Philadelphia cream cheese, perhaps?

 

Beverage: Belgium dark chocolate mocha- $6++

Comment: The best of all the food we ordered.Like the chocolate chips on the side which mix into the hot drink.

 

Noticed the customers who dined in, we are the only one who seemed to order a meal, the rest were only beverages.

Guess you know why.

 

Oliver Brown

Handphone shot:(Oliver Brown): cheesecake, tiramisu, Chocolate mudcake, swiss roll, eclair, profiteroles, Red velvet, opera, Chocolate mousse, assorted macarons and etc.

 

 

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Handphone quick shot: Assorted Belgium chocolate

 

 

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I am blessed when I get to wake up everyday.

I am blessed to have my hubby to love me on his own way.

I am blessed for all the genuine wishes from friends and family.

I am blessed for a humble birthday .

Neither do I need a day with expensive gift nor fine dining restaurant.

A simple and joyous birthday that filled with love and blessings are more than I asked for.

Thank you for today.

 

 

 

Banana L’Opera 香蕉欧培拉蛋糕

 

Banan L'opera

I wanted to try second time of opera and the banana concept is the key from one of my readers here(U know who u r :P, thank you so much) I wanted to do it from how she told me: Strong banana and chocolate flavour,less on the coffee(unlike the classic one).I am aiming to reduce the sweetness by adding less buttercream onto this cake,but it still taste very delish!Here you go~

Opera cake 2

 

Few components:

  • Banana Joconde
  • Coffee(Decaf) syrup
  • Coffee(Decaf) buttercream
  • Banana buttercream
  • Dark Chocolate Ganache Filling
  • Dark Chocolate Glaze

 

  •  chocolate banana Opera 3

Banana Joconde:

  • 63g almond powder
  • 63g icing sugar
  • 18g cake flour
  • 85g eggs
  • 1 ripen banana, mashed
  • 80g egg whites
  • 16g castor sugar
  • 18g Western Star unsalted butter ( or any unsalted butter)

Banana Joconde

 

1)Preheat oven to 200c.Line baking paper onto a 30cmX30cm baking tray.

2)Sift almond powder, icing sugar and cake flours.Set aside.

3)In a mixing bowl: beat eggs until ribbon stage(a), fold in the almond-icing-flour mixture and banana mashed.(Do not over mix)

4)In another clean mixing bowl: Beat egg white till foamy stage, slowly add in sugar and continued beating till stiff peak achieved.

5)Fold in 1/3 of meringue(b) into the egg-flour mixture to ligthen it.Then, fold in the remaining meringue.(Do not over mix otherwise deflate the air bubbles)

6)Pour in the melted butter and mix to just well combined.

7)Bake at 200C for 8-15 minutes,or to light golden brown,depending on individual oven.

 

Note:

(a)Ribbon stage? Aerated of eggs with sugar by whisking it. As you lift the egg mixture, it will fall back on itself and a trail of “ribbon” will be left across the surface. The ribbon will hold shape for a moment and then sink back into the mixture.

 (b)what is meringue? Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

 Simple  Coffee Syrup (Decaffeinated)

 

Simple coffee syrup

 

Italian Buttercream:

  • 1/2 cup sugar
  • 30ml water
  • 2 egg whites
  • 225g Western Star butter,unsalted(room temperature) or any unsalted butter

 

1)Combine water and sugar in a saucepan over medium heat.Bring it to boil. Once it starts boiling, insert a candy thermometer.

2)Standby your butter cubes on other side.

3)Whip egg whites in mixing bowl of a mixer to soft peaks, at medium-high speed. (Goal: egg whites whipped to soft peaks by the time sugar reaches 112C.)

4)When sugar reaches 112C, add it to egg whites in a slow steady stream on medium speed. (Careful: Pour sugar directly into egg white without hitting edge or side of bowls or beater)

5)Increase speed to high and beat until cooled to room temperature. ( Test with thermometer if cooled meringue is at or lower than 35C.)

6)Reduce mixer speed to medium, start adding butter ,one at a time. Mix well and be patient.

7)When all butter has been added, continued beating at high speed until incorporated or a completely smooth buttercream is obtained.

 

italian meringue buttercream

Note:

(a)Do not panic if you see curdled during the stage where adding butter, keep beating at high speed ,you will see it comes back together and become smooth.

(b)Ensure you butter is cut into small cubes and it is in room temperature, not too soft and not firm to touch. When you touch it, it leaves a soft dent on the butter.

(c)If your kitchen happen to be hot, you can use a bowl of cold ice sits underneath the italian meringue while adding your butter into. It helps to prevent butter to split due to  the heat from italian meringue.

 

From Italian Meringue buttercream we prepapred, we make into 2 different flavours:

 

a)Decaf Coffee Buttercream:

  • 2/3 of italian buttercream(prepared above)
  • few tsp of the decaf coffee syrup(prepared earlier)

1)Whip all these together to get a smooth decaf coffee buttercream.

 

b)Banana Buttercream:

1 ripen banana,mashed(or few drops of banana essence)

1/3 of italian buttercream(Prepared ealier)

1)whip all together to get a smooth banana buttercream.(notice: using banana mashed will see chunks of banana puree,it is ok.If want to avoid it,use banana essence)

Dark Chocolate Ganache Filling:

 

Dark chocolate filling

Dark Chocolate Glaze:

 

Dark chocolate glaze

Another version of Chocolate glacage:

  • 260g  Bulla whipping cream ( or any whipping cream)
  • 180g sugar
  • 60g Hershey unsweetened cocoa powder ( or any cocoa powder)
  • 6g gelatine leaves
  • 30g water (use to soak the gelatine)

1)in a pot:add in cream, sugar, cocoa powder(sifted),keep cooking and strring under medium heat.

2)After the mixture came to boil and cocoa powder has dissolved.Remove from heat.

3)add in the soaked gelatine sheet(discard the water),stir till dissolved.

4)Strain the mixture and allow to cool to room temperature.Stirring occasionally to avoid skin form.

 

 

chocolate banana Opera 4

 

 

 

Assemble:

1)Cut the banana joconde into 3 equal parts.

2)Brush Decaf coffee syrup onto the first joconde.

3)Spread decaf coffee buttercream then spread the chocolate ganache.

4)Add 2nd layer joconde.

5)Brush with syrup,then spread banana buttercream.

6)Spread chocolate ganache.

7)Layer the last joconde,brush syrup.

8)Spread decaf coffee buttercream.

9)Set inside the fridge to chill for few hours till buttercream has harden.

10)Remove cake from fridge,warm up the chocolate glaze if harden.

11)Pour the chooclate galze on top of the buttercream layer.(Dont worry to run over the edges)

12)Trim the 4 sides.Set in fridge for 30 minutes.

13)Decorate how ever u like.Slice and serve.

Banana chocolate Opera assemble

 

chocolate banana opera assemble2

 

 

Note:

1)Since no added colouring,I suggest to eat this cake fresh,not to keep too many days because of the added fresh banana in buttercream. :)

2)If you prefer stronger coffee flavour,welcome to add more into your syrup(coffee essence also can be used,but I tried to keep everything natural)

3)Dear friends,if you prefer sweeter ,double the recipe for the buttercream. As you can see from my buttercream layers,it consists of 2 layers decaf coffee buttercream & 1 layer banana buttercream :)

chocolate banana Opera 6

chocolate banana Opera 5

 

Sometimes,life is so full of unspeakable series that we never expect.I want to dedicate this cake for my love one,my only husband:” You’ve been so tired these days.You’ve become much stronger from all the things we have been through. I love you today and everyday.Thank you.”

 

Happy Trying :)

 

Lemony Sour Cream Cotton Cake柠檬酸奶油棉花蛋糕

sour cream cotton cake 1

 

 

If you wonder what is the difference between Japanese cotton cheese cake  and this sour cream cotton cake?

I personally think, sour cream cotton cake :

  • has light and refreshing flavour compared to cotton cheese cake
  • sour cream is cheaper in cost
  • I find by using sour cream, I can melt the butter and sour cream at ease without worrying the lumps  compared to cream cheese requires milk helps in dissolving evenly,and sometimes cream cheese creates so much lump that required the straining method
  • The texture is light and cottony as well

To sum up, when you cannot find cream cheese, do consider a lighter and cheaper substitution for cream cheese that is: sour cream. You just cannot spot the difference in taste.It tastes as good and refreshing too. Light, cottony and soft…what else could you have ask for more.Agree? Thank you for nodding your head with me. :P

 

sour cream cotton cake 2

 Ingredients:

  • 50g Western Star unsalted butter ( or any unsalted butter)
  • 200g Bulla sour cream (full cream/light version) or any sour cream
  • 4 egg yolks
  • 40g cake flour, sifted
  • 25g corn flour,sifted
  • 4 egg whites (medium size)
  • 75g castor sugar
  • 1/2 lemon juice (Optional)
  • 1/4tsp cream of tartar

Method:
1. Melt butter and sour cream first over a double boiler. Cool the mixture. Beat in egg yolks(one by one)mix well.Then mix in lemon juice. Fold in the flour and corn flour and mix well.

Sour cream cotton cake

Sour cream cotton cake1

2. In a clean and grease-free bowl:Beat egg whites with cream of tartar until foamy. Then slowly add in the sugar and continued beating until medium peaks form( between soft and firm peak)

3.Fold in meringue(a) from step (2) into flour mixture in 3 additions. Pour into a 7-inch round  removable cake pan (you can lightly grease and line the bottom and sides of the pan with baking paper  but I just oil the pan only). Knock out extra air pockets on the table bench.

Sour cream cotton cake2

4. Bake batter by using steam bake method at 150-160C for 50-60 minutes,or until skewer inserted in the middle and comes out clean ,depending on individual oven.( Place a tray at bottom rack in the oven.Pour in cold water onto the tray once placed the cake pan in the middle rack of the oven.)

5.Once done, remove the water tray from oven. Let door ajar(b) for 15 minutes to allow cake cools down little. Remove the cake immediately from oven and Do Not invert(I want to keep the cake with smooth top, OR you prefer to invert onto a wire rack and that’s is okay as well).Allow to cool down completely. Store the cake into refrigerator for few hours for better taste.

 

(a)What is meringue?

Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

(b)Door ajar?

Open your oven door just 3 fingers gap to allow hot air release to avoid drastic changes in temperature.Big changes in temperature sometimes could cause your cake collapse, with a curvy waistline.

 

sour cream cotton cake 4

Notes:

  1. Before pushing the tray into the oven, remember to tap it onto the table a few times. This is so that you wouldn’t end up with air pockets in the cake.
  2. You can use oil paper to lay around the cake pan,since I am lazy  so I sprayed some oil to the pan.Cake still can remove easily.
  3. The reason I do not use water bath as I find water bath method tend to produce soggy bottom for the cake. Steam bake method may as well create cottony and soft texture too.
  4. You can use 6″ square cake pan too. If you cannot find removable cake pan, just use normal round or square 6″cake pan are optional. The removable cake pan helps in remove the cake easily without  inverting the cake while normal cake pan requires inverting the cake onto cooling rack.I want to have smooth cake top. So just work the way you want.
  5. Every oven acts differently.If you start to find cracks on your cake(before getting worse), reduce the temperature roughly 10 to 15 Celsius. For example: you can try bake the cake batter for 140C for 60-80 minutes, until inserted skewer in the middle, it comes out clean.
  6. If the water is drying out, please add more cold water into the tray. If you find your oven is way too hot (If only you start seeing cake cracks, add more ice cubes into the water tray)
  7. If you do not like the lemon flavour, remove the lemon juice because I want the refreshing lemony flavour in this cake.

 

sour cream cotton cake 3

Before leaving,I always want to share some insight and  information.Sometimes I find recipes books do not share the proper way of creating different egg whites (meringue) which really hard for us to understand.

 

Difference between Meringue of SOFT PEAK   , MEDIUM PEAK  & FIRM PEAK:

After numerous times of beating egg whites and sugar(meringue)  to different stages: Soft peak, medium peak and firm peak, I find many people fairly know how to differentiate the stages of the meringue.Without the right peak, you might not able to create air in your cake and resulting numerous problems for your cake.

A)     SOFT PEAK: 湿性蛋白霜

After reached bubbly and foamy meringue, the first stage the egg whites turn into when beating  on high speed. When it is done, the egg white is not runny, but hold the shapes with the  peak will curl 40% and it will not drop .

 

 soft peak

B)     MEDIUM PEAK:中性蛋白霜

the 2nd stage of the meringue, after the soft peak. When you continue beating the meringue after soft peak, the peak will curl about 20% when lifting the beater. This stage will be before reaching a firm pointed peak or stiff peaked.

 

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C)     FIRM PEAK (a lso known as  STIFF Peak):硬性蛋白霜或挺直蛋白霜

The 3rd stage after medium peak of the meringue. The meringue will form a stiff or firm and pointed peak when you lift up the meringue after beating on high speed. It will not drop, no curling down.

firm peak

 

[pictures for the meringue here are outsourced from google]

Hope you enjoy the sharing and feel free to leave your wonderful feedbacks. ^_^

Baked Caramel & White Chocolate Cheesecake 烤白巧克力焦糖起司蛋糕

Baked white chocolate cheesecake 2

This white chocolate and caramel cheese cake sounded so sweet but once taste it, you will throw away the first “sweet” impression, it is not sweet at all, I am telling ya~ hehhehe

My husband loves cheesecake,the heavier of  the flavour the better for him.That explains why he gives me a pet name called: “Jong Belegen Kaas” which means “young cheese” in Dutch. So he bought 6 blocks of cream cheese,I cannot let it sit in fridge until all turn bad, then decided to make this cake after the first  block of cheese for tiramisu. I think more cheese to use in baking soon.

Classic baked cheese cake is his favourite and commonly bake for him, let’s try something new. I have packets of white chocolate from the last purchase, thought to use it for chocolate work during autumn,but I was living in flu during the entire autumn.I have to finish it quick. What about “white chocolate with caramel infusion?”

Let’s get started, shall we?

 

Baked caramel white choclate cheesecake4

(A)Biscuit Base:

  • 100g maria /McVITIES digestive biscuits ( or any digestive biscuit)
  • 60g Western Star unsalted butter, melted ( or any unsalted butter)

1) Process the cookies until formed crumbs, slowly pour in melted butter and mix to well combine.

2)Transfer the mixture to a (6″) 15cm removable around cake pan. Use a straight-sided glass or hand to spread and press the biscuit mixture firmly over the base.Allow to chill in freezer for 20 minutes.

(B)Cheese filling:

  • 170g Philadelphia cream cheese ( or any cream cheese )
  • 140g Bulla sour cream ( or any sour cream )
  • 50g sugar
  • 100g Cadbury baking white chocolate, melted over double boiler (Or any baking white chocolate)
  • 140ml Bulla whipping cream ( or any  dairy whipping cream )
  • 65g castor sugar
  • 1tbsp water
  • 2 eggs
  • 1/2 tbsp corn flour

1)Microwave cream cheese on high heat for 30 seconds.Beat cheese with sugar until creamy and soft.

2)Add in sour cream,then add in eggs, one at a time, and corn flour . Mix well.

3)How to prepare caramel:In a saucepan: Heat up sugar and water on medium high heat until turn amber colour, turn off the heat. [ Picture]

4)Microwave cream 30 seconds to 1 minute on high heat until just boiled, slowly pour into caramel (3).[Picture 3]

5)After 1 minute, stir in melted white chocolate into caramel from step (4).Mix well.

6)Pour in white chocolate-caramel mixture from step (5) into cheese mixture step (3).Pour into cake pan with the biscuit base earlier. Wrap in 2 layers of aluminium foil.

7)Bake at water bath  at 200C for 30 minutes ,then 150C for 30 minutes.

8)Once done, remove from oven, allow to cool completely. Chill in refrigerate for at least 6 hours or overnight. Remove from cake pan and serve.

Caramel white chocolate cheesecake Caramel white chocolate cheesecake1

 

Baked caramel white chocolate cheesecake1

Baked caramel white chocolate cheesecake2

 

 

Note:

a)When handling or making caramel, remember to be careful. When pouring the hot cream into hot caramel, you will see some big reaction from here, just stay alert.

b)Do not over cook the caramel until turn dark amber otherwise it creates bitterness in your caramel.Do not stir when cooking caramel.Only swirl around by moving the pan.

c)Alternatively, I baked this cake in a 8″(20cm) round removable cake pan for 200C for 30 minutes, then 150C for another 15 minutes.

d)Chill cheesecake overnight only taste better.

Baked carabel white chocolate cheesecake3

Baked caramel white chocolate cheesecake3

Hope you enjoy this sharing ^_^

 

 

Today’s WORD:

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Thank you for your time here and deeply appreciate every single comment you leave. ^_^

 

 

 

 

Baked Cheese Cake@Strawberry Coulis烤乳酪蛋糕@草莓浆

baked cheesecake@strawberry coulis 1

My husband has been asking for a classic baked cheese cake.Since I bought this 6 packs cream cheese at good deal, thinking what to bake with it.

Classic baked cheese is something heavy in cheese.I remembered that he is the reason i started to eat pizza and cheese cake. From how he grew up, classic cheese cake is always his favourite from his mom.

I want to make classic cheese cake with some twist. So added some fresh strawberry coulis into the cake.

Let’s get started shall we?

baked cheesecake@strawberry coulis5

baked cheesecake@strabwrry coulis

 

2 components you need:

  • Strawberry coulis
  • cheese cake

 

how to make strawberry coulis

strawberry coulis

 

 

Ingredients:

  • 70g McVITIES digestive biscuits (or any digestive biscuits)
  • 30g marie biscuits
  • 50g Western Star unsalted butter, melted ( or any unsalted butter)
  • 250g Philadelphia cream cheese, softened in room temperature( or any cream cheese)
  • 120g castor sugar
  • 200g  Vaalia natural yoghurt /or Jalna greek yoghurt ( or any natural or greek yoghurt)
  • 3 eggs
  • 1/2 tsp vanilla paste
  • 2 tbsp cake flour
  • 2 tsp lemon juice
  • 200ml Bulla whipping cream / pouring cream( or any whipping or pouring cream)
  • some fresh strawberries for garnish

 

How to make cheesecake :

  1. Preheat oven to 180C. Grease a 8″ round (base) spring-form cake pan.
  2. Process the cookies until resembles fine crumbs. Add in melted butter and mix well.
  3. Lightly oil the cake pan with some butter, press mixture over base and sides of pan. Refrigerate for 30 minutes until sets.
  4. Beat cream cheese and sugar until creamy. Then add in yoghurt and mix until smooth. Add eggs, 1 at a time, beating until just combined.
  5. Lastly add in vanilla , cake flour then lemon juice and whipping cream. Strain the mixture until no lump is found. Pour  1/3 of mixture into prepared cake pan,then pour in the strawberry coulis. Pour in the remaining cream cheese mixture.
  6. Bake at 180C for 50-60minutes  until cake is set but still wobbly in the middle.
  7. Allow to cool in oven with door ajar(a) for an hour. Remove from oven and cool completely. Refrigerate 6 hours or overnight. 
  8. Before un-moulding, run a knife around the edges of cake.
  9. Decorate with some fresh strawberry. Brush with some mirror glaze /clear glaze/nappage(b)(if you have).Serve.

Note:

(a)Ajar : something that is slightly open. Oven door ajar means oven door slightly open to allow hot temperature flows out slowly to prevent drastic temperature changes.

(b) Nappage : apricot glaze is a baking technique. Jam made from apricots is diluted with water to form a transparent, slightly apricot-colored glaze.You can find in any bakery store. Sometimes they called it neutral or mirror glaze.

 

steps5

 

steps1

steps2

 

steps3

 

 

baked cheesecake@strawberry coulis 2

Note:

  • You can just bake a classic plain cheese cake without strawberry coulis for your own preference.
  • Red wine added is optional,you can remove it from recipe.
  • You can turn this “baked cheesecake” recipe into ” New York cheesecake” by few changes:

a) replace yoghurt with sour cream, equal amount.

b) replace cake flour with corn flour, equal amount

c) New York cheese cake require water bath method: wrap aluminium foil around the base of cake pan, bake at 200c for 30 minutes until golden brown on

top, then turn down heat to 160c for another 30 minutes.You can leave in the oven with  door ajar for 30-60 minutes by removing the water bath.

d) classic baked cheesecake does not bake by using water bath,but i personal wrap with aluminium foil for preventing oil flowing out from the base mixture.You can always remove the aluminium foil and just bake it straight in the oven.

baked cheesecake@strawberry coulis 3

 

Hope you like this sharing. Welcome to leave any comment ya ^_^

Teenage dream For a bakery shop甜点店的梦想

 

bakery shop

 

从中学,就喜欢上甜点,蛋糕之类。

19岁那年,做了个巧克力香蕉蛋糕后,就一直梦想要拥有一个蛋糕店:不需太高贵,简单又舒服就最理想。

店里卖我拿手的甜点,还有一些好喝的饮料。有人欣赏我的甜点,我就非常满足。

为了读书离开了家,就没有机会烤蛋糕。直到近两年,身为人妻,没缘做人母亲,太多自由在小小的厨房里冒险。

有人喜欢我的作品。问起我的食谱,掉头就跑,那么长,看到怕。

其实:好吃的有时需点时间, 哈哈。 他们就说:不如买更好!

对呀!买很方便。但,会很贵,不能无时无刻都能吃。经济不景气,我就开始变成甜点的冒险者, 想吃也想省。嘻嘻~

到了近年,梦想就只是梦想。有了这病,已经不在想太多了。活着真好!人家说:痛过,才更珍惜生命的一切。

感谢上帝还让我活着。能跑有多好,能呼吸就是快乐! 希望你们都健康快乐,活着是种幸福。

 

If you ask my teenage dream?I always wanted to open a bakery shop, selling varieties of my signature desserts and cakes.Serving some interesting drink in a comfy, cozy and simple bakery shop would be heavenly dream.

There are some people love what I do, but when come to the recipe, their jaws wide opened and walk away saying:” so long, why not just buy it instead?”

A slice of these dessert would cost me pretty high if buy it every week. Why not just make if I could?

I am not fortunate enough to be a mom, therefore time is my freedom.

After I suffer with this sickness, my dream no longer to be fulfilled. As long as I can breathe, I can wake up every morning, I am blessed. Life sometimes too short to just do what I can’t( for example: exercising) , so I indulge myself in my small little kitchen, exploring all the insane ideas into my home bake desserts.

I am blessed to have God. During this tough time, apart from my husband, God is the one really close to me who understands me, who give me courage to survive.

I have to thank God to meet few awesome friends who constantly give me courage and understanding of my sickness. Some even saved me from ….. death. I thanked them, being so thoughtful  to pray for me and never question me much. I truly thankful for having your supports.

Dear friends, if you are reading this, life is too short to dwell in the sadness. Do what you can when you are given this life. Eat what you want, bake what you like, draw what you can even it is not scoring grade A :P

May you all live in good health and happiness ^_^

bakery

bakery1

bakery2

 

I love all kind of sweet desserts. I am not good in painting, I have to say, I don’t like it at all. But again, life too short not to try, breakthrough my first fear- drawing.

 

Image (17)

I used to dream: even skinny beautiful ladies would come to my bakery shop to try my desserts. Is it so funny? hehehe..

 

Sorry for all these painting, it has been more than a decade I did not touch any colouring field.(because I am bad at it) Let’s have a good laugh , shall we?

 

生命短暂。喜欢就去做,哪怕别人笑,也敢敢去吧~

 

Your visit is deeply appreciated. Your comments are valuable to me. Thanks for dropping by ^_^