Japanese Cottony Cheese Cake

I just bought a 3 sets springform pan the other day that come with 8", 9" and 10". So, I can finally make some cheese cake from now on. The first thing I want to make is Edith's Jap. Cottony cheese cake. I did make it before (2-3 years ago) using the shallow 9" pie pan, thus my cake won't be able to rise. I remembered that cake was only 1" in height and very flat.




Not too bad huh? However, I did manage to cook some of the egg yolks while pouring in the still warm cream cheese mixture (no patient to wait til it cool), thus I have pieces of cooked egg yolks at the bottom of the cheese cake. So, for those that haven't tried this recipe and wanted to try, remember to cool your cream cheese mixture first and don't end out like me. :P




Therefore, I have to cut off the bottom layer. The bottom layer was cut from the above picture. Still look pretty high hor? Like the name said, this cheese cake is cottony soft and not very sweet.

Prawn Mee

I have a bag of prawn shells reserved in the freezer to try out cwl's (a KC member) prawn mee recipe. But I ended out with my version of prawn mee instead (lack of ingredients, using my ready-made chilli paste, etc).

I think I put too much fried shallots in my stock that it over power the smell of prawn in the stock. Not really happy with my version and the ingredients I put in. Next time have to make it real authentic with just kangkong, shrimps and thin pork slices instead of spinach and added fish balls. I think too much stuff spoiled this delicate soup base.

My hubby seem to like it though since he finished the whole bowl including all the soup!! *Shocking*

Chocolate Coffee Buns

I'm using the Basic Sweet Buns recipe posted here. The changes I made was adding 2 Tbp. cocoa powder, 1/2 tsp. coffee emulco and 10ml strong instant coffee liquid. I brushed the top with milk and sprinkled with white sesame seeds before baking.



Soft and satisfying buns with a hint of coffee and chocolate flavors, very nice with my morning cup of coffee.

Pandan Kaya by Breadmaker

Yeah... I finally made the Pandan kaya using my breadmaker!! My adapted recipe can be found here. Used to make it by hand and had to stand on the stove for at least an hour +. Now, no more standing and stirring for my kaya. :)

Just follow the direction in the recipe and then sifted twice before adding it in the breadmaker and turn the menu to jam function and let it does the work.



When the kaya was done by the breadmaker.



Pour the kaya into a blender and blend until smooth.  This is an optional step, it depends on how smooth you like your kaya or prefer it to be more original.




Then, store in a glass jar and in the refrigerator. Should be able to keep in the refrigerator for up to a month. This is a good kaya recipe, yummy indeed!

Basic Pandan Buns

For Pei:



Basic Sweet Bun Dough recipe by Gina from Kitchencaper:

2 3/4 cup bread flour
1 cup plain flour
1 tsp. bread improver
1 tsp. salt
1 Tbp. milk powder
1 Tbp. instant yeast
1/2 cup sugar

1 egg
220ml cold water
1 tsp. pandan paste (I added)

1/3 cup butter
1 tsp. bread softener (optional)

Method (My way):

1. Add everything in according to your breadmaker manual. Turn on the dough function and let the breadmaker do the work.

2. When done, take the dough out, give it a few kneads and cut it and shape it whatever you like. For the above bun shape, roll the dough in cylinder shape, cut out individual portion, roll it into ball and place it on a square or circle baking pan lined with parchment paper.

Note: You can add any filling you like at this point as well.

3. When finished placing the balls of dough in the baking pan, leave some space in between for it to prove.  Cover with plastic wrap and let it proves for 45-60 mins depending on the temperature of your room (or double in size). It is faster if you let it proves under the sun.

4. When double in size, brush the top with milk or egg wash (sprinkle with sesame seeds if you like) and bake in the preheated 375'F oven for 10-12 mins. Or until golden brown on top. When warm from the oven, brush the top with some honey/maple syrup (like my picture above) to give it some shine.

5. Cool on wire rack and can be kept in the air-tight container and stay soft up to 4 days.

The variety of buns you can make from this is endless, try plain buns, green tea buns, chocolate buns, cinnamon buns, strawberry buns, mixed colors buns, etc.

Happy baking and experimenting!! :)

Pan-Fried Noodle

What do you do with some leftover wontan noodle in the refrigerator? We had minced pork wontan noodle with pan-fried dumplings yesterday and guess I cooked too much noodle! So, I was cracking my head as what to do with the noodle with the ingredients I have on hands. This was what I came out with.



Pan-fried wontan noodle with bay scallops and vegetable.

Recipe:
1. Pan-fried the noodle with some oil until both sides are crispy and golden brown. Dish out and place on a plate.

2. Heat up some oil and add garlic, napa cabbage, carrot, mushroom and babycorn (or any veggies you have). Stir-fry until soften. Season to taste with oyster sauce, salt and sugar. Then add water (for the gravy), let it boil. Then add bay scallops (or shrimps), simmer until the scallops are cooked. Then stir in some potato starch mixed with water to thicken the gravy. Pour on top of the pan-fried noodle and serve with chilli padi.

Pretty easy huh?