Recent Bakes

It has been a while since i last blogged. I was busy & lazy to do it though i still bake. The followings are the 2 new receipes i had tried.

Chicken Pie

I used to get the ready made roti prata dough to make the chicken pie. But this time i made the dough from the scratch because i had tasted a home-made yummy chicken pie made by Shirley.

However, I used the another recipe from http://myculinaryjournal.blogspot.com/2007/10/chicken-pies.html instead of hers which uses the water & oil dough as i left my shortening at my mum's place. I shall try her recipe for my next chicken pie beacause i don't really like the yogurt taste for the crust.

Japanese Souffle Cheesecake

This is another bake that i had wanted to try for a long time. But i wasn't successful for the 1st time on the presentation as the cake started to crack for the 1st 15mins of waterbath. It could be the baking pan that i use. I didn't follow the instruction to use 8"x8" baking pan so i guess there is not enough space for the cake to raise.

However I am very happy with the soft & cottony texture. It's really taste yummy especially after refrigerated. My nephews wiped up the portion i brought for them..... Me & hubby finish off the balance the very nite we got home.

I adopted the recipe from http://mybakingcottage.blogspot.com/2008/01/japanese-souffle-cheesecake.html. Pls see below for recipe:

Ingredients:

125 g cream cheese

20 g butter

40 ml milk

3 egg yolks

32 g cake flour

8 g corn flour

1/4 tsp salt

1 tbsp lemon juice

1/2 tsp grated lemon rind

3 egg whites

55 g caster sugar

1/4 tsp cream of tartar

Method:
1. Preheat the Oven to 160°C.
2. Melt the butter, cream cheese, and milk on a double boiler, leave to cool slightly.
3. In a large bowl, beat together egg yolks, salt, lemon juice, lemon rind, and cake flour together until well mixed.
4. Add cheese and milk mixture into egg yolk mixture until well mixed.
5. In a separate clean bowl, beat the egg whites with cream of tartar until foamy. Slowly add in the sugar and continue beating until soft peaks form, and the mixture is glossy.
6. Slowly fold in the egg white batter into the egg yolk mixture, 1/3 at a time, until incorporated. Pour into an 8 inch springform tin and bake in a waterbath for 30-40 min or until cooked when inserted with a skewer.
7. Remove from the mould immediately to prevent the cake from sinking.
8. Refrigerate after cooling

Sweet Potatoe Cake & Roti Prata Chicken Pie

I was on leave last thursday, went to Giant after sending Evan to Child care ctr. While shopping in the Giant, i saw the Japanese sweet potatoe so got the idea to make sweet potatoe cake.

reached home, i quickly browse throught Alex Goh's Recipe book & search for this recipe. I replaced the butter with canalo oil as my mum don't eat butter. The cake turn to to be quite good. Not sweet (i reduced the amt of castor sugar), light fragrance of sweet potatoe, texture was soft but not as fine as expected & as usual, slightly dense at the bottom.

Since i got the time, i made the roti prata chicken pie again. This round, i cutted the flat dough into 3 pieces. the size of the folded pie was just nice. *-*

Roti Prata Chicken Pie

This is my first pie (Recipe from Jenny)... using flatten roti prate dough as the pastry. is interesting & easy to make. Since my hubby likes to eat savory stuffs so i decided to make for him.

Looking at the picture, there is 1 big Pie & some smaller cup-size pies. The big one simply put the fillings onto the roti prata & fold it into half. Those smaller ones are bit more messy to make. Need to cut out the dough & shape it like a cup, put the fillings then cover with another small round piece of dough & bake in the oven.

The pies taste yummy as you can use any ingredients of your preference.

After some thoughts, i think it will be easier to cut the big round flatten dough into half then fold into half with fillings to make a medium size triangular shape pie.