Cream Cheese Bun

Barcook's popular Raisin Cream bun has always been our favourite buy whenever we happen to be ard Fook Hai area.


I have been talking with collegues abt how did they makesuch a soft, fine & delicious Raisin cream bun. I had tried to search for the recipe online some time back but didnt manage to find one. But just this week, shirley & I found a recipe which was from the same source called e-pan baking studio.


I found this link from Do What I Like - cream cheese bun & from this e-pan site, i found another recipe which output looks exactly the same as Barcook Raisin cream Bun.


Since i can't read Japanese, i try the recipe from Do What I Like. While shirley will explore the recipe from the Japanese e-pan baking studio.


Well, maybe i am not good enough at baking buns & also didnt follow the recipe to the dot, hence the bun texture was not as soft & fine and then cream cheese filling was not smooth as i expected. I also use chicken ham for some of the bun specially for my prince & also pork floss for my DH. I shall wait for shirley's experiment on the other recipe before i give another shot on this cream cheese bun.

Milo Chiffon cake

Another chiffon cake.. this round the texture is much better... no more dense & damp. Prince had 1 & half slice of this yummy Milo Chiffon ... yippe....

I saw Kitchen Corner's nice & tall chiffon pics so i follow her adding in corn flour into the egg white mixture as for my Milo Chiffon cake.

Ingredients: (6-inch chiffon tin)
2 egg yolks
20g caster sugar
1 tbsp Milo
25ml milk
20ml cooking oil
40g self-raising flour

2 egg whites
1/4 tsp cream of tartar
40g caster sugar
5g corn flour

Method:
1. Whisk egg yolks and sugar. Stir Milo and milk until the Milo dissolves.
2. Add the Milo mixture and oil into the egg yolk batter until will combine. Fold in the sieved flour.
3. Beat egg whites till foamy, add in cream of tartar. Gradually add in sugar slowly at soft peaks & finally add in corn flour and beat until stiff peak form.
4. Gently fold 1/3 of beaten egg white into egg yolk batter until well combine. Repeat the same for the balance egg white in 2 batches until well combine. Do not over fold to deflate the batter.
5. Pour batter into ungreased 6-inch chiffon tin. Bake in pre-heated oven at 180 deg C for 30mins.
6. Remove from oven and invert cake immediately until it is completely cool.

Marinated Guava

I came across a recipe using orange peels to marinate the guava ..... can imagine how refreshing & tastely it will be for these 2 combination.

This is really easy to make with just 2 simple ingredients: 2 Guava & 10 pieces Orange peels.

Method:

- Peel off the Guava skin & remove the seeds.

- Cut into slices abt 0.2cm thick.

- Cut the orange peels into thin strips (advise to soak for a while as i find it too sweet even i wash & rinse the orange peels)

- Mix the guava & orange peels & chilled it in freidge for few hours.

Simple & yummy.

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