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
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
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