Cotton Soft Japanese Cheesecake

Yuuuppsss.. !! monday, Dec 15 was my birthday .. getting old, not always getting wise .. but get much of white hair ^_^

My husband gave me birthday present on sunday, I didn't say anything until in the afternoon he asked for my birthday cake ..!! OOOH.. MY .. !! it's mean he really forget about the day . And than he offer me to buy a birthday cake ! hmmmm .. let me think about that he..he..he..

Well, since I love to bake , I baked my own birthday cake, this time I chose cotton soft japanese cheesecake ... waaaaaaaaah.. long title .. but belive me, it's easy to make.. and yummy..off course. Let's try

Cotton Soft Japanese Cheese Cake

Ingredients:

Source : Diana's Dessert

140g/5 oz. fine granulated sugar

6 egg whites

6 egg yolks

1/4 tsp. cream of tartar

50g/2 oz. butter

250g/9 oz. cream cheese

100 ml/3 fluid oz. fresh milk

1 tbsp. lemon juice

60g/2 oz. cake flour /superfine flour

20g/1 oz. cornflour (cornstarch)

1/4 tsp. salt

Directions:

Melt cream cheese, butter and milk over a double boiler. Cool the mixture.

Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

Add the cheese mixture to the egg white mixture and mix well.

Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).

Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).

Makes 1 (8-inch) cheesecake, 12 servings.

For decoration I chose butter cream, but next time i will put fresh fruit for topping i think taste more better..

Hot Cross Bun

Hot Cross Buns are a seasonal yeast bread made especially during Easter, but I don't really pay attention about that I just love to have a bite of a fresh bread especially when the temperature is so drop like today !! With a cup of hot tea .. well.. well.. well... it is heaven..

Ingredients :

180 ml milk
7 grams active dry yeast
1/2 teaspoon granulated white sugar
560 grams all purpose flour
60 grams brown sugar
1 tsp cinnamon
1 tsp cloves
1 tsp allspice
1 tsp nutmeg
60 grams unsalted butter, room temperature
2 large eggs
75 grams candied fruit mix
50 grams raisins

Egg wash:
1 large egg
1 tablespoon milk or cream

Glazed :
75 grams powdered sugar, sifted
1 tablespoon milk or cream

Direction :

In a small saucepan heat the milk until lukewarm .

Add the yeast and 1/2 tsp sugar and stir to combine. Set aside for about 10 minutes or until the yeast is activated and is foamy.

Meanwhile in the bowl of your electric mixer, combine the flour, brown sugar, spices, and salt. Once the yeast is foamy, add to the flour mixture and beat to combine. Add the eggs, one at a time, mixing well after each addition.

With the mixer on low, gradually add the butter, mixing until the butter is incorporated and the dough comes together. With the dough attachment, knead the dough until it is smooth and elastic (about 5 minutes).

Transfer the dough to a lightly floured surface and, by hand, gradually knead in the candied and dried fruit.
Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap or a clean dish towel and place in a warm spot to rise until it has doubled in size (about 1 1/2 hours).

When the dough has doubled in size, punch it down, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking sheet

Make an egg wash of one beaten egg with 1 tablespoon milk, and brush the tops of the buns with the wash. Cover with plastic wrap or a clean dish towel and place in a warm spot until almost doubled in size (about 30 minutes).

Preheat oven to 350 F , Brush the tops of the buns with the egg wash again and, with a sharp, lightly greased knife (I spray it with Pam), make a cross in the tops of each bun.

Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Place on a wire rack to cool.

Lemon Fruit Cake

Well, actually I made this cake for my husband's birthday last month .. it's kind of late to posting but better late than sorry :-p *yuhuu, anyone who asked this recipes .. please don't get mad of me he..he..he..*

Ingredients :

200 grams granulated sugar

150 grams flour

50 grams maizena (corn flour)

100 grams butter, melted

2 tsp baking powder

1 tsp salt

2 tbsp lemon extract

1 tbsp lemon zest

8 eggs

Direction
Put oven rack in middle position and preheat oven to 350°F. Butter and flour 2 8 inch cake pans, knocking out excess flour.

Sift together flour , baking powder, and salt into a bowl.

Beat together eggs and sugar with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. then beat in zest and extract and continue beating 5 minutes more.

Reduce speed to low, then add flour mixture mixing until batter is just smooth. Add the melted butter

Divide between cake pans, spreading evenly.

Bake cake layers until they begin to pull away from sides of pans and a wooden pick or skewer comes out clean, 20 to 25 minutes. Cool 5 minutes in pans on racks, then invert cake layers onto racks and cool completely.

Assemble cake:

Put 1 cake layer, rounded side up, on a cake stand or platter and, using offset spatula, spread top with about 1 cup butter cream. Top with remaining cake layer, rounded side down, and frost side and top of cake with butter cream.

And next decorated cake with fresh fruits.

Butter Cream Recipes :

1/2 cup Shortening

1/2 cup Butter

1/2 teaspoon Pure Vanilla Extract

5 cups Confectioner's Sugar

3 tablespoons Milk

Directions:
Cream butter and shortening with mixer for 3 minutes on high speed. Add vanilla.

Gradually add sugar, one cup at a time, beating well on medium speed.

Scrape sides and bottom of bowl often. Mix on high speed for 5 minutes.

Chili Soup

Whuaaah.. winter time almost come, it's mean .. I must to take care of my skin very carefully, hik .. since I came from tropical country .. I am not really enjoy winter time like the first time I came to country with 4 seasons. Winter means is get a dry skin, bleeding nose every morning .. and bundle up.. !!

Well.. it's ok with snow, it's ok with cold but not too much.. ^_^ but the good thing about winter time, it's all about making warm soup for dinner, and no one complaint about that.

My husband love soup especially chili soup, he can eat 2 big bowl of soup for dinner hihihi.. and this time I would like to share my recipes for you all , enjoy.. !!

Chili Soup

500 gram extra lean ground beef
1 onion, chopped
3 cans (15 oz each) chili beans
500 gram fresh tomatoes, chopped or 1 can tomatoes, un-drained
100 gram frozen corn
1 paprika, seedless, diced
1 can (8 oz ) tomato sauce
1 tbsp chili powder
1 tbsp cumin
1 tbsp salt
1 tbsp black pepper
1 ½ cups water

Brown beef with onion in large sauce pan, drain. Add all remaining ingredients, stir, bring to boil. Simmer on medium-low heat for 5 minute, stirring occasionally.

Serve topped with shredded cheddar cheese and bread.

And this time would like to say thank you to Sefa- from DAPUR NEGERI DONGENG - who gave me award *GOSH .. !! almost forget about that* hihihi.. thank you dear,