Recent Bakes

Sharing with you my recent bakes….

1) Japanese Cheesecake: recipe from here

The only modifications I made was to replace the cream in sect A with milk and use 5 egg yolks and 5 egg whites.

It’s also important to beat the egg whites properly: see here.

I’m so glad to find out that my mini oven can brown the top nicely…Also, the sides are smooth…I didn’t use a springform pan to bake it, just an ordinary metal pan.

2) Junior’s New York Cheesecake: recipe from Junior’s Cheesecake Book

This is different from the Japanese Cheesecake, which is light and fluffy, and does not have a “heavy” cheese taste. It is also different from the Lime & Passionfruit cheesecake I baked earlier, which is light and yet creamy. This New York Cheesecake is the dense and creamy type.

One thing that I wished I had done better was to brown the top more evenly….

I made some modifications to the recipe:

  • Made a biscuit base instead of baking a sponge cake base
  • Used 750g cream cheese instead of 24oz
  • Reduced sugar to 170g instead of 1 1/3 cup (but brother commented that it tastes a little a savoury.…perhaps to try increasing to 200g)
  • Used 200ml whipping cream instead of 2/3 cup

3) Lime & Passionfruit Cheesecake

Although this has been mentioned in a previous post, I thought it would be good to put a pic here to show the contrasting textures of the cheesecake, resulting from the different proportions of cream cheese to whipping cream and the different methods of including eggs (Japanese Cheesecake requires an egg white meringue, while the other 2 just require eggs to be beaten in).

4) Cupcakes: from the Primrose Bakery Cookbook

Earl Grey Cupcakes

Cranberry & Orange cupcakes

These were baked in a silicon tray, but they were not cooked at the specified baking times…resulting in crusty tops and a dry crumb….:( need to experiment again….

5) Chocolate Chip Cookies: based on the New York Times recipe which was widely blogged about previously

I think these are the BEST I’ve tried to date although the choc chunks are a little too sweet for my liking….But these still become crunchy after 2 days although I kept them in an air-tight container (the lock & lock one)….Wonder whether is it because of the humid weather in Singapore.

I now honestly appreciate the quality of chocolate that goes into the cookie….No more Hershey’s or Nestle’s semisweet chocolate chips or chocolate chunks….I’m going to look for better alternatives!

By the way, I replaced the cake flour and bread flour with all-purpose flour…wonder does that affect the retention of the chewiness. I’ve seen recipes that use bread flour only…perhaps I will buy some bread flour and use all bread flour….

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My Latest Favourite Chewy Chocolate Chip Cookies – Finally!

I was really into the groove of baking today: after baking the coffee & walnut sponge, I proceeded to bake chocolate chip cookies. After watching Michael Smith’s Chef at Home (S6), Hubby was fascinated about adding corn syrup into chocolate chip cookies to create chewy ones and urged me to try.

I was initially lazy to do it…but I’m really glad that I made it. I think these are the best chewy chocolate chip cookies I’ve made to-date. The dough is easy to handle – it doesn’t go too soft. Not sure whether it is due to using cold butter, as opposed to soft butter, to cream with the sugar. Although it’s a little too sweet, I still like it and it’s great with milk! I realise that American recipes tend to be sweeter and I should have listened to my inner instincts to increase the level of salt or reduce the sugar. I usually decrease the sugar to reduce the sweetness. But I found that decreasing the sugar tends to alter the texture and taste (other than the sweetness) of the cookie slightly. Next time, I shall double the salt in the recipe instead, following Dorie Greenspan’s advice….

The recipe can be found here.

Notes:

  • Plain flour was used
  • Salted butter was used
  • Hershey’s mini chips were used. I used the entire 12oz pack…
  • Corn syrup was replaced with golden syrup. If corn syrup is not available, you can make your own corn syrup at home. I haven’t tried this out though.
  • The yield is about 72 cookies. I used a 1/2tbsp measuring spoon as a mould. I scooped out rounded spoonfuls of dough onto the baking sheet.
  • My dear oven’s thermostat has gone bonkers. The oven dial is at 160 deg C and the cookies were baked for about 10 – 12min with upper and lower heat turned on. I think I overbaked it in the later batches: though it’s still chewy, but I think the texture was nicer when it wasn’t that brown….

The earlier batches: not so brown but a better chewy texture (imho)….

The later batches: lovely golden brown, but not so good chewy texture (imho)….

Chewy Chocolate Chip Cookies

The first bake of 2010! I adapted from the white chocolate chip and cranberry cookies to make these chewy chocolate chip cookies. I also reduced the brown sugar and caster sugar by ¼. It’s now not so sweet, but there’s a more pronounced eggy aftertaste which I don’t really like. So I’m back on the drawing board again – to find my favourite chocolate chip cookie recipe.

Update: the cookies have improved in flavour and texture after keeping for a day: no more eggy aftertaste (not sure whether anything’s wrong with my taste-buds :() and it’s become more chewy and less cakey :)….

The cookies are the puffy, cakey and chewy type. Anyway, here are some pics to share: