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….

Orange & Cranberry Cupcakes

Well, I didn’t like the outcome of these cupcakes. Taste-wise, it’s good; sweetness was just nice. But presentation-wise, it’s bad. Plus I find it a tad too oily. I’m going to look for another cupcake recipe plus read up on techniques! Anyway, here are some pictures to share:

This is a recipe I used (adapted from my secondary school home economics textbook):

Orange & Cranberry Cupcakes

Ingredients

100g unsalted butter

100g caster sugar

1 large egg (60 – 65g)

1 tsp vanilla essence

2tbsp orange juice

Zest of 1 orange

75g dried cranberries

100g self-raising flour, sifted

Method

  1. Cream butter and sugar till light and fluffy
  2. Add egg and vanilla essence and mix till combined. Don’t worry if mixture curdles
  3. Add orange juice and mix till combined
  4. Fold in flour.
  5. Add orange zest and cranberries. Mix till cranberries are evenly distributed
  6. Spoon batter into cupcake moulds, about 2/3 full.
  7. Bake at 190 deg C for about 20 – 25 min