Sep 11 2009
Cake baking fun
Ah… I think during this break, what I enjoyed most is really cake baking. So far, after experimenting with a few types, I think I like the light cheesecakes series very much.
The other day, I was so so so patient, baked this Japanese Light Cheesecake without any help (maid not around). Feel so much of accomplishment. And I grow to love my induction cooker more, coz it is not hot at all, cooking the cheese by double boiling it. It is lengthy, but with induction cooker, it is so comfortable – esp with a fan blowing me. LOL! You can’t do this with a gas stove, right?
This produced the yummiest Japanese Light Cheesecake I’ve ever baked:
I had visitors the day after I baked it. I let them tried, feel so happy coz they loved it. Yay!! I used chocolate cake as the base instead of vanilla, and the effect was quite eyes pleasing!
Another yummy cheesecake is this Chocolate Milk Cheesecake. It uses the UHT chocolate milk as flavouring, a healthy version for the kids.
I like these cheesecakes because they are moist (unlike those in shop, too dry), yet still ‘light’, i.e. not jelak/too-rich/too-oily. Eating 1 piece is so, so, so not enough! Yummy…
And then, I also tried baking some breads. Not very successful, as I don’t have a bread maker. Without a bread maker, the kneading is so so so tiring. I started making this batch of bread, from 5pm, and ended about 12 midnight. I will give this stuff a break, until I buy myself a bread maker. :p
Anyway, the bread is still nice lah, although it is such a torture to make them. I would rather buy the bread from shops. :p
Here is the Oreo Biscuit Honey Bun:
And here are some Crab Sticks Buns (not very successful, the egg mixture kept spilling out and got burnt on the tray, instead of staying on top of the dough):
And this Chocolate Block Loaf failed miserably. The recipe was incredible, and I think I must be out of mind to follow exactly. It called for some dark cooking chocolate. I’m glad I didn’t use my expensive chocolate, instead I tried to use up the left over pink/strawberry chocolate from Isabel’s Strawberry Mousse Delight. It produced way too much of chocolate syrup, instead of chocolate paste. There is no way I could wrap the watery syrup into the dough. And the syrup was like… 10 times more than the dough – is it possible? I should have though of that and doubted it! I ended up wasted my expensive pink chocolate, luckily I had no use of them!
With hard effort, I managed to bake some lousy but edible pink chocolate loaf:
Guess that marked my recent experiment with bread. No more bread in the near future!!
thats great…u really spent your time learning something new
mumzzy: Ya, I’m glad I picked up baking. LOL! My time not gone entirely wasted.