Cotton Cheesecake

Cotton Cheesecake
Cheese Mixture
250g cream cheese
50g butter
100ml milk
6 egg yolks
20g cornflour
40g plain flour
1/2 tbsp lemon juice
1/4 tsp salt

Egg white mixture
6 egg whites
1/4tsp cream of tartar
140g caster sugar

Method
1. Melt butter, cream cheese and milk over double boiler. Once melted, allow it to cool.
2. Add egg yolks,cornflour,plain flour,lemon juice and salt in to cream cheese mixture. Mix it until smooth.
3. In a clean bowl, add cream of tartar into the egg whites. Whisk it until foamy.
4. Add sugar and whisk until soft peak.
5. Mix both cream cheese and egg white mixture.
6. Bake it at 160˚C in water bath for 1hr and 10 min.Cover cake tin with aluminium foil to avoid the top from burning.

Gordon Ramsays chocolate soufflé

Chocolate Souffle

Serve : 4

Crème pâtissière

10g cornflour

100ml warm milk

100g dark chocolate, chopped

40g egg yolk

Egg white mixture

100g egg white

75g caster sugar

unsalted butter

shaved chocolate, extra

cocoa powder

Method

1. Preheat oven at 180˚C

2. Grease 4 ramekins with unsalted butter and chill them in the refrigerator for 5 minutes. Grease a second layer of butter. Cover it with shaved chocolate to prevent soufflé from sticking onto the ramekins.

3.  Add cornflour and warm milk into a small pot. Slowly bring it to  boil, continuously stirring, Boil it for 30 seconds then remove from heat. 

4. Add chopped chocolate then whisk until smooth.

5. Add egg yolk. Allow it to cool.

6. In a clean mixing bowl, whisk egg white until soft peak.

7. Gradually add sugar and whisk it until you have a thick and glossy mixture.

8. Gradually fold in egg white mixture in creme patissiere.

9. Scoop mixture into ramekins and bake it for 8 minutes or until  well risen with a wobbly centre. Remove from oven and dust with cocoa powder.

10. Optional: Serve with ice cream(:

Steamed Yam Cake

Steam Yam/Taro Cake( Poh's receipe)
1 1/2 cup rice flour
1/2 cup cornflour
1 litre water
4 tbsp vegetable oil
1 cup dried shrimp(soaked in hot water, squeezes and finely chopped)
400g yam diced
1 tsp chinese five spices powder
1 tsp salt
1 tsp sugar
1/3 cup chopped spring onions
3 tbsp roasted peanuts,crushed
3 tbsp fried shallots
1 mild chilli finely chopped(optional)

Method:
1. Mix rice flour, cornflour and water into a big mixing bowl.
2. Saute dried shrimp in oil in a deep pan till slightly coloured and fragrant.
3. Add yam, five spices, salt, sugar and flour batter.
4. Cook on medium heat, stirring and scrapping the side of the pan continuously til the mixture becomes a thick starchy paste.
5. Transfer it into a round/square tin. Smooth the top with a spatula
6. Steam it for 40-45 minutes
7. Sprinle spring onions, peanuts,shallots and chilli over the top.
8. Cut into into pieces and serve with chilli sauce.

Cinnamon Roll

Cinnamon Roll
Dough
3 1/2 cups plain flour
2 tbsp sugar
50g butter(softened)
3 tsp yeast
1 tsp salt
1 egg(room temperature)
275ml milk (warmed in microwave for 20 seconds)

Method:
1. Mix all the ingredients using an electric mixer.
2. Cover mixing bowl containing dough with cling wrap.
3. Leave it in a warm place until it has doubled in size.
4.Using a rolling pin and roll it into a rectangular shape.

Filling
50g butter(softened)
1/2 cup brown sugar
1tsp ground cinnamon
1/2 cup sultanas

Method:
1. Creamed softened butter,sugar and ground cinnamon.
2. Spread over the rolled out dough.
3. Sprinkle sultanas.
4.With the longest side facing you, roll the dough into a log shape, pinching the end to seal.
5. Cut the dough into 12 even sized.
6. Allow the size of dough to double again.
7. Bake it for 15-20 minutes at 190˚C.

Icing
1/2 cup icing sugar
2 tsp water/milk


Method:
1. Mix icing sugar with milk/water.
2. Drizzle buns with icing mixture.