Japanese Souffle Cheesecake | Super Fluffy & Jiggly

Make this to wow at any celebration. The best ever pillowy soft, light & heavenly cheesecake with chocolate swirl. It's a perfect summer dessert.

Ingredients

(A)
● 180g cream cheese
● 70g whole milk
● 3 small egg yolks
or 3 large egg yolks
● 55g plain flour
● 15g corn flour

(B)
● 4, small egg whites or
 3 large egg whites
● 70g sugar, optional

(C)
● 1 tsp dark cocoa powder
● cake batter, optional

You will need 6-inch oval or round baking pan. Line with the prepared round of parchment paper in the bottom.

Method:
 
1) In a saucepan, heat the cream cheese over low heat, add milk, stir until melted. Turn off the heat, add egg yolks one at a time and sieved flour. whisk the mixture not more than 10 times, because it's very important not to over mix at this point.

2) Whisk egg whites until foamy and add sugar a little bit at a time until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Folding cake batter into a whites and mix until incorporated. Pour the batter into oval cake pan 21.5cm x 10cm, deep 6cm. Use 1 tsp dark cocoa powder, mix with the remaining batter. Place the bag inside a tall cup, spoon your chocolate batter inside the bag, snip off the corner. gently squeeze and use a chopstick or whatever tools can create any pattern you wanted on the top of cakes before you bake it to get a lovely effect.

4) Use a large baking pan for a cold water bath and bake in non-preheated rather than in preheated oven at 150°C for 45 minutes. Sit in the oven for 15 minutes, until it reach room temperature, typically 55°C.

5) Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Make sure cakes are properly cooled before cutting them. Use a sharp and hot knife to cut the cake and present individual plated. Serve immediately or chill in a fridge overnight.

Helpful Tips:
1) Can you freeze the cream cheese? Not recommended. The texture will change considerably. It will be more crumbly and less creamy once thawed. it won't be as creamy as it used to be. When frozen, the cream cheese's liquids and solids will separate and this will alter the texture of the cream cheese. Still, frozen and thawed cream cheese is safe to use in cooking and baking.

2) I recommend one thing, do not pour the yolks mixture into the whipped whites because doing so you compress the albumen and all the work is gone.

3) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites.

4) Beat the egg whites about 3-5 minutes at middle speed, until, firm and nearly stiff peaks. Beating egg whites is a very important process, It will help your cakes rise with perfectly.

5) Do not overbeat the egg whites,  it will cause cake shrinks after baking.

6) Do not over mix the cake batter, must be less than 25 times to prevert cake shrinks excessively around the edges.

7) Be careful not to over fold, because you will inevitably deflate the batter, causing it to not rise properly in the oven. Fold just until combined, then call it quits.


8) Store in covered containers in the fridge and consumed within 2 days.

9) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.


10) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.

11) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.

12) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature also recommended to use an oven thermometer. Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.

13) Cake sink or collapse after cooling, because you've turned the hot cake in the oven too soon once baked or pans were greased too heavily or placed too close together in the oven or over-baked.

You can read full here : https://yummyeasycooking.blogspot.com/2020/07/japanese-souffle-cheesecake-super.html

Homemade Bread for Beginners - Easy White Bread - One Rise

This is my own and the quick way when you only need freshly baked bread at home. It require a short fermentation time, only a single rising, which means less than an hour it's ready to bake. so unbelievably good, soft and chewy, and easy to make bread in the shorter time. just like the loaves you can get at the local bakery shop. I used bread maker at this time, it helps for kneading and fermentation, it is like a robots could help you save more energy and spend less time, so bread maker really a life saver.

Ingredients
 
(A)
• 240g cold milk
• 40g sugar, optional
• 350g bread flour
• 2 tsp, 6g-8g dried yeast
• a pinch of sea salt

(B)
• 2 tsp vegetable oil

(C)
• 1/2 egg, whisked
• 1 tbsp milk

If you use 1 egg, whisked + 2 tbsp milk like the video, any leftover egg wash can be store in the upper fridge for 2 days.

(Makes 2 - 1lb Loaf Tin)

Method: 
 
1) Add (A) ingredients to the bread machine pan and choose the dough setting on your machine and press start. allow the bread machine to knead, and add (B) ingredients to mix, and rest your dough. for 15 minutes, remove the dough and form into loaf, loaves.

2) After shaped the dough, rise in the warm oven for about 30 minutes. brush egg wash over the bread top, see (C) ingredients. place the baking loaf tins in the oven lower rack, no preheated oven 150°C, bake for 35 minutes. after 25 minutes, you can cover with aluminium foil to prevert the burn. After baking, brush melted butter over the crust immediately and cool completely on a wire rack. 

Helpful Tips:
 
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread failling to rise is bad yeast.
2) You still can use the same recipe and knead by hand or stand mixer instead.

You can read full here : https://yummyeasycooking.blogspot.com/2020/08/homemade-bread-for-beginners-easy-white.html

Yummy Birthday Cake Ideas | Chocolate Swirls Cake Recipe

Looking for easy and yummy homemade birthday cake? My go-to soft chocolate cake for my husband's birthday and I just want him to eat yummy and healthily most of the time, especially on his birthday. If you are looking for a fun and pretty way to decorate a cake! Follow this cake recipe and decorating tutorial for and easy drip cake with a swirl effect, and you’ll have a stunning cake at home and it's heavenly combination.

Ingredients

Makes 1 (PME round cake pan 6-inch)

(A)
• 35g salted butter, melted
• 35g whole or semi skimmed milk
• 10g golden granulated sugar

Egg Yolks:
• 2 large egg yolks, cold
• 1/2 tsp vanilla extract
• a pinch of sea salt
• 1 tbsp, 10g cocoa powder
• 2 tsp instant coffee
• 35g cake flour or 23g plain flour + 12g corn flour

(B)
Egg Whites:
• 2 large egg whites, cold
• 1/2 tsp distilled malt vinegar
• 35g golden granulated sugar, optional

(C)
Dark Chocolate Ganache:
• 55g, 5 tbsp dark chocolate chips
• 25g, 2 tbsp hot milk

(D) White Chocolate Ganache:
• 30g, 2 tbsp white chocolate chips
• 10g-12g, 1 tbsp hot milk

Above (C) dark and (D) white chocolate ganache, use a very hot milk to whisk with the chocolate chips until smooth and glossy.

Method:

1) In a saucepan, add salted butter, milk, sugar, and bring to a simmer until the sugar dissolves.
Turn off the heat. whisk the egg yolks to break them up one by one. Add the sieved cake flour, use a whisker, continue to whisk until smooth and well combined.

2) In a separate bowl, start beating the whites at low speed until they are foamy, then add half tsp of white vinegar and add sugar a little bit at a time, move on to medium or even medium-high speed, do not beat on high, until nearly stiff peaks, about 5 minutes. Turn the whisker upside down and those peaks can hold proudly.

3) Fold about 1/4 of the egg whites into the yolk mixture, then repeat until the batter is evenly combined. Pour the batter into 6-inch pan, banging and tapping your pan a few times before popping a cake into the oven, to prevent release any large air bubbles, because you don't want too much air in the cake batter, it will create holes and cracks in the finished product.

4) Use a large baking pan for a hot water bath, steam bake in preheated oven to 100ºC, always use (oven thermometer) and bake with both top and bottom heat without fan assisted and bake for 65 minutes, and increase to 130-150ºC for another 10 minutes.

5) After it is baked, let it stand in the oven for 15 minutes, until the oven temperature reached 50ºC, which can avoid your cake to collapse. Dropping the cake pan from high to prevent the cake to shrink too much during cooling. Place treats on tray! It is best served chilled.

6) Once the cake is cool, remove the lining, then pour the warm chocolate ganache on to the centre of the cake and letting it run down the sides and pour the white chocolate ganache in the piping bag for drawing on the cake top and use a toothpick for a swirls. Transfer the cake to a plate for serving. Any leftover cake can be covered and kept in the fridge for 2 days.

Reminder: To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

Helpful Tips:

1) Do not over or under-beat the egg whites.
2) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites.
3) Beating egg whites is a very important process, It will help your cakes rise with perfectly.
4) Folding egg whites into a cake batter. Do not stir and never use an electric mixer.
5) I recommend one thing, do not pour the yolks mixture into the whipped whites because doing so you compress the albumen and all the work is gone.
6) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature also recommended to use an oven thermometer.
7) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.
8) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
9) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.
10) Cover with foil after a few minutes if the cake of top starts to get brown and continue rising nicely with a golden top.
11) Store in covered containers in the fridge and consumed within 2 days.

You can read full here : https://yummyeasycooking.blogspot.com/2020/08/yummy-birthday-cake-ideas-chocolate.html

Easy No Knead Soft Cheese Bun / Dinner Rolls / Milk Bread

One of my original soft bread recipe was created a few years ago. The most rewarding experiences as a baker and foodie can have. It roughly 72% hydration, the dough is highly hydrated. you will love the bread texture and aroma of freshly baked bread wafting through at your home. It's easy to make bread that everyone can best enjoyed fresh from the oven.

(Whole dough 325g)
Makes 12 
34g each dough

Ingredients
 
(A)
• 120g cold milk
• 20g granulated sugar
• 1 tsp, 3-4g dried yeast
• 1/4 tsp salt
• 170g bread flour

(B)
a tsp vegetable oil for oiled the bowl and fermentation.

(C)
1 tsp honey or golden syrup
2 tsp warm water

Method: 
 
1) In a bowl, add the milk, sugar, dried yeast, salt and bread flour. use a spatula to stir until combined.

2) Greased the same bowl, cover with the lid, proof in the warm oven 30-35℃ for 30 minutes or cold fermentation overnight for the first proof.

3) Pushed all the air out and divide the dough into 12 pieces. shape into a round ball. sprinkle flour on top and then place them on a prepared tray and second rise again for another 30 minutes. 

4) Bake in preheated oven 150°C for 15 minutes. before 3 minutes baking, take it out brush honey or syrup water over the crust and sprinkle some grated mozzarella and cheddar cheese on top.

Helpful Tips:
 
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.
2) Store a bread in an airtight, re-sealed bag or airtight container and keep fresh for 2 days.
3) The best way to store bread for freshness is in the freezer for about 1 month. after defrost the bread, reheating and serve, tastes like fresh-baked.
4) you can make toast straight from the freezer. just pop your frozen slice of bread straight into the toaster, there's no need to defrost it first. It will only take slightly longer to cook than fresh bread.
5) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.
6) It's recommended to use an oven thermometer.

you can read full here : https://yummyeasycooking.blogspot.com/2020/07/easy-no-knead-soft-cheese-bun-dinner.html

How To Make Super Soft Fluffy Milk Bread Loaf | Easy To Make

This is my own and the quick way when you only need freshly baked bread at home. It require a short fermentation time, only a single rising, which means less than an hour it's ready to bake. so unbelievably good, soft and chewy, and easy to make bread in the shorter time. just like the loaves you can get at the local bakery shop. I used bread maker at this time, it helps for kneading and fermentation, it is like a robots could help you save more energy and spend less time, so bread maker really a life saver.

Ingredients
 
(A)
• 240g cold milk
• 40g sugar, optional
• 350g bread flour
• 2 tsp, 6g-8g dried yeast
• a pinch of sea salt

(B)
• 2 tsp vegetable oil

(C)
• 1/2 egg, whisked
• 1 tbsp milk

If you use 1 egg, whisked + 2 tbsp milk like the video, any leftover egg wash can be store in the upper fridge for 2 days.

(Makes 2 - 1lb Loaf Tin)

Method: 
 
1) Add (A) ingredients to the bread machine pan and choose the dough setting on your machine and press start. allow the bread machine to knead, and add (B) ingredients to mix, and rest your dough. for 15 minutes, remove the dough and form into loaf, loaves.

2) After shaped the dough, rise in the warm oven for about 30 minutes. brush egg wash over the bread top, see (C) ingredients. place the baking loaf tins in the oven lower rack, no preheated oven 150°C, bake for 35 minutes. after 25 minutes, you can cover with aluminium foil to pervert the burn. After baking, brush melted butter over the crust immediately and cool completely on a wire rack. 

Helpful Tips:
 
1) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread failling to rise is bad yeast.
2) You still can use the same recipe and knead by hand or stand mixer instead.

You can read full Here : https://yummyeasycooking.blogspot.com/2020/08/how-to-make-super-soft-fluffy-milk.html