Oreo and Cranberries Bread Pudding


Oreo and Cranberries Bread Pudding

  • Servings: 2-4
  • Time: 30mins
  • Difficulty: easy
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Craving for warm dessert?  Make this quick dessert with leftover bread, milk and cheese!

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INGREDIENTS

  • 3 slices of white bread, cut into 1 inches squares.
  • 45g cream cheese
  • 1 handful of shredded cheese (Mozzarella) or 1 piece of cheese slice
  • 200ml milk
  • 2 tbsp caster sugar
  • 1 egg, lightly beaten
  • 20g butter
  • 4 pieces of Oreo cookies, broken into pieces (you can add your favorite cookies)
  • some cranberries
  • Icing sugar/Powdered sugar for dusting

METHOD

(1)  Arrange cut breads into baking dish of your choice.

(2)  Add cream cheese, cheese, milk and sugar in a saucepan, and cook over low heat till melted.  Remove from heat, and whisk in butter and beaten egg. Lightly whisk well.

(3)  Pour milk mixture over the breads, and soak for 10 minutes.

(4)  Sprinkle oreo biscuits pieces and cranberries on top of bread mixture.

(5)  Bake in preheated oven (350F) for 25 minutes or golden brown.  Remove and serve hot.

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Chinese Egg Tarts – Cookie crust version


This recipe is different from my previous recipe of egg tart, in the aspect of the crust.  My daughter prefers this cookie-like crust.

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Chinese Egg Tarts - Cookie Crust texture

  • Servings: 4-6
  • Time: 2hr
  • Difficulty: easy
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INGREDIENTS (make 24 tarts)

24 tart shells, greased

PREPARATION of crust:

  • 2 stick of butter, room temperature
  • 1/2 cup of icing sugar
  • eggs, lightly beaten
  • 1 tsp vanilla extract
  • 3 cup plain flour
  • 6 tbsp cake flour
  • 1 tsp kosher salt

METHOD

  1. Using hand beater, beat butter and sugar together till creamy.
  2. Add egg and vanilla, and beat till combined.
  3. Shift in the flour and salt mixture slowly, while beating the mixture.
  4. Knead lightly into a dough. 
  5. Place the dough in a bowl, and set aside in the refrigerator while preparing the custard.
 
Ingredients of custard:
  • 2 heaped tsps custard powder (bird’s eye brand)
  • 1 tbsp water
  • 4 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 3 tbsp condensed milk
  • 455ml water
METHOD
  1. Preheat oven to 350F.  Stir custard powder with 1 tbsp of water in a mixing bowl.  Add beaten egg and vanilla.  Beat till well combined. Set aside.
  2. In a saucepan, stir together sugar, water, and condensed milk and heat over medium heat.  Turn off the heat once the sugar is dissolved and the liquid mixture is heated (not boiling).
  3. SLOWLY pour the hot liquid mixture into the beaten egg mixture while whisking the egg mixture.  Continue whisking till all hot liquid mixture is used up.
  4. Remove the crust mixture from refrigerator. Place dough on a floured counter surface.  Roll into 0.1 inch thick.  Use a round cutter to cut round shapes slightly smaller than tart shells. Press lightly on the bottom and the sides to get impression from fluted tins.  Prick the bottom of shells with sharp sticks.
  5. Place prepared tart shells on a baking tray.  Pour egg mixture into the prepared tart shells just before baking.
  6. Bake for 30 minutes, rotating baking tray after 15 minutes.   The custard should puff up a little and pastry should turn golden brown.  If not, bake for another 5 minutes
  7. Remove from oven to cool, and place egg tarts on muffin cups. Serve warm.

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Chocolate Pound Cake


My daughter’s favorite chocolate pound cake 🙂

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Chocolate pound cake

  • Servings: 6-8
  • Time: 2hr
  • Difficulty: medium
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INGREDIENTS

  • 3 ozs dark chocolate chips, chopped (you can use chopper to ground the chocolate chips)
  • 1/2 cup cocoa
  • 1/3 cup boiling water
  • 1 cup cake flour
  • 1 tsp kosher salt
  • 2 sticks of good quality butter, softened in room temperature.
  • 1/2 cup sugar (increase according to your preference, up to 1 cup) I prefer less sweet
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract
  • 5 large eggs, at room temperature

METHOD

  1. Combine dark chocolate chips, cocoa and boiling water.  Stir until the chocolate is dissolved.  Set aside to cool.
  2. Sieve together the cake flour and kosher salt.  Set aside.
  3. In a mixing bowl, beat butter, sugar, brown sugar and vanilla extract on medium high speed for 3 minutes.  Add the chocolate mixture and beat till fluffy.
  4. Add 1 egg at one time, beating after each addition until well combined.
  5. Reduce to low speed, and add flour mixture at 3 intervals while scraping down the side of mixing bowl.
  6. Pour batter in prepared pan (oiled and floured pan), and gently tap the pan to remove air bubbles.
  7. Bake in 325F oven at second bottom rack, for 60 to 70 minutes.  Test the cake with wooden stick.  If it comes out clean, the cake is done.
  8. Remove the cake from oven, and set aside to cool. 
 
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Chinese Steamed Cake (鸡蛋糕)


Spongy texture

Spongy texture

Chinese Steamed Cake

  • Servings: 4-6
  • Time: 2hr 30mins
  • Difficulty: medium
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INGREDIENTS

  • 5 eggs, in room temperature
  • 1 cup icing sugar (adjust sweetness according to your preference)
  • 1/8 tsp cream of tartar (optional) 
  • 1 tsp vanilla extract
  • 1 + 1/2 cup cake flour, shifted twice (reduce quantity for softer texture)
  • 1 tbsp of baking powder or 6 tbsp 7-up soda
  • 1 tbsp vegetable oil (or melted butter)
 METHOD
  1. Using electric mixture at High speed, beat eggs till frothy (not stiff!) about 2 to 3 minutes.
  2. Add icing sugar gradually, vanilla extract and cream of tartar and beat till the mixture become very thick (about 2 minutes). The mixture should looks pale white.  When lifting up the beater, the batter won’t drip immediately.  Meanwhile, heat up the steamer at high heat.
  3. Reduce to lowest speed (stir) and add cake flour and baking powder in 3 parts.
  4. Add oil and gently stir together.
  5. Pour batter into a greased and floured 8” round pan or bamboo steamer pan lined with baking paper, steam at high heat for about 30 minutes (make sure there is enough water in the steamer, avoid opening the lid to add water). Remove cake from pan and cool on wire rack immediately.

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Quiche (French Baked Custard Pie)


Baked custard pie with bottom crust and no top crust, cut into wedges and served.  One of my favorite weekend breakfast to make for my family.  Savory and addictive dish! 

For this recipe, you can add whatever ingredients you like to the custard, vegetables, meat, and cheese (a must!).  Do note that this dish takes 1 hour to BAKE.  With all the preparation in hand, you will need about 90 minutes to make this dish.

IF

1 roll of Store bought frozen puff pastry
9 inches pie pan
 
Filling ingredients
4 large eggs
1 cup heavy cream
1 cup whole milk
1 cup your favorite shredded cheese (I use parmesan cheese)
pinch of salt and black pepper
1 yellow onion, halved and sliced thinly
1/2  green pepper, cut into small chunks (broccoli florets, asparagus, and oven roasted tomatoes, other vegetables that don’t contain too much liquid)
1 cup ham, cut into cubes (sausages, cooked shredded chicken and other cooked meat)
 

METHOD

 (1)  If frozen puff pastry, let it thaw in refrigerator overnight.  If it’s been chilled overnight, let it warm for 15 minutes at room temperature. 
(2)  Slowly unroll the puff pastry on a 9-inch pie pan.  Do not stretch the dough as it may shrink back when baked.  Instead, lift the dough and let it settle into the pan.  Cover the crust and chill in refrigerator until ready to bake.
(3)  Heat the oven to 375 F.
(4)  For the filling, whisk together the eggs, heavy cream, milk in a bowl until smooth and combined. Set aside this liquid mixture.
(5)  Heat the pan to medium high.  Add about 1 tbsp of olive oil.  Once heated, add the sliced onion and stir fry till slightly caramelized. 
(6)  Add green pepper and stir fry for another 2 minutes. 
(7)  Place the bowl of liquid mixture from the step 4, and stir in the cheese gently.  Season with little salt and black pepper.
(8)  Place the chilled crust on a baking sheet, and sprinkle the filling ingredients (ham, onion & green pepper) into the crust.
(9)  Gently pour the egg mixture over the filling. 
(10)  Bake for 60 minutes until the quiche is slightly puffed and golden brown on top. 
(11)  Cut in wedges and serve warm or in room temperature. 
 

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Peaches & Cream Cheesecake (樱桃乳酪蛋糕)


INGREDIENTS

Base ingredients
1 stick (about 4oz/113gm) of butter, melted
150 gm graham crackers or digestive biscuits, finely crushed
1/4 cup of brown sugar
 
Cheesecake filling ingredients
3 blocks (8 oz/226gm each stick) of cream cheese (Philly cream cheese brand), in room temperature
1/2 cup of sugar (about 120gm)
1 tbsp of lemon juice (about 1/2 of lemon)
2 tbsp + 2 tsp cornflour, shifted
1 1/2 cup of heavy whipping cream (about 300ml)
4 eggs, in room temperature
1 tsp vanilla essence
1 can of peaches, drained and chopped
 

METHOD

(1)  Prepare biscuit base by mixing all base ingredients together.  Press base mixture firmly onto the base of springform pan, and set aside.
(2)  Preheat oven to 350F. 
(3)  Beat cream cheese until smooth, medium speed about 7 minutes.
(4)  Add sugar, lemon juice and cornflour.  Beat for another 3 minutes or until smooth.
(5)  Add heavy cream and beat until mixture thickens.
(6)  Reduce speed. Add eggs, one at a time, and beat until combined.  Stop the machine, and scrap down the side and bottom of bowl.  Resume speed  and beat in medium speed for 1 to 2 minutes.   Note:  Avoid over-beating or the cake will rise too much during baking and sink in the middle upon cooling. 
(7)  Add vanilla essence and beat for another minute.
(8)  Pour half the cheesecake filling in springform pan (with biscuit base).  Sprinkle half of the chopped peaches on mixture.
(9)  Pour the remaining filling.  Sprinkle the remaining chopping peaches on top.
(10)  Place cake pan in water bath (please read below for water bath instruction). 
(11) Place cake in the middle of oven, and bake for 1 hour or filling is set.
(12)  Turn oven off, and leave cake in oven with the door closed for another 30 minutes.
(13)  Remove water bath, and leave cake to cool in oven with door opened for another 30 minutes.
(14)  Cover cake, and refrigerate for at least 10 hours or overnight.
 
Preparing water bath:
(1)  Wrap the outside of the cake pan with heavy duty aluminum foil.  Double layer the foil to prevent the water from seeping into the pan.
(2)  Place the cake pan in a deep baking trap, and fill the tray with hot water.  Fill the water during baking time if necessary.
 

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Sweet Potato Pancake (地瓜饼)


Main Ingredient:  Japanese Sweet Potato

 

INGREDIENTS

1 lb Japanese Sweet potatoes
2 egg yolks
1 tbsp shortening
1 cup bread flour
vegetable oil
 

METHOD

(1)  Peel the sweet potatoes and cook in a steamer till soft.
(2)  Placing a metal sieve over a bowl, press the steamed sweet potatoes with wooden spoon through the sieve. 
(3)  Transfer to a bowl, and add 2 egg yolks.  Mix well.
(4)  Add shortening and flour, and mix thoroughly. 
(5)  Using your hand, roll the dough and divide the dough into individual ball (about palm size).  If dough is sticky, apply some oil in your hand. 
(6)  Heat little oil in a non-stick pan.  Place individual ball into the pan, and pressing them flat with your hand.  Sprinkle with little white sesame seeds. 
(7)  Cook on each side about 3 minutes, or until it is golden brown.
 

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White Chocolate Cheesecake


Recipe adapted from Sandra Lee BakeSale Cookbook

INGREDIENTS

1 package of Pepperidge Farm Chessman cookies
10 pieces of Graham crackers
3 tbsp butter, melted
2 packages cream cheese, Philadelphia
1 package instant white chocolate pudding and pie filling mix, Jell-O
1/4 cup sugar
3 eggs
1/4 cup sour cream
1 1/4 cups white baking chips, Ghirardelli
1/3 cup heavy cream
1/2 cup orange juice
 

METHOD

(1)  Preheat oven to 350F.  Using 8 or 9 inch springform pan, arrange Chessman Cookies, facing outwards, around side of pan.
(2)  Place 2 cups Graham crackers in a blender, and blend till fine.  Transfer to a medium bowl, and sir together with melted butter until mixture comes together.  Press into bottom of springform pan and bake for 5 minutes in oven.
(3)  Remove from oven, and set aside to cool. Place aluminum foil to wrap around the bottom exterior of pan.  
(4)  In a mixing bowl, beat cream cheese, pudding mix, and sugar until smooth.  Add eggs, 1 at a time, beating well after each addition.  Add sour cream, and beat until combined.  Pour into prepared cookie crust.
(5)  Place springform pan in a large tray; fill tray with hot water to reach 1 inch up the side of the springform pan.
(6)  Bake for 60 minutes or until set in center.  Turn off the oven 7heat, leave the cake inside oven with oven door ajar for 10 minutes.
(7)  Remove springform pan and cool on a wire rack.
(8)  For ganache, heat heavy cream and orange juice until about boiling.  Pour cream mixture over white chocolate chips, stirring well with spoon until smooth with no lumps.  Let stand at room temperature, and pour over the cooled cake, but not over the side of cake.
(9)  Garnish with your favorite topping, like sprinkle with candy or chocolate. 
 

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