Friday, 22 November 2019

Basque Burnt Cheesecake

My very small cheesecake using half a block of the Philadelphia cream cheese. Love the caramelised crust taste. I was happy that the cake did not sink too much in the centre 😀

I have to thank my FB friend, Yeo SH, for sharing her wonderful recipe with me 😘😘

Yield: one cheesecake
Pan size: 13cm round pan
Baking temperature: Middle rack of a preheated oven at 210℃ for 35 minutes, off oven and bake for 5 minutes.

Ingredients
Using 60g egg
All ingredients in room temperature

125g cream cheese, thawed
40g caster sugar
1 egg yolk
1 egg white
95g whipping cream
5g corn starch
1/2 tsp vanilla extract



Directions
1. Line the cake pan with parchment paper. Set aside.

2. Stir cream cheese and sugar over a water bath till smooth.
Original recipe did not use water bath.

3. Mix in the yolk.

4. Follow by egg white.
Original recipe mix the whole egg into the cream cheese batter.

5. Stir in the whipping cream.

6. Stir in the sieved corn starch.

7. Finally, add the vanilla extract in.

Stir into a smooth batter.

8. Pour the batter into the prepared cake pan.


9. Bake at middle rack of a preheated oven at 210℃ for 35 minutes, turn off the oven and let the cake stay for 5 minutes in the closed oven.

10. Allow the cake to cool down for about 30 minutes before lifting it out of the cake pan.



11. Refrigerate the cake for about 1 to 2 hours before cutting.





Appreciated my FB friend, Yeo SH, for sharing the recipe 💓

Panettone II


After gaining more confidence in baking panettone after my first bake, I started to modify the first recipe to fine tuning it to suit my taste. Luckily, my family is willing to be my guinea pigs to taste my bake. Otherwise, I would be the only one stuffing this delicious bread down 😉


Yield: 3 loaves
Paper mould size: 110⌀x85mm
Baking temperature: Preheat oven to 190℃. Bake at lower rack at 180℃ for 10 minutes, reduce to 170℃ for about 15 minutes.

Fruits
43g candied orange peel
- prepare this in advance, soak in the orange syrup, and refrigerate it till needed.
Click the link for the preparation of the candied orange peels ðŸŠ

30g raisins
20g dried cranberries
50g yuzu drink
- soak dried raisin and cranberries in yuzu drink overnight. Drain in sift before use.


Cut the candied orange peels into thin strips before use. Set aside.

Sponge
63g top/low gluten flour
4g instant dry yeast
6g raw sugar
5g whipping cream
48g cold water
20g nautral yeast *

* natural yeast can be replaced by 10g each of bread flour and water.

- Mix the ingredients in a big mixing bowl following the sequence listed.

picture for illustration purpose.

- Cover with a lid, and let it stand for about 3 hours.


Butter-Egg Cream
72g unsalted butter, softened
72g beaten egg

- Beat softened butter till light and fluffy.
- Add the beaten egg in small portion to mix with the butter cream. Add the next portion after the previous beaten egg has been well mixed.

Cover the butter-egg cream, and refrigerate it for 30 minutes before use.


Bread Dough

Ingredients
190g bread flour
8g milk powder
45g caster sugar
Sponge from above
Butter-Egg cream from above
16g whipping cream
10g water

3g salt (to be added after gluten formed)

43g orange peel from above
68g soaked raisins and cranberries from above

Toppings
Egg wash
5g unsalted butter, softened
some sugar grains, optional

Directions
1. Mix bread flour with milk powder before mixing the raw sugar, in the bowl of a stand mixer.

2.  Next, add in the wet ingredients, starting from the sponge.

Followed by the cold butter-egg cream.

Add the whipping cream

And the water.

Mix the ingredients at Speed 1 of a stand mixer for about 5 minutes, increase to Speed 2 for about 4 minutes.


Take a small portion of the dough to check whether gluten have been formed when stretched. The membrane need not be thin.

If yes, add in the salt gradually to the kneading dough. Knead at Speed 1 for about 3 minutes. Increase to Speed 5, and knead for about 13 minutes.

Take a portion of the dough to check again. Pull out a membrane till it tears in the centre.

If the edge of the hole appear smooth, then the dough is ready. Otherwise, continue to knead a little longer and check again.

3. Add in the orange peels, soaked raisins and cranberries.

Mix at Speed 1 for about 5 minutes. Avoid over-kneading the dough.

Turn the dough onto a floured worktop.

Give it a few sets of "stretch and folds" with the help of the dough scraper.

Finally, shape it into ball.

4. Place the dough in a greased mixing bowl. Cover and let it proof for about 90 minutes.

End of 90-minute proofing

4. Turn the dough onto a floured worktop, and divide it into 3 portions.


Shape into a ball.

And pop the dough into the paper mould.

Let the dough proof for about 75 minutes, or till the top reaching to about 2/3 of the paper mould height.

5. Preheat the oven to 190℃.
While waiting, brush a coat of egg wash over the top of the dough.

Slit a cross over the top.

Piped some softened salted butter at the centre of the slit.

Drop some sugar grains over the top.

6. Bake at lower rack, at 180℃ for 10 minutes. Reduce the temperature to 170℃ and bake for about 15 minutes, or till the top is golden.

7. Allow the panettones to cool down completely before cutting. Enjoy your home baked panettones 😋🎄🎅








Nice eaten warm with butter spread 😋