Kitchen Closed for 7 days ++

Take a Break, back on Sunday!
I have lots of recipes to bake/cook + eat
I don't have time to do it !

Lemon Cheese coated with Lemon Cream

Citrus cake is always good. I need to finish the remaining 100g cream cheese in my fridge, so I baked a light lemon cheese cake with Lemon Cream. The lemon cream is really an icing on the cake. The cream is so smooth and lemony. Ha I need to check with my lemon cream sifu why my cream doesnt hold on its own even after fridge (i.e. not firm). I can't pipe into shapes, it wont hold, It will dissolve like a cream pool. That's why you see my cake can be coated so smooth like a carpet! ha ha ha

Recipe:

Cake ( adopted from perfect macha cheese cake, i halved them)

70g sugar
3 eggs (separated)
1/4 cream of tartar
30g butter
100g cheese - 120g
50ml milk
2 T lemon zest
30g cake flour
10g corn flour


1. preheat oven to 160C.
2. Put butter+cheese+milk in a bowl, using double boiler method, keep whisking until melted (creamy) and incorporated.
3. Mix in lemon zest, egg yolks and flour. stir well.
4. On a separate bowl, beat the eggwhites with cream of tartar until foamy, mix in sugar into 2 stages and continue to beat until soft peak.
5. Fold in the eggyolk batter into the eggwhite , and fold gently until fully mixed.
6. Bake at 160C for 50 ~ 55 mins bain marie


Lemon Cream : Recipe click here.

The lemon curd after cooked.

The lemon curd after whipped.

slurp~

Bintulu Korean Restaurant, Lintas

me & Aunt went to 'explore' this new Korean Restaurant at Lintas. ( Above of the Corner Sang Yuk mien, opposite Salim). Oh well, this place has 2 dining areas, one with round tables on flat floor another is like this, with "underground" design, where more space for you can swing your legs! ha ha , nah, these seating section is mainly for Bulgogi .

we were served with some banchan (side dishes) - Kimchi, Kongjaban (Korean sweet beans) and another err... I dunno, some parboiled fern vege with sauce. all very nice.

Dolsot Bibimbap - we are so kampung , we requested them to make bull eye egg than served with raw one! this bibimbap is really good especially go with the chillie paste. the Chillie paste is very 'heong' (fragnant). This mixed rice is much better than Hi-Seoul in Likas.



I forgot the name, I think is Spicy Seafood Steamboat. Veeeeeeeery yummy! You can really taste the 'sweetness' of the soup despite the spicyness that really keeps my nose running the whole dinner ! lols, tissues are all around the table.

I will definitely come back for this restaurant. I think this is better than Hi-Seoul in Likas. And thanks to my Aunt's wallet ;p

Weekend Photos

moreen & I

I didn't do any baking during the weekend. Instead I attended Cilla's wedding. my Darling cillA!! Darling Cilla married to a French, a very nice gentleman I ever seen ;)

I like this sweetie a lot ! look at her, ha ha ha , she will do that to her mouth when she's about to cry! ha ha

July Birthday Bash~

I am the 'cake' coordinator for office monthly birthday partie.
This month, due to 5 persons in a month, I order a "calender" cake from my baker for them, all-in-1~ ha ha. They seem to like this idea!

Walnut Chiffon Cake with Cream Cheese Frosting

Today I make another chiffon cake aaagain. A Chiffon cake again. So addicited to chiffon cake, because it is so easy, just measure , whip up everything, pour into pan and bake. However, I m quite 'bored' with posting chiffon cake in here. I dress up this little CC with cream cheese frosting and crushed walnuts.

I m quite happy with the texture of this walnut cake. I like to 'tear off' the cake to see its texture than slicing it ! hahahah, eeee.... I m back to my 'witch' world ? Rip off the skin & chop the toenails. anyone remember ? ;p

This is indeed a 'fluffly' , 'cottony' Chiffon.

Credits to http://gracekitchencorner.blogspot.com/2009/03/troubleshooting-on-chiffon.html

I change the measurement a bit.

Ingredients

110g egg whites

1t cream of tartar

40g caster sugar

50g egg yolks

36g water

36g vegetable oil

55g cake flour

5g corn flour

100g walnut (Crushed it)

50g dried fruits

Frosting (sufficient for 17cm chiffon)

100g butter

150g cream cheese

1 T lemon juice

3T powdered sugar

Cake Method:

1. Preheat oven to 160C.

2. Cream eggyolk+sugar until fluffy pale. Add in water, oil, continue beat, add in flour & corn flour. mix well, put aside.

3. Beat the eggwhites with cream of tartar until foamy. Add in Sugar bit by bit. Whip until soft peak.

4. Put in eggyolk batter into eggwhite batter, and fold in gently, until fully incorporated.

5. Pour into the ungreased chiffon tin, and bake for 35 - 40 minutes. ( I baked at 35 mins). Everyone's oven varies here.

6. Turn the cake upside down, and let cool ( at least 1 hour)

Frosting Method:

1. Let the butter & cream cheese in room temperature.

2. Put them into a bowl and use machine to beat until fluffy.

3. Add in lemon juice + sugar, and mixture again. put back to fridge to cool a bit b4 cream the cake.