Category: My Kitchen

Ingredients:
16oz cream cheese
1/2 cup sugar
2 eggs
3 tbsp. of self rising flour
biscuit crumbs and melted butter for crust

Instructions:
1. Mix cream cheese and sugar. Remember to cut the cream cheese into small cubes so that you can beat and mix them easily.

2. Add eggs.
3. Fold in self rising flour.

4. Melt butter and biscuit crumbs. Then press on the baking pan. Make sure you cover your baking pan with aluminium foil or oil paper.
5. Pour batter over crust.
6. Bake 175 degree Celcius for 40 minutes.

Left: The final product. Should use a bigger pan. If smaller one is used like what you see here, then it will crack.
Right: The texture is the same as candle cake but this is with cheese and with the crust. However, I would suggest you to just skip the crust, I don’t see any point for having them there.

Oh, you can add 1/2 tsp. of vanilla essence for better taste too. You can also add in other stuffs like mix fruits, nuts etc. as long that you make sure that the batter is creamy enough and no ended up like what I had previously, so chewy until can make into play dough 😛 Summore ended up with stone cheesecake!

Consider it 80% success 😛 Could be better if I used bigger tray.

Haven’t bake any cake for ages. The last time was before CNY. Today, my sis and I decided to bake cheesecake. Here’s the recipe…

The one showing here(the text) is the original recipe. We substituted and added extra ingredients to it(the pic).

The steps are:
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Mix crumbs and butter; press onto bottom of 8- or 9-inch baking pan.
POUR batter over crust.
BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars.

How To : Easily Remove Bars From Pan: Line pan with foil before pressing crumb mixture onto bottom of pan.

Here’s the photos of the process:-
Mix:

We added self rising flour in hope of making it a bit more fluffy like normal cake.

Making the base.

Pour:

It’s very sticky!!!

Bake:

We took some batter to make some cheese cupcakes/muffins.

End results:

-_-” Heheheh… failure 😛 We reduced the recipe to half which was fine all these while but decided to try something different today, we love to experiment with cakes or cookies baking. We added about 1/2 cup of self rising flour. The batter was so so slippery 😛 having a bit difficulty to scoop or even spread it.

We thought it would rise so we didn’t put much. Off into the oven and it came out… GOSHH.. it’s really tough!!! Tougher than biscuits. We tried to cut it with the big knife for cutting meat but to no avail hahahah… So decided to break it with our bare hands and it’s much easier to break 😛 Man… it’s really hard 😛 It can hurt people too if you throw it to them LOL… Considering it to be an edible weapon too. YES! You heard me right, it still can be eaten, no need to throw it away.

However, don’t worry about the recipe I had stated and the steps before the photos of the process. Just don’t follow what I did 😛 More recipes on cheesecakes, go to kraftfoods.com I got mine from here.

I modified this recipe. Instead of using cornflakes I use Honeystar and also replaced some of the ingredients. Honeystar is a type of breakfast cereal that shaped like star and coated with honey.
However, the 4 main ingredients must present:
Self rising flour, egg yolk, fine sugar(can reduce the amount if you don’t like it too sweet), butter.

Ingredients:-
**Those in red: The amount is up to you.
A
100gm butter
110gm fine sugar

B
1 egg yolk
Your desired amount of anyone of **those in red or make a combination (e.g chocolate & dessicated coconut or curry & dessicated coconut). It’s up to your creativity. Just make sure not too much until it make the dough too dry.

*Reminder: Use double-boiler to melt the cooking chocolate

C
120gm self rising flour

Instructions:-
1. Beat A until light and creamy.

2,4. Stir in B and beat for 1 minute.

3. Fold in flour (C). Mix well.

5. Dough with oat & mix fruits.

6. Dough with dessicated coconut.

7. Dough with chocolate.

8. Take a little bit of the dough, not too big coz it will expand to a bigger size. 1 teaspoon is a bit too much ahhah… coat the dough with dessicated coconut(picture)/finely crushed cornflakes/finely crushed Honeystar.

9. Place in papercups (see picture a).

10. Bake for 15 minutes using 170 degree Celsius.

The final products:-
b. Oat & mix fruits.
c. Dessicated coconut.
d. Chocolate coated with Honeystar.
e. Curry.

I make this every year for CNY. This is a healthier version compare to those that are fried and you can store it longer. You need an oven for this.

Ingredients:
See picture.
Meat floss can be pork or chicken.

Tips:
Buy floss that is salty because sweet floss will produce moisture after you bake it and you will have soft mini spring rolls which is not really a good thing to serve to your guests. If you insist, then make sure u bake it everytime before serving just to make it crispy again. You can replace floss with sambal(dry) or whatever you like. As long that they are dry.

Instructions:
1. Cut the pastry sheets into smaller squares. The size is your choice, the bigger it is, the bigger your spring roll will be and take longer time to bake. Take a sheet and place the meat floss on top of it. For me, I cut them into 3×3.

2. Roll them.
How to roll?
There are different ways of rolling. Here’s one way. Fold the top corner where the floss is. Roll halfway down and fold in the two sides, then continue rolling until almost reach the end. Wet your finger with corn starch and apply it to the end of the pastry sheet. Lastly, roll towards the end.

4. Viola! Done. make sure u keep the pastry sheet moist. Exposing it to the air will make it dry and you will not be able to roll it anymore. Cover it with moist towel or muslin while your are doing it. If you don’t want to bake it first, you can keep them in container and store in the fridge. Not freezer ok? However for the leftover pastry sheets, store them in the freezer.

5. To bake, use 140 degree Celcius for 25 minutes. I can’t guarantee it will be crispy with this setting. It’s just a guide. If this setting can’t achieve the result, add more time to it until you are satisfied. Don’t overbake! Just make sure it’s crispy. After that, let it cool and store in air tight container.

1. Ingredients: Flour and butter in room temperature. No measurements available.

2. Fried the flour before anything. Heat the wok and pour the flour in and stir fried it. No oil or anything is added. It’s just pure flour. How to know when it’s ready? Well… when it looked dry to you ;p ahha… then it’s done. Remember to shift it after u fried it.

3. Mix the flour and the butter together. You can mix it with hand or cake mixer. Hmmm… I think it tasted different using hand because last time I used my hands, the texture was different but I’m just too lazy and it will take a long time so I use cake mixer. That’s how I noticed the difference of the texture. I don’t know how to describe the difference you have to try it for yourself.

4. Since no measurements were given, a rule of thumb is:
If the dough is too wet/soft, add more flour. If its too dry, add more butter. You should be able to mould it without it crumble/break.

5. Pinch a bit of the dough and make a small ball that has the diameter of RM0.10. I prefer this size because it’s easier to eat, not everyone has a big mouth ok? If you want it bigger it’s up to you. The bigger it is the longer it will take to *dry.

Put it on the baking tray and bake. Use 170 degree Celcius, 25 minutes. However, you just have to experiment with it. I can’t guarantee it will be *dry with this duration. You might have to bake it longer. Just remember that don’t put the heat too high. Somewhere in the middle will do.

When it’s out from the oven, sift icing sugar/glucose/refined sugar/castor sugar on them. Some even use milk powder. Personally I prefer milk powder but since some people can’t have milk so it’s safer to use sugar.
Let it cool and store in air tight container.

*dry: The flour is cooked when you stir-fry it. The main aim to put it into the oven is to dry it. Some people prefer it a bit moist, some prefer it dry. So it’s up to you. Just make sure it’s not the same texture as the beginning.

Happy trying. ^_*