Made Basque Burnt Cheesecake

Made Basque Burnt Cheesecake again at home, this time I added matcha to give it a Japanese take, and I absolutely love it more than the original one! Light and creamy cheesecake infused with a good balance of matcha, accompanied by a thick layer of mascarpone frosting. It tasted sooooooo good, my dream of cheesecake. It’s so simple to make and hardly can fail. If you are looking for an easy cake recipe, this is the one you need to save.

⁠
INGREDIENTS
-200g soft cheese
-2 eggs⁠ (at room temperature)
-60g sugar
-20g plain flour (sifted)

-10g matcha powder (sifted)
-125ml whipping cream (I use @arlalactofree cream)

MASCARPONE FROSTING

-65g Mascarpone

-150ml whipping cream

-30g sugar

 

Whisk mascarpone, sugar and cream with the mixer in a large bowl until the frosting becomes light and fluffy. (Do not overmix.)

 

DECORATIONS

-Raspberries

-Mint leaves

-Matcha powder to dust

METHOD

1. Preheat oven at 220°C.⁠
2. First beat soft cheese, sugar, and matcha together in a large mixing bowl until smooth.⁠
3. Add beaten eggs, cream, and flour, one at a time and mix until fully combined.⁠
4. Strain batter and pour into the prepared tin. (I use a 19 cm tin and lined with baking paper.)⁠
5. Bake for 20-25 minutes until dark and almost burnt on the top, if the cake is still runny in the centre, reduce the heat to 200°C and bake it for a longer time.⁠
6. Leave to cool completely.⁠
7. Spread mascarpone frosting onto the cheesecake, then put it in the fridge overnight.

8. Dust with match powder, decorate with raspberries and mint leaves before serving.

 

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Wanting | Homecooks & Eats（@iswanting）分享的貼文

Cream-filled Snowballs made by Rice Paper 米紙雪球大福

I’ve tried using rice paper to make different kinds of food including a boba drink, now let’s move on to the dessert…

 

The idea is coming from Japanese Daifuku, a small mochi stuffed sweet. Since rice paper skin also has a unique chewy texture, I think they should be a good substitute to make mochi-like dessert and this time the result actually went quite well!

 

INGREDIENTS

-Rice paper

-Cream

-Sugar

(The ratio of sugar and cream I use is 1:10)⁠⁠

-Cocoa powder

-Cake décor edible eyes (optional, but these will bring your dessert to life!)

 

METHOD⁠⁠

1. In a large bowl, whip cream with sugar until stiff peaks.

2. Dip one sheet of rice paper in a shallow dish of water, drain and place on a bowl until softened.⁠⁠
3. Place one scoop of whipped cream in the middle of softened rice paper, gently pull the edges to seal, then use kitchen scissors to cut off the excessive part.

4. Refrigerate for a couple of hours, dust with cocoa powder and decorate with edible eyes before serving.

 

In this recipe, I only refrigerated for about 4 hours to stabilise these snowballs, next time I may put them in the freezer to have ice-cream-like texture, or maybe add the fruit chunk to give it more fresh flavours inside. Meanwhile pleating softened rice paper wasn’t too difficult but I found it could be a little bit tricky, I tried not putting too much cream filling so it’s easier to seal and to keep rice paper from tearing.

 

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Wanting | Homecooks & Eats（@iswanting）分享的貼文

French Toast 法式厚吐司

Doesn’t need complicated ingredients, French Toast is so easy to make and looks fancy on the table to brighten up the day. Basically, you can use whatever bread you like but I particularly want THICK BREAD for this. Just get my hands on a thick cut of loaf, soak it in smooth batter, and let the pan do the work.

 

Is there anything better than having this thickest ever French Toast for breakfast?
⁠
INGREDIENTS

-A thick slice of bread.

-1 large egg

-100ml whole milk

-1 tsp sugar

-1 tsp vanilla extract

-25g butter

ADDITIONS

-Strawberries

-Wafer rolls

-Icing sugar

METHOD

1. Whisk egg, milk, sugar and vanilla together.
2. Soak the bread into egg and milk mixture for 15 minutes, then turn over to soak for 15 minutes more.

3. Heat butter in a pan over medium low heat until foaming, pan-fry soaked bread until golden browned on each side.

4. Serve dusted icing sugar, wafer rolls and strawberries, or any fresh fruits of your choice if you like.

 

There are so many ways to serve French Toast, let me know what is your favourite addition to go with?⁠ 

Meanwhile sharing a fun fact about French Toast I found online:

French Toast was not invented in France at all! An American man named Joseph French created this savoury sweet delight in 1724 and advertised it as ‘’French Toast’’ which was supposed to be ‘’ French’s Toast’’. But actually this tasty treat has already existed with a very long history as in the age of Roman Empire, Romans dipped bread in a milk and egg mixture before frying which was the similar recipe like what we now know as French Toast.⁠

Quite interesting, isn't it?

Basque Burnt Cheesecake 巴斯克焦香乳酪起司蛋糕

Basque Burnt Cheesecake might be one of the leading food trends of pandemic since last year and I finally give it a go now. The method is just so simple that hardly can fail and it certainly brings some comfort and satisfaction when feeling a bit moody with London’s unsettled weather.

 

Ingredients

-200g soft cheese.

-2 eggs.

-60g sugar. (I used dark muscovado sugar here)

-20g plain flour.

-200ml cream.

-1 tbsp vanilla extra.

-Icing sugar and cocoa powder. (optional.)

 

Method

1. Preheat oven at 220°C.

2. First beat soft cheese and sugar in a large mixing bowl until smooth.

3. Beat in eggs, add cream, flour, and vanilla extra, one at a time and mix until fully combined.

4. Pour into the prepared tin. (I used a 19 cm tin and lined with baking paper.)

5. Bake for 20-25 minutes until dark and almost burnt on the top, if the cake is still runny in the centre, reduce the heat to 200°C and bake it for a longer time.

6. Leave to cool completely.

4. Dust with icing sugar and cocoa powder before serving.

 

The cake would sink in the middle but don’t let the looks fool you as that’s exactly what to be expected. I kept it in the fridge for the next day as I prefer to eat it in chill and it does taste so heavenly and creamy.

 

Have you ever tried Basque Burnt Cheesecake? Watch my Reels below to see how I made it!

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WAN TING | Cooks & Eats（@iswanting）分享的貼文

Pancake Day 2021

I’ve always missed Pancake Day before but this year I particularly pinned it at schedule together with Lunar New Year so I wouldn’t forget. My first attempt was to do Jana's pancake bunnies but unfortunately failed (not easy to make the exact shape I want!), then I tried to make mini pancakes, again, not as easy as I thought. (so hard to make the mini pancake at perfect rounded size!) So I started over with the simplest method, not doing any fancy mini size or shapes, and it’s just much easier for me.

Ingredients

-180g plain flour.

-3g baking powder.

-A pinch of salt.

-2 medium eggs, beaten.

-40g sugar.

-25g vegetable oil.

-130g milk.

 

Method

-Whisk eggs and sugar in a large bowl until sugar dissolves, add oil and milk to mix thoroughly.

-Whisk flour, baking powder, salt in a separate bowl.

-Pour flour mixture into milk mixture, beat until you have smooth pancake batter. (you can add more flour or milk if the batter is too watery or too thick.)

-Rest the batter in the fridge for 30 minutes.

-When time is up, heat a non-stick frying pan with a small amount of oil over medium high heat until the pan is getting hot, then reduce to low heat.

-Drop pancake batter into the pan, when the surface starts to bubble, flip it over and continue cooking until both sides are brown.

-Repeat until batter is used up.

 

You can serve it with

-Honey or maple syrup.

-Lemon and orange zest.

-Icing sugar.

-Butter.

-Any fruits of your choice.

Are you also making any pancakes for Pancake Day today? What kinds of pancakes did you make? English, American, French…or Japanese souffle ones?

每年都錯過的鬆餅日今年終於有跟上了！這段期間的英國超市都會在架上特別展示做鬆餅的材料，但因為現在幾乎都網購⁠，也不太有機會去實體超市感受鬆餅日到來的氣氛，倒是今年終於很應景的也做了鬆餅(煎到第三輪才煎出我要的樣子)，然後也隱隱約約覺得春天好像真的要來了呢。

Christmas Treat Idea : Strawberry Santa Hat

 

I believe this isn’t a new thing, have had made it for Christmas a couple years ago, you can simply slice strawberries and decorate these Santa hats at different ways, swap with other ingredients, these would all give them different looks. It’s simple and below is how I made it. I also advised some substitute ingredients so you can easily create your own version at home.

 

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 :

-Strawberries.

-Whipping cream, here I used Arla Lacto free cream.

-Sugar.

-Pastry tartlets : you can bake by yourself from the scratch or use pastry ready rolled sheets to make it. I used Sainsbury's the butter sweet pastry tartlets which saved me a huge amount of time. Alternatively, you can use banana cubes, marshmallows, or brownie cubes as substitute. As long as strawberries can stand up on the plate, you can even choose not to have any base.

-Sugar balls and snowman sugar decoration both from Sainsbury's (optional.)

 

𝐌𝐞𝐭𝐡𝐨𝐝 :

-Slice the leaves end of strawberry to make it able to stand up on the plate, then slice the tip off to make a hat and set aside.

-Place sugar, whipped cream in a mixing bowl, whisk until the cream reaches stiff peaks. (The cream should be very cold, chill the mixing bowl if you have time.) Do not over-whip, otherwise it will turn to butter.

-Spread the whipped cream on pastry tartlet, place strawberry base, add more whipped cream for Santa’s face and beard, put on strawberry tip, then finish with a sugar silver ball as hat’s pom pom.

-Decorate with sugar snowman.

 

今天來分享一道很簡單的聖誕甜點，基本上只要草莓跟鮮奶油就可以完成，依複雜程度可以自行用塔皮當底座，我是直接在超市買現成的，省去了很多烘培時間，如果還是覺得麻煩，用香蕉或棉花糖當底座也是可以。然後我本來自己有調了巧克力醬 (而且還參照了妞仔的擠花小紙袋技巧)，想要裝飾聖誕老公公的五官，但試畫了兩個覺得看起來太災難，決定還是直接放現成的糖雪人就好。

My Weekend Kitchen 05 // Mini Chocolate Chiffon Cake

好久沒烤戚風蛋糕了。英國的蛋糕不是太甜就是口感太扎實的那種，難道他們都不吃軟綿綿的戚風蛋糕嗎？雖然可以在Lanka買到偏亞洲人喜好的甜點，不過每次隨便買兩個小蛋糕也要六、七鎊，比速食店正餐還貴。有時真的忍到受不了真的超級想吃鬆鬆軟軟的戚風蛋糕(怎麼聽起來好像孕婦上身)，這時就只能靠自己做了。

烘培筆記。

8吋巧克力戚風蛋糕 (8吋 = 8 x 2.54 cm = 20.32cm直徑)

[A料]　蛋黃 3顆 ，糖 30g，鹽 1g

[B料]　沙拉油 40g，牛奶 60cc

[C料]　巧克力 30g - 隔水加熱溶解

[D料]　低粉 60g，發粉 1.8g，可可粉 10g

[E料]　蛋白 5顆，糖 65g

1.[A料]拌勻後依序加入[B][C][D]料--->變成[F料]
2.[E料]打至濕性發泡
3.先拌入三分之一的[E]入[F料]，拌勻後再續拌入三分之二
4.倒入模具後，敲一下，放入烤箱(烤箱記得要先預熱！)150度，時間約15-20分鐘
5.烤好後取出倒扣，待涼後再脫模
6.脫下的帶蛋糕體切成兩層，用圓口杯壓出迷你小蛋糕，抹上Crème fraîche(法式酸奶)，放上草莓與藍莓，最後灑上一點糖霜，完成

另外本來是想自己打鮮奶油，不過超市的cream賣好多種，有點不清楚到底要買哪個才適合？內心深處有點崇法的我最後是選擇了Crème fraîche(完全是看它寫得是法文啊哈哈)，盒裝打開後是凝脂狀的，用攪拌器也打不太發，所以一度懷疑我是不是買錯了。不過後來還是照樣抹在蛋糕夾層配上莓果，結果吃起來也頗不賴(不過我還是比較想加鮮奶油)。事後又上網仔細查看，果然每種cream的用途都不太一樣：

1. Single cream - 乳脂肪低於18%，比較不能過度加熱，不然會有結塊的現象。(難怪我之前煮義大利麵加single cream之後出現很多結塊的小渣渣，原來是加錯了cream呀我嘖嘖...)適合用來當水果沙拉(看溫布頓網球賽吃草莓時可以沾)、代替牛奶加入咖啡或紅茶讓味道更濃郁，或是加在湯裡(如玉米濃湯)增加滑順的口感。
2. Double cream - 乳脂肪約48%，因為乳脂量含量較高，質地較凝稠，加熱至沸騰也不會有凝結的現象(Good)。也是適合沾水果、或是佐以巧克力布丁之類的甜點。
3. Whipping cream -乳脂肪比Double cream少一點，約35%，當乳脂肪到達35%就可以被打發，所以我要配蛋糕的鮮奶油應該就是要用Whipping cream才是正確的。
4. Whipped cream - 就是已經打發好的鮮奶油。
5. Clotted cream - 乳脂肪約55%，最常見的吃法就是與果醬一起抹在司康(Scone)上面享用。
6. Crème fraîche - 帶有酸味的cream(可是我吃起來覺得還好不會酸)，可以被加熱烹煮，所以也適合拿來調湯、煮奶汁義大利麵，也可以搭配水果或甜點(用途真廣)。
7. Sour cream - 據說就是將乳酸加到Single cream就可以製出Sour cream。不適合烹煮，只能拿來當沾醬，吃燻鮭魚的時候可以配一點。

大概知道這些概念後，下次要打發鮮奶油就記得要買Whipping cream了。