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.

 

在 Instagram 查看這則貼文

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.

 

在 Instagram 查看這則貼文

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

Taiwanese Style Seafood & Noodles Stir-Fry / Squid Chow Mein 台式章魚炒麵

Introducing another delicious but lesser known Taiwanese dish - Taiwanese Style Seafood & Noodles Stir-Fry 台式海鮮炒麵

 

Taiwan is an island in the Pacific Ocean with a strong fishing heritage, so Taiwanese people eat seafood a lot and love it so much. Seafood & noodles stir-fry is a very common and stable dish that you can order at roadside markets or local restaurants, the ingredients usually consist of various types of seafood together such as prawns, squid or octopus, sometimes with pork strips. (海陸炒麵)

 

Since I just bought a pack of squid legs from my local butcher, I decided to replicate this local well-loved Taiwanese cuisine at home. It’s saucy, satisfying to eat, full of umami; the squid legs tasted great with sweet and svoury flavour and I do love it! Just can’t wait to make it again soon.

 

I referred to the recipe from @e.g.kitchen but modified the ingredients a bit. Highly recommend to use ‘You Mian’油麵 (Taiwanese style yellow noodle) for making this dish if possible. Here I chose Japanese yakisoba to substitute Taiwanese You Mian as it has similar looks.

 

INGREDIENTS (Serving 2)

-270g squid legs, add salt to release slime and rinse off with water.

-1/2 carrot, julienned.

-1/2 onion, sliced.

-4 cloves garlic, sliced.

-1 pak choi, sliced.

-2 packs yakisoba.

-50ml rice cooking wine.

-200ml water.

-2 tbsp soy sauce.

-1 tbsp oyster sauce

-1/2 tsp white pepper

-1 tbsp vinegar

 

METHOD⁠⁠

1. Heat oil in a pan over medium heat, add carrots, garlic and onion slices, stir fry until softened and fragrant.

2. Add squid legs and rice cooking wine, cook over high heat until evaporated.

3. Add water, soy sauce, oyster sauce, and white pepper, cook over medium heat for 2-3 minutes.

4. Add pak choi and noodles, stir well until softened. (about a further 2-3 minutes)

5. Add vinegar (optional) and remove from the heat, serve on a plate and enjoy!

 

 

在 Instagram 查看這則貼文

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