Showing posts with label Cake research. Show all posts
Showing posts with label Cake research. Show all posts
Saturday, March 19, 2011
Perfect Puff Pastry: Dough, Recipes...
I feel inspired to make Mille-feuille / Napoleon for a long time and this video gives a idea on how to make the puff pastry~!
Sunday, November 28, 2010
Making Homemade Vanilla Extract and Vanilla Sugar!
How to make Vanilla sugar
- Just mix the sugar and Vanilla pods
How to make Vanilla extract
-Mix Vodka (35% alcohol) with Vanilla pods (seeds remove). If seeds were not remove will create a mild Vanilla extract. The longer you keep the Vanilla extract the better it will be!
When using the vanilla seeds, just take out from the vanilla sugar. Wash and dry the pods. Split it and remove the seeds. The Vanilla pods can be recycled and dump into the vanilla extract!
Related post:
How to split the Vanilla pods and remove the seeds?
Thursday, November 4, 2010
Improving my cheescake cooking method~
After reading some information and watch youtube about making a perfect cheesecake, I decided to change the method of cooking the cheese cake. The recipe is still the same. After reading some tips I decided to implement some of them and experiment the difference.
1. First I line my springform pan with aluminum foil. Next round I will try to line with baking sheet.
How to line the springform pan.
Tear a huge sheet of aluminum foil. Open your spring form pan. Put the sheet on top of the pan (the plate of the pan). Lock your springform pan. Now pull the side of the aluminum foil upwards (Make sure the sheet is big enough whereby it also cover the sides of the springform pan). I belief by lining it, the batter will not spill and also cause I will be soaking the whole pan into another big round pan filled with water. Due to soaking into another pot of water, I put a second layer of alluminium foil and cover outside of the pan just to make sure there is no leakage.
2. I press the crust down and make sure they stick firmly to the bottom of the pan. I still bake the crust as per normal.
3. Once the cheese cake mixture is ready. I pour boiled water into the bigger pan in the picture and put the smaller cheese cake pan into the bigger pan. This encourage even cooking in the cheese cake.
Left picture is the new method. Whereby the cake will stick to the side. I have already use a knife to loosen the side before unlocking the pan.
Right picture shows the old method. The cake will not stick to the side.
4. I notice a few difference when cooking it submerge in water from another pan.
- The cake does not rise. As you can see from the picture, the side and the center is the same height. The cake may look visually smaller as a result. The old method the cake will rise while cooking and deflate again when the oven has been switch off. As a result the cake's height is uneven from the side and center.
-New method wise the cake will stick to the side of the pan. Once it is cook I have to use a knife and detach the cake from the side of the pan. Else the cake may crack. I didn't notice this until the next day after taking out of the fridge. Luckily my cake didn't crack. The old method result in the cake shriveled away from the side and I do not have to use knife to detach it from the side of the pan.
- Check the side of the cake of both old method and new method. New method the side look beautiful while the old method side has been brown.
Old method: Cake has been brown at the side and you cant see clearly the crust and the cheese color. Further the cake is uneven in height
How to line the springform pan.
Tear a huge sheet of aluminum foil. Open your spring form pan. Put the sheet on top of the pan (the plate of the pan). Lock your springform pan. Now pull the side of the aluminum foil upwards (Make sure the sheet is big enough whereby it also cover the sides of the springform pan). I belief by lining it, the batter will not spill and also cause I will be soaking the whole pan into another big round pan filled with water. Due to soaking into another pot of water, I put a second layer of alluminium foil and cover outside of the pan just to make sure there is no leakage.
Left picture is the new method. Whereby the cake will stick to the side. I have already use a knife to loosen the side before unlocking the pan.
Right picture shows the old method. The cake will not stick to the side.
4. I notice a few difference when cooking it submerge in water from another pan.
- The cake does not rise. As you can see from the picture, the side and the center is the same height. The cake may look visually smaller as a result. The old method the cake will rise while cooking and deflate again when the oven has been switch off. As a result the cake's height is uneven from the side and center.
-New method wise the cake will stick to the side of the pan. Once it is cook I have to use a knife and detach the cake from the side of the pan. Else the cake may crack. I didn't notice this until the next day after taking out of the fridge. Luckily my cake didn't crack. The old method result in the cake shriveled away from the side and I do not have to use knife to detach it from the side of the pan.
- Check the side of the cake of both old method and new method. New method the side look beautiful while the old method side has been brown.
 | |||
Cake side is beautiful. You can see the difference in color from the crust and the cheese. Height of the cake is even from the side to the center. Result in cake looking shorter.
 | |||||||||||
New method
Overall the new method win in term of outlook and color. The cake height look a bit short compare with my last cake. Next round I will experiment with a smaller spring form pan of 8inch instead of using 9inch. Also by putting a layer of aluminum foil, the spring form are more securely lock. There was once I pour the whole mixture into the pan and the pan gave way with the mixture spilling all over (old method).
Latest update:
2nd experiment:
-I tried using the baking sheet and I will never try it again. The baking sheet absorb the oil/water and tear easily when I tried cutting the cake. The aluminum foil is still better.
-Make sure the aluminum foil is the biggest size type - that can cover the entire side of the spring form pan. Else water may seep in when the spring form pan soak in hot water within bigger pan.
-Make sure the water in bigger pan is boiling hot and that it cover at least half of the inner pan height. Be careful as it may be tricky trying to move the pan filled with water into the oven and insert a smaller pan filled with cheese cake filling.
-Tried using a 8inch spring form pan. The cake turn out softer and height is higher. Cake turn out softer could be due to combination factor above: baking sheet, small aluminum foil, water not boiling.
Related Links:
Thursday, October 28, 2010
Friday, October 15, 2010
Cheese cake making knowledge and toppings
Post taken from suite101. I find that this post is rather useful in understanding cheese cake making.
Tips in making the Perfect Gourmet Cheesecake:
-The most common complaints about making cheesecakes is that they're hard to make and tend to crack. Here are some suggestions to help make the perfect cheesecake.
- Ingredients: Make sure all ingredients are at room temperature.
- Mixing: Do not over mix. Too much air in the batter causes bubbles that can cause cracking. Mix just until creamy and all lumps are gone.
- Baking pans: Springform pans are the easiest to use for cheesecake. Take the pan apart, line the bottom plate with aluminum foil, then reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray.
- Baking: Put a cake pan of hot water in the bottom of the oven. Not all cheesecakes get baked at the same temperature. What does matter is that fluctuations in temperature can result in unsightly cracks. Resist the urge to open and close the oven door while baking. It is hard to tell when a cheesecake is done and you don't want to over bake it either, which again causes cracks. The cheesecake is generally done when the sides are set and a little puffy and the very center is slightly wiggly.
- Cooling: Cool slowly on a wire rack away from drafts and at an even temperature for 2-3 hours. Some people lay a piece of paper towel over the cheesecake (not directly on it) to keep in some of the moisture. Run a sharp knife around the sides. Leave cheesecake in the pan and refrigerate for at least 8 hours or overnight. Run a sharp knife around the pan once more before releasing sides. Peel the foil off the underside of the pan, gently lift the cake with one hand and peel off the foil sliding the cheesecake onto a serving plate.
- Rescue: When all else fails, and you end up with an earthquake size fissure down the center, there is still hope. Fresh fruit and pie fillings, frosting, glaze, cookie crumbs and ganache can always cover a multitude of sins and your guests will never know the difference!
- Freezing: Cheesecakes freeze great so why not make two! Double wrap with plastic wrap and freeze for 2-3 months.
NY Style Strawberry Cheesecake Recipe
Graham Cracker Crust:
* 1 1/4 cup ground graham cracker crumbs
* 1 Tbsp sugar
* 4 Tbsp melted butter or margarine
Cheesecake Filling:
* 4 packages (8 ounce each) cream cheese, softened
* 1 1/2 cup sugar
* 1/4 cup cornstarch
* 1 Tbsp vanilla
* 2 large eggs
* 2 egg whites
* 1/2 cup heavy cream
Directions:
1. Preheat oven to 350 degrees F. Place pan of hot water in bottom of oven.
2. Prepare 9 inch springform pan with foil and spray as directed above.
3. Grind graham crackers in a food processor or crush very fine with a rolling pin.
4. Mix crust ingredients and pat only on the bottom of prepared pan.
5. In a mixing bowl on medium speed, beat cream cheese until smooth ~ about 3 minutes. Scrape down sides.
6. Add sugar and cornstarch and beat again, scraping a few times. The mixture should be smooth.
7. Add vanilla, eggs and egg whites 2 at a time. Beat until creamy.
8. Slowly add the cream and beat only enough so there are no lumps and the filling is nice and fluffy. Scrape as needed.
9. Pour batter into prepared pan and bake at 350 degrees for 60-70 minutes.
10. See above for further baking, cooling, serving and freezing instructions.
11. Sour cream topping variation: see below
12. Refrigerate any leftovers.
13. Serves 14
Sour Cream Topping:
* 2 cups sour cream
* 1/2 cup sugar
* 1 Tbsp vanilla
* Mix all ingredients until smooth and sugar is dissolved.
* When cheesecake comes out of the oven, carefully pour sour cream mixture on top of cheesecake.
* Return cheesecake to oven immediately and bake for another 10-15 minutes or until set.
Whole Strawberry Topping:
* 1 quart fresh strawberries, washed and hulled
* 2 cups seedless strawberry jelly, apricot jelly or currant jelly
* This cheesecake calls for only the most beautiful, red-ripe strawberries you can find.
* Make sure cheesecake is completely chilled.
* Pat whole strawberries dry with paper towel. Stand up, cut side down in a pleasing pattern.
* Heat jelly or glaze until runny, not too hot.
* Carefully spoon or brush glaze over strawberries.
* Return to fridge to chill before slicing.
Strawberry Topping:
* 1 quart fresh strawberries, washed and hulled
* 1 cup sugar
* Puree half the strawberries and the sugar in a food processor. Remove to a bowl.
* Add the remaining 1 cup whole strawberries, stir and let sit for 30 minutes.
* Spoon over cheesecake slices before serving.
* This can be made ahead and refrigerated. Use on top of ice cream too!
Raspberry Topping:
* 2 cups fresh raspberries
* 1 cup sugar
* See above topping directions.
Tips in making the Perfect Gourmet Cheesecake:
-The most common complaints about making cheesecakes is that they're hard to make and tend to crack. Here are some suggestions to help make the perfect cheesecake.
- Ingredients: Make sure all ingredients are at room temperature.
- Mixing: Do not over mix. Too much air in the batter causes bubbles that can cause cracking. Mix just until creamy and all lumps are gone.
- Baking pans: Springform pans are the easiest to use for cheesecake. Take the pan apart, line the bottom plate with aluminum foil, then reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray.
- Baking: Put a cake pan of hot water in the bottom of the oven. Not all cheesecakes get baked at the same temperature. What does matter is that fluctuations in temperature can result in unsightly cracks. Resist the urge to open and close the oven door while baking. It is hard to tell when a cheesecake is done and you don't want to over bake it either, which again causes cracks. The cheesecake is generally done when the sides are set and a little puffy and the very center is slightly wiggly.
- Cooling: Cool slowly on a wire rack away from drafts and at an even temperature for 2-3 hours. Some people lay a piece of paper towel over the cheesecake (not directly on it) to keep in some of the moisture. Run a sharp knife around the sides. Leave cheesecake in the pan and refrigerate for at least 8 hours or overnight. Run a sharp knife around the pan once more before releasing sides. Peel the foil off the underside of the pan, gently lift the cake with one hand and peel off the foil sliding the cheesecake onto a serving plate.
- Rescue: When all else fails, and you end up with an earthquake size fissure down the center, there is still hope. Fresh fruit and pie fillings, frosting, glaze, cookie crumbs and ganache can always cover a multitude of sins and your guests will never know the difference!
- Freezing: Cheesecakes freeze great so why not make two! Double wrap with plastic wrap and freeze for 2-3 months.
NY Style Strawberry Cheesecake Recipe
Graham Cracker Crust:
* 1 1/4 cup ground graham cracker crumbs
* 1 Tbsp sugar
* 4 Tbsp melted butter or margarine
Cheesecake Filling:
* 4 packages (8 ounce each) cream cheese, softened
* 1 1/2 cup sugar
* 1/4 cup cornstarch
* 1 Tbsp vanilla
* 2 large eggs
* 2 egg whites
* 1/2 cup heavy cream
Directions:
1. Preheat oven to 350 degrees F. Place pan of hot water in bottom of oven.
2. Prepare 9 inch springform pan with foil and spray as directed above.
3. Grind graham crackers in a food processor or crush very fine with a rolling pin.
4. Mix crust ingredients and pat only on the bottom of prepared pan.
5. In a mixing bowl on medium speed, beat cream cheese until smooth ~ about 3 minutes. Scrape down sides.
6. Add sugar and cornstarch and beat again, scraping a few times. The mixture should be smooth.
7. Add vanilla, eggs and egg whites 2 at a time. Beat until creamy.
8. Slowly add the cream and beat only enough so there are no lumps and the filling is nice and fluffy. Scrape as needed.
9. Pour batter into prepared pan and bake at 350 degrees for 60-70 minutes.
10. See above for further baking, cooling, serving and freezing instructions.
11. Sour cream topping variation: see below
12. Refrigerate any leftovers.
13. Serves 14
Sour Cream Topping:
* 2 cups sour cream
* 1/2 cup sugar
* 1 Tbsp vanilla
* Mix all ingredients until smooth and sugar is dissolved.
* When cheesecake comes out of the oven, carefully pour sour cream mixture on top of cheesecake.
* Return cheesecake to oven immediately and bake for another 10-15 minutes or until set.
Whole Strawberry Topping:
* 1 quart fresh strawberries, washed and hulled
* 2 cups seedless strawberry jelly, apricot jelly or currant jelly
* This cheesecake calls for only the most beautiful, red-ripe strawberries you can find.
* Make sure cheesecake is completely chilled.
* Pat whole strawberries dry with paper towel. Stand up, cut side down in a pleasing pattern.
* Heat jelly or glaze until runny, not too hot.
* Carefully spoon or brush glaze over strawberries.
* Return to fridge to chill before slicing.
Strawberry Topping:
* 1 quart fresh strawberries, washed and hulled
* 1 cup sugar
* Puree half the strawberries and the sugar in a food processor. Remove to a bowl.
* Add the remaining 1 cup whole strawberries, stir and let sit for 30 minutes.
* Spoon over cheesecake slices before serving.
* This can be made ahead and refrigerated. Use on top of ice cream too!
Raspberry Topping:
* 2 cups fresh raspberries
* 1 cup sugar
* See above topping directions.
Friday, October 8, 2010
Monday, April 19, 2010
Learning to make cheese cake from my sister~!
While chatting with my sis, she gave me her fool proof cheese cake recipe. so i am goin to try the recipe soon!
Ingredients
For the crust:
* Graham wafer crumbs (1 1/3 cups)
* Butter-melted (1/3 cup
* Sugar (1/4 cup)
For the filling:
* Cream cheese-softened (2 packages -8 oz. each)
* Eggs (3)
* Sweetened condensed milk (1 can-300ml)
* Lemon juice (1/4 cup)
Graham wafer crumb can be replace by digestive biscuit...
Preparation
For the crust:
You need to combine the butter; sugar and the graham wafer crumbs and press this into the bottom of a springfoam pan.
Baked this in preheated oven for 12 minutes at 163 degree C
Take it out and cooled fully (not in fridge) (by fan
For the filling:
Take a large mixer bowl and beat the cream cheese in this until it becomes fluffy. Once done, add the sweetened condensed milk. Beat the mixture till it smoothens. Now, add the eggs and the lemon juice. Mix this together. Pour this combination over the cooled crust.
Time to bake this combination! Bake it for at least 58 minutes at 149 degrees C.
Once done, leave in in oven (off) and open the door ajar.
Leave till oven cooled.
Let it cool down to the room temperature sitting on a wire rack. Can put a big bowl over the cheesecake to slower down the cooling for 1st hour. Subsequent 2 hour cool to room temp.
You need to chill it at least 5 hours before serving. Garnishing can be done as per your desire.
Jam Topping:
Put 4 heap tablespoon jam with a little water and add some lemon juice to taste. Heat in a pot till spreadable. Spread on cooled cake.
This cake can be frozen (cut in slices first) if cant finish
So this is great... i have tried defrost in fridge the whole day... it still taste great
Ingredients
For the crust:
* Graham wafer crumbs (1 1/3 cups)
* Butter-melted (1/3 cup
* Sugar (1/4 cup)
For the filling:
* Cream cheese-softened (2 packages -8 oz. each)
* Eggs (3)
* Sweetened condensed milk (1 can-300ml)
* Lemon juice (1/4 cup)
Graham wafer crumb can be replace by digestive biscuit...
Preparation
For the crust:
You need to combine the butter; sugar and the graham wafer crumbs and press this into the bottom of a springfoam pan.
Baked this in preheated oven for 12 minutes at 163 degree C
Take it out and cooled fully (not in fridge) (by fan
For the filling:
Take a large mixer bowl and beat the cream cheese in this until it becomes fluffy. Once done, add the sweetened condensed milk. Beat the mixture till it smoothens. Now, add the eggs and the lemon juice. Mix this together. Pour this combination over the cooled crust.
Time to bake this combination! Bake it for at least 58 minutes at 149 degrees C.
Once done, leave in in oven (off) and open the door ajar.
Leave till oven cooled.
Let it cool down to the room temperature sitting on a wire rack. Can put a big bowl over the cheesecake to slower down the cooling for 1st hour. Subsequent 2 hour cool to room temp.
You need to chill it at least 5 hours before serving. Garnishing can be done as per your desire.
Jam Topping:
Put 4 heap tablespoon jam with a little water and add some lemon juice to taste. Heat in a pot till spreadable. Spread on cooled cake.
This cake can be frozen (cut in slices first) if cant finish
So this is great... i have tried defrost in fridge the whole day... it still taste great
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