Castella Cheese Cake

Bake tin : 7x7x3 square tin (lined w grease proof paper)

60ml hot veg oil (microwave 40 sec)
90g top flour sieved
90 ml warm milk (microwave 30 sec)
6 egg yolks

8 egg white
80g castor sugar
1/4 tsp salt (or less)

4 slices cheddar cheese

Method

1. in a heat proof mixing bowl, mix flour with hot oil till flour well blend without lump

2. stir in warm milk & egg yolk until smooth

3. In the clean bowl whisk egg whites & salt till floamy

4. add in sugar gradually and beat till soft peaks form

5. Fold in the egg white mixture in 3 parts into the egg yolk mixture.

6. pour half of the batter into the lined baking tin

7. placed 4 slices of cheese on top of the batter and cover with the remaining batter gently

8. give a light knock on the tin to release large air bubble

9.  bake at a pre heat oven at 150 c for 50 mins

Baked potato slices in cheesy sauce

ingredients
2 large russet potatoes peeled n sliced

cheesy sauce
20g butter
1.5 tbsp corn flour
250ml milk
50g cheddar cheese or more
pepper salt to taste

method
1. grease baking tray lay sliced potatoes in layers.  set aside.

2. Melt butter in a pan, add milk, corn flour.  stir well.

3.  Lastly add cheese and pepper salt.

4.  pour cheese sauce over the potatoes.

5.  bake 200c 30 mins or till golden colour.

cheesy garlic toast

if you like pasta mania cheesy garlic toast  you could DIY something like this.

slice up a long baguette, spread on garlic herb spread and lastly sprinkle some grated or shredded cheese.  lay them on a tray to bake. bake till lightly brownish

Baked Cheesy Crayfish

You really need to give the Crayfish a good clean wash and scrub, before baking it in the oven.

Very simple and tasty.

Spread some butter and sprinkle with shredded cheese onto the crayfish. Finally sent into the oven to bake.

Tada ... Yummy ....

Peach Cake

Bake this Peach Cheesecake for my mama birthday.

Ingredients
Base :
120g digestive biscuits
60g butter, melted

Method

1. Put biscuits in a plastic bag and crush it with rolling pin
2. In a bowl add melted butter and mix well with the biscuit crumb
3. Press into a 8" springform / detachable cake tin. Refrigerate for abt 30 mins

Ingredients - Filling
250g cream cheese
60g brown sugar
2 eggs
1 can peach - 300 gm cube peach, balance peach slice them for decoration

200g Marigold non fat yoghurt peach mango

Filling :

1. Beat cream cheese and sugar until smooth
2. Add egg and mix well
3. Mix cube peach, yogurt and cheese mixture together
4. Pour mixture into chilled base and bake at 180c for 40 -45 mins or until firm.
5. Need to refrigerate after cool and serve with top peach slice

Cake before cosmetic

Bacon, Egg & Cheese

This is a very simple bake.

1) 2 round cut out shape of bread and put in a mini loaf tin
2) break 1 egg, a slice of lightly toasted bacon & sprinkle some chedder cheese

3) Put in the oven to bake

Mini Cheese French Bun

I've always long to make this tempting mini cheese french bun (picture on the recipe book looks really tempting and yummy), but I held back due to the long proofing time require.

Today i took my biggest courage and started this new recipe bread making journey at 9am and out of the oven at 2.45pm. It's a new challenge for me (chinese written recipe), cos i got some steps in the wrong order :(

Ingredients (10 pieces)
200g bread flour
100g plain flour
2tsp Instant Yeast
1tsp sugar
1tsp salt
180ml warm water
1/8 portion extract of lemon juice

1cm cube chedder cheese (per perference)

Method (using BM)

1. Mix Bread flour and plain flour together and give it a lift so that air can get into the flour
2. Put water, lemon juice, sugar, salt, flour and lastly yeast into the BM dough function (Knead + Proof) estimate time is 1hr 30 mins
   
3. Cut ready dough cut and roll into 10 portion and let it rest for 20 mins in a enclose area or cover in glad wrap
4. Each dough wrap with 4-5 cube of cheese cube and shape it like a ruby ball
5. Put it on a tray cover with cloth and glad wrap for the 2nd proofing for 60-70 mins (to allow the cloth to absorb the water)
6. 
7. Sent dough into the oven for 5 mins at 230-250c, after use a knife to cut the dough and brush some butter on the cut portion so that the cut will look nice when baked
8. Spray some water on the dough so that the bread can absorb the mist and immediately sent to the oven to bake at 230c for 15 mins

Wow ! the effort is all worth it. The texture of the french bun is good, very crispy on the outside and soft inside. Next time i will do French Loaf using this same recipe but minus the cheese

Harshbown Bacon Chedder Cheese Puff

The name this bake was super long and complicated, in reality it's easy to make.

Ingredients
2 harshbrown (chopped)
2 slice bacon (bites)
70g self raising flour
70ml milk
1/2 egg (lightly beaten)
125g grated chedder cheese

Method

1. In a bowl mix milk & egg
2. Add in all the balance ingredient and give it a good mix with a spoon or spatula
3. Drop a bite size of the mixture onto the lined baking sheet
4. Baked at 200c for 18 - 20 mins or till golden brown