Friday, April 16, 2010

chocolate chips walnut muffin, haws butter cupcake, mocha cheesecake

sweat , sweat, sweat ........... many hours in the kitchen.

today i made 4 types of cakes :
1) pork floss swiss roll ( 2 rolls)
2) one portion of haw butter cup cake
3) one portion of chocolate chips and walnut muffin and
4) mocha cheese cake (muffin and cupcake in picture above).

gave the pork floss swiss roll to my friend. the rest was shared with my other friends as it is my birthday treat to them. the haw butter cake was moist, fluffy and full of the flavour of butter. it also has a slight distinct taste of sourness due to the presence of haws. indeed it is a unique cup cake. this is the first time i made it and consider a success. the recipe is in a book by Kevin Chai.

the chocolate chips and walnut muffin is rightly moist and fluffy and light to eat. the chocolate chips add a flavourful chocolate flavour while the chopped walnut add some crunch to the soft muffin.


Haw Butter Cake


-- 200 g butter
-- 200 g caster sugar
-- 4 eggs
-- 1 tsp grated lemon rind
-- 100 g dried haws
-- 200 g self raising flour


1 blanch haws into boiling water for 5 min, then chop into small pieces. preheat oven to 175 C

2 beat butter and sugar until light and fluffy

3 add in eggs, one at a time, beating thoroughly after each addition

4 stir in lemon rind and dried haws. fold in sifted flour. spread batter into greased small moulds

5 bake in oven for 20 min or until cooked


chocolate chips walnut muffins


-- 120 g self raising flour
-- 80 g caster sugar
-- 100 g butter
-- 100 g chocolate chips
-- 60 g lightly roasted chopped walnut
-- 50 g fresh milk
-- half tea spoon soda bicarbonate
-- 20 g coco powder
-- 1 tsp chocolate paste
-- 2 eggs


1) sieve flour, coco powder and soda together

2) rub butter into 1) until mixture resembles bread crumbs

3) stir in sugar, fresh milk and egg. do not over-mix, mixture should be slightly lumpy

4) add in walnut, chocolate chips , mix well. pour mixture into paper cups ( 3/4 full)

5) bake at 170 C for 20 min , or until cooked.

note : decorate each with fresh fruit and / or fresh cream if needed before serving.


Mocha cheesecake

This cake is so good, so creamy and super! As though you are eating a piece of cake bought from a branded Hotel Cafe. Once you put in your mouth ,you will want more. You better go and try it yourself before you regret.
verdict: For those who are not coffee lover may not like this cheese cake. You will find the coffee taste is over power the cheese.
For recipe:
-- 500 g cream cheese-- 80 g butter-- 300 g caster sugar-- 3 medium-size eggs-- 6 tablespoon double cream
-- 120 g plain flour (sifted twice)
-- 1 teaspoon baking powder(sifted twice)
Coffee mixture (mixed well):
-- 3 tbsps cocoa powder
-- 2 tbsps warm water
-- 2 tbaps coffee essence
-- 1 tbsps coffee granules ( I used instant coffee powder)
-- 1) Beat cream cheese with butter & sugar until smooth. Add egg 1 at a time, incoporating well before adding the next egg.
--2) Add double cream & beat mixture for 2 minutes. Add sifted ingredients and stir with a wooden spoon until mixture is smooth. Set aside.
--3) Spoon 1 tablespoon of coffee mixture into a piping bag.
--4) Divide cheese mixture into 2 portions. Stir in the rest of the coffee mixture to 1 portion so you have a dark coffee cheese mixture.
--5) Spoon half the amount of plain cheese mixture into a 9"x9" (23 cm)greased square baking tin. Alternate with the dark coffee cheese mixture, and cover with the remaining plain cheese mixture.
--6) Using a chopstick, swirl the cheese mixture in circular motioon t give a marbled effect.
--7) Using the coffee mixture in the piping bag, pipe straight lines across the length of the mixture. Then use a skewer to gently pull the chocolate lines down to create 2 rows of swirly design.
--8) Place baking tin into a baking dish filled with hot water that comes up to 3 quarters the sides of the baking tin. Bake for 1 hour or until cake sets. Leave cake to coool in the baking tin before removing.


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