Non-Bake Oreo Cheesecake

Non-Bake Oreo Cheesecake
Recipe adapted from Small Small Baker

(Recipe halved)

Ingredients:

Biscuit base:

50 g	Oreo cookies, cream removed
25 g	Butter, melted

Cream cheese filling:

½ tbsp	Gelatin powder
35 g	Water
130 ml	Whipped cream, whipped (medium peak)
125 g	Cream cheese
20 g	Icing sugar
30 ml	Milk
½ tbsp	Maple syrup (or honey)
¼ tsp	Vanilla extract
5	Oreo cookies, chopped coarsely

Topping (optional):

Finely crushed Oreo cookies

Method:

Biscuit base:

1.     Crush (or blend) the cookies as fine as possible.

2.     Combine with melted butter and press firmly into a springform tin.

3.     Chill it for at least 2 hours.

Cream cheese filling:

1.     Measure water into a bowl and sprinkle in gelatin (don’t stir). Set aside to allow the gelatin grains to swell (10 minutes) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.

2.     Beat cream cheese with icing sugar till well combined.

3.     Add in fresh milk and mix till well combined. Add in gelatin mixture and mix well.

4.     Fold in whipped cream and divide mixture into 2 portions.

5.     Fold in crushed Oreo cookies into 1 portion and maple syrup (or honey) and vanilla extract into the other portion.

6.     Pour in the white portion into the chilled biscuit base. Level the cream cheese filling and put into the fridge to let it set.

7.     Pour the Oreo cream cheese filling onto the set white cream cheese and level it.

8.     Put into the fridge to let it set for 2 to 3 hours.

9.     Remove from freezer, sprinkle Oreo cookies on top (or decorate as desire) and put back into the fridge. (None for mine because I ate them D= )

10.  Slice and serve chilled.

Nom nom~~

Also, cream corn custard whomeal buns and mini chocolate cupcakes

Aspiring Bakers #8: Wholemeal Bread

Sponge and Dough Method (Wholemeal Bread)
Recipe adapted from 'The World of Bread' by Alex Goh

Ingredients:

Yeast mixture:

2 tsp	Instant yeast
2 tbsp	Water, lukewarm
10 g	Sugar

Sponge dough:

220 g	High-protein flour
200 g	Wholemeal flour
240 ml	Water

Main dough:

120 g	All-purpose flour
60 g	High-protein flour
1 tsp	Instant yeast
30 g	Milk powder

45 ml	Water
1	Egg
80 g	Sugar
10 g	Salt

Kneading:

60 g	Butter, room temperature

Method:

1.     In a small bowl, mix instant yeast, lukewarm water, and sugar. Set aside for 10 minutes. (To make sure the yeast is still active)

2.     In a big bowl, add the yeast mixture with the sponge dough ingredients and knead to form dough.

3.     Cover the dough with a cling film and let if proof for 2½ hours in a warm and draft-free place.

4.     While the dough is fermenting, measure the dry ingredients for the main dough and set it aside. In another bowl, mix together the water, egg, sugar and salt, set aside.

5.     After 2½ hours, the dough is ready if it is double in size or use the “poke method” to test it.

6.     Punch down the sponge dough and add in all the ingredients for the main dough.

7.     Mix/knead all ingredients until well blended – sticky dough.

8.     Transfer the dough to a lightly floured work surface. Knead the dough till smooth (about 10 minutes). If the dough is too sticky to knead, add a bit more flour.

9.     Knead in the butter. Continue to knead the dough until it no longer sticks to your hand. The dough should be smooth and elastic. (Takes about 15 – 20 minutes, may be longer but don’t give up!)
Do the window pane test, if the dough can be stretched into a thin membrane without tearing easily, the dough is done.

10.  Place the dough back into the big bowl and cover with cling film. Let it rest for 10 minutes.

11.  Shape and fill buns according to recipe. (I divided the dough into 60g portions - got 18 buns)

12.  Place the finished buns on baking sheet and lightly cover with cling film. Let it proof for another 60 minutes or until the dough double in size.

      Egg wash the dough. Bake in preheated oven at 190°C for about 12-15 minutes, or until golden brown.

Sausage buns always a hit with my family members.

 

I am submitting this to Aspiring Bakers #8: Bread Seduction (June 2011) hosted by The Sweetylicious. Join in the fun! Info can be found here.



Couldn't resist posting pictures of our homemade dumpling.



Back on track...

I was in a slump and now I am getting things back on track - blogging is one of them =D

For now, just pics of what I had baked some time ago.

Sugar-Free Banana Chiffon Cake

Whipped the egg white by hand just because I was too lazy to take out my hand mixer - I regretted it. xD
The cake is dense because I added more mashed bananas.

Sugar-Free Red Bean & Black Glutinous Rice Chiffon Cake

Soft and fluffy but subtle flavor.

Sugar-Free Cream Cheese Chiffon Cake

And...

Over-whipped whipped cream. Dx

 Our current addiction, cheese hot dog buns.

Buns, buns, and more buns....

Red bean buns.

Hot dog buns. Family's favorite.

Nom nom nom.

Lazy Week~~

Matcha Chiffon - I craved for it and decided to make it in the middle of the night

Bread & Buns - my family members' weekly request



Scalded-Dough Method

Finally tested out the 'scalded-dough' method. I also made a batch using the 'sponge and dough' method just to compare.

Recipe for the 'scalded-dough' method shared by Precious Moments

Ingredients:

(A)

100 g	Bread flour
70 g	Boiling water

(B)

300 g	Bread flour
100 g	Plain flour
80 g	Caster sugar
6 g	Salt
20 g	Milk powder
9 g	Instant yeast

(C)

175 ml	Water
60 g	Egg (1)

(D)

60 g	Butter (cubed)

Method:

1. Add the boiling water in (A) into the flour, stir and mix to form a rough dough. Cover dough and set aside to cool. Leave to chill in fridge for at least 12 hours.
2. Place ingredients in (B) in a mixing bowl. Mix well. Make a well in the centre, and add in ingredients in (C). Add just enough water to form a rough dough (may use less/more water, depending on weather). Knead in scalded-dough.
3. Transfer dough to a lightly floured work surface. Knead the dough till smooth. (About 10 minutes)
4. Knead in the butter in (D). Continue to knead the dough until it no longer sticks to your hand, becomes smooth and elastic. (About 15 - 20 minutes)
5. Place dough in a lightly greased mixing bowl, cover with cling wrap and let proof in room temperature for about one hour, or until double in bulk.

6. Remove the dough from the bowl; punch out the gas by kneading lightly for a few times. Divide the dough into 60g portions. Form dough into smooth rounds, leave to rest for 10 - 15 minutes.
7. Shape and fill the buns according to recipe. Place all finished buns on a baking sheet, lightly cover with cling film, and let it proof for about 45 minutes, or until double in size.
8.  Brush top with egg wash. Bake in preheated oven at 190 deg C for 15 minutes or until golden brown.

The 'sponge and dough' method

 

Clock wise: Ugly faces with cranberry cream cheese filling, mulberry buns, close-up of cranberry cream cheese buns, and plain buns.

To me, there are no significant differences between the two methods but when I asked my family, they managed to come up with a few differences. o.O I thought the buns tasted the same, looked the same, felt the same - just made with different method...guess not...

Here's the comparison:

Scalded-dough Method:

1. Have to prepare the scalded-dough overnight.
2. Dough is easier to handle/knead - less sticky.
3. According to Sis, the buns are "sticky" on the next day (could be my egg wash) but still very soft and fluffy.
4. Less/no yeasty flavor.

Sponge and dough Method:

1. Longer proof time.
2. Dough tend to be sticky.
3. Slightly fluffier and less dense texture.
4. More fragrant (yeasty flavor).

Even on the third days, the buns (from both methods) are still soft and fluffy.

I don't particularly favor any of the methods I tried so far. To me, the results are not significantly different but my family prefer the 'sponge and dough’ method - according to them, the buns are more fragrant and fluffy. I guess I'll stick to whatever my family likes.

If you do notice any differences in the end products of (any) method or general opinions, do share with me. =D

Green Tea Buns (Sponge and Dough Method)

Recipe adapted from 'The World of Bread' by Alex Goh

Ingredients:

(A)  Sponge Dough
2 tsp      Instant yeast
2 tbsp    Water
420 g     Bread flour
½ tbsp   Sugar
220 ml   Cold water

(B)  Main Dough
120 g    Plain flour
60 g      Bread flour
1 tsp     Instant yeast
110 g    Sugar (I reduced to 70 g sugar)
10 g      Salt
20 g      Milk powder
40 ml    Cold water
1           Egg
60 g      Butter (used about 40 g) didn't want to open a new pack >.<
2 tbsp   Green tea powder

Method:

1. For the sponge, mix instant yeast and water and set aside for 10 minutes. Add the remaining ingredients (A) and knead to form dough.
2. Cover the dough with clear film and let it proof for 2 ½ hours. Then, add the sugar, salt, eggs from the main dough ingredients (B). Mix till well blended. Then add flour, instant yeast, milk powder and the water.
3. Mix all ingredients till well blended. Knead to form a dough.
4. Add the butter and knead to form a smooth and elastic dough.
5. Mould it into a round and cover it with cling film. Let it prove 10 minutes.
6. Shape and fill buns according to recipe. (I divided the dough into 60 g portions – got about 19 buns)
7. Place the finished buns on baking sheet and lightly cover with cling film. Let it proof for another 60 minutes or until dough double in size.
8. Egg wash the dough. Baked in preheated 190 C for about 12 to 15 minutes, or until golden brown.



Hot dog buns, green tea cream cheese buns, Nutella filled buns, and plain buns.

For the hot dog buns, I forgot to let it proof for another hour after shaping them. >.< It was good but less fluffy compared to the other buns.

I wanted to try the 'scalded-dough' method but Sis likes bread made using this method, maybe I should secretly use the other method and tell her it is the 'sponge and dough' method. Wonder what she will say then. Hehehe. Guess I will find out this weekend.