Japanese Cotton Cake 日式棉花蛋糕

美吧？

很多人以為這是japanese cotton cheesecake, 但它不是，因為這蛋糕，跟本沒有cheese.

嘿嘿，那麼又怎麼稱為棉花蛋糕呢？

這蛋糕真的很light, 很soft, 很moist, 感覺很棉花，另人吃了很想再吃，由於沒有cheese, 不会覺得膩。

食譜源於http://janechew.blogspot.com, 但我用super fined flour, 只用一个7"方形模來烘。

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Beautiful, soft, light, moist, these are the words i can use to describe this cake. People been asking: is this japanese cotton cheesecake?    Nope, its not, as no cheese were added to the cake and yet it is so nice and so irresistible to eat one slice after another.   

I was referring to the recipe from        http://janechew.blogspot.com, but i made some changes by using super fined flour, and used only one square tin for the whole batter.

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Ingredients:

• 30g butter
• 40g super fined flour
• 40g evaporated milk
• 3 egg yolks
• 3 egg whites
• 40g castor sugar

Method:

1. melt butter (double boil) and add in flour while still warm.
2. whisk egg yolks and slowly add in evaporated milk, mix well.
3. mixed (2) in (1).
4. Beat egg whites with an electric mixer until bubbles form. After mixing well, add in sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until soft peak form. 
5. Fold in 1/3 egg whites into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until well combined. 
6. Pour batter into baking tin.
7. Bake cakes into preheated oven 170C for about 8 mins. After baking the first 8 minutes, change to 150C and continue baking for additional 20 mins until its cooked.  
8. Remove cake from the oven. invert the baking tin immediately. Allow it to cool completely before remove the cake

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Hong Kong Egg Tart 港式蛋撻

I just posted the recipe of making "mini blueberry cheese tart", since the tart shell was premade one, i only shared the recipe of the cheese filling. But one fb friend has requested the recipe for the egg tart shell too. So here i post my Hong Kong Egg Tart recipe, which i made the tart shell myself too ^_^

Ingredients (for tart shell/crust)
❀225g plain flour 
❀125g butter 
❀55g icing sugar 
❀1 egg, whisked 
❀1/2 tsp vanilla extract 

Ingredients (for the custard)
❀3eggs
❀110g caster sugar
❀225ml hot water
❀85ml evaporated milk
❀1/2 tsp vanilla extract

Making the tart shell/crust:
1) Place butter at room temperature until softened or double boil it.
2) Cream the butter and sugar with mixer over medium speed until the mixture is smooth, fluffy and light in color. 
3) Add in whisked egg and vanilla extract, mix well. 
4) Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients are mixed well.
5) Knead into a dough (by hand)  
6) pinch some dough n put in the middle of tart mould. 
7) Lightly press the dough with your thumbs, press it from bottom till side. While pressing the dough, if you can, turn the tart mould clockwise/anti-clockwise in order to make an even tart shell.
8) Trim away any excess dough. 

Now, preheat oven at 200°

Making the custard/filling:
1) Add sugar into hot water, mix until completely dissolved. 
2) Whisk egg with evaporated milk.
3) Pour in sugar water. Mix well. 
4) Sift egg mixture to get a very smooth egg mixture.
5) Pour the egg mixture into each tart shell carefully.

Baking the egg tart:
• Position the tray of eggtarts in lower rack.
• Bake tarts for 10 - 15 minutes until you see the edges are lightly brown. 
• Lower the heat to 180C. Keep an eye on the tarts. Once you see the custard being puffed up, pull open the oven door about 2 inches.
• Bake for another 10 - 15 minutes until the custard is cooked through.
• Insert a toothpick into the custard. If it stands on its own, it’s done❣