Friday, November 25, 2011

Souffle au Fromage - Cheesecake Souffle type

I could ask this question to you,  What kind of cheesecake do you like?
There are lots lots of variety of cheesecakes in the world. banana cheesecake, caramel cheesecake, chocolate, lemon, orange.....endless!!

Today, I made Souffle type cheesecake. It is typical type in Japan.
It melts in your mouth!!!!! Fluffy and moist.
It is made with meringue to make fluffy. But it has moisture from cream cheese.
It doesn't have cookie crust on the bottom of cake. This cake is just soft!!
It tastes rich creamy cheese.

I made with 20cm square tin and cut in to one bite size.  I recommend cool it well in the fridge before serve. Or freeze it and enjoy icy cheesecake.

Souffle au Fromage (Cheesecake)
250g Cream cheese (room temperature and soften)
40g Butter (melted)
40g Sugar
100cc Heavy cream
3 Egg yolk (beaten)
2 Table spoon of Lemon zest
20g Plain flour (sifted)

3 Egg white
30g Sugar

1. Preheat oven at 170
Set baking paper on the tin.

2. In a large bowl, soften cream cheese with the whipper. Add butter and sugar, then mix well.
Add egg yolk, heavy cream, lemon zest mix well each time.

3. Add sifted flour mix well.
4. In another bowl, whip egg white and sugar until it becomes fluffy meringue.

5. Add meringue into the cheese mixture, then mix it gently with the spatula.

6. Pour it into the tin.

7. Bake it at 160 for 15minutes, and 150 for 30minutes, toothpick inserted in the center comes out clean.

8. Cool it down and take it out from the tin.
Place it in the fridge before serve.

Monday, November 14, 2011

Linseed and Wheat Loaf

It is getting summer in New Zealand. It becomes 20 - 25 degrees in summer. I like NZ summer better than Japanese summer.
It it extrem hot!! It becomes 30 - 33 degrees in Augst, and it is so muggy. But it is good for bread proofing though. I could just let rise in room temperature in summer. It takes 4 hours with sour dough.
Anyway, I like baking bread in summer. Proofing fast.

Today I made Linseed and wheat loaf with sour dough.
Linseed is known as Flax seed. It contain an essential fatty aid for human body.
I set the dough over night, it proofed well with room temperature. I think Yeast is enjoying summer.

I show how to shape oval loaf.After first proofing and before fanal shaping, the dough need rest 10 - 15 minutes. It helps to ensure the final shape is symmetrical.

Linseed and Wheat Loaf
200g High Grade Flour
100g Wholemeal Flour
100g Linseed
100g Sour dough polish
8g Salt
20g Honey
250g Water

1. In the mixer or bread machine, combine the flours and linseed, salt. In another bowl, combine sour dough polish and honey, water. Add liquid into flour's bowl.  Mix it 12 minute till it becomes smooth and elastic.

2.  Put it into the container, then proof it at warp place (35℃) till it becomes double size (about 6 - 10 hours).

3. Pour the dough onto floured counter, then deflate it, knead briefly. Make a ball raughly and let rest, covered, for 15 minutes.

4. Shape into final loaf.

Pat the dough into a flat oval with your palm(1)
Fold the up side coner of edge. Press them with your finger and seal them. (1 & 2)
Then fold up side to 1/3 line. Press it well and seal it. (2 & 3)
Turn it around 180°. (3)
Repeat with the other side. (4 & 5)

Fold the dough evenly in half towards you. (6)
Seal edges together tightly. (7)
Roll the dough back and forward and make it nice shape.
Place it (seam side up) on floured cloth. (8)

5. Place it into warm place (35℃) with spray water, rise it for 1.5- 2 hours till it becomes double size.
Preheat the oven and the baking tray at 210℃.

6. Remove baking tray from the oven. Splinkle flour on it.
Transfer the dough on the floured baking tray.
Slash the dough with the nife.
 7. Bake it at 200℃ for 10 minutes with steam and without steam 10 minutes, then at 180℃ for 10 minutes till it becomes golden brown.


Thursday, November 10, 2011


WASABI loaf !!

Do you know "wasabi"?

It is a kind of horseradish, it is extremely strong flavor, spicy and might be hot.
Its taste is peculiar, I wonder how I can explain. When I have it, I sore my nose!
Wasabi paste is grated roots of wasabi. We, Japanese have one with sashimi(raw fish) and sushi.
And also we make sauce with wasabi and mayonnaise. I recommend this sauce, if you don't like wasabi. It is mild spicy.

When you think about Wasabi loaf, what do you image its taste like?
Spicy and hot??
If you have a keen tough, you might be able to taste slightly.
Actually, my friends couldn't taste wasabi before I told that is wasabi loaf.
Because wasabi ingredients is sensitive to heat. It will go off when it baked with the hot oven.

The chemical in Wasabi effect preserving food against spoilage and suppressing bacterial growth.
So this loaf could keep well.

I made it a slice of toast sweed spread and cheese on top!!

300g High grade flour
10g Sugar
5g Salt
4g Active dried Yeast
10g Canola oil
10g Wasabi paste
195cc Water

1. In the mixer or bread machine, combine the final dough ingredients. Mix it 12 minute till it becomes smooth and elastic.

2. Put it into the container, then proof it at warp place (35℃) till it becomes double size (about 1 - 1.5 hours).

3.  Pour the dough onto floured counter, then deflate it, knead briefly. Preshape it and let rest, covered, for 20 minutes.

4. Shape into final loaf. Make it a oval shape.

5. Place it into warm place (35℃) with spray water, rise it for 1.5- 2 hours. Preheat the oven at 210℃.

6. Slash the dough.

7. Bake it at 200℃ for 20 minutes and at 180℃ for 10 minutes till it becomes golden brown.

It is placed at Yeastspotting.

Monday, November 7, 2011

Cinnamon Rolls

I made Cinnamon Rolls for coffee time.
They are kinds of  sweet pastry, even without icing sugar.
The dough is soft, and contains sugar and butter.

Apply cinnamon and sugar, butter mixture on the dough. And roll it!!

Cinnamon Rolls
300g High grade flour
30g Sugar
5g Salt
5g Yeast
100cc Water
95cc Milk
20g Butter

20g Butter
2 tea spoon of Cinnamon
40g Sugar

1. Place flour, milk,water, yeast, sugar and salt in the bowl of a stand mixer. Mix for about 7 minutes. Add butter and mix for another 6minutes. The dough becomes very soft and extensible, elastic. It can be stretched a paper thin“windowpane” .

2. Transfer the dough to a covered container and ferment at warm room temperature (about 27℃) for 1.5 - 2 hours.
3. Meanwhile, make cinnamon filling. Combine filling ingredients and mix well.

4.  Pour the dough onto the floured counter, then deflate it, knead it briefly. Divide it into 10 pieces, and make them rough balls. Set them 15 minutes with cover.
5.  Roll the dough out 40cm x 30cm . Apply cinnamon filling on the dough. Make 2cm space on the top for sealing. Roll it over. Seal it tightly, then roll it and make it a  cylinder.

6. Cut it off. Place them on the baking tray.

7.   Place them at warm place (40℃) for 30 minutes. And preheat oven at 190℃.

8. Bake them at 180℃ for 15~20 minutes.

9. Cool them down on a wired rack.