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christine s kitchen skip to main skip to sidebar christine s kitchen i am a ftwm with 2 kids i love baking cooking during my free time always like to explore for good recipes of any food to try on hence i decided to open an blog to keep track of my cooking records wef 21 08 09 sunday july 18 2021 bailey cheesecake recipe adapted from aunty yochana which it was qutie a while that i did not make this no bake cheesecake in order to clear my whipping cream and cream cheese decided to re visit this cake posted by christine ang at 6 12 am no comments email this blogthis share to x share to facebook share to pinterest labels cheesecake saturday july 17 2021 barry apek s brownie posted by christine ang at 11 59 pm no comments email this blogthis share to x share to facebook share to pinterest labels cake mango cake this cake was baked in 2014 posted by christine ang at 11 49 pm no comments email this blogthis share to x share to facebook share to pinterest labels cake monday february 17 2014 marble cake 16 02 14 posted by christine ang at 12 55 am no comments email this blogthis share to x share to facebook share to pinterest labels cake blueberry cheese tart 15 02 14 this morning i decided to make some tart as my girl has been requesting it for so long finally i did it and has adapted from aunty yochana s recipe according and i also noted from her comment that never let the pastry be too wet otherwise the pastry will be hard to remove from our mould as i ever experience this and therefore i jolt down this note here i have make into around 40 pcs mini tart mould ingredients for pastry 100gm butter 60gm icing sugar 30gm beaten egg 200 gm plain flour 1 8 tsp salt 1 2 tsp vanilla essence ingredients for cream cheese filling 250gm cream cheese 66g icing sugar 1 tsp lemon paste or 1tsp lemond rind with 1 2 tbsp lemon juice 12g vanilla essence 41gm whip cream 20 gm of cornflour 1 5 large egg method 1 cream butter icing sugar till slightly creamy 2 add in beaten eggs salt and vanilla essence 3 fold in flour and mix into a dough leave in the fridge for 20 mins 4 press dough into tart mould and cut off exces dough 5 bake the tart mould till half baked and let cool slightly at 170 deg for about 10 to 15 min 6 cream cream cheese and icing sugar till creamy 7 add in lemon paste and vanilla essence 8 add in egg on at a time beating well after each addition 9 add in whip cream and mix evenly 10 pour filling into half baked tarts scoop a little blueberry jam topping on top of filling and then use a skewer to swirl into a marble effect and bake in preheated oven at 180c for 10 to 15 min or till set 11 leave to cool before serving posted by christine ang at 12 33 am no comments email this blogthis share to x share to facebook share to pinterest labels tart tuesday september 17 2013 traditional mooncake 14 09 13 this afternoon i decided to make some mooncake since i got a kg of lotus paste bought from ng ming huat in jb this is very easy as i followed aunty yochana recipe accordingly wish everyone have a nice festive gathering for mooncake pastry 350gm hong kong flour 90 gm oil 200gm mooncake syrup 1 1 4tsp alkaline water method 1 mix the above ingredients together in a mixing bowl dont use any mixer machine by hand mix will do rest for an hour before moulding it with lotus paste 2 mix 30gm of roasted melon seed into the paste weight the lotus paste and egg yolk at 48gm i have soaked my yolk with wine and bake for 8mins under 160c 3 wrap with about 26gm of pastry and press into mooncake mould knock out from mould and bake the mooncake for 9mins at 200c cool slightly then brush with egg glaze then re bake again for another 8 mins at 170c remarks egg glaze 1 yolk 1 2 egg white plus drop of egg coloring posted by christine ang at 6 22 am no comments email this blogthis share to x share to facebook share to pinterest labels moon cake wednesday september 11 2013 cocoa mocha layer cake 09 09 2013 i change my mind las minute to give a try on this recipe from bisous a toi as this layer cake use much lesser butter then the usual traditional kueh lapis therefore i kept my one tin of golden churn butter in the fridge this cake is full of favour soft but not very wet must be due to butter ingredient a 250g butter 150g sugar i reduced to 100g 14 yolk 5 tbsp condensed milk b 150g sugar i reduced to 100g 7 egg white 1 4 tsp cream of tartar c 160g hong kong flour 40g holick 1 tsp baking powder d 1 4 tsp yellow coloring 1 2 tsp vanilla essence 1 tbsp mocha latte paste 2 tbsp cocoa powder 3 tbsp hot water pre heat over at 175c for 15 min using 8x8 pan method a whisk it till white and creamy add in yolk one at a time and continue to whisk till well combined set aside b in another bowl whisk white and sugar a little at a time till soft peak c flod in carefully sifted flour holick and baking powder into a divde batter into 3 portion each 350g every layer bake 7 min using upper fre grill grill all the chocolate portion 1st continue your mocha portion and lastly yellow portion bake last layer using upper and lower fire for 15 mins posted by christine ang at 1 55 am no comments email this blogthis share to x share to facebook share to pinterest labels cake older posts home subscribe to posts atom followers blog archive 2021 3 july 3 bailey cheesecake barry apek s brownie mango cake 2014 2 february 2 2013 34 september 2 august 6 july 2 june 2 may 3 april 1 march 2 february 16 2012 1 september 1 2011 8 february 2 january 6 2010 68 december 4 november 9 october 5 september 5 august 4 july 16 june 8 may 6 april 6 march 4 february 1 2009 47 december 1 november 7 october 9 september 6 august 24 about me christine ang i am a simple and easy content person like to share my cooking and baking with you and hope that you will give me some enlightnment for my improvement view my complete profile labels bread 21 cake 70 cheesecake 6 cookies 21 cooking 2 cupcake 11 dessert 2 festive 2 jam 1 kueh 15 macaroons 1 moon cake 6 tart 3