Peanut butter chocolate cheesecake

Peanut butter chocolate cheesecake. 

I'm not sure what is it that inspire me in trying this recipe. I vaguely remember peanut butter and  chocolate works together, so why don't we try a peanut butter tart. But I'm not sure what brings the idea of adding cheese together. So, on the day of trying this recipe, I googled and there are a lot of variation to this recipe; I was not the first one who had inspiration... So I alter my chocolate cheesecake recipe to accommodate this recipe:

Ingredients:

• 150g (5 oz) Marie biscuits
• 45g (1 1/2 oz) butter (melted)
• A tbsp of caster sugar.
• A tbsp of cocoa powder
• 3/4 cup powdered sugar
• 120ml cream
• a splash of vanilla essence
• 400g cream cheese (room temperature)
• 2 large eggs
• A cup of peanut butter

Methods:

1) Beat the biscuits in a plastic bag until they become crumbs. you may leaves some crumbs a bit bigger if you like to

2) Pre-heat the oven to 180C

3) Add the butter and a tablespoon-full of sugar to the biscuit crumbs. You may add some cocoa powder to the mixture to give some colour and taste; I did.

4) Prepare a spring form cake tin; line the tin with baking paper, use butter to help it stick to the tin

5) Pour the biscuit mix into the cake tin. Compress and level the mix using the bottom of a clean glass. put in the refrigerator to set.

6) Beat the cream cheese with peanut butter and sugar until fluffy

8) Add the vanilla essence

9) Add to the cream to the cheese mixture. 

10) Add the eggs one by one.

11) Pour into the cake tin, reduce the oven's temperature to 175C. Bake the cake using a water bath method (google it if this is the first time you are confronted with the term)

12) Bake for 45 minutes; or until the toothpick comes out clean after poked into 1 inch from the edge. Turn off the temperature, open the oven door for a bit, and let the cake cooled for about an hour in the oven (sudden drop in temperature could result in a cracked cake). Finish cooling the cake on a rack, before chilling in the fridge. 

What I did was make a ganache (which was a bit thin to my liking) and cover the cake. But after tasting the cake, I find the cake was too rich for my taste. It made me think if it is better if I use grape jam and let the slight tartness of the jam gives an elevation to the cake. But that is on another try of the cake...

Fluffy doughnuts... mmm Fuwa-fuwa..

Soft fluffy doughnuts....

Fuwa-fuwa is an expression I've encountered from the series Chi's adventure which means fluffy. I've eaten a lot of doughnut, and going through handmade doughnut and their commercial counterparts, I have found not much that can beat the softness of this doughnut.
Make it stuffed, holed, halved, sugar-coated, glazed... you can never go wrong. Actually I've made a few type of the doughnut; icing sugar- coated holed doughnut, almond sliced covered doughnut and cinnamon cream cheese - filled doughnut, but before I could take picture any of them, the have fly away without leaving a trace. The filled ones have been spared as they was the latest to be done.
I got the recipe from this page. The page list several ways to make them, but I'm only going to list one.

Ingredient:

1)  6 tbsp warm water
2)  150 ml milk (at room temperature)
3)  1 egg, beaten (at room temperature)
4)  2 oz (57 g) butter, melted
5)  16 oz (454 g) all-purpose or bread flour (please us a scale)
6)  2 oz (57 g) sugar
7)  1 tsp salt
8)  1  1/2 tsp regular or quick-rise yeast (one and a 1/2 teaspoons)
9)  oil for frying  
10) (sugar or cinnamon sugar for coating the doughnuts)
11) (filling; jam, Nutella, cream cheese and or whipped cream for filling, if desired)

Equipment:

1) Scale
2) Parchment paper cut into the size of your doughnut. 
3) Deep pot or wok to fry the doughnut. 
4) Candy thermometer (optional).

Method:

1) Prepare and weigh all the ingredients.
2) Prepare the yeast; in a cup, put on 6 tbsp water, sprinkle the yeast. You could help using a pinch of sugar.
3) Mix in a bowl the dry ingredient; flour, sugar and salt.
4) If you are kneading by your hand, make a well and put in the wet ingredients; milk, egg, butter and yeast. If you are using a stand mixture, put in first the dry ingredients, let the machine run for a few second before add in the wet ingredients. Stop the machine once all the flour has forms into dough and sticks together.
5) Knead for about 10- 15 minutes.
6) Rest the dough into a greased bowl until double in size, for about an hour, or longer if your room's temperature is a bit chilly.
7) Prepare the oven for second proving; Put the oven into low. Set the timer for ONE minute.
8) Once the dough has double it size, give it a light kneading and cut in halve. Put one halve into a covered bowl so skin would not develop.
9) On a floured surface, roll the dough into a spread about 1/2 inch thick. Cut with a sharp doughnut cutter or a cookie cutter for filled doughnut. Put the prepared dough onto parchment paper that has been cut to size; this is for easy transfer and reduce deflating after the second proving. Put onto a tray. Do this until all the dough
10) Turn off the oven (if you haven't turn it off by this time), put in a dish with hot water into the oven. The steam will help in preventing a skin on top of the doughnuts while they are ongoing second proving.
11) Leave them for about half an hour.
12) Fry the doughnut until golden brown. Let cool.
13) If your doughnut need to be filled in, make a hole using a small paring knife or a skewer, warm your filling a bit so you will have an easier piping.
14) Now you can coat your doughnuts with sugar, or glaze them.
15) Enjoy!
🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩

Mee udang, basic

Mee Udang

baru-baru ini adik saya request saya memasak mee udang, jadi saya fikir saya perlu buat carian dalam internet kerana saya tahu udang tidak patut dimasak lama.


Bahan-bahan

udang, 2-3 ekor seorang, bersihkan (kulit dan kepala udang digunakan untuk air rebusan)
minyak masak
sebiji bawang besar, dicincang
Segenggam udang kering; ditumbuk
cili boh, 3-6 sudu, bergantung kepada cita rasa
sos tiram
sos cili
sayur mengikut cita rasa; sawi, kobis, lobak merah
Kentang atau keledak rebus dilenyek untuk memekatkan kuah (pilihan)
mee kuning, dibasuh bersih.
garam gula mengikut cita rasa

Kaedah

1) Rebus udang sehingga udang bertukar merah, tapis. Air rebusan disimpan untuk mee. Buat air rebusan menggunakan kulit dan kepala udang.
2) Panaskan minyak dalam kuali dan tumis bawang.
3) Tambahkan cili boh dan tumis hingga naik minyak.
4) Tambahkan sos tiram dan sos cili dalam 2-3 sudu setiap satu dan masak.
5) Masukkan sayur.
6) Tuang masuk air rebusan udang
7) Masukkan kentang atau keledek lenyek.
8) Tambahkan garam dan gula mengikut cita rasa.
9) Masukkan mee dan masak sebentar hingga rasa serasi.

Peanut butter cookie

Peanut butter cookies..
I was looking for a cookie recipe as i want to reduce my buying and be able to control what goes in my children's tummy, and it is a fun recipe to bake with children.. hehe

Ingredient
A - 1.5 cups all purpose flour
B - 1 tsp baking soda
C - 1/2 tsp baking powder
D - 3/4 tsp salt
E - 1/2 cup unsalted butter (soften)
F - 1/2 cup granulated sugar
G - 1/2 cup brown sugar
H - 1 large egg
I  - 1 tsp vanilla essence
J  - 1 cup peanut butter

Method
1 - Pre-heat oven to about 170 C
2 - In a bowl, mix together flour, baking soda, baking powder and salt. Set aside.
3 - Beat and cream butter, granulated sugar and brown sugar
4 - Add egg and vanilla essence
5 - Add the peanut butter
6 - Add the dry ingredient gradually.
7 - Fold in chocolate chip or sprinkle if you want...
8 - Scoop small dollops onto tray with space to spread.
9 - Bake around 15 minutes, until the bottom and edge is slightly brown but the center is still slightly soft.