8 Commonest Issues With Baking Recipes
I first bought the Hanjuku Cheesecake from Lavender Bakery in JB (Malaysia) just a few years back; the cake is bite-measurement with a mild cheesy and creamy taste and melt-in-the-mouth texture, and my kiddo loved it very a lot! The factor is we go to Malaysia only on occasion so don't get to eat it as usually as we like to.
At the back of my mind, I used to be thinking of baking it at dwelling however have been procrastinating for the longest time! Subsequently, I even chanced upon a mini cheesecake pan with removable backside and bought it for this objective (properly, it can be used for quiche and other mini bakes too #excusetobuy) but still didn't get into motion. Too many things on my to-bake and to-cook listing lah :p
Finally determined to research on recipes and customise one for my specific wants. And as I was browsing the internet, I realised there is a Pastry Snaffle's (from Hakodate) in Singapore (Plaza Singapura) which sells this cake, and Komugi Cafe in Malaysia as well. Note to self: must try the Snaffle's cheesecake one of nowadays.
Back to recipe researching. A lot of the recipes offer full-measurement cakes however I want chunk-dimension petite cakes as it is simpler to eat and retailer. So yep, I must make adjustments and do take a look at-bakes once again, jogs my memory of my Bake Cheese Tarts test-bakes -_-". In the method, I discovered this cake extra challenging than the Bake Cheese Tarts :( (will explain why beneath).
So basically I adjusted the recipe such that the steps are very much like my Bake Cheese Tarts, melting and mixing the important thing ingredients of cream cheese, unsalted butter, yogurt, whipping cream, egg yolk, corn starch and lemon juice together. The difference is, the egg whites are whipped individually with sugar after which folded into the batter, this step is essential to create the airiness within the cake, the melt-in-the-mouth texture. Next distinction is, the cakes are baked using bain-marie technique, i.e. hot water bath, to be able to have this half-baked creamy texture inside the cake, at low temperature and much longer time.
Baked 4 batches up to now. Taste-clever, they have been what I'm on the lookout for, mild cheesy and creamy. Texture-wise also good, moist and melt-in-the-mouth. The above was my very first batch which yielded 19 cakes and out of which, solely these 6 passed the take a look at when it comes to seems.
But the thing is I have to regulate the recipe to 12 cakes to suit my baking pan, plus there was one other issue why I'll clarify below.
Test-bake batch 1
- Recipe yielded 19 cakes, a lot for my 12-hole baking pan, thus have to adjust recipe. - I forgot to line the baking pan with aluminum foil and a few water sipped in (the bottoms of each hole are removable), consequently, the cakes got a little bit wet. - Of the 12, I lined solely 6 with baking paper to test if it is ok not to line pan (as a result of it is presupposed to be a non-stick pan). Thus, it is essential that the cakes must be baked submerged in water. Those without lining are fairly wet though and plus clinging to the sides of the pan, so fail. The cakes without lining stuck a bit to the sides and not very good when removed. Those lined with baking paper are surprisingly ok, general moist and really good shape (I used these for my characteristic photograph). - No selection should bake 7 of them in cupcake instances like this and hence, the cake is dried-up with cracks.
Test-bake batch 2
- Adjusted recipe to fit 12. Checked. - This time, lined the baking tray with aluminum foil. Checked.
- Lined 8 cakes with baking paper and 4 without as a result of I wanted to check once more whether the cake can be removed easily (batch 1 was affected due to the water sipping in).
it is a should to line each gap.
* The 8 cakes turned out ok, but however a few of them cracked on the floor and shrunk in the center. Was it because of oven temperature or baking time, or the overwhipped egg whites?
Test-bake batch three
- Lined baking pan with aluminum foil and all 12 holes with baking paper. - Shortened baking time at similar temperature. Inside is ok. - Still, some cakes cracked on the surface, and center sections shrunk a bit. Overall a bit dry on the surface.
Test-bake batch 4
- Lower oven temperature, and elevated baking time. - Whipped egg whites to only before smooth-peak stage (meringue nonetheless flows a bit). Texture and style also good. - But the center section nonetheless shrunk somewhat bit (top looks ok)! - This time, all of the cakes turned out nice with no cracking tops.
* I nonetheless think that the perfect outcome was batch 1 where I didn't line the pan with aluminum foil and some water sipped in. Or is it this baking pan drawback that heat could not be carried out properly? But the speculation ought to be the identical, line the muffin pan with cases, place the entire pan right into a deep baking tray, fill with sizzling water and bake in hot-water bath. The 6 cakes had been in excellent shape. *Yet to check bake utilizing muffin/cupcake pan (with out removable bottom), so will need to test that as effectively! *Next round, I wish to try not lining with aluminum foil again to see the results.
Sorry for the long-winded rant. Below I shall present the baking steps and ingredients correct.
- 140g cream cheese
- 20g unsalted butter
- 28g Greek yogurt
- 22g whipping cream
- 21g egg yolk
- 11g corn starch
- 1/2 tsp lemon juice
2. Add egg yolk and rapidly stir to just combine. Do not overcook.
3. Remove from heat and add sifted corn starch. Stir till combine. Add lemon juice. Stir until combine.
4. Sift the batter to take away any clumps. Set aside.
- 56g egg white
- 35g caster sugar
6. Fold the egg white meringue gently into the batter in 3 additions, till simply combined. Line each gap of the pan with baking paper as nicely. If utilizing pans with removable bottoms, line pan with aluminum foil. The cakes might be eaten warm, at room temperature or best chilled. Remove the cakes from the baking pan. After that, leave the tray contained in the oven to cool down until warm to touch earlier than removing from oven. Add scorching water into the tray until 2/3 peak of the baking tray. 8. Place the whole set of baking tray into preheated oven. Bake at 140 degree celsuis top/backside heat for 50-55 mins. Do not overfold.
7. Pour the batter into the ready baking pan set inside another deep baking tray.
*The cakes will shrink slightly because there's very little structure (corn starch) to support it. Leaving the cakes to cool down in the oven will assist minimise the shrinkage (shock in distinction in temperature). After baking, let the cakes cool contained in the oven. *Yet to test bake using muffin/cupcake pan (with out removable backside), however idea should be the same, line the muffin pan with circumstances, place the entire pan into a deep baking tray, fill with sizzling water and bake in scorching-water bath.
Bought this cute little branding iron stamp from Kappabashi-dori in Tokyo few years ago. I was tremendous tempted to purchase this way back but the traditional ones price quite a bit like 8000 yen and up. This is used historically by the Japanese for their confectionery and sweets. Recent years they introduced cheaper variations (probably completely different materials) for homebakers like 1500-2000 yen so I quickly grabbed!
The cakes should be stamped after cool down for a pleasant imprint. (I baked my last batch of cakes late night and stamped this morning. Just heat up the iron stamp using stove fireplace then press gently, there will likely be a scorching sound. Some bits of cake got here off and the imprint isn't nice, probably attributable to moisture on the cake).
This is the baking pan I used. Got to check it with other bakes next time. Bought it at Kitchen Capers few years again during their sale. Each hole is 5cm in diameter, with removable backside piece. Somehow the non-stick property does not work nicely with this cake.
Petite Hanjuku Cheesecake
(makes 12 petite-dimension cakes, about 4cm diameter *some shrinkage)
Ingredients
- 140g cream cheese
- 20g unsalted butter
- 28g Greek yogurt
- 22g whipping cream
- 21g egg yolk
- 11g corn starch
- 1/2 tsp lemon juice
- 56g egg white
- 35g caster sugar
Steps
1. Combine cream cheese, unsalted butter, yogurt and whipping cream in a pot/heat-proof bowl over an even bigger pot with barely simmering water. The cakes can be eaten heat, at room temperature or finest chilled. Do not overcook.
3. Remove from heat and add sifted corn starch. Beat until simply before smooth-peak stage. Bake at 140 diploma celsuis top/backside heat for 50-55 mins. Stir until simply melted and combined. Stir until mix.
4. Sift the batter to take away any clumps. If overwhipped, risk of cake cracking throughout baking. 6. Fold the egg white meringue gently into the batter in three additions, until just mixed. The meringue lops when whisk is lifted but nonetheless flows back. Add sizzling water into the tray till 2/three top of the baking tray. Set aside.
5. In an electric mixer, beat egg whites utilizing whisk attachment on high speed until foamy and gradually add in sugar. Do not overfold.
7. Pour the batter into the ready baking pan set inside another deep baking tray. 8. Place the complete set of baking pan/tray into preheated oven. After that, leave the tray contained in the oven to cool down till heat to contact before eradicating from oven. Do not overcook.
2. Add egg yolk and rapidly stir to simply mix. If using pans with removable bottoms, line pan with aluminum foil. Stir till combine. Add lemon juice. Line each hole of the pan with baking paper as properly. Remove the cakes from the baking pan.
*Yet to test bake using muffin/cupcake pan (with out removable bottom), however theory must be the identical, line the muffin pan with cases, place the entire pan right into a deep baking tray, fill with sizzling water and bake in sizzling-water bath. After baking, let the cakes cool inside the oven.
That is the final batch (batch 4) that I baked late last night. Stamped the imprint this morning nevertheless it didn't work well attributable to moisture. The cake appears good on the floor however the sides have shrunk somewhat.
Frankly still not proud of the consequence. While I've achieved my desired outcomes in terms of taste (creamy mild cheesy) and texture (light moist melt-in-the-mouth), I'm not happy with the appears to be like. I need it to appear to be those in batch 1.
I guess it's again to the scribbling pad and more take a look at bakes again! So upcoming, I'll test one other batch, and if time permits using a normal muffin/cupcake baking pan lined with muffin case to see how it should end up.
Well, the factor is I'm tremendous busy subsequent few days with just a few projects and travelling subsequent week. Hopefully can squeeze in sometime! Till then!
0 Response to "8 Commonest Issues With Baking Recipes"
Post a Comment