Keys for perfect Japanese souffle cheesecake is "meringue" and "oven temperature". After so many trials and errors, I present this cheesecake before you..
Ingredients
eggs -4 (separate whites and yolks)
cream cheese- 120g (1/2 cup)
sugar - 80 g
milk - 50 ml
butter - 30 g (2 tbs)
flour - 50 g (5 tbs)
corn flour - 15 g (1.5 tbs)
lemon 1
Method
step 1: prepare cake tin
size of the pan 6 inch (16 cm) with 3 inch (8 cm) height
line the bottom with a parchment paper and keep aside
step 2 : preheat oven
preheat the oven at 130 degree Celsius
step 3 : prepare cream cheese mixture
add 4 egg yolks into a bowl
add butter, cream cheese and milk into a sauce pan
melt this on low flame
pour this warm mixture and 2 tbs sugar into the egg yolks and combine well
sift in flour and corn flour and mix well
zest half of a large lemon into this
mix well and keep aside
step 4 : prepare meringue
add 4 egg whites into a mixing bowl
beat them until frothy
add 1 tsp lemon juice
add the remaining sugar
little by little and beat until it reach soft peak stage
step 5 : mix together meringue and cream cheese mixture
fold in 1/3 of meringue into the cream cheese mixture and mix in gently
do not over mix
once they are combined well add in another 1/3 of meringue
mix in gently
then add the remaining meringue and mix
the batter will be light and airy
step 6 : baking
pour the batter into prpared tin
tap the tin 3 - 4 times
place the tin in a larger dish
pour hot water into the large digh upto 1.5 cm of cake tin
bake on the lower rack of the preheated oven at 120 degree Celsius for 20 minutes
then increase the temperature to 150 degree Celsius and bake for 40 minutes
now reduce heat to 120 degree Celsius and bake for 30 minutes
now turn off the oven and keep this in the oven for 10 minutes
the temperature and timing may vary depending on oven
remove from oven and let the cake cool for a few minutes
then turn the cake onto your hand and remove the parchment paper carefully
White sauce pasta is extremely easy to make.Whenever make pasta,try use durum wheat pasta. Durum wheat is a variety of wheat which has higher protein and gluten content. However you can use any pasta according to your preference.
This is a simple and tasty desert which can be prepared at any special occasions.In this recipe, I have added a special ingredient- condensed milk. Adding condensed milk is completely optional, but this will definitely give an awesome taste to your payasam.
I have cooked the wheat in pressure cooker. Make sure that the wheat is cooked very well. There is no need to drain the excess water, if any.
Ingredients :
broken wheat - 1 cup (250g)
jaggery - 1+3/4 cup (350g)
ghee - 4 tbs
cashew nuts - 3tbs
thin coconut milk - 5 cups
thick coconut milk - 3 cups
raisins - 1 tbs
cardamom powder - 2tsp
sweetened condensed milk - 1/2 cup (optional)
Method
add in washed and drained broken wheat into a pressure cook for one whistle; then reduce flame and cook on low flame for 3 minutes more
meanwhile melt jaggery in 1/2 cup of water; then strain to remove any impurities & keep aside
open the cooker after 30 minutes (once the pressure released)
now add in the jaggery syrup and 2 tbs ghee
cook on medium high flame for about 15 minutes
stir at regular intervals
make sure that the jaggery syrup has reduced considerably
now add in the thin coconut milk and cook on medium high heat for about 15 minutes
once the mixture got thickened enough add in thick coconut milk
bring this mixture to a good boil
now reduce flame to low and add in condensed milk and cardamom powder
mix well and turn off the flame
heat up 2 tbs ghee and fry cashew nuts until golden
Packaged ladyfingers are expensive, full of preservatives and may not be easily available. Here is an easy recipe for ladyfinges which I made for tiramisu.
Ingredients :
all purpose flour - 1 cup
egg yolks - 2
egg whites - 3
baking powder - 1/2 tsp
corn flour - 1 tbs
sugar - 7 tbs
Method
step 1 : prepare dry ingredients
in a bowl combine together flour, corn flour and baking powder
mix well and keep aside
step 2 : prepare wet ingredients
a) meringue
in a bowl beat egg whites until frothy
add in 4 tbs sugar and beat into stiff peaks and keep aside
b) egg yolk mixture
in a separate bowl combine egg yolks and sugar
beat until thick, creamy and pale in colour
c) combine all ingredients together
add the egg yolk mixture into egg whites and mix gently
sift in the dry ingredients and combine gently
transfer this mixture into a piping bag. If you don't have one just cut the end of a Ziploc bag and use for this purpose.
step 3 : baking
pipe the batter onto a greased baking tray lined with baking paper
pipe into strips, about 7 cm in length
bake in a preheated oven at 130 degree C for 25 - 30 minutes
Mascarpone cheese is an essential ingredient for tiramisu..I have never ever seen this product in our area..So I searched for the recipe in internet and found that it is very simple to make at home..I made this with homemade heavy cream..I have already posted the heavy cream recipe..I made tiramisu with this homemade mascarpone cheese.
Ingredients
heavy cream - 1 cup
lemon juice - 1/2 tbs
Method
pour the cream into a heavy bottomed saucepan
heat up the cream on low medium flame until bubbles begin to come
add in the lemon juice and stir well
continue stirring on low flame for 1 minute
now turn off the flame
place a strainer over a bowl
line the strainer with cheese cloth
pour the cream into the strainer
allow it to cool
when it is cool place the strainer and bowl in the refrigerator for minimum 12 hours
after 12 hours what you see in the strainer is mascarpone cheese, leaving 2-3 tbs whey in the bowl
Puff pastry is made from hundreds of thin layers of butter trapped in thin layers of dough.In the oven the liquid in butter and dough rapidly evaporates seperating the individual layers. The butter melt into the dough, turning it golden and crispy.
Ingredients:
all purpose flour - 2 cups ( 1 cup = 250 ml)
salt - 1/2 tsp
icecold water - 150 ml
lemon juice - 1 tbs
cold unsalted butter - 200g /around 1 cup
Method:
step 1 : preparing dough block
take flour into a bowl
add in salt and mix well
mix lemon juice and water
add this into the flour little by little until the entire dough clumps together
no need to knead the dough much
place this into a cling wrap and shape like a square
then place in refrigerator for 30 minutes
step 2 : preparing butter block
take butter into a bowl
make them small chunks using a fork
add in 1 tbs maida and mix wll
place this in the cling wrap and shape lik a square
refrigerate for 30 minutes
butter must be cold but pliable
step 3 : wrap butter in the dough
roll the dough slightly and place the butter inside
seal the edges
if the dough feel soft and warm refrigerate for 20 minutes
step 4 : turn
flour the work surface and place the butter packege
roll out into a rectangle roughly 15 inches long and 5 inches wide
turn it so that the rolled side is down
fold the top third over the bottom third and the bottom over the top third like a letter
cover it and refrigerate for 30 minutes
repeat the rolling out and folding process 5 more times, 6 folding in total
if the butter come out through the lean dough as you roll, just sprinkle some flour on that spot
refrigerate for 1 hour ( overnight for better result)
roll the pastry into 1/4 - 1/8 inch thickness
cut into desired size and shape
step 5 : baking
preheat the oven at 200 degree C
bake until golden crisp (about 15 -18 minutes)
storing
place the butter paper and pastry sheets alternatively
you can store this in the refrigerator for 1 week and in the freezer for 11/2 months
A whole grain composed of three parts : bran, endosperm and germ.The bran is the outer shell, which provides Vit.B,fibre and trace minerals. The endosperm is the largest portion of the grain, which provides carbohydrates, protien and small amount of vitamins and minerals.The germ is the embryo,which sprouts into new plant.It contain vit.B, minerals and healthy fats.
Maida /all purpose flour is made from the endosperm of the grain.The flour is then undergone for chemical bleaching in order to improve its colour and baking properties.
When we remove bran and germ from whole wheat flour/atta what we get is maida/all purpose flour..Although the healthy portions are removed, I would like to call it as "healthy" as it is unbleached.
Either grind the whole wheat grain using mixer grinder and then sift to remove the germ and bran, or just sift the whole wheat flour/atta using fine mesh net to make healthy maida at home.
Use the finest mesh net to sift the flour. I am using a chiffon cloth. Put the germ/bran and flour in separate bowl.Sift the flour in small portions.
Sift the flour twice to get the consistency more like maida.
No need to discard the bran and germ..use them in the recipes using whole wheat flour.
add 2 cups of sand/salt into a heavy bottomed vessel
place a ring inside
cover it and preheat on low flame for 10 minutes
step 2 : preparing cake tin
grease the cake tin and line with butter paper
step 3 : preparing cake batter
a) dry ingredients
add baking powder into the wheat cake flour
sift well and keep aside
b) wet ingredients
add butter into a mixing bowl
add in sugar and beat well until creamy and fluffy
add in eggs 1 at a time; beat for at least 5 minutes after each addition
add in vanilla essence and beat for 2 minutes
c) mixing of dry ingredients with wet ingredients
sift the flour mix in 3 batches into the wet mixture
mix gently
cake batter is ready
step 4 : baking
pour the batter into the prepared cake tin and tap to remove large air bubbles
bake in the preheated oven on low flame for 60 - 65 minutes or until a tooth pick inserted at the centre of cake came out clean
once it is done, take out of oven and allow it to cool down for 10 minutes
then remove from pan and cut it when it is completely cool
Notes*
to make wheat cake flour , remove 3 tbs flour from 1+1/2 cup of wheat flour, then add 3 tbs corn flour into the remaining wheat flour; sift for 4 - 5 times; wheat cake flur is ready.
