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All Recipes Lemon Blueberry Muffins

Lemon Blueberry Muffins

Lemon Blueberry Muffins

Lemon Blueberry Muffins

I have been pretty busy but would still want to have something delicious to start my day. Lemon Blueberry Muffin comes to mind and it is really very easy to make! Make it the night before and enjoy it on the go the next morning! I often bring extra to school to share with my friends and they loved it. It’s such an easy recipe to make, literally, you could make this with just one large bowl. Yet, how comforting it could be in the morning, especially when you know your day will be busy.

Lemon Blueberry Muffins

Lemon Blueberry Muffins

If you ask me, muffin or cupcake, I would always go for muffins. They are simple, delicious and buttery. I never like the rich and greasy cream of a cupcake and muffin is the way to go. In the past, I tried to create cupcake recipes for my viewers as they request. But, I never really enjoy having it. To share a recipe, I feel, must come from the heart. If I share something I don’t like, why bother sharing? 

Lemon Blueberry Muffins

Lemon Blueberry Muffins

I hope you will enjoy making the recipe as much as I do. Being able to share a recipe that I really love, is my way of showing how I live my life and how I cook in the kitchen. I hope it will always inspire you all to eat well and stay happy. 🙂

Lemon Blueberry Muffins

Lemon Blueberry Muffins

Lemon Blueberry Muffins

Lemon Blueberry Muffins

Lemon Blueberry Muffins
Yields 12
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Muffin Batter
  1. (125 grams) 1/2 cup of unsalted butter, melted
  2. (185 grams) 3/4 cup of white sugar
  3. 3 eggs, beaten
  4. 1 tsp of vanilla extract
  5. 1 tsp of lemon extract
  6. (170 grams) 1 1/4 cups of plain flour
  7. 1 tbsp of corn starch
  8. 3/4 tsp of baking powder
  9. 1/4 tsp of baking soda
  10. (65 ml) 1/4 cup of yogurt
  11. (200 grams) 1 cup of blueberries
Lemon Glaze
  1. (125 grams) 1 cup of icing sugar
  2. Half Lemon Juice
  3. Zest of one Lemon
To make the muffin
  1. Preheat oven to 200C
  2. In a large bowl, mix in all the wet ingredients, melted butter, white sugar, eggs, vanilla extract, lemon extract, and yogurt.
  3. Stir in dry ingredients, plain flour, cornstarch, baking powder and baking soda.
  4. Fold in half of the blueberries into the batter.
  5. Transfer into 12 muffin pan lined with paper liners.
  6. Scatter the rest of the blueberries on to the pan evenly.
  7. Bake it in the oven for 20 to 22 minutes until golden brown and skewer inserted in the center comes out clean.
  8. Let it cool completely before glazing.
To make the glaze
  1. In a bowl, mix icing sugar, zest and juice of a lemon until it turns into a thick liquid.
  2. Make sure not to add too much lemon juice else it will be too runny.
  3. Spoon the glaze over the muffins to enjoy.
TheZongHan http://thezonghan.com/
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Nutella Muffins

Nutella Muffins

Nutella Muffins

Nutella, who doesn’t love the hazelnut-chocolate spread?

Imagine your double chocolate chip muffin comes with a pleasant surprise on the inside, especially when you heat it up. When you bite into the middle, warm and gooey flow of Nutella oozes out. Yum, this is to die for!

Nutella Muffins

Nutella Muffins

Be warned! You will be using almost the entire jar of Nutella spread when making just a dozen of muffins. Sinful…

Nutella Muffins

Nutella Muffins

This isn’t your typical muffins, I’m sure you know by now. Hurry up and get yourself the ingredients so you can make yourself a decadent treat! My family and I quickly devoured the muffins right after I finished my photo taking. It was gone in minutes! 

Nutella Muffins
Serves 12
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Ingredients
  1. 200 grams of plain flour
  2. 6 tbsp. of cocoa powder
  3. 1 tsp of baking powder
  4. 1 tsp of baking soda
  5. 125 grams of white sugar
  6. 65 grams of unsalted butter
  7. 65ml of oil
  8. 3 eggs
  9. 1 ½ tsp vanilla extract
  10. 100 ml of milk
  11. 24 tsp. of nutella
  12. chocolate chips for sprinkles
Instructions
  1. Preheat your oven to 180C or 160C fan-forced.
  2. In a bowl, add in butter and cream on high for about 30 second.
  3. Add in sugar and cream for another 30 second.
  4. Add in vanilla extract and cream for another 30 second.
  5. Add in oil, beat on high until homogeneous, scrape down if needed.
  6. Add in egg, one at a time on high.
  7. Add in milk and mix on high until combined.
  8. Stir in plain flour, cocoa powder, baking powder, baking soda into the batter, mix on low until just combine.
  9. Transfer the about a tablespoon of batter onto your muffins pan with liners. Then, dollop Nutella spread using a teaspoon in the middle. Cover it with another tablespoon worth of cake batter.
  10. Top up with some chocolate chip.
  11. Bake it in the oven for 22 -- 25 minutes.
  12. Let it cool in the pan for at least 15 minutes transfer to a wire rack
TheZongHan http://thezonghan.com/
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Strawberry Cheesecake ストロベリーチーズケーキ – Japanese-Inspired

Strawberry Cheesecake ストロベリーチーズケーキ - Japanese Inspired

Strawberry Cheesecake ストロベリーチーズケーキ – Japanese-Inspired

I was very inspired to make a strawberry recipe after my strawberry picking in Japan. Last month, I went to Fukuoka and the strawberries there were amazing! It was so sweet and juicy. I was like thinking, why not let’s make some strawberry recipe. The way I make cheesecake is a little different from others. Though I have conventional cheesecake recipes, I like to incorporate yogurt and agar agar powder into my cheesecake. Instead of heavy cream, yogurt enhances the flavor of the cream cheese, giving a little more sharpness to the cheesecake. I also like to use agar agar powder instead of gelatin as my dad’s a vegetarian. Hence, this recipe is also suitable for my vegetarian readers.

If you are interested in my strawberry picking experience in Japan, make sure to check out this short travel log!

 

Strawberry Cheesecake ストロベリーチーズケーキ - Japanese-Inspired

Strawberry Cheesecake ストロベリーチーズケーキ – Japanese-Inspired

However, it can be tricky when it comes to agar agar powder. Unlike gelatin, agar actually sets around 40 – 45°C, which is just above room temperature. It gels much quicker than gelatin. Thus, you have to be quick when using it in a cheesecake recipe! What I did was that I actually cook down the fresh fruits, while making sure all my other ingredients were at room temperature. Then I quickly incorporate it with a blender before pouring it over into the mould. 

Strawberry Cheesecake ストロベリーチーズケーキ - Japanese-Inspired

Strawberry Cheesecake ストロベリーチーズケーキ – Japanese-Inspired

Strawberry Cheesecake
Makes 6 inch round cake
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Base
  1. 80 grams of Lotus biscuit
  2. 20 grams of toasted almonds
  3. 50 grams of salted butter, softened
Cheesecake
  1. 125 ml of plain yogurt
  2. 200 grams of cream cheese, softened
  3. 65 ml of water
  4. 1.5 tsp. of agar agar powder
  5. 6 tbsp. of sugar
  6. 300 grams of strawberries
Jelly layer
  1. 3 tbsp. of sugar
  2. 65 grams of strawberries
  3. 65 ml of water
  4. ½ tsp of agar agar powder
Instructions
  1. Blitz biscuit, toasted almonds and softened butter in a food processor until it turns into a wet sandy mixture.
  2. Press evenly into a 6 inch round cake pan with a removable bottom.
  3. Put it in the fridge to set while you make your cheesecake mixture.
  4. In a saucepan, add in water, sugar and agar agar powder. Bring it to a boil and throw in strawberries.
  5. Let it simmer for 5 minutes to extract the flavor of the strawberry.
  6. Shut off the heat and drizzle in plain yogurt.
  7. Transfer the mixture into a blender, alongside with your cream cheese and blend until smooth.
  8. Sift through a sieve to remove the strawberry seeds.
  9. Quickly pour into your chilled cake mould while the mixture is still warm. Let it cool in the fridge for a few hours the mixture sets up.
  10. To make the jelly layer, in a saucepan, dissolve sugar, and agar agar powder with water. Bring it to a boil and stir in strawberries.
  11. Simmer for about 1 to 2 minutes and shut off the heat.
  12. Sieve through the mixture with a sieve to remove the fiber of the strawberries.
  13. Let it cool for a bit.
  14. Scratch the surface of the chilled cheesecake and quickly drizzle in the mixture, swirl around to evenly coat and cover the surface.
  15. Let it cool in the fridge overnight before you serve.
  16. Top it off with fresh strawberries and mint leaves.
TheZongHan http://thezonghan.com/

 

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All Recipes Red Bean Jelly (Mizu Yokan)

Red Bean Jelly (Mizu Yokan) 水ようかん – Japanese

Red Bean Jelly (Mizu Yokan) 水ようかん

Red Bean Jelly (Mizu Yokan) 水ようかん

I was intrigued when I heard about Red Bean Jelly as I have never thought about the making it into jelly before. Red Bean has always been on the heavy side for me when it comes to dessert as it’s usually very rich and sweet. While as for jelly, I always depict it as light and refreshing, perfect dessert choice after a heavy meal. When I got to try out Mizu Yokan (Red Bean Jelly) in Japan, I was amazed! The flavor of the red bean was strong, yet it was still refreshing.

I was told that the Japanese love their jelly during the summer. Apparently, there are a few different variations of Yokan in Japan. Some would make the jelly with strained red bean paste (like I do here) to give a smoother texture, while some would add in whole soft-boiled chestnuts or use unstrained red bean paste to give texture to the jelly.

 

My experience staying at a traditional Ryokan was amazing. Make sure to check out my travel vlog where I got to try out being in the hot spring and Japanese traditional multi-course dinner, Kaiseki. This was also where I got to try out the traditional dessert, Mizu Yokan for the first time. I just had to recreate the dessert for you guys!

Red Bean Jelly (Mizu Yokan) 水ようかん

Red Bean Jelly (Mizu Yokan) 水ようかん

I couldn’t find Japanese red bean paste in Singapore, so I made it using local red bean paste that was pre-made ready for Chinese bao. Indeed, the type of paste you use here will determine the color of your jelly. I believe you will get a darker and less opaque end result if you use Japanese red bean paste. As there was higher oil content in my local red bean paste, my jelly a little different. I would highly recommend you guys to find Japanese paste for this recipe if you can. I did have to make some adjustment to the recipe to perfect it as I feel I don’t like my jelly to be too rich and too sweet. But, feel free to actually change it up to your liking! The recipe is actually very versatile. If you like your jelly to be firmer, just add a little more agar agar powder. Omit the extra sugar if you think it is too sweet. For me, it’s perfect.

 

Red Bean Jelly (Mizu Yokan)
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Ingredients
  1. 400 ml of water
  2. 200 grams of red bean paste
  3. 2 tbsp of sugar
  4. 2.5 tsp of agar agar powder
Instructions
  1. In a saucepan, combine water, sugar and agar agar powder.
  2. Bring it to a boil to dissolve the agar agar powder completely.
  3. Stir in red bean paste and keep mixing until the paste have melted completely.
  4. Sift through a strainer to ensure the mixture is smooth.
  5. Transfer into a container or a square mold. Let it cool down to room temperature before chilling it in the fridge for at least 4 to 5 hours.
  6. Un-mold the jelly and slice them into bite size pieces.
  7. Serve chilled with Japanese green tea.
Notes
  1. Adjust the ingredients according to your preference.
  2. Add in canned chestnuts or use paste with red bean skin on if you prefer.
TheZongHan http://thezonghan.com/

 

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Laksa Cookie – Chinese New Year Recipe

Laksa Cookie

This coming Chinese New Year, I thought something adventurous while having a spicy bowl of Laksa Noodle. “Why not make some Laksa Cookie?”, I thought to myself. The next moment, I’m already sourcing for my ingredients at the supermarket!

Laksa Cookie

Laksa Cookie

Just like my Salted Egg Yolk Cookies recipe, it has tons of curry leaves to aid intense flavours of the Laksa paste. I’m perfectly fine using store-bought Laksa paste. But, I know some of you guys may be against it, feel free to use your own homemade paste. I’m not so hardworking afterall. For me, it’s all about how easy and quick to make, from kitchen to tummy.

Laksa Cookies

Laksa Cookies

If you like something that is super spicy and savory, make sure to try it out!

 

Laksa Cookies
Makes 1 jar
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Ingredients
  1. 100 grams of salted butter, softened
  2. 40 grams of icing sugar
  3. 2 tbsp of laksa paste
  4. 1.5 tbsp. of coconut cream powder
  5. 120 grams of plain flour
  6. 60 grams of cornstarch
  7. 20 curry leaves, minced
Instructions
  1. Cream butter and icing sugar together until sugar has been dissolved.
  2. Mix in laksa paste and coconut cream powder.
  3. Stir in plain flour and cornstarch until it turns into a dough.
  4. Fold in chopped curry leaves.
  5. Let it set in the fridge for an hour.
  6. Preheat oven to 170C.
  7. Roll it out on a dusted surface to about 0.5 cm thickness.
  8. Dust cookie cutter and cut the shape out.
  9. Transfer cut out dough onto a baking tray lined with parchment paper.
  10. Repeat until all of the dough is used up.
  11. Bake it in the oven for about 10 to 15 minutes.
  12. Let it cool completely, transfer into airtight container. Good for up to a month.
Notes
  1. You could switch it up or omit curry leaves to your liking.
  2. Use milk powder instead of coconut cream powder if you like a more milky taste.
  3. Do not over knead your dough, it will result in very tough cookies.
Adapted from Salted Egg Yolk Cookie
Adapted from Salted Egg Yolk Cookie
TheZongHan http://thezonghan.com/
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All Recipes Double Chocolate Cranberry Almond Cookies - Christmas

Double Chocolate Cranberry Almond Cookies – Christmas

Double Chocolate Cranberry Almond Cookies - Christmas

Double Chocolate Cranberry Almond Cookies – Christmas

I’m always about indulgence. This Christmas, I’m looking for something quick and simple to indulge myself in my own room and this was what I came up with. What ‘s rich when there’s no dark chocolate in a recipe?

Double Chocolate Cranberry Almond Cookies - Christmas

Double Chocolate Cranberry Almond Cookies – Christmas

You get the crunch from the toasted almonds. Yet, you also get a hint of sweetness from the delicious dried cranberries. Paired with the rich soft cookie, it’s amazing.


 
Double Chocolate Cranberry Almond Cookies
Yields 25
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Ingredients
  1. 1 cups of plain flour
  2. 1 heap tbsp. of cocoa powder
  3. ¼ teaspoon of baking soda
  4. 100 grams of salted butter, melted
  5. ½ cup of brown sugar, packed
  6. 2 tbsp. of fine white sugar
  7. 1 egg
  8. 90 grams of dark chocolate chips, melted
  9. 40 grams of semi-sweet chocolate chips
  10. 40 grams of dried cranberries
  11. 40 grams of sliced almonds, toasted
Instructions
  1. Combine melted butter and both sugar until sugar has dissolved.
  2. Crack in an egg.
  3. Fold in melted dark chocolate.
  4. In an another bowl, whisk together plain flour, cocoa powder and baking soda until well combined.
  5. Stir in dry ingredients into the wet mixture until flour is just combined.
  6. Gently fold chocolate chips, dried cranberries and sliced almonds.
  7. Let it sit in the fridge for at least 30 minutes and meanwhile preheat oven to 180C.
  8. Scoop out the chilled dough with tablespoon measuring spoon and roll it into a ball.
  9. Press down for a flatter cookie or leave it if you like it chunky.
  10. Bake it in the oven for about 10 to 15 minutes.
  11. Let it cool and serve.
  12. Keep it in an airtight container if not consumed within the next few hours.
Notes
  1. Change dried cranberries to a different dried fruits to your liking.
  2. Add orange zest for a more festive flavor.
TheZongHan http://thezonghan.com/
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Honey Blueberry Cheesecake with Panasonic Cubie Oven

Honey Blueberry Cheesecake - Panasonic Cubie Oven

Honey Blueberry Cheesecake – Panasonic Cubie Oven

I recently learned about steam and bake cooking method and was amazed by the result. It’s like how some recipe requires you to bake a cake in a waterbath. With the Panasonic Cubie Oven, you could do it more efficiently without the hassle and risk of burning yourself! There’s a Combi-Steam and Convection Bake setting for you to use and I would certainly say it yield you great results. Cakes baked using this setting will give you a moist and soft interior while chickens are well roasted to golden brown on the outside and still remain moist and juicy on the inside.

Honey Blueberry Cheesecake - Panasonic Cubie Oven

Honey Blueberry Cheesecake – Panasonic Cubie Oven

I wondered and told myself, “Why not we put this oven to a test by making a cheesecake?”. A good Cheesecake recipe is important but the efficiency of an oven is even more important! If the temperature is inaccurate and there are lots of hot and cold spots, it will lead to a cracked cheesecake. Sometimes, the temperature inside so differs from what it stated on the dial that it will result in a very dry and crusty cheesecake. Nasty!

Honey Blueberry Cheesecake - Panasonic Cubie Oven

Honey Blueberry Cheesecake – Panasonic Cubie Oven

Honey Blueberry Cheesecake – Panasonic Cubie Oven

I’m surprised that they have a preset menu for a fuss-free cooking experience as you don’t have to actually frustrated which mode or temperature to set. For cheesecake, the instruction menu told me to set the oven to number 10 in the auto menu mode. As you guys know, I would often advise you to preheat your oven before you start your recipe, right? Yet, I was flabbergasted that the oven actually preheats really quickly! I was just blitzing the biscuits for the base and it’s already preheated to the desired level. Though it is small and compact, the oven is large enough to roast a chicken for the family. You could even steam two large fishes on two separate trays at one go!

Honey Blueberry Cheesecake - Panasonic Cubie Oven

Honey Blueberry Cheesecake – Panasonic Cubie Oven

Honey Blueberry Cheesecake - Panasonic Cubie Oven

Honey Blueberry Cheesecake – Panasonic Cubie Oven

Once I mixed all my ingredients, off it goes into the oven! The oven automatically set the desired temperature and duration. As the mode uses steam and bakes function, it will automatically burst shots of steam into the cavity to ensure my cheesecake stays soft and moist. No waterbath, no fuss!

Honey Blueberry Cheesecake - Panasonic Cubie Oven

Honey Blueberry Cheesecake – Panasonic Cubie Oven

My Honey Blueberry Cheesecake recipe is easy to make and is special as compared to conventional recipes. The base uses toasted almonds and digestive biscuits to yield you a nutty fragrant aroma. While sugar is replaced with honey to give you a lovely deepen flavor. Lemon zest is also added to pair all the ingredients together and the result is stunningly lovely.

Look at it, doesn’t it looks lovely? The sides ain’t crusty and the inside remains soft and creamy. I like my cheesecake cold so I would suggest you to serve chilled!

 

Honey Blueberry Cheesecake
one 6-inch round cake
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Ingredients
  1. 70 grams of digestive biscuit
  2. 30 grams of toasted almond
  3. 40 grams of butter ,soften
  4. 200 grams of cream cheese, soften
  5. 45 grams of fine sugar
  6. 100 grams of plain yogurt
  7. 1 egg
  8. 1 tbsp cornstarch
  9. Zest of one lemon
  10. 125 grams of blueberries
  11. 3 tbsp. of honey
  12. 1 tbsp. of water
  13. Fresh blueberries, mint leaves to decorate
  14. Fruit glaze
Instructions
  1. Preheat the Panasonic Cubie Oven to number 10 using the auto menu.
  2. Blitz toasted almonds, digestive biscuits and soften butter in a food processor until fine crumbs.
  3. Press into a 6-inch round cake pan lined with parchment paper.
  4. Put it into the fridge while you make your cheesecake
  5. Beat honey and soften cream cheese until combined. Do not over whip.
  6. Crack in one egg.
  7. Drizzle in plain yogurt.
  8. Stir in cornstarch and the zest of one lemon.
  9. Transfer into your cake pan and put it into the oven.
  10. Bake at a preset timing.
  11. Let it cool with the door half open when the timer runs off.
  12. Put it in the fridge to chill while you make your blueberry compote.
  13. Cook blueberries, honey, and water until low heat in a pan until it thickens.
  14. Let it cool and spread onto the cheesecake.
  15. Decorate the cheesecake wit extra fresh blueberries, and mint leaves. You could glaze the fruit to make it shiny if you like.
  16. Serve chilled
TheZongHan http://thezonghan.com/
Honey Blueberry Cheesecake - Panasonic Cubie Oven

Honey Blueberry Cheesecake – Panasonic Cubie Oven

If you want to know more about the Panasonic Cubie Oven, make sure to click here.

 

This post is brought to you by Panasonic Singapore. Reviews about the oven is author’s thought and perspective.

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Lapis Surabaya

Lapis Surabaya

Lapis Surabaya

Last week, I shared my experience at Lapis Lapis in Jakarta with my good friend, Titan. If you haven’t seen the video make sure to check it out here!

So for today, I am sharing my take on Lapis Surabaya. I got this recipe from my mum’s old notebook and made some modifications to suit the size of my pan. As I don’t fancy making a whole cake because I can’t finish, I made my Kueh Lapis in a loaf pan instead. If you want to make a large 7-inch square cake, just double the recipe will do.

Lapis Surabaya

Additionally, if you have noticed, I’m not in my own kitchen! I shot this recipe in IMPIXEL kitchen studio. Make sure to check out my video recipe on Youtube and tell me about my new shooting style. I certainly do feel nervous speaking in front of the camera while baking. But I really want to share my tips and trick and connect with all of you so I hope you guys will enjoy my new format. 

Lapis Surabaya

Lapis Surabaya

Lapis Surabaya
7.9" x 4.3" Loaf Pan
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Ingredients
  1. 10 Egg Yolks
  2. 125 grams of Fine Sugar
  3. 50 grams of Plain Flour
  4. 125 grams of Salted Butter
  5. 2 tsp. of Milk Powder
  6. 1 tsp. of Vanilla Extract
  7. 1 tbsp. of Cocoa Powder
  8. 2 tbsp. of Strawberry Jam
Instructions
  1. Preheat oven to 180C.
  2. Beat butter for 10 minutes on high speed until pale and fluffy.
  3. Set aside and beat egg yolks and sugar in another bowl for 10 minutes on high speed.
  4. Lower your mixer speed and stir in plain flour and milk powder.
  5. Drizzle in vanilla extract.
  6. Next, fold in butter.
  7. In a small bowl, mix cocoa powder and a tablespoon of water until well.
  8. Separate the mixture into 3 and stir in cocoa powder mixture with one of the bowl.
  9. Transfer each mixture into a loaf (7.9" x 4.3") lined with parchment paper.
  10. Bake it in the oven for about 20 minutes.
  11. Let it cool completely and layer them by spreading some strawberry jam in each layer.
  12. Trim the edges and serve!
Notes
  1. Add orange zest or spice to change things up a little.
TheZongHan http://thezonghan.com/
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Apple Pie

Apple Pie

Apple Pie

I was applauded for my Apple Pie whenever I bring it to a gathering.
My version of Apple Pie is different from others. I like to use a tart pan for my pies as compared to a pie pan as it looks extremely elegant.

Apple Pie

Apple Pie

Unlike many other recipes, I like to precook my apple filling first before baking it as I prefer the flavor of it. I feel that my pre-cooking the apples, it actually deepens the fruit’s flavor and at the same time, allowing all the juices to be thickened.
If you realize, my pie looks different. I used a cookie cutter to cut out shapes and used it as my top crust. What’s the reason you may ask? Simply being the fact that it looks cute and super easy.

Apple Pie

Apple Pie

Don’t be too eager like me and cut straight after baking! My whole pie almost crumbled apart. You must let it cool for at least an hour before doing so! Nevertheless, look at the pastry, flaky and crisp, right?

The way I make my pie dough is also a little different as compared to other conventional recipes. In Singapore, the weather is just killing as our average temperature is over 30C and making a good flaky pie crust ain’t that simple after all. I like to use frozen cubed butter and the food processor method as it yields a better result. I know I know, not only the technique of making a pie dough is different, the ingredients listed for the pie crust are also equally weird. But, trust me, guys! 

Cornstarch and vinegar were being used to prevent the formation of gluten. While for baking powder, it is used to help the crust to be a little puffy that will give you a more flaky result.

Apple Pie
Makes 1 eight-inch round tart pan pie
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Crust
  1. (285 grams) 2 1/4 cups of Plain Flour
  2. (35 grams) 1/4 cup of Corn Starch
  3. 1/4 tsp. of Baking Powder
  4. 2 tbsp. of Caster Sugar
  5. 1/4 tsp. of Salt
  6. (225 grams) 1 cup of Frozen Salted Butted, cubed
  7. 1 Large Egg
  8. 2 to 4 tbsp. of Cold Water
  9. 1/4 tsp. of Vinegar
Fillings
  1. 800 grams of peeled and sliced Apples
  2. (125 grams) 1/2 cup of Caster Sugar
  3. 2 tbsp. of Salted Butter
  4. 1/4 teaspoon of Ground Cinnamon
  5. Juice of half lemon
  6. 1 tbsp. of Corn Starch
  7. 2 tbsp. of Water
  8. Egg wash
  9. 1 Egg
Instructions
  1. In a food processor, blitz plain flour, cornstarch, baking powder, caster sugar, salt and frozen cubed butter until breadcrumb consistency.
  2. Drizzle in beaten eggs, water, and vinegar. Continue to blitz until the mixture turns from white to yellowish crumbs. If the dough can be pitched into a dough, transfer onto a kneading surface. Else, add another tablespoon of ice cold water and blitz.
  3. Press the crumbs together to form into one dough. Divide the dough into two and form each into a round disk.
  4. Wrap them individually with plastic wrap and put it in the fridge for at least an hour.
  5. Meanwhile, melt salted butter on a medium heat pan and throw in sliced apples.
  6. Add in caster sugar, ground cinnamon, and a squeeze of lemon juice.
  7. Mix well and cover with a lid.
  8. Bring it to a boil and simmer for 3 to 4 minutes.
  9. Turn the heat down to low. Combine water and cornstarch and drizzle it in.
  10. Cook until the sauce is well thickened. Shut off the heat and let it cool.
  11. Take one of your chilled dough and roll it out between two parchment paper.
  12. Make sure to roll out about an inch larger than the tart pan itself.
  13. Let it chill in the fridge for 10 minutes to firm up before pressing it into the tart pan.
  14. Once you have pressed it evenly, transfer the cooled filling into the shell and put it in the fridge to chill while you roll out your second dough.
  15. Roll out your second dough that has been chilled and use your favorite cookie cutter to cut out shapes for the top crust.
  16. I like to put it in the freezer to chill before removing it and placing it onto the pie.
  17. Trim around the edges to make sure that it is even.
  18. Egg wash your top crust.
  19. Finally, chill your pie while preheating the oven to 210C. You would want the butter in the crust to firm up hard before putting into the oven.
  20. Bake it at 210C for 15 minutes. Then lower it down to 180C and bake it for another 45 minutes.
  21. Let it cool for an about an hour or two before serving it warm.
TheZongHan http://thezonghan.com/
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All Recipes Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Recently, I have been quite obsessed with teas. I wonder, “Why not bake with it?”. Which, resulted in this wonderful chiffon cake recipe.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

I know the combination of Jasmine Green Tea and Cheese sounds weird. But, the Cheese actually complements quite well with the flavor of the leaves.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea drink is a common choice for Singaporean. Though we don’t really put cheese on our baked goods, I got my inspiration from Indonesia. Indonesians love to sprinkle shredded cheddar cheese onto their cakes. I was intrigued to try it out and when I got to try it, it was lovely.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

To extract all the flavors out from the tea leaves, I infused the leaves with melted butter. I find that this will yield you a stronger aroma. I also make sure to soak the chiffon cake with brewed sweetened tea. This would make sure that the cake will not dry out when chilling it in the fridge and also at the same time enhancing the flavour of the mild Jasmine Green Tea.

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Jasmine Green Tea Chiffon Cake with Cheese
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Egg White
  1. 2 egg whites
  2. 1/4 tsp. of white vinegar
  3. 3 tbsp. (45 grams) of fine sugar
Egg Yolk Batter
  1. 2 egg yolks
  2. 2 tbsp. (30 grams) of fine sugar
  3. 40 grams of plain flour
  4. 10 grams of corn starch
  5. Matcha powder 1 tsp
  6. 1/2 tsp. of baking powder
  7. 1/8 tsp. of salt
  8. 2 bags of Jasmine Green Tea
  9. 4 tbsp. (60ml) of butter
  10. 4 tbsp. (60ml) of milk
Brewed Tea
  1. 125 ml of hot water
  2. 1 tbsp of sugar
  3. 1 pack of jasmine green tea bag
Frosting
  1. 60 grams of Full-Fat Cream Cheese, soften at room temperature
  2. 30 grams of unsalted butter, soften at room temperature
  3. 65 grams of icing sugar
  4. 2 tsp. corn starch
Instructions
  1. Preheat oven to 170C
  2. Melt butter and tea leaves in a pot until it started to boil. Shut off the heat and leave it to cool while you prepare your other ingredients.
  3. For the egg yolk batter, in a bowl whisk egg yolks and sugar until pale and fluffy.
  4. Drizzle in milk, mix well.
  5. Followed by your infused melted butter.
  6. Sift in plain flour, cornstarch, baking powder and matcha powder until just combined. Set aside.
  7. In your mixer bowl, whisk egg whites and vinegar on high speed until frothy.
  8. Then, gradually add in sugar while whisking on high speed until stiff peaks.
  9. Fold in egg white batter into egg yolk batter a third at a time.
  10. Transfer into a 6 inch ungreased chiffon cake pan.
  11. Bake it in the oven at 170C for 35 minutes.
  12. Let it cool upside down completely.
  13. Use a thin knife carefully slide around the pan to remove the cake.
  14. Brush the chiffon cake with brewed tea. Cover with a cling wrap and let it cool in the fridge while you make your frosting.
  15. Whip softened cream cheese and butter until well combined.
  16. Then stir in sifted icing sugar and cornstarch and continue to whip for awhile more until fluffy.
  17. Spread evenly onto your cooled chiffon cake.
  18. To serve, sprinkle shredded cheddar cheese and make sure to go over the top.
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