[Baking] White Coffee Banana Cake

White coffee is my favor local drink. Should you are coffee addict, you must try this banana cake with coffee favor.

Ingredients:

250g Butter

260g Low Gluten Flour, Sieved

180g Castor Sugar

4 Eggs

1 Teaspoon Baking Powder

1 Teaspoon Sodium Bicarbonate

500g Banana Flesh

1 Teaspoon Salt

150ml Fresh Milk

3 Banana, Peeled and Sliced 3cm thick

1 Tablespoon Flour

1 Pack 3 in 1 White Coffee

1 Tablespoon Boiling Water

Method:

Soak the banana in the 100ml milk, then add 1 tbsp flour and mix well.	Mashed the banana with the salt and the left over milk, keep aside.	Pour the boiling water into white coffee and mix keep, keep aside.
Cream the butter and sugar in the mixing bowl and beat until light and fluffy.	Add the beaten eggs gradually and beat tills well combined.	Add the white coffee mixture and mix well.
Mix well the low gluten flour,Baking Powder and Sodium Bicarbonate in advance, keep aside.	Add half of the mashed banana into cream mixture and mix well.	Fold in half of the flour mixture with spatula in one direction.
Add the left over mashed banana and mix well.	Fold in the left over flour mixture with spatula in one direction.	Pour the mixture into the cake mold. Topping with sliced banana.Preheat the oven first before baking. Then bake it at 170 degree celcius for 45 minutes.

Do you like the Gourmet served by Hong's Kitchen?Welcome Subscribe

Chilled Bailey's Cheesecake

Bailey is my favourite wine. Hence I would like to introduce to you this Chilled Bailey's Cheesecake. If you like the strong cream favour, you should try it.

Ingredients:

4 Tablespoon Bailey

(A)

200g Oreo Biscuit

100g Butter

(B)

250g Cream Cheese

70g Whipping Cream

(C)

2 Tablespoon Gelatine Powder

6 Tablespoon Water

(D)

1 Egg Yolk

50g Caster Sugar

Utensils:

6" Round Cake Moulds (with removable pan)

Rolling Pin

Method:

Prepare the ingredient as shown. Start with making Oreo Cheesecake Base.
Crush the Oreo biscuit.	Add the melted butter and crushed Oreo biscuit into mixing bowl and mix well.	Add the biscuit mixture and press it evenly.	Keep the cheesecake base into refrigerator for about 30 minutes.
For filling, cream the ingredient(B), cream cheese till smooth.	Add the whipping cream and cream till well combined.	Serve the cream cheese mixture aside
For ingredient (C), add the gelatine in the water and place it over double-boiler. Heat the boiler and stir gelatine till it dissolve completely. For ingredient (D), add all the ingredient into bowl and place it over double-boiler. Heat the boiler for about 5 minutes and stir it till mix well .	Then cool down mixture (D) to room temperature.	Add the mixture (D) into mixture (B) and mix well. Then add mixture (C)．	Mix them till well combined.
Then add Baileys into mixture.	Mixture with bailey liquid.	Mix them till well combined.	Add the mixture into cake mold. Then keep it into refrigerator at least 6 hours or overnight.

3 2 1 Camera

Cheddar Cheese Cake ( Loaf )

Both of cheese and butter cake are my favourite, and I would like to combine of them together. Hence this Cheddar Cheese Cake is made. It is easy to prepare just like typical butter cake. Imagine that the taste of cheese is dissolved in the butter cream and how you can resist from it ? ^^

Ingredients:

250g Butter

250g Fine Granulated Sugar

4 Egg

80g Cheddar Cheese, Shredded

280g Low Gluten Flour, Sieved

1 Teaspoon Baking Powder

100ml Milk

40g Cheddar Cheese, Shredded (Topping)

Utensils:

2 Loaf Pans (200 x 98 x 50 mm)

Method:

Prepared the ingredients as shown	Beat the butter and caster sugar until light and fluffy.	Add the beaten eggs gradually, and cream till smooth and light.	Add shredded cheddar cheese and mix till well combined.
Add milk and mix till well combined.	Fold in the low gluten flour and baking powder with spatula in one direction, either clockwise or anti-clockwise.	Pile the cake mixture into loaf pan. Sprinkle the 40g shredded cheddar cheese on top of the cake mixture.	Bake it at 180 degree celsius for about 45 minutes.

Note

The cheddar cheese is shredded fine to help dissolve in the cake mixture.

3 2 1 Camera


Do you like the Gourmet served by Hong's Kitchen?Welcome Subscribe

Chilled Mango Cheesecake

This is my first chilled cheesecake. By comparing to the baked cheesecake, its making is slightly complicated. Should the mango is not available, it can be replaced other fruits, e.g. banana or strawberry.

Ingredients:

2 Mango, Diced

1 Tablespoon Lemon Juice

(A)

250g Disgetive Biscuit

125g Butter

20g Chocolate Powder

(B)

250g Cream Cheese

200g Whipping Cream

(C)

2 Tablespoon Gelatine Powder

6 Tablespoon Water

(D)

2 Egg Yolk

160g Caster Sugar

150ml Full Cream Milk

Utensils:

8" Round Cake Molds (with removable pan)

Rolling Pin

Method:

Prepare the ingredient as shown above.
Cake Base
01 - Crush the digestive biscuit.	02 - Add ingredients (A) into the mixing bowl.	03 - Blend the ingredients (A) evenly.
04 - Add the mixture into cake mold.	05- Press the mixture well so that the thickness is evenly.	06 - Keep the base in refrigerator for about 30 minutes, and set aside.
Filling
07 - Add the cream cheese into mixing bowl.	08 - Cream it till light and fluffy.	09 - Add the whipping cream till well combined.
10 - For ingredient (C), add the gelatine in the water and place it over double-boiler. Heat the boiler and stir gelatine till it dissolve completely.	11 - For ingredient (D), add all the ingredient into bowl and place it over double-boiler. Heat the boiler for about 5 minutes and stir it till mix well .	12 - Then cool down mixture (D) to room temperature.
13 - Add the mixture (D), (C) and (B) by sequence, then mix it well.	14 - Place the diced mango evenly on top of the cake base, then add the mixture into cake mold.	15 - Then keep it into refrigerator at least 3 hours or overnight.
16 - Remove it from the refrigerator.	17 - Use the knife cut along the edge of cake mold.	18 - Feel free to enjoy the Chilled Mango Cheesecake.

3 2 1 Camera