Red Velvet Cream Cheesecake

Red Velvet Cream Cheesecake (Quilt style/crisscross)

Cake:
3 large eggs, separated
200g sugar
125ml sunflower oil/canola
250g cake flour
1 tsp full cocoa powder
1/2 tsp baking powder
1 tsp vanilla
1/4 tsp red food coloring gel, adjust.

• In a medium bowl beat egg white until stiff peak. Set aside.
• In a large bowl, beat egg yolk and sugar until pale, add oil and continue beating until fluffy.
• Cocoa powder, baking powder, flour sift and mix with the batter, a little at a time. Beat each addition.
• Add the egg white (meringue) a half at a time. Folding using a spatula until the color is evenly distributed.
• Pour into a baking pan with parchment paper. The baking pan does not have to be rectangle/square. We can use a round pan too. 
• Set aside while we are making the cream cheese.

Cream Cheese topping:
150g cream cheese/plain cream cheese spread
40g sugar
1 large egg
1 tbsp cornstarch
1 tsp vanilla

• Beat cream cheese and sugar, add the egg. Beat until fluffy. Add cornstarch and vanilla. Continue beating until well blended.
• Put into a piping bag. We can use a small round piping tip or without piping tip.
• Pipe cream cheese on cake batter quilt style/crisscross. 
• Bake at 150°C for 20 - 25 minutes fan mode OR 170°C for 20 - 25 minutes top-bottom heat. A toothpick test comes out clean.
• 10 minutes in the pan, remove to cool. Peel off the parchment paper.
• Slice to serve.

 My hands are not stable enough when piping the cream cheese, but the cake is yummy.
Baking pan I use: 23 x 18 cm

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Butter Flower Bread - Lotus Flower Shaped

Butter Flower Bread - Lotus Flower Shaped

In the video, I have cut the dough into rectangles but I recommend to cut into squares for the best shapes in the final result.
The inner circle resembles a lotus flower and the outer circle is free form.

Dough:
375g (3 cups) all-purpose flour/plain flour
1 tbsp sugar 
1/2 tsp salt
1-1/2 tsp instant yeast
1 tsp vanilla sugar
3/4 cup warm milk
3 tbsp butter, melted
 Extra flour for kneading

Sugar Butter:
2/3 cup(150g) unsalted butter, room temperature
5 tbsp sugar
Mix well and keep a chill in the fridge until ready to use. If you see the butter too soft during working, please chill in the fridge to keep solid.

Directions:

• In a large bowl: flour, 1 tbsp sugar, salt, yeast, vanilla sugar. Stir. Pour warm milk, continue stirring. Add 3 tbsp melted butter. Stir until the dough moist. 

• Put the dough on the counter. The dough is sticky, add flour during the kneading process. Knead until the dough smooth, about 6-8 minutes.
•  Drizzle a little oil to coat the dough. Form a ball and cover for about an hour. After the dough expands, form back into a ball. 
• Divide into 6 pieces and form a small balls. Cover the dough to prevent drying. Take 1 dough and roll out into a thin rectangle square. Set aside while working on the next dough. 
• Smear butter mixture over the dough evenly. Cover with the thin dough before. Stretch out the thin dough to cover the butter. Repeat the process. 
• For the last layer, smooth the surface with a rolling pin. Cover and slide a flat board under it and keep in the fridge for 30-60 minutes. 
• Smooth the dough and cut into a square, about 32 cm square. Use the remaining dough for different shapes. 
• Cut the dough into 8 pieces, 8 x 8 cm. In the video show a rectangle but I recommend to cut into squares for the best shapes in the end result.
• Cut the square dough diagonally become a triangle. Give a mark in the middle for easy folding.
•  Shape like petals and put on a baking sheet with baking mat, pointed side facing up.  The inner circle similar to lotus flower shape, the rest are free shapes. Egg wash.
• Bake at 180°C preheated oven for 25 - 30 minutes. Top-bottom heat An oven may vary. 
• Best to eat warm.

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Baked Vegetables

Baked Vegetables

Baking temperature: 180°C (350°F) preheated oven.
Baking time: 45 minutes or longer, an oven may vary.
Baking dish: 18 cm diameter, 4 cm height. Baking dish may vary.

Ingredients:
2 medium potatoes, peeled, sliced.
1 - 2 medium zucchini (courgette), sliced.
Tomato as you like, we can use eggplant (aubergine).
2 large eggs
1/3 cup milk
Seasonings to taste: salt, pepper, parsley or other herbs.
Olive oil

Directions:

• Peel the potatoes, slice thin. Slice the zucchini similar to the potato. Slice tomato and set aside.
• Put potato and zucchini in a bowl and season with salt, pepper, parsley or other herbs, olive oil. Mix well.
• I use an ovenproof dish diameter 18 cm height 4 cm. Brush with olive oil.
• Put the vegetables in the baking dish the way you like. Set aside.
• In another bowl: eggs, milk, seasonings. If we have added salt to the zucchini we don't need to salt the eggs. Or vice versa. Whisk until combined.
• Pour egg mixture into the vegetables. 
• Bake at 180°C for 30 minutes, preheated oven. If we use clay baking dish we might need to bake longer.
• Take out from the oven and sprinkle with some shredded cheese. Continue baking for about 15 minutes or until the egg set and the cheese melted.
• Serve warm.

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Parker House Rolls - Homemade

Translate: click the arrow sign on the top left -- click the three strips mark -- go to 'translate' to select the language you want.

In the video text, I mentioned that the flour is 375 (3 cups) but I used 1/2 cup more to adjust the dough and little more for kneading. My flour measurement is 1 cup = 125 grams.

Parker House Rolls - Homemade

Makes 18 rolls
Temperature: 180°C (350°F) preheated oven. Top-bottom heat.
Baking time: 25 minutes 
The baking pan I use: 28 x 22 cm

Ingredients:
250ml (1 cup) warm milk
7g (2-1/4 tsp) active dry yeast
62.5g (1/4 cup) melted margarine/shortening
50g (4 tbsp) sugar
7g (1-1/2 tsp) salt
1 large egg, room temperature
375g (3 cups) + 1/2 cup all-purpose flour, plus for kneading
62.5g (1/4 cup) melted butter for greasing the pan, brush the dough and brush the rolls after baking.
Sea salt flakes for a sprinkle
Oil for the bowl

Directions:

• In a medium bowl: warm milk + yeast + a pinch of sugar. Stir and cover 10 minutes until foamy.
• In a large bowl: melted margarine/shortening + sugar + salt. Whisk. Add yeast mixture and egg. Whisk again.
• Add the flour. Stir until just moisten. Transfer to the counter. Start kneading.
• Sprinkle with flour to help to knead, knead for about 5 minutes. 
• Form a ball. Put in a bowl and coat with oil. Cover for an hour.
• Put back on the counter. Form a ball again. Divide into 2 to the easier working.
• Flatten and roll out into a square 24 x 24 cm. Brush with melted butter. Divide into 9 squares.
• Fold each square dough like a book. Cover the folded dough while working with the other half of the dough. 
• Brush the pan with butter. My baking pan is 28 x 22 cm. Put the folded dough in the pan.
•  Cover for 30 minutes, brush with butter before baking later, or cover 15 minutes, brush with butter and cover again 15 minutes or longer.
• Bake at 180°C (350°F) for 25 minutes. Preheated oven top-bottom heat. An oven may vary.
• While still hot brush with the remaining butter. Sprinkle with sea salt flakes. 
• The texture is soft like a pillow. Enjoy ...

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