Over 100 cookies
50 croissants
2 sort of bread
2 cakes
They all turn out great and I did get the gist of making croissants, but I still haven't really perfected the art of encasing the butter in the dough. And even though the taste was satisfying, it still doesn't compare with the ones you get from a bakery store. Ah well, I guess there's still room for improvement after all ^^
From all the things that I managed to make, the one that really exceeded my expectation was simply this:
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| Green Tea Cheesecake |
I made a few cheesecakes before after returning from Japan, and to be really frank, they aren't as hard to make as most people might think. I tried this particular recipe mainly because...hey it's green tea! Green tea and sweet cream cheese, the combination itself is simply heaven! So for those out there who love cheese cakes and would like to try something different, new and Japaneesy (I blame Utada Hikaru for this word) this is definitely a cake for you.
The recipe was modified and adapted from this blog which was in turn inspired from Cheese Cake Book, by Junko Fukuda, Kumiko Yanase, and Yasuyo Shida
Ingredients:
For the crust:
150g Oreo Baking Crumbs
50g Unsalted butter
note: another good alternative for Oreo Baking crumbs would be to use crushed chocolate wafers. Just measure the wafers, put them in a small plastic bag and crush them until they turn into small crumbs.)
50g Unsalted butter
note: another good alternative for Oreo Baking crumbs would be to use crushed chocolate wafers. Just measure the wafers, put them in a small plastic bag and crush them until they turn into small crumbs.)
For the filling:
400g softened cream cheese - I used Philadelphia
80g granulated sugar
45g icing sugar
45g icing sugar
80ml 35% heavy cream
1 large egg
1 large egg
1 1/2 cup sifted cake flour - not sure on this one, but I think all-purpose could also work
3 teaspoons maccha green tea powder
3 teaspoons granulated or Icing sugar
3 teaspoons vanilla extract
Directions:
For the crust:
1) Preheat the over at 320F. Lightly grease the springform pan.
2) Measure the Oreo crumbs/chocolate wafer crumbs and microwave the unsalted butter until it is fully melted. In a mixing bowl, mix the crumbs and the melted butter together.
3) Pour the content to the pan and with your hands pack the crumbs to the bottom to form the crust. Make sure that the mixture is firmly pressed down and that it is evenly spread. Leave the pan in the refrigerator until the filling is prepared and ready.
For the filling:
1) In a big mixing bowl, mix the softened cream cheese, sugar and icing sugar together with a hand mixer until it is creamy.
2) Pour in the cream and the egg in 3 folds so that the mixture would not curdle. Add the sifted cake flour, maccha green tea, the rest of the sugar and the vanilla extract. Set aside.
Assembling and baking:
1) Take out the springform pan from the refrigerator. Pour the filling and spread it evenly in the pan.
2) We're almost ready to bake the cake! If you want to avoid having your cheesecake crack, you need to make a bain-marie. Wrap the outside, around the base and the sides of the springform pan with 2 to 3 layers of aluminum foil.
3) Take out a big baking tray or another baking pan. Fill it with enough boiling water so that when you place the springform pan in it, the water will not raise high enough to soak in the cake. The water level should at the bottom 1/3 to 1/2 of the springform pan. This will help keep the cake temperature stable. Apparently if the internal temperature of a cheesecake goes over by 160F it will definitely crack. So, better use the brain-marie technique.
4) Place the assemblage in the over and bake it for 40 minutes. At this point, the surface of the cake should spring back a bit when you touch it. Turn off the oven and leave the oven door slightly opened. This will let the cake slowly cool down to the room temperature. I left mine there for at least 30 minutes.
5) Remove the cake from the bain-marie and the aluminum assemblage, and place it in the refrigerator. After 3 hours it should be ready for everyone to enjoy ^^
(日本語に訳するレシピはそろそろ…もう少し暫く待ってください。今週の金曜日〆切。申し訳ないんすけど、大変忙しく成ってしまったので、来週の月にするよ！今とんでも無いプロジェクトに乗り出すつもりから、レシピーの翻訳をとりあえず延期してしまいます。本当に申し訳ありません）
3 teaspoons maccha green tea powder
3 teaspoons granulated or Icing sugar
3 teaspoons vanilla extract
Directions:
For the crust:
1) Preheat the over at 320F. Lightly grease the springform pan.
2) Measure the Oreo crumbs/chocolate wafer crumbs and microwave the unsalted butter until it is fully melted. In a mixing bowl, mix the crumbs and the melted butter together.
3) Pour the content to the pan and with your hands pack the crumbs to the bottom to form the crust. Make sure that the mixture is firmly pressed down and that it is evenly spread. Leave the pan in the refrigerator until the filling is prepared and ready.
For the filling:
1) In a big mixing bowl, mix the softened cream cheese, sugar and icing sugar together with a hand mixer until it is creamy.
2) Pour in the cream and the egg in 3 folds so that the mixture would not curdle. Add the sifted cake flour, maccha green tea, the rest of the sugar and the vanilla extract. Set aside.
Assembling and baking:
1) Take out the springform pan from the refrigerator. Pour the filling and spread it evenly in the pan.
2) We're almost ready to bake the cake! If you want to avoid having your cheesecake crack, you need to make a bain-marie. Wrap the outside, around the base and the sides of the springform pan with 2 to 3 layers of aluminum foil.
3) Take out a big baking tray or another baking pan. Fill it with enough boiling water so that when you place the springform pan in it, the water will not raise high enough to soak in the cake. The water level should at the bottom 1/3 to 1/2 of the springform pan. This will help keep the cake temperature stable. Apparently if the internal temperature of a cheesecake goes over by 160F it will definitely crack. So, better use the brain-marie technique.
4) Place the assemblage in the over and bake it for 40 minutes. At this point, the surface of the cake should spring back a bit when you touch it. Turn off the oven and leave the oven door slightly opened. This will let the cake slowly cool down to the room temperature. I left mine there for at least 30 minutes.
5) Remove the cake from the bain-marie and the aluminum assemblage, and place it in the refrigerator. After 3 hours it should be ready for everyone to enjoy ^^
(日本語に訳するレシピはそろそろ…もう少し暫く待ってください。
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