Cheddar Cheese Cake

Cheddar cheese cake, cake for cheese lover. This cake made with chiffon cake method, come out soft and moist. Bake with au bain marie make the cake seems light but very savory because i put amount of cheddar cheese inside. i got recipe from my cooking gallery with some modification.

Cheddar Cheese Cake

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Ingredients:
130gm milk
40gm butter
125gm grated cheese

20gm plain flour
15m corn flour
 2 egg yolk

3 egg whites
70gm sugar
1/8 tsp cream of tartar

How To Make:
1. Line the bottom of baking pan (Round 18 cm) with baking paper and grease with butter,both pan and baking paper.
2. Cook milk, butter and cheese over double boiler and stir with hand whisk until the cheese melts completely.
3. Remove from the heat. Add in flour mixture, mix until well-blended. Add in ingredients egg yolk, mix until well-combined.
4. Beat egg white and cream of tar2 until soft peak, add in sugar gradually.
5. Add in egg white mixture to egg yolk mixture. Fold until well combined
6. Pour it into the prepared baking pan.
7. Bake at 150C for 50 minutes on middle rack. and put another baking pan with some boil water in lower rack for steam bake.
8. Directly inverted the cake to the rack after remove from oven.

Sausage Bread ( Water Roux Method )

This weekend, I am trying to make some sausage bread using water roux method. Also too answer my curiosity, is bread making with water roux method really can produce softer bread? Water roux starter is a mixture of flour and water. That is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness. (source: Angie's Recipe)

I learn how to braided the bread from here and how to make caterpillar bread from here.
Sausage Bread

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Ingredients:
200 gr bread flour
100 gr all purpose flour
70 gr sugar
1 sdm milk powder
1 egg
5 gr instant yeast
100 gr water roux
85 – 100 ml warm water
60 gr margarine
½ sdt salt

Water roux:
25 gr bread flour
125 ml water

Topping:
8 sausage
4 sliced cheddar cheese, cut into 2 piece
some minced chive mayonnaise
chili sauce
1 beaten egg for egg wash

How To make:
water roux
1. Add in flour and water into a saucepan, Stir until smooth
2. Cook over medium heat, keep stir until thickened or become roux.but don't let it boil.
3. Remove from heat. let it cool down
Bread
1. Add and mix all dry ingredients and water roux mixture into a large bowl except salt.
2. Knead the dough until smooth and shiny.
3. Let it rise until 2 time more about 45 minutes - 1 hour
4. Divide the dough into 70 grams each.
5. Make into caterpillar and braided shape.
6. Let it rise again for 20 minutes
7. Brush the upper face with egg wash
8. Bake in oven 180 celsius until golden brown about 20 minutes

Dumpling ( 饺子)

The dumpling (餃子/饺子) is a common Chinese dumpling which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. The skin can be either thin and elastic or thicker. Popular meat fillings include ground pork, ground beef, ground chicken, shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, garlic chives with scrambled eggs. Filling mixtures vary depending on personal tastes and region. Jiaozi are usually boiled or steamed and continues to be a traditional dish eaten on Chinese New Year's Eve, the evening before Chinese New Year, and special family reunions. Extended family members may gather together to make dumplings, and it is also eaten for farewell to family members or friends. In Northern China, dumplings are commonly eaten with a dipping sauce made of vinegar and chili oil or paste, and occasionally with some soy sauce added in. ( source: wikipedia )

This time i am making dumpling with half chinese and japanese style. Chinese style for the filling and Japanese style for cook, i cook the dumpling like gyoza, half fry and boil. also i am using wonton wrapper sold in supermarket, hope next time i can make dumpling skin by myself. (:
I learn how to wrap dumpling from Cooking with dog which is taugh us how to wrapped gyoza.

You can learn it here

Dumpling

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Ingredients:
20 – 25 wonton wrapper
1½ tbsp oil
¼ cup water

100 gr chicken,cut into small cube
50 gr pork, minched
1 – 2 napa cabbage leaf, chop finely
1 chives, chop finely
1 shitake mushroom, cut into cube
50 gr carrot, cut into small cube
1 tsp grated ginger
1 tsp sesame oil
½ tsp soy sauce
1 tsp mushroom stock
some pepper

How To Make:
1. Mix all ingredients in a large bowl.
2. Take a spoonful of filling ( i use teaspoon, because my wonton wrapper is small, just 7-7.5cm diameter ) put in wonton wrapper. Wrap it. You can refer to the video above for how to wrap dumpling.gyoza.
3. In saucepan, put oil and fried the dumpling until golden brown, only for bottom side skin.
4. Pour in the water, Cover with saucepan lid. Cook for 3 - 5 minutes
5. Open the lid, lets cook until the water dry.