Cream Cheese loaf, again

Friend passed me some bal flours to use up & it’s all in small qty. So, I decided to use all for another cream cheese bread attempt.
End result – not too bad an attempt but loaf is not as soft on d 3rd day.

• 160g water/fresh milk + 1tsp lemon juice
• 250g flour (25g cake flr, 115g APF,110g bread flr)
• 60g cream cheese
• 20g unsalted butter
• 15g sugar
• 3g salt
• 3g yeast

Put all into bread maker on fast loaf cycle. If u prefers soft crust, do not remove from bread maker after cycle ends. Just leave it there overnite

Cream Cheese Bread 6th attempt

After a long break, this is my very 1st post from Spore. I have been buz meeting up with old friends & cleaning up after d move back home. Then my shipment arrived last wk & I have been busy unpacking. So far, ½ d boxes has been opened & flated. But now am struck with no more spaces to house d bal stuff so am leaving them in d boxes till I figure out where to put them. But d most important thing is – I managed to located d ABM & baked my 1st loaf last nite!

With limited ingredients, I decided on d cream cheese bread recipe since I was given a block of cream cheese from a friend. However, for reason unknown, I added 21g of egg yolk into d ABM be4 realizing that d original recipe does not even asked for egg??? D fact is – I even bother to separate d yolk from d white & weight out both to c which is closer to 20g & used it with d rest into d freezer. Mmmm???
Anyway, by d time I realized my mistake, I have alrdy started d ABM so I decided to add another 1½ tbsp of cake flour to bal out d dry/wet ratio.
End result – a surprisingly fluffy loaf! However, d crust was a bit too thick for me, soft but too thick. Other than that, it actually turns out great!

• 160g water/fresh milk
• 250g bread flour +

1½ tbsp cake flour

50g cream cheese

20g unsalted butter

21g egg yolk

10g powder milk

15g sugar

3g salt

4g yeast

Put all into bread maker on fast loaf cycle. If u prefers soft crust, do not remove from bread maker after cycle ends. Just leave it there overnite.

Chocolate Cheesecake

In 2 days time, we will be packing & moving out of Bkk! Time really flies! 3yr in Bkk (including 9mths of baking) & with no future plan of getting an oven in SG, d only regret that I have is – why I didn’t try out this Chocolate Cheesecake sooner! OMG! Hubby’s ofc gals felt that it tasted just like d cheesecake from Secret Recipes! WOW! Maybe this is really a good reason to get a new oven?

Base Ingredients

• 100g digestive biscuits, crushed
• 1 tbsp cocoa powder
• 1 tbsp sugar
• 45g unsalted butter (melted)

Mix all well & press on d bottom of a 16cm spring form pan.

Fillings Ingredients

• 110g dark chocolate (chopped)
• 2 tbsp whipping cream
• 250g cream cheese (room temperature)
• ¼ cup sugar
• 1 egg (room temperature)
• 1 tsp vanilla extract

1. Melt chocolate in the heavy cream in a double boiler.
2. In another bowl, mix cream cheese & sugar well be4 adding in d egg & vanilla extract.
3. Then fold in d chocolate mixture. If u prefer a cake with marble effect, dont overmix.
4. Pour fillings into the spring form pan.
5. Bake in a preheated 150C oven until it is set, ard 45-60 mins.

Nutella Cheesecake w/pie crust

OMG! I have 3 blocks of Phil cream cheese to finish up within 1 wk be4 our big move back! OMG! Thus, shortlisted these 2 recipes for testing. Recipe does not required blueberries but I added whatever bal I have in my freezer to finish it up.
End result – d crust does not goes well with d cheesecake fillings cause it needs to be bake longer. Thus, will definitely need to blind bake it first if planning to use it for cheesecake fillings again. Other than that, both testers love it. In fact, Hubby took 3 slices!
Pie Crust ingredients

• 1¼ cups all-purpose flour
• ¼ tsp salt
• ½ cup (113g) unsalted butter, chilled
• 4tbsp ice water

Whisk flour & salt in mixing bowl be4 cutting d cold butter into d mixture with a pastry blender. Stop once mixture resembles coarse crumbs. Drizzle ice water over flour tbsp by tbsp until d dough comes together. Wrap dough in plastic wrap & chill for minimum 30mins be4 rolling it out into crust base. Blind-bake it for at least 20mins @ 170C be4 adding fillings.

Cheesecake Fillings ingredients

• 1 block (250g) Philadelphia Cream cheese, softened
• ¼ cup sugar
• ¼ tsp vanilla
• 1 egg
• 1 tbsp nutella
• some frozen blueberries

Whisk cream cheese & sugar until well mix. Then add egg & vanilla till well blended. Lastly, stir in nutella. Don’t over-mix so that u can c a slight marble effect. Pour fillings onto crust & tap it to even out d fillings across d crust. Bake in d pre-heated oven for 20min @ 170C. Allow to cool be putting it into d fridge for 2 hrs or overnite be4 serving.

Lemon cream cheese bread

Realised there’s still some cream cheese filling left in d fridge & decided to finish it up tonite for d yogurt bread. Also trying to finish up bal lemon zest & grated cheddar cheese, thus, all these r gg into d bread. At 1st, dough was quite wet so I added 1tbsp bread flour. Then, I realised dough didn’t rise well during d 1st proof in d ABM. 15mins into d 2nd proof phase, again, didn’t raise well. Was thinking of switching off d ABM & giving it more time to proof, but decided against it due to d fact that it’s alrdy 11pm now. So with fingers crossing, I went back to check again when it’s 10mins into baking phase & it has raise very nicely! Phew!

So now it’s tasting time. With so many weird additional, am really not sure how it will turn out. But end result is actually ok. Cant really taste d cream cheese but definitely smell very lemony & d cheddar cheese is a great add-on too.

Ingredients

• 2 cups bread flour
• 1 tbsp brown sugar
• ½tsp salt
• ½tsp yeast
• 100g cream cheese filling
• 60g fresh milk
• 1 large egg
• 30g butter
• 1 lemon zest (optional)
• ¼ cup grated cheddar cheese (optional)

Put all ingredients into ABM in order suggested by manufacturer. Select basic 500g loaf bread cycle & light crust setting.

Peanut butter & Raspberry Cheesecake

Never tried baked cheesecake be4 & hands r itching to give it a try. So I went recipe searching on web & found this interesting recipe for my 1st attempt. But as usual, I made some modifications due to limited/unavailable ingredients.
As u can c from d pic, d top got burned & after slicing off d burned top, there's lots of cracks on d surface of d cheesecake. Might want to use fresh raspberry cause frozen ones give out water which caused d cheesecake to be slightly runny (as seen in d pic of d inside).

Ingredients
Base

• 100g diestive biscuits, crushed into crumbs
• 43g melted butter
• 50g nutella, top with frozen raspberries

Combine biscuits with melted butter & press mixture into a 16cm spring-form cake tin. Spread nutella over biscuit base, making sure to leave ard 2cm gap all around edge. Set raspberries in d centre of d base.

Fillings

• 325g cream cheese
• 75g caster sugar
• 2 large Eggs
• 100g crunchy peanut butter

1. Set the oven to 160C. Combine biscuits with melted butter & press mixture into a 16cm spring-form cake tin.
2. Place cream cheese & sugar into blender & pulse till smooth. Add eggs & pulse again.
3. Transfer mixture to a bowl & fold in peanut butter.
4. Pour d peanut/cheese mixture over raspberries/nutella & bake for abt 1 hour or until it is set & springy.

Water Roux Starter Hokkaido Milky Loaf

Thot of giving d water roux starter another attempt so I decided on this ‘proper’ water roux starter Hokkaido Milky bread from Angie’s. However, this recipe required Crème fraîche, which is a soured cream containing abt 28% milk fat. It’s slightly soured w/ bacterial culture, but is not as sour & thick as sour cream. I was not able to find that so I used whipping cream. Also, instead of all-purpose flour & Rye flour, I have used bread & cake flour instead! Should really label my flour containers!
With so many modifications, I decided to add 2 more diff, cream cheese fillings & wolfberries! But d dough was too ‘stiff’ to hold d fillings & most of d fillings flow out of d dough during baking process! As for d wolfberries, it's d reason why d loaf is orange in color!

End result - a very soft & healthy (goodness of d wolfberries) loaf with strong cream cheese smell! Hayden loves d smell so much that he requested for a bit be4 he goes to bed! Try & c if u can locate d fillings from d pics.
Cream Cheese fillings:

• 113 g cream cheese, room temp
• ¼ cup brown sugar
• 1 large egg
• ¾ tbsp all-purpose flour

Process d cream cheese in a food processor till smooth. Add sugar & process just until smooth & creamy. Add egg & process just until incorporated. Do not over process. Stir in the flour. Set aside.

Modified HML (water roux starter)

• 300 g Bread flour
• 50 g Cake flour
• 30 g Milk powder
• 120 g Water Roux Starter
• 55 g Brown sugar
• 14 g Fresh yeast
• 5 g Salt
• 1 Egg
• 30g Low-fat Milk
• 50 g Whipping cream
• 30 g Soft butter, diced
• 15g wolfberries

Put all HML ingredients into ABM, select basic setting & start. During d 2nd rising process, take out d dough, open a hold in d centre & pour in d fillings be4 closing up d hold. Put back into d ABM & continue baking. Stop d machine just 10-15mins be4 program stops cause by now, crust is brown enough. Let cool be4 removing from pan.

Summer Berries Cheesecake (no baking)

Hubby's ofc gals requested for blueberries cheese cake & since I have some frozen summer berries left, I decided to give these 2 recipes (No-bake Cheesecake & Fluffy 2-step Ckeesecake) a try by combining them together into 1 cake (bery ambitious ;-p). Made lots of changes though..
End result – a very colorful berries cheese cake! & taste more like ice-cream cake instead. Both hubby & MIL loves it but I will need to wait till tomrw if hubby’s ofc gals share d same comments..

Base (8x8) (adapted from SB MM Cake)

• 200g digestive biscuits
• 80g melted butter

Crushed & mix well together. Press into pan & refrigerate for later use.

1st layer

• 250g cream cheese - soften
• ½ cup brown sugar
• 200g frozen summer berries
• 150ml whipping cream
• 100ml whipped cream

Blend all together till smooth be4 pouring onto d prepared base. Put into freezer for ard 15-20min.

2nd layer

• 200g cream cheese – soften
• 1/3 cup brown sugar
• 100ml whipped cream

Blend all together till smooth be4 pouring on top of d 1st layer. Put back into freezer for ard 15-20min.

Jello layer

• 50g jello
• 200ml water
• 2 tsp gelatin powder

Boil all till dissolved. Spoon onto cake & put back into fridge to chill.

Optional: u can place fresh fruits onto cake be4 spooning d jello layer.

Cream Cheese loaf again

Mmmhh.. not sure what happened but tried this again for d 5th time & it fails just like d first 3 attempts.. I did as per d 4th attempt (which was very successful) & not sure why it's like d first 3 attempts.. ;-<
& MIL commented that it's not as soft as d Hokkaido Milky load on d 3rd day.

枣香红豆牛蒡煲猪脚 & Cream Cheese Bread again

Made 枣香红豆牛蒡煲猪脚 & cream cheese bread again. d 枣香红豆牛蒡煲猪脚 were just as good as d 1st attempt & all was gone be4 I remember to take any pic. As for d cream cheese bread, failed attempt. I changed d bread machine setting from normal to fast cycle & end result - dough didnt have enough time to rise as nice as previous 'Whoa" attempt.

Cream Cheese bread

I have been looking for new bread recipe to try out when I came across Blessed Homemaker's fav cream cheese bread recipe. I remembered she mentioned that she prefer this to Hokkaido Milky bread cause it's supposed to be softer. But my past 3 attempts proved otherwise. As I go through d recipe again, I remembered I always have problem w/d liquid ingredient because d original recipe was stated in 'grams', which is weird for liquid ingredient. So I decided to make a slight change & give it another attempt. End result – d top of d bread collapsed but it is SOFTER than Hokkaido Milky bread! Hurray!

Instead of 160g water (= 180ml), I changed it to 160ml of fresh milk instead.

Cream Chesse Bread II & III

I tried d cream cheese bread again past 2 days. On d 1st day, I tried as per d original recipe except I changed d water to fresh milk. On d 2nd nite, I tried everything as per original recipe with no changes at all. Both times, d bread didnt rise as well as d Hokkaido Milky bread. & hubby thinks d cream cheese smell is a bit too strong.. so I guess I might be sticking to d Hokkaido Milky bread instead.

• 160g water/fresh milk
• 250g bread flour
• 50g cream cheese
• 20g butter
• 10g powder milk
• 15g sugar
• 3g salt
• 2.5g yeast

Cream Cheese Bread

Was re-direct to this recipe by Blessed Homemaker & decided to give it a try last nite. But half-way through, I realised I didnt have enough ingredients! So I made some changes & it actually turn out great. Not as soft as d Hokkaido Milky bread but still very good!

160g fresh milk
175g bread flour
75g Rye flour
60g cream cheese
10g butter
10g powder milk
15g sugar
4g salt
3g yeast

Put all into bread maker on fast loaf cycle. After it's done, do not remove from bread maker & leave it there overnite.

Cream cheese bread

Cream cheese bread turn out a bit heavy. thus, might reduce the milk next time. Recipe from my friend Sindy.

• 160ml fresh milk,
• 60g cream cheese,
• 15g caster sugar,
• 3g salt,
• 20g butter,
• 3g yeast
• 250g bread flour