Kitchen Corner

June 27, 2015

Red Prawn Durian Soufflé Cheesecake

It's DURIAN season again! I have been waiting for it long long time. Although the weather is extremely hot but I know that a durian lover like you and me must not miss it and still enjoying as much and as good durian as you can. People don't like durian really hard to understand a durian lover. You would think it is such a waste not to eat the king of fruit. But I tell you, it is not a waste as they can keep their waist, hahahahaa..
Durian is just so precious to eat but after few weeks of having it, I am sure a home baker like you and me sure don't want to miss this opportunity to whip up some cakes or dessert using the best durian flesh.

Lately I got a good deal of durian at a fruit stall which I almost pay a visit to that stall once a week. That uncle offer me good price of graded durian. I bought many to enjoy and buy extra to keep in my freezer for baking purposes.
The first dessert of this season I have made is  this Japanese durian soufflé cheesecake. Creamy, yet melt in the mouth texture just like eating real durian or should I say cold durian. One thing for sure, must use a good quality durian and whip up a divine durian soufflé  cheesecake. Recipe is adapted from Diana's dessert with little changes. 


250g cream cheese
6 egg yolks
1/4 teaspoon salt
50g caster sugar
60g melted butter
200g durian flesh (pureed)
60g cake flour
20g corn flour
6 egg whites
60g caster sugar

  • In a large bowl, add in the cream cheese then melt and stir on a double boiler until the cream cheese soften. 
  • Add the salt and yolks and combine follow by the melted butter .
  • Mix in the sugar then the durian flesh and stir til well combine. Sieve the mixture through a strainer to another clean bowl. Set a side while preparing the egg white.
  • In another clean bowl, whisk the egg whites until frothy then add the tartar powder.  Gradually add in the caster sugar until egg whites turn nearly soft peak foam.
  • Mix the flour to the cream cheese durian mixture until just combine. Fold in the egg whites into the cream cheese durian mixture in three batches until well combine.
  • Pour the mixture into an 8 inches round pan lined with baking paper at the bottom. If not using non stick pan, grease the side of the pan and coated with flour.
  • Steam bake at 200'C preheated  oven  for 18 minutes then turn the heat down to 160C continue to bake for 12 minutes. Turn off the heat and leave the cake in the oven for about 20 minutes then another 10 minutes with door ajar. 
  • Take the cake out and de - pan the cake with a grease proof paper on top and place a plate on top then turn upside down. Life up the cake pan the place a cake board or plate on the top then turn it back. Let the cake cool down then chilled in the fridge for overnight before serve.

June 17, 2015

Milky Wholemeal Bread (BM)

I choose this, my favorite bread recipe for my bread maker to fully produce by its own but it doesn't work as nice as I make it manually. I guess it is the function that I choose was not suit to this recipe. However, using just the kneading process from the maker and turn out nicely. 
This time I used program 1 to knead the dough. It took 20 minutes for the kneading process but the consistency was not pass through the window panel. So I restart the bread maker and let it knead for another 20 minutes and this time got the right consistency.

I have been having this bread ever since I start making bread seven years ago and still didn't feel bored about it. I like the country bread crust and soft crumbs that can be eat as it is, make sandwiches, serve with creamy soup etc. So far, I have not identify which function of my bread maker that can be fully produce this bread itself nicely. Before I got the answer, let me jot down here this partially making process from my bread maker and follow by my hand work manually.

Bread flour 270g
Wholemeal flour 30g
Yeast 3g
Sugar 6g
Salt 5g
Cold milk 240g
Unsalted butter 12g

  1. Add all the ingredients in a bread pan except yeast and fit it into the bread maker (1). Turn on the bread maker. Choose program 11 and press the START button. Knead for 15 minutes. Restart the bread maker and start from program 11 again and add yeast this time (2). Continue for 15 minute kneading process.

  2. Turn off the bread maker then take out the bread pan and cover with cling film (3). Let it proof for 60 minutes (4).
  3. Divide the dough into 2 equal pieces (5) and roll to form 'ball' shapes, cover with cling wrap and rest for 15 minutes (6).
  4. On a lightly floured work surface and floured hands, flatten each dough and roll out into a longish shape with rolling pin (7). Roll up the dough like a swiss-roll (8). 
  5. Brush some water on the dough surface and roll them on the wheat germs that sprinkle on the baking tray (9). 
  6. Lay the dough on a baking tray seal side down (10). Proof for 60 minute (11).
  7. Bake approximately 25 minutes at 190'C preheated oven (12).

June 15, 2015

Potato Bread (BM)

So far, this is the best recipe I have discovered that fully produced by my panasonic bread maker in 4 hours 20 minutes with the program 3 (soft bread function) and medium crust mode.
The bread stayed fluffy bouncy soft till the 3rd day. Just to remember do not slice the bread until serve. Wrap the bread in a plastic bag and store in an airtight container.


165g bread flour
60g plain flour
23g caster sugar
1/4 + 1/8 teaspoon salt
105g cold water or (fresh milk or full cream milk)

3g yeast (1/2 + 1/4 teaspoon)
55g mashed potato
1 egg yolk
23g butter

Add all the ingredients into the bread pan except yeast. Place the bread pan into the bread maker and switch on the power. Set the timer to 0:00 , program 3, and medium crust then press the START button.

Close the cover and open the yeast dispenser lid. Add the yeast at the yeast dispenser hole then close the lid. Once the yeast added, do not open the main cover as the yeast might be leaking from the dispenser.

Here are the timing of program 3 (soft bread function) which I have monitored and identified each time of the process. 

The display timer at bread maker will show the total process is 4:20 minutes. Press the timer button to monitor the process. In the last 60 minutes, the display screen will show the count down time and no longer at 4:20 minutes.
Once understand each of the process timing, it is much easier to make others bread or buns that can be shaped, add ingredients or bake in the oven etc.

0:00 - 0:02 mixing  
0:02 - 0:20 rest
0:20 - 0:35 kneading 
0:35 - 1:35 rest         
1:35 - 1:55 kneading + yeast dispense (1:40) 
                 (bang sound 4 times when yeast dispense)
                 (the main cover can only be opened after yeast dispense, 
                  recommended the cover to be closed at all time)
1:55 - 2:55 rise (proofing)
2:55           air release 
                 (optional: take out the kneading blade and shape the dough nicely
                  or add extra ingredients then put it back to the bread pan for the
                  last proofing. Or, bake in the oven.)
2:55 - 3:45 rise (proofing)
3:45 - 4:20 bake (35 minutes)
                 (Do not open the main cover during baking period)

When heard the beep sounds mean the bread is done! Switch off the bread maker and take out the bread pan. Turn out the bread immediately and let the bread cool on a wire rack. Wait until  it completely cool down then slice. Store at airtight container. 

Till here, stay tune for my next bread maker attempt of milky wholemeal bread.