How To Make Japanese Cotton Cheesecake

INGREDIENTS:

60g all purposed flour

20g cornflour (cornstarch)

1/4 teaspoon salt

50g unsalted butter, room temperature

250g cream cheese, room temperature

100g/ml fresh milk

6 egg yolks
1 tablespoon (10g) lemon juice

6 egg whites

120g fine granulated sugar (I used brown sugar and blend into powder)

1/4 teaspoon cream of tartar

Utensils:

6 inches round cake pan X 2 unites   OR

8 inches round cake pan X 1 unit

 

METHOD:

1. Preparation:
   1. Gather all the ingredients.
   2. Separate the egg yolks from the whites.
   3. Preheat the oven to 130C – 150C (top and bottom heat).
   4. Line the bottom of the round cake pan with parchment paper.
   5. Wrap the base of the cake pan with 2 or 3 layers of aluminium foil if loose base cake pan is used. You can also place the cake pan into a pan slightly bigger pan to prevent the water from seeping in.
2. Preparing The Batter:
   1. Melt cream cheese, butter over a hot pot of water.  Whisk until the butter and cream cheese are melted with hand.  Add in salt, milk, egg yolks then lemon juice and whisk until all well combined.
   2. Sift all purposed, corn flour and salt.  Fold in the flour mixture and mix well.
   3. Strain the batter through a fine sieve to make sure batter does not have any remaining lumps.
   4. In another bowl of stand mixture, whisk egg whites until foamy, add in cream of tartar and whisk for few second. Gradually add in sugar and whisk until firm peaks form.
   5. Gently fold the meringue into the cream cheese mixture with hand whisk in three batches.  Change to spatula and fold gently until well incorporated.
   6. Pour the mixture into the prepared cake pans.  Use a chopstick to run through the batter to break down any air bubbles.
3. Baking:
   1. To prepare a water bath – Place the cake pans in a larger roasting pan if loose base pan is used, and pour warm water into the roasting pan until it comes up to a level of 1.5 cm – 2 cm.
   2. Bake cheesecake in a water bath for about 1 hours 30 minutes or until set and golden brown at 130C – 150 degrees (I set 130C for my oven).
4. Cooling:
   1. Leave the cake to cool down in the oven with the oven door open, about 15 minutes. This is to prevent sudden change of temperature that may cause the cake to shrink drastically.  It is normal the cake sinks slightly after cooling.
   2. After 15 – 20 minutes when the cake is cool enough to handle, remove the cake from the pan. Run a thin-bladed knife around the inside of the pan and invert the cake on non-stick baking paper or plate. Peel off baking paper from the base and place on a rack to cool.
   3. Serve when still warm to get the bouncy and fluffy texture, or chill in the fridge to get  slightly solid texture.  I personally like cold  and solid texture cake.

Japanese Cotton Cheesecake

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Prep time: 30 Min Cook time: 1 H & 30 M Total time: 2 Hour

Much thanks to my friend Mandy for introducing me to this recipe. She is great at baking and her results inspire me a lot. You may see her recipe shared on Rasa Malaysia. This Japanese Cotton Cheesecake is very soft, fluffy and light compared to the regular cheesecake which is a lot more dense.

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Japanese Cotton Cheesecake

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Ingredients

• 60g all purposed flour
• 20g cornflour (cornstarch)
• 1/4 teaspoon salt

• 50g unsalted butter, room temperature
• 250g cream cheese, room temperature
• 100g/ml fresh milk

• 6 egg yolks
• 1 tablespoon (10g) lemon juice

• 6 egg whites
• 120g fine granulated sugar (I used brown sugar and blend into powder)
• 1/4 teaspoon cream of tartar

UTENSILS:

• 2 units – Six inches round cake pan OR
• 1 unit – Eight inches round cake pan

InstructionsFahrenheitCelsius

PREPRATION

1. Gather all the ingredients.
2. Separate the egg yolks from the whites.
3. Preheat the oven to 130C – 150C (top and bottom heat).
4. Line the bottom of the round cake pan with parchment paper.
5. Wrap the base of the cake pan with 2 or 3 layers of aluminium foil if loose base cake pan is used. You can also place the cake pan into a pan slightly bigger pan to prevent the water from seeping in.

PREPARING THE BATTER

1. Melt cream cheese, butter over a hot pot of water. Whisk until the butter and cream cheese are melted with hand. Add in salt, milk, egg yolks then lemon juice and whisk until all well combined.
2. Sift all purposed, corn flour and salt. Fold in the flour mixture and mix well.
3. Strain the batter through a fine sieve to make sure batter does not have any remaining lumps.
4. In another bowl of stand mixture, whisk egg whites until foamy, add in cream of tartar and whisk for few second. Gradually add in sugar and whisk until firm peaks form.
5. Gently fold the meringue into the creamcheese mixture with hand whisk in three batches. Change to spatula and fold gently until well incorporated.
6. Pour the mixture into the prepared cake pans. Use a chopstick to run through the batter to break down any air bubbles.

BAKING

1. To prepare a water bath – Place the cake pans in a larger roasting pan if loose base pan is used, and pour warm water into the roasting pan until it comes up to a level of 1.5 cm – 2 cm.
2. Bake cheesecake in a water bath for about 1 hours 30 minutes or until set and golden brown at 130C – 150 degrees (I set 130C for my oven).

COOLING

1. Leave the cake to cool down in the oven with the oven door open, about 15 minutes. This is to prevent sudden change of temperature that may cause the cake to shrink drastically. It is normal the cake sinks slightly after cooling.
2. After 15 – 20 minutes when the cake is cool enough to handle, remove the cake from the pan. Run a thin-bladed knife around the inside of the pan and invert the cake on non-stick baking paper or plate. Peel off baking paper from the base and place on a rack to cool.
3. Serve when still warm to get the bouncy and fluffy texture, or chill in the fridge to get slightly solid texture. I personally like cold and solid texture cake.

Notes

1. Meringue plays a very important role in Chiffon or this Japanese Cotton Cheesecake. Over beating meringue may cause the cake to crack, while under beating will cause the cake to collapse or it may not rise much. Whisk the meringue until firm peak, the peak will hold and fold back slightly when you turn your whisk upside down. The meringue is glossy and the ribbon lines stay. This is the stage we look for if you do not want your cake to crack.
2. Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
3. The benefit of water bath is that it will moderate the baking temperature and prevent the cakes from cracking. The cake texture will be very moist too.

Nutrition

Soft and Fluffy Homemade Dinner Rolls
Table of Contents
Ingredients:
Warm water – 1 cup (200 ml)
Yeast – 1 tbsp (10 grams, active dry yeast or instant yeast)

Sugar – 4 tsp
Vegetable oil – 1/3 cup (60 ml)
Warm milk – 1 cup (200 ml)

Salt – 1/2 tsp
Flour – 5 cups (600 grams), plus 30-50 grams for working with the dough
Butter – 100 grams, softened and divided into 8 parts
Note: The cup used in this recipe is 200 ml.

Step-by-Step Instructions:
Step 1: Activate the Yeast

In a large mixing bowl, combine 1 cup of warm water (about 37-40°C or 98-104°F), 4 teaspoons of sugar, and 1 tablespoon of yeast. Stir gently to combine.

Let the mixture sit for 5-10 minutes, or until the yeast becomes foamy. This step is essential for ensuring the yeast is active and will help the dough rise properly.
Step 2: Add the Wet Ingredients

Once the yeast mixture is foamy, add 1/3 cup of vegetable oil and 1 cup of warm milk (around the same temperature as the water). Stir to combine the liquids thoroughly.
Step 3: Incorporate the Dry Ingredients

Add 1/2 teaspoon of salt to the wet mixture and begin adding the flour gradually. Start by adding 4 cups of flour (600 grams) to the bowl, stirring with a wooden spoon or spatula until a dough begins to form.
Continue adding flour, 1/2 cup at a time, until the dough is soft but not too sticky. You may not need the full 5 cups, so add the flour gradually to avoid overloading the dough.
See also Lemon Crème Fraîche Cake with Lemon Syrup

Turn the dough onto a lightly floured surface and begin kneading it by hand. Knead for about 8-10 minutes, adding a little extra flour as necessary to prevent sticking. The dough should become smooth, elastic, and slightly tacky, but not sticky.
Step 4: First Rise

Shape the dough into a ball and place it into a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap.

Let the dough rise in a warm, draft-free place for about 1-1.5 hours, or until it has doubled in size. This will depend on the temperature of your kitchen, but a good spot for rising is often a warm oven (turned off) or near a window with sunlight.
Step 5: Shape the Rolls

After the dough has risen, punch it down to release the air and transfer it back to your work surface.

Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten each ball slightly with your hands or a rolling pin.
Place 1 part of the softened butter (about 12-13 grams) in the center of each flattened dough piece, then fold the edges up to cover the butter. Roll the dough back into a smooth ball, ensuring the butter is sealed inside.
Step 6: Final Rise

Arrange the rolls, seam side down, in a greased baking dish or on a parchment-lined baking sheet, leaving a little space between each roll for expansion.
Cover the rolls with a kitchen towel and allow them to rise again for about 30-40 minutes, or until they have doubled in size.
Step 7: Bake the Rolls

See also Cream-Filled Pastry Rolls Recipe

Preheat your oven to 180°C (350°F) about 15 minutes before baking.
Once the rolls have finished their second rise, bake them in the preheated oven for 20-25 minutes, or until they are golden brown on top and cooked through.
Remove the rolls from the oven and brush them with a little melted butter for an extra soft and glossy finish.
Step 8: Serve

Let the rolls cool for a few minutes in the baking dish before serving. These rolls are best enjoyed warm, with butter, jam, or as a side to your favorite meal.
Cooking Tips:
Yeast: Always check the expiration date on your yeast. If the yeast doesn’t foam during activation, it may be old and inactive. In this case, start over with fresh yeast.

Kneading the Dough: The dough should be kneaded long enough to develop gluten, which helps the rolls become fluffy. When the dough becomes smooth and elastic, it’s ready to rise.
Butter: Using softened butter between the layers of dough makes the rolls extra soft and flavorful. If you want an even richer taste, brush the tops of the rolls with more butter as they come out of the oven.
Room Temperature: Be mindful of the room temperature when rising the dough. A warm environment helps the dough rise faster, while a cooler room will slow down the process.

Baking Time: Keep an eye on the rolls as they bake to prevent overbrowning. If the tops brown too quickly, you can cover the rolls loosely with aluminum foil during the last few minutes of baking.
See also Energy Dessert in 5 Minutes! No Sugar, No Flour! What You Eat Without Guilt!
Storage:
Refrigeration: If you have leftover rolls, store them in an airtight container at room temperature for up to 3 days. Reheat in a warm oven before serving for the best texture.
Freezing: These dinner rolls freeze well. After baking and cooling completely, wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. To reheat, thaw them at room temperature and then warm in the oven.

Make-Ahead: You can also make the dough ahead and refrigerate it after the first rise. The next day, shape the rolls, let them rise, and then bake.

Chocolate Banana Oatmeal Muffins

Ingredients

For the Muffins:

• • 120 grams of oat flakes (3/4 cup + 1 tbsp)

• • 200 ml of hot milk (5/6 cup)
  • 2 eggs
  • 2 ripe bananas

• • 1 teaspoon of vanillin (or 1 tsp vanilla extract)
  • 40 grams of bitter cocoa (1/2 cup)
  • 1 teaspoon of baking powder

• A handful of walnuts, chopped (optional)
• Chocolate chips (to taste)

For the Topping:

• • 100 grams of chocolate (1/2 cup + 2 tbsp), for melting

• 40 ml of boiling milk (3 tbsp), for mixing with melted chocolate

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. 1. Preheat the oven: Start by preheating your oven to 180°C (350°F). Prepare a muffin tin by greasing it lightly or lining it with muffin liners.
   2. Prepare the oats: In a mixing bowl, combine the oat flakes and hot milk. Let it sit for about 10 minutes to allow the oats to soften.

Step 2: Make the Muffin Batter

1. 1. Mash the bananas: In another bowl, mash the ripe bananas with a fork until they are smooth. This will add moisture and sweetness to the muffins.
   2. Combine wet ingredients: Add the eggs and vanillin to the mashed bananas. Mix well until everything is well combined.
   3. Combine dry ingredients: In a separate bowl, mix together the oat mixture, cocoa powder, baking powder, and a pinch of salt. If you’re adding walnuts, fold them in at this stage.
2. Combine wet and dry mixtures: Pour the wet banana mixture into the dry oat mixture. Stir gently until just combined; be careful not to overmix, as this can make the muffins dense. If desired, fold in chocolate chips for added sweetness.

Step 3: Bake the Muffins

1. 1. Fill the muffin tins: Divide the batter evenly among the muffin cups, filling each cup about 3/4 full.
   2. Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

1. Cool: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Step 4: Prepare the Chocolate Topping

1. 1. Melt the chocolate: In a small saucepan over low heat, combine the chopped chocolate and boiling milk. Stir continuously until the chocolate is fully melted and smooth.
   2. Drizzle on muffins: Once the muffins are cool, drizzle the melted chocolate over the top of each muffin. You can use a spoon or a piping bag for a more decorative effect.

Step 5: Serve and Enjoy

1. Garnish (optional): If desired, sprinkle additional chopped walnuts or chocolate chips on top of the muffins while the chocolate is still warm to create a beautiful presentation.
2. Serve: These muffins can be enjoyed warm or at room temperature. Pair them with a cup of coffee or tea for a perfect snack!

Cooking Tips

• • Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results.

• • Substitutions: You can substitute the cocoa powder with carob powder for a caffeine-free option. Similarly, you can use almond milk or any non-dairy milk instead of cow’s milk.
  • Nut Allergies: If you’re making these muffins for someone with a nut allergy, you can omit the walnuts entirely or replace them with seeds like sunflower seeds for added crunch.
  • Storing Muffins: These muffins can be stored at room temperature for up to 3 days. For longer storage, keep them in an airtight container in the refrigerator for up to a week.

Storage

• • Room Temperature: Store in an airtight container at room temperature for 2-3 days.
  • Refrigerator: For longer freshness, keep in the fridge for up to a week.
  • Freezer: To freeze, wrap muffins individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To thaw, leave them at room temperature or microwave for a few seconds.

Nutritional Facts (Per Muffin)

• • Calories: 170 kcal
  • Protein: 4g
  • Fat: 7g

• • Carbohydrates: 24g
  • Fiber: 3g
  • Sugar: 6g

• Sodium: 90mg

Creamy Lemon Blueberry Cake

Ingredients

For the Cream:

• • 2 cups (480 ml) milk
  • 1 tea glass (100 ml) sugar

• • 3 tablespoons (30 g) flour (not heaped)
  • 1 egg yolk
  • 1 packet (10 g) vanilla

For the Cake:

• • 3 eggs
  • 1 cup (200 g) sugar

• • 1 packet (10 g) vanilla
  • Just less than 1 cup (200 ml) vegetable oil
  • Just less than 1 cup (200 ml) milk

• • 2.5 cups (300 g) flour
  • 1 packet (10 g) baking powder
  • Grated zest of 1 lemon

• 1 packet (150 g) blueberries (or any fruit you like)
• Powdered sugar (for sprinkling on top)

Directions

Prepare the Cream:

1. 1. In a pot, combine milk, sugar, flour, and egg yolk. Whisk well.
   2. Place on the stove and stir continuously until boiling. Simmer on low heat for 2-3 minutes, then remove from heat.

1. Add vanilla, mix well, and let it cool slightly. Cover with plastic wrap and let it cool completely.

Prepare the Cake:

1. 1. Preheat oven to 170°C (340°F).

1. 1. In a mixing bowl, whisk together eggs, sugar, and vanilla until foamy.
   2. Add oil and milk, and mix.
   3. Gradually add flour, baking powder, and lemon zest. Mix until just combined.

1. Line a 28 cm springform pan with parchment paper and pour in the batter.

Assemble and Bake:

1. 1. Put the cooled cream into a piping bag and pipe it starting from the middle of the cake.

1. Sprinkle blueberries on top.
2. Bake for 40-45 minutes. Remove from oven and let it cool.

Finish and Serve:

1. Run a knife around the edges of the cake and transfer to a serving plate. Remove parchment paper and sprinkle with powdered sugar.

Serving Suggestions:

• • Serve with whipped cream or vanilla ice cream.

• • Garnish with fresh mint leaves for a pop of color.
  • Add a drizzle of lemon glaze for extra tanginess.
  • Pair with a hot cup of tea or coffee.

• Serve with a side of fresh mixed berries.

Cooking Tips:

• • Stir the cream continuously while cooking to prevent lumps.

• • Do not overmix the cake batter; mix just until the ingredients are combined.
  • Ensure the cream is completely cooled before piping it onto the cake.
  • Feel free to change the fruit selection according to your taste.

• Use room temperature eggs for a lighter, fluffier cake.

Nutritional Benefits:

• • Good source of vitamins from the lemon zest and blueberries.

• • Provides moderate protein from the egg yolk and milk.
  • Contains antioxidants from blueberries.
  • Rich in calcium from milk.

• Contains healthy fats from vegetable oil.

Dietary Information:

• • Contains gluten, dairy, and eggs.

• Substitute the flour with gluten-free flour to make it gluten-free.
• Use a dairy-free milk alternative for a lactose-free version.

Nutritional Facts (per serving):

• • Calories: 280
  • Protein: 5 g
  • Carbohydrates: 35 g

• • Fat: 14 g
  • Fiber: 1 g
  • Sugar: 20 g

Storage:

• • Store the cake in an airtight container in the refrigerator for up to 3 days.
  • The cream filling may cause the cake to become soggy if stored for too long, so it’s best enjoyed fresh.

• To maintain freshness, cover the cake with plastic wrap before storing.

Caramelized Apple Cinnamon Cake

Ingredients:

For the Cake:

• • 1 ½ cups all-purpose flour

• • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt

• • 1 tsp cinnamon powder
  • ½ cup white sugar
  • ¾ cup dark brown sugar

• • ½ cup canola oil
  • 2 large eggs
  • 1 tsp vanilla extract

• ½ cup evaporated milk
• ½ tbsp vinegar

For the Caramelized Apples:

• • 2 tbsp butter
  • 2 cups peeled and diced apples (about 2 medium apples)
  • 2 tbsp white sugar

• 1 tsp cinnamon powder

Directions:

Caramelized Apples:

1. 1. In a skillet, melt the butter over medium heat.

1. Add the peeled and diced apples, sugar, and cinnamon. Cook, stirring occasionally, until the apples soften and caramelize, about 8-10 minutes. Set aside to cool slightly.

Cake Batter:

1. 1. Preheat the oven to 350°F (175°C). Grease a 9-inch round or square cake pan.

1. 1. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon powder.
   2. In a separate large bowl, whisk the white sugar, dark brown sugar, and canola oil together until smooth.
   3. Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract.

1. 1. In a small bowl, combine the evaporated milk and vinegar. Let it sit for a few minutes to thicken slightly.
   2. Gradually add the dry ingredients to the wet ingredients, alternating with the evaporated milk mixture. Stir until just combined, being careful not to overmix.
   3. Fold the caramelized apples into the batter gently.

Bake the Cake:

1. 1. Pour the batter into the prepared cake pan and spread evenly.
   2. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

1. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serving Suggestions:

• • Serve warm with a scoop of vanilla ice cream.
  • Drizzle with caramel sauce for extra indulgence.

• • Dust with powdered sugar for a simple yet elegant presentation.
  • Enjoy with a cup of hot coffee or spiced tea.
  • Top with whipped cream and a sprinkle of cinnamon.
    

    History and Origins:

    The combination of apples and cinnamon is a classic in many cultures, particularly in European and American desserts. Apples, especially in the form of caramelized slices or chunks, have been popular in cakes and pastries for centuries, often associated with fall and harvest seasons. The addition of cinnamon elevates the flavor profile, offering a spicy-sweet balance. Caramelized Apple Cinnamon Cake is a modern variation inspired by rustic apple cakes, drawing influence from traditional apple pies and tarts.

     

    Key Ingredients:

    • • Apples: Typically, tart apples like Granny Smith are used, as their flavor holds up well to the sweetness of caramelization and the richness of the cake.
      • Cinnamon: Adds warmth and spice to the dish, which complements the apples perfectly.
      • Sugar (for caramelization): White or brown sugar is typically used to caramelize the apples, creating a golden, sweet glaze.

     

    • Butter: Provides richness to both the cake and the caramelization process.
    • Flour, Baking Powder, Eggs, and Milk: Common cake ingredients that form the base of the cake, providing structure and lightness.

Cooking Tips:

• • Ensure the apples are well-caramelized to bring out their natural sweetness and flavor.
  • You can use a mix of different apples, like Granny Smith and Honeycrisp, for a balance of tart and sweet.
  • If you prefer a moister cake, add a tablespoon of applesauce to the batter.

• For a dairy-free option, use plant-based milk and vegan butter.
• Don’t overmix the batter to keep the cake light and fluffy.

Nutritional Benefits:

• • Apples: Provide fiber and vitamin C, which support digestion and boost immunity.

• • Cinnamon: Has antioxidant properties and may help regulate blood sugar levels.
  • Canola Oil: A good source of healthy fats and low in saturated fat.
  • Eggs: Packed with high-quality protein and essential vitamins.

Dietary Information:

• • Vegetarian: Suitable for vegetarians.
  • Nut-Free: Contains no nuts, making it safe for those with nut allergies.
  • Dairy-Free Option: Substitute evaporated milk with almond or coconut milk, and butter with a dairy-free alternative.

• Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend.
• Lower Sugar Option: Reduce sugar by using sugar substitutes like coconut sugar or stevia.

Nutritional Facts (per serving, based on 12 servings):

• • Calories: 280 kcal

• • Protein: 4g
  • Carbohydrates: 42g
  • Fat: 12g

• Fiber: 2g
• Sugar: 29g

Storage:

• • Room Temperature: Store the cake in an airtight container for up to 2 days.

• Fridge: Keep in the refrigerator for up to 5 days. Bring to room temperature or warm slightly before serving.
• Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.