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I almost didn’t manage to put this bread post up because i couldn’t find the recipe that i used. *smacks forehead*

Every time i wanna post this, i forgot where the recipe was. Then, when i finally found it, i didn’t have time to post. And the vicious cycle continues till i was determined to have it stopped today. Hahaa!

I really love this recipe. It’d be sad if i can’t have this up for my future reference. In fact, i used the exact recipe for another bread i made not too long ago, with a different (main) ingredient of course. Will post that soon! :)

The idea came about when i had some leftover yam puree in the fridge. Not wanting to eat it just like that, i decided to use it as bread/bun filling instead.

Choosing what bread to go with it wasn’t that difficult. I had a few ideas but in the end, i picked pumpkin – simply because i happened to have pumpkin in the fridge. Heeee! Yup, it’s that easy and flexible actually when it comes baking and cooking. I usually let the produce in the fridge decides what’s baking/cooking on that particular day. *wink*

Pumpkin Bread with Orh Nee (Yam/Taro) Filling

(makes 1 x 8″ round tin and 1 loaf)

4 1/2 tsp active dry yeast
1 cup warm buttermilk
2 large eggs, beaten
1 1/2 cup pumpkin puree
84g melted butter
6 cups all purpose flour
3 tbsp sugar
2 tsp salt

Optional : crumble toppings and pumpkin seeds

How to make yam filling

My version is simply a no brainer and slightly healthier too.

What i do is, dice one whole yam (since i’m already pureeing, why not make more? :P) into cubes after the skin is removed and steam till soft. Puree it straight in the food processor together with brown sugar, to taste. If the yam happens to be a little on the dry side, i’ll add one tbsp of milk each time till i get the consistency i like, otherwise, i’ll leave the yam alone with the sugar. Yup, it’s as easy as this! Have fun experimenting. :)

Method

  1. Place all ingredients in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Select the Dough function of the bread machine and press start. Let the machine continue to knead the dough.
  2. Stop the machine and remove dough from the bread pan. Shape the dough into a smooth round and place in a lightly greased mixing bowl , cover bowl with cling wrap and let it rise till double in volume for about 60 ~ 90 mins.

  1. Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 9 equal portions and shape them into rounds, about 50-60g each. Cover with cling wrap, let the doughs rest for 10mins.
  2. Flatten each dough into a round disc and press out the trapped air. Place 30g (or more if you like) of yam puree in the middle, shape and roll into a smooth round ball.
  3. Place doughs seams side down in a 8″ round tin (lightly greased with oil or butter or line it with parchment paper). Loosely cover with a damp cloth or cling wrap and let doughs proof for 45 ~ 60 mins or until double in size.
  4. When ready to bake, brush the surface of the dough with water and sprinkle some crumbles together with pumpkin seeds on top. Bake at preheated oven at 200 degC for about 15 ~ 20 mins until the bread is golden brown all over. Cover the surface with a sheet of aluminum foil if the surface browns too quickly. Remove from oven, unmold immediately and let cool on wire rack.

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So why do i love this particular recipe?

Because it’s very easy (no need for tangzhong/water roux/overnight sponge/biga and whatnot method!) and the bread comes out great! You know.. soft and fluffy and all..without the fuss or the additional unwanted ingredients.

Do take note that the recipe is rather huge. It gave me 7 buns and one medium loaf bread in total. I quite like it in loaf as well — Think polka dot bread! :P

Oh dear… my digital weighing scale went bonkers and i can’t do any baking this week. It’s probably a sign.. a sign for me to stop eating so much.

Ever since i came back last Sunday, i have been eating quite a bit.. almost non-stop i’d say!

It’s scary… because i’m actually having this dreadful and very painful gum infection right now, caused by my wisdom tooth. The amount of food that i could chew despite the pain is amaaaaazzzing. I could even chew slices of hard sour dough multi grain bread, you know! *ouuucchiee*

Anyway, i received quite a number of emails regarding the Orh Nee Cheesecake for the past few weeks. And yes, you can halve the recipe if you like. Instead of baking the cheesecake in the boring springform tin, i halved the recipe and baked it in cupcake molds!

Personally, i like baking in cupcake molds a lot more…. because :

  • it’s less time consuming ; instead of baking it for 60-75 minutes, i only need 20-25 minutes!
  • it cools down waaaayyy faster.
  • small cakes are much more adorable!
  • i can halve the recipe or even quarter it if i want to (excellent when it’s just the husband who craves for it but very, very unlikely)
  • very presentable looking if you have guests coming.
  • i cannot sneakily slice a little bit off the cake again and again and again, after i finish my initial 1 big slice portion. hee!

So, there you go.. it’s quite impossible to say no to baking cheese cupcake now, isn’t it? :)

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Orh Nee Cheese Cupcake

** u might wanna read this if you are baking this for the first time ;)

(yields 20-22 cupcakes)

Crust

  • Oreo Cookies 70g, without the cream
  • Butter, melted 35g

Finely ground the biscuit. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of the cupcake molds. Freeze for at least half an hour.

Filling

  • 250g cream cheese
  • 60g castor sugar
  • 1 egg
  • 75ml whipping cream
  • 1/4 tsp salt
  • 3/4 cup mashed yam, peeled, steamed, pureed
  • few drops of purple colour (optional)

Beat cream cheese and sugar until creamy. Add egg, mixing until just incorporated. Gradually add cream, alternate it with mashed yam and lastly, add salt. Be careful not to over mix because we want to incorporate as little air as possible (to prevent cracking).

Bake* at 150C for20-25 minutes or till the edge of filling is set. Cool on rack for 5 minutes.

Topping

  • 1/2 cup sour cream
  • 1 tbsp sugar
  • 3/4 tbsp coconut milk

Using hand, whisk together (very gently to prevent air bubbles) sour cream, sugar, and coconut milk in a bowl, then spread on top of cheesecake and bake 3-5 minutes at 150C.

Cool cheesecake completely in pan on rack, about half hour to 1 hour.

Cover and chill until cold, for at least 4 hours.

Note :

* you can fill 1 or 2 out of 12 holes in the muffin pan with water if you like to prevent drying

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Have fun trying!

I love Orh Nee.

And i love cheesecake.

After my previous attempt on Yam Cheesecake, i decided to further tweak my recipe to turn it into Orh Nee Cheesecake. This is the best i could come out with after 2 tests and trials. My first trial on the topping wasn’t quite successful. The cream didn’t quite set even though gelatine was added in. Also, the coconut taste was a little overwhelming. In short, the coconut was the star and the yam was almost non-existent. Definitely a no-no. Furthermore, judging from how slow the slices of cake were wolfed down, i knew this version was a failure.

Then i decided to stick to sour cream topping. I hesitated quite a while to be honest, because i simply can’t imagine sour cream and coconut milk together. Won’t it taste like some expired coconut milk?!?

But guess what?

It did not!

The truth is, the combination blew me away!

I LOVE IT!

And the family LOVE it!

It was thumbs up from every one including Beep, my fussy 4 years old. I like how all the flavours blend so well together. Most importantly, i like how the yam is the star and how the coconut is just the icing on the cake – literally!

So yes, here you go…. My Orh Nee Cheesecake. :)

Hope you will love this precious recipe of mine as much as i do!

Orh-Nee (Taro) Cheesecake

(Ideal for 8″ cake)

Crust

  • Oreo Cookies 140g, without the cream
  • Butter, melted 70g

Finely ground the biscuit. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Freeze for at least half an hour.

Filling

  • 500g cream cheese
  • 120g castor sugar
  • 2 1/2 eggs
  • 150ml whipping cream
  • 1/2 tsp salt
  • 1 3/4 cup mashed yam, peeled, steamed, pureed
  • few drops of purple colour (optional)

Beat cream cheese and sugar until creamy. Add eggs one at a time, mixing until just incorporated. Gradually add cream, alternate it with mashed yam and lastly, add salt. Be careful not to over mix because we want to incorporate as little air as possible (to prevent cracking).

Bake* at 150C for 60-75 minutes or till the edge of filling is set and center is slightly wobbly. Cool on rack for 5 minutes.

Topping

  • 1 cup sour cream
  • 2 tbsp sugar
  • 1 1/2 tbsp coconut milk

Using hand, whisk together (very gently to prevent air bubbles) sour cream, sugar, and coconut milk in a bowl, then spread on top of cheesecake and bake 5 minutes at 150C.

Cool cheesecake completely in pan on rack, about 1-2 hours.

Cover and chill until cold, for at least 4 hours.

Note :

* feel free to bake the cake in water bath but if you are using spring form pan, be sure to wrap the bottom of the pan in 2 layers of foil to prevent any water from seeping into the cheesecake. alternately, you can just slide in a tray filled with water just beneath the rack.

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Yup, that’s me! :D

On Singapore’s newspaper – The Straits Times – today (Sunday)!

Thank you Rebecca Lynne Tan, from The Straits Times for the feature :)

Note : if you are following the recipe from the newspaper, please read this.

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