Mr Cream Cheese?

HAVE YOU been eating lots of Cheese in your life ?
Like Red Velvet Cake and Cheesecake ?

There are many type of Cheese for Different Purposes.

One of my favourite for Cakes is Cream Cheese
- It's really rich, creamy/fattening, slight sour & Cheesy!
But have you ever What is it made out of ?

Cream Cheese = Milk/Cream + Lactic Acid Bacteria + Enzymes

- Once you mix all together, Cheese Curd would form
- Strain it dry from the excess Milk/Cream
- You have a Delicious block of Cream Cheese
- It's minimum 33% Fat, about the Same as Whipping Cream

Cream Cheese is normally used as a Frosting for Cakes like Carrot Cake & Red Velvet Cake.

But it's also very commonly used in Cheesecakes.

Chilled Cheesecake, Baked Cheesecake, New York Cheesecake, French Cheesecake, Japanese Cheesecake, Käsekuchen (German Cheesecake), Chicago Cheesecake.

It gets really confusing when you have so many different Cheesecake.

Here's 3 Most Common Type of Cheesecake in Malaysia

1) Baked Cheesecake

- Usually Mixture of Cream Cheese, Egg, Sugar, Cream/ Sour Cream, Cornstarch
- Baked in an Oven with or without a Waterbath. *Waterbath = The cakes sit on a tray of water to regulate the temperature- The Egg will firm up when baked to hold its shape
- It's Dense, Rich, slightly Firm yet Creamy
- New-York Cheese Cake falls under this Category

2) Chilled Cheesecake

- Chill Cheesecake is also known as Unbaked Cheesecake
- It relies on Gelatin to hold it's shape *It's like making Jelly But abit more Complicated

- Slightly Soft & Lighter in Texture, and it's really Creamy

- If Left out at room temperature for too long, it will turn very Soft *Keep it back in the fridge before consuming

3) Japanese Cheesecake

- It's like a Cheesy version of Chiffon Cake or Sponge Cake

- Very Light, Fluffy and Moist
- My Favourite is Miki Ojisan No Mise *Google it

Here's a step by step Picture Illustration on Making Cheesecake of Champions from 9gag!
*Click  http://9gag.com/gag/4334765 if you don't want to strain your eyes by zooming in

Cooking Class on 20/10

Good day to all !
I'm having a Cooking Class Demo at Chang Thung on the 20th of October
Featuring 3 of my Signature Recipes
Do drop me a call or message if you are interested
016-2456580, Eddie Tan

The Truth of a Bread Loaf

Gardenia was part of our Life when we were young.
We Toast it with Planta & Sugar,
 or Spread with Peanut Butter or Nutella to Fill our stomach early in the morning.

HOWEVER do you know how they make their Bread?
What do they put inside?

Gardenia Bread are Considered Mass-Produced Breads
Mass Produced Breads = High Powered Machine + Chemical Maturing Agents
All done in less than an Hour *From Mixing, proofing, bakingWhere else a Traditional Bread takes about 2-3hour at least

High Powered Machine
- Able to produce very fine, cake like texture in short amount of time
- May cause slightly unpleasant, sour, sweat-like taste due to Intensive Mixing of Flour & Yeast Enzymes

Chemical Maturing Agents
- Able to Alter the Structure of the Dough
- Artificially Ripen the dough in short amount of time

Artificial Preservative
Calcium Propionate
- Common Preservative for Bread
- Not sure what's the down side but I do know Artificially Produced stuff are never good!
Here's a comment from the admin of http://gardenia.com.my/wordpress/

What's really ridiculous is they finally announced they used to use Artificial Preservative and now they Only Use Natural Preservative like Vinegar, Raisin Juice

"Gardenia Now comes with Natural Preservative, So Tasty, So Good, you can even eat it on it's own"

It's like your spouse telling you
"Hey I Used to Sleep with other guys when we were dating, but now I only Sleep with you ,so Don't Worry Ok?"
Unless you really love your Spouse as much as you love your Gardenia then you can still buy Gardenia!

Maybe Gardenia should learn from Yakitate!