Mango Light Cream Cheese Cake

It was my Father-in-law's birthday over the last weekend. And since I'm sort of the baker of the family, I figured its best I made him a nice birthday cake to celebrate this occasion. I had passed the idea of baking yet another chocolate birthday cake, so it's obvious it has to be a fruity one. I then ponder to use either passion fruit or mango as the flavor, but my hubby said Mango is a much preferred fruit by my FIL, So done! I knew a nice mango cheesecake will be delicious and presentable enough, so here it is:

It was once again a rushed out work...which was completed in 2 hours *sigh*. Imagine you were out whole morning, then when you reach home all tired, there is no resting just yet since you know you have this cake to bake. And I know if I rushed it, it's usually not up to expectation. Anyway, I truly miss having the leisure to slowly bake and decorate a nice birthday cake! There will be another 2 birthdays coming...hopefully I get to do it better then.

See what I mean? A little too simple, but hopefully my FIL liked it. Well, he's a man of few words in terms of these areas, so I can't really tell, lol! At least he finished his slice fast, that's a good sign right? Hahaha! Luckily the rest of the family did enjoyed it very much. :)

This recipe is actually adapted from my previous No Bake Mango Cheese Cake post. But instead of Graham Cracker cookie base, I used the Rose Levy Beranbaum's sponge recipe used in my Valentine's post last month. I did however doubled the recipe to have enough to make 2 sponge cake layers. So combination is 2 layers of sponge cake, 2 layers of cheesecake, and then finishing it off with mango jelly topping and fresh mango slices as garnish. Please kindly refer to my previous 2 posts for more recipe details.

Although it wasn't as pretty as I hoped it will be, but this cake did taste wonderful! The mango creamy cheese layer tasted like mango ice cream! Plus the soft sponge was a nice compliment to the cheese layer...almost melting in the mouth. I bet using passion fruit will be equally delicious. :))

I am gonna go ahead and submit it to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Jess of Bakericious.

Okay, thanks for staying and reading. :) Have a good week ahead!

Something Wholesome For The Day

Nope, no chocolate Swiss rolls nor buttery cakes today. I think it's been awhile since I last posted something more nutritious to share. So today, I'm gonna make something more wholesome. :) I guess it's best to be a little more watchful of our diet once in awhile right? Good for the body and mind. :) First up is a nutritious soup that I boiled up today for my family. Its call Chicken Soup with Fresh Chinese Yam & Carrot (鲜淮山红罗卜鸡汤). I got this recipe from a soup cookbook I got awhile back; The World of Nourishing & Fine Soup by Kenny Chen.

I made a few amendments to the recipe. I replaced the chicken with some pork spare ribs for soup, since I have some in the fridge. And I also increase the amount to make enough for 4 adults. This soup is so easy to prepare, plus the ingredients are easily accessible.

Best of all, it's delicious! Curious about it's medicinal purpose? Here it is:

Functions:

• Strengthens the kidneys and control nocturnal emission.

Features:

1. Fresh Chinese yam (淮山）helps tonify "qi" (气) and nourish "yin"(阴). It is also helpful in digestion, anti-aging and strengthens the cellular immune system.
2. Carrots are nutritious and help to prevent flu, ease tension, relive fatigue and clean the intestine and stomach.
3. Lotus Seed nourishes the spleen, improves digestion, prevents diarrhea, calms the spirit, strengthens the kidneys and has astringent properties.
   

Ingredients for Chicken/Pork Soup with Chinese Yam and Carrots:
160g Chinese yam (淮山), peeled and cut into large chunks
80g red carrots (红罗卜), peeled, and cut into large chunks
16 lotus seeds (莲子)
6 dried black dates (南枣) *
1/2 chicken or 250g pork spare ribs (鸡肉／猪肉)
~600ml water (清水)

*Note that original recipe calls for red dates. But I used dried black dates instead since I much prefer its taste.

Method:

• Scaled raw pork spare ribs in boiling water, rinse and put into stewing pot with water. Start the fire going.
• Add lotus seeds, dried black dates and start to boil it. Once it boils, lower heat to a simmer and let it stew for a good 1.5hrs.
  
• After 1.5hrs, add carrots and continue to slow boil for another 30 minutes.
• Lastly, add the Chinese yam and let it boil together in the soup for another 15 to 20 minutes before turning off the fire.
• Add salt to taste. Simple as that! :))
  

A little salt and that's all it needs, the soup taste great. I have been boiling this for numerous times now and finally decided to post to for everyone to try. Hope you folks will like it. :)

The next wonderful recipe is from Carol 自在生活. The recipe is called Custard Wholewheat Rice Buns 卡士達全麥米餐包. Rice? Yes, rice is incorporated into the dough, something different isn't it? But I chose to make this mainly because I have this packet of organic wholewheat flour seating in my pantry for a while now. :P Furthermore, I love Carol's blog and recipes. I even bought one of her latest cookbook, heehee.

For this, I followed her bread recipe closely except for the fillings. Here is Carol's recipe for easy reference:

Ingredients for Custard Wholewheat Rice Buns:
For Custard:
Set A: 1 large egg and 20g caster sugar
Set B: 130ml fresh milk and 10g cake flour
Set C: 5g of unsalted butter and 1/2 tsp vanilla extract
(For pictorial steps, refer to Carol's blog)

Method:

• Mix Set A's egg and sugar together till well combined.
• Set B: Sift cake flour into the milk and whisk together till there's no lumps.
• Gradually add the mixture of Set B into Set A mixture and whisking at the same time. Place this mixture in a heat prove pot and over medium flame.
• Be watchful of the mixture and stirring constantly till it thickens.
  
• Remove from the flame and add the butter and stir till it melts. Add the vanilla extract and mix well.

Rice tang zhong: 100g cooked rice and 300ml water

• In a heat prove sauce pot, cook the rice with the water till it reaches porridge stage.
• I blended mine to make it smooth and no lumps. Set aside to be used later on.

Main Dough:
230g tang zhong rice porridge
200g bread flour
100g wholewheat flour
3g instant yeast
30g caster sugar
1/8 tsp salt
40g unsalted butter

egg wash

Fillings:
custard cream (from above)
red bean paste (optional)
Cranberry cream cheese

Method:

• Mix all the ingredients together except for the butter together till get a pliable dough.
• Continue to knead the dough till its non sticky and elastic. Then add butter and continue to knead till it passes the "window test".
• Put the dough into a big bowl. Cover with cling wrap and let it prove for 30minutes till double.
• Divide the dough into 9 equal portions. Flatten each portion with your hands to drive the air out. Roll it into square shape, cover and let rest for 20 minutes before shaping.
• Flatten the dough to drive the air out. Roll each out into a circular disc with a rolling pin. Place about 1 tbsp of desired filling and seal the edges tightly. Repeat for the rest of the dough portions. Cover with cling wrap.
• Let it prove for about 45 minutes or until the dough has risen to 80 % of the depth of the baking tin (22cmX20cmX5cm). Lastly, brush with egg wash and make your own "markings" if you filled the buns with different fillings.
  
• Bake @ 180C in the oven for 20 to 22 minutes until golden brown. Once done, remove from the oven and remove from tin immediately to cool on the rack.
  

Although the wholewheat rice buns are not as fluffy and soft like white breads, it was still wholesome and delicious. I would eat this anytime, since it's good for the body. :)

Hope what I've posted today can help give you some motivation to make something wholesome for your love ones at home. I'm sure they will appreciate it. Try it and let me know if you like them.

Signing off now, hope you all have a healthful day!