Featherlight Cheesecake

I saw this cheesecake with the name featherlight, what is the meaning it's soft or too light to handle then I'm thinking try to make it. The first time is fail, coming out too watery at the top but the taste is nice then I'm try second time is perfect for me. My little monster and me doesn't like to touch cheesecake but this is absolutely fabulous. She have two in one go, the taste just perfect not sweet, moist and soft. Is doesn't feel like having cheesecake. Is worth for me to try second time...now on my shark always ask me when you gonna to make me the chicken feather cake. Already make the third time for them, will make it again and again. Thank for the recipes.

Adapted from : Wendyinkk

Recipes source: Alex Goh "Fantastic Cheesecake" cookbook

250ml milk ( I'm reduce to 150ml because if using 250ml will too moist)

20gm butter

125gm cream cheese( room temperature)

50gm flour

3 egg yolks

1 tsp vanilla extract

3 egg whites

1/8 tsp cream of tartar

80gm sugar

Pinch of salt

1/2 tbsp cocoa powder

1 tbsp boiling water

Method

1. Line the base of  8 inch square pan and preheat the oven at 150C(fan).(I'm line up the side of the pan as well)
2. In a bowl, stir the cream cheese until smooth
3. Mix milk, butter and bring to boil and pour 1/4 of it to the cream cheese mixture. Stir until incorporated. Pour another 1/4 milk mixture and stir. Lastly pour all the milk mixture into cream cheese and stir until smooth. (At this time, prepare some boiling water).
4. Let the cheese mixture cool down and add in flour. Mix it until no lump and smooth. Then add in egg yolks and vanilla. Gently stir to mix.
5. In another clean bowl, beat eggs white until bubble form put in salt and cream of tartar and beat until soft peaks. Last put in sugar slowly and beat until stiff.
6. Add 1/3 egg whites mixture into cream cheese mixture and lightly fold in. 
7. Pour the cream cheese mixture into the egg whites and fold until well incorporated. ( Can strain when pouring in to egg whites mixture if worried still have flour lump)
8. Mix the cocoa powder with boiling water until smooth. Add few tablespoons of the cheese batter and mix until smooth chocolate batter is foam. Set aside
9. Pour the main cheese batter into prepared pan. Drizzle chocolate batter over main cheese batter.
10. Use a knife and cut through the batter to create a marbling effect.
11. Put the pan into slightly bigger shallower pan. Fill the bigger pan with boiling water until halfway up and bake for 50-60 minutes. (Water bath).
12. When cake is ready, remove from oven and release the sides of the cake from pan immediately by running a knife between the sides of the cake and the pan. Cake with shrink evenly.
13. Leave to cool down totally and chill at least few hours before cutting.

Notes: 

This cake is too soft, handle with care.

My baking time is 150C for the first 20 minutes, then turn down to 120C for 30 minutes and lastly turn back to 150C for 10 minutes, to browning the top of the cake. My oven temperature is high if bake for 150C the whole progress the top of the cake will crack. Every oven is different.

I'm reduce the cocoa batter mixture to about 1 or 2 tbsp for the marbling effect because is too strong if add it too much.

Popiah

I'm remember ten years ago the price we get it on pasar malam per roll about RM 0.70 but now I think around RM 1.50 to 2.00 per roll, too much different. One roll is not enough for me at least 2 to 3 rolls. Then I'm prepared one time using spring roll pastry but the taste totally different. But we can't get the ready make popiah skin here, that we can get it in K.L easily. 

Then my shark say why we can't make it ourself, I'm start to seach for the recipes and give a try. The result coming out perfect, we can have the taste of Malaysia in here as well. And we can show to my little monster what is call Popiah and how to make it, they enjoy because can choose any filling they like, is playing time.

Recipes source : Seasaltwithfood

Ingredients for the batter

800gm plain flour

1 1/2 tsp sea salt (I'm using normal salt)

800ml water

(Makes around 50 pieces using 7 to 8inch pan)

Method

1. Combine all the ingredients in a mixer bowl. Stir to mix , wrap with cling film and let it rest for at least 3 hours. ( I'm put in the fridge overnight)
2. Beat the batter for about 15 minutes, or until the batter is smooth and elastic.
3. Prepared a non stick pan on a medium heat. Once the pan is hot, lower the heat slightly. Using one hand, coat the batter and rub onto the pan. Then use the other hand to peel off the wrapper when is cooked. ( The side of the skin coming off from the pan that means is cooked)

Notes:

Just need to beat the batter until smooth and elastic not over beat.

Must be practice a bit to coat the batter onto the pan quickly in a circular motion using one hand. (The first  few skin is always not perfect)

The temperature of the pan have to be just right, not too hot.

Can refer to seasaltwithfood video How to make Popiah Skin/Wrapper.

Ingredients for the filling

(Is flexible, you can add anything)

Fresh lettuce

Cooked jicama (I'm using cabbage)

Cooked Lap Cheong(chinese sausage) chopped small

Cooked Bean Sprout 

Fresh Cucumber, shredded

Cooked Omelet, shredded

Cooked dried shrimp, chopped

Fried Shallot, I'm using ready make from ikea

Sweet Sauce/Hoi Sin Sauce

Chili Sauce

To serve : Place a popiah skin on a plate or flat surface and spread some sweet sauce and chili sauce, follow by lettuce, cooked jicama and all other filling. Wrap it up like spring rolls and serve.

For the jicama

1 medium jicama, peeled and shredded

2 shallots, peeled and sliced

2 tbsp Oyster sauce

1 bowl water

Sugar to taste

Salt to taste

2 tbsp dark soy sauce

Pinch white pepper

Vegetable oil

Method

In a large wok, heat some oil, add the shallots and cook till fragrant. Mix the shredded jicama, stir.

Add the other ingredients except sugar and salt, mix to combine and bring to boil. Lower the heat, simmer until the jicama has softened. At last season with sugar and salt.