Friday, November 2, 2012

Matcha Cheese Cupcakes

Lately, I had a catch up with one of my colleagues who is on LOA (aka long leave).  The meaning of life for her seems has changed after stopping work, she is now pursuing something different and might intend to do a career switch.  Her reason is corporate role is too demanding, if she continues to find a role in the company, she will not be able to spend enough time with her young children. I agreed.   Looking at our colleagues around, many of them are working very long hour, some of them require 24x7 commitment.  Is this life?  

Life is not just career and material.  I realized that if we don't set our expectation too high and we don't  always strive for excellence for everything in life, life will be very beautiful as too much burden/ baggage on our shoulder will make ourselves miserable.  I am learning to slow down and take thing easy ...

Enough said about work and philosophy. Let's talk about baking.  Lately, I've been crazed with cheese chiffon cake.  After the chocolate chip version, I tried the green tea version.  I used the same recipe except replaced the the choc chip with 1 tsp of green tea powder.  If you like stronger green taste taste, you could double the dosage.   For this batch, I baked in cupcake cases as it's easier to handle and distribute.  However, I still preferred chiffon version as the cupcake turned out more moist.  Probably it's due to the shorter baking time.  

If you like green tea version, here you go.. pls refer to following recipe.  


Ingredients
- 135g milk
- 125g cream cheese
- 90g butter
- 150g  top flour - sifted
- 1 tsp green tea powder (if you add more if you prefer stronger taste)
- pinch of salt
- 120g egg yolk (abt 6 big egg yolks)
- 265g egg white (abt 7 big egg whites)
- 120g caster sugar

Method:
  1. Preheat oven to 165*C.
  2. Cook butter, cream cheese and milk together over double-boiler until thicken and let it cool.
  3. Add in flour, green tea powder and salt, stir till smooth.
  4. Add in egg yolk one at a time, whisk well with each addition.  
  5. Use a cake mixer,  whisk the egg whites till frothy, gradually add in the sugar and whisk till 80% peak form.
  6. Fold in 1/3 of the meringue into the egg yolk mixture until combined.
  7. Repeat the same, fold in the rest of the meringue lightly in 2 portions until well combined.
  8. Pour batter into a cupcake cases. Bake in a preheated oven for 25-30 mins.
  9. Remove from oven and let it cool down.   Keep in fridge for few hours before serving.

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