Ingredients:

• 60 gr. Whole Milk / Full Milk
• 140 gr. Cream Cheese
• 40 gr. Butter
• 50 gr. Plain Flour / All Purpose Flour
• 15 gr. Corn Flour / Corn Starch
• 5 Eggs (weighs 58-60 gr. each with shell)
• 100 gr. Fine Sugar

Method

Take a pan add 60 gr. full milk, 40 gr. butter and 140 gr. cheese cream. heat it up with low fire.

When all the ingredients are melted and combined turn off the gas before it reaches boiling point.

Now add 50 gr. all purpose flour and 15 gr.  corn flour in milk and cheese batter. mix it well and keep mixing until the mixture is smooth, thicker and well combined.

Now add 4 egg yolks in batter and mix again until mixture is smooth.

take a small bowl and add into 5 egg white part and fine sugar . keep whisking until egg soft peaks stages. after this step add this batter (half) in flour batter bowl and stir slowly in a circle motion.

after mixing transfer it to a bigger bowl and Put the remaining egg batter in too. And again stir slowly in a circle motion. batter is ready

Now put your batter in cake pan (pan size: 18 cm) if you have you can use butter paper before putting batter. and yes don’t forget to to tap pan before baking . this is very important for setting batter.

Now time to bake…So here is the baking steps. how to bake cheese cake step by step:

Oven Setting: Top and bottom heat elements without fan….

just fill the tray with room temperature water until 1 cm high and Preheated Oven: 120°C

BAKING STEP 1:
Baking Temperature: 120°C
Baking Time: 20 minutes
After 20 minutes, keep the oven door closed. Increase the temperature to 150°C and continue baking for 15 minutes.

BAKING STEP 2:
Baking Temperature: 150°C
Baking Time: 15 minutes
After 15 minutes, open the oven door and it open for 10 seconds and then close back up. Now lower the temperature to 100°C

BAKING STEP 3:
Baking Temperature: 100°C
Baking Time: 40 minutes
After 40 minutes, turn off the oven. Open the oven door and close back up. Let the cake cool down in the oven for 10 minutes.

Baking time may vary depending on the type and accuracy of your oven.
If you want to succeed baking this recipe, I suggest you buy yourself a thermometer to place in the oven.

Now your cake is ready hope you like cheese cake recipe. If u like it don’t forget to share and like. Thank you and have a beautiful day

Credit: khoobsuratworld

Ingredients:

• Unsalted Butter- 454 gm
• Sugar – 2 cups – 380 gm
• Eggs – 6 large
• Sour Cream – ½ cup
• Vanilla Extract – 2 table-spoon
• All Purpose Flour – 3 cups
• Salt- 1 tsp

How to Make Pound Cake/Moist Pound Cake Recipe:

First of all this is very important that all the ingredients be room temperature and not ice cold and The butter should be left out of the fridge until soft.. also leave the eggs and sour cream out until they loose their chill. The batter will come together easily if all the ingredients are room temperature.

if you want you can use stand mixer to make this recipe because that is the quickest and least labor intensive way. You can also use a hand mixer.

Put the soft butter into the mixer. Save the wrappers.

Cream the butter on medium speed for 3 minutes. Scrape down the sides. Cream on medium for another 2 minutes.

Add the sugar and cream for 3 minutes. Scrape down and cream for another 2 minutes.

Add the eggs one at a time. Wait and make sure each egg is fully incorporated into the batter before adding the next.

Scrape down and now we’ll add the sour cream. Now add the vanilla extract. Scrape down again. Now we’ll add the flour mixed with 1 tsp salt, little by little so there are no lumps.

Scrape down, all the way into the center where flour can hide. Mix for a few seconds and the batter is ready.

Put a little bit of all purpose flour in the pan, turn it around to coat the whole pan. Tap out the excess over your sink. Now that the cake pan is evenly coated, you’ll have no problem getting the cake out, it’ll literally just fall out in one piece

Spoon the batter all over the pan. Spread it out evenly. Tap the pan on your counter a few times to get rid of any air bubbles.

Credit: khoobsuratworld

Ingredients:
Mango- 1 Flour- 1 cup 
Condense milk- 1/2 cup 
Sugar powder- 1/2 
cup Milk-4 tsp 
Butter- 1/3 cup 
Cashew -2 tsp  
Raisins -2 tsp 
Baking powder- 1 
Baking soda- 1/4 
Small spoon 


 
Method:
To prepare Eggless Mango Cake Recipe, prep up with all the ingredients first. Chop nuts and de seed mango and chop its pulp, discarding the peel.
Preheat the oven at 190 degree Celsius for 10 minutes. Prepare the baking pan by greasing with a little oil or butter and dust 1-2 teaspoon of maida/all-purpose flour.
Mix the dry ingredients-maida, chiroti rava, milk powder (if using), baking soda, baking powder and salt well in a mixing bowl. Keep aside.
In a Mixer, puree mango along with sugar and cardamom. No extra water is required at this stage.
Later mix all the wet ingredients in another mixing bowl-mango and sugar puree, oil, and curd. Give a nice stir to mix them evenly.
Slowly mix the dry and wet ingredient mixtures now by combining well to form a thick cake batter of dropping consistency.
Add hot water about 2 tablespoons (not any more than 1/4 cup water is required).
Add chopped nuts and mix once. Reserve above 1 tablespoon of nuts for topping.
Transfer the batter to the prepared cake pan. Top the cake batter with remaining chopped nuts.
Bake in the oven at the same temperature for 30-40 minutes.
Check after 30 minutes. The top should have turned to a golden brown in color and if you check with a toothpick in the center of the cake it should come out clean when the cake is done. My cake took 38 minutes.
Cool the eggless mango cake recipe for 15-20 minutes on a wire rack, unmold and slice them.
Serve the Eggless mango Cake is ready to be relished with a scoop of Mango ice creamor vanilla ice cream with chopped mango slices to go with it perfectly. 

Credit: khoobsuratworld

Ingredients: 

• All purpose Flour
• Powder Sugar
• Butter unsalted
• Vanilla Essence
• Baking powder
• Milk
• Eggs
• Cocoa Powder
• Water

Method

The first step is to melt butter, we can melt it using either microwave or a stove..

Now add sugar and mix it well And now add egg and mix again.

Add 1 tsp vanilla essence and half of the all purpose flour mix well.

Add baking powder in mixture and rest of all purpose flour and mix again

Now lets check the consistency of batter, it its look thick we should add 1 tbsp milk and mix well again.

Now we need 2 tbsp water for marbling.. Mix 1 tsp of cocoa powder in 2 tbsp of water. Mix well

Add half of the total batter in the baking dish. Now add the cocoa powder mixture and spread as shown

Now pour rest of the batter on top of this Again spread the cocoa powder mixture on top of it with the spoon..

Switch on the oven for preheat 350-F (180-C) till we get the batter for baking.

After spreading the rest of batter spread the coco mixture on top as well.

Now the batter is ready for bake. We have kept the oven on pre-heat for 3 min.

Bake it for 30 minute. After 30 min poke a knife and check if it has baked completely.

Now cake is ready cut and serve.

Credit:khoobsuratworld

Ingredients:

• Unsalted butter- 250 gm / 1 cup 
• Castor sugar- 200 gm / 1 cup   [if you want you can add another 20-30 gm )
• Eggs- 5 
• Cake flour / All-purpose flour- 230 gm
• Baking powder- 1/2 tsp
• Milk- 50 gm 
• Vanilla extract- 1 tsp 

First of all Preheat oven at 320°F / 160°C.

Sift the flour and baking powder. Set aside. In the mixing bowl, add in the butter and sugar. Mix it on low speed for 2 minutes until the sugar disappear.

Note: if you have not mixture machine you can mix this with your hand. Its your choice 

Then increase to medium speed and mix for 15 minutes. One of the keys to this butter cake, these 2 ingredients must be mixed well.

Continue mixing until the butter is white, light and fluffy.

Add in the eggs, one by one. Mix until the yellow eggs disappear. Add in the sifted dry ingredients spoon by spoon.

This is another key to make good butter cake.

Add the milk and vanilla extract. Continue mixing for another 3-5 minutes.

Pour the batter into the baking pan. Bake at 350°F / 160°C for 55-60 minutes.

Test the cake using the cake test.

Cool the cake on the cooling rack for about 15 minutes. Once it is cooled, you may cut and serve the cake.

 One more important think.. Feel free to use a hand mixer, if you don’t not have a large mixer.

Hope you like it today’s recipe. what do you think about this recipe, please comment in comment box.. And don’t forget to like, share and give me lots of love and blessing to me. 

Thank you and have a beautiful day. 

Credit: khoobsuratworld

INGREDIENTS

4cups bread flour,

240ml water,

2tsp yeast,

6tsp sugar,

1/4tsp salt,

6tbsp powdered milk,

2 large eggs,

6tbsp butter

METHOD
In a bowl put water, yeast,sugar, salt,milk and mix well,then add eggs and mix,thereafter add flour then mix,knead the dough until very soft and sticky,then add butter to the dough and knead very well until it becomes very stretchy,put in a clean bowl and cover the dough to double in size,when doubled knead a bit and make small balls,put on a greased baking tin and cover it,leave to proof again and bake until golden brown…

Credit: Easy Recipes

Ingredients

• 50g cake flour
• 1 Tbsp Matcha powder
• 3 eggs, room temperature
• 80g sugar, divided into 2/3 and 1/3
• 2 Tbsp vegetable oil
• 200ml heavy cream
• 1-2 Tbsp sugar
• 1 tsp vanilla extract
• 150g Anko (sweet red bean paste)

Instructions

1. Preheat the oven at 350F (180C). Line a quarter sheet pan (9″x13″) with parchment paper. Sift cake flour and Matcha powder together a couple of times.
2. Baking the cake. First divide eggs into whites and yolks. In a bowl of a standing mixer, put in egg whites and beat at medium speed, forming a meringue. When the egg whites are still a very soft meringue, start adding 2/3 of sugar in 3 parts. Whip until it forms medium peaks.
3. In a medium size bowl, put yolks, oil, and rest of the sugar and whisk well until thick and lighter in color.
4. Remove 1/4 or so of the meringue and fold into the yolk mixture. Then put this combination into the bowl of meringue. Mix very carefully without deflating the foam too much. Add flour and Matcha mixture by sifting into the egg mixture, and carefully mix.
5. Pour the batter into the prepared baking pan, spread evenly with a spatula, and bake for 8-10 minutes. Take out from the oven, cool in the pan completely, covered with plastic.
6. Making the filling. Whip heavy cream along with sugar and vanilla to medium stiff peaks, but not grainy. Fold in Anko to whipped cream.
7. Assembling the cake. Remove the cake from the pan and remove the parchment paper from the cake. Put a new piece of parchment paper under the cake. Place the short end of the cake toward you. Spread filling on the cake, leaving 2″ uncovered on the other end. From the one side (near you) of the cake, start rolling. Tighten the cake using parchment paper like making sushi rolls. Wrap the cake with the parchment end side down. Refrigerate at least 2 hours.

Credit: JAPANESECOOKING101