Can't believe it's the 5th year of this blog.
In the beginning, the blog was begun as a journal for my handmade jewellery.
Then, I started to bake & soon addicted to it.
After getting a micro 4/3 GF1 camera, I had learnt a lot when I used it & so did the baking.
However, after getting the expensive Fuji x-pro 1 camera a few months ago, I haven't been taking photographs & baking very often.
Mainly because my Ph.D is now in final year, I get busy with research & feel more stress.
At weekend, I prefer to rest & not doing anything... but I bake sometimes, then I will update the blog.
Happy weekend :)
75 g caramelised ginger biscuit crumbs
25 g unsalted butter, melted
Mix all ingredients & toast in oven at 180C for 10-15 min.
Once cool, press down to a 6" springform cake pan.
20 g unsalted butter, chilled
25 g sugar
25 g ground almond
25 g flour
Mix all ingredients until it resembles coarse crumbs, refrigerate before use.
120 g cream cheese
56 g sugar
50 g egg
10 g corn flour
70 g sour cream
150 g sweet potato, steamed & mashed
Preheat oven to 160C.
In a large bowl, mix cream cheese, sugar & corn flour until smooth.
Add sour cream in 2 portions & mix well after each addition.
Add mashed sweet potato & mix well.
Add egg & mix well.
Pour in the prepared pan & sprinkle with the streusel topping.
Bake in a preheated oven for 25-28 min.