Thursday, February 22, 2007

Cream Cheese Mini Loaf



Recipe yields 10 mini loaf cakes.
Ingredients:

230 gm. butter
100 gm. icing sugar
1 egg
200 self-raising flour
30 gm. toasted ground almond
100 ml. fresh milk

Filling: Mix all the fillings together till smooth.

100 gm. cream cheese
2 Tbsp. icing sugar
60 gm. raisins
20 gm. whipping cream
1 tsp. vanilla essence

Method:

(1) Cream butter with icing sugar till creamy.
(2) Add in egg and cream till well mixed.
(3) Add in self raising flour, ground almond and fresh milk alternately till finished.
(4) Prepare mini loaf pan (8 in 1 pan). Scoop some batter into pan then scoop some filling in the center and top up with some batter.
(5) Bake at 175C for about 20 mins. or till cooked.
(6) Remove from oven and overturn cakes onto wire rack to cool.

16 comments:

Marlinda said...

Aunty yochana,
Could you please post the recipe for this loaf? I would appreciate it so much!

Thank you in advance!

Marlinda said...

Thank you so much aunty yochana for this recipe! I left my mini pans in the storage, so I would probably bake this a muffins instead.
Thank you again!

yochana said...

aiyoh marlinda, don't keep your baking trays in the storage. After spending so much, make use of it. Make every cent it's worth.
Have fun trying.

rgds

Anonymous said...

Hi Aunty,

May I know what do you mean by 'cream' the butter and sugar? And how does this mixture looks like after the creaming?

Would appreciate if you could advise. Thanks.

yochana said...

Hi,

Cream butter and sugar with a paddle or 'K' Beater until pale in colour or lemoney in colour.

rgds

Anonymous said...

Hi Aunty,

Thanks for your reply with regards to the creaming.

Can I use the balloon beater instead of the K beater?

Please advise. Thanks.

yochana said...

Hi anonymous,

For creaming, it's better to use a 'K' beater or paddle.

The balloon whisk is for whisking eggs.

rgds

Anonymous said...

Hi Aunty,

Thanks for your advise on the balloon beater. I am kind of new in baking. I was wondering is it possible to show a picture of how the K' beater looks like? I have tried to check in the internet but cannot seems to find a picture for it. Thanks.

ting said...

hello aunty,

I baked this today and made them into cup cakes instead. Added alot of cream cheese and it was sinfully delicious ;p I have pictures on my blog.

Thanks for sharing.

Annie said...

Hi Aunty Yochana,

I juz tried baking these an hr ago but I use muffin cups (those sturdy cups that need not use muffin pans) as I did not have the mini loaf pans. After baking, the cups were literally sitting in oil (melted butter). Do you know what has gone wrong? However, I tasted one and it tasted quite good really. Oh! btw, my mixer neither have a paddle or 'K' beater so I use that spiral looking thing to cream the butter and icing sugar. Is that ok?

yochana said...

Hi annie,

If you don't have a paddle or 'K' Beater, use a wooden spoon to stir till it turns creamy or pale white. the whisk is no good for creaming and that could be the reason why your butter melts badly while baking.

rgds

Anonymous said...

Thanks for your advice Aunty Yochana! I'll use a wooden spoon in future.

Annie

Anonymous said...

hello!

may you advise where to get cream cheesE?

thanks!

Aunty Yochana said...

Hi anonymous,

Most supermarket sells Philidelphia Cream Cheese.

rgds

Anonymous said...

Hi yochana,
I tried baking these cream cheese twice but the cream cheese fillings seems that burst out of the cakes and not concealed like yours.. Do you know why?

Thks
Fynn

Aunty Yochana said...

Hi Fynn,

You probably could have put too much..

rgds