tag:blogger.com,1999:blog-30137456.post116271896064873845..comments2023-10-18T21:37:18.624+08:00Comments on Yochana's Cake Delight! : Blueberry Cheese TartAunty Yochanahttp://www.blogger.com/profile/07265525349059979821noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-30137456.post-43395901962645997512014-09-30T00:43:45.300+08:002014-09-30T00:43:45.300+08:00Hi Yochana,
Can you advise what size tart mould d...Hi Yochana,<br /><br />Can you advise what size tart mould do you use for this recipe? Thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-39361575749161678482014-03-06T01:58:25.812+08:002014-03-06T01:58:25.812+08:00Dear aunty yochana.. i would like to try your reci...Dear aunty yochana.. i would like to try your recipe but i'm just wondering what kind of whipped cream do you used for this recipe.. is that dairy whipped cream or non dairy whipped cream or heavy cream.. please do answer me . TqAnonymoushttps://www.blogger.com/profile/06239411438482952649noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-32802500508797718592012-06-21T09:57:44.692+08:002012-06-21T09:57:44.692+08:00Hi Aunty Yochana,
May I know when is the corn flo...Hi Aunty Yochana,<br /><br />May I know when is the corn flour added? The butter and cream cheese are melted or left at room temperature to cream them? Are the batter done using hand whisk or mixer?<br /><br />Would like to clear my doubts before trying out the recipe<br /><br />Elaine.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-78728318922359451042011-11-15T18:15:32.394+08:002011-11-15T18:15:32.394+08:00Hi yochana,
for the cream cheese filling, 15gm o...Hi yochana, <br /><br />for the cream cheese filling, 15gm of vanilla essence - does that mean 15ml or ??<br /><br />Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-80159383402308227802010-08-05T14:57:46.628+08:002010-08-05T14:57:46.628+08:00Hi,
when should we add in in the cornflour? for th...Hi,<br />when should we add in in the cornflour? for the cheese fillings? thanks.<br /><br />regards<br />jenAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-30889666371383840412009-08-16T16:47:22.149+08:002009-08-16T16:47:22.149+08:00hi aunty,
when do we put the cornflour?
Farah.hi aunty,<br />when do we put the cornflour?<br />Farah.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-63117389126682335272009-08-15T22:41:34.661+08:002009-08-15T22:41:34.661+08:00hi anonymous
just email me:
yochana2001@hotmail....hi anonymous<br /><br />just email me:<br /><br />yochana2001@hotmail.comAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-3165877924957027912009-08-15T22:41:30.838+08:002009-08-15T22:41:30.838+08:00hi anonymous
just email me:
yochana2001@hotmail....hi anonymous<br /><br />just email me:<br /><br />yochana2001@hotmail.comAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-8395269883604203612009-08-14T11:11:56.054+08:002009-08-14T11:11:56.054+08:00Dear Aunty Yochana,
I would like to taste your bl...Dear Aunty Yochana,<br /><br />I would like to taste your blueberry cheese tart? How can I get a sample?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-50903047992926200842009-05-18T18:14:00.000+08:002009-05-18T18:14:00.000+08:00Hi Linda
yes..you can use evaporated milk instead...Hi Linda<br /><br />yes..you can use evaporated milk instead of whip cream.<br /><br />rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-49195580538198005482009-05-17T21:24:00.000+08:002009-05-17T21:24:00.000+08:00Hi Aunty Yochana,
Is there any substitute for whi...Hi Aunty Yochana,<br /><br />Is there any substitute for whipped cream in the recipe?<br /><br />TQ.<br />LindaLindanoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-71081195394012694912008-12-09T13:30:00.000+08:002008-12-09T13:30:00.000+08:00Well done Mona,Lovely tarts there...thumbs up too!...Well done Mona,<BR/><BR/>Lovely tarts there...thumbs up too!!<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-24565657717830184182008-12-09T13:21:00.000+08:002008-12-09T13:21:00.000+08:00Dear aunty,I've tried this pastry for several ...Dear aunty,<BR/><BR/>I've tried this pastry for several times, and I really love it. I've posted the pics in Cari Forum, http://forum.cari.com.my/viewthread.php?tid=149827&pid=27638815&page=30&extra=page%3D4#pid27638815 (if u wished to view hehehe..). TQ for sharing the recipe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-72877765908756829252008-11-12T14:21:00.000+08:002008-11-12T14:21:00.000+08:00Hi Mona,As soon as the cheese tarts cooled, you sh...Hi Mona,<BR/><BR/>As soon as the cheese tarts cooled, you should place it in the fridge. As this is cheese filling, the pastry normally will not remain crisp like a cookie. Putting in the fridge helps to keep it not soggy.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-24260892381655088332008-11-12T12:29:00.000+08:002008-11-12T12:29:00.000+08:00Hello aunty,By referring to your "Blueberry Cheese...Hello aunty,<BR/><BR/>By referring to your "Blueberry Cheese Tart" entry, do you have any tips to avoid the pastry became soggy (after 1 day)? i know that we can re-bake in order to make it crispier again, but is it another way? <BR/><BR/>TQ, regardsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-40465809318504066572008-10-05T22:39:00.000+08:002008-10-05T22:39:00.000+08:00hi meghan,that tin can that emits fluffy whipped c...hi meghan,<BR/><BR/>that tin can that emits fluffy whipped cream is more for decoration.<BR/><BR/>for filling, use the 35% whipped cream like President, elle vier or Candia.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-81685716054761407772008-10-05T21:45:00.000+08:002008-10-05T21:45:00.000+08:00Hi Yochana, I have a query about the whip cream yo...Hi Yochana, <BR/><BR/>I have a query about the whip cream you use in these cheese tarts. When you mention 'whipped cream' do u mean the ones in the tin cans with the nozzles which emits fluffy cream (used as ice cream toppings)? <BR/>or do u mean cream that can be whipped (used usually to thicken sauce in cream based pasta)?<BR/>ThanksUnknownhttps://www.blogger.com/profile/02146679607693721985noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-70730950812903381412008-08-15T16:42:00.000+08:002008-08-15T16:42:00.000+08:00Hi anonymous,sounds like your dough is too soft. ...Hi anonymous,<BR/><BR/>sounds like your dough is too soft. Did you use cold butter to make your dough? If you find it too soft, add in a little more flour. It could be due to too much egg or too watery butter.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-61270071812691837572008-08-15T16:32:00.000+08:002008-08-15T16:32:00.000+08:00Hi,y my tarts' shell so soft n i cant even take it...Hi,<BR/><BR/>y my tarts' shell so soft n i cant even take it out from the mould, i already bake it until it have a golden yellow surface. Pls help me, thxAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-34275585434677352742008-06-18T12:42:00.000+08:002008-06-18T12:42:00.000+08:00Hi anonymous,Just add in 1 tsp. lemon rind and 1/2...Hi anonymous,<BR/><BR/>Just add in 1 tsp. lemon rind and 1/2 tbsp. Lemon juice.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-14399071469955622312008-06-18T12:37:00.000+08:002008-06-18T12:37:00.000+08:00Hi yochana,can i do without the lemon paste, or su...Hi yochana,<BR/>can i do without the lemon paste, or subsitute with lemon juice & rind? If yes, how much?<BR/><BR/>Tks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-57044275820887571282008-04-23T13:34:00.000+08:002008-04-23T13:34:00.000+08:00Hi jasmine,my recipes says 10 - 15 mins will do.rg...Hi jasmine,<BR/><BR/>my recipes says 10 - 15 mins will do.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-28107260229849468682008-04-23T12:43:00.000+08:002008-04-23T12:43:00.000+08:00Hi Yochana, I ready ready made pastry tart. How lo...Hi Yochana, <BR/><BR/>I ready ready made pastry tart. How long I need to bake only the cheese filling?<BR/><BR/>Thx!<BR/><BR/>JasmineAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-21304805233222584162007-09-27T21:47:00.000+08:002007-09-27T21:47:00.000+08:00Hi anonymous,It makes no difference in changing th...Hi anonymous,<BR/><BR/>It makes no difference in changing the temperature but you can lower it if you want to - to 170C.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-55755364136774189732007-09-27T09:26:00.000+08:002007-09-27T09:26:00.000+08:00Hi Yochana,You mentioned in step (5): "Bake the ta...Hi Yochana,<BR/><BR/>You mentioned in step (5): "Bake the tart mould till half-baked and let it cool slightly." For this step, we use the same temperature as the final baking i.e. 180C ? And for how long ? Also, the tarts in the photo are of 4cm diameter ?<BR/><BR/>Thanks !Anonymousnoreply@blogger.com