Panasonic Cooking House Workshop

 

It’s national dessert day and when else is best to share this dessert recipe I recently obtained at the Panasonic Cooking House Workshop led by Chef Collin Lim if not today? Those who followed my insta stories would have probably seen me posting stories from the event itself but to those who have not; this one is a keeper.

 

1.Panasonic Cooking House Workshop
2.Panasonic Cooking House Workshop

 

Together with Panasonic Cooking, we made Unicorn Cupcakes and this easy recipe makes 7 of them.

 

5.Panasonic Cooking House Workshop
3.Panasonic Cooking House Workshop
4.Panasonic Cooking House Workshop

 

Ingredients for cupcake:

 

110 g plain flour
1.5 tsp baking powder
125 g butter
100 g castor sugar
2 eggs
0.5 tsp vanilla essence
2 tbsp milk

 

6.Panasonic Cooking House Workshop
7.Panasonic Cooking House Workshop

 

Ingredients for toppings :

 

White fondant Buttercream in various pastel colours Edible gold dust Black edible marker

 

Method:
1. Preheat Panasonic Electric Oven to 180°C on upper and lower tubes.
2. In a bowl, sieve together flour and baking powder.
3. In a separate bowl, cream the butter and sugar until white and fluffy.
4. Add eggs one at a time, creaming well in between each addition. Stir in vanilla essence.
5. Fold in flour mixture. Stir in milk. Be careful not to overmix.
6. Fill cupcake cups to about 2/3 full and place them onto baking tray.
7. Bake for 20 — 25 minutes or until cooked. Cool.
8. Decorate with fondant and buttercream — Make horns (push a toothpick halfway into each horn) and ears out of fondant and dust with gold dust, then leave to dry. Cover the cupcakes with rounds of rolled fondant. Attach the horns to the cupcakes. Pipe buttercream stars around the horns and attach the ears. Finish off with drawing the eyes.

 

8.Panasonic Cooking House Workshop

 

We had a lot of fun here and the cupcakes were baked beautifully and evenly with Panasonic ‘s newly launched 38L electric oven. Barking made easy and swift with utensils by Chefology and Chef Collin did a fantastic job guiding us through the workshop.

 

9.Panasonic Cooking House Workshop

 

Panasonic is celebrating the launch of their latest addition in their electrical appliances, the Panasonic Electric Oven NB-H3800SSK. Retail pricing at RM 669, Panasonic Cooking hosted this baking workshop at 1Utama with the tag line “Greater Flavours with Little Effort” and fellow influences are getting a glimpse of the easy to use and comprehensive functions the oven can offer. This Unicorn Cupcake recipe is one of the 12 recipes featured in the “Delightful Meals” ebook and at the same time, we also baked the salted egg yolk cheesecake with cornflakes crust to commemorate product partnership with Kellogg’s Malaysia for this event. Here’s the recipe for Salted Egg Yolk Cheesecake with Kellogg’s Corn Flakes Crust.

 

10.Panasonic Cooking House Workshop
11.Panasonic Cooking House Workshop

 

Makes 4 cheesecakes

 

Ingredients for the cheesecake:
250 g cream cheese
50 g sugar
8 g cornflour
3 egg yolks
55 g cream
1/8 tsp salt

 

Ingredients for the salted egg yolk filling:
2 salted egg yolks (fully cooked, use egg yolk only)
20 g butter
18 g icing sugar
13 g custard powder
5 g cornflour
9 ml evaporated milk

 

Ingredients for the base:
75 g Kellogg’s Corn Flakes
35 g melted butter

 

For garnish, some Chicken floss

 

Method:
1. Preheat Panasonic Electric Oven to 180°C on upper and lower tubes.
2. To make the base, grind Kellogg’s Corn Flakes into powder.
3. Combine corn flakes powder and melted butter; press onto bottom of ring moulds. Chill.
4. For the salted egg yolk filling, cream butter and sugar then add in salted egg yolk followed by the remaining ingredients and mix well.
5. Place mixture into a piping bag and pipe into small dollops and freeze overnight.
6. For the cheesecake, beat cream cheese, sugar and corn flour till light and fluffy.
7. Next add in egg yolks, cream and salt. Beat till all is well mixed.
8. Spoon some cheese mixture onto the crust then place a frozen salted egg yolk dollop into the middle.
9. Then cover with another layer of cheese mixture.
10. Bake the cheesecakes at180c for 20 minutes or until center is almost set.
11. Once done remove from oven and let it to set in fridge overnight.
12. Remove from moulds and top with chicken floss before serving.
Tips: Microwave the cheesecake for 20 seconds before serving to get the flowing lava effect.

 

With separate upper and lower heat settings ranging from 70c to 230c, and analog knobs simplifying all operations for the user, as well as its double insulated glass door to prevent burning hot oven door, I say the oven is user friendly.

 

Panasonic Oven

 

But what captured my attention most on top of the precise control, is probably the automatic Fermentation function that produces optimum environment for fermentation. And that means hello yogurt in bigger batch, salut french loafs and annyeong kimchi. I’ll be sharing my experience and more cooking recipes with this oven soon.

 

For more information on the Panasonic Electric Oven NB-H3800SSK, visit http://cooking.my.panasonic.com

 

Click HERE for more photos on flickr.

 

Follow me:
images images22 images (1)11- images (1) youtube logoflickr_logo2snapchatlogo-sycookies
Love
cookies signature wo background-blog sign_

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *