In the past few weeks, I’ve had the chance to really road test everything that I brought back from my trip. For this post, I chose five of my favorite products: 1) a hairdryer by Panasonic, 2) Hand mixer by Muji, 3) Kanebo’s Suisai Beauty Clear Powder, 4) Coffee mugs by the Traveler’s Factory and Blue Bottle Coffee, and lastly, 5) assorted clothing items by Journal Standard. I Towards the end of the post, I’ll answer the question probably burning on everyone’s mind (ha!)… how did I get it all home?
As many of you know, my love for my Panasonic bread maker knows no bounds. Since its purchase nine months ago, the novelty has not worn off, and it’s still one of the most heavily used appliances in my kitchen. I use it mainly for baking basic breads, but lately, I discovered that you can bake a variety of desserts with it too. Initially, I wasn’t really interested in these additional functions, because I have a pretty well stocked kitchen with all sorts of tools and appliances. But every once in awhile, a bread machine produced cheesecake emerges on my Instagram feed, and I’m curious enough about both the process and results to try it for myself. The ingredients needed are fairly basic: for the cheesecake base, you need cream cheese, milk, sugar and an egg, and some flour. For the crust, you can use either graham crackers or digestive biscuits. Since graham crackers aren’t easily available in Taiwan, I used digestive biscuits. A few of the recipes I researched had just the cheesecake, and no crust! But for me, a cheesecake without a crumbly crust to go with it, is just like a bathroom without a door. Or a car without wheels. Ok, you get the idea.
For the crust:
- Digestive biscuits 60 grams (about 3-4 crackers)
- Unsalted butter 25 grams
For the cheesecake:
- Cream cheese (cut into cubes, softened) 250 grams
- 1 egg
- Sugar 35 grams
- Flavorings (optional) vanilla, or lemon juice, or lemon zest
- Flour 20 grams
- Milk 70 cc