Archive for July, 2015

Pandan Chiffon Cake

2nd attempt - not too bad too!

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Natural pandan juice, so fragrant!

Pandan Chiffon Cake:
Ingredients:

4 large eggs yolk
113g flour
50g caster sugar
1 tsp baking powder
1/4 tsp salt
60g vegetable oil
20g coconut milk (santan)
80 g fresh pandan juice – blend 4-5 pandan leaves with 100g of water and squeeze out the juice

4 large eggs white
60g caster sugar
1/4 teaspoon cream of tartar

Instructions:

1 Sift together the flour, baking powder. Set aside.
2. In a large mixing bowl, place the yolks, oil, salt, vanilla extract, pandan juice and 50g sugar and beat with a hand whisk until all ingredients together. Add in flour and mix until incorporated.
3. Beat the eggwhites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 60g of sugar. Beat to stiff peaks.
4. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen.
5. Pour into 18cm tube pan and tap on the table top to remove bubbles and also to even out the batter.
6. Bake at 155C for 60 minutes (my oven temperature and timing). Remove from oven and invert immediately to cool.

pandn

Nice top !

Nice top !

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Orange chiffon – Joy of Baking’s recipe

2nd attempt with new baking temperature and timing

2nd attempt with new baking temperature and timing

Better results

Better results

 

 

3 large eggs yolk

113g flour

40g caster sugar

1 tsp baking powder

1/4 tsp salt

orange zest from 3 small oranges or 1 large orange

60g vegetable oil

100 g fresh orange juice (2 small oranges is sufficient)

1 tsp pure vanilla extract

3 large eggs white

60g caster sugar – can reduce another 10g if orange juice is sweet

1/4 teaspoon cream of tartar

Instructions:

1. Zest the oranges and squeeze out juice. Measure out 100g and set aside.

2. Sift together the flour, baking powder. Set aside.

3. In a large mixing bowl, place the yolks, oil, salt, vanilla extract, zest and 50g sugar and beat with a hand whisk until all ingredients are incorporated.

4. Beat the eggwhites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 60g of sugar. Beat to stiff peaks.

5. When the meringue is almost done, add in the orange juice to the yolk batter followed by the flour and whisk quickly to incorporate until mixed.

6. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen.

7. Pour into prepared pan and tap on the table top to remove bubbles and also to even out the batter.

8. Bake at 160C for 70 minutes. Remove from oven and invert immediately to cool.

[Note: 2nd attempt temperature at 155C for 1 hour]

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1st attempt

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Puffy and rising nicely

Puffy and rising nicely

Orange in oven 3

After 1 hour, looking golden and shrinking back indicating it’s time to remove from oven!

Orange top

Not much shrinking when cooled

Orange

So moist and soft, a delightful dessert!

Moist and easy to unmould by hand

Moist and easy to unmould by hand – satisfied with this result!

 

Comments (18)

Curry Chicken – without coconut milk

Curry
Chicken Curry with Coconut Milk

Ingredients:-

Blend together to form a wet paste (A)
3 cloves garlic
1/2 of a large onion, diced
2 stalks lemon grass, slice only the white part
5 pcs candlenuts
1 thumb size ginger, diced
2 tablespoons veg oil

2 tablespoon chili paste – soak (deseeded) dried chili and boil until soft then blend with some water
then measure out 2 tablespoon (if lazy to do this part, just use store bought chili paste)

Mixed together to form a wet paste (B)
3 tablespoon meat curry powder
1 tablespoon coriander powder
1/2 tablespoon cumin powder
1/2 tablespoon fennel powder
1/2 tablespoon turmeric powder
3-4 tablespoons water

1/2 chicken, chopped
3 potatoes, cubed
1 large tomatoes, wedged
3 sprigs curry leaves
Enough oil to cook
Water about 1 cup or enough to cover chicken to simmer

Salt, sugar and knorr chicken powder to taste

Method:

1. Heat up a sauce pan or wok with 3-4 tablespoons of oil (make sure enough oil or the paste will stick to pan). Put in A and stir fry until slightly brown then add in chili paste and curry leaves. Fry for a minute then add in B. Fry another minute until everything is mixed.
2. Add in chicken and fry until the meat whitened. Then add tomatoes and potatoes and stir again. Add in enough water to cover the chicken. Stir to mix evenly.
3. It is important to season your curry at this point to allow the chicken to absorb the flavor. Add in 1 tsp of salt, sugar and chicken powder. Mix to combine and bring to a boil then lower the heat and allow the curry to simmer for about 30 minutes or until potatoes is cooked. Stir occasionally to prevent burning the bottom.
4. Scoop out and serve hot.

Serve with pandan nasi lemak and sambal petai, so good!

Served with pandan nasi lemak and sambal petai, so good!

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Chocolate Sponge cake again!

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I just whipped up some cream for the filling

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Used the best chocolate if you want your cake to taste really good! 🙂

Recipe is here if you want to try this cake:)

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Condensed Milk Sponge cake

 

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Mushroom head! Went over the rim!

 

Not as fluffy as I would like it to be...

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The cross section, looks fine….forgot to add the salt! 😦

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Egg yolk, egg & condensed milk mixture

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Final egg yolk mixture

Recipe source: here kindly translated by Kat Kat (FB Group friend)

Ingredients:
3 eggs yolks – I used grade B eggs which is about 60g
1 whole egg
35g corn oil
50g plain flour
Pinch of salt
50g condensed milk
3 eggs whites
45g sugar
1/8 tsp cream of tartar or 1/2 tsp lemon juice

Line the base of an 6″ round pan. Do not grease the sides.

Method:
1. Put oil in a saucepan and heat on low fire until just simmering. If you have a thermometer it should read 70C. Remove and immediately add the flour and stir with a whisk until smooth.
2. Lightly whisk the condensed milk, salt, egg yolks and 1 whole egg to together and add into the flour batter to mix well.
3. Beat the egg whites until foamy then add cream of tartar (or lemon juice)  then gradually add sugar to beat until firm peaks form.
4. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
5. Pour into prepared pan and bake in water bath at 160C for 15 minutes before lowering to 145C for another hour or until the cake bounces back when you lightly press the top.
6. Remove from oven and leave it for a couple of minutes before unmoulding. You can invert it like you would a chiffon cake to cool completely before unmoulding if you wish.
7. Cool completely before you proceed to frost the cake if you wish.

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Comments (50)

Bluepea Zebra Stripes Ogura

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This cake is rather short, I have played with it for too long!

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Usually I get 2 stripes but this cake only one!

Bluepea Zebra Stripes Ogura

Ingredients:

50g vegetable oil
60g Milk
Pinch of Salt
5 yolks (100g) + 1 Whole egg (B eggs)
65g Plain Flour + 10g coconut milk powder
Soak a handful of dried bluepea flowers with 2-3 tablespoons hot water, nuke for couple of seconds and strain. Use 1-1.5 tablespoon.

5 Egg white (200g)
80g Castor sugar
1/2 tsp cream of tartar (can replace with 1 tsp lemon juice)

Prepare a 8″ round pan, line the bottom with paper and grease the sides.
Preheat oven to 160C and get ready a shallow tray to hold the baking pan for water bath.
Boil some water for water bath.

Method:
1. Whisk with a hand whisk the first 4 ingredients until combined before adding the flour and whisk until smooth.
2. Beat egg white with an electric mixer until foamy then add in cream of tartar and beat for a minute before adding castor sugar gradually and continue to beat until firm peaks.
3. Mix 1/3 of the meringue into the yolk batter with a hand whisk until well combined before adding another 1/3 portion and repeat until the last 1/3, switch to spatula and scoop batter from the bottom of the bowl and fold up to ensure complete mixing of the batter. Divide the final batter into 2 portions, and mix the prepared bluepea juice into one portion. Pour batter alternatively (about 2-3 tablespoons at a time) into baking pan to mimic zebra stripes.
4. Bake in a water bath at 160C for 10 minutes then lower to 145C for 60-70 minutes.
5. Invert the cake after baking, peel off lining and invert back up and let it cool completely before cutting the cake.

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Comments (4)

Soft buns – Sponge Dough Method

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Recipe source:  Jaslin Yoke 海绵团 – (Sponge dough)
I double up the ingredients:

Starter dough:
430g bread flour / strong flour
260g cold water  or milk ( I used milk)
4g yeast

Main dough:
185 g bread flour / strong flour
25 g full cream milk

1 pc egg (60g)
10g yeast
6g salt
50g Sugar
25g Milk Powder
90g Butter (room temperature)

Method for the starter dough:
Mix all the ingredients together with the stand mixer (dough hook) until a rough dough is formed. Place in a large container and put in fridge to rest for 4-5 hours or overnight.
Remove from fridge to thaw for 30 minutes before preparing your bread dough.

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Dinner rolls

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Sausage rolls

For the bread dough:
1. Place the starter dough (break into pieces) in the stand mixer bowl together with the rest of the ingredients (except butter) and start kneading with the dough hook.
2. When dough has come together, add the butter and continue kneading until the dough passed window pane test. Always use low speed for kneading bread dough.
3. Allow the dough to proof for around 10 mins (I let it proof until almost doubled), then weigh out about 60g and shape as desired and place onto grease tray, proof again until doubled in size.
4. Bake in preheated oven at 180 degrees for about 15-20 mins, depending on the size of your buns.

Garlic Bread, still my favourite

Garlic Rolls, still my favourite!

Comments (4)

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