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Hurricane Swissroll




Hurricane Swissroll
Recipe adapted from EnneTy’s Pandan Swissroll


4 yolks
75g Cake flour
40g vegetable oil
35g sugar
60g milk

4 egg whites
35g sugar
1/4 tsp cream of tartar

1 tablespoon of Valrhona Cocoa powder

For Lavendar version, omit the cocoa powder and add 2-3 drops of color gel into 1/3 portion of the final batter

Pan: 9″x 11″


Preheat oven to 170C. Use middle rack. Line pan with baking paper.

1. Heat oil to 70C then pour in the flour all at once. Stir until smooth then add the milk followed by egg yolks and sugar. set aside

2. Whip meringue to very firm peak then fold into the egg yolk batter in 3 portions. Remove about 3 tablespoons of the batter and sift in the cocoa powder to mix until smooth (this is to lighten up the batter before adding more). Add until about 1/3 more of the batter and fold gently to mix until even.

3. Pour the original batter into the pan and smoothen the top. Gently scoop the cocoa batter on the top of the original batter and make sure the surface is covered evenly.

4. Using the end of spatula (the handle part), draw very close lines horizontally from one end to the other, to and fro, without lifting the spatula. Repeat the actions vertically. When completed, give the pan a few taps to remove bubbles.

5. Bake in preheated oven for 20 minutes then rotate inside out and continue baking another 3-5 minutes.

6. Slide the cooked cake on to a rack then cover with a clean piece of grease proof paper and invert on to the still warm inverted pan. Roll up the cake while still hot and transfer to cooling rack.

7. Prepare your filling. Slowly unroll the cake as much as you can. Do not force it to flatten completely or it will break. Re-roll the swissroll back and chill for a few hours before slicing.




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Banana Loaf Cake

IMG_1772Banana Loaf Cake

200g self-raising flour (sifted)
1/8 tsp baking soda
85g unsalted butter, bring room temperature
120g caster sugar
2 eggs
165g sour cream
165g mashed over-ripe banana
1/2 tsp salt
2-3 tablespoons of nutella



Line and grease a 20cm x 10cm x 10cm loaf pan. Sift flour with salt and baking soda. Preheat oven to 160C.

1. Cream butter with sugar until creamy and light. Add eggs one at a time, beating well after each addition.
2. Add sour cream and using low speed, mix it in.
3. Add 1/2 of the sifted flour/baking soda/salt. Mix well with a spatula.
4. Pour in the mashed bananas and mix thoroughly.
5. Finally add the balance of the flour and stir well to combine.
6. Pour into prepared pan and level it even.
7. Drop small dollops of nutella on the top of the batter and try to swirl as best you can to create some resemblance of a marble effect.
8. Bake in preheated oven for 1 hour or so, until golden brown and skewer comes out clean when inserted into the centre of the cake.
9. Remove from oven and allow to cool for 10 minutes before attempting to unfold.
10. Slice and serve.


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Tau sah Bao


Tau sah Bao

Ingredients for the skin:

300g bao flour
1/2 tsp baking powder
1/2 tsp yeast
1/4 tsp salt
170 ml water
30g sugar
15g shortening

390g of red bean paste (divided into 30g x 13 portions)

13 pieces of parchment paper (9 x 9 cm) Read the rest of this entry »

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Cheddar Cheese Chiffon Cake



Cheddar Cheese Chiffon Cake

Ingredients for Egg Yolk Mixture:
80 gm superfine flour – sifted
1/4 tsp salt
6 egg yolks
60 ml melted butter (omit the salt if using salted butter)
3 slices of cheddar cheese
20g sugar
60 ml milk

6 egg whites
1/4 tsp cream of tartar
60 gm castor sugar Read the rest of this entry »

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Butter Sponge Cake




Baked in 7″ or 8″ square pan (I baked in an 8″ round with enough batter for 3 more cuppies)

6 yolks (60g eggs with shell)
40g castor sugar
200g Butter, melted n cooled
2 tbsp Vanilla Extract

6 egg whites
120g castor sugar
1/4tsp cream of tar tar

160g SRF
1/4tsp salt
– sift together Read the rest of this entry »

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Orange Lemon Sponge Cake


Orange Lemon Sponge Cake


70g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
6 egg yolks
50g Corn oil
70g  orange/lemon juice – juiced from 1 large orange and 1/2 a lemon (mix and measure out 70g)
zest of one orange and lemon

6 egg whites
1/4 tsp cream of tartar (you may omit or replace with 1 tsp of lemon juice or vinegar)
60g caster sugar Read the rest of this entry »

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Tau Sar Phneah (Mung Bean pastry)

Tau Sar Phneah
For Mung Beans Filling

300g Mung Beans (Soak overnight or at least 4 hours)
120g Sugar
1 1/2 tsp Salt
3 pcs Shallots, sliced thinly
65g Vegetable oil

1.Wash the mung beans thoroughly and steam on medium heat until the beans splits (takes about 15 to 20 mins). See note below for pressure cooker method.
2.Place the beans in a blender and blend till fine or use a fork to do it manually.
3.In a wok or frying pan, heat up oil and cook minced shallots until slightly golden brown, (remove some to keep if too much); add mashed bean, salt and sugar and combine well with the Shallot oil. Cook over low heat until it does not stick to the pan. Remove from heat and set aside until it is completely cooled.
4.Roll mungbean paste into 15g balls. Cover and set aside while you prepare the dough.

Note: If you have a pressure cooker, just wash the beans (don’t have to soak), add water to cover the beans and cook for 30 minutes.

For Pastry:-
Water Dough:
150g Plain flour
50g Oil
45g water
1/4 tsp white vinegar

Oil Dough:
175g Plain Flour
10g Shortening
20g Oil

Combine the respective dough ingredients together, knead and form a smooth dough for each of them. Set aside for 20 mins. Divide  the oil dough (7g) and water dough (15g). Wrap the oil dough with water dough and shape into balls.

Roll out a piece of dough into oval shape and roll into the shape of a swiss roll. Flatten and roll out again. Repeat with the balance dough until complete.

Flatten into a circular disc and wrap the mung bean filling. Gather the edge, pinch to seal. Roll to shape into a ball. Place on baking tray and repeat until complete.

Brush with egg yolk glaze and bake in a preheated oven at 175-180 degree for 20 minutes or until golden brown.


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