Posts Tagged Asian

Marble Butter Sponge Cake

IMG_7780IMG_7799img_7727img_7733Marble Butter Sponge Cake

Ingredients:-

60g unsalted butter
85g self raising flour
4 egg yolks (from 65g eggs)
60g milk
1 tsp vanilla extract
1/4 tsp salt
1 tablespoon cocoa powder (sifted)

4 egg whites
75g caster sugar
1/4 tsp cream of tartar

Utensil: 7″ round, grease sides and line bottom.
Oven preheated to 160C, water bath method, lowest level.

Method:

1. In a pot, heat butter until just bubbly, switch off fire, then add 2/3 of the flour, stirring until smooth.

2. Add milk, salt and vanilla extract and stir to combine. Nexby egg yolks. Lastly, add the last portion of flour and mix until smooth. Set aside while you prepare the meringue.

3. Place eggwhites into a stand mixer bowl and beat until frothy before adding the cream of tartar and continue to beat until foamy. Gradually add sugar until firm peaks.

4. Add 1/3 of the meringue into the yolk batter and mix with hand whisk until lightened. Then add another portion and keep mixing until incorporated. Use a spatula to scoop from bottom of pan and fold up to ensure batter are properly mixed. Divide batter into 2 equal portions and add cocoa powder into one. Mix gently until incorporated.

5. Pour both batters together, side by side, into prepared pan and baked in water bath at 160C for 70-80 minutes. Insert a piece of foil on the highest level for the first 40 minutes of baking. Remove it after 40 minutes and continue baking for 30 minutes then test by pressing lightly on the surface. If still squishing, bake longer.

6. Remove and unmould immediately to cool on wire rack.

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Green tea Castella/Kasutera Cake

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Green tea Castella/Kasutera Read the rest of this entry »

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Matcha Chiffon

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Matcha Chiffon

5 egg yolk
75g self raising flour
5g matcha powder (add more if you want it stronger)
20g castor sugar
70g milk
1/4 tsp of salt
60g of corn oil or other vegetable oil

5 egg whites
60g castor sugar
10g corn starch

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Slice and enjoy!

Method:

1. Preheat oven to 160C.
2. Sieve flour and matcha powder together and set aside. Mix the corn starch with 60g castor sugar. Set aside.
3. In a mixing bowl add oil, sugar, milk, salt and yolks and whisk until combined then add the sifted flours. Continue to mix until batter is smooth. Set aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Gradually add the sugar mixture and continue to beat until the egg whites are glossy with firm peaks.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Transfer the into a 20cm tube pan, use a skewer to run around the pan to remove big bubbles and bake in preheated oven for 70-80 minutes or until golden brown. Follow your own oven temperature and time please.
6. Remove baked cake from oven and invert immediately to cool.

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Chinese style Roast pork (Sio Bak or Siew Yoke)

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Recipe adapted from Table for 2 or more

Ingredients

2kg pork belly with skin
2 Tbsp salt

Bottom marinade:

1/2 Tbsp seasoned pepper (Ajishio)
1/2 Tbsp salt
1/2 Tbsp 5 spice powder
1 large clove of garlic (smashed to a paste with some salt from the above allocated 1/2Tbsp)
1.5 cubes of Chinese Red Fermented Beancurd (Nam Yue), come to about 1/2 Tbsp
1 Tbsp Chinese cooking wine or Shao Xing wine

To brush on pork (later during roasting)
2 Tbsp Rice Vinegar

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Method:

1. Mix bottom marinade together. Rub marinate on the pork belly generously. Turn over and rub salt on the SKIN part of the pork.

2. Place pork in the fridge over night, SKIN SIDE UP, uncovered to allow skin to dry up as much as possible.

3. The next day, preheat oven at 200C/220C. (Top and bottom heat or with convection on)

4. Prepare an elevated roasting rack, with a pan underneath. Or just use whatever grilling pan that comes with your oven. (I placed the pork directly on the wire rack with the cooking sheet at the bottom to catch drippings.)

5. Roast pork for 40 minutes (adjust according to the weight of the pork)

6. Remove pork from oven, and turn up the temperature to 250C (grill or top heat only).

7. Prick holes all over pork skin with a sharp knife.

8. Brush vinegar over pork skin. Clean or change tray to minimize smoking from drippings.

9. Return pork(on elevated rack) to oven and bake for another 40 minutes (skin side up this time) or until the skin is slightly charred.

10. Rest pork and allow to cool before slicing.

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