Posts Tagged oil

Hurricane Swissroll

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These are all from one swiss roll

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for this design, remove 1/3 batter and add 1.5 tsp of bamboo charcoal powder, mix and set aside. Divide balance into 3 portions and add different colors to mix. Gently scoop in to form 3 line side by side then scoop in the charcoal layer to cover before drawing the lines, starting from long side followed by shorter side and roll up from the short side in order to get this effect.

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Two cakes prepared exactly the same except drawing of the lines started in different directions. See the first picture for result. Always roll  parallel to the last drawn lines.

Hurricane Swissroll

Recipe adapted from EnneTy’s Pandan Swissroll

Ingredients:

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″

 

 

 

 

 

Method:

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.

Enjoy!

 

 

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Tau Sar Phneah (Mung Bean pastry)

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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

Method:
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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Mandarin Orange/Lemon Chiffon

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Mandarin Orange/Lemon Chiffon

Chiffon Cake

Ingredients:

100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
60g Corn oil
100g mandarin orange/lemon juice – juiced from 2 mandarin orange and 1/2 a lemon (mix and measure out 100g)
zest of one mandarin 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

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Method:-

1. Sift flour and salt together. Set aside.
2. Mix together oil, zest and juice until well blended. Add the yolks once other ingredients are prepared. Mix well before sifting in flour mixture and mix until combined. Set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Pour batter into an 8″ tube pan.
6. Bang the cake pan on the kitchen bench to remove large air bubbles. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 80-90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unmoulding.

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Honey chocolate Herman Chiffon

Honey Chocolate Herman Chiffon

Ingredients:

90g All purpose Flour
50g Herman Starter
80g Corn Oil
70g Milk
30g Honey
1/4 tsp salt
6 yolks (from 65g eggs)
10g flour
10g cocoa power

6 egg whites
60g caster sugar
1/4 tsp cream of tartar

Method:

1. In a large mixing bowl, place yolks, oil, Herman starter, milk, honey, salt and use a hand whisk to whisk until combined. Sift in 90g flour and mix again until lump free and smooth. Divide into two equal portion. One portion add 10g for flour and the other portion with 10g cocoa powder. Set aside.
2. Beat the egg white until frothy before adding the cream of tartar and continue to beat while gradually adding the 60g of sugar until a firm meringue is achieved. Divide into 2 equal portions.
3. Fold in 1/3 of one portion of the meringue into the plain yolk batter using a hand whisk until fully incorporated. Add the balance in two portions and towards the end, switch to a spatula to gently scoop from the bottom of the bowl and fold up. Keep folding until no streaks of egg yolk batter can be seen. Do the same for the cocoa portion.
4. Finally scoop both batters alternatively into a 20 cm chiffon pan to form zebra strips. When completed, tap gently to break big bubbles.
5. Bake at 160C for 85-90 minutes steam bake method. Place your tube pan into a seamless pan before placing into another bigger pan filled with hot water. Temperature and baking time is a guide only, so adjust accordingly. Remove the water bath at the last 5-10 minutes of baking.
6. Once cooked, remove from oven immediately and invert to cool before unmoulding.

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Carrot Cake

Carrot Cake

240g cake flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon powder
160g fine sugar
120g corn oil
2 eggs
160g blended canned pineapples
200g shredded carrots (can replace with bananas to make it a hummingbird cake)

50-60g of roasted chopped walnuts for decoration

Method:

1. Preheat oven to 170°C middle rack. Grease and line 2 x 8 inch round pans.
2. Combine all dry ingredients in a bowl and use a hand whisk to stir until combined. Set aside.
3. In another bowl add corn oil, eggs, blended pineapple and mix till well combine. Finally using a spatula, fold in the shredded carrots until combined.
4. Divide the batter into the 2 pans and bake for 30 minutes. Turn the pans half way through the baking to achieve even browning.
5. Remove and cool on wire rack for a few minutes before unmoulding to cool completely. Frost your cake if desired.

For frosting:

250g Cream Cheese, softened
100g non-dairy topping cream
40g Icing Sugar
1 tsp lemon juice

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Method:

1. Whip the cream cheese with the icing sugar until soft, add the lemon juice then set aside.
2. In another bowl, whip the topping cream to soft peak then add the prepared cream cheese and continue to whisk until smooth and creamy before use. I did the open layer frosting and have some left over cream.

 

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Chocolate Banana Chiffon

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Photo taken in day light looks darker.

Recipe adapted from Barry Apek’s

Ingredients:

5 yolks
90 gm cake flour
20 gm cocoa powder
40 gm caster sugar
70 gm corn oil
130g banana puree
50g milk (add this only if yolk batter is too thick – I omitted it totally)
1 tsp vanilla extract
1/2 tsp salt

6 egg whites
60g caster sugar
1/4 tsp cream of tartar

Method

1. In a large mixing bowl, place yolks, oil, banana puree, milk, 40g sugar, salt and vanilla extract and use a hand whisk to whisk until combined. Sift in flour and cocoa powder and mix again until lump free and smmoth. Set aside.
2. Beat the egg white until frothy before adding the cream of tartar and continue to beat while gradually adding the 60g of sugar until a firm meringue is achieved.
3. Fold in 1/3 of the meringue using a hand whisk until fully incorporated. Add the balance in two portions and towards the end, switch to a spatula to gently scoop from the bottom of the bowl and fold up. Keep folding until no streaks of egg yolk batter can be seen.
4. Finally pour batter into a 20 cm chiffon pan. Run a skewer around the batter to break big bubbles.
5. Bake at 160C for 85-90 minutes steam bath method. Place your tube pan into a seamless pan before placing into another bigger pan filled with hot water. Temperature and baking time is a guide only, so adjust accordingly. Remove the water bath at the last 5-10 minutes of baking.
6. Once cooked, remove from oven immediately and invert to cool before unmoulding.

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Corn Custard Chiffon

Corn Custard Chiffon

Ingredients:

100g Cake flour
2 tsps custard powder
80g corn oil
30g castor sugar
110g corn puree (80g cream corn blend with 40g coconut milk)
5 large egg yolks (65g egg)
1/2 tsp salt

6 egg whites
1/2 tsp cream of tartar
80g castor sugar

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Method:

1. Preheat oven to 160C.
2. Sieve flour/custard powder together.
3. In a mixing bowl add oil, corn puree, 30g sugar, salt and yolks and whisk until combined then add the sifted flour.  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. Add Cream of tartar and continue to beat while adding the sugar and continue beating until the egg whites are glossy but at soft 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. Gently pour into prepared pan, and bake in a water bath (check the picture to see how I did it) for 90 minutes or until golden brown. Remove the water at the last 10 minutes of baking. This is to dry the sides of the cake. Follow your own oven temperature and time please.
6. Remove baked cake from oven and immediately invert to cool. If cake still feels damp after unmoulding, return to oven to dry in a low temperature for 5 minutes.

Note: this cake is baked using Smeg oven with above stated temperature.

 

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