Thursday, June 4, 2015

Pandan Rice Flour Chiffon Cake 班兰 米粉戚风蛋糕



I think I need to consume gingko to improve my memory, I almost miss out today bake-and post-it-together event again by mixing up the date. I kept thinking that 4 Jun is Fri, just realised it in the morning that it is today. Wanted to reach office earlier so that can do the posting but all the urgent stuff kept coming in after I stepped in to office, I didn't even get a chance to go for toilet break, I had to wait till 10am+ then I was able to slip in my 1st mouth of water after reached office. 

Anyway, managed to do it during lunch time before I heading to exhibition hall, which will be busy all the way again till tonight.

Recipe adapted from here.

Ingredients : for 8" chiffon cake pan

5 egg yolks
10g caster sugar
40g corn or sunflower oil  
1/8 tsp salt
60g cake flour
30g rice flour 在来米粉/粘米粉
30g homemade pandan extract *
70g coconut milk
1 tsp coconut oil
1 tsp koepoe brand pandan extract

5 egg whites
50g caster sugar
1 tsp lemon juice or vinegar (I only used 1/2)

* blend 20 blades of pandan leaves with some water, squeeze out the juice. Chill the pandan juice overnight and use the bottom thick layer

Method :
1. Sift cake flour and rice flour twice.
2. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
3. Add in oil, salt, homemade pandan extract, coconut milk, koepoe brand pandan extract, coconut oil and mix well.
4. Sift in flour and whisk well.
5.In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture).

6. Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
7. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
8. Pour the batter from a considerable height into cake pan, lightly shake it left and right to level the cake, then gently bang the cake pan on the table top to release air bubbles.

9. Bake at pre-heated oven at 150C at center rack for 25 mins and 160C for 15-20 mins. (I off the top heat element and on it back during the last 15 mins. And also extended the baking for about 10 mins as I wanted the darker color, but it became too dark hahaha...)
10. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
11. Turn the cake pan upside down and cool completely before remove from the cake pan. 

* I used a sharp thin knife to run along the side of the pan  to remove the cake from cake pan instead of using bare hand, this is to retain the outer brown crust of the cake.

* I will prefer to eat the cake next day after it baked, it taste better. This doesn't only apply to butter or pound cake, I personally feels that it apply to all.

The cake is soft, moist and fluffy, texture of the cake is perfect but the pandan and coconut taste is not strong enough, this is the comment that I received.

I am joining Best Recipes for Everyone 

June 2015 Event : Secret of Chiffon and Roll Cakes

Organized and hosted by Fion of Xuan Hom's Mom Kitchen Diary

Friday, May 29, 2015

Mango Pamelo Sago Dessert 杨枝甘露



 Aunty Young, I wanted to give you more 十博 but really 有心无力,连frozen yogurt post 也搞错日子,就原谅我这一次吧!Luckily I am still able to make this dessert to make up heeheehee...

Recipe from here.

150g sago pearls
300g mango puree
2 fresh mango, peeled and diced
1/2 fresh pomelo, peeled and separated
300ml fresh milk
350ml evaporated milk
300ml marigold mango juice
60g white granulated sugar
250g ice cubes
1. To make the mango puree, remove the flesh of mangoes and blend it in a blender. If you do not have a blender, simply mash the mango (use very soft and ripened mango) with a fork.
2. Soak sago pearls in water for 5 mins, drain and set aside. Place about 2 litres of water in a large pot and bring it to a full boil. Add the sago pearls and cook until translucent (about 5 ~ 10mins). Keep the water at a rolling boil all the time, stirring occasionally to prevent the pearls from setting to the bottom of the pot. Remove from heat, cover the pot and set aside for about 5 mins. Drain and rinse the sago pearls under running water until cool (this helps to remove any excess starch), drain and set aside.
3. Mix fresh milk, evaporated milk, sugar in a pot. Heat over low heat and bring to a boil. Remove from heat and add the ice cubes. When the ice cubes are melted, add in fresh milk, mango juice and mango puree. Stir to combine. Mix in the sago pearls.
4. Allow the mixture to cool completely and chill it in the fridge for at least 3 hours.
5. Serve with diced mango and pomelo.

For the recent scorching hot weather, and also the "hotness" in me (due to work), this dessert can soothe the hotness of both my exterior and interior hahaha...

I'm submitting this post to the Best Recipes for Everyone ~ May 2015 
Event Theme : My Favourite Desserts
 organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

Friday, May 8, 2015

Ferrero Rocher Brownie - Rich Version Encore

First half of the year is approaching the end but I still have a lot of pending stuff that have not settled yet, I am just like racing with times :(

This is modification from the rich version Ferrero Rocher Brownie which I love it a lot. Although the that brownie tasted delicious but it may be too rich for some people or children, thus I reduced the amount of chocolate and cocoa powder.

Ingredients :
100g dark chocolate, chopped (I used 65%)
90g butter, chopped
70g brown sugar
pinch of salt
2 eggs at room temperature + lightly beaten
1/2 tsp vanilla extract (I used 1/4 tsp pure vanilla powder)
70g plain flour, sifted
10g cocoa powder, sifted
4 ferrero rocher (I used 8 ferrero rocher)

Method :
1. Preheat oven to 170C. Line an 8" x 3.5" x  3" inch baking pan with baking paper.
2. Mix flour and cocoa powder together, set aside.
3. Melt chocolate and butter in a heat-proof bowl over a pot of barely simmering water. Stir gently and constantly until smooth. 
4. Add sugar and salt, stir until all sugar has dissolved. Remove from heat.
5. Continue to stir for 30 seconds. Add beaten eggs and mix well.
6. Add vanilla extract and mix well.
7. Add flour and cocoa powder mixture in 3 separate rounds, mix well in each addition.
8. Pour 1/2 brownie batter into the baking pan. 
9. Add an even layer of Ferrero Rocher and push in the rocher and cover with remaining 1/2 of brownie batter. Flatten with dough scraper.
10.  Bake at 170C for 5 mins, reduce to 160C and continue to bake for 25 mins or until the cake tester come out clean.
11. Let it cool down completely in the baking pan .
12. Chill it for 4 hours before slicing.

The brownie still taste chocolaty and rich, still heavenly delicious. If you are afraid of too rich and chocolaty brownie, you may try this out.

I'm submitting this post to the Best Recipes for Everyone ~ May 2015 
Event Theme : My Favourite Desserts
 organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.


Related Posts with Thumbnails