Tuesday, August 1, 2017

Pandan Golden Sponge Cake



 



This was baked after the successful baking of the chocolate golden sponge cake and golden sponge cake which was more than 2 years ago. I have so many pending posts, I guess have to take long period to finish the posting since I am not able to blog regular anymore.

Recipe modified from here.

Ingredients
50g butter (salted)
50g cake flour
3 egg yolks
80g homemade pandan essence (I used all the bottom thick layer  + some top layer)

3 egg whites
40g caster sugar
6g corn starch

* the estimate weight of these 3 eggs used are approx. 65g each with shell.

* The batter can only fill the cake pan about 60% full or not more than 70%. If more than that, the cake will "explode" and crack terribly base on my past experience.

* I used 10 pandan leaves and blend with water, left the juice in the fridge for 2- 3 days to get the concentrated pandan extract at the bottom layer.


Method
1. Prepare a cake pan with removable base, do not use non stick cake pan and do not grease or line paper.
2. Separate egg white and egg yolk into two mixing bowls. (if I wanna bake last min, I will soak the chilled eggs in warm water to speed out the process to room temperature)

3. Melt butter in a saucepan, once you see small bubbles, remove from heat.
4. Immediately add in sifted flour, quickly stir to become batter. (the batter is like very soft paste)

5. Pour the pandan essence into a empty mixing bowl, scape in the butter + flour batter and mix well with the milk. (like mayonnaise kind of texture)
6. Add in egg yolk one at a time, stir well on each addition. The batter is slightly runny if compare to normal chiffon batter. (I added in all egg yolks at once, the batter is runny)
7. Mix sugar and corn starch together. Beat egg whites till foamy, gradually add in sugar and corn starch mixture (three times) and continue beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
8. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
9. 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.
 
10. Pour the batter from high slowly into cake pan to release bubbles, then lightly bang the cake tin to further release the bubbles.
11. Bake at pre-heated oven at 140C (no fan) for 25mins at low rack, then increase to 170C (no fan) for another 25mins. (for my oven I baked in 120C for 30 mins and 150C for 25 mins as mine is 7")
12. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
13. Turn the cake pan upside down and cool completely before remove from the cake pan. (I turned the cake pan and use 2 cups to support the side of the cake pan, this is to prevent the cake top with the wire mash printing.)

Important tips to get this sponge cake right:-
1. bake it over low temperature first then later increase temperature to medium, and always bake it at the lower rack. So the cake will not shrink at all after it gets cool.
2. Also you need to have stable meringue which requires you to beat till stiff ..Don't worry stiff meringue created dry cake texture, because the batter is using 烫面 "Tang Mein" method (that means cook the egg yolk batter first).


Verdict?
The cake is a bit wet, probably I have to bake a little longer since I increased the amount of liquid. The cake is still light and fluffy and very cottony soft, the pandan taste is very fragrance. Next time, I must add in coconut milk and use coconut oil instead of butter to have ultimate taste heeheehee....

Wednesday, April 5, 2017

Vanilla Rice Flour Hokkaido Chiffon Cake with Vanilla Custard Cream 北海道香草米粉戚风杯子蛋糕 - 香草卡士逹奶油馅










Blogging seem not part of my life anymore, I still continue to bake and cook (lesser compared to previous), still wanted to record my baking and cooking journey but too much things in life now that hard to squeeze in leisure time for blogging... there are so many good recipes that I wanted to share, hope I can find times to do it. At the meantime, share this bakes that was done 2 yrs+ ago lol.



For Cake 

Ingredients : for 18-20 chiffon cupcakes cases base about 5-6cm

5 egg yolks
10g demerara sugar
40g corn or sunflower oil  
1/8 tsp salt
60g cake flour

30g rice flour 在来米粉/粘米粉
70g milk
1/4 tsp pure vanilla powder
1 tsp homemade vanilla extract 

5 egg whites

45g caster sugar
1 tsp lemon juice or vinegar (I only used 1/4 to 1/2)

*eggs about total 310-315g with shells


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, vanilla powder, vanilla extract and milk and mix well.
4. Sift in flour mixture 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)
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. 


For Vanilla Custard Cream Filling
Ingredients  :
100g dairy whipping cream
50g fresh topping cream
3 tsp custard powder 
3 tbsp milk
1 tsp homemade vanilla extract
1 tbsp icing sugar

* this amount of cream is just nice for me as my cupcakes are full of cream. 

Method :
1. Mix custard powder and milk until custard powder dissolve and mix well.
2. Whisk fresh topping cream, whipping cream, vanilla extract and icing sugar till peak form (not too stiff) under a bowl of ice water. (I over turn the bowl to check, cream stay still without moving means done) Pls ensure not to over beat the cream.
3. Pour the custard mixture into whipped cream and fold until mix well.
4. Chill the vanilla custard cream in the fridge for at least 15 mins to let it set a bit. I put in the freezer to fasten the process.

Assemble :  
1. Insert the long narrow pipping tip into the center of the cupcakes and squeeze the whipped cream in (I like the generous of cream so I just press as much as I can, until the cake fluff up lol).
2. Sprinkle with snow sugar and garnish with fruits if desire.
3. Serve cold!


Verdict?
Many people asking me is this cake with ice cream filling? They are so fascinated with the cake and like it a lot, dear husband also requested to make some for his colleagues. To my surprise, dear daughter love the custard filling a lot that she actually asked me whether can she keep all the cupcakes for herself instead of letting me bring for my colleagues lol.








Wednesday, November 30, 2016

Chocolate Oreo Muffins











Need to bake for give-away and it was during weekday so naturally, will choose the easy recipe :).


Recipe adapted from here with modification.

Ingredients (makes 12 muffins)
250g plain flour
2 tsp baking powder
1/2 tsp baking soda
2 tbsp cocoa powder
100g brown sugar

75g muscovado sugar
6 packets of oreo cookies, crushed
1 cup milk
90ml vegetable oil
1 egg
1 tsp vanilla extract


Method
1. Preheat the oven at 180C.
2. In a mixing bowl, add in the flour, baking powder, baking soda, cocoa powder, sugar, and crushed oreo cookies and mix well.
3. Pour all the liquid ingredients into a measuring jug and mix well.
4. Mix the dry and wet ingredients together with slow and gentle strokes. Stop stirring once the last traces of flour disappear. Do not over mix. A lumpy batter will ensure the muffins stay moist and fluffy.
5.
Fill up the muffin cases 70% full with the mixture.
5. Bake for about 20 mins or until the muffins are dark, risen and springy.




Verdict?
Same like the chocolate chips version, this muffin is soft and moist, I prefer to heat it up a bit before consume.



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