Old Time Favourite ~ Pandan Chiffon Cake

With all the news which upset me... 

Baking is one of the best thing which I do which will help to cheer me up...

Its the all time favourite Pandan Cake...

I have modified the recipe slightly to the texture which I like... 

I like those moist type like Bengawan...

The Modification is only adjustment of the Coconut milk to 150ml & Corn oil 20ml.

Ingredients :

A: 5 egg yolk
   20g caster sugar
   85g cake flour
   100ml coconut milk
   30 ml corn oil
   1.5 tsp pandan paste


B: 5 egg whites
    70g caster sugar


** used latest 255g coconut milk + 40ml corn oil

1 tsp lemon juice into egg white

Can reduce to sugar to 50g

Method:

1. Beat the egg yolk and sugar till thick and fluffy. Pour in the corn oil and coconut milk and beat till well mixed. Sift the cake flour into the mixture and fold till well combined.

2. In a separate mixing bowl, beat the egg white till foamy. Pour in about 1/2 of the Sugar and continue to beat. Add in the rest of the sugar and beat till firm peak. Then reduce the mixer speed to lowest and beat for 1min. This will help to reduce the air particles in the mixture.

 3. Pour in 1/3 of the egg white into the egg yolk mixture and fold in gently into the egg yolk mixture. After its well combined, pour in the rest of the egg whites n fold till well combined. 4. Pour the mixture into the baking tin and bake in the preheated oven of 180C for abt 40mins.

My cake baking session for my last day...

It has been very busy week for me...
The new gal is coming on board tomorrow and there were so many things to I would like to go through with her so that hopefully she got a good overview picture.

Lots of mix feelings but to date I have no regrets on my decision to leave and spend time with my kids.

Nevertheless... just as a appreciation of the my dearest colleagues n specially to my kakis...

Never had I make so many variant of the cakes in 3 hrs and of which 2 are new....
They have been my "白老鼠" for my cakes testing and has been very supportive and gave me feedback. Good ones and definitely how the desired texture.

The cakes which i have made were Brownies Cheesecake, Blueberry cheesecakes & Mango non-bake cheesecake.

Brownies Cheesecake

Blueberry Cheesecake

Mango Cheesecake

Brownies Cheesecake (From Kelvin Chai 我和芝士蛋糕的秘密）

Ingredients

Brownies Layer:
150g Chocolate (Broken into small pieces) - Used 200g
60g butter
60g brown sugar
2 eggs
1 tspn vanilla essence
50g plain flour
50g walnut - Used almond slices instead as I do not have walnuts
50g raisin

Cheese Layer:

400g cream cheese
100g caster sugar
2 eggs
300g yoghurt
1 tbspn cornflour

Topping :
1tsp cocoa powder
2 tspn water

Method:

1. Grease a 8-inch baking tin. Line with aluminium foil. Preheat oven to 180C.

2. To make brownies, melt chocolate and butter over low heat. Remove from heat, stir in brown sugar till sugar almost melt. Stir in eggs and vanilla essence, mix well.

3. Fold in sifted flour, chopped walnuts and raisin. Pour mixture into prepared tin. Bake for 20 mins.

4. To make the cheese layer, beat cream cheese and sugar until smooth. Beat in eggs, one at a time, beating well after each addition.

5. Beat in yoghurt and cornflour until blended. Reserve 1 tbspn cheese mixture for topping, the rest of the mixture to pour over the brownies.

6. To make the topping, mix well cocoa powder with water. Add in 1 tbsp of reserved cheese mixture, stir until blended. Drizzle over the surface of the cheese mixture and draw marble pattern with skewer.

7. Continue to bake in oven at 180C for 30mins for until lightly brown. Remove from heat and leave to cool. Chill in fridge.



Mango Cheesecake (Also from the book)

Ingredients:

Base :

300g crushed marie biscuits - Used digestive biscuits instead
60g chopped walnut - omitted
2tbsp brown sugar - omitted
180g melted butter

Filling:

250g cream cheese
100g caster sugar
1 tbspn gelatine powder
3tbspn water
120g sour cream
2 tbspn lemon juice
200g mango puree  - used unsweetened one
1/2 tspn mango essence - omitted cos I do like to add artifical flovouring

Method:
1. To make the base, stir all the ingredients until combined. Press mixture evenly into base and side of the cake tin. (Me being lazy ... only does the bottom base)

2. To make filling, stir gelatin powder with water over simmering water until dissolved.

3. Beat cream cheese and sugar until smooth. Fold in sour cream, lemon juice & mango puree. Then stir in gelatin.

4. Pour filling into prepared crust. Chilled until set, several hours or overnight.

5. Decorate as desired.

Peach Chiffon Cake

This has been sitting in my draft for long long time... due to my work schedule... 
I have not been diligent enough to do any upload... 

All thanks to the book which i have bought (孟老师series) which comes with DVD :)

I Finally got the correct texture which i am looking for  :)

Here are the ingredients :

Ingredients A :  5 egg yolks
                         20g sugar
                         85g cake flour
                         45ml milk
                         45ml corn oil
                         1tsp of vanilla extract
                         
Ingredients B:   5 egg whites
                          70g sugar


Method:
1) Beat the egg yolks and sugar till thick and fluffy.
2) Slowly pour in the vanilla extract, corn oil and milk and beat well.
3) Sift the cake flour into the egg yolk mixture. Mix well and put it aside.
4) Beat the egg white in a separate bowl till it there is some volume then add in the sugar and continue to beat till it forms a firm peak. 
5) Fold in 1/3 of the egg white and fold well into the egg yolk mixture.
6) Fold in the balance 2/3 of the egg white till evenly mixed.
7) Pour into the tube pan and bake in a pre-heated oven of 180C for 40 to 45 mins. 
8) Invert the tube pan allow it cool completely before removing from the pan.

Pandan Chiffon Cake

 Pandan Chiffon Cake

This is an overdue post..
On Sunday, just have some sudden craving for Pandan cake... so decide to make 1...
On Tuesday, when I am back from work..

M : How is the Pandan cake? Did you all finish all of them?

S : Yes mummy. All finished and ah b ate a lot..

M : That good

S : Mummy, can you make one for me now again for tomorrow?

M: Em... Okok.. (Cos I still have leftover coconut milk from yesterday) and its just 15 mins work :)

 Ingredients :

A: 5 egg yolk
   20g caster sugar
   85g cake flour
   100ml coconut milk
   30 ml corn oil
   1.5 tsp pandan paste


B: 5 egg whites
    70g caster sugar

Method:

1. Beat the egg yolk and sugar till thick and fluffy. Pour in the corn oil and coconut milk and beat till well mixed. Sift the cake flour into the mixture and fold till well combined.

2. In a separate mixing bowl, beat the egg white till foamy. Pour in about 1/2 of the Sugar and continue to beat. Add in the rest of the sugar and beat till firm peak. Then reduce the mixer speed to lowest and beat for 1min. This will help to reduce the air particles in the mixture.

 3. Pour in 1/3 of the egg white into the egg yolk mixture and fold in gently into the egg yolk mixture. After its well combined, pour in the rest of the egg whites n fold till well combined. 4. Pour the mixture into the baking tin and bake in the preheated oven of 180C for abt 40mins.

Swiss Roll with Coloured Rice

My sons have been asking to me to make this for them for quite a while....

However due to my busy schedule.. I have not been able to try it out...

Finally.. today.... I have some time and my friend is at my house...

So decided to give it a go.....

Here it is.... Swiss Roll... and I am so happy that its rolled so nicely...

Finally... I Got it!! Yippie!

Ingredients:

A   : 5 egg yolks
       25g caster sugar
       85 g cake flour
       45ml corn oil
       45ml milk
      
B   :  5 egg whites
        85g caster sugar

C   :  80g unsalted butter
         20g icing sugar
         40ml milk


Method for the cake:

1. Preheat the oven to 190C . Line the baking sheet in the baking tray.
2. Beat the egg yolks and sugar till thick and fluffy. Add in the corn oil, milk and vanilla extract and beat well.
3. Sift in the flour and mix well using a whisk.
4. In a separate bowl, whisk the egg white and sugar till stiff at high speed till stiff. then beat for at low speed for 1 minute to stablise the air bubbles in the mixture.
5.  Fold in 1/3 of the mixture of into egg yolk mixture. Fold in gently to avoid pressing out all the air in the egg white. Fold in the balance of the egg white till even.
6. Pour the mixture into the baking tray and spread them out evenly.
7. Bake in the oven for 12 mins.
8. Remove the cake from the baking tray once its baked and allow it to cool.

 Method for the cream:

1. Cream the butter and sugar till pale white
2. Add in the milk and beat till mix well with the butter.

Rolling:

1. Flip the cake into another sheet of baking sheet.
2. Spread the cream on the cake evenly
3. Roll the cake and wrap up and refrigerate to set the shape.
4. Apply a thin layer of cream on the outer layer & sprinkle the coloured rice on the cake.

Raisin Cranberry Bread

65C Tangzhong Bread is another book i bought recently.

Decided to try home made loaf for my sons tmr recess.
Though its a lot of work n lots of kneading but i think is worth it.

Home made bread taste better than outside..
with no chemical improver ...  all natural ingredients.

Hokkiado cupcake (2nd attempt)

Today is my 2nd attempt on Hokkaido cupcake..

Somehow it dun seems to be able to raise as good as the Nasi Lemak has...
I wonder what's wrong?
Could it be too much or the way i handle.. :(
Though it taste nice but its not as perfect as i would be...

Chocolate chip chiffon cups :)

My Hokkaido Cupcake.. but seems not as ideal as .. :(