Thursday, August 11, 2016

Pandan Chiffon Cake ~ 香兰戚风蛋糕


This is my second attempt at baking Pandan Chiffon Cake for I slightly underbaked the first one and it just dropped off from the pan about 10 mins. after I inverted it onto a cooling tray.  So this time I did some homework and found a lot of tips to fine tune the recipe.  As I've never tried whisking the egg yolks and sugar with the ball whisk of a stand mixer, I thought I'd give it a try.  I'm not sure why this time my chiffon cake has more craters than all my previous Chiffon cakes, just wondering whether it could be due to the mixing with the ball whisk which had incorporated more air into the batter.  Nevertheless, I'd prefer to adhere to either beat the egg yolks and sugar with the paddle attachment of a stand mixer or just combine the egg yolks and sugar with a wire whisk which I normally do.






Pandan Chiffon Cake ~ 香兰戚风蛋糕 

Ingredients (A)                   
                        

  • 6 large egg yolks (68 gm  each with shell)
  • 24 gm caster sugar
  • 120 ml coconut milk
  • 3.1/2 Tbsp canola/corn oil
  • a pinch of salt
(B)
  • 120 gm superfine flour or plain flour (sifted twice)
  • 1.1/4 tsp baking powder
(C)
  • 6 large egg whites
  • 72 gm caster sugar
  • 1/2 tsp cream of tartar
Pandan Juice
  1. Cut up about 15 or more pandan/screwpine leaves and blend with 2 Tbsp of water.
  2. Strain the blended pandan leaves into a measuring cup.
  3. Let the pandan juice settle in the fridge for a few days.
  4. Use the settled residue.
Method
  1. Beat egg yolks with sugar till sugar is dissolved, whisk in pandan juice, coconut milk, oil and salt till well combined.
  2. Sift over the flour and baking powder.  Fold till mixture is free from lumps.
  3. In a clean mixing bowl, beat egg whites with cream of tartar @ high speed till foamy, then gradually add in the sugar.  Beat till stiff peaks form.
  4. Add in 1/3 beaten egg whites to the yolk batter, fold till well combined.
  5. Fold in remaining egg whites.  Mix well.
  6. Pour the batter into an ungreased  23 cm tube pan, gently bang the pan on the work top to dispel air bubbles.  Use a chopstick or skewer to go round the batter also to eliminate air bubbles.  Smooth the surface with a spatula.
  7. Bake in a preheated oven @ 170 deg.C for 55 mins. till golden brown.  Test with a skewer till it comes out clean.
  8. Immediately invert the cake over a mug and let cool for about 1 to 1.1/2 hours.  Gently remove the cake by hand.

Continue reading "Pandan Chiffon Cake ~ 香兰戚风蛋糕 "

Thursday, August 4, 2016

Plain buns - (Gelatinized method) ~ 普通面包子


I took the opportunity to make some buns during this hot spell for I know that the dough will be able to proof very quickly.  I wasn't wrong for the dough doubled up in size within half of the normal time required for the proofing process.   These soft and fluffy buns were made using the 'Gelatinized Method' and you can view the step-by-step instructions 'here'.




These plain buns go very well with soup or can be served with just a spread of butter

Plain Buns - (Gelatinized method)  ~  普通面包子

Ingredients for Gelatinized dough   

  • 100 gm plain flour
  • 70 ml boiling water

Method
  1. Place flour in a bowl, add boiling water and mix with a wooden spoon or lightly knead to form a dough.
  2. Cover with cling wrap, leave to cool and keep refrigerated overnight.
Ingredients for Dough
  • 400 gm high protein flour
  • 75 gm caster sugar
  • 20 gm skimmed milk powder
  • 2.1/4 tsp dried yeast
  • 1 tsp salt
  • 170 ml ice cold water
  • 75 gm cold butter, cubed
  • 1 cold egg, lightly beaten
  • 1 whole egg lightly beaten for egg wash
  • Sunflower seeds, pumpkin kernels, Demerara sugar  (optional)
Method
  1. Attach the dough hook of a stand mixer.  Combine flour, sugar, mild powder, yeast and salt together in a mixing bowl.  Mix well.
  2. Tear the gelatinized dough into piees and add to flour mixture.  Add in beaten egg.
  3. Mix on low speed, adding in cold water gradually.
  4. Scrape the sides of the bowl and dough is combined when it leaves the sides of the bowl.
  5. Add in the cubed cold butter, mix to combine and turn on high speed and knead till dough is smooth and not sticky and can be lifted up with the dough hook.
  6. Shape dough into a ball.  Cover with cling wrap or a piece of damp cloth and let proof in a warm place for about 45 mins to 1 hour or till dough double in size.
  7. Knock out air in the dough, gently knead on a flour dusted surface.  Divide dough into 2 portions and subdivide into 6 rolls each.  Shape each roll into a ball.
  8. Place balls of dough in a greased 10 inch square pan and cover with cling wrap or a piece of damp cloth.  Let proof in a warm place for 50 mins.
  9. Apply egg wash.  Sprinkle some with sunflower seeds and pumpkin kernels and some with Demarara sugar.
  10. Bake in a preheated oven @ 180 deg.C for 25 to 30 mins.  Let buns cool in pan before serving.
  11. Yield :  12 Buns

Continue reading "Plain buns - (Gelatinized method) ~ 普通面包子"

Thursday, July 28, 2016

Greentea Matcha Marble Butter Cake ~ 抹茶大理石牛油蛋糕


The recipe for this bake is adapted from the Marble Butter Cake that I posted not long ago.  Since I ran out of self-raising flour, I settled for plain flour and added in baking powder.   I was also eager to see the result.  There were no cracks on the surface of the cake.  I didn't invert the cake immediately after removing it from the oven as I wanted to decorate the cake and didn't want the lines of the cooling rack imprinted on the surface.  I just let it cool in the pan.  The cake was moist and soft much to my other half's delight and he promptly ate two pieces with a cup of hot tea!






Greentea Matcha Marble Butter Cake  ~  抹茶大理石牛油蛋糕 

Ingredients (A)  

  • 230 gm butter (unsalted)
  • 150 gm caster sugar
  • 4 egg yolks (I used 67 gm eggs with shell)
  • 200 gm plain flour
  • 2.1/4 tsp baking powder
  • 60 ml milk
  • 2.1/4 tsp Greentea powder
  • 1 tsp vanilla
  • a pinch of salt
(B)     4 egg whites
          50 gm caster sugar

Method
  1. Line the base of an 8 inch round pan, grease the sides and dust with some flour.
  2. Sift the plain flour with baking powder and salt, set aside.
  3. Cream the butter and sugar till light and creamy, add in the egg yolks one by one, followed by the vanilla.  Mix well.
  4. Fold in sifted flour alternatively with the milk, mix till well combined.
  5. Beat the egg whites till soft peaks form, add in sugar gradually and beat on high speed till stiff peaks form.
  6. Fold in the egg whites mixture into the egg batter in two additions, mix thoroughly.
  7. Take out 1/3 of the batter and sift in the greentea powder, mix well.
  8. Scoop 1/2 of the plain batter into the prepared pan, level the surface, then add in the greentea batter, smooth to even layer and lastly add in the remaining plain batter.  Level the surface.
  9. Lightly tap the pan on the worktop to dispel any air bubbles.  
  10. Use a skewer to make swirls on the batter.
  11. Bake in a preheated oven @ 170 deg.C for 45 to 50 mins.  If you notice that the top is getting more brown, reduce to 150 deg.C for the last 15 mins.  Test with a skewer till it comes out clean.
  12. Remove the cake from the oven and let cool in the pan.  
  13. If you do not intend to decorate the cake, then let the cake cool for 10 mins, then invert onto a cooling rack to cool completely.



Continue reading "Greentea Matcha Marble Butter Cake ~ 抹茶大理石牛油蛋糕 "

Monday, July 25, 2016

Steamed pork spareribs with black beans ~ 豆豉蒸排骨


This steamed pork spareribs is readily available in most of  the dim-sum restaurants and it's one item that my children will nod in acknowledgement when the dim-sum carts come rolling by.  It's not too difficult to replicate this at home and in fact you can make adjustments to it to suit your taste.   You can serve this over rice or plain white porridge as a meal like what I'm doing  here!






Steamed pork spareribs with black beans   ~     豆豉蒸排骨

Ingredients

  • 250 gm pork spareribs cut into bite size
  • 2 tsp fermented black beans
  • 4 pips of garlic, finely chopped
  • 1 tsp finely chopped ginger
  • 1 Birdeye chilli, chopped
  • 3/4 tsp sugar
  • 1/4 tsp dark soya sauce
  • 1 tsp cornstarch
  • 2 Tbsp water
Method
  1. Combine all the ingredients into a paste.
  2. Marinate the spareribs with the paste for about 2 hours or preferably overnigh.
  3. Place the marinated spareribs onto a heat-proof plate.
  4. Steam under medium heat for about 15 mins. till the spareribs are cooked.  If you prefer the spareribs to be more tender, steam for another 10 mins.


Continue reading "Steamed pork spareribs with black beans ~ 豆豉蒸排骨"

Thursday, July 21, 2016

Orange Muffins with Cereal Topping ~ 香橙麦片玛芬


This recipe has both orange zest and juice which gives these muffins an awesome orange flavour.  Topped with cereal, this will make an excellent nutritious breakfast to start off your day!








Orange Muffins with Cereal Topping  ~    香橙麦片玛芬

Ingredients

  • 85 gm melted butter
  • 125 gm plain flour
  • 1 egg
  • 1/4 cup milk
  • 1/2 tsp vanilla
  • 60 gm caster sugar
  • 1 tsp baking powder
  • 2 tsp orange zest
  • 1 Tbsp orange juice
  • a pinch of salt
For the topping :   6 Tbsp cereal + 3 tsp Demerara sugar, mix well.

Method
  1. Sift plain flour, baking powder and salt into a mixing bowl.  Whisk in the sugar and orange zest, mix well, set aside.
  2. In another bowl, whisk together the melted butter, egg, milk, vanilla and orange juice.
  3. Pour the wet ingredients into the flour mixture and mix till just combined.
  4. Scoop batter into a paper lined muffin pan.  Sprinkle with the cereal topping.
  5. Bake in a preheated oven @ 190 deg.C for 20 mins.  Test with skewer till it comes out clean.
  6. Let cool in pan for 5 mins, before removing and cooling them on a wire rack.
  7. Serve warm.
  8. Yield :  6 muffins





Continue reading "Orange Muffins with Cereal Topping ~ 香橙麦片玛芬"

Tuesday, July 19, 2016

New tasty treats in cakes


Cakes are one of the most popular desserts across the world. It is simple to make, it is sweet, and there are many variations in which cakes can be made and enjoyed. There is no clear reference as to when and how cakes were first discovered, and who was responsible for it. However, one thing is pretty well established, that cakes have been popular from the very beginning. Another reason behind the popularity of cakes is that they are easily available as well. There are many bakeries in every city, every locality, and all of them make decent cakes. Now you can also order cakes online in Chennai , or any other city for that matter, and enjoy a cake in your house or workplace without ever having to get up from your couch. This is like a dream come true for all the people with a serious sweet tooth.



Butterscotch Cake


Variations of delicious cakes

Every person has different choices in different aspects of their life. The individual choices differ even in the smaller details. So two different people can have two very different choices when it comes to their favourite cake flavour. While someone likes a chocolate cake, the other person might be fond of fruit cakes. So it is important to have different kinds of  cake flavours for online ordering. When you browse for online cakes in Chennai, you can get all these delicious flavours and much more. You can even find different kinds of cakes that you have never heard of before in your life.



Semolina Coconut Cake


Shopping for personalised cakes

It is not uncommon to order a very specific and special cake for a very special occasion. Suppose it is your kids birthday and you want a cake in the shape of a car, you can get the through online shopping. Suppose it is your parents 25th anniversary and you want their picture on the cake in icing, you can get that too.  So there is a lot of room for personalization when you place an order for online cake.  You also get great offers on these cakes.



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Monday, July 18, 2016

Burdock root yuzhu and apple soup ~ 牛蒡玉竹苹果汤


The Burdock root had always attracted my attention whenever I spotted it during my marketing rounds.   I had been wondering how to cook with it as I know that it's a soup ingredient until one day I saw a lady promptly dropping a long Burdock root into her shopping basket.  On inquiring further she told me that it's very nutritious and rattled off the ingredients that she will normally use to make this soup.   So today, I'm sharing my recipe or rather hers with you.




Burdock root yuzhu and apple soup ~  牛蒡玉竹苹果汤  

Ingredients   

  • 400 gm pork shoulder, cut into chunks
  • 150 gm Burdock root
  • 50 gm yuzhu (polygonatum)
  • 1 green apple
  • 2 honey dates
  • 3 lt water
  • Seasalt to taste
Method
  1. Scald the pork in boiling water, remove and rinse.
  2. Wash, peel and core the apple.  Cut into wedges.
  3. Peel off the skin from the Burdock root and slice.
  4. Rinse the yuzhu.
  5. Fill a pot with 3 litres of water, bring to a boil and add in all the ingredients.  Let it boil for about 5 mins, then turn to low heat and let it simmer for 2.1/2 hours.  Season with salt.
  6. Ladle into bowls and serve warm.
  7. Yield :  4 to 6 servings.



Continue reading "Burdock root yuzhu and apple soup ~ 牛蒡玉竹苹果汤 "

Thursday, July 14, 2016

Korean Egg Bread (Gyeran-Bbang) ~ 韩式鸡蛋面包


Quite a number of fellow bloggers have posted Korean Egg Bread in Facebook and shared their recipes  and I was tempted to try.  It struck me that I could make this for lunch and upon surfing the internet for more info about this recipe, I chanced upon Seonkyoung's blog and decided to try her Korean Egg Bread recipe.  I made some plain with a sprinkling of seasalt, some topped with roast pork and some with chopped spring onions.  They were delicious and I will be making this again for a light meal.








Korean Egg Bread (Gyeran-Bbang)  ~    韩式鸡蛋面包

Ingredients

  • 128 gm plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3 Tbsp sugar
  • 1 large egg
  • 1/2 tsp salt
  • 2 Tbsp melted butter or vegetable oil (I used canola oil)
  • 12 small eggs
  • spring onions/shredded cheese/bacon bits for topping
  • 3/4 cup milk + 2 Tbsp white vinegar or lemon juice to make Buttermilk
Method
  1. Make Buttermilk, set aside.
  2. Sift flour, baking soda and baking powder, add salt, sugar and mix well with a whisk.
  3. Add oil, egg and Buttermilk.
  4. Whisk till free of lumps.
  5. Put 1 Tbsp of batter into the greased muffin pan, break in a small egg, cover up with more batter but expose the egg yolk.
  6. Sprinkle on some chopped spring onions, bacon bits, mixed dried herbs or shredded cheese as desired.
  7. Bake in a preheated oven @ 180 deg.C for 20 mins.
  8. Serve immediately.
  9. Yield :  12 egg bread
A point to note is to use greased muffin pan so that the egg bread can be removed easily.  With cupcake liners, the egg bread tends to get stuck onto the liners and you'll need to scrape out the last morsels of delicious egg bread.



Continue reading "Korean Egg Bread (Gyeran-Bbang) ~ 韩式鸡蛋面包 "

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