Oreo chiffon cake ~ 奥利奥戚风蛋糕

One can't be tired of chiffon cakes and this goes for my family as well. Chiffon cakes are light, soft and not overly fattening that will add unsightly inches around the waistline. So, here, I'm sharing with you today, an Oreo chiffon cake which can be enjoyed any time of the day.

Oreo Chiffon Cake ~ 奥利奥戚风蛋糕
(adapted from 'here' and 'here' )

Ingredients (A)

5 egg yolks
58 gm caster sugar
75 ml canola oil
1/4 tsp salt
129/130 gm plain flour
1 tsp baking powder
92 ml milk
1/2 tsp vanilla
4 Oreo cookies, cream removed and crushed coarsely
6 whole Oreo cookies to place at the base of the pan

(B) 5 egg whites

58 gm caster sugar

1/2 tsp cream of tartar

Method

Place 6 whole Oreo cookies onto the base of an ungreased 23 cm chiffon pan.
Using a handwhisk, whisk the egg yolks, vanilla and sugar till well combined. Add in oil, milk and mix thoroughly. Sift in plain flour, baking powder and salt. Add in the crushed Oreo cookies. Mix well.
In a clean mixing bowl, whisk egg whites till frothy, add in cream of tartar and whisk till foamy. Gradually add in sugar in batches and beat till stiff peaks but not dry.
Fold in 1/3 of the meringue into the flour mixture, mix gently, followed by the the remaining meringue.
Slowly scoop or pour the batter onto the prepared pan.
Bake in a preheated oven @ 170 deg.C for 50 to 55 mins. till golden brown. Test with a skewer till it comes out clean.
Immediately invert the cake onto a rack or on top of the base of a cup and let cool completely before unmoulding by hand.

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago. So I got hold of my old file of recipes and finally managed to retrieve it. I did it recently and must say that I'm satisfied with the result. The texture of the Pau was soft and a bit chewy, wholesome and filling too. Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.

Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake. This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine. As I've never baked a fruit cake with yoghurt before, I was very eager to try.

Read on for the Recipe

Marble Loaf ~ 大理石面包

This is my first attempt at making bread with half high protein bread flour and half plain flour. The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly. The crust stays thin and crisps up nicely and not hard to chew. You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...

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