Orange Ogura Cake ~ 香橙相思蛋糕

I have not baked this Ogura cake for quite a while. There was so much buzz about this cake amongst the fellow bloggers at one time but looks like the craze has sobered somewhat. Nonetheless I like the texture of this cake and it's not oily and wholesome. The texture is more or less like the chiffon cake but it's more moist. My cake is a bit short because I used an 8 inch pan as opposed to an 7 inch pan which I do not have.

Orange Ogura Cake ~ 香橙相思蛋糕
(adapted from 'here')

Ingredients
4 egg yolks + 1 whole egg
70 ml orange juice
40 ml vegetable oil
1/4 tsp salt
55 gm plain flour
zest from 2 oranges

4 egg whites
1/4 tsp cream of tartar
60 gm caster sugar

Method

Line the bottom of an 8 inch square pan with parchment paper, set aside. Do not grease the sides.
With a hand whisk, whisk the egg yolks and oil till frothy, add in the orange juice and mix well.
Add in sifted flour and zest, mix well.
With an electric mixer, whisk the egg whites till foamy, add in the cream of tartar, continue to whisk till frothy and gradually add in the sugar. Beat till soft peaks form but not dry.
Mix in 1/3 of the meringue into the egg batter, mix well, followed by the remaining meringue.
Do not overmix the batter. Pour the batter into the prepared pan.
Steam bake in a preheated oven @ 160 deg.C for 40 mins, lower the temperature to 140 deg. C and bake for another 20 mins. (Place a tray of hot water on the lowest rack of the oven).
Test the cake with a skewer till it comes out clean. Let cake cool in the pan for about 15 mins., then unmould the cake on a wire rack and remove the parchment paper. Let cake cool completely on a wire rack.
Trim off the edges and slice up the cake to serve.

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). ...

Angie's RecipesApril 26, 2018 at 12:24 PM
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UnknownJune 24, 2018 at 9:48 PM
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