Sunday, February 19, 2017
A). 200 gm. Flour mixture sieved.
50 gm Van Houten cocoa powder with 150 gm plain flour or All Purpose flour or Self-rising flour. (Please omit the baking powder if you are using Self-rising flour, it contain leavening agent)
B). 200 gm. Butter.
C). 180gm. Sugar.(180g to 200g)
D). A pinch of salt
E). 1 tbsp. Pure Vanilla extract
F). 200 gm. Eggs ( about 4 to 5 nos of eggs)
G). 2tsp. Baking powder ( omit this if you are using self-rising flour)
(1)Use an electric mixer, beat butter, sugar, salt and vanilla extract until light and creamy.
(2) Add in the egg one at a time and beat until creamy.
(3) Fold in sieved flour mixture. Stir until just combined.
(4) Pour into a 20 cm Dia. round baking tin that has been lined with baking paper.
(5) Bake in a preheated oven at 170 degrees C for about 30 mins. or until cooked.
Saturday, May 10, 2014
Golden chiffon Cake 黄金The batter is using 烫面 "Cooked Dough" method (that means cook the egg yolk batter first)
*makes a 9" (internal diameter) x 3" height round cake tin with removable bottom (not a non-stick)
50g butter (salted)+ 50 sunflower oil90g Plain flour+ 10g cornflour
6 egg yolks (A size)
100g fresh milk
6 egg whites (A size)100g caster sugar
1/2 tsp cream of tartar
Method1. Prepare a cake pan, don’t need to line paper.
2. Immediate separate cold eggs from fridge (easy to separate this way) into two mixing bowls. Set aside to return to room temperature.
3. Place butter, oil and milk in a saucepan, once you see small bubbles, remove from heat.
4. Immediately add in flour, quickly stir to become batter (at this stage, the batter is thick. Also suggest to transfer this batter to another clean mixing bowl).
5. Add in egg yolk one at a time, stir well on each addition. The batter is slightly runny if compare to normal chiffon batter.
6. Mix sugar and cream of tartar together. Beat egg whites till foamy, gradually add in sugar mixture (in three batches) 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)
7. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
8. Fold in 1/3 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.
9. Pour into cake tin, bake at pre-heated oven at 165C (no fan) for 30mins at low rack, then increase to 170C (no fan) for another 15 mins.
10. Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.
Chiffon Reference : modified from Sonia aka Nasi Lemak Lover Golden Sponge cake
For Cake Filling:
2 cups Heavy Cream
1 tsp Gelatin (unflavoured)
1 tbsp Cold Water
2 tsp Vanilla Extract
4 tbsp confectioner's sugar
1/2 cup Strawberries, evenly sliced and mix with 2 tbsp of sugar and rum for the filling
1 cup Strawberries, for the topping
Glaze for strawberries, as desired
To make Stabilized Whipped Cream*:
1. Place the electric mixer bowl and whisk attachment in the freezer for at least half an hour before use. Keep heavy cream cold in the refrigerator, taking out only when ready to whip.
2. Pour the cold water into a glass bowl and sprinkle the gelatin evenly over the surface of the water. Let stand for 5 minutes.
3. Meanwhile, fill a saucepan with water up to 2 cm height. Bring to a gentle simmer over low heat. Sit the bowl of gelatin over the rim of the saucepan, ensuring that the bottom of the bowl does not touch the surface of the water. Stir continuously until all the gelatin dissolves. Once dissolved, set aside and let mixture cool down to room temperature.
4. Pour heavy cream into the mixer bowl and whisk on medium speed until the cream just starts to thicken, and you start to see the whisk lines faintly trailing in the cream as you whisk. Pour in the vanilla extract, then add the sugar. Continue to whisk until soft peaks form. Then pour in the gelatin all at once, and continue to whisk until stiff peaks form. Be careful not to over-whip as cream peaks go from soft to stiff very quickly - over-whipped cream will start to turn buttery. If not ready to use immediately, cover with cling wrap and place in refrigerator to let it chill.To Assemble the Cake:
1. On a cake turntable or flat dish, cut the chiffon cake in two pieces and place the bottom cake layer with the smooth side facing down.
2. Place a large dollop of whipped cream and spread a thin but even layer over the surface. Cover the surface with strawberry slices (avoid stacking or overlapping slices), again in an even layer over the cream. Spread another even layer of cream, just enough to cover the strawberry slices.
3. Cover with the top cake layer, making sure that both layers align nicely all around the circumference of the cake. Frost the top and sides of the cake, smoothing the cream all around.
4. At this point let the cake chill for 30 minutes before you continue the decoration.
5. Using piping tips of your choice, pipe just inside the edge all around on the top, and at the base of the cake. Pipe rosettes to fill the centre of the cake. Decorate with strawberry halves and quarters (sit the strawberries on the rosettes), and brush over with glaze for a moist, glossy appearance. Chill to set the frosting and filling before serving.
How to store if making in advance:
Cake Base: Keep each layer separately in re-sealable bags or air-tight containers, and chill until ready to use.
Whipped Cream: Cover bowl with cling wrap and keep chilled until ready to use. If the cream has deflated a little by the time it is needed, simply re-whip by hand using a hand whisk until light and fluffy again.
For Filling and Frosting reference: modified from Little Bites Big Tastes Strawberry Chiffon Shortcake
Wednesday, September 18, 2013
Thursday, May 30, 2013
This was my first attempt of making this coconut oil. I bought 3 mature freshly grated coconuts from the nearby wet market, and 3 cups of warm water were added to the coconut pulp to extract the coconut milk from it. As fermentation works better in a warm and enclosed place, so my pot of coconut milk was put in the turn off mode microwave oven to ferment. After several hour, the curd, oil and water start to separate:- the protein stay at the surface, the oil float at the 2nd layer, then follow by the water and a layer of fine pulp settles at the bottom. After filtering I was able to scoop out about 3/4 cup of cold press virgin coconut with no heat apply to it at all. The oil that was extracted this way might has some water moisture content in it, so i will keep it in the fridge to prevent it from rancid.
Friday, February 1, 2013
This is a video of making kueh bangkit.
During Chinese New Year, Kueh Bangkit is a must-have cookie for many families and it has become our family favourite ever since I started making them a few years ago.
Kueh Bangkit is a fragrant and tasty cookie that simply melts in the mouth and leaves a creamy and coconuty taste that most people cannot resist.
To dough mix should not be too wet or dry. If it is too wet, the cookie will expand until the pattern disappears. If it is too dry, the cookie will be very hard.
Get 1 whole grated coconut without the brown coloured layer (1 coconut is able to squeeze out about 150-200ml coconut milk) and extract the milk. Put all the milk that you have extracted into a pot with 2 tbsp of sugar, salt and some pandan leaves and bring it to a simmer over low heat ( do not over boil it, it will curd if over boiled ) until all the sugar and salt are dissolved and fragrance of the pandan leaves fuse into the coconut milk and let it cool before using it.
Ingredients for making kueh bangkit:
- 350g fried tapioca flour ( Dry-fry the whole packet of 500g, the amount will reduce after the moisture disappear, you might need extra flour for adjustment)
- 5 pieces of pandan leaves
- 1 tsp of salt
- 2 large egg yolks
- 120g fine granulated sugar (2 tbsp to put into the coconut milk)
- 150ml of thick coconut milk( with all the milk you extracted from 1 whole fresh coconut, add 2 tbsp of sugar, salt and pandan leaves, bring to low simmer)
|Cream egg yolk and sugar|
|add tapioca flour alternately with the coconut milk to the egg mixture|
|adding coconut milk|
|the final dough is firm and not sticky|
|baking tray lined with baking paper|
- Wash the pandan leaves. Wipe them dry and cut into 3cm pieces
- Over low heat, dry-fry the tapioca flour in the wok together with the pandan leaves till it is very light and fluffy. It takes about 15mins, let it totally cool down to room temperature and sieve. Packed sieved fried flour into a plastic bag and store it in the fridge until needed.
- Over low heat, boil coconut milk with some pandan leaves and 2 tbsp of sugar ( taken from the amount 120g fine granulated sugar) and salt. Leave to cool before use.
- Beat egg yolks and the balance sugar till light lemony and creamy. Add sugar slowly so as to ensure all the sugar dissolve easily.
- However if the sugar does not dissolve properly, you can add some coconut milk first before you add the flour (see step 6 below).
- Add flour and coconut milk, alternately, to the egg mixture slowly. The last addition of the flour should be done bit by bit to get a good firm dough. The dough should not be too wet or dry. If it is too wet, the cookie will expand until the pattern disappears. If it is too dry, the cookie will be very hard.
- Roll dough to 1/2 cm thick and cut out cookie with the cookie cutter. Lay them on the baking tray lined with baking paper (to prevent cookies from sticking onto the tray after it is baked).
- Bake in a preheated oven at 160°C for about 15 mins. I prefer the kueh bangkit to be a little over baked so that it turns a little brown at the sides. This makes it more fragrant.