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Saturday, November 17, 2012

Chocolate Chiffon Cake






Ingredients :

A.
6    Grade A egg yolks
50  gr  caster sugar
80  gr  cooking chocolate
70  ml  corn oil
140 ml  evaporated milk
1   tsp chocolate emulsion

B.
20  gr  cocoa powder
110 gr  super fine flour
1/4 tsp baking powder
1/4 tsp baking soda

C.
6    Grade A eg whites
1/2 tsp cream of tartar

D.
100 gr  caster sugar



Method :
1. Beat A till well combined, add in B and mix well, set a side.
2. Whip C till foamy, gradually add in D and whisk until soft peak form.
3. Mix egg white mixture and batter gradually and gently till well incorporated. Pour the batter into a 21 cm chiffon mould.
4. Bake in a preheated oven at 175 C for 40-45 minutes till baked. Remove and invert, set aside. Unmolud once the cake is cool about 2 hours.




Source : Alan Ooi Book

Sunday, November 11, 2012

Zebra Lines Cake




Ingredients:
A. 250 gr cold egg whites
    50 ml cold water
   170 gr caster sugar
   1 1/2 tsp ovalette
     2 egg yolks
   180 gr superfine flour - original 200 gr
    3/4 tsp BPDA
     1 tsp vanilla essence
B. 200 gr butter ( melted) - original 170 gr
     2 tbsp condensed milk
C. 1 1/2 tbsp chocolate paste
  

Method :
1. Line and grease a 7" square baking tin. Preheat oven at 170 C.
2. Whisks ingredient A at high speed until thick and fluffy. Fold in ingredient B and mix well.
   Take out 1/3 of the batter and fold in ingredient C.
3. Scoop 2 tbsps of plain batter into the center of the tin. Top with 1/2 tbsp of chocolate batter.
   Repeat until batter is finished.
4. Bake for 40-45 min.


Source : Delicious Cakes by Amy Heng

Steamed Fruit Cake



This is the first i made steamed fruit cake. I used Rima of Bisousatoi recipe, original recipe from CMG.

Ingredients
375 gr mix fruits
250 gr butter - i used Golden Churn
300 gr flour*
    1 tsp Sodium Bicarbonate*
    1 tsp Cream of tartar* (* mix and sifted)
    3 grade A eggs
150 gr brown sugar 

150 gr sugar (for sugar burn)
1/4 cup almond slices (almond flakes) - skip
A seed nutmeg, grated
Cherry red / green for decorations
1 tbsp black treacle (I added for darker colour)


Method
- Boil water in kukusan (steamer). Cover steamer lid with kitchen towel. 

  Grease and layer with baking paper an 7x7x3 inches.
- Mix flour with cream of tartar and soda bicarbonate - sieve.
- Add in grated nutmeg seeds and mix well.
- Add mix fruits in the flour, mix well. This is to avoid fruits fm sinking - Set aside.
- Beat butter & sugar until fluffy.
- Add in black treacle - mix well

- Add in egg one by one & continue to whisk till well combined. (add in egg and whisk for a minute bef adding the second egg)
- Add in flour/fruits mixture until just mixed.
- Melt sugar in a non stick pan with slow heat until bubble starts to form.. Let it bubble for a few sec or till sugar colour turn dark
- Quickly but carefully pour into the cake mixture while stirring with wooden spatula.
(It will get harden once it touches batter, so fold in fast.. Dont worry if there is some crystallised caramel in the batter).
- Pour batter into baking tin.. arrange cherries.
- Steam for 4hrs on medium heat.. (on high for 2 1/2hr.. medium for 1 1/2hr)
(whenever u wanna add water to ur steamer make sure u use boiling water).
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