Orange Chiffon Cake

2nd attempt on chiffon cakes

Ingredients:
(A)
4 egg yolks
75 ml. Orange juice
40 ml. water
85 ml. corn oil
90 gm. sugar
150 gm. Hong Kong flour or Cake flour
3 gm. Salt
1 tsp. Baking Powder
1/2 tsp. Orange emulco

(B)
5 egg white
1/8 tsp. Cream of Tartar
100 gm. sugar

Method:
(1) Mix all the ingredients (A) together and stir till smooth.
(2) Whisk egg white with cream of tartar for 1 min. then gradually pour in sugar and whisk till medium-stiff peak.
(3) Fold mixture (1) and (2) together and pour into a 23 cm. tube pan.
(4) Bake at 180c for about 1 hour or till cake is cooked through.
(5) Overturn cake (still in the pan) onto a wire rack and leave it to cool down completely.
(6) Remove cake from tube pan and slice.
(7) Serve.

Read more...

Pandan Chiffon Cake

I finally brave my courage to bake chiffon cake, chiffon cake is 1 of the easiest cake to make but its easy to fail. My 1st attempt wasn't good, my dad complain that the chiffon cake is hard, not soft enough, my mum commented not fluffy enough, my sis.. just say 1 word.. fail.. so demoralizing right! So after my failed 1st attempt of pandan chiffon cake, i decide to try orange chiffon cake last sunday and it turn out to be a great success.. keke.. the cake is soft.. fluffy and not too sweet but somehow the aroma of the orange flavor is not strong despite of putting orange amulco in, most probably i did not put enough of it.

Ingredients for egg yolk mixture:
6 egg yolks
2 Tbsp. Pandan juice
150 gm. coconut milk
1/4 tsp. salt
4 tbsp. Corn oil
1 tsp. Pandan Paste
1/4 tsp. Green colouring
80 gm. caster sugar
140 gm. Cake flour

Egg White Mixture:
6 egg white
1/4 tsp. Cream of Tartar
100 gm. caster sugar

Method:
(1) Mix all the egg yolk ingredients together and stir till smooth.
(2) Whisk egg white with cream of tartar and gradually pour in the sugar. Whisk at high speed until frothy and stiff peak forms.
(3) Gently fold egg yolk mixture with egg white mixture until blended.
(4) Pour into a 9" (23 cm) tube pan. Bake at 170C for about 40 to 45 min.s or until cooked.
(5) Remove from oven, invert cake onto cooling rack until completely cooled before removing from the pan.
(6) Slice and serve.

Read more...

Cheese brownies

Left some cheese cream in the fridge expiring soon, decide to try out cheese brownies. Its really not easy, it actually rise quite high when its in the oven but sank after i remove it from the oven. Guess egg inflate during the process of beating. Taste nice though despite the not very pretty appearance.

heres the recipe:

Brownie Ingredients:
180 gm. Butter - melted
275 gm. brown sugar
3 eggs
1 tsp. vanilla essence
120 gm. self-raising flour
70 gm. cocoa powder

Cheese filling:
250 gm. cream cheese
45 gm. butter
80 gm. icing sugar
1 egg

Some chocolate chips to sprinkle on top

Method:
(1) Mix melted butter with brown sugar until well combined.
(2) Add in eggs, one at at ime, mixing well after each addition. Stir in vanilla essence.
(3) Gently fold in flour and cocoa powder and stir till smooth.
(4) For cheese filling: beat cream cheese, butter and icing sugar until well combined. Add in egg, beating well.
(5) Pour half of brownie batter into loaf pan, then pour in cheese filling. Then pour the balance brownie batter on top of cheese filling. Sprinkle top with chocolate chips.
(6) Bake in preheated oven 170C for 40 min.s or until cooked.

Read more...

Almond Biscotti

Ingredients:

3 egg white
100 gm.Castor sugar
125 gm.cake flour
150 gm.whole almonds - slightly roasted

Method:

(1) Whisk egg white with sugar till light and fluffy.
(2) Fold in flour and almonds lightly till till mixture.
(3) Pour into a loaf tin 6" x 9" and bake at 180C for 30 mins. or light brown on top
(4) Remove cake and leave to cool and then refrigerate till harden
(5) Slice thinly and arrange onto baking tray and bake at 130C for another 45 mins. till dry and crispy. Leave to cool before storing into cookie containers.

Read more...

Double chocolate chip cookies

Ingredients

125g Butter
70g Castor sugar
70g Brown sugar
1/2 tsp Vanilla essence
1 Egg
2 tbsp of cocoa powder
260g Self-raising flour
130g Chocolate chips (Add more if you like more choc chips)

Method
1. Pre-heat oven to 180C.
2. Sift the flour, set aside.
3. Beat butter, essence and sugars using mixer until smooth.
4. Add egg and beat until well combined.
5. Stir in sifted flour and the remaining ingredients.
6. Take rounded teaspoons of mixture and roll into balls.
7. Place balls about 4cm apart on slightly greased oven trays or line with baking sheet.
8. Bake in pre heated oven for 15 minutes or until browned.
9. Cool in trays for short while and transfer to wire rack for cooling.

Read more...

CNY cookies, pineapple tarts and kueh bangkit
Went for baking CNY pineapple tarts with Joanne, Wendy and Tricia but still need more practice at home after the class. First attempt for both are successful..keke.. but i did not cook the pineapple on my own, bought ready-made pineapple paste from Sun Lik trading. Will challenge the cooking of pineapple next year..

Read more...

No Bake Oreo Cheesecake dec 07

Ingredients for crust:

220 gm. chocolate biscuits - blended
120 to 150 gm. melted butter

Cream Cheese fillings:

100 gm. Sugar
8 egg yolks
500 gm. cream cheese
22 gm. gelatine powder soaked with 100 ml. water then microwave for 25 secs.
300 gm. Dairy whip cream (35% fat whipping cream)
50 gm. cooking chocolate
1 packet of Oreo cookies

Method:

(1) Mix blended chocolate with butter evenly and press into a 9" round spring form tin. Chill in the refrigerator for at least 20 mins. Till biscuits are firm.
(2) Whisk egg yolks and sugar lightly over a pot of simmering water with the base not touching the water. Whisk till lemony in color.
(3) Beat cream cheese with a paddle till creamy. Pour in the melted gelatine mixture and mix evenly.
(4) Pour in the whisked egg yolks into the cream cheese gradually and mix till evenly combined.
(5) Fold in whipped cream and mix gently.
(6) Pour half of the cream cheese mixture into the prepared tin , lay Oreo cookies on top of cream cheese filling and then pour balance cream cheese filling on top.
(7) Mix 1 tbsp of cream cheese filling with melted chocolate and spoon it on top of the cheese cake. Use a skewer to swirl into a marble effect.
(8) Chill in the refrigerator for about 4 hours or until firm before slicing.

Read more...

Blueberry Cheese Cake dec 07

Blueberry Cheesecake for Xmas party at Germaine's House

Ingredients :
1 Small Packet of Digestive Biscuits
1 Can Condensed Milk (380 gm) or 1 tub nestle cream
8 oz or 250 gm (1 Block) Phillidephia Cheese
4 oz or 125 gm (half Block) Butter
5 Teaspoons of Gelatine
1 Lemon -- Squeeze into juice
A little hot water

Blueberry pie filling

Method:

1. Crush 10 pces. of biscuits (equivalent to 2 cups)
2. Melt butter on stove and add in the crushed biscuit crumbs.
3. Line tin with the crumb mixture. Press down and refrigerate for a few hours until hardened.
(Note: Leave cheese block for 1 hr at room temperature before starting).

When ready,
4. Beat cheese till soft and creamy Add condensed milk (use only half can)
5. Add lemon juice (some chopped rinds, if preferred)
6. Mix gelatin with hot water and add in to the mixture a little at a time. Stir briskly.
7. Pour ready mixture onto biscuit crumbs shell and chill in the refrigerator
8. Pour blueberry pie filling onto the top on the cheesecake after 20mins in fridge

Read more...

1st attempt baking of donuts on Aug 2007

Ist attempt baking donuts, turn out pretty nice but presentation wise has to be improved further. Heres the recipe.

Oven Baked Donuts

Ingredients :
1 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
150 gm UHT milk (ang moh like to use soymilk)
1 tablespoon canola oil a
2 teaspoons lemon juice
1 teaspoon vanilla extract

Method :
1. In a small bowl, combine the dry ingredients.

2. Combine the egg, yogurt, oil, lemon juice and vanilla and mix well.

3. Stir into dry ingredients just until moistened.
4. Coat the tube pans with nonstick cooking spray and dust with 1 teaspoon confectioners' sugar. Divide batter among pans.
5. Bake at 180°C for 13 minutes or until a toothpick inserted near the center comes out clean.
(1 Recipe is good to make 24 mini donuts)

Read more...