Sorry for the late reply on all your comments posted. As for the past few days my computer and modem are under servicing. :( Now they are both back in good shape so I can resume my blogging. :)
Monday, October 26, 2009
Some of you may wonder what is medium stiff peak for meringue and how to reach that stage. Here are the two shots which I took to show everyone what is medium stiff peak. You can see that there is a hook at the tip when the meringue is whisk until this stage and it will stay there. From the second photo, you can see that the marking left behind by the balloon whisk is very clear. In other words, the meringue is quite firm and it is close to stiff peak.
If meringue is whisked until this stage, it is best for chiffon cake. When meringue is fold in properly (meaning not over folded, bursting the pockets of air), your chiffon cake will rise evenly and less air holes on the cake.
Maybe some of you may ask, how long do I have to whisk to reach this stage and what is the speed I used for my cake mixer? For my Kenwood Cake Mixer(old model), I used medium high speed. What I can said for how long do I have to whisk to reach this stage is that you have to observe and moreover all cake mixers has difference wattage and speeds.
Hope the details can help some of you. Happy Baking. :)
Monday, October 19, 2009
95g caster sugar
1/2tsp chocolate paste
155g cake flour
20g cocoa powder
1tsp baking powder
1/4tsp baking soda
1. Preheat oven to 180C.
2. Sift flour, cocoa powder, baking soda and baking powder together, set aside.
3. Cream butter, salt and sugar together until light and fluffy.
4. Slowly beat in the egg and chocolate paste until well combined.(If batter curdle add in some flour.)
5. Fold in flour alternating with milk until well combined.
6. Spoon batter into a lined muffin tin until 70% full.
7. Bake in the preheated oven for 25-30mins.
8. Remove cupcakes from tin and cool on a wire rack.
Monday, October 12, 2009
Sharing with everyone another alternative to get rid of your left over egg whites. You can purchase the stencil from Kitchen Capers retail store.
55g caster sugar
2 egg whites (about 80g)
1/4tsp vanilla essence
70g plain flour (sift)
chocolate paste/cocoa powder
1. Preheat oven at 180C.
2. Cream butter and sugar until light and fluffy.
3. Slowly beat in the egg white and vanilla essence until well combined.(If batter curdle add in some flour.)
4. Fold in the flour into Step 3 and mix to form a smooth batter.
5. Mix 1tsp of the plain batter with chocolate paste.
6. Spoon the chocolate batter into a piping bag and set aside.
7. Place the stencil on a piece of ungreased parchment paper or silicon mat.
8. Spoon some batter onto the stencil.
9. Use a palette knife to smooth out the surface and fill up the holes.
10.Carefully remove the stencil and pipe the chocolate batter on the surface to create pattern on it.
11.Carefully transfer the paper onto a baking tray.
12.Bake in a preheated oven for 8-10mins or until lightly browned.
13.Cool on wire rack and keep in an airtight containers.