Pandan Chiffon Cake (烫面)

The above photo shown the consistence of the (烫面)Tang Mian egg yolk batter.



After my first tried on (烫面) Tang Mian chiffon cake, I did some reading on the internet to learn more about it. Done with theory, now is practical time.

I used this recipe original from Forbidden Garden-烫面香兰戚风 to test out two experiments. First, I used 5 eggs yolks and 1/2 egg white for the Tang Mian batter and 4 1/2 egg whites for the meringue. The result didn't turn out as I expected. The cake is soft but slightly moist. :( After some reflection, I used the same recipe again but this time I made a twist on the steps. Hahaha...it turn out what I wanted. The texture of the chiffon cake is very light, soft and fluffy. :)

Following is the recipe which I had made some slight changes on the steps and I find that it is much easy to manage.

Recipe

Ingredients
5 egg yolk
70g coconut milk
30g pandan juice
50g unsalted butter
1/4tsp salt
90g cake flour (sifted)

5 egg white
1/3 cream of tartar
85g caster sugar

Steps:
1. Preheat oven to 175C.
2. Mix egg yolks and pandan juice together, set aside.
3. Pour coconut milk, salt and butter in a sauce pan, boil over low fire till butter melted about 60-65C (when few bubbles started to appear on the surface).
4. Remove from fire, add in flour and stir till it form a soft dough.
5. Slowly add in egg yolks mixture, whisk till smooth batter and set aside.
6. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk batter until combined. (By now, the egg yolk batter should be lukewarm.)
9. Then fold in the rest of the meringue in two portions until well combined.
10.Pour batter into a 23cm tube pan, smooth the surface.
11.Place pan into a preheated oven and bake for 40-45mins.
12.Remove from oven, invert cake onto table top and leave it cool.

Pandan juice: Blend 10-12 blades of pandan leaves with 100ml of water, squeeze out the liquid from the puree. Pour the pandan juice into a bottle, cover and chill in the fridge overnight for the residue to settle down. Discard the clear liquid, use the residue left at the bottom of the liquid. This concentrate part of pandan juice give cakes a nice and light fragrant of pandan leaf.

Peach Swiss Roll

Recipe

Ingredients
3 egg white
70g castor sugar
4 egg yolk
40g cake flour
15g corn flour
1/4tsp salt
1tsp peach essence (optional)
40g butter (melted)

orange food colouring

100g whipping cream (whipped)
3pcs halves peach (canned peaches, diced)

Steps:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, set aside.
3. Sift cake flour, corn flour and salt together, set aside.
4. With a cake mixer, whisk the egg whites until foamy.
5. Add in castor sugar and whisk till stiff peaks form.
6. Change the speed to medium, slowly add in egg yolks and peach essence and whisk for another minute till well blended.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold in melted butter until well blended.
9. Scoop 2tbsp of batter into a bowl and mix with orange colouring.
10.Spoon orange batter into piping bag and set aside.
11.Pour the plain batter into the prepared tray and smooth the surface.
12.Pipe any lines design of your choice onto the plain batter.
13.Bake in a preheated oven for 10mins.
14.Remove cake from tray and cool it on a wire rack with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing down.
2. Spread whipped cream on the cake and scatter diced peaches around.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

Triple Chocolate Brownies

Recipe from Fresh with Anna Olson. A rich and moist brownies. Mmm...yummy! :)

I am submitting this post to Aspiring Bakers #7: Chocolate Delight (May 2011) by Tested & Tasted.


Recipe

Ingredients
150g unsalted butter
100g semi-sweet chocolate
180g bittersweet chocolate
160g caster sugar
1tsp vanilla paste
3 large eggs
125g cake flour
1/2tsp salt
80g white chocolate chips
80g chocolate chips

Steps:
1. Preheat oven to 160C.
2. Mix flour and salt together, set aside.
3. Melt butter and chocolate in a big bowl over a simmering water, stir gently.
4. Remove from heat, stir in sugar until it dissolved.
5. Beat in vanilla paste and eggs.
6. Use a wooden spoon or spatula, fold in flour and all the chocolate chips until just combined.
7. Pour batter into a lined and greased 8inches square pan.
8. Bake in a preheated oven for 35-40mins, until a tester inserted in the centre and comes out clean.
9. Remove brownies from tin and cool it on a wire rack before slicing.

Mango Yoghurt Chiffon Cake (Cooked Dough Method)

This 'Cooked Dough Method' for chiffon cake indeed produced a good result. The texture of the chiffon cake is soft. However I think my oven can't bake chiffon cake at low temperature as the crust maybe browned but once it cool the crust turned sticky and started to peel off. :(
Recipe from Wen's Delight-Mango Yogurt Chiffon (Cooked Dough Method).

Mini White Chocolate Loaf

I am submitting this post to Aspiring Bakers #7: Chocolate Delight (May 2011) by Tested & Tasted.

Recipe

Ingredients (yield 3 mini loaves)
65g unsalted butter
35g caster sugar
1/4tsp salt
1 egg
95g self-raising flour (sifted)
45g white chocolate (melted)
50g plain yoghurt
1/4tsp vanilla paste

Steps:
1. Preheat oven to 180C.
2. Cream butter, salt and sugar until light and fluffy.
3. Slowly beat in egg and vanilla paste until well combined.
4. Mix white chocolate and yoghurt together.
5. Fold in flour and yoghurt mixture alternately until well combined.
6. Spoon batter into a greased mini loaf pan.
7. Bake for 20-25mins or when insert a skewer into cake and it came out clean then it done.
8. Remove cake from pan and cool it on a wire rack.

Wishing all Mothers in the World (: A Beautiful Mother's Day :)

Sri Melaka Mousse Cake

I made this Sri Melaka Mousse Cake for my friend. I remembered the first time when I made this mousse cake, I shared few slices with her. She told me her family loved it very much. Recently, I met her and we had a short chat. She told me that she really missed the Sri Melaka Mousse Cake and was craving for it. Last weekend, I'm quite free so I make one whole cake for her. She was delighted. :)

It give a baker a great self-satisfaction when someone appreciate and enjoying your bakes, especially when you can see it on their facial expression. :)

Recipe from here.