Pandan Chiffon Loaf Cake

 

Chocolate Chiffon Cupcakes

 

Recipe

Ingredients
2        egg yolk
20g    veg. oil
40g     milk

10g     cocoa powder

30g     cake flour

5g       corn starch

1/4tsp  salt

2         egg white
30g     sugar

Steps:
1. Preheat oven to 110C.
2. Lined muffins tin with paper casing and set aside.
3. Sift cake flour, cocoa powder, corn starch and salt together, set aside.

4. With a hand whisk, mix oil and egg yolk together till well blended.

5. Add in milk and whisk till combined.
6. Add in sifted flour and stir till batter is smooth.

7. With a cake mixer, whisk egg whites till frothy.

8. Gradually add in sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into egg yolk batter till combined.
10.Then fold in the rest of the meringue lightly in two portions until well combined.
11.Spoon batter into paper casing till 80% full, tap tray on tabletop to burst air bubbles.
12.Bake in a preheated oven for 20mins, increase temperature to 130C and bake for another 10mins.
13.Increase the temperature to 150C and bake for another 10mins to brown the crust.
14.Remove cupcakes from muffin tin and leave it to cool on wire rack.

Mango Chiffon Cupcakes

Recipe

Ingredients
2        egg yolk
20g    veg. oil
10g     milk

30g     mango puree

40g     cake flour

5g       corn starch

1/4tsp  salt

2         egg white
30g     sugar

Steps:
1. Preheat oven to 110C.
2. Lined muffins tin with paper casing and set aside.
3. Sift cake flour, corn starch and salt together, set aside.

4. With a hand whisk, mix oil and egg yolk together till well blended.

5. Add in milk and mango puree, whisk till combined.
6. Add in sifted flour and stir till batter is smooth.

7. With a cake mixer, whisk egg whites till frothy.

8. Gradually add in sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into egg yolk batter till combined.
10.Then fold in the rest of the meringue lightly in two portions until well combined.
11.Spoon batter into paper casing till 80% full, tap tray on tabletop to burst air bubbles.
12.Bake in a preheated oven for 20mins, increase temperature to 130C and bake for another 10mins.
13.Increase the temperature to 150C and bake for another 10mins to brown the crust.
14.Remove cupcakes from muffin tin and leave it to cool on wire rack.

Cloud Character Steamed Buns

Mango Pomelo Sago (杨枝甘露）

 

Pandan Kaya Pocket Cake

Recipe

Ingredients
55g       egg yolk
10g       caster sugar

1/4tsp   salt

15g       veg. oil
20g       coconut milk/ milk
1/4tsp   pandan paste
40g       cake flour

25g       corn flour

1/4tsp   baking powder

90g       egg white
35g       caster sugar
1/4tsp   cream of tartar

adequate kaya

Steps:
1. Prepare 2pcs 28cm x 35cm baking paper.

2. Draw 8 circle about 8cm in diameter on each of the baking paper, allow spacing in between circles. (You may draw circles directly on parchment paper instead.)

3. Place prepared baking paper on a 11" x 14" baking tray, lined parchment paper over it and set aside.
4. Preheat oven to 180C.

5. Sift cake flour, corn flour and baking powder together, set aside.

6. With a hand whisk, whisk egg yolk, sugar and salt together till blended.
7. Add in oil, pandan paste and coconut milk, whisk till blended.
8. Add in flour and stir till batter is smooth.
9. Use a cake mixer, whisk egg whites and cream of tartar till frothy.

10.Gradually add in sugar and whisk till very stiff peaks form but not dry.
11.Fold in 1/3 of the meringue into egg yolk batter until blended.
12.Pour egg yolk batter into meringue and mix till well blended.

13.Pour batter into piping bag.

14.Pipe batter in center of each circle and allow batter slowly spread within the ring.
15.Used toothpick to burst air bubbles in cake batter.
16.Bake in preheated oven for 12mins.

17.Place balance cake batter in fridge, repeat step no.14 and 15 after first tray is baked.

18.Remove tray from oven and cool on wire rack.

19.With a palette knife slowly remove cake from parchment paper.

20.Spread cake with kaya, fold it up and served.

Birdy Character Steamed Buns with Chocolate Chip Filling