Honey Buckwheat Flour Chiffon Cake

Today, I'm in a good mood to bake again after a long hazy and humid week. I had bought a packet of buckwheat flour from Coldstorage and had been sitting in the kitchen cabinet for months. I had read from blogs and bakery books which described that this flour give a nice nutty taste and flavor to bakes. Check out here if you like to learn more about buckwheat flour.

However we are not used to the taste of this gluten free flour. The cake has a bitter nutty taste. After my son first bite of the cake, he commented that I baked a 'burnt cake'. :0 Aiyo...yo! I have to explain to him that the taste came from the buckwheat flour. The flour may appear very fine but the texture of the cake turned out to be rough, each bite you can feel that there are small bit of grain in it.

Recipe

Ingredients
3 egg yolk
40g honey
25g veg oil
1/4tsp salt
55g milk
70g buckwheat flour (sifted)

3 egg white
65g caster sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. Mix milk, oil, salt and honey together, set aside.
3. Use a hand whisk, whisk the egg yolk.
4. Add in the honey mixture and flour together.
5. Whisk until well combined.
6. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk batter until combined.
9. Then fold in the rest of the meringue lightly in 3 portions until well combined.
10.Pour batter into a 20cm tube pan.
11.Put into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake onto table until completely cool.
13.Remove from pan and serve.

Note: For those who like to try out this recipe, I suggested that you can add 1tsp of vanilla paste to enhance the taste or replace 1/2 portion of the buckwheat flour with cake flour.

Tollhouse Cookies

Recipe from 'Baking Code' by Alex Goh. I made some changes to the recipe.

Recipe

Ingredients
70g butter
50g shortening
50g fine sugar
75g brown sugar
1/4tsp salt
1 egg
1/2tsp vanilla essence
155g plain flour
1/4tsp baking soda
1/2tsp baking powder
20g ground hazelnut
50g chopped nuts
80g chocolate chips

Steps:
1. Preheat oven at 175C.
2. Cream butter, salt and sugar until light and fluffy.
3. Slowly beat in the egg and vanilla essence until well combined.
4. Sift the flour, baking powder, baking soda and ground hazelnut together.
5. Fold in the flour mixture into Step 3 and mix to form a soft dough.
6. Add in chopped nuts and chocolate chips, wrap dough up and rest in the fridge for 1 hour.
7. Divide dough about 20-25g each, roll into balls.
8. Arrange them on a greased tray and leave a wide gap in between the cookies dough.
9. Flatten the dough and arrange some chocolate chips on it.
10.Bake in a preheated oven for 15mins until slightly firm.
11.Cool on wire rack and keep in an airtight containers.

Chcoclate Chiffon Cake

Recipe

Ingredients
3 egg yolk
20g caster sugar
40g veg oil
1/4tsp salt
60g chocolate milk
2tbsp cocoa powder
60g cake flour

3 egg white
65g caster sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 175C.
2. Sift flour and set aside.
3. Heat up the oil, remove from fire and stir in the cocoa powder.(This way the warm oil will bring out the aroma of the cocoa powder.)
4. Use a hand whisk mix egg yolk, salt and sugar together.
5. Add in cocoa oil mixture and milk, whisk till combined.
6. Add in flour and stir until batter is smooth.
7. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
8. Gradually add in the sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
10.Then fold in the rest of the meringue lightly in 3 portions until well combined.
11.Pour batter into a 20cm tube pan.
12.Put into a preheated oven and bake for 35-40mins.
13.Remove from oven, invert cake onto table until completely cool.
14.Remove from pan and serve.

Sri Melaka Cupcake

Recipe from 'Magic Steamed Cake' by Alex Goh. Following is half portion of the original recipe.

Recipe

Ingredients
100g gula melaka
60g water

2 egg
40g sugar
1/4tsp salt

70g corn oil
75g thick coconut milk

200g plain flour
1/2tsp baking soda
2tsp double action baking powder (I used 1tsp.)

Steps:
1. Boil gula melaka with water until it dissolved, set aside to cool.
2. Sift flour, double action baking powder and baking soda together and set aside.
3. With a hand whisk, whisk eggs, salt and sugar together until slightly thicken.
4. Stir in the gula melaka syrup, coconut milk and oil until well blended.
5. Lightly fold in the flour until well combined.
6. Spoon batter into lined moulds till 90% full.
7. Steam in a preheated steamer at medium heat for 25mins till done.
8. Remove from moulds and cool on a wire rack.

Steamed Rice Cake

Recipe is from 'Magic Steamed Cake' by Alex Goh.

Hehehe...just give me a 'cheese'(small crack on the suface of the cake), not a big one, please. :) Don't you find that these Wan Goh Kueh has a small smile instead.

A simple Steamed Rice Cake without yeast, 'Eno'(fruit salt) or rice fermentation(tapai). The texture may not be as soft and fluffy as my last post on Wan Goh Kueh but its acceptable for my boys and myself. My boys do enjoyed the cakes, I think it was properly they are colourful. :)

Recipe

Ingredients
200g rice flour
75g cake flour
330g water
130g sugar
3tsp double-action baking powder

any food colouring of your choice

Steps:
1. Mix all the ingredients together until well blended and sugar dissolved.
2. Add in colouring and stir until well mix.
3. Pour batter into a lined cupcake mould till 90% full.
4. Steam in a preheated steamer for 25mins.
5. Remove from mould and cool it on a wire rack.

Crystal Jelly Cup

I made this again for my younger son to bring to the kindergarten, Children's Day party. This time I made it into individual cup which is convenience for the children. The kids were delighted when they saw cups of colourful jelly. :)