Wednesday, April 5, 2017

Vanilla Rice Flour Hokkaido Chiffon Cake with Vanilla Custard Cream 北海道香草米粉戚风杯子蛋糕 - 香草卡士逹奶油馅










Blogging seem not part of my life anymore, I still continue to bake and cook (lesser compared to previous), still wanted to record my baking and cooking journey but too much things in life now that hard to squeeze in leisure time for blogging... there are so many good recipes that I wanted to share, hope I can find times to do it. At the meantime, share this bakes that was done 2 yrs+ ago lol.



For Cake 

Ingredients : for 18-20 chiffon cupcakes cases base about 5-6cm

5 egg yolks
10g demerara sugar
40g corn or sunflower oil  
1/8 tsp salt
60g cake flour

30g rice flour 在来米粉/粘米粉
70g milk
1/4 tsp pure vanilla powder
1 tsp homemade vanilla extract 

5 egg whites

45g caster sugar
1 tsp lemon juice or vinegar (I only used 1/4 to 1/2)

*eggs about total 310-315g with shells


Method :

1. Sift cake flour and rice flour twice.
2. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
3. Add in oil, salt, vanilla powder, vanilla extract and milk and mix well.
4. Sift in flour mixture and whisk well.
5.In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture).
6. Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
7. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
8. Pour the batter from a considerable height into cake pan, lightly shake it left and right to level the cake, then gently bang the cake pan on the table top to release air bubbles. 
9. Bake at pre-heated oven at 150C at center rack for 25 mins and 160C for 15-20 mins. (I off the top heat element and on it back during the last 15 mins)
10. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
11. Turn the cake pan upside down and cool completely before remove from the cake pan. 


For Vanilla Custard Cream Filling
Ingredients  :
100g dairy whipping cream
50g fresh topping cream
3 tsp custard powder 
3 tbsp milk
1 tsp homemade vanilla extract
1 tbsp icing sugar

* this amount of cream is just nice for me as my cupcakes are full of cream. 

Method :
1. Mix custard powder and milk until custard powder dissolve and mix well.
2. Whisk fresh topping cream, whipping cream, vanilla extract and icing sugar till peak form (not too stiff) under a bowl of ice water. (I over turn the bowl to check, cream stay still without moving means done) Pls ensure not to over beat the cream.
3. Pour the custard mixture into whipped cream and fold until mix well.
4. Chill the vanilla custard cream in the fridge for at least 15 mins to let it set a bit. I put in the freezer to fasten the process.

Assemble :  
1. Insert the long narrow pipping tip into the center of the cupcakes and squeeze the whipped cream in (I like the generous of cream so I just press as much as I can, until the cake fluff up lol).
2. Sprinkle with snow sugar and garnish with fruits if desire.
3. Serve cold!


Verdict?
Many people asking me is this cake with ice cream filling? They are so fascinated with the cake and like it a lot, dear husband also requested to make some for his colleagues. To my surprise, dear daughter love the custard filling a lot that she actually asked me whether can she keep all the cupcakes for herself instead of letting me bring for my colleagues lol.








Wednesday, November 30, 2016

Chocolate Oreo Muffins











Need to bake for give-away and it was during weekday so naturally, will choose the easy recipe :).


Recipe adapted from here with modification.

Ingredients (makes 12 muffins)
250g plain flour
2 tsp baking powder
1/2 tsp baking soda
2 tbsp cocoa powder
100g brown sugar

75g muscovado sugar
6 packets of oreo cookies, crushed
1 cup milk
90ml vegetable oil
1 egg
1 tsp vanilla extract


Method
1. Preheat the oven at 180C.
2. In a mixing bowl, add in the flour, baking powder, baking soda, cocoa powder, sugar, and crushed oreo cookies and mix well.
3. Pour all the liquid ingredients into a measuring jug and mix well.
4. Mix the dry and wet ingredients together with slow and gentle strokes. Stop stirring once the last traces of flour disappear. Do not over mix. A lumpy batter will ensure the muffins stay moist and fluffy.
5.
Fill up the muffin cases 70% full with the mixture.
5. Bake for about 20 mins or until the muffins are dark, risen and springy.




Verdict?
Same like the chocolate chips version, this muffin is soft and moist, I prefer to heat it up a bit before consume.



Monday, November 14, 2016

Pandan Desiccated Coconut Rice Flour Chiffon Cake 班兰椰丝米粉戚风蛋糕









I did not stop baking during this period, however the passion of blogging seem die off, even I used to enjoy photo shoot on my bakes, now is kind of hassle to me as I will need to move out the props and pack them back lol. Probably due to the hectic of work, some changes in my house etc, I am left with limited energy.

This is the recipe that I will use when baking chiffon cake, especially Pandan chiffon which is most people's favorite.

Ingredients :
5 egg yolks
10g caster sugar
40g coconut oil  
1/8 tsp salt
50g cake flour
10g coconut powder
30g rice flour
在来米粉/粘米粉
30g homemade pandan extract *
70g coconut milk
10g desiccated coconut

5 egg whites

50g caster sugar
1 tsp lemon juice or vinegar (I only used 1/2)


* blend 15 blades of pandan leaves with some water, squeeze out the juice. Chill the pandan juice overnight and use the bottom thick layer


Method :

1. Sift cake flour and rice flour twice.
2. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
3. Add in oil, salt, homemade pandan extract, coconut milk, koepoe brand pandan extract, and mix well.
4. Sift in flour and whisk well.
5.In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture). 
6. Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
7. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and desiccated coconut and gently fold till well combined.
8. Pour the batter from a considerable height into cake pan, lightly shake it left and right to level the cake, then gently bang the cake pan on the table top to release air bubbles. 
9. Bake at pre-heated oven at 100C at center rack for 20 mins and 160C for 20 mins+. (I off the top heat element and on it back during the last 15 mins.)
10. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
11. Turn the cake pan upside down and cool completely before remove from the cake pan.


Verdict?
The pandan rice flour pandan is soft, moist, fluffy and yummy as usual but with the coconut oil, it enhance the favor further. With the adding of desiccated coconut, some like it some prefer without lol.

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