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Archive for February, 2018

Mandarin Orange/Lemon Chiffon

February 27, 2018 at 2:05 am · Filed under Anything about food, cakes, chiffon/sponge, Uncategorized ·Tagged cakes, chiffon/sponge, oil, orange

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Mandarin Orange/Lemon Chiffon

Chiffon Cake

Ingredients:

100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
60g Corn oil
100g mandarin orange/lemon juice – juiced from 2 mandarin orange and 1/2 a lemon (mix and measure out 100g)
zest of one mandarin orange and lemon

6 egg whites
1/4 tsp cream of tartar (you may omit or replace with 1 tsp of lemon juice or vinegar)
60g caster sugar

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Method:-

1. Sift flour and salt together. Set aside.
2. Mix together oil, zest and juice until well blended. Add the yolks once other ingredients are prepared. Mix well before sifting in flour mixture and mix until combined. Set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lighten the batter with 1/3 portion of the meringue using a hand whisk. Then add another 1/3 portion of the meringue and gently fold. Repeat with the remaining portion until fully incorporated.
5. Pour batter into an 8″ tube pan.
6. Bang the cake pan on the kitchen bench to remove large air bubbles. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 80-90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unmoulding.

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Nian Gao

February 5, 2018 at 6:38 am · Filed under Anything about food, Kuih/Kueh ·Tagged Nian Gao

Nian Gao Recipe shared by Vivien Chong and Sweetie Pie (FB Member) – thank you so much!

It may not be authentic but at least I do not have to spend money to buy at exorbitant prices any more 😀

For a 6″ Kueh, steam with pressure valve closed for 44 minutes on Steam Mode (the one with Fish symbol) and Keep Warm for 8 minutes then manually push the valve to release steam. Open and remove nian gao. Remove the nian gao from the mould as soon as possible as there will be condensation water at the bottom of the mould. I am using Philips Pressure Cooker.