Saturday, December 1, 2012

Coffee Oreo Chiffon Cake

Ok.. I have been lying... Old habits die hard... Still looking for recipes to try over the weekends.. Hahaha... Am I the only one behaving in this manner? kekekeke....

I was browsing in the Baking Wonderland this morning and this recipe had once again caught my attention...
The Vanilla Oreo Chiffon Cake that June Lee had baked looked very tempting... So after thinking for the whole day, I finally decide to try a Coffee Oreo Chiffon Cake.
This Chiffon Cake seems to be a little dry texture... Hmmm, probably need to add in a little more milk and oil. Otherwise, it would had been an excellent chiffon. The cake rose well, without any sunken signs.
You might like to try this chiffon cake, but do remember to add more milk/oil to get a softer & moist texture.
Have fun:)
Recipe as adapted from June Lee, Baking Wonderland
(with slight modifications)
I had used about 1.5 tsp coffee powder & 6 (2x6) mashed oreo cookies. Could have used more coffee powder to get a stronger coffee flavour:-p

材料A: 蛋黄3个,砂糖50g,牛奶和植物油各3汤匙,香精1/2-1茶匙。
材料B: 自发面粉100g(过筛)
材料C: 蛋白3个,砂糖50g,塔塔粉1/4茶匙。

1) 把材料A全部放到一个较大的容器里(我用小面盆),用手提打蛋器(不是电动)拌匀至油,蛋黄和水完全混合,然后加入材料B拌均备用。
2) 一般做法把蛋白霜打至硬性发泡,最后将做法1+2混和均匀即可。
3) 面糊倒入烤模后在桌上轻丢几下震出大气泡,以180度最底层上下火烤50分钟。出炉后马上倒扣至凉才脱模。

A: 3 egg yolks, 50g sugar, 3 tbsp milk and 3 tbsp canola oil, 1/2-1 tsp vanilla essence
B: 100g self-raising flour (sifted)
C: 3 egg whites, 50g sugar, 1/4tsp cream of tar tar
1) Mix A,using a hand whisk, mixed untill well combined.Add in B and mix untill well blended. Set aside.
2) Beat the egg whites, cream of tar tar & sugar till stiff peaks. Taking 1/3 of the egg white meringue to mix into Step 1. Pour the mix batter into the remaining meringue & mix until well blended.
3) Pour the batter into the pan, knocking the pan to release bubbles, Bake at preheated oven of 180C for about 50 minutes. Unmould the cake upside down immediately to cool.

Thursday, November 29, 2012

Soy Milk Tofu Steamed Cake (Vegetarian)

After a long month break for me... My boss is finally back tomorrow...
And this will be my last bake of Nov and my last submission to Aspiring Baker for November too...:-p
I will be going slow now and my bakes will be getting lesser from today onwards as my boss will be here till the 3rd week of December..Plus I will be heading down to Melaka for a short little getaway just before Christmas.. School will also start soon after my getaway and back to school for the gals in January... Time for me to revise my Mathematics again so that I can teach Nic.
So here wishing all my Baker Friends a wonderful week(for Nov) and an excellent Christmas period ahead!

This time, I am trying out a Soy Milk Tofu Steamed Cake.
As mentioned in my previous posts for the steamed cake, these cakes are again very simple, healthy ones. Besides that, they are vegetarian as well, as they are eggless. How about that?
These Soy Milk Tofu Steamed Cakes had a "Huat Kueh" texture, soft, moist & dense.
I am so glad that most of you liked these recent steamed recipes I had attempted this month:-D
Thank you all once again:)

Recipe yields 2 cups

50g tofu, mashed & sieved
40g sugar
90ml soy milk
100g plain flour
1 tsp baking powder
1 tbsp canola oil

1. Grease the moulds and set aside.
2. Add in the sieved tofu, sugar & soy milk, mix well. Add in the flour+baking powder, mix well. Add in the oil and mix until well blended.
3. Pour the batter into the greased mould and steam over medium high heat for about 15-20 mins.

I hope everyone will enjoyed these Soy Milk Tofu Steamed Cake:-D

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders