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:

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。

做法：
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

Method:
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.

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

Ingredients:

50g tofu, mashed & sieved

40g sugar

90ml soy milk

100g plain flour

1 tsp baking powder

1 tbsp canola oil

Method:

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

Earl Grey Milk Tea Steamed Cake in Cups

How about a cuppa of Earl Grey Milk Tea Steamed Cake???

These milk tea cakes goes with with chocolates though...hehehehe...

Unfortunately, those chocolate chips were excellent for baking in the oven but not for steaming as they totally melt as the heat rises...:-p Nevertheless, these cakes tasted excellent.

Do not have too much expectations of these cakes though. These steamed cakes are very simple, plain ones. It is excellent for people who prefer a slightly bland taste, not so sweet steamed cake.

As most of you would have realised, most of the steamed cakes that I had attempted are rather healthy I would say:-D

For me, I do enjoyed these steamed cakes very well. What about you?

For Earl Grey Tea lovers, you might wish to try them???

Ingredients:

1 egg

40g sugar

1 earl grey tea bag

50ml hot water

100ml milk

100g plain flour

1 tsp baking powder

1 tbsp canola oil

Method:

1. Soak the tea bag in the hot water for about 3 mins. Add in the milk, and boil over low heat for about 5 mins. Set aside to cool for latter use.

2. Lightly coat the cups with oil, and set aside.

3. Mix egg & sugar until sugar had dissolved. Add in the cool milk tea, mix well.

4. Add in the sieved flour+baking powder, mix until well blended. Add in the oil and mix until well combined.

5. Pour the batter into the cups and steam over medium high heat for about 12-15 mins.

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

Durian Chiffon Cake

After trying the durian cupcakes, I had leftover durian puree.. So I decided to try baking a Durian Chiffon Cake. My friend Eileen had given me 2 durian recipes to be attempted, and this is the 2nd one... Let's see how we fair in this Durian Chiffon.

 I had added fresh durian puree, not too sure how much 1/2 cup of durian puree will be, I had used about 125g of them. The batter came out abit stiff, very difficult to combined, but after adding in the durian puree, it became more manageable.
There wasn't any durian smell after I added in the puree, so I was crossing my fingers to see how this chiffon will turn out to be....

Mmmmm, not too bad... While baking half way through, the fragrant of the durian came by... and the whole house was smelling of durian. Nic on the other hand was telling me that it was so smelly... whereas for me, I was waiting for the outcome of this chiffon...:))

The texture of the chiffon came out not too bad, soft & fluffly, but it was a little little dense. But overall of it, it was very tasty!

So if you like durian, you might like to give this a try too?

Recipe as adapted from My Kitchen,

Ingredients (8"):
A
4 egg yolks
20gm caster sugar
40gm vegetable cooking oil
30ml milk (I used 40ml)¼ tsp salt
½ tsp durian essence (optional) (I omitted)
B
100gm cake flour (or 85gm all purpose flour + 15gm cornflour)
½ tsp baking powder

C
4 egg whites
100gm caster sugar
⅛ tsp cream of tartar

D½ cup durian flesh, pureed ( I used about 125g)

Directions:

1. Preheat oven to 170 degree C.
2. In a large mixing bowl, whisk together ingredients A until combined.
3. Sift together ingredients B, then add into (2) and mix well. Set aside for later use.
4. In another large mixing bowl, beat egg whites until soft peaks. Add in sugar and cream of tartar and continue to beat until stiff.
5. Take ¼ of the meringue and mix with (3) until well mixed. Gradually add in remaining meringue, and lastly stir in durian puree. Stir until just combined.
6. Transfer batter into chiffon pan and bake in the preheated oven for 40 minutes.
7. Invert the cake immediately after taking out from oven, and cool on rack completely before turning out from mould.

Apple Walnut Mosaic Coffee Cake

Making it in time for the THB bake before we had a month's holiday... hehehe, Sounded like we are having school holidays:-p

This month, Mich, Piece of Cake had selected this bake and I must say it is another wonderful recipe as well. Mich had done up a very nicely walnut stresuel cupcake style, and they looked very appealing.. Do hope over to her blog for the recipe:)

I had baked mine in a 8" bundt pan, halving the ingredients, and modifying some of the ingredients like replacing the wholemeal flour to wheat flour, cranberries to raisns, brown sugar to golden caster sugar, reducing quite abit of the sugar level.

The batter was abit stiff as mentioned in the book, but to my surprise, this cake was so soft & moist. I like this cake very much, indeed. As I had reduced quite a fair bit of the sugar, the apples & raisins compliment the sweetness in the overall cake. Definitely another recipe for keeper

Do click here to see what the other THB members had baked for their version of this Apple Walnut Mosaic Coffee Cake

Oh dear!!! I found little chicks on my egg tray!!!!

Check your egg tray too!!! Have you found any little chicks hatched just like mine???

I had saw these little egg cakes baked in Baking Wonderland. I was pretty amazed by them as they were so adorable. I decided to try baking them myself. Keeping the egg shells for a couple of weeks, I finally tried this recipe on Monday after I got back home from work. Mimi was so cute, she went to the egg tray and told me, "Mummy, the chicks come out already"

Here is how I baked my "eggs". Cracking the top corner of the shell. Washed them thoroughly, and make sure the inner white "lining" of the shell were being removed. Before using them, it is best to boiled them over boiling water for about 5 mins to kill any bacteria.

Here we have, after baking... The tedious part was peeling off the egg shells... which I detest... hehehe...

My niece was here over the week, so she got a chance to try all the bakery that I had attempted these past few days. Nat on the other hand was very keen on the "egg cake". She loved them so much, and had 4 of them. She told Mimi not to eat the balance 4 eggs as she would like to keep them for her breakfast tomorrow, and she did:-D

Ain't these little chickys so adorable.... Do try them, they are really quite fun & interesting. And the kids will be so thrilled as well. Even my hubby had said the "egg" look so cute after putting on the "eyes" & "beak", and its "hair... hahahaha

Here is the recipe as adapted from YeeWennie Yap from Baking Wonderland.

Recipe yields about 12-15 eggs, depending on the size of the egg shells

Ingredients:

2 eggs(room temperature)

39g sugar

35g plain flour(sifted 3x)

18g canola oil

1 tsp vanilla essence

Method:

1. Beat the eggs & sugar until white and fluffy, using high speed.

2. Add in vanilla essence and continue beating for another 2 mins.

3. Fold in the sifted flour, mix well.

4. Add in the oil and mix until well-blended.

5. Pour the batter into a piping bag and pipe the batter into the egg shells about 3/4 full. Gently knock on the egg 2-3 times.

6. Bake in a preheated oven of 180C for about 20mins or until "egg" is baked.

7. Remove from oven, set aside to cool. Once cool, gently peeled off the shells.

8. Decorate the "chicks". I used chocolate emulco for the eyes and strawberry paste for the beak.

Catch these little chicks before they run away.....

Sesame Wheat Steamed Donuts 芝麻全麥蒸面包

These little steamed donut bread had caught my attention as they looked pretty adorable.

Using wholemeal flour & sesame seeds for part of the ingredients, these donut bread were actually quite healthy as well. But I do not have wholemeal flour at home, I replaced it with wheat flour instead. The wholemeal flour will give the donut bread a little brownish in color whereas mine is not due to the wheat flour.

This full recipe is about to yeild about 12-15, 5-cm donut size.

Coat the donut tray with canola oil and sprinkle some sesame seeds on it. Pipe the batter in about 3/4 full as the bread will rise.
Miss B, this is how I steamed my cakes... hehehehe. Using my wok and a metal rack:-p

All ready to be tested... I wasn't too sure if this steamed bread will be yummy by the look of them...

And they were yum yum indeed!! A soft texture. Nothing fanciful but just a small little donut, and it's healthy steamed bread makes it all. Plus the sesame seeds on the top and bottom of the bread, it was fantastic.

Recipe as adapted from 杯子蒸面包 by Akemi Komatsuzaki

Ingredients:

1 egg

40g sugar

60ml milk

100g wholemeal flour (I used wheat flour)

1 tsp baking powder

1 tbsp canola oil + a little for greasing the pan

2 tbsp sesame seeds(can use black sesame seeds)

Method:

1. Grease the donut pan with oil and sprinkle half of the sesame seeds into the pan. Set aside.

2. Whisk the egg, sugar & milk untill well-combined.

3. Fold in the flour+baking powder, mix well.

4. Add in the oil and mix until well blended.

5. Transfer the batter into a piping bag and fill the pan about 3/4 full. Sprinkle the balance sesame seeds onto of the batter.

6. Steam over medium fire for about 12-15 mins.

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

Enjoy these little mini donut bread:)

Chocolate & Coffee Cupcakes

Recently Nat had a change of taste bud... Suddenly she just like coffee flavor. Amongst my 3 gals, she is the one who has an exotic taste, like enjoying durian, coffee, enjoying even red wine & beer... Hmmm, that's pretty unusual for a little girl though...

Nevertheless, she had been quite supportive of the bakes that I had tried, and she will always be the one whom is willing to try, unlike Mimi, who used to "test" my cakes, simply just tell me these days that those cakes are not her favourite.. :-p

These Chocolate & Coffee Cupcakes were quite tempting.. Being chocolate & coffee..

But I guess I didn't fare quite well on these cupcakes.

Firstly, I felt that my chocolate flavour wasn't too much

Secondly, the coffee smell was there but not too satisfying to me

Thirdy, my cupcakes came out abit hard

... ...

But the consolation was, the coffee cream was yummy!!!!

I used my own combination of the whipped cream + instant coffee mix, and topped with chopped peanuts!
hahahahahaha.....

If I hadn't mentioned those cons, these cupcakes would look extremely fantastic isn't it???

Recipe as adapted from Kevin Chai:

Ingredients:

250g butter

180g sugar

4 eggs

200g plain flour

1 tsp baking powder

1/4 tsp baking soda

150g melted chocolate

2 tbsp canola oil

30ml kahlua

Method:

1. Beat butter & sugar until fluffy. Add in eggs one at a time, beating well after each addition.

2. Fold in sifted flour, baking powder & soda.

3. Stir melted chocolate with canola oil, then pour into flour mixture with kahlua, mix well.

4. Spoon the mixture into the cases. Bake for 20mins in a preheated oven of 175C. Remove cupcakes & cool on a rack.

Coffee Cream:

200g butter

150g icing sugar

1 tsp instant coffee powder

100g melted chocolate

Prepare the cream by beating butter, icing sugar and coffee powder until light & smooth. Stir in melted chocolate and pipe on top of each cupcake. Decorate with chocolate.

Soft & Fluffy Banana Cake- Yummy!!!

My friend Eileen had passed me a great recipe for banana cake again... As long as it is any banana recipes, I guess it will be anybody's favourite as well.

Eileen had found this great recipe from Wen's Delight, and she told me that I must try this recipe as it was really soft & yummy... Having the basic fruit, banana, at home, I went off to bake this cake. And it was indeed delicious. It wasn't that oily, it was really soft... Hahaha, so I had baked this cake a couple of times as it was quite a hit. The gals liked it too. The 2nd time, I had tried baking with chocolate chip rice, and they were also delicious.. I even had a few pieces myself too...

A nicely baked top and a soft, fluffy texture banana cake...

YUMMY!!!!

Recipe as adapted from Wen's Delight:

Ingredients:2.5-3 Eggs (I used 3 eggs)130g Sugar (I used 125g)200g Banana (Ripe & cut into small pcs)
150g Top Flour (I use cake flour)1/2 tsp Baking powder
1/4 tsp Baking soda
100g Corn oil (I use canola oil)

1/8 tsp Banana essense (optional)(I omitted)

Method:

*Preheat oven to 160 degree C.
*Grease & line a 8" round tin with paper.
1. Sieve flour, baking powder & soda together. Sieve twice & set aside.
2. Whisk eggs, sugar & banana at max. speed till stiff/ribbon stage.

3. Fold in flour & mix well. (Can use spatular or hand to mix)
4. Add in oil & mix well till batter is shiny & flowing.
5. Bake for 40 - 45mins.

Passionfruit Ogura Cake白香果相思蛋糕

I tried baking this Passionfruit Ogura Cake白香果相思蛋糕 a couple of weeks back. Now I am posting up all the post-bakes recipes that I had baked before I had misplaced the recipes..

I had seen alot of people baking these Ogura Cake, and the texture of the cake looked extremely yummy, soft & spongey... But I am not sure if I had gotten my texture right...??

This cake had to be baked in a "steam-bake" method. Else, method wise will be quite similar to chiffon cake. Instead of using the pandan recipe that I had gotten from a lady, Teoh from Baking Wonderland, I had used passionfruit.

Her ogura cake was so tempting and they simply look so soft, moist & spongey...

Whereas for mine, I think it was a bit "wet", though it had a soft texture. Seems like unbaked to me...:-p
Perhaps, I will try again soon to get the right texture...hahahahaha...

Here is the recipe for those of you who are keen:

Ingredients:

(A)

45g Canola Oil

60ml milk

1/4 tsp salt

6 egg yolk

1 whole egg

65g plain flour

20g pandan juice (I used 20g passionfruit pulp)

(B)

6 egg white

75g sugar

1/2 tsp cream of tar tar

Method:

1. Beat the oil, milk, salt, egg yolk & whole egg until frothy.

2. Fold in the sieved flour until well blended. Mix in the pandan juice, mix well & set aside.

3. Whisk the egg white+cream of tar tar+sugar until stiff peak.

4. Mix the egg white meringue into the egg yolk batter, mix untill well combined. Pour into a 9" baking mould.

5. Steam-bake in a prehated oven of 170C for about 45mins

Steamed Pandan Peanut Cupcakes

I have a busy weekend... I had been to SG Popular Book Fair at the Expo Hall on Saturday. But it didn't thrill me much as the cookbooks were as cheap as they were supposed to be... So yesterday, I headed down to JB and I decided to go to thier Popular Fair at Danga City Mall. I did not know where it was, but luckily the lady boss of the nail shop was kind enough to let me use her wifi to check the location. It was pretty easy to find the mall in the end. And of course I had grabbed at least 7 books which were so valued for money!!! Needless to say, my gals & my niece bought their loot as well...

Adding another steamed cupcake to the November Aspiring Baker's theme, this is a Steamed Cupcake I had gotten from Alex Goh's Steamed Cake.

These cupcakes had caught my attention as it was pandan flavor and they looked very pretty. But of course, Alex Goh put red bean filling whereas hubby suggested to use peanuts instead.

It was a little difficult to put the peanut fillings in the centre as "it" will "run" everywhere else in the cupcakes... So I had actually "dug" a hole in the centre and put in the peanut fillings, and fill them up with the remaining batter.

So, what do you think of them?

Recipe as adapted from Magic Steamed Cake by Alex Goh
(slight modifications)

Ingredients:

(A)

4 eggs

250g sugar

1/2 tsp salt

120ml canola oil

(B)

2 tsps pandan juice

few drops of green coloring

200g coconut milk

(I had used 2 tsp pandan paste instead of the pandan juice & green coloring)

(C)

400g flour

1 tsp baking soda

1 tsp baking powder

(I had omitted all and used self raising flour instead)

Method:

1. Whip A until sugar dissolves and slightly thicken. Add in B, mix until well blended.

2. Fold in sieved C, mix until well blended.

3. Pour the batter about 1/3 of the 7cm cupcake mould lined with paper cup. Steam for about 2-4mins.

4. Remove from heat and place the peanut fillings in the centre & press lightly.

5. Top with the remaining batter and steam for another 15-20mins over high heat.

Fillings can be omitted or changed to your preferred fillings like red bean paste, etc.

Have Fun:))

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

Banana, Macadamia Nut, And Coconut CupCakes

I was browsing my blog this morning and I had saw the THB was on.. I had missed a couple of the THB bakes and I didn't want to miss this again...I had gotten ready the conversion for this bake and I had quickly prepared all the ingredients.

 For those of you whom are unaware of this THB (The Home Bakers), it is a baking club set up by Joyce of Kitchen Flavours. For Bakers whom owned a "Coffee Cakes" by Lou Seibert Pappas, and we will all be baking the same cake in each theme, sharing our experience & tips. 

If you will liked to join us along in this THB bakes, please CLICK HERE for more information.

This time round, Kit has chosen this bake, and it was really delicious...

Fresh from oven today, I had made them into cupcakes instead of cake as cupcakes are easily managed(eaten), and for my small little oven, it would be definitely better as my cupcakes will be easily "cooked" rather than cake form...:-p

 Followed all stated in the recipe, I had blended all the wet ingredients using my blender. Mixing everything in with the flour, and oh, I have used dessicated coconut instead of the flakes. Just before pouring the batter into the cupcake cases, I realised I had forgotten to add in my oil with the wet ingredients...!!! Oh my... Thank goodness, the cucpakes were still edible... hehehehe, silly me...:))

As you can see, I was still able to get a very moist nice texture of the cupcakes. The best part of the cupcakes, were of course the macadamia nuts topped with the cinnamon sugar... So crunchy & yummy:))

Would you like to have one too?

Please visit Kit from I-Lost-In-Austen for the full recipe.

To view the others members bake on this cake, do drop by The Home Bakers (THB).

Steam Banana & Walnut Cupcakes

It has been several months since I took part in the Aspiring Baker... And I decided to submit an entry before I leave for my trip to Taipei tomorrow.

I had Steamed Bread Recipe Book, and it had been left in my shelf for quite some time. Browsing through all the recipes, I saw this Steam Banana & Walnut Cupcakes... Why not try them, since I have bananas & walnuts, the usual ingredients that I always have at home. :-p 

I never had really fancied much of these steam cakes, except for the 鸡蛋糕or发糕.

The last time when I had tried a recipe from the same book, I didn't quite like them very much. So today, I actually did not pinned too much hope on these steam cupcakes as well.

But you know what....???
 I was wrong... This time round, these steamed cupcakes were delicious!!!

An unexpectable soft and nice texture. Combined with the banana chunks and walnuts, it made the cupcakes very appetising...., with the sweetness of the bananas, and the crunchiness of the toasted walnuts... What more could I have asked for...?

If you see the soft texture of the cupcakes & the banana chunks... Yummy I would say this time!!

And I had one myself:-p But I'm sure if my girls will like them... hahahaha:-D

Here, have a steamed cupcake with a cup of Earl Grey Tea.

Ingredients:

1 egg

40g sugar

60ml milk

100g cake flour

1 tsp baking powder

1 tbsp canola oil

80g banana, cut into chunks

20g toasted chopped walnuts

Method:

1. Whip the egg & sugar. Add in the milk and mix well.

2. Combined the flour & baking powder into the egg mixture. Mix untill well combined.

3. Add in the oil and mix well.

4. Fold in the chopped walnuts & banana chunks.

5. Pour batters into cupcake case and steamed over medium heat for about 12-15mins.

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

Hokkaido Cupcakes 北海道蛋糕

I had finally made my Hokkaido Cupcakes today... These Hokkaido Cupcakes had always been a to-bake list. And I saw this recipe from Baking Wonderland, one of this baker, Ann Chin, had this Hokkaido Cupcakes, and they were so pretty... So I decided I should try this recipe asap... And here we have, my freshly baked Hokkaido Cupcakes:-D

These Hokkaido Cupcakes were simply so delicious. Thumbs up!!!!

Cake texture was really excellent, soft and it melts-in-your-mouth texture.

As for the vanilla custard cream, it was really tasty too. I have used about 1.5 tsp of the vanilla essence and it gave the custard cream a very nice fragrant.

My girls, Nic wasn't keen, whereas Nat & Mimi tried the Hokkaido Cupcakes... So what were they reactions??? Nat liked the cupcake, but her favourite was the strawberry & especially the custard cream, and Mimi, she just ate the strawberry... -_-"

So here as originated from Ann Chin from Baking Wonderland:

(I have stated the English Version, not sure if they are correctly translated... hehehehe... pardon me...:-p)

北海道蛋糕食谱～Hokkaido Cupcakes Ingredients:

A = 牛奶(Milk) 135克，植物油(Canola Oil) 45克，幼糖(Sugar) 30克。
B = 低筋面粉(Cake) 135克。
C=蛋黄(Egg Yolk) 135克。
D= 蛋白(Egg White) 270克，幼糖(Sugar) 60克，塔塔粉(Cream of Tar Tar) 1/2tsp。

做法：[METHOD]1.将A煮至热（不需要滚），把低筋面粉加入拌匀，待凉后再加入蛋黄，要一边搅拌一边加入, 然后放一边待用。(Cook A in low fire(warm-do not need to be boiling stage), add in the B and mix well. After the batter has cooled, add in the egg yolks while whisking. Leave it aside for later use.)2. 把蛋白打至发泡加入半份白糖和塔塔粉，继续搅拌至蛋白呈现细腻才加入剩余白糖，
继续打至硬性发泡即可。(Beat egg white with cream of tar tar & sugar till stiff peak forms)
3. 把2/4蛋白加入蛋黄糊里搅拌均匀，再倒回剩余蛋白里，轻轻拌匀即可。(Add 2/4 of the meringue into the egg yolk batter, mix well. Pour mixed batter into the remaining meringue and mix until well combined)
4. 把面糊舀入纸杯里，7/8分满就好，然后以预先预热上下火180度的烤炉里，烤约15 分钟或至熟即可！(Pipe the batter into the cupcake cases till 7/8 full. Bake in a preheated oven of 180C for about 15 mins)
5. 待凉后才挤入香草奶油馅和装饰，然后冷藏才好吃的！(Once cooled, pipe in the vanilla custard cream into the Hokkaido Cupcakes and decorate as desired. Dust with icing sugar for the finishing touch. Chilled the Hokkaido Cupcakes as they are best eaten chilled:-D)
分量可做19个 (Recipe can yeilds about 18-19 cupcakes) 

自制卡仕达酱（香草奶油馅）(Vanilla Custard Cream)材料A:
蛋黄(Egg yolk) 45克
幼糖(Sugar) 40克
材料B:
低筋面粉(Cake Flour)10克
玉蜀黍粉(Corn Flour) 10克
材料C:
牛奶(Milk) 250克
幼糖(Sugar) 10克
香草精(Vanilla Essence) 适量(I use about 1.5 tsp)
材料D:
牛油(Butter) 20克
材料E:
Topping cream 100克

做法：[METHOD] 1. 将材料A打至浓稠（蛋黄颜色变白 ） (Beat egg yolks & sugar until white & creamy)
2. 加入材料B拌匀，备用。 (Add in B until well combined. Keep aside)
3. 将材料C煮滚，熄火，在把一半份量倒入2里，要一边搅拌一边倒入，
然后把以上混合物筛过后倒入剩余的热牛奶里搅拌均匀 (Boil C. Pour half of the boiling milk mixture into the egg yolk batter. Mix well and pour it back into the balance milk and mix well.
4. 继续用小火把以上混合物煮至浓稠即可，熄火后趁热加入牛油拌匀。(Continue to boil the milk mixture over low fire, stir till you get a thick consistant texture. Turn off the fire and stir in the butter till melted.)
5. 用保鲜膜盖在蛋奶酱上面防止表层结皮。待凉备用。(Use a cling wrap to cover the custard cream to prevent surface from skinning. Keep aside)
6. 最后，把材料E搅拌至看见纹路（类似湿性发泡）后，把它加入蛋奶
酱里拌匀再冷藏，就变成美味的自制卡仕达酱。(Lastly, whipped the topping cream till peak forms. Mix it together with the custard cream. Keep chilled before piping it into the cupcakes)

  

 So try these Hokkaido Cupcakes now!!!!

Passionfruit Chiffon Cake

I have been so lazy... I haven't been baking for probably a month... Been feeling too relaxed with my holiday to Bangkok last month, and busy waiting for my next one in November to Taipei... Gosh am I so excited!!!!

Today I suddenly got the mood... The mood to bake... hehehehe...

And here we have, a Passionfruit Chiffon Cake!!!

 I have already wanted to make one but I hadn't had much chance to buy the passionfruit till my colleague helped me bought a pack of them from the supermarket..:))

 So these passionfruits are compliments from my colleague, Carol... :-p

(pardon my passionfruits as I has left them too long in the fridge, thus the "wrinkled"skin)

And to my surprised, this passionfruit chiffon cake was awfully delicious!!!! 

The sour taste of the passionfruit had complimented well with the whole chiffon...

  And they are sooooooo soft & fluffy....

But this chiffon cake ain't my girls' favorite as there are "seeds" inside the chiffon cake... hahahaha....

Recipe as adapted from

Fruity Cakes by Alex Goh

Ingredients:

(A)

4 egg yolks

50g sugar

1/4tsp salt

50g canola oil

50g passionfruit pulp

20g water

(B)

100g cake flour

1/2tsp baking powder

(C)

4 egg whites

100g sugar

1/8tsp crream of tar tar

Method:

1. Mix (A) until well blended. Add in (B), and mixed well until well combined.

2. Whisk egg whites in (C) until soft peak forms. Add in cream of tar tar & sugar. Continue whipping until stiff.

3. Take 1/4 of the egg white meringue from Step 2 and mix with the mixture in Step 1 until well combined. Add in the remaining meringue and fold until well blended.

4. Pour the batter into a 22-cm chiffon tin and bake at 170C for about 40-45mins.

5. Immediately invert the cake tin after removing it out from the oven and let it cool completely.

Hope you will like this Passionfruit Chiffon Cake as much as I do:-D

Have fun!!!