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.

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.

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

Swan Cream Puffs / Cream Puffs

I know I am always late... late for my postings...

Seeing my fellow baking friends whom had already baked cream puffs in September for the Bake-Along theme, Lena  and Mui, both of them had also attempted on the swan puffs. When I saw their puffs, I was envy, admiring how beautifully their swan puffs had been baked.

Recently, I had also saw some FB bakers, baking these swan puffs too... So pulled up my socks and started my challenge once again!!!!

These swan puffs recipes were adapted from Kevin Chai's. His recipe had stated 3-4eggs..., so I had used only 3eggs. I guess it would have been better to use 4eggs instead, as my batter was rather thick and it did not had the smooth, sateen feel...  Ended up the cream puff texture was abit tough, but overall was quite alright... :-D

So let me try 4 eggs in future...:-D

As I couldn't buy the instant custard cream, I had use the vanilla cream that I had used for the Hokkaido Cupcakes.

So how did I fare for these swan puffs?

Recipe as adapted from Kevin Chai's Dainty Desserts

Puff Ingredients:

200ml water

25ml fresh milk

80g butter

1/4 tsp salt

1 tbsp sugar

170g high protein flour(cake flour)

3-4 eggs

Method:

1. Combine water, milk, butter, salt and sugar. Bring to boil.

2. Add in flour, use a wooden spoon, vigorously stir over medium heat until mixture leaves side of pan. Remove from heat.

3. Beat the dough in a mixer until cool completely. Add in eggs, one at a time, beating well after each addition until smooth and satiny.

4. Spoon dough into piping bag and pipe out a big rosette and swan's head & neck. Bake in a preheated oven at 180C(200C) for 25mins. Leave to cool.

Custard Ingredients:

100g instand custard powder

120ml fresh milk

200g fresh whipped cream

1/2tsp vanilla essence

Method:

Stir instant custard powder with milk, then combine with the whipped cream and vanilla essence until well-combined.

To assemble, cut the puff into half, trim the top layer to form wing shape and fill the bottom layer with custard.

Garnish with fruits, wings and head.

Dust with icing sugar.

Have fun:-D

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!!!