Home Recipe Bake Durian Chiffon Cake Recipe

 

Steam Chicken with Mushroom Using Cosway Steamer

Recently when we were doing house keeping, we found out that there is a unit of steamer given by Camus's mom. She bought it from Cosway many years ago but did not use it at all. We took it out from our store room and keep it at kicthen. Last two weeks, we used it to cook for our lunch and dinner. We found it quite useful and easy to use without dirty our kicthen, hence not much cleaning job after cook except for washing the steamer part by part after use. We first try with steam chicken with mushroon, the night before cook, we merinate two big chicken drumsticks with oyster sauce, soy sauce and pepper. To make the chicken more delicious, we added dried mushroom, red dates and ginger to the chicken on the day we cooked. Since the steamer contains three layers, we put in lady finger and corn too. With this simple and easy cooking way, we were able to enjoy our meal, and it was so delicious.

 

Sardine Puff

I am going to share a very simple and delicious sardine puff recipe. I will list down what you need in making the sardine puff. Ingredients needed: 1. A can of sardine 2. Onion (optional) 3. A pack of puff pastry (I bought "Kawan" brand ready made puff pastry from Tesco)    

 

Gathers Cafe | Raja Uda, Butterworth, Penang

Coffee, has taken away my heart. Sometime it make me happy, sometime it make me high, but sometime it make my heart pumping at wrong frequency. I wish I can drink it everyday, with a set of toast spread with kaya, together with 2 half boil eggs without pepper and soy sauce, so I can have the pure egg taste, to welcome my day!

 

Longan Konnyaku Jelly (Crystal Jelly)

Konnyaku jelly is a "QQ" type of jelly. I made this during our house party. This is a favorite dessert that my little niece likes to make. To make this, just follow steps at the pack. First, mix konnyaku powder with sugar. Boil a pot of water, when the water is boiled, slowly pour in konnyaku and sugar mixture, stir the mixture at the same time. Get ready jelly mold and your favorite fruits. When jelly is boiled, pour into jelly mold. Remove jelly fom mold when they are completely cool. Keep in fridge before serve.  
Durian Chiffon Cake Recipe PDF Print E-mail
Written by Administrator   
Wednesday, 26 June 2013 21:44
AddThis Social Bookmark Button
DurianChIt's durian season again, I will jump into durian chiffon cake recipe first before I continue to post for other chiffon cakes recipe. I used my recipe keeper (with step by step procedure) and modify to make this durian chiffon cake.

Ingredients
5 egg yolks (about 85g)
10g sugar
50g water + 120g durian meat (blend until smooth)
70g corn oil
120g cake flour

5 egg whites (about 200g)
70g sugar
1/2tsp cream of tartar

Method
1. Add sugar into egg yolks, immediately whisk with hand whisk until pale and light.
2. Add in corn oil, mix well.
3. Add in water and durian mixture, mix well.
4. Sift in flour, stir until well combined.
5. Whisk egg white with electrical hand mixer until big bubbles form, add in cream of tartar.
6. Continue whisk from medium to high speed until small bubbles form (egg white is white in colour now).
7. Slowly add in sugar, continue whisk at high speed until soft peak formed.
8. Add 1/3 of meringue into egg yolk mixture, mix gently with hand whisk until well combined, you will get a lighter mixture.
9. Change hand whisk to spatula, fold in 1/2 of remaining meringue. GENTLY fold with egg yolks batter until 50% combined (you will still see white meringue now).
10. Add all remaining meringue and fold GENTLY with spatula again until well combined. I did in in this way: spatula cut mixture into center all the way to bottom bowl, scrap from bottom along bowl side toward you. Rotate bowl few degree and repeat this action until well combined. (your mixture should be very light and volumic now).
11. Pour batter into chiffon pan. Using satay stick / chopstick, run around baking pan side and then draw curly pattern all the way in the middle and bang pan on counter top to remove big bubbles. Level the surface and bake in preheated oven at 160C with fan forced for 45 minutes or until cooked.
12. When cooked, remove from oven and invert chiffon pan immediately to prevent shrinkage. The pan must remain inverted until fully cool.
13. To remove chiffon cake from pan, carefully run the pan outer, inner and bottom side with thin spatula or knife. Invert pan to remove cake on big serving plate.
14. Enjoy!

Compare with original recipe keeper, it will be more difficult to fold egg white into egg yolk mixture due to very thick egg yolk mixture after adding in durian.

DurianCh_2

Interested to learn How Chiffon Cake Works? Click here...


Powered by Web Agency
relatedArticles
 

Comments   

 
#2 MnY - Yong SH 2013-06-30 22:14
Hi Nami-san, ya, not all people can accept durian's smell, maybe you can try with baked stuff or durian ice cream?
Quote
 
 
#1 Nami | Just One Cookbook 2013-06-30 19:13
Durian! My husband likes it, but I'm still reluctant to try because of the smell. I love the idea of chiffon cake with durian flavor. It looks delicious!
Quote
 
Google
Web
MnYfoodtalk

Most Read

Latest Articles

Chiang Mai, Thailand Travel

CM


Hong Kong & China Travel

JingZi


Latest Comments