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How Chiffon Cake Works? The More You Want to Know About Chiffon Cake

Something About Myself with Chiffon Cake Some time ago, I have been working on chiffon cake. I failed almost all times when come to chiffon cake, like this one. Even though I had attended a part time baking course on baking chiffon cake, but when bake on my own, I still failed to handle it. I am not sure of what causes them failed, at the end I gave up on chiffon cake and any cakes that need folding egg white into egg yolk mixture, because I handled this so BADLY.

 

Low Sugar Coffee Chiffon Cake Recipe

This cake is specially dedicated to an OLD baby boy that was born on 67 years ago, exactly 33 years earlier than my OLD baby Camus. Now, the OLDer baby has diabetes and cannot consume much sugar. Everytime I bake a cake, he will complain that my cake is tooooooooo sweet. To cater for his needs, I change my chiffon cake recipe to low sugar version, I choose coffee flavour because... besides my mummy, the one that he cannot let go and cannot survive without is COFFEE...and yes, the "he" I mentioned here is my lovely daddy! It has been long time I want to come out with low sugar version cake, pastry, and etc, and being lazy is my natural instinct. Dad's birthday is a good reason for me to start my low sugar recipe. Ingredients5 egg yolks (about 85g)10g sugar75g hot water + 10g instant coffee (mix well)1tbsp coffee paste70g corn oil120g cake flour 5 egg whites (about 200g)45g sugar1/2tsp cream of tartar Method (step by step picture here)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 coffee water and coffee paste, mix well.4. Sift in flour, stir until well combined. You will get a thick mixture now.5. Whisk egg white with electrical hand mixer at low speed until big bubbles form, add in cream of tartar.6. Continue whisk from medium to high speed until small bubbles form (egg white is foamy and white in color now).7. Slowly add in sugar in few badges, 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 light mixture.9. Change hand whisk to rubber spatula, fold in 1/2 of the 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 (your mixture should be very light and volume 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. At first I was afraid the cake will shrink after reduce half of the sugar quantity, but I am very happy to see the cake turn out very nice. For taste wise, my dad able to accept this sweetness level by finished 1~2 pieces of the cake. Even though the level of sweetness has reduce, but the coffee fragrance did brought me a "Yes, delicious!" comment from all the other family members. I am very happy to say that I had successfully make a low sugar birthday cake for dad this year, wish him happy birthday, healty and properous day ahead!

 

Durian Chiffon Cake Recipe

It'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.

 

Durian Butter Cake Recipe

I always wanted to bake something with durian since few years ago. Due to some reasons, I was not able to fulfill my dream. This year, I have try with durian butter cake. 
Apple + Breast Milk | Baby Food for 6 Months Old PDF Print E-mail
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Monday, 18 January 2016 14:45
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AppleMilkLogo37When baby more than 6 months, I started to think what to serve her besides breast milk. The first thing I make for her is steam apple with breast milk.

Ingredients:
Apple
Beasts milk

Method:
1. Peel apple skin, cut into small cube.

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2. Steam apple in boiling water until soft.

 

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3. Mash with spoon.
4. Mix well with breast milk.

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I am very happy to see her grow healthily with food I make for her. Although breast feeding journey is tiring, but everything is worth when see her growing up with my own breast milk.


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3 Layer Electric Mini Rice Cooker PDF Print E-mail
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Tuesday, 25 August 2015 17:14
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IMG_20150825_095015I bought a mini rice cooker lately, although I have slow cooker, rice cooker and some other types of cookers, I still decided to buy this mini rice cooker, reason is to cook baby porridge in faster and easier way. I had tried to use slow cooker to cook porridge, it took about 3 hours to get ready.

Product description: 3 layer cooker come with timer, can cook rice, porridge and baby porridge. The timer function is very useful as we can set it to start cook at preferable time.

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I first try to cook lunch for Camus and myself before start to use it cook for baby.

This is the first meal I cooked with the new cooker, ready marinate beef bought from AEON, steam pumpkin and rice. Simple meal enough for two.

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Second try with baby porridge, less than 1 hour to get it done, easy to clean too. You can manually set the time to cook longer or shorter (default setting at 55 minutes for baby porridge).

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Avocado with sweet potato baby porridge

I did re-heat baby porridge for dinner too, by changing the setting to cook for 12 minutes.

In summary, I really love this mini rice cooker with it's timer, easy to clean, easy to carry and fast to cook functions.

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Spaghetti with Mushroom Sauce Recipe PDF Print E-mail
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Thursday, 31 July 2014 14:53
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Speg_3Years! It has been years I never touch on spaghetti, never walk into Italian restaurant (except for pizza). I am phobia to spaghetti after went for Italian buffet in Japan in year 2009, the Italian buffet came with free flow of pizza and spaghetti, somehow I guess I ate too much of spaghetti, and that caused me stop spaghetti for 5 years!

Last week, sitting in office, I suddenly smeeeell spaghetti (my brain pop out spaghetti)...then feel like eating the spaghetti that Camus cooked for me about 7 or 8 years ago. Last weekend, he cooked for me again using the same recipe.

See below for the ingredients and recipe, simple yet delicious!

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To cook the sauce, fried garlic and onion in pan, when both ingredients almost golden brown, pour in a can of Campbell mushroom soup, add half can of water and stir well. Add in dried mushroom which has been cut into slices after soak in water until soft. Boil everything and add in a slice of cheedar cheese. Stir evenly.

In separate pan, cook corn, crab stick and beef breakfast lean.

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Very delicious beef breakfast lean bought in Jusco

Cook spaghetti in boiling water until it is soft. When everything is done, serve spaghetti with mushroom sauce on plate, add corn, crab stick and beef breakfast lean. Serve hot!

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Now while I am writing the post, I wish to eat another plate of spaghetti again. Next time, maybe I want to have a plate of carbonara spaghetti. Last but not least, thanks my dear for this very delicious spaghetti!

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Steam Chicken with Mushroom Using Cosway Steamer PDF Print E-mail
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Tuesday, 15 July 2014 14:37
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SteamerRecently 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.

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Steamer

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With this simple and easy cooking way, we were able to enjoy our meal, and it was so delicious.

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Fast & Easy Kaya Jam Recipe PDF Print E-mail
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Friday, 13 September 2013 10:05
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Kaya_2This is a fast and easy version of making kaya recipe. Compare with mother's version kaya recipe, "my" version required much lesser time in making kaya jam. The so-called "my" version is not my own creation, it was my "founding" version from here.

Comparison between mother's version and "my" version:

mother's version "my" version
very delicious delicious
thicker a bit watery
better fragrance less fragrance
hard to get from outside same taste can get anywhere
long hours needed (about 4 hours) fast and easy (less than 30mins)
more patient done fast, suit for everyone
can keep up to a month can keep up to a week

I am too lazy to try mother's version although it is really really delicious. Hence came out my version. For those who like kaya, and lack of time or patient standing long hour keep stirring your kaya jam, my version is actually a very good try. It is better to make home fresh kaya jam since it is fast and easy to make. Try make a small bottle each time and finish it fast when it is still fresh, and make for new badge after finish.

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Ingredients:

90g sugar
200 ml undiluted fresh coconut milk
4 young/light green pandan leaves
4 yolks (make sure no egg white at all)

Method:

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1. Cook sugar in a pot over medium-high heat until light brown, swirling slowly. Reduce heat to low. Keep swirling until sugar is medium-brown.
2. Add coconut milk (beware of steam) and pandan leaves. Increase heat to high.
3. Stir until coconut milk is just starting to simmer gently. Turn off heat.
4. Slowly stir half of coconut milk into egg yolks. Next, pour all of egg mixture into remaining coconut milk in one go.
5. Over medium to medium-low heat, cook combined mixture until slightly thickened.
6. Reduce heat to low. Continue stirring until mixture is thick enough to coat spoon thickly.
7. Discard pandan leaves. Transfer kaya to a bottle. Leave until completely cool.
8. Cover and refrigerate.

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Rice Cooker Sukiyaki with Instant Rice PDF Print E-mail
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Tuesday, 16 July 2013 22:13
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IMG_20130716_095156Instant noodles are everywhere around the world, how about instant rice? I saw it few years ago when I was staying in Tokyo but never buy it as it looks weird. This time I am staying in Osaka, the apartment does not provide us with gas cooker, only microwave oven and rice cooker.
Getting dinner after work is a bit troublesome as many shops closed after 8pm. To save the trouble and prevent eating bento from convenient shop, I bought some fresh meat and vegetable to cook during weekdays.
First meal I cooked is sukiyaki. I cooked it with rice cooker, I bought some pork slice, chicken, vegetable, mushroom and of course, sukiyaki sauce.
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To cook, add sukiyaki sauce plus some water into rice cooker. Power on rice cooker, when boil, add in pork slice and chicken, then mushroom, then vegetables. When everything is cooked, serve hot with instant rice.
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To cook instant rice, tear off a little part of rice pack, add in some water. Put instant rice in microwave oven for 2 minutes. Done! It tasted exactly like what you cook in rice cooker. It is soooooo convenient!
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Prepare an egg in small bowl, pour some hot sukiyaki soup to cook the egg.
That's my rice cooker sukiyaki with instant rice and half cook egg.

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This took me less than half an hour to be ready.

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Mix Sauce Pan Fried Chicken Wings Recipe PDF Print E-mail
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Thursday, 07 March 2013 11:22
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This mix sauce pan fried chicken wing is one of my favourite dish. Camus likes to cook this dish as it is easy to prepare and delicious. The first time he cooked this dish is during his visit to Japan on few years ago. Camus cooked for me during weekday when I was working in
Japan. Until today, the sweet memory is still fresh in my mind. I still remember he cooked 5 chicken wings (mini drumstick part) at that time, he ate two and I ate three of them. This is how he treats me, always give the best for me. Kiss

When return to Malaysia, he will still cook this delicious dish for me and at the same time, I learn the recipe from him.

This is how he cooked the mix sauce pan fried chicken wing.

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