Buns, buns, and more buns....

Red bean buns.

Hot dog buns. Family's favorite.

Nom nom nom.

Soy Milk Chiffon Cake

Soy Milk Chiffon Cake

Makes 2 10-cm chiffon cakes

  

Ingredients:

2	Egg yolks
10 g	Sugar
60 ml	Soy milk
15 ml	Oil
40 g	Plain flour
10 g	Corn flour
1/4 tsp	Baking powder

2	Egg whites
10 g	Sugar
1/8 tsp	Cream of tartar

Method:

1. In a bowl, whisk egg yolk with sugar until pale and fluffy. Add soy milk and oil, mix well.
2. Add in sifted flour, corn flour, and baking powder. Mix until the batter is smooth.
3. In another clean bowl, beat the egg whites till frothy. Add in cream of tartar and beat till soft peaks.
4. Add in sugar gradually and beat till stiff peaks.
5. Gently fold in 1/3 of the egg whites into the egg yolks mixture. When combined, fold in 1/2 of the remaining egg whites. Repeat with the remaining egg whites.
6. Pour the batter into 2 10-cm chiffon tube pan. Tap the pan lightly to get rid of bubbles.
7. Bake in preheated oven at 170 degree C for 30-45 minutes or test with skewer.
8. Invert the cake and let it cool completely in pan. When cool, run a thin knife along the edges and unmold the cake.

Someone was nipping at my cake! Look at the edges D=

Notes:
Very fine texture, soft, and suprisingly, very strong soy flavor. I almost gobbled one whole cake...almost.

Apple Chiffon Cake

 Apple Chiffon Cake

 

Apple mixture:

120 g	Apple, cut
15 g	Sugar
3 tbsp	Water

 

Ingredients:

3	Egg yolks
40 ml	Water
20 ml	Oil
60 g	Plain flour
½ tsp	Baking powder
A pinch of salt
Apple mixture

 

3	Egg whites
20 g	Sugar
1/8 tsp	Cream of tartar

 

 

Method:

To prepare the apple mixture:

1. Peel two small apples. Cut the apple into small cubes. You may use the skin, just finely chop it or blend it.
2. Cook the apple cubes with 3 tbsp of water and 20 g of sugar. Cook until the apples are soft and water are absorbed.
3. Set it aside to cool.

Chiffon cake:

1. In a bowl, whisk egg yolk till pale and fluffy. Add water and oil, mix well.
2. Add in sifted flour, baking powder, and salt. Mix well. Batter should be smooth and thick.
3. Stir in cooked apple mixture. Set aside.
4. In another clean bowl, beat the egg whites till frothy. Add in cream of tartar and beat till soft peaks.
5. Add in sugar gradually and beat till stiff peaks.
6. Gently fold in 1/3 of the egg whites into the egg yolks mixture. When combined, fold in 1/2 of the remaining egg whites. Repeat with the remaining egg whites.
7. Pour the batter into 17 cm chiffon tube pan. Tap the pan lightly to get rid of bubbles.
8. Bake in preheated oven at 170 degree C for 45-50 minutes or test with skewer.
9. Invert the cake and let it cool completely in pan. When cool, run a thin knife along the edges and unmold the cake.

 

 

 

Note:

1. I used my new 10 cm mini chiffon tube pans. 3 eggs' batter are too much for 2 molds, it probably can make (3) 10 cm mini chiffon cakes.
2. Bake time for the mini chiffon are about 30 – 40 minutes. I baked mine for 40 minutes.
3. Increase the amount of sugar if you prefer sweeter taste.

Lazy Week~~

Matcha Chiffon - I craved for it and decided to make it in the middle of the night

Bread & Buns - my family members' weekly request



Mini Cheesecake

Recipe based on Alex Goh's "Baked Marble Cheesecake" (Creative Making of Cakes)

Halved the recipe and made them in Texas-size muffin cups. Added a biscuit base because my Mum likes it.

Modified recipe:
Make 7 Texas-size muffin cups

Biscuit Base:

90 g	Digestive biscuits
40 g	Butter

Combine finely ground biscuit crumbs and melted butter. Press the mixture firmly into the bottom of muffin cups. Set aside till needed.

Filling:

(A)

250 g	Cream cheese
10 g	Sugar

(B)

120 g

Whipping cream

(C)

2

Egg yolks

(D)

60 g	All purpose flour

(E)

Zest

1/2 lemon

(F)

2	Egg whites
50 g	Sugar
1/2 tsp	Lemon juice

 

Method:

1. Whipped (B) until soft peaks.
2. Cream (A) until light and fluffy.
3. Add (B) and cream until smooth.
4. Add (C) and cream until well blended.
5. Add (D) and (E), mix until well combined. Set aside.
6. In a clean bowl, whip the egg whites (F) until foamy. Add the remaining ingredients, continue to whip until soft peaks form. (Do NOT beat till stiff peaks - it will be difficult to incorporate with cream cheese mixture)
7. Thoroughly mix the egg white with the cream cheese mixture.
8. Pour the cream cheese filling into the muffin cups.
9. Bake cheesecake in a waterbath at 150 degrees C (300 F) for about 60 minutes or until set and golden brown. Remove from oven and let cheesecake cool completely.

Cracks D=

Notes:

1. If possible, remove the cheesecake from the muffin pan immediately.

2. Maybe serve after cool or leave it to chill it in fridge. (Mum said it taste even better on the next day)