Plain chiffon cake

Wanted to do a chiffon but no extra ingredients, so went ahead to do a plain o chiffon. Results were good. Clean, simple taste.

Adapted from this
https://cookpad.com/en/recipes/144549-fluffy-plain-chiffon-cake

5 small eggs, separate yolks and white
75g cake flour, sifted
70g fine sugar
70g milk
40g soya oil

Steps are the same as stated in the Web except I preheated at 140°c, lowered to 120°c at for the last 3 min.

pan-fried sweet sour pork

The result was to my liking but oh, what a lot of work! I won't try it often unless I can think of an alternative way to chop or prepare the ingredients quicker.

Ingredients:
Red, green, yellow bell peppers, diced
onions, cubed
pork shoulder, cubed
canned pineapples, cubed
3 tbsp vinegar
3 tbsp tomato sauce
2 tsp sugar, mix vinegar, tomato sauce and sugar
marinate the pork with soya sauce and hua tiao wine
coat pork with potato starch

Cooking part
Heat olive oil(I didn't pour alot, just my usual amt when pan frying)
add pork cubes slowly
flip and turn till cubes are cooked. Remove them.
using back some oil from the wok, stir fry the vegetables till cooked
add back the pork and fry again
drizzle the sweet sour sauce over and let simmer, stirring occasionally

Done! Love the traffic light colors!

nutty chocolate chiffon cake

Love this soft spongy cake. The original recipe calls for smooth choc to be melted but I can't find any, so I crossed my fingers and used nutty choc. My concern was the cake might sink due to the nuts as chiffon cakes are light. Whew! Turned out good and one faithful tester (not my hub) told me should add more nuts! A nutty discovery! I used black sugar instead and it's able to hold the meringue well too. Healthier alternative!


A:
6 egg yolks (small)
60g oil
90g fresh milk
130g chocolate
25g cocoa powder, unsweetened
70g cake flour

B:
6 egg whites
70g sugar

Steps:
Preheat 140°c (shall try 120 as the top cracks)
Melt chocolate
mix yolks, oil, milk using whisk
add melted choc
sieve cocoa powder and cake flour
Beat whites and sugar till stiff
fold batter in
Pour batter and bake for 1hr

dual color chiffon cake

Using back my banana chiffon cake. Steps are exactly the same.

After folding the final step of the batter, pour half of it into a clean bowl
sifted the desired amount of cocoa powder and fold again till combined
pour the cocoa mix into the tin
Add the other batter in
tap to remove air bubbles
bake 140°c for an hour
remove and invert to let cool

mini oreo cheese cake

It's super easy to assemble and I'm secretly happy that all were snapped up within minutes when I brought it to church...

My version
Makes about 34-36 mini cuppies

Ingredients:
Mini oreos
1 block philidelphia cheese cake, softened
1/2cup black sugar
2 small eggs

Method:
Preheat oven @ 140°c
line cupcake papers in the wells of the muffin trays
place whole mini oreos into each lined wells
Cut softened cream cheese into big cubes
dump into blender and and add the sugar
Crack the eggs in and blitz till well mixed.
Use a spoon and scoop the batter to cover the oreos.
bang the trays to allow mixture to cover the oreos and even the top.
Place in oven and bake for 15 min or till done.
Remove and let cool.
freeze the cuppies immediately once cooled to set the cuppies.

These can be eaten right out of the freezer or let them sit in room temperature for a while. Best eaten while frozen or semi-frozen. I love these mini cuppies as I can eat them without the guilt in small quantity.

brownie cake

Wanted to use another recipe besides my previous post. Turns out alright. Modified a little again as I saw that the recipe calls for 200g sugar. Way too sweeeet for me though I have a sweet tooth. Prefer the subtle bitter cocoa taste.

http://allrecipes.com/recipe/absolutely-best-brownies/?scale=12&ismetric=1

60g self raising flour
30g unsweetened organic cocoa powder
120g castor sugar
115g unsalted butter
3 small eggs
1 capful of vanilla essence
Pinch of salt


Steps:
Melted butter over double boil method
Add sugar and whisk till dissolved
Crack eggs one by one and whisk
Pour flour and cocoa powder and whisk till combined and smooth
Transfer batter into rice cooker pot and cook (15min)

matcha chiffon cake

Bought matcha powder for quite some time and was waiting for an opportunity to make a cake with this jap flavor. Finally got this done!

Followed this link given by a friend. Made some minor changes.

http://nasilemaklover.blogspot.co.nz/2011/04/green-tea-chiffon-cake-with-red-bean.html?m=1

I skipped the frosting part as I do not have any red bean paste and am a little lazy to make the extra step.

70g cake flour
10g matcha
(Combine and sift twice)

20g castor sugar (yolks)
90g castor sugar (whites)
10g corn starch (mix with 90g sugar)

70g milk
60g soya oil

6 small eggs, separated

Steps:
Preheat 130/140°c, 50min
Whisk yolks with 20g sugar
Add in milk, oil, whisk
Pour flour slowly and whisk

Whisk whites with sugar and corn starch till stiff peaks.
Add 1/3 meringue into wet batter and whisk till smooth.
Use spatula fold in the rest till smooth.
Pour batter in and tap few times on the table to remove air bubbles.
Pop in oven and wait.

Tasted nice. Usually I will lower the amount of sugar but I thought the plain matcha has a strong smell or retaining the amount balances out the flavours.

steamed bana cake

Got this recipe here.
http://honeybeesweets88.blogspot.sg/2010/05/steamed-banana-cake.html

Wanted to try how the taste and texture will be like in a rice cooker using a steam function instead of cake.

Steps:
3 small eggs
100g brown sugar
2 large bananas, mashed
150g self raising flour
1/8 baking soda
75g soya bean oil

Beat in eggs and sugar in stand mixer till ribbon stage and double in volume.
Scrape down sides and beat again.
Add mashed banas and hand mix.
Sift in flour and baking powder, beat in low speed.
Add the oil and hand mix.
Pour batter in rice cooker pot and press STEAM function.
Invert and let cool when done.


Crust is browned as usual for using a rice cooker. Texture was soft unlike my previous 'cake' function ones. However, I also used a different recipe so was not sure if it is the recipe or the 'steam' function.  But heck,  as long as objective is met, doesn't matter. Heh..

Pavlova

Wanted to try making homemade Kaya and found it a waste to discard the whites as only the yolks are needed. So did a Google search and a Pavlova dessert came up. Intrigued by the lovely name and not done or heard this before, I googled again.


http://en.m.wikipedia.org/wiki/Pavlova_(food)

Inspired by the history and how it tastes like marshmallow (my fav), I decided to try it.

http://www.joyofbaking.com/Pavlova.html

This is where I did further reading and watched the tutorial. I youtube-d a few more for variations. Eventually I mixed and matched what I want to do. I like the shells to be more browned and caramelized as opposed to some chefs who did theirs white. My personal preference. I like how when I gently pulled the shell, the inside is white and I like the contrast.

Modified version:
4 egg whites
90g white sugar
1 tsp vanilla extract.

Method is the same as preparing a normal meringue. Whisk till stiff peaks together with the sugar. Fold in the extract.

Spoon the meringue on a baking tray with a baking sheet. Press down a little to form the shape. I piled it like a wall so the filling can be placed better later.

Pop into a preheated oven of 180°c for 20 min till the color is browned. Then I lowered the temp to 150°c for another 15 min so the insides are baked thoroughly.

Let the shells cool after done.

Meanwhile prepare the filling. I don't feel like doing whipped cream so I tried using mascaprone and yoghurt. The guidelines for a Pavlova dessert is to have a balance of sweetness and tartness. I figured the tartness will come from the yoghurt. No measurement. I just scooped part of mascaprone and yoghurt and whisked till smooth. I scooped a dollop and spread on one of the shells to test. Sprinkle chopped kiwi and some blueberries to decorate.

Viola! And it's gooooooooood! The inside of the Pavlova did taste like marshmallow. Objective met!

Bana chiffon cake

Could not resist making cakes though I am told to avoid eggs as I am down with a cough. Blame it on the over ripe bananas! Beckoning me to extend their shelf life. Haha. Using christine recipe, I modified a little. This is considered the most successful chiffon bana cake so far using my atas oven.

Original: http://en.christinesrecipes.com/2010/06/banana-chiffon-cake.html

My version:
Ingredients:
80g cake flour
5 egg yolks
5 egg whites
54g castor sugar
45g milk
35g virgin coconut oil
230g banana flesh

Method:
I preheated my oven to 150°c instead.
Whiz the bana flesh in the blender till creamy and smooth.
Whisk egg yolks together with a bit of the sugar.
Mix in oil, milk, bana puree and whisk.
Sift in flour, whisk till smooth and combined.

For meringue, egg whites in clean mixer bowl. Whisk on high after adding sugar and let the mixer does its job. Shift setting to low to stabilize the whites.

Method same as shown in the website.

Fold fold fold! (The meringue and the batter)
Tap tap tap! (Remove large air bubbles)
Pop pop pop! (Cake mould in the oven)
Tick tock tick! (Waiting time for me)
Ding ding ding! (Cake should be ready)
Cool cool cool! (Invert the mould carefully)
Slice slice slice! (When the cake is cool and nice)
Serve serve serve! (Bon Appétit everybody)

Oops. Can't help but type this jingle. Son is 20 mths now and responds well to repetitive sounds, words and actions. So the mama has to adapt. Hehe.

By the way, just discovered a method to cool the cake, by accident! Was trying to flip it over when the pan got stuck between the grills. Thought it looked cool(pun intended) so left it there. Works!

Nutella Cake

Wanted to make a mini cake for hubba's birthday. Supply was running low and finally decided to bake a simple nutella cake in my mini rice cooker. I modified the recipe given.

1) cake
 1 cup nutella
 10 tbsp flour (90g) (self raising)
 2 eggs
100g milk

I whisked the nutella with the milk first to get a smooth batter. Added eggs, whisk and then sift in the flour. Mix all till combined.

Pour batter into the mini pot and press the cake function.

2) Ganache Filling
I did not measure how much. I just added unsweetened cocoa powder and sugar till I like the taste. Whisk with some water and slowly heat in pot. Make sure the liquid is not too watery or runny. It should be thick. I whisked in some mascaprone too on whim to try the taste. Surprisingly yummy! Adds depth to the mixture. It sorts of balances the bitter cocoa taste. Pour over the cake and let cool till a little harden. Place in fridge covered till ready to consume!

mini waffles

Craving for waffles thus asked hubba to buy premix ones for convenience. This is ez to do. Just follow the pkt instructions. What I like about this is that it is packed into smaller sachets. No wastage. Instead of the usual size, I made into mini ones.

On a side note, I somehow did a cross like shape! Super cool! This song immediately came to my mind.

Thank You for the cross!
Indeed Your blueprint is everywhere under the sun. Thank You for loving us!

                            

Kaya balls

Childhood favorite snack. Easy to assemble the ingredients. Fraction or less than what ya kun is offering.

Actual link
https://en.cookpad.com/recipe/575163

Followed all except I used butter. Love the butter smell in all cakes.
For using mould, I add half batter into the wells and drop dollops of *Kaya in. Cover up to fill the Wells. Cover the tip mould and wait till cooked.
*For added taste, add desired jam/nutella/Kaya in half filled batter.

Moist Bana Chocolate Cake

Been a long time since I made this personal favorite. I have better results using rice cooker than oven. Sometimes getting an atas oven doesn't do justice to my hard worked batter. Hehe


 I modified this recipe.(http://everybodyeatswell.blogspot.be/2014/04/rcc-challengercc-13-super-moist.html)

60g unsalted butter
150g sugar
40g unsweetened cocoa powder
125g cake flour
3/4 tsp baking powder
3/4 tsp bicarbonate soda
150g banana flesh, mashed
1 egg plus another 1 egg white (I use small ones), beaten
120g chilled fresh milk

Method
-Double boil butter with sugar and half of the fresh chilled milk.
-Stir till butter and sugar melt.
-Remove from heat.
-Add remaining chilled milk to hot mixture so the temperature cools down and loses heat faster. (Thanks to the science concepts I always teach and thus applied them)
-Add mashed Bana to the mixture and keep stirring to lose a bit more heat.
-Mix in the beaten egg and stir well.
-Sift flour, baking powder, soda, cocoa powder into a large bowl.
-Pour wet mixture slowly and mix in with the dry ingredients till combined.
-As mentioned by Ah bee,  the batter should be runny.
-Pour batter into pot and press CAKE function.
-Remove pot when done (mine takes about 50min).
-Invert and let cool.

Review:
Shiok eh! I cut down on sugar as I wanted to taste more of the bitter cocoa. I liked the smell, taste and texture. So glossy and shiny. Sliced piece standing tall and strong! Thanks for the great recipe!

cream cheese cake mini

Cream cheese cake mini

2nd trial on my mini rice cooker. Loving the versatility of it.

Ingredients:
100g cream cheese
 60g sugar
3 small eggs
2 tbsp milk
1.5tbsp oil
90g cake flour
1 1/3 tsp baking powder

Method:
Double boil cream cheese till melted and soft.
Whisk cream cheese with sugar.
Add eggs, milk, oil. Mix.
Sift cake flour into batter. Fold together gently till combined.
Pour in pot. Press cake function.
Invert pot and let cool when done.
Remove from pot and slice.
Can be kept in fridge. Steam to get the cake fluffy again.

butter cake mini

Butter cake (mini)

Bought a mini rice cooker and it's no brainer that I will use it to try a mini version of a cake. Decided to try a mini butter cake.

Ingredients:
50g self raising flour
50g sugar
50g butter
2 small eggs

Very easy to remember! :)

Method:
Cream melted butter with sugar.
Add the eggs.
Sift flour in.
Mix gently till combined.
Pour into greased pot and press CAKE function.
Remove pot when cooked.
Invert pot and let cool completely before removing.

Not bad. A tad too sweet for me. May cut down on the sugar the next try.

Mini Butter Cake

chocolate souffle jap cheesecake

Rice Cooker Cake #6

Inspired by Lilis chandra.. I used my rice cooker to cook this chocolate souffle jap cheesecake. Adapting from her source stated in her post. Could not get the dark tone as hers though.


A

50g cake flour

15g potato flour (no corn flour)

15g unsweetened cocoa

Pinch of salt

-sift all


B

140g cream cheese (I used 200g as I did not want to keep and store)

20g dark choc

40g butter

80ml milk

2tsp lemon juice

78g yolks (I used about 5 yolks)

- melt cheese, dark choc, butter using double boiler mtd. Add milk and hand whisked till smooth.

- chill a while and then sieved twice. - add to A and mix well.


C

180g whites (about 6 whites)

90g castor sugar

- I used stand mixer to whisk till stiff peaks formed. Add sugar in 3 batches.


- Scrape 1/3 meringue into mixture A+B and mix well with hand whisk.

- Add the remaining whites and use about spatula to fold till whites cannot be seen.

- pour slowly into rice cooker pot. Bang few times.

- place into rice cooker and press CAKE tab.

- remove and invert cake from pot immediately and let cool completely. - love the wobbly jiggle as u hold the piece up to savor. :)





Chocolate souffle jap cheesecake

Cocoa Bana Cake v2

Cocoa Bana Cake Version 2!

The first try was goody! My 18mo Kai loves it and kept asking me for more! Happy mummy! Hub thinks it was not sweet but that was fine with me as I never meant it to be sweet anyway since Kai eats that. However, the cake was quite crumbly and I googled to troubleshoot. Seems need to add more oil/water.

So now, this was my 2nd version. Following the same website and method, I added my own modification.

http://www.mumsnet.com/food/recipe/1866-Easy-banana-cake

Ingredients

- 200g all purpose flour + 25g unsweetened cocoa powder(sifted)

- 100g sugar 

- 2 eggs 

- 120g butter 

- 3 bananas

- 60ml water
- 3 tsp baking powder (sifted)

Method

1. Mash bananas in your largest mixing bowl.
2. In a separate bowl, mix butter with sugar until smooth, then add eggs and water.
3. Mix both mixtures together then add the flour.
4. Put in rice cooker pot and press CAKE tab. 
5. After the BEEP, remove immediately and invert on a rack to cool before slicing.

YES! The cake is not crumbly!

Cocoa Bana Cake 2!