April 29, 2013

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Posted in Arrangement, Art, Business

Earl Grey Chiffon Cake (伯爵茶戚风蛋糕)

It's my very first time making chiffon cake.

I have a fear of making them because I hear a lot of peoples saying chiffon cake is very hard to make. So, even though I bake for quite a long time already, I still do not dare to do it. 


And, my mistake also. I should not judge it by looking at the photos. Chiffon cake looks dry and looks hard to swallow. And for sure it never will appear on my waiting list.

All of a sudden, few days ago I got a feeling to bake them. So, I went to google and ask my lecturer for information. My lecturer can make delicious chiffon. That's what I heard from my colleague. Even though I never try it but I believe in her!! Wonder why she so good in making chiffon? Cause she failed lots of time before and now she is an expert on it already. She keep telling me never ever grease the pan. WOW if I din't ask her, I definitely will grease the pan. Luckily! :D Thank you lecturer Agnes!


This is a very good recipe. A keeper. I can't believe I was successful in making chiffon cake, feel so proud of myself! NO, chiffon cake is NOT dry, NOT hard to swallow, NOT hard to do. It's very easy to do once you know the TECHNIQUE!!! Chiffon cake = Skillful cake!! 

With Earl grey in the chiffon, it taste so amazing. The texture are soft and fluffy, moist and tender! and juicy? HAHA just kidding! Once you put the cake into your mouth, you can feel it melt in your mouth. mmm yummy!! So, do you want to bake yourself a chiffon cake now? ^_^v


INGREDIENTS: (Fills a 20cm tube pan)
Adapted from Honey Bee Sweets

EGG YOLK BATTER:
6 Egg yolks
30g Caster sugar
½ Tsp salt
80ml Vegetable oil
3 Tbsp Earl Grey tea leaves OR 3 sachets Earl Grey tea
180ml Water
120g Top flour/Cake flour
2/3 Tsp baking powder

EGG WHITE BATTER:
6 Egg whites
90g Caster sugar

METHOD:
1. In a heat proof saucepan, place 180ml water and the tea leaves/sachets in. heat up till almost boiling. Off the fire and let the tea soak for 5-10 minutes.
2. Preheat oven to 170 Celsius.
3. In a large mixing bowl, beat up the egg yolks and 30g caster sugar till it is slightly thickens. About 5 minutes.
4. Slowly drizzle in the vegetable oil and continue to beat till well incorporated.
5. Then pour in 100ml of the brewed tea(cooled) and continue to mix till all combined and smooth. Then add in 2 sachets of Earl Grey tea grain/3 Tbsp soaked tea leaves into the mixture, stir well.
6. Lastly, add in salt. Sift in the flour and baking powder, then mix well till no visible lumps.
7. In another large mixing bowl, beat the egg white till foamy. Then gradually add in the rest of 90g caster sugar and beat till stiff peaks. In high speed.
8.Gently fold in the whites to the flour mixture in 3 separate portions, making sure it is well combined. Then pour the batter into the tube pan. Give the pan a light tab on the base to push up the bubbles. Or you can use a chop stick and lightly swirl in the pan to remove bubbles.
9. Bake in the preheated oven for 35 minutes till tester comes out clean.

TIPS for making Chiffon Cake:
1. Make sure your beater and bowl are clean(NO OIL NO WATER). Egg whites will not stiffen if they meet those 2 elements.
2. Never grease your tube pan. Else the cake cannot climb up.
3. Once the cake come out from oven, immediately overturn to cool completely, at least 2 hours. You may use the narrow necked bottle but ensure that it's stable enough to support the weight of the cake. (I can't find any at home so I just let it overturn on a clean pan.) This is to prevent the cake from collapsing on its own weight as it is trying to reach a stable structure while its temperature is dropping.




I am upside downing........

April 22, 2013

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Posted in Arrangement, Art, Business

Roasted Chicken


Yum yum! Looking at Jamie Oliver's show on TV, it makes me craving for roasted chicken.

After I got my new oven, I never bake a chicken yet. I knew my previous oven got broken because my chicken's skin was unable to turn into golden colour...and from that moment I just knew my oven's upper heat cannot function. Now....with this new oven, I want to see a golden colour chicken come out from my oven! =D

INGREDIENTS:
Chicken(Roughly 1.5kg)
Fresh parsley
Salt to taste
Black Pepper to taste
Garlic
Dried Thyme
Olive oil

METHOD:
1. Clean the chicken. Pat it DRY with paper towels.
2. Drizzle olive oil on the chicken and rub it all over the skin. Season generously in and out with salt and black pepper. Place the dried thyme, garlic and pasley inside the cavity. Sew it up with needle and thread. 
3. Position the chicken breast side down to allow all the juices to gather in the breast meat.
4. Let it marinate in the fridge for a few hours. (Mine marinate for 8 hours)
5. Preheat the oven at 200 Celsius. Roast the chicken for 1 1/2 hours. Don't over cook. Overcooked chicken = Dry chicken.
6. Remove from oven and let it rest for at least 20minutes before cutting. It allows the juices to redistribute into the meat. It makes the meat moist and juicy!

TIPS for juicy chickens:-
1. Positioning the chicken breast side down to allow all the juices gather in the breast meat. Which is the butt is on top.
2. Add fat on the chicken. For eg, butter cube, olive oil or bacon. While it's cooking...the fat will melt away and slowly flow downward to the chicken.....
3. Never overcook. For mine 1.5kg of chicken I used 1 1/2 hours, 200 Celsius.
4. Don't cut your chicken once it come out from the oven. Always let it rest for at least 20minutes to allow the juices to redistribute into the meat. It makes the meat moist and juicy!




April 13, 2013

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Light Soy Sauce With Chickens


Okay. Today my boyfriend suddenly want to cook this dish. Maybe it's because he got a big pack of carrots in the fridge. Oh well. He said this dish used to be cooked by his mother. He told me this is a very easy dish. Just need to slowly add in everything into the wok and slow cook for 25 minutes. 

ah huh! Sounds easy right?? Let's us see how easy is that!


The light soy sauce that I am using.

INGREDIENTS:
Big onions 2
Garlic 1 (Minced)
Potatoes 3 (You may fry it first. It taste nicer.)
Carrots 3
Chicken 1/2
Suitable of Light Soy sauce
Mushrooms 1 tin

Method:
1. Chop the chicken and marinate it with suitable light soy sauce.  Let it stand for an hour. (No salt is required.)
2. Chop and cut big onions, garlic, potatoes, carrots and mushrooms. 
3. In a wok, add in cooking oil, stir fry the onions and garlic. 
4. Add in chickens(Together with the marinade sauce.) Stir fry for a while.
5. Later, add in potatoes and carrots. Stir fry for a while too.
6. Add in suitable of black pepper and then mushrooms and light soy sauce.
7. Okay now let it slow cook for 25 minutes. Cover with lid. (No water is required as the carrots will release the sauce.) 
8. DONE! Ready to serve with rice! ^_^ Simply delicious!




Do you agree with me now? That this is a super easy dishes!

April 06, 2013

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Posted in Arrangement, Art, Business

Egg Tarts

Makes 15 egg tarts. (Depends)
Adapted from mom's friend.



Egg tarts are my all time favorite since I was still a child. Every time when I go into a bakery shop, I would love to get myself one, before I knew how to bake. 

I got this recipe from my mother's friend. So far, I have tried so many version of egg tarts recipe and I love this recipe the most. In order to reach the perfect taste of the pastry, milk powder plays an important role. But today, my favorite milk powder finished. So I have to use another brand of milk powder. =( Never mind, I  will put more milk powder but also at the same time, I will reduce the amount of flour too. 

Today I woke up early. About 7 am. I found that my mom love to talk to me when I am sleeping. And the funniest thing is that I will answer her back. So after she talk to me, I can't fall back to sleep. So, in the end, I made this.....egg tarts....

INGREDIENTS:
FILLING:
Milk 375g
Fine sugar 105g
Full eggs 4 1/2
Egg yolks 3
Corn flours 1 Tsp

PASTRY:
Butter 150g
Sugar powder 25g
Milk powder 2 Tbsp
Flour 250g (Reduced 1 Tbsp)
Egg yolk 1

METHOD:
FILLING:
1. Break eggs.
2. In another bowl, add corn flour to milk. 
3. Using double boil method to heat up your milk and add in sugar, stir until it fully melt. (I used hot water to make my milk.) Set aside and let it cool. 
4. Add in the eggs. Filter it.

PASTRY:
1. Add everything(except egg yolk) in a clean bowl. Mix them up by using hand. Add in egg yolk.
2. Simply brush some oil to the mould. Divide pastry dough into equally 15 pieces. (Depends.) Press the dough into the tarts mould. 
3. Bake at 170, 20-25 minutes. 







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