Corn Chocolate Chiffon Cake

I use the Corn Chiffon Cake  recipe and just add some Chocolate powder. Turned out nice :D 

Corn Chiffon Cake

Corn Chiffon Cake

Ingredient: ( for 20-22cm mould)

(A) 

5         Grade A egg yolk 

30 g    Caster Sugar 

70g     Cream corn 

50g     Corn oil 

(B) 

83g     Super fine flour

(C)

5         Grade A egg white 

1/4 tsp Cream of tartar

(D) 

70g      Caster Sugar

Method:

1.  Beat A till well combined, add in B and mix well, set aside 

2.  Whip C till foamy, gradually add in D and whisk until soft peak form. 

3.  Mixed egg white into egg yolk batter gradually and stir well. Pour mixture into a 20 -22cm mould. 

4. Bake in a preheated oven at 160C  for 45 minutes or till cooked. Remove and invert, set aside. It should be cooled upside down to prevent a dense result. Unmould when the cake turn cool. 

*Tip :

1) Remember don't move the cake much before it cools completely. 

2)Each oven may differ slightly in heat hence temperature stated and baking time required in the recipe serves as a reference only

Ingredient: ( for 24cm mould)

(A) 

6       Grade A egg yolk 

30 g    Caster Sugar 

84g     Cream corn 

60g     Corn oil 

(B) 

100g     Super fine flour

(C)

6         Grade A egg white 

1/4 tsp Cream of tartar

(D) 

70g      Caster Sugar

French Mille Crepe Cake 法式千层蛋糕

Recipe adapted from Baking Wonderland 

Ingredients :

Milk 225g 
Egg 130 g
Salt 1/4 tsp 
Flour 65g 
Icing Sugar 28g
Butter ( melted) 30g 

Cream 
Milk 170g 
Instant Custard powder 100g 
Heavy whipping cream 360g

Method for crêpes batter:

1) Melt the butter in a microwave about 30 second 

2) With a mixer on medium-low speed, beat together the eggs, milk, butter, sugar and salt. Slowly add in flour. Sieve the batter into a container cover and rest for one hour. 

3) Place a nonstick or seasoned 6-inch crêpe pan over medium heat and cover the surface with oil. Add 1 tablespoon batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute. (you need to peek constantly, do this with a rubber spatula) Then carefully lift an edge and flip the crêpe with your fingers. Cook on the other side for 5 seconds. Flip the crêpe onto a flat surface. Repeat until you have 23 perfect crêpes. Remember to stir the batter before use. 


Method for assembling cake:

1) Mix the milk and custard powder in a mixer for low speed till thick.

2) Whip the heavy cream. Fold a quarter of the whipped cream into the pastry cream, then the rest.

3) Lay 1 crêpe on a cake plate. Using an a rubber or icing spatula, cover with a layer of pastry cream. Repeat until you've used all of the crêpes. Lay the best-looking crêpe on top.

4) Chill for 2 hours. Dust with sifted Icing sugar. When ready to serve, slice it like a cake.

法式千层蛋糕

材料：

A）鲜奶225g

鸡蛋130g（去壳净秤）

盐1／4 茶匙

普通面粉65g

糖份28g

B）牛油30g（隔水炖溶）

做法：

1）材料（A）放入大碗搅拌均匀后过滤，休面30分钟，要煎之前加入（B）料拌匀。

2）以中火将不沾平底锅烧热，用勺子舀入适量（1），迅速将锅转一圈至面糊薄薄地沾满锅底，将剩余的面糊倒回（1），在将饼皮煎熟。

3）当（2）的饼皮煎至边沿微黄，以划刀划离锅，再用手取出放在一个容器内，重复做法至完，（记得，每次舀面糊之前必须先搅匀，否则面糊最后会很浓稠。如果到最后面糊很浓稠，可加入少许水调稀）。


贴士：
1。做法（1）的材料（A）休面后，才加入材料（B），使之在煎时能沾在锅里，效果较好。如果太早放牛油，将导致面糊不沾锅，饼皮回煎得比较厚。
2。用长手柄不沾平底锅使煎好的可丽饼容易取出且不会厚，而且长手柄必较容易握。
3。皮料越薄，可以煎越多片可丽饼皮。


馅料：

A）鲜奶170g

既溶蛋黄粉100g

B）植物性鲜奶油360g（打至浓稠）

材料（A）放入大碗以打蛋器搅拌至浓稠，加入已打发的（B）料拌匀待用。

Chili Dungeness Crab

Dungeness Crab - 1 weight about 700g 

Garlic chopped - 2 tablespoons
Ginger Chopped - 2 tablespoons 

Chili Chopped - 6 small red chili

Egg - two

Sauce:

Chilli paste - 1tbsp

Tomato sauce - half bowl 

Thai chili sauce - half  bowl 

Chili sauce - put according to your own taste 

Sugar - 1 tbsp can add more if you like sweet

soy sauce - to taste

Water - about half to one bowl 

Method:

1. crab washed, cut into pieces and set aside.

2. Heat the wok, add oil, add chopped garlic, ginger, chopped Chili until fragrant.

3. Add crab and cook till color turn red. Then add  in  Thai chili sauce, tomato sauce, chili sauce, chili Paste, sugar,soy sauce and continue to stir, add about half bowl of water( if need more sauce can add more water at the mean time tomato sauce and chili sauce also need to add more ) , cover the lid, simmer for 5-10  minutes until the sauce become thicken, and finally stir in two eggs, mix well, turn off the stove. Enjoy :D 

I am linking this post to Little Thumbs Up  'GINGER' Event organised by Zoe of Bake for Happy Kids  and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier

Rainbow Chiffon 彩虹蛋糕

I use the Pandan Chiffon recipe and just add some colouring. This turn out nice and kids love them very much :D 

Corn Kueh / Jagung Kueh / 粟米糕

Corn Kueh / Jagung Kueh / 粟米糕

I found out this recipe is better than my previous recipe. I got this recipe from my cousin. She bought me 2 cans of this Lion brand custard powder during her visit. At last i can make the corn kueh with the right texture. :D 

Ingredient:

1 can 300g Lion brand custard powder 

4 1/2 cans water 

1 can coconut milk ( 400ml) 

3 cans corn kernel  ( drained ) 

Sugar ( according to your own taste)

 Method:

1.  Mix all ingredients in a pot and stir until there are no lumps.

2. Place the pot on the stove and let it boil on low fire, stirring it all the time to prevent it   

    from sticking to the bottom. ( about 40 minutes) 

3. The mixture will slowly thicken. 

4. Stir until the mixture is very thick.  Remove from the fire and  pour it into a baking tin or mould.

5. Remove and let it cool down completely before refrigerating it.

6. Cut it only when it is completely cool and after you refrigerate it for at least 3  to 4 hours. 

  

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Pandan Kaya

4 eggs
300g Sugar
800g  Coconut Milk
5 tbsp pandan juice

Method:

1. Mix eggs and sugar till sugar dissolves.
2. Add in coconut milk and pandan juice and stir well. Strain mixture in to a small pot.
3. Double boiler the kaya mixture, stirring continuously till kaya became thick and sticky.


 I stir about 2 and a half hours. Long time to stir but the outcome is very satisfy ! Smooth kaya I ever made!