Friday, May 26, 2017

Taiwan famous Castella Sponge Cake

26.05.2017 Talk of the town recently this cake is selling like HOT CAKE!! hahaha....It is a HOT CAKE! Yes its the Taiwan Castella Sponge Cake im talking about.  Its starting branching in some part of Malaysia and Singapore because of the high demand and all that sensational story about this cake, everyone is talking about it and some trying to bake them to get a first hand experience themselves, one of them is me.... lol*

I have not try the real / original cake, but here i bake one, so its just basically a spongy sponge cake, i do not want to condemn much about the test as i have not try the real one yet.

When reading about this cake, people always complain about the long queue for a piece of sponge cake!  Now what is it so special?  Im curious to know too and thats why i got this recipe today from Steph's Wonder and immediately i try out to see what is all about. 

While im baking this cake, i can't wait to see it rise! When its done in one hour, immediately took it out from oven, flip over when it is still piping hot! i do it like how it should be, remove, flip and cut.  The truth reveal....testing time, Taste...... just like an ordinary sponge cake!!! Good.... but just a plain sponge cake.... lol**  Anyway, its nice to eat when its warm, I like the texture spongy and basically that's it. I hope my recipe is the right sponge cake that i am looking for. 

My point of view, maybe many people curious and attracted the way they present the cake when its out from the oven, its steaming hot, a big cake, beautiful fluffy looking cake, they flip, they measure and cut, its kind of a new naked cake show we do not see from any bakery in century, its basically a good presentation and they did break the record of how good the idea is selling their product.  Its kind of impressive for many especially those cake lovers, i think that is all about a sponge cake!   

I will try to bake another famous sponge cake with cheese, probably that makes some difference.



CASTELLA SPONGE CAKE
6 egg yolks
75g oil
60g milk
90g cake flour

6 egg whites
75g caster sugar
1g salt

METHOD:-
* 8" square pan, lightly grease with oil side and bottom, line grease paper side and bottom, insert cardboard at 4 side of square pan.
* Heat oil in microwave for 2 minutes. or heat with a sauce pan, once it is hot, remove pan from stove.
* Mix in sifted flour into hot oil mix well with a balloon whisk.
* Add in milk slowly, mix evenly and continue with egg yolks add into mixture, mix until all combine into smooth batter.
* Beat white and salt and gradually add in sugar until soft to stiff peak.
* Add meringue 1/3 meringue into batter with whisk, mix well, fold in 2nd 1/3 portion mix gently and is ok if u see some meringue not totally mix through and fold in the batter into the remaining 1/3 portion of meringue, fold with a spatula gently until all combine.
* Preheat oven 150c steambath ( i preheat my oven at 170c with steambath )
* Steam bake 150c for 1 hour ( i steam bake at 170c for 1 hour center oven ) 
* If you find the finishing result bottom cake is dense, you can remove water, continue bake another 10 minutes "lower oven heat only" with a lower temperature to dry off the cake bottom.
* When it is done, remove cake from oven, flip over remove grease paper, and invert cake on clean grease paper or plate. cut cake while its hot and eat warm.

Happy Baking!!







Wednesday, May 24, 2017

Rose Zebra Stripes Ogura Cake

I love rose smell, syrup, aroma, fragrance, anything smell rose is my favourite.  I have been wanted to make something with Rose.  Happily, I found Rose Paste, haven't seen Rose Essence or Rose Water around, anyway i am happy enough to find Rose Paste, i can start making one Rose Cake now.

Here i used Jeannietay BluePea Ogura recipe to create a Rose flavour Ogura Cake to the next level..... lol *feeling crazy.   This recipe is very straight forward and easy, i just added a tsp of Rose Paste into batter. If you want to create a darker color or stronger rose flavour, you may add 1tbsp of paste instead of 1tsp or just add 1tsp of Rose Essence.

You may notice that this cake has a weird looking stripes, i did it on purpose to create another looking stripes instead of the regular zebra stripes.

Beautiful Rose Zebra stripes Ogura Cake, so soft, delicious, delicate, 
every bite taste and smell so rosy and a beautiful pink color.



ROSE ZEBRA STRIPES OGURA CAKE
50g Oil
60g milk
Pinch of salt ( i omit this )
5 egg yolks (100g ) + 1 whole egg ( size B )
65g plain flour
10g pandan coconut powder
1tsp Rose Paste
5 egg whites (200g)
80g caster sugar
1/2tsp cream of tartar ( i used 1/4tsp )

METHOD:-
* 8" round pan, line bottom grease side, set aside.
* Beat white & sugar until stiff peak and set aside for later use.
* Beat egg yolks + 1 whole egg until light to double volume, add in oil, water mix slowly until all combine and sift in flour with a hand whisk slowly until all combine.
* Mix in meringue into 3 batches, 1st fold in 1/3 portion with hand whisk until all combine, 2nd fold in 1/3 portion mix gently and is ok if u see some meringue not totally mix through but continue add in the last remaining portion, fold with a spatula gently until all combine.
* Divide batter into 2 bowls.  Mix in Rose Paste into one portion ( Ensure plain batter is slightly more than Rose batter. )  With a spoon, scoop batter into baking pan in 5 separates dollops like flower petals and one in the middle a dollop, about 2-3tbsp each dollop, continue alternatively until top.  When the circle getting smaller, reduce tablespoons of batter into 1 tbsp.  
* Pre-heated oven at 170c with waterbath
* Bake at 170c, for 1hour center oven.  Removed waterbath, move tray into lower rack continue bake for another 30 minutes.
* Remove cake from oven, wait for few minutes until cake pull away from pan to unmould cake.  Cake cooked perfectly with no cracks :)

Happy Baking!!

 Which ever batter is more, use as the 1st layer to do the stripes 
and continue alternatively. As i did another way round, there for i end up with
alot of pink covering the plain batter :(









Lumpia Semarang Ala Amirah

I personally love spring rolls or popiah, love when i bite that crunchy skin.  At home, mom always make for special occasion.

As i stay in indonesia, i come to know this spring roll called Lumpia Semarang, it is a special spring roll from the province of Semarang.  Lumpia Semarang basically filled with bamboo shoots, shredded chicken, prawns and scrambled eggs :) It can either be eaten fried or fresh.

Lumpia semarang made with a special made lumpia skin, i can easily get here, as it is available at all wet market everyday.  The skin is totally different from frozen popiah skin.  Lumpia skin is so much better than any frozen ones, when these rolls are fried, the skin turn so crispy and it is hardly break or leak like those frozen skin, since i found this fantastic fresh lumpia skin, i never have gone back for frozen popiah skin ever!! i just love every bite when its already fried, it is heavenly crispy!

Here comes my version lumpia semarang, filled with bamboo shoots, chicken meat and carrots. As i do not have prawns and scrambled eggs included, so i name my own version. Its already so delicious, can not imagine if with the 2 complete ingredients, im sure more tasty.  I have been making for the 3rd time, i am loving my own version with just 3 ingredients and seasoning anyway, and this is the latest lumpia semarang i made.  You may say that this is not so lumpia semarang...lol*  anyway....

Lets get on with the recipe.


LUMPIA SEMARANG ALA AMIRAH

2 chicken breast
1kg bamboo shoots ( wash boiled and julienned )
2 carrots ( julienned )
4tbsp oyster sauce
2tbsp kicap manis
1tsp white pepper to taste
chicken granules to taste
salt and sugar to taste

Marinate Chicken
2tbsp oyster sauce
1tbsp light soya
dash of sesame oil
dash white pepper
dash of salt
some sugar
2tsp corn sauce
2 garlic cloves for cooking

METHOD:-
* In a soup pan, heat water and cooked bambooshoots for 10minutes, discard water and wash bamboo shoots with running tap water and julienned set aside for later use.
* Clean chicken and cut into smaller pieces marinate set aside.
* Peel carrots and julienned set aside.
* Heat wok, sauteed chopped garlic, in chicken meat mix well.  add bambooshoots and carrots stir and mix well, in with seasoning until all combine, add 2 cups of water, mix well until all cook evenly and dish up.  Set aside until it is cool enough to wrap on lumpia skin.
* after it is cool, lay a lumpia wrap on a clean serving plate.  Scoop a spoonful of filling on skin, wrap accordingly and seal the end with egg wash. Continue wrap until finish.
* If you have left over filling, can keep in airtight container freeze up to 2 weeks.
* Heat wok and deepfried lumpia until golden brown, dish up served warm with chilie sauce/ thai sweet chilie sauce.

Happy Cooking!!
 
 

 






Tuesday, May 23, 2017

Sundanese Sambal (Indonesia Sambal)

This is classic! Back to basic work of pounding sambal with a mortar, manually made Sambal taste better and tastier rather than food processor, am i right?.hehe.....well, no cheating for this.  I usually make sambal in last minute, so i prefer the cheating way using food processor to do the cutting/blending/mxing job.



For this sambal, i do not want to do the short cut way since i have plenty of cooking time! no cheating indeed, i want my sambal taste so authentic just like how my MIL did, she patiently use her Indonesian Pestle/Mortar pound until it all coarsely mix and combine, that is why her sambal always taste better :) This Sambal use only fresh chilies that no need to be cooked, i pick some mild chilies that is rather not too spicy! If you love extremely hot, you can add more little hot chili into this sambal.  Now we do not need to cook the chilies.  The only thing we cook is shallots, garlic, belachan/terasi and the tomato.

Talking about it, i feels like dig into it, oh..dear! This sambal goes well with all kinds of fried dishes - fried fish, ikan bakar, fried chicken, ayam bakar, fried tahu, fried tempe or simply just anything! Mamamia! Lets get into the recipe.



SUNDANESE SAMBAL
20pcs / 2 handful cabe keriting ( long curly chili *indonesia chilie, rate as mild spiciness )
3 large whole shallots ( each cut into 4 half )
3 cloves of garlic
1 medium tomato ( cut into 4 pcs )
1tbsp belachan
Sugar and salt to taste
1pcs Kaffir Lime ( replace with Calamansi )

* Clean and coarsely chopped cabe keriting into smaller pcs and pound coarsely set aside.
* heat 1/4 cup cooking oil, add in shallots, garlic, tomato and belachan, let it cook with oil slowly until it is soft and dish up.
* Pound shallots with chilies slowly and continue with the rest of the ingredients until all combined add in salt and sugar to taste. dish up and squeeze kaffir lime juice into sambal, served.
* store sambal into a clean container up to 3 days in the fridge.

 Happy Cooking!!





Chee Cheong Fun with thick sweet sauce

Craving for my childhood comfort food that is....Chee Cheong Fun!! kakaka....


This recipe by Kenneth Goh chee cheong fun recipe i didn't expect it was easy, but really is easy.  

I do not have a square tray to steam my chee cheong fun, so i use a 6"round baking pan, to make hahaha.....My tray wasn't really big, small enough to fit in to my wok.  The first tray made was a little thick with 1 1/2 ladle, so i reduce to 1 cup of ladle full batter and its perfect.  Well first always the ugly one, just like i make pancake...haaa...and the following is perfect.

With my pan size, i managed to make a total of 11 pcs chee cheong fun, so much left over that i can save for the next day too. 

Even i do not have fried scallots, chicken char siew fillings, prawn fillings or even spring onion on top, but this plain serving style really satisfy my craying, it looks totally like the olden days without too much style and no fillings in it, just served plain with lots of sweet dark sauce.. I am personally so happy with the out come of my 1st time making chee cheong fun! Now i do not need to imagine them, i can cook anytime i want! :P

Happy Cooking!

CHEE CHEONG FUN  
150g rice flour
25g wheat starch
25g corn starch
550g water
1tbsp cooking oil
( Add filling of your choice * )

SWEET DARK SAUCE
3 1/2tbsp hoisan sauce 
1tsp light soya sauce
1/4tsp black soya sauce
2tbsp sweet dark soya sauce
Sugar to taste
Some water
Toasted Sesame Seeds for sprinkle on top

* In a bowl, mix all ingredients except for toasted sesame seeds.  
* Heat pan in sauce, heat sauce until thicken and taste, dish up set aside.

METHOD:- 

* Put water in wok bring to boil, while wok is steaming away.  Mix all ingredients in a bowl and mix well with a whisk.  
* Grease cooking oil 2 x pan/tray ( * rotate ) base and little on the side, and scoop a ladle full pour on tray and swirl around to even the batter.  
* Steamed for 1-2 minutes, when it is done, the rice noodle will puff up a little. 
* Remove from wok and immediately place another pan/tray, brush cooking oil and repeat the same steps.
* Remove rice noodles from pan/tray with a hard rubber spatula very carefully.
* Transfer rice noodles on a greased serving plate set aside while continuing cooking every trays.
* Chee Cheong Fun assembly, transfer your desire amount of chee cheong fun to a clean serving plate.  brush little cooking oil on knife, cut into small pieces. Drizzle with sweet dark sauce and sprinkle with lots of toasted sesame seeds, served. 

Happy Cooking!! 






 The sweet dark sauce taste so delicious.  For coloring wise, i will definitely make it looks darker the next time!! 

Mango Mousse Cake

15.05.2017 - Mousse, sounds yummy already! am i right. Lets get into the recipe :)




SPONGE CAKE RECIPE 
( recipe by mandybakingjourney i modified a little bit here and there )

3 eggs ( medium )
90g flour
1/2tsp baking powder ( added )
pinch of salt
35g oil
30g water
1/2tsp vanilla
90g sugar ( i reduce to 50g sugar )

* Grease 6" pan line base, grease side with butter.
* whisk water, oil and vanilla in a small bowl set aside.
* beat eggs until ribbon stage, sift in flour 3 batches, fold in very gently with a balloon whisk do not over mix and deflate the mixture ( or else the sponge won't rise and lost it fluffiness), add ( water+oil+vanilla ) slowly fold until combine with a spatula.
* Bake 180c for 30 minutes center rack.
* Done, removed from oven, wait for few 10 minutes in the pan, let cake pull away from pan and invert cake to the wire rack and set aside for later used.
* When cake is cool, cut into 2 layers.

MANGO MOUSSE RECIPE
( recipe by allthatmatters )

You will need about 4-5 large sweet Mangoes
( for mousse, mango cubes for mousse filling in between the cake layers, topping and decoration. )

300g Mango ( peeled ) + 3tbsp power sugar
17g gelatin powder + 60g hot water
220g cubes Mango ( for fillings in the mousse )

* Puree Mango with 3tbsp power sugar.
* Dissolve gelatin with hot water, once it is in room temperature.  Mix in mango puree set aside.
* Beat whip cream until stiff peak, fold in mango puree gently with a whisk and change to spatula until all combine and set in the fridge for later use.

MANGO TOPPING RECIPE
150g Mango Puree
1tbsp gelatin powder + 4 1/2tbsp hot water

* Dissolve gelatin powder into hot water. set aside
* puree mango and mix in gelatin water.
* Pour Mango Topping into mousse cake, let it chill for 2 hours.

MANGO MOUSSE CAKE ASSEMBLY 
* Ready 8" Spring Pan, Place a layer of cake in the center of the spring pan.
* seperates mousse into equal portion.  Pour the 1st portion mouse about half amount to cover the cake and add in mango cubes.  Cover the cubes with the remaining mousse.
* Repeat, put another layer of cake in the center, make sure you lightly press the cake down a little.
* Pour the remaining 2nd portion of mousse all the way to the top of the pan.
* use a rubber scrap to smooth the top and chilled for 45 minutes to 1 hour.
* Add in Mango Topping let it chilled for 4 hours or overnight is the best
* i have extra mousse, due to a smaller pan used, so i make another 2 cups of mousse cake.
* To remove the cake from ring, blow with a hair dyer for few second not too long and remove ring and serve chilled.

Happy Baking!!








This is really so so delicious!! Aaahh.........hmmmm



Monday, May 22, 2017

Yam Swiss Roll


21.05.2017 - Purple Purple Purple..... love purple. I have got this lovely Taro Paste which i just bought and how i love the fragrance that makes me think of something to bake and so i thought of making a simple Swiss Roll.  The sponge cake so soft and fluffy! it was a success creation! The only thing i wasn't really like about is my sugar measurement not to my liking, it was too sweet for me, to those who love sweet, i think that sweetness level wouldn't be a problem, but for me i will definitely reduce sugar the next time, i will go for 35-40g :)  

Back to the paste issue......I seriously like this brand "MAGLAM" very much, it is so thick, concentrate and the fragrance is so nature and strong.  If you ever find this brand the nearest to you, get all of these flavours to stock for future use.  So far its the best paste i have ever discovered.  I've got Coffee Mocha, Chocolate, Pandan Wangi and the latest addition is the Taro/Yam flavour.... *hahaa... < *L*>  You can use this in any pastry making like bread, cake, ice cream, kueh, frosting, crepes, waffles, pancakes etc....etc Its very useful indeed.

Little bit about my baking pan, I have a small oven, so my oven can only fit in 11" x 8.5".  As you can see my Swiss Roll does look smaller, thicker, not so much rolls..  If you have a bigger oven, you can used a pan size 11" x 14" and the swiss roll will definitely looks better, thinner and could make more rolls with it. :)

Anyway, I hope all of you will try out my recipe! Good Luck and Happy Baking!!




YAM SWISS ROLL
4 medium egg yolks
60g caster sugar ( separates sugar into half for egg whites )
33g oil
40ml fresh milk
1tbsp Taro/Yam Paste ( could add more for darker color and stronger flavour )
Purple Coloring ( optional )
67g All Purpose Flour ( sifted ) ( if you use cake flour, you can skip BP )
1/2tsp Baking Powder

4 medium egg yolks
1/4tsp Cream of Tartar
half sugar from 60g above

SWISS ROLL FILLING
3/4 cup Whipping Cream ( May use 1 cup for bigger swiss roll and add in some cooked yam cubes )
* Whipped cream to stiff peak, set in the fridge for filling and decoration.

DECORATION ( you can decorate your own desire )
Pipping Gel
Strawberries
* I use store bought clear pipping gel, added few drops of purple food coloring.  You can add any color of your desire. If you do not have pipping gel available the nearest to you.  Here is the link how to make piping gel your own as easy as 123 :)

Method:-
* Grease and line a rectangle 11" x 8.9" pan, set aside.
* Beat white and sugar til stiff peak and set aside for later use.
* Beat egg yolks and sugar till light to double volume,  sift in ( flour+BP) with a hand whisk slowly ( Do not over mix ) and mix ( oil, milk and paste ) with a balloon whisk slowly until well combined.
* Mix in meringue into 3 batches, 1st fold in 1/3 portion with hand whisk until all combine, 2nd fold in 1/3 portion mix gently and is ok if u see some meringue not totally mix through but continue add in the last remaining portion, fold with a spatula gently until all combine.
* Preheated oven at 180c, bake for 25 mins center oven.
* When its done, removing cake from oven, wait for few minutes, removed cake from pan and carefully remove the baking sheet and roll up the while its still warm. skin side up. Let it cool on the rack.
* When it is cool, unfold the cake and fill in whipped cream and gently roll it back, keep in fridge and let it chill at least 2 hours before serve.






My morning Breakfast :) with extra strawberries to balance out the sweetness... hahaha..


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