Banana Chiffon Cake

Oh I'm seriously so proud of myself *face beams


Last summer after trying making a plain chiffon cake with Mama Cheng for 4 times, in which all of them failed, I developed an immense fear of making this cake again. I think it's my folding technique that I have yet to master. Although this time it was much, much better, the center of the cake still sink =.=





But nevertheless, Imma seriously so proud that there's still height to the cake, and seriously the cake is so soft! T______________T *tears of joy



Ingredients
(A)
120g plain flour
30g cornflour
1 teaspoon baking powder
1/4 teaspoon salt
*30g almond meal
sift all together except the almond meal and set aside

(B)
7 egg yolks
50g caster sugar
200g mashed banana mixed with
1 teaspoon lemon juice (I replaced it with vinegar)
20g of milk powder dissolved in
100ml of water
125ml canola oil

(C)
7 egg whites
90g caster sugar
1/4 teaspoon cream of tartar

1. Preheat oven to 160 degrees.
2. Sift A except almond meal 3 times and set aside.
3. Whisk egg yolk and sugar together till all the sugar dissolve. This should take about 3-5 minutes. Then add in the rest of ingredients B and continue beating with the electric beater.
4. Fold in all of ingredients A, including the almond meal. Make sure that the flour is properly folded, if not, the cake will rise very quickly in the oven, and sink when it's removed from the oven. N.B. You have to fold it tablespoon by tablespoon.
5. In a separate bowl, whisk the egg whites with the cream of tartar.
6. When it reaches soft peak, meaning that there is a little peak in the egg white, start adding in the sugar tablespoon, by tablespoon.
7. Continue whisking until you obtain a shiny meringue, with a slightly soft but not hard peak i.e. there should be a peak but the peak will bend a little if you leave it there. (I hope this is clear enough!)
8. Fold in the meringue into the egg yolk mixture i.e. A+B mixture by 1/3 at the time.
9. Pour into the chiffon cake tin, and using a knife, cut through the batter a few time. Tap the tin onto the table a few times to remove any large air bubbles.
10. Bake at 160 degrees for 1 hour.
11. Once removed from the oven, over turn the tin, and leave it until it cools completely. Only then should you remove the cake.

The original recipe is here. :)

Happy Baking! ^_^

Conor!

Meeting with Connor has been the nicest thing that happened in my life.

Although we only had two intercourse, it has been totally orgasmic.

The first time I was inexperience and hence the 'outcome' wasn't that nice. It was rather 'dense' :(

Connor's just so muscular! I love his arms, the way he uses it.. Ahhh..~ Just makes me swoon! :D

Macho macam ni babe!



I heart you Connor! <3

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Connor

Arms you say? Duh, if not how to knead??? -_-

Banana custard rolls

The other day ee bought some custard chocolate buns home and we have been trying to imitate that buns.

But I thought it was a bit boring so I decided to change it a little-and banana custard bun was delivered :D



I din plan to put the chocolate chips at first but the middle one wanted chocolate buns so I decided to scatter it on top instead (:

This time I really let the buns double in size and the outcome was really worth it cause the buns were so, so soft!




The mistake I made was using unripe bananas- I thought they would melt in the oven, appears not! T_T

And I thought there wasn't enough banana flavor-artificial flavoring are so disappointing -_-

Still room for improvement! (:

Coffee Twist

When I first saw this on the Japanese website, cookpad, I just had the itchyness and big big urge to do it. In fact a kind Japanese blogger helped me to translate what wheat flour meant!

But it was all in Japanese :(

So when Florence post how to make the chocolate wassant, I was overjoyed and decided to try the coffee version instead! :D



And hence my coffee twist family was born

unbaked


coffee twist family

Guess what this is!

This is what Ee jiejie and me made today. She made the ingredients, I rolled it out! :D





Closer view let you see! :)



Bit flat, but nah crack let you see! :D



Its the foochow food kom pian! Huu hoo~!!

Nai Wong Bun Recipe

[Ingredients]
Custard Filling.

• 10g instand custard powder.
• 50g tung min flour/wheat starch.
• 75g sugar (granulated/icing)
• 100ml milk (suggestion-use evaporated if you like the filling creamier :))
  
• 40g butter
• 1 egg, slightly beaten.

Methods:

1. Mix the custard powder, wheat starch, and sugar in a pot.
2. Heat it up while adding the milk into the mixture, stirring constantly.
3. Add butter into the mixture. Remember to stir or the mixture will burnt! :)
4. When the butter has melted completely, remove the pot from the fire and add in the beaten egg. Continue stirring. You should have obtained a thick sticky custard! :)

For the bun, I just used the Water-Roux Sweet Bun Dough. Here

Verdict:
The custard was a little sticky. But after baking, it dried up nicely and I really liked it :). My nieces and cousin loved it too and it was gone in a night! Ah, managed to take one photograph only :(

Char Siew Bun

Char Siew

• 400-500g Pork shoulder/loin
• 2 TbspHoisin Sauce
• 1 1/2 TbspChar siew sauce
• 1 piece Nam yu
• 1/2 Garlic (chopped)
• 2 Tbsp Chinese wine
• 1 1/2 Tbsp Soy Sauce
• 1 Tbsp Sugar

1. Mix everything together and let it marinate for minimally one hour. The longer you marinate it, it will obviously taste nice.
2. Place it on an aluminum foil and cover it with another sheet of aluminium foil.
3. Bake it for 5 minutes, remove from the oven, collect the sauce/juice produce. You will need this later.
4. Re-bake it, with the aluminum foil covering it.
5. Repeat step 3 and 4 until you obtain enough sauce. Remove aluminum foil and let oven the char siew till dried up.
6. With the sauce produced from above, heat it in a pot. Add some cornstarch and potato starch flour with some water. Pour into the sauce produced.
7. If you did not manage to collect sufficient sauce, add some water and add some char siew sauce into it. :)

For the bun, I just used the Water-Roux Sweet Bun Dough. Here