CHIFFON CAKE AGAIN!!!!

PANDAN CHIFFON CAKE

adapted from :    thedomesticgoddesswannabe...

Ingredients :

4  egg  yolks  grade A

13  gm  caster sugar

26  ml  coconut oil/corn oil

1/4  tsp  pandan paste

53  ml  coconut milk

53  gm  cake flour

4  egg  whites  grade A

53  gm  caster sugar

1/4  tsp  cream of tartar

Green food colouring  (optional)

Directions :

1.  Beat together egg yolks and sugar.  The mixture will turn a lighter shade after about 3-4 minutes of beating.  Add coconut/corn oil and continue beating until incorporated.

2.  Once the coconut oil/corn oil has been incorporated, add coconut milk, pandan paste and a drop of green food colouring, (if using), mix well.

3.  Add in the sifted flour and mix until just combined.  Set aside.

4.  In another clean bowl, whisk egg whites until foamy.  Add cream of tartar and continue whisking.  Gradually add sugar (53 gm), whisking until stiff peaks form.

5.  Fold meringue into egg yolk mixture in 3 separate batches.  Fold it gently until no white streaks seen.

6.  Pour into a 21 cm/9 inch UNGREASED tube pan and bake at 170'C for 30 minutes until done.

7.  Once baked, invert the pan to cool completely before unmoulding.  Serve and ENJOY!!!

BUTTER COOKIES@MELTING MOMENT....

 Cookies tanpa telur ini begitu rapuh dan cair di mulut.

Memang sangat sedap terutama jika menggunakan butter berkualiti tinggi, eg. Anchor, SCS...

EGGLESS BUTTER COOKIES@MELTING

MOMENT

rujukan :    Paty's Kitchen ...

Bahan-Bahan :

175  gm  mentega tanpa garam@unsalted butter

40  gm  gula aising

175  gm  tepung gandum

40  gm  tepung jagung

1/2  sudu teh  pure vanilla extract

Cara-Cara :

1.  Pukul mentega dan gula aising sehingga gebu.

2.  Masukkan 1/2 tepung yang telah diayak terlebih dahulu dan pukul sehingga sebati.

3.  Matikan mixer dan masukkan baki 1/2 daripada tepung tadi dan kaupbalik menggunakan spatula/senduk kayu sehingga betul-betul sebati dan rata.

4.  Panaskan oven pada suhu 180'C.

5.  Masukkan adunan yang sudah siap tadi ke dalam piping bag berserta nozzle 1M dan paipkan bentuk rossett.

6.  Bakar selama 15 minit sehingga kelihatan sedikit keperangan dibahagian tepi biskut.

7.  Biarkan sejuk seketika sebelum dikeluarkan dari dulang pembakar.

8.  Bila sudah sejuk, simpan di dalam bekas kedap udara...

GULA MELAKA CHIFFON CAKE...

GULA MELAKA CHIFFON CAKE

adapted from :    thedomesticgoddesswannabe...

Ingredients :

120  gm  Gula Melaka, chopped into small pieces

4  pandan leaves, knotted

67  ml  coconut milk

4  egg  yolks  (I use grade A)

40  ml  coconut oil/canola oil/corn oil  (I use corn oil)

93  gm  cake flour, sifted

1/8  tsp  salt

4  egg  whites  (grade A)

27  gm  caster sugar

1/4  tsp  cream of tartar

Utensils :    18 cm tube pan

Baking time :    35 minutes until done

Directions :

1.  In a heavy bottom saucepan, add the Gula Melaka, pandan leaves and coconut milk.  Over low heat, melt the Gula Melaka, stirring occasionally.

2.  Once the Gula Melaka has completely melted, allow it to cool then remove the pandan leaves before using.

3.  In the bowl of a mixer, beat the egg yolks and oil until the mixture turns light and pale in color.  Add the Gula Melaka mixture and mix until combined.  Fold in the flour and salt until just mixed through.  Set aside.

4.  In another clean mixing bowl, whisk the egg whites until foamy.  Add cream of tartar and continue whisking until soft peaks form.  Gradually add the caster sugar, whisking all the while until stiff peaks form.

5.  Transfer 1/3 of the meringue into the yolk mixture, fold it in.  Gently fold the remaining meringue into the yolk mixture in 2 batches until no white streak remains.

6.  Pour the batter into an UNGREASED tube pan.  Lift the pan about 10 cm off the tabletop and drop it to remove the larger air bubbles.  Repeat this twice more.  You can also gently swirl with a skewer in the batter to remove air bubbles.

7.  Bake at 170'C for about 35 minutes until done.  If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking.  Once baked, invert the pan immediately to cool completely before unmoulding...

AYAM ADOBO...

AYAM ADOBO
rujukan :    Majalah Sedap/bil 90/2015...



Bahan-Bahan :

1  ekor  ayam, dipotong 12 bahagian
1  labu  bawang besar, dicincang kasar
2  ulas  bawang putih, dicincang
2  helai  daun bay kering
3  sudu makan  kicap manis
300  ml  air
1  sudu teh  lada hitam kasar
1/2  sudu makan  garam
1  sudu teh  gula pasir
2  sudu teh  cuka makan
2  sudu makan  minyak masak untuk menumis


Cara Memasak :

1.  Panaskan minyak, tumiskan bawang besar,bawang putih dan daun bay sehingga terbit aroma.
2.  Masukkan ayam, kacau sehingga berubah warna.
3.  Masukkan kicap manis, kacau rata.
4.  Masukkan lada hitam, garam dan gula,kacau rata.  Tuangkan air, masak sehingga matang dan sedikit berkuah.
5.  Masukkan cuka, kacau rata.  Tutup api, sedia dihidangkan...

INFO :    Adobo (dari bahasa Sepanyol .. adobar, iaitu "perapan", "sos" atau "perasa") adalah hidangan popular dalam masakan Filipina.  Hidangan ini biasanya dimasak dengan menggunakan daging, makanan laut atau sayur-sayuran yang dimasak secara perlahan-lahan dalam cuka, minyak, kicap, bawang putih, daun bay dan lada hitam...

COFFEE CHIFFON CAKE...

COFFEE CHIFFON CAKE

adapted from :    thedomesticgoddesswannabe...

Ingredients :

5  egg  yolks grade A

83  ml  milk

2 1/2  tbsp  instant coffee

75  ml  oil

33  gm  caster sugar

117  gm  cake flour

1  tsp  baking powder

5  egg  whites  grade A

83  gm  caster sugar

1/2  tsp  cream of tartar

Utensils :  21 cm  tube pan

Baking Time :   45 minutes or until done

Directions :

1.  Before baking, prepare the coffee mixture by bringing the milk almost to a boil in a pot (You will see tiny bubbles at the edges of the pot).  Dissolve the coffee in the milk and allow this mixture to cool before using.

2.  In a mixing bowl, beat the egg yolks and sugar until the mixture turns a lighter shade.

3.  Into this, add the oil and continue to beat until the oil has been incorporated into the mixture.

4.  Add the coffee/milk mixture. Mix until well combined.  Then fold in the dry ingredients.  Set this aside.

5.  In another clean mixing bowl, whisk the egg whites until foamy.  Add the cream of tartar and continue whisking until soft peaks form.  Gradually add the sugar (85 gm), whisking all the while until stiff peaks form.

6.  Transfer 1/3 of the meringue into the egg yolk mixture.  Beat it in.  This will lighten the mixture.  Gently fold in the remaining meringue in two batches until no white streaks remain.

7.  Pour the batter into an UNGREASED tube pan.  Drop the pan from a height of about 10 cm to remove any large air bubbles.

8.  Bake this at 160'C for about 45 minutes or until done.  If the top becomes too brown, place a piece of aluminium foil over the pan and continue baking.

9.  When baked, invert the pan until the cake is completely cool before unmoulding.  Cut and serve the cake...ENJOY!!!!