Saturday, December 13, 2014

Pandan Kaya Layered Cake

Pandan is one of our favourite flavour of cakes.

I have baked a vanilla sponge cake using my favourite sponge cake recipe shared by Sonia

Recipe for Sponge Cake as below (Makes one 6" round cake)

3 yolks
15 gm sugar
55 gm vanilla water
40 gm corn oil
80 gm cake flour

3 Whites
55 gm sugar
1/2 tsp tartar

Steps :-
Prepare a 6" round cake tin with a removable base.
No need to line the cake tin
Add Sugar into yolks , mix till fluffy
Add in corn oil, mix well.
Then add in vanilla water, stir well to combine
Sieve in flour, stir well to combine.
Whisk egg whites and cream of tartar till foamy, gradually add in sugar and continue beat till near stiff peak.
Take 1/2 of meringue and use hand whisk to mix well with the yolks  mixture
Fold in the balance .
Pour into the baking tin and baked at preheated oven at 140 deg for 25 mins, 160 deg for 30 mins or till cake is done.
Once baked , turn tin upside down and cool completely before remove from tin.

Kaya Layer recipe :-
Ingredients A
600 gm water
80 gm sugar
1 tsp agar agar powder
50 gm unsalted butter
80 gm pandan juice

Ingredients B
240 gm coconut milk
70 gm white hun kwee flour

Mix Ingredients A in a pot. Let rest for 30 mins
Mix Ingredients B in a Bowl, till lump free
Heat up ingredients A will near boiling , off fire then add in Ingredients B, Mix well
On fire to medium low heat, keep stirring . Cook till mixture able to coat the back of your spoon and not taste floury. Off fire , keep stirring for 1 min to slightly cool the kaya mixture

Get ready a cake ring, put one piece of the sponge cake , pour in 300 gm of the kaya
let cool for 1 min. Repeat.

Cool the cake in fridge for 4 hours (min) or overnite.

Cake is not sweet at all, Enjoy!

Sunday, December 7, 2014

Mini Potato French Loaf

Found a good recipe from carol 老师

Recipe :-

Potato , mashed 150 gm
Bread Flour 300 gm
Instant Yeast 1tsp
Honey 60 gm
Salt 1/8 tsp
Egg 1 pcs
Olive oil 1 Tbsp

Mix all the above till membranne stage, 1st prove till double
Punch out air, rest for 15 mins
Shape into 8 pcs of mini baguette
Proved again till double
Baked at preheated oven for 180 deg for 15 mins

Enjoy !

Pandan Kuih Kosui

This is one of my son's favourite kueh. Made this using pure pandan juice

Loves the color....

Recipe from Bernice's kitchen

Ingredients :-

Rice Flour 125 gm
Tapioca flour 25 gm
Caster sugar  110 gm
Pandan Juice 500 gm
Alkaline water 1/2 tsp

Prepare the steaming bowl by greasing it.
Mix all ingredients in a big bowl, strained it.
Preheat steaming wok , put in steaming bowl and steamed for 3 mins
Then add in the batter, steamed at high heat for 25 mins
Let cool completely before unmoulding

Taiwan Trip 2014

Times flies ... and its just days before new year 2015
Taking this chance to upload some of my recent taiwan trip photos

Saturday, December 6, 2014

Wu Chun Pao Champion Toast

It has been a long delayed to do this post ...
This is the wu chun pao champion toast , direct dough method but yields fluffy & soft bread

Recipe :
198 gm fresh milk
300 gm bread flour
24 gm sugar
1 tsp salt
1 tsp instant yeast
14 gm unsalted butter

Steps :-

Place all ingredients into KA mixer, knead at speed 2 , alternating with speed 4  for about 15 mins
or till you reached the membrane stage. Covered & 1st prove till double .
Punch out air and covered , let rest 15 mins.
Continue to shape as desired , you may shape into loaf or buns
Second prove till double
Baked 180 Deg for 35 mins (for loaf)