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Pandan Chiffon Cake

Foodelicious Heaven: This is so far a very simple pandan chiffon cake recipe i had come across.  I had previously tried on another recipe and it is very successful too but forgotten which recicpe i had used.  So next time round should try this!!

Ingredients:
(A)
1 3/4 cup all-purpose flour, sifted
1 Tbp. baking powder
1 tsp. salt
1/2 cup sugar
(B)
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup coconut milk
1 tsp. pandan paste
(C)
6 egg whites
1/2 tsp. cream of tartar
3/4 cup sugar
Method:

1. Preheat oven to 350’F (175’C).
2. Combine (A) in a bowl. Stir well to blend. Add (B). Beat with an electric mixer until smooth.
3. Beat (C) until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly. Turn batter into ungreased 10″ tube pan.
4. Bake for 60 mins or til a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen the edges with a flat plastic knife or icing knife and gently remove the cake.

http://belachan2.blogspot.com/2005/09/pandan-chiffon-cake.html

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Posted by on February 23, 2012 in Cakes, Chiffon Cakes

 

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Chinese “Birthday” Sponge (Cup)Cake

(Recipe adapted from Chocolate & Zucchini. Makes 36 cupcakes. Or 1-9×13 cake. Or like I did: 18 cupcakes and 1-9in cake. )

  • 1 cup plus 1 tbsp cake flour (if you do not have cake flour around, take a 1-cup measuring cup and put 2 tbsp of corn starch in the bottom, then fill the rest of the way with all purpose flour. It makes a good substitute)
  • 1 tsp baking powder
  • 6 eggs, separated (room temperature)
  • 1/2 tsp cream of tartar (I added it to further stabilize the egg whites)
  • 1/4 tsp salt (She asks for a pinch, what is a pinch really?)
  • 1 tsp pure vanilla extract
  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1/3 cup oil

Preheat oven to 340F degrees.

  1. Prepare souffle cups, if making cupcakes, or ungreased aluminum cake pans. DO NOT use nonstick cake pans. However, if you only have nonstick cake pans, line the edges, just the edges, with aluminum foil. It will give the cake something to grip to which will help with the rising of the cakes. The rise of this cake is quite crucial.
  2. Sift the flour and baking powder together 3 times, or combine the flour and baking powder in a freezer bag, zip it shut with lots of air inside so it will form a balloon of sorts, and shake the bag vigorously to make the flour fluffy. Set aside.
  3. In a large bowl, combine the egg yolks, salt, vanilla extract, and 6 tablespoons of the sugar (reserve the rest for later). Whisk for several minutes, until the mixture turns pale yellow and thick ribbons fall from the whisk.
  4. Stir in the water and the oil, and whisk well between each addition. Fold in the flour mixture and whisk until well blended, but don’t overmix.
  5. In another large, clean bowl, combine the egg whites, cream of tartar and reserved sugar, and beat with a clean whisk until stiff. You may use an electric whisk or a stand mixer with the whisk attachment; make sure neither the bowl nor the whisk have any trace of fat, or the eggs will not rise and cake will be of flat variety and not of sponge decent.
  6. Fold a third of the beaten egg whites into the batter and mix gently until blended. Fold in the rest of the egg whites, gently lifting the batter up and over the egg whites with a rubber spatula until just blended.
  7. Pour the batter into the prepared cups, or pans, to about 3/5 of their capacity. Bake until set and golden brown (about 20 minutes for cupcakes and 35-40 minutes for cakes).
  8. Invert the cups onto a cooling rack so the cakes will not collapse, and let cool completely.
  9. To unmold, run the blade of a knife around the inside of the cup to loosen, and shake gently until the cake falls out.

Once your cake is cooled, feel free to eat as is, which is absolutely yummy. Or do as I did and decorate with fruit and freshly whipped, slightly sweetened whipped cream. Just use whatever type fruit, or filling, you like. Be creative. Have fun with it.

http://konichiwakupcakes.blogspot.com/2009/09/quest-for-chinese-sponge-cake.html

 
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Posted by on February 23, 2012 in Cakes, Sponge Cakes

 

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Tips – Ingredient Substitutions

Foodelicious Heaven: At times when you don’t have all the ingredients on hand, this will come in useful to find the substitute.

Ingredient Substitution Chart

Alcohol/Liqueur

When making substitutions for alcohols, it is important to keep the volume of liquid in the recipe the same as originally called for. Depending on the recipe, apple juice or chicken broth often makes a good substitution for wine. When using flavored liqueurs, extracts can be substituted if you make up the balance of the liquid with water. For example, if a recipe calls for 2 tablespoons Grand Marnier you could use 1/2 teaspoon orange extract. Just be sure to get the same level of orange flavor. This may take some experimentation.

Apple Pie Spice

This equals 1 teaspoon store bought Apple Pie Spice: 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and and a dash of ground allspice.

Baking Powder

1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar can be substituted for 1 teaspoon baking powder.

Baking Soda

There is no recommended substitute for baking soda.

Butter

Unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt. Margarine can also be substituted for butter. Do NOT use lowfat spreads or light butter for baking.

Buttermilk

1 tablespoon vinegar plus enough milk to equal 1 cup OR 2/3 cup plain yogurt plus 1/3 cup milk can be substituted for 1 cup buttermilk.

Chocolate Chips, Semi-Sweet

6 ounces semi-sweet chocolate, chopped, can be substituted for 1 cup (6 ounces) semi-sweet chocolate chips. When substituting for chocolate chips, make sure to use the same type of chocolate (i.e. semi-sweet, milk).

Chocolate, Semi-Sweet

3 tablespoons chocolate chips OR 1 square (1-ounce) unsweetened chocolate plus 1 tablespoon sugar can be substituted for 1 square (1-ounce) semi-sweet chocolate. 6 tablespoons unsweetened cocoa powder plus 7 tablespoons sugar plus 1/4 cup fat can be substituted for 6 ounces semi-sweet chocolate.

Chocolate, Sweet Baking (German)

1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons fat can be substituted for 4 ounces German sweet baking chocolate.

Chocolate, Unsweetened

1 2/3 ounce semisweet chocolate (reduce sugar in recipe by 2 teaspoons) OR 3 tablespoons unsweetened cocoa plus 1 tablespoon butter, margarine or shortening can be used instead of 1 ounce unsweetened baking chocolate or 1 ounce premelted unsweetened chocolate.

Coffee

1/2 cup hot water and 1 teaspoon instant coffee granules can be substituted for 1/2 cup strong brewed coffee.

Cooking Sprays

Can usually be successfully substituted for shortening to prepare baking sheets and baking pans.

Cornstarch

2 tablespoons all-purpose flour or 2 teaspoons arrowroot starch can be substituted for 1 tablespoon cornstarch.

Corn Syrup, Light

1 cup dark corn syrup can be substituted for 1 cup light corn syrup, and vice versa. (Note: Flavor will be affected somewhat.) OR substitute 1 1/4 cups sugar plus 1/3 cups liquid.

Cream (20% fat) (Coffee Cream)

3 tablespoon butter plus 7/8 cup milk can be substituted for 1 cup cream (in baking and cooking).

Cream (40% fat) (Whipping Cream)

1/3 cup butter plus 3/4 cup milk can be substituted for 1 cup cream (in baking and cooking).

Cream of Tartar

There is no recommended substitution for cream of tartar.

Egg Whites

Meringue powder can be substituted for egg whites in a meringue application. Three egg whites equal approximately 3 tablespoons meringue powder plus 6 tablespoons water.

Flavor Oils

It is not recommended that you substitute flavor extracts for flavor oils. Oil based flavorings are necessary for hard candies because the liquid portion of the extracts add too much liquid, causing steam, to the hard candy syrup.

Flour (as thickener)

1/2 tablespoon cornstarch, potato starch, rice starch, arrowroot starch, or 1 tablespoon quick-cooking tapioca can be substituted for 1 tablespoon all-purpose flour.

Flour, Cake

1 cup minus 2 tablespoons all-purpose flour can be substituted for 1 cup cake flour.

Flour, Self-Rising

1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt can be substituted for 1 cup self-rising flour.

Honey

1 1/4 cups sugar plus 1/3 cup liquid (use whatever liquid is called for in the recipe) can be substituted for 1 cup honey.

Meringue Powder

You can’t substitute meringue powder for egg whites in most recipes because it contains other ingredients such as sugar.

Milk, Whole

1/2 cup evaporated milk plus 1/2 cup water OR 1 cup water plus 1/3 cup nonfat evaporated dry milk powder OR 1 cup skim milk plus 2 teaspoons melted butter can be substituted for 1 cup whole milk. NOTE: Whole milk is higher in total fat than low-fat milk. If a baking recipe calls for whole milk, you may be able to substitute a low-fat milk variety like skim, 1% or 2% fat. Be cautious about substituting skim milk in pudding, custard and sauce recipes. These recipes rely on the dairy fat for added texture and flavor. Baked items such as cakes and cookies can usually tolerate the use of low-fat milk.

Molasses

1 cup honey can be substituted for 1 cup molasses. (and vice versa) Note: flavor will be affected.

Oil

1 cup melted butter, margarine or shortening can be substituted for 1 cup oil. Note: Recipe results may vary. Texture and appearance may be affected.

Pumpkin Pie Spice

1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves can be substituted for 1 teaspoon pumpkin pie spice.

Shortening

1 cup butter or margarine can be substituted for 1 cup shortening. When using shortening in place of butter or margarine, 1 tablespoon milk or water for each 1/2 cup shortening used may need to be added. DO NOT substitute vegetable oil for shortening when recipe calls for melting the shortening.

Sour Cream

1 cup plain yogurt can be substituted for 1 cup sour cream.

Sugar

1 cup firmly packed brown sugar can be substituted for 1 cup sugar. Note: Flavor will be affected somewhat.

Sugar, Light Brown

1/2 cup firmly packed dark brown sugar and 1/2 cup sugar can be substituted for 1 cup firmly packed light brown sugar. (Slight flavor differences will occur.)

Sweet Potatoes

1 (18-ounce) can vacuum-packed sweet potatoes can be substituted for 1 (23-ounce) can sweet potatoes, drained.

Vanilla Extract or Vanilla Flavoring

If you run out of vanilla extract or flavoring, you can substitute maple syrup, teaspoon for teaspoon. I have done this and I absolutely can’t tell the difference.

Wine

1/2 cup fruit juice can be substituted for 1/2 cup wine in desserts. 1/2 cup chicken broth can be substituted for 1/2 cup wine in savory recipes.

Substitutions for Milk in Baking

Milk is one of the easiest ingredients to substitute in baking. Non-dairy milks and water are suitable replacements with only subtle effects on taste and texture. Some ingredients may affect the coloration of the finished product. Soy will often cause a darker color or browning effect. Another consideration is that not all liquid replacements are as thick as milk; therefore, the amount used may need to be reduced from the amount called for in the recipe.

Soy Milk: 1 cup soy milk = 1 cup cow’s milk

Rice Milk: 1 cup rice milk = 1 cup cow’s milk

Depending on the brand, rice milk can be thinner than cow’s milk and you may need to reduce the amount used in the recipe. For baking, you can add 2 or 3 extra tablespoons of cooking oil to help offset a watery consistency.

Nut Milk: 1 cup nut milk = 1 cup cow’s milk

Nut milks, such as almond, are best served in dessert recipes.

Juice: Fruit juice can be used as a replacement, but can impart sweetness. Juice is also acidic and is best served in recipes that include baking soda. The amount used will depend on the thickness of the juice.

Water: Approximately 3/4 cup water = 1 cup cow’s milk

Water is commonly substituted for milk in recipes. Add water last to the recipe, stirring in small amounts until the proper consistency is achieved.

Note: Milk substitutes may still have dairy ingredients in the product. Many brands claim to be dairy-free, but in truth they only eliminate lactose. Dairy protein (casein) is commonly included in both soy and rice milks. Also, many brands of rice milk are not gluten-free, such as Imagine Foods Rice Dream, because of their manufacturing process. Always confirm the status of rice or soy milks if you are on a gluten-free diet and/or dairy-free diet.

Other dairy substitutes, such as non-dairy cheese, will often use dairy or soy protein in their ingredients. Always check the ingredients and/or with the manufacturer to make sure that the product is completely dairy-free. There are currently no known cheese substitutes that do not contain either dairy or soy protein ingredients.

http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.ingredientsubstitutions/IngredientSubstitutions.cfm

 
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Posted by on February 20, 2012 in Baking Tips

 

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Chocolate Sponge Cake

Foodelicious Heaven: Interesting cake recipe if you were to notice – a sponge cake without flour.

Chocolate Sponge Cake:

6 large eggs, separated
4 ounces (120 grams) semisweet chocolate, chopped
1/4 cup (50 grams) plus 2 tablespoons (30 grams) granulated white sugar
1 teaspoon pure vanilla extract
3/4 teaspoon cream of tartar

Raspberry Whipped Cream:

1 cup (240ml) cold heavy whipping cream (double cream) (40% butterfat content)
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar
1/3 cup (80 ml) raspberry preserves (or jam)

Chocolate Sponge Cake: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 17 by 12 inch (43 x 30 cm) sheet pan. Line the pan with parchment paper and then butter and flour the paper (or spray with vegetable/flour spray.

While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes). 

Meanwhile melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water. Let cool to room temperature.

In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat, on high speed, until this mixture is thick, light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.

In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (30 grams) of sugar until stiff peaks form.

Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated.  (Don’t over mix or the batter will deflate.) Spread the batter evenly into the prepared pan with the back of a spoon, or an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 – 17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

Raspberry Whipped Cream: Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla extract, and sugar into the bowl and beat until soft peaks form. Add the jam and beat just until stiff peaks form.

Once the cake has cooled, spread with the whipped cream and gently roll the cake, peeling off the parchment paper as you roll. Can be covered and stored in the refrigerator for up to five days. 

http://www.joyofbaking.com/ChocolateSpongeCake.html

 
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Posted by on February 20, 2012 in Cakes, Chocolate Cakes, Sponge Cakes

 

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Cheesy Rice Cake with Roasted Chicken


Ingredients

1 cup medium-grain cooked rice
1 egg, beaten
2 tbsp grated Parmesan cheese

2 slices of tomato, 1cm thick
2 boneless chicken breast
50g Brie cheese
2 basil leaves
Salt and ground black pepper
Olive oil

Preparation
Beat egg and cheese together then stir with cooked rice; Mix well and set aside.
Preheat oven to 180oC. Sprinkle tomato slices with salt and pepper, and drizzle with olive oil. Put into oven to bake for 20 minutes.
Heat a frying pan over medium heat and add 3 tbsp of olive oil. Season chicken with salt and pepper. Pan-sear the chicken breasts for 3 minutes on each side and remove.
Put cheese on top of the chicken and bake in the oven for 2 minutes or until cheese is nicely melted.
Heat a non-stick pan over medium heat and add 3 tbsp of olive oil. Shape the rice mixture into 2 palm-sized patties, around 1cm thick and 3 inches in diameter. Cook the rice patties for about 2 minutes on each side or until golden brown.
Garnish rice patties with basil leaves and serve. Add salad on the side if desired.

 
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Posted by on February 13, 2012 in Western Main Dishes

 

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Homamade Hawaiian Pizza

 

“Easy recipe for pizza making from scratch”

Pizza making saves time and effort, too. One time of pizza making, you can have at least 2 pizzas made at a time. If your oven can accomodate only 1 pizza baking at one time, store the remaining pizza base (and pizza sauce) in the freezer up to one month! Roll out pizza dough, and freeze. Place plain pizza base on pan in the freezer until solidly frozen. Transfer frozen dough discs to a zip loc bag, or wrap tightly in foil. When you need it, remove from freezer and let it rest for 10 minutes before topping.It’s ok if you do not have a pizza peel and pizza stone in your oven to bake your pizza at home, so do I. I do not even have proper metal pizza pan, and I used disposable aluminum foil pizza pan to bake it. Result was as good (smile).

Yields two 8″ Pizzas
Ingredients

Pizza Dough:
1 cup of plain flour and 1 cup of bread flour (if more crisped pizza crust desired, increase plain flour to make a total of 500 grams)
1½ teaspoon of instant yeast (abt 8 grams)
½ teaspoon of salt
1½ tablespoon olive oil
¾ cup of luke warm water

Toppings (enough for two 8” – 9” pizzas):
4 slices of leg hams, quartered, sliced or cut into small pieces
½ small cup of pineapple cubes (used canned pineapple rings and cut into chunk cubes)
50 gram of Mozzarella cheese, diced
4 tablespoons each of pizza sauce for 2 pizzas (See homemade recipe)

Optional:
Sprinkle of grated Parmesan cheese

Method
1) To make pizza dough: Combine flour and yeast in large mixing bowl, add water and briefly mix with spatula or wire mixing spoon. Then, add in oil, and mix all ingredients well. Add enough flour (the extra flour should be added by teaspoons) to make soft but not-too-sticky dough.

2) Knead dough with bare hands until soft and elastic, about 5 – 10 minutes. Knead dough either in the large mixing bowl or on lightly floured table top. You may also pick up the dough and knead it using both hands, coat your palms with some flour as and when the dough appears a little sticky.

3) When dough is formed, leave it in the large mix in bowl and cover with cling wrap. Let dough rise at room temperature for about 1 hour. The dough should be doubled in size.

4) In the meantime, prepare pizza sauce!

5) When it has risen, ‘punch’ the dough on lightly floured table top to deflate. Dough should remain soft but pliable.

6) Divide dough into half. Roll out each half into 8 or 9 inch circle with ½ cm thickness, using wooden roller. You may also use your finger tips to pat the dough to form a nicer circular shaped pizza base, and to push it out a little to the edge to create slightly bulgy crust around the circle.

7) Lightly grease the surface of pizza base with a thin layer of olive oil. Then, spread a thick layer of pizza sauce, followed by topping of generous amount of ham, pineapple chunks and Mozzarella cheese dices, on the entire surface evenly. Place whole pizza on a lightly greased pizza pan (stainless steel or disposable aluminum pan), if you do not have a pizza baking stone at home.

8) Preheat oven with 200C for 10 minutes. Place pizza in the middle rack of oven and bake for 20 minutes, till crust lightly browned and cheese melted. Serve warm.

To create more cheesy taste: Once pizza is baked, remove pizza pan from oven. Sprinkle some grated parmesan cheese on top, and let it melted with the remaining heat after baked. It’s optional.

Add also some chicken meat, bell pepper (capsicum), tomato, and/ or onion, to make it a premium one. You may even change to your desired toppings, as your wish. There’s absolutely no hard and fast rule for any homemade goodness!

1 slice of homemade Hawaiian pizza counts about 160kcal.

Tips: If you have the pizza peel*pic on right, do your topping on the peel directly before placing it on the pizza stone of your oven for baking. Otherwise, do the topping on the pizza pan and bring for baking directly with it.
* If you are baking wish to bake only 1 pizza, store the remaining pizza base in the freezer.

http://www.mywoklife.com/2009/05/homamade-hawaiian-pizza.html

 
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Posted by on February 13, 2012 in Pizzas

 

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ABC Roast Pork

Recipe
2 tsp English Mustard
A pinch of Five Spice Powder
1 and half tsp Salt and more if desired
6-7 cloves of Garlic, bruised

1 kg Pork Belly (Wide Cut)

Total roasting time about 40 minutes

Heat oven to medium high. Some oven temperature may vary. Go for 165 deg C (average roast) to 180 deg C (final 10 mins). Turn on heating elements on top and bottom. If you are unsure about your oven, look for a medium / high temp, set to in between. Then again, trust yourself during roasting. If the belly looks like it’s gonna burn, bring the temp down, and cover the top with aluminium foil at the top part to prevent burnt pork skin, yet allow the pork to cook further till it’s done. Never eat pork that is raw.

Preparing the Meat

Clean the Belly in water, make sure you use a tweezer to remove any remaining hair on the skin.
In a large saucepan, enough for the belly to fit it, blanch the pork belly in the hot boiling water briefly. Remove from the water, dry it with a towel or kitchen towel and place it on a shallow roasting pan.

Using a knife, score the top part of the skin 2-3 centimeters deep at about 2 cm apart (see picture)

Marination

Rub 1 tsp of Salt on the skin of the belly. I know some people like it a little salty so it is up to you how much more salt you want to have.

Turn to lay the skin side down and rub the 4 sides and underside with mustard, half teaspoon of salt and five spice powder.

Rub the bruised garlic last and leave the garlic bulbs on top.

Roasting

Roast the meat (skin side down first) for 15 – 20 minutes. At the end of 15 minutes, the meat will be not be browned yet except for some corners. Bring the roast out.

Prepare a small rack small enough to stand inside the oven baking tray. Turn the pork belly skin side up on it for a second roast. The rack is to ensure that the roast will be evenly roasted top and bottom.

As I do not have a smaller roasting rack, I lay it on two hollow round aluminum egg mould.

Continue roasting for another 10 minutes and rotate the tray 180 deg so that you get an even shade of golden brown for the skin top. After another 10 minutes of roasting, the roast pork should be ready.

Scrape out any burnt parts of the skin. Let it cool before carving it.

http://www.fadaboutfood.com/2009/01/roast-pork.html

 
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Posted by on February 8, 2012 in Asian Main Dishes

 

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