Oreo Chiffon Cake

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I love making chiffon cakes! No greasy utensils to wash and not so many too! It’s usually a big mixing bowl, a measuring jug which I put the egg yolks, sugar, flour etc in, a whisk, another clean bowl for the sugar that goes into the egg white, a spatula for the final folding.

The room is filled with oreo aroma during baking and the milk taste is quite visible when you bite into it. However I find the texture slightly on the coarse side, probably becos of the oreo, I will attempt to reduce the flour next time!

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Recipe adapted from The Domestic Goddess
I’m using a 17cm mould and have reduce the proportion by half.

3 egg yolks, at room temperature
35g caster sugar
45g oil – I used canola oil
1/8 teaspoon salt
78g cake flour
1/2 + 1/4 teaspoons baking powder
55g milk, at room temperature
1/2 teaspoon vanilla extract
4 egg whites. at room temperature
35g caster sugar
1/4 + 1/8 teaspoon cream of tartar
5 oreo cookies, filling removed, crushed

Instructions
1. In a mixing bowl, beat the egg yolks and sugar until the mixture turns light and fluffy.
2. Add oil and continue mixing.
3. Once the oil has been incorporated, add the milk and vanilla extract. Mix.
4. Add the sifted flour/baking powder/salt, followed by the crushed oreos and mix until combined. Set this aside.
5. In a clean bowl. whisk the egg whites until foamy. Add cream of tartar and continue whisking.
6. Gradually add the sugar and whisk until stiff peaks form.
7. Fold about 1/3 of the egg whites into the egg yolk mixture. Stir it in. There is no need to be gentle at this stage.
8. Gently fold the remaining egg white mixture into the egg yolk mixture in 2 batches until they have been fully incorporated and there are no streaks.
9. Pour the batter into an ungreased 17cm chiffon pan.
10. Lift and drop the pan from a height of about 10cm for 3-4 times to remove the air bubbles.
11. Bake at 170°C for 35 minutes.
12. Once baked, invert the pan immediately and allow the cake to cool completely before removing from the mold.

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Just Pictures – Almond Cookies

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Air Fried Crabsticks

IMG_9152-BThis is such an addictive snack! Eating it is “fast”, Air Fried is also “easy”, the most time consuming part is shreding to thin strips! I have seen pple shredding them to 1cm strips but personally I shred them strip by strip, took me a good half day to shred 9 packets of crabsticks – well … some bonding time with TV drama!

I used Dodo brand crabsticks for the sweetness and get them from the wet market instead of supermarket (unless they are on special offer). I’ve been reading a lot on making this and a lot of them doesnt keep it crispness after the next day. I’ve also tried to sprinkle them with rice flour asI read that this will keep the crabstick crispness. But it can be a little messy with flour residue after the air fried and imagine the flour literally “flew” out from the air fryer vent!

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The crabsticks are kept for almost a week and retain its crispness! I shall share how I do it :
1. Keep the crabsticks dry – they are usually rock hard frozen when you buy them back so thaw them in the fridge for one day. If the crabsticks are soft, I give them a good squeeze to remove the excess water. I then roll them out flat on a cooling rack so when I am done with the last strip, the first one should be dry or you could pat them dry using kitchen paper.
2. Shred them strip by strip and leave them on a cooling rack, in fact you will find them easier to shred if the crabsticks are dry. I shred 4 packets at a go so when I am midway done (with the fan blowing), they are dry.
3. I lightly use an oil spray when I put them in a air fryer basket. For the first 4 mins at 180 degrees, this is the drying process. They will tend to stick together so give them a good toss and separate them.
4. It will be another good 6-8 mins and they are ready!
5. I prefer to put them in a plastic bag before storing them into air tight container.

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Flower Pineapple Tarts

IMG_9120-BWishing all readers a Happy New Year! Gong Hei Fatt Chai!

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Pineapple Tarts

IMG_9099-BThis need no further introduction – Pineapple Tarts. A must-have on everyone’s cookies tray during the Lunar New Year. How do you like your pineapple tarts? Biscuit like crust? Melt in the mouth crust? Personally I prefer a biscuit like crust, biting into the soft pineapple paste inside.

Using good ingredients are the most basic for good pineapple tarts, good butter and definitely good vanilla extract. I wrote an entry sometime back (5 years back to be exact)!

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Almond Florentine

almond florentine-BI love almonds so this is definitely my favourite. While I’ve make this years ago with leftover egg white from making pineapple tarts – almond crisps.

Chanced upon a premix from Phoon Huat and certainly it’s much easier to use and tastier but I find it too sweet.

100g Almond Silvers
60g Florentine Powder (available from Phoon Huat – 500gm for S$11.95)
Pinch of Salt

1. Mix all in a dry bowl
2. Spread evenly on baking paper on baking tray
3. Bake at 170 degrees for 6-7 mins.
4. Snap them apart with hand or use a pizza cutter to cut through
5. Store in air-tight container once cooled.

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Salted Egg Yolk Cookies

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Indeed it’s been a long while and so it’s time to kickstart 2015 with cookies baking! Before the “mass production” begin next week, this is a good time to try something new! Salted Egg Yolk cookies and you read it right, salted egg yolk are mashed and added to the dough.

The cookie is really crunchy and taste saltish with the Salted Egg Yolk but it’s not really that fragrant. So I won’t be sharing the recipe here, do a quick google and you will find the recipe.

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