Pandan Madeleines

I have been searching for a recipe for a new flavours. The French loves the Pandan Chiffon that I occasionally baked for them & one of them suggested pandan flavour madeleines might be a perfect flavour.

Finally attempted & I hope that they will like the new flavour ;) 

This is my first attempt in making these with referenced to Eddie Tan's recipe & video : http://youtu.be/E8lvONi6DLw

Adapted recipe for Pandan Madeleine: 

Ingredients

3 eggs 

120g sugar 

120g self raising flour

1/4 salt 

50g melted butter 

1 tsp Pandan extract

40g coconut milk

Preparation steps:

1. Whisk eggs & sugar until pale. 

2. Add salt , pandan extract , melted butter & coconut milk. Continue to whisk until evenly mixed.

3. Add the self raising then whisk until evenly mixed.

4. Transfer to a container & fridge for at least 1 hr for the hump. 

5. Scoop into the Madeleine's mould & bake at 180deg C for 8 mins or until golden brown. 

Bon appétit ! 

Chin's notes: 

1. Will try with added coconut flakes & use coconut cream instead of coconut milk in the next bake. 

2. I just had one , & I'm going to have another. :P

Pandan Chiffon with Extra Egg Whites

Had to bake a quick cake for my daughter to bring to school for Charity Cakes Sales. I did not want to bake the cup cakes with icing & thought it might worth to try Pandan Chiffon.

The recipe is my usual chiffon recipe but this time round I tried something different.

1. I put in extra 3 eggs whites left over from my pineapple tarts' bake. ;) 

2. Divided the mixed batter into two 17" chiffon pans & baked in a preheated oven at 160 degree C.  

The result, very soft & airy. Hope the kids like them.  None came back, it is a good sign! Phew! 

Here is the original recipe: 

http://fromchinshome.blogspot.fr/2015/12/pandan-chiffon.html?m=1

Golden Syrup

An important ingredient needed to make moon cake. This year I am going to try to make traditional moon cakes after I received my moulds!!!

Golden syrup cannot be used immediately it needs to be aged for at least 2 weeks.

I managed to prepare a batch just before I leave for my vacation & when I returned, it will be ready! :) 

Colours transition from initial to end. About 45 minutes process. 

Here is a simple recipe from Asian Delights - All Time Favourite Recipes by Betty Yew, one of my oldest recipe book ;) 

Ingredients: 

600g sugar 

1 & 3/4 cup of water 

Lemon juice from 1/2 of a large lemon 

Preparation steps:

1. Put all the ingredients in a pot & bring to boil. 

2. Switch the heat to med-low & slow bubbles until the mixture turned golden in colour. 

3. Turn off the heat & leave to cool. Transfer to a bottle for storage.

4. Set aside for at least 2 weeks before use. 

Voilà! 

Chin's notes: 

1. Don't forget to label the date on your bottle. 

Pandan Chiffon Cupcake

Trying to bake pandan chiffon in the form of cupcakes. Always wonder if it can be done. Saw some others tried & posted their bakes.

Here are my bakes. They are nicely baked on the outside & soft on the inside. I like the outcome.  

Pandan Chiffon Recipe:

Ingredients 

Batter A : 

6 egg whites 

100g sugar 

1/2 tsp cream of tartar 

Batter B:

6 egg yolks 

100g sugar

100g plain flour 

50g ( 1/4 cup) oil

50g ( 1/4 cup ) coconut milk 

1 tbsp Pandan extract 

1/2 baking powder ( optional ) 

Preparation steps : 

1. Separate the ingredients needed respectively. Batter A & batter B. 

2. Put all the ingredients for batter A in a mixing bowl & whisk until stiff peak. 

3. In a separate mixing bowl, add egg yolks & sugar. Mix well. Then add the coconut milk , oil & Pandan extract. Mix well. 

4. Fold in the flour until well mixed. 

5. Gently fold batter A into batter B until well combined. 

6. Line muffin trays with liners & fill in the batter until 2/3 full. Tap a few times to release the trapped air if there is any. 

7. Bake in a preheated oven at 160 degree C for 30 minutes. 

8. Remove & let it cool completely. 

Bon appétit ! 

Chin's notes: 

1. This is the same recipe that I used for baking chiffon in the chiffon baking tin.

2. For normal chiffon bake, bake for 55 mins to get the lovely crust on the side. Turn baking tin upside down for cooling. Remove cake from baking tin. Slice the cake into serving portion before serving. 

3. Other chiffon bakes 

http://fromchinshome.blogspot.fr/2014/09/earl-grey-chiffonc.html?m=1

4. 1 March 2015 - a few asked if Cream of tartar is a must. I don't think it is a must as long as the egg white is whisked to stiff peak. I just have to test it out.  It is possible & below is my bake without cream of tartar added to the egg whites. 

Meringues à la française

French meringues, crunchy & sweet.  I always wonder what can I do with the left over egg whites from pineapple tarts & other bakes which requires only egg yolks. 

French meringues are supposed to be dry & crunchy & not brown. Mine are a bit browned because I baked them on the top rack. 

This is my first attempt & they are so easy to make.  According to my kids & friends they taste so good! Tried one & I cannot stop popping them into my mouth!! Indeed they are very yummy.

French Meringues Recipe :

Ingredients : 

3 egg whites (about 120g) at room temperature

130g sugar 

1 pinch of salt 

Preparation steps :

1. Put the egg whites & salt into a mixing bowl, and whisk at medium speed until you see tiny bubbles forming.

2. Add in all the sugar & turn the speed up to high. Whisk until the egg white is stiff peak. About 4 - 5 mins. The egg whites should be shinny. 

3. Transfer into piping bag & pipe onto the baking tray lined with baking paper. 

4. Bake on the lower rack in preheated oven at 120 deg C for 20 - 25 mins. They should be dry & peel easily from the paper. Turned off & leave them in the oven with door closed for another 30mins. 

5. Remove from oven & leave them to cool completely before storing. 

Voilà !

Chin's notes : 

1. If larger eggs are used, can increase the sugar to 150g.

2. Do not need to portion the sugar, yes all sugar goes into the egg whites & whisk it up! 

3. Eggs at room temperature allows more air to whisk into the whites & they trapped air better.  

4. These are also lovely for cake decoration. Colourings can be added too. The possibilities are unlimited!!! 

Mini Egg Cake

This is one of the first few recipes that I tried since I started my baking adventure in Jan 2014.  An easy recipe & the cakes taste yummy! My kids loves them.. 

Recipe from Rasa Malaysia : 

http://rasamalaysia.com/mini-egg-cake-recipe/2/

Here is a video tutorial from Fun at Sassy's Kitchen http://youtu.be/RHmj8ZxD50A

Bon appétit !! 

Pandan Swiss Rolls with cheddar cheese

Pandan Cheese Swiss Roll

It is our favourite & I will always bought from the Bengawan Solo cake shop in Singapore. My first attempt to make this favourite. Feeling accomplished!! 

Pandan Cheese Swiss Roll recipe 

Ingredients :

For Meringue - 

4 egg whites 

20g sugar 

For yolk batter : 

4 yolk

70g plain flour

30g sugar

35g coconut milk 

25g vegetable oil 

1 tbsp of pandan extract / essence 

Fresh cream whipped 

Shredded cheddar cheese

Methods :

1. Prepare the Swiss roll baking tray & line with baking paper. 

2. Separate the egg yolks & egg whites in separate mixing bowls. 

3. Add sugar, coconut milk, oil, pandan essence to the yolks. Mix well. 

4. Beat egg white & sugar untill it stiff peak. 

5. Gently & slowly fold the meringue into the yolk batter in 3 parts. 

6. Pour into the baking tary & spread the batter evenly. 

7. Tap a few times to release trapped air bubbles. 

8. Baked at 180deg C in a preheated oven for 20 mins. 

9. After cake is cooked remove from oven  & leave to cool, spread the whipped cream & sprinkle the shredded cheese on the surface & gently roll it up. Keep it wrapped tightly & leave in the fridge for at least 1 hr before cutting. 

Bon appétit !

Earl Grey Chiffon

Earl Grey Chiffon

I used Pandan Chiffon's recipe shared by my youngest aunt and changed to make Earl Grey Chiffon. This chiffon taste "yummy" according to my daughter.  I'm still working on improving the "appearance".  I prefer a more "tanned" chiffon so I baked for 55 minutes, originally was 45minutes.

Video Tutorial : http://youtu.be/mHe7yolzhdI

Un-moulded from chiffon pan

Cracked top

Earl Grey Chiffon Recipe

Ingredients : 

Meringue :-

6 egg white

80g caster sugar

1/2 tsp cream of tartar

Yolk mixture :-

6 eggs yolk

100g caster sugar

100g plain flour

50g vegetable oil

50g hot water

1 Earl Grey tea bag

Methods :

1. Add Earl Grey tea leaves into a cup of hot water & leave to cool.

2. Separate egg white and egg yolk into separate mixing bowl respectively.

3. Add cream of tartar and sugar into egg white, beat until egg white stiff.

4. Add sugar, tea, oil and flour into the egg yolk mixing bowl.  Mix well.

5. Gently & slowly fold the meringue (stiff egg white) into egg yolk in 3 parts.

6. Transfer the mixture into chiffon baking pan and tap 3 times. Do not grease the pan.

7. Bake at 160 degree C preheated oven for 55 minutes.

8. Perform toothpick test. It should come out clean when cake is completely cooked.

9. Remove from oven, immediately tilt chiffon pan upside-down and leave to cool completely

10. Use a sharp knife to slice the edges to un-mould chiffon from pan.

Chin's notes:

1. You need to be calm when making this cake.

2. Make sure there is no traces of egg yolk in the egg white.  If egg yolk exist, egg white won't stiff.

3. It is important to fold the meringue gently and slowly into the yolk mixture until all mixture are evenly mixed. 

4. If you prefer a lighter coloured chiffon, you can bake for 45mins or lesser.  Perform toothpick test to ensure cake is cooked. 

5. I don't have a solution on the cracked top yet. I'm still working on it.

Bon appétit

Banana Muffins with Chocolate Chips & Nuts

I'd always love muffins that looks "full". Our all time favourite Banana Muffins with Chocolate Chips & Nuts.

Tutorial video: 

http://youtu.be/bjNa_XJ-G6U

Banana muffins with chocolate chips & nuts recipe:
Recipe adapted from allrecipes.com

Makes 8 - 9 muffins

190g all purpose flour 

1 tsp baking powder 

1 tsp baking soda

1/2 tsp salt

3 large ripe bananas mashed 

150g sugar 

1 egg

75g melted butter 

Toppings:

Chocolate chips & nuts of choice. 

I used : 

Chopped Almonds & hazelnuts

Method: 

1. Sift together the flour, baking powder, baking soda & salt. 

2. In a mixing bowl, add in butter & sugar. Mix well. Then add in the egg.

3. Mash bananas, add into mixture. Mix well.

4. Fold in the flour in 2 parts. Mix well until you get a smooth texture. 

5. Scoop into the muffin pan with paper liners. I like fuller muffins, will fill up to ard 80% - 90% full. 

7. Sprinkle with chocolate chips , almond & hazelnuts. 

6. Baked at preheated oven @ 175 degree C for 25 mins / until cook. 

7. Cool on the cooling rack. 

Chin's notes:

1. Don't mash the bananas too early, as it will change the color of your muffins due to oxidization. Best to mash just before mixing into the mixture. 

2. You can always use an electric mixer ;)

3. Remember to sift the flour, baking powder & baking soda to prevent uneven rising of muffins.

4. Added on 5th Feb 2015

Bake in cake pan, I baked in the preheated oven at 180 degree for 35mins.

Baked for Year 6 moms' coffee morning.