Sunday, 1 March 2015

Black Pearl Chiffon

P gave me the idea of baking chiffon for today's blogger gathering.  This is a good choice as I am sure many of us are getting sick and tired of rich food.   Then again, there are so many types of chiffon cake around and I recalled eating a seriously yummilious chocolate chiffon cake before (unfortunately I can't share that recipe)

So I decided to go along with that flavour and I remembered Black Pearl Chiffon was popular sometime back.  Thus I decided to try this one as I had never baked one before and I am not sure whether it was close to that yummy chocolate chiffon I baked.



Verdict: This cake is light, airy and it is chocolatey!  I shall now have a base to tweak.

Next round, I need to make those bubble smaller as I was told that a good chiffon must have fine bubble.

Source: I can't recall where I take this from, once I remember I will credit back.

What you need:

5 Egg Yolks
130g 70% Dark Cooking Chocolate
60ml Corn Oil
100ml Milk (I used chocolate milk)
55g Cake Flour
25g Valrhona Dutch-Processed Cocoa Powder
½ tsp Baking Powder
½ tsp Baking Soda
¼ tsp Salt

5 Egg Whites
70g Caster Sugar
½ tsp Lemon Juice

Method:

Melt chocolate (break into small pieces) over a pot of simmering water. Set aside to cook. 

Beat egg yolks till creamy, stir oil, milk and melt chocolate in order.

Next add in sieved flour mixtures (cake flour, cocoa powder, baking powder, soda & salt) and whisk till no trace of flour found. 

Beat egg whites with lemon juice till frosty then slowly add in sugar and beat till stiff peaks.

Using a balloon whisk gently fold in egg whites into the prepared yolks batter in 3 batches till no trace of whites and the mixture are well combined.

Lastly lift up the bowl to height, pour batter into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.

Bake cake in preheated 160°C degree oven (2nd lower rack) for about 43 - 45 minutes or when the surfaces turns golden brown (you can insert a skewer into the centre and test if it comes out clean). 


Remove it from the oven and invert the pan immediately to let it cool completely before unmoulding.

To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core.

Release the cake and run the knife/spatula along the base of the pan to remove the cake completely. 



Have a good week ahead!



Friday, 27 February 2015

Osmanthus and wolfberries Konnyaku Jelly

It is very good to feed wolfberries to kids and even to adults.  You can just packed it into a small container and let the kiddo nibble on it as snack.  Much better than giving candy.

Wolfberries are extremely good for eyes.  Perhaps if kids take more of this, myopia might not be so common especially we are always on gadgets.

I love Osmanthus too as it has such a gentle flora smell to it.

During Lunar New Year, making Osmanthus and wolfberries Konnyaku Jelly seems  pular as it symbolise 年年有鱼 (meaning: abundance)

So this is just perfect for a get together during this period for family and friends.


I just realised how hideous my fishes look.  Next time I will find small wolfberries.

What you need:

1 packet of konnyaku jelly powder 
200g sugar
900ml water (as I prefer a firmer texture)
4 tsp dried osmanthus flowers
4 tbsp wolfberries soaked in water until puffy; drained

Method:

Mix konnyaku jelly powder with sugar.  Set aside.

In a pot, add water and bring to a boil. 

Lower heat and add osmanthus flowers. Simmer for about 3 minutes.

Add konnyaku jelly powder. Stir until the powder is fully dissolved. Turn off heat.

Rinse jelly mould and pour the jelly mixture onto a jelly mould. 

Add wolfberries.

Let the jelly cool down a bit in room temperature and chill in fridge until the jelly is set.



Cheers!







Tuesday, 24 February 2015

Bourbon Maple Glazed Chicken wings

While organizing my pantry, I realised that I have a little bit of bourbon left and have two bottles of opened maple syrup!  Decided to google for a recipe so that I can free up the space.

Saw this Bourbon Maple Glazed Chicken wings in Pinterest and that picture took my breathe.  Decided to give it a go.

I change the method a little as I wanted the flavour to penetrate through into the chicken wings and as you know how much I love the deep fryer, I used that too.

Once you get through the marination part, getting this done is a breeze.

Now let's enjoy.


Verdict: These were delicious!  The bourbon taste was evident and though it is a tad too sweet to go with rice, but I believe it will goes really well with beer!  I noticed that my son was licking his fingers.

I will try to reduce the maple syrup to ½ cup instead.  

A keeper!

Source: Pinterest

What you need:

900g chicken wings
1 tbsp butter
2 small onion, minced
½ bourbon whisky
¾ cup maple syrup
2 tbsp tomato paste
1 tsp dried rosemary
¼ tsp salt
¼ tsp black pepper


Method

Melt butter in a small saucepan on medium heat.

Add the minced onion and sauté for 2 to 3 minutes.

Add the bourbon whisky, maple syrup, tomato paste, rosemary, salt and pepper. Whisk to combine. Bring to a low simmer.  Let it cool.

Pour half into the chicken and marinate it for 1 hr.

Preheat oven to 180°C.

Arrange the wings on an oiled, foil-lined baking pan, with space between each wing.

Roast the wings for 20 minutes, then turn the wings over and roast them an additional 12- 15 minutes, or until nicely browned.

Lower the heat or remove from oven if the wings start getting too dark.

In th meantime, simmer the remaining sauce until it thickens slightly and can coat the back of a spoon, then remove from heat.

When wings are cooked, remove them to a bowl and toss with the remaining sauce.

Serve


Note: For airfryer, I set at 180°C, 12 mins on one side and another 4 mins on the other.



Cheers!