Sunday, 24 September 2017

Chocolate Sponge Cake 巧克力古早味蛋糕

Ever since the 古早味蛋糕 came into the scene, I find that the English name for this cake is way too loosely used until the original Castella cake is over shadowed.

I have attempted 古早味蛋糕 here and a Castella cake here, my research shows that the later uses bread flour and it has a totally different texture from the 古早味蛋糕.  I rather call this a sponge cake rather than a castella cake.

Anyway, since I have attempted a cheese version, I shall add this Chocolate Sponge Cake 巧克力古早味蛋糕 version to my journal.   

Will be sharing this with a group for tonight's Mid Autumn Festival celebration.



Findings: The cake texture is light and moist.  Definitely a keeper.

Source


What you need:

65g cake flour
25g cocoa powder
5 egg yolks
50g oil
90ml fresh milk

5 egg whites
1/8 tsp vinegar

70g sugar

100g chocolate chip

Method:

Preheat oven to 140°C.  Prepare baine marie baking.  Lined a 8X8 square pan.

Sift cocoa powder, cake flour and chocolate chips.  Set aside both ingredients.

Heat oil in microwave for 2 minutes.

Mix warm oil, cocoa powder/cake flour mixture until fully incorporated and free of lumps.

Add in fresh milk and egg yolks and mix evenly until batter is smooth.

In a clean bowl, whisk egg white and vinegar until foamy.

Gradually whisk in sugar while beating egg whites until stiff peak stage.

Fold in ⅓ meringue  into yolk batter and fold the remaining meringue until fully incorporated.

Pour  of the batter and scatter chocolate chips, repeat on every  until batter is poured.

Sprinkle chocolate chips over the top.

Steam baked for 30 mins. Dry baked 5 minutes.


Enjoy!



Friday, 1 September 2017

Dual flavour Golden Sponge Cake 双色黄金蛋糕

I have bookmarked this recipe for a long time as I have not experiment with cooked dough method aka tang mian 烫面.  Since I need to do my weekly Thurs bake for my mom, this will be a good time to try out this recipe.

To entice my kids to eat, I have turned this into a Dual Coloured Golden Sponge Cake 双色黄金蛋糕 so that my son will know that there is "chocolate" in it.


Finding: The texture is soft soft and moist.  Totally love the texture.  I shall explore more on this recipe.  

Unfortunately the top of the cake cracked halfway through baking despite the low temperature.  Now I wonder why can't I get that smooth sexy top.

Nevertheless, this recipe is definitely a keeper!

Sorry that I cannot credit as I can't recall who I took it from.  Please let me know if it is yours.

Adapted

What you need:

50g butter, salted
50g cake flour
3 egg yolks (A size)
55g milk

3 egg whites (A size)
50g castor sugar
6g corn starch

1 tbsp chocolate paste

Method:

Preheat oven to 140°C. Prepare a unlined, ungreased 5” square or 6" round pan. 

Melt butter until small bubbles appear at the side of the pot.  Remove.

Immediately add in flour and stir until smooth.  Transfer to mixing bowl.

Whisk in milk well.

Add one egg yolk at a time, whisk well in each addition. 

In another bowl, mix sugar and corn starch. 

In a clean mixing bowl, whisk egg white until foamy and slowly drizzling in the sugar mixture.  Whisk until stiff peaks.

Fold in ⅓ of the meringue into the egg yolk batter. 

Fold another ⅓ of the meringue and then the remaining until all well combined.

Divide batter into two portions.

Mix one portion with cocoa powder.

Pour batter into cake pan, alternating the flavours.

Bang onto counter top to release air bubbles.

Bake for 25 mins at the lowest rack.

Increase to 170°C for another 25 mins.

Turn cake tin upside down once it is done and cool compleley

Thursday, 31 August 2017

Ramen

When my kids were young, weekends are usually spent boilings pots of beef stock, chicken stock and fish stock.  I will then packed them into portions and freeze it.  This broth will then be used to make porridge for them throughout the week.  

Now that they are strong, healthy and all grown up, this time consuming job is reduced.  I will still make a batch just to jazz up our veggie dishes.

Anyway, I am now happy that Eats Matters is in the market.  It actually save me the time to make it at home.  I also love the packaging, as it is resealable and that I can freeze it and use it anytime I wanted.  The serving packet is also ideal for a family of 4.

Since I attempted on my Japanese Charshu, it comes naturally that I paired it with ramen.  

With Eats Matters broth, I am able to cut down the time and get my feet rested.  

Overall, my family is very happy with the results.



What you need:

500ml Bone Broth
250ml water
1 tsp sesame oil
1 tbsp Japanese soya sauce
white miso to taste

Blanch ramen

Method:

Heat up bone broth and water to a boil.

Season with sesame oil, Japanese soya sauce and lastly add the white miso.  

Serve with ramen, shredded leek, pickle and charshu. 

I have forgotten to add seaweed though.








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