Chocolate, Mocha, Egg Steamed Cake

Ingredients:-
(A)
12 egg yolk
7 egg whites
375g sugar (I used 350g)
20g emulsifier

(B)
200 gr flour
40 gr milk powder
1 teaspoon baking powder

(C)
200g butter / margarine
50g coconut milk



Method:
Prepare the pan 22x22x7cm, greased and line baking sheet.
Mix ingredients B. Set aside.
Whisk ingredients C until smooth - set aside.
Beat ingredients A till thick and fluffy, add B and mix well
Add ingredients C and continue to mix till well combined
Divide batter into three equal parts. One part add Chocolate paste
Add Mocca paste in the 2nd parts
Let the other part remain
Pour Chocolate batter into the pan and steamed it for 10 minutes until cooked
Pour Mocca batter and continue to steam it again for 10 minutes,
Lastly pour white batter, steamed for 25 minutes.
Remove, let cool. Remove from pan, cut into pieces.

Peanut Macarons

My first macarons...



Ingredients:-
80g egg white (at room temperature)
65g caster sugar

80g ground almond
140g icing sugar
egg yolk colouring

Filling
peanut butter (Lady's Choice)

Steps:
1. Sift icing sugar and almond together and set aside.
2. Pour sugar and egg white into a heatproof pan and place it over a saucepan of simmering water.
3. Stir constantly until sugar has dissolved and the mixture is warm to the touch.
4. Pour the egg white into the mixing bowl with the whisk attachment and beat on medium-high speed until soft peaks then add in the colouring.
5. Continue to beat until medium stiff peaks (but not dry).
6. Gently fold in the sifted mixture in 4 portions into the meringue. Do not over fold. (Batter should be slightly thicker then cake batter.)
7. Spoon batter into a piping bag and pipe batter on to a baking tray lined with parchment paper and leave enough room between each macaron for expansion.
8.Let the macarons to rest for 30mins.
9.Preheat oven to 150C.
10.Bake a tray at a time for 25-30mins, depend on individual oven.
11.Remove macarons and cool on a wire rack.
12.Pipe peanut butter in the centre.
13.Sandwich with another macaron together.
14.Keep in the fridge to let the filling firm.