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.

Almond Snowballs

Very like this cookies, it have a nice aroma almond, crunchy and a bit salted.

Sprinkle some icing sugar at top as decorate.

Butter Marble Cake

Blossom Pandan Lotus Mooncake

Chocolate Chiffon Cake

Lately i very like chiffon cake. So i have try make other flavor of chiffon cake. Below is the Chocolate Chiffon Cake that i make it yesterday.



Ingredients:-

(A)
40g Oil
2tbsp Cocoa Powder
60g Chocolate Milk (i use hershey's chocolate)
3Egg Yolk
20g Caster Sugar
1/4tsp Salt
60g Cake Flour

(B)
3Egg White
1/4tsp Cream of Tartar
60g Caster Sugar

1. Heat up the oil then remove from fire and stir in the cocoa powder until incorporated.
2. Whisk egg yolk, sugar and salt till sugar dissolves.
3. Add in cocoa oil mixture and chocolate milk, whisk till combined.
4. Fold in flour and stir until batter incorporate.
5. Beat egg white until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add sugar gradually and beat till stiff perks formed.
6. Pour 1/3 egg white into flour mixture (4) and blend well.
7. Pour flour mixture into the rest of the egg white and fold till blended.
8. Pour batter into a tube pan.
9. Bake at 190degC 35 minutes or until cooked.
   
10. Remove from oven and invert the pan immediately and let cool completely.
11. Cut it into slices and serve.

Mooncake Festival

After 1 month of Autumn Festival only i post out the mooncakes pictures. I know Autumn Festival is over, i just want to share this the successful mooncakes that i make. It was so easy to make, just need 5 ingredients you can make a delicious pingpi mooncakes. What you need is Koh Fun, Icing Sugar, Shortening, Cold Water and Filling or you can add some colouring.