For foodies who like yam or taro, this is a mooncake that you should not miss. It is full of yam fragrance and goes well with the aromatic flaky crust and salted egg yolk combination. ✌🏻
As Mid-Autumn Festival is approaching, we decided to join a class to learn how to make the traditional Purple Spiral Mooncake. A great Girlfriend dating session today as we made the Purple Spiral Mooncakes With Taro & Salted Egg Filling (千层芋泥酥). Learn some new techniques and pretty much impressed by the tools used to make the yam paste.
For foodies who like yam or taro, this is a mooncake that you should not miss. It is full of yam fragrance and goes well with the aromatic flaky crust and salted egg yolk combination. ✌🏻
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#DIY BAK KWA 肉干 |
The Japanese Chiffon roll is lighter and fluffier in texture which is a good combination with the light cream filling. The technique used is something different from the usual Chiffon cake where we must separate the “wet” and “meringue” before mixing them together. Instead, we beat up the meringue before adding yolk in and mix well. STEP 1: SEPARATE THE EGG WHITE AND YOLK STEP 2: BEAT THE EGGWHITE while splitting the sugar into 2 portions to add in. Start adding 1st portion when the egg whites are beaten up like beer foams. Continue to beat till soft peak before adding in 2nd portion of the sugar and beat till stiff peak. STEP 6: TAKE OUT THE CAKE, cool it on cooling rack and can cling wrap to prevent moisture loss. Upon cool down, slice about 1 cm of the cake edge (diagonally across) to facilitate nice closure for the roll up. We were given the ABC fan to fan the cake so to quicken the cooling process before we move on to make the fillings. | STEP 3: ADD THE EGG YOLKS in one by one while mixing them on low speed. Upon completely mix (do not overmix), sift in the flour and start doing “J fold” STEP 4: MIX MELTED BUTTER, VANILLA ESSENCE AND MILK TOGETHER before adding to the mixture. Add any fruit mixture inside that you like. (Do not overfold). STEP 5: POUR THE BATTER INTO CAKE PAN (at 1 go – to minimize air bubble), and spread the batter across 4 corners first before spreading it evenly across. Tap a couple times to remove air bubble before we can send it in to bake. |
We decided to challenge 3 stars difficulty level and pick to make the Macarons. Always wonder why is it so expensive when we are to buy from the shops when these are just like egg whites and sugar? Well, after this class, it changes my mindset. Macarons are honestly very tedious in making as there are sooooooo many steps to make one bite size dessert.
Step by Step: 9 egg white recipe
Ingredients:
Yellow Team
Egg yolks 6
Castor sugar 100g
Corn Oil 115ml
Coconut milk 140ml
Cake flour 200g
Baking Powder 2 tsp
Salt 1/4 tsp
Pandan juice 2 Tbsp
Vanilla essence 2 tsp
Pandan essence (optional) 1 tsp
White Team
Egg whites 9
Castor sugar 100g
Cream of tartar 1 tsp
May this special day be filled with love and laughter. One year older and one year wiser.
This year, i gave myself a challenge which is to create a whole cake to celebrate for the event. It is meant as a surprise for grandmaKwan. Chanced upon my colleague's ondeh ondeh cake and decided oh yes, this is what my mama will like. Googled for recipe and decided to adapt bakewithpaw's recipe on the Pandan cotton cake with Gula Melaka Swiss Meringue Buttercream :)
Adapted from Butter, Flour & Me with some modifications from Bakewithpaws and followed the method of Jeannie Tay’s Pandan Sponge Cake.
Two 7″ Round Cakes Recipe
Ingredients:
174g cake flour or all purposed flour
½ tsp double action baking powder
½ tsp salt
8 egg yolks
106g corn oil
66g fresh milk
66g pandan juice (screw-pine leaves juice), very thick and concentrated juice.
8 egg white
106g caster sugar
1/2 tsp cream of tartar
Method:
- Preheat oven to 170C.
- Shift flour, salt and baking powder. Set aside.
- Combine fresh milk and pandan paste. Set aside.
- Heat corn oil in sauce pan over low heat until it bubbles, then add in the shifted flour mixture and mix well. Remove from heat and transfer to a mixing bowl. Then add in milk and pandan mixture, mix with spatula until all incorporated. Gradually add in the egg yolk and whole egg mixture, stirring with a spatula or hand whisk until smooth. Set aside.
- Using an electric mixer, whisk egg white until frothy before adding cream of tartar and continue to beat until foamy. Gradually add in sugar and whisk until firm peaks formed (firm peaks is between soft peaks and stiff peaks).
- Mix 1/3 of meringue with yolk batter with a spatula. Add another 1/3 portion and fold gently. Then pour in balance of meringue. Fold gently using a spatula until well incorporated.
- Pour the batter into the 2 prepared round tin and tap tin lightly to remove air bubbles.
- Baked in water bath at 170C for 30 to 35 minutes. Then another 40 minutes at 150C.
- Remove from the oven and drop the pan at a height of 10 cm onto a table top. This will prevent cake from sinking.
- Unmould as soon as you can. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non stick baking paper. Peel off baking paper from the base and re-invert onto a rack to cool.
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GULA MELAKA SWISS MERINGUE BUTTERCREAM
Adapted from The Domestic Goddess Wannabe and Dreamer Loft with some modifications.
Ingredients:
Gula Melaka Caramel:
50g gula melaka, crushed or chopped
2 pandan leaves, tied a knot
1/8 cup (25 ml) of water
Swiss Meringue Buttercream:
3 large egg whites
80g caster sugar
150g butter, room temperature
¼ tsp vanilla extract
¼ tsp salt
Method:
To prepare Gula Melaka Caramel: - Combine gula melaka, pandan leave and water in a saucepan and bring to boil over medium heat. Keep on stiring until all the sugar has melted and reduce slightly. Remove from heat, strain & discard the pandan leaves. Keep aside to cool. The syrup will thicken as it cools.
- To prepare Swiss Meringue Buttercream:
- Cut the butter into cubes. Set aside to room temperature.
- Combine egg white and sugar in a heat-proof bowl over a pot of simmering water. Make sure the base of the bowl is not touching the water. Whisk with hand whisk until the sugar is dissolved. Rub between your fingers to check if there is any unmelted sugar.
- Transfer the egg white mixture to a bowl of mixer. With Whisk attachment, beat over high speed until stiff peaks and the mixture has cooled to room temperature.
- Turn down the speed and add in the butter cube gradually then turn to high speed. Beat until the mixture comes together. You may change to Paddle attachment. But, I did not.
- Add in salt and vanilla extract until well incorporated.
- Turn down the speed and in gula melaka one teaspoon at a time. Scrap the bowl with spatula and beat until all well combined. I used all the gula melaka caramel.
- To Assemble the cake:
- Cut the dome off from the cake and place on a cake board. Spread a layer of Gula Melaka Swiss Meringue Buttercream (GMSMB) on top of the cake. Then stake the second cake on top. Coat the entire cake with GMSMB. Sprinkle some chopped roasted cashew nuts on top of the cake and pipe swirls.
I actually added grated coconut in gula melaka as fillings to create the ondeh ondeh feel. What i did is to melt the gula melaka and add in pandan leaf while i pan fry the grated coconut. Add in the melted gula melaka to the grated coconut and mix it up! Super yummy! And for the sides, i added salt and pan fry the grated coconut to create some sweet salty taste while eating :D
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