Friday, November 25, 2011

Angelina Ballerina II


Sunday, November 20, 2011

Scorching Butter Chiffon







It's been a rather busy weeks for me, finally get the time to post something that's been sitting behind for more than two weeks. Another great chiffon cake by 福田淳子. The simple taste of this cake is similar to a vanilla chiffon but this one with a hint of nutty and burnt taste in it as the butter used in the recipe was being boiled till it turned brown, therefore the tint of burnt taste is in this cake. As usual, all her recipes churn out great chiffon cakes! 



Ingredients: (17cm chiffon tin)

Butter   50g
Yolk   3
Caster sugar    70g
Water  50ml
Top flour   65g
Almond powder  30g
Baking Powder  1/2 tsp
Egg white   5


Method:

1. Boil butter in a thick sauce pan till it turns brown .

2. Mix yolks, 1/3 of the sugar in a bowl and stir till well combined. Pour in cool butter and mix well. Sift in all flours and mix well. 

3. Whisk all egg whites will foamy, and slowly add in the rest of the sugar. Whisk till stiff and mix 1/3 of the white to yolk batter and mix well.

4. Fold in the rest of the white using plastic spatula. Pour in the tin and bake in pre heated 180'c for 30 minutes. Invert the cake tin after it's baked, and let the cake cool completely.  



Saturday, November 5, 2011

Marron Pan . Chestnut paste Bun






Have been keeping this bread recipe in my to-do list for the longest time, despite I have 2 cans of marron puree( chestnut puree) in my pantry. As the recipe showing the picture of the chestnut spread ( in the picture above) is different from those cans that I have. Therefore, I wasn't too sure if they taste the same. The chestnut puree can was meant to make Mont Blanc actually.

Last week, while I was doing some shopping at Meidi-ya, I was thrill to see the chestnut spread mentioned in the book is now on the shelf. And the price is pretty reasonable! Without much thinking, I grabbed one jar and that's when I know my to-do list will have one item less. Following the sweet bread dough recipe in the book, together filled with this chestnut spread, and further top with a zigzag Marron cream. The chestnut spread not quite giving the bun a very distinctive flavor of chestnut, but it has that mild nutty and rather sweet taste. Somehow, I don't know why, I decided to open one of the cans of the Marron puree to see if they are the same or taste the same. The result is.... they are the same in taste, the only difference is the texture. The jar bought from Meidi-ya has a smoother cream compared to the can puree.  

Using the same bread recipe as Chikuwa Bun, and just spread over some Marron spread then roll up like a Butter Roll. Before baking , squeeze on some chestnut spread as well as a sprinkle of almond flakes ( I used almond powder) on the bread. 

Tuesday, November 1, 2011

Earl Grey Tea Pound Cake
















A small gift as a appreciation to a friend ; Jas, who always bring me teas from London whenever she flies there.  Jas happen to be a tea cake lover as well as her mom, a lady who I respect a lot. A great mom she is!






I must thank 鲸鱼蓝蓝for sharing this great recipe. My very first tea flavoured pound cake, and it's the perfect one I must say. The sweetness and the moist crumb are to our liking, together with the very mild Earl Grey flavour which actually balance out the rich texture and taste. 

The day I decided to give this cake a try, was the day my friend was coming back from London, and she brought me my teas. We have been friends for more than a decade, she'd been a cake lover for the longest time. It's a pity that we live far apart from each other ( though Singapore is not really that big country), or else she'd be my first and all time guinea pig! ho ho..... hope she doesn't read this!! 

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