Sponge Dough bread recipe

sponge dough

210g flour
126g water
3g yeast
Mix and put aside for few hours

Main dough
90g flour
milk powder 12g
water 60g
sugar 18g... can increase to 30g
salt 1/2 tsp
butter 20g

mix sponge dough and knead

Roti prata

Part A
2 1/2 cup flour mix with 1 cup hot water
stir till smooth - stop
rest dough - for about 30 mins - cover with bowl

Part B
1/2 cup flour
mix with 7 tbspn oil till melt

Part A
after 30mins,
cut into 6 portions
roll into long rectangular shape (like a ruler)
roll along the 'long sides'
slit about 4 slits along sides
coat with Part B
sprinkle some salt
Twist and turn into ball.

- rest ball in fridge - when ready, flatten and squash into flat - fry

-flatten (inside plastic bag) - put into freezer

Pizza dough recipe

Pizza dough

Bread flour 100g
cake flour 100g
oil 10g
sugar 10g
salt 1/2 ts
water 110g
yeast 2g

Claypot Rice

To record the seasonings for claypot rice.

Adapted from Food canon:
http://www.foodcanon.com/2012/06/claypot-chicken-rice.html#morehttp://

Marinate2 Tbsp Soy Sauce
2 Tbsp Oyster Sauce
1 tsp Thick Dark Sauce
1 tsp Sesame oil
1 Tbsp Chinese wine (Hua Tiou)
Some white pepper
1 tsp Sugar
1 tsp Salt
Main points:

1) Marinate the chicken for min 1 hour (4 is better)
2) Rice to be cooked in chicken stock (make stock from chicken bones)
   (Soak rice for about half an hour)

3) Fry ginger and fry the chicken for 3 to 4 mins

4) Throw into the chicken, salted fish, sausage when the rice is about done

To make sauce.
Heat up remaining marine, add 1 tsp corn flour ; add chinese wine, sugar and soy sauce

5) After rice is cooked for about 12 mins, add in sauce

Note:

1. Salted Fish: Some loves this. Other don't. If you do, use the Mui Heong Ham Yee (Salted Mackeral Fish). This version comes moist and has a strong fragrance. Pan fried it first and add it in just before you serve the pot.  

Jane Cheese Chiffon cake

食谱取自Kitchen 70's 东东家的 （Pandan Cheese Chiffon Cake)

 材料：

• A：40g无盐奶油，125g奶油乳酪，50g鲜奶
• B:  35g低筋粉,15g粟米粉
• C：5个蛋黄，10g 班兰精华
• D：5个蛋白（185g），90g幼糖

做法:

1. 加热A搅匀（大约40-45度），然后加入过筛的B料，混合均匀
2. 加入（C）拌匀。
3. 把D的蛋白打发，然后分次加入糖打至湿性发泡。
4. 将少量蛋白霜加进以上的混合料拌匀。
5. 再加入剩余的蛋白霜拌匀 。
6. 将面糊倒入蛋糕模，以160度烤约45分钟
7. 烤好立即倒放在架子上待蛋糕冷却，扣出即可。

Pizza

http://blog.sina.com.cn/s/blog_48f4eaa50100ef4h.html

Strawberry Jelly Hearts

Saw this recipe. Need to keep this link for future reference.


Recipew was adapted from a recipe from Tanglin Community Centre cooking class.
Bing gave a very good guide on making the jelly - beautiful.
http://cooking.storyofbing.com/2011/07/strawberry-jelly-hearts-cheesecake/

test

Happycall Grill chicken

Using salt, mixed herbs, garlic only
http://www.youtube.com/watch?v=Ai58wkQJ8y0&feature=related

Happycall cooking - vegetable

Happy call cooking vegetables

http://superbmothers.blogspot.com/2011/10/happycall-pan-reviews-cooking.html

Cooking Vegetables with Happycall Pan in 7 Easy Steps

Step 1 - Preparation of Food & Gravity

Cleans, slices and prepares your vegetables, meats and sauces/gravy . Below is a simple tip i discovered to prepare the sauces.

a) Get an empty bottle

b) Pour the prefer condiments into it (Pepper, Oyster Sauces, Fermented Beancurbs, etc)

c) Close the Step 2 - Heat up the Pan and add Oil (around 15 to 30 Seconds)Remember, you don't need a big fire, middle setting will do. Add a little bit of oil ( I prefer olive).


Step 3 - Add Ginger and Close LidsFor the aroma, add ginger slices at this stage. Close the lid and open up once you smell the ginger.

Step 4 - Add Meat / Solid Vegetables / MushroomsAt this stage, add slices meat (not frozen meat) / mushrooms / solid vegetable like potatoes, carrots slices. Close the lid and wait for another 30 to 45 seconds.
lid and shake. Viola!

Step 5 - Add your vegetables (leafy) Pen the lid, add your vegetables now. Do remember to add some warm water so that the vegetables will not be over cooked. Once the steam is out. Proceed to Step 6
Step 6 - Add Garlic / Sauces / Condiments

If you are adding chopped garlic / onions, add at this stage, wait for the 15 seconds, then add the rest of the sauces / condiments. Closed lids, remembered to flip the pan and open up to stir fried when necessary.

Step 7 - Wait for the Steam and Serve

Depending on the amount of food put in, you need to wait for 30 secs to 1 minute. Once the steams is out from the back of the pan. You can switch off the control and ready to serve the vegetables.

 

Kitchen 70 chiffon cake

• http://closeto-u.blogspot.com/2010/12/blog-post_20.html
• 一般戚风蛋糕做法
• 蛋黄4个，糖15g，盐少许
• 植物油50g，过滤后的橙汁70g
• 混合过筛的面粉80g，粟粉20g
• 另，蛋白4个（155g），塔塔粉1／8tsp，糖75g
• 最后加入罂粟籽1tbsp
• 20cm中空模型，以180度烤约46分钟

Egg yolk 4, sugar 15g, salt and a little
Vegetable oil 50g, filtered orange juice 70g
Sift the flour 80g cornflour 20g
Also, protein 4 (155g), cream of tartar 1/8tsp sugar 75g
The last to join the poppy seeds 1tbsp
20cm hollow model, to 180 degrees and bake for about 46 minutes.

Poh Orange Chiffon cake

http://recipes.blogbel.com/2011/05/02/pohs-orange-chiffon-cake-inspired/

Buttermilk biscuits = like scones

http://butteryum.blogspot.com/2012/01/buttermilk-biscuits-photo-tutorial.html

Mocha Chiffon Cake (Noms I must_)

http://needmorenoms.blogspot.com/2010/09/mocha-chiffon-cake.html

Mocha Chiffon Cake (modified from Keiko Ishida's Okashi)
makes 3 10cm chiffon

Ingredients:
24g cake flour
8g natural cocoa powder
2 egg yolks
8g caster sugar
30g coffee, room temperature (3 tsp instant coffee for 1 cup)
24g canola oil

2 egg whites
36g caster sugar
4g corn flour

Double recipe
48g cake flour
16 natural cocoa powder
4 egg yolks
16g caster sugar
60g coffee, room temperature (6 tsp instant coffee for 1 cup)
48g canola oil

4 egg whites
72g caster sugar
8g corn flour

Method:
1. Preheat oven to 160°C
2. Sift flour and cocoa powder twice
3. Beat egg yolks and sugar until well mixed
4. Add coffee and canola oil to the yolk mixture and blend well
5. Add flour mixture to yolk mixture until the batter becomes sticky
6. Combine sugar and corn flour in a separate bowl
7. Beat egg whites until frothy and add half of the sugar mixture, and continue to beat
8. Slowly add in the rest of the sugar mixture and beat until egg white stiff peaks and is glossy but not dry
9. Add one third of the meringue into yolk mixture and fold in lightly
10. Pour in rest of the meringue mixture and fold until well combined
11. Pour the batter into chiffon tins and bake for 22 mins
12. Invert the chiffon tin on a wire rack and let it cool for 2h before releasing the cake for serving

はいじ白パン Cottonly soft bread - Cosy Bake

http://cosybake.blogspot.com/2011/03/haiji-white-bun.html

Ingredients:

Bread Four   250g

Instant Yeast   3g

Milk  200g <-- Use fresh milk

Sugar   10g

Salt    3g

Butter 10g

Method:

1.  In a bowl, except butter, mix all the ingredients to get a rough dough. Add in butter and continue to knead till the dough is springy and smooth. This should takes about 10 minutes.

2. Let dough rise till double the volume. cover the dough and keep in warm place.

3. Portion into 7 equal size and roll up to form a ball. Let dough rest for 15 minutes.

4. Press each dough flat and re roll to form ball shape. Dust the dough with some flour, and use a rolling pin give an impression across each dough. Place them on baking tray and let them rise for 40 minutes.

5. Pre heat oven to 190'C.

5. Bring the oven temperature down to 140'C before you put the dough in, bake dough in the oven for 15 minutes.

Chiffon Cake Using Cooked dough method

Chiffon Cake using cooked dough method

http://forbiddengarden12.blogspot.com/2010/05/blog-post_23.html

important tip: Egg yolk batter should be still warm when adding into the egg white batter. Therefore, action should be fast.
Egg white - beat till soft peak will do.
Oven - Preheat at 170* C

Ingredients:

Egg yolk: 5
Coconut milk: 70 grams

Pandan leaf extract: 40 g (pandan leaf extract is actually pandan leaves, add water whipped into juice in the refrigerator for one night, settle in the bottom of the bottle is the most strong pandan leaf juice, good oh!)

Butter : 50 g

Low-gluten flour: 90 g

Egg White: 5
Sugar: 80 grams

Steps:

1.  Heat  coconut milk, butter, juice; stir (hand whisk).
Once butter melts, remove from stove.
     Add low gluten flour slowly and stir at same time (whilst still warm)
     Slowly add the egg yolks, stirring well.

2. Beat egg whites until soft peaks form
3. 1/3 portion of egg white mix into egg yolk batter
4. Pour back into egg white mixture in 2 halves. Fold well.
5  Bake for 10 minutes at 170 degrees, 150 degrees and then bake 35 minutes. (Need to judge)

Loaf Bread - Vivian Pang

http://vivianpangkitchen.blogspot.com/2011/12/strawberry-swirl-loaf-bread-straight.html

 

Inspired by bread recipe in 孟老师的‏ 100 types bread cookbook

Ingredients: yields about 350g dough
(A)

200g bread flour
20g sugar

¼ tsp salt
3g yeast (½ tsp + ¼ tsp)
35g whole egg
100g milk

(B)

15g margarine/ butter

2 tsp strawberry paste

Methods:

1. Put all the ingredients (A) inside kneading bowl. Knead to form dough.

2. Add in margarine and knead to form smooth and elastic dough. Weight 150g dough out. Add in strawberry paste and knead till well combine. This will be the strawberry portion. Cover both dough and rest for 1 hour 30 minutes.

3. Transfer both dough to working surface. Slightly knead to remove air bubble. Shape into balls and rest 10 minutes.

4. Flatten the strawberry dough into rectangle. Same with the plain dough(slightly longer). Then, stack the strawberry dough on top and roll up like swiss roll.

5. Place the dough inside a greased sandwich tin (I'm using L21cm x W10cm x H11cm sandwich mould) with cover and rest for 45 minutes.

6. Bake in preheated oven 180C for 28-30 minutes. Once cooked, immediately remove from mould and leave to cool on wire rack.

Mango chiffon cake

http://www.anncoojournal.com/2010/05/mango-yogurt-chiffon-cake_19.html

Mango chiffon cake

Orange cake - from kitchenartworks

This orange cake was featured in the Spain and Portugal section of the cookbook. The blogger decided to cut back on the butter replacing half of it with olive oil to make the cake lighter. Orange zest and freshly squeezed juice from the sweet oranges were added to the cake batter. For extra flavor, fresh orange juice and powdered sugar were mixed for the glaze and poured on the warm cake. For the recipe...

http://kitchenartworks.blogspot.com/2011/04/orange-cake.html
ORANGE CAKE (adapted from Williams-Sonoma Savoring Desserts Cookbook)

1 1/4 cups all purpose flour
1/2 teaspoon baking powder
3 eggs, separated
1/4 cup or 1/2 stick unsalted butter, softened
1/4 cup + 2 tablespoons olive oil
2/3 cup granulated sugar
grated zest of one orange
1/2 cup fresh orange juice (divided)
1/4 cup powdered sugar
orange sections for garnish

Preheat oven to 350F. Grease and flour an 8" round cake pan. In a small bowl, sift together the flour and baking powder. In a medium bowl, using an electric mixer, beat the eggwhites until soft peaks form. In a large bowl, using an electric mixer set to high speed, cream the butter and sugar until light and fluffy. Beat in the egg yolks one at a time. Reduce the speed to low and slowly mix in the flour mixture, orange zest, and 1/4 cup of the orange juice. Fold in the eggwhites into the yolk mixture just until combined. Spoon the batter into the prepared pan. Bake for about 40-50 minutes or unti done. Turn out onto a cake rack and allow to cool to lukewarm. Transfer to a serving plate. In a small bowl, stir together the remaining 1/4 cup orange juice and the powdered sugar. Pour evenly over the warm cake. Garnish with orange sections.

Cooked Dough Pandan Chiffon Cake

http://forbiddengarden12.blogspot.com/2010/05/blog-post_23.html


Ingredients:
Egg Yolk - 5 nos
Coconut milk - 70g
Pandan juice - 40g
(Blend fresh pandan leave with water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant)
Butter - 50g
Cake flour - 90g
Optional - I like a deeper green colour so I added 1/8 tsp pandan paste

Egg white - 5 nos
Castor Sugar - 80g

Method:
Preheat oven at 170 deg C
1. Cook coconut milk, butter and pandan juice together till butter melted, while is warmed add in sifted flour and mix well.
2. Follow by egg yolks, add in slowly and mix well, set aside.
3. Whisk egg whites till foamy and add in sugar whisk till stiff.
4. Add in 1/3 meringue into the cooked dough and fold well.
5. Pour this mixture back to the balance meringue and fold well till the mixture is well mix.
6. Pour into a 20cm chiffon mould, bake at 170 deg C for the 1st 10min, then use 150 deg C bake for 35 mins.
7. Invert the cake to cool, unmould when completely cooled.
(Tip: has to fold fast when the dough is still warmed)

蛋黃  ：5個
椰奶   ：70克
香蘭葉精華：40克（香蘭葉精華其實就是把香蘭葉加水攪打成汁， 放入冰箱一個晚上之後，沉澱在瓶底的就是他最濃厚的香蘭葉汁，很好用哦！）
奶油 ：50克
低筋麵粉 ：９０克
蛋白 ：５個
砂糖 ：８０克
做法：

1. 把椰奶，奶油，香蘭葉精華加熱至奶油溶化，乘熱加入曬過的低筋麵粉，攪拌均勻，再慢慢加入蛋黃，攪拌均勻。
2. 蛋白打至濕性發泡（請參考：烘培小常識)。
3. 把蛋白霜分三次加入香蘭蛋黃麵糊裏面，攪拌均勻。
4. 以170度烘烤10分鐘，再用150度烘烤35分鐘。（溫度僅供參考）
5. 這個蛋糕最重要的訣竅就是，從製作蛋黃麵糊一直到加入蛋白霜，溫度都還是溫溫的。所以動作要快哦！

From the time u make the egg yolk till u add the egg white, the temp must be warm

Plum Sauce Chicken Wings

凤凰展翅 Plum Sauce Chicken Wings

 

hslingkitchen.blogspot.com plum-sauce-chicken-wings

 

Plum sauce chicken wings

 

- 6 chicken wings

 

Marinade:
1 tsp salt
1 tablespoon corn flour

Seasoning:
2 tablespoons plum sauce
1 tablespoon sugar
5 tablespoons water

Decoration:
Cooked white sesame seeds, amount of

Practices:
1. Wash chicken wings, dry water. Add marinade and mix well, incorporated into the refrigerator overnight.
2. Deep fry the chicken wings into the hot oil until golden brown, picked up the drain oil.
3. Fry the Seasoning and stir until sugar dissolves. pour chicken wings back and fry till dry.

4. Sprinkled with white sesame seeds for decoration appropriate.

 

 

Fluffy Egg - by KT

http://kitchentigress.blogspot.com/2009_07_01_archive.html

http://kitchentigress.blogspot.com/2009/08/chai-poh-preserved-radish-omelette.html#more

Cream Scones - by KT

BY
http://kitchentigress.blogspot.com/2009/09/cream-scones-dream-scones.html

CREAM SCONESSource: Cook's Illustrated
(For 8 persons)
Ingredient A
280 g multi-purpose flour (2 cups)
1 tbsp baking powder
3 tbsp sugar
½ teaspoon salt

Ingredient B
70 g unsalted butter
½ cup currants
1 cup thickened cream
Additional sugar for sprinkling on scones

Oven Temp - set at 220*C
Mix A - flour,baking powder, sugar, salt
Rub in butter or mix it in
Add currants
Add cream ; knead till dough (do not overknead)

Place dough on baking paper, pat into circle - 3/4 inch thick
cut into 8 pieces
Place 2 inches apart

Bake at 220*C - for 15 minutes
Cool on wire rack

Tau Suan - by KT

http://kitchentigress.blogspot.com/2011/08/tau-suan-green-bean-sweet-soup.html#more

10min Kaya - By KT

By:
http://kitchentigress.blogspot.com/2011/10/kaya.html

10-MINUTE KAYA (COCONUT JAM)

(Makes 1 cup)

6 tbsp sugar (90 g)
200 ml undiluted fresh coconut milk
4 pandan leaves

bottom half only, wash and cut 5 cm long

4 yolks, make sure there's no egg white at all

To make kaya,
cook 3 tbsp sugar in a pot over medium-high heat till light brown, swirling slowly.
Reduce heat to low. Keep swirling till sugar is medium-brown.
Add coconut milk (beware of steam), remaining 3 tbsp sugar and pandan leaves. Increase heat to high. Stir till sugar is melted and coconut milk is just starting to simmer gently. Turn off heat.

In a bowl, beat egg yolks and, at the same time, slowly pour coconut milk and sugar mixture into the bowl.
Return combined mixture back in the pot. Over medium heat, cook till slightly thickened. Reduce heat to low. Continue stirring till thick enough to coat back (or front) of spoon thickly. Taste (ideally with a piece of bread) and add more sugar if necessary. Transfer to a bowl/jar. Discard pandan leaves. Leave till completely cool. Cover and refrigerate. May be stored for up to 1 week. Bring to room temperature before serving if you want a softer, squidgy consistency

chiffon cake - to bake

Recipe from kitchen tigress blogspot

PANDAN CHIFFON CAKE

Source: Adapted from Kiamnianwong's recipe
(Recipe for 1 cake 21 cm [8 inches] wide)

70 g fresh coconut milk

180 g egg white
½ tsp cream of tartar
50 g sugar

60 g egg yolk
50 g sugar
60 g vegetable oil
¼ tsp salt
100 g cake flour
1 tsp baking powder


Ingredients:Ingredients A:
180g egg whites  (about 4 large egg white)
50g castor sugar
½ teaspoon cream of tartar

Ingredients B:
60g egg yolks  (4 large egg yolk)
50g castor sugar
1/4 teaspoon salt

Ingredients C:
60g vegetable oil like corn oil
70g coconut milk
1 tablespoons pandan juice


Ingredients D:
100g self raising flour
¼ tsp cream of tartar
Method1. Preheat oven to 170*C,

2. Sift Ingredients D, two to three times, set aside


3. In a separate bowl, using the electric beater, whisk egg yolks with sugar and salt till pale in colour.
4. Add in oil, coconut milk, pandan juice and continue to whisk till fluffy.
5. Add in flour in two or 3 batches. and whisk at speed 2.


4. Start whisking the whites at speed 4.
5. After one min, it should be foamy.
6. Add cream of tartar and whisk at speed 8
Once the whites are glossy, add sugar
beat till stiff peaks

{PUsing an electric beater, fitted with a balloon whisk attachment, beat egg whites until foamy,
adding in 1/3 sugar
smaller bubble - add the next 1/3 sugar
see circular line - pout in the last 1/3 sugar
few rounds then add cream of tartar gradually.
Whisk over high speed until whites are stiff.}


6. Add one third of whites to batter
7. Mix to a light foam
Add the rest of whites - fold gently.

Few sharp bangs to release air bubbles
Pour into baking tin
Do not rotate tin
7. Pour batter into a 8" tube pan (do not grease the pan).
8. Bake in pre-heated oven for 45 to 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
9. Remove from the oven and invert the pan immediately. Let cool completely before unmoulding.
10. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

Chiffon Info

Pick of Chiffon recipes to keep

http://www.honeyandsoy.com/pandan-chiffon-cake/


This recipe from Debbie, author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications
REcipe for a 25cm tube pan - use 6 eggs
http://food.insing.com/recipe/Pandan-chiffon-cake-recipe/id-fe492700?nav=20500
Provides useful tips:
Ingredients:
Ingredients A:
7 large egg whites
130g castor sugar
½ teaspoon cream of tartar

Ingredients B:
7 egg yolks
100g castor sugar
1/4 teaspoon salt

Ingredients C:
6 tablespoon vegetable oil like corn oil
125 ml coconut milk
2 tablespoons pandan juice (extracted from pounding 5 large leaves of pandan)

Ingredients D:150 g self raising flour
¼ tsp cream of tartar

25 cm tube pan, do not grease the pan

Method
1. Preheat oven to 170*C, Sift Ingredients D, two to three times, set aside
2. Using an electric beater, fitted with a balloon whisk attachment, beat egg whites until foamy, adding in sugar & cream of tartar gradually. Whisk over high speed until whites are stiff.
3. In a separate bowl, using the electric beater, whisk egg yolks with sugar and salt till pale in colour.
4. Add in oil, coconut milk, pandan juice and continue to whisk till fluffy.
5. Fold in sifted flour gently
6. Fold the stiffly beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a large spatula/ wire whisk until just blended.
7. Pour batter into a 25cm tube pan (do not grease the pan).
8. Bake in pre-heated oven for 45 to 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
9. Remove from the oven and invert the pan immediately. Let cool completely before unmoulding.
10. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

Tips to making the perfect chiffon cake
1. Make sure the whisk and the mixing bowls which are used to beat the egg whites are free of grease. You may rinse the bowls and whisk in hot water, just to make sure they are clean.
2. Be careful when separating the eggs. Even the tiniest bit of fat or egg yolk will wreck the meringue, as fat interferes with the formation of a good foam
3.  Avoid letting your fingers touch the areas that will come in contact with the egg whites. That way, you'll avoid leaving oils from your hands on the utensils you just washed.
4. Do not add sugar before whipping the egg whites. Adding sugar at the beginning can double the time it takes to whip the egg whites. Add the sugar when the whites have become foamy & fluffy.
5. Once you start whisking egg whites, continue until it has reached the right consistency. Do not stop midway.
6. When folding in the egg yolk mixture, make sure a large wire whisk is used and do not over mix as this deflates the beaten mixture causing the cake to become dense.
7. The oven must be pre-heated to the right temperature and the oven rack must be positioned at in the middle of the oven. Bake in the convention mode – heat source is from the top and bottom. It’s preferable not to use the fan forced mode as it tends to dry the cake a little.


Another Guide:
http://ieatishootipost.sg/2009/11/sembawang-confectionary-taste-of-80s.html
the ingredients must be light so that it can raise too... use cake flour & castor sugar.

the egg white must be clear of impurities.

beat/ whish the egg yolk mixture ingredients 1st..

then do the egg white..
Step 1 -> beat/whish the egg white until foamy with medium speed.
Step 2 -> then add in cream of tartar + castor sugar.
Step 3 -> beat / whisk them with high speed until it is very stiff.
Step 4 -> then fold 1/3 of the egg white mixture (mentioned in Step3) into egg yolk mixture.
Step 5 -> then pour the remaining egg yolk mixture into remaining egg white & fold properly.

*** Please note that folding is very important. If not it will not raise properly as the ingredients are heavy & when it is baked... it like a KUEH with different layer.

After baking, turn the tube pan upside downto cool. After it is cooled then remove the cake from the tube pan.

*** Preheat the oven @ 180 degree (top bottom heat). Bake time depends on your oven. Mine conventional oven took me about 1hr 30mins.

*** To test if the cake is ready, just pressed the surface of the cake, if it bounced back means it is ready



-------------
from anotherblogger:
Yes, I agree with ShadowGhost that the ingredients should be as light as possible and folding is the most important.

As meringue collapse easily, one has to be real gentle and try to minimize folding while mixing well. If not, mixture will liquidfy and will not rise properly.

Meringue is the rising agent and also plays a big part in the texture. And impurities like a small amount of yolk can affect it from not whipped up sufficiently.

The way i learnt about chiffon is slightly different from ShadowGhost:

1) Mix all liquid ingredients including zest if used. Add liquid mixture to all dry ingredients (remember to sift them!). Set aside and prepare the meringue.

2) Whisk egg white until foamy with medium speed. It is best to use room-temperature whites, as the protein in the whites expand better when warm. Therefore, whip up faster and provide more volume. Older egg whites whip more easily to a higher volume too (use them if its for baking).

3) Add granulated sugar (castor sugar) into at least 3 different parts. Meaning the total amount of sugar added in by 3 stage. Allow most of the sugar to be mixed well before adding the next part in.
It allows more air incorporated and whips to the consistency need faster.

Cream of tartar is to be added with the first part of sugar if used.

4) Pay attention while whipping as egg whites can go from stiff to dry and over beat in as quick as less than a minute.

Stop whipping at the consistency needed. Soft meringue or hard meringue. For this case, soft meringue I would say.

The fun part, invert your whisk and see the meringue stays on your whisk! If the tail droop like a wither flower - soft meringue. If it sticks up straight - hard meringue. Try inverting the bowl too, it should stay in the bowl =p

5) Mix 1/3 of the egg whites into the batter to lighten it and fold in the remaining egg whites.

6) Pour batter into un-greased tube pan and bake at 180 degree. Bake until a toothpick comes out clean. Different oven works differently, so baking time approximately 1 hour and above. OH! and also depends on how big it is haha... For mine took about 1 hour 45mins... To check if the chiffon is ready, ShadowGhost's method is good too =)

7) 1 good trick: Immediately invert the pan over the neck of a wine bottle and allow to cool completely before removing from the pan ;) (not recommended for big ones!)

* Note: Cream of tartar is best known for aiding to stabilize and giving more volume to whipped whites. However, for me, i do not use it, as sugar stabilizes as well =) so if you dont have cream of tartar or other acid, you can always omit it!

Chiffon cake

 Pandan chiffon -foodtrail

Ingredients
6 egg whites
125g caster sugar
6 egg yolks
80g caster sugar, extra
½ tsp vanilla essence
165ml coconut milk
2 tbsp vegetable oil
1 ½ tsp pandan essence
120g plain flour (or 120g self raising flour and leave out the baking powder)
1 tsp baking powder
1/8 tsp salt
Method
1. Preheat oven to 160C (140C fan forced).
2. Using an electric mixer, whisk the egg whites for about 1 minute until foamy, then gradually add the caster sugar while whisking. Whisk until stiff peaks form (can take 5 minutes or more). If you turn the bowl over, the whites should not drop out. Set aside.


3. In a separate bowl and using an electric mixer, whisk the egg yolks, sugar and vanilla until pale and creamy, and tripled in size. This should take more than 5 minutes too.
4. While the eggs are whisking, in a separate small bowl, mix together the coconut milk, oil and pandan essence. Add it to the egg yolk mixture slowly while whisking at a low speed.
5. Sift the flour, baking powder and salt to the now green egg yolk mixture and fold gently to combine.
6. Add one third of the egg whites to the green mixture and fold to loosen up the batter. You do not need to be too gentle at this stage.

 7. Add the remaining egg whites and fold extra gently as not to deflate the batter.

8. Pour the batter into an ungreased ring tin. Give the batter a few sharp blows by banging it on the table, which will help the air bubbles get to the top. Using a spoon, gently smooth the top of the batter.
9. Bake for 50 minutes or until set. If the top browns too quickly, put some aluminium foil over the top.

 10. Once out of the oven, immediately invert the cake while still in the tin onto a wire rack and cool completely in the tin. It is best to use a sharp serrated knife to cut the cake as it will be very soft.

Some notes from author
Firstly you have to beat the egg whites to really stiff peaks, but without taking it too far.
Next you also have to beat the egg yolks and sugar long enough to produce a pale mixture.
Lastly, you have to make sure you don’t put the cake in the oven too long, or you’ll dry it out and it won’t have the lovely light, moist texture. It is essential to use an ungreased ring tin, often called a sponge cake tin or angel cake tin.

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