Rice Flour Chiffon Cake and Mini Bun
after a tense week, i told my self that i will do what i like most, baking!!! so i decided on baking these 2 items!Bun will be posting later

Ingredient
A
Egg White -4 nos
Caster /Fine Sugar - 60g
Cream of tar tar - 1/4tsp ( optional if your egg is fresh)

B
Egg Yolk - 4 nos
Corn Oil - 20g
Milk - 27-30g ( i used powdered milk add water)
Rice Flour 60g ( i forgot to sieve)
Vanila essence ( to taste)i used my home made vanila essense

Method
- Mix well B, fold in the flour last, set aside
- for A, beat the egg white till got big bubbles then only add sugar and beat, then add the sugar gradually in about 3 batches, beat til stiff peak, it will take  less than 2 min with medium speed. I must remind myself to stop when it turn glossy and with 'r" shape hook
- take 1/3 portion of A and mix to B , then fold the rest in 2 batched, fold gently til you don't see lump but make sure you don't overmix it.
-bake in preheated over at 150C for 30 mins( i bake about 55 mins as it was still jigglie and wet as i test with a skewer, remember to cover the top with aluminium as it turn brown)


My notes:-

The chiffon cake turn up moist and got quite a high volume and did not shrink as much as those using low protein flour, i think i will start using rice flour for chiffon :-)

Hotel Bread - hand made
not baking bread for almost 2 weeks now is really killing me, so yesterday, despite my sick condition, i decided to make bread . Immediate after work , i rush back to begin my project!What bread shall i do? i went online and decided to try out this hotel bread recipe form Jane's corner

I was very happy with the result/texture eventhough i burn the top , i was too greedy as i want it fluffier and actually it already rose 80% of the tin but i still greedy and end up it prrof over the mould and touches the rod on the oven.s ceiling! i cant even put a aluminium foil in between, so the bread was burned on the surface, or else it will be just like the bread from patti france! it smell so good and i would urge you to give it a try!

after proof 1 hour

2nd proof about 1 hour

oven was too small it was burned or else will look very good :-(

very soft

Tip
-next time just proof about 80% , takes only 30 min( i baked at night) if morning will be faster
- i will add touch of salt if i do it again
-this bread is very sticky , i think i added 50g flour, but the texture is still soft , if you are using a heavy duty mixer, i think will be fluffier :-)
-stay soft til 3rd day morning

Gula Melaka Banana Cake

Here another banana cake recipe! this time round with gula melaka. I used the same recipe of the 1st banana and tweek some of the ingredient

Recipe

240 self raising flour
1 tsp bicarbonate of soda
pinch of salt
75g golden churn butter + 75g anchor butter
45g castor sugar + 60g gula melaka (palm sugar)
3 large egg
2 ripe medium size banana, well mashed
45g chopped walnut/ almond( roast in butter or roast at slow fire 130c for 25 minutes)
3 tbsps milk
1 tbsp lemon juice

* i have added 2T of homemede vanila extract, i felt is too little, should have added more :-)

Handmade Milk Bun

Man cannot live on bread alone...true. I started baking with bread and not cake and till today i still love making bread. The process, kneading, proofing, deflating, shaping and watching it puff up and the aromas give me tremendous joy whenever i have making them. Is also a great stress releaser...

this recipe is slightly on the sticky dough but not too difficult to handle. Uses the overnight sponge dough. My first succesful bread was using this method, the texture is soft and can last you without turning hard for at least 3 days, you got to keep in fridge on the 4th day

I made 2 overnight sponge dough , one for the milk bun and the other for the charcoal bun.

Overnight spongh dough (12 hrs)

before proof

After double in size

defalting the dough

2nd proof

Fried Pork

My children has been asking for this fried pork for sometime,i made once and they simply love it! Is really simple to make, all you need is just pork, plain flour, add salt and pepper, egg and bread crumbs and oil for deep frying!

Preparaation

Pak Thong Kou II

since it's a long holiday, i am attempting this for the 2nd time, really hope this would be a succesful one ! i finally succeeded .
this time round i half the original recipe and used a wider and flatter tray ( initially i used 1 wider tray but the batter became shallow and dont have much depth , i decided to change to another smaller tray. I was worried because the batter would be bit oily because i have already rub the 1st tray with some oil. What to do?just continue with what i started lah. Take a look for your self, i love the hole texture it made.

8 hrs fermentation

mix pandan syrup to flour mixture (B)

after steaming high heat for 30 mins

bottom of cake

Simple Steam Cake

 Today i am making steam cake the first time, as for me cake must be baked not steam but i was surprised it tasted delicious and the texture was moist and soft, that really change my mind about steamed cakes. Both E & G love it!Guess this will be one of my regular soon!

What you 'll need (makes 4 cups cakes, i have tweaked the recipe )
1 medium egg
30g castor sugar
30g yogurt (original flavour)
30ml milk
15g melted butter (salted or not salted is fine)
100 g  Optima Flour  Low Protein Flour ( i sieved out the sugar because i earlier forgot this has sugar and i already add the egg with sugar. If you did not sieve the optima flour, please remember to remove the 30g sugar above or else it 'll be too sweet)
2 tsp of low protein flour (1 tsp for each bowl)
1/4 tsp or less of red food coloring
1/4 tsp or less of matcha powder food colouring

Method--batter
1. egg and sugar mix and stir til combine
2. add yogurt, milk and stir til combine
3. add optima flour, fold and add melted butter

Method- coloured batter (for the design)
1. take 2 small bowls and add 1 tsp of low protein flour to each bowl
2. take 4 tsp of batter and separate equally to (1)
3. add tiny drop red colour to 1 bowl and tiny drop green to the other bowl,blend well( i used a tooth pick)
4. Pour this to the cone shape paper( you can make your own) and set aside

Combining both
1.take a mold and put paper cups in it, pour the batter equally to all 4 cups(just quarter full), tap the mold 
   on the table to release trapped air
2. get ready the colored batter and pipe the design you like, i did some strawberry, heart and motives
3.put the cakes into the steamer with boiling water , cover and steam about 12-15mins in medium fire
4 The cake is ready when the skewer comes out clean, if not steam for another 1 -2 mins

ingredients to make 4 cup cakes

Before Steam

voila, end result!

Notes
* i used matcha colour, i like the smell and colour
* i used about 15mins from preparing the coloured batter to piping design on the cake, was worried that the main batter will be hard, thank God it didn't
* the cake is soft and moist, maybe because of the yogurt...not too sure
* do not pipe too many layers as when you steam, the design will sink to the bottom(as it is heavy), see the image above, 1 of the strawberry was missing :-)