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