Pandan Chiffon Cupcakes

After eating the Pandan Layer cake the other day, I just can't get enough of the bouncy, springy chiffon layer. So, yesterday I purposely bake the Pandan Chiffon cake base again but this time I bake it in individual cupcake cups. Yummy !!! They are so spongy, bouncy, springy and soft. Very velvety soft. The feeling was like jumping on a candy cloud. However, the top does not look as nice as there were some minor cracks. Nevertheless, the crack is no longer a concern when you have your first bite on the cake. One is definitely not enough. They are soooo addictive. 

Pandan Chiffon Cupcakes

Make 16

Ingredients: 

A

4 egg whites

1/4 tsp cream of tartar

50g caster sugar

B

4 egg yolks

30g sugar

60ml full cream milk

60ml corn oil

25ml pandan juice

90g Hong Kong flour

Method:

1. Whip ingredients A till stiff peak.

2. In another bowl, beat egg yolks with sugar till pale.

3. Mix in milk, corn oil and pandan juice.

4. Gradually add in flour.

5. Gently fold in 1/3 of the whipped egg whites till well mixed. Gently fold in another 1/3 and once well mixed, fold in the remaining egg whites.

6. Scoop batter into cupcake cups and bake in preheated oven at 150ºC for 15 minutes till the skewer inserted comes out clean.

7. Once baked, remove from oven and quickly invert the cupcakes over the wire rack at an elevated position.    

8. Once cool, move them back to upright position.

Wu Pao-Chun Champion Toast? Adaptation

I have heard about Wu Pao-Chun Champion Toast for quite a while but have yet to have the chance to attempt it. Apparently, this is a very easy recipe that doesn't require any starter dough. This recipe was created by Master Wu Pao-Chun, a very famous master baker from Taiwan.

As I was thinking of baking a loaf bread, this would be a very good opportunity for me to try my hands at this very famous recipe. I use the basic recipe but twisted it a bit to make it into colourful loaf bread with jumbo raisins. I adapted this recipe from here who also adapted from somewhere else. So the recipe has been adapted and changed many times till I don't know whether it can still be called Wu Pao-Chun Champion Toast.

Colourful Loaf (Wu Pao-Chun Champion Toast Adaptation)

Ingredients:

375g high protein flour
30g sugar
1 tsp fine salt
20g unsalted butter
1 tsp instant yeast
240g full cream milk
26g jumbo raisins

1 tsp red yeast rice powder
few drops of water                  > Mixed into a paste

1/2 tsp green tea powder
few drops of water                  > Mixed into a paste

Method:

1. Soak raisins in a bowl of water just enough to cover it. Once soft, discard the water.

2. Mix flour, sugar and yeast in a mixing bowl.

3. Add in salt and milk. Knead into a shiny and smooth dough, starting from low speed and then increase to medium speed.

4. Add in butter and continue to knead till smooth and shiny.

5. Divide the dough into 2 equal portions. Then divide one of the portion again into 2 portions. So there would be 3 portions in total.

6. Add red yeast rice paste into the bigger portion and knead till well blended. Add green tea paste into one of the smaller portion and knead till well blended. Leave the other portion untinted.

7. Cover and proof the doughs for 1 hour or till double in size.

8. Flatten the red dough into rectangular shape about the length of the Pullman tin and sprinkle raisins on top of the dough. Roll up swissroll style.

9. Flatten the plain dough and wrap the read dough with it.

10. Flatten the green dough and wrap the red-plain dough with it.

11. Place in a greased Pullman tin and cover with a cling film.

12. Let it proof till it reaches almost full height of the tin.

13. Cover the tin and bake in preheated oven at 190ºC for 30 minutes.

Frozen Theme Meals

This is the basic shape for Olaf

This is the omelette for heart shapes. When one side is turned, it will be transformed into a heart.

I have been quite busy lately. Therefore unable to make any food arts for the girls. However, there have been constant requests from them for food arts. I felt so sorry that I was unable to make something for them after their numerous requests. Thus, I thought I ought to slot in some time to grant them their requests. Since the girls are so into Frozen these days, I planned to make something with Frozen theme. Olaf is the easiest character in Frozen. So, naturally I would choose Olaf to be featured in it. The night when I wanted to make it for them, it suddenly rained very heavily. There were thunder and lightning. There were power trip and I do not have connection to the internet through my house wifi. There were also no telephone line. So, I do not have access to my data plan as well. What should I do? I do not know how exactly does Olaf looks like. What I know is that Olaf is a snowman. How am I supposed to make my Olaf without knowing how it looks like? I asked the girls how does it look likes? How many sections does it have? The girls explained with so much enthusiasm but graphically I still can't imagine how it looks like. In the end, I told the girls that I will be making Olaf for them the next day. 

So, in the meantime, I will just make them a simple meal without any details:-

Pandan Layer Cake ...Again

This pandan layer cake is so smooth and delicious and most importantly, it is not overly sweet. The sweetness is just nice. It is very fragrant with the aroma of pandan leaves. The cake layers are cottony soft and moist. The jelly layers are so smooth and jelly-like. Not those mushy type with what seemingly looks like too much flour in it. This really is a 5-star cake, ... taste wise. Physically, there are rooms for improvements.  Perhaps the layers will be more uniformed next time.  The layers do not look so professional this round due to my shaky hands when slicing the cake. Hopefully the next round I make this cake, my shaky hands syndrome is gone. Hahaha!

The recipe can be found in my previous post here. A side note though, I think I have to increase the jelly portion maybe by another 20% for a nicer looking cake.