Choco Chiffon Cake

I made one choco chiffon cake for today's breakfast which is made from dark cocoa powder and unsweetened cocoa powder. Not everyone likes dark chocolate because it is bitter and not sweet. Luckily, my daughter likes it.

Oven Temperature: 180C
Baking Time: 45 minutes
Mould Size: 9"

Ingredients:
(A) 4           Egg Whites
      1/2 tsp  Cream of Tartar
      100g     Castor Sugar

(B) 1 tbsp   Dark Cocoa Powder
      30g      Cocoa Powder
      60ml    Warm Water

(C) 50g       Castor Sugar
      1/2 tsp  Salt
      100g     Superfine Flour
      1/2 tsp  Sodium Bicarbonate
      1/2 tsp  Baking Powder

(D) 50ml     Cooking Oil
      1 tsp     Vanilla Essence
      4           Egg Yolks
      50ml      Fresh Milk


Methods:
(1) Whisk ingredients (A) till stiff peaks form.
(2) Mix ingredients (B) till well combined.
(3) Pour dry ingredients (C) into the big bowl. Mix thoroughly with an egg whisk. Gradually add in ingredients (D) and ingredients (B), mix till well combined.
(4) Fold in 1/3 (1) into the egg yolk mixture, blend gently. Then pour in the balance 2/3. Blend in the mixture with a plastic spatula so as not to over-mix.
(5) Bake at 180C for 30-35 minutes.

Sweet Potato Steamed Buns

Today, I felt a strong urge for some "mantou" (馒头). I browsed thru 孟老师 recipe book and found the easiest way to use my leftover sweet potato. In addition, I have added some of my daughter's cereal for extra flavour which she just loves instead of just normal "mantou". 

Yield:    8 Pieces

Ingredients:

(A) 100g    Water

      3g         Instant Dry Yeast (1/2tsp + 1/4tsp)

(B) 3 tsp    Cerelac (Rice Flavor)

      250g    Medium Protein Flour (sifted)

      25g      Castor Sugar

80g      Sweet Potato (skinned)

10g      Canola Oil

Methods:

(1)  Steam the sweet potato until cooked. Press it until it becomes puree while it is still hot.

(2)  Mix well ingredient (A) and set aside.

(3)  Mix well ingredient (B).

(4)  Make a well in the middle of ingredient (B) and add in ingredient (A). Mix well.

(5)  Add in sweet potato puree and canola oil. Mix well and knead the dough until it becomes soft and smooth. Cover the bowl and set aside for 5 minutes.

(6)  Roll the dough into 30cm x 20 cm rectangular size.

(7)  Wipe the dough surface with clean water evenly.

(8)  Roll it into rope size 85 cm long. Cut the rope into 8 pieces.

(9)  Place on a greased paper, cover and leave in a warm place approximately 1 hour.

(10) Steam at high heat for 10-15 minutes.

Fruit Cake

Thanksgiving day is just around the corner. I was thinking of baking x'mas fruit cake for a pilot run. I never had a chance to bake this cake mainly because it is too rich and full of fruits and nuts which I do not really like.

Anyway, I baked one yesterday as the "trial version". The look was not so bad. However, the mixed fruits I bought from the hypermarket way too sweet. Maybe, next time I need to find unsweetened mixed fruits.

I found this recipe from the book which I bought in year 2004 and only just started reading the book recently. >.<

Oven Temperature: 190c
Baking Time: 60 minutes or until cooked
Mould Size: 9"


Ingredients:
(A) 170g     Brown Sugar
     1/2tsp   Salt

(B) 120g     Margarine
     100g     Butter
       7g       Ovelette

(C) 250g    High Protein Flour
     1/2tsp  Baking Powder

(D) 240g   Eggs (approx. 4 eggs)

(E) 20ml    Fresh Milk

(F) 400g   Mixed Fruit
     150g   Walnuts (roasted & chopped) (** I omitted this ingredient)

Methods:
(1) Mix ingredients (B) and ingredients (C) together, and beat at low speed for 30 seconds. Change to high speed for 3 minutes.
(2) Add ingredients (A) and beat for 3 minutes at high speed.
(3) Add eggs one by one slowly. Blend until well mixed.
(4) Pour in milk and mix well.
(5) Add ingredients (F). Mix well and steam bake for 60 minutes or until cooked.