Tuesday, July 26, 2016

Condensed Milk Cotton Cake

This is another popular cottony cake recipe over the blog sphere. The recipe uses cooked dough method with egg separation method plus water-bathed baked, the result indeed yields a really delicate and soft texture! 

It is known to be a taboo to bake a chiffon base cake in a non-stick pan as it may collapsed after baking.  Maybe the cooked dough method yields a better structure to the batter, my cake turned out beautifully raised without collapsing! 

I've read a few recipes on cotton cake using water-bathe baking, some bakers uses various combination of temperature during the baking process. As my oven is rather tame when using water-bathe baking,  therefore I uses 180 deg cel for 60mins from starting to end. So happy that the surface is evenly browned with no cracks! So if you wanna bake this cotton cake, know your oven on how well the heat distribution is before attempting or refer to more other related recipes.

Ingredient (9" round cake pan*)
  • 100gm cake flour
  • 70 salted butter
  • 100gm condensed milk
  • 6 egg yolks (large)
  • 1 whole egg (large)
  • 6 egg white (large), cold
  • 100gm fine sugar

  1. Sift flour into a mixing bowl.
  2. Place butter into a saucepan, dissolved over low heat. Pour the hot melted butter into flour and quickly mix into a soft dough. 
  3. Add in condensed milk and stir well to mix.
  4. Lightly beat the 6 egg yolks and one whole egg together. Add into condensed milk mixture and mix well using a hand whisk. Set aside.
  5. Place egg whites into a clean mixing bowl. Using a electric whisk, beat on high speed, adding in sugar gradually, till firm peak formed.
  6. Add 1/3 of the meringue into egg yolk mixture and mix well. Pour the batter into the balanced meringue and fold gently to combine.
  7. Pour the batter into a 9" round cake pan*. Drop the pan gently on a working surface to remove any big air bubbles.
  8. Place the cake pan over a tray. Pour in hot water up to 1/3 of the cake pan.
  9. Bake in preheated oven at 180 deg cel for 60mins until surface is golden brown. * (Please adjust temperature and duration according to your own oven!)
  10. Remove cake pan from the oven and drop the pan above the table top to prevent excessive shrinkage when cooled down.
  11. Cool the cake in pan for 10mins before unmoulding to cool completely. Best serve chilled.

Recipe ref : www.junzhiboke.com

* I've baked this condensed milk cotton cake with this newly bought pushpan which is leak-proofed & watertight! If you are using a normal cake pan with removable base, please wrap the bottom with foil to prevent water from seeping in.

Sunday, July 24, 2016

干炒牛河 Fried Rice Noodles with Beef

I like beef but I rarely cook beef dishes as the Mister at home don't fancy it. The kids love this saucy dark kway teow (rice noodle) and they are acceptable with the taste and texture of beef unlike their father....luckily hahaha That means I'm able to whip up some beef dishes once in a while when Mister is not back for dinner. ^0^

  • 400gm fresh rice noodle (kway teow)
  • 300gm beef fillet, sliced
  • 1 medium onion, sliced
  • 3 slices ginger, julienned
  • 3 cloves garlic, chopped
  • 3 spring onion, cut into sections
  • 200gm beansprouts, both ends removed 
Seasoning for beef:
  • 1 tbsp soy sauce
  • 1 tbsp hua tiao jiu
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 egg yolk 
  • 1 tsp cornstarch
  • 1 tsp sesame oil
Seasoning for noodle (mix well):
  • 3 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 1 tbsp thick dark soy sauce
  • 1 tsp chicken stock granules
  • 100ml water 
  • 2 tbsp hua tiao jiu
  • salt and pepper to taste

  1. Mix beef fillet with soy sauce, wine, sugar, salt and pepper evenly. 
  2. Add in egg yolk and stir to combine. Add in cornstarch, mix well before adding in sesame oil. Set aside and allow to marinate for at least 30mins.
  3. Bring a pot of water to boil. Add in rice noodles and blanch briefly to remove excess oil. Drain and set aside.
  4. Heat up oil in a wok over high heat. Add in beef and scald in hot oil for 1 min. Remove and set aside.
  5. Add another 1 tbsp oil into the wok. Add in ginger, garlic and onion. Stir fry till fragrant and lightly brown.
  6. Add in rice noodles and fry for a minute. Add in seasoning sauce and continue to fry for another 1 min. Stir in chinese wine.
  7. Add in spring onion and beansprouts, toss and mix well. Add in salt and pepper to taste.
  8. Add in beef and fry briefly to mix. Turn off heat and serve immediately.

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