Nutella Chiffon Cake

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Ingredients:
(A)

120g milk
200g Nutella
100g cake flour
1 teaspoon baking powder
5 egg yolks
1/2 teaspoon vanilla extract

(B)
5 egg whites
80g caster sugar
1/2 teaspoon cream of tartar

Preparation:
Pre-heat oven to 170 deg C (lowest rack) Fan mode.
Measure the sugar from (B) in a bowl, set aside
Get ready the timer
23cm chiffon tin
Put a wire rack at the bottom of the oven

Method for ingredient (A):
1. In a deep microwaveable bowl add in milk and microwave for 1 min 15 sec

2. Add in Nutella to the hot milk, use a hand whisk and stir until smooth, add in vanilla essence. Set aside and leave to cool.

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3. Separate the egg yolks and egg white in two mixing bowl.

4. Sift the flour and baking powder into the egg yolk

5. When Nutella mixture has cooled down, add into the egg yolks and use a K-beater and beat on speed 0-6 for about 3 mins till light, fluffy and smooth.

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Method for ingredient (B):
6. whisk the egg white in speed 4 for 30 secs till foamy.

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7. add cream of tartar, and whisk for 45 secs, turn your mixer speed to high and whisk whites until soft peaks. Soft peaks are reached when the peaks of the whites droop when the whisk is lifted.

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8. Pour in the sugar slowly, in a few additions, while the mixer is still running. The sugar, when added gradually, greatly stabilizes the meringue. But the sugar needs to be added slowly to give time for the sugar to dissolve and not weigh down the meringue. The meringue should be whisked to a glossy, firm peaks – just slightly short of stiff peaks. The whites should look glossy and when the whisk is lifted, the peaks will hold but the tip will fall back slightly onto itself, turn off the mixer.

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Folding:
9. Use a rubber spatula, start by adding 1/4 of the eggs white (meringue) into the egg yolk mixture and gently fold into the egg yolk mixture. Turn the bowl as you fold in. Add the remaining egg white in 2 addition. Do ensure that the egg whites are folded into the mixture thoroughly so you won’t get egg white streaks after baking

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Pouring:
10. Gently pour the chiffon cake batter into the chiffon tin.

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11. Using a rubber spatula, level and smooth out the top of the cake batter

12. Pour the batter into the pan and bake for 15 mins (when the cake start to rise and before it starts to crack)

13. Switch off the fan mode and bake at 160°C for another 25 min or until the surface is browned and cake tester come out clean. (Note: if surface is already brown but still not cooked, cover the top with a piece of aluminum foil, total baking time should be around 40 mins)

Unmould:
14. Remove from the cake from the oven and invert it on a RAISED cooling rack.

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15. Allow the cake to cool completely before removing it from the mould by running a palette knife along the circumference of the cake to loosen the side. OR
once cake has cooled, wrap cake (still in pan) in plastic bag and place in fridge. This prevents the cake from drying out, by placing cake in fridge for 2-3 days before unmoulding helps to stabilize cake and keeps it moist. Also, the cake taste better after a couple of days

Recipe adapted from wendyyinkk.blogspot.com

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Bacon and BBQ Chicken Pizza

Dough:

375g bread flour (I use Lighthouse Bread & Pizza Plain Flour)

3 tsp instant yeast (I use Lighthouse Yeast + Bread Improver)

1 1/2 tsp caster sugar

1 1/2 tsp salt

240g fresh milk (+/-)

40g olive oil

Rectangular baking tray (I use 12 x 14 inch ), line with baking paper and spray a thin layer of oil all over

Toppings:

BBQ sauce (I use Leggo’s Pizza Sauce)

50g mushroom, slice thinly

100g Bacon, cut into stripes

150g Boneless and skinless chicken thigh, cut into small cubes

Fresh Basil leaves / spinach

Thermomix Method:

1. Put flour, yeast, sugar and salt into the TM bowl, mix 10 sec / speed speed 2

2. Add in the milk and oil, 10 min / knead function and knead till gluten is fully developed, i.e. Elastic, smooth, non-sticky and pull away from sides of mixing bowl. Stretch a piece of dough for testing. This dough should form a thin membrane before it breaks

3. Leave the measuring cup on and leave to proof till double in size (about 30 min, depending on the weather)

Stand mixer Method:

1. Put flour, yeast, sugar and salt into the mixing bowl with the dough hook and and mix well

2. Slowly add in the water and beat into a dough

3. Add in butter and knead till the dough is elastic and smooth

4. Rest dough and leave to proof till double in size (about 30 min depending on the weather)

Pizza base:

1. Pre-heat over at 200°C

2. Place to dough on a clean work top. Punch the dough down to release gases produced in the proving process. After punch down, do not knead the dough.

3. roll out the dough into the baking tray. Prick holes with fork.

4. Bake for 10 min or until lightly golden brown. Removed from oven and leave to cool.

5. Spread BBQ sauce onto the crust

6. Spread some cheese all over

7. Place the topping of your choice like, mushroom, bacon, chicken, olives and more cheese on top.

8. Bake in a preheated oven at 200C for 10 min or till chicken is cooked

9. Remove from oven and spread the fresh basil leaves on top a little more cheese

10. Bake for another 2 min or until cheese is lightly melt and golden brown

Char Siew 叉烧 Buffalo Air Fryer Method

Ingredients:

1 kg Collar Butt Pork – cut into long strip

Marinade:

4 tablespoon Maltose or honey

2 tablespoon Brown Sugar

2 tablespoon Char Siew Sauce

2 tablespoon Oyster Sauce

2 tablespoon Light Soy Sauce

2 tablespoon Cooking Wine

2 teaspoon Minced garlic

1/4 teaspoon bi-carb

Method:

In a rectangular glass container, put in all the marinade and mix well using a whisk, add in the pork, coat well with the marinade and leave in the fridge to marinade overnight

Method:

1. Line the bottom of the pan with aluminium foil and put in the roasting rack

2. Shake off the access marinade (reserve the marinade) and place the pork on the rack.

3. Select Roast / 200°C / 10 mins.

4. When the time is up, brush the pork all over with the sauce

5. Select Roast / 160°C / 20 mins, or roast until is perfectly charred. Brush the remaining sauce in between roasting

6. Remove the meat to a plate and set aside to let it cool before slicing it.

7. Using a strainer and strain the marinade in a small saucepan, bring to a boil then reduce heat and simmer it till thicken.

8. You can use the sauce to drizzle over the char siew or rice.

KENTUCKY DEEP FRIED CHICKEN WING

This is a very simple and yet delicious recipe, which I had it for many many years. Every time when the chicken wing is still sitting on the tray, it will just fly off the tray before I could even plate up for proper photo taking. 🤣🤣.

INGREDIENTS:

1 kg​ Chicken wing

Oil for deep frying (I use Rice Bran Oil)

(A)

1 tbsp​ sesame oil

1 tbsp​ fish sauce

½ tbsp​ oyster sauce

½ tbsp​ light soy sauce

½ tbsp​ Kentucky flour

(B)

1​ egg white – beat well (optional step)

1 box of Kentucky flour Crispy

You will need:

A deep fryer

A tray line with foil

METHOD:

1. Marinate chicken with (A) for few hours or overnight

2. Pour enough oil into the deep fryer and preheat the oil at 180°C

3. Coat the chicken wings with egg whites follow by Kentucky flour and put on a plate

4. When the oil is hot, put in about 6 chicken wings into the deep fryer and fry for about 7min

5. When time is up, use a tong and turn the chicken around and cook for another 5 min or till golden brown

6. Remove the chicken to the tray to drip off the excess oil before putting onto the serving plate