Monday, September 1, 2014

Chocolate Hokkaido Rice Flour Chiffon Cupcakes with Chocolate Cream 北海道可可米粉戚风杯子蛋糕 - 巧克力鲜奶油馅


Recipe adapted from Orange Rice Flour Chiffon Cake with modification.

For Cake 
Ingredients : for 18-20 chiffon cupcakes cases base about 5-6cm

5 egg yolks
8g caster sugar
40g corn or sunflower oil  
1/8 tsp salt
40g cake flour
20g cocoa powder
30g rice flour 在来米粉/粘米粉
70g chocolate milk

5 egg whites
50g caster sugar
1 tsp lemon juice or vinegar (I only used 1/4 to 1/2)

*eggs about total 310-315g with shells

Method :
1. Sift cake flour, cocoa powder and rice flour twice.
2. Mix egg yolks and sugar in a bowl, whisk till sugar has dissolved.
3. Add in oil, salt and chocolate milk and mix well.
4. Sift in flour mixture and whisk well.
5.In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture).
6. Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
7. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
8. Pour the batter from a considerable height into cupcake cases, lightly shake it left and right to level the cake, then gently bang the cupcakes on the table top to release air bubbles.

9. Bake at pre-heated oven at 160C at center rack for 20-25 mins.

10. Knock the cupcake on table top once and set aside to cool completely.

For Chocolate Cream Filling
Ingredients  :
80g 65% dark chocolate, chop to small pieces
20g chocolate milk
20g dairy whipping cream
1 tsp homemade vanilla extract

50g fresh topping cream
100g dairy whipping cream
1 tbsp icing sugar

* this amount of cream is just nice for me as my cupcakes are full of cream. 
Method :
1. Boil 10g chocolate milk + 20g dairy whipping cream and pour in the chopped chocolate, stir until chocolate melted and smooth.
2. Add in the vanilla extract and mix well, set aside to cool.
3. Whisk 50g fresh topping cream, whipping cream and icing sugar till peak form (not too stiff) under a bowl of ice water. (I over turn the bowl to check, cream stay still without moving means done) Pls ensure not to over beat the cream.
4. Pour the melted chocolate into the whipped cream and fold until mix well.
5. Chill the chocolate cream in the fridge for at least 15 mins to let it set a bit. I put in the freezer to fasten the process.

Assemble :  

1. Insert the long narrow pipping tip into the center of the cupcakes and squeeze the whipped cream in (I like the generous of cream so I just press as much as I can, until the cake fluff up lol).
2. Sprinkle with snow sugar and garnish with fruits if desire.
3. Serve cold!

I am so fall in love with these lovely Hokkaido chiffon cupcakes, the sweetness of both cupcakes and cream are just nice. The cake is cottony soft and moist, with the ice cream alike cream, heavenly! Those have tasted the cupcakes, none has given negative comments. A lot of them after eaten the cupcakes, came to me with impressive look and sing a lot of praises. My boss even kept asking me, at last thrice that are these cupcakes really made by me lol. Dear husband also requested me to bake for him to bring to office. He feedback that all of them were so impressed and some even wanna make order. A few of them kept saying that I should sell it instead hahaha... I shared this recipe with my buddy M and she had baked for her friends and colleagues, all given thumbs up as well. This is one of the recipes that I feel so "proud" of it and came out with a few varieties.. A definite keeper!

Friday, August 29, 2014

Taiwan Style Kimchi 台式泡菜


Thanks everyone for your regards on my son's rashes, he is getting better after medication, no more frustrated scratching :D. So lucky as I can't take leave to take care of him due to busy schedule this week for exhibition, extremely busy. I am stealing time to post this up for AFF event :P.

Ingredients :
500g cabbage
1/3 carrot
1/2 cucumber
1 chili
2 cloves garlic

Marinate Ingredients :
120g sugar
375ml rice vinegar
1/4 tsp salt
300ml water
2 sour plum (I increased to 4)

Method :
1. Boil the water and off the fire, add in sugar and stir till dissolve.
2. Add in rice vinegar, salt, sour plum and mix well, set aside to cool.
3. Julienned chili, smash garlic, peel skin and slice carrot and cucumber, tear cabbage into big pieces, set aside.
4. Add salt to cabbage, carrot and cucumber, set aside for cabbage to turn soft, use hand to squeeze or press out the vegetable juice, repeat a few times and rinse the salt away. Drain the water away and set aside.
5. Put in the cabbage, carrot, cucumber, chili and garlic in the glass jar and pour in the cooked marinated ingredients. 
6. Store in the fridge for at least one day before serving.

This is so appetizing, and so nice to eat after a full meal too, but my mil thinks is too sour for her lol.

I am submitting this post to Asian Food Fest, Taiwan Month,

I'm linking this post to Cook-Your-Books #15 organised by Joyce from Kitchen Flavours.

Wednesday, August 27, 2014

Easy Taiwan Style Steamed White Radish Cake 簡易台式蘿蔔糕

I am so tire now, didn't sleep last night due to dear son. Last night he got rashes suddenly, he was so itchy 't that kept scratching, he can't really sleep well due to the itchiness too and that caused him double frustrated. I need to pacify him, need to apply aloe vera gel for him, need to scratch for him until he fell asleep. And this cycle kept repeating a few times until dawn, rushed to bring him to consult doctor. Hope after medication, he will feel better today.

I always wanna make Chinese dim sum, more for my family as they are kind of "tire" of my cakes lol. Although I have more confidence and preference on western style of snacks but sometimes I have to make something to suit my family taste as well heeheehee.

Recipe adapted from Carol杨桃美食网, Cass, Irene, Ann.

Ingredients: 7" square cake tin, greased and lined
600g radish grated
100g carrot, grated (about 1 big carrot)
1 tsp salt
400g water


300g rice flour
50g wheat flour (澄面粉)
1.5 tsp salt 
1.5 tsp sugar
600g water

1.    Toss grated radish with salt, leave aside for 20 minutes. Squeeze out excess water from grated radish. (I really squeezed hard and pressed all the water out which I think I had over do it ;P)
2.    In a wok, boil 400g water, add radish and cook for 5 minutes at medium low fire.
3.    In a large bowl, mix (B) ingredients together and stir mixture well till smooth. Gradually pour mixture into the radish.
4.    Stir mixture until it becomes thick paste until low flame. Stirring constantly to prevent mixture get burnt.
5.    Pour radish mixture into prepared cake tin and steam at high flame for 1 hour.
6.    Leave radish cake to cool before slicing.
7.    Pan fry the sliced radish cake to golden brown with some dusted rice flour on both sides. Serve immediately with some chili sauce. 

Due to my over squeezed of the juice out from the grated radish, My Mil commented that the radish taste is not strong which not suppose to be as I put in so much radish. On top of that, the radish is a bit hard so MIL said I squeezed out too much water from the radish that result the mild taste of radish and also caused the radish cake a bit hard, and probably due to my over steamed as well. As my family are those strong taste kind of person so this steamed radish cake to them is a bit blend but they are ok with the fried version, especially both of helpers actually love to eat with lots of chili sauce.

I am submitting this post to Asian Food Fest, Taiwan Month,


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