Thermomix Pandan Chiffon (without egg separation method)

Ingredients:

20g pandan leaves, washed and dried
5 eggs
60g sugar
30g corn oil (i used coconut oil)
20g coconut milk
56g cake flour
4g baking powder
5g corn flour
a pinch of salt
1tsp lemon juice (i omitted)

Steps:
1. Put the pandan leaves into bowl. Make sure the bowl is completely dry. Blend it at 20sec/sp10.  Scrap down the sides. 
2. Add the eggs in and beat for 1min/sp10.
3. Sieve the pandan egg mixture into a separate bowl.
4. Insert butterfly whisk. Pour the sifted pandan egg mixture back into mixing bowl. Add  in sugar and set to 10mins/45’C/sp4. *MC overturn*
5. Continue beating for 5mins/sp4. (Without temperature). *MC overturn*  [I preheated oven at this stage as FOTILE ONE OVEN heats up pretty fast]
6. Then add in oil, coconut milk, salt, lemon juice and sifted flour. Mix at 5secs/sp3.
7. Gently scrap the remaining flour at the sides.
8. Pour the batter into the chiffon mould then give it a gentle bang on table top. *I’m using 6” extra height mould *
9. Send in to oven to bake at 155’C for 30mins. This setting is for FOTILE ONE OVEN. Normal oven can try 160’C for 30mins.
10. Once baked, take out from oven and over turn it immediately. Leave to cool before slicing.
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Air Fried Basque Burnt Cheesecake

Wow. It has been a year since I last update this blog. Just to add on a recent bake I did in July 2019, the ever famous Basque Burnt Cheesecake. I’m using air fryer for this.

250g creamcheese

90g sugar

125ml whipping cream

3 eggs

10g plain flour

1/2tsp vanilla paste

1. Beat cream cheese and sugar till fluffy. 
2. Add in egg 1 by 1. 
3. Then add in flour, whipping cream and vanilla paste. 
4. Mix well. 
5. Pour into ready lined mould. 
6. Bake in air fryer at 200’C for 30 mins with aluminum foil covered the top. 
7. Remove the aluminium foil and bake for another 8-10mins. 
8. If not burnt enough, add few minutes more. 
9. Allow cake to cool completely before storing in fridge. 
10. Serve chilled. 😍

Baked first round on 11 july 2019 with 90g sugar. Too sweet for me.

Second bake on 15 july 2019, reduced sugar to 45g. Good enough. 

Banana Chiffon

Ingredients:

3 yolks

85g banana puree

30g oil

50g plain flour

5g corn flour

3 whites

50g sugar

Method:

Slightly whisk yolk

Stir in banana puree

Mix in oil

Sift in plain flour and corn flour, mix well

Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak

Fold 1/3 whites to yolk mixture

Fold in the rest of whites

Pour batter in mould

Bake in preheated oven at 180'C for 55-65mins (depending on oven)

Leave to cool upside down

Let it cool completely before slicing

Orange Chiffon

First bake of 2018.

Ingredients:

3 yolks

30g freshly squeezed orange juice 

30g oil

55g plain flour

5g corn flour

3 whites

40g sugar

Method:

Slightly whisk yolk

Stir in orange juice

Mix in oil

Sift in plain flour and corn flour, mix well

Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak

Fold 1/3 whites to yolk mixture

Fold in the rest of whites

Pour batter in mould

Bake in preheated oven at 180'C for 55-65mins (depending on oven)

Leave to cool upside down

Let it cool completely before slicing

Coffee Chiffon

It has been a long time since i last bake a chiffon. Testing mixer given by sis. Second bake for 2018.

Ingredients:

3 yolks

30g coffee (i used 4g essenso powder + 30g hot water, mixed and leave cool) 

30g oil

55g plain flour

5g corn flour

3 whites

40g sugar

Method:

Slightly whisk yolk

Stir in coffee 

Mix in oil

Sift in plain flour and corn flour, mix well

Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak

Fold 1/3 whites to yolk mixture

Fold in the rest of whites

Pour batter in mould ( i used 16cm cast iron)

Bake in preheated oven at 180'C for 55-65mins (depending on oven)

Leave to cool upside down

Let it cool completely before slicing

Green Tea Chiffon

Egg white 2
Sugar 35

Egg yolk 2
Oil 25
Milk 30
Green Tea Powder 3/4tsp
Flour 35

All measurement in gram.

Method:
Slightly whisk yolk
Mix in oil
Stir in milk
Sift in plain flourand green tea powder, mix well
Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak
Fold 1/3 whites to yolk mixture
Fold in the rest of whites
Pour batter in mould
Bake in preheated oven at 170'C for 45-55mins (depending on oven)
Leave to cool upside down

Salt Lemon Chiffon

2 yolks

20g lemon juice

20g oil

38g plain flour

2-3g salt

Zest of 1 lemon

2 whites

35g sugar

Method:

• Slightly whisk yolk
• Mix in oil
• Stir in lemon juice and salt
• Sift in plain flour, mix well
• Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak
• Fold 1/3 whites to yolk mixture
• Fold in the rest of whites
• Pour batter in mould
• Bake in preheated oven at 170'C for 45-55mins (depending on oven)
• Leave to cool upside down
• Let it cool completely before slicing

Natural Leavened Yoga Loaf

Thanks to Wendy for sharing her recipe. 

Yoga Plain Loaf

Bread flour 325g

Natural starter 150g

Sugar 25-30g

Salt 2-3g

Milk/Water 150g

Butter 20g

Adapted the above recipe to black sesame version too.

Bread flour 290g

Black sesame powder 35g

Natural starter 150g

Sugar 25-30g

Salt 2-3g

Milk/Water 150g

Butter 20g

Mango Chiffon

Ingredients:

• 3 yolks
• 30g mango juice (i used peel fresh)
• 30g oil
• 55g plain flour
• 5g corn flour
• 3 whites
• 40g sugar

Method:

• Slightly whisk yolk
• Stir in mango juice
• Mix in oil
• Sift in plain flour and corn flour, mix well
• Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak
• Fold 1/3 whites to yolk mixture
• Fold in the rest of whites
• Pour batter in mould ( i used 16cm cast iron)
• Bake in preheated oven at 180'C for 55-65mins (depending on oven)
• Leave to cool upside down
• Let it cool completely before slicing

Natural Leavened Soft Buns

Thanks FC Ng for sharing her recipe. I think i need to practise more on shaping. Hmmm. 

Bread flour 240g

Natural Yeast Starter 140g (mine is kombucha starter)

Water 120g

Sugar 10g

Salt 4g

Butter 20g

1. I mixed all ingredients using bread machine except butter. 

2. When the dough forms, add in butter and knead till smooth (window pane)

3. Let dough rest and rise till almost double. 

4. Shape accordingly and let rise. For my case, i shaped them and keep in refrigerator to proof for almost 20hrs.

5. Bring them to room temp while preheating the oven.

6. Bake them at 170'C for 30mins. 

Castella Cake aka Kasutera or 蜂蜜蛋糕

Thanks to my baking lover for introducing this cake to me. Looks easy, so I gave it a try. Indeed easier than chiffon. Texture wise, it's kinda chewy. When I first tasted it, I don't quite like it (i ate those side trim offs, which is rather dry), however when I ate it the next morning, it's moist. Still, i find it rather sweet for my liking, still love chiffon more. hahaha.

2 egg white
2 egg yolk
50g sugar (original was 70g)
50g bread flour
1 tbsp honey diluted with 1 tbsp hot water

1. Line pan with aluminum foil, followed by parchment paper.
2. Preheat the oven to 165'C.
3. Beat egg whites till foamy. Add in sugar gradually and beat till almost peak.
4. Add in egg yolk, one by one, mix till combine.
5. Mix in the sifted bread flour.
6. Pour in honey mixture, mix well.
7. Pour the ready batter into lined pan. Give it a bang and take a satay stick to run over the batter.
8. Bake for 45 mins.
9. Remove from oven and drop it onto counter top to prevent shrinkage.
10. When the cake is slightly cool, remove the parchment paper and wrap the cake in a new piece of parchment paper. Cling wrap it and store in airtight container overnight.
11. The next day, trim off the sides and slice the cake.

Original recipe from: http://www.rotinrice.com/2012/02/honey-kasutera-%E3%82%AB%E3%82%B9%E3%83%86%E3%83%A9-honey-castella/

Natural Leavened Soft Bread Loaf

Thanks NgaiLeng for the wonderful recipe. I gave it a slight tweak in the recipe as I ran out of milk. And I didn't do cold ferment.

250g bread flour
100g natural yeast starter/sourdough (i used my kombucha natural yeast)
25g fine sugar
8g vegetable oil
4g fine salt
135g cold water
1tbsp milk powder
20g butter

Following are the steps I did for this loaf.
1. Mix all ingredients except butter in bread machine.
2. Add in butter after 5 minutes of mixing.
3. Knead till the dough become smooth and shiny.
4. Take dough out from machine and let proof in a bowl cover with plastic food wrap. Let rise for 30-45mins.
5. Divide the dough to 3. Roll them up like a ball.
6. Then flatten each ball to a long strip and roll up like swissroll.
7. Put them in pullman tin and let rise till it reach bout 80% of the height.
8. Bake in preheated oven at 170'C for 45-50 mins.
9. Remove bread from mould immediately after baking.
10. Let it cool completely on wire rack before slicing.


Original recipe from : http://mymindpatch.blogspot.my/2016/06/natural-yeast-japanese-milk-loaf-cold.html

Natural Leavened Cheese Batard with Chia Seeds (Eric Kayser)

Adapted from "The Larousse Book of Bread by Eric Kayser

250g bread flour
165g water
60g lemon lime natural yeast starter
5g salt
chia seeds
cheese cubes

1. Mix all ingredient in mixer with low speed for 3-4mins. Autolyse for 30 mins.
2. Continue kneading at higher speed for 7-8mins.
3. Do 2 rounds of S&F, 20-25 mins interval.
4. Roll dough flat, spread cheese cubes and shape into batard. Leave the shaped dough in cast iron pot/ dutch oven. Keep it covered in fridge for 24 hours.
5. Take out from fridge and let rest in room temp for 30 mins.
6. Bake in preheated oven at 220'C for 25 mins with lid on, and another 25-30 mins without lid. *Adjust to own oven
7. Let cool completely on wire rack before slicing.

Natural Leavened Plain Boule (Eric Kayser)

Adapted from "The Larousse Book of Bread by Eric Kayser)

250g bread flour
150g water
50g lemon lime natural yeast
5g salt

1. Mix all ingredient in mixer with low speed for 3-4mins.
2. Let rest for 5 mins, continue kneading at higher speed for 7-8mins, till dough become shiny.
3. Let proof for 30 mins.
4. Shape into boule and put in cast iron pot/ dutch oven.
5. Let rise till double or triple.
6. Bake in preheated oven at 220'C for 25 mins with lid on, and another 25-30 mins without lid.
7. Let cool completely on wire rack before slicing.

Natural Leavened Chocolate Mantou

Thanks to FC Ng who shared this link to me. Saw the ingredients and it look easy. Therefore, i gave it a try. What i did was prepare the dough at night. Let proof in fridge overnight. Brought to office and steam. Nice and fluffy texture. Love it. Gonna try with other flavours soon.

Ingredients:

50g natural starter

50g bread flour

50g plain flour

20g sugar

10g cocoa powder

40g water (i replaced the milk with water)

Method:

1. Mix all ingredient till dough form. Knead till shiny. 

2. Let rest 15 mins. Roll flat and roll up like swiss roll. Rest another 15 mins. 

3. Roll flat again and roll up like swiss roll. 

4. I kept the dough in container and put in fridge overnight. 

5. Bring out to room temp. Cut and steam in steamer for 10mins.

*Edited: point to note for own reference; do after step 3. Cut/shape into desired design, put on baking paper then only proof and steam. 

Original link: https://icook.tw/recipes/122923

Also tested with green tea, plain with cranberries. 

Natural Leavened Plain Loaf

Thanks to someone from the baking group in sharing the recipe but I can't recall who.
Following are adapted from her sourdough loaf. I managed to get 2 loaves out of this recipe. 

Bread Flour 390g
Salt 6g
Apple Starter 100g
Cold Water 210g

1. Mix water and starter, add flour. Let it autolyse for 30 mins.
2. Mix in salt. Combine well.
3. Do 4 rounds of S&F, 30 mins resting time.
4. Shape and bulk proof for 2.5hrs.
5. Divide and shape for final proofing for 2 hrs.
6. Bake in cast iron pot at 250'C for 40-45mins.

Air Baked Brown Sugar Thai Milk Tea Egg Cake

(A)

2 eggs

65g brown sugar

A pinch of salt

(B)

70g plain flour

(C)

15g oil

15g thai milk tea

*mix together

1. Beat (A) till ribbon stage.

2. Sieve in plain flour in 2 addition. Fold accordingly. 

3. Fold in oil and thai milk tea mixture. Try not to overfold. 

4. Bake in preheated air fryer at 170'C for 20mins, 180'C for 10mins. 

5. Leave to cool on cooling rack. 

Air Baked Orange Chiffon with YL Orange EO

Ingredients:

• 2 yolks
• 20g orange juice
• 3 drops of young living orange essential oil
• 20g oil
• 35g plain flour
• 5g corn flour
• 2 whites
• 35g sugar

Method:

• slightly whisk yolk
• mix in oil and essential oil followed by water
• sift in plain flour and corn flour, mix well
• whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak
• fold 1/3 whites to yolk mixture
• fold in the rest of whites
• pour in mould
• bake in preheated air fryer at 150'C for 40mins, 170'C for 10mins.

AF Lime Chiffon with YL EO

Ingredients:

• 2 yolks
• 20g water
• 5 drops of young living lime vitality essential oil
• 20g oil
• 35g plain flour
• 5g corn flour
• 2 whites
• 40g sugar

Method:

• slightly whisk yolk, add in lime eo
• mix in oil followed by water
• sift in plain flour and corn flour, mix well
• whisk whites till bubbly, add in sugar in 3 batches, whisk till stiff peak
• fold 1/3 whites to yolk mixture
• fold in the rest of whites
• pour in mould
• bake in preheated air fryer at 150'C for 30mins, 170'C for 10mins. 

*note to self: should bake 10mins longer