Chocolate Macarons

PINK's Macarons:

Ingredients:

50 gm. finely ground almond

70 gm. icing sugar

10 gm. cocoa powder

50 gm. egg white - at room temperature

Method:

(1) Blend ground almond, cocoa powder and icing sugar in a food processor till fine.

(2) Whisk egg white till they are white and foamy. Turn the speed up to high adn whip them just until they are firm but still glossy and supple - when you lift the whisk, the whites should form a peak that droops just a little. Leave the whites in the mixer bowl or transfer them to a large bowl and working with a rubber spatula, fold in the dry ingredients gently into the whites in three or four additions. It will seem like a lot of dry ingredients to go into a relatively small amount of whites, but keep folding and you'll get everything in. Don't worry if the whites deflate and the batter looks a little runny - that's just what's supposed to happen. When all the dry ingredients are incorporated, the mixture will look like a cake batter, if you lift with your finger, it should form a gentle, quickly falling peak.

(3) spoon mixture into a piping bag fitted with a plain nozzle. Pipe into small rounds about 1" in diameter onto parchment paper, leaving about an inch between each round. Rest macaroons for about 20 mins.

(4) Bake at 180C for 10 to 12 mins.

(5) Remove macaroons from the parchment - they should be removed as soon as they come from the oven. You will need to create moisture under the cookies. Carefully loosen the parchment paper , lifting the paper, pour a little hot water under the paper. The water may bubble and steam.Allow the macaroons to remain on the parchment for about 20 seconds, then peel the macaroons off the paper and place them on a cooling rack.

(6) Sandwich them with either ganache, butter cream or ice-cream.

i omit method #5 cos i'm using silpat mat, which is very easy to come out.....

CHIFFON CREAM CHEESE

CHIFFON CREAM CHEESE – PINK’s version

Ingredients

(A)

50g Milk

200g Cream cheese

50g Butter

(B)

180g Flour
1 tsp baking powder

(C)

5 Large egg yolks
1 Large egg whites
80g Milk

(D)

4 Large egg whites

180g Sugar

Pinch of salt

1/8 tsp Cream of tartar

Method:

1. Preheat oven 180C.

2. Sift (B) and set aside.

3. Cook (A) over double-boiler until well blended and thickens. Remove from double-boiler and let it cool down.

4. Add (C) into cooled down cheese mixture and mix until well combined.

5. Fold in sifted flour (B) and mix until smooth.

6. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Add sugar and beat till stiff peaks.

7. Fold 1/2 of the egg whites into cheese mixture, gently with a rubber spatula until just blended.

8. Pour cheese mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended.

9. Put batter into a 9 inch chiffon cake pan, bake at 180C for 45 minutes or till cooked, use toothpick test method.

Gula Melaka Chiffon Cake

Contributed by HWEE

Ladies, here is my Gula Melaka Chiffon recipe
150gm Gula Melaka
120ml Coconut Milk
4 tbsp cooking oil
7 egg yolks
150gm plain flour
7 egg white
40g sugar
1/4 tsp cream of tartar

1) melt gula melaka in coconut milk over low heat and let it cool down
2) add in cooking oil and egg yolks and mix well
3) sift flour into mixture and mix well
4) beat egg white and sugar with cream of tartar until soft peaks form
5) slowly fold in egg white mixture into flour mixture.
6) Bake in preheated oven 170C for 30-40 minutes

Traditional Sponge Cake

Contributed by Pink
Adopted from Yochana cake delight

Traditional Sponge Cake
Ingredients:
7 small eggs (50 gm) or medium eggs about 60 gm. each or 5 triple "A" size eggs (85 gm)
185 gm. castor sugar
185 gm. plain flour
40 gm. cornoil

Method:
(1) Whisk eggs and sugar till fluffy and pale in colour.
(2) Fold in flour and cornoil lightly...taking care not to deflate the eggs. Preferably use your palms to do the job and you can feel some rough flour, press them into the eggs with your fingers.
(3) Pour into a 9" round cake tin and bake at 175C for about 40 to 45 mins.
(4) Remove from oven and leave to cool before slicing.

For chocolate sponge cake, add in about 25 gm. of cocoa powder and cut down the flour to 160 gm.
Increase your sugar to 200 gm. If the colour is not dark enough, add in 1 tsp. or more of chocolate emulco. Each individual cocoa powder gives out a different colour.

Simple Sponge Cake

Contributed by Pink
Adopted from Yochana's cake delight

Simple Sponge Cake
Ingredients:
4 eggs
120 gm. sugar
100 gm. cake flour
65 gm. melted buter or cornoil
1 tsp. vanilla essence

Method:
(1) Whisk eggs and sugar till light and fluffy.
(2) Fold in the cake flour, preferably use your palms (open up like a claw) and fold lightly taking care not to deflate the eggs.
(3) Pour in melted butter and vanilla essence and stir lightly.
(4) Pour into a 9" round cake tin and bake at 175C for about 40 mins or till a skewer comes out clean.

** for chocolate sponge cake, use 80 gm. cake flour + 20 gm. cocoa powder but increase your sugar to 130 gm.

Japanese cheesecake

Japanese cheesecake – revised version (PINK)

Ingredients:
250g cream cheese
50g butter
100ml fresh milk
60g plain flour
20g corn flour
6 egg yolks
1 tbsp lemon juice
¼ tsp salt
6 egg whites
¼ tsp cream of tartar
140g fine granulated / caster sugar

Method:-
1) Melt cream cheese, butter and milk in a bowl over a pot of water.
2) Cool the mixture.
3) Beat in egg yolks and lemon juice. Fold in flour and mix well.
4) Whisk egg white with cream of tartar until foamy.
5) Add in the sugar and whisk until soft peaks form.
5a) FOLD egg white batter in to cream cheese batter.
6) Pour into aluminium
7) Bake in a water bath for 45 mins or until set or golden brown at 160C.

ORANGE CHIFFON CAKE - Step By Step Method

Contributed by PINK
ORANGE CHIFFON CAKE - with Step By Step Method




Method#1, eggs + orange juice + oil + essense


Method#1, after all the liquid ingredients mixed well, add in flour.
can stir, any directions, no specific method to combine this ingredients.


No lump and smooth


Method#2: firm and stiff peak texture


Method#3: use FOLDING method and stick to one direction.


Method#4: do not grease the pan with anything...


ORANGE CHIFFON CAKE - with Step By Step Method
Ingredients:

Egg Yolk Batter:
6 egg yolks
1 egg white
110 ml orange juice
110 ml vegetable oil
1 tsp orange paste (optional, to enhance the orange flavour)
1 tsp baking powder
200 gm plain flour

Egg White Foam:
5 egg whites
200 gm fine Sugar

Method:
(1) Mix all the egg yolk batter ingredient together, except flour & baking powder. mix till those liquids well combine, then put in flour & baking powder. Stir till smooth and no lump.
(2) Whisk egg white till slightly forthy then gradually spoon in the sugar till finish. Whisk at high speed until forthy adn stiff peak form.
(3) Gently fold beaten egg white into egg yolk batter.
(4) Pour batter into a 25 cm. chiffon cake pan. Bake at 180C for about 45 mins. or until cooked.
(5) Remove cake from oven and invert the pan onto a wire rack and leave it to cool completely.
(6) Remove cake from pan and serve.