Blueberry Chocolate Mille Crêpe Cake with Chocolate Crisp Ball 蓝莓巧克力法式千层蛋糕

八月份可以说是家里的生日月，第一个星期是Angel的生日，第二个星期是姑姑的生日，第三个星期是Al堂弟的生日。

姑姑生日的Mille Crêpe Cake得到大家的喜爱，所以堂弟的生日家人也要求Mille Crêpe Cake。我用了同样的食谱，只是把内馅换了。

Blueberry Mille Crêpe Cake 蓝莓法式千层蛋糕

风靡一时的千层蛋糕到现在我才第一次尝试制作，因为做过的人都说这个蛋糕很花时间，要有罚站的心里准备，所以我被吓倒了。这是做给姑姑的生日蛋糕，很高兴第一次做就得到了好评，可能大家都没吃过正宗的吧？！

花了50分钟来煎饼皮，比我想像中好。没有功夫煎到很薄，只煎了19张。其实我觉得煎饼皮和组合饼皮还蛮好玩的。

夹层我只用了简单的打发鲜奶油和市售的蓝莓酱，还不错吃。

Steamed Egg with Cheese 乳酪蒸蛋

This is a dish I created for my son after he turned one. He likes it a lot. I didn't add any seasoning because the cheddar cheese is already salted and I also try to avoid adding seasoning when cooking for young kid.

近况 ~ 史上最软蛋糕？Hokkaido Chiffon Cupcake

大家好！感觉离开了好久，其实也差不多一个月而已。有没有人想念我? :P

之前去了趟曼谷小旅行算是冲了电。回来后就开始忙新工作，放下熟悉的领域，重新开始需要莫大的勇气，庆幸在自己还不算太老时给了自己另一个机会。离开comfort zone 像是一场赌局，是赢是输现在还不知道，但是至少踏出了第一步。

Cinnamon Coffee Marble Chiffon Cake 肉桂咖啡戚风蛋糕

第一次做云石戚风蛋糕，做得不是很好。我是在蛋白蛋黄混合后才取出一部份加入肉桂粉和coffee paste，也许是这个原故，面糊有点消泡，烤出来的蛋糕没有平时的高。另一个原因也可能是这回我用了比较小颗的鸡蛋。但是，这并不影响蛋糕的口感，蛋糕还是很松软。

肉桂和咖啡的香气让人无法自拔，至少对于我来说。以云石的方式呈现，比起整个蛋糕做成这个口味更容易让不好这味道的人接受。

Playing with New Mould ~ Cooked Dough (Tang Mian) Pandan Chiffon Cake 烫面班兰戚风蛋糕

How are you doing everyone? Sorry for not being able to update this blog and reply to comments on time due to my work and personal commitment. I am grateful that despite lack of update there are still regular page views on this humble blog of mine. To all my readers, thank you very much for your visit. I foresee I will be getting busier in the near future but I wish to maintain this blog as far as I can.

Today I am sharing a new Pandan chiffon cake recipe which I did last month using my new chiffon tin. I have spotted this tall and slim chiffon tin some time ago in some of my favourite blogs. And yes, I fall in love with it because of its shape. Thanks to D for getting his colleague to get me one from Shanghai. In case you are interested, the brand is 三能 and the model is SN5234.

The size of the chiffon tin is 6”. The base is actually much smaller than the usual 6” chiffon tin but the height is much taller. I think this is the reason I find it more difficult to unmould using bare hand as compared to normal chiffon tin. You really need to press down the cake a lot in order to unmould.

I had some leftover coconut milk from cooking curry so I decided to make a Pandan Chiffon Cake as the “open ceremony” for my new chiffon tin. I adapted a recipe from Alex Goh’s book “Fruity Cakes” which was meant for Swiss roll. Below I am sharing my adapted recipe. The first amount is for 8” chiffon tin whereas the amount in blanket is for 6” chiffon tin. I prepared 8” recipe but baked in 6” tin (filled up till about 70%) and remaining batter baked into cupcakes.

This recipe uses melted butter instead of oil. I find it a bit overwhelming especially I am using store bought pandan paste this time which is not as fragrant as home-made one. However, the texture of this cake is fabulous, very soft and moist. Thanks to the cooked dough (tang mian) method.

Cooked Dough (Tang Mian) Pandan Chiffon Cake

Ingredients:
(A)
60g (45g) butter
(B)
60g (45g) plain flour, sifted
(C)
60g (45g) coconut milk
½ tsp Pandan paste/ extract
(D)
4 (3) egg yolks
(E)
4 (3) egg whites
80g (60g) sugar
Pinch of salt (omit if using salted butter)

Method:
1) Cook (A) till butter melted. Add (B) and mix until well blended with a hand whisk.
2) Add (C) and mix until well blended.
3) Add (D) and mix well.
4) Whip egg whites in (E) until foamy, add sugar and salt. Continue to whip until about 90% stiff peak (9 分发).
5) Fold in 1/3 of the meringue to egg yolk mixture. Continue to fold in balance meringue until just incorporated. Do not over mix.
6) Pour batter into tube pan and tap the pan on tabletop to release any big air bubbles.
7) Bake in preheated oven at 170C for about 40-45 mins until cooked.
8) Invert to cool down completely before unmouding.