Chiffon # 04 : Black Glutinous Flour Chiffon Cake (aka Chiffon Ketan Hitam/Pulut HItam)

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I’ve been wanting to make version of chiffon for quite sometime, black glutinous chiffon is a popular type of chiffon here in Indonesia. In Bahasa Indonesia we call it Chiffon Ketan Hitam (Ketan = Glutinous rice , Hitam = black) or in Malaysia/Singapore the name is Chiffon Pulut Hitam (Pulut is the Malay name for Glutinous rice, Hitam = same as bahasa Indonesia means black).

Not sure if you can find this in your country, in the case if you are curious the black glutinous flour have greyish/purple color  as seen below.

Black Glutinous Flour

And these are my baking result.

Black Glutinous Chiffon1     Black Glutinous Chiffon2

Love the unique smell of coconut milk in the chiffon, which really compliment the black glutinous fragrance)

I made today chiffon based on the classic Pandan Chiffon recipe, posted below in the case any of you are interested to make this famous classic chiffon.

Ingredients for Classic Pandan Chiffon ( for 1 x 8″ tube tin)

  • 4 egg yolks  ( for today chiffon I reduce yolks to 3 since I am using the 7″ tube tin)
  • 40 gr sugar ( I reduce to 35 gr sugar)
  • Pinch of salt
  • 30 gr corn oil
  • 50 gr coconut milk
  • 75 gr cake flour  ( for today chiffon I use 35 gr black glutinous flour and 40 gr cake flour)
  • 20 gr Pandan juice ( I substitute this with water)
  • 4 egg whites
  • 55 gr sugar
  • 1/4 tsp cream of tartar

Method :

  1. Stir yolks, salt, sugar , coconut milk, oil with hand whisk in a bowl
  2. Sieve the glutinous flour and cake flour together and fold into yolk mixture and mix until smooth
  3. Whisk egg white until bubbly, add cream of tartar then sugar and whisk until stiff before folding into the flour mixture
  4. Pour mixture into chiffon tube tin and bake till cooked at 190C for 35 minutes

Hope you have the chance to try this unique type of chiffon.

Cheers.

Chiffon # 03 : Sweet Cream Corn Chiffon Cake

Chiffon Cake, , , , , , ,

Yay… getting into day3 and I am still not bored yet of Chiffon. I hope by the end of the week I don’t turn into a muffin for eating too many Chiffon cakes.

Today Chiffon was inspired by Sweet Corn fudge cake I learn from my baking course so I decide to twist the sponge cake recipe into chiffon considering sponge cake is also fall into the category of foam cakes where air is whipped into eggs to give lighter texture to the cake.

Below please find my Sweet Cream Corn Chiffon Cake

Sweet Cream Corn Chiffon2 

Sweet Cream Corn Chiffon3

Sweet Cream Corn Chiffon4

Ingredients : for 1 x 7″ tube tin

  • 3 egg yolks
  • 20 gr sugar
  • 30 gr corn oil
  • 70 gr cake flour
  • 120 gr cream corn
  • 4 egg whites
  • 50 gr sugar
  • 1/8 tsp cream of tartar

Method :

  1. Whisk egg yolks and sugar until sugar melted then add in corn oil and cream corn, mix well.
  2. Sieve in the cake flour and stir until smooth
  3. Whipped egg whites until bubbly add in cream of tartar then sugar, whip until firm.
  4. Fold the egg whites into yolks mixture and mix well
  5. Deposit mixture into chiffon tube tin and bake at 180C for 30 minutes or until cooked

Chiffon # 02 : Cheddar Cheese Chiffon Cake

Cheese Cake, Chiffon Cake, , , , , , ,

After the healthy choice of day1, for day2 I decided to bake something cheesy and something not from my recipe.

Upon browsing for option I stumble upon a nicely baked , fluffy and moist chiffon at  mykitch3n. Lydia from mykitch3n use a interesting method in adding the cheddar cheese to the cake , which is something new and a must try to me and she have a very detailed step by step photos. Please check her blog if you are interested to know more. She baked a lot of nice cake and they all looks great.

Below is the copy paste of Lydia’s recipe ( I change it a bit to my liking)

Ingredients (makes 8-inch tube pan): I use the 7 inc tube pan, which resulted to my chiffon rise a little too high and I have to  lower down baking temp at the last 5 minutes to ensure not to over burnt the surface.
A:
60g milk
40g cheddar cheese (2 slices)
25g butter  (note :  I use corn oil instead)

B:
4 egg yolks

C:
60g all-purpose flour, sift together with corn flour
10g corn flour ( note : I use 70 gr cake flour instead)

D:
4 egg whites
90g sugar
1/8 tsp cream of tartar

For details on the how to, please click  mykitch3n to Lydia’s blog.

And below please find my baking result.

Cheddar Cheese Chiffon1 Cheddar Cheese Chiffon2

And yes the chiffon cake is  really delicious , love the nice cheesy smell.

Happy Tuesday all.

Chiffon # 01 : Green Tea Soya Chiffon Cake

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Some of you whom had read my post about my baking course might know that I need to revisited and practice more on Chiffon Cake.
So after some procrastination I decided to challenge myself for a week of chiffon challenge which is daily bake of different type of chiffon  in one week. Hopefully by the end of the week I won’t get sick with the sight of chiffon cake.
Below please find my day 1 – Green tea Soya Chiffon Cake, which suits those whom prefer healthier option. I use my mum homemade soya milk for this cake.
Green tea soya chiffon1 Green tea soya chiffon2
Ingredients : for 2 x 7” chiffon tins ( I use 3 pcs of 7cm disposable paper tray )
  • 80 gr yolks
  • 200 gr sugar + pinch of salt
  • 100 gr oil + 2 tsp vanilla essence
  • 115 gr soya milk (reduced sugar)
  • 106 gr cake flour (can be 50 gr plain flour+56 cake flour)
  • ½ tsp baking powder
  • 1 tbsp greentea powder
  • 200 gr egg whites
  • 120 gr sugar
  • ½ tsp cream of tartar (optional)

Method

  1. Whisk sugar and salt with all liquid ingredients together  (oil + vanilla + soya milk)
  2. Sift flour, baking powder, and greentea powder together then add into mixture 1, mix well and set aside
  3. Whip egg whites into medium stiff meringue
  4. Whisk yolks into mixture 2 and gradually fold in egg whites
  5. Deposit the mixture into tube tins and bake 190C for 30 minutes

A pat on my back because my chiffon turn out nice and delicious, despite me only using the paper tube tray, the chiffon rise quite high.

My mum loves this not too sweet kind of chiffon and  another friend of mine Mr.A whom got the chance to taste this cake said that he likes the light and fluffy texture of the cake as well as the fresh soya smell  and  the  light hint of green tea which is his kind of liking (while me personally think a little bit more of green tea will be perfect). But then again, it’s a matter of personal taste.

I hope you got the chance to test making this and let me know what you think.

Blackforest Cheesecake

Cheese Cake, , , ,

Presenting the latest new baking in rabbit’s kitchen , blackforest cheesecake.

The cheesecake were baked in baine marie method and topped with sauce made of dark sweet pitted cherry juice and yes you will surprised to find some pitted cherry inside the cake too.

Blackforest Cheesecake5

Somehow this cake looks very Christmas, probably because of the color and the icing sugar. Nevertheless rabbit is very pleased with this cake and it come with a nice packaging too which made it very representative as gifts for friends.

Blackforest Cheesecake6

Happy Friday all.

Featuring Cony and Brown

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Line’s sticker character finally make appearances  in Rabbit’s kitchen . Thanks to Ms. VL for her suggestion (over dinner with Mrs. HH and rabbit) of why not having the cute sticker’s character from the popular LINE’s in the roll cake.

Idea and challenge accepted and today the rabbit is featuring Cony and Brown.Cony and Brown roll1

Brown, the chubby bear expression doesn’t give away much, but he has a heart of gold.

Yes, Cony the rabbit is sometimes moody but is usually very happy and full of energy.  Though she seems to enjoy bullying  Brown,  she really fall head over heels for the chubby bear. Take a look at Cony’s love struck expression below.

Cony and Brown roll2

And yes, the roll came in mini sizes too

Cony and Brown mini rolls.

Happy Wednesday all…

Another minion?

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Well… please bear with this whole minion charade, those little creatures are really popular and the rabbit keep getting the request for this theme and she can’t help not to share any new photo with different flavor or design.

Today roll is Minion in chocolate flavor, ordered by Mrs. KK for her child T.T.

Hope little T.T will enjoy this.

Chocolate Minion large

Kiky's order

Happy Tuesday all.

More Minions

Character Roll, Cute Roll Cake, Japanese Decorative Roll Cake, Japanese Decorative Steam Cake, , , , , , , , , ,

Minions seems to be on everyone wish list, today the rabbit bake another batch of minions roll cake. The order were from Mrs. HH for her beloved friend Mrs. EY’s birthday (can you tell which one is hers?) and also another repeated order from Mrs. T and Ms. SP

All roll were delivered today and the rabbit is ready to embrace her weekend and gear up to shop at midnight shopping marathon hosted by  mall nearby her burrow.Friday order  Double minions

Mini minions2 in box

Something cute and not yet for sale was Rabbit’s latest interest, decorative steam cake.  Wait for it….

Steamed minions

Wish you all have  a great weekend.

 

Minions

Character Roll, Japanese Decorative Roll Cake, Japanese Decorative Steam Cake, , , , , , , , , ,

Hiyaaa…. another new character joining the Rabbit hall of fame , the famous little yellow creatures whom loves to eat banana.

Thanks to Ms. SM for the order, the cake was collected and eaten 23 July 2013.

Minion in box

Anyone notice the cute little round creatures in cupcake size? Well they were Japanese deco steam cake the rabbit been wanting to make  for long and upon seeing the famous Singapore Bento master , Ms. Shirley from littlemissonigiri   posted hers, the rabbit decided to copy Ms. Shirley’s idea.

And of course rabbit’s steam cake were not as good as hers. as you can see there were only 2 cakes in the photos which mean the rest of the batch were not good enough to be displayed 🙂 nevertheless they taste good and rest well in rabbit’s belly.

Minions

Happy Wednesday all….

Piggy in mud Kitkat cake

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The rabbit was not sure on who is the real genius behind this super cute piggy in the mud kitkat cake. She spotted this cake when she goggled for birthday cake idea with piggy theme and decided to copy the idea.

Much she wanted to give the credit back to the owner of this idea, she could not find the right one because this cake had gone viral and most of the source in internet  did not indicate the original creator and only recreation of the idea.

Nevertheless the Rabbit’s did hers based on the youtube tutorial  by mycupcakeaddiction

And below was her version, the piggy in mud kitkat cake ala RCB.

Piggy in mud kitkat cake2 Piggy in mud kitkat cake3

Cake was packed and ready for delivery .

Piggy in mud kitkat cake4

The cake was a birthday present to rabbit’s bff nickname “Dugia” which in Hokien chinese dialect means piglet 😀

Below is the photo from Dugia as proof of acceptance and celebration.

Piggy in mud kitcake bday candle

Happy Birthday Dugia…

Wish you love, happiness, health, joy and all the good things life can offer.

My recipe and method for the cake (Black forest cake recipe):

A) 5 nos egg yolks + 85 gr water + 70 gr corn oil+ 4 gr chocolate paste -> whisk all ingredients together.
B) Combined 100 gr cake flour + 10 gr cocoa powder + 30 gr cornflour + 1 tsp baking powder -> sieve in the flour mixture into yolks mixture and stir still smooth.
C) Whisk 5 nos egg whites + 120 gr sugar until firm -> then fold them 1/3 at a time to the yolk mixture, mix well.
D) Bake at 180C for 20-25 minutes until cooked.
E) Cut cake into 2 layers and add chocolate ganache, kirsch, whipped cream, dark sweet pitted cherries in between the layers.
F) Pour chocolate ganache on top of the cake.
G) Add kitkat on the side of the cake, use chocolate ganache as glue, place few piggies made of fondant and pour in the rest of chocolate ganache, use chopstick to create the mud ripple effect nearby the piggies.

Tada … piggy in mud kitkat cake 😀