Hokkaido Milky Loaf

Bought the Pullman pan & I could not wait any longer to use it, hence, ask my helper to make the dough this morning, while I send my girl to her piano class. The timing will be just nice for the dough to raise & I will do the punching and rolling of the dough when I got back in 1hr later.
As the pullman pan is the smaller one, I used half the recipe as in this website.

Except that I did not really follow the rolling method closely. After punching out the gass, I divided the dough into 3 portions and rolled them into a ball and let them rest (without cover) for 20mins. Then, I just flaten each ball and rolled them into oblong twice.

I only start to heat up my oven when it raised to this stage:

Hence, I could not put the pan into the oven immediately and it has more time to raise. The pan is overloaded. And it did not turn brown, I put back to bake for another 15mins with the Fan.

I was disheartened when I open the cover as the top is not nicely brown.
I do want to let it bake any longer, so I decided to turn the bread out. I was delighted when I turned it over!
Yeah! I have a nice square loaf of bread!
After 15mins, not completely cooled, I slice the bread!
I purposely leave the last slice thick to make a teabreak for myself!

My Conventional Oven

After reading the comments from Aunty Yochana's blog. I then know that I cannot use the fan mode in baking my cake. So, I made an effort to dig out the Manual of my Oven. Hence, while baking the Chiffon cake, I adopted the traditional oven baking method.

Maybe this is the reason to why all my cakes/bakes do not turn out the way it should be! Well, a good lesson for me!

Will try the chocolate torte soon to see if I can really succeed the real torte I wanted.

Pandan Chiffon Cake

I made my 1st chiffon cake today!

Despite some downs during the process, but I think I did it right this time at least for the taste & texture!

While separating the egg white, there is trace of egg yolk in them, luckily, it did not affect the result of proper whisking of egg white to stiff peak form.

I have used a non-stick tube pan , not sure if this is the course for non-brown outer surface after the cake is removed from the pan. The cake starts to fall off the tube when it's not even cooled, hence, I have to remove the pan immediately (is this a wrong move?) Once, I did that, it immediately sinks, so disheartened.
Look how ugly the cake has turn out!

Downs: As I did not assemble the tube pan properly and the batter leaks from the bottom of the pan (just realised that the base is dented!). However, the balance of the batter is still able to fill up to the top of the pan, which makes me so delighted. So, I have to place another pan below to hold the tube pan before all the batter leaks out, this results not enough circulation of heat around the cake!

This recipe is adopted from Aunty Yochana's blog.

Ingredients for egg yolk mixture:

6 egg yolks

2 Tbsp. Pandan juice (Blend 4-5 pandan leaves with water, then squeeze out the juice)

150 ml. coconut milk

1/4 tsp. salt

4 tbsp. Conala oil

1 tsp. 'Red Man' Green Pandan Flavoured Paste

1/4 tsp. Pandan Flavour

70 gm. caster sugar

140 gm. Top flour

Ingredients for the Egg White Mixture:

6 egg white

1/4 tsp. Cream of Tartar

90 gm. caster sugar

Method:

(1) Mix all the egg yolk ingredients together and stir till smooth.

(2) Whisk egg white with cream of tartar and gradually pour in the sugar. Whisk at high speed until frothy and stiff peak forms.

(3) Gently fold egg yolk mixture with egg white mixture until blended.

(4) Pour into a 9" (23 cm) tube pan. Bake at 170C for about 40 to 45 min.s or until cooked.

(5) Remove from oven, invert cake onto cooling rack until completely cooled before removing from the pan.

(6) Slice and serve.

Mixing Methods

I was reading a blogger's page on Chocolate Torte & the method says use Paddle Attachment, I wonder what is Paddle attachment. So, I use the search engine to find and accidently found this link. I thought, this is something new to me! Can even use a food processor to mix dough!

Chocolate Torte again!

I had intended to bake this today & bring to client's office tmr (as a farewell cake), however, the OM will be on leave tmr, so I bake this last night (in a rush) & brought this to the office this morning.

I think I have failed again, after the previous 'almost' sucess.

Look at the cake, it's flopped sided. I have tried to turn the pan after seeing the cake raised only one side, however, it did not bring the other side up. As this cake is baked in a 9" pan, I think I should have increased the baking time (not?)

Nevertheless, the cake has a heavy fragrance of chocolate, not to mention the taste, though it is not a perfect torte.

Homemade Creamy Mushroom Soup & Baked Rice Dinner

Made this creamy mushroom soup & baked rice to welcome my dear hubby who was away for the last 3 wks. I have used 3 types of mushroom in this soup, with onions and Nestle Cream.I used the same recipe for baked rice as in Happy Homebaker's blog. Except this time, I put in mixed veg to add some colour to the rice. Somehow, the colour is still not as perfect and I think should have added some chedder cheese. The cheese is hard and crispy, should be a little soft & it should melt into the rice.

Next time will try my small oven instead of my conventional oven to make this.

Wholemeal Bread & Milk Bread

Got my helper to make this today, the wholemeal bread is similar to the one that I have made before, except the component for wheat flour and bread flour is 50-50 each.


















This milk bread is made by adding 2 scoop of Pediasure Milk Powder into the usual recipe of using milk instead of water.