Recipe: Orange Chiffon

Posted by vivien | Recipe | Wednesday 24 August 2016 10:10 pm
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25,180 Total Views

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my scribbles of pandan & orange chiffon,  8 and 9-inch recipes… if you can understand

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pandan chiffon, feels slightly too oily, oil left on hand after eating it.

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This orange chiffon however is a winner, it is a great recipe, adapted from KitchenTigress.

I have proportionate her recipe which is for 8-inch mold to fit my 9-inch mould, i multiply all ingredients by 1.2 times, and also reduced the oil slightly, as the pandan chiffon i made using her recipe turn out a bit oily, which i am not quite sure why (whether the fresh santan i used is too thick, ie too much coconut oil, or because i did not beat the egg-yolk/santan/corn oil mixture till mayonaise-stage), so i am just going to reduce the oil very slightly for this orange chiffon. I also reduced the sugar slightly, and the chiffon turn out fine.

9-inch orange chiffon recipe:

Egg yolk mixture:

72g egg yolk (around 4 yolk)

50g sugar (i have reduced sugar slightly and the chiffon turn out fine, original recipe is 60g, i think 50g is the lowest amount you can go, because i tried 45g at one time, and the chiffon is just a bit sourish from the orange, so i think 50g is the amount to go)

78g orange juice (freshly squeezed)

90g canola oil (don’t use palm oil which has a kinda smell, original is 96g)

18g orange zest (from 1.5 orange)

Sift together:

120g low protein flour

0.9 teaspoon baking powder

1/3 teaspoon salt

Egg white mixture:

216g egg white (from around 6 eggs)

small pinch of cream of tartar (less than 0.6 teaspoon)

60g sugar

Direction:

– Preheat oven to 180 Celcius

– Whisk egg yolk and sugar till thick, add orange juice slowly while whisking

– Add canola oil slowly while whisking, make sure to whisk till mayonaise-thick texture

– Mix flour mixture in 3 additions

– Beat egg white with cream of tartar till slightly foamy. In LOW speed(so that air bubble will be fine and small), add sugar in 3 additions, and beat till the egg white won’t slide from the bowl when overturned.

– Fill mould, bang 3 times/use and cake tester to remove air bubble, then level top.

– Bake 15 minutes uncovered

– Cover with foil loosely and bake another 20 minutes

– Lastly, bake about 7 minutes(maximum 10 minutes) uncovered

– Flip over and cool the cake

This is a great recipe, do give it a try. Another 2 chiffon recipes below i tried making are also superb as well:

Banana Chiffon

Cream Cheese Chiffon

Recipe for Cream cheese chiffon, adapted from Cooking Pleasure

Egg Yolk Mixture (melt over hot water pan and stir to mix well. Set aside):
100 g cream cheese
40 g butter

Flour mixture (sift):
130 g cake flour
4 tbsp castor sugar
1/2 tsp salt
8 large egg yolks
100 ml milk
Place all the flour mixture in the mixing bowl. Make a well in the centre. Pour in all the liquid ingredients [egg yolks, melted cheese and milk]. Beat together until well combined and mixture is smooth. Set aside.
Egg White:
8 large egg white
small pinch of cream of tartar (less than 1/2 tsp)
6 tbsp caster sugar

– Whisk egg white + cream of tartar till frothy. Add in caster sugar gradually. Continue beating all the time until egg white mixture do not slide.
– Fold in egg white mixture in 3 additions.
– Pour into 9″ chiffon pan and bake in preheated oven at 180C for 15 minutes. Cover and bake 20 more minutes. Last 5 minutes bake it uncovered
– invert pan to cool cake


 

Simply D, The Curve Shopping Mall

Posted by vivien | Kuala Lumpur and Selangor | Wednesday 24 August 2016 10:09 pm
13,387 Total Views

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A restaurant in The Curve shopping mall

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The chicken satay thingy which comes in the combo set (with drinks) is tasteless. The pasta is alright

Website: Simplyd

Offpeak for Simplyd (discount up to 30%): Offpeak

Post in other blog:

tastylilworld

Melissa’s blog

michie_billie


 

Sekinchan Day Trip

Posted by vivien | Kuala Lumpur and Selangor | Monday 1 August 2016 8:33 pm
13,074 Total Views

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Birthday day trip to Sekinchan <3

first meal in Sekinchan, ie lunch in Hai Kang

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Kedondong juice

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Shark porridge, yummy with shark meat and fish ball

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Visited a yong tau foo shop, didn’t know the filled YTF has to be put under the sun, i was wondering wouldn’t it spoiled under the heat ?!

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See, all the filled, uncooked YTF

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More YTF

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Second meal, lunch no.2 🙂

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seating area next to sea

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our mantis prawn

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taste ok

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price of fresh oyster

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quite good actually, really yummy and briny

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bouncy locally produced fish ball, yum, too much for us though

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star of the day, huge, fresh, sweet tasting steam prawn, i saw the prawn are brought out from freezer, then steam. Though frozen, this is really good! RM80/kg, above 400g for RM32

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Where they keep the fresh oyster

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Money well spent! 😛 The fresh prawn is really nice, missing it…

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This is a quite off-the-beaten track restaurant called No 15 Redang. Some blog mention that need to make reservation well-in advance, and they seem to serve only dinner i think, not sure. We were there after noon, and was the first customer…

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Call them to enquire: 019-644 7494

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a fish/prawn cracker factory located in a corner lot house nearby, but it was closed that day

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dessert

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durian cendol with saltish yam, Yum~

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Cendol Durian Borhan in Kuala selangor

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