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

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

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

Birthday day trip to Sekinchan <3

first meal in Sekinchan, ie lunch in Hai Kang

Kedondong juice

Shark porridge, yummy with shark meat and fish ball

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 ?!

See, all the filled, uncooked YTF

More YTF

Second meal, lunch no.2 🙂

seating area next to sea

our mantis prawn

taste ok

price of fresh oyster

quite good actually, really yummy and briny

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

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

Where they keep the fresh oyster

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

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…

Call them to enquire: 019-644 7494

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

dessert

durian cendol with saltish yam, Yum~

Cendol Durian Borhan in Kuala selangor

One of the best bakery. If you are wanting some good old bread, without those run-of-the-mill bread-improver-soft kind of bread, this could be the only place to go. I used to like Komugi bakery’s crusty french-style bread top with fish roe which is buttery/salty and nice, but they had since stop selling it ):

Above is pistachio roll with i think some dried fruit, nice bite.

Banana bread made with atta flour, it is soft and with waft of buttery aroma.

almond bites is pretty yummy as well, there is a slight sticky feel to it.

Their made in the house chocolate croissant, made with real butter, yum~ Although not looking as tall as some of the mass produced one, but this is delicious!

lemon tart is very nice, the tart shell is not soggy at all, yum~

banana tart is yummy!

Walnut perigord tart, the tart shell is slightly soft and moist, but the filing more than made up for it, and with ample of walnut

Mushroom & grilled vege quiche, great taste, just wish it is more heated through though, the inside is not heated enough

Recommended! Must visit~

Address: Tommy Le Baker

Unit A-1-3A, Viva Residency, Jalan Ipoh,

3rd Mile Jalan Ipoh, Kuala Lumpur

Business hour: 8am-6pm Tuesday – Sunday <closed on Monday>

Post in other blog:

My Previous visit in July 2015

iconephoto

where-2-makan

Really yummy fare at reasonable price, especially love their big portion of tempura fish at about RM6 only. Really good when paired with bouncy udon noodle.

I do find their noodle dishes slightly too salty though. I thought my Bukkake Udon is served with soup broth, turn out the liquid is soy sauce, no soup for me ): and salty…

I tried their wakame udon 2nd time round, with soup! It is not bad. Their niku miso udon, served with onsen egg is a bit too salty though. They happily obliged when we requested soup for niku mison udon with doesn’t comes with soup originally.

Overall, nice noodle, great pairing with fried tempura, give it a try! I like their fish tempura very much. Recently found out they have a shop in Midvalley Aeon’s new food court – Food Street in LG floor, but they seem not to serve fish tempura, as i did not see it during my 2 visit there ):

Address: Kodawari Menya Udon
L1-21A, Level 1, 1 Mont Kiara, 50480, Kuala Lumpur
Business hours: 11am – 9.30pm

Post in other blog:

Vkeong

Bangsar Babe

where-2-makan

foreverinhunger

I adapted recipe from Christine’s which uses the least sugar and most bananas among all the recipes i found, also amended the recipe to suit my bigger size of chiffon pan, her original recipe is for 8-in pan
I used 23cm chiffon pan / approx 9-in boight from Bake with yen, and 65g large size eggs, baked at 160-165 for 55 minutes.
100 gm cake flour
4 egg yolks
18 gm caster sugar
44 gm vegetable oil
56 gm milk
1/6 tsp salt
300g ripe bananas, Local blackish small bananas

Ingredients of egg whites:
5 egg whites
50 gm caster sugar
2 drops of white vinegar in replacement of 1/2 tsp cream of tartar

2nd try below is using recipe from Kitchen Tigress. i also increase proportionately the recipe so that it will fill my large chiffon mold better

233g very ripe bananas
80 g egg yolks , about 4.5 large egg yolk
20 g castor sugar
53 g corn oil
93 g cake flour
1⁄3 tsp baking powder
2⁄3 tsp baking soda
1⁄6 tsp salt

187 g egg whites from about 4.5 large egg
2 drops of white vinegar in replacement of 1⁄12 tsp cream of tartar
67 g castor sugar

Bake it at 150 – 165 Celcius for 50-55 minutes.

sink very slightly

see, it sink slightly in the middle ring area

the holes are slightly bigger which i think is due to usage of baking powder and baking soda.

Overall, there is no clear winner here. Both are quite good, the 2nd recipe from Kitchen Tigress is better ever so slightly because i like that the holes look bigger, and therefore very slightly more airy. Also, there is no need of milk, so seems to be a easier recipe, also it requires both baking powder and baking soda which normally will not be used in chiffon recipe… If you don’t have baking soda/baking powder, then just go for the other recipe. Both recipe are really good and uses a lot of banana and minimal sugar. The 1st recipe from Christine using less sugar thus feels slightly more healthy

If you want to make chiffon, do try out Cream Cheese Chiffon which is really good as well