Sunday, November 9, 2008Y

something interesting!

a friend emailed me this survey and i thought it was pretty interesting... whoever wants to do it just copy paste and do it! and leave me a comment to have a look at your's yea! =D


What were you cooking 5 years ago?

that's when i was 13... i could only cook instant noodles with eggs and fried eggs. and help mom heat some food up on the stove.

What were you cooking 10 years ago?
i'm only 8 back then man... i think i can't do anything except going to the fridge for chocolates.

Five snacks you enjoy:
Potato chips (it gotta be ruffles okay)
seaweed
cookies
chips/fries/wedges (yea bad but i kindda quit this already)
nuts

Five recipes you know by heart:
Ganache
Chicken stew
baked macaroni
sausage rolls
my chocolate chunk cookies

Five foods you love to cook:
bread
cookies
pies
chicken
soup

Five things you cannot/will not eat:
black pepper
lady's finger
penises of animals (hell no)
spiders (hey some people eat boiled tarantulas!)
bar chor mee (this is totally another story...sigh)

Five favourite culinary toys:
cookie cutters
mooncake presser
pipping nozzles
my favorite Daiso balloon whisk
my red wilton cookie scoop

=)




Katherine blogged@ 9:19 AM





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Y

Green tea n choc chip chiffon




i am a huge lover of green tea. i love it in ice creams, love it in mooncakes, bread, coffee (hell yea coffee!) jelly, cakes, cookies or muffins. just everything!!! when i first chance upon's Happy Home Baker's green tea chiffon, i knew i'll have to make that someday.


i think HHB's blog is a great place for recipes that are just nice for small families like mine. at home its just me, mom and dad and occasionally my eldest sis's family (no ramblings on husbands and kids because i am only freaking 18) i think i baked this like a week ago as mom was craving for some cakes and its been so long since i did something with green tea. so there we are.




this is a very small recipe as it uses only 2 eggs. i baked the cake in a 18' tin and hence the cake was very flat.



and then here is my favorite part. ever since i learnt bout egg and protein from All That Matters, i am totally in love with beating egg whites! i love to see the whites slowly turn from soft peak to stiff peak. and then i will use the egg beater to see its pointy and firm tips and then over turn the bowl. the sense of achievement is just such a beautiful feeling to enjoy =D




so yea the cake was sent into the oven and baked. this was the most the cake has raised in the oven... i told you my tin was too big la =(



and yea this is my done product. smart people will know that the sides were still not very done. sigh... maybe i should just stick to cookies. nontheless, the cake is really yummy and i think the green tea flavor was just okay to me. not too strong but then its there la. i'll definitely make this again but perhaps i'm going to double the portion.

originated from Happy Home Baker:

Matcha Chiffon Cake with Chocolate Chips

Ingredients(make one 16cm cake)
1 tablespoon green tea powder
30ml milk
2 egg yolks
20g caster sugar
20ml vegetable oil
40g self-raising flour

2 egg whites
1/4 teaspoon cream of tartar
50g caster sugar

some dark chocolate chips

Method:
  1. Sieve flour and green tea powder together, set aside.
  2. Separate egg yolks/whites and bring to room temperature.
  3. Whisk egg yolks and sugar in a mixing bowl until sugar just dissolved. Add in milk and oil. Whisk till combined. Sieve over the flour and green tea powder mixture and fold gently with a spatula until flour mixture is fully incorporated into the batter.
  4. In a clean, dry mixing bowl, whisk egg whites and cream of tartar with an electric mixer until mixture becomes frothy and foamy. Add in the sugar in 3 separate additions while beating at high speed till stiff peaks form.
  5. Add the egg white foam into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
  6. Pour 1/3 of the batter into a 16cm (6 inch) tube pan (do not grease the pan). Sprinkle chocolate chips over the batter. Pour the remaining half of the batter. Sprinkle with chocolate chips. Pour the rest of the batter into the pan. Spread the batter evenly.
  7. Bake in pre-heated oven at 170 degC for 25 ~ 30mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
  8. Remove from the oven and invert the pan immediately. Let cool completely before unmould.
try it yea! =)

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Katherine blogged@ 3:49 AM





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