Monthly Archives: August 2013

Angry Birds decorative roll cake

It’s been a while since the Rabbit bake new model for the deco roll.

Angry Birds had been in the Thing To Bake list for quite sometime but it was over rank by the MInions, hence after several minions rolls now the forever Angry Birds took their position in Rabbit’s deco roll gallery.

Since the minions individual slices design had been getting lots of positive feedback, the rabbit thought of why not applying the same concept for the angry birds.

Which one you like better the group pattern or the individual slices?

Angry Birds roll in box Angry Birds slices in box

Happy Weekend all.

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Bolu Tape (Fermented Cassave cake)

Tape/Tapai is the Indonesia name for fermented Cassava and it is a rather popular local snack in Indonesia. And is very cheap, street / wet market seller price is about IDR 7,000/ kg (about 70 cents USD/kg).

This is how the tape/tapai looks like

Tape

There are many way to serve Tape/Tapai , one an eat it as what it is to enjoy the sweetness and the alcoholic fragrance of the ripe fermeneted tape/tapai,   or mix it in ice dessert like ice kacang/ice campur or grill it and put cheese and chocolate  and condensed milk  topping or coated it with flour and deep fried it and lastly to mix it into cake batter to make the classic bolu tape.

I use the recipe from mum’s collection to make today bolu tape and modified it a little by adding some chocolate chips in it.

Ingredients :

  • 15 yolks + 2 egg whites (or 2 eggs + 13 yolks)
  • 90 gr cake flour
  • 140 gr butter (melted)
  • 135 gr sugar
  • 350 gr tape/tapai (fermented cassava)
  • Some chocolate chips (optional)

Method :

  1. In medium to high speed, whip eggs (yolks & whites) with sugar until pale and thick (ribbon stage).
  2. Reduce the speed and add in the fermented tape/tapi and mix well .
  3. Sieve in flour and mix well and lastly stir in the melted butter and mix well.
  4. You can pour the mixture into any shape of baking tray (square or round) or in my case I prefer to use cupcake case for individual portion.
  5. Sprinkle the top with chocolate chips and bake at 190C for 30 mins or until cooked/golden brown.

This is the result of my bolu tape, I made 2 version , plain and  chocolate chips version.  Adding grated cheese is a good option too for this cake, maybe next time I will bake the cheese version.

Bolu tape coklat0  Bolu tape coklat1

Selamat Menikmati…

Enjoy…

 

 

 

Kue Pepe Panggang (Indonesian classic egg white layered cake)

“Pepe Panggang” is one of the classic cake one can find easily at the market or local snack/traditional bakery in . Not sure on right translation for the name. Kue = Cake, while Pepe seems to be meaningless , Panggang means = bake. So literally Kue Pepe Panggang  means Baked Pepe Cake.

However since the main ingredients is egg whites and the look of the cake is layered, it is natural to describe it as egg white layered cake.

Mum happen to mentioned that she have the recipe for this cake and she suggest why don’t I try to bake one. Hmmm… my guess she in a  subtle way telling me that no more chiffon please… considering recently I bake  Chiffon cake  almost everyday (since I can’t finish one cake by myself, I  sent most of my Chiffon Cake for her to try and help me finish).

Below please find my Pepe Panggang, this was my first attempt making layered cake, despite the uneven layered :). Now I have more confidence and dare to put the famous Indonesian Kue Lapis (the original Layered cake) in one of my Thing To Bake list.

Ingredients : fit 10 x 22 x 7 cm tin

  • 350 gr egg whites
  • 1 tsp cream of tartar (highly recommended to use to balance the egg whites because the batter have to sit for sometime due to the layer by layer baking)
  • 1/2 tsp salt
  • 150 gr coconut cream
  • 175 sugar
  • 85 gr cake flour
  • 15 gr powder milk
  • 1/2 tsp vanilla/coconut essence (optional)
    Red food coloring
  • Green food coloring or pandan paste

Method :

  1. Whisk egg white until foamy then add in cream of tartar and salt.
  2. Continue whisking and add sugar little by little and whisk at medium speed until medium peak.
  3. Reduce the speed and add in coconut cream and whisk for a while before sieve in cake flour and powder milk. Mix lightly using spatula until no lump.
  4. Divide the batter into 3 and then add red and green coloring.
  5. Using soup ladle pour 1 ladle of white mixture to the tin  and spread evenly to make thin layer (I forgot to prepare baking paper for the tin and hence use non stick spray in the last minute)
  6. Bake at 190C both upper and lower heat for 5 minutes or until the layer start to look golden brown or to dry.
  7. Remove the tin from heat and pour red mixture on top of the baked white layer, spread evenly and put back to the oven. This time switch off the lower heat and from now on bake only using upper heat.
  8. Repeat step no 7 with green mixture and keep repeating the same process until mixture is finish. You can use scrapper / clean spatula to carefully press each baked layer for firmer and thinner layer.
  9. For the final layer, bake the cake until the top surface turn golden brown evenly.

I counted my finished cake and I have about 13 layers in total.   By the end of my baking I still have some white mixture left which was still sufficient for another 2 layers but since my last layer was white and I don’t want to have another white  (it was too risky to add food coloring to the already rather watery mixture) I decided to stop at the last white.

I believe if one divided the mixture equally, it can serve 15 layers in total or even more (depending on how thinly you spread the batter on each layer)

This was my cake after took it out from the oven for cooling.

Pepe Panggang

And this is how it looks inside after cutting.

Pepe Panggang2

Hope you will have the chance to try baking this cake, it is a good recipe to maximize any egg whites left over.

Chiffon #07 : Cranberries Chiffon Cake

The rabbit miss another deadline on her Chiffon Challenge hence she decided to convert the one week Chiffon Challenge to just a normal Chiffon recipe post, considering she do plan to bake another Chiffon after the completion of this one week. Today Chiffon is Cranberries Chiffon Cake and she was glad it turn out to be good.

Yeay… another success…

Cranberries Chiffon Cake1

Ingredients : for 1 x 7″ tube tin

  • 3 egg yolks
  • 20 gr sugar (optional) – I did not add more sugar since the cranberries juice have enough sweet
  • 35 gr corn oil
  • 75 gr cake flour
  • 70 gr dried cranberries (I soaked them in water for 15 minutes to moisten them)
  • 60 gr Cranberries juice (can substitute the type of juice if you want to make other flavor)
  • 1 tsp Strawberry paste (optional)
  • 3 egg whites
  • 60 gr sugar
  • 1/4 tsp cream of tartar (optional)

Method :

  1. Stir yolks, corn oil, juices, essence with a hand whisk in a bowl.
  2. Sieve in cake flour into yolk mixture and mix until smooth
  3. Whisk egg whites till foamy then add cream of tartar and sugar and continue whisking until stiff
  4. Fold the egg whites into yolk mixture one third at a time
  5. Fold in the cranberries and mix well
  6. Pour mixture into tube tin and bake untill cooked at 190C for about 35 minutes

Cranberries Chiffon Cake2

Happy eating and Happy Baking

 

Chiffon # 06 : 3 flavors Chiffon Cake

The initial idea was to make Coconut Chocolate Chiffon Cake and turn them into marble pattern. However in the last minute I decided to  add one more flavors to make it more interesting.

For today cake,  I am using my classic Panda Chiffon recipe which I also use for Black Glutinous Chiffon and then split the batter into 3 and add different flavors for each.

3 flavors chiffon cake1  3 flavors chiffon cake2

Ingredients : for 1 x 8″ tube (I use 7″ and resulted to a very tall chiffon)

  • 4 egg yolks
  • 40 gr sugar
  • Pinch of salt
  • 30 gr corn oil
  • 50 gr coconut milk
  • 75 gr cake flour
  • 20 gr water
  • 1/4 tbsp spoon of each : Coconut paste/Taro paste/Chocolate paste
  • 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 cake flour  and fold into yolk mixture and mix until smooth
  3. Pour the batter into 3 bowl ( The total combined batter should be around  280 – 290 gr) and then add different flavor essence into each batter.
  4. Whisk egg white until bubbly, add cream of tartar then sugar and whisk until stiff, separate meringue into 3 and fold into each bowl to get 3 type of batter.
  5. Pour mixture into chiffon tube tin and bake till cooked at 190C for 35 minutes

I am so happy today Chiffon turn out to be good, victory… yeah.

3 flavors chiffon cake3

The fat one? The short one? The tall one? which one is your fave?

Please bear with the rabbit for posting another minion roll. She can’t help not to share it because this latest minion roll is her favorite and something different compare to the previous version.

These minion rolls were baked for Eryn, she turn 7 yesterday and due to 8-9 August are national holiday add up with long Raya holiday break, her mum cannot get the customized birthday cake from the usual store.

One good thing to have a baker as BFF since colleague is to just pick up a phone and make the request and Eryn specifically told mum she wanted something with minion theme.  Since this is a very special request by a very special little client, auntie Rabbit felt obliged to come out with something special too.  Hence the new design pre cut minion slices in their  various expression, size and shape.

Minions in slices in box

Aren’t they cute?  little minions in various shape 🙂

Minion pink in box

And of course another pink vanilla roll to brighten the day.

Happy Birthday Sweet Little Eryn…

Eryn's bday roll

Chiffon # 05 : Black Sesame Chiffon

Getting into day 5 I burst my bubble of confidence, today chiffon’s was not as good as I expected it to be. I over whipped my meringue  and upon folding them into the yolks batter, it started to show every sign of “Oh No”, I kept losing air bubbles and mixtures quickly turn into liquid instead the usual foamy kind.

Based on what I learn at baking course and previous failed attempt I now I can still bake and get a good taste but the cake won’t turn as high as usual nor as fluffy or airy as usual.

Normally my cake will rise to the edge of the tin, today it only rise to the middle.

Black Sesame Chiffon1

However they still taste good. Hopefully tomorrow Chiffon will be better.

Black Sesame Chiffon2

Black Sesame Chiffon3

Ingredients for Black Sesame Chiffon ( for 1 x 7″ tube tin)

  • 4 egg yolks
  • 40 gr sugar
  • Pinch of salt
  • 30 gr corn oil
  • 50 gr milk
  • 30 gr black sesame paste
  • 75 gr cake flour
  • 4 egg whites
  • 55 gr sugar
  • 1/8 tsp cream of tartar

Method :

  1. Stir yolks, salt, sugar ,  milk, oil and sesame paste with hand whisk in a bowl
  2. Sieve cake flour 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

I am not sure on how to grind a right sesame seed so I use this instant black sesame paste that I bought from Singapore.

Black sesame paste

Looking forward for tomorrow baking.

 

 

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

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

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

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.