Category Archives: Recipe

Peanut Macaron (updated with recipe)

Peanut Macaron3

Fae from Fae’s Twist and Tango was the first one whom throw the rabbit the idea  to try baking the famous macaron. So after months of procrastination she decided to go for it and to ensure good start she choose to go for the easiest and simplest French meringue method.

Rabbit’s first attempt was a disaster, she undermixed the batter with the fear of ruining the meringue and resulted to the macaron’s top did not flatten out even after the tapped the baking tray strongly.

IMG-20131103-01951

However she still insist to bake them to see result and was happy to see the macarons start to develop feet.  Then she start to fear another most common failure in macaron which is cracking the macaron shells . So she lower down the baking temperature after 10 minutes of baking and  remove the macaron from the oven too soon. She forgot that peanut macaron tend to have a darker color when cooked compare to almond macaron. Below was the photo of the underbaked macaron

IMG-20131103-01953

At a glance the macarons looks ok but then they stick on the silicone mat and when the rabbit try to remove them.  And that concluded the failure and the rabbit admit defeat and throw away the whole batch and  decided to try again.

One very important point to note “Choose a sifter whose mesh is not too fine, the rabbit spent 30 minutes sifting the first batch because she used a too fine sifter” 😦

After getting rid of the evidence of the earlier failure, the rabbit start to whisk another batch and this time she put note on what went wrong and…

Tada…

Below was the result of pretty brownish peanut macaron.

imageIngredients :

  • 45 gr egg whites
  • 15 gr sugar
  • 75 gr peanut powder
  • 75 gr icing sugar

Method :

  1. Mix peanut powder with icing sugar and sift twice
  2. Whip egg whites until bubbly and add sugar and beat until firm
  3. Mix peanut powder and icing sugar to meringue
  4. Pipe on the lined tray using round nozzle and once finish piping all batter,   hit the baking tray on kitchen counter, rotate the tray 90 degree and hit the tray on counter again, repeat again to ensure each 4 sides of tray were covered in this step.
  5. Let the macarons sit for awhile ( some recipe said that it is okay to immediately bake the macaron but rabbit let her’s sit in air condition room for about 30 mins or until the skin is dry and not stick to finger when touched)
  6. Bake for 25 minutes at 160C or until cooked
  7. Let the macarons cool completely before filling them

Rabbit’s macarons filling was : cream cheese mixed with chocolate ganache.

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Yam Swiss Roll (Taro Swiss Roll)

What is the difference of today swiss roll compare to the other swiss roll posted in this blog? The answer is on it’s filling. Today swiss roll did not use butter cream or whipped cream but instead the self made yam paste.

Instead of making pattern roll, the rabbit try to implement the zebra cake technique of mixing 2 difeerent color of batter into the tin to make some zebra pattern. However it did not work well because she was too lazy to measure and balance the yam batter and the original batter properly, resulted to more yam batter. Hence below was the result, the zebra pattern where only created at the side of the roll.

Yam Swiss Roll mixture

Yam Swiss Roll

While cleaning the kitchen,  rabbit spotted some left over on her yam paste and decided to make another roll cake. Don’t you think this cute Totoro theme roll is just perfect ? The gray/purplish  taro/yam color was great match for Totoro.

Totoro Roll cake

Ingredients :

For the Yam Swiss roll

  • 12 egg yolks
  • 4 egg whites
  • 90 gr sugar
  • 70 gr cake flour
  • 50 gr Coconut cream
  • 50 gr corn oil

Method :

  1. Whisk eggs and sugar until ribbon stage (thick and pale)
  2. Sieve in cake flour and mix well and finally add in the melted butter and corn oil
  3. Use spatula to fold the batter evenly and then divided the batter into 2 bowl
  4. Add 1 table spoon of taro paste to the first mixture and mix well and leave the second as what it is
  5. Pour a ladle of white batter at the center of the tray and the top with a ladle of yam batter and repeat this process until both  batter are finish
  6. Bake at 180C for 12 minutes or until cooked

Ingredients for Yam paste

  • 300 gr of yam (cut into cubes)
  • 60 gr sugar
  • 90 gr coconut cream

Method

Steam the yam until soft and smashed while still hot, mix in sugar and coconut cream. If you prefer finer texture, use food processor to blend the mixture until soft. (The rabbit use hand potato smasher to deliberately leave few chunks  to add more texture to the paste)

Yam Paste

In the case if you wonder what is Toroto? He is a character from Gibli studio anime “My neighbour Totoro”. Below were the bento made by the rabbit based on Totoro image.

Bento # 18 - Totoro Bento

Bento # 111 - Autumn Totoro Bento

Happy Monday all… wish you a great week ahead.

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

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.