Sandwich Loaf Tang Zhong method

After reading so much about this method of bread making from the blogger, I just had to try it out myself. My first attempt did not yield the result as the one I've view in other blogger's blog. Although it was very soft in texture but it did not rise as it should, the proofing time was way too long, it did not rise up 90 percent of the bread tin even by the time I started to put in the oven.

Not satisfied with the turn out, I set out to give it another try...so finally, I got this. I guess, this is how it should look. True indeed, the softness of this bread is beyond doubt. It is best eaten as it is, cos' toasting will not do justice to this bread.

Japanese Black Pearl

It was after dinner around eightish in the evening, and since I'll be alone for a couple of hours until my other half come back from a meeting, I set out to try out this recipe which I came across from Aunty Yochana's blog. I have all the required ingredients at hand and also I wanted to use up the balance of the chocolate in my fridge. It did not take me long to make this cake approx. an hour or so and"ta...da..my cake is done. Instead of using the chiffon tube pan as in the recipe I use this tube pan which I've just bought. It's delicious.....very chocolaty yet not extremely rich cos' it uses corn oil instead of butter. Recipe below :

Ingredients

Cocoa Batter

150gm chocolate - chopped
90ml water
100gm corn oil
25gm cocoa powder
65gm cake flour
1/2tsp bicarbonate of soda
115gm egg yolks (5 egg yolk approx)

Egg white batter

225gm egg white (5 egg white approx)
100gm castor sugar
pinch of salt
1/8tsp cream of tatar

some icing sugar for dusting

Method

1. Melt chocolate and stir till smooth. Add in corn oil slowly stirring all the time till smooth. Fold in the rest of ingredients from (A) and stir thoroughly.

2. Whisk egg white from (B) with cream of tatar till frothy, then pour in sugar gradually then add in sugar gradually and salt. Whisk till soft peaks is formed.

3. Fold egg white mixture into egg yolk mixture. Pour into 23" to 25" round chiffon tube pan.

4. Bake at 175 degree centigrade for 45 mins.

5. Invert cake and leave to cool completely before turning out.

Bake Marble Cheesecake

Since I have some leftover cream cheese in the fridge and not wanting it to go to waste as the expiry date is drawing near, I went through all my receipes and found something quick and easy to make so......here it is Bake Marble Cheesecake. I must say it myself , it is very yummy.