Por Lor Pau (TangZhong Method)

This bun has been in one of my "to try out list" for a long time. I finally did it...and I must say I'm glad I did. It's a yummy and delicate bun that I've ever tasted with not much hassle in making them. I added little cubes of butter as filling for the bun and it turns out even more tastier.

Pandan Egg Tart

Flaky Tuna Turnover

Cream Cheese & Chocolate Rice Swiss Roll

Chocolate Marble Chiffon Cake & Red Bean Marble Chiffon Cake

After so many attempts and through trial and error, I must say, I've finally unfolded the secret to Chiffon cake. In fact, I'm beginning to enjoy making this cake now that I've succeeded. Somehow, it overwhelm me when I see it rising and the look and taste of the texture turns out just perfect. It's really satisfying.

The Red Bean Marble Chiffon is a mix and match thing. After trying out the recipe from Happy Flour's blog, I thought I'll give it a bit of design, infact, I've wanted it to be in layers but it didn't turn out that way....oh well, the end result wasn't that bad and it's yummy that's all that matters.

Pandan Kaya Layer Cake

Finally, I managed to come out with a nice layer. This is my second attempt on the cake. I suppose, it must be the cake ring which I purchased specially for this cake. It takes some patience but it's well worth it, after completion.






















Here's the recipe:
Cake
200gm sponge mix flour
4 eggs
3 Tbsp pandan juice
(substitue Pandan essence add a tsp of green colouring)
3 Tbsp of coconut milk mixed with
1 Tbsp corn oil
 Method:
1. Beat sponge mix flour and eggs till light.
2. Add pandan juice and continue to beat till fluffy.  (Add green colouring if necessary) Mix in coconut milk and corn oil till well combined.
3. Pour into a lined and greased 20cm/8" round cake tin and bake in preheat oven at 180 centigrade for 35-40mins.till cooked and brown.
4. Remove the cake from oven and leave to cool. Slice cake horizontally to 3 pieces.

Pandan Kaya( coconut custard)
8 Tbsp green peas  flour
1 Tbsp instant jelly powder (plain)
800ml coconut milk/cream
170gm ( reduce to your liking)
1/2tsp salt
a little green colouring                                                                       
Decoration: 50gm dessicated coconut
 Method:
1. Put all ingredients into a pot and mix well.
2. Using medium heat, stir and cook till mixture has thickened.
3. Keep mixture hot by putting pot in a pan of hot water to preventy it from setting to quickly.
To Assemble:
1. Place a 20cm/8" cake ring (can get it at cake utensils shop) on a cake board. put 1 slice of cake into the cake ring, making sure there is space all around for the pandan kaya.
2. Scoop some pandan kaya to cover cake and sides. Repeat the same till the last layer is covered with pandan kaya.
3. Leave aside to cool and set before chilling in the fridge for at least 4 hrs, best overnight before removing the cake ring.
4. Decorate the whole cake with dessicate coconut.

My Swiss Roll Affair

After browsing through the lovely swiss rolls by the bloggers, I just had to try my hand on the swiss rolls. It doesn't look so difficult and the ingredients are very simple.... or so I thought! Well, one have to try out before making the judgement. My first attempt was a real disaster....could not managed to roll up, it practically disintegrated before my eyes. The second attempt was not any better, the cake was too hard. Either I messed up with the rolling up or the texture of the cake is not exactly the same as those nice picture posted in the blog. So determined to conquer this quest, I tried out a few more times (phew!!! don't know how many eggs I've wasted). Finally....this is the best result I could come up with. Judge for yourself...how do you rate this?? Made a few selection...coffee penaut butter swiss roll, pandan kaya swiss roll, whipped cream mango swiss roll. Haven't tried out the butter cream yet.

All in all, Swiss Roll may sound easy but it really need some skill and technique. Still not satisfied with my swiss roll. Guess, have to waste some more eggs.......