Friday, February 15, 2019

Ultra Soft Pineapple Chiffon Cake - HIGHLY HIGHLY HIGHLY RECOMMENDED!!!

Just realise that in a few days time, the Chinese New Year celebration is over...

Are you putting your feet up and relaxing? Or still busy with your CNY cooking and baking?

In the midst of celebrating Chinese New Year, I have noticed that many home-bakers are taking a break after their intensive pre-CNY baking.

If you still wish to bake something auspicious with Ong Lai (means pineapple and also "good fortune is coming" in Hokkien) for your on-going Chinese New Year celebration, I would HIGHLY HIGHLY HIGHLY RECOMMEND this Ultra Soft Pineapple Chiffon Cake recipe!

Or if you prefer to relax and take a break from baking now, I suggest that you should KIV this recipe and bake the cake later because it is a really GOOD recipe that you shouldn't missed...

In fact, this pineapple chiffon cake is one of BEST cakes that I have ever created. It is so good that I can't bake it into anything better!!!

pineapple chiffon cake
This ULTRA SOFT Pineapple Chiffon Cake is simply PERFECT!!!

Monday, February 11, 2019

The Perfect Chewy Chocolate Chip Cookies

"What kind of chocolate chip cookies do you like? Crispy or chewy?" I asked.

"Chewy!" said one of my new colleagues. And the rest said the same.

Ok! This is why I have baked these Perfect Chewy Chocolate Chip Cookies...

New colleagues? I have started my new job recently. New job means new colleagues and new friends ^-^

Through our lunch time conversation, my colleagues told me that they have not try couverture chocolate and so I volunteered to bake some really nice chocolate chip cookies with Callebaut chocolate for them. Then, one of my colleagues suggested that I should up a blind test for them to see if they can differentiate the cookies that are baked with couverture chocolate or the common supermarket baking chocolate.

Guess what? All of my colleagues who tried the cookies can tell the differences!

perfect chewy chocolate chip cookies
The Perfect Chewy Chocolate Chip Cookies

Thursday, February 7, 2019

QQ Soft Egg White and Cream Sandwich Bread - with NO added water or milk! A MUST TRY Interesting recipe!

As always, years after years...

When the Chinese New Year is arriving and has celebrated, I always have tubs and tubs of frozen leftover egg whites in my freezer!

Do you have heaps of leftover egg whites in the freezer after baking heaps of many yolks-rich goodies like pineapple tarts, cookies and cake lapis? 

Are you sick of eating egg white omelettes? If you want to use your leftover egg whites to bake other impressive cakes and bakes, you can try these recipes:

Ultra Soft Cranberry Egg White Chiffon Cake at here

Very Moist Egg White Mocha Marbled Butter Cake at here
Always-Successful-Italian-Meringue French macaron recipe at here, here, here, here, here, here and here
Chocolate Meringues Emoji Poo at here

Or these QQ Soft Egg White and Cream Sandwich Breads!!!

After baking countless bread recipes at here, I must say this egg white bread recipe is one of the most INTERESTING bread recipes that I have ever came across and baked.

Why interesting?

Unlike most bread recipes, these are not made of water or milk!!! Instead, the liquid components of the recipe are primarily egg whites and cream! That's it!!! In fact, the added cream has provided the breads sufficient fat content to make them soft and delicious. Hence, the addition of oil or butter is not required.

With no added water or milk, the bread dough is unusually firm and not sticky to handle. And I don't even need any flour for dusting and shaping! It is so amazingly easy to handle!!!

Best of all, these egg white breads made from firm bread dough are surprisingly soft!!! Although they are not exactly super soft like the ones at here, here, here and here, they are deliciously bouncy QQ* soft with a nice rich milky taste.

Let me guess... Are you curious? You want to try baking this recipe? I was! I tried baking these breads. And I love them!!!

I would say that it is definitely worthwhile exploring this MUST-TRY recipe especially if you like baking interesting bread recipes and also when you have lots of spare egg white to use!

*QQ in Chinese term means chewy food with bouncy texture.

soft bouncy egg white cream sandwich bread
QQ Soft Egg White and Cream Sandwich Bread
... that is made with NO added water or milk! Very interesting!

Monday, January 28, 2019

Pan Fried Kimchi Chicken Gyoza with Extra Extra Crispy Cheese Base

I like kimchi and cheese but never knew that kimchi and cheese can taste so good being together...

Kimchi and cheese? Oh I'm so glad that I've discovered this very bold Asian fusion flavour.

Well, all thanks to this brilliant idea by Tastemade at here. Their pork gyoza with four cheeses video has inspired me to cook these pan fried kimchi chicken gyoza with crispy Parmesan cheese base.

Why chicken, not pork? Why Parmesan only, not four cheeses?

Chicken because I prefer to cook my gyoza with healthier lean chicken mince. And I know that the addition of kimchi will help to make lean chicken filling moist and tasty enough for our liking. However, it is 100% ok to replace chicken with pork.

Parmesan only because we all know baked or pan-fried Parmesan become like crispy waffles easily. Whereas, the other softer cheeses such mozzarella, blue cheese or even cheddar or tasty cheese won't become as crispy as Parmesan when they fried or baked. Hence, if I want my gyoza cheesy base to extra extra extra crispy, I have to use Parmesan only!

kimchi chicken gyoza with crispy cheese base
Pan fried Kimchi Chicken Gyoza with EXTRA Crispy Parmesan Cheese Base