Skip to main content

NEW POST

Singapore Reimagined through A Local Scenic Traveler’s Eyes

They say Singapore is small, fast-paced, modern and in foreigners' eyes: man-made. But if you slow down and change your angle, it’s also incredibly scenic with histories going back to the 1800s - 1900s. And not just that, it is a free walkable tour. Or maybe you can cycle around too by spending a small amount to rent a bicycle. As a local Singaporean, it’s easy to take the streets we walk every day for granted. But lately, I’ve been picking up my camera again to look at my home country through the eyes of a traveler. No rushing, no text-heavy guides. Just Singapore, reimagined. By Your Truly. FULLERTON SQUARE How to get there: Alight at Raffles Place MRT Station, take Exit G . The interchange station in CBD area, serving the North-South Line (NSL) and East-West Line (EWL). The Fullerton Hotel Singapore with Marina Bay Sands in the background Cavenagh Bridge with The Fullerton Hotel in the background The former General Post Office and the Exchange Anderson Bridge  is par...
Read more
Labels

Culinary | How I fail on Chiffon Cake

Anyway... it is something depressing and I can't help thinking that why baking a Chiffon Cake is that hard and it has almost dampen my spirit in baking. Not that I don't have successful bakes but those are just no-bake cakes. I think cooking is more for me as I have le husband to teach me and that's why for the past 7 months of marriage life, I am able to cook every weekend. It makes me happy cooking than baking. WHAT THE HELL IS GOING ON? Let me show you the failures.

CHIFFON CAKE - BY OVEN

Recipe:
3 egg yolks
4 egg whites
80g sugar (split to 2 portion for yolks and whites)
50 g cake flour
40g milk
50 g neutral oil

What I did:
  • Reduce oil to 30 g using Canola oil.
  • Bake with 3 different temp and timing (120C - 15mins, 130 - 20mins, 140C - 25mins)
  • The whites are beaten till not so stiff top peak but almost there.
  • Put a packet of Milo (30g) to attempt Milo Chiffon Cake
Observations:
  • Rise to a certain height, not up to the brim even.
  • Shrink after 10 mins left in the oven upon complete bake.
  • Inside texture is quite sticky, like not properly bake.
  • While folding meringue, the mixture is water and bubbly altogether.



Bottom part

Top part
On the side
Conclusion:

I should not follow any Youtube recipes... Bullshit! The last time I bake using the same recipe (without any reduction or addition on ingredients), it turns out nice but still not properly cooked within (sticky texture). I declared fail on 2nd attempt.

CHIFFON CAKE - BY AIRFRYER

I do have like 60% confidence with baking using my Philips Airfryer. And I found a airfryer recipe on the Baking's Corner group in Facebook that I was so looking forward to it.

Recipe:
Yolk Mixture:-
3 egg yolks
20g corn oil
69g fresh milk
55g cake flour
15g cocoa powder

White Mixture:-
3 egg whites
1/2 tsp lemon juice/cream of tartar
35g sugar

What I did:
  • Use Canola oil, HL milk, all-purpose flour, lemon juice and milo powder.
Observations:
  • Promising look as it is not watery nor bubbly like the recipe by oven. 
  • While airfrying, the top cracks and charred a little.
  • The texture within is still sticky. Okay like moist. Not spongy or springy.
  • Never put any oil on the tin but it comes out still sticking to the tin.




Conclusion:

What I think is that I don't cut out in baking. I'm gonna give away all my baking thingy to friends. I give up!

Bye!
Labels:

Popular Posts