Steamed Bao Revisit

Was clearing my cabinet, noticed that I still have some 200g of Hong Kong flour left.  So I thought why not revisit the steamed bao recipe again.  I was very impressed by the Cartoon Bao: Doraemon, Kitty and Elmo made by Fatmum some time back.  As I have read the book on the cartoon bun at the bookshop before, I decided to try the pocupine and rabbit design. *grin*

I must say that pocupine is much easier to make cos I just need to cut along the whole bun whereas rabbit is more difficult as the long ear keep falling back.

dough recipe can be found here.

Banana Chocolate Cake

Today is my Dearest Mommy's Birthday Day!

Happy Birthday Mommy!  Hope you like the cake I made specially for you!

Pandan Cotton Cake

Today is last Sunday before school reopen again after 4 weeks break. My life is going to be stressful again but then I think I need to take thing easy.  Need to clear the 2 packs of coconut cream in my fridge. The first time that came to my mind was pandan chiffon cake.  However, I have to give up the idea because I don’t have a tube pan!! (fantastic excuse).  Actually the truth is that I am afraid of failure. (>_<)

I ran a search online and this pandan cotton cake from Bakericious blog caught my eyes.  I replaced the milk with coconut cream.  The texture of the cake look cottony just like the name, it’s very soft and moist with a nice hint of pandan taste.  However, I am a bit disappointed as the cake didn’t raise as much as I would expected. (it could be due to the bigger tin I use)

Adapted and slightly modified from bakericious

Ingredients :

(A)

30g butter
45g cake flour

(B)
3 egg yolks

40g coconut cream

1½  Tbsp pandan paste + 2 Tbsp water

(C)

3 egg whites
40g caster sugar

Methods:

1. Melt the butter. Pour in the sifted cake flour and mix well.

2. Add pandan paste to water and coconut cream, mix well.

3. Beat the egg yolk lightly, add in 1/3 of the pandan mixture and mix well. Pour in the remaining mixture and mix till well combine.

4. In another bowl, whisk egg whites until frothy. Add sugar gradually and beat till soft peak.

5. Fold in 1/3 of the egg whites to the yolk mixture till well combine. Pour in the remaining egg whites and mix well.

6. Pour the batter into baking tin, lightly bang the pan to reduce air bubbles.

7. Bake over water bath at 160C about 30 minutes.

8. Once cooked, invert the cake on wire rack. Cut the cake when completely cool.