Silky chawamushi egg
3 egg ,220g , pinch of salt put into mixing bowl 5 Sec sp 3
Pour at the cup and cover then steam together with rice
18min varoma sp3.5
Thursday, January 16, 2020
Saturday, January 11, 2020
Thermomix butter cake Tay Ling ling
A shout-out to Ellin Chong for sharing her quick and easy recipe for butter cake. Love this recipe as it is very close in terms of texture and flavour to the famous Mrs SK Ng butter cake. But Mrs Ng's method requires egg separation which is time-consuming. Ellin's one is a very good alternative! 😍 The link to Ellin's recipe is "https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fthermomixbrunei%2Fposts%2F1872287156171050&width=500"
I've made some modifications to suit my preference. And it is still a wonderful cake 😁Below is my modified recipe based on Ellin's recipe.
Ingredients
250g Salted Butter (or unsalted butter plus ½ tsp salt)
200g Cake Flour
1.5 tsp baking powder
180g Caster Sugar
5 Eggs Grade A (each egg is around 60 g with shell)
1 tsp Vanilla Extract
Method
1) Preheat oven to 160 deg C. Grease the a 8”x8” square or round baking tin and line the bottom with baking paper.
2) Crack the eggs in a bowl and set aside.
3) Sift flour and baking powder in another bowl and set aside.
4) In a clean and dry TM bowl, weigh caster sugar to mill. (MC / 10 s / Speed 10)
5) Add in a bar of butter straight from fridge (chiller section, not freezer) to beat. (MC / 10 s / Speed 6)
6) Insert butterfly to beat. (2 min / Speed 4) At 1 minute point, add eggs through MC hole, one at a time, and then add vanilla extract.
7) Start TM for one min, speed 1 and add sifted flour with baking power into the MC hole to fold in. (1 min / Speed 1)
8) Scrape down the flour stuck to the sides of the TM bowl and beat for another 30 s, speed 1.
9) Transfer the well-beaten batter into prepared baking tin and spread the batter evenly with a spatula. Bang the cake tin on the counter-top 2-3 times to remove big bubbles in the batter.
10) Bake the cake on the lower rack for 30 min at 160 deg C and then another 15 min at 180 deg C. (Here I made a mistake, I baked at 150 deg C first and then 170 deg C. The cake was still great.)
11) Test cake with bamboo skewer and make sure skewer come out clean and dry.
12) Take the cake out and let it cool on wire rack for about 15 min before removing it from the tin to cool down further.
13) Store in air-tight container when cooled completely.
Do try to use Australian butter instead of French butter for butter cake. I used SCS butter for this recipe.
I've made some modifications to suit my preference. And it is still a wonderful cake 😁Below is my modified recipe based on Ellin's recipe.
Ingredients
250g Salted Butter (or unsalted butter plus ½ tsp salt)
200g Cake Flour
1.5 tsp baking powder
180g Caster Sugar
5 Eggs Grade A (each egg is around 60 g with shell)
1 tsp Vanilla Extract
Method
1) Preheat oven to 160 deg C. Grease the a 8”x8” square or round baking tin and line the bottom with baking paper.
2) Crack the eggs in a bowl and set aside.
3) Sift flour and baking powder in another bowl and set aside.
4) In a clean and dry TM bowl, weigh caster sugar to mill. (MC / 10 s / Speed 10)
5) Add in a bar of butter straight from fridge (chiller section, not freezer) to beat. (MC / 10 s / Speed 6)
6) Insert butterfly to beat. (2 min / Speed 4) At 1 minute point, add eggs through MC hole, one at a time, and then add vanilla extract.
7) Start TM for one min, speed 1 and add sifted flour with baking power into the MC hole to fold in. (1 min / Speed 1)
8) Scrape down the flour stuck to the sides of the TM bowl and beat for another 30 s, speed 1.
9) Transfer the well-beaten batter into prepared baking tin and spread the batter evenly with a spatula. Bang the cake tin on the counter-top 2-3 times to remove big bubbles in the batter.
10) Bake the cake on the lower rack for 30 min at 160 deg C and then another 15 min at 180 deg C. (Here I made a mistake, I baked at 150 deg C first and then 170 deg C. The cake was still great.)
11) Test cake with bamboo skewer and make sure skewer come out clean and dry.
12) Take the cake out and let it cool on wire rack for about 15 min before removing it from the tin to cool down further.
13) Store in air-tight container when cooled completely.
Do try to use Australian butter instead of French butter for butter cake. I used SCS butter for this recipe.
Saturday, January 4, 2020
Subscribe to:
Posts (Atom)