i have piped some left over fresh whipping cream from my寿桃 for the filling.
Ingredients:
(A) 4 Yolks
70g Sugar
(B) 2g Salt (omitted)
drops of Vanilla Essence
(C) 80ml Milk
60ml Corn oil
(D) 135g Flour (i used Cake Flour)
4g Baking powder
(E) 6 Whites
50g Sugar
Method:
♥ Preheat oven 180°C
♥ Arrange paper cups on baking tray
♥ Hand whisk (A) till pale in colour.
♥ Add (B)
♥ Follow by (C). Whisk till combined
♥ Sieve in (D). Stir till well-mixed.
♥ Whisk whites till foamy, add sugar. Whisk till medium peak.
♥ Take 1/3 whites fold in with yolk mixture.
♥ follow by folding in the rest of white
♥ scope batter into pre-arranged paper cups about three-quarter filled
♥ baking time est. 20-25mins.
Recipe reference: 不用模型做点心
So pretty - I can't pipe the cream so nicely like yours. How did you do it?
ReplyDeleteYB: I Used a big round nozzle to pipe. squeeze real hard lol
DeleteWah...lots of filling, I like!
ReplyDeleteYour bakes are all so lovely !! I like.. especially your country kitchen.. I had one too !! I think we are all country lovers ...
ReplyDeleteYour chiffon cake makes so “相思”。 So pretty!
ReplyDeleteAnn, cos lately I also 相思病：）
DeleteHi Jessie,
ReplyDeleteOnce again many thanks for sharing your recipe just like to know how you manage to pipe so many filling in the cake? You mentioned that you get the recipe from "不用模型做点心", is the author - 盧美玲?
Hope to hear from you soon!
Christina Poh
hi Christina, I used a big round nozzle and squeeze hard into the chiffon. I dint write down the author, I copied the recipe from a book I borrowed so etime back from the library. it does ring a bell tho after u mentioned the name.
ReplyDeleteThe next time I must also squeeze hard. Your fillings very shiok.
ReplyDeleteHi, where can I get these pretty paper cups? Tq :)
ReplyDeleteyums! Where can I get those baking cups? Really pretty! can you share?
ReplyDelete