Yuzu Chiffon Cake

INGREDIENTS:-

5 egg yolks
50g Korean yuzu tea mixture (aka honey citron tea)
80ml corn oil
80ml yuzu juice
130g cake flour, sifted

7 egg whites
95g castor sugar


INSTRUCTIONS:-

1) Preheat oven to 180C.
2) Combine the egg yolks and yuzu tea mixture in a bowl and whisk it till mixture thickens.
3) Add in oil and juice. Whisk to combine.
4) Add the flour, whisk to combine.
5) In a separate clean bowl, beat the egg whites. When it is at foamy stage, gradually add in the sugar, whip till stiff peaks to form.
6) Take 1/3 of egg white, add to egg yolk mixture. Fold in till combine evenly.
7) Pour mixture into the remaining egg white and fold the mixture gently till well combined.
8) Pour into 10" chiffon pan and bake for 30 - 40 minutes.
9) Remove from oven. Invert immediately and leave to cool completely before removing from mold.


Notes:-

1) Come across this video that demo how to remove the cake from the tin with no fuss at all. Tried and tested ... love it to the max.


[adapted recipe from Foodagraphy. By Chelle]

Chocolate Chip Bun - 65C Bread (汤种面包)

INGREDIENTS: (yield 15 buns)

350g bread flour
10g milk powder
1.5tbs cocoa powder
70g sugar
1/4tsp salt
7g instant dry yeast
1 egg(60g), lightly beaten
120g tang zhong 汤种 (see below)
125ml fresh milk
30g unsalted butter, soften

Chocolate chips


INSTRUCTIONS:

1) Pour all wet ingredients except butter into mixing bowl. Followed by dry ingredients.
2) Mix all ingredients well using low speed. Increase speed when ingredients are well mixed and dough is formed.
3) Continue to knead the dough until dough start to look glossy. Add in butter and knead in butter using low speed. Gradually increase speed to knead in the butter.
4) When dough is ready, should form a thin membrane when stretch out, transfer dough into an oiled bowl. Set it aside for proofing for about 45 minutes to an hour or until the dough has doubled in size.
5) Test your proofed dough by pushing your floured finger deep into the risen dough whereby it will leave an indentation that does not spring back.
6) Transfer dough out and punch the risen dough with your fist to deflate it. Weigh out 50g dough and roll it into a ball. Place it aside to rest for about 10 mins.
7) Pick up one portion of the shaped dough, roll it out into a rectangle, scatter some chocolate chips on the dough and fold 1/3 of the top part down and follow by 1/3 of the bottom up.
8) Roll up the dough from the open end and be sure to pinch the ends well to seal up the bun. Place on baking tray.
9) Repeat with the remaining buns and set aside for 2nd round of proofing of another 45 minutes to an hour or until the dough double its size.
10) Bake bread in preheated 180C oven 15 - 20 minutes.
11) Remove buns IMMEDIATELY from the pan and leave to cool.


Making of Tang Zhong 汤种

25g bread flour
125g water (could be replaced by milk, juice or 50/50 water and milk)

Add water slowly to flour and mix well in a pot/pan. Use low heat and cook the mixture till it cuddles/thicken up. Transfer the cooked dough into a clean bowl and cover with a cling wrap sticking onto the surface to prevent it from drying up. Cool it completely before use.


NOTES:-

1) I am using a Kenwood Stand Mixer to help me knead the dough. If you do not have a mixer, freak not. Can refer to the original link for step by step instructions on how to prepare the dough by hand.

[adapted recipe from Cuisine Paradise]