Saturday, April 7, 2012

Have booked my air ticket to Taipei for this coming Oct and looking forward to attend some baking course. This will be a short trip, only 5 days and hope I can learn some new recipe.

Early last year I went to Taipei to attend some cooking class and baking class for 3 weeks. I always go to this bakery shop to buy all my baking utensils and ingredients if I visit Taipei . I also attend a few demo class from this bakery retail shop, they invite chef from different hotel and bakery shop to conduct the class.

Below is one of the class that I had attend during my trip and here's the recipe.

Japanese Marble Chiffon


112g  Salad Oil
150g  Orange Juice
150g  Egg Yolk
4g      Vanilla
180g  Plain Flour
4g      Baking Powder
300g  Egg White
180g  Sugar
2.5g   Tartar Powder

Coco Paste Ingredients:
8g      Cocoa Powder
25g    Hot Water
25g    Sugar
25g    Salad Oil
10g    Egg Yolk

  1. (Use Hand Mix) In a mixing bowl mix salad oil, orange juice & vanilla essence, sift in the flour and baking powder and mix evenly.
  2. Add in the egg yolk and mix evenly don't over mix.
  3. Beat the egg white until they hold soft peaks, add tartar powder and whisk again to stiff peaks but not dry.
  4. Take a small amount of white egg and add into batter mix and mix well then add in the rest of the egg white and mix well, don't over mix.
  5. Spoon some of the batter into a separate bowl and stir in the coco mixture.
  6. Scoop some coco batter into the chiffon tin 6" x 6" (refer to picture 1) then pipe in the plain batter. alternately repeat the step till the top. (refer to picture 2). Then use the spoon to swirl lightly for the marble effect (picture 3).
  7. Tap on the table to remove any large air bubbles. Bake in preheated oven for 35 to 40mins, or until golden brown and firm to touch.
  8. After bake invert the cake with the tin and allow to cool before slice.
Coco Paste Method:

In a bowl mix coco powder and sugar. Pour the hot water in and stir evenly then add add in salad oil and egg yolk and mix evenly.

Note: This recipe can made 3 - 6" x 6 " chiffon.

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