cooking spree
23 Jul 2010 11:58 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mayoraaseiHave been cooking like mad for the last few days, mainly because I get a whole bunch of ingredients together and don't notice how much I've made until I've finished them up Orz
Did tempura prawn (and carrot and broccoli, cos I ran out of prawn LOL) on Wednesday. My mum really liked the batter and so she finished all the prawns...including the only one I managed to get straight =( But the batter was surprisingly easy to make...in fact, it's practically the same as what I use for omuraisu.
Then yesterday did katsu chicken + curry. I think in future I'm just going to stick to tempura if I'm going to deep fry anything else. And note to self: just because tempura batter eats up oil, it doesn't mean katsu batter will. Had a whole tub of oil left over and had to try and use them up by doing prawn crackers, after which the oil all turned black. Arrggh =(
Today I did chiffon cake~ It actually turned out nice =D My mum can't complain that it doesn't have the texture of (the narrow definition of what she knows as) cake this time~ So after trying about eight different cake recipes, I think I've finally found what she's looking for =_____= It's very soft and fluffy and quite fine without being oily~
But I shall make this cake only once a year because it takes wayyyy too much effort LOL It's at least twice the effort of other cakes I've tried, yes...including the angel cake ==;;;;;;;;;
I had to go and buy special cake flour for it ($2.60 a kilo....wthhh) Maybe I should try normal self-raising flour next time and see if it's a lot worse? ==;;;;;;;;;;
Maybe I shall try hot pancakes tomorrow? XDDDDDDDDDD
In case I can't find this again.....translated from here
(What was in the recipe / what I used)
Ingredients:
Yolk mixture
Eggs - 4, split into yolks and whites
Caster sugar - 1/8 cup / 30g
Oil - 3/8 cup / 60g
Milk or orange juice - 60g
Cake flour or self-raising flour - 100 g / 1 cup
Baking powder - 1/2 "small spoon" / 1/4 teaspoon
Salt - 1-2g / 1/8 teaspoon
[My addition: Vanilla essence - 1/4 teaspoon]
Egg white mix
Egg whites - 4
Lemon juice or cream of tartar (1g) or vinegar - a few drops
Caster sugar - 80g / 1/8 cup
Steps
1. Separate the egg yolks and egg whites into clean dry containers
2. Stir in 30g (1/8 cup) of sugar into the egg yolk until dissolved
3. Add oil in 3 parts, stirring after each addition
4. Add milk/juice and stir until combined
5. Add the sifted flour, baking powder and salt, and use a plastic spatula (I just used a metal spoon ==;;;) to stir them in lightly, apparently "using a chopping motion" until you get a thick mixture
6. Preheat the oven to 160 C.
7. Add lemon juice to the egg white and beat on low speed until frothy ("beer bubbles"). Add half of the caster sugar and beat on medium speed until fine foam forms, then add the rest. By the time you finish beating the egg white should be firm enough to stick to the bottom of the bowl if you tip it over (or "stick a chopstick in and it would stay standing up")
8. Scoop 1/3 of the egg-white into the egg yolk mixture and using the "chopping mixing" motion to mix, do NOT stir. Then tip the entire mixture back into the remainder of egg-whites and mix until just combined.
9. Pour into cake tin and tap on the table to get rid of the larger air bubbles.
10. Stick it into the oven at 150 and bake for around 60 minutes (mine was ready at about 50). Cool upside down on rack before removing from tin.
Did tempura prawn (and carrot and broccoli, cos I ran out of prawn LOL) on Wednesday. My mum really liked the batter and so she finished all the prawns...including the only one I managed to get straight =( But the batter was surprisingly easy to make...in fact, it's practically the same as what I use for omuraisu.
Then yesterday did katsu chicken + curry. I think in future I'm just going to stick to tempura if I'm going to deep fry anything else. And note to self: just because tempura batter eats up oil, it doesn't mean katsu batter will. Had a whole tub of oil left over and had to try and use them up by doing prawn crackers, after which the oil all turned black. Arrggh =(
Today I did chiffon cake~ It actually turned out nice =D My mum can't complain that it doesn't have the texture of (the narrow definition of what she knows as) cake this time~ So after trying about eight different cake recipes, I think I've finally found what she's looking for =_____= It's very soft and fluffy and quite fine without being oily~
But I shall make this cake only once a year because it takes wayyyy too much effort LOL It's at least twice the effort of other cakes I've tried, yes...including the angel cake ==;;;;;;;;;
I had to go and buy special cake flour for it ($2.60 a kilo....wthhh) Maybe I should try normal self-raising flour next time and see if it's a lot worse? ==;;;;;;;;;;
Maybe I shall try hot pancakes tomorrow? XDDDDDDDDDD
In case I can't find this again.....translated from here
(What was in the recipe / what I used)
Ingredients:
Yolk mixture
Eggs - 4, split into yolks and whites
Caster sugar - 1/8 cup / 30g
Oil - 3/8 cup / 60g
Milk or orange juice - 60g
Cake flour or self-raising flour - 100 g / 1 cup
Baking powder - 1/2 "small spoon" / 1/4 teaspoon
Salt - 1-2g / 1/8 teaspoon
[My addition: Vanilla essence - 1/4 teaspoon]
Egg white mix
Egg whites - 4
Lemon juice or cream of tartar (1g) or vinegar - a few drops
Caster sugar - 80g / 1/8 cup
Steps
1. Separate the egg yolks and egg whites into clean dry containers
2. Stir in 30g (1/8 cup) of sugar into the egg yolk until dissolved
3. Add oil in 3 parts, stirring after each addition
4. Add milk/juice and stir until combined
5. Add the sifted flour, baking powder and salt, and use a plastic spatula (I just used a metal spoon ==;;;) to stir them in lightly, apparently "using a chopping motion" until you get a thick mixture
6. Preheat the oven to 160 C.
7. Add lemon juice to the egg white and beat on low speed until frothy ("beer bubbles"). Add half of the caster sugar and beat on medium speed until fine foam forms, then add the rest. By the time you finish beating the egg white should be firm enough to stick to the bottom of the bowl if you tip it over (or "stick a chopstick in and it would stay standing up")
8. Scoop 1/3 of the egg-white into the egg yolk mixture and using the "chopping mixing" motion to mix, do NOT stir. Then tip the entire mixture back into the remainder of egg-whites and mix until just combined.
9. Pour into cake tin and tap on the table to get rid of the larger air bubbles.
10. Stick it into the oven at 150 and bake for around 60 minutes (mine was ready at about 50). Cool upside down on rack before removing from tin.
