Pandan Chiffon Cake 香兰戚风蛋糕

Pandan Chiffon cake is one of my favorite from my baking list. My daughter, husband and now including my 20 months old son also love this cake. In shanghai, we hardly find it in any bakery shop, like wise in Malaysia. There are expats from Singapore or Malaysia homemade pandan chiffon cake for order, a 80gm pandan chiffon cake can easily cost  RMB80(equals to RM50). Look at this ridicules price, I would rather make my own pandan chiffon cake at home. Pandan leaves is not common in Shanghai, usually we order the Pandan leaves in bulk (min 500gm) from Taobao, which I believe are from Guangzhou area. That's part of the reason make this cake so precious in Shanghai. Some people choose to use pandan essence, but that is never in my option. I am not good in making meringue (打发蛋白霜) by using Thermomix, thus I am still using the traditional mixer to do the mixture.

Ingredients:

Item A:

60gm Sugar 

5 eggs white

5cc lemon juice

Item B:

5 egg york,

30gm salad oil

20 gm sugar

5gm coconut powder/ 5cc coconut milk

15gm pandan juice with 50gm water

90 gm cake flour

Steps:

Item A:

1. beat egg white a bit until have some bubbles, add lemon juice and 1/3 sugar to beat at high speed with mixer.

2. By sequence add 2/3 n all sugar to beat till fluffy (about 10 mins)

Item B:

3. Egg yolk stir with sugar, add in pandan juice with water, oil, coconut powder, mix even.

4. Add in sieved cake flour.

Mixture:

5. Add 1/3 egg whites into item B, use spatula lightly stir even then pour into the remaining item A. 6. Mix evenly and pour the mixture into mold.

7. Hit the mold on table 3 times to remove the air.

8. Bake 160 degree for 10mins then turn to 150 degree 38 mins.

9. After bake, turn the mold upside down for cool down before remove from the mold.

Baked Cheese Cake with Thermomix

I love cheese cake, since I own a Thermomix, a cheese cake in the house became so easy. That's the main reason why I keep putting on weight, I can easily finished half of this cheese cake in a day. It's just too easy and yummy! In all my baking I try to avoid Vanilla extract, which I personally feel it doesn't make different in taste. I prefer natural ingredients and fragrance.

Ingredients:

Cake Base:

120gm unsalted butter (cut in to pieces)

250gm digestive biscuilts

30gm brown sugar

Filling:

750gm cheese (I used achor brand)

120gm whipping cream

220gm sugar

1.5 tsp vanilla extract (I skipped)

3 eggs

1 egg yolk

Steps:

(Base)

1. Grease the bottom and side of a springform tin (7 inches) with butter.

2. Place butter into mixing bowl and melt 2min/100degree/speed1.

3. Add biscuits and sugar and crush 10 sec/speed7.

4. Spread crumb mixture into base and press firmly to make compact layer. Refrigerate for 30 mins.

5. Preheat oven 220 degree and clean the mixing bowl.

(Filling)

6. Place cream cheese, whipping cream, sugar into mixing bowl and mix 20sec/speed4.

7. add eggs and egg yolk and mix 20sec/speed4. Pour cheesecake filling over crumb base.

8. Bake on baking tray on lowest shelf of overn 10 mins (220 degree), reduce to 150 degree for 45-50mins (until the mixture is almost set).

Allow to cool an hour, turn off the oven with oven door slightly open.

To cool to room temperature , covered and refrigerate at least 4 hours before cutting.

My Thermomix & Recipe WeChat Group

I get my Thermomix TM5 as a gift from my hubby for my hard work to bring my son to this world on 4 Aug 2015. After 8 months stay at home in Malaysia, we returned to Shanghai with my 6 months old baby boy, of cause with my Thermomix. Since then I am actively doing my research on Thermomix Recipe and I created a WeChat group for Expats in Shanghai whom owns a Thermomix, we learn and share our cooking fun with Thermomix.

We are honor to have Cheryl Lai in our group. She is a SAHM too and famous in writing blogs about her self experiments on baking, and she finally has her Thermomix in her kitchen. She shared a lots of good tips using Thermomix in baking, findout more of her yummy baking recipe here: http://www.bakingtaitai.com/.

If you are a Thermomix user whom is/was expats from Shanghai, welcome to contact with me at : purples.shop@gmail.com and join our Thermomix Recipe WeChat Group. Also welcome to email me if you looking for Thermomix Recipe, as we are keeping a series of Asian Recipe and we are happy to share.

Home mede Soy Drink 自制豆奶

制豆奶其实有好几个种方式，可以使用Thermomix, 豆浆机或者家里两种机器都没有的朋友可
以用blender打烂泡好的黄豆，再自己熬煮也可以哦。

以下blender打的豆水食谱是来自SDII地狱式减肥计划的魔鬼教练VIVIAN，我有豆水机和Thermomix,所以我没用过这个食谱，只供参考。
500g 黄豆浸水隔夜,有尿酸可以去皮洗干净。
放进打果汁器加水3 liter 打(可以分次)
打好放进干净的白布把汁挤出来,拿去煮到滚就可以了。。
一定要看火不停的搅拌。
带冷可以放进冰厨冷藏,五到六天。
建议买有机黄豆会比较香,普通豆会有腥味。

从怀孕第一个小孩开始我就为了给宝宝更好的营养，所以买了一台九阳豆浆机。当时还在中国上班的老公就给我抬了一架豆浆机回来。有了豆浆机其实很方便，一杯黄豆100gm加1300ml的水，按钮湿豆，25分钟后就有豆香味浓郁的豆水喝了。我比较喜欢使用有机黄豆混黑豆一起熬煮，这样黑豆黄豆水特别好喝，香浓到不行。这一台豆浆机我从怀孕第一台用到现在，都6年了，还是很行哦！

再来，就是使用thermomix 自作豆水，方法如下：
材料：
100gm有机黄豆/黑豆 （泡在水里隔夜/最少4小时）
1 liter 水
50gm 黄糖/白糖
3-4片香兰叶 (optional)

隔夜黄豆把水滤掉，加入400gm水进去主锅里1分钟/速度8
加入600gm水，糖和香兰叶，煮10分钟/90度/速度2
再煮沸2分钟/100度/速度2

好了，喜欢喝热的也可以等豆水凉了存储在冰箱可以保存2天。


Ingredients:
100g soya bean (I prefer organic black beans), soak overnight or min 4 hours
1 litre water
60g rock sugar, crushed
3 pandan leaves tie into a knot
Method:
Place drained beans and 400g of water into TM bowl and blend for 1 min / speed 8
Add the remaining 600g of water, sugar and pandan leaves and cook 10 min / 90°C / speed 2
Cook for a further 2 min / 100°C / speed 2
you may serve hot, or leave the soy drink cold and keep in fridge, can last for 2 days.