Vanilla Ogura
Pan size: 9” chiffon mould
Ingredient A
4 Egg yolks n whole egg 1- Grade B (60g)
40g Corn oil
56ml milk
½ tsp vanilla essence
64g Superfine flour
Ingredient B
4 Egg white
64g Castor sugar
1/2 tsp Cream of Tartar
METHOD
1. In a large mixing bowl, hand whisk egg yolks, oil, juice, whole egg until pale and well combined then sift in the flour and mix until smooth. Cover n Set aside.
2. In another clean dry bowl (make sure it's oil free too!) use an electric whisk (or stand mixer if you have one) whisk the egg white until foamy before adding cream of tartar. Continue whisking until thick foams before slowly adding sugar and continue whisking until stiff peaks form or if you can be gentle, just until soft peaks is fine. I fine mixing soft peaks meringue into the yolk batter is easier than stiff peaks.
3. Fold meringue into egg yolks batter gently, 1/3 portion at a time until you get a nice creamy batter that can be poured into your cake pan easily. You can use a hand whisk to fold in the meringue and at the end, switch to a spatula to scrap the bottom of the batter and fold up gently to ensure even mixing of the meringue into yolk batter. Gently shake the pan from side to side to even out the batter before baking in a steam bath for 1 hour 10 minutes at 140C. Please take note that temperature is only indicative here.
For corn jelly :-
300ml water
3/4 tbsp Instant Jelly powder
120g sugar
150g fresh corn + 200 ml water (blend)
200ml coconut milk
60g Hoen kwe flour (I use yellow flour)
11/2 tsp corn paste
Method:-
1. Water, Instant jelly powder n sugar bring to boil, add corn juice mix well.
2. Turn a small fire to join coconut milk n hoen kwe flour simmer until thick, then turn off.
3. First fell layer kaya, then covered with a cake, spread a cross to finish. Under the top layer must be a cake shop with a small bowl of pressing (prevention float), leave to cool in the refrigerator fell layer kaya, then covered with a cake, spread a cross to finish. Under the top layer must be a cake shop with a small bowl of pressing (prevention float), leave to cool in the refrigerator,
60g Hoen kwe flour (I use yellow flour)
11/2 tsp corn paste
Method:-
1. Water, Instant jelly powder n sugar bring to boil, add corn juice mix well.
2. Turn a small fire to join coconut milk n hoen kwe flour simmer until thick, then turn off.
3. First fell layer kaya, then covered with a cake, spread a cross to finish. Under the top layer must be a cake shop with a small bowl of pressing (prevention float), leave to cool in the refrigerator fell layer kaya, then covered with a cake, spread a cross to finish. Under the top layer must be a cake shop with a small bowl of pressing (prevention float), leave to cool in the refrigerator,
