Tag Archives: snacks

Teh Tarik Chiffon Cake or Milk Tea Chiffon Cake

I personally love both milk tea and chiffon cakes; I think most Asians do. So the other day I had an idea to combine these two into one delightful treat. Lying in my pantry were my Aik Cheong 2-in-1 milk tea packets, which I immediately thought of incorporating into the Chiffon cake. I was not disappointed! The taste was absolutely heavenly with the sweet notes of milk Tea pairing perfectly with the soft spongy texture iconic of chiffon cakes. The resulting treat was so good that even my youngest son who, unlike me, is not into chiffon cakes and milk tea had devoured half of the cake in a day! The other half was split among the three of us – my eldest son, my husband and I. They all had requested for me to make it again the next day. So the pictures on this post was actually from the second bake that I did two days later.

Ingredients (batter)

  • 80g cake flour
  • 4g baking powder
  • 50g fine sugar
  • 4 egg yolk (75g)
  • 70g melted butter
  • 110g milk
  • 4 packs 2 in 1 milk tea (I used Aik Cheong brand, each pack is 25g)

Ingredients (meringue)

  • 5 egg white (200g)
  • 4g lemon juice = 1 tsp
  • 100g fine sugar

Chiffon Tin size = 21cm in diameter , 11 cm in height. The bottom has to be lined with baking paper

Before starting ensure that your mixing bowl and balloon whisk are free from oil or any grease. Furthermore ensure that both yolk and egg whites are FULLY separated, especially for the egg whites which should not have ANY traces of egg yolk as this would affect your meringue later.

Method

  • Preheat your oven at 180 degree celsius.
  • Melt the butter and set aside.
  • Sift the flour and baking powder together and set aside.
  • Heat up the milk until slightly boiling, turn off the heat, and add the packets of milk tea one at a time. Ensure that all of the packet’s contents are dissolved completely before adding in the next pack.
  • Add the sugar, mix until everything is well incorporated, then add the melted butter. Mix until all combined.
  • Pour the mixture into the bowl with the yolk . The bowl has to be big enough for you to incorporate the meringue later. Stir well to combine. Add in the flour mixture in 2 batches, stir and combine. Set aside the batter.
  • In the mixer, beat your egg white until foamy at medium speed, add in the lemon juice. beat for about 30 seconds and start adding the 100g sugar in 4 batches. As the foam thickens, turn up the mixer speed. Continue beating until the meringue reaches stiff peak (please refer to the picture below). You will see that the mixture will become glossy. Do not over beat as it will dry out the meringue. If you are not familiar with making meringue, I would advise you to check the mixture every 20-30 seconds after it reaches the soft peak stage.
  • Gently fold the meringue into the batter using a spatula. Do it in 3 batches. Ensure that all the meringue are incorporated fully into the batter. Do not over mix as it will deflate the air, making your cake dense.
  • Pour it into your chiffon tin, give the tin three or so gentle taps on the table surface to let larger air bubbles rise to the surface and pop. Bake it at 180 degree celsius for 12 minutes.
  • Use a knife and make a few slits on top, this is to prevent wild break on your cake, however this is just for aesthetic reasons so it is optional. In the past, people did not do this step at all. So if you don’t want to do it, it is fine, just skip this step.
  • Lower down the temperature to 160 degree celsius, and bake for 30-35 minutes more, or when the skewer inserted into the middle of the cake is dry. The timing is just a guideline as each oven works differently.
  • Invert the pan upside down and let it cool down completely before slicing.

Pandesal

Pandesal is a popular bread in the Philippines that is commonly eaten during breakfast or as a snack. It is a bread that is fluffy, slightly sweet, coated with breadcrumbs and is best eaten with butter, sardines or cheese. Though simple in appearance, it is actually one of the best bread I have ever tasted.

I have been missing this bread lately, so I decided to try and make my own. There are a lot of recipes out there on the internet but I have decided to create my own recipe based on my experience with bread. I tested different variations and the third recipe that I tweaked was by far the best. I am very pleased with the outcome. So here I am sharing with you my recipe. Take note that I am using all butter and fresh milk as commercial Pandesal mostly use margarine and milk powder to lower the cost. Since I am making it for my family, I naturally used the best ingredients.

This recipe yields 15 pieces at around 65g each. You may half the recipe if you find it too much.

Ingredients

  • 530g high protein bread flour
  • 85g sugar
  • 9g salt
  • 10g instant yeast
  • 45g butter (cut into small cube)
  • 125g egg (2 Large egg)
  • 210g milk
  • 40g fine bread crumbs

Note

1.You may reduce your yeast to half if you are not rushing. As I was rushing for the bread to rise, I doubled the yeast. The more yeast you add the faster the rise, the warmer and humid the environment, the faster the dough increase in size.

2. I prefer to use instant yeast, instant yeast can be mixed instantly with the flour without the need to dissolve it in liquid and sugar.

3. The temperature of the ingredients you use affects the rising time of your dough, so if you are not rushing , it is best to use milk, butter and eggs from your chiller. Otherwise you need to warm the milk and let the eggs and butter warm naturally to room temperature

4 You need to knead the dough until gluten develops. You can check by using the window pane test ( see picture below). A fully developed gluten would make your dough stretchy and extensible therefore it can trap more air making your bread softer

Method

  • Toast the bread crumbs with low heat on a pan. No need to add oil. Stir until all the crumbs are golden brown and evenly toasted. Set aside. Toasting it allows your bread to get golden in colour without baking it long therefore preserving the moisture of your bread.
  • Preheat the oven to 180 degree celsius
  • Put all the ingredients into the mixer at low speed except the butter, salt and bread crumbs. Mix for about 2 minutes until all the ingredients come together.
  • Add in the butter cube by cube, increase to medium speed and knead for 2 minutes.
  • Add in the salt and continue kneading for 5-8 minutes, depending on your machine. Note that you should check the dough every few minutes for the window pane test as over kneading will also cause the gluten to collapse. The dough would be somewhat sticky and stretchy that it would be a little bit an effort to pull it out from your mixing bowl. If it is way too sticky, add 1 tbs of flour at a time. Note that humidity of your surrounding will affect the dough hydration.
  • Roll the dough into a ball and place it into an oiled bowl, set aside for about 45 minutes or until the dough rises and doubles in size. Note that mine rises to double its size in an hour and half because of the cold ingredients that I used. 45 minutes is just a guide line.
  • Punch out the air in the dough, roll the dough into a log (refer to picture) and use a dough cutter to slice. I sliced 15 pieces as I prefer bigger pandesal. Each pandesal weighs about 65g. Coat each slice with the toasted breadcrumbs.
  • Place each slice on the tray with baking paper with enough space for the dough to double in size. Do the the same for the rest of the slices. Cover and let it rise until doubled. Mine took about 45 minutes.
  • Bake for 13 minutes. Turn the tray at 7 minutes.
  • Serve warm

Note that you can warm the bread the next day in a preheated oven for 2-3 minutes at 180 degree celsius. I usually do it in my air fryer instead. Preheating it at 200 degree celsius for 3 minutes, then warming up the bread at 180 degree celsius for 2 minutes.

See how soft and fluffy it is? This batch of bread was finished the next day for a family of four! LOL!