- Hands on Workshop @ Phoon Huat -

Last Wednesday, I just tried a hands-on workshop at Phoon Huat - Sims Lane and I love it! I've never tried a full hands on classes at CC so far. I did a so-called hands on, but you only get a small portion of what you did, but here at Phoon Huat, you get to measure most of the ingredients yourself! The instructor will guide you first step by step on the recipe first, any alterations or questions of substitution on ingredients. Then you measure out the ingredients, and mix it yourself. Of course, the instructor will be there to give some help and adjustment (if needed).

I will definitely do this again if I see any interesting recipes!

Here are the stuff made!

Toasted Mushroom & Onion Bread

The bread is a mix of bread flour, rye flour and ... potato flake! Giving it a soft and fluffy bread even on the 2nd and 3rd day! The bread didn't last long of course... both were all gone by 2nd day afternoon!

Mississipi Mud Pie with Maple cream frosting & Chocolate topping

This Mud pie is a winner! It's a Oreo base pie, with dark chocolate filling which was not overly sweet... The whole family loved it! After my hubby tried one slice, he asked me ... "So,when are you going to make the mud pie?" (Even with 1/4 of the 7"x7" pie still in the fridge). However, he said that maybe I should not to make it 'too' chocolatey... I said, maybe because we use dark chocolate (which is good rite?), I will maybe reduce the amount of the dark chocolate and mix it with some milk chocolate to balance it.  

Meanwhile, I am browsing for other interesting hands on workshop that Phoon Huat have this coming week and the next, there is this earl grey lavender tea cake that I am interested in joining... any takers?

- Mini Coconut Chiffon Cake -

After baking kueh lapis few weeks ago, I was left out with lots ( I mean LOTS) of egg whites sitting around in my fridge. Not wanting to just steam them n cook with sambal, or pour in every soups ... I turn to my friend Mr. Google for egg white recipes... 

I found a food blogger which has the same situation as me, and made lovely chiffon cakes using just egg whites! How wonderful! 

So, these days when I collected enough egg whites whether from other cake making recipes such as cream choux pastry, or those leftover when frying croquettes or other fry recipes, I would make these lovely chiffons ...

Here's a link to the food blog that I mentioned @kokken. Do check out her other recipes in her blog. 

Today, I'm making mini chiffon cakes ... found these mini chiffon baking pans at Phoon Huat few weeks ago and I couldn't resist buying them (6 to be exact!). Since I had no milk today, but I have leftover coconut cream ... and I use coconut oil instead of canola oil. So hopefully it will resulted in a 'fragrant' coconut-y cake? We'll see ...

Here's a snapshot of my mini cakes in the oven ... 

close up look at the mini chiffon

into the oven!

As I was typing this blog, my kitchen timer beeps! Since I was baking the mini ones ... the baking time is reduced by half! (original size baking pan would take bout 40 minutes!). Since this is my first time I bake the minis, I put the timer at 20 minutes to check... Surprisingly, all already baked in 20 minutes ... Woohoo!! Now, I only need to cool them down upside down before cutting and eating it!

yumm yumm..

remember to cool them down upside down

pardon my 'not-so-neat' cut

ta-da ... the cake is done ... I cool them down for about half an hour ... shld be more, as you can see in the picture, the bottom of the cake was still a bit wet, hence ... the patchy cake ... nevertheless, it still taste GREAT!

Here's the recipe, adapted from @Kokken blog

Ingredients: (makes 5 mini chiffons)

• 40ml Coconut oil (or canola)
• 80ml Coconut Milk
• 70g All purpose flour
• ⅛ tsp Salt
• 200g Egg white
• 70g Icing Sugar

Instructions

1. Preheat oven to 170C.
2. In a mixing bowl, mix oil and coconut milk together with a hand whisk.
3. Sift flour and salt into (2) and mix well with hand whisk until a smooth paste is formed and no lumps are visible.
4. In another clean mixing bowl, add egg whites and powdered sugar. Mix with a mixer fitted with a balloon whisk until soft white peaks are formed.
5. Add ⅓ of meringue from (4) into (3) and mix well. Add the remaining meringue and fold to combine using a rubber spatula.
6. Divide the batter into 5 mini chiffon pan and bake at 170C for 20 - 25mins.
7. Remove cake from oven and cool by standing the pan upside down.
8. Use a paring knife and cut the outer layer, around the tube and the bottom of the cake to release the cake.

Enjoy!