Wednesday, July 23, 2014

How to Make Chicken Floss Using Bread Machine



This is the chicken floss that I made using bread machine last Friday, following a recipe shared by a lady from a FB group. This recipe is really simple and fuss-free, there is no hjuman intervention required, what's more, it really tastes and looks exactly like the real meat floss from Mei Zhen Xiang 美珍香, no kidding! I was still worrying about what to do since the meat floss we brought back from SIngapore was nearly finished, I was really frugal about eating the meat floss as it was so precious, I would only spoon a little to put into my boy's porridge each time and I had to tell him repeatedly that this small packet has to be stretched a long way, since we have to wait another year before we can replenish our supplies from Singapore. So you can imagine my joy when this recipe just "dropped from the sky", and solved my problem. Haha, so happy that I know how to make chicken floss myself =D

So what I did was, I made some apple chicken soup for lunch, threw in 4 big chicken thighs, and after simmering for 2 hours, the chicken meat were so soft that they fell from the bones, then I drank the soup and reserved the chicken meat for making chicken floss. 


Recipe shared by Hui Ping Yi Yin, original recipe by Siew Moy Wong


Ingredients for original recipe 
400g pork, boiled and shredded
3.5 tbsp fish sauce
7 tbsp fine sugar
2 tbsp dark soya sauce
3 tbsp water

Ingredients for my adjusted recipe
300g chicken, boiled and shredded
2.5 tbsp fish sauce 
5 tbsp fine sugar
1.5 tbsp dark soya sauce 
2.25 tbsp water


Method
1. Place the deboned meat into a ziploc bag and press it flat. Add in all the seasonings into ziploc bag and mix well.



2. Add in the seasoned meat into the bread machine. Select Jam function (number 9, takes 1 hr 20 min per cycle) and do it 2 times/cycles, a total of 2 hrs 40 min. Note that for my BM, the jam function starts stirring continuosly 15 min after start and until 20 min before end, which means it stirred continuously for 45 min per cycle and 90 min in total.




See this is the finished product, my "BAHOO" done in a bread machine. Does it look like those sold in shops selling bak kwa? I think it does!



I had some chicken floss with the tiger bread we bought from the bakery, hmm simply delicious! 

Btw, I have a small announcement to make. The blog-hop event "My Treasured Recipes #1" featuring Alex Goh recipes is coming to an end this end of July. After some consideration, I have decided not to do a blog-hop based on books, for fear of copyright infringements. My next blog-hop MTR #2 will be DOUGH STARTER BREADS. You are free to blog and join us if you have baked any breads using a dough starter, starting from 3 Aug to 31 Sep. :)

Monday, July 21, 2014

Party Cakes #5 - The Buttered Cat's Apple Crumble Tart


This is absolutely my favourite apple crumble tart, I call it the Buttered Cat's Apple Crumble Tart. Why? Because this recipe came from a friend of my sister, whose bakery is called The Buttered Cat. I have made this apple crumble tart 2 times in the past which I blogged about HERE but I have forgotten to document the recipe. This is my 3rd time making this tart, I made this tart together with 7 other cakes/tarts for last weekend's party and I MUST document it otherwise I am gonna forget the exact measurements for a 9-inch pie tin and then I have to crank my brain and do the math again. :)


This apple crumble tart may seem daunting, but if you follow the intructions carefully and if you do the apple filling 1 day in advance, you will find that it is actually not that difficult at all. It is perhaps a little tedious to prepare the apple filling, the pie crust and the streusel all by yourself, it may take you the whole afternoon if you do everything at one go, but I assure you that it is technically not difficult and when you get everything correctly done, you will feel a great sense of satisfaction, especially if the apple crumble tart turns out to be as good or even better than those served at cafes.


The original recipe was for 2 tarts, a 9-inch and a 6-inch, but I have adapted the quantities to suit a 9-inch tart only. Recipe adapted from the Buttered Cat's Apple Crumble Tar

Ingredients for Apple Fillings
7 apples about 800g, 175g sugar, 35g butter, 3/4 tbsp lemon juice (optional)


Ingredients for Pie Crust
140g plain flour, 70g butter (cold from fridge), 7g sugar, pinch of salt, 3/4 egg


Ingredients for Streusel
140g plain flour, 140g butter (cold from fridge) 


Method
1) To prepare the apple filling, peel and core the apples and cut them into small cubes. Then cook the cubed apples with the other ingredients, bring to boil, turn down the fire till the apples caramelise. You may prepare the apple filling a day in advance, cover it with clingwrap and store it in the fridge (Do not add water as the apples should be juicey and should emit moisture as you cook them. If you find that the apples emit too much juice, remove some of the juice so that the apples can brown faster.)




2) To prepare the crust, cut the butter into small cubes, the butter must be COLD from the fridge. Mix flour and butter by hand,  till soft and fluffy, then add the egg and consolidate the mixture into a ball of dough. Wrap the dough in clingwrap and place the dough in the fridge for at least 30 min to harden.


3) To prepare the streusel or crumble topping, cut the butter into small cubes, the butter must be COLD from the fridge. You may rub in with your (cold) fingers, or use a knife to cut the butter through the flour, or use a food blender or cake-mixer to pulse the butter and flour, until it resembles bread crumbs.



ASSEMBLY

4) After 30 min, remove the dough from the fridge, flour the work surface generously, and roll out the dough evenly with a rolling pin until it is slightly bigger than a 9-inch pie tin. Grease and flour the base and sides of the pie tin then place the dough inside and use your fingers to press down and mould it into shape. Use a fork to prick holes all over the dough, then use a pastry brush to brush some egg white over the dough to prevent it from getting soggy.

5) Spoon the apple filling over the dough and use the back of a spoon to spread and level the apple filling.

6) Bake at 170C for 35 to 40 min. I baked mine at 170C for 40 min + extra 5 min for browning.



Notes:
- The almount of dough is just nice, so there is no margin for mistakes. Suggest increasing to 160g flour, 80g butter, 8g sugar, pinch of salt, 0.8 egg.
- The amount of streusel is far too much, and there is still a lot leftover, suggest reducing to 120g butter + 120g flour. 


Did not manage to snap a picture of the cross-section this time, but here is a picture I took from March 2013.



Sunday, July 20, 2014

Party Cakes #4 - Blueberry Streusel Cake


This was another 1 of 8 cakes which I baked for my baby's party on 12 July. I have already posted the orange cheddar cheese chiffon cake, the rice cooker blueberry jam cake and the orange butter cake earlier. I still have a few other cakes to post, including my favourite apple crumble tart and belgian rice tart. Alamak, so many backlogs!

This blueberry streusel cake was very well-received by the guests. Although it was a very flat cake (it was not intended to be a tall cake according to Joy Of Baking), it was packed with lots of blueberries, nearly 250 grams! Blueberry is a power fruit which contains lots of anti-oxidants, so I can say this is a very healthy wholesome cake, hopefully it takes away some of the guilt and health-consciousness of eating such pound cakes. :)


Recipe adapted from Joy Of Baking's Blueberry Cake, link with video.


Streusel topping to be sprinkled on top of the cake.

Cake batter.

Assembling the cake - first put some blueberries on top.

Before sending to the oven, sprinkle the streusel topping over the cake.

I followed the full recipe with very minor modifications
- I used 225g (less than 1 pack of 250g) instead of 480g of fresh blueberries. 
- I used a rectangular tin with the same surface area as a 8 inch (20x20cm) square tin as specified by the recipe.
- I baked on the middle shelf at 180C for 40 min, but lowered to 160C for extra 10 min, did not use aluminium foil to cover the cake, total baking time was 50 min.
- Note that the butter for the streusel topping has to be COLD from the fridge. You can use your fingers to do the rubbing-in together with the help of a knife to cut the butter through the flour, or you can use food processor to pulse the butter, flour and sugar. 

Saturday, July 19, 2014

Party Cakes #3 - Orange Butter Cake (Egg Separation Method)

This orange butter cake baked using egg separation method was 1 of 8 cakes which I baked for my baby's celebration party on 12 July. I did not have much chance to snap a good picture as the weather was dark and rainy and I was slicing the cakes under a tent, so pls excuse me for the poor picture quality. 

If you notice, I have been using egg separation method to bake all my butter cakes recently, I find that the result is always very good, the texture of the cake is soft and fluffy and not greasy. I really like this orange butter cake, just as much as I like my banana butter cake (baked a few weeks ago). Unfortunately I did not have a chance to eat more than a piece of this orange butter cake, because all my cakes were snapped up by the guests within 2 hours. :)

So here is the recipe with step by step pictures, I hope you enjoy this cake as much as I do.

Ingredients
200g unsalted butter at room temp
150g caster sugar
4 medium-sized egg yolks at room temp
200g plain flour, sifted (I used cake flour)
1 tsp baking powder
1/2 tsp salt
grated zest of 1 orange
5 tbsp or 60 ml orange juice (from packet)

4 medium-sized egg whites at room temp
50g caster sugar
1/4 tsp cream of tartar

Method
1) Preheat oven to 170 degrees celsius. Prepare a 8-inch round pan, line the base and sides with baking paper such that the edges hang over the sides of the tin, for easier removal later. I did not grease the base or the sides. You can also use a 7-inch square pan. 

2) You need to have at least 3 bowls, 1 for egg whites, 1 for egg yolks and 1 for sifted flour. Whisk butter and 150g sugar using mixer till pale then add  egg yolks one by one and mix well after each addition.

3) This step requires you to alternate the flour and orange juice into the egg yolk mixture, always start and end with flour.
- Add in 1/3 of sifted flour and mix briefly using mixer at low speed. 
- Add in 1/2 of orange juice and mix for few seconds. 
- Add in 2nd addition of flour + grated orange zest and mix for few seconds. 
- Add in remaining 1/2 of orange juice and mix for few seconds. 
- Finally add in last addition of flour and mix till just incorporate, do not over-mix.

4) In a separate clean, dry and oil-free bowl, whisk egg whites until frothy, then add cream of tartar, followed by 50g sugar in 3 additions. Whisk the egg whites until stiff peaks. 



5) Add half of the egg whites into the egg yolk mixture and mix at low speed using mixer until incorporated. Add the remaining half of egg whites and FOLD using spatula.


6) Pour the batter into the prepared lined tin, smooth out the batter with a spatula and bake in preheated oven for 170C for about 60 min. (I lowered to 160C after 20 min because I saw bubbles forming on the cake.)



7) Remove from oven and let it cool on cooling rack before serving.


Banana Tangmian Chiffon Cake (香蕉烫面戚风)


I hope I will be in time to submit this last chiffon cake I did for the Bake-Along Chiffon theme. Initially I have bookmaked a chocolate tangmian chiffon cake to try out, but because my bananas were so ripe and dotted with dark spots that I thought I better get rid of them by making a banana chiffon cake.

So I googled for a banana tangmian/scalded dough chiffon cake and came across this recipe here, I made some changes to the ingredients and method of preparation and I was very happy that it turned out pretty well, nice and tall because I used 5 eggs instead of the usual 4 eggs I used for muy 8 inch chiffon tin. =)

I better quickly post this cake before the link ends, and then I would have to return  to finishing off my backlogs, 6 other recipes from the 8 cakes I baked for last week's party. :)

By the way, this banana chiffon cake was so soft and moist and fluffy, that I finished half the cake by myself within the first hour. A highly recommended recipe which I will try again and again. :)



Recipe adapted from Jottings of Life and Nasi Lemak Lover.

Ingredients
5 egg yolks @room temp
20g fine sugar
20ml fresh milk
50g unsalted butter
80g ripe bananas, mashed with fork
100g self-raising flour, sifted

5 egg whites, @room temp
70g fine sugar
1 tbsp corn flour


Method
1. Whisk egg yolks and 20g sugar until pale and creamy, about 3 to 4 min. No need to whisk until ribbon stage.

2. Add butter and milk in a pot over medium heat and stir until completely melted.

3. Add egg yolks and mashed banana into the pot and mix well, then remove from heat.

4. Sift in SR flour and whisk gently with balloon whisk until just incorporated. Do not over-mix.

5. Whisk egg whites until foamy. Add in 70g fine sugar and whisk till soft peak. Then add 1 tbsp corn flour and whisk for a few more seconds. No need to whisk till stiff peaks, just soft peaks will do for this cake.

6. Pour the batter into a 8-inch/20-cm chiffon tin. Bang the chiffon tin on the table top to get rid of big air bubbles. Then use a chopstick to run through the batter 2 rounds to further get rid of air bubbles and to smoothen the batter. Finally use a spatula to gently smoothen the surface of the batter. 

7. Bake in preheated oven at 160C for 45 to 50 min.

8. When cake is ready, test with toothpick to see if it comes out clean. Then remove the tin from oven and tap it lightly on table top so that the chiffon cake will be "shocked" and will not shrink further. Immediately invert on cooling rack. 

9. When cake is cooled, unmould it either using your hands or using a serrated knife to loosen the sides and base of the chiffon tin.





I am submitting this post to Bake-Along #64 - Chiffon Cakes, hosted by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings.

Friday, July 18, 2014

Party Cakes #2 - Orange Cheddar Cheese Chiffon Cake (Tangmian/Scalded Dough)

You may not believe it, but this is the 3rd time that I baked this cake. I have never ever attempted the same chiffon cake so many times in my life but I have baked this cake 2 times in a row on the same day and both times I failed terribly. Maybe I was in a rush and did not pay attention to the details during baking. During the 1st and 2nd attempts, the cake looked fine in the oven, it was tall and smooth and there was no crack, but somehow the cake just came crashing down 5 to 10 min after inverting. Both times I was caught unaware, and I was very sad seeing my hard work (and so many pieces of cheddar cheese) went down the drain. I couldn't figure out what went wrong and I consulted June Chan, the lady who provided me the recipe. After some discussion, finally I think I knew what was the problem. I have used belgian patisserie flour instead of SR flour as stated in the recipe. Since this cake is a tangmian / scalded dough chiffon cake, the texture is very soft and yet the liquid content is higher than other normal chiffon cakes, so this belgian patisserie flour was probably not strong enough to hold the cake while it was being inverted. 


So the 3rd time, I decided to bake it again for my baby's party on 12 July (along with 7 other cakes). I bought SR flour specifically for this recipe and finally it worked. You can use plain flour + baking powder too, just try not to use cake flour or patisserie flour as I suspect my 2 failures were due to the use of the wrong type of flour.

Anyway, this cake was really very very nice and worth all the 3 tries, thanks to June Chan. The cheddar cheese + orange juice + dried apricot / cranberries made a perfect combination. After trying the same cake recipe for the 3rd time, I cannot say that I have mastered the recipe 100%, I still have to tweak the temperature a little and make sure the cake is completely baked. After all, this is my first tangmian / scalded dough chiffon and I am already falling in love with this type of chiffon cake. 


Recipe for Oven-Baked Orange Cheddar Cheese Chiffon Cake, adapted from June Chan

Ingredients
4 pieces or 80g of cheddar cheese (cut into pieces)
35g fine sugar
48ml orange juice
40ml corn oil
88g self-raising flour (sifted)
30g dried apricots or cranberries (cut into pieces) 
4 egg yolks @room temp

4 egg whites @room temp 
50g fine sugar
1/8 tsp cream of tartar

Method
1. Preheat oven to 150 degrees celsius.

2. Double boil cheddar cheese, sugar, oil and orange juice in a water-bath / bain-marie, stir constantly until cheese and sugar are totally dissolved. 

3. Remove from heat and immediately fold in flour in 3 additions into the cheese mixture. Coat the chopped dried apricots or cranberries with flour and add them in during the 2nd addition. Do not over-mix.

4. Add in egg yolks one at a time and fold well after each addition.

5. In a dry, clean and grease-free bowl, whisk egg whites till foamy at low speed. Then add in cream of tartar and whisk at medium speed till white. Add sugar in 3 additions, and whisk at medium speed until sugar is dissolved and egg white mixture is smooth. Finally increase to high speed and whisk until semi-stiff peak (meaning the peak is not very stiff yet the egg white mixture will not drop when you over-turn the bowl.)

6. Add 1/3 of the egg white mixture into the cheese mixture and fold until both are well-incorporated.

7. Pour the combined mixture back into the remaining egg white mixture and fold thoroughly.

8. Pour the batter into an unlined, ungreased 8-inch/20-cm aluminium chiffon tin. Bang the chiffon tin on the table a few times to get rid of big bubbles, then use a chopstick to run through the batter 2 rounds to further get rid of bubbles and smoothen the batter. Finally use a spatula to smoothen the surface of the batter. 

9. Preheat the oven at 150C, lower oven temp to 140C and bake at bottom heat for 20 min. After 20 min, increase temp to 150C and bake at top and bottom heat for another 20 min. (I baked at top and bottom heat throughout since I do not have bottom heat function in my oven. I placed my chiffon tin on the lower shelf such that the top of the tin was at the middle of the oven. I attempted this cake 3 times and each time, 40 min was not enough for me, I had to bake for at least 60 min. Oven temp and timing is just a reference, pls use your own judgement and adjust the temp and timing according to your own oven. The next time I may just stick to one temp 150C throughout as I always forget to increase the temp.)

10. Remove cake tin from oven and knock it slightly on table top to prevent the cake from shrinking. Invert IMMEDIATELY on cake rack to cool down.

11. Once the cake is cooled, unmould it carefully either using your hands or using a serrated knife to loosen the sides and the base of the chiffon tin.


Notes: 
- I have taken step by step fotos during my 3 attempts and they will be uploaded at a later time when time permits.
- I think there is still room to increase to 5 eggs version so that the cake will be even taller.


I am submitting this post to Bake-Along #64 - Chiffon Cakes, hosted by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings.

Party Cakes #1 - Rice Cooker Blueberry Jam Chiffon Cake

This was 1 of 8 cakes which I made for a big celebration party held on 12 July 2014 to celebrate the birth of my youngest daughter, who is now 5 months old. I made 8 cakes on Thursday and Friday, but I never expected all my cakes to be finished so fast. In fact they were all wiped out within 2 hours, not a single piece was left. Luckily we still have some baguettes and different kinds of cheeses for the guests, not to forget lots of potato chips for the children (we opened 8 big packets) and free flow of belgian beer....



It was very lousy weather, it was cold and wet and drizzling the whole time, but we were grateful that all the guests who promised to come did actually come despite the terrible weather. Luckily we rented a super big tent with tables and chairs where the guests could sit and have some drinks and enjoy my home-made cakes.

Here is the recipe for the rice cooker blueberry chiffon cake, the only rice cooker cake which I made for the party, the rest were all oven-baked cakes and tarts. This cake was adapted from my rice cooker orange chiffon cake, this is what I called 换汤不换药 (changing the soup but not the medicine), I just changed the orange juice to blue berry jam mixed with some water, and I got rice cooker blueberry jam chiffon cake, isn't that easy?

But I wasn't really happy with the outcome of this cake. Although the texture was soft and fluffy, it shrank and sank a little upon opening the rice cooker lid. Since I had to bake 8 cakes one after another, I couldn't care less, I just chucked it aside and continued to bake my next cake, like a factory worker in an assembly line, haha!




Ingredients (based on my rice cooker orange chiffon cake)
92 g cake flour (you can use plain flour and cornstarch to make cake flour)
3/4 tsp baking powder
48 ml corn oil
2 heaped tbsp of blueberry jam mixed with warm water and topped up to 68 ml 
4 egg yolks + 24 g sugar + 1/4 tsp salt
4 egg whites + 40 g sugar + 1/2 tsp cream of tartar


Method
1. Sieve flour and baking powder together in a big bowl.

2. In another big bowl, use electric whisk to whisk egg yolks with 24g sugar and salt till light and creamy, about 1 to 2 min. Add in corn oil followed by blueberry jam solution and mix well.

3.  Add in the flour mixture from step (1) into the egg yolk mixture from step (2) and fold in swiftly and lightly using a spatula.

4. In a dry and clean bowl, use electric whisk to whisk the egg whites until there are big bubbles appearing. Add in cream of tartar and beat till it turns white. Add in 40 g sugar in 3 additions, a little at a time and beat until stiff peaks. 

5. Pour 1/2 of the egg white mixture from step (4) into the egg yolk mixture from step (3), and use a spatula to fold in swiftly and lightly.

6. Pour the combined mixture from step (5) into the rest of the egg white mixture and again use a spatula to fold in swiftly and lightly.

7. Preheat the cooker by pressing cook function 5 min in advance.  

8. Pour the batter into a rice cooker pot, grease the bottom lightly but DO NOT grease the sides!!! Bang the pot on the table a few times (cushioned with kitchen towel) to release big air bubbles and if neccessary, use a chopsticks to run through the batter in a figure of 8 to break all air bubbles. 




9. Cancel the cook function and repress cook again. Cook for about 40 min (for 5.5 cup Toshiba cooker without baking function). If you have baking function, you can use baking function. Note that baking time varies due to different brands and technologies, pls use your own judgement.

10. When the cake is ready, open the lid, and take out the pot. Do not take any pictures or waste any time once you open the lid.  Slightly knock the pot on the table once or twice so that the air bubbles in the cake will be "shocked", and will not shrink. If you omit this step, your cake will shrink badly. Then immediately invert the pot. As usual, I tried using a rice cooker steaming rack to invert the cake and it came out very easily.





I am submitting this post to Bake-Along #64 - Chiffon Cakes, hosted by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings.

Thursday, July 17, 2014

Checkboard Chiffon Cake 格子戚风蛋糕


This is my first time baking this checkboard chiffon cake, and frankly speaking, it was not as daunting as it seemed. In fact, I was lucky that I got it right the first time, so I was as happy as a bird! Really happy! You know why? Because I have previously failed 2 times making a particular tangmian (scalded dough) chiffon cake recipe due to various reasons (wrong type of flour and wrong oven temp used), and I was about to give up on trying chiffon cakes anymore. So I found this actually easier than that particular tangmian chiffon which I failed twice and only got it right the 3rd time. 

They say practice makes perfect, I find it very true. It is only when you practise and conquer your fear of the unknown that you know what you are really capable of. Wow, so chim! :)



Recipe for Checkboard Chiffon Cake (for 8 inch/20 cm chiffon tin)


Ingredients (adapted from Kathrine Kwa, reduced from 5 eggs to 4 eggs, and translated to English)

4 large egg yolks @ room temp
40g fine sugar
4 tbsp or 40g warm corn oil *
4 tbsp or 60g warm milk *
120g plain flour + 3/4 tsp baking powder, sifted

4 large egg whites @ room temp
1/4 tsp cream of tartar
80g fine sugar

1.5 tbsp cocoa powder, sifted (for the chocolate batter)

(* original ingredients did not specify oil and milk to be warm, but I prefer them to be warm (as per my orange chiffon cake) as it actually facilitates the mixing of the batter, otherwise it is difficult to mix oil with milk.) 


Method (this is my own method)
1. Whisk egg yolks with sugar till light and creamy, about 1 to 2 min. Add in warm corn oil and warm milk and mix well.

2. Add in the sifted flour mixture in 3 additions into the egg yolk mixture and fold in swiftly and lightly using a spatula or balloon whisk. Do not over-mix.

3. In a dry and clean bowl, use mixer to whisk the egg whites until foamy. Add in cream of tartar and whisk till it turns white. Add in sugar in 3 additions, and whisk until stiff peaks. 

4. Pour 1/2 of the egg white mixture into the egg yolk mixture, and use a spatula to fold in swiftly and lightly.

5. Pour the combined mixture from step (4) back into the remaining egg white mixture and again use a spatula to fold in swiftly and lightly.

6. Divide the batter equally into 2 portions. Add sifted cocoa powder to 1 portion (chocolate batter) and leave the other portion as it is (plain batter).

7. Prepare 2 piping bags and pour each type of batter into the piping bag. You do not need to use a piping tip in this case, you can just cut a small hole in the piping bag. 

8. In a ungreased, unlined chiffon cake tin, pipe a ring of chocolate batter in the innermost ring, and alternate with a ring of plain batter. Repeat this until the 1st layer is finished.


9. For the 2nd layer, start by piping a ring of plain batter and alternate with a ring of chocolate batter, repeat this until the 2nd layer is finished. Do this layer by layer until the 2 batters are finished. I managed to pipe 5 alternating layers, one on top of another. 





10. Once the layers are completed, bang the chiffon tin on the table a few times to get rid of big air bubbles.

11. Then bake in preheated oven at 140C for about 50 min. I preheated at 150C, but lowered to 140C when I put in the cake. I placed my cake on the lower shelf so that the top of my cake was at the middle of the oven. Check if the cake is done by using a toothpick to prick, the toothpick should come out clean. (Oven temp and timing provided is only a reference, pls use your own judgement and adjust the temp and timing according to your oven.)

12. Once fully-baked, remove the chiffon cake tin from oven and slightly knock the tin on the table to give it a "shock". This will prevent the chiffon cake from shrinking any further. Then IMMEDIATELY invert the chiffon tin on a cooling rack. 

13. Once the cake is cooled, unmould it carefully either using your hands or using a serrated knife to loosen the sides and the base of the chiffon tin.


Note:
You may do this as a rice cooker cake, I have not tried it out but it should work. This recipe contains 4 eggs and hence more suitable for a 5.5 cup rice cooker, just refer to the steps of my rc orange chiffon cake as a reference. If you have a 8 or 10-cup rice cooker, you need to upscale the recipe, by increasing the number of eggs to 5 or 6, and increase the other ingredients proportionately too (by dividing base recipe by 4 and multiply by 5 to get 5-egg version).


I am submitting this post to Bake-Along #64 - Chiffon Cakes, hosted by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings.

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