Yuja (Korean Honey Citron Tea) Chiffon Cake

Korean Honey Citron Tea or Yuja Cha (柚子茶）is a Korean traditional tea made from thinly sliced yuja or citron with its peel and combined with honey. Yuja tea is usually served hot and can be served after meal or by itself. The delicate citron flavor provides a gentle taste into the Chiffon cake.
I bought mine from NTUC or any Korean supermarket should have this.

 

Ingredient A: (makes one 18cm cake)

3 egg yolks
20g caster sugar
50g Honey citron Tea/jam
40ml corn oil
50ml hot water
70g plain flour
1/2 teaspoon baking powder

Ingredient B:
 4 egg whites
54g caster sugar

Method:

1. Mix the honey citron jam with the hot water. Leave to cool.
2. Sieve flour, baking powder together, set aside.
3. Separate egg yolks/whites and bring to room temperature.
4. Place egg yolks in a mixing bowl, add in sugar, and with a electrical whisk, whisk till the mixture becomes very sticky and turn pale yellow in colour.
5. Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same steps with the citron tea mixture. Then sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter.
6. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Beat in the sugar in 3 separate additions on high speed until just before stiff peaks form.
7. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a whisk until just blended.
8. Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter. I also use a wooden skewer to go around the batter to remove more air bubbles.
9. Bake in pre-heated oven at 170 degrees for 30 ~ 35mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
10. Remove from the oven and invert the pan immediately. Let cool completely before unmould.

Note: I unmould by hand . You can refer to this video for the steps:
http://youtu.be/fiwdQ9Xd4Lc

Original recipe adapted from: http://happyhomebaking.blogspot.sg/2009/07/yuja-cha-chiffon.html
I had made some adjustments to the original recipe.

Claypot chicken rice

Claypot Chicken Rice

(2-3 servings)

Ingredients

5 chicken thighs ( cut into small pieces)
1-2 lup cheong chinese sausages
6-8 dried chinese mushrooms ( soaked in water till soften)
2  cups of rice, Jasmine or any long-grain variety
2 cups of chicken stock
2-3 bunches of green leafy vegetables

Marinade

2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp sugar
1 tsp pepper
3 cloves of garlic, minced
 1 tbsp of minced ginger
2 tbsp of chinese cooking wine, e.g. shaoxing wine
A dash of sesame oil
1 heap tbsp cornstarch

Topping and Garnish

2 tbsp of dark soya sauce 酱油 or dark caramel sauce 晒油
A stalk of spring onions, julienned
A stalk of celery

Methods:

1. Marinate the chicken for a few hours in fridge
2. Wash the rice and add in chicken stock and bring to a high boil
3. Then lower flame and allow to simmer
4. When the rice is half cooked, about 8 minutes later, place in the chicken, mushrooms and sausages.
5. Remain at the lowest flame and allow to simmer.
6. You should be able to smell some smoky flavor and the steaming from the lid had subsided.
7. Off the flame and  add in the vegetables and cover the lid immediately for about 2 mins
8. When serving, add in the dark soya sauce and springs onions and celery.


Special thanks to Alan for sharing :http://travelling-foodies.com/2012/06/23/claypot-chicken-rice/

Onde Onde

Ingredients

330g sweet potatoes
135g glutinous rice flour
80 ml tepid water
150g gula melaka
50g grated coconut
1 pinch of salt
2 pandan leaves


Method

1.Peel and slice sweet potatoes and steam for around 20-30 min or until soften.

2.While waiting for the sweet potatoes to steam, chop gula melaka finely to an almost crumb-like texture.

3.Once the sweet potato is done, place grated coconut into a dish with crushed pandan leaves, sprinkle and toss in pinch of salt and steam for around 15 min. This is to cook the coconut to prevent it from going rancid too quickly.

4.While waiting for the coconut to steam, work on the dough first mashing the sweet potatoes in a large mixing bowl. This is done traditionally with the back of a fork but a potato ricer, masher can also be used. Process the sweet potato until no lumps are observed and develop a smooth pulp-like texture.

5.To the sweet potato mash, add glutinous rice flour followed by tepid water. The warm water should not be added all at once but over 2-3 sucessions, rubbing and kneading in the dough, sweet potato mash and water together between each addition to form a dough. 80 ml of water only serves as a gauge as it really depends on the level of moisture the sweet potatoes have. Stop adding water when the dough becomes firm and pliable.

6.Divide the dough equally into small pieces, each 15g. Flatten each piece of dough with your thumb and place approximately half a teaspoon (about 5 g) of gula melaka inti in the centre. Cover the filling and wrap tightly. If necessary, dust your palms and fingers with a little glutinous rice flour to prevent the dough from sticking.

7.Bring a pot of water to a boil before lowering the flame to a very gentle simmer. Place the glutinous rice balls gently into the water, stirring gingerly to swirl the water around and prevent the dough balls from sticking to the bottom of the pot. The water must be barely simmering, gently cooking of the dough balls to prevent them from bursting and at the same time, prolonging the cooking time for the gula melaka filling to melt completely.

8.Remove the cooked balls which float up and drain slightly over a perforated spoon or a fine wired sieve before rolling them over the dish of grated coconut.

9.Serve immediately.

Special thanks to Alan for sharing this wonderful recipe: http://travelling-foodies.com/2013/07/20/onde-onde/#more-4628

Wholemeal hamburgers

Hamburger buns by yvonne C ( 65 degree tangzhong bread) pg 031 

Note : I did some modifications to wholemeal buns for healthier version . 

Tang zhong 

250g water

50g bread flour 

Mix and boil till thicken. Cling wrap and keep cool. ( I keep in the fridge and used only the next day) Any balance of this starter dough can keep up to 2-3 days. 

 

Dry ingredients 

Bread flour 210g

Wholemeal flour 56g 

Milk powder 20g

Caster sugar 42g

Salt 1/2 tsp

Yeast 6g

Wet ingredients 

Whole egg 30g

Water 85g

Tang Zhong 84g 

Unsalted butter 22g 

Methods:

 

~Mixed the wet n dry ingredients together in a bread maker or mixer 

~Mixed till the dough come together for about 20 mins 

~Should be a smooth dough

~Then proof the dough for 1 hr till dough double in size 

~Take out the dough n divide into 60g each 

~Rest for another 10 min

~Round into round shape 

~Dip into remaining  egg mixture n then dip into sesame seeds till all cover 

~Rest / proof for another 40 mins 

~ Bake at 180 degrees for 20 mins ( depend on individual oven ) 

This can yield about 10 burgers. Slice the buns into half and add your own ingredients.

Minee version consisted of egg, tomatoes, green salad, luncheon meat and mayo.

Freshly baked buns

Mini Parmesan cheese buns

(Recipe adapted from Carol book 原味)

Ingredients:

 

200g bread flour

1/3 tsp yeast ( I don't have 1/3tsp so I just did an estimation of about 1g)

30g sugar

80g milk

1 egg

1 tbsp Parmesan cheese ( I added extra 1 tbsp after step 2)

30g butter

1/8 tsp salt

 

 

Method:

1. Combine everything together in mixer with dough hook (except butter and salt) till dough form.

2. Add in butter and salt. Knead till window stage. (I knead for about 1/2hour at medium low speed. Added in 2 tbsp of flour as my mixture is rather sticky.) Cover dough and proof for 1 hour or till double in volume.

3. Press out all the air and rest for 15mins before shaping

4. Roll out into flat rectangular shape and cut into small squares. Place them apart and proof for another 50mins or so.

5. You can chose to brush with egg wash, milk or wash(indicated in the book). I use egg wash.

6. Bake in preheat oven 180 degree for 12mins.

Butter cake with Valrhona chocolate

Ingredients:

250g butter
140g castor sugar
30g icing sugar
250g Self raising flour
3 eggs
10g lemon juice
90g milk
1.5 tsp grand marnier
A little vanilla essence

Methods:

1. Mix butter and sugar till pale and fluffy.
2. Add in eggs one by one
3. Add vanilla essence
4. Fold in flour and liquid alternating each in 3 or 4 batches.
5. Pour into pan and bake at 170 degrees for 45 minutes

I am using a 7 inches cake pan.

Special thanks to Serene Sim ( MFWL) for sharing this simple and wonderful recipe.

Strawberry oatmeal bars

Strawberry Oatmeal Bars

Prep Time: 20 minutes

Cook Time: 50 minutes

Yield: 20 bars

   

Ingredients

• 1 lb (450g) strawberries, hulled and sliced in small pieces
• 1/3 cup (75g) sugar
• ¼ tsp ground cinnamon
• 2 tbsp corn starch
• 1 cup (150g) brown rice flour ( I replace with plain flour)
• 1 cup (120g) tapioca flour
• 1 cup (90g) gluten free quick rolled oats
• ½ cup (90g) brown sugar
• 1 tsp baking powder
• 1½ sticks (¾ cup/170g) salted butter

Instructions

Grease a 9-in x 13-in (23cm x 33cm) baking pan. Preheat oven to 350°F (180°C).

Combine strawberries, sugar, cinnamon, and corn starch in a large bowl. Mix well and set aside.

In another bowl, combine brown rice flour, tapioca flour, quick rolled oats, brown sugar, and baking powder. Cut in butter with a pastry blender or two butter knives until it resembles coarse breadcrumbs.

Press half the mixture into the prepared pan. Top evenly with strawberry mixture.

Sprinkle the remaining half of flour mixture on the top and press down with the back of a spoon.

Bake until light brown, about 50 minutes. Allow it to cool completely before cutting into squares.

 

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http://www.rotinrice.com/2013/06/strawberry-oatmeal-bars/