My Recipe Collection

Since ramai yg tanya resipi chiffon cake ni, terpaksa la tuan rumah update blog yg bersawang ni..

I started making chiffon cake when I was form 3, after PMR if I am not mistaken. I can't exactly remember how it started.In those days we do not have internet at home. Normally my mum will bring home recipes from her friends and asked me to try. One of those was a recipe for chiffon cake, from mak cik zoyah I think.

So I began making the cakes. I had several failed attempts. My mum will report back to her friends, saying 'x jadi' then she will come back with more and more tips. One thing for sure that I don't understand was why don't people include the tips with the recipe?? Buat waaa sakit hati lorrr..macam x ikhlas jek nak bg resipi..dah org bagitau x jadi baru nak bg tips/the do's and don't

Amongst the tips that I learnt along the way:
(x tau la betul ke tidak, but my cake surely x jadi kalau x ikut pantang larang ni)

1) Waktu asingkan telur merah dari telur putih, kalau telur merah tu terpecah, you have to discard the whole telur, jgn cuba kaut2 telur merah tu dari telur putih. Some people prefer eggs in room temp, but I never had a problem with telur sejuk dari fridge

2) Putih telur tu pukul sampai betul2 stiff ie:bila tonggengkan mangkuk telur tu, telur tu takkan jatuh

Actually dah lama x buat, sebab x ada acuan, waktu kat UK dulu ada beli acuan, x sure pulak apa jadi kat acuan tu, either bg kat Lisa or dalam kotak kat rumah sg petani kot -tu la lecehnya org hidup berpindah randah ni..

Baru2 ni rasa teringin nak makan pulak, terjumpa pulak acuan ni kat kedai kat Hamilton, kebetulan saja, asalnya pi area tu sebab nak order lauk for our open house

I have lost the original recipe that I used to make years ago, well actually sure my mum ada lagi simpan in her dog eared recipe book, tapi malas nak call mintak recipe. So korek2 online, jumpa resipi bro rozzan ni, pernah igt mamafami try and posing kat fp dia, nampak macam menarik saja. Pi cari pandan paste, dah abis, so buat orange chiffon cake dulu, nak test power resipi dulu, Alhamdullilah jadi, bawak pi WUMA punya event raya.

For my open house, buat 2 bijik, guna pandan extract dalam tin beli kat Thai Shop, sebab pandan paste dah abis

Ni dia the original resipi from bro Rozzan (thanks Bro!):

Bahan-bahannya

8 biji telur
8 oz gula halus (I used caster sugar-kalau rajin nak blend gula baisa pun boleh)
8 oz tepung Softasilk/Top flour ) -I used tepung high protein, tu saja yg ada kat umah
3 oz pati santan (I used santan dalam tin)
2 oz air pandan (or pandan paste mix with water to make up to 2oz)
1 sudu teh pandan paste
3 oz minyak jagung -I used canola oil saja
½ sudu teh vanilla
½ sudu teh garam halus
½ sudu teh cream of tartar
1/2 sudu teh baking powder


Cara-Cara:


Masukkan tepung , 4 oz gula , vanilli , garam dan baking powder ke dalam sebuah mangkuk. Kacau hingga rata. Masukkan minyak jagung , pati santan & air pandan lalu dikacau rata-rata. Masukkan kuning telur dan kacau lagi hingga sebati. Ketepikan.

Pukul putih telur dgn cream of tartar. Masukkan 4 oz gula sedikit demi sedikit dan terus pukul dgn high speed hingga naik.

Masukkan adunan tepung tadi ke dalam adunan putih telur tadi. Kacau rata hingga sebati tapi jgn terlalu lama agar tak banyak udara keluar dari adunan ini. Tuang adunan ke dalam acuan lalu dibakar hingga masak kira-kira 40-45 minit dgn suhu kira-kira 170 -180 darjah Celsius. Setelah masak, terbalikkan loyang kek chiffon ini dan biarkan begitu sehingga kek betul2 sejuk, baru keluarkan dari acuan dan potong.

Ada amek gambar some of the steps waktu buat aritu..but knowing me, lambat lagi la kot baru leh upload kat sini..tuan blog ni pemalas upload gambar..1/2 of the gambar2 dalam blog ni asben tuan blog curik mana ntah n tepek sini..kang kalau yg nak kena saman..bukannya dia huhhuhuhuhuhu

Selamat Mencuba..