tag:blogger.com,1999:blog-4805570821469912515.post1792066385200497158..comments2023-10-30T21:29:55.402+08:00Comments on Happy Home Baking: Breakfast ChiffonHappy Homebakerhttp://www.blogger.com/profile/15310704979379806678noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-4805570821469912515.post-74611421122980005492014-01-22T09:09:47.632+08:002014-01-22T09:09:47.632+08:00 like your !chiffon cake looks very jummy. like your !chiffon cake looks very jummy.silvanausahttps://www.blogger.com/profile/04583227320788574675noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-64426265365112439362010-09-02T08:31:08.083+08:002010-09-02T08:31:08.083+08:00Alvina, 我和你一样懒得清理, 不过我有两个碗, 一个打蛋白, 一个打蛋黄 :) 我不做Kua...Alvina, 我和你一样懒得清理, 不过我有两个碗, 一个打蛋白, 一个打蛋黄 :) 我不做Kuah Lapis, 因为我的烤箱温度难控制, 开开关关温度会一直下降, 升不上来. 小时到是有和妈妈一起做过. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-23682285105007319472010-09-02T04:09:22.500+08:002010-09-02T04:09:22.500+08:00要是先打蛋黄的话,我就得洗了再抹得非常干净和干。我先打蛋白是因为懒惰清理,打了蛋白再transfer...要是先打蛋黄的话,我就得洗了再抹得非常干净和干。我先打蛋白是因为懒惰清理,打了蛋白再transfered到另一个碗待用,就不用洗直接打蛋黄。HHB 你有做过Kuah Lapis 吗?我前天做了一个味道是不错,就是难看很不理想~~ <br /><br />Alvina .Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-45293520793336556762010-09-01T13:51:00.242+08:002010-09-01T13:51:00.242+08:00I love the idea of combining granola and a cake! C...I love the idea of combining granola and a cake! Can't think of a more brilliant way to sneak cake in for breakfast! :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-7003837053674984892010-08-30T06:49:04.950+08:002010-08-30T06:49:04.950+08:00Alvina, 多谢你的分享和提点 :) 我先蛋黄再来打蛋白, 怕蛋白会消泡,反而sponge ca...Alvina, 多谢你的分享和提点 :) 我先蛋黄再来打蛋白, 怕蛋白会消泡,反而sponge cake 的全蛋打法我没问题 :)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-27543242822409483552010-08-29T19:56:22.241+08:002010-08-29T19:56:22.241+08:00我是烘培新手,sponge cake 我常做的不好,但我尝试了好多次chiffon cake ,就失...我是烘培新手,sponge cake 我常做的不好,但我尝试了好多次chiffon cake ,就失败了一次,下来每一次都没让我失望,都没大问题。我都不放发粉或小苏打。虽然不是发的很高很高,但也有4-5 inc的高度。但在打蛋白时我加了Cream of tartar,下次我会学你用corn flour 来取代。我通常先打蛋白,再打蛋黄,在把其他的佐料加在面粉里轻轻(这一步我会加一粒全蛋,通常油份太少,很难拌允)再来就蛋黄加进面粉里拌匀,最后就用Ballon Whisk or Egg whisk 把蛋黄慢慢用滚动方式拌进蛋白里。不好意思,也许我的步骤怪了点但每次都没失望哦。<br /><br />Alvina , Sg.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-50128925121404643322010-08-29T14:07:24.067+08:002010-08-29T14:07:24.067+08:00ok thank you, but i don't think i have that lo...ok thank you, but i don't think i have that long. sorry to bother you again. do you have any recipe for baking that is easy for student to bake? around 14 years old one? about 1 hour to complete everything.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-49358529239966082010-08-28T10:04:48.485+08:002010-08-28T10:04:48.485+08:00Hi Mrs Ow Yong, I don't really have a good pan...Hi Mrs Ow Yong, I don't really have a good pandan chiffon recipe, will post it if I find one :)<br /><br />Hi student, the peach tart is done in stages, there is chilling time and cooling time involved. So it probably takes 2~3 hrs in total.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-16235964923766312362010-08-27T21:07:23.978+08:002010-08-27T21:07:23.978+08:00hi. i am a student. need a recipe for home econ. p...hi. i am a student. need a recipe for home econ. project. i saw you peach tart recipe. may i know i long you took to make it?<br />StudentAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-35013585614155840872010-08-23T14:05:27.457+08:002010-08-23T14:05:27.457+08:00Hi, I really wanted to say "THANK YOU" t...Hi, I really wanted to say "THANK YOU" to you, this is 1st time I follow your instruction, my chiffon cake turn out so soft and fluffy, also because of the topping make me try this recipe, we love granola. I love to bake but never can bake a sponge cake, I am an super sucks at folding, I stop baking those cakes that sensitive in folding, 1st time I bake my chiffon cake was few year ago, turn out wet and heavy. Next day (Sunday) I try your recipe of Leomon Chiffon cake turn out perfect, my family love it. Do you have Pandon Chiffon cake recipe? Can share? Once again Thank you very much....<br />Mrs Ow YongAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-11649488286691762972010-08-23T10:20:05.772+08:002010-08-23T10:20:05.772+08:00Shirley, yes, this is the first recipe I have atte...Shirley, yes, this is the first recipe I have attempted from this book. Will try another recipe, hope it will turn out well.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-16523000508074949982010-08-23T01:41:19.013+08:002010-08-23T01:41:19.013+08:00HHB, is this the first time you bake from this boo...HHB, is this the first time you bake from this book? Corn flour helps to dry up the moisture in the egg white, thus stabilizing it. I couldn't tell that your chiffon cake shrank. It still looks very beautiful.Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-2094794191551939032010-08-22T22:53:01.704+08:002010-08-22T22:53:01.704+08:00I've never ever thought of incorporating grano...I've never ever thought of incorporating granola into a chiffon cake! This is great! All my favourites combined into one. You always wow me with your bakes. :)Aimeihttps://www.blogger.com/profile/11363748782598821252noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-90466590972716270462010-08-22T20:26:04.165+08:002010-08-22T20:26:04.165+08:00Nice idea to use granola for chiffon cake...I made...Nice idea to use granola for chiffon cake...I made it few times and I really don't remember if I used baking powder or not...I will check it out...<br />Let us know if you solve the problems you had.Mikahttp://messinthekitchen.blogsite.orgnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-26509780212151386612010-08-21T20:47:55.794+08:002010-08-21T20:47:55.794+08:00banana chiffon is the only one that success, anoth...banana chiffon is the only one that success, another pandan chiffon after tat failed again :p, texture soft and quite fluffy but with giant hole in the cake, almost 1/3 of the cake that almost collapse the cake. Anyway I will try again, got hold the '戚风蛋糕秘法传授'liao, will study to get some tips. Thanks for the helps :). BTW, I ve the soft copy of this book, let me know if you are interested to have it.<br /><br />Have a nice wkend!Bakericioushttps://www.blogger.com/profile/06902130397524190058noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-33634018474471679222010-08-21T18:15:11.233+08:002010-08-21T18:15:11.233+08:00This is an eye opener! Never thought of using gran...This is an eye opener! Never thought of using granola as chiffon topping! I'd just eat granola plain or with milk or yogurt. @@<br /><br />I also suck at folding. 我們跌到一次,但會爬起來再繼續往前進!加油!<br /><br />但是我每天都在跌,跌到滿身是瘀青了。。。唉!這大頭蝦仍是永遠學不會的。哈哈哈!Pei-Linhttps://www.blogger.com/profile/08822262778417710649noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-31936786360845689162010-08-20T21:14:40.424+08:002010-08-20T21:14:40.424+08:00Beautiful chiffon. I dare say it's better than...Beautiful chiffon. I dare say it's better than the one from the book. <br />I think I have that book in Chinese. One of my favourite chiffon from the book is the Sesame and Rucola chiffon. A very unique combination.Angie's Recipeshttps://www.blogger.com/profile/14978978261098754954noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-19373264342629978482010-08-20T14:29:50.194+08:002010-08-20T14:29:50.194+08:00Your chiffon cake looks perfect to me. Really love...Your chiffon cake looks perfect to me. Really love this version, can't wait to try it. Thank you!ann lowhttps://www.blogger.com/profile/12203098783181636146noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-59518156584091845212010-08-20T13:21:56.522+08:002010-08-20T13:21:56.522+08:00your cake looks great! i love your pictures, too b...your cake looks great! i love your pictures, too by the way :) <br />-Tawny@ http://theyearofthecookie.blogspot.com/Tawnyhttps://www.blogger.com/profile/06712292268505684687noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-24478319574970275862010-08-20T08:53:24.639+08:002010-08-20T08:53:24.639+08:00Bakertan, I have also tried using both balloon whi...Bakertan, I have also tried using both balloon whisk and spatula too. But I wasn't confident enough to do the folding with the balloon whisk as the whites got stuck in the whisk. I got to knock if off every now and then, and me being clumsy and very 'chor lor' could have deflated the whites even more. I guess the only way for me it to keep practising.<br /><br />lena, thanks for adding me in your blog roll, I am so honored :):)<br /><br />Jess, I watched videos too, but doesn't help because when it comes to actual doing it, it is another thing. Your banana chiffon cake turn out very good wah? I think you are already on the right path. <br /><br />FL Mom, for people like us who have not attended baking classes, our learning curve is much longer. We could only gain experience thru lots of practice and learn from failed attempts. I hope by sharing my experience, those who are interested in baking would able to avoid any pitfalls and minimise any kitchen mishaps. :)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-70952117435996981492010-08-20T07:36:45.201+08:002010-08-20T07:36:45.201+08:00I'm the same with no baking lessons & no t...I'm the same with no baking lessons & no technique so I don't know about how to fold properly either. According to Bakertan at (19/8/10 10:51 PM) though, it can be done so maybe that technique is the one. I still think it's great how you're willing to experiment and then share the results with everyone. :)FL Momnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-3527520642869465012010-08-20T06:45:26.062+08:002010-08-20T06:45:26.062+08:00Hi HHB, you are too humble, you are my baking idol...Hi HHB, you are too humble, you are my baking idol leh :).<br /><br />I am super sucks at folding, so those cakes that sensitive in folding, I have high failure rate hahaha... I have watched so many times of video clips but that doesnt seem help :(.<br /><br />My chiffon was compact instead of soft and fluffy as my posts below :<br />http://bakericious.blogspot.com/2010/03/pandan-chiffon-cake-ii.html<br />http://bakericious.blogspot.com/2010/03/pandan-chiffon-cake.html<br /><br />Another one which I didn't post, the texture seem quite alright but there was a big big hole in the cake that made the cake collapse to one side and cake shrink a bit too.Bakericioushttps://www.blogger.com/profile/06902130397524190058noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-41931349271324484322010-08-20T04:13:14.672+08:002010-08-20T04:13:14.672+08:00Looks great! I love the topping!Looks great! I love the topping!pigpigscornerhttps://www.blogger.com/profile/13049039101703360576noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-28057900339622963802010-08-19T22:53:01.765+08:002010-08-19T22:53:01.765+08:00Hello HHB! I'm very new to blogging and want t...Hello HHB! I'm very new to blogging and want to inform you that i've added you into my blog roll.<br />Love your blog and those wonderful pictures!!lenahttps://www.blogger.com/profile/16425536535768950935noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-75588789820475054542010-08-19T22:51:49.815+08:002010-08-19T22:51:49.815+08:00Hi HHB,
Thats a nice looking,nutty,oaty,fluffy c...Hi HHB, <br /><br />Thats a nice looking,nutty,oaty,fluffy chiffon cake that screams: "eat me for breakfast!". I would'nt have thought of adding nuts to chiffon cakes =]<br /><br />In the past, I fold my egg whites using the spatula. After trying the balloon whisk, I find that it works very well, even better than the spatula with less deflating. What I will do is combine and use both the balloon whisk and spatula alternately to fold. I will do the folding slowly with the balloon whisk, shaking the batter out of the whisk every now and then. Then use spatula to scrape sides and bottom of bowl. Afterwhich the process is repeated until egg whites are well incoporated.Bakertanhttps://www.blogger.com/profile/01333706478714722217noreply@blogger.com