tag:blogger.com,1999:blog-4805570821469912515.post7954007509765521069..comments2023-10-30T21:29:55.402+08:00Comments on Happy Home Baking: Mango & Passion Fruit ChiffonHappy Homebakerhttp://www.blogger.com/profile/15310704979379806678noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-4805570821469912515.post-39837540794273578392015-05-29T00:07:09.008+08:002015-05-29T00:07:09.008+08:00Pls do not apologise coz it's not your fault. ...Pls do not apologise coz it's not your fault. It's me - do not know how to use the oven thermometer :p I will try it again without any baking - to figure out how to use it. Meanwhile, thank you so so much for always responding to me and being very patient about it too. You are a gem of a person!Wendy Limnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-40560175755904826602015-05-28T23:47:07.756+08:002015-05-28T23:47:07.756+08:00You can set your oven temp to a higher temp to pre...You can set your oven temp to a higher temp to preheat it to compensate for the drop in temp after you have put in the cake. if you find it confusing, you can stop using the oven thermometer. An oven thermometer is meant to indicate the temp in the oven, this helps ensure you are baking the cake at the right temp especially for delicate bakes. My apologies for recommending the use of a thermometer and for causing all the confusion. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-33637801655710127022015-05-28T22:59:28.636+08:002015-05-28T22:59:28.636+08:00Hi HHB, so you mean use the oven thermometer as th...Hi HHB, so you mean use the oven thermometer as the indicator temperature and forget the set dial control? And when i opened the oven to put in the cake, the temp dropped drastically so do i hv to adjust the outside dial to help it get back to the set temperature or let it get back to its heat or preset it higher?? So that means i hv a "cold" oven - im hvg lots of confusion since i use the oven thermometer maybe i shld just ditch it coz before that i used to reduce 10 deg of given temperature and it works well. Haizzzwendynoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-36961181947986102822015-05-28T21:47:53.375+08:002015-05-28T21:47:53.375+08:00After you have turn up the temp on the outside dia...After you have turn up the temp on the outside dial, you will still need to wait for the oven to heat up to the desired temp before you put in the cake.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-47342778101040136272015-05-28T21:45:47.323+08:002015-05-28T21:45:47.323+08:00Hi Wendy, you need to preheat your oven so that it...Hi Wendy, you need to preheat your oven so that it reaches the temp you have set. Turn on the oven and leave it to preheat while you prepare the cake. It usually takes about 15mins to preheat the oven<br /> If your oven thermometer still shows temp much lower than what you have set, then turn up the outside dial to a higher temperature. It looks like your oven was not preheated to the right temperature before you put in the cake. The cake will not rise well and will be under baked.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-7043047325243832292015-05-28T18:32:05.004+08:002015-05-28T18:32:05.004+08:00Hi HHB, Thanks for your reply. I will omit the ma...Hi HHB, Thanks for your reply. I will omit the mango and do passionfruit only. I need to ask a "stupid" question - pls <br />bear with me :p How do you use an oven thermometer pls?? I preheated<br />the oven at 160 deg as required by recipe but thermometer read 120 deg.<br />So do i have to adjust the outside dial so that the oven thermometer<br />reads 160 deg?? My cake is not completely ruined - just shrunk some<br />but still managed to cook in the end just longer than usual. Hopefully<br />inside is properly cooked. I'm totally baffled by this - please help me out. TIAWendynoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-74142519896026085292015-05-28T15:06:29.886+08:002015-05-28T15:06:29.886+08:00Ok. thanks HHB!
Ok. thanks HHB!<br />Wendy Limnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-24419406426943918212015-05-28T07:00:48.597+08:002015-05-28T07:00:48.597+08:00It won't work well as the puree will have too ...It won't work well as the puree will have too much liquid.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-24874411506087467342015-05-27T23:18:55.297+08:002015-05-27T23:18:55.297+08:00Hi HHB, I did not have any fruit jam at hand, can...Hi HHB, I did not have any fruit jam at hand, can i just puree the mango (3 tbsp)?? will it work as well?<br />TIA<br />Wendy Limnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-79182529863285170982014-04-30T16:11:10.651+08:002014-04-30T16:11:10.651+08:00What about the beating of the eggs? Did you over ...What about the beating of the eggs? Did you over beat it? Was the final batter thick and had volume or thin and runny? If it was thin and runny and the chiffon pan was not filled to at least 75% full, you could have deflated the batter while blending the whites to the yolk batter, as a result your cake did not rise.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-39603296305541049732014-04-30T11:08:33.958+08:002014-04-30T11:08:33.958+08:00Hi there! Great recipe... sooo I have a question. ...Hi there! Great recipe... sooo I have a question. My cake deflated. And I followed the directions precisely. Where did I go wrong? Should I have increased the heat during preheating or what? Does it matter that I added a little more fruit components to the batter? I was afraid that the egg whites wouldn't incorporate well enough to the the batter (it came out thick like you said...) so I added a very tiny amount more fruity wetness to make it easier to blend in with the egg whites. Perhaps I should've left it alone? Any help is appreciated because if I bake cakes, I usually prefer them to be very light and fluffy. Don't like anything too sweet and neither do my parents. Thanks!A. Valerahttps://www.blogger.com/profile/13140996328591701719noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-78400736073645580422010-07-02T16:07:37.781+08:002010-07-02T16:07:37.781+08:00Thks for the info!
RebeccaThks for the info!<br /><br />RebeccaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-32372504449266714202010-07-01T13:34:26.167+08:002010-07-01T13:34:26.167+08:00Hi Rebecca, I got the pan from Phoon Huat a couple...Hi Rebecca, I got the pan from Phoon Huat a couple of years ago. I think it is no longer available, you can call to check with them.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-70726645805365654762010-07-01T12:22:23.269+08:002010-07-01T12:22:23.269+08:00Hi HHB,
Ur chiffon cakes always look fabulous. Can...Hi HHB,<br />Ur chiffon cakes always look fabulous. Can u advise where did u buy ur 7 inch chiffon tin?<br /><br />Thks,<br />RebeccaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-72389527067477829622010-05-25T11:26:30.425+08:002010-05-25T11:26:30.425+08:00I like your recipe and will try it. whether it is ...I like your recipe and will try it. whether it is easy to do?. I modify the mango as ingredients for making cakes. the recipe came from my grandmother and mother. maybe you also want to comment on mothercakerecipes.blogspot.comyours cakehttps://www.blogger.com/profile/02197500846207409007noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-40169153116419767722010-05-21T17:51:24.742+08:002010-05-21T17:51:24.742+08:00I like your blog, i will check it outI like your blog, i will check it outRosahttp://ps-muro.gunadarma.ac.id/noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-889140338038896312010-05-08T04:45:49.067+08:002010-05-08T04:45:49.067+08:00That's alright! Thanks for your help :)That's alright! Thanks for your help :)Chaitalihttps://www.blogger.com/profile/17753400449763347649noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-39933200960260713962010-05-06T17:43:33.262+08:002010-05-06T17:43:33.262+08:00Hi FL Mom, thanks for your info :) I didnt know ab...Hi FL Mom, thanks for your info :) I didnt know about it! I only heard about the no. of pixels wont really matters if you share your photos online. Yes, I would rather get a new oven ;)<br /><br />SSB, you are so sweet! Yes, my bday over...nothing to be happy about ;) I made a cake but have yet to upload the photos, I am quite behind time when it comes to blog posting!<br /><br />Thanks Shirley, I have got a lot to learn from you, you bake great chiffon cakes!Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-68229231902564482022010-05-06T17:13:33.768+08:002010-05-06T17:13:33.768+08:00HHB,
Thats a very well done chiffon cake!
Where...HHB, <br />Thats a very well done chiffon cake! <br /><br />Where did you get the chiffon tin? I like the almost 90 deg side of the tin, have been hunting for such tin for a while.<br /><br />JenniferJenniferhttps://www.blogger.com/profile/02594386801947912005noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-59481112703822602842010-05-06T16:40:06.063+08:002010-05-06T16:40:06.063+08:00HHB, beautiful chiffon cake! You've nailed it ...HHB, beautiful chiffon cake! You've nailed it nicely!Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-68648548778075137032010-05-06T15:05:39.935+08:002010-05-06T15:05:39.935+08:00Love your mango passion fruit chiffon cake! And as...Love your mango passion fruit chiffon cake! And as usual, your photos are as good as (or much better than) those in the magazines and cookbooks. :)<br /><br />I have a special talent for remembering birthdates. I think yours was just a few days ago. I was waiting for you to write about it but u didn't. So here I wish you a belated Happy Birthday and Happy Mother's Day! :)Small Small Bakerhttps://www.blogger.com/profile/00034230982210905195noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-70582334951283003492010-05-06T12:17:18.172+08:002010-05-06T12:17:18.172+08:00Yet another beautiful and delicious cake. Bravo! ...Yet another beautiful and delicious cake. Bravo! Regarding cameras, the image quality of point and shoot ones top out around 4 megapixels. Any higher than that, and they're just trying to cram too much information onto the tiny mechanism. (I forget what it's called, but there's only so much data the doodad can handle nicely.) Then the photos actually turn out grainy/noisy more often than they should despite the higher number of pixels sounding more impressive. Just stick with your tried and true since it gives you great results.<br /><br />Anyway, you'd probably prefer to put your money toward a new oven if you had the choice. :)FL Momnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-42079707244680069662010-05-06T10:31:56.713+08:002010-05-06T10:31:56.713+08:00This look simply tropical fruity delicious. :)This look simply tropical fruity delicious. :)Happy Flourhttps://www.blogger.com/profile/17852024645087225854noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-59060879795767132812010-05-06T10:18:43.655+08:002010-05-06T10:18:43.655+08:00Hi Chaitali, thanks for visiting :) I am afraid I ...Hi Chaitali, thanks for visiting :) I am afraid I am not able to make any recommendation...as I usually use very simple ingredients that are easily available here. I don't own any special equipments or cake pans too. The only thing I can think of is, maybe you can send your friend some good quality baking chocolates, chocolate chips or cocoa powder. Or maybe pure vanilla extract or vanilla paste (Nielsen-Massey) although it is available here, it is very expensive compared to the price you could get in the States. Hope you find this helps :)<br /><br />Hi Grace, nah, I don't know much about photography! My photos are all point and shoot. As long as there is plenty of natural light, the picture quality will be good. I just set the camera to auto-mode, turn on the macro function and click away ;')Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-74497565218241919322010-05-06T09:50:08.158+08:002010-05-06T09:50:08.158+08:00Hi HHB,
You always have very nice pictures and pro...Hi HHB,<br />You always have very nice pictures and provided you've nicely baked goods! May be you can share some tips with us how you took such a nice picture for your blog :) Cheers!Kitchen Cornerhttps://www.blogger.com/profile/11609561513469940196noreply@blogger.com