Cooking has become a lost art. We operate as robots, a slave to the instructions on recipes, beating ourselves up if we stray off course. But because taste and preference are subjective, it’s about time we introduce—and encourage!—the idea of recipe remixing and making our own rules in our own kitchens. After all, it’s often when we run out of a certain ingredient and improvise by adding another that we discover a surprisingly interesting flavor. Trial and error never tasted so good.👇👍☕️
Ingredient
- 3 eggs ( Grade A= 63 g)
- 100 gm sugar
- 100 gm Superfine cake flour
- 1/2 tsp baking powder
- 1 tbsp Coffee emulco
- 1 tbsp Vanilla Essence
- Sufficient pork meat floss
- Kewpie spicy black pepper mayo
- In a mixing bowl hand mixer- beat eggs lightly till slightly foamy
- Add sugar in 3 stages beat until fluffy like meringue.
- Sieve cake superfine flour and baking powder into meringue in 3 batches until well combine.
- Add in vanilla and coffee elmulco combine well.
- Batter should leave a ribbon trail consistency yet not runny, that's is what we are looking for.
- Pour in batter into 9 paper cups. Tap lightly a few times to release any air bubbles.
- Place baking tray on the lowest level using steam bath in oven to bake
- Remove from oven and allow it to cool down.
- Spread/brush Kewpie spicy black pepper mayo and dip and tap tap on the meat floss
Preheat Oven
180c 20 minutes
Baking time
180 c - 35-40 minutes
Oven brand Used: KHIND OT 52R