Laysee's Kitchen

NESCAFÉ Gold coffee is my choice for my sponge cake. It is very satisfying taste and rich in alluring coffee aroma.

Egg mixture. Set aside

NESCAFÉ Gold coffee is my choice for my sponge cake. It is very satisfying taste and rich in alluring coffee aroma.

NESCAFE GOLD SPONGE CAKE

Ingredients A
6 Egg yolks ( 100 ml egg yoke)
20 g Castor sugar

Ingredients B
130 g Superfine cake flour
1/2 tsp baking powder
15 g Nescafe Gold (Blend Nescafe Gold with milk till dissolve)
60 g milk
50 ml corn oil

Meringue
6 eggs (200 ml egg white)
1/4 tsp Cream of tartar.
80 g Castor sugar

Method:
Preparing Egg Mixture

*Hand whisk egg yolk with castor sugar till dissolved and lightly fluffy and set aside.

Warm up a small sauce pan add in corn oil till lightly warm with tiny bubbles, immediately switch off the heat.
Sieve in flour, baking powder combine well.
Add in *egg yoke with sugar mixture as above combine well
Add in Nescafe Gold mixed till runny smooth no lumps. Set aside we are going preparing meringue.

Preparing Meringue.

In a mixing bowl, add cream of tartar into egg white, beat till soft foamy.
Gradually add in castor sugar in 3 batches n beat till firm peak formed.
Fold meringue into yolk batter in 3 batches using a hand whisk until no streak.
Softly pour meringue into round baking pan, using a chopstick gently stir swirl round the batter softly so they are even spread inside then give the pan few tap on a table top.
This will eliminate and reduce air bubbles.

Ready for Baking

Set timer upper and lower to 160 c to 70 minutes.
Place the baking round pan in the 2nd rack using water bath. For the last 5 minutes remove baking pan from water bath pan and place it back to the rack continue to bake for another 5 minutes.
Remove from oven, and let the cake cool in the pan for about 15 minutes.
You may notice cake pulling away from the pan making it easy to unmould.
Remove from the pan and allow to cool completely on a wire rack.

Notes:
Cake Pan

I am using 7"x 3" round pan.
Lined with parchment paper only bottom portion, without any greasing bottom or sides pan.
I am using the water bath method

Preheat Oven.
Preheated oven 160c for 15 mins set to upper and lower heat before baking.
Bake 160 c -70 minutes or until bake.(This depend on your oven cos every oven heat are diff)
Water bath tray add in est 1 cm hot water. please use water bath to achieve this texture

THE STORY OF MY HOME MAKE CHINESE BAK CHANG

Step 1 : Preparing Bamboo leaves and hemp string

40 bamboo leaves/ 30-40 hemp string
I soak bamboo and hemp string for estimate 8 hours in water. Let's.....start cleaning.Next use a soft sponge to wipe any access dirt.Wipe it dry and set aside.

I soak my bamboo leaves for overnight till soften

Step 2: Preparing - Marinate Glutinous rice

Ingredient A

1 kg glutinous rice (wash and drain)

3 tablespoons of oyster sauce

2 tablespoons of dark soy sauce

1 tablespoon of five spice powder

2 tbsp Chinese Hua Teow wine

1 tsp salt

2 cups of water or 2 inches above glutinous rice

Direction

Mixed Ingredient A with glutinous rice , soak for 8 hours.

Note: Drain the remaining water aside before frying glutinous rice, if you do need it during frying glutinous rice ..just add little by little according to your own preference.

Wash glutinous rice until the water runs clear. Drain and set aside.

Mixed Ingredient A with glutinous rice, soak for 8 hours.

FRYING GLUTINOUS RICE

Add in mince shallot and mince dry prawn . saute until fragrant

Add in drain glutinous rice and keep frying ul dried and dish up

Step 3: Preparing the fillings

Ingredient

500 gm pork belly ( Cut into chunk size)

7- 10 salted eggs yoke

4-5 tbsp Cooking oil.

7 -10 pcs Japanese Mushroom (soak till soften )

15 pcs Chestnuts ( Soak till soften, removed the center brown skin)

80 g Black eye peas (Soak till soften and steam for 10 minutes)

Seasoning for Fillings

1 tbsp Chinese five spice powder

1/2 tsp pepper

1/2 tsp salt

1/2 tsp sugar

1/2 tsp chicken stock granules

1/2 tbsp sesame oil

1 tbsp light soy sauce

1 tbsp dark soy sauce

500 gm pork belly ( Cut into chunk size)
Add in pork, mushroom,chestnut and seasoning mixed them well. Set aside to marinate for 4 hour. Heat up 4-5 tbsp cooking oil, add in marinated pork into pressure cook and fry till fully aroma, add in 1 cup water . Closed the pressure cooker cover and pressure cook for 20 minutes and dish up as per below photo image.

Allow to cool, then segregate the ingredient into a bowl .

Step 4: We are ready to wrap.
Overlap 2 bamboo leaves and fold it into a cone shape.
Fill the cone with 1 tbsp heap glutinous rice, Slow slide glutinous rice to the side of cone and spread it side ways. Fill it with one piece of each pork, salted egg yolk, mushroom, chestnut and 1 tsp of black eyes pea.
Wah.. This is the happiest moment when I can spread how much I wanted too.

Cover the filling with glutinous rice. Wrap over the bamboo leaves to form a pyramid shape and ensure there are no holes and secure with hemp string make sure there are no holes otherwise it may leak.
Repeat until all glutinous rice and filling are used. I managed t0 make 14 pieces.

Step 5: We are ready to steam:

Using a pressure cooker fill in sufficient water bring to boil, add 2 tbsp oil.

Once water boils, add in dumplings fully submerged in water est 2 inches above dumpling Closed the lid, counting as and when the top knob starts to rise up and pressure cook for 30-35 minutes.

Once it is done, remove the glutinous rice dumplings from the water.

Hang it up till all the water drips dry for at least one hour before nom nom ..makan.