Orange Chiffon Cake

Recipe from Steffie’s Orange Chiffon Cake on YouTube

1. Hand whisk 6 egg yolks + 20g sugar
2. Add  100g orange juice (freshly squeezed). Continue to hand whisk.
3. Add 150g cake flour. Stir well with whisk.
4. Add 80g oil. Stir well with whisk.
5. Add zest from 1 orange
6. Beat 6 egg whites. Slowly add 80g sugar. Until soft peaks form
7. Mix whites into yolk batter 1/3 at a time.
8. Bake at 300degF for 45 mins (9” chiffon pan) or 55mins (8” chiffon pan)

Salted Egg Yolk Cookies

(Modified from Nasi Lemak Lover)

150g Salted Butter
80g Icing Sugar (or extra fine sugar)
4 salted egg yolk
10 curry leaves (finely chopped)
130g All purpose Flour
1/2tsp Baking Powder
1/4tsp Baking Soda
70g Panko

1. Beat butter and icing sugar.
2. Add salted egg yolk and chopped curry leaves. Mix well
3. Add in flour mixture (with Baking Powder and soda).
4. Add Bread crumbs
5. Scoop small teaspoon of batter on a lined baking tray. (It will spread)
6. Bake at 340 deg F for 15 mins.

Chinese Pork Buns

Ingredients (Bun):

150g Plain Flour
30g Cake Flour
25g Sugar
5g Instant dry yeast
100ml warm milk (not too hot otherwise yeast will be killed)
1 tsp salt
2 tsp oil

(Also can replace all purpose + cake flour with extra fine bao / bun flour)

Ingredients (pork filling)
180g ground pork
Chopped Chives
1 tsp mirin
3 tsp soya sauce
1 tsp sesame oil

1. Marinate the ground pork
2. In a bowl, add half the flour, Sugar, yeast and warm milk. Mix well.
3. Add in the remaining flour, salt and oil.
4. Remove dough from the bowl onto a tabletop and knead until dough is smooth and soft.
5. Cover with cling wrap for first fermentation (approx. 1 hr in winter, 30 mins in summer). It should increase in size by 1.5 to 2 times
6. Punch out air after the first fermentation and divide the white dough into 6-8 portions. Cover with clingwrap and let it rest for about 15-20 mins.
7. Flatten the dough, add some pork filling and seal the bun.