Thursday, 28 September 2017

[recipes + videos] 3 Assorted Taiwan Castella Cake With KitchenAid Artisan Mini

The fun and challenging part of cake making is about the science and logic behind the mixture of ingredients. For example a change of flour or decrease in the amount of liquid might affect the texture of the cake.

I had a great interaction time making these popular Taiwan Castella Cake with our Instagram viewers thru the live video where we worked on the steps together.


Artisan Mini Tilt-Head Stand Mixer - KSM3311
"Artisan Mini model is 20% smaller and 25% lighter than the classic Artisan"

Oh ya before we moved on to the recipes, KitchenAid fans here is a good news. The New Artisan Mini has arrived in Singapore with four stunning colours (Guava Glaza, HoneyDew, Hot Sauce and Matt Black) to match your kitchen pantry.

Here we are honored to collaborate with KitchenAid to review this new stand mixer which might be "mini" in size but powerful to meet most of your challenging recipes. You can check out our full review via the link here over at our kitchen tips corner.


CASTELLA CAKE WITH CHEDDAR CHEESE
(古早味芝士蛋糕)


I am sure by now most of you are familiar with the old traditional Taiwan sponge cake which also known ask Castella Cake. It is a fluffy and bouncy sponge cake where the preparation steps are quite similar to cook-dough method chiffon cake that involved "cooking" of flour batter plus baked in hot water-bath to prevent crack top and shrinking.

Watch how we prepared this Castella Cake with Cheddar Cheese.


Recipe adapted from Steph's Wonder here.

(Yield: 8x8" square | Preparation: 15 minutes | Cooking: 60 minutes)

Ingredients:
7 yolks (110g)
40ml hot oil
100g cake flour
20g grated parmesan
90ml warm milk
4 slices cheddar cheese / shredded cheese

Meringue:
7 whites (235g)
70g caster sugar

Method:
1. Warm oil and milk in microwave for 30 seconds or you can put in a heavy duty pot over stove (I warm up mine the oven for less than a min while preheating the oven).

2. Mix flour and parmesan into the hot oil to form a paste then stir in egg yolks, milk and vanilla extract till a smooth batter. Set aside

3. Using an electric beater, whisk egg whites till foamy then beat in sugar in 2-3 batches until soft peak.

4. Fold 1/3 of the meringue into the yolk batter till combined then pour the mixture back into the remaining meringue, fold quick and gently till combined.

5. Pour about 2/3 of the batter into the lined pan (lined with parchment paper) then arrange cheese on it and top with remaining batter.

6. Drop the pan one or twice on height to release any air bubbles then sprinkler some extra Parmesan.

7. Baked in preheated 150°C (302°F) degree oven using water bath method (place pan in another wider pan filled with 1" height hot water) for about 50-60 minutes till a skewer inserted and comes out clean.

8. Once out from the oven drop the cake pan from height twice to prevent cake from shrinking. Remove cake to cooling rack stand for 5 minutes before cutting and serve warm.

近日网络上火爆的食谱除了芝士蜂蜜烧烤蛋糕, 抹茶和咸蛋黄口味的芝士塔和新月形面包就是这台湾古早味蛋糕了。食谱的步骤有点相似于戚风蛋糕都是把蛋白霜拌入蛋黄面糊里,吃起来口感轻柔还有一股蛋香。

古早味芝士蛋糕

(分量:7x7"模具   | 准备: 15分钟   | 烘烤时间: 60分钟)

材料:
7颗蛋黃(110克)
40毫升热植物油
100克低筋麵粉
20克芝士粉 (Parmesan)
90毫升温牛奶
4片车达奶酪 (Cheddar)

7颗蛋白(235克)
75克砂糖

做法:
1. 把油和牛奶分别放进微波炉加热30秒,或者你也可以学我放进烤箱预热几秒但一定要用适合的容器。

2. 将低筋麵粉和芝士粉倒入热油中搅拌均匀然后再拌入蛋黄和温牛奶成面糊备用。

3. 用电动搅拌器将蛋白打至泡沫状,再分2-3次加入砂糖打至湿性发泡。

4. 将1/3的蛋白霜放入蛋黄糊中搅拌均匀然后把面糊倒回其余的蛋白霜里轻轻拌匀。。

5. 把大约2/3的面糊倒入扑好烘培纸的烤盘,铺上起司片再倒入剩余的面糊。

6. 面糊表面抹平再均匀的散上1汤匙起司粉。接着放进150摄氏度的烤箱用水浴法烤大约60分钟即可。

7.从烤箱取出蛋糕后将烤盘往高处掉两次以避免蛋糕萎缩



CHOCOLATE CASTELLA CAKE
(巧克力古早味蛋糕)


Attempted another castella cake recipe with mum as to show her how to whip up the meringue plus tips on folding the egg whites and flour batter. Between we also test out our new KitchenAid Mini which is lighter to move around and perfect size for modern kitchen. With this now I can rely on it to whisk the meringue (about 4 minutes on speed 8 for 170g whites) while I work on the flour batter.

Watch how we prepared this Chocolate Castella Cake.


(Yield: 7x7" square | Preparation: 15 minutes | Cooking: 60 minutes)

Ingredients:
5 yolks (85g)
55ml hot oil
90ml warm milk
60g cake flour
30g Dutch processed cocoa powder
1 teaspoon vanilla extract, optional

Meringue:
5 whites (170g)
55g caster sugar

50g - 80g shaved dark chocolate or mini chocolate chips

Method:
1. Warm oil and milk in microwave for 30 seconds or you can put in a heavy duty pot over stove (I warm up mine the oven for less than a min while preheating the oven).

2. Attached wire whip to KitchenAid mixer, set speed to 6 and beat egg whites till foamy. On speed 8 add sugar in 3 batches and continue to whisk until soft peak.

3. Meanwhile sieve and stir flour mixture into hot oil to form a paste then slowly add in egg yolks, milk and vanilla extract till a smooth batter. Set aside.

4. Fold 1/3 of the meringue into the yolk batter till combined then pour mixture back into the remaining meringue, fold quick and gently till well mixed.

5. Pour about 2/3 of the batter into the lined pan (lined with parchment paper) scatter with some shaved chocolate or chocolate chips then top with remaining batter.

6. Drop the pan one or twice on height to release any air bubbles then sprinkler extra chocolate on top.

7. Baked in preheated 160°C (302°F) degree oven using water bath method (place pan in another wider pan filled with 1" height hot water) for about 50-60 minutes till a skewer inserted and comes out clean.

8. Once out from the oven drop the cake pan from height twice to prevent cake from shrinking. Remove cake to cooling rack stand for 5 minutes before cutting and serve warm.

不久前因妈妈想尝试学做古早味蛋糕所以我便趁她到访时和她一起做了这个巧克力口味的。示范的过程中我也顺便用上我们新的KitchenAid Mini看看它的威力如何。然而还真的不错,170克的蛋白用速度为8大约需要4分钟打至湿性发泡。

巧克力古早味蛋糕

(分量:7x7"模具   | 准备: 15分钟   | 烘烤时间: 60分钟)

材料:
5颗蛋黃(85克)
55毫升热植物油
90毫升温牛奶
60克低筋麵粉
30克可可粉 (Dutch Cocoa Powder)
1茶匙香草精

5颗蛋白(170克)
55克砂糖

50-80克巧克力豆

做法:
1. 把油和牛奶分别放进微波炉加热30秒,或者你也可以学我放进烤箱预热几秒但一定要用适合的容器。

2. 连接打蛋器 (wire whip) 到 KitchenAid 厨师机然后将速度设定为6,蛋白打至起泡沫状后速度调到8再分3次加入糖继续打至湿性发泡。。

3. 当厨师机在打蛋白时,将低筋麵粉和可可粉倒入热油中搅拌均匀然后再拌入蛋黄和温牛奶成面糊备用。

4. 将1/3的蛋白霜放入蛋黄糊中搅拌均匀然后把面糊倒回其余的蛋白霜里轻轻拌匀。。

5. 把大约2/3的面糊倒入扑好烘培纸的烤盘,散一些巧克力豆再倒入剩余的面糊。

6. 面糊表面抹平再均匀的散一些巧克力豆。接着放进160摄氏度的烤箱用水浴法烤大约50-60分钟即可。

7.从烤箱取出蛋糕后将烤盘往高处掉两次以避免蛋糕萎缩。



PANDAN GULA MELAKA & CHEESE CASTELLA
(香兰椰糖芝士古早蛋糕)


For the third recipe I did another challenge to make a 2-in-1 flavour with pandan gula melaka vs pandan cheese. With this we get to eat two different flavour in one cake and the end results turns out great with oozing gula melaka that resemble the texture of eating ondeh ondeh.

Watch how we prepared this Pandan Castella Cake.


(Yield: 7x7" square | Preparation: 15 minutes | Cooking: 50 minutes)

Ingredients:
5 yolks (85g)
55ml hot oil
90ml warm pandan coconut milk
95g cake flour
1 teaspoon vanilla extract, optional

Meringue:
5 whites (170g)
55g caster sugar

60g shredded mozzarella cheese
50g shaved gula melaka
20g grated parmesan

*note:
- Pandan coconut milk can be obtained by mixing 1/2 teaspoon pandan paste into coconut milk

- or blend 10 leaves of fresh pandan leaves with 100ml coconut milk then drain to obtain coconut milk mixture.

Method:
1. Warm oil and pandan coconut milk in microwave for 30 seconds or you can put in a heavy duty pot over stove (I warm up mine the oven for less than a min while preheating the oven).

2. Attached wire whip to KitchenAid mixer, set speed to 6 and beat egg whites till foamy. On speed 8 add sugar in 3 batches and continue to whisk until soft peak.

3. Meanwhile add sieved flour into hot oil then stir to form a paste. Next slowly stir in egg yolks, pandan coconut milk and vanilla extra till a smooth batter. Set aside.

4. Fold 1/3 of the meringue into the yolk batter till combined then pour mixture back into the remaining meringue, fold quick and gently till well mixed.

5. Pour about 1/2 of the batter into the lined pan (lined with parchment paper) scatter half with shredded mozzarella cheese and the other half with shaved gula melala then top with remaining batter.

6. Drop the pan one or twice on height to release any air bubbles then sprinkler cheese side with grated parmesan and the other side with extra gula melaka.

7. Baked in preheated 160°C (302°F) degree oven using water bath method (place pan in another wider pan filled with 1" height hot water) for about 50-60 minutes till a skewer inserted and comes out clean.

8. Once out from the oven drop the cake pan from height twice to prevent cake from shrinking. Remove cake to cooling rack stand for 5 minutes before cutting and serve warm.

第三次挑战做古早蛋糕而这次我决定做一个2合唯一的两种口味的方法。采用了香兰香精再加了马苏里拉芝士和椰糖结果吃起来有点像娘惹糕点的番薯椰香粒粒 (Ondeh Ondeh)。 融化的椰糖加上咸香的芝士可真是绝配的组合。

香兰椰糖芝士古早蛋糕

(分量:7x7"模具   | 准备: 15分钟   | 烘烤时间: 50分钟)

材料:
5颗蛋黃(85克)
55毫升热植物油
90毫升温香兰椰奶
95克低筋麵粉
1茶匙香草精

5颗蛋白(170克)
55克砂糖

60克马苏里拉芝士
50克椰糖
20克芝士粉 (Parmesan)

做法:
1. 把油和香兰椰奶分别放进微波炉加热30秒,或者你也可以学我放进烤箱预热几秒但一定要用适合的容器。

2. 连接打蛋器 (wire whip) 到 KitchenAid 厨师机然后将速度设定为6,蛋白打至起泡沫状后速度调到8再分3次加入糖继续打至湿性发泡。。

3. 当厨师机在打蛋白时,将低筋麵粉和可可粉倒入热油中搅拌均匀然后再拌入蛋黄和温香兰椰奶成面糊备用。

4. 将1/3的蛋白霜放入蛋黄糊中搅拌均匀然后把面糊倒回其余的蛋白霜里轻轻拌匀。。

5. 把大约一半的面糊倒入扑好烘培纸的烤盘,一半均匀的散上马苏里拉芝士另一半散上椰糖再倒入剩余的面糊。

6. 面糊表面抹平再芝士的一边散上芝士粉另一半再散上椰糖。接着放进160摄氏度的烤箱用水浴法烤大约50-60分钟即可。

7.从烤箱取出蛋糕后将烤盘往高处掉两次以避免蛋糕萎缩。

Lastly hope these recipes and videos demo are useful in assigning your castella cake making adventure. Just take note recipes are for general guideline and you can always modify it after your successful attempt. But do keep in mind to follow the exact measurement on first trial especially on the egg portion since they comes in different weight.

For more recipe videos do hit our subscribe button here on our YouTube Cooking Channel.


*Disclosure: This is a collaboration post between Cuisine Paradise and KitchenAid where a set of Artisan Mini Stand Mixer and Food Grinder attachement were received for the purpose of this review and recipes testing. All opinions expressed in this post are my own and there is no monetary compensation received.

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