Polly's 2 Eggs Choco Raisin Chiffon Cake

 I was going to make a Chiffon Hotcake, but I thought why not try make a Chiffon Cake with 2 Large Eggs.  And I did.  It turned out Great!

7 inch Aluminum Chiffon Cake Pan

 

Ingredients:

2 Large eggs separated in two bowls

1/4 C  Sugar for Egg White to make Meringue

 

Scant 1/4 C Sugar for Egg Yolks mixture with all of the followings 

15 ml Avocado Oil

70 ml Lactose Free Low-Fat Milk

1 tsp Hot Chocolate

6  moundful TBsp Flour - Shifted and add to the egg yolk mixture

 

Handful of Golden Raisins - add to the batter at the end.

Beat egg whites until frothy, then, slowly add sugar.   Beat until stiff peak forms.

Take some milk and mix 1 tsp of Hot Chocolate well.  Add to and mix into Egg Yolks with avocado oil, milk.  Add shifted unbleached, nonbromated, flour.  

Preheat oven to 325'F

Add some meringue into egg batter and fold well.

Then, add 1/3 more meringue and mix.  Repeat until all meringue is mixed in.

Slowly pour the batter into angel food cake pan.

Sprinkle the top with golden raisins.

Bake till tester comes out clean.  About 40 min.  But check at 35 min. as it is smaller than the usual 10 inch size angel food cake pan chiffon cake.

Transfer to sheet pan upside down right after removing from oven.

Cool.

Unmold and serve.

 

Pour slowly to displace as much large air pockets as possible.

Could change to 1 Cup of Flour from the looks of it.  Still got large air pockets, but that's okay.

Because it tastes delicious!

 

 

January Home Crab Feast for One

 January is supposed to be a great time for the Dungeoness Crab.  I bought two live crabs to try.  Any other year, before COVID-19, the fish tanks are always filled with fresh fish and crabs, etc.  This time the tank's looked murky, a bit of concern.  But what I didn't notice at the moment, but later is that the bottom tank's crabs looked lean, which means those crabs could have been in there for a long time.  The fish monger picked one crab from the top and one from the bottom.   I should have asked to pick both from the top.  Well, what happens when you open them?  Here is the photo journals.

Live Crabs were placed in a large basin filled with water with addition of salt, then each one is Thank'd and prepared.  Each one is scrubbed clean before Steaming.  I don't like to boil them alive or cook them without cleaning.  Sometimes you see plump white crab legs served, but looked off colored grey and fishy - a sign that they were just dunked into hot water before being cleaned.

After scrubbing clean, tear the top shell off by grabbing all the legs firmly and lifting the shell apart.

Remove all the Gills under running faucet.  Brush clean all around the legs and body shell.  If the family member enjoy tomalley / butter, gently rinse under running water after scrubbing shell and place in the steamer basket.  Peel and slice ginger and place on each crab pieces or in the steamer basket.

The second crab's internal did not look very healthy.  I have never seen one with charcoal dark.  This must have come of the bottom fish tank with murky water.  ZAN'NEN!

Trash.  The second crab's internal did not look healthy.  It's a trash.

Pick all the meat out of one and save to make Crab cake later.

 

Homemade Lactose Free Yogurt

This is my first INSTANT POT dish - home yogurt.  I was contemplating over the Christmas to buy a yogurt maker.  I had one many years ago, and it was a simple incubation steamer box.  Since I found a recipe in the INSTANT POT recipe booklet, I thought I will give it a try.  I just so happened to have six of these Oui yogurt cup.  And a half a cup of Oui vanilla yogurt, non-fat Lactose Free Milk.   So I mixed 4 C of the non-fat Lactose Free Milk and yogurt.  I think I only had 1/3 C of the yogurt rather than the 1/2 C the recipe called for.  And added 1 Tbsp of sugar.

I boiled the jars to sanitize, and also boiled the milk in a separate pot.  Cool to room temperature. 

Take a 1/4 C of the milk and mix in the yogurt till dissolved.

Add the mixture to the rest of the milk.

Pour equally into jars.

Follow the Instant Pot's instruction by adding 4 C of water to the inner pot. 

Place the yogurt jars.

Close the lid  - leave the pressure valve in Release position. 

Select Keep Warm for 15 minutes and then unplug.

With Lid on, let the pressure cooker stand for 10 hours.  I let mine stand for 12 hours.

Take them out.  Cover with wrap and chilled overnight.

 Not bad.  Firm top.

 

Smooth texture.