5 Minutes Breads and Soups

On my blogsite, there is a link to the YouTube Culinary Science video.  I noticed that one of the link is a demo on how to prep bread dough in 5 minutes and on the next day you have artisan bread for supper.  I thought I give it a try since I posted it there.  The bread turn out great.  The first bread was a tester, but it turned out just in time for my lunch with Chicken soup (canned).  Then, the next bread #2 turned out wonderful and finished in time for my supper.  I even had enough time to crop fresh corn from my garden and made them into soup.
So, the "5 Minutes a Day Bread" is worth giving it a try.  I might even buy the book.

Pandan Chiffon Cake II

Here is how my Pandan Chiffon Cake with Butter, no vege oil, turned out.
I used the same recipe from the previous Pandan Chiffon Cake.  I omitted the vegetable oil and replaced it with 2 oz of butter.  I was careful to whip the egg whites to stiff peak but not dry, then fold it in gently to the egg and flour mixture.  This time the cake volume is higher than before.  The cake rose about an inch during the baking.  It is not as high as the Seadragon's Pandan Chiffon Cake.  In her photo, her cake rose above the rim.  I made sure the tube pan I am using is the same size.  The texture is not as 'fine' when the vege oil was mixed in.  But this is too early to decide if that is the reason.  I will need to bake a few more times.  It maybe because I have over beaten the eggs . . .  The cake is moist just like the Pandan Chiffon Cake I made previously.  It tastes delicious still - light and moist.   I am trying to upload the video to YouTube of how I folded the egg whites into the egg/butter mixtures, but it is taking a long time.

 

After over an hour, my video recording of mixing egg whites got uploaded to the YouTube:

http://www.youtube.com/user/UMECHANKICKS?feature=mhum  And I am happy to see so many other How To's at YouTube related to Chiffon Cake making.  I spent over an hour studying how others are doing it.  And I am convinced that mixing with bare hand would be the best method to mix the egg whites... and I would like to try that next. 

Chiffon Cake Testing

This is how my Chiffon Cake testing turned out. The recipe is from Happy Home Baking http://happyhomebaking.blogspot.com/2010/08/breakfast-chiffon.html
Her work is always an inspiration for me. I was limited with time, so, I quickly tried the basic ingredients. Okay, I misread her baking pan size. So, my tube pan is the regular size. If it had been the small angel food cake tube pan, it would have looked normal. It looks like a wheel. I think that's how the wheels are invented...
It taste so good that I did not make time to make any frosting or cream... I should have. Maybe not this time round, but I will try to give it a finished look the next time.