CHIFFON CAKE TESTINGS PHOTO JOURNAL

THESE ARE MY CHIFFON CAKE TESTINGS ADVENTURE COMPLETED IN THE PAST WEEKS.
My tested basic recipe is found here:  http://rockdavinci.blogspot.com/2013/05/pollys-pandan-coconut-chiffon-cake.html
The first one is testing replacing PANDAN juice with Milk Coffee.

 Push Down Gently to dislodge the bottom of the pan

The second testing is using home made syrup from Fresh Cranberry juice and Cherries boiled with sugar till thick.  Of the 125 ml,  100 mil syrup and 25 ml is water.  The taste is bland.  Next time I will not add water.

 

*All eggs should be washed and at room temperature

 If you are not very good at separating egg white from egg yolk, do a "three bowl separation" technique.
Line up two small bowl and large mixer bowl for egg white.    A Large bowl for egg yolks and flour mixture.
Crack the egg over the bowl or into a bowl, allow the egg white to sip off one half of the cracked egg shell into a bowl, then, alternatively transfer the egg white with egg yolk into the emptied shell while allowing to let egg white to sip off the shell during transfer.   Repeat until 95% of the egg whites are separated.  Or use a clean hand or wearing a food grade gloves or utensil, carefully scoop the egg yolk into a medium bowl that will be mixed with flour and sugar, etc. later.

 Mix in all other ingredients and set aside.

 I hand whip my meringue.

 

 This is Soft Peak still.

 This is stiff peak.  This is what you want.  Beaten egg whites - meringue should be shiny and there should no sign of Unbeaten wet egg whites at the bottom of the bowl.

 Stiff peak with a tiny twirl at the tip is okay.

 Mix Flour and egg yolks and others well into smooth, but do not overwork it to build gluten.
*Actually do this before start making meringue.

 Mix some meringue in to flour mixtures.

 Add 1/3 of Meringue into egg mixture.  

 Mix gently and thoroughly.  Preheat your Oven according to the recipe.

 No egg whites bits should be visible.

 Panning:

The third one is after juicing the fresh Pandan Leaves "La Dau" that I was finally able to find at the SF Market - Unbruised and Fresh looking.  They were the most expensive natural flavorings.  I am trying to grow them at home.... see how that goes in two years.

 

 Making Meringue:

PANDAN LEAVES PROCESSING:

 $19.99 PER POUND.

 

Transfer this time into NutriBulett to juice further.

 Filter through fine sieve.

 

 Freeze store.  Approximately 2 cubes equal 60 ml

 These are good as compost.

Adventure in Fluffy HOTTO Cakey #2

HOTTO CAKEY is one of my childhood favorite.  I thought how about adding ground flaxseed meal and Ceylon Cinnamon, etc.  It turned out great.  Japanese pancake is much higher in volume and cake like than the American ones.  The goal is to let the batter rise at least 1/2 inch or more in height.  

My ingredients today are:

1 large organic egg beaten with 2 TBsp of organic cane sugar till pale yellow with fork in a measuring cup.  (You can use the mixer.)

Add 1/2 tsp Ceylon Cinnamon

1 tsp Pure Vanilla

1 Tbsp Ground Flaxseed meal

1 /2 TBsp Non- GMO pure Avocado Oil

Add - Shift 1/2 C Cake flour with 3/4 tsp non-GMO Aluminum-free Baking Powder and 1/4 tsp Kosher Salt

Mix in and stir a bit and add:   1 TBsp Sour Cream and 1 tsp Fatfree Fairlife milk.

Gently mix to form thick batter.

Over medium low heat, 'Heat' up the griddle and 'wipe' butter on. 

Drop the batter on.    

I was able to make three Hot Cake.

Cover and turn to low heat and 'bake' over the stove till nicely fluffed.  

2-1/2 min depending on your gas stove. 

Atop a tiny bit of butter square on each cake before you flip over.

Cover and bake over stove for a minute.

Serve with your favorite toppings.

I got busy in my office and I almost forgot and turned it over a bit late.  I noticed the texture is a bit dry but it is a success in taste and fluff I wanted. 

iPhone 4S Revived from Black Screen...I't's Alive, but.. dead again

This is not about food, but about fixing my iPhone 4S.  It's an old phone, and it is still in a very good condition.   I hate to dispose it or traded in, but about three weeks ago, my phone won't turn back on after I powered it off.  I could not figure out why, but I assumed that it's time to replace the battery.   I have been using my iPhone 4S as home security camera using the freeware "Alfred".   That morning, the iPhone was bugging me to update to IOS 10. Since I already delayed it for several weeks, may be I should update it before I update Alfred, I thought.  Yet, I was thinking ... what for?  I am not really using this phone but as a camera to monitor my front door, so I can use iPhone 6 to monitor my home from office.  It has been working very well, except that morning when I decided to update to IOS10, then, update Alfred, it happened.  The screen turned very dim first, then, the screen somehow is dead.  It would not respond to my swiping or to the depressing of the home button.  So, I thought it needs to be rebooted.  When I powered it off, the phone did not come alive.  It stopped responding totally.   Out of desperation, I went to YouTube to find solution.   Luckily there were many information related to how to fix iPhone 4S when the battery stops charging.  And I also found out that there is battery replacement kit and learnt that there are two screws at the bottom of iPhone 4S on either side of the power connector.  Sad thing is, after I got my first shipment of the replacement battery, the phone did not charge nor revive.   I followed every instruction there is to reset, to do this, do that.   But nothing.  I decided to return the first battery and got another.  While waiting for the second new battery to arrive, I reviewed many iPhone 4S battery related postings on the YouTube.  When the new battery arrived on Tuesday, I was so glee to install it.  Charged it and pressed the power button.  Alas!! no sign of anything.  Not even the normal vibe... nor the apple logo.   REALLY?  maybe it's the Charge Cable... Today, out of desperation, I even purchased the new charge cable for iPhone 4S.  Did it work?   Did it start to charge?  Did iPhone power up?   NOPE!  dead as a door nail.   As I was almost convinced that may be the power management IC got toasted or some other costly issue, I decided to go over some more YouTube video on the How to Fix iPhone 4S that won't power up or with black screen.  Then, I came across one of many video at https://www.youtube.com/watch?v=6JppmamwqEE   under the title "ALL IPHONE 4,5,6, PLUS: How to Fix a Blank Display, Black Screen, Wont Turn on?"  There was no clear indication out of the many solution presented that would have worked, but as I listened carefully, one of the solution got my attention, and I tried it and it worked!!   It is similar to how to do the RESET by holding down the power button at the same time with Home button, but this one is different.  The instruction was to Hold Power Button 1st, then, Count 1, 2, 3, then, Hold down HOME Button.  Release when the APPLE logo appears.
Da, DAAaa!  in a few seconds more, my iPhone displayed my home screen!!  SAVED!!!
So, it is as good as new!
Hope this would help some people who held onto their good iPhone 4S and end up with similar issue.  We can continue baking and take good pictures, etc.

 

. . .  Spoke too soon... I am so sad.  The next day, I thought I better do a backup of the iPhone 4s, I clicked on it to see how it is doing.  Whaaat!!! what happened??it's dead!!   Then, when I touched the home button, low battery icon showed up.  I quickly reconnected it to the phone charger.  Just hoping and hoping that it would become alive again.   Nope!! No power.   No matter what I do, it would not power up.

Sunday, October 1, today's test is to connect it to the PC.  PC seems to know that a USB device is connected.

iTunes seems to know "a phone" is connected, but when I click on File\Device, it would not list the phone.

It tells me that the connected phone is in the Restore mode, so it asks to do to find Software Update and to do Restore... everything seemed all right.  It seems that it knows the iPhone 4S is connected.  Then, while it is restoring the phone to ios 9.3.5 and verifying the phone, and waiting for the phone, it stops with "... Unknown error occurred (24)..."

Anyone know what's going on?

Lemon Zucchini Cake

This Lemon Zucchini Cake became one of my favorite cake recipe with Zucchini.

Ingredients:

1-1/4 C white sugar

3 Large Egges

2 tsp lemon zest or 2 TBsp Orange Zest

1/4 C Fresh Lemon Juice

2 C AP Flour

2 tsp Baking Power - Non-GMO, No aluminum

1/4 tsp Baking Soda

1 tsp Kosher Salt

3/4 C Non-GMO Avocado Oil

1-3/4 C or 1 C Grated Zucchini.  Squeeze as much liquid out of  Zucchini after grating.  

1 C optional nuts of your choice

1/3 C powder sugar for decoration, but I didn't use it

 Method:

Prepare two loaf bread molds or 9x13" baking pan.  Either oil it and sprinkle with flour or cut in parchment paper.

Shift Flour, Baking Powder, Baking Soda, Salt together.  Set aside.

Beat eggs with Sugar till pale yellow.

Preheat oven 400'F

Add  Zest and Lemon Juice, then top with flour mixture.  Mix gently till flour is mixed in, then, add oil and grated squeezed Zucchini.  Mix gently.

Pour batter into molds.

Depending on your large gas oven - Bake for 20 min at 400'F. then, 25 min at 375'F, but check every 20 min and test with tester to adjust temp.

Cut and use the neck part where firm flesh is.

 

Loosen the cake from sides and reverted onto a plate.

It tastes really good.