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Saturday, August 8, 2009, 2:41 PM
Cream Cheese Chiffon Cake & Baked Apple Pies
CREAM CHEESE CHIFFON CAKE
Ingredient List
Ingredients A:
40g softened salted butter
100g softened cream cheese
2 tbsp fresh milk
Ingredients B:
6 egg yolks
1 tsp vanilla essence
30g plain flour
20g corn flour
Ingredients C:
5 egg whites
110g caster sugar, mixed with
1/4 tsp cream of tartar
Method
1) Preheat oven to 170 degree Celsius.
2) Double-boil ingredients A and stir until melted. Remove from heat.
3) Add in egg yolks and mix well. Then fold in the remaining ingredients B and mix well.
4) Beat ingredients C in a clean mixing bowl until white and stiff.
[Tip: It is very important to use oil free and very clean mixing bowl while whisking egg whites. Otherwise the egg whites cannot be whisked until stiff.]
5) Mix 1/3 of egg white mixture with cheese mixture using a spatula. Then add in the remaining egg white mixture and mix well.
6) Pour batter into a 10"/25cm chiffon cake pan and bake for 45 minutes or until cooked.
[Tip: DO NOT grease the chiffon cake pan!]
7) Remove cake from oven, invert and leave to cool completely before removing cake from the tin. Cut into pieces and serve.
BAKED APPLE PIES
Ingredient List
Apple Filling
4 large apples (Red[Sweet]/Green[Sour])
60g fine sugar
30g butter
6 tbsp raisins
1 tsp cinnamon powder
Pastry
500g plain flour
250g cold hard butter
6 tbsp cold water
1/2 tsp salt
Glazing
1 egg yolk
1/2 egg white
Method
1) Peel the skin of apples and chop them into small pieces
2) Heat the chopped apples in a medium saucepan.
3) Add in sugar and stir them evenly. Close the lid and allow it to continue heating until the apple juice leaks out.
*****
4) Meanwhile, sieve the plain flour onto a metal tray.
5) Add in salt.
6) Cut cold hard butter into small pieces over the tray of flour. Using rub-in method, rub the flour and fat into small crumb-like pieces.
5) Add in salt.
6) Cut cold hard butter into small pieces over the tray of flour. Using rub-in method, rub the flour and fat into small crumb-like pieces.
*****
7) By now, the water should have already leaked out from the apples. Add in raisins and cinnamon powder. Close the lid and continue to heat for another 10 minutes.
*****
8) Add cold water to (6) and knead it into a dough. Cover it and allow the dough to rest in the fridge for half an hour.
9) Add butter into apple filling and stir until evenly mixed. Stir occassionally until the apple juice dries up and when the apple mixture thickens.
10) Preheat oven to 200 degree Celsius.
11) Remove dough from the fridge. Flatten it with rolling pin (make use of flour if required) and cut the dough into small squares with the dough cutter.
12) Glaze the sides of the square with beaten egg. Put the apple stuffing in the centre. Cover with another sqaure of dough which is slightly bigger (as it will be used to seal the apple pie!)
13) Create patterns with a fork on the sides of the apple pie and poke holes on the top.
14) Brush the top generously with beaten egg mixture.
15) Bake for 30 minutes until it turns golden brown.
9) Add butter into apple filling and stir until evenly mixed. Stir occassionally until the apple juice dries up and when the apple mixture thickens.
10) Preheat oven to 200 degree Celsius.
11) Remove dough from the fridge. Flatten it with rolling pin (make use of flour if required) and cut the dough into small squares with the dough cutter.
12) Glaze the sides of the square with beaten egg. Put the apple stuffing in the centre. Cover with another sqaure of dough which is slightly bigger (as it will be used to seal the apple pie!)
13) Create patterns with a fork on the sides of the apple pie and poke holes on the top.
14) Brush the top generously with beaten egg mixture.
15) Bake for 30 minutes until it turns golden brown.
For steps 11-15, you can refer to this illustration for better understanding!
