Orange Chiffon Cake

This was my first chiffon cake after almost 1 year of refraining from making it because of not having the correct technique in beating the egg white. Finally I took the bull by the horn and tried it.

Recipe :

225 grams Plain Flour
200 grams Fine Sugar
6 Large Eggs Yolks
1 teaspoon Baking Powder
1/2 teaspoon salt
180 ml. Orange Juice
120 ml. Oil
2 tablespoon Orange Zest
6 Large Eggs Whites
100 grams Fine Sugar

Bake in 170°C

Pan Size: 18 cm

Oven Temperature: 150°C for 35 minutes, 170°C for 3 minutes

Credit of this goes to Michael Lim on youtube.

Overall results :-

Texture was yummy but it's a bit sweet. Taste good with a good cup of black coffee.
I'll try cutting down the sugar to 200 grams in total. After trying it for 2 times, I was worried at first if I've missed out the 1/2 tsp vinegar, will the egg white turns out fine and yes it did.

the key to having it so successful is the tool a whisk. When you see Michael Lim's youtube mention on how his used this with a twisting motion when mixing the egg white with the other batter. It's important.

One of those things about making bread is I've always compared home made bread with bread bought off the shelf. Why are theirs so fluffy, soft and smooth on the palate. My journey of bread making started when my wifey bought me a bread maker, initially the fun of making the bread with recipe from the booklet that comes with the bread maker was great but after a couple of times it don't seem  too great when the dense bread overwhelms the enthusiasm of making it.  What makes it worst when the bread turn hard when it's only 20% consumed.

All that changed when I found this website "Christine's Recipe. The use of "Tangzhong" in the recipe was new to me. Just tried it and there was no turning back in break making. It is so easy with the help of the bread maker. Let's have a look at what " Tangzhong" is all about.

Ingredients for "Tangzhong"

250 ml of Water
  50 Grams of Bread Flour

Preparation
1. Pour the water into the breadmaker
2. Add the Bread Flour and mix it to combine
3. Put Bread Maker into Jam Making setting and start. After about 30 minutes, it will get hot and you     will see when it get kind of starchy, then it's ready.  


Ingredients:

• 540 gm bread flour
• 86 gm caster sugar
• 8 gm salt
• 9 gm full cream milk power（original recipe calls for a kind of natural milk essence)
• 11 gm instant dried yeast
• 86 gm whisked egg
• 59 gm whipping cream
• 54 gm milk
• 184 gm tangzhong (method of making tangzhong)
• 49 gm unsalted butter, melted

Read more: http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html#ixzz3MJQN4CVW