Saturday, September 22, 2012

Soya Bean Chiffon Again

It is about time I did the Soya Bean Chiffon again. The last time I did this was in June this year. Refer to my post Soya Bean Chiffon Cake dated 27 June 2012.
I noticed from the number of hits, blog readers tend to check out this chiffon and the Matcha or Green Tea Chiffon. I hope this second post will provide a little more information on this chiffon.

If you had noticed, I have bravely divided the chiffon into 3 layers this time round and each layer is topped with whipping cream. I could only do this after I bought the Wilton Cake Leveler a day ago. 
I had given the reference to the recipe in my previous post and I had mentioned too about the soya bean powder that I used. Hope that the photo directly above will help you identify the product easier. However, I am not too sure if you can get it at your local store...or if it is available, it might come in a different packaging.

I must say that this chiffon is a great cake to make. It is not too sweet. It is really soft and fluffy and light - all the good attributes of that perfect chiffon. 

My only regret is that I used 200ml of whipping cream. Having a layered cake like this requires more than that amount and so I concluded. Thus, you noticed I did not cover the entire cake with the cream. Nevertheless, it was a great cake. Spoken with pride.

Monday, September 17, 2012

Orange Macarons

Once again, I have decided to make macarons and this time, orange macarons. Two reasons why I wanted my macarons to be orange. Firstly, I wanted to experiment using the orange coloring powder I had bought and secondly, to prepare for Halloween!

Well, I do not celebrate Halloween at all but the mere thought of making macarons that resemble pumpkins crossed my mind. Who knows too, I may be able to sell these heavenly halloweenees to those who celebrate the event.
I was torn between making chocolate ganache and chocolate buttercream for their fillings. I decided on the latter as I wanted a firmer filling and for me to splash a couple of teaspoons of Cointreau into the buttercream.
Recipe for my chocolate buttercream:
90g icing sugar
100g unsalted butter
Zest of two oranges
Juice of one orange
100g valhorna chocolate (melted and cooled)
2 tbsp Cointreau (optional)

1. Sift icing sugar into a bowl and add butter, orange zest and juice.
2. Using a handheld mixer, beat (1) at low speed so as to prevent splatter. Increase to medium speed and beat till all ingredients are incorporated.
3. Add the cool chocolate mixture and beat for a couple of seconds before adding the Cointreau, if using.
4. Spoon mixture into a piping bag fitted with a nozzle.
5. Pipe buttercream onto the macaron shells. Be generous with the buttercream so that it will spread out evenly when another shell is pressed above it.
The filling was not very sweet but as usual, I regretted that I added just too much Cointreau. I could have used zest of one orange instead of two. And maybe, I should have added tiny orange bits from the rind to lend some texture to the filling.

Thursday, September 6, 2012

Tiramisu Macarons

The thought of making either coffee or tiramisu macarons had been brewing in my mind for the past week or so. I finally settled for the latter as it would be my first attempt.
I checked out the internet to look for a different recipe from mine. I stumbled on a blog by Food Nouveau which not only offered a recipe but a troubleshooting guide as well.
As tiramisu macarons, I thought I should increase the amount of coffee powder in the fillings. So in my white chocolate ganache, I added 2 tablespoons of coffee powder and the rest of the remaining powder (don't think it was more than a tablespoon) in the bottle. That was followed by a couple of dashes of rum into the ganache. The more the merrier...
When the perfect looking macarons were cooled, I dusted cocoa powder over them. In my attempt to make them tiramisu-ish, I think I over did it with the coffee powder.

Once again, the macarons tasted heavenly. After a few bites, I concluded that the bitter taste of the ganache was balanced with the sweetness of the shells.