Thursday, November 17, 2016

Match Green Tea Chiffon Cake



We love chiffon cake, an easy light cake for middle of the week. With this recipe you can always modify the flavor of cake, this time I just feel like to play with matcha powder.  I purchased matcha powder long ago when I transit to Japan on the way back home after long vacation.  :)  - visit Japan is in my bucket list, someday somehow ... I will visit that country but for now, let's just try matcha chiffon cake ^_^  

Matcha Green Tea Chiffon Cake

Ingredients :
200gr all purpose flour
1 tsp baking powder
2 tbsp matcha green tea
7 yolks
50 ml vegetable oil
200 ml milk / water or coconut milk
7 white eggs
1/2 tsp salt
200 gr granulate sugar
1/2 tsp cream of tar tar



Directions :
Pre-heat oven 350 F

In medium bowl whisk flour, baking powder, yolks, vegetable oil, coconut milk ,to combine, set aside.

In the bowl of a stand mixer fitted with a whisk attachment, Place egg whites in the bowl and whisk on high speed until soft peaks form (they should droop over like soft-serve ice cream), about 30 seconds. Gradually add sugar and continue whisking until stiff peaks form (they should stand straight up), about 1 minute more. Using a rubber spatula, fold a quarter of the egg whites into the batter until evenly incorporated; gently fold in the remaining egg whites until just combined and no large white streaks remain.

  1. Pour the batter into the chiffon pan (no need to coating the pan). Bake until the surface of the cake is golden brown and springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 55 minutes. Place on a wire rack , turn the pan upside down to cool slightly, about 15 minutes. Carefully run a knife around the perimeter and turn the cake onto the rack to cool completely.

Sunday, November 13, 2016

Autumn Season ... almost pass


I have so many reason to love Autumn Season , one of the reason that I can find Persimmon fruits almost in every Asian Store everywhere I go.  My husband just like Hachiya Persimmon which take time to be able to eat, must be completely ripened before consumption  When they are ready the fruit is become soft and very sweet ..   But for me, I love both of the type of persimmon, Hachiya and Fuyu.   Fuyu doesn't need to be soft or ripened to be eat, just thin sliced and eat like that.. the taste is so good and crunchy. 

I kept some of hachiya persimmon and wait until very soft to make this delicious Persimmon Cake or I say 'bread' since similar to Banana Bread !!   Don't be surprise with amount of sugar has been used in this recipe, the sugar will produce a moister and sweeter bread  

My daughter loves to eat this bread for breakfast with butter .. even after come back home from school she will ask for more .  I think is ok, since she is helping me alot rake the leaves in the backyard ^_^

The recipe slightly adapted from David Lebovitz 




Persimmon Bread
Two 9-inch (23cm) Loaves
Ingredients :
  • 3 1/2 cups sifted flour
  • 1 1/2 tsp salt
  • 2 tsp baking soda
  • 1 teaspoon ground nutmeg
  • 2 to 2½ cups sugar
  • 1 cup melted unsalted butter and cooled to room temperature
  • 4 large eggs, at room temperature, lightly beaten
  • 2/3 cup Cognac, bourbon or whiskey - I used vanilla 
  • 2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
  • 2 cups walnuts or pecans, toasted and chopped
  • 2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)
1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
2. Preheat oven to 350ºF (180ºC) degrees.
3. Sift the first 5 dry ingredients in a large mixing bowl.
4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
5. Bake 1 hour or until toothpick inserted into the center comes out clean.
Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.

Modern Maple Quilt








One of an autumn quilt theme that I manage to make this year finally is here , it has been in my bucket list for so long .. just realize how fun block I can make everyday, until my head spin again... should I or should I not do hand quilting ? off course the last choice always win !!   Hand Quilting , off course ...  is like relaxing therapy to me .  There is so many empty (negative) space in this quilt which I happy to add 'maple leaf' hand stitches pattern to add durability to this quilt.

The Quilt finish is 57 x 67 inches which is a perfect size for cuddle - for hand quilting I used a pumpkin color Egyptian Cotton Thread 

Have a wonderful Autumn , friends..