Meat Floss:
Ingredients:
770g pork tenderloin (can use chicken breast too)
1-2 tbsp Amino liquid
2 rice size sea salt
2 tbsp muscovado sugar
1/4 tsp five spices powder
dash of pepper
2 tsp white sesame
Steps:
1) cook the meat for 2 hours ( i used it to boil soup for my lo then transform the meat into meat floss, haha..)
2) tear and mash the meat into loose
3) put into the bread maker and add in all the seasonings.
4) on "JAM" function x1 time then add in white sesame
5) on the "jam" function again and monitor till the meat dried then can off the machine.
Note: (wikipedia) Muscovado is very dark brown and slightly coarser and stickier than most brown sugars. Muscovado takes its flavor and color from its source, sugarcane juice. It offers good resistance to high temperatures and has a reasonably long shelf life. It is commonly used in baking recipes and making rum. Muscovado sugar can be used in most recipes where brown sugar is called for, by slightly reducing the liquid content of the recipe. Bought at cosway organic...
Peach yogurt chiffon cake
Peach Yogurt Chiffon Cake
Recipe Source : Phong Hong as inspired by Cooking Pleasure
Ingredients:
Mixture A :
1. 5 egg yolks
2. 270 ml peach flavoured yogurt
3. 85ml vegetable oil
4. 50g sugar
5. 150g flour (I used superfine flour)
Mixture B :
1. 5 egg whites
2. 1/2 tsp cream of tartar
3. 50g sugar
Instructions :
1. Preheat oven to 160C
For Mixture A :
1. Whisk egg yolks with sugar to mix well.
2. Add yogurt and vegetable oil. Mix well.
3. Sift flour into the mixture and mix until a smooth batter forms.
For Mixture B :
1. Add cream of tartar into the egg whites and beat until foamy.
2. Add sugar gradually and beat until stiff peaks.
Pour Mixture A into Mixture B and fold the two batters to ensure that they are evenly mixed.
Pour into chiffon pan and bake for 45 minutes. When done, remove from oven and invert pan. Cool completely before removing from pan.
(i pour into a 25cmx25cm baking tray lined with parchment paper and bake for 14mins only.)
Upside down the cake on another parchment paper then tear off the base parchment paper and let it cool down.
Note:
i used 2/5 of the recipe and baked at a 25cmx25cm baking tray, to transform it into swiss roll.
Swiss roll filling:
whip the thick cream (100ml) + 1 tsp icing sugar till peak form, set aside in the fridge.
some homemade meat floss
Below is a useful website about how to roll a swiss roll for your references:
kitchentigress.blogspot
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