Yuzu Chiffon Cupcakes

Yields: 7 cupcakes

Ingredients:

2 egg yolk

10g sugar

30g oil

37g yuzu juice

1/8 tsp salt

40g cake flour

1/4 tsp baking powder

2 egg whites

30g sugar

Method:

1. Preheat oven at 200 degree.
2. Beat egg whites till frosty, add in sugar n beat till firm peak.
3. Beat egg yolk till pale yellow, add in sugar and beat till light yellow.
4. Add in oil n yuzu, then add in the rest of ingredients.
5. Scoop 1/3 of the egg white n mix into egg yolk mixture
6. Then add the rest in to the egg yolk mixture.
7. Pour into the paper cup n left 1cm to the top.
8. Bang cupcakes 3-4 times on the table to let the air out.
9. Bake 10mins and adjust to 170degree for another 5-10mins.

Tips:

Firm peak is easier to mix than stiff peak. 

Use hands to mix the egg mixture is easier. Make sure hand is not too warm n wet.
Baking time is adjustable based on individdual oven,
I measure a total 40g sugar and use 1/3 on egg yolk mixture and the other 2/3 on egg white mixture.

Chinese Steamed Eggs (水蒸蛋）

Ingredients:

3 eggs

1.5 cup water (lukewarm water)

pinch of salt

Method:

1. Beat all ingredients together
2. Pour in to a bowl and scoop out bubbles if any. Seal it with aluminium foil or cling wrap.
3. Steamed in medium heat for 20-25mins

Tips: The water MUST be from boiled water. No mixture form tap water. Had tried many times with tap water and the eggs become ugly with lots of holes inside due to the oxygen in tap water.

Quick Muah Chee Recipe

Ingredients:

1 cup glutinous rice flour

3/4 cup water

pinch of salt

pinch of sugar

1 tbs shallot oil

Toppings:

5 big tbs peanut powder

3 tbs sugar

Method (serve 2-3): 

1. Mix all ingredients together and microwave high for 3 mins (if use plate may need to adjust timing).
2. Bring out the dough and cut into small cubes and mix into the mixture of toppings.
3. Top with the shallots (optional).

Tips: I use shortcut method to add shallots and oil to the mixture and microwave together.