Hi guys today I will be sharing a choco chiffon flan

For caramel 

 1 cup granulated sugar 

For the Flan

8 egg yolks

1 egg

1 can 395 g condensed milk

1 can 375 ml evaporated milk

1 tsp vanilla

1/4 cup sugar

For the cake

8 egg yolk

7 eggwhites

1 3/4 cup sugar divided 

1/2 hot wate

1 3/4 cup cake flour

2 tsp baking soda

1 tsp salt

1/2 cup oil

2 tsp vanilla

1/2 tsp cream of tartar

1/2 cup cocoa powder

1 tsp instant coffee

I am using 9x13 cake pan 

Begin by melting the sugar on to the stove until the sugar turn into amber colour, remove from the heat and let it cool down completely. 

Combine eggyolk, sugar, evap milk and condensed milk  mix using a whisk until well combined then finally add the vanilla. 

Using a strainer pour the flan into  the cooled caramel pan. Set aside. 

Pre heat oven at 160 deg C and its also the time to create a steaming device in the oven. ( I provided the video for you to see how I did it ) but basically we gonna bake the choco chiffon flan in a bain marie . 

To make the Cake

Mix coffee into the hot water then add the cocoa powder, set aside. 

Whisk together egg yolks and sugar until light pale yellow, add vanilla , oil and then the hot water cocoa mixture.

Sift in cake flour , baking soda and salt using a spatula mix using the folding method just to prevent over mixing and developing gluten.

Make the merengue. 

Using electric beater (medium to high speed) beat the egg whites until frothy then add cream of tartar , continue to beat for a minute then gradually add sugar. 

Once sugar is all in beat the meringue until stiff peaks form. 

Add meringue into the egg yolk batter in 3 additions using the folding method being careful not to deflate the air from the meringue . 

Finally pour the cake batter on top of the flan  mixture. (Since the cake batter is light it will just float from the flan ).

Bake in a preheated oven for about an hour or an hour 5 minutes or when you insert a wooden skewer in the middle of the cake and the skewer comes out clean. 

I personally like to unmold my cake after about 45 minutes from when it is bake. 

Hope the instruction is clear enough, a video tutorial is provided just incase you need a reference. 

Happy baking.

Mysweetambitions. 

Toasted Marshmallow Cookies

60 g butter
1/2 cup firmly packed brown sugar
1 tsp vanilla
1 egg
1 1/4 cup plain flour
1/2 cup toasted coconut
1/4 cup (approx)jam (apricot, blueberry or strawberry )
For marshmallow
1/2 cup water
1/2 cup sugar
3 tsp unflavoured gelatin
1/2 tsp vanilla

Toast the  desiccated coconut set aside.
Preheat oven at 180 deg C
Beat butter , brown sugar and vanilla in a bowl using an electric mixer until light, add egg, beat until combined.
Stir in the sifted flour use the spatula first then use electric beater . Mix it until it forms into a dough.
Knead gently on lightly floured surface until smooth.

Roll the dough into a parchment paper about 4mm thickness then cut the dough using a round cookie cutter.

Place about 3 cm apart on a cookie tray lined with parchment paper.

Bake in a preheated oven at 180 deg C for 12 minutes or until lightly golden brown on the sides.

Pipe the marshmallow around edge of the cookie ( you have to work fairly quickly before the marshmallow sets on you or else it would be impossible to pipe).

Make an indentation in the centres of the marshmallow and then pipe the jam into it.

To Make the Marshmallow 

Combine sugar , gelatine and water in a sauce pan, stir over low heat until sugar dissolved, bring to a boil; simmer , without stirring, uncovered for 5 minutes: cool to room temperature .

Beat gelatine mixture and essence in a a bowl using electric mixer for about 5-7 minutes or the mixture   holds its shape .
Spoon into the marshmallow into a pipping bag , fitted with plain tube (I use wilton 2A). 

Pecan Cookies

120 g butter
2 tsp vanilla
1/2 cup icing sugar (80g)
1 cup plain flour
2/3 cup pecans finely chopped
extra pecan nuts for the top of the cookie ( I made 24 pcs for this recipe )
extra icing sugar as well for dusting


Procedure

Pre heat oven at 180 deg C

Using an electric mixer  beat butter  for about a minute then add icing sugar beat until well combined,

Add vanilla.

Sift in flour, mix until well combined (but do not over mix)

Add chopped pecan nuts.

Roll the cookie dough into ball about 1 tbsp each.

Place in a cookie sheet line with parchment paper.

Top each dough balls with pecan nuts pressing it lightly.

Bake in a preheated oven for 12-15 minutes or until side of the cookie is slightly brown.

Let cool slightly and sprinkle or dust with powdered sugar.

Enjoy :D


Love,

My Sweet Ambitions