Air Fryer Gluten Free Black Glutinous Chiffon 气炸锅不含麸质黑糯米雪纺蛋糕

This is another recipe that I have been keeping in my list to do for a long long time and finally, decided to make a small one by using my air fryer. It is a gluten free cake which is really yummy and perfect for those who has celiac disease. And the following recipe can be easily convert into KETO version, by just replacing the sugar to sweetener or Erythritol sweetener. And then replace glutinous rice flour to almond flour. Not a problem at all. Please read on for more.

I just bought a new hand mixer which came with this whisk gadget. Oh dear, I love it so much. It's perfect for making meringue, macaroons & pavlova.

Ingredients : (for 16cm chiffon tray)
(A)
3 egg yolk (size B)
15gm icing sugar
50ml coconut milk
40gm glutinous rice flour
15gm rice flour
20ml corn oil /melted butter

(B)
3 egg white (size B)
1/4 tspn cream of tartar
20gm icing sugar

Method :
(1) from ingredients (A), hand beat sugar and egg yolk till creamy, then add in mixed rice flour alternately with coconut milk in 3 batches till everything well cooperated. Finally, blend in corn oil till well mixed. Set aside.
(2) Ingredient (B), whisk egg white till foamy then add in cream of tartar and half of the sugar. Continue beating till thick & foamy. Add in the remaining sugar and beat till top foam.

(3) now, fold meringue into mixture (A) till everything well blended. Do not over mix.

(4) transfer batter to a 16cm chiffon cake tray coated with rice flour, and tap tray for a few times to throw away the excess air, then cover it with an aluminium foil with holes on it.

(5) finally, bake at preheated air fryer 150'C for 20 minutes with aluminium foil on top, and bake another 15 minutes at 130"C with open face or till brown, off the heat once its done, then let it sit in the AF for 5 minutes before taking out.

(6) let cake sitting up side down till cool, then unmould cake and serve.

The cake turns out really satisfying and the crack top looks good too >o<

For those celiac intolerance friends, come on let's try this yummy cake and enjoy the little treat for the coming weekend. Relax and have fun !

Air Fryer Pandan Sponge Cake 气炸锅班兰海绵蛋糕

I am truly blessed with another successful baking with my air fryer. This round I am trying out the pandan sponge cake by using the straight method, without heating the oil or butter. The texture turns out really nice and fluffy. I am really confident with my air fryer and going to explore more recipes in future. Hope you guys as happy as I am, with your air fryer ! Please read on for more. For Air fryer with 3L fryer basket. (Khind Air Fryer ARF3000) Ingredients : (7" baking tray) (A) 50gm corn oil 60gm pandan juice 50gm all purpose flour 3 egg yolk (B) 3 egg white 1/8 tspn cream of tartar 50gm fine sugar a pinch of salt Method : (1) from ingredients (A), hand beat corn oil and egg yolk till creamy, then add in flour alternately with pandan juice in 3 batches till everything well cooperated. Set aside. (2) Ingredient (B), whisk egg white till foamy then add in cream of tartar and half of the sugar. Continue beating till thick & foamy. Add

Homemade Ginger Wine 自制姜酒

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o< Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine

Hakka Steamed Braised Pork In Taro @ 芋头扣肉

This hakka steamed braised pork in taro is one of the many popular hakka dish to be served during the festive celebration. In older days, you may have to prepare this dish from A-Z but its much easier to prepare it now in this newer generation. And I have chosen to make them with store bought roasted pork instead. Some time ago, one of the group member gifted me this special five spice powder where she brought all the way back from Penang and this is the only packet left in my pantry. Its one of the famous product from Pok Oy Thong Medical Hall of Penang. Very very fragrant and its wonderful to work with this special hakka dish . So.... show time ! LOL.... It is best to slice the roast pork as well as the taro into same thickness which is about 1mm thick. This will certainly help in the arrangement later on. On the other hand, everything will be evenly cooked by then. Ingredients : 500gm taro, skinned & sliced 300-350gm roast pork, sliced 3 shallots, slice

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