Left Photo : Outside looks normal.Right Photo : Inside shown only little and "stingy" marble effect :)
Afterall this is a soft, moist and delicious chiffon cake. This recipe adapted from 孟老师 cookbook or you may refer to Sonia aka Nasi Lemak Lover's blog for the recipe as well. She made very beautiful Red Yeast marble effect.
Happy Baking!!!
很美丽的chiffon cake。。。。。。 我很喜欢。嘻嘻嘻。。。。。。
ReplyDelete感恩！在失望之余还听到你的赞美，真谢谢！^-^
DeleteOooo....beautiful chiffon cake. The red effect made this cake beautiful (you should make the marble swirl using a spoon or fork so it looks more nicer). I never had tasted red yeast before.
ReplyDeleteMel, thank you very much for your kind advise. Next time I will try your method using spoon or fork. thankssss....
Delete蛋糕好吃最重要，那个纹路有时候我也搞不会，嘻嘻！
ReplyDeleteEileen, 因为对它有所期望，所以才会失望。。。没关系有挫折才会有进步， 对吗？谢谢你的鼓励 :)
Delete很美又很柔软的戚风， 很好吃。。
ReplyDelete我也很久没做戚风了，想念它的味道！
Mayck,来来！你请我吃饭，我请你吃蛋糕，哈哈！！！
Delete第一次做已经很不错咯,我都还没试过做双色蛋糕呢。下次肯定会更好。
ReplyDelete好，我们互相加油，打气！谢谢^_^
Delete颜色好美丽哟，很耀眼呢：）
ReplyDelete我喜欢~~
好开心你没嫌弃它，我请你吃蛋糕吧！^_^
DeleteIt looks lovely to me with prefect soft fluffy texture . I've never tried red yeast before but now I'm curious ! hehehehe
ReplyDeleteEsther, that is a lovely chiffon! I can see that it is so soft and fluffy. I think for more effective marbling (not that I am good at it) it would be better to alternate dollops of both batter and then gently swirl with your chopstick or knife. I have not tried red yeast before and I wonder how it is like.
ReplyDeleteHi phong Hong, I'm so blessed to have you and Mel to teach me the marbling technique. I believe your method will definitely works, see the YouTube also use this alternate dollops method :) thank you
DeleteActually red yeast powder don't have any flavor or taste, I use it for color only.
戚风的组织很棒叻！
ReplyDelete大理石花纹我也做过，不是很成功，出来的花纹不明显的，呵呵。。。加油！
：）
This is so light and smooth!
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By the way just dropping by, Great article. Thanks!
Hi Esther,
ReplyDeleteYour chiffon looks good to me.
I like the texture very much...well done.
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Hi Esther, your chiffon texture is very nice, sayang, the marbling effect is not what you wanted. The red yeast is an unusual addition to western baking for me. I must try it one day. When I make marble cake, I put alternate scoops of each batter into the tin, then I use a blunt knife to cut and swirl the batter, and I'm quite happy with the end result.
ReplyDeleteMaybe your marbled cake is not the way you expected, but I still think it's beautiful. :) I love the white contrasting with the red yeast, so pretty.
ReplyDelete在格友家发现了你的部落格，就连走一走，看一看。
ReplyDelete原来这里有很多好料哦！
it looks soft and gebu :D
ReplyDeleteThanks for the mentioned. Usually I follow the way like how Phong Hong described..frankly i still can't get perfect marble thought , hehehe..
ReplyDelete