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Jaiserii’s blogpost:

Chocolate Chiffon

Ingredient

74g egg yolk

36g sugar

2g salt

43g UHT milk

12g sorbital

3g vanilla flavor

12g cocoa mass

34g palm oil

85g high ratio flour

28g cocoa powder

1g baking soda

2g baking powder

147g egg white

1g cream of tartar

90g sugar

1. In a mixing bowl, whisk egg white and cream tartar for ½ minute on high speed. Add sugar and continue to whisk for 1 minute on whisk for 1 minute on high speed. Reduce to medium speed and mix for 8-10 minute until a medium peak consistency.

2. With a hand whisk, mix egg yolk, salt and sugar.

3. Add warm milk, sorbitol and vanilla flavor and mix until batter is smooth.

4. Pre mix melted cocoa mass and oil and add to egg yolk mixture.

5. Pre blend flour,cocoa powder, baking soda, baking powder before adding to the above.

6. Fold 1/3 of the meringue into the chocolate mixture and transfer the mixture back into the mixing bowl to fold in with the rest of the meringue.

7. Bake at 180’c for 20 minutes.

Chocolate ganache

227g chocolate

120g cream

35g butter

Decorational chopped walnuts

1. Warm up the heavy cream than pour it into the chocolate start mixing it together. Bring down the temperature to 35’c (body temperature) then add in the butter.

 

 

We’re giving RM10,000 and other amazing prizes to the winner of our first ever R.AGE Food Fight! 
The five finalists will get to learn from the best, our Food Fight mentors:
– Chef Wan, Malaysia’s original food celebrity
– Chef Rodolphe Onno, Le Cordon Bleu master chef
– Chef Darren Chin, of Restaurant DC
– KY Speaks, top Malaysian food blogger
– Chef Liang, performing artiste and up-and-coming restaurateur
They’ll also get media and video production training from us at R.AGE, before they face off against each other at the Food Fight finale for the RM10,000 grand prize. 
The competition’s closed, but you can always check out the other Food Fight submissions at  https://rage.com.my/foodfight !

 

  

Tell us what you think!

BTW…

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