tag:blogger.com,1999:blog-30137456.post115139343458863799..comments2023-10-18T21:37:18.624+08:00Comments on Yochana's Cake Delight! : Strawberry chiffon cakeAunty Yochanahttp://www.blogger.com/profile/07265525349059979821noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-30137456.post-66954856720260438692009-05-07T09:58:00.000+08:002009-05-07T09:58:00.000+08:00Hi Aunt Yochana,
I realised all chiffon using tin...Hi Aunt Yochana,<br /><br />I realised all chiffon using tin with hole in middle. Can I use normal tin without hole in middle one?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-89077175496956096192009-05-07T09:56:00.000+08:002009-05-07T09:56:00.000+08:00Hi Yochana,
i realise all chiffon cake using chif...Hi Yochana,<br /><br />i realise all chiffon cake using chiffon tin. Can I use normal round tin without the hole in middle type?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-17455616303086845862009-01-15T11:55:00.000+08:002009-01-15T11:55:00.000+08:00Hi Fiona,Just blend fresh strawberries and it will...Hi Fiona,<BR/><BR/>Just blend fresh strawberries and it will become puree or you can store-buy from shops that sells ingredients.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-16760397489543197962009-01-15T11:44:00.000+08:002009-01-15T11:44:00.000+08:00Hi Aunty Yochana,How do we make strawberry puree? ...Hi Aunty Yochana,<BR/><BR/>How do we make strawberry puree? And how to make it fine?<BR/><BR/><BR/>Regards,<BR/>FionaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-15377970835252998992009-01-13T17:07:00.000+08:002009-01-13T17:07:00.000+08:00Thanks Aunty Yochana!!Regards,FionaPS: think I sho...Thanks Aunty Yochana!!<BR/><BR/>Regards,<BR/>Fiona<BR/><BR/>PS: think I should start calling myself 'strawberry girl' ...I have been looking through most of your strawberry recipes :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-65656370505413795312009-01-13T17:02:00.000+08:002009-01-13T17:02:00.000+08:00Hi Fiona,you can use cake flour or even plain flou...Hi Fiona,<BR/><BR/>you can use cake flour or even plain flour will work as well.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-84628583780772955392009-01-13T17:01:00.000+08:002009-01-13T17:01:00.000+08:00Hi Aunty Yochana,Why do we have to use Super fine ...Hi Aunty Yochana,<BR/><BR/>Why do we have to use Super fine flour for this chiffon recipe?<BR/><BR/>Can we use cake flour?<BR/><BR/>Regards,<BR/>FionaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-76843505079886989432008-12-10T22:11:00.000+08:002008-12-10T22:11:00.000+08:00i noticed in the recipe there is 2 different propo...i noticed in the recipe there is 2 different proportion of castor sugar. why is it so? so in total i need 110gm of them?<BR/><BR/>baking girlAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-84936833971187954682008-12-10T20:46:00.000+08:002008-12-10T20:46:00.000+08:00i noticed in the recipe there is 2 different propo...i noticed in the recipe there is 2 different proportion of castor sugar. why is it so? so in total i need 110gm of them?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-44987912445889305422008-12-06T21:05:00.000+08:002008-12-06T21:05:00.000+08:00hi baking-girl,yes you can omit the kirsch.rgdshi baking-girl,<BR/><BR/>yes you can omit the kirsch.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-19331601500596187792008-12-06T21:00:00.000+08:002008-12-06T21:00:00.000+08:00is it ok to do away with the Kirsch liquer?baking-...is it ok to do away with the Kirsch liquer?<BR/><BR/>baking-girlAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-80063140853812942622008-12-06T16:27:00.000+08:002008-12-06T16:27:00.000+08:00hi baking-girl,you can get strawberry emulco or pa...hi baking-girl,<BR/><BR/>you can get strawberry emulco or paste from any supermarket like NTUC. <BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-51023905410434115032008-12-05T23:26:00.000+08:002008-12-05T23:26:00.000+08:00may i know where to get Strawberry emulco, other t...may i know where to get Strawberry emulco, other than sunlik? cos i duno where is sunlik.<BR/><BR/>and is it ok to do away with Kirsch liquer?<BR/><BR/>baking-girlAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-30137456.post-13358641365875946962008-06-01T23:05:00.000+08:002008-06-01T23:05:00.000+08:00Thanks Lucy, realy appreciate yr prompt reply ! N...Thanks Lucy, realy appreciate yr prompt reply ! <BR/><BR/>Now I am just hoping that I can find the recipe bk for that 'cruncy cheese cake' fm Popular bookshop (besides having to attend classes-so exp). My 2 daughters love cheese cakes...<BR/><BR/>Thanks again !<BR/><BR/>CatherineMsCakehttps://www.blogger.com/profile/14073822682806944567noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-87112985331513979742008-06-01T21:44:00.000+08:002008-06-01T21:44:00.000+08:00Hi mscake,For 150 pureed strawberries, you can rep...Hi mscake,<BR/><BR/>For 150 pureed strawberries, you can replace it with 80 gm. of water or milk.<BR/><BR/>Actually baking is something which you have a feel in it. Agak agak is what I'm doing everyday. I don't follow the book to the T and I always plus and minus because sometimes our eggs are bigger and sometimes smaller. Even the flour is different, sometimes drier and sometimes more moisture.<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-12705411191698971072008-06-01T20:59:00.000+08:002008-06-01T20:59:00.000+08:00Hi LucyI tried yr strawberry chiffon cake recipe t...Hi Lucy<BR/><BR/>I tried yr strawberry chiffon cake recipe today.<BR/><BR/>Noticed that there was NO mention of 'water' to be added unlike other chiffon cakes. I did not use the fresh strawberries puree but I added 2 tsp strawberry paste(bought fm Sunlik).<BR/><BR/>After mixing the cakeflr to the yolk mixture, the batter was very dry. I had no choice but to add some warm water to it (did not measure at that crucial moment becos panic, hahaha...). I just 'agak agak'.<BR/><BR/>I was praying hard hoping that the cake will turn up ok. To my surprise, it was really VERY NICE, the texture also very spongy,nice aroma.<BR/><BR/>By the way, may I know roughly how much water to be added IF I am not adding the fresh strawberry puree ??<BR/><BR/>Thanks.MsCakehttps://www.blogger.com/profile/14073822682806944567noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-91016615878105096592008-03-04T13:08:00.000+08:002008-03-04T13:08:00.000+08:00Hi,I know it's quite difficult to explain in words...Hi,<BR/>I know it's quite difficult to explain in words. I've separately send you an email with picture on how the "pointed" looks like. Hope you can advise. Thank you in advance!Passionate About Bakinghttps://www.blogger.com/profile/02454478587314315169noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-13317639190386249842008-03-03T22:08:00.000+08:002008-03-03T22:08:00.000+08:00Hi passionate about baking.Yes that could one fact...Hi passionate about baking.<BR/><BR/>Yes that could one factor , another is that your batter is too much.<BR/>How did the base get a V shape?<BR/><BR/>rgdsAunty Yochanahttps://www.blogger.com/profile/07265525349059979821noreply@blogger.comtag:blogger.com,1999:blog-30137456.post-63230637100172756462008-03-03T19:40:00.000+08:002008-03-03T19:40:00.000+08:00Hi Aunt Yochana,I want to seek your advise, hope y...Hi Aunt Yochana,<BR/>I want to seek your advise, hope you can help me.<BR/>Very often, when I baked Chiffon cakes, my base is pointed (as in v-shaped), and my top cracked. Why is that so? Is it because for the top, I put it too near to the heating aliment? Thank you for you time.Passionate About Bakinghttps://www.blogger.com/profile/02454478587314315169noreply@blogger.com