1. Sift together flour and baking powder in a small bowl and set aside.
2. In an another bowl, add egg white and beat for a few seconds with a electric hand mixer. Add lemon juice and resume mixing for 1 minute. Then add sugar and continue mixing for 2 minutes more. Bowl upside down, the meringue should not slide out. Set aside.
2. In an another bowl, add egg yolk, sugar, mayonnaise and milk. Mix with an egg whisk. Then add the sifted flour, and mix with a spatula.
3. Using a rubber spatula, scoop out 20~25% of the meringue and add it to the egg yolk mixture. Mix well with the spatula. Then fold in the remaining meringue until almost combined (do not overmix).
4. Grease your round ring molds (I used 10cm dia and 4 to 5cm high.) or line them with baking paper.
5. Heat a nonstick skillet over the lowest heat and add a little bit of oil to coat the surface. Place the ring mold(s) on the skillet.
6. Fill each mold with the batter. Add about 1/2 tbsp water in the skillet and cover with a lid. Heat on the lowest heat for 5 to 6 minutes.
7. Remove the lid once, slide the ring mold off the pancakes and gently flip the pancake. Add 1/2 tbsp water and cover again with the lid. Heat it for another 5 to 6 minutes.
8. Serve the pancake with your favourite toppings (e.g. butter, maple syrup, whipped cream, matcha powder, ice cream, honey or any fruits!). Tadam!
How to check if the pancakes are done inside, poke the pancake with a bamboo skewer. The skewer should be without any batter sticking to them:)
* You can also use "soft tofu" to make the buns even fluffier. It will make the dough quite soft so giving it a nice shape will become trickier. You can dust the dough with flour as you work on it, it will help (not too much though).
3.5g dry yeast
1. Add all the ingredients in the pan of your bread machine. Add yeast in the yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
2. When the dough cycle is complete, remove the dough from the machine and place on a floured surface.
3. Punch the dough down and divide it in 6 pieces. Cover it with a damp cloth. Let it rest for about 15min.
4. Shape each piece into a round ball with a line in the middle of the bun, using a stick (eg.g chopsticks). Arrange on lined baking trays. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume. Lightly sprinkle flour over the bread, using a cooking sieve.
5. Preheat the oven to 180℃ degree. Reduce the heat to 150℃ degree and bake for about 15 min. Remove from the oven and let it cool down on a wire rack.
1. Prepare the cake pan : Brush the base and the sides of a 18cm cake pan with a little of the melted butter. Line the sides and the bottom with parchment paper. For the side, the paper height might be a bit higher than the mold as the cheese cake will rise. Tip : If you use a loose-bottomed cake tin, then also wrap the bottom of the tin with double sheets of foil, so as to seal it completely. But I recommend to use not a loose-bottomed one...
2. Making the bottom of the cake Put the flour, sugar, salt, coffee powder and butter in the food processor. Pulse several times to mix until the dough comes together.
3. Spread the cookie mix or roll it out on the baking sheet appropriately and bake for about 20 mins at 170C degree. Remove from the heat and press the cookie mixture into base while it is hot (otherwise it will be too hard once it cools down). Set aside.
4. In a medium size bowl, using a rubber spatula, mix together cream cheese and sugar (40g) until it becomes smooth.
5. Add the egg yolks one at a time and mix them each time.
6. Sift cake flour on it and mix well until incorporated with a egg whisk. Add the melted butter and mix. Then add grated parmesan cheese (optional) and mix.
7. Add heavy cream (liquid), milk into a small bowl and microwave for about 40 sec at 600w to reach about 40℃. Then add into the egg yolk mixture, and mix. Finally add yogurt, mix well them again. Set aside.
8. Place the egg whites in a large clean bowl (or the stand mixer), use an electric mixer to beat them, adding rest of the sugar (40g) graduately until SOFT peaks.
9. Add the egg white in 3 times. Take about 1/3 of the egg whites and fold them into the egg yolk mixture, mix well. Add another 1/3 of the egg whites and mix lightly. Finally add the remaining egg whites and mix gently using spatula until the batter is evenly combined.
10. Pour the mixture into the cake pan. Tap the bottom of the cake pan a few times to release any air pockets in the mixture. Remove any bubble on surface with a chopstick.
11. In a oven-safe pan, place folded cloth and place the cake mold. Add the warm water (about 40℃) and bake in the oven (without fan) preheated at 150C° for 1h. Then another 5 mins at 160C°. Turn off the oven and open the oven door comletely for about 1 to 1.5 min to cool the temperature. Close the door and let leave the cake in the oven for about 1h. This should prevent the cake from shrinking too much.
12. Remove the cake pan from the oven.
13. Let the cake cool for 10 min at room temperature, then unmold. You can enjoy the cake immediately or chill in the refrigerator before serving. You can store it in the fridge for up to 3-4 days.