EGG POWDER RECIPES

 
 

ANGEL FOOD CAKE

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Angel Food Cake.JPG

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Angel Food Cake.JPG

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ANGEL FOOD CAKE by Javier Tan, Bakeomaniac

Recipe Ingredients

32 g Egg White Powder (Hi-Whip) + 224 g Water (Equivalent to 8 Egg Whites)

1 Cup or 120 g of Cake Flour / All-Purpose Flour

3/4 Cup + 2 Tablespoons or 170 g of Sugar (Can be reduced to 140 g if you wish)

2 Teaspoons or 10 ml of Vanilla Extract (or 3 Teaspoons of Vanilla Essence)

1/4 Teaspoon of Cream of Tartar (Optional)


Recipe Instructions

  1. Let the egg white powder and water sit for an hour before using.

  2. Pre-heat oven to 180° C and prepare the tube pan (strongly recommended) or bundt pan. Do not grease the pan.

  3. Beat the egg white with water until foamy, then whisk in the cream of tartar.

  4. Continue whipping at medium-high speed until the egg white is opaque and no longer bubbly. Add in 80 g of sugar at this stage.

  5. Beat at high speed until stiff peak is achieved. After which, beat in the vanilla.

  6. Fold in the sifted flour, caster sugar and salt in three equal portions. Do not overmix.

  7. Transfer the batter onto the ungreased pan and bake for 29 - 36 minutes in the middle rack until golden brown.

  8. Once done, remove the cake pan from the oven and turn the pan over onto another baking tray.

  9. Rest the inverted cake pan in the warm oven (turned off) and leave the door slightly open for an hour to stabilize.

  10. After an hour, remove the cake from the pan. It will be slightly trickier with a bundt cake pan.

  11. Serve and enjoy.

CHOCOLATE MADELEINES

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Choc Madeleine Image 2.JPG

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Choco Madeleine Image 1.JPG
Choco Madeleine Image 1.JPG

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Choc Madeleine Image 2.JPG
Choc Madeleine Image 2.JPG

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CHOCOLATE MADELEINES by Javier Tan, Bakeomaniac


Recipe Ingredients

1/3 Cup or 80g Unsalted Butter, Melted

(Set aside 10g for greasing pan)

1/4 Cup or 60g Dark Chocolate

1/3 Cup or 70g of Granulated White Sugar

8g Egg White Powder (dissolved in 56g water)

10g Egg Yolk Powder (dissolved in 12g water)

1/2 Teaspoon or 2g Baking Powder

1/4 Teaspoon or 1.4g Salt

1 Teaspoon or 5ml Vanilla Essence

3/4 Cup or 70g Plain Flour

2 Tablespoons or 15g Cocoa Powder

Pinch of Cream of Tartar (Optional)

Chocolate, Melted to Coat (Optional)

Recipe Instructions

1. Add water to the two egg powders in different bowls and let them sit for 30 minutes

2. Melt unsalted butter and set aside 10g for greasing later. Stir in the dark chocolate to the remaining 70g of unsalted butter until melted and well combined.

3. Whisk egg white mixture and sugar together until stiff peaks form. Add cream of tartar here if desired.

4. Beat at high speed for about 4-5 minutes until it is light and frothy, and have attained soft peaks.

5. Once done, add in the egg yolk mixture, vanilla and salt, and beat until well incorporated.

6. In a separate bowl, sift the plain flour, cocoa powder and baking powder together.

7. Fold in the mixed dry ingredients into the egg mixture.

8. Fold in a big portion of the melted butter chocolate mixture until a single consistency is achieved. Do not over over-fold or batter will deflate.

9. Cling wrap the bowl and refrigerate it for approximately 30 minutes.

10. Preheat the oven to 180° C and grease the madeleine pan with the melted butter.

11. Place 1-1½ Tablespoon (17-23g) of batter into each madeleine case. Fill to ¾ full so it will not overflow.

12. Bake for about 13-15 minutes or until lightly browned and have shrunk away from the edge of the case. Save the remaining batter in the refrigerator if you are not baking all at one go. Baking time will be slightly shorter if using less batter, so watch carefully after the 10-minute mark!

13. Serve and enjoy! I store mine in airtight containers / bags within 10 - 15 minutes of baking to lock in the moisture of these cakes.

HAE BEE HIAM & NIAN GAO
TAIWANESE-STYLE PINEAPPLE TARTS

HaeBeeHiam NianGao.jpg
HaeBeeHiam NianGao.jpg

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Shopping Cart

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Buying Milk

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HaeBeeHiam NianGao.jpg

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Crust Pastry

Ingredients

260 g     Unsalted butter (softened)

30 g       Caster sugar

½ tbsp   Salt

18 g       USA Whole Egg Powder

53 g       Water

360 g     Plain Flour

60 g       Milk powder

*tbsp = tablespoon

Assembly Sequence

Nian Gao (Traditional Chinese New Year Cake)

Weight of dough    19 g

Weight of Nian Gao  7-8 g

Weight of Pineapple Paste  5 g


Hae Bee Hiam (Spicy Dried Shrimp)

Weight of dough    19 g

Weight of Hae Bee Hiam  About ½ tbsp

Weight of Pineapple Paste  10 g

Instructions

1. Line a baking tray with baking paper and prepare the moulds

2. In a stand mixer bowl, weigh and cream the butter, sugar and salt using a paddle attachment till pale and fluffy

3. Mix the USA Whole Egg Powder and water in a bowl and gradually add to incorporate completely with the butter mixture

4. Weigh and sieve the plain flour and milk powder in a large bowl

5. Add the dry ingredients and paddle until a smooth dough is formed

6. Wrap the dough in a clingwrap and refrigerate for 30 mins

7. Portion the dough and wrap the pineapple paste and fillings

8. Shape the tarts in the mould

9. Bake in a preheated oven at 180 C for 17-20 mins until the desired colour is achieved

Courtesy of USA Poultry & Egg Export Council & Iowa Soybean Association

 

PINEAPPLE TARTS

Pineapple%20tarts%20USA_edited.jpg

Melt-in-Mouth Tart Dough

Ingredients

220 g    Butter

50 g      Icing sugar

376 g    Plain flour

2 tbsp   Corn starch

¼ tbsp  Salt

21 g      USA Egg Yolk powder

28 g      Water

*tbsp = tablespoon

Egg Wash

Ingredients

10 g     USA Egg Yolk powder

32 g     Whole milk


Assembly Sequence

Ingredients

9 g       Dough

6 g       Pineapple Ball Filling

Egg Wash

Instructions

1. Pre-heat oven to 180° C fan mode

2. Mix USA Egg Yolk powder with water

3. Using paddle attachment, cream butter and icing sugar in stand mixer at high speed till light and fluffy.

4. Add in flour, corn starch, salt and USA Egg Yolk powder paste into creamed butter and mix till dough comes together as one.

5. Divide dough into 2 portions (306 g each)

6. Take 1 portion and roll into balls of 9 g each

7. Bake in middle rack for 11-12 mins.

Courtesy of USA Poultry & Egg Export Council & Iowa Soybean Association

HAE BEE HIAM & NIAN GAO
TAIWANESE-STYLE PINEAPPLE TARTS

HaeBeeHiam NianGao.jpg

Crust Pastry

Ingredients

260 g     Unsalted butter (softened)

30 g       Caster sugar

½ tbsp   Salt

18 g       USA Whole Egg Powder

53 g       Water

360 g     Plain Flour

60 g       Milk powder

*tbsp = tablespoon

Assembly Sequence

Nian Gao (Traditional Chinese New Year Cake)

Weight of dough    19 g

Weight of Nian Gao  7-8 g

Weight of Pineapple Paste  5 g


Hae Bee Hiam (Spicy Dried Shrimp)

Weight of dough    19 g

Weight of Hae Bee Hiam  About ½ tbsp

Weight of Pineapple Paste  10 g

Instructions

1. Line a baking tray with baking paper and prepare the moulds

2. In a stand mixer bowl, weigh and cream the butter, sugar and salt using a paddle attachment till pale and fluffy

3. Mix the USA Whole Egg Powder and water in a bowl and gradually add to incorporate completely with the butter mixture

4. Weigh and sieve the plain flour and milk powder in a large bowl

5. Add the dry ingredients and paddle until a smooth dough is formed

6. Wrap the dough in a clingwrap and refrigerate for 30 mins

7. Portion the dough and wrap the pineapple paste and fillings

8. Shape the tarts in the mould

9. Bake in a preheated oven at 180 C for 17-20 mins until the desired colour is achieved

Courtesy of USA Poultry & Egg Export Council & Iowa Soybean Association