Frog and I were invited to Bosch Christmas bake with renowned pâtissier Chef Yamashita last Saturday at Gain City’s new flagship Megastore. New upgraded Bosch MaxxuMum Kitchen Machine now available with sensor control for perfectly whipped cream and egg whites. Bosch is collaborating with Chef Yamashita to bring you an intimate baking session that adds a touch of novelty to familiar Christmas traditions. The event will feature new and exciting creations including Soya Bean Chiffon Cake and Zunda Roll Cake, which are uniquely-curated for this Bosch occasion.
The Bosch MaxxiMUM Sensor Control Kitchen Machine has the sensor control function that automatically recognises when the optimum stiffness of cream and whipped egg whites has been reached and stops beating as soon as the desired result is achieved. The new function is perfect for making macrons and meringue.
For those whom enjoy baking breads, the Bosch MaxxiMUM Sensor Control Kitchen Machine has the new smart dough sensor that maintains a consistent mixing speed when handling stiff dough. The innovative 3-D PlanetaryMixing accessory moves in not two but three directions simultaneously for quick and even mixing of ingredients.
The new Bosch MaxxiMUM Sensor Control Kitchen Machine ($1699) delivers an outstanding culinary experience with a 1600W motor – the most powerful motor on the market.
Black Sesame Soy Bean Chiffon Cake Recipe By Chef Yamashita:
Ingredients
4 Egg Yolks
30g Sugar
40g Olive Oil
80g Soy Bean Milk (Unsweetened)
10g Black Sesame Paste
110g Flour
3g Baking Powder
35g Sesame Powder
5 Egg White
60g Sugar
Method
1. Prepare a chiffon mold. Preheat Bosch oven to 170 degree Celsius.
2. Sift flour and baking powder together. Set aside.
3. In a large bowl, beat egg yolks and sugar till thick and creamy. Gradually add olive oil, soy bean milk and black sesame paste while beating until well mixed. Add flour mixture and continue beating until mixture is smooth. Set aside.
4. In another bowl, whisk egg whites gently until mixture is foamy. Gradually add sugar and whisk until soft peaks form.
5. Spoon one third of meringue into egg yolk batter and mix gently with a rubber spatula until incorporated. Add remaining meringue and mix well.
6. Pour batter into chiffon mold.
7. Bake for 30 – 40 mins until a skewer inserted into the center of cake comes out clean. Remove from oven and place mold upside down. Let cake cool completely.
Here is the picture of the Black Sesame Soy Bean Chiffon Cake:
And with Christmas decoration by Chef Yamashita:
Baking chiffon cake is now easy using the Bosch MaxxuMum Kitchen Machine with the new sensor control function. Stay tune for my next post on Zunda Roll Cake recipe by Chef Yamashita.
Thanks Bosch for the lovely invite and it is a great honor to meet Chef Yamashita in person.
