Types of Egg Grade, Size and Weight

Ok everyone know that there is different types of Egg Grade... From A ~ F grade... But do anyone really know in details regarding the weight of this egg, and actually the category of the egg is not important where else the weight of the egg itself the most important... So this post is a note to myself, and also for everyone just for knowledge sharing....

Grade AA (more than 70g)
Grade A   (65g - 70g)
Grade B   (60g - 65g)
Grade C   (55g - 60g)
Grade D   (50g - 55g)
Grade E   (45g - 50g)
Grade F   (Below than 45g)

Happy Baking.

Pineapple Roll

Hello Bloggers, How is your New Year Day so far.. ?

Omg for the first time i try baking the Pineapple Rolls, and surprisingly the outcome is very good! My family everyone is praising this pineapple roll is damm good...although the outcome is not that-so-pretty, but the taste is there....

Specially thanks to Nasi Lemak Lover for this wonderful recipe. You can get it from here.

Ready-made pineapple jam 680g
Condensed milk (susu manis pekat) 100g -I use F&N Sweetened Creamer(Krimer Pekat Manis)
Butter 375g
All purpose flour 570g
Egg yolks 2

Egg yolk for egg glaze -2

1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until fluffy.
3. Mix in flour, mix till become a firm and non-stick dough.
4. Put mixture into a Nastar mould and press out into strips about 5-6cm long.
5. Place pineapple jam filling on the edge of a strip and make a small elongated roll.
6. Cut off excess dough, brush with egg glaze.
7. Bake in preheated oven at 180c for 13-15mins or till golden brown.
8. Cool on wire racks before storing.

 Here's the mould... Just need to keep on pressing and pressing out the dough...in Nastar mould...

 There it goes the 1st tray successfully completed! Yay or Nay...?

 I bake it till the top starts to brown then only take it out, about 20mins..... with 170c.

There it goes the outcome..... So happy for this 1st trial of baking.... I'm going bake it next 2weeks later for the CNY...

Enjoy happy baking~

I'm submitting this post to the Bake Along event hosted by Zoe of Bake for Happy Kids,

Joyce of Kitchen Flavours and Lena of Frozen Wings

 

2nd try for Orange Ogura Cake

You know i have this special thinking of not giving up one, so i try again with carefully every step and preparation. To my surprise, my egg yolk separation this time all successful without fail of one egg yolk spoil. I believe practice makes perfect. Keep on the spirit!

 

 All the ingredients.... I use 6egg yolk that equals to 6 egg white batter later.

 And so the part A mixing done, i added some poppy seeds.

 

The mixing of Part B, the egg white part job. For me is already a challenge which i can cope with.. Once you able to beat correct method egg whites, others is not a problem anymore.

And here's the result. For the 1st 30mins, start to increase the height..

Another 10mins later, getting higher...

And another 10mins later, the size height stop at that level.. How i wish when i take out the cake can maintain to this size...

Once remove from the oven, is like a baloon getting empty all the air's and shrink to this size....

Aiya, anyhow is improve a little bit achievement compare to last time.