Finally, I got the fine opportunity to prepare a Pandan Chiffon
with COOKED DOUGH METHOD by photos
Now, as for myself, I think that I had quite mastered the
skills in baking chiffon cake
I did baked most of the chiffon cake successfully after I found
out the skills worked the best on me
After I was experiencing many failed attempts in baking
chiffon (you can see as you read the chiffon cake’s post) because I always
deflated the meringue
It make me frustrated but I still kept on trying, until…….
I am going to reveal the secret N.O.W!!
Instead of using the spatula to fold the yolk batter into
meringue, I am using the hand-whisk. It really had made
the folding easier and less deflating the meringue
Gladly, I bake nice chiffon afterward, even it is not perfect yet
So, if some of you still having the problem folding the
batter with spatula, why don’t try to change it to the hand-whisk, it sure makes
work easier……
Recipe Via Forbidden Garden 特蕾莎（仙子）
（Egg Yolk Batter）:
A
70 g Coconut Milk ------------Milk
50 g Butter --------45ml Corn Oil
40 g Concentrated Pandan Liquid
B
90 g Low Protein Flour --------DIY Cake Flour
C
5 Yolks
(Egg White Meringue):
5 Egg Whites
1/4 t Cream Tartar -------5 ml Vinegar
80 g Fine Castor Sugar -------70 g
1- Preheat oven to 170 C
2- Combine (A) in a small sauce pot and boil over low heat
2- Combine (A) in a small sauce pot and boil over low heat
Pour (C) in Step 1 and gentle mix till combined. Set aside but kept it warm
3- Whisk at low speed until foamy, add in cream tartar/ vinegar at medium speed
Add in sugar in 3 additions and whisk until soft peak (I beaten the meringue till stiff peak formed)
5- Fold in 1/3 of the meringue into the egg yolk batter until combined. (By now, the egg yolk batter should be lukewarm). Then add into the remaining white meringue and gently fold till well-combined
6- Pour into tube pan, smooth the surface and bang lightly to let the air bubbles out. Bake at 170 C for 10 minutes, then 150 C for another 35 minutes (I simply bake at 170 C covered the tube top with **aluminium foil and quickly remove it until 10 minutes before finish baking as to cook & browning the cake surface with fan force)
7- Invert cake pan and leave it cool
A bit of top side shrinkage occurs
Using the wrong plate (too curve), the cake get compressed
Slice & Enjoy!!
PS
** Due to the high heat of my oven, i used to cover the cake top with a sheet of aluminium foil to prevent the cake from browning to much, remove it until the last 10 minutes for the cake to take on nice brown color with fan force
