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Thursday, February 13, 2014

『戚风Chiffon』烫面--大爱班兰戚风 Pandan Chiffon

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……


Pandan Chiffon (Cooked Dough)
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
Remove from heat once it simmer. Stir in (B)
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



10 comments:

  1. 我最喜欢戚风蛋糕了尤其是香兰口味的。谢谢分享。我还没尝试用烫面法的呢。

    ReplyDelete
  2. @Ellena Guan
    欢迎欢迎,Ellena
    还是最原始的味道最好吃!
    烫面法很不错,像棉花那般轻盈哦!
    有机会试试烫面哦!

    ReplyDelete
  3. 这戚风蛋糕做得很美,给你多多LIKES!!!!

    ReplyDelete
  4. Looks like you are also a chiffon cake kaki, haha! My favourite pandan flavour.

    ReplyDelete
  5. @Ann Low
    谢谢啊,但是还有努力的空间啦,还需向你们看齐呢~

    ReplyDelete
  6. @Jessie-CookingMomentsDefinately,l am! so in love with chiffons..

    ReplyDelete
  7. It looks delicious.
    I've never made this kind of cake before.
    I might give it a try.
    Thanks for sharing.^ ^

    ReplyDelete
  8. @LauraLaura, you will fall in love with chiffon once you try~

    ReplyDelete
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  10. Pandan chiffon is one of my fav chiffon too.

    ReplyDelete

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