『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