Tuesday 18 March 2014

Pandan Chiffon (Cooked dough Method) by Angel Wan

Pandan Chiffon (Cooked dough Method)

Recipe adapted from Wensdelight (very slightly modified)


Egg Yolk - 5 nos
Coconut milk - 70g
Concentrated pandan extract - 40g (Sometimes i even used up to 50ml and it works well too)
**Blend fresh pandan leaves(at least 15 leaves) with water, and let it sit in fridge for 2 days. Use only the thick part that sink to the bottom.

Butter - 50g
Cake flour - 90g
Egg white - 5 nos
Castor Sugar - 80g
Cream of tar tar 1/4tsp


Preheat oven at 170 deg C
1. Cook coconut milk, butter and pandan juice together till butter melted, while is warmed add in sifted flour and mix well.
2. Follow by egg yolks, add in slowly and mix well, set aside.
3. Whisk egg whites with cream of tar tar untill foamy add in sugar whisk till stiff.
4. Add in 1/3 meringue into the cooked dough and fold well.
5. Pour this mixture back to the balance meringue and fold well till the mixture is well mix.
6. Pour into a 20cm chiffon mould, Give a few bang to remove air bubbles.  Bake at 170 deg C for the 1st 10min, then use 150 deg C bake for 35 mins.

7. Invert the cake to cool, unmould when completely cooled.
(Tip: has to fold fast when the dough is still warmed)

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