(A):
15g Sorbitor / Glycerine
135g Egg yolk
90g Pandan leafs water
2g pandan flavour
15g Dextrose / sugar
4g Salt
180g Hig ratio flour / low protein flour
17g Coconut cream powder
2g Baking powder
80g cooking oil (mazola corn oil)
(B):
270g Egg white
1g Cream of tartar
150g Sugar
METHOD:
15g Sorbitor / Glycerine
135g Egg yolk
90g Pandan leafs water
2g pandan flavour
15g Dextrose / sugar
4g Salt
180g Hig ratio flour / low protein flour
17g Coconut cream powder
2g Baking powder
80g cooking oil (mazola corn oil)
(B):
270g Egg white
1g Cream of tartar
150g Sugar
METHOD:
~ Beat (B) together until forms a soft peak
~ Mix (A) together
~ Then mix (B), add on (A)
~ Use scrap to mix gradually, as slow as possible so that air will not gets in the mixture
~ Pour into chiffon cake mould (do not grease the mould)
~ Bake at 180'C for 45-50 minutes.
~ When done, over-turn the cake immediately and let it cool before taking out from the mould
~ Mix (A) together
~ Then mix (B), add on (A)
~ Use scrap to mix gradually, as slow as possible so that air will not gets in the mixture
~ Pour into chiffon cake mould (do not grease the mould)
~ Bake at 180'C for 45-50 minutes.
~ When done, over-turn the cake immediately and let it cool before taking out from the mould
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