Wednesday, May 11, 2016

Pandan Chiffon Cake 青头仔戚风

曾经天天流连忘返的“家”, 如今且变得如此陌生。
如果不是要记录这颗心, 也不知何时才会回来。
深深的感谢好姐妹的这颗“爱心”, 帮我圆了“心”梦。
Pandan Chiffon Cake 青头仔戚风

6 Egg yolk (A)
40g Castor sugar
65g Corn oil
60g Pandan paste (10 pcs pandan leaves + 150g water, blend)
20g Fresh milk (I used coconut milk)
110g Cake flour (sifted)

6 Egg white (A)
85g Castor sugar (I reduced 80g)
  • Use electrical mixer to beat egg yolk and sugar till pale in colour.
  • Add in corn oil, pandan paste and fresh milk, mix well.
  • Add in cake flour, mix till well combined
  • In another bowl, beat egg white until foamy, add in sugar gradually, beat until almost stiff peak.
  • Add in 1/3 egg white into egg yolk mixture, mix well.
  • Fold in the remaining egg white batter till just incorporate.
  • Pour batter into 22cm chiffon mould.
  • Bake at preheat oven at 140C for 40 mins, 150C for 20 mins.
Note:
  • I used 20 pcs pandan leaves for pandan paste.
  • T oven- lower rack, 165C for 30 mins, 150 for 20 mins.
Recipe adapted from Sweethome小厨房

15 comments:

  1. This is one of the prettiest chiffon I have ever seen! Great job, Esther.

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    Replies
    1. Hi Angie, how are you recently? I have been quiet a while from blogsphere. Thank you for your lovely compliment and I'm flattered.

      Delete
  2. 这颗心,也得遇上懂她的伯乐,才能被发挥得淋漓尽致!
    朋友,同意楼上朋友的说法,这是历年来,我所见最完美的戚风,你好棒!!!!

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    Replies
    1. 漾姐, 你和Angie的赞美太振奋人心!
      真的很感谢你辣!我会好好疼惜这颗心, 直到它离开我。。。我也会想念它的! 哈哈哈!

      Delete
  3. Hi Esther dear, a lovely heart shaped pandan chiffon cake ! Somehow it just look so elegant with 3 little flowers :)

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    Replies
    1. Hi Karen dear,thank you for loving it 😄

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  4. 哇。。哇。。真的是我看过组织最细腻的戚风,真的好漂亮哦!

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    Replies
    1. 韵, 抱歉迟回复你了。谢谢你的赞美,感恩哦!

      Delete
  5. 好漂亮的蛋糕组织,很吸引人。。

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  6. This comment has been removed by the author.

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    ReplyDelete