总是非常喜欢吃chiffon蛋糕，终于我自己可以做一个！
感觉自己变得越了越本领了！以前每次烤的不是太硬就是不发！
现在总是寻找简单的方法来烤蛋糕。
最近看到有人在fb发布觉得蛮easy,又便宜！ok lar,就试试吧！同时也可以试试Lg买的新mixer！
这次做了8杯和1个大的。
Recipe：
Pandan Chiffon Cake ( 8 cups )
Ingredients of batter:
- 4 egg yolks
- 25 gm caster sugar
- 80 gm cake flour
- 1 /4 tsp baking powder
- 1/8 salt
- 50ml cooking oil
- 70 ml coconut milk
- 15-20pandan leave
Ingredients of egg
whites:
- 4 egg whites
- 60 gm caster sugar
Ingredients of pandan
juice:
Pandan leave(chopped) add
coconut(blended) squeeze out = 70mls
Method:
Preheat oven to 200C
- Beat the egg
yolks with a whisk and mix in 20 grams of sugar. Add coconut milk+ pandan
juice, Combine well.
- Sift in cake flour and baking powder in three batches
into the egg yolk mixture. Mix well. Lastly, add oil. Set aside.
- Use a large clean bowl, making sure there’s no water or
oil in it. Beat the egg whites with an electric mixer until bubbles
form. After mixing well, add the 60
grams of sugar in three batches, about one-third at a time, and beat well
between additions. Continue to beat until stiff peaks form
- Spoon out 1/3 of the beaten egg whites and fold into
the egg mixture. Lightly fold in the rest of the beaten egg whites with a
spatula, until just combined well.
- Pour into the cake pan, bang the air out and bake (180)for about 25 to 30 minutes. Remove cake from the oven. invert the pan immediately. Allow it to cool completely.
- 用打蛋器将蛋黄打匀，拌入白糖20克。加入椰汁+香兰汁，拌匀。
- 蛋糕的面粉和泡打粉过筛倒入蛋黄混合物分三批。拌匀。最后，加入油。搁置。
- 使用一个大的干净的碗，确保没有水或油。用电动搅拌器打蛋清，直至形成气泡。分三批搅拌均匀后，加白糖60克，继续打，直到僵硬峰形成。
- 勺出1/3的白蛋液加入蛋黄混合物用橡皮刮刀快速搅拌。再倒入剩下的白蛋液，直到混合。
- 倒入蛋糕模，轻敲震出大气泡和烘烤（180）约25至30分钟。蛋糕从烤箱中取出。立即反转泛。允许它完全冷却。
Tips: can be add poppy seed,
1.冰箱蛋-蛋白难以打到cream型状（需要更长的时间)
2.白蛋液加入蛋黄混合物是轻轻折叠，不是打圈（不会发）
3.蛋糕从烤箱中取出立即倒扣（不会收宿）
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