Pandan Chiffon Cake (I)
Selasa, 24 Oktober 2017
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I'm on the hunt for a skillful pandan chiffon recipe. I kickoff yesteryear comparison recipes from Epicurative, The Best of Singapore Cooking, The Raffles Hotel Cookbook, in addition to the 4 featured yesteryear ieat.
I lay everything inwards Excel amongst the sum of flour inwards every recipe standardized to 100 g. All the other ingredients adjusted proportionately. (Yup, I'm a geek, in addition to proud of it.) Here's the spreadsheet:
Once I'm comparison apples in addition to apples, it's obvious The Best of Singapore Cooking has heap loads of everything, from kokosnoot milk to oil, egg whites, egg yolks, in addition to peculiarly saccharide in addition to baking powder. Every . . . single . . . thing!
Hmm, doesn't appear right. BSC – out!
Epicurative in addition to Raffles Hotel portion practically the same oil-less ingredients, but the mixing methods are different. The latter whisks alone the egg whites, in addition to all of the saccharide bar 10 g is added to unwhisked yolks. I don't similar the method because whisked egg whites amongst alone 10 g of saccharide may last unstable, in addition to unwhisked yolks doesn't lead maintain much volume.
Raffles Hotel – out!
I determine to endeavor Epicurative's recipe, splitting the saccharide betwixt the whites in addition to yolks, thus whisking each lot separately. I bake the cake for xl minutes, which is enough for a 21-cm chiffon. The crust is brown, but the within is nonetheless moisture whilst the cooked role is dry. As the cake cools down, it shrinks badly since it isn't cooked through. There's in all probability likewise much kokosnoot milk inwards the recipe.
Epicurative – out!
So, I'm left amongst ieat's 4 recipes.
Hmm, Asianbakes seriously stinges on yolks, whites, saccharide in addition to oil. Out!
Anna Chan's is an oil-less recipe. My sense amongst Epicurative's oil-less chiffon hasn't been good. Out!
Of the remaining two, ieat recommends the 1 "with to a greater extent than egg whites" from Kiamniangwong. Actually, the recipe has less whites than Prima's, per 100 g of flour. But it has to a greater extent than inwards absolute release because it's for a bigger cake. See? A spreadsheet helps!
I lead maintain the doctor's companionship since he has clinically tested his prescription. My verdict? I'm real impressed yesteryear the cake's texture which is equally soft equally Bengawan Solo's. But the taste, using pandan essence/paste, leaves much to last desired, non to advert the hideous colour.
How to brand pandan juice?
Epicurative soaks finely dry reason
After trying her method, my verdict is: it takes means likewise long, in addition to it's hard getting rid of the excess water, thus the juice is likewise diluted.
I determine to adjust Epicurative's method. Ground pandan is mixed amongst kokosnoot milk instead of water. Bingo! The kokosnoot milk turns from virginal white to Martian green. All I lead maintain to produce is larn rid of the fibrous pulp amongst a strainer.
Two hours later, I'm chomping on pandan cake that's total of the odor of existent pandan. It's low-cal equally air, soft equally cotton, in addition to greenish equally a Martian – equally skillful equally Bengawan Solo's but baked yesteryear yours truly!
How to brand pandan chiffon cake
Step-by-step guide
The gilt measure for pandan chiffon cake is Bengawan Solo's version. This recipe is merely equally skillful if you lot usage freshly squeezed kokosnoot milk in addition to pandan juice.
INGREDIENTS
(For 1 21cm cake)
INSTRUCTIONS
INGREDIENTS
(For 1 21cm cake)
- 100 g pandan leaves – usage alone young, low-cal greenish leaves
- 70 g freshly squeezed kokosnoot milk, undiluted
- 180 g egg whites
- ½ tsp cream of tartar
- 50 g sugar
- 60 g egg yolks
- 50 g sugar
- 60 g vegetable oil
- ¼ tsp salt
- 100 g cake flour, sift amongst baking powder
- 1 tsp baking powder
INSTRUCTIONS
- Preheat oven to 180°C.
- Wash in addition to roughly chop pandan leaves. Blend amongst kokosnoot milk in addition to 1 tbsp water. Strain, pressing leaves hard to yield 95 g. Set liquid aside. Discard pulp.
- Whisk egg whites amongst saccharide in addition to cream of tartar till merely reaching rigid peaks. Set aside.
- In a separate bowl, whisk egg yolks in addition to saccharide till pale, thick in addition to creamy (ribbon stage). Add greenish kokosnoot milk, thus vegetable oil, whisking till evenly mixed. Gradually add together flour mixture, along amongst salt, in 1 lawsuit again whisking till merely evenly mixed. Add egg whites inwards iii batches, whisking gently yesteryear manus inwards electrical whisk's direction. Scrape downwards amongst spatula earlier mixing in conclusion batch of egg whites.
- Bang mixing bowl against worktop 2-3 times to withdraw air bubbles. Pour batter into 21 cm 2-piece chiffon tin ship away that's non non-stick, tardily thus that air bubbles nonetheless trapped inwards the batter are released. Run a chopstick circular side of tin ship away to withdraw to a greater extent than air bubbles. Level in addition to smoothen top.
- Bake cake inwards bottom of oven till risen in addition to almost degree amongst move yesteryear of tin, close fifteen minutes. Cake should straightaway last real slightly dark-brown in addition to non cracked. Place baking tray inwards move yesteryear of oven to block move yesteryear heat. Continue baking till inserted skewer comes out clean, xx minutes or so. Cake should straightaway last slightly cracked. Remove tray from move yesteryear of oven. Continue baking till move yesteryear of cake is dry out in addition to medium-brown, around other 5-10 minutes (7½ minutes for my oven).
- Remove cake from oven. Invert in addition to exit till cool, an hr or so. Cut cake out of tin. Serve.