Sunday, May 5, 2013

Mini Pandan Chiffon

Bought 2 mini chiffon tins and I quickly tried them out. Tested on Soh Pin Tee's recipe. Abit dry for my liking.

Yolk 1
Sugar 5g
Coconut milk 15ml
Pandan paste 1/4 tsp
Corn oil 8ml
Flour 23g

Whites 1
Sugar 10g

1. Sift flour and set aside.
2. Hand whisk egg yolks,oil,milk till well combined.
3. Add flour till well combined.
4. Whisk egg whites and sugar to stiff peak.
5. Fold in egg white mixture into egg yolk mixture in 2 batches.
6. Pour into chiffon tin.
7. Bake in a pre heated oven for about 23 minutes at 170°C.
8. Cool upside down on a bottle.
9. Remove from tin after cake has completely cool.

No comments: