Saturday, December 5, 2015

Butter Chiffon using cooked dough method

Saw this from a member of P&P, been wanting to try this method since long ago    So here you go, butter chiffon using cooked dough method. I tweaked the recipe abit. So soft that after slicing, it couldn't stand. Haha. 

3 whites
45g sugar

3 yolks
45g butter
45g water + vanilla essence
54g plain flour
10g corn flour

1. Melt butter in pot. Once the side has bubble, remove from heat. 
2. Sift 2/3 of the flour in a bowl. Stir in the melted butter. Add water and mix well.
3. Add egg yolk one by one. Mix well in each addition. At last, add in the remaining 1/3 of the flour. 
4. Prepare meringue in a separate bowl. Beat the whites till frothy. Slowly add in sugar in batches and beat till stiff peak.
5. Fold the meringue to yolks in 3 batches. 
6. Pour into chiffon tin. 
7. Bake in preheated oven at 170'C for 45-50mins. I usually preheat the oven before starting to prepare ingredients. 
8. Leave the chiffon to cool upside down after baking.
9. Unmould only when it's completely cooled. 

Recipe adapted from Jeannie (

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