20g pandan leaves, washed and dried
5 eggs
60g sugar
30g corn oil (i used coconut oil)
20g coconut milk
56g cake flour
4g baking powder
5g corn flour
a pinch of salt
1tsp lemon juice (i omitted)
Steps:
1. Put the pandan leaves into bowl. Make sure the bowl is completely dry. Blend it at 20sec/sp10. Scrap down the sides.
2. Add the eggs in and beat for 1min/sp10.
3. Sieve the pandan egg mixture into a separate bowl.
4. Insert butterfly whisk. Pour the sifted pandan egg mixture back into mixing bowl. Add in sugar and set to 10mins/45’C/sp4. *MC overturn*
5. Continue beating for 5mins/sp4. (Without temperature). *MC overturn* [I preheated oven at this stage as FOTILE ONE OVEN heats up pretty fast]
6. Then add in oil, coconut milk, salt, lemon juice and sifted flour. Mix at 5secs/sp3.
7. Gently scrap the remaining flour at the sides.
8. Pour the batter into the chiffon mould then give it a gentle bang on table top. *I’m using 6” extra height mould *
9. Send in to oven to bake at 155’C for 30mins. This setting is for FOTILE ONE OVEN. Normal oven can try 160’C for 30mins.
10. Once baked, take out from oven and over turn it immediately. Leave to cool before slicing.
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