Thermomix Pandan Chiffon (without egg separation method)

Ingredients:

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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Air Fried Basque Burnt Cheesecake

Wow. It has been a year since I last update this blog. Just to add on a recent bake I did in July 2019, the ever famous Basque Burnt Cheesecake. I’m using air fryer for this.

250g creamcheese

90g sugar

125ml whipping cream

3 eggs

10g plain flour

1/2tsp vanilla paste

1. Beat cream cheese and sugar till fluffy. 
2. Add in egg 1 by 1. 
3. Then add in flour, whipping cream and vanilla paste. 
4. Mix well. 
5. Pour into ready lined mould. 
6. Bake in air fryer at 200’C for 30 mins with aluminum foil covered the top. 
7. Remove the aluminium foil and bake for another 8-10mins. 
8. If not burnt enough, add few minutes more. 
9. Allow cake to cool completely before storing in fridge. 
10. Serve chilled. 😍

Baked first round on 11 july 2019 with 90g sugar. Too sweet for me.

Second bake on 15 july 2019, reduced sugar to 45g. Good enough. 

Banana Chiffon

Ingredients:

3 yolks

85g banana puree

30g oil

50g plain flour

5g corn flour

3 whites

50g sugar

Method:

Slightly whisk yolk

Stir in banana puree

Mix in oil

Sift in plain flour and corn flour, mix well

Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak

Fold 1/3 whites to yolk mixture

Fold in the rest of whites

Pour batter in mould

Bake in preheated oven at 180'C for 55-65mins (depending on oven)

Leave to cool upside down

Let it cool completely before slicing

Orange Chiffon

First bake of 2018.

Ingredients:

3 yolks

30g freshly squeezed orange juice 

30g oil

55g plain flour

5g corn flour

3 whites

40g sugar

Method:

Slightly whisk yolk

Stir in orange juice

Mix in oil

Sift in plain flour and corn flour, mix well

Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak

Fold 1/3 whites to yolk mixture

Fold in the rest of whites

Pour batter in mould

Bake in preheated oven at 180'C for 55-65mins (depending on oven)

Leave to cool upside down

Let it cool completely before slicing

Coffee Chiffon

It has been a long time since i last bake a chiffon. Testing mixer given by sis. Second bake for 2018.

Ingredients:

3 yolks

30g coffee (i used 4g essenso powder + 30g hot water, mixed and leave cool) 

30g oil

55g plain flour

5g corn flour

3 whites

40g sugar

Method:

Slightly whisk yolk

Stir in coffee 

Mix in oil

Sift in plain flour and corn flour, mix well

Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak

Fold 1/3 whites to yolk mixture

Fold in the rest of whites

Pour batter in mould ( i used 16cm cast iron)

Bake in preheated oven at 180'C for 55-65mins (depending on oven)

Leave to cool upside down

Let it cool completely before slicing

Green Tea Chiffon

Egg white 2
Sugar 35

Egg yolk 2
Oil 25
Milk 30
Green Tea Powder 3/4tsp
Flour 35

All measurement in gram.

Method:
Slightly whisk yolk
Mix in oil
Stir in milk
Sift in plain flourand green tea powder, mix well
Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak
Fold 1/3 whites to yolk mixture
Fold in the rest of whites
Pour batter in mould
Bake in preheated oven at 170'C for 45-55mins (depending on oven)
Leave to cool upside down

Salt Lemon Chiffon

2 yolks

20g lemon juice

20g oil

38g plain flour

2-3g salt

Zest of 1 lemon

2 whites

35g sugar

Method:

• Slightly whisk yolk
• Mix in oil
• Stir in lemon juice and salt
• Sift in plain flour, mix well
• Whisk whites till bubbly, add in sugar in 3 batches, whisk till almost stiff peak
• Fold 1/3 whites to yolk mixture
• Fold in the rest of whites
• Pour batter in mould
• Bake in preheated oven at 170'C for 45-55mins (depending on oven)
• Leave to cool upside down
• Let it cool completely before slicing