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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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

Mango Chiffon

Ingredients:

• 3 yolks
• 30g mango juice (i used peel fresh)
• 30g oil
• 55g plain flour
• 5g corn flour
• 3 whites
• 40g sugar

Method:

• Slightly whisk yolk
• Stir in mango 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 ( 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

Air Baked Orange Chiffon with YL Orange EO

Ingredients:

• 2 yolks
• 20g orange juice
• 3 drops of young living orange essential oil
• 20g oil
• 35g plain flour
• 5g corn flour
• 2 whites
• 35g sugar

Method:

• slightly whisk yolk
• mix in oil and essential oil followed by water
• 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 in mould
• bake in preheated air fryer at 150'C for 40mins, 170'C for 10mins.

AF Lime Chiffon with YL EO

Ingredients:

• 2 yolks
• 20g water
• 5 drops of young living lime vitality essential oil
• 20g oil
• 35g plain flour
• 5g corn flour
• 2 whites
• 40g sugar

Method:

• slightly whisk yolk, add in lime eo
• mix in oil followed by water
• sift in plain flour and corn flour, mix well
• whisk whites till bubbly, add in sugar in 3 batches, whisk till stiff peak
• fold 1/3 whites to yolk mixture
• fold in the rest of whites
• pour in mould
• bake in preheated air fryer at 150'C for 30mins, 170'C for 10mins. 

*note to self: should bake 10mins longer

Mandarin Orange Chiffon

• 40g mandarin orange juice
• 40g oil
• 4 yolks
• 60g plain flour
• 20g corn flour
• 4 whites
• 60g sugar

• Slightly whisk yolk
• Mix in oil follow by mandarin orange juice
• Sift in flour and mix well
• Whisk egg whites till bubbly, add in sugar in 3 batches, whisk till 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 50mins

Vanilla Yoghurt Chiffon

Recipe adapted from my precious bake: http://honeybee916food.blogspot.my/2012/10/orange-peach-yoghurt-chiffon.html?m=1

2 yolks

25ml oil

45ml yoghurt

35g flour

2 yolks

35g sugar

• Slightly whisk yolk
• Mix in oil follow by yoghurt
• Sift in flour and mix well
• Whisk egg whites till bubbly, add in sugar in 3 batches, whisk till 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 50mins

Pandan Chiffon

Mum gave me kampung chicken eggs. So many eggs at home. Hand itchy. So there you go, pandan chiffon. This time baking using my favourite cast iron pot. Love it!

3 yolks

1tbsp sugar

30g pandan juice (self blend)

30g coconut oil

50g plain flour

10g corn flour

3 whites

50g sugar

1. Slightly beat egg yolk. Add in oil, mix well and stir in pandan juice. 

2. Sift the flour in and mix. Set aside. 

3. Beat whites till frothy then add in sugar in batches. Beat till whites become almost stiff peak. 

4. Fold meringue to yolk mixture in 3 batches. 

5. Pour batter in pot. 

6. Bake in preheated oven at 170'C for 40-50mins.

7. Flip pot upside down to cool. 

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 (https://jeannietay.wordpress.com/2015/04/04/butter-chiffon-cake-cooked-dough-method/#more-1068)

Ochikeron's 3 Ingredients Chiffon

4 eggs

6 tbsp sugar

5 tbsp cake flour

1. Beat eggs and sugar till fluffy. 

2. Sift in flour, in two addition. Mix slowly with mixer. 

3. Pour batter into tin. 

4. Bake at 180'C for 35-40mins

Original recipe: http://youtu.be/2pSmaDeu8-A

* to me, it tasted more like egg cake than chiffon cake. Still prefer normal chiffon. And also i got abit pissed as my handheld whisk died on me while doing this. Ish!!!

Honey Citron Chiffon

Ingredients:

• 3 yolks
• 30g honey citron
• 20g water
• 30g oil
• 45g plain flour
• 15g corn flour
• 3 whites
• 45g sugar

Method:

• Dilute honey citron with water
• slightly whisk yolk
• Stir in honey citron water
• Mix in oil
• sift in plain flour and corn flour, mix well
• whisk whites till bubbly, add in sugar in 3 batches, whisk till stiff peak
• fold 1/3 whites to yolk mixture
• fold in the rest of whites
• pour batter in mould
• bake in preheated oven at 175'C for 50mins

Old recipe: http://honeybee916food.blogspot.com/2013/03/yuzu-chiffon.html?m=1

Cocoa Banana Chiffon

3 yolks

30g oil

90g mashed banana

1/4tsp vanilla essence

50g flour

5g cocoa powder

3 whites

50g sugar

1. Lightly beat yolk. Add in oil. Mix well. 

2. Stir in vanilla essence followed by mashed banana. 

3. Stir in sifted flour and cocoa powder. 

4. Beat whites till frothy in separate bowl. Add sugar gradually and beat till stiff peak. 

5. Fold whites to yolk mixture in batches. 

6. Pour batter into chiffon tin. 

7. Bake in preheated oven at 175'C for 45-50mins. 

Recipe adapted from DomesticGoddessWannaBe Banana Chiffon. I half the recipe. http://thedomesticgoddesswannabe.com/2015/05/banana-chiffon-cake/

Mango Pudding Mix Chiffon

2 yolks

40g mango pudding mix

A pinch of salt

25g oil

35g water

50g cake flour

2 whites

20g sugar

1. Slightly beat the yolk. Stir in pudding mix till combine. 

2. Add in water stir then add in oil. Stir till combine.

3. Sift in cake flour. Combine with egg mixture. 

4. In a separate bowl, beat whites till frothy. Add in sugar gradually and beat till stiff peak.

5. Combine whites to yolk mixture in 3 batches. 

6. Pour to chiffon tin and bake in preheated oven at 175'C for 45mins. 

Original recipe adapted from following:

Orange Chiffon with Mixed Fruits

Did this for mummy's birthday. 

Ingredients:

• 3 yolks
• 30g orange juice
• 30g oil
• 45g plain flour
• 15g corn flour
• 30-40g mixed fruits
• 3 whites
• 45g 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 stiff peak
• fold 1/3 whites to yolk mixture
• fold in the rest of whites
• Gently fold in mixed fruits
• pour batter in mould
• bake in preheated oven at 175'C for 50mins

Lemon Chiffon with Mixed Fruits

Tested chiffon with mixed fruits

Ingredients:

• 2 yolks
• 20g lemon juice
• zest of 1 lemon
• 20g oil
• 30g plain flour
• 10g corn flour
• 30g mixed fruits
• 2 whites
• 50g sugar

Method:

• slightly whisk yolk, add in lemon 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 stiff peak
• fold 1/3 whites to yolk mixture
• fold in the rest of whites
• Gently fold in mixed fruits and zest
• pour in mould
• bake in preheated oven at 175'C for 40mins