Pandan Chiffon And What Flour To Make Chiffon Cake With

What flour to make Chiffon Cake with?

Chiffon cake dough contains high moisture, so it is important to use low protein all-purpose flour. If you use flour with a higher protein, it will make the cake dense and hard.

Why Should You Use a Chiffon Pan?

Another factor is that the cooked cake must be cooled immediately by turning it upside down before removing it from the pan. why? because the chiffon cake that has just come out of the oven needs to get good air circulation so that the hot steam immediately dissipates. This hot steam can make the cake shrivel, shrink, and plummet.

Can Chiffon Cake Be Steamed?

Steam for 45 minutes until the dough is perfectly cooked. if it is cooked, lift and remove from the mold. let it cool. For the topping, grease the top of the cake with butter and sprinkle with cheese.

What is Chiffon Cake Made of?

Chiffon cakes are usually made from flour, baking powder, sugar, oil, and only chicken eggs. and then modified with various flavors such as chocolate, pandan, cheese and so on.

Material A

5 Egg Yolks
50 gr thick coconut milk
35 gr pandan deposit
55 gr Oil
90 gr Blue Key Flour Tpg

Material B

5 pcs Egg white
90 gr sugar
1/2 tsp lemon juice
1/8 tsp fine salt

How to make

1. Ingredients A Beat the egg yolks with a whisk for about 1 minute. Add coconut milk + pandan sediment & oil, mix well.
2. Enter the flour, mix well, set aside.
3. Ingredients B Putel mixer + lemon juice & salt until it starts to froth, add sugar (3x in stages) until stiff peaks rise
4. Enter the putel mixture gradually into INGREDIENTS A using a SPATULA with a folding stirring technique.
5. Pour into the CHOPPER SAKURA pan without being smeared with anything.
6. Bake at 180°C for 15 minutes on top and bottom, remove from oven. Slice the surface with the help of a knife, bake again at 150°C until cooked (adjust the oven temperature msg2)
7. Cup, remove after room temperature