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Chiffon Mini Pandan

chiffon mini pandan

Material A

  • 4 egg yolks
  • 20gr sugar
  • 90gr low pro wheat flour
  • 10gr milk powder
  • 80 ml coconut milk (1 sachet of coconut milk 65 ml + water makes 80 ml)
  • 60ml vegetable oil
  • Pandan paste to taste
  • 1/2 tsp salt

Material B

  • 4 egg whites
  • 70gr granulated sugar
  • 1 tbsp lime juice

Topping

  • Butter cream (oil)
  • Grated cheese and meses (balur)

How to make

  • 1. Stir in the egg yolks, sugar, salt until the sugar is dissolved.
  • 2. Then add the coconut milk, add it little by little while stirring with wihks until well blended.
  • 3. Add vegetable oil and stir until everything is well mixed. Then add the pandan paste and mix well.
  • 4. Then add the flour and milk powder while sifting. Stir until the dough is smooth. set aside
  • 5.Ingredient B: in a different bowl, mix the egg whites until frothy using low speed, then add the lime juice while beating. Add sugar gradually, until 3x in. Mixer until soft peak crested.
  • 6. Mix ingredients B into ingredient A gradually while stirring gently. Stir until all the dough is evenly mixed.
  • 7. Then oven at 150 degrees Celsius for 30 minutes on low heat, then 25 minutes on top and bottom fire. Or according to each oven
  • 8. Once cooked, turn the pan on a cooling rack until the cake is really cold. After it cools, remove the cake slowly by pressing it, then turning it and pushing it down.
  • 9. Spread with butter cream, coat with cheese or meses. Ready to serve

Note

  • When you get out of the oven, immediately turn the pan over and let it cool down and then remove it from the pan and take it out slowly.

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