Pandan Chiffon Cake And What Oil Do Chiffon Cake Use

What Oil Do Chiffon Cake Use?

One way to make a soft chiffon cake is not to use butter or margarine, but to use vegetable oil.

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 Flour Do You 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.

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

6 egg yolks
35 gr sugar
120 gr coconut milk
75 gr Vegetable oil
150 gr low protein flour
Pandan paste

Material B

6 egg whites
1/4 tsp Salt
1/2 tsp Cream of tartar
100 gr sugar

Method

1. Stir in the egg yolks and sugar until the sugar dissolves, add the coconut milk, stir until well blended, add the oil and pandan paste and stir until the oil is no longer visible.
2. Sift flour into the dough, mix well until smooth. Set aside.
3. Mixer egg whites and salt until foamy using low speed, add cream of tar2, add sugar for 3 stages, increase mixer speed. Mixer until soft peaks.
4. Gradually mix mixture B into mixture A. Stir slowly.
5. Pour into the pan without any grease.
6. Bake at 175°c for 15 minutes, top and bottom fire, remove to line and lower the temperature to 150°c top and bottom fire for about 50-60 minutes or until cooked.
7. Once cooked, turn over the chiffon pan and let it cool before removing it.