Monday, December 14, 2020

Thanksgiving Day Chiffon Cake Sharing - Coconut Pandan, Chocolate Chiffon Cake, MATCHA Chiffon Cake, and Flan

Baked and shared Chocolate Chiffon Cake, MATCHA Chiffon Cake, Coconut Pandan Chiffon Cake and Flan for the Zoom Thanksgiving Day.

All the ingredients and baking information can be found in previous posts.

The usual ingredients of 7 large eggs separated.  All Chiffon Cakes are without Baking Powder.  They all depend on the well beaten Meringue

Pandan leaves were processed previously and were frozen into ice cubes.
2 Fresh coconuts were cut.  Juice were enjoyed.  Their meat were scooped out and processed into cream with 1/4 C coconut juice.  2 Fresh coconut meats produced over 400 ml of cream.
If you do not 'strain' the cream, there will be some small bits of coconuts in the cream to enjoy in the cake.  As usual, add the weighed, then, shifted flour into the egg mixture.
Well beaten meringue.  Follow previous postings' instruction.

Mix the first two 1/3 of meringue in by swirl motion with spatula at the top with the egg batters.  I find it easier and maintain the meringue's well beaten air even after mixing. 
Add the rest of the meringue with cut at the center and fold over motion.
Pour very slowly into the plain aluminum angel food cake mold.  You will notice the large air bubble disappearing as it pour in.
 Bake at 325'F for 45 min.  Checking with tester at 40 min.  Bake longer until the test come out clean.
This one is with 1-1/2 Tbsp on Organic Cocoa Powder to make Chocolate Chiffon Cake.  Instead of Pandan juice, add Organic Cocoa powder and Lactose Free Non-Fat Milk.
Make Meringue
Add to the egg batter.
Premix MATCHA powder with warm milk first and cooled before adding to the egg mixture.
Normally I would not add green food color, but to distinguish from from the Coconut Pandan cake, I added two drops of green food color.  As you know, the MATCHA oxidize during the baking and the green color would change into tan.

The first 1 Cup of sugar and 3 TBsp of water did not caramelize.  It got crystallized.  That was unexpected. I didn't think using a aluminum pot or stainless steel pot mattered in making caramel, but I wonder.  But some how, it didn't like my disturbance to the surface too early and or the amount of the heat was too high before all the sugar got melted.  
On the 2nd try, I added 3 TBsp of water first into the stainless steel pot, then, added sugar.  Medium low heat first. 
Waited for sugar to melt and dissolve then increased heat to caramelize.
Add to the 2 molds right away.
Power the egg mixture.
Bake in Bain Marie - follow previous posts for FLAN with condensed milk.

It was a great Zoom Thanksgiving Day.

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