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.
COCONUTS PANDAN CHIFFON CAKE
The usual ingredients of 7 large eggs separated. All Chiffon Cakes are without Baking Powder. They all depend on the well beaten Meringue
Bake at 325'F for 45 min. Checking with tester at 40 min. Bake longer until the test come out clean.
CHOCOLATE CHIFFON CAKE
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.
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.
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