CHIFFON CAKE TESTINGS PHOTO JOURNAL

THESE ARE MY CHIFFON CAKE TESTINGS ADVENTURE COMPLETED IN THE PAST WEEKS.
My tested basic recipe is found here:  http://rockdavinci.blogspot.com/2013/05/pollys-pandan-coconut-chiffon-cake.html
The first one is testing replacing PANDAN juice with Milk Coffee.

 Push Down Gently to dislodge the bottom of the pan

The second testing is using home made syrup from Fresh Cranberry juice and Cherries boiled with sugar till thick.  Of the 125 ml,  100 mil syrup and 25 ml is water.  The taste is bland.  Next time I will not add water.

 

*All eggs should be washed and at room temperature

 If you are not very good at separating egg white from egg yolk, do a "three bowl separation" technique.
Line up two small bowl and large mixer bowl for egg white.    A Large bowl for egg yolks and flour mixture.
Crack the egg over the bowl or into a bowl, allow the egg white to sip off one half of the cracked egg shell into a bowl, then, alternatively transfer the egg white with egg yolk into the emptied shell while allowing to let egg white to sip off the shell during transfer.   Repeat until 95% of the egg whites are separated.  Or use a clean hand or wearing a food grade gloves or utensil, carefully scoop the egg yolk into a medium bowl that will be mixed with flour and sugar, etc. later.

 Mix in all other ingredients and set aside.

 I hand whip my meringue.

 

 This is Soft Peak still.

 This is stiff peak.  This is what you want.  Beaten egg whites - meringue should be shiny and there should no sign of Unbeaten wet egg whites at the bottom of the bowl.

 Stiff peak with a tiny twirl at the tip is okay.

 Mix Flour and egg yolks and others well into smooth, but do not overwork it to build gluten.
*Actually do this before start making meringue.

 Mix some meringue in to flour mixtures.

 Add 1/3 of Meringue into egg mixture.  

 Mix gently and thoroughly.  Preheat your Oven according to the recipe.

 No egg whites bits should be visible.

 Panning:

The third one is after juicing the fresh Pandan Leaves "La Dau" that I was finally able to find at the SF Market - Unbruised and Fresh looking.  They were the most expensive natural flavorings.  I am trying to grow them at home.... see how that goes in two years.

 

 Making Meringue:

PANDAN LEAVES PROCESSING:

 $19.99 PER POUND.

 

Transfer this time into NutriBulett to juice further.

 Filter through fine sieve.

 

 Freeze store.  Approximately 2 cubes equal 60 ml

 These are good as compost.

Adventure in Fluffy HOTTO Cakey #2

HOTTO CAKEY is one of my childhood favorite.  I thought how about adding ground flaxseed meal and Ceylon Cinnamon, etc.  It turned out great.  Japanese pancake is much higher in volume and cake like than the American ones.  The goal is to let the batter rise at least 1/2 inch or more in height.  

My ingredients today are:

1 large organic egg beaten with 2 TBsp of organic cane sugar till pale yellow with fork in a measuring cup.  (You can use the mixer.)

Add 1/2 tsp Ceylon Cinnamon

1 tsp Pure Vanilla

1 Tbsp Ground Flaxseed meal

1 /2 TBsp Non- GMO pure Avocado Oil

Add - Shift 1/2 C Cake flour with 3/4 tsp non-GMO Aluminum-free Baking Powder and 1/4 tsp Kosher Salt

Mix in and stir a bit and add:   1 TBsp Sour Cream and 1 tsp Fatfree Fairlife milk.

Gently mix to form thick batter.

Over medium low heat, 'Heat' up the griddle and 'wipe' butter on. 

Drop the batter on.    

I was able to make three Hot Cake.

Cover and turn to low heat and 'bake' over the stove till nicely fluffed.  

2-1/2 min depending on your gas stove. 

Atop a tiny bit of butter square on each cake before you flip over.

Cover and bake over stove for a minute.

Serve with your favorite toppings.

I got busy in my office and I almost forgot and turned it over a bit late.  I noticed the texture is a bit dry but it is a success in taste and fluff I wanted.