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Kangyou | 02-Jul-16 | Chiffon Cake | (29 Reads)

Recipe

Butter 50g
Coconut Milk 65g
Pinch of Salt
(Double-boil the above mixture)

Egg yolk 4
Pandan Juice 35g
Cake Flour 95g

Egg Whites 4
Lemon juice few drops
Sugar 55g

Method:-
1) Double-boil butter, coconut milk and salt till butter melted
2) Add yolks and pandan juice to above mixture
3) Then sift flour to above mixture and mix till well combined.
4) Beat whites till frothy, then add few drops of lemon juice and sugar, continue to beat till siff peak formed
5) FOLD 1/3 meringue into yolk mixture, then pour all to remaining meringue bowl, and continue to FOLD till well incorporated.
6) Bake in preheated oven 350F / 180C for 30 minutes.
7) Remove from oven, then invert the tin immediately till cool.

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