Chiffon Cake Using Cooked dough method

Chiffon Cake using cooked dough method

http://forbiddengarden12.blogspot.com/2010/05/blog-post_23.html

important tip: Egg yolk batter should be still warm when adding into the egg white batter. Therefore, action should be fast.
Egg white - beat till soft peak will do.
Oven - Preheat at 170* C

Ingredients:

Egg yolk: 5
Coconut milk: 70 grams

Pandan leaf extract: 40 g (pandan leaf extract is actually pandan leaves, add water whipped into juice in the refrigerator for one night, settle in the bottom of the bottle is the most strong pandan leaf juice, good oh!)

Butter : 50 g

Low-gluten flour: 90 g

Egg White: 5
Sugar: 80 grams

Steps:

1.  Heat  coconut milk, butter, juice; stir (hand whisk).
Once butter melts, remove from stove.
     Add low gluten flour slowly and stir at same time (whilst still warm)
     Slowly add the egg yolks, stirring well.

2. Beat egg whites until soft peaks form
3. 1/3 portion of egg white mix into egg yolk batter
4. Pour back into egg white mixture in 2 halves. Fold well.
5  Bake for 10 minutes at 170 degrees, 150 degrees and then bake 35 minutes. (Need to judge)