Cooked Dough Pandan Chiffon Cake

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


Ingredients:
Egg Yolk - 5 nos
Coconut milk - 70g
Pandan juice - 40g
(Blend fresh pandan leave with water, cover and chill in the fridge overnight. The juice at the bottom of the bowl is the best, thickest and most fragrant)
Butter - 50g
Cake flour - 90g
Optional - I like a deeper green colour so I added 1/8 tsp pandan paste

Egg white - 5 nos
Castor Sugar - 80g

Method:
Preheat oven at 170 deg C
1. Cook coconut milk, butter and pandan juice together till butter melted, while is warmed add in sifted flour and mix well.
2. Follow by egg yolks, add in slowly and mix well, set aside.
3. Whisk egg whites till foamy and add in sugar whisk till stiff.
4. Add in 1/3 meringue into the cooked dough and fold well.
5. Pour this mixture back to the balance meringue and fold well till the mixture is well mix.
6. Pour into a 20cm chiffon mould, bake at 170 deg C for the 1st 10min, then use 150 deg C bake for 35 mins.
7. Invert the cake to cool, unmould when completely cooled.
(Tip: has to fold fast when the dough is still warmed)

蛋黃  ：5個
椰奶   ：70克
香蘭葉精華：40克（香蘭葉精華其實就是把香蘭葉加水攪打成汁， 放入冰箱一個晚上之後，沉澱在瓶底的就是他最濃厚的香蘭葉汁，很好用哦！）
奶油 ：50克
低筋麵粉 ：９０克
蛋白 ：５個
砂糖 ：８０克
做法：

1. 把椰奶，奶油，香蘭葉精華加熱至奶油溶化，乘熱加入曬過的低筋麵粉，攪拌均勻，再慢慢加入蛋黃，攪拌均勻。
2. 蛋白打至濕性發泡（請參考：烘培小常識)。
3. 把蛋白霜分三次加入香蘭蛋黃麵糊裏面，攪拌均勻。
4. 以170度烘烤10分鐘，再用150度烘烤35分鐘。（溫度僅供參考）
5. 這個蛋糕最重要的訣竅就是，從製作蛋黃麵糊一直到加入蛋白霜，溫度都還是溫溫的。所以動作要快哦！

From the time u make the egg yolk till u add the egg white, the temp must be warm