Natural Pandan Chiffon Cake

Hello! Hello everyone! I'm new to baking! Today I will share with you the pandan chiffon cake I made. Ingredients: 30g fresh pandan juice, refer to the link above for making *How to make pure natural concentrated pandan juice*, 30g coconut milk, 100g low-gluten flour (sifted), 4 eggs (about 65g each), 90g caster sugar, Corn oil 50g, salt 1g, lemon juice 5g. Before making the cake, grease an 8-inch cake pan with some butter and line it with butter paper for later use. Use an oil-free and water-free plate, break in the eggs, pick up the egg yolks and put them in another plate, pour in the sugar and stir to dissolve, add the Banana juice and stir well, add coconut milk and stir well, add salt and stir well, sift in the flour, beat the egg Stir from bottom to top until no powder is visible, add oil, mix until the batter is smooth, set aside for later use, adjust the oven to 150 degrees to preheat, the whisk is not stained with oil, the egg whites have no egg yolk, start beating Beat the egg white at medium speed, pour in lemon juice, pour in three parts of sugar, turn to high speed and beat until texture appears, add three parts of sugar, beat until the texture is fine and shiny, pour in the remaining sugar, and beat Until the texture is smoother and more delicate, there is a clear hook when you lift the hair head, turn to medium speed for a while, and the meringue is ready. Put three parts of meringue into the egg batter, and mix from bottom to top with an egg beater. After part of the meringue is mixed with the batter, add one-third of the meringue and mix until most of the meringue is mixed with the batter. Pour the batter into the remaining meringue, mix from bottom to top, slowly turn the plate while stirring, and evenly mix the batter on the bottom and sides of the pan. The meringue is completely mixed with the batter. Slowly pour the batter into the cake pan Shake the plate to release air bubbles, use chopsticks to remove air bubbles, and smooth the surface of the cake. When making chiffon cakes, there is no need to heat the noodles, and there is no need to use a water bath in the oven. Put it directly into the oven for 50-60 minutes. Put tin foil in the middle of the cake to insulate the cake, and the cake is out of the oven! The pastry is golden and smooth! Remove the butter paper and let it cool before cutting into pieces to enjoy! Try one first! The taste is light and soft, soft, smooth and fragrant! Very tasty! Very good! This is the end of today's sharing! Thank you for watching, liking 👍, subscribing, and sharing, and see you in the next video! 😁

[@yili8233]

颜色好清新

[@ilovebaking_hk]

軟綿幼滑清香，可照視頻試下做

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