MENU

Recipe: Chiffon

Post Comment

Ingredient used:

Set A:
3 egg yolks
1/8 tsp salt
24g corn oil
24g milk
1/2 tsp vanilla extract
32g all purpose flour
1/8 tsp baking powder (sift together with the flour)


Set B:
 3 egg white
1/4 tsp cream of tartar
 50g caster sugar

For cream:
90g chilled fresh milk
30g custard powder
1/2 tsp vanilla bean paste or extract
3/4 tbsp icing sugar (optional)
145g dairy whipping cream
One bubble tea straws
Some icing powder (optional)

Set A


Set B

 I totally forget to take picture of Set C, but you all should know right~


Method:
1) Preheat oven to 175℃。
2) In a bowl, whisk egg yolks with salt. Then add oil, milk and vanilla extract, whisk till well-blended.
3) Fold in flour mixture and set aside.
4) In another bowl, beat egg whites , sugar and cream of tartar to stiff peak.
5) Scoop 1/3 of the egg white mixture to the yolk batter, fold well, then pour batter back to the remaining egg whites. Fold lightly till well-mixed.
6) Fill baking cases with about 30-32g of batter. Bake for 20 mins, then leave to cool.

For cream:
7) In a separate bowl, mix milk, instant custard powder, vanilla paste and icing sugar till mixture is smooth.
8) Pour in whipping cream and beat till the thickness desired.
9) Using a piping tip, insert tip into the cake and pipe for 5 seconds. 3 to 4 seconds if you prefer less cream.
10) Sieve snow powder on top (optional) and chill cake before serving


Picture for method 2


 Method 3:

Method 4
 Method 5


It's better to place chiffon opposite so that it won't cool down.

Pretty right~~

 Then use the bubble tea straw to pop the middle of the chiffon to fill the cream inside !

 And use icing sugar to do some decoration !


Tata, and you are donee~~~~ Easy right !

P.S/ some yummy chiffon for you? Teehee.

Tags:

Share:

0 comments