![]() It needs to hit that stage, then bake an additional 5-10 minutes (7.5 minutes with my oven) for the crust to brown properly. PCC isn’t done yet when an inserted skewer comes out clean. Electric hand whisks are generally ok but stand mixers may be a bit tricky if you’re a novice baker whisking a small amount of fresh egg whites. The faster the whisk is, the higher the risk of overbeating, especially for small quantities of less than 200 ml. ![]() That’s why overbeaten egg whites don’t rise much in the oven. ![]() Without the fluidity, egg whites can’t stretch upward. Egg whites at firm peak stage should be creamy and fluid, i.e. These are good for scaring away cockroaches, not baking.Įgg whites for chiffon cakes should be beaten till they form firm hooked peaks when the whisk is lifted. Those on the outside may be used if they’re bright lime green and soft. Use all of the innermost leaves, which have the best flavour but not much colour. If it’s too light, the cake will look pale.Ī young bunch of pandan may be 80% usable an old one, maybe only half. If the mix of leaves is too dark, the colour of the cake will be dull, and the taste bitter and grassy. Select pandan leaves like a painter mixing colours to get the right shade. Tips for perfect pandan chiffon cake: Pandan leaves The floral aroma of the leaves enhances the coconut milk’s fragrance in the cake. It’s fluffy like a cloud but this cloud is bright green, not white. Pandan chiffon cake is Singapore’s unofficial national cake.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |