🍃Canary Chiffon Cake🍃
Materials A
7 egg yolks
125 ml of canola oil
100 ml of coconut milk
75 ml of pandanus juice
200 gr sugar
Material B (sieve so one)
150 g flour key
50 gr milk powder full cream
25 gr of cornstarch
1 tsp baking powder
Material C
7 egg whites
50 gr
1 tbsp lemon orange
How to make
- mix the material A so one, mix well. Enter the material B that has been sifted, stir until blended, not too long stirring only until blended
- shuffle the material C to stiff peak
- insert the whisk egg whites to wet dough gradually (3 stages) stir with tekhnik stir back until flattened.
- pour into a chiffon dish and bake with preheated oven 150 'C for 1 hour 10 minutes or until cooked
- remove from the oven and turn it on the syrup / whatever bottle, wait really cold then remove from the baking pan
🍃DCC Chiffon Cake 🍃
Materials A
150 g of low flour
60 gr sugar castor
35 gr cocoa powder
1/4 teaspoon salt
1/2 tsp baking powder
75 gr dcc
128 ml of chocolate uht milk
83 ml of canola oil
1/2 tsp chocolate paste
9 egg yolks
Material B
150 g sugar castor
1 tablespoon lemon juice
9 egg whites
How to make:
- Sift wheat flour, cocoa powder and baking powder. Add the sugar and salt and mix well
- Heat the liquid milk, remove. Enter dark cooking chocolate. Stir until brown dissolves. Add canola oil and pasta chocolate. Stir well.
- Pour a little bit into the flour mixture while stirring slowly. Add the egg yolks. Stir well. Set aside.
- Beat the egg whites until half expands. Enter the sugar a little bit while shaken until fluffy, last enter lemon water then shake until stiff peak
- Pour 3 stages into flour mixture while stirring slowly with back stirring technique
- Pour in a large chryon pans uk without margarine.
- Oven 60 minutes with a temperature of 150 degrees Celsius or until cooked) Immediately cupped on a bottle and let it cool then remove from a baking dish.
