Mini chiffon cake

 

Matrial

4 egg yolks

20g granulated sugar

90g blue key flour

10g powdered milk

80ml thick coconut

(1bag kara kcl + 80ml water)

60ml vegetable oil

1/2 tsp salt

Pandan paste

Material B

4 egg whites

70g granulated sugar

1 tbsp lime juice

Method

stir egg yolks+sugar+salt until sugar dissolves,+coconut milk stir until evenly mixed,+oil stir until you don't see oil,add pandan paste

Then sift the flour into the mixture, stir with a spatula until smooth

In a clean bowl, beat the egg whites until foamy at low speed, add the lime juice, add the sugar in 3 stages, increase the mixer speed gradually too.

Mixer crested soft peak smp

Mix mixture B into mixture A gradually

Bake using lower heat for 30 minutes, temperature 150, then move to upper and lower heat, 25 minutes, temperature 150.5 minutes, lastly, upper fire, temperature 175 (so the top is drier)

Adapt to each oven

Susan pk Ecohome oven

Once cooked, return the chiffon to the cooling rack until it is cold and then remove it

To release it, just press it with your hand while pushing it from below

It's soft and saucy

GOOD LUCK😘