Thursday, 23 March 2017

Healthy Pandan Chiffon Cake 健康香兰戚风蛋糕 (中英加图对照食谱)

Yum

My 94 year-old granny was unwell recently and hospitalised for the past 2 weeks. Those who know me personally, will know that I am very close to her as she has looked after me when I was a baby till my teenage days. It saddened me to see her so miserable as she doesn't like to stay in the hospital. She has kept her lips tightly closed and refused the oral medications and hospital food and had to be put on a drip. The doctor thought that she has difficulty in eating and swallowing and wanted to insert a feeding tube which we were against. 

To proof to the doctor that my granny can actually eat, I've baked this pandan chiffon cake using extra virgin coconut oil (see below for the health benefits) and at the same time, I experimented with some bread flour. The result was amazingly good and I was surprised that the texture is so fine, smooth and cottony! 

I brought this cake to the hospital and my granny finally opened her mouth to eat as I fed her. The doctor and nurses were really amazed as they saw her chewing the cake happily away! I have shared this cake with the doctors, nurses and patients and all gave big thumbs up and commented that the cake is so delicious!

Thank God that my granny is finally discharged from the hospital and I've baked this family's favourite Gula Melaka Yoga cotton cake, also using extra virgin coconut oil, to welcome her home and cheer her up. Am really happy to see her eating well again. :)   


Gula Melaka Yoga Cotton Cake

Source from Internet


Healthy Pandan Chiffon Cake
健康香兰戚风蛋糕 





“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. ”
编写和翻译食谱需要许多时间和精力的,请不要复制或将它作为自己的食谱。如果您想分享部落格的任何食谱,请归功于博主并提供在这的相关链接,谢谢。"


Ingredients: (18cm tube pan)
(A)
5 egg yolks 蛋黄
40g caster sugar 细砂糖
55ml organic extra virgin coconut oil 有机初榨椰子油
100ml UHT coconut milk 椰奶
1/4 tsp pandan paste 香兰糊
50g blue jacket cake flour 低筋面粉
50g blue jacket bread flour 高筋面粉
Pinch of salt 少许盐

(B)
5 egg whites 蛋白
50g caster sugar 细砂糖


Note: Different brand of ingredients have different composites, thus there may be a slight difference in the end result.
注:不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。





Methods 作法:

1. Sift flour and salt twice together, set aside.  
1. 面粉和盐一起过筛两次, 备用。




2. Beat egg yolks and sugar (add 1/3 at a time, beat till sugar dissolve before adding next 1/3) until well combined. 
2.细砂糖分三次加入蛋黄,混合均匀。每次搅拌均匀,再加入1/3糖)




3. Mix oil in gradually before adding pandan paste and coconut milk. Mix till well combined. 
3. 逐渐加入油搅拌均匀后再加入香兰糊与椰奶,继续搅拌至混合均匀。




4. Add in the flour mixture and whisk till no flour is seen. 
4. 加入面粉混合物,搅拌成为无粉粒的面糊。




5. Beat the egg whites till firm peak, adding the sugar in 1/3 at a time. (I used Thermomix, Time 3 mins, Speed 3.5)
5.  打发蛋白至中性发泡,细砂糖分三次加入。(我用美善品,时间:3分钟,速度:3.5)




6. Add the meringue into the egg yolk mixture 1/3 at a time, each time gently mixed well before adding the next. 
6. 蛋白霜分三次加入蛋黄糊里,每次轻轻搅拌均匀后再加入。




7. Pour batter into a 7" ungreased tube pan, drop the baking mould gently on the table to remove any big air bubbles. (I've used an 8" pan, the height of cake is shorter.)
7. 完成的面糊倒入7寸戚风烤模,轻震一下,震掉大气泡。(我用8寸的烤模,所以蛋糕比较矮。)




8. Bake in the lowest level of a preheated oven at 160°C for 10 mins, lower to 150°C bake 10 mins and lower to 140°C bake for for about 40 mins or until cook. (Please adjust temperature and timing according to your own oven.)
8. 放入预热烤箱下层以160摄氏度烤10分钟后,调低到150摄氏度烤10分钟后,再调低到140摄氏度继续烤40分钟或熟为止。(自家烤炉自己拿捏好温度与烘焙时间。)



9. Remove cake from the oven and invert the pan to cool. Unmould the cake when it is completely cool. 
9. 烤好马上取出烘炉,倒扣放凉直到完全冷却才脱模。





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