Pandan Chiffon Cake
1 sachet of instant coconut milk 65 ml
50gr of pandan leaves
120gr vegetable oil
8 egg yolks
150gr low protein flour
20gr cornstarch
20gr milk powder
Meringue
8 egg whites
150gr granulated sugar
1/2 tsp salt
1/2 lemon juice
Electric oven
12 minutes: Temperature 180C, fire up and down
take it out, cut2
Back in the oven for 15 minutes, temperature 180C, fire up and down 15
Lower the temperature to 140C upper fire
Lower fire, bake for another 40 minutes
For a turbo oven, the temperature can be lowered by 20-30C
NOTES
For perfect results, oven temperature and recipe are the key, a good recipe without proper oven settings is also useless
If the temperature is too hot, the Chiffon will expand in an irregular shape
If the temperature is too low, the chiffon will deflate
For a greener color, you can add green dye
Monna Chiffon Pan 21cm
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