my scribbles of pandan & orange chiffon,  8 and 9-inch recipes… if you can understand

pandan chiffon, feels slightly too oily, oil left on hand after eating it.

This orange chiffon however is a winner, it is a great recipe, adapted from KitchenTigress.

I have proportionate her recipe which is for 8-inch mold to fit my 9-inch mould, i multiply all ingredients by 1.2 times, and also reduced the oil slightly, as the pandan chiffon i made using her recipe turn out a bit oily, which i am not quite sure why (whether the fresh santan i used is too thick, ie too much coconut oil, or because i did not beat the egg-yolk/santan/corn oil mixture till mayonaise-stage), so i am just going to reduce the oil very slightly for this orange chiffon. I also reduced the sugar slightly, and the chiffon turn out fine.

9-inch orange chiffon recipe:

Egg yolk mixture:

72g egg yolk (around 4 yolk)

50g sugar (i have reduced sugar slightly and the chiffon turn out fine, original recipe is 60g, i think 50g is the lowest amount you can go, because i tried 45g at one time, and the chiffon is just a bit sourish from the orange, so i think 50g is the amount to go)

78g orange juice (freshly squeezed)

90g canola oil (don’t use palm oil which has a kinda smell, original is 96g)

18g orange zest (from 1.5 orange)

Sift together:

120g low protein flour

0.9 teaspoon baking powder

1/3 teaspoon salt

Egg white mixture:

216g egg white (from around 6 eggs)

small pinch of cream of tartar (less than 0.6 teaspoon)

60g sugar

Direction:

– Preheat oven to 180 Celcius

– Whisk egg yolk and sugar till thick, add orange juice slowly while whisking

– Add canola oil slowly while whisking, make sure to whisk till mayonaise-thick texture

– Mix flour mixture in 3 additions

– Beat egg white with cream of tartar till slightly foamy. In LOW speed(so that air bubble will be fine and small), add sugar in 3 additions, and beat till the egg white won’t slide from the bowl when overturned.

– Fill mould, bang 3 times/use and cake tester to remove air bubble, then level top.

– Bake 15 minutes uncovered

– Cover with foil loosely and bake another 20 minutes

– Lastly, bake about 7 minutes(maximum 10 minutes) uncovered

– Flip over and cool the cake

This is a great recipe, do give it a try. Another 2 chiffon recipes below i tried making are also superb as well:

Banana Chiffon

Cream Cheese Chiffon

Recipe for Cream cheese chiffon, adapted from Cooking Pleasure

Egg Yolk Mixture (melt over hot water pan and stir to mix well. Set aside):
100 g cream cheese
40 g butter

Flour mixture (sift):
130 g cake flour
4 tbsp castor sugar
1/2 tsp salt
8 large egg yolks
100 ml milk
Place all the flour mixture in the mixing bowl. Make a well in the centre. Pour in all the liquid ingredients [egg yolks, melted cheese and milk]. Beat together until well combined and mixture is smooth. Set aside.
Egg White:
8 large egg white
small pinch of cream of tartar (less than 1/2 tsp)
6 tbsp caster sugar

– Whisk egg white + cream of tartar till frothy. Add in caster sugar gradually. Continue beating all the time until egg white mixture do not slide.
– Fold in egg white mixture in 3 additions.
– Pour into 9″ chiffon pan and bake in preheated oven at 180C for 15 minutes. Cover and bake 20 more minutes. Last 5 minutes bake it uncovered
– invert pan to cool cake

I adapted recipe from Christine’s which uses the least sugar and most bananas among all the recipes i found, also amended the recipe to suit my bigger size of chiffon pan, her original recipe is for 8-in pan
I used 23cm chiffon pan / approx 9-in boight from Bake with yen, and 65g large size eggs, baked at 160-165 for 55 minutes.
100 gm cake flour
4 egg yolks
18 gm caster sugar
44 gm vegetable oil
56 gm milk
1/6 tsp salt
300g ripe bananas, Local blackish small bananas

Ingredients of egg whites:
5 egg whites
50 gm caster sugar
2 drops of white vinegar in replacement of 1/2 tsp cream of tartar

2nd try below is using recipe from Kitchen Tigress. i also increase proportionately the recipe so that it will fill my large chiffon mold better

233g very ripe bananas
80 g egg yolks , about 4.5 large egg yolk
20 g castor sugar
53 g corn oil
93 g cake flour
1⁄3 tsp baking powder
2⁄3 tsp baking soda
1⁄6 tsp salt

187 g egg whites from about 4.5 large egg
2 drops of white vinegar in replacement of 1⁄12 tsp cream of tartar
67 g castor sugar

Bake it at 150 – 165 Celcius for 50-55 minutes.

sink very slightly

see, it sink slightly in the middle ring area

the holes are slightly bigger which i think is due to usage of baking powder and baking soda.

Overall, there is no clear winner here. Both are quite good, the 2nd recipe from Kitchen Tigress is better ever so slightly because i like that the holes look bigger, and therefore very slightly more airy. Also, there is no need of milk, so seems to be a easier recipe, also it requires both baking powder and baking soda which normally will not be used in chiffon recipe… If you don’t have baking soda/baking powder, then just go for the other recipe. Both recipe are really good and uses a lot of banana and minimal sugar. The 1st recipe from Christine using less sugar thus feels slightly more healthy

If you want to make chiffon, do try out Cream Cheese Chiffon which is really good as well

– Makes 5 to 6 big cups of soy drink, not a lot actually

300g dried soy bean, soak in water for at least 6 hours room temperature or overnight in fridge

1.7kg – 2.5kg water

sugar to taste, preferably cane sugar

pandan leaf

optional: ginger slices

1. Blend the soaked soy bean in small batches with just enough water that the blender could fully blend the soy bean, squeeze out all the liquid using muslin cloth.

2. I normally re-blend the squeezed blended soy bean for 3 times till the blended mixture looks liquidy and less opaque, meaning most soy flavor has been extracted. In this re-blending way, i don’t need to squeeze each batch too hard 😛

* Sometimes in the last blending, i blend the ginger & pandan together with the soy for more ginger & pandan taste

2. Cook with pandan leaf, ginger slices and sugar till a lot of foam surface, meaning it is fully boiled. Careful are it won’t boil like normal water do, basically sign of it boiling is a thick layer of soy foam rising and rising, and before you know it, it overflows… the foam will be a lot, refer below picture…

Yum, full of thick soy flavor, a notch up above those bought outside, especially nice when served chilled

It is all about the skill of getting all toasted and crunchy without burning. Also dried fruits to put in last 5 minutes of baking, can be added without baking as well else the fruits will be rock hard and burnt due to high sugar content

Yum~ best when eating with yogurt, i like mine with Marigold low fat strawberry/peaches, not the fat free ones.

50g ground almond
27g dessicated coconut
64g almond/pecan/walnut, break into small pieces
35g sunflower seed
70g old fashion rolled oat
70g pumpkin seed
1 – 2 teaspoon cinnamon powder
three quarter teaspoon sea salt
37g raisin <dried fruits to put in last 5 minutes of baking, can be added without baking as well>
32g dried apricot <dried fruits to put in last 5 minutes of baking, can be added without baking as well>

Wet ingredient:
45g coconut oil
54g gula melaka, can be substitute with brown sugar, even better with maple syrup
1-2 teaspoon vanilla

Direction:

I normally make double portion, above pic is for double portion. Mix the dry ingredient well and wet ingredient well separately, then combine the two.

bake in 150 Celcius for 45 minutes, remember to toss the ingredients around every 15 minutes else it will burn on the sides and underneath.

above is cooked mixture before steamed

Recipe:

472g grated daikon/chinese turnip

141g rice flour

141g wheat starch

19g cornflour

472g water

3 shallot, diced finely

38g dried shrimp, 4 tablespoon, chopped finely

half teaspoon salt

Note:
– must use shallot for best flavor, onion just don’t cut it. For this time, i am using Indian shallot, wonder what the more expensive variety of shallot like rose shallot or thai shallot will bring…

– many recipes specifying to use sugar, which i find is not really necessary, you can add half teaspoon sugar to this recipe if you want

Direction:

1. Combine the flours and water to form a slurry.
2. Over medium heat, in a wok or pan large enough to contain all ingredients, saute shallots under slightly golden, add shrimp and cook for a 2-3 minutes. Fry the dried shrimp till bubbly and very crispy add good flavor!
3. Add radish and cook for a further 3 minutes, remember to cook the radish through else the end product will end up wet and crumbly for water which comes out from radish during steaming or pan frying process.
4. Stir the flour mixture and add to the wok. Cook unit it thickens, stirring constantly.
5. Tip contents into an oiled loaf tin or 9 inch round tin.
6. Steam for 45 minutes until cooked through.

I have tried around 3 radish cake recipe, some issue faced were:

– too soft texture, due to recipe using only rice flour

– slightly too sweet, some recipe uses sugar which i think is not neccesary, or perhaps use less

– without good aroma, as some recipe do not use dried shrimp or shallot which is very important, don’t use normal onion! Do fry the dried shrimp till bubbly and very crispy add good flavor!

Among the 3 recipes, this out turns out the best. The other 2 radish cake turned out too soft. This out turns out just ok, soft without breaking up too much, and this recipe using the most wheat starch in ratio with rice flour, the other 2 recipes using much less wheat starch which could be the cause of too-soft-texture.

pan fry

pan fried

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion （XuanHom’s Mum Kitchen Diary) and hosted by May (厨苑食谱）.