With successful croissants made yesterday, I was excited and baked another batch today. Now, the dough left only 1/3 of which I am gonna keep maybe 2 days later only bake again. So, today, I made 2 things. Dragon fruit chiffon and cream cheese dessert. I will be blogging about dragon fruit chiffon first.
I actually wanted to try if my chiffon mold is still working fine as I accidentally slipped it off from my slippery hand the other day. I'm glad that it is still working fine after my hard labour of knocking here-and-there on the fragile mold - *phew* I repaired it and now it is still good as before. =)
I actually wanted to try if my chiffon mold is still working fine as I accidentally slipped it off from my slippery hand the other day. I'm glad that it is still working fine after my hard labour of knocking here-and-there on the fragile mold - *phew* I repaired it and now it is still good as before. =)
Dragon Fruit Chiffon
Adapted from Katherine Kwa's Chocolate Chiffon recipe
Reduced sugar and oil version of chiffon cake - enjoy.
Reduced sugar and oil version of chiffon cake - enjoy.
INGREDIENTS
A
5 egg yolks
40g sugar
(1/4 of a dragon fruit) 80g dragon fruit + 10g milk/water
40g oil
B
160g cake flour (low protein flour)
1 teaspoon baking powder
1/4 teaspoon baking soda
C
5 egg whites
80g sugar
1/4 teaspoon cream of tartar
UTENSILS
21cm (8 inches) chiffon removable baking mold
Electric whisk
Mixing bowls
Weighing scale
Hand whisk
Sieve
Spatula
STEPS
- By using double boiling method, use a hand whisk to whisk egg yolks and sugar, followed by dragon fruit, water/milk and oil until the mixture is smooth and well-blended together.
- Remove the bowl from heat and add in sieved flour, baking soda and baking powder. Mix well with the hand whisk.
- Whisk egg whites with electric mixer until huge bubbles are formed. Add in cream of tartar.
- Continue whisking and add in 1/3 sugar at a time gradually into the egg white mixture. Stop whisking when you reach to the stage where you are between soft peak and stiff peak stage.
- Fold in 1/3 of egg white batter into the egg yolk batter.
- Add the mixed mixture to the egg white mixture and mix well.
- Pour batter into the mold and bake at 140 degrees Celsius for 50-55 minutes.
- Immediately overturn your mold after you have taken it out from the oven. Let it cool down then remove the mold.
Beautiful surface.
Tall and spongey soft.
I did a simple animation to show how a successful chiffon should look and feel like.
Basically, it will bounce back after you have applied pressure on it.
.
.
.
.
This recipe has reduced sugar and it is good for dragon fruit lovers.
You can eat the seeds of the fruit as you bite the cake. Lovely.
No comments:
Post a Comment