Bagaimana Cara Menyiapkan Chiffon Pandan ampas almond yang Lezat

Chiffon Pandan ampas almond. Pandan chiffon cake is rich with Asian flavours of coconut milk and pandan juice. It is creamy and just sweet with a cotton-soft, light and fluffy texture. In my humble opinion, the pandan chiffon cake is truly unique and extraordinary.

This is the only cake that will not last longer than a day in my house :p. For the pandan chiffon cake, everything is good for me, just that the cake doesnt seem to rise. Instead of a chiffon cake, it's more like a normal cake. Bunda dapat memasak Chiffon Pandan ampas almond menggunakan 8 bumbu dan dalam 5 tahapan. Begini cara memasak santapannya.

Bahan-bahan yang dibutuhkan Chiffon Pandan ampas almond

1. Bunda dapat Siapkan telur pisahkan putih dan kuning sebanyak 5.
2. Bunda dapat Siapkan gula pasir sebanyak 135 gr.
3. Siapkan terigu + 20 gr susu bubuk sebanyak 180 gr.
4. Siapkan minyak canola sebanyak 110 ml.
5. Bunda dapat Siapkan santan kara sebanyak 135 ml.
6. Olah ampas almond sebanyak 50 gr.
7. Olah Pasta pandan sebanyak secukupnya.
8. Bunda dapat Siapkan garam sebanyak 1/4 sdt.

Pandan Chiffon is not a new cake and most home bakers would have baked this over and over again. But it took me so long to decide to give pandan chiffon a try - reason being I am just too lazy to extract and wait for it the following day.. Blend the pandan leaves, water and ice together. Using a fine strainer, extract the pandan juice.

Langkah-langkah Untuk Membuat Chiffon Pandan ampas almond

1. Campur dan aduk kuning telur + minyak canola+ santan kara + pasta pandan..lalu masukkan terigu aduk hingga tercampur rata..sisihkan.
2. Kocok putih telur + garam hingga setengah mengembang lalu tuang gula sedikit demi sedikit kocok terus hingga soft peak.
3. Masukkan sedikit demi sedikit adonan putih telur ke dalam adonan kuning telur, aduk balik hingga rata...terakhir masukkan ampas almond..aduk kembali hingga rata.
4. Panggang dengan loyang chiffon dengan suhu 160 derajat Celcius sekitar 45-50 menit hingga matang.. keluar dari oven lsg balikkan loyang diatas botol...
5. Setelah dingin.. Potong2 dan sajikan...

Mix and sift top flour and baking powder. Combine the pandan juice, coconut milk, salt, egg yolks, sugar, corn oil, pandan paste and colouring in a separate bowl. Pandan Chiffon Cake is ubiquitous to South East Asia, in particular Singapore, Malaysia, and Indonesia. However, we don't know for sure how or where this cake originated from. Perhaps, it's an evolution of traditional chiffon cake influenced by both the Dutch and English when they colonised.