Baking these assorted flavours colourful mini Chiffons on my starry starry nitez...
Orange chiffon
Mini chiffons (11cm)
Flavour (A) Orange
Orange juice 70g
Finely grated Orange zest 20g
Flavour (B) Strawberry
Strawberry emulco 1 teaspoon
Full cream Milk 70g
Choc rice (optional)
Flavour (C) Pandan coconut
Pandan paste 1/2 ~1 teaspoon
(Up to your taste preference)
Coconut milk 65g
("Kara" brand smallest package)
Flavour (D) Chocolate
Sieved Choc powder 30g
Sieved Dark Choc powder 10g
(All Choc powder sieved together with the cake flour)
Full cream Milk 70g
Choc rice (optional)
Only 1 Basic recipe to be added into individual flavour batter.
Basic recipe
Sieved Cake Flour 100g
Baking powder 3/4 teaspoon.
Egg yolk 4
Sugar 50g
Oil 80g
Egg whites 5
Cream of tar tar 1/3 teaspoon
Sugar 50g
Choose your flavour from (A),(B),(C) or (D) added to the basic batter, all flavours baking same @ 180 degree / 20mins.
Steps...
Egg Yolk Batter
Whisk egg yolks and sugar till pale and thick. Add oil and ** flavours ** whisk it till evenly mixed. (Except Choc powder)
Add cake flour with baking powder and salt sifted into 2-3 batches, fold it in each addition. (I'm using hand whisk to fold it) then leave aside.
Meringue
Whisk egg whites for a while, when u see white bubbles, add in cream of tar tar and add in sugar gradually into 3 batches. Whisk till stiff peak. As pic below..
Add 1/3 meringue into yolk batter using hand whisk to fold it in. Then continue fold the rest of meringue divided into 2-3 batches .
Pour into chiffon pan slowly, tap gently the chiffon case on the worktop, this is to burst the air bubbles inside.
Baking in a preheated oven @180 degree for 20mins.
Bake in middle of 10 mins, use a baking tray block the heat in order not to overburn the cake. (Mine Rowenta oven, optional method if u have a heat element on the top oven)
Invert till it turn cool. Then use ur bare clean hands to unmould it.
Thank you.. Hope everyone LOVES these Mini cute chiffons!!!