I was so blur today, could b due to the lousy day (full of lousy news and even hurt myself by straining the muscle behind my knee), and the tiring yoga workout I had yesterday. I'd forgotten to snap photo for today's bento, then when I was trying to de-stress myself by baking a chiffon, I slipped my hand and dropped the chiffon while turning it upside down (after taking out from the oven).... ended up a messy chiffon... sigh....
My collapsing chiffon
I adapted the recipe from Forbidden Garden, using the tangmian method 烫面法 which is quite popular among bloggers lately. However, I change the flavor of the recipe to what I have in the fridge, strawberry syrup and kiwifruit.
Ingredient
120 ml milk
2 tbsp strawberry syrup
50g butter
100g superfine flour
5 egg yolks
5 egg whites
1/4 tsp cream of tartar
60g sugar
1 kiwifruit, skinned, diced
- Heat milk, butter and strawberry syrup in a sauce pan til almost boiling or until butter melted, turn off heat
- Add in sifted flour, give it a quick stir til well blended
- Pour in egg yolk, stir til well combined
- In another bowl, beat egg white til soft peak, add in cream of tartar, continue beating the egg white then gradually pour in sugar, beat til stiff peak
- Scoop 1/3 of egg white mixture into warm egg yolk mixture, fold til well combined
- Then pour all the egg yolk mixture into remaining egg white mixture, fold the mixture softly, gradually mix in the kiwifruit and fold til fruits and mixture combining well
- Bake at 170C for 10 minutes, then 150C for 35 minutes
No doubt the chiffon is very very soft, the taste is superb, I like the little sourness given by those kiwifruit bits, will definitely re-do this chiffon again, I wanna a perfect chiffon :p
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