Pandan Ogura Cake | скачать в хорошем качестве

Pandan Ogura Cake |

‎@DAPUR 2020  Pandan Ogura Cake (7" x 7" pan) Ingredients 5 Egg Yolks, large 1 Whole Egg, large 5 Egg Whites, large 80g Castor Sugar 90ml Coconut Milk 70ml Corn Oil 40ml Pandan Extract 1/2 tsp Salt 80g Self-Raising Flour 1/4 tsp Cream of Tartar Method Combine egg yolks, whole egg, coconut milk, corn oil, pandan extract, and salt in a bowl. Mix till yolks are no longer visible. Sift flour over batter and mix till batter is smooth and no longer lumpy. Set aside. In another clean and dry bowl, use a balloon whisk and beat egg whites till bubbly, then only add in cream of tartar. Beat for a minute and add in sugar, gradually in 3 stages. Adding in sugar all at once may result in an unstable meringue later. Whisk till medium peak. Avoid stiff peak as it will be difficult to mix into yolk batter and may result in a dry cake. Once achieved medium peak, stop beating. Transfer 1/4 of meringue into yolk batter and mix till combined. Then, pour this yolk batter back into the rest of the meringue. Use a hand whisk to fold gently both batter together (refer to the video how to). This guarantees fine crumbs with no big air pockets. Once done, transfer batter into a lined and greased pan. Knock pan onto the counter a few times to remove any air bubbles. Place pan onto a larger tray filled with hot water (refer vid). Bake in preheated oven at 160C for 60min to 70min. At the 55th min, you can test with a skewer to see if centre of cake is cooked. Once baked, unmould immediately. Cake will shrink slightly as it cools. Best to cut with a serrated knife if you have. Bake at 160C for 60 to 70 minutes Welcome to Like, Share & Subscribe. Thanks for watching. #pandancake #pandanchiffoncake #ogura #spongecake #spongecakerecipe #dapur2020