Green Tea Chiffon Cake with Cream & RedBeans
I found out, to retain the" moisture" in the chiffon cake, the eggwhite must not be over-beaten, It should be on soft peak. The baking time + temperature also another factor. Other than that, Oil added , and addition of cornflour also all key ingredients to cottony-moist-chiffon cake.
This time I baked with a tray of whitepapers soak with water on top of oven.. so this will prevent my top too brown or burnt b4 the cake is completely baked!.
Ingredients (this can fit in one 18cm + 5cm) or one 8inch
65g cake flour
5g corn flour
pinch of salt
5 egg yolks
20g caster sugar
40g vegetable oil
3 Tablespoon green tea powder
100ml hot fullcream milk
40g caster sugar
1/2 tsp cream of tartar
a. Preheat oven to 170C. Dissolve green tea powder in hot milk. Let it cool down.
b. Sift cakeflour, corn flour ... then add in salt. put aside.
c. Whisk egg yolks + 20gram sugar until completely dissolved. Add in vegetable oil, greentea mixture and sift in cake flour stages by stages. Make sure to combine and stir well between adding each ingredient. Do not overmix.
d. Use electric mixer to beat eggwhites until SOFT peak form.
e. pour the eggyolk batter INTO the eggwhite batter and fold gently & lightly.
f. Transfer mixture to cake mould. Bake in preheat oven for 35-40 minutes. (Turn to 160C when u have put the cake inside to bake)
g. For cream, pour in 1 cup of dairy whipping cream, put some caster sugar to your liking.
(for me, I chill the cream together with the bowl in the fridge first, before i beat them)
( I realise the way I put in powder on the milk, cannot easily dissolve!! lots of lump that I need to melt one by one with Thumbs and sieve!! lots of work.. I think the correct way should be pour in the milk bit by bit into the powder! lol! ;D)
Green Tea Milk!
Beat the eggyolk + sugar until totally dissolve. ( normally i judge by seeing the eggyolk a bit pale)
The eggyolk after mix in vegetable oil ! slightly thicken.
Add in Green Tea milk
Eggwhite in SOFT peak.
Pour the eggyolk into eggwhite and fold gently.
Fold until fully incorporated.
Pour in the batter until 3/4 full
I hate the red bean i bought from a place, where so cheap quality! not in full beans type! almost blended in paste! ( now i believe 1 cent 1 good) - chinese translation