The above photo shown the consistence of the (烫面)Tang Mian egg yolk batter.
After my first tried on (烫面) Tang Mian chiffon cake, I did some reading on the internet to learn more about it. Done with theory, now is practical time.
I used this recipe original from Forbidden Garden-烫面香兰戚风 to test out two experiments. First, I used 5 eggs yolks and 1/2 egg white for the Tang Mian batter and 4 1/2 egg whites for the meringue. The result didn't turn out as I expected. The cake is soft but slightly moist. :( After some reflection, I used the same recipe again but this time I made a twist on the steps. Hahaha...it turn out what I wanted. The texture of the chiffon cake is very light, soft and fluffy. :)
Following is the recipe which I had made some slight changes on the steps and I find that it is much easy to manage.
5 egg yolk
70g coconut milk
30g pandan juice
50g unsalted butter
90g cake flour (sifted)
5 egg white
1/3 cream of tartar
85g caster sugar
1. Preheat oven to 175C.
2. Mix egg yolks and pandan juice together, set aside.
3. Pour coconut milk, salt and butter in a sauce pan, boil over low fire till butter melted about 60-65C (when few bubbles started to appear on the surface).
4. Remove from fire, add in flour and stir till it form a soft dough.
5. Slowly add in egg yolks mixture, whisk till smooth batter and set aside.
6. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk batter until combined. (By now, the egg yolk batter should be lukewarm.)
9. Then fold in the rest of the meringue in two portions until well combined.
10.Pour batter into a 23cm tube pan, smooth the surface.
11.Place pan into a preheated oven and bake for 40-45mins.
12.Remove from oven, invert cake onto table top and leave it cool.
Pandan juice: Blend 10-12 blades of pandan leaves with 100ml of water, squeeze out the liquid from the puree. Pour the pandan juice into a bottle, cover and chill in the fridge overnight for the residue to settle down. Discard the clear liquid, use the residue left at the bottom of the liquid. This concentrate part of pandan juice give cakes a nice and light fragrant of pandan leaf.