tag:blogger.com,1999:blog-4133924709945332087.post1858199744140698817..comments2023-09-21T23:12:52.550+08:00Comments on Happy Flour: Pandan Chiffon Cake (烫面)Happy Flourhttp://www.blogger.com/profile/17852024645087225854noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-4133924709945332087.post-13494545152078656732015-09-30T18:13:18.607+08:002015-09-30T18:13:18.607+08:00NiceNiceAnonymoushttps://www.blogger.com/profile/06507756995582236038noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-43252342347326399212014-07-05T14:03:02.009+08:002014-07-05T14:03:02.009+08:00Hi Debbie Lim,
It because your meringue was over ...Hi Debbie Lim,<br /><br />It because your meringue was over whisk till it is dry so it difficult to fold in and clumpy. Happy Flourhttps://www.blogger.com/profile/17852024645087225854noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-86859457514139236792014-07-02T09:15:37.316+08:002014-07-02T09:15:37.316+08:00Hihi ,may i know is the egg york batter need to be...Hihi ,may i know is the egg york batter need to be lukewarm and cannot be totally cool down before adding to the meringue? Because i have tried once after adding meringue to the batter it becomes clumpy .i do not know what is the reason causing this.is it the egg york batter cannot be cold and must be lukewarm or i did not mix well the batter.kindly advise thank youAnonymoushttps://www.blogger.com/profile/04407476075399473441noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-66242207254919358072014-03-31T16:34:35.326+08:002014-03-31T16:34:35.326+08:00Hi Angelyne,
Just replace pandan juice with milk....Hi Angelyne,<br /><br />Just replace pandan juice with milk. Happy Flourhttps://www.blogger.com/profile/17852024645087225854noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-57847874750303664862014-03-24T00:52:39.913+08:002014-03-24T00:52:39.913+08:00Hihi
can check if I dun have fresh pandan juice.....Hihi<br /><br />can check if I dun have fresh pandan juice..but I wan to make the chiffon cake..What should i change it to?? Just water???<br /><br />thanks in advance<br /><br />Angelynenoreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-77352830516495920272012-04-14T20:46:34.652+08:002012-04-14T20:46:34.652+08:00I see. I always have the problem with oven temp. ...I see. I always have the problem with oven temp. I even bought the oven thermometer. sometimes when I put in my cake, it reads at 170C, sometimes at 160C. So difficult to gauge...yin yinnoreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-80009390803453025522012-04-13T21:59:20.770+08:002012-04-13T21:59:20.770+08:00Hi Yin Yin,
I also have this problem when I tried...Hi Yin Yin,<br /><br />I also have this problem when I tried out the Mango Yogurt Chiffon Cake, cook dough method. Mine is due to the oven temperature is too low (recipe request 150C).Happy Flourhttps://www.blogger.com/profile/17852024645087225854noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-14745079976027131462012-04-13T20:32:09.321+08:002012-04-13T20:32:09.321+08:00Hi Happy Flour,thanks for your reply. yes, sink in...Hi Happy Flour,thanks for your reply. yes, sink in height, while in the oven when it is cooked. Overall the cake was nice, but there was a little dense layer at the bottom of the cake when inverted (which is actually the top when still in pan)yinyinnoreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-72770740234326619982012-04-13T08:16:23.241+08:002012-04-13T08:16:23.241+08:00Hi Yin Yin,
You meant sink in height. If sink sli...Hi Yin Yin,<br /><br />You meant sink in height. If sink slightly it's normal. During baking process it will expand and rise steadily and sink in height slightly when the chemical process of expansion is stop and slowly cook the cake. <br /><br />If sink in too much which causes a hollow it show that either the meringue was not whisk to the right stage or the egg yolk batter consistence was not right.<br /><br />For a 18cm tube pan, divide all the ingredients by 5 then multiply by 2. It meant that you will be using 2 eggs instead of 5.Happy Flourhttps://www.blogger.com/profile/17852024645087225854noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-22718012338947901502012-04-12T18:26:41.303+08:002012-04-12T18:26:41.303+08:00Hi happy flour, I have tried your recipe for 3 tim...Hi happy flour, I have tried your recipe for 3 times. I agree the texture is very soft and nice. But the thing is everytime I bake this, the cake will start sinking in the oven upon cooking. Can you advise what could be wrong? Would you be able to give the recipe if I were to use a 18cm pan instead? Thanks!yinyinnoreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-11249906966749354882011-07-14T14:58:24.868+08:002011-07-14T14:58:24.868+08:00Hi Sally,
You're most welcome. :) I very happ...Hi Sally,<br /><br />You're most welcome. :) I very happy to hear that you did give my method a try and it a great success. I visited your blog and your chiffon cake is so soft and fluffy. Clap clap! Happy baking. :)Happy Flourhttps://www.blogger.com/profile/17852024645087225854noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-29063980416178983142011-07-14T08:57:56.636+08:002011-07-14T08:57:56.636+08:00Hi Happy Flour,
This is my 2nd time baking this c...Hi Happy Flour,<br /><br />This is my 2nd time baking this chiffon cake. I followed the original recipe and steps for the first time and i followed your revised steps for making the chiffon cake on the 2nd time. You're right. It really makes a difference. Thank you so much. I've linked you in my blog. <br /><br />http://foodsthatsimplyirresistible.blogspot.com/2011/07/pandan-chiffon-cake-cooked-dough-method.html<br /><br />SallySallyhttps://www.blogger.com/profile/12666172549181839907noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-61088734840766413022011-06-14T09:25:07.110+08:002011-06-14T09:25:07.110+08:00Hi Passionate about Baking,
Thanks. Now everybody...Hi Passionate about Baking,<br /><br />Thanks. Now everybody is on holiday mood, lazy to bake. Me too...Happy Flourhttps://www.blogger.com/profile/17852024645087225854noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-44586686089654059472011-06-13T21:31:13.531+08:002011-06-13T21:31:13.531+08:00I love the browns on the outside and the greens on...I love the browns on the outside and the greens on the inside! This is truly the ideal look of a pandan chiffon, so pretty! Thanks for sharing the recipe! :)I shall attempt it...when I'm not so lazy!Passionate About Bakinghttps://www.blogger.com/profile/02454478587314315169noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-47442114557729692642011-06-13T08:19:00.931+08:002011-06-13T08:19:00.931+08:00Thanks for explaining in details. Now I understand...Thanks for explaining in details. Now I understand :-) Me still very new in baking. Hope to get some advises from those blogger like you can bake well :-)...SandyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-25318878461705507442011-06-10T18:46:14.864+08:002011-06-10T18:46:14.864+08:00Hi Sandy,
Don't worry as long your meringue w...Hi Sandy,<br /><br />Don't worry as long your meringue whisk till a stable stage chiffon cake will rise nicely. Cream of tartar is used to stabilize meringue so it is not necessary to used baking powder. You can used a small amount of baking powder if you want to. I had tried using rising flour for chiffon cake before, the cake will rise very high like volcano and at a point it will collapse slightly. The top cracks too. Chiffon cake need to rise slowly and steadily so it will keep in shape. If it rise too fast is will collapse. Hope this help. :)Happy Flourhttps://www.blogger.com/profile/17852024645087225854noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-19089768144216566052011-06-10T10:01:15.016+08:002011-06-10T10:01:15.016+08:00But using cake flour without baking powder, will t...But using cake flour without baking powder, will the cake raise up as I usually use raising flour more. Any advise? ...SandyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-58738694869199651972011-06-09T21:51:49.906+08:002011-06-09T21:51:49.906+08:00Hi Sandy,
I seldom use baking powder for chiffon ...Hi Sandy,<br /><br />I seldom use baking powder for chiffon cake.Happy Flourhttps://www.blogger.com/profile/17852024645087225854noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-43424654751871900392011-06-09T11:58:16.412+08:002011-06-09T11:58:16.412+08:00Hi there,
this is Sandy here. No baking powder is ...Hi there,<br />this is Sandy here. No baking powder is needed when u use cake flour?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-59441080817171626002011-06-08T13:13:29.137+08:002011-06-08T13:13:29.137+08:00Hi 0620,
It worth trying, you will not regret on ...Hi 0620,<br /><br />It worth trying, you will not regret on the result. :)Happy Flourhttps://www.blogger.com/profile/17852024645087225854noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-40802616746382205182011-06-07T12:41:37.377+08:002011-06-07T12:41:37.377+08:00Hi Happy Flour
I used to bake chiffon cake
but ha...Hi Happy Flour<br /><br />I used to bake chiffon cake<br />but haven't try the 烫面 Chiffon yet<br />Is it softer than the normal chiffon cake :P0620https://www.blogger.com/profile/10360126527685270160noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-44381404424300948022011-06-04T21:46:54.558+08:002011-06-04T21:46:54.558+08:00Hi Yummy Bakes,
Thanks for your compliment. :)Hi Yummy Bakes,<br /><br />Thanks for your compliment. :)Happy Flourhttps://www.blogger.com/profile/17852024645087225854noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-63717677398162590942011-06-03T17:17:48.208+08:002011-06-03T17:17:48.208+08:00Texture of the cake is very fine. Beautifully bak...Texture of the cake is very fine. Beautifully baked.Yummy Bakeshttps://www.blogger.com/profile/17041267561548357223noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-23354578919202303502011-06-02T20:06:26.148+08:002011-06-02T20:06:26.148+08:00Hi Joceline Lor and The Sweetylicious,
Thanks. :)...Hi Joceline Lor and The Sweetylicious,<br /><br />Thanks. :)Happy Flourhttps://www.blogger.com/profile/17852024645087225854noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-41811096319203259252011-06-01T16:26:02.505+08:002011-06-01T16:26:02.505+08:00is so special and the cake look really soft and fl...is so special and the cake look really soft and fluffy! i can smell the fragrance of pandan! (:The Sweetylicioushttps://www.blogger.com/profile/09156617942674149192noreply@blogger.com