tag:blogger.com,1999:blog-4133924709945332087.post7339722457659235621..comments2023-09-21T23:12:52.550+08:00Comments on Happy Flour: Tube PanHappy Flourhttp://www.blogger.com/profile/17852024645087225854noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-4133924709945332087.post-89871009762255933072016-03-12T14:35:01.329+08:002016-03-12T14:35:01.329+08:00good postgood postAnonymoushttps://www.blogger.com/profile/00054567676984187000noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-35720996495559461882010-05-25T16:47:51.600+08:002010-05-25T16:47:51.600+08:00Hi Anonymous,
Your 24cm tube pan require a chiffo...Hi Anonymous,<br /><br />Your 24cm tube pan require a chiffon cake recipe uses 5-6 large eggs.<br /><br />Use the number of eggs in the chiffon cake recipe to calculate a recipe suitable for your chiffon pan. E.g. A recipe uses 3eggs, what you do is divide the amount of ingredients individually (flour, sugar, liquid, etc.) in the recipe by 3 then multiply by the number of eggs you use (e.g. 5eggs).<br /><br />You may need to increase the liquid slightly, if not your chiffon cake will be dry. You also have to increase the baking time 5-10mins extra.<br /><br />Hope this helps. :)Happy Flourhttps://www.blogger.com/profile/17852024645087225854noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-84901377781042715982010-05-25T11:20:00.011+08:002010-05-25T11:20:00.011+08:00Hi Happy Flour, Thanks for the information on tube...Hi Happy Flour, Thanks for the information on tube pans. I bought one in Sydney recently (they only had one size which is a 24 cm). Can you help with improvising a recipe for a 24 cm pan?<br />Love your blog. Thanks for sharing.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-77124671810925234482010-05-24T14:20:13.592+08:002010-05-24T14:20:13.592+08:00Hi DG,
I had baked so many chiffon cakes, they do...Hi DG,<br /><br />I had baked so many chiffon cakes, they don't fall off from the pan at all. Should be the meringue is under whisk so it can't hold the cake during cooling. If you did whisk the meringue till stiff peak and you didn't grease the pan then I really don't know why???Happy Flourhttps://www.blogger.com/profile/17852024645087225854noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-17912420961439284832010-05-24T10:58:08.855+08:002010-05-24T10:58:08.855+08:00You said Chiffon cake will not drop from it pan wh...You said Chiffon cake will not drop from it pan when it cool. It never happened to me. As I don't have any crust for my chiffon, sometimes, it may fall off by itselft within 10 minutes. It almost ruin my cake. :( Hahahahaha ..... so scary isn't it?DGhttp://testedandtasted.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-31902527462268529922010-05-22T14:22:48.098+08:002010-05-22T14:22:48.098+08:00Hi Irene's Footprints,
Thanks for compliment ...Hi Irene's Footprints,<br /><br />Thanks for compliment my oven. Actually, I'm quite worry that my oven is going to retire soon. Hopefully not! <br /><br />Sometime when I'm in a hurry, I will remove the cake while it is warm. Chiffon cake will not drop from it pan when it cool. <br /><br />Place the chiffon pan on it side and slip a shape knife into the side of the cake. Press the knife against the pan and slowly slide the knife around the cake. You have to rotate the pan while doing so. Repeat the same for the base and center of the cake. Don't bother about the crust just do it and after a few times you will know the tactic.Happy Flourhttps://www.blogger.com/profile/17852024645087225854noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-62144729931579827972010-05-22T13:57:55.220+08:002010-05-22T13:57:55.220+08:00Hi Ajemi,
Sorry to hear that you are down with fl...Hi Ajemi,<br /><br />Sorry to hear that you are down with flu. The weather is really unpredictable so a lot of people are sick. It better to drink penalty of water so to detoxify the body system. <br /><br />This chiffon cake has a light smell and taste of gula melaka.Happy Flourhttps://www.blogger.com/profile/17852024645087225854noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-39048810046238934242010-05-21T21:49:26.940+08:002010-05-21T21:49:26.940+08:00Hi Happy Flour
Ya..think your oven is very obedie...Hi Happy Flour<br /><br />Ya..think your oven is very obedient lei..give you nice crust. <br /><br />I have a black chiffon tin..it gives slightly brown crust compared to the aluminium.<br /><br />Btw...you are also skilful in removing the chiffon cake from the tin...the crusts stay intact. How you did it? After it is completely cooled down, does the cake drop from the tin? <br /><br />Thanks!Irene's Footprintshttps://www.blogger.com/profile/03334329019873592652noreply@blogger.comtag:blogger.com,1999:blog-4133924709945332087.post-53887355439061951252010-05-21T15:27:39.859+08:002010-05-21T15:27:39.859+08:00Haha! last night I was thinking about Gula Melaka ...Haha! last night I was thinking about Gula Melaka Chiffon cake and searched the website and this is how I chanced upon your blog. Wat a coincidence. :) You baked it today.<br /><br />Just like to know how does it taste like? As for Pandan chiffon, it has the distinctive taste of pandan and coconut. Does the Gula Melaka chiffon has that Gula Melaka taste similar to those they use for Ice Chendol? I usually will buy my Gula Melaka from Malacca cos it's very genuine and aromatic. Not sure if I use that, will it have the strong aroma.<br /><br />Am down with flu, so really dun have the mood to bake it. I've still got a huge cake in the fridge. So I dun my family wants another in such a short interval.Ajeminoreply@blogger.com