http://dhmrecipes.blogspot.my/2017/01/complete-recipe-hokkaido-snow-pandan.htmlhttp://dhmrecipes.blogspot.my/2017/01/complete-recipe-hokkaido-snow-pandan.html
Recipe:
6 yolks
30g fine sugar
105g pandan paste (30pcs pandan leaves blend with 200g Hokkaido milk and sieve)
40g oil
110g cake flour
6 egg whites
90g fine sugar
1tsp lemon juice
Method
1. Whisk egg yolks with sugar till light.
2. Add in corn oil, mix well. Then add in pandan milk, combine well.
3. Add in flour, stir to mix well.
4. Add lemon juices into egg white, beat till foamy. Gradually add in sugar, beat till stiff peak formed.
6. Fold 1/3 of the meringue in the yolk batter, mix well. Next, add in the remaining meringue to the mixture A (yolk mixture) in two additions, folding the meringue through.
7. Bake at 170C for 45mins for 21cm/22cm tin. If you are using self raising flour, you can use 23cm tin. Once done, remove from oven and immediately invert the cake pan, cool completely before removing from the pan (around 2hours). Store in room temperature.
Plz take note that the meringue and oven temp are the most important things that will affect the outcome. Happy baking.
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Credit: Long Yen
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/01/complete-recipe-hokkaido-snow-pandan.html
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/01/complete-recipe-hokkaido-snow-pandan.html
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