tag:blogger.com,1999:blog-4805570821469912515.post4650892124397860216..comments2023-10-30T21:29:55.402+08:00Comments on Happy Home Baking: pandan cake...two wayHappy Homebakerhttp://www.blogger.com/profile/15310704979379806678noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-4805570821469912515.post-36166583609833339872015-07-07T21:08:45.177+08:002015-07-07T21:08:45.177+08:00Hi, you can try use a balloon whisk to mix the flo...Hi, you can try use a balloon whisk to mix the flour into the yolk batter. The batter should be smooth with no lumps. Use a thin bladed knife to unmold, hope this helps.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-81446950758753193842015-07-07T01:57:03.499+08:002015-07-07T01:57:03.499+08:00Hello, I was just wondering, why the chiffon cake ...Hello, I was just wondering, why the chiffon cake that I made has lumps on the bottom and also between the cake? Any idea why?<br />Is it because I didn't fold the yolk batter well enough? As when I mix in the yolks batter with flour, it is quite lumpy already and I don't know how to deal with it.<br />And also when I unmold the cake from the pan, the skin layer does not come out, instead it sticks to the pan. How can I improve? <br /><br />Please help!<br /><br />ThanksAnonymoushttps://www.blogger.com/profile/08192343675979127163noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-79163440365687549622014-02-27T07:07:44.482+08:002014-02-27T07:07:44.482+08:00Hi Kaygiene, it is best to use 4 whites for this r...Hi Kaygiene, it is best to use 4 whites for this recipe as more egg whites is need to lighten the yolk batter. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-30668678013043086742014-02-26T17:45:34.010+08:002014-02-26T17:45:34.010+08:00Is it okay to make the egg whites just 3?Is it okay to make the egg whites just 3?Anonymoushttps://www.blogger.com/profile/02209814696359813505noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-43973378822256523532013-09-26T09:52:08.812+08:002013-09-26T09:52:08.812+08:00Hi, I don't think it is advisable to add more ...Hi, I don't think it is advisable to add more flour...Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-21595927121591279392013-09-25T09:45:04.416+08:002013-09-25T09:45:04.416+08:00Hi, can I add more flour to it?Hi, can I add more flour to it?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-25500400306476023502013-09-25T06:33:20.176+08:002013-09-25T06:33:20.176+08:00Hi, I could only think of extending the baking tim...Hi, I could only think of extending the baking time to make it less moist, not sure whether it will work though.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-15378584480193547932013-09-24T10:31:35.413+08:002013-09-24T10:31:35.413+08:00Hi, I just try baking tis pandan chiffon cake yest...Hi, I just try baking tis pandan chiffon cake yesterday n my mum says it's bit moist. How do it make it less moist?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-18572460776124766922013-08-30T20:58:15.473+08:002013-08-30T20:58:15.473+08:00Hi, the dense layer is likely due to the folding o...Hi, the dense layer is likely due to the folding of the egg whites to the yolk. The two mixture was not thoroughly blended...the denser yolk batter was not fully incorporated into the egg whites...you need to scrape all the way down to the bottom of the bowl to lift up the batter to make sure even blending. The dense layer is likely the result of denser yolk batter.<br />You won't deflate the batter by pouring into the pan. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-53603833819271234132013-08-30T11:01:45.096+08:002013-08-30T11:01:45.096+08:00Hi Dear,
As I still can't find a 7" trad...Hi Dear,<br /><br />As I still can't find a 7" traditional tube, I continue to use my existing 6" non-stick pan. I made 2 pandan chiffon on the same day, putting the remaining batter in a normal round pan. I'm happy with the result and this was the first time I gave this to chiffon cakes to my aunts. The comment was positive - "Like buy from supermarket"! :)<br /><br />However, I am still puzzle that my cake is not as fluffy as it should be. I thought I did a good job in beating the egg whites to triple the volume and mixed into the yolks batter. But somehow I might have deflated it in pouring into the pan, could this be possible?<br /><br />I have shared with you 2 pics, as you see in pic named "panda cake"which was from a normal round pan, the middle portion was darker in colour, was it due to the oven time is not long enough? <br /><br />1) pandan (https://drive.google.com/?tab=mo&authuser=0#folders/0B3txOSpKnQt3eXBHNWtueTVHY0k)<br />2) pandan 1(https://drive.google.com/?tab=mo&authuser=0#folders/0B3txOSpKnQt3eXBHNWtueTVHY0k)<br />3) pandan 2 (https://drive.google.com/?tab=mo&authuser=0#folders/0B3txOSpKnQt3eXBHNWtueTVHY0k) - The crumbs is not very nice<br /><br />For pic named "pandan 1"and pandan 2", they looked ok but not as crispy as yours, I did wait till completely cool till unmould. The crumbs still stick and not enough crumbs on the cake to make it nice.<br /><br />Overall, I'm still very happy with my this trial of baking pandan chiffon cakes which like many, it also a "to-do" list probably due to our Asian upbringing - eating pandan cake from young!<br /><br />Thanks for your blog, it really inspired me.Fi Fihttps://www.blogger.com/profile/14954565429247924732noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-63416656750753119712013-08-16T07:39:16.335+08:002013-08-16T07:39:16.335+08:00hi Fi Fi
As mentioned in my reply to your comment...hi Fi Fi<br /><br />As mentioned in my reply to your comment over at the cranberry chiffon cake post, it is best not to use a non stick pan for baking chiffon cake. Do not grease or line the sides of the pan...<br /><br />yes, I use a balloon hand whisk for step 1 as well.<br /><br />using the correct type and size of baking pans, the oven temperature and adopting the right preparation techniques are key to prevent any baking failures, but doesnt guarantee a 100% success rate ;) we all learn through mistakes, keep practising and experimenting to hone your baking skills. It is the process that makes baking fun :)<br /><br />happy baking! <br /> <br />Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-80206020296294684042013-08-15T23:30:20.467+08:002013-08-15T23:30:20.467+08:00Dear,
I used a non-stick pan and then grease and f...Dear,<br />I used a non-stick pan and then grease and floured before I pour the mixture in. Is that the reason why I don't hv those nice brown crumbs like yours?<br /><br />I used a balloon whisk to whisk manually in step 1. Is that ok or I'm supposed to stir gently?<br /><br />I find baking technique and tools are really vital as it can give different result with the same ingredients and steps!!Fi Fihttps://www.blogger.com/profile/14954565429247924732noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-5233630695102121762012-12-25T15:55:24.229+08:002012-12-25T15:55:24.229+08:00Hi, I think you could have under baked the cake or...Hi, I think you could have under baked the cake or it could be due to your oven temperature. Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-60771525252385272732012-12-25T03:39:56.188+08:002012-12-25T03:39:56.188+08:00any idea why the middle of the cake comes out a li...any idea why the middle of the cake comes out a little mushy? it does seem like its cooked throughAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-58845923055989997932012-06-24T10:14:44.033+08:002012-06-24T10:14:44.033+08:00Hi, I am sorry I do not know the ingredients amoun...Hi, I am sorry I do not know the ingredients amount for a 20cm pan, I adapted the original recipe which is meant for a 25cm pan to fit my 7" pan. You may google for similar recipes I am sure many other bloggers have tried making it with a 20cm pan.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-10111102372721819842012-06-24T01:17:41.752+08:002012-06-24T01:17:41.752+08:00Hi there, could u kindly advise on the measurement...Hi there, could u kindly advise on the measurements of ingredients for a 20cm pan? Thanks! :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-2935130683560441752012-02-01T09:03:49.980+08:002012-02-01T09:03:49.980+08:00Hi, there are a few possible causes...based from w...Hi, there are a few possible causes...based from what I have read so far...<br /><br />likely due to the beating of the egg whites(either over or under beat), or you could have deflated the whites during the folding of the whites to the yolk batter. as a result the structure of the cake was not able to support the cake and it started to sink closer to baking time. <br /><br />Did you invert the cake to cool? also what type of pan did you use? Did u use a chiffon pan with a tube? or just a normal pan? did you grease the sides (no suppose to)? or did you use a non stick pan? <br /><br />The other possible cause could be the oven temperature? Do you use a oven thermometer to make sure that your oven is preheated to the right temperature? Did you open the oven door during baking? it may cause the temperature to drop...Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-35678809340881236152012-01-31T15:07:34.190+08:002012-01-31T15:07:34.190+08:00This looks great - I'll definitely be keeping ...This looks great - I'll definitely be keeping an eye out for pandan paste in my local 'asian supermarket'. I'd never heard of pandan paste but now I'll be able to make pandan-flavoured, vibrant-coloured treats all the time. Thanks!!Saathiyahttps://www.blogger.com/profile/07470230175425877752noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-5505599666171503002012-01-31T10:15:40.551+08:002012-01-31T10:15:40.551+08:00hi,assistant needed:
This is a lovely cake recipe...hi,assistant needed:<br /><br />This is a lovely cake recipe but i think my cake baking procedure might have gone wrong. Can anyone please advise.<br /><br />Closer to the end of the baking, the cake started to sink from the side. After cooling, my chiffon cake top sink from the side and bottom is concave. When i cut the cake, it seems top and bottom is dense and center seem can be rise further. I am baking the chiffon at 170 degC for 35 mins.<br /><br />ThanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-44767347666491649372011-11-16T07:31:06.385+08:002011-11-16T07:31:06.385+08:00mmmyen, u can use canned ones...the normal type. u...mmmyen, u can use canned ones...the normal type. u can use 1/2 teaspoon of pandan paste instead.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-58287361319863278042011-11-15T14:08:00.694+08:002011-11-15T14:08:00.694+08:00hi,assistant needed :
70g coconut milk - can use ...hi,assistant needed :<br /><br />70g coconut milk - can use canned coconut milk, if yes, cream or the normal type?<br /><br />pandan juice - can't get..what can i do?<br /><br />thanksmmmyenhttps://www.blogger.com/profile/08038382765035955143noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-13269686279531443352011-08-11T03:14:46.519+08:002011-08-11T03:14:46.519+08:00Oh wow - this cake looks amazing. Reminds me of my...Oh wow - this cake looks amazing. Reminds me of my childhood in Singapore, we used to get this cake with a cream filling, I still dream about it to this day!Celia Blogs Babies...xhttps://www.blogger.com/profile/07861972007909141860noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-79140788082527118322011-07-16T09:15:55.265+08:002011-07-16T09:15:55.265+08:00Hi fleekk, I use the top & bottom heat for bak...Hi fleekk, I use the top & bottom heat for baking cakes including chiffon cakes. I only use the fan plus top & bottom heat for baking two trays of cookies or pizza. Hope this helps :)Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-35247259724564342882011-07-15T12:09:26.152+08:002011-07-15T12:09:26.152+08:00May I know which function did you use whenever you...May I know which function did you use whenever you bake? Fan or top & bottom heat? Tksfleekkhttps://www.blogger.com/profile/09065644210389176408noreply@blogger.comtag:blogger.com,1999:blog-4805570821469912515.post-44758290478125933332011-07-12T12:18:48.210+08:002011-07-12T12:18:48.210+08:00the green color is just like pandan...love it. the...the green color is just like pandan...love it. the cake looks great =)Raquel @ Erecipehttp://erecipe.comnoreply@blogger.com