10 March 2016

Pandan Chiffon Cupcakes via Airfryer

I tried out this recipe that was shared by Joyce Tan on FB. It's easy and quick, a real pleasure to whip up. Although whisking the egg whites takes some effort (as always). Thanks Joyce!

4 egg yolks
35 g castor sugar
50 g corn oil (I didn't have any so I used olive oil)
65 g liquid (15g pandan extract and 50g coconut milk)
1/8 tsp salt

80 g cake flour
¼ tsp baking powder(sift with cake flour)

4 egg whites
70 g castor sugar

1)Whisk egg yolks and 35 g castor sugar till thick and pale. Add oil. Whisk till well combined. Add 65 g green liquid. Whisk till evenly mixed.

2) Re-sift sifted cake flour and baking powder into the mixture above. Whisk till just evenly mixed. Set aside. Wash whisk thoroughly.

3)Whisk egg whites till thick. Gradually add 70 g castor sugar whilst continuing to whisk. Keep whisking till egg whites just reach firm peak stage.

4) Add egg whites to yolk-and-flour mixture in 3 batches, mixing till almost even after each batch. Scrape down thoroughly. Fold till just evenly mixed. Bang mixing bowl against worktop 3-4 times to get rid of big air bubbles.

5) Bake in AF @ 150 degrees C for 10-11 mins.

Pandan extract: I plucked a large handful of pandan leaves from my garden and  cut them into small pieces. Then chuck into a blender with a splash of water and blend. Strain out the liquid. Or if you don't have pandan leaves I guess you could just cheat and use green food colouring plus pandan flavouring.

Note: My paper cups were too thin and several kinda lost their shape as the batter sat in them. Joyce said to use thicker cups, like in the picture.

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