Chiffon pandan magicom Ingredients Pandan Chiffon Cake is the Asian version of Angel Cake and it has a very soft cottony texture that would actually melts in your mouth. Pandan Chiffon Cake is ubiquitous to South East Asia, in particular Singapore, Malaysia, and So, what makes a good Pandan Chiffon Cake? Everyone has their own criteria when it comes to picking. pandan chiffon cake (pandan paste method).

Bahan Membuat Chiffon pandan magicom

80 gr tepung terigu.
6 sdm gula pasir.
3 bh kuning telor.
3 bh putih telor.
1/2 sdt Air lemon.
40 ml Minyak.
secukupnya Pasta pandan.
Santan kara 60ml +air 10ml.

Langkah Memasak Chiffon pandan magicom

Santan,pasta pandan, air perasan lemon dan minyak dicampur jadi satu, sisihkan..
Mix putih telur dengan kecepatan tinggi hingga kental, lalu masukkan gula pasir (3tahap)..lalu turunkan kecepatan mix...masukkan kuning telor...aduk merata...
Ambil sedikit adonan yang dimix kedalam wadah santan tadi..aduk merata...lalu masukkan kembali ke dalam adonan putih telor tadi...
Terakhir masukkan tepung terigu...aduk merata..
Siapkan magicom yg sudah dioles mentega dan tepung...masukkan adonan ke dalamnya. panggang di magicom (saya 2 x cook). Tes tusuk kematangan...jika sudah tdk lengket berarti sdh matang. Tunggu dingin baru di pindahkan ke piring saji...bisa dihias menggunakan parutan keju atw mesis dll....

The top countries of supplier is Indonesia, from which the percentage of pandan chiffon cake mix supply is. Check this earlier post on pandan leaf to find out more; there is also an entry in the AMS to help you find it at the market. Remember to use a tube pan with a removable bottom. This Pandan Chiffon Cake is a very moist cake with soft and fluffy texture. This recipe uses fresh pandan juice extracted from pandan leaves, no artificial colouring or flavour are added.

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