How to make Pandan Chiffon

Now that people’s lives are better, they have become more careful about what they eat. In the past, people ate to fill their stomachs. Nowadays people eat it to prolong their life. So, how can we use "eating" to prolong our life? You still have to achieve it by yourself. Now, I will introduce the method of making Pandanus chiffon.

1. Put salad oil and fine sugar into a bowl and stir with a whisk until the ingredients are blended; add egg yolk, coconut milk and pandan extract and stir evenly.

2. Sift the low flour into the egg yolk bowl twice, and stir with a manual egg beater until the batter is even and free of particles and flows.

3. Beat the egg whites with an electric whisk, then add a few drops of white vinegar. After beating, add 60 grams of fine sugar in three times.

4. Beat until the meringue is almost hard foam, about 90%

5. Scoop out 1/3 of the meringue and mix it into the egg yolk batter. Use a rubber spatula to stir evenly.

6. Pour the mixed batter into the remaining 2/3 of the meringue and mix well with a rubber spatula.

7. Pour the mixed cake batter into the mold

8. Preheat the oven to 170 degrees, middle and lower layers, 170 degrees upper and lower fire, bake for 33-35 minutes, and immediately drop the baked cake on the countertop twice

9. Put it upside down on the wine bottle, let it cool thoroughly, and then remove it from the mold.

There are many opportunities to visit relatives and friends during holidays. If you can make pandan chiffon cake by yourself, can you show off in front of your relatives and friends? Just think about it and you will be happy.