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Bánh bông lan

Postby NU » Nov 14, 2008 6:21 pm

Mo*'i la`m Bánh bông lan lá dứa , nước dừa Pandan Chiffon Cake

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va` Orange Chiffon Cake

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Postby hoaphan17 » Nov 15, 2008 6:34 am

NU đưa công thức ra cho chị em mình đi - thanks Nu
Bánh nhìn ngon quá
Khi tình yêu không già nữa
Tình yêu là bốn mùa như đời sống
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Postby NU » Nov 15, 2008 3:57 pm

hoaphan17 wrote:NU đưa công thức ra cho chị em mình đi - thanks Nu
Bánh nhìn ngon quá


Công thức ở đây nè HP . Người ta chỉ rất rõ ràng . NU làm y chang và ra rất ngon . Nếu mấy sis thắc mắc thì cứ hỏi

Pandan Chiffon Cake
in Diana's Recipe Book
Average Rating:
(total ratings: 30)
Servings: Makes one (9 or 10-inch) chiffon cake

Comments:
What is Pandan?

The Pandan Leaf comes from the Screwpine tree, which can be found in Madagascar, Southeast Asia, the Pacific Islands including Hawaii, and the tropical areas of Australia. The fragrant leaf is tied in a knot and used to flavor dessert and cakes. In cooking, the leaf is used in making grass green Pandan cake, which is similar to the American sponge cake. Pandan Leaf is also used in rice and making different type of curries.

Pandan is also known as Pandan Leaf, Pandanus, Daun Pandan, Umbrella Tree, Hala Tree, or Screwpine

Here is my recipe for Pandan Chiffon Cake. I hope you enjoy it.

Important Note about Cake Flour and Self-Rising Flour:
If using cake flour for this cake (not self-rising cake flour), add the baking powder and salt to the flour. If using self-rising flour for this cake, DO NOT add the baking powder or salt to the flour as self-rising flour already contains baking powder and salt in it.

Ingredients:
8 eggs, separated
1 1/4 cups granulated sugar
3/4 cup liquid vegetable oil
1 tsp. vanilla extract
3/4 cup coconut milk
1 tbsp. ovalette sponge cake stablizer* (see note below) optional
1/4 tsp. pandan extract* (see note below)
1/4 tsp. pandan paste* (see note below) (used for flavoring and color) optional
1/4 tsp. green food coloring (use if you don't have pandan paste) optional
1 cup self-rising flour OR 1 cup cake flour
1 1/2 teaspoons baking powder (add ONLY if using cake flour)
1/2 tsp. salt (add ONLY if using cake flour)
1/2 tsp. cream of tartar

Garnish (optional)
Confectioners' sugar
Whipped cream
Fresh fruit

Instructions:
1). Preheat oven to 350 degrees F (180 degrees C).

2). In a small bowl, combine coconut milk , pandan extract and ovalette (using ovalette is optional). Add the 1/4 tsp. of pandan paste (or 1/4 tsp. green food coloring) to mixture if using (using the pandan paste or green food coloring is optional). Set aside.

3). With an electric mixer OR by hand, beat the egg yolks, sugar, vegetable oil and vanilla until well combined. Beat in coconut milk/pandan extract mixture.

4). Combine flour, baking powder and salt (If using cake flour).

*Note: Do not add baking powder or salt if you are using self-rising flour as self-rising flour already has baking powder and salt in it.

Sift the self-rising flour (or cake flour, baking powder and salt mixture, if using) three times into a large bowl. Make a well in the center of sifted dry ingredients, and whisk egg mixture into the flour mixture.

5). With an electric mixer, beat the egg whites until frothy. Add the cream of tartar and beat until firm peaks form. Fold the beaten egg whites into the flour/egg yolk mixture in two batches using a balloon whisk or rubber spatula.

6). Gently pour the batter into a 9 or 10-inch (23-25 cm) ungreased tube or angel food cake pan. With a spatula, spread batter to even out top. Bake in preheated 350 degrees F (180 C) oven for 45 minutes or until the cake feels spongy to the touch.

7). Remove cake from oven, and carefully invert the pan (upside down) onto a cooling rack. Do not remove cake from pan until completely cooled. Once cake has cooled, run a spatula around the sides and center tube of the pan to release the cake. When you are ready to slice the cake, use a thin sharp knife with serrated blade, and cut with a "sawing" action opposed to slicing through the cake.

8). If desired, dust top of cake with confectioners' sugar, and serve with whipped cream and fresh fruit.

9). Store cake at room temperature (covered with foil or plastic wrap, or cover with a glass cake dome) for up to 3 days.

Makes one (9 or 10-inch) chiffon cake.

Recipe revised and re-written by Diana Baker Woodall on April 8, 2004

*Notes:

Pandan Extract (also called Pandan Essence or Flavoring) and Pandan Paste may be found at Asian food stores or online at: http://www.zestyfoods.com. These items are listed under their Sweets and Chips section of their website. Coconut Milk can be purchased online at: http://www.asianwok.com, and Pandan Leaves Extract (juice) in a 14 ounce can (400 mL) may also be purchased from AsianWok.com.

Ovalette
Ovalette (for stablizing chiffon cake or other sponge type cakes) is difficult to find here in the USA. It is not necessary to use ovalette in this recipe for Pandan Chiffon Cake. You may leave it out if you can't find it. It won't make a big difference.

Photograph taken by Diana Baker Woodall© 2003

Source: DianasDesserts.com



Orange Chiffon Cake Recipe





At first glance you could mistakenly think this chiffon cake was an angel food cake, for both have that tall circular shape and characteristic hole in the center which comes from baking the cake in a tube pan. Not only does it look like an angel food cake but cut into this cake and you will see that it also has the same sponge-like texture whose lightness and fluffiness comes from beaten egg whites. Chiffon cakes, however, are different for they contain both baking powder and a fat, albeit in liquid form. Oil gives the cake a wonderful moistness and tenderness that keeps the cake soft even when refrigerated. Safflower, corn or sunflower oil can be used, just be sure to check the label to see that the oil does not contain silicates as they tend to inhibit foaming. The disadvantage of oil is that it has little flavor, so chiffon cakes must get their flavor from other ingredients, in this case from both orange juice and orange zest. I have used Navel Oranges, but you can use other varieties. Navel Oranges are a large, sweet, thick and pebbly skinned orange that is fairly easy to peel and has no seeds. Its name comes from the fact that the fruit has a navel like protuberance at one end which contains a 'baby' fruit. It is sometimes nicknamed the 'belly button orange'.

Chiffon cakes were invented in the 1920s by a Californian named Henry Baker who sold his recipe to General Mills in the 1940s. Chiffon cakes enjoyed popularity in the 1950s and then seemed to fade from sight. Luckily, they are now being rediscovered, maybe because they are hailed as having less cholesterol than other cakes and are less sweet tasting than an angel food cake. As I mentioned above the batter is baked in an ungreased tube pan which allows the batter to cling to the sides of the pan as it rises. The tube in the center of the pan lets the hot air circulate so the heat can reach the center of the cake. The cake needs to be inverted immediately upon removing it from the oven as this keeps the cake from shrinking and losing its volume. I like to serve this cake with a dusting of powdered sugar and fresh fruit. Of course, whipped cream or even ice cream makes a nice accompaniment.

This recipe was adapted from The Woman's Association of St. Paul's United Church's (Spryfield, Nova Scotia) "Book One Favorite Recipes" dated 1956.

Separate the eggs and place the whites in one bowl and the yolks in another. Cover with plastic wrap and bring them to room temperature (about 30 minutes).

Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece tube pan (ungreased).

In the bowl of your electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons (42 grams)), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest, and vanilla extract. Beat about one minute or until smooth.

In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons (42 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back). Immediately upon removing the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 1/2 - 2 hours).

To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.

Can store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.



Orange Chiffon Cake:

6 large eggs, separated plus 1 additional egg white

2 1/4 cups (225 grams) sifted cake flour

1 1/2 cups (300 grams) superfine white (castor) sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (120 ml) vegetable oil or safflower oil

3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large Navel Oranges)

2 tablespoons (10 grams) orange zest

1 teaspoon pure vanilla extract

3/4 teaspoon cream of tartar

Note: To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30 seconds or until finely ground. Superfine sugar is used as it dissolves easier in the batter.

Orange Zest - The orange outer rind of the orange that contains the fruit's flavor and perfume.

Cream of tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used in the whipping of egg whites to stabilize them and allow them to reach maximum volume.
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Postby NU » Nov 15, 2008 4:14 pm

NU nhắc thêm điều này . Khi tách lòng trắng và lòng đỏ đánh riêng . Mấy sis muốn đánh lòng trắng trước hay lòng đỏ trước gì cũng được . Nhưng nếu dùng máy đánh thì phải rửa cây đánh sạch sẽ, lau khô mới đánh qua thau kia . Để que dơ có dầu ,bơ sẽ không làm nổi lòng trắng trứng . Lòng trắng đánh nổi mới rắc cream of tartar vào đánh đến nổi cứng . Thau tròng đỏ đánh với đường xay cho nổi chút rồi đổ dầu từ từ va`o đánh chung cho tan

Bánh rất xốp và nhẹ , ăn không ngọt gắt và để lâu không bi. khô

Chúc mấy sis thành công nha .

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Postby Rong Reu » Nov 17, 2008 9:13 am

wow! wow! Nhìn hấp dẫn quá sis NU :hoor: :hoor: :hoor:
chắc cuối tuần hai mẹ con tập làm bánh ;) ;)
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Postby kkhanh » Dec 17, 2008 11:54 am

K mới type truyen xong là chạy di làm bánh tại sis NU chup hình lên hấp dẫn quá ........and cũng nhờ sis nói dánh lòng đỏ and lòng trắng rieng, nên K làm ờ , nướng ra hong bị chai :lol: :lol: , nhìn hep dẫn thiệt .......... chac học tiep trét kem lên là ga bánh kem :lol: :lol: :lol: :lol:
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Postby NU » Dec 17, 2008 2:46 pm

kkhanh wrote:K mới type truyen xong là chạy di làm bánh tại sis NU chup hình lên hấp dẫn quá ........and cũng nhờ sis nói dánh lòng đỏ and lòng trắng rieng, nên K làm ờ , nướng ra hong bị chai :lol: :lol: , nhìn hep dẫn thiệt .......... chac học tiep trét kem lên là ga bánh kem :lol: :lol: :lol: :lol:


Phải tính tiền tutoring đó nha :sun:
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Postby LittleMissLe » Jan 14, 2009 11:34 pm

chị NU... em phụ chị cái khoảng "thu tiền" được hôn hả ? :naughty:
"Đã tưởng rằng lòng chai như sỏi đá, ai có ngờ đá cũng phủ rong rêu"
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