Getting into day 5 I burst my bubble of confidence, today chiffon’s was not as good as I expected it to be. I over whipped my meringue and upon folding them into the yolks batter, it started to show every sign of “Oh No”, I kept losing air bubbles and mixtures quickly turn into liquid instead the usual foamy kind.
Based on what I learn at baking course and previous failed attempt I now I can still bake and get a good taste but the cake won’t turn as high as usual nor as fluffy or airy as usual.
Normally my cake will rise to the edge of the tin, today it only rise to the middle.
However they still taste good. Hopefully tomorrow Chiffon will be better.
Ingredients for Black Sesame Chiffon ( for 1 x 7″ tube tin)
- 4 egg yolks
- 40 gr sugar
- Pinch of salt
- 30 gr corn oil
- 50 gr milk
- 30 gr black sesame paste
- 75 gr cake flour
- 4 egg whites
- 55 gr sugar
- 1/8 tsp cream of tartar
- Stir yolks, salt, sugar , milk, oil and sesame paste with hand whisk in a bowl
- Sieve cake flour and fold into yolk mixture and mix until smooth
- Whisk egg white until bubbly, add cream of tartar then sugar and whisk until stiff before folding into the flour mixture
- Pour mixture into chiffon tube tin and bake till cooked at 190C for 35 minutes
I am not sure on how to grind a right sesame seed so I use this instant black sesame paste that I bought from Singapore.
Looking forward for tomorrow baking.