Pandan Chiffon Cake

Recipes::

Ingredients A:

- 7 egg yolks

- Concentrated fresh pandan extract

- 150g flour

- 4g baking powder

- 3g salt

- 83g vegetable oil

Ingredients B:

- 7 egg whites

- 100g sugar

Method::

1. Preheat oven to 160 celsius.

2. Combine egg yolks, and pandan extract in a mixing bowl. Sift flour, baking powder and salt. Add flour mixture and sugar into the bowl. Add vegetable oil and whisk everything to combine.

3. In a separate and clean bowl, beat egg white and sugar together till it forms soft peaks.

4. Slowly fold egg white into egg yolk mixture in 3-4 additions.

5. Pour cake mixture into ungreased tube pan.

6. Bake for 45 minutes.

7. Flip the pan upside down against a bottle on kitchen counter and let cool for 25-30 minutes. Loosen side of cake with a knife.

Pineapple Tarts - Home Baked

Home Bake Pineapple Tarts 

Pineapple Tarts Recipes::

Pineapple Jam:

**I used 2 fresh baby pineapple(s) / 1 fresh baby pineapple is enough

-250g granulated sugar (between 200g - 300g, adjust according to your preferred sweetness)

- 2 cinnamons stick (about 5cm)

- 4 cloves

-1/2 tablespoon lemon juice (I used fresh lemon juice)

Method:

1. Remove the skin of pineapples, cut aways the "eyes" and grate the pineapples.

2. Drain the grated pineapples, press out the juice and reserve the pineapple juice.

3. Place the grated pineapples, cinnamon stick, clove and half amount of the sugar in a pot. Bring to boil on medium heat. Remember to stir occasionally to prevent still on the pot (**hint - used stainless steel/unstick pot). When the mixture starts to dry up, add in a few tablespoons of reserved pineapple juice and lemon juice.

4. Add the remaining sugar gradually and keep adding the pineapple juice until the mixture dries up.

5. Keep stirring until the jam caramelised, become sticky and dry.

6. Leave to cool and place in air tight container and store in the fridge.

7. When ready, roll the pineapple into a small balls, store covered in fridge until ready to use.

Pastry:

- 227g (80oz) unsalted sugar, cut into chunks and soften at room temperature

-50 icing sugar

2 egg yolks, lightly beaten

1 teaspoon vanilla extract

396g (14oz) plain flour

Method:

1. Place the butter in a mixing bowl. Sift over the icing sugar. Mix the butter + sugar on medium speed until the mixture turns pale. 

2. Add in the vanilla extract and whisk to combine,

3. Dribble the egg yolks and continue to whisk the mixture until fully incorporated.

4. Sift flour into the mixture. Mix the mixture with your hand and lightly knead for a couple of minutes until the flour is incorporated into the dough. (do not over work the dough)

5. Wrap the dough with cling wrap and chill in the fridge about 30 minutes.