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Saturday, January 25, 2014

Dragon Fruit Chiffon

With successful croissants made yesterday, I was excited and baked another batch today. Now, the dough left only 1/3 of which I am gonna keep maybe 2 days later only bake again. So, today, I made 2 things. Dragon fruit chiffon and cream cheese dessert. I will be blogging about dragon fruit chiffon first.

I actually wanted to try if my chiffon mold is still working fine as I accidentally slipped it off from my slippery hand the other day. I'm glad that it is still working fine after my hard labour of knocking here-and-there on the fragile mold - *phew* I repaired it and now it is still good as before. =)

Dragon Fruit Chiffon 
Adapted from Katherine Kwa's Chocolate Chiffon recipe
Reduced sugar and oil version of chiffon cake - enjoy. 

5 egg yolks
40g sugar 
(1/4 of a dragon fruit) 80g dragon fruit + 10g milk/water 
 40g oil 

160g cake flour (low protein flour)
1 teaspoon baking powder
1/4 teaspoon baking soda 

5 egg whites
80g sugar 
1/4 teaspoon cream of tartar 

21cm (8 inches) chiffon removable baking mold 
Electric whisk 
Mixing bowls 
Weighing scale 
Hand whisk 

  1. By using double boiling method, use a hand whisk to whisk egg yolks and sugar, followed by dragon fruit, water/milk and oil until the mixture is smooth and well-blended together. 
  2. Remove the bowl from heat and add in sieved flour, baking soda and baking powder. Mix well with the hand whisk. 
  3. Whisk egg whites with electric mixer until huge bubbles are formed. Add in cream of tartar. 
  4. Continue whisking and add in 1/3 sugar at a time gradually into the egg white mixture. Stop whisking when you reach to the stage where you are between soft peak and stiff peak stage. 
  5. Fold in 1/3 of egg white batter into the egg yolk batter. 
  6. Add the mixed mixture to the egg white mixture and mix well. 
  7. Pour batter into the mold and bake at 140 degrees Celsius for 50-55 minutes.
  8. Immediately overturn your mold after you have taken it out from the oven. Let it cool down then remove the mold. 

Beautiful surface. 

Tall and spongey soft. 

I did a simple animation to show how a successful chiffon should look and feel like. 
Basically, it will bounce back after you have applied pressure on it. 
This recipe has reduced sugar and it is good for dragon fruit lovers. 
You can eat the seeds of the fruit as you bite the cake. Lovely. 


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