Baking tips for anyone who wants to make pandan cake: -no need to grease the cake pan -pandan essence may be omitted -don't over whip the egg whites -don't tap the cake pan on the table as it eliminates the air bubbles which contributes to the airy, fluffy texture of the cake -set your oven to both top and bottom heat to have an even crust all over -let the cake cool in the pan instead of removing immediately when it is out of the oven All the best and stay safe guys! 😄
Qing you shouldn't grease the chiffon mold haha. And do overturn the cake (hence the 3 legs) after baking and let it cool for a few hours before cutting
was thinking of this when i heard her say "it's warm" after removing hahaha. just to add on, not greasing the chiffon mold allows the cake to cling to the sides and rise nicely as it's a delicate cake. overturning it and letting it cool before unmolding it prevents it from collapsing onto itself and becoming a dense cake.
Xenia describing the crust of the cake was so accurate and clear. Love the attention to detail, I’ve never tried this cake before but I feel like I have now.
Hahaha taste preference aside, those who thought eatbook's version was from bengawan solo never tried the original because personally, I think it's SUPER distinctive
Actually you should just use both top and bottom heat. That is why ur cake didn’t have a crust around the cake. Whereas you see bengawan cake has a all-round crust. No need to grease the chiffon pan.
You need not add cream of tartar actually. Also, the pandan essence can be skipped too. Perhaps, to Xenia’s point, you can bake it a little longer. Yes, the “crust” is the major selling point. Qing’s version is too “light”, can be “chao tar” a bit more. Great work nonetheless.
My mum say the reason why it isn't fluffy enuf it's because u need to use a mixer with the one wisk attachment. The wisk needs to be round and can't be two like the hand mixer.
@@knightshade909 if you think about it, having a bigger whisk will actually make a difference because it incorporates more air in the mixture making it more fluffy. If she did overdo the eggs then yeh that might be why but even if she didn't, the cake still might not be fluffy enuf. If u think abt how Bengawan Solo makes the cakes, they surely won't use hand mixers or two small whisks (if it can even be called whisks) to make it. They will use mixers with one bigger whisk attachment. So yes, you might be right but the size of the whisk does matter if u wanna make fluffier cakes. That's how I think of it at least... I might be wrong cos I am not a professional baker. Feel free to counter me cos I wanna learn.
CZiX 150 nope. You are comparing commercial to home baking. I mean obviously benagwan solo uses big whisk cause they are making in large quantity. They can’t be using a small whisk for more than 10x times the eggs white that TSL uses, that doesn’t make sense. It really not so much about the size of the whisk, it about the speed of the whisk/machine and whether are you being careful in not over whipping it. Ps: even a fork can whip egg white. Whisk size doesn’t matter.
@@knightshade909 uh you'll need two forks joined together because the whole point is to incorporate the air in in mixture. (Google it) Not just one fork
The pandan chiffon should NOT be remove from the mould as soon as it is out from the oven. Big no no! And the egg white is over whipped as well which causes the cake to be dense. Plus, instead of tapping the cake pan, just run thru the batter with the spatula lightly will do. Tsktsk!
Would like to hear more explanations behind the steps. Technique is also wrong that is why texture became dense. Tapping the cake pan will burst the air bubbles which is the beauty of fluffy chiffon cake. Please do more research thank you
What have you been cooking at home?
i just bought fire insurance just in case
Maggi
Cookies 🍪
Macaroons
Boiled egg & toast.
Fire chicken fried noodle
Baking tips for anyone who wants to make pandan cake:
-no need to grease the cake pan
-pandan essence may be omitted
-don't over whip the egg whites
-don't tap the cake pan on the table as it eliminates the air bubbles which contributes to the airy, fluffy texture of the cake
-set your oven to both top and bottom heat to have an even crust all over
-let the cake cool in the pan instead of removing immediately when it is out of the oven
All the best and stay safe guys! 😄
Opening the plastic containers with these cakes in at 1 am will always wake the whole house up lol
Qing you shouldn't grease the chiffon mold haha. And do overturn the cake (hence the 3 legs) after baking and let it cool for a few hours before cutting
was thinking of this when i heard her say "it's warm" after removing hahaha. just to add on, not greasing the chiffon mold allows the cake to cling to the sides and rise nicely as it's a delicate cake. overturning it and letting it cool before unmolding it prevents it from collapsing onto itself and becoming a dense cake.
they need to pin your comments!!
11:08 when sew said 101% not pandan cake , and the editor put the oh my god, I laughed so hard
Xenia describing the crust of the cake was so accurate and clear. Love the attention to detail, I’ve never tried this cake before but I feel like I have now.
Eatbook have like amazing people who can cook really well!!!
Suphon should have made the chiffon
I'm very proud of being indonesian, kue/cake from indonesia has reached singapore❣️🇮🇩
Qing's hair at start of video: beautiful
Qing's hair halfway through the video: I just woke up hair
Yall have no idea how much I look forward to your videos, especially during this CB period!
other people have been gaining new skills but i've only been gaining weight ;,)
Learn some cooking skills. You can gain new skills + gain weight at the same time. Win win 🤣✌️
Hahaha taste preference aside, those who thought eatbook's version was from bengawan solo never tried the original because personally, I think it's SUPER distinctive
when Qing shook the blender.. i died-
btw stay safe !!
Actually you should just use both top and bottom heat. That is why ur cake didn’t have a crust around the cake. Whereas you see bengawan cake has a all-round crust.
No need to grease the chiffon pan.
We need to have a "pandan chiffon cake 2.0" and this time eatbook will win!!
You need not add cream of tartar actually. Also, the pandan essence can be skipped too. Perhaps, to Xenia’s point, you can bake it a little longer. Yes, the “crust” is the major selling point. Qing’s version is too “light”, can be “chao tar” a bit more.
Great work nonetheless.
Viktor cream of tartar is for beginner who might not know know to beat the egg white properly
My mum say the reason why it isn't fluffy enuf it's because u need to use a mixer with the one wisk attachment. The wisk needs to be round and can't be two like the hand mixer.
CZiX 150 it not about the mixer, one whisk or two whisk doesn’t matters. It is not fluffy is because the egg white is over whipped
@@knightshade909 oh hahaha but the mixer is worth a try too
@@knightshade909 if you think about it, having a bigger whisk will actually make a difference because it incorporates more air in the mixture making it more fluffy. If she did overdo the eggs then yeh that might be why but even if she didn't, the cake still might not be fluffy enuf. If u think abt how Bengawan Solo makes the cakes, they surely won't use hand mixers or two small whisks (if it can even be called whisks) to make it. They will use mixers with one bigger whisk attachment. So yes, you might be right but the size of the whisk does matter if u wanna make fluffier cakes. That's how I think of it at least... I might be wrong cos I am not a professional baker. Feel free to counter me cos I wanna learn.
CZiX 150 nope. You are comparing commercial to home baking. I mean obviously benagwan solo uses big whisk cause they are making in large quantity. They can’t be using a small whisk for more than 10x times the eggs white that TSL uses, that doesn’t make sense. It really not so much about the size of the whisk, it about the speed of the whisk/machine and whether are you being careful in not over whipping it.
Ps: even a fork can whip egg white. Whisk size doesn’t matter.
@@knightshade909 uh you'll need two forks joined together because the whole point is to incorporate the air in in mixture. (Google it) Not just one fork
Love from Batam, Indonesia to y'all
I feel like I'm the only one that counted how many times Qing said "wow"
Btw I counted 8 times
rainier super saiyan hair tho
Where can I get those iced gem cookies cushion???
1:21 , T-rex , sorry had to say it
omg eat book should make a banana bread ep
Hiii, what size pan was this recipe? Whats the serving size?
The pandan chiffon should NOT be remove from the mould as soon as it is out from the oven. Big no no! And the egg white is over whipped as well which causes the cake to be dense. Plus, instead of tapping the cake pan, just run thru the batter with the spatula lightly will do. Tsktsk!
Don't understand why producer don't choose like odd number of taste testers so that there will always be a winner!! P.s. I so wanted eatbook to win 😪
Now I’m craving pandan cakes
Now I feel like buying pandan cake lol
hmm so it will be okay as well without pandan paste?
Trina of course. It optional.
Would like to hear more explanations behind the steps. Technique is also wrong that is why texture became dense. Tapping the cake pan will burst the air bubbles which is the beauty of fluffy chiffon cake. Please do more research thank you
wow so much work juz for a pandan cake~! #appreciate #AndyLauFav
Don’t grease. And don’t use non stick
I have no idea what was said at the beginning besides "stay home cook this recipe"
I love how as Singaporeans, we always say flour wrongly.
wah ching got bf anot?
you just have to mention adria hahaha
😯
Lemon
Or ok
10/10 Qing reactions
Hi
Early yayy 🙆🙆🙆
Warer
She dam cute
Singaporeans, pls educate me on this. Is oil supposed to be pronounced as 'oi' and flour as 'fla' ??
LOL that's the Singaporean way of pronunciation, yes. But the proper way of pronouncing flour is 'flower' 🤣
first one lol