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Friday, July 20, 2018

Black Sesame Chiffon

The little medic can bake!

To prepare the medic for a possible life time of delicate maneuvers requiring a scalpel, I thought her clinical training should start from separating the egg whites from yolks.  And the important task of separating a soft chiffon from its metal prison fell on her as well. After all, releasing a chiffon requires a different skill set as compared to cutting up cadavers and the former is just as important.

Maybe the university should consider getting me to train the dexterity of their med students?

A- 75g cake flour, 1 tsp baking powder, 1 Tbsp black sesame powder
B- 4 egg yolks, 20g caster sugar, 50ml canola oil, 50 ml water
C- 4 egg whites, 50g caster sugar, 1/8 tsp cream of tartar

Combine flour, baking powder, sesame powder. Reserve.

Combine yolks, sugar, oil and water (B). Whisk until frothy.
Sieve flour mix into the yolk mixture. Whisk until homogenous.

At this point, preheat the oven to 170C with a raised baking rack.
Prepare the chiffon pan, ungreased and undusted.

Whisk egg whites with cream of tartar until coarse bubbles forms.
Add sugar in a steady stream while continuing to whisk.
Stop when meringue almost achieves stiff peak (only the tip of the meringue bends a wee bit).

Spoon 1/3 of the meringue into the batter. Whisk gently until homogenous to reduce the viscosity.

In 2 other portions, fold in the meringue into the batter until mixture turns homogenous. For novice bakers, it is easiest to cut into the batter with the spatula tilted at an angle in a semi-circular movement.

Transfer the combined batter to the chiffon pan.

Bake at 170C for 30 minutes.

Invert the pan to cool, on a raised rack.

When the pan is cool to the touch, separate the cake from the pan by using a thin knife, scrapping the wall of the pan with a wee tilt. Do it on all contact sides.

Gently release the cake and serve it upside down.

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