4th Pastry & Baking Class ♥

we are making 2 types of pastry items for our 4th pastry class :

- Orange Meringue Tart -

- Pandan Chiffon Cake -

finding the steps are getting easier nowadays

same as usual, I start my 1st photo with the instructions -->

all the ingredients & instructions are written clearly on the board

Orange Meringue Tart - we start our step with the making of dough for the crust

margarine & sugar is beaten well using the mixer, add in the egg & cake flour then

beat for another 1 min

the mould for the tarts ( divided into bigger size & smaller size )

press the crust dough well into the moulds

remove the excessive parts to give a nice shape for the crust

now, bake the crust in the oven for 20min at 190°C

for the meringue, beat the egg white & caster sugar until the mixture becomes cream-like

put it aside for later steps

the crust is done after 20mins!

remove all the crusts from the moulds & get ready for the following step

( beware of the high temperature )

apply a thick/thin ( as preferred ) layer of melted chocolate on the crust

next, fill in the orange filling

squeeze the meringue for the last step for preparation

then, bake in the oven for 4 mins at 210°C

bake the tarts until the meringue turns slightly brown

the orange meringue tart is finally done!

time for enjoying the tarts ♥

+ + + + + + +       + + + + + + +        + + + + + + +

now, let's continue with the 2nd item - Pandan Chiffon Cake

for the 1st step, separate the egg yolk & egg white of the 6 no.s of eggs

get a big bowl to mix the egg yolk & sugar

beat until the sugar melts & bubbles can be seen

add in the water, sugar & pandan paste

beat for a while,

then sieve and add in the baking powder & cake flour

beat SLOWLY

the egg white & sugar is beaten to cream-like item

pour in the mixture in the previous step & mix well

don't beat the final mixture

pour the mixture of the cake into the mould

now, we are going to bake the cake in the oven for 40mins at 185°C

40min later, the chiffon cake is done ♥

cut on the side of the cake to remove it out from the mould

the cake is taken out

cut at the bottom of the cake

the whole cake is removed from the mould

^ ^

this is how the cake looks finally

as we do not have enough time to wait, 

the shape of the cake looks a bit ugly

( the cake is not firm yet )

the correct procedure should be :

cool down the cake at room temperature for 1-2 hours after baking it for 40mins

then just start with the process of removing the cake from the mould

the shape of the cake will be perfect & won't spoil so easily as it is firm now

cut into desired portion & the cake is ready to be served!