Durian Chiffon (Cooked Dough Method)

Durian Chiffon

I have better post this Durian Chiffon recipe first before the durian seasons end (#^^#) My apologies that I took so long to get the recipe typed out. Many friends have asked for the recipe and a number has also requested me to bake for them (^-^)

Durian Chiffon 3

For all the durian lovers out there, try this chiffon! It’s so fragrant (only my helper begs to differ as she is so scared of the fruit. Hehehehe). My family loves it and so did all the friends whom I have baked it for. Another friend has tried the recipe and her chiffon turned out beautifully.

Must credit to Fong’s Kitchen Journal. The recipe is from her. Always loves her recipes as they never fail. Do drop by her blog too for other awesome recipes.

Durian Chiffon 2

This chiffon recipe uses cooked dough method (CDM). I love to use CDM for chiffons with denser ingredients incorporated. When I first tried out CDM for pandan, I was often asked which method do I like? Actually I like both! For CDM, the cake is denser and richer, more ruffled look. For the normal chiffon method, the cake is airier, taller and lighter.

Durian Chiffon 5

{RECIPE}

*I use a 17cm chiffon tin.

(A):
30g unsalted butter
20g corn oil
70g milk
1/4 tsp salt

(B) Sift together:
90g plain flour
1/4 tsp baking powder

* I sifted the above and set aside.

(C) Mix together:
4 yolks
100g durian puree (if durian flesh is too dry, add 1 to 2 tbsp milk) * I didn’t as I blended the puree till smooth.

(D):
5 egg whites
70g sugar *I reduce to 55g as the durian puree was sweet.
1/4 tsp cream of tartar

Method:

1) Combine (A) together in a small sauce pot and bring it to gentle simmer.  Once it starts to simmer, remove the pot from heat and stir in (B).

2) Pour (C) into step 1 and mix till combined.  Set aside the batter.
3) Whisk (D) till peak form. *My preference is to whisk till firm peak but not stiff peak.   Fold the meringue into the prepared batter (fold 1/3 portion of the meringue at a time).  Pour the batter into an ungreased chiffon pan.
4) Bake in preheated oven at 170C for about 45 minutes (I placed at 2nd lowest rack position). *I baked at 160 deg C for 55 min.
5) Invert the tin to cool. I let it cool for 45min – 60min and unmould using hands without knife.
Durian season is ending soon!!! Luckily I have saved some durian flesh and freeze it (^-^) Will soon be baking this again as more and more friends are requesting. Yoke Lin’s girl even had a few pieces at one go, and forgoing her dinner (*o*)
Durian Chiffon 4

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