Hot noodle chiffon cake

2024-06-24 22:14:43  Views 2 Comments 0

Health benefits

Eggs: enhance immunity, protect eyes and improve vision

Ingredients

Low-gluten flour ( 60g )
Eggs ( 5 ​​pieces )
Milk ( 55g )
Corn oil ( 50g )
Sugar (egg yolk) ( 20g )
Sugar (protein) ( 60g )

How to make hot noodle chiffon cake

  • Illustration of how to make hot noodle chiffon cake 1

    1.Photographed without low-gluten flour

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    2. Mix 20 grams of sugar for egg yolks with milk and corn oil and bring to a boil

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    3.Do not add low-gluten flour immediately after boiling.Shake it a few times.Lower the temperature and sift in the low-gluten flour.Stir evenly

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    4.Pour the mixed batter into the egg yolks after it is not hot enough

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    5.Stir until there are no particles and set aside

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    6.When beating egg whites, add 60 grams of sugar three times and beat until dry peaks form and peaks appear

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    7.Put one-third into the egg yolk paste and mix evenly without making circles

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    8.The state after stirring

  • Hot Illustration of how to make chiffon cake 9

    9.Pour into the remaining meringue.Now you can preheat the oven to 165 degrees

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    10.Continue to mix evenly and pour into an 8-inch chiffon loose-bottom cake mold.Do not use a non-stick mold

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    11. After the big bubbles are released, place it in the middle and lower racks of the preheated oven and bake at 165 degrees for about 50 minutes

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    12. Take out the suspended mold and let it drop to shake out the heat to prevent collapse, then turn it upside down on the grill and let it cool

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    13.The cake after demoulding has not collapsed and is not bad

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    14.Have a cut one, very soft, a bit sweet for me, I can add 10 grams less sugar next time

Tips

The temperature of my oven is too high.I always use an oven thermometer to measure the temperature, and the thermometer shows about 165 degrees.
The only difference between hot noodle chiffon and ordinary chiffon is the previous steps.The hot noodle is softer.

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