Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 30g ) | Water ( 40g ) |
Salad oil ( 40g ) | Granulated sugar ( 40g ) |
Milk( 50g ) | |
Sugar ( 15g ) | Cornstarch ( 5g ) |
Egg yolk ( 1 piece ) | Whipping cream ( 100g ) |
How to make Hokkaido chiffon cake
1.Prepare the materials
2. will After the egg whites and egg yolks are separated, add 10 grams of the fine sugar in the chiffon part to the egg yolks and stir
3.Stir until the sugar melts, add salad oil and stir evenly
4.Add water Stir evenly
5..Add the sifted low-gluten flour and stir evenly
6..After adding a few drops of lemon juice to the egg whites, add fine sugar in three batches to beat
7.Just whip it into hygrogenic foam
8..Add one-third of the egg white paste to the egg yolk paste and stir evenly
9. Add the egg white and egg yolk paste to the remaining egg white paste and mix evenly.The speed of this step is a little faster., otherwise the batter will defoam
10..Put the batter into a piping bag and place it in In the paper cup, it is enough to be half full.Adjust the film to make the surface smoother
11..Put in the preheated 170 degrees Bake in the oven for about 30 minutes
12..Making custard sauce : Add egg yolks to cornstarch and mix evenly overtime
13. Add milk to caster sugar After boiling, slowly pour in the egg yolk paste, stirring quickly while pouring
14.Heat the mixed milk and egg yolk liquid over low heat again, stirring continuously during the heating process.After the batter boils, turn off the heat and stir
15. Stir until it becomes a smooth paste.You can stir over ice until smooth and cool
16. After whipping the light cream until it can maintain its shape, mix it with the egg custard evenly
17.After the baked cake has cooled, use a small French piping tip to insert it into the cake from the middle and squeeze in the card Star sauce.Squeeze until the surface bulges slightly.Sprinkle some powdered sugar on the surface and you can eat
Tips
1.There are big and small holes in the cake, and they are uneven.What should I do?
It is possible that the egg whites were not beaten enough, or air got in when pouring them out of the mold.You can use cream of tartar to help whip the egg whites finely and tightly.
2.The egg whites cannot be whipped.Will it help to use powdered sugar instead of fine sugar?
There is no need to replace the powdered sugar.Make sure that the egg beater and egg beater basin are free of water and oil.It is also possible that the eggs are not fresh and are not conducive to whipping.
3.Why does the surface of the chiffon cake become sticky and have a little moisture after it cools down?
If it is not fully baked yet, extend the baking time or increase the baking temperature.
4.Why is the hurricane not soft?
The egg whites are not whipped well, or there is a problem with the mixing technique.The stirring gesture is to turn the lid upward from the bottom.
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