How to make hot noodle chiffon cake

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  1. Add milk, corn oil, and 20 grams of fine sugar to the milk pot.

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  2. Heat the milk pot and stir constantly until the liquid in the pot boils.Immediately remove from the heat, pick up the milk pot, shake the liquid in the pot, and slowly shake it in circles, about 100 times (the purpose of shaking is to allow the liquid in the pot to properly cool down).

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  3.Pour the sifted flour into the milk pot.

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  4. Stir immediately and continuously until the flour is fully in contact with the high-temperature liquid and mixed, turning into hot dough.

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  5. Separate the egg whites and egg yolks (the bowl holding the egg whites should be as clean as possible, free of oil and water).After the hot dough has cooled to a temperature that is not hot, pour it into the egg yolks.

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  6.Use a rubber spatula to stir evenly to form an egg yolk paste.Let the mixed egg yolk paste stand for later use (it is better to put it in the refrigerator).

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  7. Next, start beating the egg whites.After cleaning the egg beater and wiping off the water, beat the egg whites, add fine sugar in three batches, and beat the egg whites until they form dry peaks that can form straight peaks.

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  8.Put 1/3 of the egg white into the egg yolk paste.Use a rubber spatula to stir evenly.Note, as when making all chiffon cakes, use a rubber spatula to fold the batter from the bottom up until the egg white batter and egg yolk batter are completely mixed.Do not stir in a circular motion, otherwise it will easily cause the beaten egg whites to defoam.

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  9.After mixing evenly, pour all the copied batter into the remaining egg white batter.

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  10.Use the same technique to stir evenly into chiffon batter.You should also pay attention here: the mixed batter needs to have a certain consistency.If the mixed batter is relatively thin, it means that when the egg white paste and egg yolk paste are mixed, the egg whites defoam, and the chiffon expansion will be poor and appear during baking.Problems such as pudding layer and retraction will occur.

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  11.Pour the mixed cake batter into the round cake mold (do not grease around the mold, and do not use an anti-stick mold).

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  12.Put the cake mold into the middle and lower layers of the oven, heat up and down to 165 degrees, and bake for about 50 minutes.After taking out the oven, place the cake mold upside down on a cooling rack.After cooling, remove from the mold and cut into pieces to enjoy.