Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Low-gluten flour ( 60g ) | Eggs ( 5 ) |
Water ( 50 grams ) | Corn oil ( 50g ) |
White sugar (egg yolk) ( 10g ) | White sugar (egg egg white) ( 50g ) |
How to make hot noodle chiffon cake
1.Put water, corn oil and white sugar for egg yolks into a milk pot, turn on the heat and stir constantly until the water boils and bubbles appear, then remove from the heat.
2. To remove the liquid from the fire, you can hold the handle of the milk pot with your hands and shake it until For micro-cooling, if you are in a hurry, you can also use a fan or other auxiliary cooling tool while shaking the handle of the milk pot.When the temperature of the liquid drops to about 80 degrees, pour the sifted low-gluten flour into the milk pot and stir quickly with a spatula to form a hot batter.
3. Spread the hot batter and let it cool down.This process can also be used as an auxiliary Fans and other cooling methods.
4. Separate the egg whites and yolks and put them in clean containers.The container containing the egg whites must be oil-free and water-free.
5. Pour the hot batter that is cooled until it is not hot into the egg yolks and stir with a spatula., cut and mix, press and mix until it becomes a delicate egg yolk paste.I store the mixed egg yolk paste in the refrigerator.If there is no condition, you can store it at room temperature for later use.When the egg yolk paste is ready, preheat the oven to 140 degrees.
6. When the protein is beaten until the fish eyes are frothy, add one-third of the sugar and beat until soft When the egg whites are slightly swollen, add one-third of the white sugar.When the egg whites are wet (a triangular hook will appear when you lift the egg beater), add the remaining white sugar and beat until it is almost dry.
7. First mix one-third of the egg whites with the egg yolk paste and mix.After evenly adding them all to the remaining egg whites, stir and mix evenly.Remember not to stir clockwise!
8. Shake the mixed cake batter several times on the table to release large bubbles.
9. Put the cake batter into the oven, place it on the second to last layer, and heat it up and down to 140 degree, 60 minutes.
10.Super soft hot noodle chiffon cake is out of the oven!
Tips
1.The so-called hot noodle chiffon is different from ordinary chiffon in the word "hot".Many friends may think that the temperature of cooling the liquid after boiling is difficult to control.Personally, I think about 80 degrees is fine.If you cannot grasp the temperature of the water, just take the boiling momentum when the liquid has dissipated and return to a calm state.
2.My oven is from Changdi, so the temperature is 140 degrees.Dear friends, you should adjust the baking temperature according to your own oven temperature.Friends who have baked ordinary chiffon cakes can also bake them at the temperature of ordinary chiffon cakes.After observing and summarizing, make adjustments until you find the chiffon cake temperature that suits you.
3.There is also the issue of eggs.The best eggs to use are about 60-65 grams, not too small or too big.But it doesn’t have much impact.If you use small eggs, the cake may not fill the mold, but it will be successful if it has a fine texture and a good taste.Therefore, if the dissatisfaction is not caused by operational errors, it may be because the eggs are too small.Friends, there is no need to worry too much about this.The taste is always better than anything else.If you use large eggs, it may result in too much cake batter, and it will crack due to excessive expansion during the baking process, but this will only affect the appearance.Of course, if you want to pursue the perfect chiffon cake, it is necessary to control the size of the eggs!
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