This 3-color chiffon, I want to do it for a while.
I have been dragging on and on, and I myself have to think that's it.
Although it was made this time, the various situations in the process can be regarded as a twist and turn.
First the purple potato flour was not enough, only a little, so the purple color was not obvious; then the weight of the flour was weighed in a confused way; then when the oven was preheated to halfway, the power went out of the house suddenly!
At that time, the three kinds of batters had been prepared separately, and they were waiting to be baked in the mold. It really upset me.
In a hurry, put the batter directly into the freezer layer. In a hurry, I forgot the batter of the pumpkin! By the time I found out, more than half an hour had passed.
Finally waited more than an hour to call! Needless to say, the cake paste is certainly not so fluffy. But you can't just throw them away and waste it.
So I had to bake hard into the mold... Matcha and purple potato swelling is OK, the pumpkin layer, can only be said to be barely strong.
Fortunately, the taste and texture are still good, so overall it is barely passable.
Today's journal is mainly to commemorate this thrilling cake trip, and by the way, it is also recorded below, which is reserved for future reference.
Ingredients: (Dosage is for reference only, the following amount is suitable for a hollow die with a diameter of 17cm)
Eggs ---- 3 (about 60g of gross hairs per shell)
Shimizu ---- 47g
Low gluten flour ---- 75g
Unscented liquid oil ---- 45g
Matcha powder ---- 3g
Purple potato flour ---- 5g
Pumpkin powder ---- 5g
Lemon juice ---- a few drops
Caster sugar ---- 50g
method:
1. Prepare all the materials;
2. Smash the yolks and egg whites into two clean oil-free and water-free containers, and refrigerate the egg whites.
3. After the egg yolks are beaten, add the unscented liquid oil;
4. Whisk until both are well mixed;
5. Add water to the egg yolk paste;
6. Whisk until fully emulsified. At this time, use a spatula to take an appropriate amount of egg yolk paste, after the finger is scratched, the traces will not disappear;
7~9. Divide the low gluten flour into 3 portions, 25g each. Then mix matcha powder, purple potato powder and pumpkin powder respectively, sift 2 to 3 times, until completely mixed evenly;
10. Sift the mixture of matcha powder + low gluten flour into the egg yolk batter;
11. Mix the two well until there is no dry powder and mix evenly;
12. Mix the other two egg yolk pastes with purple potato flour + low gluten flour, pumpkin flour + low gluten flour, mix well until there is no dry powder, set aside;
13. Remove the egg whites from the refrigerator and add a few drops of lemon juice;
14~17. After whipping to a coarsely soaked state, add granulated sugar 3 times and beat the egg whites to a dry foaming state (Figure 17), that is, lift the whisk and the beaten egg head will pull out a small 3-shaped sharp corner. The time to add granulated sugar is as follows: when the foam is coarse (Fig. 14), when the egg beater is lifted (Fig. 15), when the large triangle can be pulled out (Fig. 16);
Preheat oven to 185 degrees. Take an appropriate amount of beaten egg whites and add them to the egg yolk paste of different colors (here using the pumpkin cake paste as an example);
19. Cut and mix well with a spatula;
20. Take an appropriate amount of beaten egg whites, place them in different colors of egg yolk paste, and mix (or stir) with a spatula until well mixed (or use pumpkin cake paste as an example). At this time, the cake paste can drip down, and the traces will not disappear immediately;
21. Pour the matcha cake paste into the mold from a high place, then the pumpkin egg cake paste, and finally the purple potato cake paste;
22. After the preheating is complete, send the mold into the oven, the lower layer, up and down the heat, 180 degrees, bake for 35 to 40 minutes;
23. Immediately after the baking is completed, the glass bottle is inserted into the chimney, and the buckle is immediately reversed and cooled;
24. After completely cooling, remove the mold and cut into pieces. If you are not in a hurry, you can refrigerate it in the refrigerator overnight, and then take off the mold to eat, the flavor is better!
Tips：
1. After mixing low gluten flour with matcha powder, purple potato flour and pumpkin powder, be sure to sift until it is completely mixed;
2. The container containing the egg whites should be oil-free and water-free, and the egg whites after refrigeration should be more delicate and stable;
3. After adding oil and water to the egg yolks, it is best to whisk until fully emulsified. The cake organization that comes out of this way will be better;
4. When beating the egg whites, you can divide the egg whites into 3 parts in advance, beat them separately and then mix them with different colors of yolk paste, which can better avoid egg white defoaming. Of course, it is also possible to send it directly like me and mix it up. As long as the final cake paste reaches the desired state;
5. When mixing egg whites and egg yolk paste, use cutting or tumbling, paying attention to scraping and bottoming. Do not stir in circles to avoid defoaming;
6. The specific baking time should be adjusted according to the actual situation of each oven. After the baking is over, use your hands to lightly fear the surface of the cake and make a "banging" sound, that is, it has been baked. If it is a "rustling" sound, then the cake is not fully cooked, you can continue to bake for a few minutes, otherwise it will retract or even collapse after baking;
7. After the cake is baked, immediately upside down until it is completely cool, and then take off the mold.