By Eva Xiaojia 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
#蛋黄糊 #
Salad oil 40g
Low gluten flour 60g
Milk 60g
3 egg yolks
#蛋白部分 #
3 egg whites
Parsaccharide 40g
Lemon juice to taste
<h2>Practice steps</h2>
1: Sift the flour into a bowl.
2: Put the salad oil in the milk pot, heat over low heat until the surrounding bubbles (can measure the temperature of about 80 degrees), and then slowly pour into the flour, and constantly stir to form a delicate paste.
3, milk can be poured into the milk pot that has just been heated, it will become warm milk, and then added to the batter and stirred evenly.
4: Add 3 egg yolks to cool the batter, stir well, cover and set aside.
5, beat the meringue: add lemon juice to the egg white, use the whisk to beat at low speed until the coarse foam is divided into 3 times after adding fine sugar, whisk until the meringin has a clear line, lift the egg head can pull up the small bend hook state.
6, mix the batter: first take one-third of the meringue added to the egg yolk paste to cut and mix evenly, and then pour the mixed batter into the remaining meringue, quickly cut and mix evenly.
7: Pour the batter from a height into a 6-inch high anode chiffon cake mold, smooth the surface and gently shake out large bubbles.
8: Put the cake into the steam oven that has been preheated at 170 degrees in advance, put in the lower baking net, bake for about 10 minutes, and then quickly cut a "ten" shallow mouth on the surface of the cake with a sharp knife, and quickly close the door.
9: Adjust the oven temperature to 150 degrees above and below heat and continue baking for about 35 minutes.
10. The cake is baked immediately after baking, and immediately after the table is shaken, it is upside down on the drying rack to cool, and then released after cooling.
<h2>Tips</h2>
1, the choice of eggs in about 65 grams, if you choose less egg yolk more native eggs, you can add an extra amount of protein. 2, the oil to make chiffon cake to use colorless and tasteless salad oil, if you use peanut oil or olive oil and other heavy taste, will destroy the refreshing taste of the cake. 3, the protein part of the material should not touch the water and oil, nor should there be egg yolks (because there is grease in the egg yolk), otherwise it may not be possible to beat the air into the egg white very well, affecting the sending of the egg white cream. 4, baking temperature and time for reference only, please adjust according to the temperature performance of each oven, if you like a lighter color, the temperature behind can be baked with 140 degrees. Generally baking cakes are not recommended to open the oven door in the middle, and this cake uses a higher temperature to make the cake quickly expand the crust, and then cut the mouth, so that the cake expands along the cut, there will be no other cracks affecting the appearance, the explosive force is very good. 5, this pudding cake is actually a chiffon cake that uses the hot noodle method, but because of the process of "scalding noodles", the flour is "hot" cooked, the starch in the flour is gelatinized, and then more liquid moisture can be absorbed, the taste of the cake will be more moist and soft, like pudding as delicate taste, refrigerated and then eat, the taste is more amazing!
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