Chinese dim sum has the flavor of Chinese dim sum, Western dessert has the style of Western dessert, since globalization, Chinese and Western cultures have collided in different fields, take the baking circle, trying to create a unique dessert masterpiece in a Chinese and Western way. Complex moves are not recommended, take the recent special seasonal osmanthus wine brewing chiffon, I think it is a very amazing fusion masterpiece, the faint guihua wine brewing qifeng, through the soft and delicate cake taste, bite by bite to express the ancient flavor of Chinese autumn. It is not a complicated cake, almost a novice entry level, but as long as you have not tried this flavor, you still can't imagine its beauty, the legend of the great poet Li Bai, who is drunk as a life, loved to drink all kinds of sweet wine, osmanthus wine is one of the loves, I think this qifeng, if his old man is still there, he must also love ~
Osmanthus flower wine brewing qi feng
Materials
Cake body
3 eggs (60+ large)
Schukerman corn salad oil 30g
Wine is made 50g
Schukermann low gluten flour 60g
Schukerman bakes fine granulated sugar 30g
Osmanthus sugar 30g
Milk 30g
Salt 1g
ornament
Light cream to taste
Dried osmanthus flowers to taste
How to do it
(1) Prepare all the ingredients in advance and divide the eggs into egg whites and yolks.
(2) Egg yolk paste making: Prepare a clean bowl, pour in 50g of rice wine, and crush the rice wine with a spoon, which can prevent the formation of relatively large holes after adding to the cake.
(3) Pour 30g milk, 30g corn salad oil and 30g osmanthus sugar into the sake and stir well to form a thick liquid
(4) Sift in the low gluten flour and stir until there is no dry powder and a delicate batter.
(5) Add 3 egg yolks, stir well to become a delicate egg yolk paste with a certain degree of fluidity.
(6) Prepare an anhydrous and oilless egg bowl, pour in the egg whites divided in advance, add 1g of salt, beat the egg whites with an electric whisk, whisk until the fish eye bubbles are in the state, add fine granulated sugar for the first time, whisk until the egg white foams are formed, add fine granulated sugar for the second time, and begin to appear lines, add fine granulated sugar for the third time, beat the egg whites to dry foaming state, and pull up to form small and short curved hooks.
(7) Put one-third of the meringue into the egg yolk paste and mix well.
(8) Pour the cake paste into the remaining meringue and mix well.
(9) Make a cake paste and pour into a hollow chiffon mold.
(10) Put in the preheated oven, heat up and down at 165 degrees according to the reference temperature, and bake for 35 minutes.
(11) Bake until the surface is golden and colored, after baking the mold, invert the buckle, completely cool, release the mold.
(12) After demolding, you can apply some light cream and sprinkle a little osmanthus as a decoration. If you don't want to be so complicated, you can eat it directly without decoration.
Refreshing osmanthus flavor, aftertaste is mellow sake brewing, a piece that makes you remember the taste of autumn.
<h1>tips</h1>
Q: Without osmanthus candy, can I just put dried osmanthus flowers?
Yes, but the osmanthus made of osmanthus sugar does not have a good flavor, and if you are a novice, it is not easy to adjust the dry-wet ratio of the recipe when replacing osmanthus sugar with dried osmanthus. It is recommended to compare insurance by recipe.
Q: Why did the egg yolks end up?
This is because we use the post-egg method to make chiffon, which makes the texture softer, more delicate, moist and delicious.
Q: Can I bake without hollow molds?
It's okay, but the hollow chiffon mold is easier to bake and not easy to fail.