Extremely delicious and wonderful [Sea Salt Caramel Chiffon Cake]

Overview

Master Kojima's recipe, I said without hesitation, I made two cakes of this cake in a row in one day. It contains the mellow aroma of fresh cream and the rich and salty maple syrup, and has a great taste. This is the best chiffon I have ever tasted, bar none. The maple syrup on the cake has a particularly rich flavor, which really leaves a lasting aroma in your mouth. It's so delicious, don't even think about it, just make it.

Tags

• baking
• children
• afternoon tea
• birthday
• baking powder
• egg yolk
• hot water
• low gluten flour
• salad oil
• caramel sauce
• fine sugar
• lemon juice
• protein

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Put the egg yolks into a basin, add 40 grams of fine sugar, and stir gently with a whisk. Do not keep stirring until the ingredients turn white, just stir gently to leave more egg flavor.

   

3. 3 Add hot water and salad oil, and mix well with a whisk. Adding hot water is mainly to help dissolve the fine sugar and make the activities of various materials and molecules more active, so that the mixing of meringue and dough will be smoother.

   

4. 4 Add the previously sifted flour into 3

   

5. 5 Use a whisk to stir quickly. Stop stirring when no dry powder is visible (do not over stir)

   

6. 6 The protein in the material should be placed in the freezer in advance until ice begins to appear locally

   

7. 7 Take out the frozen egg whites, add lemon juice, and add 1/2 teaspoon of 28 grams of sugar into the basin. Start making foam at a temperature as close to 0°C as possible. Use an electric egg beater to stir at high speed and continue stirring for 2.5 to 3 minutes. Then add the remaining 1/2 fine sugar and continue stirring for 1 to 1.5 minutes. Then add the remaining fine sugar and continue to beat the foam. After 30 seconds, the electric egg beater moves back and forth. At this time, you should gradually feel the volume of the meringue expand and show strength, and the finished foam will show a beautiful luster.

   

8. 8 Take out 1/4 of the meringue and put it into a 6-inch basin, and use a manual whisk to stir quickly until smooth.

   

9. 9 Then put the material back into the basin of 6. Draw a rubber knife diagonally outward from the center of the basin, then lift it up, and stir in a large circle for 35 to 40 times.

   

10. 10 After basically stirring evenly, stir rapidly from one end of the basin to the other end 10 times. At this point, the fluffy and shiny dough is completed. The ideal hardness is the level where the dough will not fall down immediately when lifted up with a rubber spatula

    

11. 11 Then add 4/5 of the syrup to the dough.

    

12. 12 Don't stir it as a whole, just stir it randomly. This will allow for changes in the intensity of the flavor and good-looking marble textures.

    

13. 13 Finally, use the flat part of the scraper to pick up large pieces of dough and send them to the bottom of the mold. Ideally, the volume of the dough should occupy 7 to 8 percent of the mold. After installation, add the remaining syrup to the surface, stir vigorously a few times with a rubber spatula, and draw a texture in the dough. Be careful not to let large pieces of syrup clump together. Then pick up the mold from both sides and quickly rotate it 2 to 3 times to make the surface of the dough smooth.

    

14. 14 Bake in an oven preheated to 180°C for about 25 minutes.

    

15. 15 The cake will expand very high, and then slowly sink after reaching the peak. When the cracks appear baking color, it can be taken out of the oven.

    

16. 16 Take it out from the oven, turn it upside down immediately and let it cool completely. After cooling, unmold it, whip a little whipping cream, add some seasonal fruits, and it's ready to go.