Tomato Sauce Chiffon Cake
Overview
Let’s talk about the idea of this snack. It is said that the first dish most people learn to cook is tomato scrambled eggs or egg fried rice. First of all, the ingredients are simple and do not require any special preparation. The problem is that no matter how it is fried, it should not be particularly unpalatable, so it is an entry-level dish. I was chatting with a chef once, and he said that generally the simplest dishes are the most complicated ones. It’s hard to make something like soy sauce fried rice or tomato scrambled eggs that everyone praises, especially such simple dishes that are difficult to refurbish. It’s true when you think about it. It is said that molecular cuisine has emerged in recent years, which involves mixing ingredients in a high-tech way so that you can taste the ingredients without being able to see the original appearance. It sounds very interesting, and then I was inspired. Isn't tomato scrambled eggs just tomatoes, eggs, salt or sugar, oil and then cooked at high temperature? It can also be made into a cake!
Tags
Ingredients
Steps
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Add 20g of tomato paste to 5g of water and mix into a relatively thin state
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Separate the whites and yolks of two eggs, add 12g sugar to the yolks
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Beat the egg with an electric beater at high speed, then add cooking oil in batches and beat thoroughly
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Add tomato paste and water mixture and mix well
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Then add 40g of low-gluten flour
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Stir to form a uniform batter
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Add 20g of sugar to two egg whites and beat at high speed
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Just send it to the state where the basin does not fall over
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Take out one-third of the egg white and add it to the egg yolk paste
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Then pour it back into the egg whites and mix evenly. The batter should be fluffy, smooth and shiny
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Pour into a 6-inch chimney mold and knock out big bubbles
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Then put it in the preheated oven, heat up and down to 165°C, middle position, for 35 minutes!
