The savior of the remnant party: [Tofu Cassava Chiffon]

Overview

I have tried adding soft tofu to the cake batter before, and it really makes the cake much tenderer. However, this is the first time I have seen one with tapioca flour. Yes! You read that right! Tapioca! It’s the tapioca flour that can be used to make taro balls and tapioca balls~~ So, when I saw the recipe for the first time, I was completely attracted by the ingredients beyond this concept. For the first test, a 7-inch chimney mold was used. Bake, cool and unmold, omg. . It’s too soft! ! He just flopped down on the chopping board, little Adou couldn't help him at all! ! Depressed, I tore off a piece and ate it, oh~~~ the taste was different~~ and tore another piece! Well, it feels like a small mochi, but not so Q and firm, but very moist, soft and a little bouncy! In addition, the taste is also very fresh, not sweet at all~~ I tried it a second time unwillingly, and continued to use the 7-inch chimney without going back. . But this time in the egg yolk paste, I used 15g of low-gluten flour instead of the same weight of tapioca flour. In the end, it was still a complete defeat. Somewhat depressed, I quickly replayed the operation process in my mind, and after confirming that there should be no problems with my operation, I thought that this might be the characteristic of the formula itself. . Since the original recipe picture uses cake rolls, I might as well use the now baked product to try to see how soft it is. So I took off a small piece of cake with a blade and tried to roll it up directly. . After this test, I was really shocked. . Is this an amoeba? No matter how you roll it, it won't crack or break! ! Therefore, I must share it. For those who are struggling with curly rolls and novices, this recipe is definitely a life-saving recipe that cannot be missed! (Amounts are for reference only. The following quantities are suitable for a 7-inch chimney mold or a 28*28cm square mold)

Tags

• baking
• chiffon cake
• egg
• jam
• lactone tofu
• low gluten flour
• odorless liquid oil
• tapioca flour
• fine sugar
• lemon juice

Ingredients

Steps

1. 1 Have all materials ready. Mix low-gluten flour and tapioca flour evenly in advance and sift 2 to 3 times;

   

2. 2 Crack the egg whites and egg yolks into two clean, oil-free and water-free containers. Put the egg whites in the refrigerator first;

   

3. 3 Add fine sugar (for egg yolks) to the egg yolks and beat until the sugar is basically dissolved;

   

4. 4 Add odorless liquid oil and stir evenly;

   

5. 5 Add sifted soft tofu;

   

6. 6 Mix well until there are no tofu particles;

   

7. 7 Add sifted flour mixture;

   

8. 8 Mix the ingredients evenly and set aside. Refer to the thickness of the egg yolk paste in the picture;

   

9. 9 First add a few drops of lemon juice to the egg white;

   

10. 10 After beating until the fish eyes are foamy, add 1/3 of the fine sugar (for egg whites) and continue beating at high speed;

    

11. 11 When the egg whites are whipped into fine foam, add 1/3 of the fine sugar (for egg whites) and continue to beat at high speed;

    

12. 12 When the egg whites are whipped to wet peaks, lift the whisk and pull out the large hook, add the remaining 1/3 of the fine sugar (for egg whites), and continue beating at high speed;

    

13. 13 Beat the egg whites until they become dry peaks. Lift the egg beater and you can pull out short, upright peaks;

    

14. 14 Preheat the oven to 190 degrees. Add 1/3 of the beaten egg whites to the egg yolk paste, stir or cut and mix evenly;

    

15. 15 Pour it back into the egg white basin and continue to stir or mix evenly;

    

16. 16 The final mixed cake batter is as shown in the picture;

    

17. 17 Pour the well-mixed cake batter into the mold from a high height, then shake the mold a few times on the chopping board to knock out large bubbles on the surface;

    

18. 18 After preheating is completed, put the mold into the oven, lower the layer, heat up and down, 180 degrees, and bake for 35 to 40 minutes, until the cake swells until it falls back slightly, and it makes a "pop" sound when you pat it up with your hand. If you use a 28*28cm baking pan, bake at 190 degrees for about 12 minutes;

    

19. 19 After baking, take it out of the oven immediately, invert it until it is completely cool, then remove it from the mold and eat it. If you are not in a hurry, you can also refrigerate overnight before demolding;

    

20. 20 After slicing, spread with jam, roll up and serve.