Super soft hot noodle chiffon

Overview

Hot noodle chiffon is softer than ordinary chiffon because it contains more water and high egg content. It is a super soft and delicate chiffon. Compared with ordinary chiffon, the taste is softer and more moist, as light and soft as clouds in the sky!

Tags

• breakfast
• afternoon tea
• students
• edible oil
• egg
• low gluten flour
• fine sugar
• milk

Ingredients

Steps

1. 1 Mix milk and cooking oil, add 20 grams of fine sugar, heat over low heat and stir until boiling, remove from heat and let cool until set aside.

   

2. 2 When the temperature drops to 80 degrees, pour in the sifted cake flour.

   

3. 3 Stir evenly to form hot batter and set aside.

   

4. 4 Separate egg yolks and egg whites and put them into oil-free and water-free containers respectively.

   

5. 5 Add the remaining 60 grams of caster sugar to the egg whites and add a few drops of lemon juice.

   

6. 6 Whisk until dry peaks form.

   

7. 7 At this time, the hot batter has cooled down, add the egg yolks.

   

8. 8 Stir evenly to form a thick egg yolk paste.

   

9. 9 Pour the egg yolk paste into the whipped meringue.

   

10. 10 Mix well.

    

11. 11 Pour the mixed cake batter into an 8-inch round mold, smooth it out, and shake it hard a few times to release big bubbles.

    

12. 12 Put it into the lower shelf of the preheated oven and heat it up and down to 150 degrees for 55 minutes.

    

13. 13 After baking, put on heat-resistant gloves to take out the cake mold, place it upside down on the grill, and remove from the mold after it cools down.

    

14. 14 Let cool and cut into pieces before serving.