Super soft hot noodle chiffon - further soft chiffon

Overview

We know that chiffon cake is characterized by its delicateness and softness. We often describe it as delicate as clouds. The delicate and softness of chiffon cake is closely related to its moisture content and egg content. Hokkaido hurricane is an example of a high-egg-volume hurricane, but it is a bit extreme. The hot noodle chiffon is another chiffon with high water content and high egg content.

Tags

• baking
• cake
• chiffon cake
• egg
• low gluten flour
• salad oil
• fine sugar
• milk

Ingredients

Steps

1. 1 Add milk, salad oil and 20% fine sugar into a mixing bowl, heat over low heat while stirring constantly until the liquid in the bowl boils, remove from heat immediately

   

2. 2 Pick up the egg-beating basin, shake the liquid in the basin, and slowly shake it in circles, about 100 times (the purpose of shaking is to cool the liquid in the basin)

   

3. 3 Sift the low-gluten flour into the previous liquid and stir continuously

   

4. 4 Until the flour and high-temperature liquid are fully contacted and mixed to form a hot dough

   

5. 5 Beat the egg yolks and egg whites separately into a water-free and oil-free egg-beating bowl

   

6. 6 After the hot dough has cooled to a temperature that is not hot, add the egg yolks and mix evenly with a spatula to form an egg yolk paste

   

7. 7 Place the mixed egg yolk paste in the refrigerator and set aside

   

8. 8 Add the sugar to the egg whites in three batches and beat until stiff peaks

   

9. 9 Add one-third of the egg whites to the previous egg yolk batter, and mix evenly with a spatula

   

10. 10 Then pour the mixed batter back into the previous egg whites, and continue to use a spatula, cutting board and mixing techniques to mix into cake batter

    

11. 11 Pour the mixed cake batter into the mold

    

12. 12 Shake a few times to knock out any air bubbles. Place the cake into a preheated 165° oven, with the middle and lower layers on the upper and lower heat, and bake for about 50 minutes

    

13. 13 After taking it out of the oven, shake it first, then put it on the drying net to cool

    

14. 14 After the cake has cooled, carefully tear it apart with your hands

    

15. 15 Then use a stripping knife to draw a circle around it

    

16. 16 Finally, use a demoulding knife to remove the base of the cake mold, cut into pieces and enjoy