Hot Noodles Chiffon Cake
Overview
Although the yogurt cake made by the water bath method is very soft, it does not have the aroma of chiffon dry baking. If you want to be soft, delicate and fragrant, this super soft hot noodle chiffon cake is undoubtedly the best choice. I have tried the ratio many times, because the amount of flour and milk is reversed and the amount of flour is reduced to the minimum. It feels like marshmallows in the hand, like clouds when eaten, and it melts in the mouth anyway. Definitely worth trying.
Tags
Ingredients
Steps
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Put the milk, cooking oil and 5 grams of caster sugar together in a milk pot, heat and stir continuously until the liquid in the pot boils, then turn off the heat. To allow the liquid to cool properly, pick up the milk pot and shake the liquid about 80 times.
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Sift the low-gluten flour and add it to the milk pot as soon as possible
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Stir continuously until the solid liquid is completely mixed into a hot dough
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Egg yolks and protein are put into containers separately. When the hot dough is no longer hot, pour the egg yolk into the hot dough and mix evenly
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Stirred egg yolk liquid
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The next steps are the same as for ordinary hurricanes. Beat the egg whites with an electric whisk. The container holding the egg whites must be absolutely water-free to make them easier to whip. Add 20 grams of fine sugar to the egg whites in 2 batches, and beat the egg whites until they have straight peaks. The whole process takes about 2 minutes.
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Mix the beaten egg whites with the egg yolk liquid in 2 batches. When mixing, stir left and right, do not stir in circles
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Put the beaten egg liquid into a 6-inch round cake mold
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After preheating the oven, set the upper and lower heat to 165 degrees, place the mold in the middle and lower racks of the oven and bake for 35-40 minutes.
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After taking it out of the oven, place the cake mold upside down on a cooling rack. After cooling, remove from the mold and cut into pieces before serving.
