Hot Noodles Chiffon Cake
Overview
Ever since I first learned how to make chiffon cake, cotton cake and hot noodle chiffon have always been on my mind, but I couldn't finish it due to time and other reasons. I took advantage of the free time during the Chinese New Year to make hot noodles first, but I wasn't too sure about the cotton cake. Compared with ordinary chiffon, hot noodle chiffon uses hot oil to scald the noodles, add egg yolk, and then bake it in a water bath. The taste is more delicate! Soft!
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Ingredients
Steps
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Heat the corn oil in the pot and turn off the heat.
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Add low-gluten noodles and mix well to make hot noodles and set aside.
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Crack two egg yolks and one whole egg into a bowl.
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Put two egg whites into another bowl.
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Beat the egg yolks evenly with a whisk and pour into the hot batter.
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Add condensed milk and mix well.
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Beat the egg whites at low speed, and add one-third of the sugar when it reaches a coarse foam. (Add sugar in three times)
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Whisk until stiff peaks form, and the meringue in the bowl forms small peaks when you lift the whisk.
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Take one-third of the egg white paste, put it into the egg yolk paste, and mix evenly using the cutting and mixing technique.
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Then pour the egg yolk paste back into the egg white paste and mix evenly using cutting and mixing techniques. Be careful not to draw circles!
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Pour the mixed batter into the mold. (I used a 4-inch mold and a heat-resistant glass bowl)
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Preheat the oven to 170 degrees in advance, put an appropriate amount of hot water into the baking tray and put it on the bottom layer of the oven, and put the baking mesh on the second to last layer.
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Bake at 160 degrees for 50 minutes, then bake at 170 degrees for 10 minutes.
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After baking, take it out and let it cool down.
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Finished product
