Chiba Golden Cake

Overview

When making cakes, blanching the dough will gelatinize the starch in the flour, absorb more water, and make the finished product softer and more delicious. The texture of the cake is very dense, not as soft as chiffon cake, and lighter than sponge cake. There are plenty of eggs, and butter is used to scald the dough, which makes this cake taste extraordinarily rich. This is why there is really no need to add creamy fruits, etc. It is very suitable for empty mouth tasting. Just use one egg yolk to achieve the elegant presentation of this cake! Let’s share how to use simple lines to create a beautiful Chiba pattern.

Tags

• baking
• children
• cake
• afternoon tea
• butter
• egg yolk
• low gluten flour
• white vinegar
• whole eggs
• fine sugar
• milk
• protein

Ingredients

Steps

1. 1 .milk boiling

   

2. 2 Put an egg yolk for decoration into a piping bag

   

3. 3 .Add butter to the pot and cook over low heat until it boils

   

4. 4 Turn off the heat and add low-gluten flour, mix well

   

5. 5 Add hot milk and mix well

   

6. 6 whole egg, 3 egg yolks mixed and beaten

   

7. 7 Add to the batter in batches, making sure to mix evenly after each addition

   

8. 8 .Stir into smooth egg yolk batter without any particles and set aside. Preheat the oven to 180 degrees

   

9. 9 Add white vinegar to the egg whites, add sugar in three batches, and beat until the egg whites hold upright peaks

   

10. 10 Take part of the egg white and mix it with the batter

    

11. 11 Finally, cut and mix into a uniform and shiny cake batter

    

12. 12 Pour into baking pan and shake gently

    

13. 13 To decorate the mille-leaf pattern, put an egg yolk into a piping bag. Cut a small opening of 3-4MM in the piping bag. Use a chopstick to squeeze parallel lines at a 45-degree angle from left to right. Perpendicular to the parallel lines, draw a line from the upper left to the lower right

    

14. 14 Place in a preheated oven at 180 degrees, middle rack, and bake for about 25 minutes. When the color is ideal, lower the temperature by 10 degrees. Let it dry for a while until it is warm, cover the surface with another piece of oilcloth and turn it over, peel off the bottom oilcloth, turn it back again, with the pattern side facing up, let it cool and cut it into pieces. It tastes better if you eat it after refrigeration