6 Inch Brown Sugar Hot Noodle Chiffon Cake

Name: 6 Inch Brown Sugar Hot Noodle Chiffon Cake
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 3 pcs egg; 30g Low-gluten flour; 60g Brown sugar (protein); 20g Brown sugar (egg yolk); 33g mineral water; 25g Corn oil; A few drops Lemon juice

by Good Baolulu

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Hot noodle chiffon is softer and more moist than ordinary chiffon. Brown sugar is added, and it tastes slightly brown sugar. It is fragrant and sweet. It is delicious.

Ingredients

6 Inch Brown Sugar Hot Noodle Chiffon Cake

1. Put 20 grams of water + corn oil + brown sugar into a small pot and heat until boiling, shake the pot 100 times to let the liquid cool slightly;

2. Add sifted cake mix;

3. Stir evenly with a mixing knife;

4. Pour the stirred batter into the separated egg yolk;

5. Stir evenly with a mixing knife

6. Put the separated egg whites in a water-free and oil-free basin, add lemon juice, beat with an electric whisk until coarsely foamed, and add 20 grams of brown sugar;

7. Continue to beat with a whisk until fine, then add 20 grams of brown sugar;

8. Hit the big hook again and add 20 grams of brown sugar;

9. Finally, hit until you lift the egg-beating head to pull up the small upright corner;

10. Add the egg whites to the egg yolk paste three times, and mix evenly (mix evenly each time and add the next time);

11. Pour the mixed cake batter into the mold, make a circle with a fork (can eliminate big bubbles), shake it lightly;

12. Put it in the middle and lower layer of a preheated oven at 160 degrees, bake for 45 minutes, shake it a few times after it is out of the oven, and immediately fall back;

13. Allow to cool and demould;

Tips:
1. The water and oil are heated together, it is easy to splash, and can be replaced with the same amount of milk;
2. After the water and oil boil, let it cool slightly before adding flour to prevent gelatinization;