Briquette Chiffon Cake

Briquette Chiffon Cake

1. Materials are ready

2. Mix bamboo charcoal powder and low-gluten flour together and sift for use.

3. Separate the egg whites and yolks in two basins, freeze the egg whites in the refrigerator, mix the oil and water and stir with egg yolks until they are emulsified, put 10 grams of sugar in the egg yolks and stir well, then pour the emulsified sugar water and stir evenly

4. Pour in the powder mixture prepared in step 2 and stir with eggs into a zigzag shape. While stirring, turn the pot while stirring, and stir until there is no dry powder and put it aside for later use.

5. At this time, you can preheat the oven (150 degrees for ten minutes). While preheating the oven, remove the egg whites from the refrigerator and add a drop of white vinegar.

6. Add white sugar in portions and beat with an electric whisk until the egg whites are fine and sharp (hard foaming).

7. Mix the whipped meringue with the batter prepared in step 4 (first take one third of the meringue into the batter and mix well by cutting and stirring, then pour the mixed batter into the remaining meringue bowl and mix Uniform)

8. Pour the mixed batter into a six-inch chiffon cake mold from a height of 20 cm, shake the mold and put it in the lower layer (the second to last layer) of the preheated oven, bake at 150 degrees for 35 minutes

9. When it's out, let it cool down immediately.

10. Let cool and unmold, and use the bubble tea drinking straw to evenly insert the small holes

11. A briquette cake is ready.

Tips:

Put the egg whites in the refrigerator for one hour and add white vinegar. It is easy to beat and stabilize. It is not easy to defoam when mixed with the egg yolk batter. When the briquettes pierce the holes, the position of the first hole is very important. I had to tie one more, I think it’s better to see two each)