Briquettes Cake (chiffon Cake Version)

Name: Briquettes Cake (chiffon Cake Version)
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 5 egg; 90g Low-gluten flour; 55g Pure milk; 55g Corn oil; 65g Caster sugar; 3 drops Lemon juice; 7g Bamboo charcoal powder

by Yuebao Mama

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

4

The briquettes cake that was popular on the Internet and on the streets a year ago, today I finally pulled the weeds! Friends! Do I still look like it? ((The quantity below can be used to make 2 6-inch round molds and 5 4-inch round molds)
In fact, the briquettes sold in Moments and restaurants are not actually cakes. They are sponge cakes. They are two kinds of sponge cakes made of black rice and corn. The taste is not as delicate as chiffon cakes. I like them better than sponge cakes. Cake, so I chose the most commonly used chiffon cake method. The most common milk tea straw was used in the shape. The coal hole was easily dug out. I didn't expect this cake to be made like that, because I didn’t have a suitable small round mold. I used a 6-inch round cake mold. So my briquettes cake was an enlarged version, but the result was not very good. So I used a 4-inch mousse round mold to cut a briquettes. It feels more realistic!
After eating this briquettes cake, the coal (mold) can be transported and eaten. I hope everyone will be prosperous and prosperous in the new year!

Ingredients

Briquettes Cake (chiffon Cake Version)

1. Prepare two clean, oil-free and water-free stainless steel basins, and separate the yolk and egg white of the eggs for use;

Briquettes Cake (chiffon Cake Version) recipe

2. Add 55g corn oil to the separated egg yolk (you can also use salad oil instead of corn oil if you don't have corn oil at home), and stir evenly with a manual whisk.

3. Add 55g of pure milk and mix well.

4. Then mix low-gluten flour and edible bamboo charcoal powder, and sift into the egg yolk;

5. Use a manual whisk or cross-cut to mix evenly, until there are no particles: (Don't draw circles, it will tend to become ribs, which will affect the taste of the cake)

6. The most important step will begin next! That is to pass the egg whites. (The success or failure of the egg whites will affect the finished cupcakes) First, drip lemon juice into the egg whites (3 drops is enough!) If you don't have lemon juice at home, you can use white vinegar instead!

7. First set the electric whisk to low speed (I used the 3rd gear), and then add one-third of the fine sugar when the whisk looks like a fish-eye bubble.

8. Continue to whip the egg whites at a low speed. When the egg whites become denser and foamy, add one third of the fine sugar and continue to beat.

9. When you see that the egg whites are getting thicker and thicker and there are lines, add the last third of the fine sugar and continue to beat;

10. When you lift the electric whisk and find that the egg white on the whisk can pull out the curved sharp corners, it means that the wet foam has been reached;

11. After reaching the wet foaming, adjust the speed of the electric egg beater from the original low speed to the highest speed, and continue to beat. Until the egg beater is lifted, the two egg beaters are upright, and the short sharp corners will not bend, indicating that the egg white has reached dry foaming, and the whipping can be stopped.

12. Use a silicone spatula to transfer 1/3 of the egg whites into the batter, and then quickly mix the batter and egg whites evenly. (Note: Do not draw a circle when stirring, but also stir up and down evenly until the egg whites and batter are completely fused together.

13. Then pour all the mixed batter into the remaining egg whites, stir and mix well in the same way;

14. Pour the mixed batter into the mold one by one, pick up the cake mold and place it on the countertop and tap twice to make the batter evenly flat;

15. Preheat the oven at 150°C for 5 minutes in advance, then send the mold to the oven, and bake at 140°C for 40 minutes; (The specific temperature is still adjusted according to the temper of your own oven)

16. Take out the baked almond chiffon cupcakes and invert them while they are hot;

17. After the cake is cooled, unmold, flatten the skin with a knife (do not cut it at will, but the color inside will be darker than the skin, and it will be more like briquettes), and poke the honeycomb coal holes with a thick milk tea straw.

Tips:
1. The container for egg white and egg yolk must be oil-free and water-free;
2. The egg whites must be blown until hard foaming;
3. The oven must be preheated in advance;
4. The specific temperature is still adjusted according to the temper of your own oven.