【broquet Cake】

【broquet Cake】

1. Separate the egg whites and yolks in two clean bowls and save them for later use.

2. Next, sift the flour, and sift this 10g bamboo charcoal powder and 100g low-gluten flour together so that when the sifting is done, the bamboo charcoal powder can be well mixed with the low-gluten flour, than you can sift it separately, and then mix it. Stirring is much more convenient, and the mixing is more even and delicate.

3. After sieving, add 90g corn oil and stir in circles with eggs. If you can't see the dry powder, the oil can destroy the best value of gluten. So after adding corn oil, just stir in circles, don’t worry about the technique. , It won't get stiff.

4. Pour the separated egg yolk into it, add 90g of milk, and continue to use the egg yolk until it is smooth and shiny. Lifting the fluid state of the egg yolk is basically enough.

5. Then come to beat the meringue, add 5g white vinegar to the egg white, because the white vinegar is alkaline, adding white vinegar is to neutralize the alkaline in the white vinegar, so that the beaten meringue can be more stable, if you don’t add white vinegar, add it Lemon juice is also ok, and then use a whisk at medium speed until it becomes wet and foamy.

6. Then add the first sugar, in order to ensure the stability of the whipped meringue, add g of sugar in 3 to 4 times, each time until the sugar is completely melted, and then add the next time.

7. Until the sugar is completely melted, the meringue is in a delicate little hook state.

8. You can check the prepared meringue by yourself. Turn the bowl upside down. If it doesn't flow like me, it proves that your meringue has been successfully delivered.

9. Then pick 1/3 of the meringue into the batter and stir well with a spatula.

10. The meringue also follows the principle of small amounts and multiple times. Add it to the batter in batches. Stir until it is completely mixed each time. The meringue is no longer visible. Add another time.

11. Pour the mixed batter into the prepared Chiffon mold. You don’t need to fill it too much, because the Chiffon mold will expand during the baking process. The Chiffon mold is 4 inches taller. The weight of my formula can be 3 For such a size, you can adjust it by looking at the mold in your own home.

12. Then put it into the preheated oven and bake at 145 degrees for 50 minutes.

13. After taking it out, it "falls" on the table with a heavy earthquake to dissipate the heat, then buckles it upside down on the drying rack to let it cool, and waits for it to cool completely before demolding.

14. After cooling down, carefully unmold the cake.

15. Then poke some small round holes on the surface according to the appearance of briquettes. After poking them, it is too realistic. I used a straw to poke like real briquettes. The size is just right. Drinking milk tea is also useful~

16. Although our chiffon cake is black and black, it tastes very soft, and it is not easy to collapse, and it is not easy to deform. When it is put in a pile of briquettes, most people really can't recognize the true or false.