Chiba Golden Cake

Name: Chiba Golden Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 68g Low-gluten flour; 56g Warm milk; 50g Whole egg; 5 egg; 6g rum; A few drops White vinegar; 56g butter; 72g Caster sugar

by Xiaoyao's Food

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Tao's mother is a foodie, she has been a foodie since she was a child. Although she has an older sister, her sister never eats snacks. Since childhood, Tao's mother will eat two servings by herself. When she was young, Mommy would make many delicious foods. Give it to me, just like Tao’s mom gives Xiao Tao now, I’m worried about whether it’s not nutritious. Now, Mommy is getting older and it’s Tao’s turn to cook her own food, so it’s always mom. In a word, Tao's mother wanted to eat, so Tao's mother went to work immediately. I wonder if Xiao Tao will be so diligent when Tao's mother is old? Haha, it is estimated that the possibility is unlikely.
This week, Mommy said that I have made a lot of cakes from other people’s homes, but I didn’t make one for her. Go ahead, choose a cake that is more fragrant and tastes between chiffon and sponge. This It’s been a long time since I was happy with this cake, a little one step is to add a beautiful Chiba pattern to the cake. When you eat it, it is truly beautiful and delicious combined into one enjoyment.
It's not difficult to do, and the success rate is still high. Let's do it together! "

Ingredients

68g Low-gluten Flour
56g Warm Milk
50g Whole Egg
5 Egg
6g Rum
A few drops White Vinegar
56g Butter
72g Caster Sugar

Chiba Golden Cake

1. Take out the egg yolks and put them in a piping bag for later use.

2. Beat the remaining egg whites with the other four egg whites into a clean, water-free, oil-free basin, add white vinegar, and sugar

3. Dispatch the stool until the egg cock has a small upright corner and is sent in a neutral state.

4. Put the butter in the pan.

5. Bring to a boil on low heat.

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

7. Then add warm milk.

8. Mix well, add the whole egg and egg yolk to the batter in batches.

9. After mixing well each time, add the next time. Taoma divided it three times.

10. Add rum. Stir into a smooth, particle-free egg yolk batter for later use.

11. Stir into a smooth, particle-free egg yolk batter for later use. At this time, go and preheat the oven 180 degrees.

12. Take one-third of the egg whites in three batches, add the egg yolk paste, and mix well by cutting and mixing from bottom to top.

13. After mixing, the cake batter is fine, delicate and shiny. Pour the cake batter into the baking pan, and lightly drop the baking pan to produce large bubbles. Cut a small opening in the piping bag with egg yolks, and squeeze out parallel lines diagonally from left to right.

14. Use a chopstick, perpendicular to the parallel line, draw a line from the top left to the bottom right,

15. Swipe again from bottom right to top left.

16. Continue to draw to both sides in turn, the two adjacent lines are in opposite directions, and the Qianye pattern will appear after the stroke is full.

17. Put the painted cake batter into a preheated oven at 180 degrees, use a baking net to heat the middle layer up and down, bake for about 25 minutes, and bake it until the surface is golden and colored.

18. After baking, take out the cake and let it dry until warm. Cover the surface with another piece of non-stick greased paper. Turn the mold over, then you can pour out the pattern side up and let it cool and cut into pieces for consumption.

Tips:
1. Hot noodle chiffon does not need to send the egg whites to a very stiff stage, as long as it can pull out a small right angle.

2. When the butter is boiled, turn off the heat immediately and add the low-gluten flour. If it is not too boiled, the process should be faster. Therefore, the low-gluten flour must be prepared in advance. All the ingredients must be prepared in advance. The whole process is best. It must be done quickly and carefully.

3. The Chiba pattern is actually very easy to mark. When I bake it, there are a little cracks in the pattern, but when I let it cool, I can't see it at all.

4. Taoma’s baking pan is non-sticky, and the effect is still very good. There is no non-stick greased paper underneath. If it is a general baking pan, add a piece of non-stick greased paper underneath, it can be done very well. of.

5. This kind of hot noodle chiffon has a taste between chiffon and sponge. It is soft and soft in the texture. It is quite delicious. It is highly recommended!