Chiba Pattern Blueberry Cake

Name: Chiba Pattern Blueberry Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 65g Low-gluten flour; 15g Cornflour; 4 yolk; 4 Egg white; 50g milk; 50g Salad oil; 25g White sugar (egg yolk batter); 50g White sugar (merringue); 5 drops Lemon juice; Some Liquid egg yolk; Some Blueberry jam

by Moe City Food

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

For baking lovers, Chiffon cake is a cake that everyone often makes. Because of its light taste, soft and delicate structure, people innovated on the basis of Chiffon and developed many more delicate desserts. Such as chiffon cake roll, cream birthday cake, mousse cake and so on. The Chiba-patterned blueberry cake I brought to you today is a cake that is very similar to a chiffon cake with a chiffon pattern on the surface and blueberry jam in the middle. The main difference is that the meringue of this cake is wet foaming, while the chiffon cake is dry foaming. Therefore, the taste is less soft than chiffon cake, and less dense. For chiffon's friends who do well, this cake should be able to be made handily. Good-looking and delicious, have you gotten new baking skills today? "

Chiba Pattern Blueberry Cake

1. Stir the milk, salad oil and white sugar (25g) evenly.

2. Add the sifted low-gluten flour and cornstarch and mix well until there are no particles.

3. Then add the egg yolk and stir evenly into an egg yolk batter for later use.

4. Pour the egg whites into a water-free and oil-free container, drip lemon juice, beaten until fisheye bubbles appear, add white sugar (50g), and then beat until moist foaming state.

5. Take one-third of the meringue and add it to the egg yolk batter, turn it upside down and mix well.

6. Pour into the remaining meringue and stir well.

7. Pour the mixed batter into a baking pan lined with greased paper, smooth it and drop it a few times.

8. Put the egg yolk liquid into a disposable piping bag, cut a small mouth at the tip, draw a horizontal line on the batter, and finally use a toothpick to draw the Chiba pattern back and forth.

9. Put it into the preheated oven, heat up to 150 degrees, lower the heat to 130 degrees, and bake for 25 minutes.

10. When out of the oven, buckle upside down, cut into cubes of the same size after cooling, and stick the blueberry jam between the two pieces, ready to eat.

Tips:
1. According to personal taste, the meringue can be beaten to dry foaming (chiffon cake method) or whole egg (sponge cake method).
2. Chiba pattern material can be cocoa powder (personally feel that cocoa powder is made to make the color match more beautiful)
3. The baking temperature in this article is for reference only, and is actually adjusted according to the temperature difference of your own oven.