Chiba Wen Gold Cake

Name: Chiba Wen Gold Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 70g butter; 85g Low-gluten flour; 4 yolk; 4 protein; 1 piece Whole egg; 70g Caster sugar; 70g milk; A few drops White vinegar

by Zhang Xiaoying sakura

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

When making cakes, the starch in the flour will be gelatinized after the noodles are ironed, which can absorb more water, and the finished product will be softer and more delicious.
The taste of the cake is very dense, not as soft as chiffon cake, and lighter than sponge cake. The amount of eggs is too large, and the noodles are blanched with butter, which makes this cake taste unusually fragrant, which is why there is really no need to add cream and fruit, etc. It is very suitable for empty taste. Just use one egg yolk to make this cake Elegant presentation! Let’s share how to draw a beautiful Chiba pattern with simple lines. "

Ingredients

70g Butter
85g Low-gluten Flour
4 Yolk
4 Protein
1 piece Whole Egg
70g Caster Sugar
70g Milk
A few drops White Vinegar

Chiba Wen Gold Cake

1. .Milk boiled

2. Put an egg yolk for decoration in a piping bag

3. .Add butter to the pot and boil on low heat until boiling

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

5. Add hot milk and mix well

6. 1 whole egg, 3 egg yolks mixed and beaten

7. Add it to the batter several times to make sure it is evenly mixed each time

8. .Stir into a smooth, particle-free egg yolk batter for later use. Preheat the oven 180 degrees

9. Add white vinegar to the egg whites, add sugar in three times, and beat until the egg custard has an upright and small sharp corner.

10. Take part of the egg white and mix it with the batter

11. Finally cut and mix into a smooth and shiny cake batter

12. Pour into the baking tray and shake lightly

13. Decorate the thousand-page pattern, put an egg yolk into the piping bag, cut a 3-4mm opening in the piping bag, squeeze the parallel line 45 degrees from left to right with a chopstick, perpendicular to the parallel line, draw a line from top left to bottom right

14. Put it in a preheated oven at 180 degrees, middle level, and bake for about 25 minutes. After the color is ideal, the temperature can be lowered by 10 degrees. Let it dry until it is warm, and turn it over with another tarp on the surface cover, peel off the tarp at the bottom, turn it back again with the pattern side up, let cool and cut. It tastes better after refrigerating

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.
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!