Extremely Delicious and Wonderful [sea Salt Caramel Chiffon Cake]

Extremely Delicious and Wonderful [sea Salt Caramel Chiffon Cake]

1. Prepare all ingredients

2. Put the egg yolk in the basin, add 40 grams of fine sugar, and gently stir with a whisk. Don't stir until the ingredients turn white, just stir gently, so as to leave more egg flavor.

3. Add hot water and salad oil, mix well with a whisk. Adding hot water is mainly to dissolve the fine sugar and promote various materials, molecular activities are more active, and the mixing of meringue and dough is smoother.

4. Add the sifted flour to 3

5. Use a whisk to stir quickly, you can stop stirring if you can't see the dry powder (do not over-stir)

6. The protein in the material should be put into the freezer in advance, until the ice ballast begins to appear locally

7. Take out the icy egg whites, add lemon juice, and add 1/2 teaspoon from 28 grams of sugar to the basin. Start to make foam as close to 0°C as possible. Use an electric whisk to stir at high speed. Stir continuously for 2.5~3 minutes. Then add the remaining 1/2 fine sugar and continue to stir for 1 to 1.5 minutes. Then add the remaining fine sugar and continue to make the foam. After 30 seconds, the action of the electric whisk is changed to back and forth. At this time, you should gradually feel the volume expansion of the meringue and show its strength. The finished foam shows a beautiful luster.

8. Take out 1/4 of the meringue and put it in the basin of 6. Use a manual whisk to quickly stir until it is smooth.

9. Then put the material back into the basin of 6. The rubber knife is drawn diagonally outward from the center of the basin, and then lifted up. Stir continuously 35-40 times in a large circle like this.

10. After the basic mixing is uniform, quickly stir 10 times from one end of the basin to the other end. At this point, the fluffy and bright dough is completed. The ideal hardness is to use a rubber spatula to lift up and down, and the dough will not fall down immediately.

11. Then add 4/5 of the syrup to the dough.

12. Don't stir it as a whole, just stir it randomly, so that you can leave out the intensity changes in the taste and also have a nice marble pattern.

13. Finally, use the flat part of the spatula to pick up a large piece of dough and send it to the bottom of the mold. The volume of the dough is 7~8 minutes full of the mold. After installation, add the remaining syrup to the surface and stir it greatly with a rubber spatula. After a few times, mark out the texture in the dough. Be careful not to agglomerate the large syrup. Then take the mold from both sides and quickly rotate it 2 to 3 times to make the surface of the dough flat.

14. Bake in an oven preheated to 180°C for about 25 minutes.

15. The cake will expand very high and will sink slowly after reaching the peak. When the cracks appear baking color, they can be out of the oven.

16. Take it out of the oven, immediately pour it down to cool it completely. After cooling, demould, whip a little whipped cream, add some seasonal fruits, and you can start.

Tips:

The biggest key to making this cake is at the moment of adding maple syrup. If you add too much, it will be difficult to form lines when fused with the dough later, that is, marble lines, which will cause the overall taste to be bland. At the same time, the taste of maple syrup will appear very thin, so it is mixed with the appearance of textures, adjusted to the thick and light taste, and the cake is relaxed. It is considered to be a successful delicious cake. There will be holes. This is the best place to eat, but it is also the place where the cake is easy to fail. The first cake I made, because the maple syrup was not blended properly, there were many holes in the finished product.