Hot Noodle Chiffon

Hot Noodle Chiffon

1. All ingredients, sifted flour

2. Pour all the vegetable oil, milk and sugar in 20 grams of egg yolk into the pot and stir

3. Put the pot on the fire and heat, and keep stirring, heating until the liquid boils

4. Remove from the fire immediately, pick up the pot and shake it slowly, and shake the liquid in the pot to make the liquid in the pot cool down properly. Shaking round and round, about a hundred times.

5. Pour all the sifted flour into the pot

6. Keep stirring until the flour and liquid are evenly mixed

7. Separate the egg whites and egg yolks, and there must be no water and no oil in the egg white basin

8. Pour the cooled hot dough (cooled to a temperature that is not hot) into the egg yolk

9. Stir evenly with a spatula to form an egg yolk paste. Set aside for later use. Preheat the oven to 140°C and 120°C

10. Start to beat the egg whites. First use a whisk to beat egg whites until large bubbles appear, as shown in the picture

11. Add 1/3 of the sugar (20g), add a few drops of white vinegar (if you don’t have it, don’t add it), continue to beat

12. The state when sugar was added for the second time, when the egg white bubbles became fine

13. When the sugar is added for the third time, when the egg white becomes thick

14. Continue to beat the egg whites until you lift up the whisk and a small sharp corner as shown in the figure appears

15. Take 1/3 of the egg whites into the egg yolk paste and stir evenly.

16. Pay attention to the technique, don't defoam, the picture shows the mixed look

17. Pour all the mixed batter back into the remaining egg white bowl

18. Stir evenly

19. Pour into the mold, shake it a few times, shake out the bubbles inside, and send it into the preheated oven for 60 minutes

20. About 40 minutes

21. About 50 minutes

22. Shake it vigorously after it is out of the oven, and wait for it to cool down before demolding. I forgot to take a picture. Look at my demoulding artifact. The line is super easy to use. It will not break the cake or the mold.

23. its not bad, right

24. figure 2

25. image 3

Tips:

8-inch round mold