Hot Noodle Method to Make Tender Old-fashioned Cake

Name: Hot Noodle Method to Make Tender Old-fashioned Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 65g/pc X6 egg; 90g Low-gluten flour; 60~80g milk; 75g Sunflower seed oil; 65g White sugar; 1~2g salt

by Eyebrow

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This is a cake with a relatively high water content, mainly using the blanching method, which uses the gelatinization of flour to increase the water content. The high water content and the gluten in the flour are scalded to death, and the cake body is softer. At the same time, the water bath method is used to bake, and the cake is more tender.
The water bath method is to bake the cake mold while sitting in water, and the mold must not leak water. There are also people who advocate using tin foil to wrap the movable bottom mold in the water bath, but I think it is easy for water vapor to enter, so if your mold has a movable bottom or has holes, it is recommended to put the mold on the grilling net, and put a plate of water under the grilling net. The baking tray, the effect is also good.
Talk about egg yolk paste. The best oil temperature is around 90℃. The higher the oil temperature, the stronger the water absorption of the flour. I have a few times when the oil temperature is high, and the liquid volume of the conventional formula cannot be mixed in at all. Although a large amount of liquid was added later, The batter has obvious lumps, so I had to sift the cake batter and use it. In this formula, 60 grams of milk is relatively small. If no liquid is added, the egg yolk paste will be too thick, so it was slowly added to 80 grams. Factors such as your oil temperature and the water absorption of the batter may be different from mine, and the amount of milk required is also different, depending on the state.

Ingredients

65g/pc X6 Egg
90g Low-gluten Flour
60~80g Milk
75g Sunflower Seed Oil
65g White Sugar
1~2g Salt

Hot Noodle Method to Make Tender Old-fashioned Cake

1. Weigh the material. I didn't use lemon juice, the baked cake won't have an eggy smell.

Hot Noodle Method to Make Tender Old-fashioned Cake recipe

2. Separate the egg white and the yolk, add salt to the egg white and freeze.

3. Sunflower oil is heated to about 90℃

4. Pour into the sifted low-gluten flour and stir while pouring until there is no dry powder.

5. Add milk, you can add 60 grams first, and slowly add later depending on the state of the batter. At this time, you will find that the batter has thickened. Don't rush to add milk at this time, because there is still egg yolk.

6. Add the egg yolks to the batter and mix well. As the blanched noodles will scald the gluten to death, you can stir it at this time.

7. After adding the egg yolk, if you find that the batter is still too thick, add milk several times in small amounts, stirring well each time, and then add another time. The final state is that the batter drips like a streamer. I ended up adding 80 grams of milk, and later made it again, replacing milk with 85 grams of yogurt.

8. Preheat the oven before beating the egg whites at 150°C for 10-20 minutes.
Take out the egg white basin, you will find a little icing of the egg white, it's okay, it will be gone after sent. If you add lemon juice, add a few drops to the egg white at this time, beat the egg white at a low speed with the electric whisk, and add one third of the sugar when the fish eyes are soaked as shown in the figure.

9. Beat at medium and high speed, add 1/3 of sugar when the egg whites are fine bubbles as shown in the figure.

10. Continue to beat at high speed, add the last one third of sugar when the egg whites become grainy

11. Continue to whip at high speed, stop whistling when you feel resistance in your hands, and check the state of the egg white paste. Stir the egg white batter with an egg beater, then insert it vertically into the egg white batter, lift the egg beater, and the batter on the egg beater is in a small curved state. Then clean the bubbles at low speed for 1 to 2 minutes.

12. Take one-third of the egg white paste into the egg yolk paste and stir evenly with a spatula. Flip through the video to watch the video, or go to my homepage to find the recipe "Hollow Chiffon Cake", which has a detailed explanation.

13. Pour the mixed egg yolk paste back into the egg white paste

14. Stir it evenly with a spatula, and I drew a red arrow to show the trajectory of the spatula.

15. Pound cake mold (length and width are about the same as 450g toast box, slightly shorter in height, you can also use toast box, but can't sit in water), put oil paper and cardboard (to prevent excessive coloring around the cake), and pour it in Half of the cake batter, shake out large bubbles. There are two molds in total.

16. Put the cake mold in a baking tray filled with 3 cm of water, and bake it in the middle and lower level of the oven (lower level of the small oven) for 60 minutes. If the surface color is serious, turn down and heat up. Shake the mold out of the oven, demold and let cool. The bottom is too tender, I lay it on my side on the grill to cool off.

17. Cut into pieces for consumption, seal and refrigerate if you can't finish eating, and eat within three days.

Tips:
①Eggs are about 65 grams per shell, and the total weight should be about 390 grams.
②Odorless vegetable oil can be used, heated to about 90°C.
③After the cake is baked, there is no eggy smell. If you are afraid of the eggy smell, you can drop a few drops of lemon juice or white vinegar when the egg whites are beaten.
④Please adjust the baking temperature and time according to the temper of your own oven, mainly low-temperature and slow-bake.
⑤ Please pay attention to the video about the egg white whipping, turning method, and the state of the batter.