I Announced that this Pop Cake Made Its C Debut

I Announced that this Pop Cake Made Its C Debut

1. Let's make the chiffon cake first. Separate the egg whites from the egg whites and put them in a clean bowl.

2. Add 30g of water and 38g of corn oil to the egg yolk. This does not need to be beaten, just stir evenly with egg yolk.

3. Sift 60g of low-gluten flour twice to ensure that the low-gluten flour is loose enough and easy to mix with the liquid later.

4. Pour the sieved low powder into the egg yolk liquid, stir gently with egg pumps, and stir in a Z-shape until there is no dry powder, no graininess, and a smooth and delicate state.

5. Next, let's beat the egg whites. In order to remove the fishy smell of the egg whites, first squeeze a few drops of lemon juice in, and then turn on the whisk at medium speed to beat the egg whites to a semi-moist state.

6. Add 1/3 of the sugar and continue to beat until the sugar is completely melted.

7. I added the sugar in 3 times, because adding too much sugar at one time will inhibit the foaming of the egg whites, so in order to ensure the stability of the meringue, I will choose to add the sugar in small amounts multiple times.

8. You can turn the bowl upside down after it's sent, and the meringue won't fall out and it's OK.

9. Pick out a little meringue and stir in the egg yolk paste to mix the egg whites and oil.

10. Then pour it back into the meringue, and then use a spatula to stir until it is completely mixed.

11. Then put it directly into the mold, my amount is just enough to make two 4-inch small cakes, put them in the oven at 150 degrees and bake them for 30 to 35 minutes.

12. Chiffon cakes will expand during the baking process, and when they fall back slightly, the surface will turn yellow slightly before being baked.

13. After the chiffon cake is taken out, it must be shaken heavily to emit heat, and then buckle on the grid rack, and wait until it is completely cooled before unmolding. During this time, we can make a custard sauce.

14. Whisk the egg yolks, then add 10g of cornstarch, and stir until it is completely mixed and there is no dry powder.

15. Put 200g of milk in the milk pan, and 30g of vanilla sugar. Heat directly until the sugar melts, then turn off the heat. Vanilla sugar can also be replaced with ordinary sugar.

16. Slowly pour the milk into the egg yolk paste, stirring while pouring, the milk is warm, otherwise it will be easy to blanch the egg yolk into egg flowers.

17. Then return to the pot again, turn on a small fire and cook while stirring. When the custard sauce is boiled to a thicker state, immediately remove from the heat, keep stirring until the custard sauce cools and then pour it out, or stir it over ice water. Yes, otherwise it is easier to cake, and the taste will not be so silky.

18. Finally, cover the surface with a layer of plastic wrap and put it in the refrigerator for later use. Next, let's cook a portion of brown sugar pearls.

19. I just cooked the pearls two days before, I will quickly emphasize again here that the water is boiled and then put the pearls in, stirred a little to prevent the pearls from sticking together, and then boiled until the pearls started to float, then put the lid on Cook on high heat for 10 minutes.

20. After 10 minutes, the pearls became slightly transparent, so we close the lid and turn off the heat and simmer for about 5 minutes.

21. The braised pearl is a bit sticky. Put it in cold water to wash off the starch on the surface. Alternate hot and cold to make the pearl more elastic.

22. Then boil the brown sugar. After the water is boiled, add the brown sugar and stir with a small spoon until the brown sugar is completely melted.

23. Then add the freshly made pearls and cook on low heat until the syrup is thicker.

24. Let's beat another portion of the cream until the bubbles disappear completely and there is some fluidity. Distribute it at about 8%. After the cream is beaten, take a small portion out, add the freshly made custard sauce, and mix it with egg cream. Very smooth and delicate state.

25. Our poppy cake will need more fluid cream, so if it is very thick, you can add some fresh cream to adjust it, and then put it in the piping bag. It will be easier to operate later.

26. At this time, the chiffon cake should be almost finished cooling. The chiffon cake is very soft, so take it out carefully.

27. Cut a small opening in the piping bag and squeeze it on the chiffon, it will naturally form a nice glaze, and finally pile the brown sugar pearls on the surface, you can see the popping cake flowing down like a waterfall, anyone wants to dig a spoon. It's too tempting, this too~

28. When the brown sugar is topped, it will experience an avalanche inadvertently. The custard sauce bursts out, and the pearl syrup drips from the edge of the cake, making people unable to move their eyes.

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