Japanese Hot Noodle Chiffon Cake

Name: Japanese Hot Noodle Chiffon Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 egg; 90g Low-gluten flour; 80g milk; 60g Corn oil; 80g Caster sugar; 10g milk powder; Some Lemon juice

by Depelec

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The scent of fruit first invades your nasal cavity, the pure and solid cream and the rich and dense chocolate strike your taste buds back and forth, the pastry and cake crumbs the last line of defense, the red jam in the interlayer captures your senses, and one after another The aftertaste of the soul stirs the soul, until the death. "

Ingredients

Japanese Hot Noodle Chiffon Cake

1. Separate five of the eggs, egg whites and yolks for later use;

2. Add the remaining egg and egg yolk, mix well and set aside;

3. Heat the corn oil, add the sifted flour and milk powder and stir until silky;

4. Heat the milk to 60 degrees, pour it into the egg yolk liquid in batches, and mix evenly;

5. Pour the milk and egg yolk into the batter that has been dried to hand temperature,

6. Add vanilla slowly and stir smoothly and finely;

7. Drop the lemon juice into the egg whites and mix slightly;

8. Stir the egg whites, add the sugar in three times, and stir until stiff foaming

9. Take 1/3 of the egg whites and put them in the egg yolk paste, evenly replicate from bottom to top, then pour them into the remaining egg whites and mix well;