Jasmine Chiffon Cake
1.
Pour the jasmine flowers into the milk, cover with plastic wrap and soak overnight in the refrigerator.
2.
Pour the jasmine milk soaked in advance into the milk pan, simmer until slightly boiling, cover and simmer for five minutes.
3.
Separate the egg yolk and egg whites, put the egg whites into the freezer layer of the refrigerator and freeze, pour the egg yolks into the salad oil and mix well.
4.
Pour 80 grams of filtered jasmine milk and mix well.
5.
Sift in low-gluten flour.
6.
Use a manual whisk to stir until it is smooth and free of dry powder.
7.
Take the egg whites out of the refrigerator.
8.
Add sugar in three times and beat until the egg whites are dry and foamy.
9.
Put 1/3 of the egg whites into the egg yolk paste and mix well.
10.
Pour the beaten egg yolk paste back into the remaining meringue and mix well.
11.
Pour the mixed batter at a height of 15 cm from the mold, and use a spatula to slightly flatten the surface.
12.
Put the cake mold in the lower level of the steaming oven that has been preheated at 160°C in advance.
13.
Select the upper and lower fire mode, set 160 ℃ to bake for 40 minutes.
14.
Take it out after baking, let it cool down and release it from the mold.
15.
Add icing sugar to the glazing whipped cream, beat to 5 with an electric whisk to distribute, and pour it on the surface of the cake.
16.
Finally, sprinkle with dried jasmine flowers and mixed petals for decoration.
Tips:
1. The 7-inch chimney cake film used in this recipe.
2. Each oven has a different temper. Please increase or decrease the baking time according to the actual situation.
3. After baking until the surface of the cake is satisfied with the color, a layer of tin foil can be added to prevent the cake from being over-colored.
4. The glaze cream should not be whipped too hard, it needs to maintain its fluidity. If it is too hard, the insulating water can be properly softened.
