Popped Cassia Cake

Popped Cassia Cake

1. Separate the egg whites and yolks.

2. Separate the egg whites and yolks. Add 15 grams of caster sugar to the egg yolks and mix well.

3. Add milk and stir well.

4. Add corn oil and stir well.

5. Sift in the flour, and quickly stir in the zigzag by hand.

6. Add sugar to the egg whites three times and beat until stiff foaming.

7. That is, the whisk head is lifted, showing a straight angle.

8. First take 1/3 of the egg whites into the egg yolks and mix them quickly. Pour it back into the egg whites.

9. Mix quickly. The cake batter mixed at this time is particularly shiny and hardly defoams.

10. Into the mold, 150 degrees, about 45 minutes.

11. Now start to make custard sauce.
Add fine sugar to the egg yolks, and beat until the color turns white and the volume becomes larger.

12. Add cornstarch and beat.

13. Mix the milk and vanilla extract and heat to a boil.

14. Then slowly pour into the beaten egg yolk paste, stirring while pouring. Note that you should switch to a manual whisk at this time. Don't ask why. Take off without changing meetings~

15. Stir well and then pour back into the milk pan, heat on low heat until thick. Ceasefire.

16. Beat the whipped cream and confectioner's sugar until about 6 and distribute.

17. Add butter and stir well. Stir over ice water until cool.

18. Mix the two together and stir quickly. Put it in a piping bag.

19. After baking the cake, let it cool thoroughly. After unmolding with your bare hands, draw a circle in the middle with a knife.

20. Squeeze the custard sauce in the center.

21. The outer layer is extruded and dripped.

22. Slightly smooth the top with a spatula.

23. Sprinkle with cocoa crispy. Refrigerate for a while to shape, and start eating!

Tips:

There are so many steps. The code word is not easy. I hope everyone can make delicious cakes.
1. Points to note about chiffon cakes. Many recipes are written in great detail. You can read more if you often fail. The most important thing is the mixing of egg whites and batter.
2. The custard sauce can be made thicker for puff fillings. At this time, the whipped cream can be hardened, not so soft. But for dripping cream, it must not be over-stirred.
3. The milk powder in the chiffon cake recipe can be replaced with low-gluten flour or corn starch.
4. The vanilla extract in this custard cream is recommended to be replaced with vanilla pods. The taste is more delicious. I use this recipe the most and the taste is great.