Salted Ham and Pork Floss Chiffon Cake (8 Inches)
1.
Ingredients: 10 grams of pork floss, 5 white eggs of Shuanghui ham sausage, 85 grams of low-gluten flour, 70 grams of corn oil, 20 grams of white sugar, 30 grams of salt, and 1 bag of milk.
2.
Take 2 water-free and oil-free egg beaters to separate the egg whites and egg yolks.
3.
Put a few drops of lemon juice in the egg white basin and put it in the refrigerator. Add corn oil to the egg yolk liquid, stir with egg yolk to fully emulsify.
4.
Add milk, salt, and stir (I overturned the tradition and turned white sugar into salt, just to get the taste of salty cake).
5.
Sift in low-gluten flour.
6.
Dice the ham.
7.
Add pork floss and diced ham to the egg yolk batter (I was worried that the low-gluten flour would be vigorous when it was being mixed, so I piled it together and mixed it).
8.
Use a spatula to stir the egg yolk paste with a zigzag technique until there is no dry powder.
9.
Whisk the egg whites with an electric whisk, and add 1/3 of the white sugar when the shape of a fish-eye bubble appears.
10.
When the shape of soap bubbles appears, add 2/3 of the white sugar.
11.
When it is textured, add the last 1/3 white sugar.
12.
When a small upright triangle appears when the egg beater is lifted, it is dry foaming and the meringue is finished.
13.
Use a spatula to scoop up 1/3 of the meringue and put it into the egg yolk paste, and stir with the method of turning and cutting. Do not stir in a circular motion to avoid gluten.
14.
Stir the egg white and egg yolk paste into a smooth state three times in total.
15.
Pour it into an 8-inch chiffon cake mold and shake out the bubbles in the batter. Preheat the oven at 130°C.
16.
After the oven is preheated, put the cake mold in the bottom layer and bake at 130°C for 40 minutes. Bake at 120°C for 30 minutes (total 70 minutes).
17.
The surface shape of the cake after baking.
18.
Place the 2 bowls on the countertop only, and let the cake molds cool down (at room temperature, I left them overnight before releasing them).
19.
Finished picture.
20.
Finished picture.
Tips:
1. The success of my savory pork floss ham chiffon cake is based on the teaching that "failure is the mother of success". 2. Dare to innovate is the only way to success.