#四session Baking Contest and is Love to Eat Festival#~salad Pork Floss Chiffon Cake
1.
Prepare the ingredients. (The eggs should be refrigerated)
2.
Separate the egg white and egg yolk. The container for the egg white and egg yolk should be water-free and oil-free. Put the egg white in the refrigerator for later use.
3.
Stir corn oil and water until emulsified.
4.
Add salad dressing and pork floss and stir well.
5.
Sift in the cake flour, and use a manual whisk to stir it back and forth until there is no dry flour.
6.
Put in five egg yolks (this is the back egg method).
7.
Stir back and forth in a zigzag shape until it is smooth and without flour particles.
8.
Take out the refrigerated egg whites from the refrigerator, squeeze 3-4 drops of lemon juice, beat the egg whites at a slow speed until it becomes a thick bubble, add one-third of the sugar.
9.
When the egg whites are fine, continue to add one-third of the sugar and continue to beat at medium speed.
10.
Add the last part of sugar when the lines appear.
11.
Finally, beat until the wetness is dry and close to the rigid state.
12.
Take one-third of the egg white and add it to the egg yolk paste, stir evenly without drawing circles.
13.
Pour the stirred cake batter into the remaining egg whites.
14.
Stir evenly, remember to stir thoroughly from the bottom to avoid the egg yolk paste remaining on the bottom of the basin.
15.
Then pour it into an 18 cm chimney mold, and shake out large bubbles in the cake batter twice. (If there is no chimney mold, you can use 8-inch chiffon mold)
16.
Preheat the oven at 150 degrees for 10 minutes in advance, put the cake in the penultimate layer, and bake at 150 degrees for about 60 minutes. Take out the baked cake and place it on the table and shake it twice.
17.
Then, immediately let it cool down and let it cool completely before demoulding. Cut into pieces when you eat it, and eat it with pork floss and salad dressing for a more delicious taste.
18.
A little try, a different taste.
19.
Served with salad dressing and pork floss, super delicious!
20.
The savory chiffon cake will surprise you unexpectedly!
21.
See the picture if you want to eat it, then go home and make it!
22.
Seeing this picture I want to eat again😊
23.
Let's have another drooling one, and go to bake one in a while!
Tips:
hint:
1. This salad pork floss chiffon cake is my own. I didn't refer to the recipes of any big coffee or gods. The best recipe is the one that suits you.
2. This cake has a large water content, and the taste will not be very dry.
3. Although it is a salty and fragrant cake, the protein can only be beaten by white sugar, so there is 25 grams of sugar in the formula, but it does not taste sweet, only the salty aroma of pork floss salad.
