The Savior of The Remnant Party: [tofu and Cassava Chiffon]

Name: The Savior of The Remnant Party: [tofu and Cassava Chiffon]
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 (total weight is about 190~200g) egg; 100g Lactone Tofu; 40g Cassava flour; 20g Low-gluten flour; Some jam; 40g Caster sugar; 30g Odorless liquid oil; A few drops Lemon juice

by Warm blue 0429

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The method of adding soft tofu to the cake batter, I have tried before, and it really makes the cake more tender.

However, this is the first time I have seen tapioca flour.

Yes it is! You read that right! Tapioca! It's the tapioca flour that can be used to make taro balls and tapioca balls~~

Therefore, the first time I saw the formula, I was completely attracted by the raw materials outside this concept.

For the first test, a 7-inch chimney mold was used. Bake, cool and demould, omg. . It's too soft! ! Spreading on the chopping board directly, he can't afford to support the little Adou! ! Depressed, I tore a piece and eat it, oops~~~The taste is different~~Tear another piece! Well, it feels like a small mochi, but it is not so Q and firm, but very moist, soft and a little elastic! In addition, the taste is very fresh, not sweet at all~~

Not reconciled, I tried it a second time, and continued to use the 7-inch chimney without hitting the south wall or looking back. . But in this egg yolk paste, I used 15g low-gluten flour instead of the same weight of tapioca flour. As a result, it was a terrible defeat. Some depressed people quickly replayed the operation process in my head, and after confirming that my operation should be no problem, I thought this might be the characteristic of the formula itself. . Since the original recipe uses cake rolls, I simply use the baked product now and try to see how soft it is. So I took a small piece of cake with a blade and tried to roll it up directly. . Under this test, I was really "shocked as a man". . Is this an amoeba? No matter how you roll it, it won't crack or break! !

Therefore, it must be shared. For the hard-working and novices, this formula is definitely a good way to save stars!

(The amount is for reference only, the following amount is suitable for 7-inch chimney mold or 28*28cm square mold)"

Ingredients

3 (total weight is about 190~200g) Egg
100g Lactone Tofu
40g Cassava Flour
20g Low-gluten Flour
Some Jam
40g Caster Sugar
30g Odorless Liquid Oil
A few drops Lemon Juice

The Savior of The Remnant Party: [tofu and Cassava Chiffon]

1. Prepare all materials. Low-gluten flour and cassava flour are mixed well in advance, and sieved 2~3 times;

The Savior of The Remnant Party: [tofu and Cassava Chiffon] recipe

2. Knock the egg whites and egg yolks into two clean, oil- and water-free containers, and put the egg whites in the refrigerator first;

3. Add fine sugar (for egg yolk) to the egg yolk, and beat until the sugar is almost melted;

4. Add odorless liquid oil and beat evenly;

5. Add sifted soft tofu;

6. Mix well until there are no tofu particles;

7. Add the sieved powder mixture;

8. Mix the ingredients evenly and set aside. Refer to the consistency of the egg yolk paste in the picture;

9. Add a few drops of lemon juice to the egg white;

10. After whipping until the fish eyes are soaked, add 1/3 of the fine sugar (for egg whites) and continue whipping at high speed;

11. When the egg white is whipped to a fine foam, add 1/3 of the fine sugar (for egg whites) and continue to beat at high speed;

12. When whisking the egg whites to wet foaming, lift the whisk, pull out the big hook, add the remaining 1/3 of the fine sugar (for egg whites), and continue to beat at high speed;

13. Whip the egg white to dry foaming, that is, lift the whisk to pull out short, upright sharp corners;

14. Preheat the oven to 190 degrees. Add 1/3 of the beaten egg white to the egg yolk paste, stir or cut and mix evenly;

15. Pour it back into the egg white bowl, continue toss or cut and mix evenly;

16. The cake batter is finally mixed as shown in the figure;

17. Pour the mixed cake batter into the mold from a high place, and then shake the mold on the chopping board a few times to shake out the large bubbles on the surface;

18. After the preheating is over, put the mold into the oven, the lower layer, fire up and down, 180 degrees, bake for 35-40 minutes, until the cake expands to a slight fall, pat it up with your hands to make a "pop" sound. If you use a 28*28cm baking pan, bake at 190 degrees for about 12 minutes;

19. After the baking is over, immediately take it out of the oven, buckle until it is completely cooled, and then demould it for consumption. If you are not in a hurry, you can also refrigerate overnight before demoulding;

20. After slicing, spread the jam, roll up and serve.

Tips:
1. The container for egg whites must be oil-free and water-free;

2. When mixing egg white and egg yolk, use cutting or turning, pay attention to scraping and bottoming, and avoid stirring in circles to cause defoaming;

3. After the cake batter is mixed, pour the mold from a high place and knock the mold on the chopping board a few times to remove the big bubbles in the cake batter;

4. The specific baking time should be determined according to the actual situation of each oven;

5. After the baking is over, it should be baked immediately until it is completely cool to prevent the cake from shrinking and collapsing.