1. Egg yolk paste materials: 27 grams of water, 15 grams of powdered sugar, 27 grams of oil, 32 grams of low powder, 8 grams of corn starch, 40 grams of egg yolk (about three medium egg yolks). Method: pot + water + powdered sugar (mix and melt) + oil + sieved low flour + corn starch + egg yolk -> mix evenly left and right.
2. Protein paste materials: 80 grams of egg white (about three medium whites), 15 grams of sugar, 1 gram of salt, a little bit of tartar, 2-3 drops of white vinegar, and an appropriate amount of crushed red dates. Method: egg white + salt + cream of tartar (not available) -> medium and low-grade whisk to thick and non-flowing + sugar (additionally) + vinegar -> whisk from medium to high-grade until hard.
3. Take 1/3 of the egg white and put it into the egg yolk paste, mix it from the outside to the middle, then put all the egg yolk paste into the egg white paste and mix evenly, and then add the red dates.
4. Finally, put the cake batter into the mold and put it in the middle layer of the preheated oven at 150 degrees for about 30 minutes.
5. It's out~ Dear friends, please wait until it is completely cold before demoulding.
6. The taste is also superb, not better than clouds or marshmallows!
Tips:Chinese food is mostly based on feeling, but not for pastry. The formula, dosage and operation steps are relatively fixed. This 6-inch chiffon is often made by Gao Gao. If you love food, you can also follow Gao Gao Xiaochu’s WeChat : Gaogaoxiaochu
