Summer is here, and the weather is awesome. During this time, many friends are taking their children out to play. We don’t dare to give the snacks outside to our children, so we should rest assured that we can make them ourselves! Meimeijia's flour has been in great demand recently. Every time I go out, I make it in different ways. The children can play with peace of mind and eat with peace of mind!
This chiffon was originally just a small sharing among friends. Unexpectedly, after the finished product was made, everyone was full of praise for it, and a wave of chiffon making trend was accidentally formed.
couldn't help but sigh, and some friends even reported that the recipe she bought for 198 was not as delicious as this one. Proud ~
Since the praise is so high, I will simply make a recipe and share it with more friends.
is also a hot noodle cooker, but it is different from the more oil-based noodle scalding methods nowadays. It is a water-based scalding method. The oil and water must be emulsified first and then heated to scald the noodles. The finished product made by
will be softer, more delicate, and more tolerant. If the egg whites are accidentally beaten or overmixed, although the appearance will be affected, the taste will still be acceptable. . Moreover, it is more convenient to operate the water-scalded noodles.
The amount in the recipe can make an 8-inch mold. This time I used 3 times the amount to make 4 heightened 6-inch chimney molds and a finished product of an ordinary 6-inch mold.
Simple and delicious cupcakes, a must-have when traveling!
come on, let's get started.
[Hot Noodles Chiffon worth 198]
Ingredients: Whole milk 60g corn oil 55g low flour 70g eggs 5 white sugar 60g
Method:
Mix milk and corn, heat, stir with egg beater until oily and watery Evenly emulsified. Heat and stir over low heat until the liquid starts to bubble around the edges. Let cool to 65-70℃. If you don't have a thermometer, shake the container to speed up the cooling. Just feel it is slightly hot to the touch.
Quickly pour the liquid into the cake flour.
Use an egg beater to make a "Z" shape and stir quickly evenly. Note: Do not stir for a long time to avoid excessive gluten formation. It is normal for
to be slightly oily at this stage.
Let cool to below 40℃. If there is no thermometer, just touch it with your hand and it will approximate the temperature of your hand. Add egg yolks.
Use a spatula to stir the egg yolk and batter evenly. Also pay attention to the mixing method and speed to avoid excessive gluten formation.
The egg yolk paste is mixed and can be refrigerated for later use. Preheat the
electric oven to 200℃.
Add the fine sugar to the egg whites in three batches and beat (add 1/3 before beating, stir until there are big bubbles in the egg whites, add 1/3, add the remaining 1/3 after the egg whites turn white and the bubbles become fine).
Beat the egg whites to a neutral foaming state. The egg whites are soft but can pull up small hooks. If
is pulled up to an upright and sharp angle, it has reached a dry foaming state. If it reaches this state, the finished cake will not be delicate enough, but the explosive power will be stronger.
Mix the egg white paste and egg yolk paste evenly in two batches.
Pour the cake batter into the eight-inch mold.
You can also use twelve consecutive cups.
Put the mold into the oven, set the bottom heat to 150, the upper heat to 170, and bake for 30-35 minutes. If the surface is dark, you can cover it with tin foil.
The cake is baked and the surface is very smooth.
It will be more beautiful if you put your favorite imprint on it.
I use the Xuechu KT imprint, and the kids love it!
Tips: If the egg whites are slightly overbeaten, you can make appropriate adjustments at this stage by strengthening the mixing level, which can effectively improve the state of the egg paste.
