“Briquette cake of hot friends (Chiffon version).”
How to make a briquette cake?
Separate the egg yolk and egg white, the egg white basin must be oil-free and water-free.
Put the sugar into the egg yolks and beat well with a whisk until the yolk is emulsified.
Pour in the corn oil and milk.(If you don’t have corn oil, you can use salad oil, as long as you don’t choose the smelly oil.)
Sift in the flour and bamboo charcoal powder.
Whip the egg whites until they lift the whisk and tip the triangle.
First take a third of the egg white paste into the egg yolk paste, stir well with the method, do not cut ring mix, so as to avoid defoaming.Mix well, then take a third of the egg white paste add mix, finally mix the egg yolk egg white paste, add the remaining one-third of the egg white paste, mix well.
Mix the batter thoroughly.
This recipe can make 5 4-inch cakes. The bottom of the mold is wrapped with tin foil. Pour 80 percent of the batter into the mold.Bake at 160 degrees for about 40 minutes.
After being cooled, remove molds carefully.
Have a piping for a puff.
Take the thin part of the mouth and poke the bottom into the bottom of the cake by rotating it.Make the holes one by one. Be careful to estimate the distance when you poke the holes so that the two holes are not too close together and the cake breaks.Another thing to note is to look at which side of the cake is ready to make a hole. Once you are sure, turn the cake over to make a hole. This will avoid flattening the cake during the hole.
When you poke the hole, be careful to estimate the distance so that the two holes are not too close together and the cake breaks.Another thing to note is to look at which side of the cake is ready to make a hole. Once you are sure, turn the cake over to make a hole. This will avoid flattening the cake during the hole.