“The delicious and beautiful chiffon cake has a very dense texture. It’s not as fluffy as chiffon cake, but it’s lighter than sponge cake! The production is not complicated, an egg yolk, let the cake more elegant presentation! Cut it into small pieces and serve it with jam. It’s a lot of fun!”
How to make Chiba golden cake
Get all the materials ready.
Bring butter to a low boil, remove from heat as soon as it begins to bubble. Pour in the sifted flour and mix well with a spatula.
Heat the milk gently and pour into the batter. Mix well.
Beat whole egg and yolks until smooth. Add to batter. Beat with a hand whisk until smooth.
Add the rum and continue to mix to form a fine yolk paste.
Whisk egg whites with a few drops of lemon juice until frothy. Add sugar in three rounds and whisk until meringue pulls up small corners.
Use the 1/3 method to cut the egg whites and egg yolks.
Pour the cake batter into a greased CM-719 deep baking pan, smooth and shake to create large bubbles.
Beat the decorated egg yolk into a pastry bag, cut the mouth, and line the cake batter with parallel lines. Use chopsticks and parallel lines vertical, back and forth to draw patterns.
Preheat to 170 degrees and lower to 190 degrees. Bake for 10 minutes. Turn to 160 degrees and bake for 20 minutes.
Bake until golden brown.
Come out of the oven and let cool for a while. Cover the oil paper and turn it over. Remove the oilcloth from the bottom.
1，the more yellow the egg yolk, the more beautiful the color of the cake.
- When mixing the batter, use the method of cutting and mixing quickly, so as to avoid a lot of defoaming.
- The baking temperature and time are for participation only. Please adjust the oven temperature accordingly.
Chiba golden cake
- 5 Protein part: Protein
- 80 g sugar
- lemon juice
- 1 Decoration: Egg yolk
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