Yihao Classroom
Ingredients
Low-gluten flour 50g
Sweetened condensed milk 50g
Butter 35g
Whole egg liquid 30g
Egg whites 3
Egg yolks 3
Granulated sugar 50g
Baking
Middle rack of the oven, 175 degrees, 15-20 minutes.
Production Process
1. Cut the butter into small pieces and put them in a small pot. Heat until boiling. Immediately pour in the sifted flour and remove from heat while the butter is boiling. Stir quickly and evenly to form a butter烫面团.
2. Pour the condensed milk into the butter烫面团 and stir well.
3. Mix 30g of whole egg liquid and 3 egg yolks, and add to the mixture from step two.
4. Stir again until smooth to form an egg yolk batter.
5. Add granulated sugar to the egg whites in several additions, whisking until soft peaks form (refer to the chiffon cake article for egg white whisking methods and precautions).
6. Add 1/3 of the whipped egg whites to the egg yolk batter. Use a spatula to gently fold from the bottom up. Be careful not to overmix, as this can cause the egg whites to deflate.
7. Pour the mixed batter back into the bowl with the egg whites.
8. Fold again until the batter is smooth.
9. Pour the batter into an 8-inch (20cm) square baking pan lined with baking paper. Bake in a preheated oven at 175 degrees for 15-20 minutes, or until golden brown. Insert a toothpick into the cake; if it comes out clean, the cake is done.
10. While the cake is still hot, remove the baking paper and place it on a cooling rack to cool. Once cooled, cut the cake in half, spread jam or buttercream in the middle, and cut into small pieces.
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WeChat Public Number
Shandong Yihao Food Co., Ltd
Telephone:86-531-86933666
Fax:86-531-86937666
Mailbox:yihaoyouzhi@163.com
Website:www.yihaoyouzhi.com
Address: Daqiao Economic Development Zone, Tianqiao District, Jinan City (Yihao Food Industrial Park)