Coffee Chiffon Cake Recipe
Make egg yolk paste with the recently popular post egg method
|Eggs (more than 65g)||4|
|Black and white light Milk||50g|
|Instant black coffee powder||5g|
|Black tea (or black tea powder)||5g|
|Lemon juice (optional)||A few drops|
Make egg yolk paste with the recently popular post egg method. Place black tea and coffee powder in a small bowl, pour into boiling water, stir well, cover and simmer for five minutes until the aroma is fully released.
Filter the tea. Add coffee and black tea to the black and white light milk. If the black tea powder is used, it can not be filtered. Stir evenly to form; Liquid, the temperature is close to room temperature.
Add the corn oil in the milk tea, stir the egg to the emulsion, remove the foam, do not appear the separation of water and oil.
Sift in low gluten flour, use egg to extract, mix irregularly, and don't draw a circle.
Add egg yolk, stir with egg extract in an irregular direction and pick to get a fine and smooth egg yolk paste.
Preheat 180 degrees. Drop a little lemon juice on the egg white and beat it until it foams hard. Lift the egg beater and pull up a small right angle. In the meantime, add fine granulated sugar three times.
Add one-third of the protein paste into the egg yolk paste, mix evenly with a rubber scraper, and then pour it back into the protein paste and mix evenly.
Pour the batter into the mold, roughly smooth the surface, press and hold the chimney and shake it on the table to remove blistering. Turn the oven back to 170 degrees and bake in the middle and lower layers of the oven for 45 minutes.
Fall about 20cm away from the table after coming out of the furnace, and then buckle it upside down on the fine mouth bottle to cool. Cool to room temperature and demould.