Hot cake shop

Egg yolk paste (amount for 2 cakes)	Egg yolk 160g
Corn oil 80g	Milk 120g
Low gluten flour 185 grams	Cornstarch 30g
Baking powder 2 grams	Salt 2 grams
Egg white part (amount for 2 cakes);	protein 305 grams
Fine sugar 125g	Cornstarch 18 grams
Lemon juice or white vinegar A few drops

Hot cake shop recipes

Step 1

Separate the egg whites and yolks and weigh them. The bowl containing the egg whites must be free of oil and water.

Step 2

Pour the milk and corn oil together into a large bowl. Use a hand whisk to stir evenly until it becomes white and cloudy. This step is for emulsification and must be done well.

Step 3

Add the sifted flour (the flour mentioned here is low-gluten flour + cornstarch + baking powder) to the mixed oil-water mixture. Mix roughly evenly, as long as no obvious white powder is visible, don't over mix. The mixed state will be slightly drier than the chiffon cake. This is normal. Do not add milk yourself.

Step 4

Start adding the egg yolks into the batter one at a time until all the egg yolks are added. Because I made two 450g toast boxes of golden pillow cakes, if you only make one, the egg yolks can be added at once. Mix everything evenly. This egg yolk batter will be thicker than ordinary chiffon cake batter after it is ready!

Step 5

At this time, remember to preheat the oven to 190-200 degrees. Prepare to whip the egg whites, add a few drops of lemon juice or white vinegar to the egg whites. The amount of sugar I made for two batches was a bit too much, so I added the sugar in batches. Beat the egg whites until they are in the form of fish-eye foam, then add 1/3 of the fine sugar.

Step 6

There are small bubbles in the egg white liquid, but the egg whites are not delicate, and the egg whites will drip when you lift the whisk. At this time add another 1/3 of the caster sugar and continue beating.

Step 7

The egg whites gradually become fine and fine, and when you lift the whisk, there will be a large hook. At this time, add the last 1/3 of the fine sugar.

Step 8

Beat the sugar evenly, make the egg whites very fine, and add corn starch.

Step 9

The texture of the meringue is very clear, the mixing feel is heavy, and it is very smooth. After lifting the whisk, the egg whites pull out small upright corners. It is recommended to use low speed - high speed - low speed to beat egg whites. The beating time is also related to the power of the individual egg beater.

Step 10

Put 1/3 of the meringue into the egg yolk paste. This 1/3 is an approximate amount, it doesn’t have to be precise. After mixing evenly, you can take another spoonful of meringue and add it to the egg yolk paste, and stir evenly again. This is because this egg yolk paste is thicker than ordinary chiffon egg yolks.The paste should be thick.

Step 11

Then pour the mixed batter into the remaining egg whites. Stir again to form a fine cake batter.

Step 12

Set aside the prepared cake batter.

Step 13

I used a 450g toast box. There are three holes at the bottom of the toast box, so I put oil paper on the bottom.

Step 14

Slowly pour the prepared cake batter into the mold at a low level and shake it lightly a few times to release large bubbles.

Step 15

Pipe a strip of softened butter into the middle of the batter and sprinkle with slivered almonds.

Step 16

Place in a fully preheated oven, set the upper heat to 155 degrees and the lower heat to 165 degrees, and set the time for 45 minutes. After baking for 15 minutes, increase the upper heat to 165, lower heat to 150, and continue baking for the last 30 minutes. The time and temperature are for reference only and should be adjusted according to your own oven.

Step 17

I smell the cake~

Step 18

After taking it out of the oven, lightly shake the mold to release the heat, then turn it sideways to cool slightly. You don't need to let it cool completely. I let it sit for 30 minutes and then unmold it.

Step 19

The little bandit couldn't wait to break it off and eat it.

Step 20

The taste is great, denser than chiffon cake and softer than sponge cake. If your ovenIf the lower heat is relatively weak, you can adjust the temperature and add some time. If the oven is too tightly sealed, you can put a toothpick in the oven door to help drain moisture.

Step 21

Whether it's low-sugar, regular black noodles, or Jinbo, you can make it. I made this hot, and it will look better if it is completely cooled. Popular cake shop cooking tips

When beating egg whites, add fine sugar in three batches to make the egg whites more stable. You can also pour it in all at once, but it is not recommended for beginners. The temperature of each person's oven is different. The time and temperature are for reference only. If the oven is too tightly sealed, you can put a toothpick in the oven door to facilitate moisture drainage. The recipe is for two cakes, so cut the recipe in half to make one.