# ★Egg yolk paste: Salad oil 260ml
Milk 350ml Low gluten flour 400g
Milk powder 25g Egg yolk 20 pieces (about 320g)
# ★Meringue: protein 20 pieces (about 725g)
Fine sugar 240g Lemon juice 3g
Salt 1g
How to make milk cloud cake Milk Cloud Cake Recipe Illustration 1

Step 1

Preparation in advance: Mix low-gluten flour and milk powder and sift into a large bowl, separate the egg whites and egg yolks, and prepare other ingredients. Milk Cloud Cake Recipe Illustration 2

Step 2

Make egg yolk paste: Heat the salad oil until it bubbles slightly, then pour it into the flour, and stir evenly (you can also pour the milk into the still-heated milk pot at the same time, and use the remaining heat to heat it)Milk Cloud Cake Recipe Illustration 3

Step 3

Add warm milk and mix well Milk Cloud Cake Recipe Illustration 4

Step 4

After the batter has cooled down slightly, add the egg yolk, mix evenly, cover and set aside. Milk Cloud Cake Recipe Illustration 5

Step 5

Whip the meringue: Put the egg whites, lemon juice and salt into the mixing barrel of the Cass CM707 chef's machine, turn it on and slowly increase the speed to level 14 and beat until coarse foam forms, then add fine sugar in batches. Milk Cloud Cake Recipe Illustration 6

Step 6

Beat for 3 minutes until the egg beater has a small curve when you lift it (then slowly reduce the speed to make the meringue more delicate) Milk Cloud Cake Recipe Illustration 7

Step 7

Mix the batter: first add one-third of the meringue to the egg yolk batter and mix evenly

Step 8

Then pour the mixed batter into the remaining meringue, and quickly mix evenly Milk Cloud Cake Recipe Illustration 9

Step 9

Then pour the mixed batter into the remaining meringue, and quickly mix evenly Milk Cloud Cake Recipe Illustration 10

Step 10

Cass CO580 wind stove oven selects the wind stove mode to improvePreheat to 180 degrees, place 10 cakes on the first and fourth racks respectively, adjust the temperature to 135 degrees, and bake for about 55 minutes Milk Cloud Cake Recipe Illustration 11

Step 11

Bake until the cake puffs up about 15 minutes in. Quickly make cross cuts on the surface of the cake and continue baking. Milk Cloud Cake Recipe Illustration 12

Step 12

When baking reaches the 45th minute, adjust the temperature to 150 degrees and continue baking for 10 minutes to allow the cake to color beautifully. Milk Cloud Cake Recipe Illustration 13

Step 13

After baking is finished, shake the cake on the countertop and then turn it upside down on a wire rack to cool. Milk cloud cake cooking tips

1. The above materials can make 10 6-inch chiffon cake paper molds, and the amount of production can be reduced proportionally. 2. Use fresh eggs when making cakes. The egg white materials should not be exposed to water, oil, or egg yolk (because there is oil in the egg yolk). Otherwise, the air may not be well penetrated into the egg white, which will affect the texture of the meringue. Overall whipping effect. 3. The baking temperature and time are for reference only. Please adjust appropriately according to the temperature performance of each oven. Baking in the wind oven mode can improve the efficiency of baking. If you are making a small amount, you can bake in the open oven mode. Refer to the baking temperature of 150 degrees up and down for 50 minutes. 4. Cake made with the hot dough method can improve the water absorption of flour, giving the cake a soft texture like ancient cakes, and does not require a water bath to bake, which is very convenient. The cake ingredients use a lot of milk and milk powder. It is full of milk flavor. The cake has a delicate texture, is soft and light, and is highly recommended.